THURSDAY, NOVEMBER 24 • 6PM – 1AM
FRIDAY, NOVEMBER 25 • 8AM – 11PM
Shoppers,
To hold on to the man you knew before addiction, you must finally let go.
Let us take it from here.
At Caron our comprehensive and innovative addiction treatment programs work to make families whole again. So when you have given all you have to give, let Caron take it from here. Reach out to us, and we’ll help you take the next step. caron.org/letgo
by
A few weeks ago, my boyfriend’s football coach asked him what our favorite activity to do together as couple is. The coach chortled when he told him: “eat.” Laugh all you want, but food undeniably brings us all together. That’s why, every year, we devote an entire issue to it!
Last month, we shared some of the Style girls’ favorite recipes to make when dining in. This month, Style readers are sharing their favorite places to dine out. When it comes to picking a place to eat on a Friday night or a Sunday morning, we’re all creatures of habit, but as you scan our Decadent Dish list of the 28 winning restaurants, I hope that at least one catches your eye and you deem it worthy of a reservation.
But what are reservations without wine? When you’re not feasting at this year’s Favorite BYOB (DiMaio’s in Hellertown), see if you can find South Italy Imports on the list. Bill Binczak has made his career out of bringing the best, most-exclusive Italian wines (86 to be exact) to the Valley and beyond. Binczak has been in the food and wine
business for over 25 years, but we’d also like to introduce you to three very passionate beginners. Meet Moses, Shane and Sarah (all under the age of 13) who spend their summers and afterschool hours learning to be top chefs at 29 Cooks in Emmaus. Owner and executive chef Cindie Feldman gives readers a peek inside her kitchen, where she instills cooking confidence in children and adults alike. Her passion for the culinary world is nothing short of inspiring, and it might just motivate you to give one of her younger chef’s (albeit advanced) recipes a try.
Grab your plate; Style’s ready to serve.
•
Celebrate the season with a fine selection of 15 wines accompanied by live music, catered fare, & butlered hors d'oeuvres.
DECEMBER 22nd 5:30–8:30pm
$45 advance tickets ($55 day of event)
and
VOLUME 17, ISSUE 11
President/CEO: Paul Prass
Vice President/COO: Lisa Prass
Publisher: Pamela K. Deller
Managing Editor: Kristen Rinaldi
Director of Creative Services: Erica Montes
Art Director: Elaine Wyborski
Graphic Designer: Thomas Körp
Advertising Executives: Kellie Bartholomew, Caley Bittner, Denise Conlin, Pam Taylor
Marketing & Events Coordinator: Kelli Hertzog
Contributing Writers: Susan Bianchi, Pattie Giordani, Carrie Havranek, Steve Piccione, Dustin Schoof, Stacey Solt, Daisy Willis
Contributing Photographers: Colin Coleman, Alison Conklin, Lori Smith
Editorial Intern: Kellie Dietrich
Proofreader: Lori McLaughlin
Accounting:
Donna Bachman, Debbie Clune
Circulation Manager: Andrea Karges
If I had $5 (and change) to eat lunch at a local restaurant I would go to ______ and order _____
“Forks Mediterranean Deli and order a Falafel and Pita!”
Pam Deller, publisher
“The Spicy California Roll from Hana Sushi in Nazareth… $4.50.”
Kristen Rinaldi, managing editor
“A can’t-beat classic: two cheeseburgers and a side of fries from the original Richard’s Drive-In… plus a thick chocolate shake.”
Thomas Körp, graphic designer
“Stations Cafe tomato basil soup with organic breadsticks…$4.”
Kelli Hertzog, marketing & events coordinator
“Taste of Italy and get a slice of pizza and a salad.”
Denise Conlin, senior account executive
“Vassi’s Drive-In and order a Gyro.”
Elaine Wyborski, art director
“I would go to Menchie’s $5 fill-your-cup day and get the original tart yogurt and load it up with raw nuts and mixed fruit. Dessert for lunch anyone?”
Caley Bittner, senior account executive
FANS SAY:
“Geakers Tacos and order a Jerk Beef Taco!”
Jared Geake, Bethlehem
Shouldn’t
How long have you been a contributor for Style? I started working with LVS as an intern back in 2012— I was basically a baby.
Have you always known you wanted to be a photographer?
No, I stumbled into photography my last semester of high school and it was always just a hobby.
What is your absolute favorite thing to shoot?
I only shoot things that I love to shoot. Weddings and engagements are awesome because I get to be a part of the most important days in a couple’s life and I also get to know and become friends with my clients—we always become close. Commercial and editorial shots are great because they have different challenges and keep me on my toes.
What was it like shooting this year’s Decadent Dish Restaurant Awards?
Awesome! I got to eat so much food!
What else did you shoot for this issue?
An awesome cup of coffee from The Joint, my friends Dave and Dru from American Hairlines, a family of wine importers at South Italy Imports (thanks for the wine, guys!) and a few product shots.
Which Style project did you work on that you particularly loved?
Faces of the Lehigh Valley—I shot about 30 different businesses in a few days. It was absolutely crazy and I was all over the place, but I got to meet so many of the people that run some of the best businesses in the Lehigh Valley.
What’s the best part about your job? And what’s the best part about shooting for Style specifically? Honestly, I really love the LVS team, so anytime I get to hang out with them is considered a good day for me—those guys are family. Also, everyone who gets featured in this magazine is just someone who is trying to make their passion a reality for other people. I’m all about that and I (hopefully) help them get a few steps closer with my images.
What distracts you from your work?
Ha. If I answer this you’d think I never work. My daughter, a solid Netflix show, figuring out a new tune on the ukulele, my need of naps.
What are you currently obsessed with?
I might or might not have binge-watched Stranger Things recently. I haven’t finished it yet, as I promised my girlfriend that I wouldn’t watch any more episodes until we get together. Must... resist... the urge...
Where can we find your work in and around the Lehigh Valley?
It’s awesome to say this, but everywhere! If you are on 22 or 33, chances are there is a billboard on that highway that I’ve shot. If you are at the airport, look for the huge wall advertisements from Discover Lehigh Valley. If you are in a business that’s won a “Best Of the Lehigh Valley” award, chances are I shot that cover shot that they are displaying. Oh, and every month you’ll see some of me in Lehigh Valley Style, of course!
What are you thankful for this Thanksgiving? Turkey, my daughter, my awesome girlfriend, some free time to rest? ■ s
Coordinated Health’s Tasscia Williams, MD, MPH specializes in the treatment of pelvic floor disorders and is fellowship-trained in complex endoscopic surgical techniques including laparoscopy, hysteroscopy and vaginal surgery. She sees patients at our Allentown and Hazle Township locations.
Schedule your annual gynecology exam on the same day as your 3D mammogram at the Coordinated Health Women’s Health Center.
LOCATION: Bell Hall
PHOTOS BY: Shelbie Pletz
1. Andrea Skirdlant and Lisa Volk 2. Aurora Brunovsky and Kathleen McNeill 3. Danielle Leopardi and Doug Pelletier 4. Bill Argeros, Rose McGeehin, Denise Conlin and Paul Lichty 5. Eddie Kruk and Rob Herstich 6. Erin Shaw, Meagan Walsh, Tara Anthony and Renee Elias 7. JoAnna LaFaver and Mary Kay Holden 8. Lauren and Jon Tice 9. Meghan Godorov and Shahnaz Hanna 10. Melissa Chuhran and Eunice Santiago 11. Mia Rossi and Lauren Smith 12. Lisa Phillips, Amy Reills and Christina Kane 13. Rachel Berrigan and Meredith Tate 14. Samantha Dellatore and Bill Grube 15. Mary
Jamye Keiser and Cari Stromski
5–6 Bacon Fest
Enjoy cupcake and bacon-cocktail competitions, pig racing and live music all day long at Easton’s annual celebration of local food and bacon.
$2 suggested donation | 10 a.m.–5 p.m. Centre Square, Easton | pabaconfest.com
12 Straight No Chaser
This renowned a cappella group is celebrating its 20th year with a world tour. Their latest album abounds with unique covers of contemporary standards from Hozier, Dylan, Radiohead and more.
$39.50–$59.50 | 3 & 8 p.m.
Miller Symphony Hall | 23 N. 6th St., Allentown
610.432.6715 | millersymphonyhall.org
12 Arts on the Move
Now in its third year, this fundraiser for the scholarships of the Lehigh Valley Music Awards features an auction of instruments reinvented by local artists.
$15 | 6 p.m. | Touchstone Theatre
321 E. 4th St., Bethlehem | glvma.org
25–Dec. 31 Holiday Trains
A wonderful array of model trains can be found stationed throughout the museum during the holiday season. Check out these shiny engines on your next visit!
Museum Admission & Hours
America on Wheels | 5 N. Front St., Allentown
610.432.4200 | americaonwheels.org
25–Dec. 31
The State Theatre will perform the 1996 original rock musical Rent, which is known for revolutionizing the idea behind American theater. Twenty years ago, Jonathan Larson turned this story into a production. To kick off the anniversary, this classic will hit stages all across the U.S., bringing fans the songs and dances that they love.
$59–$66 | 7:30 p.m.
State Theatre | 453 Northampton St., Easton 610.252.3132 | statetheatre.org
Known for their massive melodies and razor-blade riffs, classic rockers Cheap Trick will be bringing a musical mix of new songs and old favorites to Penn’s Peak. Often referred to as the “American Beatles,” Cheap Trick are equally renowned for consistently excellent performances and are sure to wow fans new and old.
$40–$45 | 8 p.m.
Penn’s Peak | 325 Maury Rd., Jim Thorpe 610.826.9000 | pennspeak.com
American songwriter, composer and singer Jimmy Webb will perform his classics at ArtsQuest this fall. As the only artist to receive a Grammy for music, lyrics and orchestration, Webb continues to work hard and impress his fans year after year. Due to his dedication and consistent success, Webb was inducted into the National Songwriters’ Hall of Fame as their youngest member, and currently serves as chairman.
$25–$30 | 7:30 p.m.
Musikfest Café
101 Founders Way, Bethlehem
610.297.7100 | steelstacks.org
Allentown’s XCAPE offers dance education in the areas of ballet, jazz, hip-hop and contemporary with a goal of motivating students and teaching them to appreciate the arts. During the show, get inspired by the students’ creativity, self-discipline and love for dance.
Free | 2 p.m.
Allentown Public Library
1210 W. Hamilton St., Allentown
610.820.2400| allentownpl.org
BY STEVE PICCIONE
Patricia A. Griffin’s vibrant, complex compositions explore the flesh, fur and nature of the animals who share our planet. The rich materialism of her creations makes a curious connection with the intangible qualities of each beast’s soul. Structural density and painterly poise also mark many of her landscapes that reflect the arboreal delights of each season.
From the moody to the majestic, the cozy to the ominous, these pieces burn slowly as they stir the mind into daydreams of travel and fresh encounters with exotic and indigenous creatures. It is not surprising to discover that close encounters with animals in the grassy hills of South Dakota deeply inspired her to paint these intimate portraits. She is not an artist who searches the Internet for virtual encounters and images. She says, “In 2008, a herd of pronghorn antelope came within ten feet of my easel. They were grazing around me as I painted. I was so moved by the closeness and acceptance, and their regard for me as an insignificant part of the environment, I started painting animals as soon as I got back to the studio—bison, deer, sheep and donkeys.
The size of the canvas went from ten inches to six feet in a matter of weeks. The more I painted, the more I pushed the color.”
Griffin goes to great lengths to study, photograph and sketch her kinetic subjects. Whatever the cost, the rewards are refreshingly unpredictable and satisfying. She says, “In [the] fall of 2015, I traveled to Churchill, Manitoba, to study the polar bear. It was intense: five cars, two planes, cancelled flights, pounds of equipment, layers of clothing, up before dawn, equipment failure (due to subzero temps), but I witnessed snowy owls, foxes, ptarmigan, raven, hawk. I saw polar bear: old, young, mothers with cubs, boar (male) eating a carcass, [a] boar chasing [a] cub to eat it and the mother successfully thwarting off the boar, and the Northern Lights.”
Inexplicably, her non-naturalistic use of color reveals poignant and endearing facets of each creature. These works are portals into poetic and psychological content—within the reach of language and analysis, yet drifting into wordless fantasy. Griffin’s art beckons the utopian hope that the entire animal kingdom will one day thrive in an atmosphere of abundant peace.
570.656.2335 | griffingallery.org
Find more photos of Griffin’s work online this month at lehighvalleystyle.com.
BY DUSTIN SCHOOF
November is the time of the year when many of us begin to look back at the ups and downs, the highs and lows of the past 11 months.
It’s also a month for being selfless and giving back (while giving thanks). Fortunately, there are several ways to help others throughout the Lehigh Valley.
Two obvious ways that immediately come to mind are donating to a local, or national, charity or offering your services by volunteering at a local soup kitchen.
If you are searching for a more specific way to lend a hand and if you like to shake what your momma gave you, Third Street Alliance for Women and Children will host its “Sock Hop” dance fundraiser at the shelter’s Easton headquarters on November 12. The event is scheduled for 7 to 10 p.m. Tickets cost $20.
In addition to grooving to classic rock ’n’ roll tunes, the evening will feature Used Grooves’ DJ Brad F Scott spinning vinyl, with turntable help from guest deejay Sal Panto Jr. Yep, that Sal Panto, the mayor of Easton. And there will be food, snacks and beer (the latter courtesy of Easton’s Two Rivers Brewing Company). Yes, attendees are encouraged to arrive in costume.
Then, later this month, Suddenly Samantha hair salon and art space will host its annual “Deck the Walls” art auction fundraiser in Easton. During the event, skateboard decks designed by artists from around the Lehigh Valley will go up for auction, with proceeds benefitting Safe Harbor Easton. The date and location will be announced closer to the fundraiser. (Keep an eye on the Suddenly Samantha Facebook page for more details as they are finalized.)
Naturally, I would be remiss if I ended this column without offering my own personal thanks.
This year, more than ever, I am thankful and grateful for my girlfriend, Lynn, my friends and my family—all of whom have been super supportive of my various (sometimes wacky) endeavors. Despite what has been a rather uneven and, at times, challenging year and a half, the encouragement I have received has been truly overwhelming. As the saying goes: No looking back, only forward, right?
Of course, I am also grateful for you, yes, you, our dedicated Lehigh Valley Style readers for, well, reading and letting me share with you a little slice of my life on a monthly basis.
Now, if you will excuse me, I have turkey, mashed potatoes and mom’s broccoli-andmushroom casserole to think about and drool over. Before you furl an eyebrow or scoff at the thought of stuffing my cheeks with a casserole consisting of broccoli and mushrooms, not only is it delicious, but it’s honestly the one dish I have to eat on Thanksgiving. The day would not be the same without it.
Side note: My post-Thanksgiving dinner ritual is, as it has been in the Schoof household for the past 26 years, loosening my belt and slowly sliding onto the couch for a viewing of National Lampoon’s Christmas Vacation (The best holiday film, in my opinion, this side of It’s a Wonderful Life). What about you? What is your post-Thanksgiving dinner pastime?
Yes, I will have seconds of the canned cranberry sauce. Oh, and could you please pass the gravy? Thank you.
Mind-blowing is the best word to describe award-winning Australian acrobat ensemble Gravity and Other Myths (GOM). GOM is moving away from traditional circus and theatre models to acrobatic physical theatre heightened by strength, skill and live percussion. Their performances are truly a work of art.
$20–$30 | Sun. 4 p.m. & Mon. 10 a.m. Zoellner Arts Center
420 E. Packer Ave., Bethlehem
610.758.2787 | zoellner.cas2.lehigh.edu
Business Women Networking Involving Charity and Education (BW NICE) brings business women together for educational, supportive and dynamic monthly meetings. Learn about the power of networking, education and charity from women in the Lehigh Valley Chapter while enjoying a hearty breakfast.
$18–$25 | 8–10 a.m.
Best Western Conference Center
300 Gateway Dr., Bethlehem 610.428.0589 | bwnice.org
Blending progressive rock with classical influences is Renaissance’s specialty. They are also considered to be the band that most successfully uses a full orchestra in their recordings, and they feature sounds from far-off countries. Having formed over 40 years ago, their current lineup includes Annie Haslam (lead vocals), Rave Tesar (keyboards), Tom Brislin (keyboards), Leo Tarversa (bass guitar), Frank Pagano (drums) and Mark Lambert (acoustic guitar).
$25–$35 | 7:30 p.m.
Musikfest Café
101 Founders Way, Bethlehem 610.297.7100| steelstacks.org
Join Habitat for Humanity of the Lehigh Valley’s 12th annual signature event. Taste gourmet food from the Valley’s restaurants, sample wines from around the world and bid on items in the live and silent auctions. All proceeds go to Habitat for Humanity’s home-building program for those in need.
$90 | 6 p.m.
Renaissance Allentown Hotel
12 N. 7th St., Allentown
610.776.7737| habitatlv.org
12 Pets for LLS Community
Bring pets for a stroll at the Allentown Arts Walk to enjoy raffles, music by Dyanmic Sounds Entertainment and samples from local wineries and Weyerbacher Brewing. A portion of the shopping and dining proceeds will go to Pets for Leukemia & Lymphoma Society (LLS) charity to fight blood cancers.
