1 A CHRISTMAS CAROL. There’s nothing more cathartic than watching grouchy old Ebenezer Scrooge get his in the classic Dickens tale of redemption through ghostly guidance. Media’s Hedgerow Theatre stages a classic version of the play (hedgerowtheatre.org), while Walnut Street Theatre in Center City offers an hour-long performance (perfect for antsy school-age children) that tells the story of Scrooge through new and traditional songs (walnutstreettheatre.org). Kids ages 5 and up will also love the life-sized puppets and gorgeous costumes and masks used in the Puppet People production staged by Philadelphia Children’s Theatre at the Playground at the Adrienne (pcttheatre.org). Or, head to the Media Theatre for Ebenezer, a kid-friendly mu­sical (mediatheatre.org).

2 THE NUTCRACKER. The everyman’s holiday ballet is an annual tradition: Clara’s Christmas Eve adventure, the magical toys and Tchaikovsky’s unforgettable music. The Pennsylvania Ballet (paballet.org) offers a high-glamour production of George Balanchine’s classic choreography, with music by the Pennsylvania Ballet Orchestra and the Philadelphia Boys Choir. In the suburbs, head to West Chester for the Brandywine Ballet Company (brandywineballet.com); or watch the talented pre-professional dancers at Narberth’s Pennsylvania Academy of Ballet at the Upper Darby Performing Arts Center (paacademyofballet.com). Or, see a colonial twist in the Rock School of Dance Education’s Nutcracker 1776, Nov. 28-29 at the Merriam Theater in Philly and Dec. 13-14 at the Haverford School (therockschool.org).

3 FESTIVAL OF LIGHTS. Those who celebrate Hannukah will be lighting the menorah at home, but they can also light up an oversize one at Suburban Square, Dec. 22, for a community celebration. (suburbansquare.com.)

4 TREE LIGHTING. Contrary to the day-after-Thanksgiving sale propaganda, the holiday season officially begins when the town tree is set aglow. In Malvern that would be on Dec. 5 at 6:15 p.m. in Burke Park—and it’s part of Victorian Christmas, a festive evening of musical performances, children’s shows, carriage rides and a visit from Santa (malvernvictorianchristmas.org). Or head to the Rittenhouse Row tree lighting with live performances, refreshments, kids’ activities and audiences with Santa on Black Friday, Nov. 28 at 5 p.m., (rittenhouserow.org); or watch as Philadelphia’s Mayor Mi­chael Nutter lights up the giant spruce outside of City Hall on Dec. 3 at 5 p.m., to kick off an evening of Philly festivities, (phila.gov).

5 GREETING SANTA. The Jolly One manages to be in many places at once this holiday season: At Suburban Square, he arrives on a fire truck to 20 tons of snow, picture-perfect photo ops and plenty of kid-friendly entertainment (Nov. 29, 11 a.m.-2 p.m. and Dec. 6, 13 and 20, 12-2 p.m., suburbansquare.com). And at King of Prussia, you’ll be seeing double when he shows up in the Plaza by Nordstrom and in the Court by Bloomingdale’s, (Nov. 15-Dec. 24, kingofprussiamall.com). Stop by Horsham Veterinary Hospital Dec. 5 to snap photos of St. Nick with your pooch to benefit the Horsham Dog Park, (horshamdogpark.com); or swing by the American Helicopter Museum in West Chester, Dec. 6 or 13, to see Santa skip the reindeer and arrive by helicopter for photos (helicoptermuseum.org). Or head to Norristown’s Elmwood Park Zoo to brunch with Santa and his reindeer, with crafts, face painting and more, (Dec. 9, 11, 13, 16 and 18, elmwoodparkzoo.org).

6 THE ENCHANTED COLONIAL VILLAGE. A Philadelphia tradition, this display of colonial holiday vignettes has been restored for its new home at the Please Touch Museum. Dating back to 1961, the display features eight life-like scenes designed for the Lit Brothers department store (Nov. 8-Dec. 31, pleasetouchmuseum.org).

7 ROCKIN’ NEW YEAR’S EVE. There’s more than one way to ring in the New Year: Catch the midnight fireworks on the Delaware River waterfront (philadelphiaholidayfestival.com), or watch them from Penn’s Landing’s RiverRink, which is open extra late with ice-skating, food, activities and live entertainment (riverrink.com). If you’d rather party among the beautiful people, head to the fifth annual Glitter City Gala, with drinks, hors d’oeuvres, dancing and live music at the National Constitution Center (nyephilly.com). And for the kids, the Please Touch Museum hosts its annual Countdown to Noon at the new Memorial Hall location (pleasetouchmuseum.org).

8 CAROLING HAYRIDE. This may not be a tradition yet, but it should be! Bundle up the kids and take a hayride around the Linvilla Orchards, followed by roasting marshmallows, drinking cider and caroling around a campfire. (Dec. 6, 13 and 20, from 4:30 p.m.; linvilla.com.)

