Inaugural Lackawanna County Heritage Fair Kicks Off Later This Month

heritage fairThe inaugural Lackawanna County Heritage Fair is quickly approaching, with organizers working hard to lay the foundation for what is intended to become a proud annual tradition.

The fair will take place May 29-June 2 at Montage Mountain Resorts, and will feature a sprawling midway packed with rides, live entertainment, crafters, exhibitors, heritage and civic organizations, and local churches serving up classic Northeast Pennsylvania ethnic foods.

Admission to the fair is $10. For advance tickets or more information, visit lackawannacountyheritagefairs.com.

Agritourism has become big business in recent years, and fair organizers are optimistic the fair will eventually become a self-sustaining economic powerhouse for Lackawanna County.

“Local food, local crafts, local heritage — we’re trying to put the emphasis on that. It’s not the typical county fair,” said local attorney Armand Olivetti, chairman of the fair’s board and the Lackawanna County Fair and Recreation Authority.

Of course, many steps were needed to get the fair concept up and running.

From the beginning, fair organizers have been working closely with representatives from the Pennsylvania Department of Agriculture’s PA Fair Fund to comply with the strict regulations that come with trying to achieve probationary status. Ultimately, Olivetti said, the goal is for the fair to be completely self-sustaining operation that requires no county funding.

With a big learning curve in front of them, Olivetti and the other fair board members spent last summer touring a number of fairs both regionally and throughout the state.

“Everyone we talked to was helpful. And they fed us,” Olivetti said with a laugh. “Pretty much everyone told us, ‘Slow down. Learn before you do it big.’ You don’t realize how many details go into it. But everyone has the same idea, which is, ‘How do you put on a good fair that people will enjoy?’ After all, we want to make this a people’s fair.”

The PA Fair Fund’s business model includes the category of “heritage,” which made sense from the board’s standpoint considering the county’s rich ethnic traditions stemming back to the heyday of anthracite coal mining. Plus, Olivetti noted, it wouldn’t have made much sense to try to compete with the more rural-minded focus of popular local fairs like Harford and Wayne County.  

Toni Graytock, a veteran of both of those fairs, was tapped by the board to serve as the Heritage Fair’s operations manager. Her presence makes a huge difference, considering the logistics involved in the planning, from determining the number of portable restrooms and Dumpsters needed, to separating all the recycling, to making sure everything is ADA-compliant.

“It’s been a challenge, but it’s been very successful so far. It’s really coming along great,” said Graytock, noting fair vendors and volunteers are still being sought. “You know what makes it easy – the people involved. They don’t argue or fight; they work well with you. That’s what makes it a fair – everyone working together for the same goal. That way, you’ll have a successful event.”

Because the county doesn’t have a dedicated fairgrounds, the board needed a location with the right infrastructure to support the fair. Montage proved to be the perfect choice, given its ample space, plentiful parking and waterpark, which fairgoers will have access to with the purchase of their ticket.

For the fair’s dates, the board decided on the weekend after Memorial Day so it wouldn’t conflict with popular events like Jessup’s St. Ubaldo Day. Also, it ensures that it’s not in competition with Harford, Wayne County and other late-summer fairs. The Scranton/Wilkes-Barre RailRiders are in town that weekend, and the fair is partnering with them that Sunday for a Family Day joint ticket.

As far as attractions go, Scott Twp.-based business SwikaS Amusements will provide the rides, and there will be other fair staples such as a 4-H booth, a women’s lumberjack sports group, and a limited livestock component.

Currently, the fair has about 60 committed vendors, Graytock said. The list includes various crafters and artisans — glass blowers, wood carvers, pottery makers, etc. – as well as wineries and craft brewers, and local churches and organizations specializing in ethnic food, from Italian to Eastern European to Lebanese.

In addition, the fair will feature: informational booths manned by representatives of local colleges and nonprofits; live readings and children’s activities courtesy of the staff of the Lackawanna County Library System; children’s theater performances by CaPAA; magic by Damian the Magician; puppet shows; pet adoptions by Griffin Pond Animal Shelter; dancers from Civic Ballet; and live music by local church choirs, numerous local bands and even an opera singer. The festivities on Saturday, June 1, will include a fireworks extravaganza that evening.

If all goes to plan, organizers expect about 30,000 to 40,000 people to visit the fair over its five days.

The build-up is stressful, yet exciting, Olivetti said.

“Right now, everyone is anxious to make this thing work,” he said. “We just hope people will come out and support the fair in its inaugural year.”

“The people of Lackawanna County should be very happy with this fair,” Graytock added. “I think they’re going to be amazed.”

Co-Athlete of Month: Tommi Jane Golden

Athlete of the Month - Tommi GoldenBy Steve Svetovich

Dunmore Lady Bucks catcher Tommi Jane Golden is a positive force with her teammates.

Always energized and full of life, the senior catcher is hitting well over .300 and doing a superb job behind the plate in her fourth year on the team.

Daughter of Tom and Deanna Golden, it is easy to generate a laugh and positive reaction with the scholar-athlete with has a 94 academic average. Her grandfather is Dunmore Funeral Director Thomas Golden.

