Lehigh Valley Style November 2019

RESTAURANT AWARDS THE

MOONLIGHT MADNESS & AFTER THANKSGIVING SALE

Outlets

Open 6pm Thanksgiving Night

Thursday, November 28 th • 6pm – Midnight

Friday, November 29 th • 9am – 10pm

Join us for an entire season of holiday happenings for the entire family. Become a Preferred Shopper or show your existing card to win even more prizes!

Saturday, November 16th | Holiday Kick Off | Noon – 5pm

• Vendor Show with over 40 Crafters and Vendors

• First 100 guests receive swag bags

• Plus raffles and more

Saturday, November 30 th

Tree Lighting Ceremony & Santa’s Arrival | 3:00pm

Photos with Santa Starts | 4pm – 8:00pm

Photos with Santa

Sunday, December 1st – Tuesday, December 24th

Monday through Saturday | Noon – 8:00pm

Sunday | 10:00am – 7:00pm

Christmas Eve | 10:00am – 4:00pm

Saturday, December 7th | Pancakes & Pajamas | 9:00am – 10:30am

December 14th – 24th

Holiday Gift Wrapping

Cancer Support Community of Greater Lehigh Valley

December 14th

Gingerbread Decorating with Carlo’s Bakery | 11am – 12:30pm

December 21st

Cookies, Cocoa and Storytelling with Santa | 10am – 11am

Various Holiday performances throughout the month.

Hollow Run

Charming cape cod resting on 3+ acres w/a nearby creek. Large living room w/woodstove, formal dining room, eat-in kitchen w/stainless appliances & granite countertops. Remote setting, easy access to 212, 412, & 611. 4 beds, 2.5 baths. $460,000

Bushkill Cottage

Resting on nearly 1.5 acres by the creek, a flagstone walkway leads to this quaint stone cottage. Hardwood floors, crown molding, & a floor-to-ceiling stone fireplace are just a few highlights of this updated LV home. 4 beds, 3 baths. $295,000

Saucon Valley Legacy

Recently updated, the 2018 gourmet kitchen features a butler’s pantry & wine cooler. Large family room w/walls of windows. 1st floor master wing w/den, fireplace, & walkout to patio. Covered porch, in-ground pool. 4 beds, 3.5 baths. $2,250,000

Upper Bucks Farmhouse

NEW PRICE! is c.1785 colonial is nestled amidst a rural 16 acres. e floorplan has easily adapted to modern needs, w/a granite kitchen, built-in cabinetry, & updated baths. Outside, flagstone terrace, in-ground pool, & pool house. $678,000

Cross Creek Farm

On a hillside amidst 47 acres, this 1830s log home is a captivating residence. Grounds include shooting range, putting green, guest studio & detached garage w/workshop & art studio. Near LV destinations & Delaware River villages. $1,100,000

Wildberry Estate

Set on a serene park-like 2.4 acres in Saucon Valley, this premiere full brick home boasts a gourmet kitchen, high end appliances, great room with stone fireplace, first floor master suite, koi pond, & inground pool. 5 beds, 5 baths. $1,599,000

East Penn Contemporary

A painted brick pathway leads to the double front doors of this contemporary home. Vaulted ceilings, built-in bookcases, oak floors, floor-to-ceiling dual sided brick fireplace, and granite kitchen, and guest suite. 5 beds, 3.5 baths. $499,000

Sundale Village

Set on 6+ acres in Upper Bucks, the charming 1805 farmhouse stands along a quiet road with a bank barn and 2 bedroom guest cottage. The interior blends old & new finishes, and the patio features an outdoor kitchen. 3 beds, 2 baths, $929,000

Nazareth SD

This home features resort-style amenities & a convenient Lehigh Valley location. Walk-out lower level with home theater, play, and exercise rooms. Saltwater swimming pool & paver patio with hot tub. 4 en-suite bedrooms, 6 baths. $845,000

River Ridge Farm

Set on 98 acres in Bucks County, the c.1823 pointed stone home was restored in 2018. Wide plank floors, exposed stone walls, 9-ft. ceilings & plenty of windows. Bank barn, indoor/outdoor arenas, & stables. 4 bedrooms, 2.5 baths. $3,500,000

Equestrian Estate

Retreat

Photo by Alison Conklin

Every November, we celebrate the culinary greatness that makes up the Lehigh Valley through our Restaurant Awards. From favorite atmosphere to favorite BYOB, our readers tell us their go-to’s. We love writing about the Valley’s latest and greatest, but in this edition, we’re also chatting with Carrie Havranek, author, editor and Style contributor, who tackled the state of Pennsylvania as a whole. In her new book Tasting Pennsylvania: Favorite Recipes from the Keystone State, she shares a snapshot of what’s happening right now in our state’s restaurants, diners, cafés and beyond with 108 of their recipes. The best part? Carrie made each and every one of the recipes (at least twice) in her own kitchen. Read her story as well as a Q&A with photographer Alison Conklin, who shot each of the dishes, on pg. 49.