9 MACY’S HOLIDAY LIGHT SHOW.
It may not be Wanamaker’s anymore, or even Lord & Taylor. But kids—and the nostalgic among us—still adore this kitschy holiday tradition. More than 100,000 lights, music from the Wanamaker Organ and holiday characters animate the department store at 13th and Chestnut streets in Philly. (Nov. 28-Dec. 31; centercityphila.org.)

10 LATKEPALOOZA. If there’s a culinary constant throughout every culture, it might be that deep-fried potatoes can never be wrong. Chefs from favorite Philadelphia restaurants like Bar Ferdinand, Marigold Kitchen and Zahav prove it, cooking up gourmet latkes for Hanukkah at this sixth annual event, Dec. 14 from 2-4 p.m. at the Gershman Y, (gershmany.org).

11 LONGWOOD GARDENS CHRISTMAS. More than 500,000 twinkle lights, floral and tree displays and colorfully lit fountains make for a magical holiday experience; stop by for ice skating and holiday music, Nov. 27-Jan. 11 (longwoodgardens.org).

12 MUSICAL CHEER. Either you love Christmas music or you really, really don’t. But for those who do, there are plenty of uplifting performances on offer at the Kimmel Center in Philadelphia, ranging from the classic to the adventurous. The Philadelphia Orchestra performs traditional songs in The Glorious Sounds of Christmas, Dec. 18-20, and joins the Philadelphia Singers for Handel’s Messiah on Dec. 14. And an annual favorite is Peter Nero’s Holiday Pops, a blockbuster event with a festival chorus and an appearance by the von Trapp children, Dec. 5-20. Or try something new this year: All the way from South Africa, the Grammy-winning Soweto Gospel Choir presents a moving holiday performance, (kimmelcenter.org).

13 MUMMERS. If you’re bringing the kids, head down to Broad Street early to watch the strutting—before the slurring begins. Extravagant costumes, live music and boisterous crowds are a New Year’s Day must-see (mummers.com).

14 A BRANDYWINE CHRISTMAS. Handmade “critter” ornaments, model trains, a Victorian dollhouse display and a new exhibition that recreates scenes from The Night Before Christmas, make the Brandywine River Museum a holiday must for families. (Nov. 23-Jan. 6; brandywinemuseum.org.)

15 A KUNG PAO CHRISTMAS. If you’re not celebrating, chances are good you’re getting your moo shu on. If you’re planning to dine at Yangming in Bryn Mawr, book early as it’s an extra-busy day for this French-inspired gourmet Chinese spot (2-9 p.m.; yangmingrestaurant.com). Susanna Foo Gourmet Kitchen in Radnor will open for dinner from 4-9:30 p.m. (susannafoo.com). And Shangri-La Inn in Bala Cynwyd (toshangrilainn.com), Auspicious in Ardmore (mastersofkungfood.com), Margaret Kuo’s in Wayne (margaretkuos.com), and Sang Kee Asian Bistro in Wynnewood (610-658-0618) all open for normal lunch and dinner hours.

TURKEY. Organic, free-range, pasture-fed turkeys taste better, and they’re easier on your conscience. Pennypack Farm, a Horsham-based education center and community-supported agriculture program, is raising only 50 turkeys this year—so order before they’re gone. (685 Mann Rd. Horsham; 215-646-3943, ext. 2; pennypackfarm.org.) Eberly Poultry is a longtime distributor of free-range, certified organic turkeys raised on small Amish and Mennonite family farms. (Available at Whole Foods in Wayne and Wynnewood; check eberlypoultry.com for more retailers.) And Meadow Run Farm in Lancaster County is raising 300 pasture-fed turkeys for Thanksgiving. (Call 717-733-4279 to place your order. Pick-up at 407 Short Ridge Dr., Wynnewood.)

SWEET + WHITE POTATOES.Mashed potatoes and sweet potatoes are Thanksgiving favorites, and you can stock up on chemical- and pesticide-free potatoes from Red Earth Farm, a family farm in Orwigsburg, Pa. (Available Saturdays at West Chester Growers Market, North Church and West Chestnut streets, West Chester.) Or head to the Good Harvest Farms stand at the Lancaster County Farmers’ Market. Known for their handpicked hydroponic lettuce, Good Harvest Farms offers a selection of sweet and white potatoes (389 W. Lancaster Ave. Wayne; 610-293-1370; goodharvestfarms.com.)

HERBS. Paul Tsakos’ Overbrook Herb Farm in Lansdale grows more than 20 types of chemical-free herbs including rosemary, bay leaves and thyme. (Available at Fair Food Farmstand at Reading Terminal; 215-699-7628.) And Chester County’s Spring Thyme Herb Farm offers nearly 40 varieties of certified organic herbs grown in a winter greenhouse. (Available at Whole Foods, Devon.)

