Van Dyk Mortgage - February 2018

Feb 2018

Letters From The Hart Give us a call! 239-437-4278 or visit Corporate NMLS #3035

THE FUNNIEST GUY OF ALL TIME Going All-Out With Chris Farley

Growing up, pretty much everybody has an idol — some unstoppable personality they’re immediately drawn to. Back in the ’90s, in addition to worshipping at the feet of Craig Biggio from the Houston Astros, I was also following a very different kind of celebrity. No, this particular hero couldn’t become the only player to ever be an All-Star in both catcher and second base, or make it into the Baseball Hall of Fame. Instead, he fell through tables and “lived in a van down by the river.” Chris Farley’s life may have been tragically cut short by his appetite for drugs and alcohol, but even now, he remains one of the funniest men to ever have walked the Earth. I remember seeing “Tommy Boy” back when it came will stick with me forever. Towards the beginning of the film, David Spade’s uptight character gets furious with Chris Farley’s doofus Tommy for spilling M&M’s onto the dashboard — he’s deeply protective about his car. But it gets even worse when later a deer they hit (and presumed dead) wakes up in the car. When that scene played in the theater, I thought my dad might actually pass out from laughing so hard. While the deer went crazy, I looked over at my dad hooting and hollering, tears practically streaming down his face. It’s a picture I can recall vividly to this day. But Chris Farley had that kind of effect on almost everybody. Though I’d always watched SNL, I wasn’t that interested in it until Chris Farley hit the scene in 1990, playing a passionate, but clueless, dancer auditioning for a role in Chippendales out in 1995 with my parents and brother. Throughout the movie, we were just dying laughing, cracking up until we were short of breath, but there’s one scene that

alongside Patrick Swayze. I was

amazed at just how big he played every single sketch he was

involved in. From his ridiculously exaggerated Chippendale dance moves to his commitment to actually falling and breaking a table with only his body to cushion the blow, no one in comedy could ever accuse him of giving a half-measure. And of course, the fact that he was a hugely influential celebrity despite being chunky made him easy to relate to as I was getting older. Ever since I was little, I’ve loved making people laugh. Though I’ll always be far from the comedic talent that Chris Farley was, I’ll take every little chuckle I can get from a dad joke or Rates and Reels gag. It’s clear that my kids, too, share this impulse, using every opportunity to set off a slapstick physical comedy routine or weird offhand joke. Ask them about Chris Farley, and they’ll perfectly, but appropriately, recreate all of his dance moves from the Chippendales sketch. When he tragically passed away in December of 1997, it was the only celebrity death that’s ever really hit me hard. Still, as fascinating and saddening as his story ended up being, it’s far from what I remember him most for. Instead, I remember him as the guy who revolutionized comedy just through his sheer dedication to every bit he was a part of, a huge, gregarious guy who captivated audiences with every wild gesture or slapstick tumble. Mostly, I just remember him for the endless belly laughs he’s supplied me and my family with throughout the years. I can say for sure that I’ll never tire of his sketches or movies. In fact, I think I’ll go pop in “Tommy Boy” for the 60th time right now.

– Tim Hart NMLS #354676

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brand, constantly having your logo out there, constantly promoting yourself.” My final question was about his project Duffified, the thing he’s been pouring energy into for the past couple years. “The idea of Duffified is about exceeding expectations — whether it be the expectations of family, friends, clients, whatever it is — and getting out there and experiencing as much as you can.” Along with that, he has a company, Duffified Experience Group, dedicated to creating meaningful experiences for people all over the world. I had a great time meeting Chef Brian Duffy and learning a little bit about his busy world. I’d highly recommend checking out his podcast, Duffified Live, where he interviews all kinds of interesting people from all walks

After he was done, it was time for my signature 3 Questions. Before I ever cracked the first one, I could tell Brian Duffy was an expert at this. The man’s an expert on renovating and running bars, and he’s been on the Today Show and all kinds of programs, so I knew that my tiny little show would be a breeze for him. First, I asked what advice he might have for anyone wanting to open up their own bar business. “Number one thing is: be present … you cannot leave that business to other people to run it for you. Hire managers and general managers, but you really have to make sure you’re present in the business.” Of course, he told me, you also need to have capital, and a carefully curated road map for success. Then I had another business question. As a guy who’s gotten popular on the strength of his own name, with a podcast and a ton of different opportunities, what advice could he give viewers about building their own personal brand? “In this day and

of life. In the meantime, thanks to Kevin Offerman and Chef Brian Duffy. To all my readers, low rates and tight lines! TRIVIA QUESTION: What did Chef Brian Duffy use to butter the grill? to Fantasize About

age you have to find a niche, something that defines what it is you’re trying to do,” he said. “You’re constantly working that


What Your Child Can Learn From Baking which are enthusiastically attended by an unparalleled service staff. Positano, Italy

and your main squeeze can enjoy utter seclusion. Sip champagne in the shade of a palm overlooking an otherworldly sunset or get a little more adventurous, strap on a mask, and check out the abundant aquatic wildlife. Many hotels in the area even include access to an array of boats, perfect for your own private excursion along the mild waves. Of course, you could also always just

