Lehigh Valley Style November 2018

Tony DiMaio of Gio Italian Grill, voted Favorite Chef! pg. 68

&

OUTLETS OPEN 6PM THANKSGIVING NIGHT!

THURSDAY, NOVEMBER 22 • 6PM – 12AM

FRIDAY, NOVEMBER 23 • 9AM – 10PM

Shoppers, the best time of year is here! Join us Thanksgiving night and all day on Friday for our biggest sales and chances to win great prizes.

Plus, sign up to become a preferred shopper or show your existing card for the opportunity to win even more prizes!

CHECK OFF YOUR GIFT LIST EARLY THIS YEAR.

SHOP THE OUTLETS AT SANDS BETHLEHEM FIRST!

SANTA ARRIVAL AND TREE-LIGHTING CEREMONY

SATURDAY, NOVEMBER 24 BEGINNING AT 3PM

GINGERBREAD MAN DECORATING WITH CARLOS BAKERY

SATURDAY, DECEMBER 1 • 11:00AM – 12:30PM

BREAKFAST WITH SANTA

SATURDAY, DECEMBER 8 • 9:00AM – 10:30PM

STORY TELLING WITH SANTA

SATURDAY, DECEMBER 22 • 11:30AM – NOON

Twin Creeks Farm

Gentleman’s estate on 54 preserved acres in scenic New Hope, PA. e 1786 three-story manor house boasts wood burning fireplaces, beamed ceilings, deep silled windows, and contemporary comforts. $2,495,000

Wildernest

Private sanctuary atop a secluded Bucks County hillside. First floor guest suite, living room w/fireplace, & solarium with hot tub. Separate cottage with attached greenhouse, and additional garaging. $1,195,000

Wyndham

Designed for sophisticated entertaining & intimate family living, this home features vaulted ceilings, an open gourmet kitchen w/butler’s pantry, in-ground pool and spa, & a lavish walk-out lower level. $1,695,000

Log Home Haven

Extraordinary

Pointe West

Classic design, timeless presence, & an exceptional Lehigh Valley location within the Parkland school district. First floor master and 4 upstairs bedrooms, 3 car garage, mature landscaping, & in-ground pool. $650,000

Sunset Ridge

A marriage of modern amenities and old world charm in this creatively restored Bucks farmhouse. Granite countertops & sleek appliances, w/random width wood floors, beamed ceilings, & exposed stone walls. $625,000

Madison Drive

Inside and out, pride of ownership is evident in this impeccably maintained residence within the highly regarded Nazareth school district. 4 BRs, 2.5 baths, zoned heating and cooling, and a 3 car garage. $479,000

Designed

with Nature

On 5.88 acres, this multi-level home is bordered by woodlands, a

Deer Run

is one of a kind residence offers a great room w/3story ceiling, gleaming pine floors, walls of windows, a stone floor-to-ceiling fireplace, and 4 bedrooms, including a stunning first floor master suite. $1,395,000

Valley Rise

Set amidst 8 acres of trees & gardens, this home is defined by its elegance. 4 bedrooms, 3 fireplaces, a cook’s kitchen/great room, koi pond & pool are all surrounded by rolling lawn and mature landscaping. $2,250,000

Thistle Hill

New England saltbox brings privacy and hillside vistas on 11.65 acres. Exposed wood beams, cathedral ceiling and stone wall with floor to ceiling fireplace in the Great Room. Garage w/loft & 3 stall barn. $799,000

Historic Bucks County

One of the jewels of Bucks County, located in a secluded setting. 1800’s stone farmhouse surrounded by 121 acres. Overlooking a classic red barn, fenced pastures, and a large, spring-fed pond with dock. $4,300,000

Photo by Prevailed Studios

KRISTEN L. RINALDI krinaldi@lehighvalleystyle.com

Thanks,

When we began conceptualizing the November edition—in July, mind you!—we started to run with this idea of Thanksgiving prep. You know, an inspirational guide to crafting a Thanksgiving dinner that’s on par with the bloggers and influencers of the world. But who would we showcase? In unison, Andrea Folino’s name came out of our mouths. And she was the clear choice. When it comes to curated content, she has it down—at the time, we were swooning over her guide to summer entertaining on Folino Estate’s blog. I sent her an email and, within hours (from her getaway in Italy), she agreed to welcome our readers into her picturesque kitchen, sharing recipes and tips that would put any Stove Top stuffing to shame. Get your recipe boxes ready and turn to pg. 52 for endless side-dish inspiration!

Andrea’s gnocchi will get your mouth watering, but if you’re just not the cooking type, don’t fret. We have the 15th Annual Restaurant Awards’ reader-voted winners for you on pg. 60! Think you can try them all in time for next year’s survey? Hundreds of local foodies say you won’t be disappointed.

This season is about more than just full bellies though, right? We invite you to be present, while still documenting some of that cheer for later. Celebrated Valley photographer—and a dear friend of ours here at Style —Alison Conklin is sharing her tips for candid family photos, pg. 37, that truly capture the joy of a moment. Cheers.

My Thanksgiving Day must always include...

“Family! Whether it’s the one you were born into or the one you found along the way, Thanksgiving wouldn’t be the same without family— and mashed potatoes.”

“The parade on the TV while I’m cooking and baking in the kitchen to contribute to the family dinner!”

“For years we have played a question game—I write up questions and fold them up and then they are passed around the table. It creates conversation, and makes us laugh.”

Publisher: Pamela K. Deller

Editor: Kristen Rinaldi

Art Director: Elaine Wyborski

Graphic Designer: Thomas Körp

“Making my coworker’s apple cider sangria recipe for the fam to enjoy— thanks, Erica Montes!”

Advertising Executives: Kellie Bartholomew, Denise Lichty, Ronell Martz, Pam Taylor

Marketing & Events Coordinator: Kelli Hertzog

Contributing Writers: Carrie Havranek, Stacey Solt

Amy Unger, Daisy Willis

Contributing Photographers: Matt Bishop, Marco Calderon, Alison Conklin, Shelbie Pletz, Prevailed Studios, Andrew Tomasino

Editorial Intern: Skye Cruz

Marketing Intern: Keohi Huber

“Family and pumpkin roll!”

Proofreader: Lori McLaughlin

In partnership with: ©2018

3245 Freemansburg Ave., Palmer, PA 18045

Phone: 610.923.0384 Fax: 610.923.0390

“A very light day of eating and lots of exercise before sitting down to feast!”

Skye Cruz

Fall Editorial Intern

How long have you been interning for Style? What made you apply?

“My family!

We have so much to be thankful for this year.”

I’ve been interning at Style for about four months now! I’ve always been an avid reader of the magazine, and when it came time to look for an internship, I had my heart set on Lehigh Valley Style. Luckily, it worked out!

As an editorial intern, what are you responsible for?

“Mimosas and, of course, my favorite side: sweet potato casserole with crushed maple brown sugar.”

President/CEO: Paul Prass

Vice President/COO: Lisa Prass

Director of Creative Services: Erica Montes

Digital & Web Design Specialist: Barry Knoblach

Accounting: Donna Bachman

Circulation Manager: Andrea Karges

I’m responsible for writing the weekly email blast, Alive with Style, as well as several sections of the magazine, including the 10 calendar events, Life in the Valley, New in Town, Volunteer Spotlight, On Display and Books! I also have to conduct interviews and obtain photos for each of my segments. Honestly, it’s a blast.

What’s the coolest project that you’ve been able to be a part of?

Working on the November issue has easily been one of the coolest projects I’ve ever been a part

of. While sometimes challenging, it was greatly rewarding and I learned a lot. There’s so much time and effort that goes into working on each edition, but it’s unbelievably fun and such an honor to work beside the wonderfully talented people at Style

Tell us what the biggest takeaway from your intern experience has been.

My biggest takeaway thus far has been the importance of doing what you love. While I’ve always wanted to work at a magazine, I was afraid it maybe wouldn’t be for me. My fears were dissuaded the second I started my internship. I feel so blessed to genuinely love what I do here, and it’s a joy to come into the office and work. Trust yourself, pursue your passions and everything will work out.

Describe your dream job!

My dream job would be something like this! I grew up watching the TV show Gilmore Girls, and Rory Gilmore was my childhood idol. Seeing her work at a newspaper got me interested in journalism, and from there, my attention shifted toward soft news and magazines.

There’s a feeling of local pride, and everyone is so kind and welcoming across the area

What’s the best part about living in the Lehigh Valley?

The best part about living in the Valley is the sense of community. There’s a feeling of local pride, and everyone is so kind and welcoming across the area. I never feel out of place or uncomfortable amongst the friendly people and lovely places.

What must your Thanksgiving Day always include?

Pie! Preferably pumpkin, but pecan is also a classic.

Your absolute favorite place to dine out in the area?

Vava’s Crêperie Café is this small, amazing crêpe place in Bethlehem. Everything is delicious, but if you have a sweet tooth, the French S’mores crêpe is to die for. The staff is also incredibly gracious, and the atmosphere feels more like you’re at a friend’s house than at a restaurant.

Dr. Fayez Baki

Whiskey & Fine Spirits Festival

Located at ArtsQuest Center at SteelStacks to benefit Pediatric Cancer Foundation of the Lehigh Valley | Photography by Vlad Image Studio

On Thursday, September 13, Lehigh Valley Style hosted the first-ever Whiskey & Fine Spirits Festival at ArtsQuest Center at SteelStacks. Daniels BMW offered parking lot shuttle service to more than 300 whiskey and fine spirits aficionados, dropping them off to enjoy a night of sampling 100-plus varieties of vodka, gin, bourbon, tequila, specialty cocktails and, of course, whiskey. Guests also sampled food pairings provided by ArtsQuest Center at SteelStacks, Casa De Jorge Salsa, Chocolate Works Lehigh Valley, Clusters Handcrafted Popcorn and New York Pickle. In addition to shopping at the Fine Wine & Good Spirits on-site store, featured pop-up shops included McCarthy’s Red Stag Pub and Counter Culture by Allentown Appliance, along with golfing from Steel Club and cigar sampling by Famous Smoke Shop. Raffles and a portion of the event’s proceeds supported the Pediatric Cancer Foundation of the Lehigh Valley.

1. Guests received swag from event sponsor Daniels BMW 2. Guest shuttle service provided by Daniels BMW 3. Cigars sold by Famous Smoke Shop 4. Event beneficiary: Pediatric Cancer Foundation of the Lehigh Valley 5. Samples provided by New York Pickle 6. Complimentary hors d’oeuvres provided by ArtsQuest 7. Lehigh Valley Style’s Whiskey & Fine Spirits Festival merchandise 8. On-site Fine Wine & Good Spirits store 9. Event sponsor McCarthy’s Red Stag Pub 10. Clusters Handcrafted Popcorn samples 11. Event sponsor Steel Club 12. Samples from Chocolate Works Lehigh Valley 13. Salsa provided by Casa De Jorge Salsa

Whiskey & Fine Spirits Festival

Located at ArtsQuest Center at SteelStacks to benefit Pediatric Cancer Foundation of the Lehigh Valley

Photography by Vlad Image Studio

1. Pam and Jay Gupta 2. Haddy Younes, Luke Rodriguez, Tim Burke and Michael Lesavoy 3. Jeff Hudson and Erin Malloy 4. Lou Direnzo, Eric Altobelli and Robert Direnzo 5. Ashley Alderfer, Jane Billig, Tina Diehl, Kaylee Braithwaite and Rachel Becker 6. Bill Moyer and Victoria Ferraro 7. Paul and Jocelyn Cosenza 8. Jennifer Pizarro and Christine Phatax 9. Vanessa Goffredo and Rocco Vonelli 10. Katherine Vasquez, Cas Arroyo, Shalin Shah, Arthur Arciszewski and Hoshika Tachibana 11. Sara and Erik Nelson 12. Jim Charnley

Hispanic Chamber of Commerce Annual Gala

Located at ArtsQuest Center at SteelStacks to benefit The Fé Foundation | Photography by Vlad Image Studio

1. David Mann and Katherine Vargas 2. Elder Ruano and Yashira Villegas 3. Eliana Lucumi and Waleska Sanchez 4. Joanna and John Davis 5. Julie Zumas, Scott Fenstermacher and Genesis Ortega 6. John and Donna Bassler 7. Jim Irwin and Dennis Hower 8. Tom Harper 9. Javier and Elizabeth Diaz 10. Tony Ortiz, Lupe Pearce, Karla Quintanilla and Alvaro Diaz 11. Sylvette Rivera and Damian Righi 12. Tony Ianelli, Dorota Kozak and Danielle Joseph 13. Victor and Nadya Salicetti, Marta Gabriel and Tom Jebran 14. Alicia Hayden

Style Insider Happy Hour

Located at McCarthy’s Red Stag Pub | Photography by Vlad Image Studio

1. Amy Gallo, Lennert Versteeg and Jenn Shenk 2. Andy Cook and Mike Ford 3. Ian Lovell, Ron Atamian and Michael Pierce 4. Hayley Nemesch and Brandon Matyas 5. Carolyne Marino and Wendy Keim 6. Joe Reese and Linda Pacifico 7. Lily Katechis and Lia Koutsikos 8. Jannette Saeger, Tim Brooks and Lauren Bertucci 9. Ron Stauffer and Tory Weaver 10. George Lehr 11. Jeremiah Long 12. Linda Shay and Neville Gardner 13. Lisa Meszler-Lyon and Sheri Bayne 14. Madison Rivera and Lindsey Hutterer 15. Paul and Denise Lichty

November

10 Things to Do This Month

Explore the Sky

November 17: Bask in the beauty of the Leonid Meteor Shower and view the moon and planets through a telescope at Covered Bridge Park.