APPLES. Amp up your apple pie with organic Gold Rush apples from North Star Orchard in Cochranville; they’re available Wednesday afternoons through Nov. 26 at the Oakmont Farmers’ Market. (2419 W. Darby Rd., Havertown; oakmontfarmersmarket.org). Or try fresh apple cider (or apple butter, or apple sauce) from Lancaster County’s soon-to-be-certified organic Kauffman’s Fruit Farm and Market. (At Lancaster County Dairies at Reading Terminal, or at the Old Homestead Farms stand at Lancaster County Farmers’ Market, Wayne; kauffmansfruitfarm.com.)

PUMPKINS. Pumpkin pie is an autumn classic, and Linvilla Orchards in Media offers fresh pumpkins through Nov. 9. They’ll keep for up to a month at room temperature or up to three months in the fridge. (137 Knowlton Rd., Media; linvilla.com.) Pete’s Produce Farm near West Chester has 15 acres of pumpkins available for picking until they run out. (Route 926, Westtown; petesproducefarm.com.)

CORNBREAD. Hearty, homemade cornbread tastes way better made with fresh-milled cornmeal (regular or roasted) from local, organic corn ground at Haldeman Mills in Manheim, Pa. (Fair Food Farmstand at Reading Terminal; 215-627-2029.)

VEGETABLES. Certified organic produce and greens from the 111-acre Landisdale Farm include fresh kale, Swiss chard, broccoli and cauliflower—perfect for side dishes. (Saturdays through Nov. 22 at Chestnut Hill Farmers’ Market, 8229 Germantown Ave.; and Swarthmore Farmers’ Market, Park and Dartmouth Ave.) Or head to Lancaster-based Stoltzfus produce at the Ardmore Farmer’s Market for local veggies as well as fresh apple cider. (6 Coulter Ave., Ardmore; 610-896-7560.) Another option is Winter Harvest, a buying club for local produce, bread, cheese, herbs and more from November to April. Get baby spinach from Rineer Family Farm, heirloom cabbage from Forrest Acres Farm, wild foraged watercress from Livengood’s produce and Mother Earth Organic Mushrooms. (Delivery at Bryn Mawr Ave., Ardmore; farmtocity.org.)

CRANBERRIES. Through Nov. 15, Haines Berry Farm sells fresh cranberries at the Pemberton, N.J., farm stand. (98 Sheep Pen Hill Rd., 609-894-8630.) Reading Terminal’s Fair Food Farmstand also carries heirloom cranberries from Jersey’s Paradise Hill Farm when available.

2000 Gloria Ferrer Carneros Cuvée: This top-of-the-line wine for Gloria Ferrer, the California outpost of a family-run Spanish company, is a blend of Pinot Noir and Chardonnay grapes from Northern California’s Carneros region. It’s aged more than seven years on its lees to develop complex flavors. It’s priced similarly to many entry-level Champagnes, but its quality parallels the much more expensive French tête-de-cuvées. $50 at Wine & Spirits Store, Bryn Mawr.

2004 Iron Horse Wedding Cuvée Blanc de Noirs: Cool weather is best for sparkling wine grapes, and they thrive in the foggy, chilly Green Valley of Russian River Valley where the Iron Horse vineyards are located. Made from Pinot Noir grapes, this wine is deliciously creamy and easy to drink and has been served at many White House dinners. $36.99 by special order at Wine & Spirits Store, Bryn Mawr.

2003 Schramsberg Brut Rosé: Pink wines are hot these days—particularly pink bubblies. A major reason is the popularity of Pinot Noir, the primary grape in high-quality sparkling rosés like this one. You can really taste the Pinot in this wine, with sexy red-fruit flavors, complexity and a finish that just keeps going. $42.99 at Wine & Spirits Store, Narberth.

Rigol 1897 Brut Cava: Spanish winemakers have been making sparkling wine since 1872, and they’re still a fantastic value. Rigol’s Brut Cava is made in the traditional way: The bubbles are formed by secondary fermentation in the bottle. Unlike Champagne, Cava is meant to be enjoyed young, fresh and crisp. $14.99.

After all, those who frequent this sybaritic Caribbean island retreat, just 45 minutes by boat from St. Vincent in the Grenadines, are ultra high-wattage celebrities—or, at the very least, unreasonably wealthy. It’s the St. Bart’s set taking a break from St. Bart’s; so when you’re introduced to Eileen, you’re not supposed to acknowledge you know that her stage name is Shania and that, yes, her last name is Twain. It follows that snapping pics of her with a high-powered Nikon is, alas, pretty much out of bounds.

