Monthly Archives:

March 2007

News

Wilmington’s Irish Get Ready to Celebrate

Editor’s note: The 2007 parade was canceled due to inclement weather.

The first Wilmington St. Patrick’s Day parade, back in 1975, was little more than a couple of trucks, a few guys on horseback and a fella by the name of Pat Kelly on a green bike. The parade started at 12th and Market streets, up Delaware Avenue, and ended at Kelly’s Logan House.

“It was a catch-as-catch-can parade,” admits Eileen Claffey Sweeney, co-chair of the parade. “The following year we got a little more serious and we marched down King Street. We end at St. Patrick Catholic Church. It’s been there ever since.”

This St. Patrick’s Day will mark the 32th anniversary of the Wilmington parade—we’ll explain the imprecise math in a moment—sponsored by the Irish Culture Club of Delaware. With lots of bands, floats, and prancing herds of dancing children, the parade has come a long, long way from its humble origins. Anywhere from 4,000 to 7,000 folks line the street.

Eileen has seen most of it; she’s been on the committee for 30 years. In fact, at least four other members have been around for at least that long, including co-chair Patrick J. Kelly (the green bike-riding guy in the first parade and St. Patrick in most of the parades since); Annamay Claffey, the parade’s mistress of ceremonies; Len Bafundo and Mark Wirt (both he and Len are parade coordinators, responsible for parade marshals); and Ann Marie Corrigan Rizzo (treasurer of the parade committee and assistant to the emcee).

Even though they’ve not been around for quite that long, everyone else on the parade committee is a long-timer. Dignitary chair Alice Seaberg has been on the committee for close to 28 years. (Alice’s husband Harry came on board recently.) Jim Harkin has been around for 20 years; Carol Duffy and Donna Kelly, for 10.

“Once you do it, you’re signed up for life,” say Eileen. “That’s the way it is for a lot of groups, but the Irish especially.”

The parade actually had got its start on the sands of Rehoboth, she says. “It was in the summer of ‘75,” she says. “There were four guys from Wilmington (Pat Kelly among them) who got together on the beach at Rehoboth every summer. One day, one of them asked, hey, why don’t we do something for St. Patrick’s Day? And one of them said, hey, let’s have a parade. So they went in to the city to apply for a permit. They learned that they needed an organization to get a permit, so the Irish Culture Club was born in March of ‘76.”

The weather in March is unpredictable. Last year, for example, it was unseasonably warm. Virtually no one who lives in the Delaware Valley will forget the weekend of March 12-13, 1993. That was the weekend of the so-called “storm of the century.”

“It was a doozy,” recalls Eileen. “Earlier in the week, the forecast was predicting snow. So we had a meeting on the Wednesday before the parade, and we decided to cancel. I was in charge of calling the radio stations.”

And a good thing they decided not to march. “It ended up we had two feet of snow,” Eileen says.

For at least one member of the committee, though, this will be the 32st parade. Neither rain nor snow nor gloom of night could keep Patrick J. Kelly from his appointed rounds.

Or, put another way, as Eileen Sweeney explains: “Patrick Kelly is nuts.” Snow or not, Kelly decided to go downtown to 9th and King with his brother Joe in his van. “Patrick was in full St. Patrick regalia,” says Eileen. “He marched from 9th Street up to 11th and King. Our courthouse is right there. A Channel 6 reporter saw him coming down and she ran out and interviewed him.”

That wasn’t enough for Patrick, Eileen recalls. “He told the reporter, ‘If you wait another 10 minutes, there’s gonna be a leprechaun coming down the street.’ With that, Pat ran back to the van, changed into a leprechaun costume, then marched down.”

Other members were impressed—and a little put out. They told Kelly that they would have joined him, nuts or not, if they’d known. “We told him, ‘Pat, we will never forgive you.’ So Patrick has made our parade continuously.”

So if you ever wonder what kind of people would stick with something like a St. Patrick’s Day parade for three decades … well, now you know.

The parade kicks off at noon on Saturday, March 17. The parade starts at Fourth and King Streets, and continues on King to St. Patrick’s Church at 15th Street. An ecumenical service for world peace will follow at St. Patrick’s Church.

News

Who Took First?

