IN THE KITCHEN WITH JOE FLORIO

| 29 Sep 2011 | 01:20

If Joe Florio was not happily married to Nancy, his wife of 25 years, he would very likely be one of West Milford’s most sought-after men. A date with Florio could go something like this. First, he’d prepare a fine dinner, followed by one of his home made and professionally iced cakes. There may even be a few handmade chocolates on the side. Next, he could trim and style the hair of the lucky lady before taking her out dancing for the evening. Saving the best for last - he would actually enjoy this, especially the dancing. Florio was born and raised in the Newark area. Orphaned at age 5, he lived in foster homes throughout his childhood. Coming from such hard beginnings, his wife sings his praise saying, “He turned out good.” A resident of Upper Greenwood Lake, Florio has lived in West Milford for the past 30 years. He and his wife have one daughter, Jolene, a college student. Florio became a barber 40 years ago then went on to get a beautician’s license. He has worked in various shops and has been employed at Jimmy the Barbers since 1991. For a time the couple also owned Florio’s Country Sweets in Bloomingdale where they made candy and specialty cakes. But working a job, maintaining the store and trying to raise a family began to take its toll and they closed the shop in 1990. In the 1970’s, when disco dancing was at its peak, Florio said he decided to take dancing lessons. “I wanted to learn how to do the Hustle,” he said. His wife added to the conversation by saying that if the truth be told, “I wouldn’t date him until he learned to dance.” So off they went, dancing together, choreographing their moves and winning competitions. The waltz, tango, cha-cha and jitterbug were all on their dance cards until the time constraints of work and family came along. “When I started my 50’s I more or less wanted some more exercise,” Florio said. He gave his wife a gift of private dance lessons and they were both hooked back into the world of dance. Eight years ago Florio began teaching dance for the adult education program at West Milford High School. The course continues to run in the spring and fall of each year. More recently, the Florios have been directing the fancy footwork of locals, teaching social dance at Our Lady Queen of Peace gymnasium. That program will run until July and they are on the look-out for new locations to teach their craft. “A wood floor is best since you need the bounce,” Florio said about his search for appropriate space. They have also introduced a bridal package, specifically designed to keep everyone looking good on the dance floor on the big day. They teach bride and groom, mother and son, father and daughter and entire wedding parties. Their dining room now serves as a practice studio, complete with wood floor and mirrored walls and they enjoy going to other dance studios for socials and dancing. “I’ve had my hands on a lot of things,” Florio said. He was an Army cook in Viet Nam in 1969, where he learned to bake. Today he teaches the Wilton method of cake decorating at the high school adult classes . The couple’s business, ‘Get Fit With Dance’, appears to be a perfect fit for these two active townspeople. “My wife seems to think that dancing is my passion,” Florio said. “Most men buy sports cars, he bought dancing shoes,” Nancy Florio added. To find out more about dancing lessons, Florio can be reached at 973-853-3639. To see what a good baker he is, try his recipe. Carrot Cake 3 cups grated carrots 4 eggs, beaten 2 cups sugar 1 cup oil 2 tsp. baking soda 2 tsp. baking powder ½ tsp. Salt 2 cups flour 2 tsp. cinnamon 1 tsp. vanilla 1 cup chopped walnuts In electric mixer, beat eggs Add carrots, sugar and oil Beat until everything is well mixed Add remaining ingredients, beat well Fold in walnuts Pour into oiled and floured 9x13 pan Bake at 350 degrees for 70-80 minutes If using two 9 in. pans, bake for 40-50 minutes Insert toothpick when time is up, it will be clean if cake is done Frosting 8 oz. cream cheese ½ cup butter - 1 softened stick 2 tsp. vanilla 1/4 tsp. Salt 1 lb. confectionary sugar Mix together