Recent Community Posts

SERVPRO in Attendance for Waltham High School Career Fair

4/23/2019 (Permalink)

Community SERVPRO in Attendance for Waltham High School Career Fair Our table at the Waltham High School "Do in 2" Career Fair.

Our SERVPRO franchise was invited to attend the Waltham High School “Do in 2” career fair. One of our Project Managers and a Marketing rep volunteered to go and represent SERVPRO of Waltham/Weston/Watertown/Wayland. We had a lot of students show interest in the restoration industry. We were excited to teach and show students what we do here at SERVPRO. After hearing about what we do, we had many students show interest in our franchise and fill out job applications. Our table was decorated with many items that the students could take and keep. We had green drawstring bags which were a big hit, pens, paper, keychains, etc. The students really benefited from us attending the fair and learning more about their options post-graduation.

Jordan Magda Wins Best Commercial

1/16/2018 (Permalink)

Community Jordan Magda Wins Best Commercial BNI HIgh Flyers Best Commercial Award

Congratulations to Jordan Magda, our Waltham Sales and Marketing Representative. Jordan won Best Commercial at last week’s meeting of BNI High Flyers.  

BNI is an international networking organization with over 200,000 members worldwide. The High Flyers chapter meets in Waltham every Wednesday morning at 7:30 a.m.

Every BNI meeting follows an agenda that allows members to

  • build strong business relationships,
  • share networking tips,
  • identify their ideal clients, and
  • pass referrals to one another.

If you are looking to grow your business in Waltham, Mass. and would like to attend a meeting of BNI High Flyers, call Jordan Magda at 781-647-9100 for more information.  

Perfect Chili

8/10/2016 (Permalink)

Community Perfect Chili Lisa's perfect chili

Office Administrator Lisa Daiute has always loved this chili made by her favorite uncle David. She loves it so much she now makes this chili in her own home for her roommates and family. 

From Our Kitchen to Yours

Our franchise is family owned and operated. Through this series, we aim to introduce you to our team and share our favorite recipes. We encourage you to experiment with the recipes we publish. Feel free to share your experiments on our Facebook page or on Twitter.

Past recipes in this series: Little Red Heaven CookiesButternut Squash SoupCanoas de Platano Maduro,Quinoa a Ya Ya, Beef Wellington, and Taquitos.

Faster to Any Size Disaster

Remember, when disaster strikes--like a fire or a flood-- or you need mold remediation or another specialty cleaning, at SERVPRO® of Waltham/Weston/Watertown/Wayland and SERVPRO® of Lexington-Bedford we are always "Here to help."

Aguirre Family’s Famous Taquito Recipe

7/5/2016 (Permalink)

Community Aguirre Family’s Famous Taquito Recipe Taquitos with fresh salsa and guacamole

Office Administrator and Marketing Support Coordinator Maria Aguirre grew up in Virginia and was introduced to many delicious foods from her Guatemalan heritage, both here in the U.S. and during trips to Jutiapa, Guatemala. One recipe she remembers since she was a little girl is her family’s recipe for traditional homemade taquitos.

Guatemalan tacos (also known as taquitos) are tortillas rolled around a filling and then fried. They are normally served with ground, dried, or fresh Guatemalan cheese, steamed cabbage, guacamole, tomato salsa, chili sauce, onions, and freshly chopped parsley, though you may omit any ingredient if you prefer. These taquitos are very similar to tostadas and dobladas (turnovers).

Aguirre Family’s Famous Taquitos

Ingredients:

  • Cut up chicken breasts
  • ½  of a White onion, divided
  • 1 Red pepper
  • 4 Large tomatoes
  • 3 Garlic cloves, peeled and whole
  • ½ Cup of fresh cilantro, chopped
  • Olive oil
  • ¼ teaspoon of salt
  • ½ teaspoon of black pepper
  • Goya seasoning
  • Corn tortillas
  • Cilantro for garnish

Directions:

  1. Season chicken with Goya (or seasoning of your choice) and salt and black pepper.
  2. Cook cut up chicken breasts, some of the onion, red pepper, and 2 garlic cloves in a pan with oil.
  3. While chicken is cooking, bring the tomatoes to boil in water with the rest of the onion and garlic (for the salsa).
  4. When chicken is fully tender and cooked, shred chicken into thin pieces and place the shredded chicken on the corn tortillas.
  5. Roll up corn tortillas, and in a fresh pan with fresh oil, place tacos to fry until crispy and golden brown.
  6. Back to the salsa: When tomatoes look fully boiled, place tomatoes in a blender along with onion and garlic. Blend until liquefied.
  7. Place liquefied tomato salsa in pan to heat again.
  8. Serve tacos on a plate with salsa on top and sprinkle some cilantro as garnish. ENJOY!