$5 | 6 p.m. | Covered Bridge Park 2466 Wehr Mill Rd., Allentown 610.398.0401 | southwhitehall.com

Christkindlmarkt

November 16–December 23 : Ignite holiday cheer by attending Christkindlmarkt, the most spirited event of the season. With the unique works of more than 150 artisans, live music performances and ice-carving demonstrations, there is so much to see!

$4–$9 | Thurs. & Sun.: 11 a.m.–6 p.m. Fri. & Sat.: 11 a.m.–8 p.m. | SteelStacks 101 Founders Way, Bethlehem 610.332.3378 | christmascity.org

Expedition to Lakota Wolf Preserve

November 2: Capture stunning photos and create memories of a lifetime with Dan’s Camera City’s excursion to the Lakota Wolf Preserve. The workshop begins with a classroom presentation that discusses proper techniques and tips for wildlife photos. Once on location, spend hours photographing packs of tundra, timber and arctic wolves in a natural setting. Finish with a free wine tasting at Brook Hollow Winery.

$250 | 10:30 a.m.–6:30 p.m. | Dan’s Camera City 1439 W. Fairmont St., Allentown | 610.434.2313 | danscameracity.com

4

Impractical Jokers Comedy Tour

November 8: Laugh until it hurts with truTV’s Impractical Jokers on their “The Cranjis McBasketball World Comedy Tour.” Even after seven seasons of hijinks and several tours, the quartet continues to keep audience members amused.

$62.50–$78 | 8 p.m. | PPL Center 701 Hamilton St., Allentown 484.273.4490 | pplcenter.com

5

Lights in the Parkway 5K

November 21: Kick off the holiday season with a 5K like no other, featuring the view of a festive light display. After the race, enjoy hot chocolate and cookies while cheering on the remaining contestants.

$20–$30 | 7 p.m. | Lehigh Parkway 1680 Park Dr., Allentown 484.727.8155 | runlehighvalley.com

Photo by Scott Piccotti of Dan’s Camera City

Photo by Craig Roberts

Homebrew Competition

November 10: Enjoy unlimited tastings of entries and vote for the winner at Weyerbacher’s third annual homebrew contest! Alternatively, confident homebrewers are welcome to enter their own creations.

$20 | 2–5:30 p.m.

The Tap Room at Weyerbacher Brewing 905 Line St., Easton 610.559.5561 | weyerbachertaproom.com

Nouveau Weekend

November 17 & 18 : Partake in the final wine trail event of the season with new and debut nouveau wines from across the Valley. Deriving from the French tradition, nouveau wines are young, fruity and have little barrel aging. Oui, oui!

Free | Sat.: 11 a.m.–5 p.m.; Sun.: Noon–5 p.m.

Lehigh Valley Wine Trail | Various area locations | lehighvalleywinetrail.com

HALLO-WINE

November 3 : Get spooky at Clover Hill Winery’s second annual Hallo-Wine. Featuring games, a photo booth, snacks and Hallo-Wine Sangria, it promises to be a hauntingly good time.

Free | Noon–4 p.m.

Clover Hill Vineyards & Winery 9850 Newtown Rd., Breinigsville 610.395.2468 | cloverhillwinery.com

Hidden Treasures Studio Tour

November 10 & 11: Join Hidden Treasures for their 24th annual self-guided tour of eight different studios in the Lehigh Valley, from Bath to Zionsville. View and shop the creations of 30 terrific local artists that are on-site to talk about their work.

Free | Sat.: 9 a.m.–5 p.m.

Sun.: 9 a.m.–4 p.m. | Various area locations 610.554.1495 | hiddentreasurestour.com

Bacon Fest

November 3 & 4: Explore one of the best culinary events in the Valley, featuring all things bacon! With more than 150 vendors, musical acts, pig roasts, pig racing, hog calling and, of course, a whole lot of bacon, it’s no surprise it was named one of the top 300 festivals in the world by fest300.com.

Free | 10 a.m.–6 p.m. | Centre Square, Easton | 610.250.6533 | pabaconfest.com

Photo by

Meghan Moyer

Photo by Jesse Miller

Billboard

November 1 : Getting a sneak preview this month as the first screening at Civic Theatre’s newly renovated space, Billboard is the fruit of a multi-branched project that has been ongoing in various forms, innovating the way that stories are told.

The film follows Casey Lindeweiler’s struggle to revive the area’s last independent radio station, WTYT 960, passed down to him by his father. “It looks at what goes on in someone’s mind when they’re desperate to save something,” says filmmaker Zeke Zelker. A zany contest seems like the

ON DISPLAY

right gamble to take, and contestants vie to last the longest camped out on a billboard catwalk. While the film, inspired by true events, has its focus on Lindeweiler’s tangle with legacy and the worth of what he’s trying to keep alive, a 35-episode web series tells the tandem story of the four souls determined enough to commit themselves to the contest, leaving their lives behind for a chance at “nine-sixty thousand” dollars.

Altogether, Zelker’s “cine.experience” has been seven years in the making, including a live theater component, an online radio station engaging more than 1,000 bands from around the world to submit music for rotation and in-character events staged ostensibly by WTYT 960 itself.

Return

November 3–December 1 : Local artists Benjamin Long and Berrisford Booth’s aptly titled exhibit, Return, displays the pair’s artistic homecoming. Visitors will see paintings that juxtapose both artists’ individual styles as well as their differing executions. Long draws inspiration from rare vintage objects and he collages old photographs together for unique creations. His process begins with sketching and then painting his meticulous, sometimes playfully disturbing, compositions. In comparison, Booth paints original, abstract pieces. He takes a formalist perception in which he works only with circles and utilizes layers of surface alchemy that either contains, defines or constructs

“This is how my mind works, thanks to being raised in an amusement park,” says Zelker, whose great-great-grandfather started Allentown’s Dorney Park. The submitted videos sent in by real-life contestants explaining why they should be chosen as billboard sitters have found spots within the film, blurring the lines between audience and creator. Some may not have even realized they were acting!

The Billboard Sitters webisodes are available online, and if you miss the Billboard sneak preview on November 1, look for it in other theaters. Treat yourself to a cine.experience!

billboardmovie.com

his creative applications with elements of what he calls “recreational geometry.”

The longtime friends have experienced similar highs and lows in their careers. While they had massive success in the early years of their profession, they both, for reasons independent of each other, had to take a break due to extenuating circumstances. Recently, they’ve reached a point where they feel they can resume their passions. The mutual love they have for one another’s work, and the desire to continue exploring art, have led them to create their joint exhibit.

Brick and Mortar Gallery

1247 Simon Blvd. Suite N101, Easton 908.319.2914 | brickandmortargallery.com

By Daisy Willis

November 2–4 & 8–10 : As William Shakespeare’s influence and renown continues to dominate the theater scene, this month, one Lafayette College production will add depth to our appreciation of early modern drama with a mashup known as The Taming of the Shrew / The Tamer Tamed

We’ve seen the shrew tamed in myriad incarnations of Shakespeare’s play over the decades, as every effort is made to make a story of spousal abuse palatable to modern audiences. In fact, The Taming of the Shrew was answered soon after it came out by one of Shakespeare’s contemporaries, John Fletcher, who penned The Tamer Tamed 10 years later. Kate, the wife Petrucchio tames in Shakespeare’s play, has passed away in Fletcher’s, and his new wife, Maria, is about to give him a taste of his own medicine.

Echoing the story of Lysistrata, the play’s women band together on a sexual strike. “That’s where Petrucchio starts paying attention,” says Suzanne Westfall, professor of English and theater at Lafayette who’s tailoring these two plays into one chronological tale. The Tamer Tamed far eclipsed the popularity of Shakespeare’s play in its time, put on for the king and queen and loved by all.

“It’s bawdier and funnier,” Westfall says. “It’s clearer and more straightforward, and ends with the message that the genders need to come together with respect for each other.”

Here’s a chance to compare Shakespeare’s traditional take with the revolutionary, influential theater of his peers. Westfall’s production will feature the salacious folk songs of the era while plotting a course in set and costume design through suffragettes and pink hats as skirmishes between the sexes continue.

If you’ve ever been frustrated or disappointed by the ending of The Taming of the Shrew, come see the story continue to the more equitable ending.

$10 | 2 & 7:30 p.m. Buck Hall | 219 N.

Stronger Than Stee l : Forging a Rust Belt Renaissance

by Jeffrey A. Parks

Founder and former president of Muskifest and ArtQuest, Jeffrey Parks’ first book details Bethlehem in the aftermath of the steel industry’s ending, and the role the arts played in the city’s transformation into the effervescent cultural hub it is today. The book showcases Bethlehem’s resiliency and gives an inside look at how the regions of the Valley came together to bring life to the city again.

Crave: Brilliantly Indulgent Recipes

by Martha Collison

Known as both a finalist and the youngest competitor ever on The Great British Baking Show, Martha Collison’s second cookbook focuses on deliciously decadent recipes that satisfy one’s sweet and savory desires. Instead of resisting cravings, Collison embraces and fulfills them with a creative twist.

Pasta Pane Vino: Deep Travels Through Italy’s Food Culture

by Matt Goulding

In his newest release, James Beard Award-winning food writer Matt Goulding takes readers on an intimate travelogue and exploration of Italy’s food culture and cuisine, shedding light on the people pushing cooking in different directions. The book, published by the late Anthony Bourdain, celebrates the tradition and diversity of Italian food culture.

Italian Comfort Food

Pat’s Pizza & Bistro

In 1974, Pat’s began as a small sandwich shop owned by three cousins in Pennsville, New Jersey. With a focus on clean ingredients and nutritious meals, they’ve since grown to become Pat’s Pizza & Bistro, opening seven locations across Pennsylvania, Delaware and New Jersey. “We’re a family-based operation, and we like to bring the family environment into our workplace,” says Yannis Kyziridis, co-owner of Pat’s Lehigh Valley location. Pat’s is known for savory comfort foods, such as their pizza, pasta and sandwiches. The authenticity of the ingredients used is what sets Pat’s offerings apart. “Our search of products is a world-travel experience— from the San Marzano region, where we get our tomatoes, to the Faroe Islands, for our salmon, to Argentina, for our shrimp,” Kyziridis says. Try their Sophia Loren, comprised of sacchetti pasta, five different cheeses, exotic mushrooms and Argentinian shrimp tossed in house-made brandy aurora sauce.

Drea m Décor

Inspired Interiors & Fabric

With the help of Inspired Interiors and Fabric, anyone can create a space of their dreams, down to the smallest details. “The business is named Inspired because we like our clients to come with their ideas, likes, dislikes and aspirational photos,” says Lori Schoeneman, owner. “We want to know about how they live and use their home and spaces, and how they want to feel when they’re in their home. We believe the home should be an extension of their family and personality.” It can be hard to pinpoint how to make a space one’s own, but the team at Inspired Interiors comes with fresh eyes and the ability to mix individual taste with timeless pieces for a beautiful final look. “We’re able to help clients evaluate what they have, how they can use pieces they love and what may be good to eliminate and start new,” Schoeneman says. One of Inspired Interior’s unique programs is called Simply Custom 1, 2, 3, where a client can get custom-made drapery panels quickly and easily for one set price. The team can typically have them made and installed within four weeks, if the client desires such.

3055 W. Tilghman St., Allentown | 484.891.0805 | inspiredinteriorsandfabric.com

A Slow Sweat

Bikram Yoga Bethlehem

1426 W. Broad St., Bethlehem 610.419.8100 | patsbistro.com

Be Part of the Story!

Do you know a senior who deserves to be recognized? Email editor@lehighvalleystyle.com for a chance to see them in our March edition!