More than perhaps anywhere in the world, this place looks like it was lifted straight from a sappy romance novelist’s imagination. You and your partner can kick back on a balcony overlooking the entirety of this seaside town, taking in the century-old multicolored Italian architecture perched precariously on the verdant mountainside. Too small to accommodate swarms of tourists, it’s the perfect place to while away the hours ambling from shop to shop, sampling the delicious local cuisine, and maybe taking a dip along the 300-meter beach. The Maldives

stare, dumbfounded, into the horizon, wondering how such a place could actually exist on Earth.

très passé. All the real high- rolling romantics are migrating southeast to the famous Oberoi Udaivilas hotel in western India. Set in a traditional Mewari palace, visitors will feel like royalty as they stroll around the labyrinthine gardens that surround the elaborate cream- colored structure. Travelers can relax beside one of the many glassy pools sprinkled throughout the estate, all of

From a water villa smack dab in the midst of the glassy, ultra-blue Indian Ocean, you

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EDUCATION IN THE KITCHEN With Valentine’s Day right around the

a recipe for multiplication and division practice. With older kids, practice unit conversions by asking, for example, how many pints are in half a gallon. Following Directions Not unlike computer science, baking requires a strict order of operations. The wet and dry ingredients often need to be mixed separately and then folded together. It only takes one deviation from the instructions for a pastry to go from delicious to disgusting. Spending time in the kitchen, then, is a great way for kids to learn the importance of reading directions carefully and comprehending what they’ve just read. Cultural Understanding Cuisine is a fundamental part of every culture. Introducing your child to dishes from around the world will expand

their horizons. Want your child to be a less picky eater? Involving them in the cooking process is the surest way to get them excited about trying new flavors and ingredients.

corner, you’re probably wracking your brain for the perfect recipe to bake for your loved one. There’s nothing wrong with store- bought chocolate, but there’s no topping the personal touch of some homemade baked goods. If you have kids, baking alongside them can be just as rewarding as enjoying the fruits of your labor. As an added bonus, baking is a hands-on opportunity where your child can learn all sorts of important concepts. Here is a short list of some of the educational lessons hiding in your kitchen. Math Baking is a numbers game. Just take a look at any recipe, and you’ll recognize the importance of math in building a beautiful cake. Having children measure out ingredients helps them learn about fractions and ratios. You can also test your kids by doubling or halving

Nutrition Now, you might not think that baking cookies will encourage greater

nutritional awareness, but hear us out. Sugar is often buried within packaged foods. When you bake something at home, a child gets to see, firsthand, just how much sugar goes into certain sweets.

Meanwhile, cooking savory dishes also allows them to learn what constitutes a balanced, healthy diet.


VanDyk Testimonials Here’s what some of our home buyers and referral partners had to say about their experience with us at expectations. They were on top of everything at all times and had fantastic communication throughout!” –Katie LaGace of RE/MAX Realty Team “The entire staff was excellent. Weekly updates were very helpful and calls were always returned. Very helpful thru the entire process.” –Betty Powers “You had us provide a wealth of information throughout the process however, it was never overly difficult nor unreasonable. Satisfying those requests for information were spread out and never overwhelming.” –Arthur Powers Katie LaGace of RE/MAX Realty Team and her clients, Betty and Arthur Powers VanDyk Mortgage: “As always, they exceed

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Answer the question on Page 2 and win a $20 Publix gift card!

Give us a call! 239-437-4278 or visit

Inside This Issue 8280 College Parkway Suite #101 Fort Myers, FL 33919 Going All-Out With Chris Farley PAGE 1 The Most Romantic Destinations

on Earth PAGE 2 Cook Your Way to Better Grades Testimonials Train Your Brain! PAGE 3 Cooking Up a Catch With Chef Brian Duffy PAGE 4 Rates and Grills With Celebrity Chef Brian Duffy

his philosophy. “The art of the preparation creates the experience, so I try to have a lot of fun.” After chopping up peppers, corn, onions, and other veggies, we headed outside to the grill. I was most excited to see what he could do with that crazy sharp fillet knife, but obviously there was more to it with Chef Brian Duffy. “First, super simple, we get some good fresh salt … iodized salt doesn’t exist in my world.” And, of course, freshly ground pepper. Then he buttered up the grill with Kerrygold butter and threw down the veggies and the grouper and snapper. Throughout the process, there were about nine steps that an average cook like me would have blown right away. It was one of the coolest things I’ve seen in a while. But of course, I couldn’t just let Duffy go after making us an insanely tasty meal. ... continued from on page 2

people overcook it or overdo it. By overdo it I mean they try to add too much stuff to it … you just spent all day out in the boat … just have fun with it!” As he sliced a green pepper with a level of skill I’ve pretty much never seen with anything, much less fish prep, he outlined

Last month, you read about my deep-sea fishing adventures with City Tavern owner Kevin Offerman. We reeled in a few monsters from the 200-foot depths. But after we were done dragging amberjacks, grouper, mangrove snappers, and African Pompanos out of the water we needed somebody to cook up these huge hunks of fresh fish. And who better than Chef Brian Duffy — the candid culinary master from the popular Spike TV series “Bar Rescue” — to do it? For this month’s episode of “Rates and Grills,” Kevin Offerman and I met up at the City Tavern kitchen to get schooled on some fish prep techniques. From the very start, as he got right to work slicing and dicing, it was clear we were in the presence of a bona fide chef. “I try not to overdo things, especially fish. When we get fresh fish in, too many

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