Hon. James H.J. Tate Award
Group That Best Exemplified the Spirit of the Parade

2007 AOH / LAOH Division 51 Fishtown
2006 2nd Street Irish
2005 2nd Street Irish
2004 Flanagan Hanson Clan # 88
2003 Irish of Havertown
2002 AOH Div. 87

Msgr. Thomas J. Rilley Award
Outstanding Marching Group of Fraternal Organizations

2007 AOH / LAOH Division 25 
2006 O’Mahoney Association
2005 Mayo Association of Philadelphia
2004 AOH / LAOH Div 51 Phila. # 100
2003 AOH / LAOH Div. 51
2002 2nd St. Irish

George Costello Award
Organization with the Outstanding Float in the Parade

2007 Irish of Havertown 
2006 Cavan Society
2005 Irish of Havertown
2004 Cavan Society # 68
2003 Cavan Society
2002 Cavan Society

Hon. Vincent A. Carroll Award
Outstanding Musical Unit Excluding Grade School Bands

2007 Brewster (New York) High School Marching Band
2006 Allentown High School (NJ) Redbird Marching Band
2005 Allentown High School (NJ) Redbird Marching Band<
2004 Strabane Pipe Band from County Tyrone, Ireland # 19
2003 Phila. Police and Fire Pipe and Drum Band
2002 Cardinal Dougherty High School Alumni Band

Anthony J. Ryan Award
Outstanding Grade School Band

2007 Hartford (Connecticut) Magnet Middle School
2006 St. Aloysius Academy Band
2005 St. Aloysius Academy Band
2004 St. Aloysius # 42
2003 St. Monica’s School
2002 St. Monica’s School

Walter Garvin Award
Outstanding Children’s Irish Dance Group

2007 Cummins School of Irish Dance
2006 Cara School of Irish Dance
2005 Cummins School of Irish Dance
2004 Coyle School of Irish Dance # 61
2003 Campbell Academy of Irish Dance # 101
2002 Mc Dade School of Irish Dance

Marie C. Burns Award
Outstanding Adult Dance Group

2007 Tara Gael Dancers
2006 Crossroads School of Irish Dancing
2005 Pride of Erin
2004 Tara Gael Dancers # 87
2003 Tara Gael Dancers (First year for this award)

Joseph E. Montgomery Award
Outstanding AOH and/or LAOH Divisions

2007 AOH / LAOH Division 39 Monsignor Thomas J. Rilley 
2006 AOH/LAOH Div. 87 (First year for this award)

Joseph J. “Banjo” McCoy Award
Outstanding Marching Group of Fraternal Organizations

2007 IBEW Local 98
2006 Cairdeas Irish Brigade (First year for this award)

James F. Cawley Parade Director’s Award
Outstanding Cooperating Organization

2007 Philadelphia Police Fire Pipes & Drum Band
2006 McDade School of Irish Dance (First year for this award)

News

They Love a Parade in Levittown

From Cobalt Ridge to Vermillion Hills, the folks of Levittown lined New Falls Road on Saturday, March 10, for the 19th annual Levittown St. Patrick’s Day parade. There were dancers, Shriners, beauty queens, pipers, politicians, clowns, dogs, horses, and St. Patrick on a cherry picker. The folks in Lower Bucks County got a treat that the Philly parade fans didn’t: They got to see the Fralinger String Band in full regalia. In Philly, they marched naked (for a string band, that means without their feathered costumes).

For a look at all the frivolity, check out our many photos.

News

AOHers In a Stew

Ann Marie Parkinson and Kathy Higgins of LAOH Div. 1 (Center City) served up some of the tastiest stew during the cook-off at Finnigan's Wake.

Ann Marie Parkinson and Kathy Higgins of LAOH Div. 1 (Center City) served up some of the tastiest stew during the cook-off at Finnigan's Wake.

There was something about Josh Landau’s beef stew. Something different, something fragrant and herbal … something wonderful.

Of all the stews at the Ancient Order of Hibernians’ Annual Stew Cook-Off, held last night at Finnigan’s Wake, Landau’s stood out. So I asked him what he put in his beef stew that made it so tasty.

Landau, the garde manger (sous-chef) at Colleen’s at 22nd and the Parkway, wasn’t giving away many secrets about his stew. (Neither was anyone else.) But for the benefit of gastronomic idiots like me, Landau was perfectly willing to share just one secret.

“It’s lamb,” he said. “There’s no beef in it.”

Oh.

But I don’t like lamb, do I?

Well, not until last night, anyway. Seems everyone else knew it was lamb, but my past experience with cooked sheep has been that it tastes more or less like a live sheep smells.

Ah, but I was in the hands of a master. And the judges—amazingly, they were able to tell the difference between a cow and a sheep—concurred with my amateur assessment and awarded Landau first prize.

Landau said he worked hard to tame the usual “gaminess” of the lamb in his stew. How? His lips are sealed. “A little bit of fresh rosemary and thyme,” he acknowledged, not very helpfully. “And garlic … what’s food without garlic?”

The recipe has been in his family, Landau said. (A family that includes the actor Martin Landau, Josh’s uncle.) “I just changed it a bit to suit my own palate,” he said.

The victory was especially grand for Landau, who was competing in the event for the first time. He’d also never made Irish stew before.