Maria Cintron opened Bikram Yoga Bethlehem in 2013 with the desire to help others restore and revitalize their minds and bodies to a state of health and well-being. The practice itself was created in the 1970s by Bikram Choudhury, who used yoga to heal himself from a chronic physical ailment after doctors doubted his recovery. Done in a heated room, the 90-minute Bikram yoga session promotes cellular metabolism, vasodilation and detoxification, and encourages suppleness of the muscular system. “When these classes fill up, they exude tremendous healing group energy, benefiting everyone in the room,” Cintron says. The Bikram team is committed to helping people live better-quality lives, and offers a space where students can develop their skills at their own pace. Bikram Yoga Bethlehem also offers boxing and circuittraining classes to complement their yoga and add diversity to daily workouts. “Bikram Yoga works like no other practice in delivering measurable and noticeable health benefits in a fairly short period of time,” says Cintron.

Bikram Yoga Bethlehem will offer one FREE class, a $20 value, to readers who mention Lehigh Valley Style this month.

Judith Miller Blue Star Mothers

In 2010, Judith Miller’s husband was reading the paper and caught word of the Bethlehem branch of Blue Star Mothers, a volunteer group that aims to support active-duty military, veterans and their families. The organization’s message resonated with them. With two children of her own—one a veteran and one active duty—Miller felt compelled to join. Shortly after, the president of the organization retired, and Miller rose to the occasion. “I stepped up, because I didn’t want to see this organization fold,” she says.

Blue Star Mothers does many things for the families of service members, and the service members themselves that reside within the Lehigh Valley. They participate in Memorial Day parades, attend the welcoming home celebrations of local troops, partake in ceremonies that honor the passing of soldiers and veterans, send care packages to active-duty military deployed overseas and, above all, they aim to spread kindness and appreciation toward the men and women who risk their lives for us. “We just want them to know we’re here if they need us. Without service members, we wouldn’t have the freedoms that we do in the United States,” Miller says.

Blue Star Mothers also functions as a support group for those who have or have had family members in the military. While Blue Star Mothers as a group does largely appeal to mothers, stepmothers and grandmothers of service members, anyone can join and support the organization. The local branch of the organization is small, but their event turnout is steadily increasing and they are gaining more awareness. For the past five years, they’ve done a basket raffle fundraiser, and Miller says, “It’s incredibly rewarding to see how much our membership and fundraiser attendance has grown, and to have been a part of that. We want people to see who we are and what we’re doing.”

A New Type of Brew Salmon Pants Brewery

Salmon Pants Brewery owners Jonathan Rotger and John Patello met in a dodgeball league, where they became fast friends and started experimenting with brewing. The name was born when the two were joking around about a friend of theirs, whom they referred to as a “trust fund baby” and who always wore pastel, salmon-colored pants. The title stuck around, and, now, truly fits the distinctive quality of their bar. Salmon Pants’ spin on the brewery scene starts with an ever-changing and meticulously thought-out food menu, as well as creative drink flavors. “[They’re] like nothing you’ve ever had before,” says Rotger, who crafts the recipes, pulling from different cultures and combining tastes to create something wholly new and unique. The likelihood of current offerings becoming staples will be fully dependent on customers, so guests should make their opinions known in order to ensure their favorites’ longevity.

Rotger, who has background in programming, is creating augmented reality games that patrons can play while at the bar. “Stay ahead of the curve and give people something that keeps them coming back,” he says of his methodology.

“Salmon Pants wants to be the most sustainable and innovative brewery in the Lehigh Valley.” Both Rotger and Patello have a large interest in aquaponics, a sustainable practice that grows fish and plants together in an integrated system. They aim to give back to the community by educating children and parents on the practical use of such systems and by supporting local businesses.

100 E. Susquehanna St., Allentown 610.515.4755 | salmonpantsbrewery.com

THURSDAY

NOVEMBER 15

an evening of stories and songs with

Craig Campbell • Russell Dickerson

Jimmie Allen • Travis Denning

Mitchell Tenpenny

Proceeds benefit The Freddy Awards™

For tickets and details, visit:

THIS MONTH’S PICKS

Spill The Beans

Photography by Matt Bishop

Long gone are the days of iced lattes and macchiatos. This season, we welcome the warm delights of local roasteries and cafes, serving up premium blends to go.

1. Monocacy Coffee Church Street Market Blend, $13, Church Street Market

2. Monocacy Coffee Honduras, $12, Lit Roastery and Bakeshop

3. Pumpkin Spice whole bean coffee, $13, Fieldstone Coffee Roasters

Homestead Coffee Roasters salted caramel, $14, Roasted

Panama SHB Boquete, $13.99, Taylor Roasted Coffee

since I’m not constantly telling clients “no” because of existing damage or potential damage. It was awesome to see our amazing team discover the same thing and really join me in this vision.

How did you come to have this focus within your field?

I’ve been a vegetarian since early childhood, my parents shopped at health food stores and I had been eating as many organic whole foods as possible

for years when it occurred to me that I was going against my beliefs at work. At that time, I was working for a major chemical brand of hair color and a big salon/spa. I had more insight having been trained on each ingredient, what it is and what it does within the color. They were even honest with us about the risks of carcinogens! Change is still scary, and it wasn’t until I realized they did test on animals, even though they claimed not to, that I knew I was totally done.

What’s your best tip for taking care of hair at home?

The best care for your hair requires minimal effort. Let your stylist recommend your shampoo, conditioner and product. We guarantee every service and product, so there’s no risk.

Using a heat protectant for any hot tools and blow-drying is everything. Many people don’t realize the importance. Argan oil is a well-established, plant-based heat protectant, but stay away from silicon and other synthetic thermal protectors that can build up in your hair over time and can be very hard to get out! Also, being a Devacurl-certified salon, all of our curly girls know that combing or brushing is your worst enemy! Use your fingers to gently detangle instead.

Favorite thing about fall fashion?

Fall gives us the chance to layer, and that gives us more texture. Just like texture [has been] prevalent in hair over the last few years, it brings opportunity for more creativity. I was happy to see scarves making a comeback in the fall season, as well as vegan fur accents, which now look and feel better than the real thing!

3136 Hamilton Blvd., Allentown

484.894.6348 | satosalonorganics.com

The British Food Depot

Photography by Andrew Tomasino

When owner John O’Reilly moved to America—more specifically, to the Lehigh Valley—in 2009, he found himself longing for the comfort foods of his homeland. It turns out, he wasn’t alone. Since launching The British Food Depot’s online presence in 2010, he’s been serving up British delicacies to customers all over America.

“ ...as time passed I began to realize just how much I missed some of the comforts of home.”

John O’Reilly

John O’ Reilly

Owner

Tell us about the inspiration for launching The British Food Depot. I moved to the Lehigh Valley in the fall of 2009 from Belfast, Northern Ireland. I married a local girl from Schnecksville and began to settle into my new life in the States. I had spent a lot of time here in the past, but it was usually only for a few weeks. This time it was different, and as time passed I began to realize just how much I missed some of the comforts of home. One of those comforts I missed most was what we call “brown sauce.” It’s kind of our version of ketchup and somewhat similar to A.1. Steak Sauce. We put it on everything from eggs to French fries—I even used to put it in vegetable soup as a child. So, I did a quick search online and found a few places offering brown sauce for sale in the US, but their sites were poor quality with few offerings. I thought, I can do better than that, and began exploring how to import food from the UK myself. I used the money we received from friends and family as wedding gifts, built a website and imported my first shipment of British groceries in early 2010. It’s been a lot of hard work ever since, and I probably wouldn’t have started the business if I’d have known the complexity in importing food items at the time. Almost nine years later, we have a team of 10 staff working out of our 10,000-squarefoot warehouse in Catasauqua, serving customers all over the United States.

What are some British food staples that you originally knew you just had to offer? I knew right away that there were some products we just had to have. Perhaps the most important was Heinz Baked Beans. These are canned beans in a tomato sauce that you will find in almost every pantry in the UK. The sauce is thinner and more savory than the canned beans typically found on grocery store shelves here. UK beans are not as sweet as the US version, which, from my experience, often have brown sugar added or a barbecue flavor to them. They are often served alongside bacon and eggs in a traditional British breakfast or even as a quick snack with the enduring British classic: Beans on Toast.

Chocolate was another must have. Brits are often shocked when they try American chocolate for the first time because there is a significant taste difference. It basically comes down to the fat and cocoa content, both of which are higher in chocolate found in the UK. This produces a richer, smoother and more creamy chocolate experience. I knew right away that there would be a market here for candy bars from back home.

Lastly, the typical British relaxation drink: tea. Brits are huge consumers of tea; it’s their national

drink, you could say. Of course, you can find tea in many stores here already, but many expats have a hard time finding their favorite brand from back home. That’s where we come in—we carry many of the popular names such as PG Tips, Typhoo and Yorkshire Tea.

What food products or brands do you offer that readers might be surprised to learn about? Brits have an affinity for pickled goods, and none more so than picked onions. They are, as the name suggests, little white onions pickled in a tangy vinegar. They are surprisingly good on their own but they’re often used as a filling in cheese sandwiches or in salads. Another item that is very popular among our customers but not known much about here is Marmite. This is a very strange product to many Americans and even has its detractors in the UK. This division was highlighted in the manufacturer’s famous “Love It or Hate It” advertising campaign because of the strong feelings it inspired in many. Marmite is a gooey brown spread made from yeast extract utilized as a byproduct of the beer brewing process. It can simply be spread on a piece of toast for breakfast or added to soups and casseroles to give an added meatier dimension. Some of our customers even add it to a mug of hot water and enjoy it as a warm drink. If you haven’t tried Marmite yet, I would advise you to do so. It might just be the greatest food discovery you ever made. Me personally, I hate the stuff!

Tell us about the process of sourcing the food you sell. We import the majority of our range directly from the manufacturers and other suppliers in the UK. The process from the time we order from suppliers to the product being made available on our website can be quite long. It typically takes two to three months. Once we have enough product ready for shipping, we’ll load it onto a container that will travel by ship to a shipping port in New Jersey. At that point, we liaise with various government departments such as the USDA, Customs and FDA to provide documentation that shows the food is suitable for import to the US.

Unfortunately, there are some things we cannot import, which is often surprising and upsetting to our customers. Meats, including beef or beef products (like the gelatin used in many candies), are not permitted for entry to the US. This stems from the BSE outbreak in the UK back in 1996, often referred to as the “Mad Cow” disease outbreak. Imports of many products were subsequently banned and that is still the case today. As a result, it is not possible to offer our customers many of the brands of bacon and sausages they would like to have. Given the demand for British-style meats, we recently began manufacturing some of our own sausages, bacon and black pudding right here in the Lehigh Valley. We use traditional recipes for our sausages and curing techniques for the bacon. They can be found on our website under the Coleman’s brand of goods.

The British Food Depot sells more than food. Tell us about the home goods and gifts available for purchase. Yes, we also import a variety of household goods. Soon after we started our business in

GET THE GOODS

2010, we began to get requests for other items that expats missed from home. They are often nostalgic about some of the simplest things. They want the same dish soap they used back home or the same toothpaste they have used all their lives. So, if we can track it down, we’re happy to import it for them.

The British Food Depot ships all over the United States. Describe the range of clients that order from you. Are the majority natively British? I would say the majority of our customer base is British expats who have relocated to the US. Although we do have a sizeable number of Americans who shop with us often—they may have travelled to the UK for business or on vacation and found something they really enjoyed. They never expect to try it again but come across our website and see it’s just a few clicks away. They often reach out to thank us for making it possible to, once again, have a soda, candy bar or some other item they had in the UK.

Some businesses here also use us to source some of the ingredients for their own products. We have a lot of bakeries and craft breweries that will purchase Lyle’s Golden Syrup from us. Apparently, it is the secret ingredient in many of their products. Also, with the rise in popularity of British TV in the US in recent years, we have many curious Americans that have never set foot in the UK use our website. They’ll see a product like Jammie Dodger cookies on Doctor Who and want to give them a try.

What’s the perfect comfort food order for this fall?

At this time of year, there is nothing more comforting than a traditional British Sunday roast dinner. When I was growing up, Sunday dinner was always the most special meal of the week. I still try to carry on this tradition with my family here in the Lehigh Valley. A roast chicken is always nice, but if my wife allows it, we’ll have my favorite, roast beef. We’ll also need peas and carrots to complete the meat-and-twovegetables combination. It’s important to have Yorkshire puddings in the dish. This is a savory pastry that is baked in hot oil in the oven. It’s light and fluffy on the inside, while crispy on the outside. We offer Yorkshire pudding mixes on our website, and they are extremely popular at this time of year. Roasted potatoes are also a big part of a Sunday roast. You can find lots of recipes online on how to make these, but my favorite requires coating the peeled potatoes and roasting them in goose fat. (We do carry goose fat on our website, but it is often difficult to acquire and availability can be limited.) To finish off the meal, you’ll need some gravy. There are lots of gravies available in the US, but nothing quite like Bisto gravy. It’s available at The British Food Depot and is another one of those items you’ll find in every pantry in Britain.