From Our Kitchen to Yours

Our franchise is family owned and operated. Through this series, we aim to introduce you to our team and share our favorite recipes. We encourage you to experiment with the recipes we publish. Feel free to share your experiments on our Facebook page or on Twitter.

Past recipes in this series: Little Red Heaven Cookies, Butternut Squash SoupCanoas de Platano Maduro, Quinoa a Ya Ya, and Beef Wellington.

Faster to Any Size Disaster

Remember, when disaster strikes--like a fire or a flood-- or you need mold remediation or another specialty cleaning, at SERVPRO® of Waltham/Weston/Watertown/Wayland and SERVPRO® of Lexington-Bedford we are always "Here to help."

Happy Birthday Beef Wellington for Owner Steve Taylor

6/1/2016 (Permalink)

Community Happy Birthday Beef Wellington for Owner Steve Taylor Beef Wellington is an elegant dish of filet mignon wrapped in puff pastry.

Once again, Steve’s mother, Barbara Taylor has come out of retirement to lend us her wisdom and experience. This year, one of her first tasks was a birthday dinner for Steve and his sister-in-law Lori (Dave Taylor’s wife).

Barbara and her husband Lee purchased the SERVPRO® of Lexington-Bedford franchise in 1984. They ran the business successfully for 30 years until they decided enough was enough. In 2014, Lee and Barbara transferred ownership to their son Steve and retired to Florida.

Still, every November and May Barbara returns from Florida eager to share her insights with our staff, and we are pleased to benefit from her guidance. Almost as soon as Barbara arrived this spring, she received a family dinner request that fit well with the recipes we have been sharing in her absence.

Steve’s Birthday Dinner

For his birthday, Steve requested a Beef Wellington dinner at Mom and Dad’s house. As Dave’s wife Lori also celebrates her birthday the same week, Barbara and Lori accepted the cooking challenge.

They shopped for the expensive cut of meat, though they still had many questions. What is prosciutto? Puff pastry? However, they rose to the challenge of learning new food products and a few culinary skills, and they watched Gordon Ramsay’s Beef Wellington’s video over and over until they thought they were ready.

Did they make mistakes? Oh yeah. The plastic wrap was only one layer thick, not three, so the roll was not as tight as it should have been. The beef roll was four pounds, not two, so it did not hold together as well.

Having a much larger piece of meat, they were not sure how long they should cook it. The recipe said 25 minutes for two pounds. They knew it would be a sin to overcook the expensive piece of meat, but they did not want to undercook it and serve it raw. They compromised and cooked it for 30 minutes.

The very end of the beef was overdone and the middle was raw. Fingerling potatoes and long green beans complimented the beef. The seven Taylors had a great time, and they are considering Beef Wellington again (with chestnuts!) for Christmas.

Gordon Ramsay’s Beef Wellington

Ingredients:

  • 1 lb fresh cremini mushrooms, coarsely chopped
  • 1 Tbsp extra virgin olive oil
  • ½ tsp rock salt
  • ¼ tsp black pepper
  • Fresh thyme
  • 2 lbs filet mignon
  • Salt and pepper to taste
  • 2 Tbsp olive oil
  • ¼ cup Dijon mustard
  • ½ lb Prosciutto di Parma
  • 1 sheet puff pastry, thawed
  • 1 egg yolk
  • 1 tsp whole milk
  • Plastic wrap

Directions:

In a hot pan with olive oil, sear beef. Brush meat with mustard straight out of hot pan.

Chop mushrooms, thyme, salt & pepper in food processor. Cook mushroom mixture in fry pan to remove excess water.

Put three layers of strong plastic wrap on counter. Arrange prosciutto on the plastic wrap. Pepper the prosciutto strips. Put mushroom mixture on top of the prosciutto strips. Tightly roll meat over the prosciutto and mushrooms. Twist ends of plastic wrap tightly to shape meat in a roll.

Place roll in refrigerator for 20 minutes or overnight.