Free | 12–3 p.m.
Allentown Arts Walk
645 W. Hamilton St., Allentown
484.725.6023 | lls.org
13 Fitz and the Tantrums with Special Guest Barns Courtney
You may know Fitz and the Tantrums for their #1 Alternative Radio singles “Out of My League” and “The Walker,” but before they were well known in the alternative music scene, their initial sound was soulful R&B, and they have been changing their sound ever since, drawing inspiration from hip-hop, reggae and world-music rhythms. This L.A.-based sextet is known for their explosive, high-energy shows, and musical experimentation, as heard on their most recent self-titled album.
$25 | 8 p.m.
Sands Event Center
77 Sands Blvd., Bethlehem
610.297.7416 | sandseventcenter.com
15 Author Conversations
Join Maria Rodale, CEO and Chairman of Rodale Inc., and William Woys Weaver, internationally known food historian, as they talk about Pennsylvania Dutch cooking and their newest books: Scratch and Dutch Treats: Heirloom Recipes from Farmhouse Kitchens, respectively. Conversation will be moderated by Patrick Donmoyer, head of the Pennsylvania German Cultural Heritage Center at Kutztown University.
Free | 7 p.m.
Central Moravian Church
73 W. Church St., Allentown
610.866.5481 | moravianbookshop.com
St. Luke’s OMS has been serving oral surgery patients in the Lehigh Valley for over 15 years. Dr. Wayne J. Saunders and his team have shown amazing initiative throughout this time, setting the highest standard of care for oral surgery in the Lehigh Valley. Their goal is to offer patients the highest quality of care that is both affordable and readily available. St. Luke’s OMS—Your center for Oral Surgery—has become a name we can truly trust.
Dr. Saunders believes that, in order to offer the highest quality of care, he needs to continually innovate and grow. Over the years, St. Luke’s OMS has brought new technology and care to the Lehigh Valley in order to better serve its patients. The year 2016 has been no different. The practice continues to thrive and grow, and has no intention of slowing down.
“We pride ourselves on giving our patients the ‘most’ in all we do,” says Meghan McAteer, the practice’s of ce administrator, “so being the most convenient is no exception. With the reputation of St. Luke’s OMS growing, it only made sense with we expand as well, to prevent our Monroe County patients from driving too far for the care that they deserve close to home.”
“Expanding to Monroe County was no small task, but it was needed to help our patients. There was no one more ready to lead the project than Meghan,” says Saunders. McAteer has been working at the practice for over 15 years,
and helped grow the practice from a one doctor, one location practice to what it is today—a ve location, twelve doctor Oral Surgery Center. “St. Luke’s OMS has grown, but our mission has not changed,” Saunders proudly states. “We strive to bring high-quality innovative healthcare to those who need it. We saw a need in Monroe County and were proud to deliver.”
St. Luke’s OMS—Your Center for Oral Surgery—is also known for their community involvement, annually sponsoring over one hundred local non-pro ts, charities, schools and youth activities. “Our new location allows us to expand the communities that we are able to be a part of, which is exciting to everyone here,” states Cat Adduci Morganelli, Marketing Manager for St. Luke’s OMS. “We make it a point to give back, and because of that, patients know that when they choose St. Luke’s OMS, they choose their community.”
The team opened their newest of ce location in Stroudsburg, PA, in early fall 2016. St. Luke’s OMS is now located at 1419 North 9th Street, directly on Route 611. We look forward to seeing more innovative growth from this trusted Oral Surgery Center in the future.
Looking to book an appointment at the newest St. Luke’s OMS, or any of the other Oral Surgery Locations? Visit stlukesoms.com or call 610-865-8077 for a complete list of locations and services.
Enjoy cocktails, hors d’oeuvres, music and dancing at the black-tie optional, adults-only Hearts of Gold Gala. Bid in the silent auction or the live auction, which feature unique artwork by local children with cancer, survivors and siblings. All proceeds benefit the Pediatric Cancer Foundation of the Lehigh Valley.
Per Person: $125, Per Couple: $200 | 7–11 p.m. Renaissance Allentown Hotel 12 N. 7th St., Allentown | 610.297.7292| pcflv.org
The #takebackyourvoice movement empowers students to accept who they are so that no bully, abuse or other challenge in life can take away their voices. Local teen bands will open the show and then national recording artist Flintface will hit the stage. All proceeds will benefit the Freddy Awards.
BY DAISY WILLIS
Ever since shaking things up with the confessional, demanding voices of her award-winning work The Vagina Monologues, Eve Ensler has been active in the playwriting and humanitarian worlds fighting gender violence and continuing the conversation about women’s experience. This month at Cedar Crest College, the performing arts department presents Emotional Creature, a series of monologues by Ensler focusing on girls—their issues, their voices.
“I was interested in directing because it is such a strong ensemble piece and has such an important message,” says adjunct instructor and director of Emotional Creature, Joanna Whitney.
Monologues, dance and ensemble scenes explore the rough terrain girls face in the world and within themselves: from self-esteem and eating disorders to sex slavery and rape. Whether she’s tapping into a suburban teen or a Chinese factory worker, Ensler tries to give a platform to the stories of girls worldwide who are all too often unheard and silenced.
“The subject matter is intense and challenging for the actors and the audience, but offered in an
honest, human way that is both a rebellion and a celebration,” says Whitney. Staged in the round with the audience on all four sides and the actors onstage for the whole production, this will be an intimate experience. “Lengthy, dense monologues and multiple characters will be a fantastic challenge [for the student actors]. It will require a lot of vulnerability and bravery.”
Plays like this one demand bravery from the audience, as well, to confront what is continually diminished. “Emotional Creature offers an important message about how societies worldwide oppress, undervalue and persecute girls,” Whitney says. “It powerfully illustrates the pressures and perils girls face and demands that we pay attention and take action.”
Start by giving your attention to the hearts and stories of girls at Cedar Crest College this month.
Children & Students: $10, Seniors: $15, Adults: $20 7 p.m., Sun. 2 p.m. 100 College Dr., Allentown 610.606.4608 | cedarcrest.edu
Do you have an event that our readers simply must know about? Tell us about it at lehighvalleystyle.com/events. Please submit your information at least three months in advance to be considered for publication in the magazine.
$11–$21 | 7 p.m.
State Theatre | 453 Northampton St., Easton 610.252.3132 | statetheatre.org
Do you have a violin collecting dust under your bed or a saxophone hiding in your closet? Now is the time to break out your instruments again and perform classical works on stage. Amateur musicians, ages 21 and older, can play under instruction of Maestra Diane Wittry and alongside the professional musicians from the Allentown Symphony Orchestra.
$50 to perform, Free to public
Rehearsal: 3–4 p.m., Concert: 5–6 p.m.
Miller Symphony Hall | 23 N. 6th St., Allentown 610.432.6715 | millersymphonyhall.org
Join Dorothy on her adventure to Oz in this new adaption by Christopher Parks. Audience members become a part of the production by singing, dancing and acting alongside professional actors.
$15–$25 | 4 p.m. | Zoellner Arts Center 420 E. Packer Ave., Bethlehem 610.758.2787 | zoellner.cas2.lehigh.edu
From Rodale Institute to your table, a delicious and healthy Thanksgiving meal awaits. Order a farm-fresh organic turkey (14–16 pounds) along with organic vegetables and herbs to serve family and friends on Thanksgiving. This offer comes with a health-conscious cookbook and special gift.
$150, Vegetarian: $100 | 3–6 p.m.
Rodale Institute Garden Store 611 Siegfriedale Rd., Kutztown 610.683.1475 | rodaleinstitute.org
LifePath is partnering with Pennsylvania Institute of Certified Public Accountants (PICPA) to hold its 19th annual luncheon celebrating the lives of individuals with intellectual and developmental disabilities. The luncheon features an open-bar cocktail hour, sit-down luncheon, raffle prizes, auctions and speakers. This year’s keynote speaker is Jim Craig, 1980 United States Ice Hockey Gold Medal Goalie and Olympic Hall of Famer. Lisa Berlin, 2015 Special Olympic World Games Gold Medalist, and Barry and Marcy Dobil, nominees for the distinguished PICPA Outstanding Community Service Award, will join him.
$125 | 11 a.m.–2:30 p.m.
Holiday Inn & Conference Center 7736 Adrienne Dr., Breinigsville 484.893.5539 | lifepath.org
Get into the Christmas spirit early this year with a family-friendly musical, based on the book Fancy Nancy: Splendiferous Christmas, written by Jane O’Connor and illustrated by Robin Preiss Glasser. Nancy has been waiting for Christmas to come—with twinkling lights, sparkly tinsel and shiny bows, Christmas is the fanciest holiday of the year! However, when things don’t turn out as Nancy planned, can it still be splendiferous?
$17–$22 | 11 a.m. & 2 p.m.
Miller Symphony Hall | 23 N. 6th St., Allentown 610.432.6715 | millersymphonyhall.org
27–1 Tony Orlando’s Great American Christmas
Join Tony Orlando in his third consecutive year performing his Christmas show to a packed audience at the Sands Event Center as he sings about the true meaning of Christmas. With over 50 years in show business, Orlando has sold millions of records, including No. 1 hits such as “Knock Three Times” and “Tie a Yellow Ribbon ‘Round the Ole Oak Tree.” Now, his Great American Christmas is quickly becoming a not-to-miss tradition in the Valley.
$37–$52 | Show times vary
Sands Event Center | 77 Sands Blvd., Bethlehem 610.297.7416 | sandseventcenter.com
BY DAISY WILLIS
With the energy to accompany long summer drives, sustain housecleaning marathons or get an audience jumping, Sailing Sweater has a vivacious, unique indie pop sound, blending genres and mixing instruments in wonderful ways.
Residents of Allentown and Emmaus, these band members grew up together, playing in the high school jazz band and attending the same church. Writing their music during the formative years of high school and college, Sailing Sweater draws on this period of self-discovery for a sound that’s as eclectic and experimental as young people are. The band has two drummers, one on a drum set, one wielding an assortment of auxiliary instruments to create exciting percussion. “It’s indie pop by definition,” band member Jonathan Barry Wolf says. “But deep down, beyond the label, the mix of styles and instruments expresses the shaping of identity as we were growing up.”
Some band names simply sound good, but Sailing Sweater’s is homage to Wolf’s elderly, family friend Irene, for whom he and his siblings would perform on violin and cello. Delighted and encouraging, Irene gave Wolf a sweater with a sailboat on it that had belonged to her late husband. It was rather unfashionable, but treasured, lending the spirit of Irene’s encouragement to his musical endeavors.
Their first full-length album, Relevant Beasts, was released last year. Recording it was an exercise in patience, diligence and repetition for musicians who like to give energetic, expressive performances. “We tend to go a little crazy,” Wolf says, “and leave the stage completely exhausted.” For all that, the album is a crystallized collection of their sounds, and they’re currently collaborating on fresh music that will venture intrepidly in new creative directions.
Check out their Facebook page to hear some of Sailing Sweater’s dynamic tunes and stay vigilant for future appearances.
sailingsweater
Four-time Olympian Shalane Flanagan and chef Elyse Kopecky share their wholesome and nourishing recipes in this New York Times best seller that is especially for runners and athletes. It’s time to stop harmful, restrictive diets and counting calories, and time to start embracing the fact that fats are essential for flavor and performance.
Inspired by the steel city of Bethlehem, author Sharon Lee Villone tells the fictitious story of Danni Hoffman. After her childhood abuser is gruesomely murdered, Danni journeys back to Bethlehem to uncover the truth of her past and leave her demons behind.
In Maria Rodale’s first cookbook, the CEO and Chairman of Rodale Inc. focuses on returning to the basics of eating and cooking delicious food. She shares what it was like to grow up on America’s first official organic farm and how cooking became her solace, helping her through difficult times. ■ s
THE PEDIATRIC CANCER FOUNDATION OF THE LEHIGH VALLEY PRESENTS
Verdi’s exciting opera tells the story of a hunchbacked jester, an outsider, who struggles to balance the dueling elements of beauty and evil that exist in his life as he tries to protect his daughter from the licentious Duke of Mantua.
Live auction featuring artwork by local pediatric cancer patients PLUS silent auction, live music, dancing & more. All proceeds help provide free & unique programming and support for local pediatric cancer families.
Saturday, November 12TH FOR TICKETS & INFORMATION, VISIT PCFLV.ORG/GALA
Proudly serving those who serve, Mission BBQ is about way more than barbecue. Since opening their doors in September 2011, Mission BBQ aims to honor the brave men and women who have served and continue to serve our country as soldiers, firefighters, police officers, first responders and other emergency personnel. Jerry Sullivan, director of operations for Central Pennsylvania, says it’s humbling and rewarding to work for Mission BBQ. “We have the easy job serving food while they put their lives on the line for us every day,” he says, and there’s nothing more American to serve them than barbecue.
They cook authentic barbecue, including pulled pork, pulled chicken and ribs, in their numerous locations across the country, with the Whitehall location opening this past summer. “We’ve had a lot of great, positive comments on food, service and atmosphere,” says Sullivan. Stop by at lunchtime for their daily salute to America with the National Anthem.
1421 Grape St., Whitehall | 484.408.0325 | mission-bbq.com
House of Crepes can satisfy both savory and sweet cravings through their high standards of taste, quality and freshness. Owner Helena Chernyak has been making crepes from scratch since her mother taught her as a young girl. Her dream of starting a crepe business came true this past June. “I believe in fresh food and fresh ingredients,” says Chernyak. “All food should have healthy ingredients and that’s what we put in our crepes.”
Their menu features savory, breakfast, vegetarian and, of course, sweet. Try the Strawberry Crepe with strawberries, banana, Nutella or chocolate syrup and whipped cream.
4198 William Penn Hwy., Easton | 610.438.2627 | hchouseofcrepes.com
“Made by Lino was created to express the importance of quality versus simply the appearance of a product,” says owner Melanie Lino. She refers to her business as honest, using as many natural ingredients as she can. Lino bakes with organic, unbleached flours and organic cane sugar, and she buys produce and dairy from Lehigh Valley farmers. She also incorporates a lot of herbs into her baked goods, such as the French Macaron flavors White Chocolate Rosemary and Lemon Thyme. Flavors switch up year round as Lino bakes with in-season produce.
Currently, Made by Lino’s cookies can be found at Coffee House Without Limits in Allentown, but Lino is also working on opening a coffee roaster and bakeshop in Bethlehem.
madebylino@gmail.com | madebylino.com
Have you had a standout dish or cocktail recently that deserves to be featured? Is there a local retail shop our readers simply must know about? Do you know a great subject for our Insight interview-based column? Tell us!
editor@lehighvalleystyle.com
When Nick Ogutu started attending Cedar Crest College, he was looking for a way to continue his passion and commitment to human rights. From the ground up, he started Amnesty International Cedar Crest College Chapter. Amnesty International is a global movement with over 7 million members promoting human rights and fighting against injustices such as oppressive laws and discrimination. “As an international student, I knew this organization could tackle social justice issues in my small village, called Ombeyi in Kenya, and also here at Cedar Crest College,” says Ogutu.
This past spring, the Cedar Crest chapter held a peace rally for Burundi, a small, poor African country. Violence has escalated there since 2015, when the president refused to leave office and has since killed thousands of people. “It is a genocide in the making,” says Ogutu, and unfortunately, many Americans do not even know this is occurring. “It is not relevant to the interest of countries like the USA or Europe who control international media and policy,” he says.
Ogutu was ambitious as he planned the peace rally. He used his personal resources to travel
and speak to different groups, especially the African population here, in New Jersey and New York while waiting for funding to be approved by Amnesty International USA. Cedar Crest College’s President, Carmen Twillie Ambar, greatly supported the event and brought speakers from the United Nations, Canada and Kenya.
Ogutu refers to the peace rally as an emotional experience. “What came to my mind were the Burundians, especially the children whose parents had been killed in violence,” says Ogutu. He also loved how the local community including churches and cultural organizations teamed up for this event. “Nobody could believe the event was organized by a college chapter,” he adds.
Ogutu received the Student Volunteer of the Year award for 2016. “When I got the award and the Amnesty International Cedar Crest College Chapter also got an award, I said to myself, ‘The people of Burundi, the world heard your cries but we will not stop there until peace returns in your lovely country.’” The award means a lot to Ogutu because it shows his efforts were recognized. “Human rights work is tough and not
very financially rewarding, but we feed off awards and recognitions because they fuel our passion and commitment to speak for the voiceless.”
After graduating from Cedar Crest College with a bachelor’s degree in social work and psychology, he is attending Columbia University for international social welfare, refugee and immigrant studies. “I am still a member of Amnesty International and I managed to lead Columbia students to hold a protest rally against the marginalization, arrest and killing of Oromo people by the Ethiopian government,” he says. Ogutu has also volunteered with a refugee resettlement program in the Lehigh Valley and Habitat Humanity, and has organized numerous human rights rallies.
amnesty.org
Check out The PEAK TV video of Nick Ogutu at lehighvalleystyle.com.
After major success with ReVive! Hair Salon and seeing the blow-drying trend take off in major cities all over the world, owner Amanda Lenz decided to open Blow Dry Bar by ReVive! Salon. “It felt like a light bulb went off,” Lenz says. “Plus, I love spreading the love of hair and of people through my business, now businesses.”