That’s how it’s been since 1960, when the ultimate British trendsetter, Princess Margaret, first arrived here. Two years earlier, the Scottish Lord Colin Tennant had purchased the entire island for a meager $67,500; but when he gifted a 10-acre parcel of land to Princess Margaret for her birthday, she quickly began Mustique’s transformation into an over-the-top haven for the well bred and well heeled. Tennant’s financial woes caused him to sell the island in 1976, and now the entire island, down to the beaches and villa rentals, is managed by Mustique Company

Still, once the puddle-jumper—which even stars like Eileen have to take, since the Mustique runway is too short to accommodate a private jet—swooped down over turquoise waters to deposit plain old ordinary us on this speck of lush vegetation and white sand, we couldn’t help but feel like celebrities ourselves. It was apparent from the second we stepped off the plane that personalized service is the number one priority here.

Mustique is most famous for its spectacular villas; we, however, checked in at the Cotton House, one of only two hotels here. Yet we felt less like paying customers and more like guests at a secluded private estate.

When we arrived, we were ushered to lounge chairs overlooking the ocean and served chilled lime crushes while hotel staff not only brought our bags to our suite, but unpacked and pressed our clothing as well. Our airy two-story villa was comfortably elegant: Caribbean décor as refinement, not kitsch. Instead, there were cool tiled floors, a plush canopy bed, a private plunge pool, balconies overlooking both sides of the island and panoramic sunset views.

As we soon discovered, the primary pastime on Mustique is relaxing—it’s practically a competitive sport. (As proof, consider the beaches, several of which are available exclusively by reservation: as soon as our allotted time on stunning Macaroni Beach was over, we were shooed away by Tommy Hilfiger’s staff, who arrived not only to lay out color-coordinated chaise lounges, crisp linens and a picnic on fine china for the designer and his family, but to rake the beach free of our unsightly footprints.)

Visitors like Hilfiger, of course, weren’t staying at our hotel. Rather, they own or rent some of the most stunning villas we’ve ever seen: The 1,400-acre island is home to 72 of them. Most are available for rent (yes, even Mick Jagger’s—but expect an extremely stringent background check) and each is unique, from a zen-inspired Japanese-style retreat for 18 to a two-bedroom Balinese pavilion you can keep all to yourself. Mustique’s villas have been an ultra hot destination for British VIPs for years, but the word is just now getting out stateside.

The exclusive setup generates an intoxicating cocktail of privacy and intimacy in this tiny community, where estate owners like David Bowie and publishing magnate Felix Dennis can join visitors like Prince William and Brad Pitt for a sunset dinner at the Firefly Restaurant, or for drinks, jazz and impromptu rock star karaoke at Basil’s, the two hottest (and only) nightspots on the island.

After all, it’s the ultimate romantic escape. It’s also the only place you can feed table scraps to Jagger’s dog, Star—while pretending, naturally, not to notice that he’s a celebrity at all.

Jay Wright doesn’t care much for the media. And he certainly isn’t interested in being termed a local celebrity. What this champion-making basketball coach does care about is Villanova University and the Wildcats basketball team he has cultivated into an NCAA powerhouse and one of the top recruiters in the nation. So, getting a foot in his office door for an interview proved nearly impossible—until I let drop the fact that I’m a ’Nova alum.

When I stopped by on a Thursday morning this fall, Wright was sorting through “social issues” among a few players, planning for a speaking engagement that night and feeling pretty damn good about the season that gets underway Nov. 6, with an exhibition game at the Spectrum against Northwood University, and then Nov. 14, with regular-season play against Albany.

After all, when Wright became head coach in 2001, he inherited a team best known for underachieving tournament play and slowly turned it into a major force in college basketball, earning a place in post-season tournament play every year since he arrived and seriously contending in the NCAA tournament for the last four years running. And he has no plans to let up: His 2009 recruiting class is ranked No. 2 behind North Carolina with three verbal commitments from McDonald’s All-American players. That’s a virtually unprecedented influx of talent for Villanova.

“When you’re the Villanova head coach, it’s a lot of responsibility to keep that going,” Wright admits. “It’s not just winning; it’s more.” So, sure, Wright has sent a handful of players, like Randy Foye and Kyle Lowry, on to play in the NBA. But he’s far prouder of a different aspect of his record: Each and every one of his Wildcats has received a degree within four years. “The fact that the players understand about being a man and living their lives for others is what’s important,” he says.

On the other hand, we’re pretty sure the up to 19,000 people who attend each game think winning counts for something, too—and Wright’s team does plenty of it.

So maybe, the reason that Wright doesn’t need to hold court in the press or reach for greater fame is that his ambitions have already been satisfied: Villanova is the perfect place for him.

“I remember Bob Hurley,” Wright recounts, “a legendary coach at St. Anthony’s High School in New Jersey, who has never left that high school saying to me one time, ‘Certain places fit certain guys.’ I’m a Philly guy. I love Philadelphia, I love the Main Line area and I love Villanova. So this is a dream for me. It really is.”

Back when the two were introduced, she says, she had no idea who he was; it was his sense of style that first caught her interest. “I went to his birthday party,” she relates. “He was living in Old City and at the time he had this great big loft with very similar taste to me, very cool furniture—and that was like the beginning of our romance.”