In small bowl, mix egg yolk and milk. Remove plastic wrap from meat and place meat in middle of pastry. Brush egg mixture over pastry. Wrap pastry around the meat and chill in refrigerator for five minutes. Put decorative scoring marks on pastry top, and sprinkle with rock salt.

Bake in oven at 350 degrees for 25 minutes. Enjoy!

Family Owned and Operated

Our franchise is family owned and operated. Through this series, we aim to introduce you to our team and share our favorite recipes. We encourage you to experiment with the recipes we publish. Feel free to share your experiments on our Facebook page or on Twitter.

Past recipes in this series: Little Red Heaven cookies, Butternut Squash Soup, Canoas de Platano Maduro, and Quinoa a Ya Ya.

Faster to Any Size Disaster

Remember, when disaster strikes--like a fire or flood--or you need mold remediation or another specialty cleaning, at SERVPRO® of Waltham/Weston/Watertown/Wayland and SERVPRO® of Lexington-Bedford we are always "Here to help."

How to Wow Your Dinner Guests with Gulf Coast Flavors

4/29/2016 (Permalink)

Community How to Wow Your Dinner Guests with Gulf Coast Flavors Shrimp, portobello mushrooms, and smoked Gouda cheese make this quinoa dish a gourmet delight.

Waltham Sales and Marketing Representative Tammi Kibler came to SERVPRO® of Waltham/Weston/Watertown/Wayland with a variety of past experience including a tour in the U.S. Army and several years as a food blogger. Tammi credits her father with introducing her to exotic flavors and the joy of cooking.

This recipe is a spin on Grits a Ya Ya, a dish Tammi enjoyed while on vacation with her mother in Pensacola. Tammi has replaced the grits in the original recipe with quinoa (pronounced KEEN-wah). Quinoa is a South American seed that cooks like white rice and works well with creamy sauces. Note: we neglected to buy spinach the day we cooked this recipe, so it is missing in this photo.

Thanks to Chef Jim Shirley for his creation. If you visit Pensacola, Fla., be sure to stop by The Fish House to sample the original.

Quinoa a Ya Ya

Smoked Gouda Quinoa:

  • 1½ c. chicken stock
  • 1 c. quinoa, rinsed
  • ½ c. heavy cream
  • 3 T butter
  • ¼ lb. shredded smoked Gouda cheese

The Ya Ya:

  • 8 strips of bacon, chopped
  • 1 T minced garlic
  • 1 T minced shallots
  • 3 T butter
  • Lemon squeeze
  • 1 lb. peeled, deveined jumbo shrimp
  • 1 portobello mushroom cap, sliced
  • ¼ c. sliced green onions
  • 2 c. chopped fresh spinach
  • 2 c. heavy cream
  • 3 c. smoked Gouda quinoa
  • Salt, pepper, and hot sauce to taste
  • Green onion slices and lemon wedges for garnish

Directions:

  1. Add chicken stock to 2 quart stockpot and bring to a boil.
  2. Rinse quinoa in fine strainer and add to boiling stock.
  3. Reduce heat and simmer for 15 minutes.
  4. When all stock is absorbed add heavy cream, butter, and cheese and set aside.
  5. In a large skillet, cook bacon over medium heat for about 3 minutes.
  6. Add garlic and shallots to bacon, and then add butter and squeeze ¼ of a lemon into pan.
  7. When butter is nearly melted, add shrimp and cover loosely for about 4 minutes.
  8. When shrimp is white on the bottom, flip and add mushrooms, green onions, and spinach.
  9. When cooked throught, remove the shrimp and add heavy cream. Simmer and stir to reduce by a third.
  10. Add salt, black pepper, and hot sauce to taste.
  11. Divide Smoked Gouda Quinoa between 4 plates. 
  12. Serve shrimp and sauce over scoops of quinoa.
  13. Garnish with additional green onion and lemon wedges.

What's Cooking in Your Kitchen?

Our franchise is family owned and operated. Through this series, we aim to introduce you to our team and share our favorite recipes. We encourage you to experiment with the recipes we publish. Feel free to share your experiments on our Facebook page or on Twitter.

Past recipes in this series: Little Red Heaven cookies, Butternut Squash Soup, and Canoas de Platano Maduro.

Faster to Any Size Disaster

Remember, when disaster strikes--like a fire or flood--or you need mold remediation or another specialty cleaning, at SERVPRO® of Waltham/Weston/Watertown/Wayland and SERVPRO® of Lexington-Bedford we are always "Here to help."