Taking second was another first-time contender, the team from the Ladies Ancient Order of Hibernians Div. 1 (Center City). Representing the division were Ann Marie Parkinson and Kathy Higgins. They had toyed going with a lamb-based recipe. The only other contender using that ingredient was Phil Bowdren of AOH Div. 51 (Fishtown). “We were thinking about it right up until this morning,” said Ann Marie, “but at the last moment, we changed our minds.”

The division had a little help from the Red Rooster Inn in Northeast Philadelphia. “It’s their recipe and mine that we mix together,” Ann Marie said. “I started with theirs, and then I added in some family secrets.”

Winner of third place was Paddy’s Well.

The event is one of the showcases fund-raisers of the Hibernian Hunger Project. Proceeds go to groups like “Aid for Friends”, which provides meals for those in need.

News

A Little Whiskey With Your Coffee?

Coffee, sugar, whiskey. Such a simple recipe, it’s a wonder no one thought of it sooner.

No, the Celts didn’t serve it to the invading Norsemen. Irish Coffee is of far more recent vintage: It was purportedly concocted in 1942 by Chef Joe Sheridan at the Foynes Airport in Ireland to assuage cranky passengers whose flight had to turn back because of bad weather. By all accounts, it worked.

And at the second annual Irish Coffee Competition sponsored by the AOH Notre Dame Division 1 last Thursday night in Swedesburg, there wasn’t a cranky person in the house. But it was clear that there is really no simple recipe for Irish Coffee. Yes, it always has coffee, and yes, it always has whiskey. But every chef and bartender and fire chief and guy named Murray has his or her own “secret ingredient” that makes each cup different. In fact, there may be more versions of Irish Coffee than Starbucks has menu items.

The winner of the AOH’s competition, for example, has the basics, plus Kahlua, Bailey’s Irish Cream, and crème de menthe, plus the now ubiquitous chocolate shavings and whipped cream. It’s the recipe of Kim Lonchar, assistant manager of the Bridgeport Rib House, who tested versions on her customers for the last two weeks before coming up with the winning combination. “I had everyone in the bar testing them last night,” says Lonchar who, with her compatriots, will be riding on a float in the AOH’s St. Patrick’s Day Parade on March 10 in Conshohocken as their reward.

It was a tough competition. “The vote was really close,” said AOH president Pete Hand before he handed out the awards. And it must have been. The judges—the current and three former grand marshals of the parade—seemed to each have a different favorite among the six entries, which they sipped in a blind taste test.

Second place went to Guppy’s of Conshohocken for a recipe developed by Mick Higgins, a painting contractor (Galway Bay Painting of Plymouth Meeting) who is not only a friend of the owner but a former pub owner himself from Galway. “I’m also a good drinker and a part-time bartender,” he explained with a grin. He didn’t share his ingredients, but his version of Irish Coffee seemed to have a “it’ll put hair on your chest” ratio of strong coffee to good whiskey—and it drew judge Seamus Dougherty to the Guppy’s table to have a whole cup. “This was my favorite,” he said, oblivious to the “Got Milk” slash of whipped cream in his mustache.

Coming in third was Elks Lodge #714 of Bridgeport which served Irish brownies with their coffee, presented, appropriately, in shot glasses. Maureen Di Stefano explained what made the brownies Irish: “There’s Bailey’s in them!”

Though honorable mentions weren’t handed out, all of the other entries were honorably mentioned by someone. They included the Swedesburg Volunteer Fire Company (recipe from Chief Bernie Gutkowski), Spamps Restaurant of Conshohocken (recipe by bartender Dawn Peacock); and defending champs Chick’s of Bridgeport (recipe by bartender Tracey Looby and Amy Chiccarine).

You’ll be happy to know that we snagged two of the recipes for you, including one that made Irishphiladelphia.com very happy (but we won’t say which one, since we really liked them all).

News

Let’s Get This Party Started

Former Philadelphia Parade Grand Marshal (2005) Vince Gallagher sits in wth the band, including John McGroary.

Former Philadelphia Parade Grand Marshal (2005) Vince Gallagher sits in wth the band, including John McGroary.

About midway through the Philadelphia St. Patrick’s Day Parade Pre-Party at Finnigan’s Wake, parade chairman Michael J. Bradley, Jr., asked CBS3 meteorologist Kathy Orr to offer up her predictions for the weather this Sunday. Orr, who will co-anchor the parade with Larry Mendte, had to concede that, alas, there would be rain.

Ahhhhhhhh … what’s a little rain?

And with that, the joint was jumping.

OK, truth is, it had been jumping all night. With a lovely spread provided by Finnigan’s Wake, and music and dance provided by some of Philly’s best, that big upper room was the place to be.