Now, the couple and their daughter Jordan Dream Weaver, 7, live in Gladwyne, in an ultra-mod, ’70s styled house that suits both their tastes perfectly. As for Schoolly D’s studio, it’s now situated in his erstwhile yoga room—yes, the father of hardcore rap is into yoga—where he creates and produces music for everyone from Abel Ferrara, for a King of New York prequel, to the Cartoon Network, where he’s attracting a whole new set of fans with his theme for the cartoon Aqua Teen Hunger Force, in the network’s Adult Swim primetime block.

STYLE FILE: SCHOOLLY D

CURRENT GIGS: I’m working on stuff for HBO’s Entourage, and for Lincoln Heights on ABC Family. I’m working on a digital album. And they’re doing a spin-off of Aqua Teen Hunger Force. It’s a transition for me. It’s like god just gives you these transitions and you can’t force it. But this is my philosophy, not Jennifer’s. Hers is: “Get it done, Mister, We’ve got a mortgage.”

ON WORKING WITH CARTOON NETWORK: It’s like the best job in the world. Growing up listening to the theme songs of Scooby Doo and Hong Kong Phooey, I always dreamed of creating a cartoon theme song—and I did it. I went online recently and that song had surpassed [early hardcore raps like] “P.S.K.,” “Gucci Time,” “Saturday Night” and “King of New York” on iTunes. People are buying it. I’m amazed: It’s a totally different fan base. I have to be one of the most fortunate cats in the music industry.

ON MOVING TO THE MAIN LINE: The loft I had before was my dream and this was Jennifer’s dream. That was the only way I was going to move—to be part of a dream. But since I was 7 or 8 and I saw Batman and the Green Hornet I was always infatuated with mansions and secret bat caves, so being in a big house is exactly where I expected to be.

FROM GANGSTA TO NESTA: I’ve always been the decorator. I learned that from my father. He told me, “If you don’t want to live in Holly Hobbie land, you better learn how to get along.” He taught me style and clothes, how to get shoes or a suit made. Out of nine kids in our family, I think I took in the most.

YOU GET SHOES CUSTOM MADE? Not anymore—it’s more than $2,500 a pair, and there’s no place to go with $3,000 shoes. Where are you going in Philadelphia really dressed up? Nowhere. People show up in sneakers.

THE END OF THE HIP-HOP LIFESTYLE: I haven’t lived the hip-hop lifestyle since Jennifer kicked the 2 Live Crew out. That was a classic moment: The 2 Live Crew was in town and they were going to come over after the concert. And they showed up in this tour bus full of chicks and hookers and they kicked the door in. These chicks were everywhere like monkeys swinging off the rafters. This was when Jordan was one-and-a-half years old, and all of a sudden there was a slam and Jennifer comes out steaming and she’s just yelling, “Out! Out! Out!” I was like, “You can’t kick out the 2 Live Crew.” She said, “Oh yes I can.” And I think that was it. The hip-hop lifestyle—they packed it up and said, “We’re going to take this. You’re hip-hop card’s revoked.” I think people still laugh about that.

STYLE FILE: JENNIFER RAMSAY

RELUCTANT SUBURBANITE: I never thought I would move out of the city. But this house sang to me. It took a couple years until we bought it, but I would look at the listing every week online. And now I feel like my house is a spa—I come down my driveway and I just feel relaxed.

HOW SHE GOT INTO RETAIL: My father had a store on South Street called Retro-Chic, selling formal wear and vintage clothing. And he wanted to close the business—he had done it since the ’70s. It wasn’t what I thought I was going to get into. But seeing him plan to close it was kind of a shock to me, and so I decided to take it over.

THE ECHOCHIC STYLE: It’s very fashionable and very celebrity driven. But as for my personal style, I’m kind of in transition; I just turned 36 and now I’m living on the Main Line so I feel like sometimes I have to curb my style. So I’m changing and regrouping what I sell, because my store does embody who I am.

CELEBRITY CLIENTELE: I’ve done styling for [hip-hop artists] Eve, Jill Scott, Charli Baltimore, Vivian Green. And celebrities who are in town sometimes stop in: I had Cameron Diaz in last year, Patti LaBelle, Bette Midler.

ENTRÉE TO STYLING: Eve used to work on South Street and she used to shop in my store. I had no idea she was a rapper. And then she hit it big, and it was just a matter of time before we crossed over to me doing wardrobe for her performances. She lives in L.A. now. The last time she came in, she called me from her private jet to ask, “Where’s the store again?”

ON STYLING SCHOOLLY D: At first he really hated it, but now he just says, “You go ahead and do your thing.” When I first met him he wore all vintage clothing: cool plaid pants, Gucci shoes and vintage hats. Now he likes Penguin Munsingwear, which is new but it’s got that 1950s look.