Vanessa Vicente Takes Us Back to the Islands

3/31/2016 (Permalink)

Community Vanessa Vicente Takes Us Back to the Islands Sweet plantain canoes complement the meat and cheese filling. Delicious!

Vanessa Vicente is the newest addition to our marketing team. Her territory includes Watertown, Allston-Brighton, Brookline, and Natick. Outside work, Vanessa likes to spend time on kickboxing, archery, and going to concerts.

Eventually, Vanessa hopes to complete her education and become a registered nurse. For now, she enjoys networking with local businesses and helping them prepare to survive disasters while she earns the money to return to school.  

A lifelong resident of Somerville, Mass., Vanessa frequently travels to Puerto Rico where she visits her extended family and samples the local cuisine. When asked to contribute a recipe, she immediately settled on these Plantain Canoes. Those of us who were lucky enough to taste them all agree the sweet plantain is a perfect complement to the salty filling.

Canoas De Plátano Maduro

Ingredients:

  • 1 ½ lbs Lean Ground Beef
  • ½ tsp GOYA Adobo® 
  • 1 GOYA Sazon® Packet
  • Black Pepper to taste
  • 2 Garlic Cloves, Minced
  • 1 Very Ripe Plantain per person
  • Canola Oil (to fry the plantains)
  • Any Shredded Cheese you prefer

Cooking Directions:

In a skillet, begin to cook the ground beef over medium-low heat. Break down the meat with a spoon or spatula, and continue stirring till the meat is in small pieces.

As you’re stirring the meat, begin to add the seasonings: Adobo®, Sazon®, black pepper, and minced garlic. Taste and adjust seasonings.

While the seasoned meat is cooking, you can peel your plantains and set them aside.

Grab another skillet, add enough canola oil to deep fry your plantains, and set the flame to medium-high to get the oil bubbling.

Once oil is hot, begin to add in your plantains slowly to avoid any splashing oil, and then lower the flame to medium-low to avoid burning them.

Continue cooking your ground beef until it’s brown, and turn over your plantains to brown them on both sides.

Once the meat is cooked and the plantains are golden brown, turn off the stove. Set the plantains aside on a plate with a napkin on top to absorb any leftover oil. Do the same with the meat using a pasta strainer to drain all the excess oil.

After both the plantains and meat are drained of oil, slice your plantains open lengthwise to split them apart enough to look like canoes.

Grab a spoon and stuff your plantains with the meat, and then top them off with shredded cheese. You can either microwave them for 30 seconds until cheese is melted or put them in the oven for a couple of minutes.

Once the cheese is melted, you are ready to serve your canoas.

¡Buen Provecho!

Our franchise is family owned and operated. Through this series, we aim to introduce you to our team and share their family recipes. We encourage you to experiment with the recipes we publish and share them on our Facebook page or on Twitter.

However, when disaster strikes--like a fire or flood--or you need mold remediation or other specialty cleaning, please remember SERVPRO®of Waltham/Weston/Watertown/Wayland and SERVPRO®of Lexington-Bedford is always “Here to help.”

Amanda Aiken Shares Her Favorite Butternut Squash Soup

3/4/2016 (Permalink)

Community Amanda Aiken Shares Her Favorite Butternut Squash Soup Savory Fresh Spring Butternut Squash Soup garnished with roasted seeds

When we invited our marketing representative for Bedford, Lincoln, Wayland, and Weston to share a favorite family recipe, Amanda Aiken settled on Fresh Spring Butternut Squash Soup. Not only is this her favorite soup, but this assignment also gave Amanda an opportunity to spend time with her mother learning to make it.

Amanda graduated from Salem State University in 2014 with a Bachelor of Science in advertising. When she joined our team later that year, we quickly learned Amanda is a trusted resource in social marketing with a keen eye for editing. In fact, she was the first winner of our WOW award, which recognizes “wicked outstanding work.”

Amanda’s hobbies include hunting, ice skating, boxing, and going to the beach. She also enjoys sampling her mother’s cooking. Here in the office, we have enjoyed sampling delights from Suzanne’s kitchen as well, especially the treats she sent in during the holidays last year.

According to Amanda, “This is a healthy soup that complements Easter dinner but is also good whenever you want something savory and warm. My mom has been making this for us for years.”