Blow Dry Bar offers a variety of services including the basic blow-dry (their signature shampoo, scalp massage, blow-dry, plus curling iron or flat-iron styling), makeup applications, glossing treatments and upstyles. “Women work hard. They deserve to be pampered,” says Lenz. “We all treat ourselves to manicures and pedicures—why should our hair be any different?” Spoil yourself (and your hair) at Blow Dry Bar by ReVive! Salon in Downtown Allentown.
I’m looking for a new go-to piece to add to my winter wardrobe, something that is versatile, yet has a trendy flair. Do you have any suggestions for me?
A shearling vest in a neutral color with leather lining will pack a punch with its unique details but will also easily transition from work to play with a switch out of separates. Try pairing your vest with a LBD and heels for a conservative approach or a skirt and over-the-knee boots for a playful night-out look.
Tired of the same sweater and jeans combo year after year? Try sporting multiple layers with a sweater and vest combo, topped with a blanket scarf, and throw on those classic loafers to give your old favorites new life.
PHOTO BY COLIN COLEMAN
Merlot, Cabernet Sauvignon, Pinot Noir… red wine is more than just something to pour in your glass— it is the beauty color of the season. This shade is perfect for Thanksgiving and will complement almost any outfit or complexion. Whether you choose to swipe it across your cheeks, lips or nails, make sure it’s on your vanity.
NOVEMBER 11 - 13
POHATCONG PLAZA
1240 ROUTE 22
PHILLIPSBURG
BY DAISY WILLIS
Co-Owners of American Hairlines and Popmart
Bethlehem
How long have you loved doing hair?
Dru and I have both loved doing hair since childhood. Dru says he’s loved doing hair way back to Barbie. We met while doing store windows in New York City and our favorite part of doing the window was placing the wig— it was the crown and glory of the store window.
What’s a cool new look you see taking off?
Ombre continues to be very popular, with chocolate browns and cool-tone blondes leading the natural color selections. Exaggerated updos will lead the holiday trend. Street styles will be sleek and flirty French girl. Trend color will be sitting at the root this season—for example, purple roots and chocolate ends.
The bold colors for summer are being washed down the drain for muted, natural color, giving way to bright and bold street fashion for fall. We’re doing maroon, olive, warm pink, black (of course) and the new shade of brown. The lob continues as a strong request, but asymmetrical short hair and exaggerated ‘40s and ‘50s styles will be big for holiday hair trends. Men’s hottest trend predictions will be the messy pompadour—short sides, longer top, razor-edged.
Your two-year wedding anniversary is next month! What’s it like being in business together?
Dru and I have been in business together for 26 years. We would be lying if we said it was never rocky, but we are both passionate about the business of helping people find their inner beauty and helping them to find their beauty on the outside as well.
What
is your idea of beauty?
Anything that makes you feel your best.
What’s
your favorite thing about winter fashion?
the layering of textures, rich colors, deep shading and, of course, holiday bling.
Do you have an adage or motto that guides you when styling?
Use what you have been given and enhance it by balancing your hair and makeup to create the perfect head shape, eye shape and lip shape. Always have a hair color that blends to your skin. Make your body one—include your head, neck and body to complete your look. Oftentimes people pay attention to just their hair or their fashion and don’t complement one with the other.
Tell us about Popmart, the clothing store inside your salon.
The aesthetic of Popmart is the cutting edge of fashion. We are trendsetters and we like to have anything but basics. We find trends that aren’t in the Valley yet by shopping in Europe, Asia, Los Angeles and New York.
American Hairlines
74 W. Broad St., Suite 140, Bethlehem 610.882.9848 americanhairlines.us ■ s
Our
AVEDA tulasara™ radiant oleation oil $49
AVEDA tulasara™ radiant facial dry brush $44
AVEDA botanical kinetics exfoliant $21
AVEDA botanical kinetics purifying creme cleanser $23
leaves skin feeling soft refreshed!& a inspiredtechnique by Ayurveda, the ancient healing art of India,abhyanga.called
AVEDA botanical kinetics skin firming/ toning agent $21
BY SUSAN BIANCHI, MS HEALTH & WELLNESS COACH
Eat, drink and be merry! The battle cry for the holiday season doesn’t mean your waist size has to pay the price. With gatherings to attend and decadent cheesy, gooey, sugary treats lingering around the house, it is easy to stray from your normal eating patterns and pack on some extra pounds. However, gaining weight over the holidays doesn’t have to be your destiny. Here are a few simple tips to fend off those pounds and still enjoy the season.
Bringing a dish to a party allows you to control the ingredients of the dish and ensures that you can have a healthy option to snack on at the party. Healthy can still be tasty. Making a plate of roasted vegetables or a grilled chicken satay can provide a flavorful, simply prepared dish that tantalizes the taste buds without adding to your waistline.
If you are hosting the party, be mindful that most everyone is fighting the holiday bulge. Help your guests stay healthy by using small plates and thinking flavorful spices over creamy sauces and cheese-laden dishes that quickly add the extra calories and unwanted pounds. If you can’t resist, keep the decadent dish to just that—ONE dish.
Chocolate martinis, White Russians, eggnog cocktails: These can easily add up to 400-plus calories per glass. Keeping your drinks clear and simple can save several hundred calories per glass. A five-ounce glass of wine, a gin and tonic or a flavored vodka with seltzer are all under 200 calories. Remember, alcohol slows your metabolism, so be mindful.
Alcoholic beverages aren’t the only culprits. Holiday-themed coffee and tea beverages are often laden with empty fat and sugar calories. What may seem like a simple morning or afternoon coffee treat could be adding the equivalent of two extra meals to your day, all in a few innocent sips. Skip the syrups and whipped cream and opt for extra cinnamon and nutmeg to add spirit to your drink.
For your next social event, commit to drinking a glass of water between alcoholic drinks. Sparkling water with an orange slice or lime can still feel like a cocktail. Not only does this slow down the alcohol intake, but it also helps to combat dehydration and a potential hangover, as well as helping you feel more full. Inhibition and judgment get quickly altered with alcohol, making good food and drink choices more challenging, so slow down and drink between drinks.
For your next social event, commit to drinking a glass of water between alcoholic drinks. Sparkling water with an orange slice or lime can still feel like a cocktail.
One of the biggest challenges of the season is the “carryover effect.” You’ve just had an evening of drink and food indulgence. Mentally you know you have splurged, so it’s easy to slip into the mindset that a little splurge the next day won’t matter. This starts the carryover effect where one day of slack leads to the next until you have let most self-control go until the proverbial start of the new year. To stop the carryover effect, commit and plan your “day-after reboot” ahead of time. Have your detox meals set for the day, ideally already prepared, and stick to them. Tell yourself it is only one day, but that one day will help to reset your
system. Stay away from carbohydrates, sugars and sweets. Having clean meals of veggies and protein or veggies and broths will be sure to get you back on track and feeling motivated.
Being vigilant with exercise during the holidays can be challenging. Errands, events and party hangovers can provide ample excuses to skip your workout routine. Staying on track is vital, so don’t go it alone. Enroll a conscientious friend and schedule your workouts together as “can’t miss” appointments on your calendars. Create a contract you can each sign and commit to one another that you will show up. Keeping your fitness routine during the holidays will pay off dividends physically and psychologically.
Whether it’s a cookie tray or a table filled with appetizers in front of you, take a moment, pause and be choosy. It is tempting and easy to just fill your plate, eating mindlessly while socializing. In the process, you have not only consumed a substantial amount of calories, but you probably didn’t even notice how much you ate or what it actually tasted like. Instead, pause and ask yourself “If I had to choose one thing, what would it be?” Give yourself permission that you can re turn, and place the one item on your plate. Walk away from the table and take your time to actually taste and savor the flavor. You can return to the table, but continue to use the same philosophy of one thing at a time. By avoiding piling on your plate, you are sure to keep from overindulging as well as truly appreciate your host’s culinary efforts.
In most cultures, food is a means of expressing love. The holidays magnify that as trays of cookies and sweet breads make their way into offices and homes. This season, you may want to rethink your baking extravaganza. Food can still be a gift of love but try your hand at making homemade salsas, chutneys, dried soup mixes or light granola. Not only will you be helping your friends and family, but there will be much less temptation around for you. If baking treats is a requirement for you to be in the holiday spirit, try reducing the volume and substituting with some of the ideas mentioned.
This holiday season is a time to celebrate with friends and family, but that doesn’t have to derail your diet. Utilizing some of these simple steps can help make the annual New Year’s weight-loss resolution a thing of the past. ■ s
Christmas tree & Decorations
Fresh greens & Swags
Custom wreath - Mom & Dad
Cemetery log - Grandpa Joe
Miniature garden items - Aunt Sue
Art pole - Emily
Poinsettias - Andy’s teachers
Centerpiece - Christmas dinner
Holiday Shop
BY DAISY WILLIS
Nancy Werteen & Kim Howie
Co-Founders
The Wisdom Coalition
Nancy Werteen and Kim Howie founded The Wisdom Coalition to help women support each other in a quest for joy and fulfillment. Helping you get into the spirit of Thanksgiving, here are six tips to move joy and gratitude to the top of your list and make them the centerpiece of your holiday table.
Let go of old habits or even holiday traditions if they don’t bring you joy, and develop new ones that will foster a healthier and happier lifestyle. Starting and ending your day with a gratitude ritual (like writing in a journal or giving
Certi cates
Available
• Uniformed, Licensed & Insured
• Locally Owned & Operated
• Regular & One Time Cleanings Available
• Thorough & Consistent Service
• Equipment & Supplies Included
• Every Cleaning Inspected & Guaranteed
we are to have them. We can even be thankful for the difficult people because they remind us of the path we want to stay on.
We need to stop comparing ourselves to others and, instead, set our own personal standards based on our individual strengths. Many of us get holiday letters in the mail and allow ourselves to feel defeated by the accomplishments of others. We talk to ourselves in ways that we would never dream of speaking to someone else, but we must understand that no one is perfect. No holiday celebration or gift is perfect. We need to focus on our experience and how thankful we are for every small detail of it. If we simply stop comparing, get out of our own way and let go of self-limiting beliefs, we can set and reach higher expectation and recognize that we are worthy of living a joy-filled life.
The holiday season is about spending time with those we love, spreading joy and being present!
6 Stay connected to your “why”
It’s so important that we remember why we’re getting together over the holiday season. It’s not about having a perfectly clean and organized house to display to family and friends, nor is it about having the best food to serve or the perfect gifts to give. The holiday season is about spending time with those we love, spreading joy and being present! It’s about the simple pleasures and the gifts you can’t unwrap—love, joy, kindness and charity. It’s about being thankful for every breath, every moment, every touch and really remembering to celebrate those things every day.
BY PATTIE GIORDANI
Pop culture fans know that before Taylor Swift moved to Nashville, she lived in a suburb of Reading, which is also thought to be the birthplace of outlet shopping. In addition, the city is sometimes called The Pretzel City— Bachman, Dieffenbach, Tom Sturgis and Unique pretzels are all made in the area—and offers many other culturally diverse highlights.
A drive through the dark countryside yields a sparkling view of one million Christmas lights on various displays and reflected in a nearby lake, adding to the magic. Creator William M. Koziar started decorating his dairy farm home and property 68 years ago for his family, which included his wife and four children. Eventually, locals started coming to see the lights, calling it the “Christmas House.” Gradually, Koziar decorated the lake, walkways, trees, fences and buildings as well as added lights to the barn and house—leading to the name Christmas Village. Costumed characters—Rudolph, Frosty and the Village’s Buddy the Bear—greet visitors at the entrance. Follow the marked pathways to dioramas, including Santa’s Post Office and Christmas in Other Lands. There are depictions of secular and religious seasonal stories and several indoor features, including an extensive H0 scale model train layout and shops selling souvenirs, decorations and refreshments.
782 Christmas Village Rd., Bernville | 610.488.1110 | koziarschristmasvillage.com
Home to a world-class collection of more than 300,000 varied objects of art, antiquities and artifacts from all over the world, the Reading Public Museum will bring you up close and personal with an ancient Egyptian mummy or dinosaur bones from millions of years ago. Art lovers can view original works of such renowned artists as Degas, Rodin and Warhol. A current exhibit, selected from the museum’s collection, is Illuminated Manuscripts: Treasures from the Collection. This exhibit is comprised of nearly 50 pages from medieval Bibles and other religious books, most dating from the ninth to the 17 th centuries. Yuletide Around the World, a seasonal exhibit of diverse holiday traditions, will run from November 5 until January 22, 2017.
by Jeffrey
Jimmie Kramer, a child of Russian immigrants who came to the United States in the early 1900s, started a business in 1924 in Wernersville, The Green Terrace Hotel. Since Prohibition was in effect, he moved his establishment around a lot— the place would get raided, so he’d close and move to another location. Prohibition was repealed in 1933 and he obtained his first legal liquor license at the Penn Street address in 1934. “Mom” Kramer came on board in 1935 and with her came soups and hot platters including lobster tails, breaded haddock and crab cakes. Also in 1935, they ran out of pretzels so they started giving out free peanuts and allowed patrons to throw the shells on the floor, a tradition that stands to this day. And so, “peanut” became part of the name. The Travel Channel featured the restaurant on its show, Bar Food Paradise, noting that it was the first bar in the country to serve free peanuts to its patrons. 332 Penn St. | 610.376.8500 | peanutbar.com
Run by the Woman’s Exchange of Reading, this boutique is a nonprofit store staffed by volunteers and a paid manager. The shop’s mission is threefold: to give artisans a place to sell their creations, to donate profits to local charities and to help its volunteers give back to the community. Some of the organizations they have partnered with over the years include Greater Berks Food Bank, Easter Seals and Berks Women in Crisis, with this year’s contributions going to Breast Cancer Support Services. Specializing in handmade gift items, It’s a Gift! is a great place to find an unusual and unique present. In addition to home décor, jewelry and accessories, and items for infants and children, there are bridal and baby registries. You’re sure to find just the right gift for that special person in your life—or for yourself!
720 Penn Ave., West Reading
610.373.0960 | itsagift.org
Located in the Sweet Street Desserts bakery headquarters, Café Sweet Street offers wood and metal industrial-chic design and locally commissioned artwork—but the real attraction here is the food. From the freshly baked croissants used in signature sandwiches to their gourmet desserts, the Café is committed to offering patrons a quality dining experience, whether they’re there for breakfast, lunch, dinner or simply coffee and dessert. Founder Sandy Solmon started Sweet Street Desserts in 1979, baking oversized chocolate chip cookies in a two-bay garage in Reading. Today, Sweet Street bakes for restaurants and cafes in more than 60 countries, on every continent. Fortunately, you don’t have to travel that far to indulge!
722 Hiesters Ln. |
A historical landmark overlooking Reading from the top of Mt. Penn, the Pagoda was commissioned for $50,000 in 1906 by William A. Witman Sr., who envisioned it as a luxury resort. The resort never opened due to Witman’s monetary hardships, and in 1910, he sold the Pagoda to a local business owner, who sold it to the city of Reading for $1 a year later. It looks out of place, but majestic—standing seven stories high and 620 feet above the city, offering extraordinary views of the area. It is said to be the only pagoda in the world with a fireplace and chimney. The Pagoda’s lights once served as signals to the people of Reading before radio broadcasting. Morse Code directed firemen, promoted fundraising campaigns and gave the public results of sporting events. These days, every year at 9 p.m. on Christmas Eve, the Pagoda lights flash to let area children know that Santa Claus is on his way.
5225
1590 Weyhill Cir., Lower Saucon Twp.
5190 Sky View Dr., Upper Saucon Twp.
BY STACEY SOLT PHOTOGRAPHY BY COLIN COLEMAN
If you enjoy unusual and exclusive wines and flavors, you’ve likely noticed a name being mentioned more and more frequently throughout the Lehigh Valley. The food and wine of South Italy Imports in Bethlehem, founded in 2001, have been featured in local restaurants and at Musikfest for several years, and their presence is growing.
Founder Bill Binczak has been working as a food importer and broker for more than 25 years, connecting farmers and manufacturers in Italy with restaurant buyers in the United States. While he continues to import food items, it was his addition of exclusive, indigenous Italian wines that has made South Italy Imports known throughout the Valley.
“We really have two operations,” he says. “We have a food operation and we have a wine operation. Both have grown significantly over the past few years.”
Today, South Italy Imports offers nearly 100 varieties of exclusive Italian wines to a growing number of restaurants in the Lehigh Valley, California, Las Vegas and beyond.
Binczak began his career in the food business selling fresh and processed mushrooms. He naturally gravitated towards other products, including pizza sauce and whole tomatoes, as his buyers began requesting more items. While building his reputation in both Italy and the United States, he also started sourcing a first cold press, extravirgin olive oil, and pomace oil, the oil extracted after the first press of EVOO.
“It’s all very high-quality product. Over the years, I’ve managed to source some of the best manufacturers in Italy,” he says.
In 2004, he was asked to join a startup corporation with an acquaintance who grew olives and grapes. The two eventually decided to part ways, and the business was renamed as South Italy Imports in 2006 with Binczak as the sole owner. Today, South Italy Imports offers indigenous items from nearly every region in Italy, placing a high preference on exclusive varieties and regions and vineyards that have never exported their goods overseas before.
