Day: October 26, 2015

Program panel suggests in light of the Court’s porn e-mail scandal, corruption charges and historic fundraising, it is time to stop electing judges.rn

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rn(PRWEB) OCTOBER 23, 2015rnrnNow available online, watch The American Law Journal address "Electing Supreme Court Judges: Justice for Sale?”rnJoining host Christopher Naughton are Hank Grezlak, Editor-in-Chief of The Legal Intelligencer, Lynn Marks, Executive Director of Pennsylvanians for Modern rnrnCourts, appellate lawyer, "How Appealing" blogger Howard Bashman and former chief U.S. District judge for the Eastern District of Pennsylvania, the Hon. Edward N. Cahn of Blank Rome.rnrn"Right now we are painted with the brush of 'kids for cash,' pornography here in Philadelphia, indictments in Allegheny county” states Pennsylvania Supreme Court candidate Judge Michael George. “We have just got to change what we are doing.”rnrn“This is also an historic election because of the historic number of openings,” says candidate Judge Kevin Dougherty. “The last time there were three vacancies on the court was 1704. William Penn was governor of Pennsylvania and the monarch of England selected the candidates."rnSome question whether it’s time to ditch judicial elections altogether. Thus far the seven candidates have collectively raised over $5 million. “Judges need to spend money and secure contributions from lawyers to get elected to their office,” says Judge Cahn. “It should be ended.”rnThe American Law Journal was nominated for four Mid-Atlantic Emmy® awards in 2015 and winner of the interview/discussion program category. The program is celebrating twenty-five years on the air and has been hosted by former New Jersey prosecutor and trial attorney Christopher Naughton since its first program in 1990.rnrnBroadcasting Monday nights at 7:00 p.m. on the Philadelphia CNN- News affiliate WFMZ-TV to Pennsylvania, New Jersey, Delaware and online, the program discusses consumer, business and Constitutional issues with attorneys, law professors, judges, elected officials and others to shed light on current legal news and how the system impacts the everyday lives of citizens. rn rnPrograms are live or taped in studio and on location. Archived programs can be viewed at http://www.LawJournalTV.com.

Spots Pop Up & Out In The Gayborhood, Rittenhouse Square, Queen Village & Other Neighborhoodsrn