Mama Suzie’s Fresh Spring Butternut Squash Soup

This is a simple, healthy and delicious soup to serve at the Easter table or as an appetizer before the meal. It doesn’t get easier than this to make an elegant soup that your friends and family will love!

  • 1 butternut squash (peeled and cut in 1 inch cubes) with seeds washed and set aside
  • 4 cloves of garlic in the skin
  • 1 tsp salt
  • ½ tsp white pepper
  • 1 tbsp olive oil
  • 1 32 ounce box of chicken broth (I like Pacific or Trader Joes)

On a large sheet pan, toss the squash and skin on cloves of garlic with olive oil and salt. Roast until tender in a 400 degree oven, tossing occasionally to keep from burning. 

While the squash is roasting, take the seeds and salt them with coarse salt and roast on another sheet pan. Put foil over them because as they roast they are prone to pop.  Check after 10 minutes and cool with the foil removed. Set aside as garnish.

Once the squash is roasted through, cool slightly and peel the garlic.

Place the squash and garlic in a food processer or blender and add pepper and half of the chicken broth.  Blend and slowly stream the remainder of the broth until the consistency of soup you desire. You may add more broth if you prefer the soup to be thin. I like this soup to be thick. 

Transfer to a pan and reheat or just microwave to bring the heat back up when you serve. Ladle into small bowls or tea cups to serve as an appetizer.

Variation:  For a creamy squash soup add ¼ cup of heavy cream or substitute one cup of broth with whole milk.

Thank you, Suzanne, for sharing your recipe with us. And thank you, Amanda, for all you do to spread the word and promote our brand.

Our franchise is family owned and operated. Through this series, we aim to introduce you to our team and share their family recipes. We hope you cook many successful dinners in your kitchen and experiment with the recipes we publish. However, if disaster strikes, please remember SERVPRO® of Waltham/Weston/Watertown/Wayland and SERVPRO® of Lexington-Bedford is always “Here to help.”

Making Plans for Our Softball Tournament

2/24/2016 (Permalink)

Community Making Plans for Our Softball Tournament Last year's trophy resides at the Bedford Chamber of Commerce

Are you ready to play softball? Spring is in the air if not yet on the calendar, and here at SERVPRO® of Waltham/Weston/Watertown/Wayland and SERVPRO® of Lexington/Bedford, we are thinking of picnics, beach parties, and our third annual softball tournament.

Four Teams

This year we will field four teams in the tournament. The Bedford team will continue its rivalry with Lexington, and we will have new teams for Waltham and Watertown.

We plan to play the Lexington-Bedford and Waltham-Watertown games in late spring or early summer, and then the winners of these games will face off for the trophy and bragging rights.

Get on the List 

We have not yet pinned down the details, but we are asking potential sponsors and players to let us know if you are interested. We will add you to our softball email list and keep you updated as we finalize the schedule. Click here ==> Softball List to subscribe to the list. 

Multi-chamber Networking

2/4/2016 (Permalink)

Community Multi-chamber Networking Vanessa Vicente educates professionals about the importance of emergency planning.

The best part of marketing is the opportunity we get to meet local businesses at networking events. Here we are at a recent multi-chamber networking event with members of several local chambers of commerce, including Waltham West Suburban Chamber of Commerce and Bedford Chamber of Commerce. 

The newest member of our marketing team, Vanessa Vicente, took her turn at the table educating visitors about our services and the importance of having an Emergency Ready Profile in place before a disaster occurs. 

Do you know of an upcoming networking event in our territory? Give us a call and let us know. We do our best to attend as many of these events as we can. 

Little Red Heaven

2/1/2016 (Permalink)

Community Little Red Heaven Valentine's Day Little Red Heaven

Preheat oven to 375 F. Grease baking sheets

Combine in a large bowl:

Red Velvet Cake Mix

2 Eggs

1/3 Cup Olive Oil

2 Teaspoons of Lemon Juice

Blend with a wooden spoon until smooth

Combine in a small bowl 

8 ounces of cream Cheese

1 Tablespoon of vanilla extract

1/2 cup of sugar

1/4 cup of All Purpose flour

Blend until smooth

Shape dough into 1 inch ball

Flatten in the palm of your hand 

Dab cream cheese into the center of the dough

Roll the dough so it goes around the cream cheese and reforms into a ball.