With more than 1,600 native grape varietals believed to be in Italy, and only 650 that have been genetically identified, Binczak chooses to focus on the most robust and outstanding flavors.
“There are many varietals in Italy that offer a wide, diverse flavor profile. That’s where we focus,” he says. “We don’t throw darts at a board when choosing new wines. We do multiple tastings, and have the producers send multiple samples.”
While Binczak strives to have food and wine varieties from each of Italy’s major regions, he is also careful to keep the company’s offerings unique and varied—rarely duplicating wine types or sourcing from multiple vineyards within the same region. His exceptions to this rule include three vineyards from Apulia, because the region
has three distinct areas in terms of soil and weather, each offering a very different flavor profile.
As of this fall, South Italy Imports has offered 86 different varieties of wine, from their best-selling white Angelucci Pecornio from the Abruzzo region to a full-bodied Soave from the Corte Moschina vineyard in the Veneto region.
“The biggest challenge is rotating our wines for presentation purposes,” he says, adding that the company is on track to have 100 varieties available by the end of this year.
“We’re very careful when choosing new wines. We
may taste 30 wines and pick two.”
While South Italy Imports’ offerings are growing, Binczak strives to maintain the consistent high quality customers have come to expect.
“People who have tried our wines are going into restaurants and ordering [them] by name. They’re asking if there are any South Italy Imports wines,” he says. “Wines by South Italy Imports in general, it’s like buying your favorite clothing brand. You know that they’ll fit right and have the right color combinations and so on. You can go to that brand because you know that you’ll like the clothes. That’s what people are finding with our wines.”
While South Italy Imports has its base (and most of its restaurant and retail customers) in the
Lehigh Valley, the company has been expanding throughout the West Coast and has plans to distribute wine in New York by the end of the year.
“We’re growing fairly significantly in Pennsylvania,” adds Binczak. With that growth has come the addition of several family members to the company team, including his wife, children and nephew. “We’ve gotten pretty much the whole family involved. The employees who aren’t family are just really qualified people, very qualityoriented. I’m fortunate to have them.”
As South Italy Imports looks to expand its wine offerings, the company has worked diligently, with staff members traveling to Italy several times each year to attend regional tasting events hosted by the Italian Trade Commission and building relationships with vineyard owners. They also attend tastings in New York City.
“We’re very careful when choosing new wines. We may taste 30 wines and pick two,” he says. “I also visit all of my producers. We’re often good friends. We’re not just an account number on someone’s sheet. We have a story, and our producers have a story. Most of them are family businesses. That’s another thing that we celebrate.”
Binczak’s desire to find the most robust and flavorful wines, and those never before sold in the United States, has led South Italy Imports to stand out among its competitors.
“Most of the importers that I have seen, probably 95 percent that bring in Italian wines similar to ours, have the tendency to go after wines that are better known to the American public,” he says. “We go after grapes that are lesser known,
and we’ve found that the reception rate has been particularly high for that. The more better wines or flavorful wines that we can bring to the table, the better we can be in the long run.”
Binczak is most excited when trying a new grape variety, typically one his customers have never heard of before—it’s an opportunity to find the next gem. These rare and unusual wines are especially popular with South Italy Imports’ Las Vegas customers. The company typically owns exclusive importing rights to these wines.
“I sense everybody is constantly looking for something new, as far as the wine business goes,” he adds. “Many of our restaurants are at the point now that when we say that we have a new wine, they’ll automatically take a case of it. They know that we have good wines. They’ll buy it sight unseen.”
He has also seen a trend among wine makers and sellers of incorporating Italian grapes and flavor profiles into American-made wines.
“They’re always going to sell Chardonnays and Cabernet Sauvignons. But one example, one ultimate compliment to Italian wines, is that you’re now seeing California wineries importing grapes from Italy,” he says.
Perhaps another big compliment to Italian wines in general, and South Italy Imports’ wines
in particular? The reaction customers have when tasting a new wine.
“We have fun selling our wine. To watch someone’s reaction when they try something for the first time. They can’t believe the flavor profile,” says Binczak.
Fans of South Italy Imports shouldn’t necessarily expect to find all 100 of its wines on sale through local wine stores.
“We’re very careful as to what wines we present to the Pennsylvania Liquor Control Board to be listed on their shelves,” he says. While their wines are available for purchase directly by consumers, they also try to keep some wines available exclusively at local restaurants. Those that are available for purchase by consumers typically arrive in local stores within 24 hours of ordering.
The market will shift slightly when new legislation allows wine distributors to sell and ship directly to Pennsylvania consumers—not just to restaurants and supermarkets. Binczak is already preparing for this step, and the company has also been working to become licensed to sell alcohol directly to consumers in several other states.
But while South Italy Imports is preparing for growth, they haven’t forgotten their roots or lost
their desire to give back to the community that has supported them since the beginning.
“I can’t imagine anything better than being able to give back for good causes,” says Binczak. So while you’ll see South Italy Imports at public events such as Musikfest and SangriaFest, you might not realize that these events are also raising money for local charities. At SangriaFest, for example, South Italy Imports donated the proceeds from its dunk tank to Angel 34, a Nazareth-based nonprofit raising funds to fight childhood cancer. The company was also a major sponsor and participant at Angel 34’s first large fundraising event this fall, which they hope will become an annual event.
The company has also regularly supported Valley Youth House and many other local organizations, with a heavy focus on nonprofits that keep their funds within the local community.
“I’m very strong on doing things for causes,” he says. “We probably do something once a month, or every other month. I just feel that it’s important to give back to good causes in the community.”
1510 Valley Center Pkwy., Suite 180, Bethlehem 610.868.9463 | southitalyimports.net ■ s
By Carrie Havranek with
Whether they are seasoned winners—like Apollo Grill—or first timers—like Grain—the Decadent Dish Restaurant Awards recognize Valley eateries with the warmest servers, tastiest meals and sweetest atmospheres. Flag these pages for expert recommendations, right at your fingertips, all year round.
Nawab offers traditional Indian cuisine, many cooked tandoori-style in their clay oven, with spices, herbs and rice.
13 E. 4th St., Bethlehem 610.691.0388
nawabindianrestaurant.com
It’s easy to see why family-run Molinari’s has been employing the hashtag #savetheairfare for almost five years now. Executive Chef Geo Dodig leads a team revered for its regional Italian fare put together with love and a plethora of fresh, local ingredients: Primordia for mushrooms, Scholl for fruits, Liberty
Gardens for greens and veggies, and so on. That’s the authentic Italian way—with some twists. (Try the Mushroom Manhattan.)
Molinari’s is one of those places where it’s impossible to decide what to order, but, happily, the homemade rosemary focaccia and a local olive oil will appear tableside without request. What about
Scholl's nectarines, Rabbits' Run chevre goat cheese, spiced almonds, wildflower honey and Liberty Gardens microgreens.
the pizzas, crisped to perfection in an 800-degree, wood-fired oven? Or the plethora of homemade pastas (rosemary linguine with smoked onions, lardo and confit duck leg)? Or the grilled octopus appetizer? Save room for decadent chocolate budino or house-made gelati or sorbetti.
Lee Minnucci, general manager and sommelier
extraordinaire, says the restaurant has begun a successful bimonthly series of ticketed dinners celebrating every region of Italy—a multi-course meal with pairings from their award-winning Wine Spectator list.
322 E. 3rd St. Bethlehem 610.625.9222 molinarimangia.com
Giovanna and Tony DiMaio, both born to Sicilian parents, know a few things about highquality, authentic Italian pizza. Gio’s repeat wins over the past nine years testify to just that. The restaurant’s open-flame oven is what Giovanna calls “the centerpiece,” and all that skilled hand-tossing of the homemade doughs helps to create some of the tastiest pizzas around.
a special, super-fine “00” Italian flour, along with imported San Marzano tomatoes (which have a signature taste thanks to the volcanic soil they’re grown in). Toppings follow in the same high-quality vein, with homemade sausage, wild mushrooms, salami, Gorgonzola cheese and Nonna’s meatballs. The open-hearth oven, which hits a sizzling 600° Fahrenheit, cooks quickly and evenly. (Oh, and the ravioli is homemade, too—if for some reason someone dining with you wants something other than pizza.)
Ricotta cheese, spinach, red onion, pancetta, extra virgin olive oil.
Here, ingredients make the difference. Gio only opts for the good stuff:
6465 Village Ln. Macungie 610.966.9446 gioitaliangrill.com
With a bar on the first floor and a room for dining on the second, Grain provides the perfect atmosphere for happy hours, meetings and special occasions.
536 W. Hamilton St. Allentown 484.221.9465
grainallentown.com
THE GIOVANNA
Flavorful, creative and lively—that describes the Thai food, and the vibe, at White Orchids, an instant hit at the Promenade when it debuted ten years ago.
Owned by the Virojanapa family, White Orchids is several steps above the average strip-mall Asian
Crispy wings tossed in a two-hour stew of red curry, coconut sugar, lime juice, garlic, kaffir lime leaves, cilantro and ginger.
eatery. Start with moneybags or potstickers, or head straight for pad Thai, drunken noodles or red curry.
“Almost everything we do is made in-house, from sauces and curries and dressings to signature appetizers and desserts,” says Jeff Virojanapa. Bonus: The
restaurant uses locally made organic tofu from Fresh Tofu in Allentown.
Oh and don’t forget those cocktails. Virojanapa recommends the Rama Sazerac, with Bulleit rye whiskey, Peychaud’s bitters, Thai basil-infused simple syrup, orange peel and
club soda. If your day requires something more assertive, the Thai Spicy Bloody Mary, another fave, should do the trick.
whiteorchidsthaicuisine.com
With healthy choices like California Oatmeal and signature dishes like Mic’s Cannoli Tower, it’s easy to see why Billy’s is a breakfast favorite. Lunch begins at 11 a.m. and it’ll be just as hard to choose between burgers, wraps and salads as it is to decide on breakfast.
10 E. Broad St.
840 Hamilton St.
610.432.5484
billysdiner.com
Enjoy specialty-cut steaks like the Black Angus Porterhouse or Prime NY Strip in their lavish dining area or outdoor patio.
4431 Easton Ave.
Bethlehem 610.691.8400 bluegrillhouse.com
Chef Lee Chizmar serves seasonal, farmto-table American cuisine at this rustic-chic restaurant, where the menu is created daily.
1740 Seidersville Rd. Bethlehem 610.868.6505 boleterestaurant.com
Good food is often a family affair: Anna DiMaio of DiMaio’s is the sister of Tony DiMaio at Gio.
DiMaio’s is a comfy, classic Italian-American spot in Hellertown, and has been for 31 years, creating its own bread, pizza dough and sauces from scratch. Full-fledged pasta dinners are available, along with sandwiches and New York-style Neapolitan pizza. “We have been
told over and over that we have the best Chicken Francaise in the Lehigh Valley,” she says.
“I just really think people enjoy that they can come and have a great Italian meal with their own wine or beer and not have to spend that extra money. We do not charge a corkage fee,” she says.
27 Main St., Hellertown 610.838.8004 dimaios.net
It’s easy to relax with Kome’s soaring ceilings and warm earth tones. And dinner is best described in two words: gourmet hibachi.
2880 Center Valley Pkwy.
Center Valley
610.798.9888
komerestaurant.com
Restaurateur George Paxos has said that he strives to create an experience akin to theater at his four restaurants. It’s true. Diners can always count on this team to consistently execute unique productions. But Melt’s particular backdrop, replete with high ceilings and sculptural lighting, sets the stage for an Italian feast. The 150 wines, along with extensive cocktail and martini lists, make celebrating with libations easy.
by Alison Conklin
Between stellar farm-fresh fare, his gregarious personality and easy, infectious laugh, it’s not much of a surprise that Style readers voted chef-owner Shawn Doyle as their favorite. He’s the very definition of engaging—the door to his kitchen is glass and he moves between there and the dining room as often as he can.
Doyle and his wife, Dorothy, have been running Savory Grille, which sources as much as possible locally, since 1997. To supplement, the Doyles grow as much as they can on site, such as herbs, flowers, peppers, squashes and some tree fruits. Additionally, they plan to put a greenhouse on the property to “add to our agricultural landscape,” and to “allow Savory Grille to be integrated in the ‘farm to fork’ arena,” he says. Perhaps, if all goes well, it’ll be a tasty way to celebrate their 20th anniversary in 2017.
“People celebrate everything here— birthdays, anniversaries, retirements, promotions, baptisms, communions, showers, you name it,” says Craig Farley, events manager for Melt and Top Cut. The banquette seating in front of the fireplace and two-story wine wall are big draws. Private rooms can accommodate parties of up to 120 people.
Good restaurants strive for guests to enjoy the meal, the service and the ambiance, but Melt aims higher. “Our goal is to make our guests feel like rock stars, but in a setting that feels very approachable,” says Farley.
2880 Center Valley Pkwy. Center Valley 610.798.9000 meltgrill.com
2934 Seisholtzville Rd., Macungie 610.845.2010 | savorygrille.com
With bright blue accents and crisp white linens, Yianni’s Taverna calls to mind the Aegean Sea, and that’s before you even taste any of the food. Its endless list of mezze—small plates— means it’s fairly easy to sample a smattering of dishes and never, ever, go away hungry. You may, however, need to come back to work your way through its offerings.
Sisters-in-law Maria Manakos and Melissa Zannakis have been running Yianni’s for the past seven years. “We converted it to all Greek and never looked back,” says Zannakis. “We are both 100 percent Greek and strive to bring our memories and cuisine of Greece to the Lehigh Valley,” she says.
In addition to all those small plates and veggie-loving dishes, Greek food favors seafood—the country is surrounded by three bodies of water, after all. The grilled whole fish is a signature, and they typically offer sea bass, red snapper and dorado.
3760 Old Philadelphia Pike Bethlehem 610.867.8821 yiannistaverna.com
favorite spanish
It’s difficult to order here with such a wide variety of Spanish-inspired dishes and a changing cocktail menu (including eight seasonal sangrias), but their Papas a la Francesa (truffle fries) will not dissapoint.
500 Main St., Bethlehem 610.868.8903 | tapasonmain.com
Feta and spinach filling, topped with fried onions, bacon, fresh dill and a dollop of sour cream.
From the Croque Monsieur/ Madame burger to a huge selection of wines, Maxim’s 22 serves French cuisine at its finest.
322 Northampton St., Easton 610.252.2622 | maxims22.com
deli
Vica Shparber and her mom, Milana (“mamachka”), are total pros when it comes to making comforting homey dishes.
If that sounds like an oxymoron, it’s really not. Black Forest Deli, or BFD to those in the know, was a real sleeper when the pair took it over ten years ago. Through active wordof-mouth, dedicated social media efforts and
oh, really good fare, the secret quickly slipped out. Readers revere the space for numerous reasons: the daily specials, the old-fashioned pierogi and the fresh, scratch-made food.
The pair demonstrates serious hospitality chops through their multi-course, familystyle Kiev dinners. These weekly, intimate events feature family recipes (they’re from
Kiev) and are typically capped at around a dozen people. Vica says the recipes are “as authentic as you can get. Everything is made that day, just for the dinner.”
Black Forest Deli’s dedication is as unmistakable as the red beets in borsch. “Our passion for our business and our local community keeps us going every day and inspires us to come up with new and creative daily dishes,” says Vica.
745 W. Union Blvd.
Modern Mexican cuisine with a flair—guacamole, salsa and over 80 varieties of tequila.
Bethlehem 610.865.3036 bethlehemdeli.com
2960 Center Valley Pkwy., Center Valley 610.841.9399 | torrerestaurant.com
Violette Younes, owner and head chef, creates each dish with passion and care to represent the quality in their homemade dough, daily batches of hummus and babaganouj and handrolled grape leaves.
651 Union Blvd.
Allentown
610.437.4023
aladdinlv.com
Welcome to home away from home! Dig in to Southern New Orleans comfort foods while listening to blues and sipping craft beers and cocktails. 702
This Southside Bethlehem fave, owned by Jenny and Roy Lim, specializes in Malaysian and vegetarian cuisine. Kuali is the Malay word for wok, and you’ll find a bit of a Pan-Asian approach at this BYOB, which is natural. “Malaysia is populated by people from India, Singapore, Thailand and China;
Singapore is its neighbor, so the cuisine is very similar as both countries have influenced each other over the years,” explains Jenny.
Since 2012, Jenny’s Kuali has been turning out fresh, made-to-order food. “We are able to accommodate almost all taste buds. What sets us apart is the flavor.
We use lots of different spices that are native to Southeast Asia,” she says, such as fresh curry leaves and kaffir lime leaves, along with lemongrass, turmeric and “curry spices.” Folks dig the nasi goreng, nasi nenas, chow kuey teow and, naturally, the curries. When in doubt, the vegetable dumplings are winners.
102 E. 4th St.
Bethlehem
610.758.8088
jennyskuali.com
SAMBAL TUMERIC VEGETABLES served in a fresh coconut husk.
QUICHE LORRAINE
made with bacon and caramelized onions.
It’s not hard to pull off a romantic lighting scheme that makes everyone feel like a million bucks: Dim the lights and ignite some candles. But truly remarkable ambiance that’s consistently lovely, whether you’re at the bar with friends, dining al fresco on the landscaped, covered patio or ensconced in
one of those cozy nooks gently partitioned by gauzy curtains, results in accolades.