All of this restaurant talk had us thinking about how one becomes a renowned, writtenabout, award-winning chef. It doesn’t happen overnight, right? So we decided to explore the incredible culinary program at Northampton Community College and, specifically, the Hampton Winds restaurant. All NCC culinary students are required to spend a semester here, where they’ll work their way through all the roles of a real restaurant, from the front to the back of house. And by the way, Hampton Winds is a real restaurant—you can enjoy a five-course dinner in a fine-dining atmosphere! Turn to pg. 72 to read all about it—you never know, one of the students might just become the head of your future favorite restaurant.

lehighvalleystyle.com

volume 20, issue 11

My favorite way to get creative is…

Publisher

Pamela K. Deller

Collaborating on feature and cover ideas with our fabulous editor, Kristen, and talented art director, Elaine!

All creativity is a form of free play, but you need raw material with which to work—so keep yourself open to new things, and new contexts for old things, then experiment with their juxtaposition within your own frame of reference.

I like to listen to music and dance around the house! It helps to clear my mind and put me in a creative mindset, even if my moves are embarrassing…

My favorite way to get creative begins with lacing up my sneakers. I find that going for a run (outside—not on the treadmill!) helps me clear my head. When I'm done, I can approach projects and problems with a fresh perspective.

I was totally inspired by the show Blown Away on Netflix, so I am taking a glass blowing class this fall!

Editor

Kristen Rinaldi

Art Director

Elaine Wyborski

Graphic Designer

Thomas Körp

Advertising Executives

Kellie Bartholomew, Denise Lichty, Ronell Martz, Pam Taylor

Marketing & Events Manager

Kelli Hertzog

Marketing Assistant Emily Melendez

Contributing Writers

Alison Conklin, Carrie Havranek, Amy Unger, Daisy Willis

Contributing Photographers

Matt Bishop, Marco Calderon, Alison Conklin, Shelbie Pletz

Editorial Intern

Christina Bubba

Proofreader

Lori McLaughlin

Crocheting, painting, drawing, hand lettering, baton twirling, cooking (just to name a few!) and, of course, designing every issue of Lehigh Valley Style!

working on this issue

Kristen Rinaldi Editor

I’m usually creatively inspired when I’m traveling (particularly to NYC) or doing my daily inspiration research via Instagram or newsletters.

One of my favorite creative outlets is writing letters to friends/family and making envelopes for them out of old maps, wallpaper or calendars. It’s fun for me and super special for them to get REAL mail!

I loved editing Amy’s Insight piece with Carrie and Alison. It’s not very often that our contributors become the subject for a story! They put their hearts and souls into creating Tasting Pennsylvania, and I loved reading how their work with Style played a role in bringing them together.

I enjoy running, and drawing too. I wish I could write better! Another way to get creative is listening to other people’s stories. Paying attention and awareness is key, I feel.

President/CEO : Paul Prass

Vice President/COO : Lisa Prass

Director of Creative Services: Erica Montes

Web Design Specialist: Taylor Van Kooten

Daisy Willis

Contributing Writer

3245 Freemansburg Ave., Palmer, PA 18045

In partnership with: © 2019

Phone: 610.923.0384 Fax: 610.923.0390

Accounting: Donna Bachman

Circulation Manager : Andrea Karges

Working on the article about creativity was great because we all have access to it but can be held back by so much judgment and shame around whether it’s “good enough” or productive. I hope readers are as inspired as I was!

Amy Unger

Contributing

Writer

In the piece about the Hampton Winds restaurant, NCC culinary program head Francine Marz remarks that many first-time visitors tell her they never knew the place existed. I have to admit, despite being a lifelong Lehigh Valley resident, I was in that category! But, I'm happy to report that, having seen (and tasted!) what they can do, I'll definitely be a repeat guest.

Alison Conklin

Contributing

Writer & Photographer

I am obsessed with Anne and Lisa from Pie + Tart… not only do I

to try all of their delicious creations, but I also want to be their new best friend.