Tip s for Better Family Photos

Text and

by Alison Conklin

The holidays are always filled with memorable moments. Some of my favorites are of my kids helping me in the kitchen and decorating the house for the holidays. The uncontrolled laughs and flour-dusted clothes are as memorable to me as the smell of cookies baking in the oven. I grew up with hobbyist photographers who, luckily, shared their love of taking photos with me and

Photography

made me feel like having a camera in hand was as normal as wearing a watch. Because of that, I raised my kids the same way. Photographing everything my adorable and yet mischievous sons were doing has helped me preserve their childhood in a way I hope will be cherished for a lifetime.

Know Your Light

The biggest thing when taking a photo is knowing your light. This doesn’t mean you need complicated light setups, but it just means to pay attention to the way the light falls in your home and know the best time to head outside. Maybe the early morning light paints your counters with warm sunlight and, with that knowledge, you can take some adorable photos of your kids eating chocolate chip pancakes for breakfast. Also, knowing that an hour before sunset or right at sunrise will give you the softest, most flattering light will keep you from heading out at noon to compete with the bright sun. Once you start to be aware of what light is in a room, you can start seeing things in a thoughtful way.

Get Close

Get close to the people you are taking the photo of, allowing only what enhances the story in your shot. One of my absolute favorite images I have of my youngest son, Moses, is when he was just a toddler taking a bubble bath. We had plopped tons of bubbles on his face so he had a beard like Santa Claus, and when we showed him what he looked like, he just lost it and started uncontrollably giggling. Knowing the giggles and the sudsy-covered face were what I wanted to remember, I snapped a photo of him without him even knowing. The combination of how he fills up my frame and the fact there is nothing else in that image except his joyful little face makes it an iconic photo of Moses for me. In reality, my tub had bath toys and random shampoo bottles everywhere, but that would have added nothing to the image.

Real Moments

I have always believed that, while points A and B are beautiful, it’s the moments traveling between the two that create the most emotional images. So, if you are going to bake some holiday cookies, it’s the mess of ingredients spilling over and icing-filled fingers that create the story. Perfection can be boring, and if you are like me, it is never actually reality. I always want to capture the connection in the image, so if Moses is peeking over at his brother laughing or if Jonas is sneaking a spatula of cookie dough, then that is what I want

Perfection can be boring, and if you are like me, it is never actually reality.

to remember. I never focused on the idea that both kids needed to be looking at me to make the image perfect, because I wanted to remember the moment as it was happening.

Be Prepared

Oftentimes, moments just happen, and that spontaneity is fun and perfect to capture subjects just as they are. However, you can also sort of plan ahead in a way that will help your image. For instance, when I know we are going to be Christmas tree shopping, I will take the extra few minutes insuring the kids are dressed a little better. I don’t mean fancy clothes that will make everyone uncomfortable, but I will avoid huge logos on shirts or I will make sure that they have a few layers and a few accessories on. I am always a huge fan of bright colors and patterns, so I will also plan out my locations according to the great sweaters I picked up (holiday sweaters from the Gap, anyone?). When my boys were seven and eight, they were starting to catch on to my crazy antics and I had this idea of using a rowboat for the Christmas card photo that year. So, when I started to tell them we were headed to the lake and we were going to be taking some fun shots of them, Jonas looked right at me and asked what sort of crazy outfit I had planned and if he would be wearing teal pants. In my defense, the pictures

MFA in Creative Writingand Publishing

Five semester, 36 credit program with rolling admission.

Residencies on a rural Pennsylvania campus and in Celtic Europe

of them in that rowboat are some of my absolute favorites, and they survived wearing flannel in the middle of August.

I am so thankful for the images that I have chronicled throughout the years, especially now that both of my sons are in high school. The images I have of them always open up the floodgates of all the memories, and for every one great image I have of a small snippet in time, I have millions more that weren’t photographed but are remembered. So, grab that great photo, and then remember to put the camera down to enjoy the moment!

6 Easy Take -Aways

Check your light source. Turn off fluorescent lights in your home and look for the best window light. Try to have your back to the window whenever possible. When headed outside, be mindful of the time of day.

Grab the camera and shoot when people don’t know and are not posing.

Be aware that people don’t need to stop and smile—that sometimes the best moments are in-between posed shots.

Get close. Focus on your subject and try to get rid of any outside distractions that will take away from the emotion of your photo.

Be mindful of logos and words on shirts, but also have fun with patterns and layers of clothes.

Photography

Hawk Mountain Road

West Wyndemere Circle

4 Local Cooking Classes

By Daisy Willis

It’s said that there is no love more sincere than the love of food. From the creation of delicate pastry and tidy bites of sushi to mastering the many settings of the Instant Pot, you can nurture this lifelong relationship with classes taught by expert chefs around the Valley.

The Stone Soup

Christopher Bavlinka has worked in professional kitchens since the tender age of 12, and cooked for stars like David Lee Roth, Boys II Men and Vice President Al Gore. Now he’s the owner of The Stone Soup, a catering business offering all kinds of cooking classes and specializing in sushi. Bavlinka’s noncredit classes can be found at Northampton and Lehigh County community colleges, Sleepy Cat Urban Winery, Easton Public Market and plenty of other local spots.

“It’s like making new friends each class,” Bavlinka says of his three-hour-plus cooking capers. “I enjoy people’s faces when they make a dish that they thought they never could. They’re just in complete amazement.”

One dish that often intimidates the amateur chef is sushi, and that’s where The Stone Soup shines. Not only does sushi require a lot of steps, for many there’s a certain mystique of tradition and etiquette associated with it. Bavlinka’s relaxed, fun classes celebrate mistakes as learning tools and get students quickly confident in their newfound skills. “By the end of the class,” he says, “they’re rolling their own and asking to do more advanced rolls!”

His latest class is called Date Night Chopped, with mystery ingredients just like on Food Network’s Chopped

stonesoupallentown.com

2 9 Cooks

29 Cooks Catering and Culinary Center provides scrumptious weekly meals on “Takeout Tuesday” and catering for events, but it’s also a hub for kids and adults alike to get hands-on experience with excellent chefs, whether in workshops, private group classes or kids’ summer cooking camps.

Owner Cindie Feldman understands that the impetus to turn ingredients into something more comes from different motivations: “When it comes to cooking, there are people who love the exploration on a hobby level, those who do it because they have to feed a family and those who enjoy many aspects.” Not only can 29 Cooks’ classes make anyone the author of something delicious, they often focus on how to save time and incorporate shortcuts without compromising the use of whole ingredients. One workshop on using Instant Pots and pressure cookers is a prime example, demystifying the sometimes-daunting machines that promise to streamline suppers.

Summer cooking camps for kids are the next level, tying fun pop-culture themes into each week. This past summer’s adventures gave kids the chance to create their own short instructional demos for YouTube and brought favorite TV, movies and video games into the mix to add some familiar flair to the food.

29cooks.com

McCarthy’s Red Stag Pub

McCarthy’s has long been the spot for a traditional tea, Scottish whisky and British fare like fish and chips or bangers and mash. Since spring of last year, McCarthy’s chefs have been sharing the magic of Celtic cooking on the first Tuesday of every month, and baking classes the first Wednesday.

Unfurling the road map to buttery scones and shortbreads, one of McCarthy’s professional bakers teaches the baking classes, while executive chef Jill Oman displays the techniques and tastes of a two-course meal. The classes are limited to 15, are demonstration-based for now and are held in the Great Room, with non-alcoholic drinks included and pairings for purchase.

“Celtic cooking is feel-good, rustic food done well,” says Oman. “Simple ingredients, and do not mess them up!” Where better to observe these comfort foods coming together than in the hands of McCarthy’s experts ?

redstagpub.com

Cedar Crest College

Cedar Crest College’s nutrition program recently installed a state-of-the-art kitchen, but you don’t have to be a college student to learn there. Community cooking classes in the Health Starts in the Kitchen series are led by chefs and registered dietitian nutritionists to help students take healthy recipes and techniques home with them.

Just because the focus is on health doesn’t mean you should expect a seminar in cutting carrot sticks. Classes have covered crêpe-making, hors d’oeuvres and the knife skills of Chef Jeff Elliot; returning January to impart the art of the julienne, chiffonade, mince and more.

This month’s Make-Ahead Holiday Pie class will set participants up to impress the extended family this festive season, and next year the slate includes vegan cooking made easy; French, Israeli and Indian cuisine; and cooking with mushrooms.

Proceeds from tuition go to fund free classes for the underserved in our community, sharing the know-how for better health.

cedarcrest.edu/hsk

Photo by Alison Conklin

29 Cooks

McCarthy’s Red Stag Pub

David’s Italian Market

davidsitalian.com | 484.661.1085

346 Main St., Emmaus

Conveniently located in the Emmaus Triangle and the Allentown Farmers’ Market, David’s specializes in authentic Italian food products. Besides the best hoagies on the planet, they have fresh homemade soups, ready-to-eat entrées, hand-breaded chicken cutlets, Boar’s Head lunch meats, Philly’s finest Talluto’s fresh ravioli and imported olive oils at both locations.

WILD Meats wildmeats.com

258 Wilkes-Barre Township Blvd., Wilkes-Barre

Take a walk on the wild side with the Summer Sausage Gift Pack, featuring all six sausage varieties from WILD Meats: Elk, Elk/Cheddar, Venison, Venison/Cheddar, Water Buffalo and Wild Boar. This set is the perfect gift for those wanting to surprise and delight family and friends with an exclusive variety of summer sausages that can’t be found at their local grocery store. Order today at wildmeats.com.

joshearlycandies.com | 610.395.4321

4640 W. Tilghman St., Allentown

Original recipes created by Josh Early IV have become the cornerstone of Josh Early’s candy-making reputation. A custom blend of premium chocolate is the ultimate complement to their unique candy centers. Now a fifthgeneration family business, the public is invited to stop in to either of Josh Early’s two retail locations for quality chocolates that can’t be found anywhere else.

New York Pickle is a unique specialty shop located at the Allentown Fairgrounds Farmers’ Market. With over 12 pickle types to choose from—plus a wide variety of imported and hand-stuffed olives, home-made olive spreads and salsas—they’re sure to please any palate. Fresh, healthy and nearby: New York Pickle and the Allentown Fairgrounds Farmers’ Market. ‘Tis the Seasons seasonstaproom.com | 610.866.2615

508 Main St., Bethlehem Seasons provides customers with wholesome products, handcrafted with passion and integrity. They offer the freshest, most nutrient-rich, award-winning extra-virgin olive oils and vinegars from small estates around the world, including their olive oil mill in Spain. They are fortunate to source and import directly from producers. Stop by and find inspiration for upcoming business and personal holiday gift needs.

and guest chef pop-up dinners are hosted monthly.

Serving the Community, PBS39 With Tim Fallon

By Stacey Solt

by Marco Calderon

This past summer, thousands of children and parents gathered at PBS39 over the course of 10 weeks, celebrating the summer and having fun learning. It was the type of public community event that the station is striving to be known for— and a perfect example of how WLVT is extending its service far beyond broadcasting.

PBS39’s summer program at 839 Sesame Street at the SteelStacks campus in Bethlehem was nearly 50 years in the making. They moved to their new site seven years ago, after spending 44 years at the Mountaintop Campus of Lehigh University. The public broadcasting station went on the air in 1967, primarily dedicated to children’s programming and classroom-related topics. The station then spent the next three decades producing a growing number of local interest programs, remote broadcast sports and other events, and news broadcasts.

But something was missing. While the station was getting high-quality programs to viewers, they were limited in the way viewers could actively interact with PBS39.

“The old facility wasn’t in a great spot. It was in a rural area, and it wasn’t a friendly space with a lot of community space,” says CEO Tim Fallon. “In the height of the recession, we took a great leap of faith and developed the PPL Public Media Center at the SteelStacks center.”

The station called the move “WLVT 2.0.”

“With the new space, it was designed to have as many people as possible here. We immediately began having events in our community room, welcoming the community into our space as often as we could,” he says. The station began engaging the local community and schools more frequently, increased the production of local documentaries and earned a series of awards from their new and more robust programming—all while working with a loss of $1 million in funding from the state.