Place 2 inches apart on greased cookie sheets

Bake 8 to 9 minutes, until the edges are set.

Warrendale Little League Opening Day

4/9/2015 (Permalink)

Community Warrendale Little League Opening Day Opening Day April 12, 2015

After a winter that dragged on far too long, Warrendale Little League athletes, parents, and coaches are finally preparing for the spring season. AA and Rookie players will be picking up their uniforms on Saturday, April 11, 2015, while volunteers clean and prepare the fields for play.

Opening Day Parade

The Opening Day Parade is scheduled for April 12, 2015. Players will gather in the CVS parking lot at 51 Linden Street beginning at 11:30 am. The parade will start at 12:30 pm and proceed down Main Street and on to the park.

Go Padres!

SERVPRO® of Waltham/Weston/Watertown/Wayland is proud to be sponsoring the Warrendale Little League Rookie Padres team this season. Tammi Kibler will be there to represent on Opening Day. Feel free to introduce yourself. 

Waltham Hero Awards Banquet 2015

3/23/2015 (Permalink)

Community Waltham Hero Awards Banquet 2015 Honoring those who make Waltham a great place to live and work

Last Wednesday evening I had the pleasure of attending the 4th Annual Waltham Hero Awards Banquet at the Forefront Center in Waltham, Mass. Not only did I eat a wonderful dinner in the company of many Waltham philanthropists and public servants, but I also learned a great deal about the importance of community service in this city.

Organizers and Sponsors

Four organizations are responsible for presenting the Waltham Hero Awards: Waltham Lions Club, Waltham West Suburban Chamber of Commerce, Waltham Community Access Cable, and Waltham News Tribune. In addition, several businesses sponsored this event including Hobbs Brook Management, Rockland Trust, and Watertown Savings Bank.

Award Recipients

This year’s award recipients were Community Heroes Leo Keightley and Stephanie Scheffheusen, Unsung Heroes Kathy & Tim Irving and Reid Lyons, and Business Hero Bob Marcou. Watching the video that detailed each honored guest’s contributions, I learned that many different interests are held in esteem by community leaders in Waltham.

Leo Keightley was recognized for his contributions to the Waltham Farmer’s Market, now in its 25th year.

Stephanie Scheffheusen was honored for her 29 years of service with the Waltham Philharmonic Orchestra.

Kathy & Tim Irving are co-directors of the Race Around Waltham that helps promote several charitable road races each year including twelve planned for 2015.

Reid Lyons has coached in the Waltham Girls Youth Basketball Association since its inception in 1993.

Bob Marcou serves the community with efforts on behalf of many local nonprofits.

Delicious Food

As I mentioned, the food was wonderful. We started with a chicken noodle soup followed by a mixed green salad. The entree buffet included marinara chicken, rolled pork, and baked scrod. To finish, we had a choice of five different desserts. Everything was tasty. I particularly enjoyed the baked scrod with what I believe was a buttery panko breading. 

Pubic Servants

The banquet also drew several local public servants including Lt. Governor Karyn Polito, Waltham Mayor Jeannette McCarthy, and several members of the city council.

Setting the Example

At the end of the evening, Bob Marcou demonstrated why he is so appreciated here in Waltham by inviting all of us to join him and fill a grocery bag with food for displaced families.

Thanks to All for a Great Evening

I would like to thank the organizations and sponsors who hosted the evening, but I am especially grateful to the all the local heroes who make the sacrifices that the Waltham Hero Awards seek to honor and recognize.

Tammi Kibler

SERVPRO of Waltham/Weston/Watertown/Wayland

Weston Has a New Police Chief

3/10/2015 (Permalink)

Community Weston Has a New Police Chief Weston Town Hall

The best part of marketing for SERVPRO® of Waltham/Weston/Watertown/Wayland and SERVPRO® of Lexington/Bedford is getting to know our community. This week, Amanda Aiken and Tammi Kibler had the opportunity to attend the swearing in of Weston Police Chief Michael Goulding.

Welcome Chief Goulding

The swearing in was held at the Weston Town Hall on Monday, March 9, 2015. Many friends and family turned out in support of Weston's new chief. In addition, several members of the Medford Police Department were on hand to honor their former colleague. We have a couple more photos on our Facebook page

Keep SERVPRO® in the Loop

Do you know of a community event in one of the towns in our franchise territory? Call 781-647-9100 to let us know, and we will do our best to attend.