Restaurant manager
Karen Widrick says that “Edge delivers an atmosphere that will fit any evening occasion,” and she’s about right. Meet for drinks with friends at the bar, or on
the patio, overlooking Main and Broad Streets.
Besides, people wouldn’t keep coming back to Edge, a mainstay of Downtown Bethlehem, if the New American fare didn’t entice them. Good looks only get you so far; great meals and fantastic service play a significant role, too.
74 W. Broad St.
The lines on the weekends tell you everything you need to know: Arrive here early, because they don’t take reservations and everyone loves the lively, retro-feeling Jumbars. (Or come during the week, as breakfast is served Tuesday through Sunday.) It’s as simple as that. The food is worth every single minute of your wait; ask for a menu if you’re not seated immediately so you can try to decide what to order.
Jumbars is loved for its scratch-made fare, right down to the bread and
the salad dressings. It’s a favorite spot for breakfast, lunch and brunch. Your meals are made to order, so be prepared to relax here as your omelet, tofu scramble or waffles are prepped. The highly visible sweets (along with homemade jams) beckon from the counter; we dare you to leave without trying the signature warm and gooey, grilled sticky buns.
1342 Chelsea Ave. Bethlehem
610.866.1660 jumbars.com
Located inside an old barn with exposed brick and wooden beams and serving vast vegetarian options and the popular steamed duck, Hunan Springs offers a twist on eating Chinese.
4939 Hamilton Blvd., Wescosville 610.366.8338 | hunansprings.net
It’s almost comical how many times Apollo has won a dining award in the Lehigh Valley—it’s nabbed a Decadent Dish Award at least 20 times since 2004, when the awards began. However, when you start to think about how difficult it is to run a restaurant well—let alone make it an outstanding one— it’s not so funny anymore. Simply put, ever since Apollo landed in Downtown Bethlehem in 1999, it’s been in a category all its own.
Maybe it’s the fact that you never feel rushed— the reservations are typically allotted about
two hours for dinner. Maybe it’s the endless list of small plates and appetizers that always please and are happily shareable. Maybe it’s the inventive cocktail menu and lively bar scene. Maybe it’s all of these things wrapped into one consistently reliable and enjoyable bistro.
Co-owner Dyanne Holt puts it this way: “Our aim is to make our customers become a part of our Apollo family. We feel this connection has driven our success for 17 years.”
85 W. Broad St. Bethlehem 610.865.9600 apollogrill.com
Classic American dishes paired with great conversations in an urban yet inviting atmosphere—what more can one ask for?
645 Hamilton St. Allentown 610.433.3535 thehamiltonkitchen.com
The perfect place for quiet, romantic evenings accompanied by elegant dishes and seafood galore.
235 Ferry St. Easton 610.559.7211 ocean235.com
Chef Michael Adams has been elevating our dining expectations ever since his days at the former Farmhouse in Emmaus. That translates, too, when it comes to the epitome of slow-paced, indulgent, weekend dining: Sunday brunch. At Hotel Bethlehem, it’s a musical experience, and every week the selections vary; one week it might be
favorite brunch
jazz, another Celtic, or even Moravian College music students.
Adams and his executive sous Rodney Rivera orchestrate the whole production. Guests have endless options, from the requisite carving and omelet stations, to French toast, waffles, pastries and bagels, and classics such as
smoked salmon. Dessert appears in the form of a chocolate fountain and petite desserts.
True to their commitment to farm-fresh fare, Adams and Rivera are mindful of the seasons. “Whether it’s a peach and arugula salad in the summer or butternut squash risotto in the fall, the seasons are reflected on the buffet,” says Brynn Levine, the hotel’s marketing coordinator.
437 Main St. Bethlehem
29 Cooks is a sort of magical land where people, no matter their age, can sign up to play in the kitchen. Although, the word "play" probably demeans the level of work that is actually being done here.
Cindie Feldman is the mastermind and executive chef of this kitchen, but her true passion lies in supporting the cooks in the making. A few years ago, her career was going well; she owned a bistro restaurant and had experience catering, but she was eager to try something different. When she mentioned to her family that she was interested in opening a business teaching kids how to cook, they instantly started laughing and making jokes, saying it could never work. “I love to be told no, and I’m a middle child, so I like to make sure that if somebody tells me I can’t do it, I dig right out of that hole and we do it,” she says. With all the camps and activities available to children these days,
Feldman saw a void when it came to cooking. “There’s nothing for those who just really enjoy cooking,” she says. “I did not come from a cooking family—I just have always had that passion to cook.”
But passion doesn’t instantly translate to skill. It wasn’t until Feldman was 21 years old that she made something she would call a “very good dish.” “We always joke when people say ‘I can’t cook,’” says Feldman. “Everyone learns by doing. Julia Child said ‘No one was born knowing how to cook.’”
But designing a business that revolved around teaching kids to cook would not be a simple feat. Children spend the majority of their time in school, so Feldman knew there had to be another piece to the puzzle. “We really opened the catering business as our bread and butter so that we could take my passion, which is to really encourage people to be confident and have fun and just enjoy food,” she says.
"
Everyone learns by doing. Julia Child said No one was born knowing how to cook."
At an early age, Moses’s mom could tell he had a knack for cooking. “She noticed I was cracking eggs better than her,” he says with a laugh.
“I made Artichoke Alfredo. It has artichokes in it, of course, and it has parsley. And it has heavy cream and other delicious things, and lemons and lemon juice in it.”
Though handmade pasta is one of his favorite dishes to make, don’t expect him to open an Italian bistro anytime soon. “I’d like to own my own little restaurant and make my food there, pancakes or something, like a diner,” he says.
I’m trying to think of a cheese joke, but I don’t have a Gouda one.
MOSES CHOPPED
APPEARED JUNIOR MAY 2016
s’s Lemon
Cook the pasta to al dente and be sure to salt the water.
Drain the artichoke hearts and put in a bowl with olive oil, hot chili flakes, and fresh ground pepper. Let sit for 30 minutes.
12 oz fettuccine pasta
1 stick of butter
2 cups heavy cream juice of 2 lemons
1 1/2 cups grated parmesan cheese
1 1/2 cups finely chopped parsley (reserve some for garnish)
2 cans of artichoke hearts (marinate in olive oil and hot chili flakes to taste 30 minutes prior) salt and fresh cracked black pepper
Melt the butter in a pan over low heat and add the cream. Stir to combine and let it just come to simmer. Add the lemon juice and stir.
Take the pan off the heat and stir in the cheese. Be sure to taste the sauce and add salt and pepper as needed.
Drain pasta and toss in the sauce along with the parsley.
Unlike most fifth and sixth graders, Shane’s not into junk food. He likes “good food,” and learning to cook was his way of ensuring he could make whatever he wanted, whenever he wanted. “I like to chop stuff,” he says.
“I made Spicy Sea Sushi,” says Shane. “It’s called Sea because it has shrimp and crab. It has spicy mayo, another spicy sauce and it has cucumber and carrots.”
“What I really like about cooking is it being unlimited and you can almost do whatever you want, and make it taste like anything,” says Shane. “My biggest challenge is not knowing what the end product should look like or taste like.”
I had to hold it up and keep the weight on my hands, but then the scales got all over me. It was weird. It took a lot of lemons to get the actual smell off.
1 sheet nori
1 cup cooked and seasoned sushi rice
Black and regular toasted sesame seeds
4 ounces of lump crabmeat
3 large cooked peeled shrimp, butterflied
1/2 an avocado, sliced
1/4 cup fine julienned carrot
1/2 cup julienned English cucumber
3 ounces cream cheese
2 Tbsp. sriracha sauce
Tobiko seasoning
Old Bay seasoning
Pickled ginger
Low-sodium soy sauce
Bamboo sushi mat
cup of mayonnaise
Wrap a bamboo mat with plastic wrap. Lay a nori sheet down and spread the rice on the nori sheet. Sprinkle with Tobiko and Sesame seeds. Flip the nori sheet over so the rice is on the bottom.
Mix 1 Tbsp. of sriracha sauce with the cream cheese. Directly on the nori
sheet, with your fingers, spread the cream cheese horizontally across the bottom third of the sheet. Next layer the crabmeat, carrots, cucumber, avocado and shrimp and a sprinkle of Old Bay.
Roll up tightly using the mat to form the roll. Cut into six pieces and serve with soy sauce, wasabi and pickled ginger. Combine 1 Tbsp. of sriracha sauce with mayonnaise and drizzle on top of the sushi rolls.
“I like that cooking is an opportunity for me to be creative. I like changing recipes and using new ingredients,” says this teenager, wise beyond her years, who claims that since she has not found a recipe she didn’t enjoy making, it’s hard to pick a favorite.
“I made sweet potato cupcakes with maple buttercream frosting,” Sarah says. “I actually wrote the recipe myself. I found some things online about the amounts that should go in and I went from there.”
Those things she found online were not the same as what most people search for on Pinterest, but rather recipe formulas indicating how much each ingredient would need to weigh in order to build a functioning recipe.
“What she did, I’ve never actually seen a lot of adult chefs do to that level,” says Feldman.
“It was just a lot of math,” Sarah says. “The flour had to equal the same weight as the sugar, and the eggs had to be the same weight as the butter, and all the liquids had to be the same weight as the sugar.”
Sarah hopes to open her own bakery one day.
I found some things online about the amounts that should go in and I went from there.
1/4 cup butter
3/4 cup sugar
1/2 cup brown sugar, packed
1 tsp. vanilla
1 egg
2/3 cup milk
2 cups flour
2 tsp. baking power
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. nutmeg
3/4 cup sweet potato puree
Preheat oven to 350°F. Place paper liners in cupcake tins.
Cream together butter and sugars.
Add in vanilla, egg and milk. Add the remaining dry ingredients, being careful not to overmix.
Stir in sweet potato puree.
Fill cupcake tins three-quarters full with the batter and bake for 18-20 minutes. Remove to wire rack to cool completely.
Top cupcakes with maple buttercream frosting and garnish with sugared pecans if desired.
3 cups confectioners’ sugar
3 sticks salted butter*
4 Tbsp. pure maple syrup
1/2 tsp. maple extract
Combine powdered sugar and butter in a standing mixer and beat on high.
Slowly add maple syrup and extract and continue to beat until creamy.
*For sweeter softer frosting, omit one stick of butter.
2 cups pecan halves
1 Tbsp. sugar
1 tsp. cinnamon
1 tsp. vanilla
1 Tbsp. brown sugar
Preheat oven to 275°F.
Toss all ingredients in a large bowl until pecans are well coated.
Spread nut mixture on a nonstick cookie sheet and bake for 20 minutes.
“My end goal for every child, whether they come to a one-day workshop, a private lesson or a camp, is that they leave with some level of confidence that they made something,” she explains. “Not for them to leave and become a chef, but for them to leave with some confidence and go home with a smile.”
Feldman jokes that the level of patience one needs to have to teach children to cook is astronomical. “You just have to keep in perspective that they are kids and why they’re here,” she says. After a typical pastry camp, sprinkles are everywhere, things are spilling, but she doesn’t want the kids to worry so much about that. “Which is probably why parents love to send them to me,” she laughs. “We have people that clean up.
“My favorite thing to see is watching [the kids] realize that there are no limits. They can actually just take ingredients that they’ve never seen before, that they’ve never tried before, and make something,” Feldman says, explaining that one of the values she tries to instill in the kids is that cooking isn’t just about cooking for yourself, but rather, cooking from your heart for the people that you love. She gives the example of hummus. Not all kids like hummus, but if it’s what they’re making in the kitchen that day, they start to think about their parent or sibling who likes hummus, and at the end of the day, they’re really proud to bring it home to them.
“Cooking isn’t just about making a meal or making a burger. I think that my philosophy is that tenacity pays off,” she says. “In life we’re constantly comparing ourselves to each other. Cooking has really taught me that no matter what you’re scared of, or what you’re intimidated by, you just keep on going until you get it right. And sometimes you’re not going to get it right, but you at least compare yourself to yourself.”
After a typical pastry camp, sprinkles are everywhere, things are spilling, but she doesn’t want the kids to worry so much about that.
The kids who come to camp aren’t just learning to cook; they’re learning so much about themselves. Feldman says, “Not knowing something is an okay thing and finding sources that do know to teach you is what life’s all about.”
4030 Chestnut St., Emmaus 484.951.0442 | 29cooks.com ■ s
For some behind-the-scenes fun, head to lehighvalleystyle.com.
Videography by Douglas Benedict
Call them chefs, call them foodies, call them fabulous— just don’t call them late to dinner. Whatever their distinction, one thing is for sure: These are people (and places) to whom the Lehigh Valley looks for innovative, daring and delicious culinary creations that tickle the taste buds and excite the imagination.
Interested in our next Professional Profile section?
Call 484.546.0408 for more information.
Bell Hall is a quintessential American burger joint. It’s about approachable cuisine in a unique setting and a serious craft beer program. Bell Hall’s burgers range from the comforting Old Hickory with cheddar, house barbecue sauce, and bacon to the more complex Mission Bell with avocados, caramelized onions, smoked Gouda and pepper aioli. The menu is more than just burgers with appetizers; it also features sandwiches, salads and house specialties along with a signature cocktail menu and curated wine list. Whether at Bell Hall for a lunch, post-game snack or a delicious dinner, guests can always expect a great meal, pure and simple.
612 W. Hamilton St., Allentown 610.437.1825 | bellhallallentown.com
Owner Shahnaz Hanna drew inspiration from her favorite restaurants in Manhattan when fitting out Union and Finch. Upon moving to the Lehigh Valley in 2011 from New York City with her husband and three children, she and family invested in the building that used to house J.P. O’Malley’s Pub. Her goal was to create a comfortable, warm gathering place for family and friends in an understated style. That same vibe translates to the cuisine with Chef Cody Maxwell. The seasonal menu consists of bistro-style fare that includes elevated “comfort” foods along with a classic and contemporary style with a twist.
1528 W. Union St., Allentown 610.432.1522 | unionandfinch.com
Chef/owner Andrew Foreman brings to Switchback Pizza a diverse and extensive culinary background. His passion for seasonal and organic food took him to Italy five years ago. It was there in central Italy, surrounded by organic farmland, that he learned how to use a wood oven and make pizza. Chef Andrew creates unique seasonal pizzas using local ingredients to recreate his experiences from Italy for the Lehigh Valley in his restaurant, Switchback Pizza.
525 W. Jubilee St., Emmaus 610.928.0641 | switchbackpizza.com
Matey’s success wasn’t built overnight. Father and son team Michael and Ron Matey spent 28 years creating and perfecting their awardwinning cheesesteaks and pizza.
From humble beginnings, Matey’s has grown to a full-menu, fullservice, “go to” destination in the Valley, serving only the freshest ingredients delivered daily. Matey’s offers 10 specialty pizzas, including popular gluten-free options and over 19 varieties of cheesesteaks. Matey’s creative spin on the traditional cheesesteak includes Buffalo, General Tso, horseradish and many more options!
Matey’s new website complements their successful new online ordering.
Expect exciting things in 2017: outdoor dining and an additional “Matey’s Express” location to meet the demands of a hungry Lehigh Valley.
1305 Broadway, Fountain Hill, Bethlehem 610.866.6022 | mateysfamous.com
187 Rue Principale is a French-inspired, farm-to-table restaurant in Emmaus. The menu is driven by the seasons and the availability of fresh ingredients from local farmers and farm cooperatives. Ingredients not locally available are procured from sources with the environment, sustainability, and economic fairness in mind.
Beginning at 8 a.m., the daily brunch menu features savory and sweet crêpes (a specialty), egg dishes, tartines, salads and the renowned quiche. Dinner offers culinary memories with a modern interpretation of French classics.
187 Rue Principale follows the French tradition of no tipping. Service is included in the price of each dish. Diners can expect service with an unparalleled level of attentiveness.
187 Main St., Emmaus 610.928.0418 | 187rueprincipale.com
White Orchids Thai Cuisine is approaching its 10-year anniversary! Since opening in 2007, the Virojanapa family has worked hard to fulfill their mission of bringing the premier Thai restaurant to the Lehigh Valley. Their cuisine has been voted the “Best Gluten-Free” and “Best Pad Thai” in the Valley. Year after year, they win awards for “Best Thai” as well as “Best Ethnic” restaurant. White Orchids offers the entire package for true foodies: a welcoming and cozy ambiance, comfortable and friendly service, a thoughtful drink menu with delicious and unique offerings like the Thai Tea Martini (seen above), notable craft beers and an extensive wine selection.
As the weather cools down, warm up with a medley of wonderful flavors ranging from savory to Thai hot/spicy. White Orchids is a great choice for any occasion. Come get your Thai fix on!
The Promenade Shops at Saucon Valley 610.841.7499 | whiteorchidsthaicuisine.com
Chef Steve Kershner’s unique cuisine is based on fresh seasonal ingredients and classic culinary techniques. Chef Steve cites his passion for gardening and his European travels as a major inspiration for his cuisine today at Twisted Olive.