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rnPhiladelphia’s dining scene continues to draw national accolades for its quality and variety, from innovative gastropubs to inviting wine bars to new twists on Italian and other ethnic cuisines. Everyone is welcome at the table, whether the restaurants are located in the heart of the Gayborhood in Center City or one of its adjacent up-and-coming neighborhoods. Here are some of the city’s newest spots that are popular with the LGBT community:rnrnGayborhood:rnrnBud & Marilyn’s, a retro-inspired restaurant-bar, is the latest hotspot from business and life partners Marcie Turney and Valerie Safran. Inspired by Turney’s restaurateur grandparents, the restaurant serves new takes on American classics like meatloaf, the wedge salad and chop suey, paired with cocktails like the Blinker, a whiskey sour made with rye, and Marilyn’s O-F, a brandy old-fashioned. 1234 Locust Street, (215) 546-2220, budandmarilyns.comrnBig Gay Ice Cream, which started as a food truck in New York City, has quickly become a Philly favorite, via inventive concoctions like the Bea Arthur (vanilla ice cream, dulce de leche and crushed Nilla Wafers) and the Mermaid (key lime pie curd and graham-cracker crumbs layered with ice cream and whipped cream). 521 S. Broad Street (entrance on South Street), (267) 886-8024, biggayicecream.comrnScratch Biscuits promises down-home food that’s perfect for late-night munchies. Gluten-free and regular biscuits supply the foundation for breakfast sandwiches (Pennsylvania Dutchman: homemade sausage, apple butter, grilled onion and cheddar), lunch sandwiches (Kentucky Klassic: Benton’s country ham, house pickles and pimento cheese) and sweet biscuit puddings (Fluffernutter; Nutella). 1306 Chestnut Street, (267) 930-3727, eatscratchbiscuits.comrnSome 20 diverse wines by the glass, a raw bar and a selection of small plates such as fried goat cheese and bacon-wrapped dates will be the signature elements of Tredici Enoteca, which is set to open this fall along the bustling 13th Street corridor across from sibling pizzeria Zavino. 114 S. 13th Street, zavinohospitalitygroup.comrnQueen Village & Bella Vista:rnrnChef Joncarl Lachman and his spouse, Bob Moyson, have followed up their popular Scandinavian-themed bring-your-own-bottle (BYOB) spot Noord with Neuf, a bar-restaurant exploring the cuisines of Southern France and Northern Africa. The menu spans small plates, including a cauliflower salad and stuffed quail, to larger dishes meant for sharing, like the bouillabaisse du jour and a Moroccan-style tagine with vegetables, chicken or lamb. 943 S. 9th Street, (215) 309-5847, neufphilly.comrnCoeur (which means “heart” in French) is a warm and inviting gastro-pub near the Italian Market that takes its inspiration from Montreal and Quebec. Think dishes like a grilled zucchini and pattypan squash tart; a house burger topped with brown gravy, cheese curds and potato skins; and turbot with Parisian-style gnocchi in a lemon beurre blanc. 8th Street at Christian Street, (215) 922-6387, coeurphilly.comrnFor approachable American fare with sophisticated touches, look no further than Whetstone Tavern, a new restaurant-bar from chef Jeremy Nolen and partner Doug Hager. This time around, Nolen has branched out from the signature German fare of his Brauhaus Schmitz to offer a rotating menu of seasonal dishes like pan-seared Icelandic cod with littleneck clams; a 12-ounce pork chop with sharp provolone, polenta and prosciutto; and his take on the classic pepper pot soup. 700 S. 5th Street, (267) 239-0906, whetstonetavern.comrnChef Scott Schroeder’s creativity knows no limits and soon, with the fall opening of Hungry Pigeon on Fabric Row, he’ll add an all-day café to his restaurant portfolio. That means counter service for breakfast (pastries, egg sandwiches and quiches) and lunch (salads, sandwiches and soups) and table service for dinner (small to mid-sized plates with a focus on vegetables). 743 S. 4th Street, hungrypigeonphilly.comrnRittenhouse Square:rnrnNo such thing as too much of a good thing, and Pizzeria Vetri’s new Rittenhouse Square branch proves the point. The original location’s char-freckled crusts are replicated here, with the same delicious toppings (Tonno: Sicilian tuna, onion, peperoncino; Salsiccia: fennel sausage, roasted fennel), along with the same inventive salads, creamy soft serve ice cream and bottled cocktails. 1615 Chancellor Street, (215) 763-3760, pizzeriavetri.comrnThe only thing missing from the city’s vast taco scene? A great vegan option. Nicole Marquis of HipCityVeg has remedied that issue with the opening of Bar Bombón in Rittenhouse Square, two doors from her flagship fast food restaurant. 133 S. 18th Street, (267) 606-6612, barbombon.comrnEast Passyunk/South Philly:rnrnPassyunk’s Stargazy is an authentic British-style pie shop from London-bred chef Sam Jacobson. On offer are a selection of savories (traditional beef and onion, roasted vegetable), which can be paired with jellied or stewed eels, and sweets (peach pie, sticky banoffee pudding). Diners can wash it all down with a cup of complimentary tea. 1838 E. Passyunk Avenue, (267) 309-2761rnLongtime favorite Triangle Tavern has been revived by the same team behind nearby Cantina Los Caballitos and Royal Tavern. The menu offers hearty portions of South Philadelphia-style classics, including spaghetti and meatballs and lasagna, both of which can be prepared vegan; spicy linguini and clams; and eggplant Parmigiana. Classic cocktails, craft beers by the bottle, can and draft, and adult water ice in flavors like mango and raspberry round out the drink offerings. 1338 S. 10th Street, (215) 800-1992, triangletavernphilly.comrnEvery neighborhood needs solid brunch, lunch and dinner options. Penn sport gets all three with Fourth and Cross, where the farm-to-table menu focuses on simple, accessible eats like pancakes, burgers, pot pies and an oyster po’boy, plus a six-layer chocolate cake that is baked on the premises. 1527 S. 4th Street, (215) 551-5200, fourthandcross.comrn rn VISIT PHILADELPHIA® makes Philadelphia and The Countryside® a premier destination through marketing and image building that increases the number of visitors, the number of nights they stay and the number of things they do in the five-county area.rnrnOn Greater Philadelphia’s official visitor website and blog, visitphilly.com and uwishunu.com, visitors can explore things to do, upcoming events, themed itineraries and hotel packages. Compelling photography and videos, interactive maps and detailed visitor information make the sites effective trip-planning tools. Along with Visit Philly social media channels, the online platforms communicate directly with consumers. Travelers can also call and stop into the Independence Visitor Center for additional information and tickets.rnrnContact(s):rnDonna Schorr, (215) 599-0782rnE-mailPrintrnShare