News

A Day for the Children of Immigrants

The first Irishman I ran into at the Mount Holly St. Patrick’s Day parade on Saturday was wearing a kilt, brandishing a blackthorn stick and waving the tricolor as he stood along High Street, watching the Col. D.B. Kelly Pipes and Drums march past.

His name was Steve Soviccki. He’s Irish on his mother’s side, he explained. In fact, he produced a photograph of his final resting place, a plot in County Clare. So I wished him a Happy St. Patrick’s Day, and moved along.

The fact that not everyone who turns out for the Mount Holly Parade is Irish is actually one of the coolest things about it. The Burlington County Seat is a real melting pot. About 22 percent of the township is African American, according to 2000 Census figures. Just 13 percent of the people who live in Mount Holly claim Irish ancestry. And the rest are all over the landscape, demographically speaking, with about 15 percent German, 10 percent Italian, and six percent Puerto Rican in ancestry.

And yet, they’re all out there on this day devoted to a particular group of immigrants—but anyone whose grandparents came from Russia or Albania, or who themselves only recently arrived from India or Haiti, can identify with the experience.

Like St. Patrick’s Day Parades in small towns all over America, this one was peopled by bagpipers, dancers, traditional musicians, and people dressed up like leprechauns. It wasn’t long by Philadelphia standards, but to the folks of Mount Holly who stood out on a cloudy, windy and chilly day in March, it was plenty long enough, and a point of pride.

Food & Drink

A Little Whiskey With Your Coffee?

Irish Coffee Judge Vern Leedom has a full cup of the Rib House's Irish coffee after the judging.

Irish Coffee Judge Vern Leedom has a full cup of the Rib House's Irish coffee after the judging.

Coffee, sugar, whiskey. Such a simple recipe, it’s a wonder no one thought of it sooner.

No, the Celts didn’t serve it to the invading Norsemen. Irish Coffee is of far more recent vintage: It was purportedly concocted in 1942 by Chef Joe Sheridan at the Foynes Airport in Ireland to assuage cranky passengers whose flight had to turn back because of bad weather. By all accounts, it worked.

And at the second annual Irish Coffee Competition sponsored by the AOH Notre Dame Division 1 last Thursday night in Swedesburg, there wasn’t a cranky person in the house. But it was clear that there is really no simple recipe for Irish Coffee. Yes, it always has coffee, and yes, it always has whiskey. But every chef and bartender and fire chief and guy named Murray has his or her own “secret ingredient” that makes each cup different. In fact, there may be more versions of Irish Coffee than Starbucks has menu items.

The winner of the AOH’s competition, for example, has the basics, plus Kahlua, Bailey’s Irish Cream, and crème de menthe, plus the now ubiquitous chocolate shavings and whipped cream. It’s the recipe of Kim Lonchar, assistant manager of the Bridgeport Rib House, who tested versions on her customers for the last two weeks before coming up with the winning combination. “I had everyone in the bar testing them last night,” says Lonchar who, with her compatriots, will be riding on a float in the AOH’s St. Patrick’s Day Parade on March 10 in Conshohocken as their reward.

It was a tough competition. “The vote was really close,” said AOH president Pete Hand before he handed out the awards. And it must have been. The judges—the current and three former grand marshals of the parade—seemed to each have a different favorite among the six entries, which they sipped in a blind taste test.

Second place went to Guppy’s of Conshohocken for a recipe developed by Mick Higgins, a painting contractor (Galway Bay Painting of Plymouth Meeting) who is not only a friend of the owner but a former pub owner himself from Galway. “I’m also a good drinker and a part-time bartender,” he explained with a grin. He didn’t share his ingredients, but his version of Irish Coffee seemed to have a “it’ll put hair on your chest” ratio of strong coffee to good whiskey—and it drew judge Seamus Dougherty to the Guppy’s table to have a whole cup. “This was my favorite,” he said, oblivious to the “Got Milk” slash of whipped cream in his mustache.

Coming in third was Elks Lodge #714 of Bridgeport which served Irish brownies with their coffee, presented, appropriately, in shot glasses. Maureen Di Stefano explained what made the brownies Irish: “There’s Bailey’s in them!”

Though honorable mentions weren’t handed out, all of the other entries were honorably mentioned by someone. They included the Swedesburg Volunteer Fire Company (recipe from Chief Bernie Gutkowski), Spamps Restaurant of Conshohocken (recipe by bartender Dawn Peacock); and defending champs Chick’s of Bridgeport (recipe by bartender Tracey Looby and Amy Chiccarine).

You’ll be happy to know that we snagged two of the recipes for you, including one that made irishphiladelphia.com very happy (but we won’t say which one, since we really liked them all).