Photography

Several years after moving to Bethlehem, PBS39 received a substantial windfall through the FCC’s spectrum auction. WLVT agreed to share a broadcasting channel with another station, then auctioned off their own channel to be used for wireless communication broadband—receiving millions of dollars to fund their newest initiatives and reinvent themselves yet again as “WLVT 3.0.” This money was also used to create an endowment of sorts, which now covers 60 percent of the company’s operating budget each year.

What does this mean for viewers? How PBS39 shows up on television hasn’t changed, but viewers will receive a broader array of programming and community programs. The auction funds also mean that every dollar donated to PBS39 by viewers goes directly to finance programs provided to the community.

Moving the Needle

One thing that has remained consistent with PBS39 is their desire to improve the local community—and that’s truer than ever with WLVT’s newest strategic plan.

“‘WLVT 3.0’ is about asking how PBS39, as a public media entity, can make the most impact on our community for the most people. We don’t want to do things that are light touch. We want to move the needle and make this a better community for all of us,” says Fallon. “What makes us unique is that we have the megaphone of being a broadcast television station,” and the legacy of the PBS brand, to help them reach their goals and become a powerful advocate for the community’s needs.

Lehigh Valley Reads is one example of this. It’s a collective impact program being led by United Way to break the cycle of poverty within a generation, by ensuring that all children in the Lehigh Valley are reading at a third-grade level by third grade. Third-grade reading abilities are a strong indicator of future success and poverty levels, says Fallon.

One of United Way’s focuses is the educational decline that children experience during summer break. But United Way and PBS39 are going far beyond summer reading programs—they are working with other agencies to identify and fill the gaps that occur from birth to third grade that lead to low literacy rates. These gaps might include parents who cannot read, limited access to children’s books and a lack of high-quality, affordable pre-k programs.

“We want to surround these children with multiple opportunities, from the time they are born to before school, after school and throughout the summer to ensure that they are reading at grade level by third grade,” says Fallon. “If we can do that,

we are going to make a real impact on the poverty level in the Lehigh Valley. We are dedicating significant human and capital resources to this. This is a game changer.”

PBS39’s goal with Lehigh Valley Reads is to gather data to prove that the program is working, use this data to lead a fundraising effort among regional and national funders and get the word out to families in the community who can benefit from this program.

“We need to let them know what we’re doing. It doesn’t do a caregiver any good if they don’t know that there is a program that their child can get involved in that will help with literacy,” says Fallon. “This is something that I am very passionate about. This has nothing to do with broadcast television, and everything to do with making a difference in the community.”

Another major initiative driven by PBS39 this year is their fight against the opioid crisis. During National Recovery Month in September, all seven public broadcasting stations in Pennsylvania simultaneously aired a “community conversation” program, which included vignettes from each station. The program concluded with a 30-minute call-in section. Callers could be transferred directly to a crisis center, or request resources and guidance on how to help a family member in crisis. PBS39 also launched battlingopioids.org to do additional on-air programs in the winter and spring. “This is based on something the Maryland stations did last year. They impacted tens of thousands of people with this particular show in Maryland, and we’re hoping to do the same,” he says.

Education

The national PBS brand has long established itself as a champion of education. Locally, PBS39 has produced Scholastic Scrimmage annually for 44 years. PBS39 also offers the Raising Readers program, which promotes interactions between children and caregivers at local elementary schools.

This past summer was their first PBS Summer Kids series, in which more than 3,200 children and their parents visited the studio over 10 weeks to attend programs in arts and crafts, music, yoga, story time and more.

“While these programs are fun and entertaining, they are educationally based. The key is to build learning into fun,” Fallon says. “Being here in the south side of Bethlehem, within walking distance of a lot of folks and on the bus routes, we are also accessible to a lot of folks that don’t necessarily have access to other programs.”

Older children can take part in programs like PBS39 Artist of the Month, which highlights young artists on their channel and website. PBS39

INSIGHT

also hosts Production U each summer, inviting high school students into the studio to learn about modern media.

Teachers have access to PBS Learning Media, a free digital resource that provides teachers with lesson plans, videos and printable materials on age-appropriate lessons that can supplement or expand existing curriculum.

“It’s all right there, and it’s free of charge. It’s vetted, approved curriculum that is accessible to all of the 31 school districts in our area,” he says.

‘Viewers like you’

PBS39 is renewing its dedication to serving its entire broadcasting area, which includes Lehigh and Northampton counties and the eight counties they touch: Carbon, Monroe, Schuylkill, Bucks, Montgomery and Berks counties in Pennsylvania, and Warren and Hunterdon counties in New Jersey. They recently launched a nightly news broadcast, the first to air on their channel since the 1990s, and have embedded 10 reporters in the 10 counties that they serve.

“You won’t see any sports or weather in our broadcast. If there’s a big snow storm, what our story will be is the fact that when schools are closed, a lot of kids go hungry because sometimes the only full meal they get is at school. Those are the types of stories that we try to do,” he says. “There are about 3.2 million people in the 10 counties we serve. There is a plethora of stories and diversity in our area.”

Because PBS is not driven by advertising revenue, they have more flexibility to cover community stories and offer a wide variety of programming. Their Spanish language program, Es Tiempo, is their first Spanish program in more than 20 years. The weekly talk show debuted in September and highlights the Latino community in the Greater Lehigh Valley.

PBS39 also uses its public media podium to host election debates and Election Day coverage, and Town Halls, which cover a wide variety of topics that impact our area.

“Most recently, we did a Town Hall to discuss the impact of Hurricane Maria in Puerto Rico on the Lehigh Valley,” says Fallon. They’ve also done a Town Hall with the new mayor of Allentown, and a session on juvenile mental health issues.

“It’s not the most exciting topic if you’re trying to sell advertising around it, but we’re not. We’re trying to provide a community service. It was a powerful event,” he says. “These are the things that public media bring to the table.”

wlvt.org

Thanksgiving WITH ANDREA FOLINO

Andrea Folino knows a thing or two about entertaining. She and her husband, Marco, are the famous Folinos behind the esteemed Kutztown restaurant and winery, Folino Estate, where all wining and dining is executed to perfection. This season, she’s pouring a glass of Pinot Noir and spilling the details on some of her favorite Thanksgiving recipes.

Autumn Fig Sangria

4 SERVINGS

1 bottle Folino Estate Pinot Noir or other medium red

1 1/2 cups cranberry pomegranate juice

3/4 cup triple sec

2 Tbsp. sugar or more if prefer sweeter

5–6 fresh figs Sprigs of thyme

Combine the wine, juice, triple sec and sugar into a pitcher and stir well. Quarter the figs and muddle some to add to the pitcher, leaving some to garnish. Add the thyme, also leaving a few sprigs for garnish. Allow to infuse for three hours in the refrigerator. Serve over ice, optional.

Sweet Potato Gnocchi

WITH ROSEMARY BALSAMIC BROWN BUTTER SAUCE

12 SERVINGS | COOK TIME: 10 MINUTES

For the Gnocchi:

3 medium-sized sweet potatoes

12 oz. fresh ricotta, strained well

2 cups parmesan cheese, grated

4 tsp. salt

3 cups (or more) all-purpose flour

For the Rosemary Balsamic Brown Butter Sauce:

1 stick unsalted butter

Needles from a large rosemary sprig

6 Tbsp. balsamic vinegar

1 tsp. salt

1/2 tsp. black pepper

Parmesan cheese to serve

For the Gnocchi:

Wash the sweet potatoes and stab all over with a fork. Microwave on high for about five minutes per side, until tender. Allow to cool enough to handle, and then cut them in half. Scoop the flesh into a bowl and proceed to mash well. Passing through a ricer works very well, also.

Transfer three cups of the mashed sweet potatoes to a large bowl. Add the strained

ricotta, stirring thoroughly to combine. Add the parmesan cheese and salt. Begin to add the flour, a quarter cup at a time, until a soft dough begins to form. Adding too much flour will make your gnocchi dense, so take care to only add as much as is needed to make a cohesive, workable dough that’s slightly tacky. Lightly flour your hands and shape the dough into a large ball.

Lightly flour your workspace and divide the dough into six equal portions. Roll one portion out until it reaches about 20 inches in length. Cut into approximately 20 pieces to form the gnocchi. If you have a gnocchi board, roll each piece off the board and onto a floured baking sheet. Alternately, you can use the back of a fork or skip the ridges completely. (Adding the ridges allows the sauce to coat the gnocchi better but is not necessary.) Repeat with the rolling and cutting process with the remaining portions.

Before cooking the gnocchi, it is best to make your sauce, as the gnocchi cooks very quickly. Bring a large pot of salted water to a boil. Add a portion of the gnocchi to the boiling water and allow to cook until they float to the top, roughly 30 seconds. Remove with a slotted spoon and keep warm while continuing to cook the remaining gnocchi.

Toss in the brown butter sauce, garnish with parmesan cheese and serve.

For the Rosemary Balsamic Brown Butter Sauce: Melt the butter in a saucepan over medium heat, stirring occasionally. Cook until the foam diminishes and begins to turn a golden-brown color, roughly three minutes. Turn off the heat and add the rosemary needles, cooking for one minute. Remove from heat and add the balsamic vinegar, salt and pepper.

Roasted Brussels Sprouts WITH PANCETTA

12 SERVINGS

COOK TIME: 35 MINUTES

3 lb. brussels sprouts

1/2 red onion, sliced Olive oil

Salt & pepper

1 lb. pancetta, diced

Preheat the oven to 400 degrees. Prep the brussels sprouts by removing the stems. Remove any outer leaves that appear blemished or discolored; halve or quarter, depending on their size. Slice the red onion and add to a bowl with the prepared brussels sprouts. Drizzle with olive oil and toss to coat. Season with salt and pepper, taking care to not add too much salt, as the saltiness from the pancetta will also be present in the final dish. Add the seasoned brussels sprouts and red onion to a baking pan and roast for approximately 35 minutes.

While the brussels sprouts are roasting, sauté the diced pancetta until golden brown. Set aside. Once the brussels sprouts are done, combine the cooked pancetta and transfer to a serving platter.

Red Wine Cranberry Sauce

10–12 SERVINGS | COOK TIME: 20 MINUTES

1 12-oz. package of cranberries

1 1/4 cup sugar

1 cup Folino Estate Chambourcin or other semi-dry red wine

1 orange

1 cinnamon stick

Combine the cranberries and sugar in a pot. Pour in the red wine and heat over medium. Zest the orange and add to the pot; then halve the orange and squeeze the juice into the pot. Add the cinnamon stick and allow the mixture to simmer. Reduce the heat to low and continue to simmer, stirring occasionally, until the cranberries begin to burst, approximately 10–15 minutes. Remove from heat and allow to cool to room temperature before serving. Remove the cinnamon stick before serving.

It can be stored in the refrigerator for up to five days

Winners Are Served STYLE’S 15 TH ANNUAL

BY

From Easton to Allentown to Bethlehem—and everywhere in between—there is no shortage of spots (old and new) to dine, sip and snack. How does one choose? The Valley’s loyal foodies have spoken; here are their favorites.

by

Photo

Marco Calderon

CARRIE HAVRANEK WITH KRISTEN RINALDI

Chorizo Tacos

Spicy Mexican sausage, guacamole, romaine lettuce and corn salsita

Urbano Mexican Kitchen and Bar

FAVORITE NEW

The team of Rafael Palomino, Juan Carlos and Cara Paredes are the brains behind Tapas, Flying Egg and Mesa Modern Mexican restaurants. They know how to put together well-designed spaces—Urbano features lots of exposed brick—and well-designed menus with a variety of tastes for everyone. The latest incarnation, Urbano Mexican –Kitchen and Bar opened in March 2018, offering a menu loaded with tacos, rice bowls, appetizers and more appetizers. “We don’t offer any entreés unless the chef runs specials, which is a great addition when he does,” says Paredes.

As far as Mexican-themed places go, it’s unusual to find a range of proteins such as falafel, shredded duck, Mexican chorizo and pastrami, but that’s how it goes at Urbano. Tacos can be ordered as lettuce wraps if you like, and the full bar, like at Mesa, offers a range of margaritas made from fresh seasonal ingredients whenever possible.

526 Main St., Bethlehem | 610.419.1736 | urbanobethlehem.com

Nawab

Indian Restaurant

FAVORITE INDIAN

Nawab offers dine in, carry out and delivery (within radius), making authentic Indian food always attainable. Sourcing ingredients locally and seasonally, Nawab’s menu changes every six to eight weeks, offering an assortment of new and signature dishes.

13 E. 4th St.

Bethlehem

610.691.0388

nawabindianrestaurant.com

Tapas on Main

FAVORITE SPANISH

After winning Style’s “Favorite New” restaurant award in 2011, Tapas has proven itself as a Main Street mainstay. Guests love the sangria, truffle fries, flat breads and array of meats and cheeses.