CLOTHING COLLECTIONS: I collect muumuus and ’70s dashikis and kimonos. I have three closets, and one room that has my vintage collection. I want Jordan to have it some day. And I want to start my own fashion line again. This vintage stuff is inspiration for that.

ON THE QUIET LIFE: We’re very earthy, and we live very green organic lifestyles. The other day [Schoolly D] was like, “How am I supposed to make gangsta rap when I’m picking Jordan up at the school bus at 3:42, or waking up at 7 a.m. to cook her cheese eggs?” At the end of the day we’re very real. We’re definitely not your typical normal people, but for us it’s all we know.

So when Peter and his wife, fashion and interior designer Josephine Sasso, throw a holiday bash, they like to entertain both grown-up friends and their little party animals, including pals of 7-year-old daughter Juliette.

“I love doing the two-generation party, where people can bring their kids and everyone can enjoy,” Peter says. “My food is very kid friendly. All the things I’m really well known for [as a caterer] are perfect for kids: mini cheeseburgers, mini grilled cheese and frites in paper cones. We never have a kids’ menu; we serve them all the exact same food. Kids generally love stuff like steak frites, too.”

So, last year at their holiday party for around 140 adults and 60 kids, he served up miniature comfort foods in an elegant setting. To accommodate the crowd, Peter says, “We had a big winterized tent with a white rug, draped and specially lit, and it felt like it was a room off of the house.” But inside the house, decorating is up to Josephine, who finds creating a festive holiday ambience easy. “I’ve got tons of material here—I have all kinds of decorations I store in boxes,” she says, pulling out tiny white trees, strings of crimson jingle bells, festive wreaths, candles and colorful flowers.

And at each year’s party, child-like wonder—always wel­come around the holidays—per­vades, from sugary decorations to a pint-size surprise of s’mores at the fireside. And since Callahan discovered that one of his chefs was also a stilt-walker and balloon sculptor, she sometimes stops in to entertain the kids. But mostly, he says “they are entertained anyway: They love running around an adult party, getting food and drinks and feeling grown up.”

MAKE AN ENTRANCE
The main entryway gets a dramatic—yet oh-so-sweet—centerpiece in the form of a boldly decorated table loaded with sugary treats. “When guests are coming in, we’re in here to greet them—so Josephine likes to do lots of bowls of candy and candles on this table,” Peter explains. It’s incredibly simple to do and packs a huge color punch. Red, white and green candies all become décor elements when set in polished silver bowls: Swedish fish, licorice bootlaces, green and red jelly beans, swirling peppermints and
foil-wrapped chocolates all pop against the silver. Plus, they’re not just for looks. “Everyone’s a closet candy person,” Peter laughs.

STOCK THE BAR
You can be a gracious host without setting up a full bar each time you have a party. “I like to pick a signature cocktail and serve that at the bar, and then we always have Champagne and white wine as well,” Peter says. “For the specialty drink, we picked a pomegranate-tini with fresh-squeezed pomegranate; that’s what makes a specialty drink really good.” A niche under the stairs becomes a perfect central spot for a bar, laid out with Veuve-Clicquot Rosé, white Burgundy wine and stemless Riedel glasses. Josephine also likes to set up a bar in every room, so no matter where guests wander, there’s a bar nearby.

SERVE COMFORT FOOD
“Everyone loves a party with a lot of passed foods,” Peter says. “We like to serve enough passed hors d’oeuvres to substitute for dinner.” As a rule, he says, for a two-hour party he’ll have 14 small items per person—or he’ll add passed plates or a sushi station. Other things to keep in mind: The passed food should be bite-size (or pretty close). And sometimes, simple, old-fashioned things really are the best—for example, pigs in a blanket are still “the most popular hors d’oeuvre in the universe,” he says.
Here, he’s serving frites, deep-fried on the spot and wrapped in paper cones with a holiday pattern simply scanned and printed at home. He’s also offering mini grilled cheese, on slices cut from tiny loaves of bread baked in custom-made tins. And, he buys wheatgrass by the flat for a fun presentation of pigs in a blanket “two ways”: the traditional finger-food is served side by side with pig-shaped bites of smoked salmon, caper butter and pumpernickel with a wasabi-flavored flying fish roe blanket.

ADD A SIGNATURE TOUCH
When Peter spotted glass artist Andy Paiko’s absinthe fountains, he knew he had to have one for himself. And now, it’s a great serving piece for a mint-infused cocktail he’s dubbed the Green Goddess.
“I’d actually love to serve absinthe, mind you, but at a holiday party people might think that was a little racy,” Peter says. “So we’re toning it down a little bit with a specialty drink, with puréed fresh mint leaves, fresh-squeezed lime juice and vodka.” As for the stemware pieces, they’re sherry glasses that once belonged to Peter’s grandmother; he’ll seize any chance to use crystal he has in the house. “My mother said to me, ‘What would you ever use those for? Nobody drinks sherry anymore,’” he remarks, “never knowing of course that her son would be a caterer, or that I would be serving absinthe out of them. But I think my grandmother would actually approve.”