When Chef Steve says “local,” the harvest is often from his own bountiful garden, as he uses a profusion of his herbs and vegetables to bring a blend of creativity and attention to detail to every dish. This is also shown in the creative cocktails served at Twisted Olive. Recognizing his friendly demeanor and enticing meals, Chef Steve was voted “Lehigh Valley’s Favorite Chef” by Lehigh Valley Style readers in 2009, 2011 and 2014.
The Bayou Boys opened their first Lehigh Valley restaurant, The Bayou, in the spring of 2014. The Bayou was an instant hit, and owners Cristian Duarte and Mo Taylor began building a team that would allow them to expand the company. While The Bayou was offering great southern dishes with a focus on New Orleans, “The Boys” were planning for their next venture. With their sights set on Allentown’s up-and-coming Downtown, they set out to breath life back into the 500 block of Hamilton Street with the opening of Grain. Craft beers and cocktails set the tone on the first-floor bar. Upstairs, the menu focuses on chef-crafted dishes with ingredients coming from local farms and mills like Castle Valley in Doylestown. The Bayou Boys and their team are committed to bringing fully conceptualized restaurants to the Valley and beyond with unique flavors, handcrafted cocktails and great energy.
702 Hawthorne Rd., Bethlehem 610.419.6669 | dat-bayou.com
536 Hamilton St., Allentown 484.221.9465 |
CHEF & OWNER, CORKED, JOEY G’S ITALIAN KITCHEN
He is as instantly recognizable as his restaurants: Giuseppe Grisafi, a.k.a. “Joey G,” has been a Lehigh Valley tastemaker for over 15 years. After graduating from Emmaus High School in 2000, Joey G went to work full-time, operating both Taste of Italy Ristorante from 2001–2009 and Roma Ristorante in 2010 with his father, Nick. In 2013, Joey designed, general contracted, and began operating one of the Lehigh Valley’s finest restaurants, Corked Wine Bar, Steak House & Nightclub, in Bethlehem. His newest establishment, Joey G’s Italian Kitchen, opened in August 2016. Located in Whitehall, Joey G’s was also designed and general contracted by Joey himself—he can even be seen making pizzas or cooking on the line on a daily basis!
“I have a passion for the restaurant business; not just the cooking and hospitality end, but the construction and design end as well. My next step will be opening a company that helps people achieve their dreams without breaking the bank. If you’re looking to open a culinary establishment, I’d be more than happy to assist you,” he says. Until then, visit Corked for wines by the glass, prime USDA steaks and fresh, daily-delivered seafood or stop into Joey G’s Italian Kitchen for some classic, traditional Italian fare.
515 Main St., Bethlehem 610.625.9463
corkedwinebar.com
1063 Grape St., Whitehall 610.443.0749
facebook.com/joeygitalian
Join Chef de Cuisine Jason Shafer and let Centro serve the finest Northern and rustic Italian food right in the heart of Downtown Allentown! Whether it’s one of the seasonal or house specialties, freshly made pasta, risotto or traditional Italian desserts or a sampling of shareable dishes— including stone-fired oval pizzas—Centro celebrates its patrons with the freshest locally sourced ingredients, lovingly prepared daily. Enjoy twists on classic Italian cocktails as well as a wide variety of Italian and local craft beers. Or try one of many Italian and select fine wines, 25–30 of which are always available by the glass.
530 Hamilton St., Allentown 610.841.4016 | centroallentown.com
Overlooking the heart of revitalized Downtown Allentown, The Dime is an upscale dining location like no other. The menu features locally-inspired and locally-sourced Pennsylvanian American cuisine, not just from the Lehigh Valley but from all regions of the state, including Lancaster County, Pittsburgh, Philadelphia and an evolving list of culinary landmarks. The dining spaces are a timeless and elegant homage to the Lehigh Valley’s rich history as well. The Dime’s full-service bar features Pennsylvanian specialties among its extensive list of craft beers, wines and made-from-scratch cocktails. Avoid the lines—come for cocktails or dinner before an event at PPL Center and use The Dime’s VIP access to the arena!
12 N. 7 th St., Allentown 484.273.4010 | thedimeallentown.com
Enjoy urban ambience with a sense of the past at Roar Social House. Located across the street from the city’s bustling arena, Roar’s historic building has been transformed into one of the Lehigh Valley’s most striking dining spots. Including a newly added menu of casual sandwiches and entrées, Roar’s creations are both contemporary and traditional. The menu features locally-sourced steak, chop and seafood favorites alongside the best of global cuisine. At the mysterious back-of-house is Hush. This intimate lounge is the perfect spot to sit back, relax and enjoy the company of friends.
732 Hamilton St., Allentown 610.434.1230 | roarallentown.com
The owners of Grain and The Bayou are proud to present Queen City BBQ, a new, high-energy eatery located on the ArtsWalk at City Center in Downtown Allentown.
“Our menu melds traditional barbecue with our Pennsylvania Dutch culinary heritage—think sweet potato rolls and pierogi—to create something that doesn’t exist: our own PA-style barbecue,” says General Manager Jerry Straub.
Before or after a game at PPL Center or any night of the week, enjoy great food at affordable prices and an indoor/outdoor bar offering 20 craft beers on tap and several frozen drink specialties. Queen City BBQ will surely become a favorite neighborhood hangout!
27 N. 7 th St., Allentown 610.351.4072 | facebook.com/qcityq
The term “gastropub” is a portmanteau of gastronomy and pub. The Mint is an American gastropub that focuses on the perpetual pursuit of an ever-changing, ever-evolving, ever-growing neighborhood gastropub, making the Mint “an experience without counterfeit.”
Specializing in “contemporary comfort food,” the Mint creates a distinctive, delicious and fun alternative to dining. The menu changes often, seasonally as well as intra-seasonally, striving to always keep the experience interesting, inventive and intentional. As chef/owner Domenic Lombardo attests, “America is a melting pot: Multiple ethnicities and their respective cuisines have become comfort food for all households. Never limit your imagination or your palate by geographic location or ethnic background. Celebrate the diversity of our culture. And where better to celebrate and integrate culture than at a dinner table?”
When it comes to speciality drinks, the Mint uses old-world inspiration in new-world applications to offer unique and distinctive cocktails. On the malt-and-hops side, a slew of American and imported craft beers with a constantly rotating draft selection strive to impress and intrigue. Wine lovers can enjoy an intentional, esoteric, seasonally rotating collection of distinct and unique juice.
As for the staff, the Mint is run by impassioned people who believe in this industry, this concept and in hospitality. In a word: Lifers.
1223 W. Broad St., Bethlehem 610.419.3810 | bethlehemmint.com
The Hamilton is a staple for cuisine and a night out in Allentown. It’s known for its creative, delectable but authentically unique dishes.
The Hamilton takes guests back to the days of the public house; a time when locals and visitors would gather for a heart-warming and good meal, great conversation and flowing libations.
With the help of head chef Ryan Lukow, The Hamilton showcases seasonal American cuisine, featuring takes on regional classics from around the country and the family dinner table. The beverages are carefully put together to reflect the cuisine and include classically inspired cocktails, American whiskey and a New World-focused wine list.
From the moment they enter, guests feel the warm, inviting vibe with the vaulted brick ceilings, hand-painted ceramic tiles, warm reclaimed woods, lush neutrals and crimson leather-appointed seating. The urban feel is unique and makes the experience memorable and delightful. The Hamilton’s expansive patio, with outdoor bar and live entertainment, makes for a perfect afternoon or evening out.
The Hamilton sets the bar by crafting every detail, from where they source their ingredients to how their whiskey is aged. Their passion for cuisine and cocktails sets the bar in Allentown. They love what they do, and when guests try it… they love it, too.
Beautiful and elegant, rustic or refined – enjoy the special day that you have always dreamed of here at Willow Tree Grove.
• Customizable wedding packages with on-site coordination and catering
• The Pub House is great for wedding showers, rehearsal dinners, and bachelor or bachelorette parties
Guests will enjoy over five acres of beautifully landscaped grounds which create the perfect backdrop for your on-site ceremony and reception for up to 200 guests. 2844 Township Line Rd Orefield, PA 18069 (610) 398-1773 www.willowtreegrove.com
• An arbor by the water, gazebo, several decks, an outdoor bar, pool, and fire pit are available for your enjoyment
CONNECT WITH US TO SCHEDULE A VISIT
B Breakfast
Br Brunch
L Lunch
D Dinner
LN Late Night
CC Major Credit Cards
RS Reservations Suggested
) Reservations Required
Reservations Accepted Online
Handicapped Accessible
Gracie’s 21st Century Café and Catering dining restaurant with full service catering avail off premises. 1534 Manatawny Rd., Pine Forge, gracies21stcentury.com, D $$$,
Landis Store Hotel Providing a dynamic menu of culinary delicacies served with the hospitality of a country inn. The Landis Store is happy to accommodate any special dining requests or dietary needs. Wed.-Sat. 4-9 p.m., Sun. Brunch: 11 a.m.-3 p.m., Dinner: 4:30-8:30 p.m. 4 Baldy Hill Rd., Boy ertown, 610.845.2324, landis-store.com,
Virginville Hotel Enjoy a cordial dining experience century old country hotel–a time-proved favorite. Wed.-Thurs. 3:30-9 p.m., Fri.-Sat. noon-9 p.m., Sun. noon-7 p.m. 458 Main St., Virginville, 610.562.7072, virginvillehotel.com, CC, RS
Cascade Lodge Elegant dining with a picturesque view of rolling hills and horses. Table-side Flamb dining. Catch your own trout for dinner in our hosting elegant weddings and special occasions. menu. Wed.-Sat. 5-9 p.m., Sun. 11 a.m.-6:30 p.m. 5065 Lehnen berg Rd., Kintnersville, 610.346.7484, cascadelodge.com D $$, RS, CC
McCoole’s at the Historic Red Lion Inn room, martini lounge and bar in a beautifully restored Inn from the 1700s. Monthly featured wines and brews from their own Red Lion Brewery. Outdoor patio dining is available in season. Also offering a complementary doorto-door and hotel shuttle service within a five-mile radius of the restaurant to bar and restaurant patrons, as well as private events at McCoole’s Arts & Events Place. Sun. 11:30 a.m.–9:30 p.m., Wed.–Thurs. 11:30 a.m.–10 p.m., Fri.–Sat. 11:30 a.m.–11:30 p.m. 4 S. Main St., Quakertown, 215.538.1776, mccoolesredlioninn.com, Br, L & D $-$$$, CC
Slopeside Pub & Grill Offers indoor dining in addition to our ever-popular outdoor dining! Guests will enjoy delicious food, tasty drinks and unforgettable scenic views all year round. Tues.–Thurs. 11 a.m.–10 p.m., Fri.–Sat. 11 a.m.–11 p.m., Sun. 11 a.m.-9 p.m. 1660 Blue Mountain Dr., Palmerton, 610.824.1557, skibluemt.com, B, Br, L D & LN $-$$$, CC
187 Rue Principale Modernist French restaurant utilizing local and sustainable products in its creative ever-changing menu. Sun.-Mon. 8 a.m.-3 p.m., Tues.-Sat. 8 a.m.-10 p.m. 187 Main St., Emmaus , 610.928.0418, 187rueprincipale.com, Br, L, D, LN $$-$$$, RS, CC
Aladdin Restaurant Family owned and operated for over 30 years. Serving a variety of authentic Middle Eastern cuisine from homemade grape leaves to delicious shish kabobs. Lunch: Tues.-Sat. 11 a.m.-2 p.m. Dinner: Tues.-Sat. 5-10 p.m., Sun. 4-9
Copperhead Grille The Lehigh Valley’s premiere sports grille, offering signature homemade recipes. Mon.-Sat. 11 a.m.midnight, Sun. 10 a.m.-10 p.m. Two great locations, 5737 Rte. 378, Center Valley and 1731 Airport Rd., Allentown, 610.403.4600, copperheadgrille.com Br $, L & D $$, CC, RS z
Curious Goods at the Bake Oven Inn Upscale farm-to-table cuisine in a casual fine dining atmosphere. We are committed to supporting our local farmers! Tues.-Thurs. 5-9:30 p.m., Fri.-Sat. 5-10 p.m., Pub Menu Served Until 11 p.m., Sun. Brunch: 11 a.m.4 p.m. 7705 Bake Oven Rd., Germansville, 610.760.8580, bakeoveninn.com, D $$, CC, RS z
Diana’s Café Come experience American cuisine with the house specialty of crab bisque and a unique breakfast special. Takeout dinner now available; call for menu. Mon.-Fri. 7 a.m.-3 p.m., Sat. 7 a.m.-2 p.m. 4907 Rt. 309, Center Valley, 610.797.2525, dianascafe.com, B & L $$, RS, CC,
The Dime A modern upscale take on traditional American comfort food. Mon.-Sat. 6:30 a.m.-11 p.m., Sun. 7 a.m.-11 p.m. 12 N. 7th St., Allentown, 484.273.4000, thedimeallentown.com, B, L, D, LN $$$, RS, CC
Fiesta Olé Mexican Restaurant Authentic Mexican restaurant with fresh food and very friendly ambiance and service with affordable prices. Mon.-Thurs. 11 a.m.-9 p.m., Fri.-Sat. 11 a.m.-10 p.m., Sun. 11:30 a.m.-9 p.m. 1116 Chestnut St., Emmaus 610.966.5522, fiestaole.com L $, D $$, CC, RS, BYOB z
Fiesta Olé “Tequila House” Sun.-Mon. noon-9:30 p.m., Tues.-Wed. noon-10 p.m., Thurs. noon-11 p.m., Fri.-Sat. noonmidnight. 1808 MacArthur Rd., Whitehall, 484.664.7109, fiestaoleonline.com, L, D & LN $$, RS, CC
Gio Italian Grill Gio Italian Grill offers old world charm with a progressive twist. Centering around their woodstone open flame hearth, Gio uses only imported ingredients to produce mouth-watering flavors. Take-out and private parties available. Mon.-Thurs. 11 a.m.-9:30 p.m., Fri.-Sat. 11 a.m.-10 p.m. 6465 Village Ln., Macungie, 610.966.9446, gioitaliangrill.com, L $$ D $$ CC z
Glasbern Inn Come experience dining at the Farm’s Table. Many of our ingredients are grown and raised on our sustainable farm just 10 minutes west of Allentown. Our new Grand Lodge is open year-round and accommodates up to 150 guests. The Glasbern offers options for both rustic and elegant weddings, great views for outdoor ceremonies, overnight lodging options, meeting rooms and spa facilities. Dinner every night 5:30-8:30 p.m. 2141 Packhouse Rd., Fogelsville, 610.285.4723, glasbern.com, L $$, D$$$, CC ) (limited) z
Grille 3501 Upscale, yet unpretentious. Fine fusion cuisine. Extensive martini, wine and beer menus. Mon.-Fri. 11:30 a.m.10 p.m., Sat 4-10 p.m. Open Sun for private parties only. 3501 Broadway, Allentown, 610.706.0100, grille3501.com, L $$, D $$, CC, RS z
The Grille at Bear Creek Mountainside dining featuring continental cuisine with a Pennsylvania twist. Open daily. Seasonal outdoor dining. Sun.-Thurs. 4-11 p.m., Fri.-Sat. 4 p.m.-2 a.m. 101 Doe Mountain Ln., Macungie, 610.641.7149, bcmountainresort.com, L & D $$, LN $, CC
The Hamilton Kitchen & Bar The Hamilton features seasonal American cuisine from regional classics to favorites from the family dinner table. Seasonal outdoor dining. Mon.-Thurs. 11:30a.m.- 10 p.m., Fri. 11:30 a.m.-11 p.m., Sat. 10 a.m.-11 p.m., Sun. 10 a.m.-9 p.m. 645 W. Hamilton St., Allentown, 610.433.3535, thehamiltonkitchen.com, BR, L & D $$, CC, RS, Henry’s Salt of the Sea Enjoy fine dining in a friendly, casual atmosphere. Henry’s specializes in seafood and other sumptuous meals. An establishment where the owner wears an apron not a tie. Mon.-Thurs. 4:30-9 p.m., Fri -Sat. 4:30-10 p.m. 1926 Allen St., Allentown, 610.434.2628, henryssaltofthesea.com, D $$, CC, RS
Hop’s Fogelsville Hotel Casual, comfortable pub built in 1798 with three separate dining areas and outside seasonal patio. Diverse menu with huge bottle and draft selections. Mon. 4 p.m.-midnight, Tues.-Sat. 11:15-2 a.m., Sun. noon-midnight. 7921 Main St., Fogelsville, 610.395.3999, hopsfogelsville.com, L, D & LN $$, RS, CC
Hops @ The Paddock Voted friendliest neighborhood place. Stop by and you’ll see why. Mon. 4 p.m.-2 a.m., Tues.Sat. 11-2 a.m., Sun. noon-2 a.m. 1945 W. Columbia St., S. Whitehall, 610.437.3911, hopspaddock.com, L, D & LN $, RS, CC
Hunan Springs Asian Restaurant Authentic Asian cuisine with full-bar service and a fine dining atmosphere. Mon.-Thurs. 11:30 a.m.-10 p.m., Fri. 11:30 a.m.-10:30 p.m., Sat. noon-10:30 p.m., Sun. noon-9 p.m. 4939 Hamilton Blvd., Wescosville, 610.366.8338, hunansprings.com, L $, D $$, CC
Italiano Delite Ristorante An eatery where the food’s good, the atmosphere’s comfortable and jeans-worthy, and the service feels like family. Live music Fri.-Sat., Thurs. Karaoke. Mon.-Thurs. 10 a.m.-10 p.m., Fri.-Sun. 10 a.m.-11 p.m. 1375 Chestnut St., Emmaus. 610.967.9000, L $, D $$, CC, RS z
Keystone Pub Demand better beer! Call ahead seating. Sun.-Thurs. 11–1 a.m., Fri.-Sat. 11-2 a.m. 1410 Grape St., Whitehall, 610.434.7600, 3259 Easton Ave., Bethlehem, 610.814.0400, keystonepub.com, L, D, & LN $, CC
KOMÉ Fine Japanese Cuisine and Hibachi A contemporary Japanese cuisine and hibachi. Extraordinary sushi, non-sushi dishes served in a contemporary, yet sensual atmosphere. Lunch: Sat.-Sun. 11 a.m.-3 p.m., Dinner: Sun.-Thurs. 3-10 p.m., Fri.-Sat. 3-11 p.m. The Promenade Shops at Saucon Valley, 610.798.9888, komerestaurant.com, L & D $, CC, RS
Matey’s Famous Steaks & Pizza Casual, family-friendly dining featuring cheesesteaks, pizza, salads, wraps and milkshakes. Fun, 50s-style décor! Mon.-Fri. 11 a.m.-9 p.m., Sat. noon-8 p.m. 1305 Broadway, Fountain Hill, 610.866.6022, mateysfamous.com, L & D $, CC
Melt Offering a sumptuous menu of contemporary Italian fare in its breathtaking 350-seat restaurant. Lunch: Mon.-Sun. 11 a.m.4 p.m., Dinner: Mon.-Thurs. 4-10 p.m., Fri-Sat. 4-11 p.m., Sun. 4-9 p.m. 2880 Center Valley Parkway, Suite 624 610.798.9000, meltgrill.com, L $$, D $$$, LN, CC, RS (Thurs.-Sat. starting at 4 p.m.)