She had a 4-for-4 game, including a double, two runs and RBI in Dunmore’s 14-10 win over Old Forge Thursday, April 25.

Tommi Jane, 18, has been playing softball since age five. She played in travel softball leagues from the seventh grade through last summer. She played four years with the Northeast Diamonds and last summer with the Impact Panthers.

She is coached by the veteran Ryan Ferguson at Dunmore.

“He gets us ready for what it takes to be a good player on the field,” she said.

Tommi said she learned a lot from her parents.

“They teach me to be respectful to others and do well in school. They help me keep focused with academics. They stay on me with that.”

Tommi Jane plays soccer and is a football cheerleader at Dunmore. She is co-captain of the football cheerleaders and was co-captain of the junior varsity squad.

Status-FastPitch-Game-Leather-SoftballShe talked about what it takes to be a good catcher in high school softball.

“You need to be a leader and know where the players are on the field. You need to help with framing. You need to know where the ball goes off the bat.”

Tommi Jane said she will begin studies at East Stroudsburg University next fall. She hopes to become an athletic trainer and play on the softball team.

“I want to try out for the softball team and do well in school.”

She said her best academic subject is history and would love to see Arianna Grande in concert.

Tommi Jane also talked about the recent resignation of Dunmore legendary football coach Jack Henzes.

“It’s really sad,” she said. “It’s the end of an era. He coached my dad. We all love him. We were all hoping he could coach my younger brother Bo someday.”

Tommi Jane is savoring her final couple months at Dunmore High School as she prepares for college.

“Dunmore has been a lot of fun. I love the community. We get a lot of support. I am really going to miss it. Everyone in this school has been around me since I was little. I know everyone here. We are all friends.”

Cheryl’s Cuisine: May 2019

By Cheryl Radkiewicz

With entertaining season upon us, it’s time to take a walk back into my “never ending” recipe collection.   Many of these I’ve received from relatives and friends who have long passed. I still cherish their memories each time I hold the recipes in my hand.   I’ve updated them so all are easy and quick. Enjoy!

Appetizer Cheese Ball:

1- 8 oz. bag shredded sharp Cheddar cheese
1-4 oz. pkg. cream cheese, softened
1/4 cup drained pimiento
1 tsp. Worcestershire sauce
1 tsp. grated onion

Mix all ingredients together. Shape into large ball. Roll in parsley or nuts. 

NOTE: You can also roll this mixture into tiny balls for appetizer-size bites.

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Boursin Quiche:

1 cup shredded Swiss cheese
1/4 cup chopped green onions
1/4 cup chopped ripe olives
1 small tomato, seeded and diced
3 eggs
1/2 cup whipping cream
1-5 oz. pkg. Boursin cheese

Preheat oven to 357 degrees.  Sprinkle 3/4 cup Swiss cheese on bottom of  quiche dish or glass pie plate. Sprinkle onions, olives and tomato over cheese.  In medium bowl mix eggs, cream and Boursin. Pour mixture over vegetables. Sprinkle with remaining 1/4 cup Swiss cheese.  Bake in oven for 35 minutes or until puffed and golden brown. Let stand 5 minutes before cutting.

***

Tangy Cheese Appetizer Fondue:

2 pkgs. Monterey Jack cheese, plain
1 jar Progresso Pepper Salad, drained
6 Pepperoncini, drained
1 Tbsp. juice from Pepperoncini

Put cheese into food processor to grind up.  Place all ingredients into fondue pot. Heat all together.  Serve warm with bread chunks or crackers. Note: This is for people who like “spicy”.

***

Shrimp Puffs:

Cream Cheese Dough:
1/2 cup butter, room temperature
4 oz. cream cheese, room temperature
1 cup flour

Mix these  ingredients together and chill for at least 1 hour.

Filling:
8 oz. bag or can of small shrimp
1/2 tsp. lemon juice
1 Tbsp. parsley, finely chopped
1/4 tsp. salt
1/4 tsp. pepper
Dash of Worcestershire sauce
2 tsp. tartar sauce
Finely grated onion

Roll out dough.  Cut into small squares.  Mix filling ingredients together and put 1/2 tsp. filling on top of each square.  Cover with another square. Use fork to seal filling between two dough squares, like a ravioli. Bake in preheated 350 degree oven for 10 minutes.  Can serve plain or with side of tartar sauce.

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Broccoli and Black Olive Salad:

1 large bag frozen broccoli cuts
1-6 oz. can pitted black olives
Salt and pepper to taste
1 clove garlic, crushed
Oil, to taste

Cook  broccoli as directed.  Do not overcook. Drain broccoli well and place in bowl.  Add rest of ingredients and toss lightly. Serve warm.

***

Corned Beef Spread:

12 oz. corned beef, ground in  food processor
3 cups mashed potatoes
1 cup sour cream
3 Tbsp. chopped parsley
1/4 cup chopped baby gherkins
1/2 tsp. dill weed
3 Tbsp. finely chopped onion
3 Tbsp. finely chopped celery
Dash salt
1/4 tsp. pepper

Combine ground corned beef and mashed potatoes.  Blend in sour cream and remaining ingredients. Transfer mixture to serving bowl and chill.  Serve with whole wheat crackers and sliced cucumbers.