500 Main St., Bethlehem 610.868.8903 | tapasonmain.com

Stoke Coal Fire Pizza

Coal-fired pizza is hard to resist. The oven gets scorching hot, the pizza takes on the flavor of the oven and it cooks very fast. But that’s nothing if the dough itself isn’t made from the right stuff, and in the case of this kind of authentic pizza, it’s what’s called Tipo 00—typically an imported Italian flour that is ground very finely. Chef Abe Lopez uses a family marinara recipe.

You can put just about anything on a pizza these days, and some of their compelling creations include the Fig and Pig (figs and prosciutto and arugula) and the Funghi Bianco, with mushrooms, béchamel and caramelized onions. However, the gold standard for pizza in any location—no matter how large or small, renowned or hole-in-thewall—is always going to be that key balance of crust, tomatoes and cheese. And so, the Margherita is the best seller at Stoke, made with crushed New Jersey tomatoes, mozzarella cheese and basil.

Photo by Shelbie Pletz Photography

FAVORITE GOURMET PIZZA

Photos by Marco Calderon

White Orchids Thai Cuisine

FAVORITE THAI

At White Orchids, quality is paramount. Their seafood is delivered fresh from Philadelphia two to three times a week; their tofu is locally sourced and extra firm; their vegetables are hand-cut. And the menu is transparent when it comes to base ingredients used, stating that there is no usage of MSGs or trans fats.

The Promenade Shops at Saucon Valley Center Valley | 610.841.7499 whiteorchidsthaicuisine.com

Grille 3501

FAVORITE MODERN AMERICAN

Owner John Trapani was inspired to open Grille 3501 based on his desire to create a casual yet upscale dining destination in the Valley. Residents are clearly happy that he did, as Grille 3501’s been racking up Style restaurant awards since 2005.

3501

SPECIAL Grilled Prawns

Roasted corn and apple salsa, pickled shallots and bacon saffron dashi broth

David’s Italian Market

FAVORITE DELI

Perhaps you’re familiar with David’s spot in the Allentown Fairground Farmers’ Market, where they started selling imported pasta, olive oils and Talutto’s ravioli from Philadelphia about two years ago. About a year later, owner David Maiatico opened up a spot with a kitchen in Emmaus and more retail options, too. Thus began the parade of soups, homemade chicken cutlets, Philly-style roast pork sandwiches and, of course, made-to-order hoagies. “We feel we have the best hoagies on the planet,” he says. Guests can stop in for breakfast, too. And those with vegan, gluten-free or vegetarian diets can easily be accommodated here, which is not something that can be said for every deli.

346 Main St., Emmaus

1825 W. Chew St., Allentown 484.661.1085 | davidsitalian.com

Photo by Shelbie Pletz Photography

Photo by Andrew Tomasino

Photo by Shelbie Pletz Photography

Jeff Virojanapa Co-owner

Deli Catering Tray

Torre

FAVORITE MEXICAN

Torre’s tequila tower is an immediate eye-catcher, but another would certainly be its wall of Sugar Skulls. In Mexico, these hand-painted sculptures serve to celebrate Dia de los Muertos, or Day of the Dead, in November. All Saints Day—on November 1—and All Souls Day—on November 2—are effervescent holidays that honor the lives of loved ones who were lost. The Sugar Skulls are represented in many forms throughout Torre, and they invite guests to enjoy the spirt they symbolize this month—and every time they dine!

The Promenade Shops at Saucon Valley Center Valley 610.841.9399 torrerestaurant.com

Cochinita Pibil

Banana leaf-roasted pulled pork, served with sour orange, pickled red onions, salsa roja, crema, queso fresco, guacamole and flour tortillas

Limeport Inn

FAVORITE INN/TAVERN

Limeport is one of those warm and rustic roadside inns that Pennsylvania does so well, and this one’s been owned by Mark and Angel Jamison since 2001. (You may know their sister biz, Jamison Publick House.) She makes all the desserts using eggs from their farm, and Mark is often found behind the bar. At Limeport, people love the patio, especially when the weather is good. The beer selection is “very old world,” says Emily Fischer, manager and chef, with old German beers such as Weihenstephaner and a rotating selection of local craft brews. In terms of the menu, it’s a classic New American setup, which these days means a little bit of everything, from sea bass to well-crafted sandwiches to pizza. And of course, a pasture-raised organic burger that “has been selling tremendously.”

One shouldn’t have to choose between these two Valley mainstays, both serving stand-out breakfast and brunch specials for those who just can’t get enough.

IT’S A TIE!

Jumbars Cafe

Jumbars was first established in Vermont in November 1996, but it didn’t land in Bethlehem until 2003—exactly 15 years ago this month— when husband-and-wife team Paul and Mary Hoffert moved back to the Valley. Even after Mary’s passing in 2008, their family kept the Jumbars legacy alive, serving cozy cuisine and cultivating community. Local favorites include the Greenwich St. Special, grilled sticky buns and the Jumble Berry pie. Jumbars invites diners to enhance their weekend brunch experience with BYOB champagne!

1342 Chelsea Ave., Bethlehem | 610.866.1660 | jumbars.com

Mitzi’s Table

Mitzi’s Table offers comfort food with a twist, using locally sourced ingredients and serving regional favorites and ethnic specialties. What’s more, there’s plenty of vegan, vegetarian and gluten-free options to choose from! Mitzi’s board of inventive specials is always changing, but some of their lunch favorites include shrimp and grits, Greg’s grilled cheese, the Southern fried chicken plate, Asian noodle bowl and daily quesadilla.

3650 Nazareth Pike, Bethlehem | 610.730.1670 | mitzistable.com

Photos by Matt Bishop

Coconut ShrimpStuffed Dumplings

Served with a citrus soy

Nostos Greek Restaurant

FAVORITE MEDITERRANEAN

Homey and homemade—those are two words that can be used to describe the vibe and the food at Nostos, this relatively new spot in Allentown serving Greek food. The approach is fresh, the dining room is welcoming and Nostos is open for lunch and dinner. Because it relies so much on vegetables and fresh foods, Greek food is very friendly to vegetarians. Plenty of fish specialties feature well here, too, but you’ll also find the usual suspects such as spanakopita, moussaka and more.

701 N. 19th St., Allentown 484.350.3799 | nostospa.com

FAVORITE SEAFOOD

Youell’s dates back to 1938, when Bob Youell bought the restaurant, aiming to put emphasis on seafood, but it didn’t become Youell’s Oyster House until 1984, when it was acquired by longtime patrons, the Filipos family. What should one order? Youell’s Oyster House is celebrated for its jumbo lump crabmeat! Try the crabmeat-stuffed shrimp, the crabcakes or the sauteed soft shell crabs. 2249

610.439.1203

youellsoysterhouse.com

Mama Nina Foccacheria

FAVORITE ITALIAN

Enjoy a complimentary glass of one of their house wines with a heaping bowl of pasta at Mama Nina’s, which is also BYOB! Guests have been returning to this Valley staple for more than 10 years.

546 Main St. Bethlehem 610.867.9802 mamaninabethlehem.com

Aladdin Restaurant

FAVORITE MIDDLE EASTERN

Escape from the norm and dine atop plush pillows beneath the “stars” inside Aladdin Restaurant, where each dish is crafted with passion. On Saturdays, experience a live belly dancing display!

651 Union Blvd., Allentown 610.437.4023 | aladdinlv.com

Fine Japanese Cuisine

FAVORITE ASIAN

Celebrating 10 years next month, KOME offers upscale hibachi entertainment, made-to-order rolls at the sushi bar and a sake lounge, where guests can enjoy tasting flights.

The Promenade Shops at Saucon Valley Center Valley 610.798.9888 komerestaurant.com

Photo by Alison Conklin

Photo by Donovan Roberts Witmer

Photo by Alison Conklin

Bolete

FAVORITE LOCALLY SOURCED

Co-owner and head chef of Bolete, Lee Chizmar wants us to celebrate the food of Pennsylvania—what he calls Pennsylvania Modern heritage cuisine—the way people might in other regions. It’s a hyper-regionalist approach to farm-to-table, something Bolete’s been doing for more than a decade.

| boleterestaurant.com

Roasted Marrow Bones

Served with house-made chunky peanut butter, Scholl's Orchard peaches, blackberry jam, sesame brittle, sea salt and sourdough toast

Photo by Alison Conklin

Tony DiMaio

Gio Italian Grill

FAVORITE CHEF

If you talk to Tony DiMaio, he’ll be a bit chagrined about the award: “I’m not a chef!” He says he was talking to Shawn Doyle of Savory Grille and told him about this victory, telling Shawn, “I’m not a chef.” Doyle (never one to mince words) says to him, “Of course you are!” Whatever the case, DiMaio is the guy you see when you walk through the door at Gio; he’s always the one who’s making the pizzas and chatting up customers and talking to kids. “I love kids; they are so honest, they have no filter,” he says.

6465 Village Ln., Macungie 610.966.9446 | gioitaliangrill.com

STEAKHOUSE

The team behind OAK has two other restaurants in Easton, making it pretty clear that they love this city. So when the steakhouse encountered some hiccups early on in its construction process, the team (and building) stayed strong, like an oak tree. At OAK, all beef is sourced from the highest-quality Midwest ranches and aged in-house in a Himalayansalt-brick-lined dry-aging room (one that guests can even dine in!).

Photo by Marco Calderon

Diner 248

FAVORITE DINER

Though the dessert case does serve as a major tease on the way in, guests are sure to satisfy their every craving with the sweet and savory options on the menu. The diner’s full-service bar offers wine, beer and cocktails to make every meal a celebration.

3701 Easton-Nazareth Hwy., Easton 610.252.4300 | diner248.com

Savory Grille

FAVORITE FINE DINING

At Savory Grille, leisurely two-hour reservations are pretty common, as they believe fine dining is an experience to be savored. And here, hot food is served hot!

2934 Seisholtzville Rd., Macungie 610.845.2010 | savorygrille.com

Tre Scalini

FAVORITE BYOB

Tre Scalini, an oldworld, old-school dining experience, is the definition of a hidden gem, but if you like polished Italian fare with a fresh, more continental feeling, you may already know about it. Or perhaps it’s the fact that so few Italian restaurants lack liquor licenses. Robyn and Santo Ingaro have been welcoming diners to their restaurant in an old Colonial home since 2006. The warm hospitality sets the tone, but the BYOB nature accentuates the feeling that you’re dining in someone's home. Just make sure you make reservations on the weekend, order the Bolognese and bring your favorite bottle.

221 E. Broad St. Bethlehem 610.419.1619 trescalini.net

FAVORITE ATMOSPHERE

Despite being an upscale, special-occasion dining destination, Melt packs in all the cozy, with a massive fireplace, warm lighting and a wine cellar that could go on for miles.

The Promenade Shops at Saucon Valley Center Valley | 610.798.9000 | meltgrill.com

FAVORITE VEGETARIAN

Wonton Mee, Poh Piah, Curry Puff and Roti Paratha are just some of the homemade, exotic vegetarian dishes available at Jenny’s Kuali, and they are all authentic to the cuisine of Malaysia.

102 E. 4th St., Bethlehem 610.758.8088 | jennyskuali.com

Photo by Matt Bishop

Photo by Alison Conklin

Photo by Shelbie Pletz Photography

REGIONAL FAVORITES

FAVORITE EASTON

The team at Ocean describes the atmosphere as quiet, romantic and candlelit. The seafood options range from starters like octopus bruschetta and the duck confit quesadilla to caramelized diver scallops and lobster ravioli.

235 Ferry St., Easton | 610.559.7211 | ocean235.com

S eared Grouper

Crab, artichoke and potato cake, spinach, safron beurre blanc

The Hamilton Kitchen & Bar

Whether it’s brunch, lunch, happy hour, dinner or just dessert, The Hamilton provides a vibe and atmosphere that’s unparalleled. What’s more, their whiskey selection is off the charts—regulars have been known to call the restaurant, begging for the secret recipe for their Old Fashioned.

645 W. Hamilton St., Allentown 610.433.3535 | thehamiltonkitchen.com

Apollo Grill

FAVORITE BETHLEHEM

Despite its owners of 19 years announcing their retirement last October, Lehigh Valley residents are still celebrating all that Apollo Grill has to offer under the new ownership of the restaurant’s longtime general manager. In September, Apollo introduced brunch as an offering!