GO ALL-OUT ON DESSERTS
Desserts follow the same theme as the food: miniature versions of beloved favorites. On a four-tier serving piece, diminutive caramel-coated Lady apples on twigs stand by an army of tiny white glazed donuts, espresso-size cups of chocolate soufflé, and classic rum balls. Josephine uses more silver bowls of candy to complete the look of abundance.

THROW IN A KID-FRIENDLY BONUS
A party like this, says Peter “is going be a somewhat adult night for the kids.” But that doesn’t mean there won’t be fun surprises just for them—like a row of twigs topped with homemade marshmallows, set by the fireside along with all the makings for a classic campfire snack. “I love cooking in the fireplace, and s’mores are fun,” he says. “That’s such an unexpected thing for kids to be allowed to do indoors at a party.

MORE HOLIDAY ENTERTAINING TIPS:

STICK TO THE CLASSICS: “If something is already great, you don’t need to improve upon it,” Peter Callahan says. So cotton candy is great, but cotton candy with foie gras filling, less so.

CONSIDER AN ADDITION: A winterized tent with rugs, lounge furniture and candles suspended overhead can provide extra entertaining space and a cool party vibe. But, Peter warns: “For a winterized tent you have to go to the additional expense of having it built up off of the ground, so that in case it’s a little snowy or rainy it can withstand the weather. If the tent is against the house, it’s like an extension of the house; that’s the best way to do it.”

FIND A GUIDING VISION: “We’ll get inspiration and then base the party on that. For example, I love that Harry Potter scene with floating pumpkins in the great hall, and I definitely want to do a Halloween party based on that. So just a vision like that will totally inspire a whole party; it gives you a road map to follow for décor and theme.”

SKIP THE BAND: If you want to hear a particular song—and not someone’s interpretation of it—a DJ is a good choice. “We love DJs. They can create any kind of music vibe that you want,” Peter says. “Plus parties movie all around, so we pipe music everywhere—which you can’t do as easily with a band.”

So there was a definite buzz last May when chef Nick DiFonzo’s now 2-year-old Jasper Restaurant—a romantic B.Y.O.B. with a daring, French-inspired New American menu—rated a “very good” two-bells from the Inquirer’s paid palate, Craig Laban.

The only problem was, DiFonzo wasn’t around to celebrate. The day before the review was released, he was admitted to Thomas Jefferson University Hospital with a brain aneurysm. Jasper, the restaurant DiFonzo had created on his own with a kitchen he ran nearly single-handedly, closed for three months while DiFonzo recovered.

It reopened in late summer with two more fulltime chefs, bringing the restaurant’s total staff to a whopping eight.

“Before, I was doing most of the cooking myself. I was putting in 15-hour days five or six days a week, and it was getting to be too much,” admits DiFonzo, a Restaurant School-trained chef and a veteran of Taquet, Rose Tree Inn and Passerelle, among others.

But now, he says, the new arrangement in the kitchen actually allows him to take on even more complicated menu items. They make all the pasta—gnocchi and pappardelle—in-house, and change up the menu regularly, depending not only on what’s in season at the local farms like Pete’s in West Chester, but also on what DiFonzo spots at the produce terminal in Philadelphia. “I go to the market in Philly to pick up all my produce myself. I can see what’s coming in that’s fresh, and I can buy something just because the quality looks good,” he says. He purchases meats from Wells and seafood a few times a week from Samuels and Son.

“I use a lot of French techniques,” DiFonzo explains, “but the ingredients are all-American. I think American ingredients are the best in the world.”

So far, this philosophy seems to be working: Jasper’s mostly repeat clientele come from as far as Philadelphia and Harrisburg. (They tend to take the train into the nearby Downingtown station, quaffing a few glasses from their wine bottles en route.) Offerings like a five-course, $40 prix fixe menu available Wednesdays and Thursdays have helped make Jasper a budding dining destination.

We stopped by on a recent Thursday evening and found ourselves in a renovated Victorian residence; DiFonzo converted and decorated the cozy space on his own. One thing he barely changed, though, was the residential kitchen—after 18 years in sprawling commercial kitchens, he has learned to prefer a simple, compact cooking space.

The overall atmosphere was that of visiting a Victorian country parlor. And gracious touches such as complimentary amuse-bouche and house salads—old-fashioned gestures that, in these a la carte days, seem downright generous—made us feel like welcome guests. That, even though we were shown to what in a half-empty restaurant struck us as the worst table in the house, adjacent to the back exit and just steps from the wide-open kitchen door. (It did, however, provide the opportunity to watch as each party of departing diners stopped to peer into the kitchen, say hello and thank the chef.)

