At The Ta­ble With Anne DeMutis Cum­mins

The Phoenix - - COMMUNITY - Bette Ban­jack The Ta­ble Let Bette hear from you: ban­jack303@ver­i­zon.net. Search YouTube for “Look Who’s Cook­ing with Bette Ban­jack,” as well phoenixvil­lenews.com (search bar: Ban­jack) for this col­umn. Find Bette on Face­book by search­ing “Bette Ban­jack’s D

No mat­ter how far Anne DeMutis Cum­mins trav­els or where ever she lived, she calls Phoenixville home.

She grad­u­ated from Buck­nell Univer­sity with a de­gree in in­ter­na­tional re­la­tions and French. Then in 1999, she moved to Wash­ing­ton, D.C.

In Wash­ing­ton, she worked with The Ad­vi­sory Board Co. That is where Anne met Matt Cum­mins. In about 2002, she re­turned to Phoenixville. At that time, she went to grad­u­ate school (200406) at the Whar­ton School at the Univer­sity of Penn­syl­va­nia.

It was in 2006 when Matt moved to Phoenixville. They were mar­ried in Zion Lutheran Church. The cou­ple has stayed in Phoeniville, as Anne believes it is the best place for their chil­dren to grow. Cole is 9, and Zan­der is 7 years old.

Ev­ery day, Anne drives to Cam­den, N.J., (round trip ap­prox­i­mately two hours) to her job as a de­vel­oper for Lib­erty Prop­erty Trust in the de­vel­op­ment is called The Cam­den Water­front. It is a mixed-use ur­ban water­front neigh­bor­hood. The mas­ter plan in­cludes five of­fice build­ing to­tal­ing up to 1.2 mil­lion square feet of space, 176 res­i­den­tial units, the 180-room Hilton Gar­den Inn and a water­front pier park. The Amer­i­can Wa­ter head­quar­ters build­ing will be com­pleted this fall. 11 Cooper, a res­i­den­tial de­vel­op­ment, will open in the spring. A 385,000-square-foot of­fice build­ing hous­ing the head­quar­ters for three com­pa­nies (The Michael’s Or­ga­ni­za­tion, NFI and Con­ner Strong and Buck­elew) will open in the spring. The Hilton Gar­den Inn will break ground in the spring.

Ann is the youngest child of Emanuel and Betsy DeMutis. She has an older sis­ter, Dodi, and big brother, Manny. This fam­ily is the core of lo­cal en­trepreneurs and town de­vel­op­ers called The DeMutis Group.

About six years ago, Matt changed ca­reers — from the cor­po­rate world to a fifth-grade teacher. He is a born teacher and teaches at Manavon El­e­men­tary School.

On the home front, they live within walk­ing dis­tance of the town and the ac­tiv­i­ties avail­able. There is a fam­ily cat — no dog much to the dis­ap­point­ment to the youngest Zan­der. He re­ally wants a dog. When I asked him, “What kind of dog?”, the an­swer was, “Any kind that moves.”

Matt and brother-in-law Manny play in a band called The Walk­a­bouts. They have just come out with an al­bum called “Spirit An­i­mals.” Anne was in the band but dropped out due to her sched­ule.

The fam­ily mem­bers are sports fans, es­pe­cially foot­ball.

To be close to the fam­ily — es­pe­cially her grand­sons — Matt’s mom, Fran, has moved to Phoenixville. This makes for more great times.

As Matt usu­ally gets home be­fore Anne, he does much of the cook­ing for din­ner. But, Anne also likes to cook, so they re­ally share the kitchen.

At this time of year with zuc­chini in abun­dant sup­ply, the Cum­mins kitchen would like to share this recipe with you.

Zuc­chini Frit­ters

Veg­etable oil

2 medium zuc­chi­nis, washed and trimmed

3 large eggs

3 Tbsp. chopped fresh pars­ley Grated zest of 1 le­mon

cup all-pur­pose flour

½ tsp. bak­ing pow­der

½ tsp. kosher salt and more for sea­son­ing

Le­mon wedges for serv­ing Grate the zuc­chini on the medium holes of a box grater (you could use a food pro­ces­sor for a medium grate) onto a kitchen towel. Tightly wrap zuc­chini in the towel, and wring out as much liq­uid as pos­si­ble. Beat the eggs in a large bowl. Stir in the zuc­chini, brak­ing any lumps with a fork. Stir in the pars­ley and le­mon zest. Stir to­gether flour, bak­ing pow­der and salt. Stir into the egg mix­ture un­til just com­bined; do not over­mix.

In a straight-sided skil­let, heat 1 inch of veg­etable oil to 360 de­grees. Brush a soup spoon with veg­etable oil, and with it, drop dol­lops of bat­ter into the hot oil. Pat the frit­ter lightly with the back of a spat­ula to flat­ten slightly. Fry (turn­ing once) un­til golden brown on both sides and cooked through (about 2 min­utes per side). Fry them in batches. The frit­ters are cooked when a fork in­serted into the cen­ter comes out clean. Drain frit­ters on pa­per tow­els, and sea­son lightly with salt. Serve right away with le­mon wedges.

En­joy!

Anne DeMutis Cum­mins is pic­tured with her sons Cole, left, and Zan­der.

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