Morgan’s Great cuisine in a beautiful setting. Owner Blake Morgan serves breakfast, lunch and dinner to meet all of your dining needs. Mon.-Sat. 7 a.m.-9 p.m. 3079 Willow St Allentown, 610.769.4100, morgansrest.net, L & D $, CC, RS
Pickles Steak House Casual dining at its best. More than 22 great beers on tap and an array of menu items from our famous steaks to brunch on the weekends. Sun.-Thurs., 10:45 a.m.10 p.m., Fri.-Sat. 10:45 a.m.-11 p.m. 3941 Chestnut St., Emmaus, 610.966.1996, eatatpickles.com, L&D $$, CC z
Primo Cafe and Gelateria If you are in the mood for breakfast, a Greek gyro, wraps & sandwiches, Italian panini, or even gelato, whatever you may be looking for, we might just be the place to have it. Serving Upper Macungie, South Whitehall and West End Allentown. We also deliver. Mon.-Fri. 8 a.m.-3:30 p.m. 6750 Iroquois Trl., Allentown, 610.366.8366, primocafeandgelateria.com, B, L & D $, CC
Randall’s on the Orchard A warm and welcoming atmosphere in a unique orchard-side setting featuring delectable American continental cuisine. Tues.-Thurs. 4-9 p.m., Fri-Sat. 4-10 p.m., entertainment Wed. & Fri. 5-9 p.m. 2016 Applewood Dr., Orefield, 610.395.8000, randallsontheorchard.com, D $$$, RS, CC
Roar Social House Steaks, seafood and classic American cuisine in a 1920s-themed restaurant. Lunch: Mon.-Fri. 11:30 a.m.-3 p.m., Dinner: Mon.-Thurs. 4-10 p.m., Fri.-Sat. 4-11 p.m. 732 Hamilton St., Allentown, 610.434.1230, roarallentown.com, D $$$, RS, CC
Roma Ristorante Casual fine dining with full bar. Experience Roma Ristorante, tying in Old Rome with the new. Pasta, steaks, chops and seafood. Mon.-Thurs. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-11 p.m., Sun. 11 a.m.-9 p.m. 925 Airport Center Dr., Airport Shopping Center, Allentown, 610.841.7662, romapa.com, L $$, D $$, CC )
Salvatore Ruffino’s We offer the most authentic, traditional Italian dishes made according to our carefully guarded family recipes. All dishes are made-to-order using only the freshest ingredients. Mon.-Thurs. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-11 p.m., Sun. noon–10 p.m. 1902 W. Allen St., Allentown 610.437.3621 L $, D $$, CC, BYOB z
Saranda’s on Broadway Take a trip to the countryside of France without leaving the Lehigh Valley. Family-owned and –operated, Saranda’s works tirelessly to produce the finest French cuisine. Lunch: Tues.-Fri. 11 a.m.-2 p.m., Dinner: Tues.-Thurs. 4-9 p.m., Fri- Sat. 4-10 p.m., Bar: Tues.-Sat. open late with bar menu available. Brunch: Sun. 11 a.m.-3 p.m., Mon. closed but available for private parties. Please call for more information. 1028 Broadway, Fountain Hill, 610.861.8181, sarandasonbroadway.com, Br, L, D & LN $$-$$$, RS, CC,
Savory Grille Savory Grille is the expression of the culinary passion of Shawn and Dorothy Doyle, husband and wife chefs in residence. Dinner: Wed.-Sat. 4:30-10 p.m., Sun. 1-8 p.m. 2934 Seisholtzville Rd., Macungie, 610.845.2010, savorygrille.com, D $$$, RS, CC ) z
Sunset Grille Regionalized southwestern cuisine highlighted with a California flair. Mon.-Wed. 11 a.m.-midnight, Thurs.-Fri. 11-1:30 a.m., Sat. noon-1:30 a.m., Sun. noon-midnight. 6751 Ruppsville Rd., Allentown 610.395.9622, sunset-grille.com, L $, D $, CC
Switchback Pizza Company Neapolitan pizza made with local ingredients in our Italian wood oven for you to enjoy. Wed–Sat. 11:30 a.m.–8 p.m. 525 Jubilee St., Emmaus, 610.928.0641, switchbackpizza.com, L & D $, CC BYOB
Taste of Italy Ristorante Visit Little Italy without the drive. Offering a full variety of Italian foods from gourmet pizza to veal, chicken, pasta and seafood. Great family dining. Full wine list and cocktails served. Mon.-Thurs. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-10:30 p.m., Sun. 11 a.m.-9 p.m. 1860 Catasauqua Rd., Allentown, 610.266.8011, tasteofitalypa.com, L $, D $$, CC, RS z
The Tavern on Liberty “Life, liberty and the pursuit of beer.” Check out our other location in Reading called The Liberty Taproom at thelibertytaproom.com. Open 7 days a week; 11 -2 a.m., 2246 Liberty St., Allentown, 484.221.8765, L, D, & LN $, CC
Thai Avenue Restaurant New experience Thai food in Allentown. Lunch: Mon.-Fri. 11 a.m.-3 p.m. Dinner: Mon.-Thurs. 5-9:30 p.m., Fri. 5-10 p.m., Sat. noon-10 p.m. 4791 W. Tilghman St., Allentown, 610.351.9496, thaiavenuerestaurant.com, L & D $$, CC, RS, BYOB
Top Cut Steakhouse Classically inspired cocktails, exquisite wines and USDA prime steaks in a 1940s style rooftop atmosphere. Tues.–Thurs. 4:30-10 p.m., Fri.–Sun. 4:30-11 p.m. 2880 Center Valley Parkway, Suite 625, Center Valley, 610.841.7100, topcutsteak.com, D & LN, $$$, RS, CC
Torre Classic Mexican cuisine with a modern twist in a fun, familyfriendly atmosphere. Enjoy Happy Hour gathered around our three-story tequila tower. Sun. 10:30 a.m.-9 pm., Mon.-Thurs. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-11 p.m. 2960 Center Valley Pkwy., Center Valley, 610.841.9399, torrerestaurant.com, Br, L, D & LN $$, RS, CC (Thurs.-Sat. starting at 4 p.m.)
The Trapp Door Gastropub Upscale food in a fun, relaxed atmosphere with an extensive craft beer list. Brunch: Sat.-Sun. 11 a.m.-3 p.m., Dinner: Tues.-Sat. 4 p.m.-midnight. 4226 Chestnut St., Emmaus, 610.965.5225, thetrappdoorgastropub.com, Br, D & LN $$$, RS, CC
Union and Finch A casual American bistro serving lunch and dinner six days a week and brunch on weekends. Tues.- Fri. 11 a.m.-midnight, Sat.-Sun. 10a.m.-midnight. 1528 W. Union St., Allentown, 610.432.1522, unionandfinch.com, L & D $$, RS, CC
Wert’s Café Homemade goodness served in a friendly atmosphere. The perfect stop for lunch or dinner. Mon.Thurs. 11 a.m.-9 p.m., Fri.-Sat. 11 a.m.-10 p.m. 515 N. 18th St., Allentown, 610.439.0951, wertscafe.com, L & D $, CC
Valencian Paella
White Orchids Thai Cuisine Authentic Thai cuisine in a contemporary and relaxed dining atmosphere. Signature seafood dishes, house specialties and classic Thai entrées. New bar and lounge area. Mon.-Thurs. 11 a.m.-9 p.m., Fri.-Sat. 11 a.m.-10 p.m., Sun. noon-9 p.m, The Promenade Shops at Saucon Valley, 2985 Center Valley Pkwy., Center Valley 610.841.7499, whiteorchidsthaicuisine.com, L & D $$, CC ) z
Yianni’s Taverna & Euro Lounge From our seafood (which is flown in from around the world), to our homemade gyros and vegetarian specialities, to our Greek honey and home-grown herbs everything is extraordinary. We keep preparation simple to keep the true integrity of the flavors at the heart of the Mediterranean diet, which is our way of life. Mon.-Thurs. 11:30 a.m.-10 p.m., Fri.-Sat. 11:30 a.m.-11 p.m., Sun. 10 a.m.-9 p.m. 3760 Old Philadelphia Pike, Bethlehem, 610.867.8821, yiannistaverna.com, Br & L $, D $$, CC, RS
Youell’s Oyster House “Sea to Table Since 1895.” The region’s seafood destination. Minutes from PPL Center events. Featuring Maryland crabmeat dishes, authentic paella and cioppino. Raw bar with varietal oysters, seafood towers and ceviche. Directly and sustainably sourced seafood delivered 7 days a week. Mon.-Sat. 4-10 p.m., Sun. 3-8 p.m. 2249 Walnut St., Allentown, 610.439.1203, youellsoysterhouse.com, D $$, RS, CC
Zoup! Fresh Soup Company Serving 12 different awardwinning fresh soups daily, along with a tasty variety of good Greenz and salads plus Meltz panini sandwiches. Mon.-Sat. 11 a.m.-8 p.m., Sun. noon-5 p.m. 1828 Airport Rd., Allentown, 610.264.5901, zoup.com, D $, CC
Andrew Moore’s Stone Bar Inn A grand tavern of fine dining. Serving prime Angus beef, North Atlantic and Hawaiian seafood, native game and more. Tues.-Thurs. 5-9 p.m., Fri-Sat. 5-10 p.m., Sun. 4-9 p.m. Business Rte. 209 in Snydersville, 570.992.6634, stonebar.com, D $$$, CC, RS z
Stroudsmoor Country Inn Enjoy dining styles from fine to family, buffet, à la carte, gastro-bar and deli served with oldworld charm and hospitality. Tues.-Sat. 11:45 a.m.-9 p.m., Sun 3-8 p.m. 257 Stroudsmoor Rd., Stroudsburg, 570.421.6431, stroudsmoor.com, B, L, Brunch & D $, RS, CC z
1741 on the Terrace Casual farm-to-table menu. Exquisite view. Wine Spectator Award of Excellence winner. Sun-. Thurs. 5-9 p.m., Fri.-Sat. 5-10 p.m. 437 Main St., Bethlehem, 610.625.2219, 1741ontheterrace.com, D $$, RS, CC,
A Ca Mia Unique, homemade, Italian cuisine made with fresh flavorful ingredients; served in a family friendly atmosphere. Tues. 3:30-10 p.m., Wed.-Sat. 11 a.m.-10 p.m., Sun. noon-9 p.m. 4330 Lehigh Dr (Rte. 248), Walnutport, 610.760.3207, acamiapa.com, L & D $$, RS, CC, BYOB
Apollo Grill Bistro-style restaurant encouraging a grazing dining experience. We’re comfortable, friendly, sophisticated and lively. Tues.-Sat. 11 a.m-10 p.m. Bar open late. 85 W. Broad St., Bethlehem 610.865.9600, apollogrill.com, L $, D $$, LN, CC, RS z
BeanBath Café Espresso bar in a unique area with spectacular views. Mon.-Thurs. 7 a.m.-2 p.m., Fri. 7 a.m.-3 p.m., Sat.-Sun. 7:30 a.m.-3 p.m. 2425 Plaza Ct., Bath, 484.287.2326, beanbathcafe.com, B, Br & L $, RS, CC,
Bethlehem Brew Works Award winning, environmentally friendly restaurant and brewery. Family owned and operated since 1998. Sun.-Sat. 11-2 a.m., kitchen open weekdays 11 a.m.11 p.m., weekends 11 a.m.-midnight. 569 Main St., Bethlehem, 610.882.1300, thebrewworks.com, Br, L, D & LN $$, RS, CC
The Bethlehem Star Café Where historic downtown Bethlehem meets American and Pacific Rim cuisine, featuring fresh fish flown in daily from Hawaii where new chef Mark Franklin once resided. Tues.-Thurs. 11 a.m.-8 p.m., Fri. 11 a.m.-10 p.m., Sat.