The surprisingly expansive menu ranged from the decadent, like an appetizer-size Kobe burger Rossini with foie gras, white truffle oil and crostini, to the inventive, like an anise-scented filet of lamb with porcini flan and red swiss chard sautéed in demi-glace. French influences and the occasional Asian accent are evident throughout, but mostly, as we soon discovered, DiFonzo’s menu is about maximizing bold flavors.

Our crisply efficient waitress took our order, then brought us our amuse-bouche, a spicy, briny cucumber soup served chilled in an espresso cup. As our appetizers arrived, so did the evening’s single disappointment: dinner rolls that are the one item DiFonzo and his crew don’t make on the premises. (We could tell.)

From then on, however, there were few complaints.

The jumbo lump crab cakes—true lump crab meat without an ounce of filler—were perfectly complimented by a subtle Asian-influenced sauce that sang with red curry and caramelized sriracha, alongside “capellini” of julienne cucumber, carrots and red bell peppers. And a duxelle of wild mushrooms offered a rich, velvety texture and intense flavor, wrapped in narrow rolls of delicate chive crepe and served with a bright, sweet, roasted red pepper coulis and savory fried leeks.

The complimentary house salad, which came next, was no desultory effort either. Dark green asparagus tips were arranged around rosy cherry tomatoes, crisp baby spinach and piles of cucumber sliced into thin ribbons, all lightly dressed in a sauce redolent with fresh cardamom.

Our entrees proved just as eye-opening. A generous portion of sushi-grade ahi tuna came grilled, but still perfectly red in the center—pleasantly rarer than the advertised medium rare. The tuna was served over a risotto pistou pungent with fresh basil, Parmesan and garlic and so creamy the rice had practically dissolved.

A Sicilian-style stemperata—a sautee, dominated by green olives and golden raisins that burst on the tongue, that was simultaneously briny, spicy, sweet and fruity—was a bold counterpoint to the rich risotto.

The pan-roasted, free-range duck breast was an equally adept meal: The crisp exterior was glazed a deep crimson and the meat was rich and juicy, imbued with a succulent burgundy wine marinade. It was plated with a braised rabbit ragout—a hearty stew that could have been a meal in itself, with carrots and slow-cooked, tender meat that fell apart under the fork—and a thick, comforting rosemary, sun-dried tomato and Parmesan bread pudding.

Desserts, also crafted on premises, kept pace, with offerings ranging from a classic crème brûlée to crepes filled with mocha crème, to a take on strawberry shortcake, served in a martini glass, that has become something of a signature dish. We sampled the brandied peach tart: the season’s last peaches were cut into thick wedges, infused with a hint of brandy and tucked into a light, flaky pastry crust. The dessert was sweet but not syrupy, served warm with a scoop of vanilla ice cream. The kitchen had run out of mocha crepes, so we tried the chocolate molten lava cake—enough to satisfy any chocoholic with hot, rich, gooey fudge inside moist chocolate cake, served with dots of tangy raspberry coulis.

Although DiFonzo has put together an entirely new kitchen staff within just the past few months, it’s apparent that this cooking machine is already running seamlessly. “We’re a really close-knit family here,” DiFonzo muses. And it’s the type of family we’re glad we have the chance to visit for dinner.

Jasper: 78 W. Lancaster Ave., Downingtown, 610-269-7776, jasperdowningtown.com. Wed.-Sat., 5:30-9:30 p.m.

TUBULAR DAYLIGHTING: A roof-mounted lens collects sunlight and funnels it through a reflective tube to ceiling fixtures. Solatube (pictured) launched one of the first residential systems last year. The lens catches light even at low angles to provide consistent light all day long. The downside: Each lens can only power one light fixture. From $595 with installation at Solar Reflections, Chalfont, 215-997-5901; solarreflections.net.

FIBER OPTIC DAYLIGHTING: Created by the Swedish company Parans, fiber optic daylighting systems are more versatile than tube systems—and much pricier. Parans uses roof- or wall-mounted solar panels to collect sunlight, which is then transmitted via up to 60 feet of fiber optic cables to ceiling-mounted diffusers. One panel can light up to four diffusers. Panel with computer and four fiber optic cables, $10,000; luminaries, $90-$3,700; installation from $800; at Huvco, 800-832-6116; huvco.com.

Venturi’s design: The region’s first LEED-registered multi-family residential project, a Wayne condominium called Pembroke North developed by the Razak Company. The newly completed 54-unit complex features geothermal heating and cooling, energy efficient appliances, tankless water heaters, sustainable materials like bamboo flooring and tons of natural light—through high-efficiency windows, of course. And it’s located close enough to downtown Wayne that residents can do the truly earth-friendly thing and commute via R5, (though there’s also heated indoor parking, just in case). One-, two- and three-bedroom units, 1,273 to 2,623 square feet, priced from $500,000s to $1 million-plus.

316 Iron Works Way, Wayne; 610-687-3873; pembrokenorth.com.