Shake Things Up…

Lehigh Valley Polo

Located at Braden Airpark to benefit Equi-librium | Photography by Vlad Image Studio

1. Alexandra Fly and Adrienne Fessler 2. Allison Wagner, Jennifer Wagner, Sheila Wagner and Tyler Shankle 3. Benjamin Henry and Emily Conners 4. Allysha Henderson, and Gigi and David Dasilva 5. Taylor Van Kooten, Danny and Brittany Pressman and Fallon Pressman 6. Marie Ann Wendells, Tekla Onorata and Sharon Ambis 7. Charlotte Edwards and Mike Ashcraft 8. Elliot Berger and Nikole Raskovic 9. Maria Digirolamo and Ann Tisi 10. Timothy and Darlene Misselbeck 11. Sarah Kline and RJ Paulus 12. Sue Rish and Lisa Ligi 13. Ed and Vicky Lozano 14. Rich and Elaine Kuban

Style Insider Happy Hour

Located at blue grillhouse | Photography by Vlad Image Studio

1. Andrea Fuschetto, Kim Huntington and Alice Rugin 2. Jermaine Calhoun and Louis Mammana 3. Bonnie Sohn, Cathy Noto, Donna Grillo and Sue Woodring 4. Holly Hall and Lindsay Cochran 5. Chris Doocey and Kevin Renninger 6. Ileana Irizarry and Jennifer Mann 7. Joe Kloss and Christel Gift 8. Karen Hickey, Amber Sorrentino and Stephanie Varone 9. Juliana Wall 10. Scott Edwards, Jackie Rakowski and Michael Pierce 11. Sarah Weisel and Sarah Shaulis 12. Miranda Bloch, Jan Costa, Sonia Kohli and Stephanie Santiago 13. Tyler Welk and Ernie Stiegler

•

•

your way to your

She’s the Lewis to your Clark. He’s the Norgay to your Hillary. Together, you’ve set out to see the world and find your place in it. Your future together is stretched out towards a bright horizon, and we can help you chart a steady financial course. After all, a lifetime of adventures should eventually lead to a comfortable retirement, and it’s never too early to start planning for whatever comes next. Contact Magellan today and discover how you can live the life you want without financial constraints.

Annual Hispanic Chamber Gala

Located at Homewood Suites to benefit the Hispanic Chamber and The Fé Foundation | Photography by Vlad Image Studio

1. George Lehr and Carlos Wejebe 2. Ismael and Suzette Aracelay 3. Jalina Ozoa and Linda Deleon 4. Kristen Lansang and Katerina Lansang 5. Marisol Sosnowski and Dan Diaz 6. Michelle Hayward and Sam Vega 7. Marivette and George Gordon 8. Millie Ilias-Lockhart and Lizette Epps 9. Maria Peralta, Rigo Peralta and Clary Peralta 10. Priscilla Sosnowski and Qbah Fernandez 11. Sylvette Rivera, Genesis Ortega and Brittany Wiltshire 12. Victor and Nadya Salicetti 13. Chris and Karen Groves and Jen Maxell 14. Monica Evans-Trout and Orville Trout 15. Nick Maxell

NEWTO MARKET UNDERAGREEMENT

LUXE NEWLY-BUILT

CUSTOM HOME, LOWER SAUCON TWP

Setting the standard of modern luxury & design, this gorgeous residence, newly-rebuilt by the esteemed Erwin Forrest Builders, is a rare Saucon Valley jewel. 4 bedroom + optional 5th bedroom/ office, 4 full/1 half bath, 2.75 acres. $2,200,000

NEWTO MARKET

PRIVATE SANCTUARY, DELAWARE RIVER VIEWS

Fall in love with this stunning Frank Lloyd Wright inspired home on 135 acres w/easy commute to NYC & NJ. This magnificent home has 4 beds/3 baths, bluestone in-ground pool, tennis court, barn & 2800 sq ft detached garage. Limitless possibilities. $2,500,000

RENOVATED BRICK COLONIAL W/POOL, SPRINGFIELD TWP

Beautifully updated yet traditional home situated on over 10 lush acres with amazing mountain views in Palisades SD. Complete with private backyard for entertaining and over sized in-ground pool. 4 bedrooms, 2 full/1 half bath. $474,900

PREMIER

HOMESITE, UPPER SAUCON TWP

Prestigious Blue Ridge West

Estates building lot with stunning views. Driveway is in place, foundation poured & all permits are current. Ready to build. 6.64 acres. $495,000

SENSATIONAL GOLF CLUB LOCATION, UPPER SAUCON TWP

Luxurious nearly brand-new estate home on lush grounds, in a unique European-style setting across from Saucon Valley CC & Saucon Rail Trail. Condominium ownership, 4 bedrooms, 3 full/1 half bath, 2 offices. $1,400,000

PRISTINE MACARRO WAY VISTA, LOWER SAUCON TWP

Nearly brand new, stunning hilltop home offering stainless appliances, hardwood floors, 2-story stone fireplace, finished basement & 3-car garage. 4 bedrooms, 3 full/1 half bath.