9 a.m.-10 p.m., Sun. Brunch: 9 a.m.-3 p.m. 462 Main St., Bethlehem, 610.865.3570, bethlehemstarcafe.com, Br, L & D $$, RS, CC, BYOB
Billy’s Downtown Diner Not your ordinary diner. We’re giving you just a taste of what you can expect. For all this and much more, visit us in Historic Downtown Bethlehem for breakfast, lunch or something sweet. Open daily Mon.-Sun. 7 a.m.-3 p.m. 10 E. Broad St., Bethlehem 610.867.0105, billysdiner.com, B & L $, CC z
Black & Blue Dark, delightful and delicious. Located in Downtown Easton. Like our food—we are a little off the beaten track— but well worth seeking out. Offering an extensive Belgian beer list and cuisine in a sophisticated, yet cozy setting. Tues.-Wed. 4 p.m.-11 p.m. Thurs.-Sat. 4 p.m.-midnight. 683 Walnut St., Easton, 610.438.3604, blackandblueeaston.com, $$, CC
Black Forest Deli We pride ourselves on serving the freshest and tastiest lunch in town. Mon.-Fri. 9 a.m.-4 p.m., Sat. 9 a.m.-2 p.m. 745 Union Blvd. & 7th Ave. Bethlehem, 610.865.3036, bethlehemdeli.com L & D $, CC z
blue grillhouse | wine bar Prime steaks and chops, and seafood flown in daily. More than 250 wines. Mon.-Thurs. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-11 p.m., Sun. 10 a.m.-9 p.m. 4431 Easton Ave., Bethlehem. 610.691.8400, bluegrillhouse.com, Br & L $$, D $$$, RS, CC z
Bolete Restaurant & Inn Bolete is a fine dining restaurant where our care and passion for what we do is evident in each carefully and skillfully prepared dish. Tues -Thurs. 5-10 p.m., Fri.-Sat. 5-11 p.m., Sun. 10 a.m.-3 p.m 1740 Seidersville Rd., Bethlehem, 610.868.6505, boleterestaurant.com, Br & L $$, D $$$, (tavern menu also), CC, RS z
The Bookstore Speakeasy Step back in time at The Bookstore, a 1920’s speakeasy. Tues.-Sat. 5 p.m.-2 a.m. 336 Adams St. (near 4th St.), Bethlehem, 610.867.1100, thebookstorespeakeasy.com, D & LN $$, RS, CC,
Braveheart Highland Pub Authentic Scottish pub. Great atmosphere, food and beer. Mon.-Thurs. 11:30 a.m.-midnight, Fri.-Sat. 11:30-1 a.m., Sun. 11:30 a.m.-10 p.m. 430 Main St., Hellertown, 610.838.6555, bravehearthighlandpub.com, L & D, $$, LN, CC, RS
The Brick Wood-fired pizzeria, restaurant and bar. Sun.-Thurs. 11 a.m.-10 p.m., Fri.-Sat. 11-1 a.m. 1 W. Broad St., Bethlehem 610.419.1141 thebrickpa.com, B, L, D & LN $-S$, CC,
The Broadway Social A place where whimsy and gastronomical delights go hand in hand. Consider this the modern American gastro pub where the food is as important as the drink menu. Experience the perfect blend of a bar and a restaurant where the casual-meets-refined atmosphere welcomes both the beer drinker and the wine connoisseur. A great place for fussy eaters and foodies alike and a charming neighborhood watering hole. Tues.-Sun. 11-2 a.m. 217 Broadway, Bethlehem 610.868.2555 thebroadwaysocial.com L, D & LN $$, RS, CC
Buddy V’s Ristorante Featuring a twist on ItalianAmerican favorites as well as an impressive desert selection. Sun-Thurs. 11:30 a.m.-10 p.m, Fri.-Sat. 11:30 a.m.-11 p.m. 77 Sands Blvd., Bethlehem, 484.777.7777, pasands.com L & D $$, RS, CC
Cactus Blue Mexican Restaurant Authentic Mexican cuisine in a fun and festive family-owned environment. Voted best Latino restaurant in the Valley. Mon.-Thurs. 11 a.m.-9 p.m., Fri.-Sat. 11 a.m.-10 p.m. 2915 Schoenersville Rd., Bethlehem, 610.814.3000, cactusblue.biz, L $, D $, CC, RS, BYOB z
Colonial Pizza Spaghetti House Longest operating pizza restaurant in the Lehigh Valley. Known for our upside-down pizza and anti pastas. Dining room 11 a.m.-10 p.m., Bar 11-2 a.m. 136-138 Spring Garden St., Easton 610.252.3033, colonialpizzapub.com, L & D $, RS, CC z
Copperhead Grille The Lehigh Valley’s premiere sports grille, offering signature homemade recipes. Mon.-Sat. 11 a.m.midnight, Sun. 10 a.m.-10 p.m. Two great locations, 5737 Rte. 378, Center Valley and 1731 Airport Rd., Allentown, 610.403.4600, copperheadgrille.com, B $, L & D $$, CC, RS z
MON-FRI 4:30PM-7:00PM SAT 3:30PM - 5:00PM
Corked Up beat/high energy Vegas-style wine bar & steak house located in downtown Bethlehem. Offering 32 wines by the glass, 24 tap beers, 1 great menu. Mon.-Thurs. 3:30-10 p.m., Fri.-Sat. 3:30 p.m.-midnight, Sun. 3:30-9 p.m. 515 Main St., Bethlehem, 610.625.9463, corkedwinebar.com, L, D & LN $$, RS, CC
DeLorenzo’s Italian Restaurant Homestyle Italian cuisine in an elegant atmosphere. On- and off-premises catering available. Tues.-Thurs. 11 a.m.-9 p.m., Fri.-Sat. 11 a.m.-10 p.m., Sun. noon-9 p.m. 3417 Sullivan Trl., Easton 610.438.6026, delorenzosrestaurant.com, L & D $$, RS, CC z
DiMaio’s Italian Ristorante & Pizzeria Family-owned and operated since 1985. Serving southern Italian cuisine in a friendly and casual family atmosphere. Known for our homemade bread, chicken francaise and DiMaio’s clam sauce. Celebrating our 31 st Anniversary. Daily lunch and dinner specials. Mon -Thurs. 11 a.m.-9:30 p.m., Fri.-Sat. 11 a.m.10 p.m. Seasonal outdoor dining. 27 Main St., Hellertown 610.838.8004, dimaios.net, L & D $, CC, BYOB z ) (for parties over 8)
Diner 248 Fine diner-ing at its best. Handmade, fresh food, craft beer, libations and desserts. Call ahead sitting available. Sun.-Thurs. 6 a.m.-10 p.m., Fri.-Sat. 6 a.m.-11 p.m. 3701 Nazareth Rd., Easton, 610.252.4300, diner248.com, B, BR, L, D & LN $, CC
EDGE No need to go to NYC! EDGE is the scene for fine cuisine, fab food and hip lounge. Dinner Mon.-Sat. starting at 5 p.m. 74 W. Broad St., Bethlehem, 610.814.0100, edgerestaurant.net, D $$, LN, RS, CC
Emeril’s Chop House Enjoy distinctive culinary creations with prime meat and savor fine wine with unmatched service. Sun.-Thurs. 5-10 p.m., Fri.-Sat. 5-11 p.m. 77 Sands Blvd., Bethlehem, 877.726.3777, pasands.com, D $$$, RS, CC
Emeril’s Fish House Featuring an amazing assortment of seafood, steaks and chops with a Creole flair. Sun-Thurs. 4-10 p.m, Fri.-Sat. 4-11 p.m. 77 Sands Blvd., Bethlehem 484.777.7777 pasands.com D $$$, RS, CC
Hampton Winds Enjoy leisurely gourmet dining at reasonable prices in this handsome restaurant showcasing the talents of the college’s culinary arts students. Lunch: Mon.-Fri. 11 a.m.-12:30 p.m., Dinner: Mon.-Fri. 5-7:30 p.m. Northampton Community College, 3835 Green Pond Rd., Bethlehem, 610.861.4549, northampton.edu/campus-life-and-housing/campus-dining/ hampton-winds-restaurant.htm L à la carte, D $35 prix fix for 5 courses, CC, BYOB, L-RS, D-RR z
The Historic Newburg Inn Established in 1750. Famous for more than 100 menu items and prime rib. Tues.-Fri. 11:30 a.m.-9 p.m., Sat. 4-9:30 p.m., Sun. noon-7:30 p.m. 4357 Newburg Rd., Nazareth 610.759.8528, newburginn.com, L $, D $$, CC, RS
Jenny’s Kuali Offering Malaysian cuisine, vegetarian entrees and noodle dishes freshly prepared in house every day. Mon.Wed. 11 a.m.-8 p.m., Thurs.-Sat., 11 a.m.-9 p.m., 102 E. 4th St., Bethlehem, 610.758.8088, jennyskuali.com, $, RS, CC, BYOB
Jumbars Great food. Great atmosphere. Everything made fresh to order. Desserts are delectable! Tues.-Fri. 8 a.m.-2:30 p.m., Sat.-Sun. 7:30 a.m.-2 p.m. 1342 Chelsea Ave., Bethlehem, 610.866.1660, jumbars.com, B & L $$, CC, BYOB
Keystone Pub Demand better beer! Call ahead seating. Sun.-Thurs. 11–1 a.m., Fri.-Sat. 11-2 a.m. 1410 Grape St., Whitehall, 610.434.7600, 3259 Easton Ave., Bethlehem, 610.814.0400, keystonepub.com, L, D, & LN $, CC
La Dolce Vita Italian restaurant and deli Now serving brick oven pizza. Catering available. Wed.-Sat. 11 a.m.-9 p.m. 1308 Van Buren Rd., Easton, 610.250.9860, L & D $, CC, RS BYOB
Leaf Restaurant & Cigar Bar Global fusion cuisine on the finer side of casual. Fresh, local and sustainable menu. Full bar with over 90 craft beer selections. Sun., Tues. & Wed. 11:30 a.m.10 p.m., Thurs.-Sat. 11:30 a.m.-midnight. 90 Mort Dr., Easton, 610.559.1336, leafcigarbar.com, L, D, $$, CC, RS,
Mama Nina Foccacheria Mama Nina’s Foccacheria uses only fresh ingredients, everything delivered fresh daily and prepared on-site. Sun.-Thurs. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-11 p.m. 546 Main St., Bethlehem, 610.867.9802, mamaninabethlehem.com L $, D $, BYOB
Marblehead Grille & Chowder House Casual, coastal and cozy, reminiscent of your last shore vacation. Fresh seafood, prime rib, filet mignon and pasta. Sun.-Sat. 11 a.m.-11 p.m. 4101 William Penn Hwy., Easton 610.258.4301, marbleheadchowderhouse.com, L $, D $$, CC, RS z
The Market Gourmet Express All of your favorites in one place. Nathan’s hot dogs, burgers, pizza, salad, sushi, ice cream and coffee. Open 7 days a week. Hours differ per restaurant. 77 Sands Blvd., Bethlehem 877.726.3777, pasands.com, L, D & LN $, CC
Maxim’s 22 Maxim’s 22 bistro and brasserie is the latest from the award winning Sette Luna team. Known for comfortable french fare in a casual setting. Tues.-Thurs. 5-9:30 p.m., Fri.-Sat. 11:30 a.m.-midnight, Sun. 10 a.m.-9:00 p.m. 322 Northampton St., Easton, 610.252.2622, maxims22.com, Br, L, D, LN, $$-$$$, CC, RS,
Mayflower Lunch Real food from Mom’s kitchen. This cozy neighborhood staple is famous for savory omelets and homemade Greek yogurt. Mon.-Fri. 6 a.m.-3 p.m., Sat. 6 a.m.-2 p.m., 622 W. Broad. St., Bethlehem, 610.691.8111, mayflowerlunch.com B, Br & L $
McCarthy’s Restaurant & Red Stag Pub and Whiskey Bar
The taste of Ireland and the British Isles behind Donegal Square right off Main Street. Mon.-Tues. 10 a.m-4 p.m., Wed.Sun. 10 a.m-10 p.m. 534 Main St., Bethlehem, 610.861.7631, redstagpub.com, B, L, D & LN $, RS, CC
The Mint Gastropub An experience without counterfeit. Specializing in contemporary comfort foods, American craft beers, unique spirits, cocktails and wines. Mon.-Sat. 4:30-11 p.m. 1223 W. Broad St., Bethlehem, 610.419.3810, bethlehemmint. com, L $, D & LN $$, RS, CC
Mitzi’s Table Retro dining—all day brunch—classic comfort food kicked up with regional & ethnic specialties. Wed.-Fri. 8 a.m.-3 p.m. Sat-Sun 8:30 a.m.-3 p.m. 3650 Linden St., Bethlehem, 610.730.1670, mitzistable.com, B, Br & L $, CC, BYOB
Molinari’s Authentic Italian food—simple, fresh, flavorful. Indulge in freshly made pasta, pizza in the Neapolitan style, gelato and sorbetto made on premises, and Italian wines and craft beers. Mon.-Wed. 5-9 p.m., Thurs.-Sat. 5-10 p.m. 322 E. 3rd St., Bethlehem, 610.625.9222, molinarimangia.com, D, $$, CC
Ocean With an eclectic, diverse menu and a New York restaurant and lounge feel, Ocean is the place to experience before a State show or for a romantic dinner in Easton’s growing new restaurant scene. Tues.-Thurs. 5-10 p.m., Fri.-Sat. 5 p.m.-midnight. 235 Ferry St , Easton, 610.559.7211, ocean235.com, D $$ & LN, CC, RS, RS z
Pearly Baker’s Great food, casual fine dining, long marble bar, historic setting, unpretentious, attentive staff, classic ambiance. Sun.-Sat. 11:30-2 a.m., 11 Centre Square, Easton, 610.253.9949, pearlybakers.net, L $, D $$$, CC, RS z
Porters’ Pub & Restaurant
Porters’ Pub & Restaurant has been a landmark in downtown Easton for more than 20 years. Our food is definitely a cut above standard pub fare and moderately priced. More than 80 micros and imports. Open 7 days from 11-2 a.m. serving lunch, dinner and Sunday champagne brunch. Live music every Thurs., Fri., and Sat. 700 Northampton St., Easton, 610.250.6561, porterspubeaston.com, L $, D $$, CC, RS z
Prime Steak House Serving Premium Black Angus steaks, fresh seafood, chicken and pasta. Extended wine list. Sun.Thurs. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-11 p.m. 325 Stoke Park Rd., Bethlehem, 610.882.4070, primestkhouse.com, L & D $$, CC, RS z
Red Brick Grill at Revolutions The Red Brick Grill at Revolutions is part of a family and corporate entertainment complex that offers a bowling alley, amphitheater, various bars and an
arcade. Red Brick serves comfort food with a sophisticated edge that’s fresh and made from scratch. Mon.-Thurs. 2-11 p.m., Fri. 2 p.m.-1 a.m., Sat. 11-1 a.m., Sun. 11 a.m.-11 p.m. 3717 Rte. 378, Bethlehem, 484.935.3001, revolutionsentertainment.com L & D $, CC
Sette Luna Rustic Italian featuring wood oven pizza, homemade pasta, alfresco dining. The enoteca boasts the Valley’s most extensive wine and beer list. Private wine cellar and live jazz every weekend. Mon.-Thurs. 11:30-9:30 p.m., Fri.-Sat. 11:30 a.m.-10:30 p.m. Sun. 10:30 a.m.-9:00 p.m., 219 Ferry St., Easton, 610.253.8888, setteluna.com, Br, L & D $$, CC z
The Slate Pub Casual pub dining offering something for everyone! Delicious cheesesteaks, “belly buster” sandwiches, salads, vegan choices and more. Enjoy daily food and drink specials, 15 draft beers, 8 TVs, Karaoke Thursdays, live entertainment on Fridays and a DJ on Saturday nights. Sun. noon-midnight, Mon.-Wed. 11 a.m.-midnight, Thurs.-Sat. 11-2 a.m. 509 E. Main St., Pen Argyl, 610.881.4700, slatepub.com, L, D & LN $, CC, RS
Social Still Craft distillery, tasting room, tours, bar and American style tapas restaurant. Wed.-Thurs. 4-10 p.m., Fri.-Sat. noon-11 p.m. 530 E. 3rd St., Bethlehem, 610.625.4548, socialstill.com, Br, L & D $$, RS, CC
Steelworks Buffet & Grill Experience a variety of fresh culinary dishes from around the world at Steelworks Buffet & Grill. Featuring live action cooking and a fully-stocked bar, guests will enjoy a variety of fresh international culinary dishes at the all-you-can-eat buffet or choose their favorites from the a la carte menu, including artisan pizza, a pasta station, sushi, fresh-carved meats, and more. Sun.-Sat. 6-2 a.m. 77 Sands Blvd., Bethlehem, 610.419.5555, villaenterprises.com B, L, & D $$ , CC
Stefano’s Italian Restaurant “Traditional Italian Taste, Modern Italian Flair” Family owned and operated in the Lehigh Valley for over 26 years. Take-Out, Dine-In, Lounge and Banquet Facilities Available. Mon. 4-9 p.m., Tues.-Thurs. and Sun. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-11 p.m. 2970 Linden St., Bethlehem, 610.867.7775, Fax: 610 866 6081, stefanosrest.com, L & D $, CC ) z
Stefano’s Sicilian Grille Italian restaurant with a Sicilian flair. Family-oriented with a casual attitude. Tues.-Thurs. 4-10 p.m., Fri.-Sat. noon-11 p.m., Sun. noon-9 p.m., Mon. 4-9 p.m. (no pizza). 5364 Nor Bath Blvd. (Rte. 329), Northampton, 610.262.8760, stefanossiciliangrille.com L & D $-$$, RS, CC
Tap Room Vintage 1920’s atmosphere overlooking historic Main Street. Award winning restaurant. Live Jazz every Thurs. & Sun.-Sat 6 a.m.-10 p.m. 437 Main St., Bethlehem, 610.625.2219, hotelbethlehem.com B, L, D, Br, & LN $$, RS, CC, Thai Thai II Tues.-Thurs. 11:30 a.m.-9 p.m., Fri.-Sat. 11:30 a.m.-10 p.m., Sun. 1:30-8:45 p.m. 509 Main St., Bethlehem 610.868.1919, facebook.com/thaithaiII, L & D $$, RS, CC, BYOB z
Twisted Olive A casual bistro style restaurant with a world twist. Mon. 4-10 p.m., Tues.-Sat. 11:30 a.m.-10 p.m. 51 W. Broad St., Bethlehem, twistedolivebethlehem.com, 610.419.1200, L & D $$, RS, CC
Valenca Alfresco European dining in Downtown Center Square Easton, offering a full bar, Wine Cellar, and private rooms Mon.Wed. 4-10 p.m., Thurs. noon-10 p.m., Fri. noon-11 p.m., Sat. 11 a.m.-11 p.m., Sun. 11 a.m.-9 p.m. 64-66 Center Square, Easton, 610.829.0360, valencaonthesquare.com, L & D $$, RS, CC
Weaversville Inn/Jessica’s Tearoom Historic country inn offering American cuisine for dinner. Victorian tearoom and lunch by day. Tues. 11 a.m.-4 p.m.. Wed.-Thurs. 11 a.m.-8 p.m., Fri.-Sat. 11 a.m.-9 p.m., Sun 9 a.m.-5 p.m. 6916 Weaversville Rd., Northampton 610.502.9881, L & D $$, RS, CC z The Widow’s Tavern and Grille Casual dining with an upscale feel. American cuisine with an Asian flair to please any palate. Beautiful, friendly and comfortable atmosphere. Entertainment every Wed. starting at 7 p.m., and Sat. starting at 9 p.m.
BY KRISTEN RINALDI | PHOTO BY COLIN COLEMAN
Move over, Pumpkin Spice Latte—The Joint is serving up the perfect drink to keep you warm this fall.
The traditional Spanish cortado is equal parts espresso and milk, but the one The Joint is serving packs an extra punch. Its beans have been aged in bourbon barrels, so every sip “takes on the essence of the barrel,” says Tito Negron, owner. Customers can actually taste the oak, the bourbon and its vanilla flavors.
This drink is a special collaboration with the shop’s roaster, so it is exclusive to The Joint. Also exclusive are
their homemade syrups with organic sugar. “When you get a vanilla latte, you actually taste the vanilla,” says Negron. He likes to stay away from artificial flavors and focus on real ingredients.
So if you must succumb to the Pumpkin Spice Latte this season, order it at The Joint, where it is made in house with real pumpkin you can taste.
77 W. Broad St., Bethlehem | 610.419.9237 ■ s
This drink is a special collaboration with the shop’s roaster, so it is exclusive to The Joint.