85 W. Broad St., Bethlehem | 610.865.9600 | apollogrill.com

FAVORITE ALLENTOWN

Photo by Shelbie Pletz Photography

Photo by Shelbie Pletz Photography

Photo by Alison Conklin

Pa n-Seared Scallops

Cranberry, maple and bacon jam, toasted hazelnut bacon crumble and chive oil

DECADENT CREATIONS

Anyone who’s been to Bethlehem has probably heard the buzz about the unique bakery at McCarthy’s Red Stag Pub and Whiskey Bar (maybe they’ve even tried a famous Sconut). Head Pastry Chef Paige Hawk uses her love of baking to infuse different flavors, textures and ideas into the array of decadent creations, taking their sweet treats to a whole new level. Patrons can have a taste during a delicious meal at the Red Stag Pub or purchase their own mix of baked goods to enjoy at home. Special-order cakes and baked goods can also be ordered in advance to make any special occasion that much sweeter.

GOURMET BURGERS & CRAFT BEER

Bell Hall is located in Downtown Allentown, adjacent to the Liberty Bell Church. Since opening in 2015, Bell Hall has received much acclaim for its gourmet burgers (voted Best Juicy Burger by LVS readers) and wide selection of Pennsylvania craft beers. What makes Bell Hall’s burgers so tasty is that they are freshly ground every day, seasoned and blended then cooked to temperature on a griddle to lock in all of those delicious flavors and juices. For non-red-meat eaters, try the turkey, salmon or bean burgers. Salads, sandwiches, appetizers and desserts are also available. Wine and cocktails, too!

612 W. Hamilton St., Allentown 610.437.1825 | bellhallallentown.com

SEVEN YEARS STRONG

The Mint is an American gastropub that focuses on the perpetual pursuit of an ever-changing, ever-evolving, ever-growing neighborhood gastropub—putting the “table” back in comfortable. Specializing in “contemporary comfort food,” The Mint creates a distinctive, delicious and fun alternative in dining. The menu changes often, seasonally as well as intra-seasonally, striving to always keep the experience interesting, inventive and intentional. After seven years, chef/owner Domenic Lombardo has added general manager and sommelier Lee Minnucci’s experience and expertise to a staff of impassioned people who believe in this industry, this concept and in hospitality. In a word: Lifers. Alongside chef de cuisine Eric J. Neve and bar manager Craig Cressman, these three dynamic individuals look to take The Mint into the next seven years, adding to its already rich traditions of change, inventiveness, trend-setting and, ultimately, unparalleled dining experiences.

by Ryan Hulvat

Photo

Head Pastry Chef Paige Hawk

DINING GUIDE

by Donovan Roberts

Key

Style Award Winner

Live Entertainment

Lehigh

Aladdin Restaurant $$

Gluten-Free Options

Vegetarian Options

Wheelchair Accessible

Serves Alcohol BYOB

Outdoor Seating

Entrée Price Range:

$ under $15

$$ $15-$25

$$$ $25+

651 Union Blvd., Allentown, 610.437.4023, aladdinlv.com

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 & dinner.

Allentown Brew Works $$

812 W. Hamilton St., Allentown, 610.433.7777, thebrewworks.com

*Advertisers are highlighted in red.

Berks

Folino Estate Vineyard & Winery

$$

340 Old Rte. 22, Kutztown, 484.452.3633, folinoestate.com

Italian restaurant making homemade pasta, sauces, desserts and more! Serving lunch and dinner Wed.–Sun. and brunch

10 a.m.–1 p.m. on Sun. Brunch, lunch & dinner.

Gracie’s 21 st Century Cafe $$$

1534 Manatawny Dr., Pine Forge, 610.323.4004, gracies21stcentury.com

Serving local organics for 30 years. Always an experience in any season. Civilized decadence in the country. Dinner.

The Grille at Bear Creek $$

101 Doe Mountain Ln., Macungie, 610.641.7149, bcmountainresort.com

Features modern American cuisine, a full-service bar, scenic views and award-winning outdoor dining. Dinner & late night.

Landis Store Hotel $$$

4 Baldy Hill Rd., Boyertown, 610.845.2324, landis-store.com

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. Lunch & dinner.

Bucks

McCoole’s at the Historic Red Lion Inn $-$$$

4 S. Main St., Quakertown, 215.538.1776, mccoolesredlioninn.com

Offering a dining room, martini lounge and bar in a beautifully restored inn from the 1700s. Monthly featured wines and brews from their own Red Lion Brewery. Also offering a complementary door-to-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 Brunch, lunch & dinner.

Carbon

Slopeside Pub & Grill $-$$$

1660 Blue Mountain Dr., Palmerton, 610.824.1557, skibluemt.com

Offers indoor dining in addition to their ever-popular outdoor dining! Guests will enjoy delicious food, tasty drinks and unforgettable scenic views all year round. Lunch & dinner.

Award winning, environmentally friendly restaurant and brewery. Family owned and operated since 2007. Brunch, lunch, dinner & late night.

Bell Hall $

612 W. Hamilton Blvd., Allentown, 610.437.1825, bellhallallentown.com

Allentown hot spot featuring juicy burgers and Pennsylvania craft beers. Lunch, dinner & late night.

Billy’s Downtown Diner $

840 Hamilton St., Allentown , 610.432.5484, billysdiner.com

Not your ordinary diner. Visit them for breakfast, lunch or something sweet. Breakfast & lunch.

Buckeye Tavern $$

3741 Brookside Rd., Macungie. 610.966.4411, buckeyetavern.com

A local favorite rebuilt from the ashes. Family-friendly with a variety of food options and handcrafted cocktails. Lunch & dinner.

Cactus Blue Mexican Restaurant $ 2915 Schoenersville Rd., Bethlehem, 610.814.3000, cactusblue.biz

Authentic dishes native to Puebla and select localized dishes to suit every taste. Lunch & dinner.

Chess N’ Checkers $-$$

1801 Airport Rd., Allentown, 610.264.4131, chessncheckersrestaurant.com

Known for their crab cakes, casual dining, two floors with bars and beautiful views, 25-foot fireplace and reasonable prices. Lunch & dinner.

Copperhead Grille $-$$

1731 Airport Rd., Allentown, 610.403.4600, copperheadgrille.com

The Lehigh Valley’s premiere sports grille, offering signature homemade recipes. Two great locations Brunch, lunch & dinner.

Curious Goods at the Bake Oven Inn $$

7705 Bake Oven Rd., Germansville, 610.760.8580, bakeoveninn.com

Upscale farm-to-table cuisine in a casual fine dining atmosphere. Team is committed to supporting local farmers! Brunch & dinner.

The Dime $$$

12 N. 7 th St., Allentown, 484.273.4010, thedimeallentown.com

Contemporary American cuisine. Breakfast, lunch & dinner.

Don Juan Mex Grill $

1328 Chestnut St. Emmaus, 610.438.5661, donjuanmexgrill.com

Bringing Latin-inspired food to local communities. Lunch & dinner.

Fiesta Olé Mexican Restaurant $-$$

1116 Chestnut St., Emmaus, 610.966.5522, fiestaole.com

Authentic Mexican restaurant with fresh food and very friendly ambiance and service with affordable prices. Lunch & dinner.

Photo

Witmer

Foundation Tavern $$

1160 S. Krocks Rd., Wescosville, 610.391.0648, foundationtavern.com

Lunch, dinner & late night.

Gio Italian Grill $$

6465 Village Ln., Macungie, 610.966.9446, gioitaliangrill.com

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. Lunch & dinner.

Glasbern Inn $$-$$$

2141 Packhouse Rd., Fogelsville, 610.285.4723, glasbern.com

Come experience dining at the Farm’s Table. Many of the ingredients are grown and raised on our sustainable farm just ten minutes west of Allentown. Their 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. Lunch & dinner.

Grille 3501 $$$

3501 Broadway, Allentown, 610.706.0100, grille3501.com

Upscale, yet unpretentious. Fine fusion cuisine. Extensive martini, wine and beer menus. Lunch & dinner.

The Hamilton Kitchen & Bar $$$

645 W. Hamilton St., Allentown, 610.433.3535, thehamiltonkitchen.com

The Hamilton features seasonal American cuisine, from regional classics to favorites from the family dinner table. Brunch, lunch & dinner.

Hops Fogelsville $$

7921 Main St., Fogelsville, 610.395.3999, hopslehighvalley.com

Historic pub serving up all American classics with weekly specials to make mouths water. Lunch, dinner & late night.

Hops at The Paddock $$

1945 W. Columbia St., Allentown, 610.437.3911, hopslehighvalley.com

Come to eat, drink and have fun! Friendly, food-oriented sports bar with cold brews! Lunch, dinner & late night.

House & Barn $$

149 Chestnut St., Emmaus, 610.421.6666, houseandbarn.net

Two distinctly different restaurants, one spectacular setting, entirely re-imagined. Brunch, lunch & dinner.

Hunan Springs Asian Restaurant $-$$

4939 Hamilton Blvd., Wescosville, 610.366.8338

Authentic Asian cuisine with full-bar service and a fine dining atmosphere. Lunch & dinner.

Italiano Delite Ristorante $-$$

1375 Chestnut St., Emmaus, 610.967.9000

1985 Brookside Rd. Macungie, 610.366.7166, italianodeliteristorante.com

An eatery where the food’s good, the atmosphere’s comfortable and jeans-worthy, and the service feels like family. Live music Fri.-Sat., and Karaoke Thurs. Lunch & dinner.

Keystone Pub $ 1410 Grape St., Whitehall, 610.434.7600, keystonepub.com

Demand better beer! Call ahead seating. Lunch, dinner & late night.

KOMÉ Fine Japanese Cuisine and Hibachi $$

The Promenade Shops at Saucon Valley, 610.798.9888, komerestaurant.com

A contemporary Japanese cuisine and hibachi. Extraordinary sushi, non-sushi dishes served in a contemporary, yet sensual atmosphere. Lunch & dinner.

Limeport Inn $$-$$$

1505 Limeport Pike, Limport, 610.967.1810, imeportinn.com

New American cuisine in a relaxed country setting Lunch & dinner.

Matey’s Famous Steaks & Pizza $

1305 Broadway, Bethlehem, 610.866.6022, mateysfamous.com

Casual, family-friendly dining featuring cheesesteaks, pizza, salads, wraps and milkshakes. Fun, 50s-style décor! Lunch & dinner.

Melt $$$

The Promenade Shops at Saucon Valley, 610.798.9000, meltgrill.com

Offering a sumptuous menu of contemporary Italian fare in its breathtaking 350-seat restaurant, with spacious and customizable rooms for private events. Lunch, dinner & late night.

DINING GUIDE

The Mint Gastropub $$

1223 W. Broad St., Bethlehem, 610.419.3810, bethlehemmint.com

An American Gastropub focused on reinventing the “Table” in Comfortable. Brunch, dinner & late night.

Morgan’s $

3079 Willow St., Allentown , 610.769.4100, morgansrest.net

Great cuisine in a beautiful setting. Owner Blake Morgan serves breakfast, lunch and dinner to meet all dining needs. Breakfast, lunch & dinner.

My Tequila House $$

1808 MacArthur Rd., Whitehall, 484.664.7109, mytequilahouse.com

Laid-back cantina providing down-home Mexican recipes, a large tequila list and lively happy hours. Lunch, dinner & late night.

Ringers Roost $$

1801 W. Liberty St., Allentown, 610.437.4941, ringersroost1801.com

Family-friendly restaurant. Lots of parking. Friendly faces. Excellent food, from seafood to cheesesteaks. Great beer selection. Lunch, dinner & late night.

Roma Ristorante $$

925 Airport Center Dr., Allentown, 610.841.7662, romapa.com

Serving only the finest and freshest Italian dishes to the Lehigh Valley. Lunch & dinner.

Savory Grille $$$

2934 Seisholtzville Rd., Macungie, 610.845.2010, savorygrille.com

A culinary gem housed in the historic Seisholtzville Hotel, Savory Grille takes gives back to a time when fine dining was an experience to be savored. Dinner.

Sumo Japanese Restaurant $$

3174 W. Tilghman St., Allentown, 610.351.1887, sumopa.com

Fresh, beautifully presented sushi and Japanese fusion dishes, served in a modern atmosphere. Lunch, dinner & late night.

Switchback Pizza $$

525 Jubilee St., Emmaus, 610.928.0641, switchbackpizza.com

Neapolitan pizza using local ingredients cooked in their Italian wood oven for guests to enjoy. Lunch & dinner.

The Tavern on Liberty $

2246 W. Liberty St., Allentown, 484.221.8765, tavernonliberty.com

“Life, liberty and the pursuit of beer.” Check out other location in Reading called The Liberty Taproom. Open seven days a week. Lunch, dinner & late night.

Thai Avenue Restaurant $$

4791 W. Tilghman St., Allentown, 610.351.9496, thaiavenuerestaurant.com

New-experience Thai food in Allentown. Lunch & dinner.