$501,000

BREATHTAKING PRIVATE ESTATE, LOWER SAUCON TWP

Springwood’s resort-like environment provides the ultimate relaxation or entertainment haven. Top of the line amenities, pool, spa, 2 waterfalls & 5-hole putting green. 4.6 acres; 4 bedrooms, 5 full/1 half bath. $2,260,000

ELEGANT

STYLE, ENVIABLE LOCATION, UPPER SAUCON TWP

This grand French country manor with a sought-after address is surrounded by pristine grounds, stone walls & terraces and shows attention to every detail. 4 bedrooms, 4 full/2 half bath.

$1,799,000

LEFT TO RIGHT: Debra Protchko, MBA; Shanna Sigmans; Rebecca L. Francis, MBA

NOV EMBER

10 Things to Do This Month

NOVEMBER 1

Lehigh Valley Phantoms

It’s ice hockey season! The Wilkes-Barre/Scranton Penguins are storming the Lehigh Valley this month for a competitive showdown. Come root for your local team on a night filled with sport, sweat and adrenaline!

$15–$45.50 | 7:05 p.m. | PPL Center | 701 Hamilton St. Allentown | 610.224.4625 | pplcenter.com

NOVEMBER 3

Logic: The Confessions of a Dangerous Mind Tour

Joined by J.I.D, this Grammy-nominated artist is adding Allentown to his list of 26 cities he is hitting for his Confessions of a Dangerous Mind Tour. Logic’s most recent release, “Homicide,” which features Eminem, reached over 30 million streams in one week and was listed number one on Spotify U.S. charts.

$39.99–$69.99 | 7:30 p.m. | PPL Center 701 Hamilton St., Allentown | 610.347.8499 | pplcenter.com

NOVEMBER 16

Win e ‘ n Shine

Pierogi Palooza

Enjoy entertainment, shopping, food trucks and some of the finest pours from local wineries, distilleries and breweries. Friends and family of all ages are welcome, and admission for those 15 and under is free.

Online: $10; Day of: Cash: $15

Credit card: $17 | 11:30 a.m.–4:30 p.m.

Ag Hall | 302 N. 17th St., Allentown 412.537.1251 | winefestpa.com

NOVEMBER 2

Holiday Craft Show

It’s finally time to start getting back into the holiday spirit! What better way to cozy into the winter months than going home with new holiday decorations?

Free | 11 a.m.–4 p.m. | Merchants Square Mall

1901 S. 12th St., Allentown | 610.797.8051 | merchantssquaremall.com

NOVEMBER 9

Great Lehigh Valley Slot Car Show

Presented by Valley Rail Promotions, this Slot Car Show and Swap Meet will have more than 120 eight-foot-long tables with thousands of items. Hot Wheels and Matchbox models are among the featured cars. Anything from buying, selling or trading is welcome at this one-day event.

$5 | 10 a.m.–2 p.m. | Merchants Square Mall 1901 S. 12th St., Allentown | 610.573.3695 | valleygoto.com

Photo by Colin Coleman

NOVEMBER 9

The Great Pumpkin Run

Enjoy the fall foliage on this 3.1-mile trail around the park and river! Upon completion, be greeted with apple cider, a pumpkin, a medal and a hoodie at the finish line. If a regular 5K isn’t entertaining enough, try the “Tough Pumpkin” option and challenge yourself to run the entire trail with a pumpkin in hand. There is also a virtual option for those who cannot be present the day of.

Advance: $45; Day of: $50 | 8 a.m. Fountain Park | 961–967 Martin Luther King Jr. Dr., Allentown thegreatpumpkinrun.com

NOVEMBER 30

A

Dickens of

a Murder Mystery Dinner Theater

In this dinner theater interpretation, it may seem like Ebenezer Scrooge changed his selfish ways—until Sherlock Holmes arrives at his Christmas party to investigate his murder. It will be a night of food, drinks and, most of all, mystery.

$69.95 | 5:30 p.m.

Lehigh Valley Hotel & Conference Center | 300 Gateway Dr. Bethlehem | 610.954.5000 brownpapertickets.com

NOVEMBER

29

Magic of R.J. Lewis

NOVEMBER 2 & 3 PA Bacon Fest

PA Bacon Fest attracts more than 80,000 bacon connoisseurs, proving to be a top Valley event. Not only are there 150-plus food vendors, but festival-goers can enjoy 15-plus entertaining musical acts while chowing down.

