Finally found out how to pronounce Dave Gautreau’s last name — “Go trow.”
Dave hails from the village of Kimbeton. He recalls playing ice hockey on Gotwal’s Pond. He is a real Flyers fan and on occasion still plays a game.
When he was in high school, he started to hang out at the Gateway Pharmacy on Nutt Road after school. When he was 16, he got a job there in the stock room and became part of the “stock room gang” before moving on to be general manager for a total of 25 years.
For the last 20 years, he has been with A.C. Miller in Spring City. Presently, he is the sales manager.
Dave believes “giving back to be better.” His involvement in the Phoenixville community is vast. He has served on the school board, on borough council, within the firefighter community, the Dogwood Festival and parade. He was parade marshal in 2015.
He ran for mayor in this year’s 2017 Phoenixville mayoral race. Dave graciously conceded the race to Peter Urscheler. He stated that he had the highest regards for all the candidates, knowing they have the best interest of the town.
On the home front is his wife of 22 years, Cindi, and son, Christopher, along with Cody the dog and Caecar the cat. The family enjoys their hideaway at Jack Frost. Dave has one brother, Bob.
A favorite of his is to have weekly lunches with his dad. They like to check out new and old places and to spend time together.
Dave told me to celebrate his parents’ (Robert and Nellie Gautreau) 50th anniversary in 2004, they took 2½ months to circle the United States by car, enjoying all the sites and places.
Dave can cook but much prefers the cooking of Cindi. He states, “She is the best” in his book, no matter how busy her schedule. She manages to cook dinner most nights — if not every night.
This recipe is a family favorite breakfast treat. It can be made the night before and then is ready to pop in the oven and ready to serve within a half-hour.
CINDI’S UPSIDEDOWN FRENCH TOAST
2 tbsp. corn syrup (light or dark)
½ cup butter
1½ cups milk
Cinnamon to taste
1 cup brown sugar
2 tsp. vanilla
1 loaf of French or Italian bread (best if bread is a day or two old)
In sauce pan on medium heat, combine butter, brown sugar, corn syrup and 1 teaspoon vanilla until it gets bubbly. Cut bread into 1-inch slices. Whisk together eggs, milk, cinnamon and 1 teaspoon vanilla. Pour bubbly sauce over the bottom of 9-by-13-inch pan or baking dish. Place bread onto top of sauce. Ladle egg/milk mixture over top. Cover with foil, and place in refrigerator overnight so it will be ready for breakfast the next day. Bake in 350-degree oven with foil in place for 30 minutes. Uncover and continue to bake until top is brown and a little crispy.
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