Top Cut Steakhouse $$$

The Promenade Shops at Saucon Valley, 610.841.7100, topcutsteak.com

Classically inspired cocktails, exquisite wines and USDA prime steaks in a 1940s style rooftop atmosphere. Dinner & late night.

Torre $$

The Promenade Shops at Saucon Valley, 610.841.9399, torrerestaurant.com

Classic Mexican cuisine with a modern twist in a fun, familyfriendly atmosphere. Enjoy Happy Hour gathered around the three-story tequila tower. Brunch, lunch, dinner & late night.

The Trapp Door Gastropub $$$

4226 Chestnut St., Emmaus, 610.965.5225, thetrappdoorgastropub.com

Upscale food in a fun, relaxed atmosphere with an extensive craft beer list. Brunch, dinner & late night.

Union and Finch $$

1528 W. Union St., Allentown, 610.432.1522, unionandfinch.com

A casual American bistro serving lunch and dinner six days a week and brunch on weekends Brunch, lunch & dinner.

White Orchids Thai Cuisine $$

The Promenade Shops at Saucon Valley, 610.841.7499, whiteorchidsthaicuisine.com

Authentic Thai cuisine in a contemporary and relaxed dining atmosphere. Signature seafood dishes, house specialties and classic Thai entrées. New bar and lounge area. Lunch & dinner.

Youell’s Oyster House $$$

2249 Walnut St., Allentown, 610.439.1203, youellsoysterhouse.com

Sea to table since 1895. The region’s destination for fresh seafood and steaks. Dinner.

Northampton

1741 on the Terrace $$$

437 Main St., Bethlehem, 610.625.2219, hotelbethlehem.com

The award-winning culinary team takes pride in presenting seasonal menus combined with the 1741 classic. Dinner.

A Ca Mia $$

4330 Lehigh Dr , Walnutport, 610.760.3207, acamiapa.com

Unique, homemade, Italian cuisine made with fresh flavorful ingredients; served in a family-friendly atmosphere. Lunch & dinner.

Apollo Grill $$$

85 W. Broad St., Bethlehem , 610.865.9600, apollogrill.com

Bistro-style restaurant encouraging a grazing dining experience. Comfortable, friendly, sophisticated and lively. Lunch, dinner & late night.

Bethlehem Brew Works $$

559 Main St., Bethlehem, 610.882.1300, thebrewworks.com

Award winning, environmentally friendly restaurant and brewery. Family owned and operated since 1998. Brunch, lunch, dinner & late night.

Billy’s Downtown Diner $

10 E. Broad St., Bethlehem, 610.867.0105, billysdiner.com

Not your ordinary diner. Visit them in Historic Downtown Bethlehem for breakfast, lunch or something sweet. Breakfast & lunch.

blue grillhouse & event center $$$

4431 Easton Ave., Bethlehem, 610.691.8400, bluegrillhouse.com

From a party of four on the covered outdoor patio to a party of 400 in the newly renovated event center ballroom, blue delivers with prime steaks and seafood, a sprawling wine list and impeccable service. Brunch, lunch, dinner & late night.

Bolete Restaurant & Inn

$$$

1740 Seidersville Rd., Bethlehem, 610.868.6505, boleterestaurant.com

Bolete is a fine dining restaurant where the team’s care and passion for what they do is evident in each carefully and skillfully prepared dish. Brunch, lunch & dinner.

The Bookstore Speakeasy $$

336 Adams St. (near 4 th St.), Bethlehem, 610.867.1100, bookstorespeakeasy.com

Step back in time at The Bookstore, a 1920’s speakeasy. Dinner & late night.

Braveheart Highland Pub $$

430 Main St., Hellertown, 610.838.6555, bravehearthighlandpub.com

Authentic Scottish pub. Great atmosphere, food and beer. Lunch, dinner & late night.

Buddy V’s Ristorante $$$

77 Sands Blvd., Bethlehem, 877.726.3777, pasands.com

The menu offers twists on Italian-American favorites like Sunday Gravy and Steak Pizzaiola. Lunch & dinner.

Burgers And More by Emeril $$

77 Sands Blvd., Bethlehem, 877.726.3777, pasands.com

Chef Emeril Lagasse uses only the freshest and finest ingredients to create a mouth-watering burger customers will never forget. Lunch & dinner.

Copperhead Grille $-$$

5737 Rte. 378, Bethlehem, 610.282.4600, copperheadgrille.com

The Lehigh Valley’s premiere sports grille, offering signature homemade recipes. Two great locations. Brunch, lunch & dinner.

Corked $$

515 Main St., Bethlehem, 610.625.9463, corkedwinebar.com

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. Lunch, dinner & late night.

DeLorenzo’s Italian Restaurant $$

3417 Sullivan Trl., Easton , 610.438.6026, delorenzosrestaurant.com

Homestyle Italian cuisine in an elegant atmosphere. On- and off-premises catering available. Lunch & dinner.

DiMaio’s Italian Ristorante & Pizzeria $$

27 Main St. Shoppes at Hellertown, 610.838.8004, dimaios.net

Family owned since 1985. Serving southern Italian Cuisine. Known for home-made bread, Chicken Francese, DiMaio’s Creamy Clam sauce and NY style pizza. Lunch & dinner.

Savor

DINING GUIDE

Diner 248 $

3701 Easton-Nazareth Hwy., Easton, 610.252.4300, diner248.com

Fine diner-ing at its best. Handmade, fresh food, craft beer, libations and desserts. Call ahead seating available. Breakfast, brunch, lunch, dinner & late night.

Don Juan Mex Grill $

5540 Crawford Dr., Bethlehem

518 March St. Easton, 610.438.5661, donjuanmexgrill.com

Bringing Latin-inspired food to local communities. Lunch & dinner.

Edge Restaurant $$$

74 W. Broad St., Bethlehem, 610.814.0100, edgerestaurant.net

An all-scratch kitchen “combined with a fun, relaxed atmosphere, you get edge.” Lunch, dinner & late night.

Emeril’s Chop House $$$

77 Sands Blvd., Bethlehem, 877.726.3777, pasands.com

Indulge in a variety of irresistible dishes featuring tender steak cuts, mouth-watering prime rib and so much more. Dinner.

Emeril’s Fish House $$$

77 Sands Blvd., Bethlehem, 877.726.3777, pasands.com

Discover an exciting new menu featuring notable additions including Grilled Octopus, a raw bar and so much more. Dinner.

Jenny’s Kuali $

102 E. 4 th St., Bethlehem, 610.758.8088, jennyskuali.com

Offering Malaysian cuisine, vegetarian entrees and noodle dishes freshly prepared in house every day. Lunch & dinner.

Jumbars $$

1342 Chelsea Ave., Bethlehem, 610.866.1660, jumbars.com

Great food. Great atmosphere. Everything made fresh to order. Desserts are delectable! Breakfast & lunch.

Keystone Pub $

3259 Easton Ave., Bethlehem, 610.814.0400, keystonepub.com

Demand better beer! Call ahead seating. Lunch, dinner & late night.

Leaf Restaurant & Cigar Bar $$

90 Mort Dr., Easton, 610.559.1336, leafcigarbar.com

Global fusion cuisine on the finer side of casual. Fresh, local and sustainable menu. Full bar with over 90 craft beer selections. Lunch & dinner.

Mama Nina Foccacheria $

546 Main St., Bethlehem, 610.867.9802, mamaninabethlehem.com

Mama Nina’s Foccacheria uses only fresh ingredients, everything delivered fresh daily and prepared on-site. Lunch & dinner.

The Market Gourmet Express $

77 Sands Blvd., Bethlehem, 877.726.3777, pasands.com

All the classic favorites in one place. Nathan’s hot dogs, burgers, pizza, salad, sushi, ice cream and coffee. Lunch, dinner & late night.

Maxim’s 22 $$$

322 Northampton St., Easton, 610.252.2622, maxims22.com

Maxim’s 22 bistro and brasserie is the latest from the awardwinning Sette Luna team. Known for comfortable french fare in a casual setting. Brunch, lunch, dinner & late night.

McCarthy’s Red Stag Pub $$$

534 Main St., Bethlehem, 610.861.7631, redstagpub.com

Experience the flavor of the Irish and British Isles! Over 200 scotch/whiskies, homemade breads and baked goods and from-scratch cooking! Breakfast, brunch, lunch, dinner & late night.

Mitzi’s Table $

3650 Nazareth Pike, Bethlehem, 610.730.1670, mitzistable.com

Retro dining—all day brunch—classic comfort food kicked up with regional and ethnic specialties. Breakfast, brunch & lunch.

Molinari’s $$

322 E. 3 rd St., Bethlehem, 610.625.9222, molinarimangia.com

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. Dinner.

Nawab Indian Restaurant $

13 E. 4 th St., Bethlehem, 610.691.0388, nawabindianrestaurant.com

Nawab has been voted Best of the Valley for 13 years in Lehigh Valley Magazine. Offer vegetarian and non-vegetarian dishes. Vegan friendly. Lunch & dinner.

DINING GUIDE

BETTER approach to BAR FOOD

OAK Steakhouse $$$

323 Northampton St., Easton, 610.559.5510, oak-steakhouse.com

Classic American steakhouse with an extensive wine list and beautiful destination decor. Dinner.

Ocean $$

235 Ferry St., Easton, 610.559.7211, ocean235.com

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. Dinner & late night.

Prime Steak House $$

325 Stoke Park Rd., Bethlehem, 610.882.4070, primestkhouse.com

Serving Premium Black Angus steaks, fresh seafood, chicken and pasta. Extended wine list Lunch & dinner.

Sette Luna $$

219 Ferry St., Easton, 610.253.8888, setteluna.com

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. Brunch, lunch & dinner.

Social Still $$$

530 E. 3 rd St., Bethlehem, 610.625.4585, socialstill.com

Full plate American-fusion restaurant, craft distillery, craft beers, local wine and tasting room. Dinner.

Steelworks Buffet & Grill $$

77 Sands Blvd., Bethlehem, 610.419.5555, steelworksbuffetandgrill.com

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. Breakfast, lunch & dinner.

Stefano’s Italian Restaurant $

2970 Linden St., Bethlehem, 610.866.8886, stefanosrest.com

“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. Lunch & dinner.

Stefano’s Sicilian Grille $$

5364 Nor Bath Blvd. (Rte. 329), Northampton, 610.262.8760, stefanossiciliangrille.com

Italian restaurant with a Sicilian flair. Family-oriented with a casual attitude. Lunch & dinner.

Tap Room at Hotel

Bethlehem $$

437 Main St., Bethlehem, 610.625.2226, hotelbethlehem.com

Offers award-winning musical brunch every Sunday with a splendid buffet array and much more! Breakfast, lunch, dinner & late night.

Thai Thai II $$

509 Main St., Bethlehem, 610.868.1919, facebook.com/thaithaiII Lunch & dinner.

Twisted Olive $$$

51 W. Broad St., Bethlehem, 610.419.1200, twistedolivebethlehem.com

A casual, bistro-style restaurant with a world twist serving creative, casual cuisine, along with house-made infused cocktails. Lunch & dinner.

The View at Morgan Hill $$

100 Clubhouse Dr., Easton, 610.923.8480, morganhillgc.com

Upscale casual dining with the best view in the Lehigh Valley. Brunch, lunch, dinner & late night.

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OreoStuffed French Toast Roasted

By Kristen Rinaldi | Photography by Shelbie Pletz Photography

Co-owner Chris Topping says Roasted’s Oreo-Stuffed French Toast is very popular with the younger crowd, dubbing it “the grade-schooler's favorite.” After all, what kid wouldn’t be interested in dessert for breakfast? The dish is a carry-over from one that was once served at Blue Sky Cafe, which is now closed. (Topping and his wife, Shelli, loved the restaurant so much, they’ve recreated many of its menu items.) Roasted’s head chef, Derrick Wallen, was actually the original head of Blue Sky’s kitchen back in the day.

The dish starts with two pieces of Texas toast, which are dipped in a chocolate-egg mixture, and coated in crushed-up Oreo cookie crumbs. It’s then filled with a white frosting that mimics the inside of an Oreo cookie. It’s decadent, for sure, which is why Topping says most people order it as a dessert or to share.

Looking for something healthier or, at least, a little more savory? Topping says that’s actually the majority of their menu. They have many vegetarian options and a few that are vegan—lots of tofu! Try the Vegan Mary, named after one of their waitress’s personal orders.

Keep an eye out for spontaneous new specials this season—recent variations included a peach cobbler French toast and cinnamon bun pancake, with talk of a tiramisu pancake being next.

Stop by Tuesday through Sunday, anytime from 7 a.m. to 2 p.m. “If we’re open, we’re serving breakfast,” says Topping, but lunch is available from 11 a.m. on.

Christmas Coming!