Suggested donation: $2 10 a.m.–6 p.m.

Downtown Easton

Escape reality and let the magic sink in with master magician and optical illusionist R.J. Lewis. Lewis performed in two Broadway shows throughout his career and excels in presenting in front of audiences of all sizes.

$12 | 1 p.m. America On Wheels 5 N. Front St., Allentown 610.432.4200 x10 americaonwheels.org

610.250.6533 | pabaconfest.com

NOVEMBER 17

Vegan s’MAC Down

This third annual s’MAC Down showcases local restaurants’ vegan mac and cheese recipes. Attendees can sample the dishes and vote for their favorites. The winning restaurant will go home with a trophy presented by the ArtsQuest Glass Studio.

$20; VIP: $29 | 1–2:30 p.m.; 4:30–6 p.m.; VIP: Noon-1 p.m. 3:30–4:30 p.m. | Musikfest Café, ArtsQuest Center at SteelStacks 101 Founders Way, Bethlehem | 610.297.7100 | steelstacks.org

Photo by Gameface Media

BY DAISY WILLIS

Waitin g for God ot

Do you ever notice how much time you spend waiting? Waiting for things to change, waiting to grow up, waiting for some future event. It’s a gift (or curse) of our capacity for abstract thought, and the theme of one of the most famous plays in the abstract tradition: Waiting for Godot

Northampton Community College’s theatre department has cast an all-female production this month, so two women share wandering conversations and chance encounters while they wait near a tree for a character named Godot. Traditionally, these two people have been portrayed as hobos to get at the everyman universality of the play’s perspective, but today, “everyman” has a much wider definition than playwright Samuel Beckett gave it.

“One of the wonderful things about Beckett,” says Bill Mutimer, NCC’s theatre department chair, “is that he’s so symbolic and metaphoric. There’s no exact message. You can pull whatever strikes you.” And if its esoteric nature leads to confusion and then to frustration, Mutimer adds, maybe that’s fitting. “Maybe you’re frustrated

Contemporary Photography: “Light from the

Curated by Susan Morelock, assistant professor of photography and new media at Moravian College, this contemporary photography exhibition kicks off on October 31 and continues into January. The work of seven artists will be on display at the Payne Gallery as part of the Banana Factory’s InVision Photo Festival.

Through their work, the image-makers are tasked with showcasing the significance of aesthetics, nature, slowness and the sublime. The exhibit explores the simplicities of life that may often be overlooked. The photography and videography celebrate the beauty of nature and steer clear of anything representative of the high stressors of everyday life.

Free | Payne Gallery, Moravian College

346 Main St., Bethlehem 610.653.5555 | moravian.edu

with not knowing what the future is.” Allow yourself to discover what the play means to you.

The experience of Waiting for Godot, which lends itself to endless variation in staging and interpretation, is always different. Unlike attending a production of Oklahoma for the well-loved sassy characters and score, Waiting for Godot can be a liberating excursion into the unknown. “You go to this one thinking ‘I’ll see where this takes me,’” says Mutimer.

Performed in the intimate black-box Lab Theatre, Waiting for Godot at NCC gives focus not only to female actors but to female aspects of the eternal questions. What is life and to what extent is it career or motherhood? When will these dynamics find balance?

What are you waiting for? Get your tickets!

$5; Free to students with food bank donation 2 & 7:30 p.m. | Northampton Community College 3835 Green Pond Rd., Bethlehem 484.484.3412 | ncctix.org

Notes from a Young Black Chef

BY KWAME ONWUACHI, WITH JOSHUA DAVID STEIN

Onwuachi’s memoir describes his rocky road to success in the culinary world, his struggle with race and his passion for cooking. Read about how, before the age of 30, Onwuachi opened a restaurant, started a catering business and appeared on Top Chef. This impressive story is being adapted by Hollywood filmmakers.

Eat Joy: Stories & Comfort Food from 31 Celebrated Writers

BY NATALIE EVE GARRETT

A flip through these pages will reveal how food helps people through tough times. Eat Joy is a collection of emotional essays sprinkled with recipes that are guaranteed to heal every sort of heartbreak. The stories and recipes suggest that comfort food goes beyond the traditional ice cream and pizza.

The

We

Now:

BY BEE WILSON

Wilson argues the negative effects of readily accessible food that seem to be available to us at all times. She sees it as an unhealthy food climate with an abundance of processed food and even suggests a cultural effect; however, she is optimistic and readers are encouraged to delve into her solutions outlined in the book.

John R. Kulik Funeral Director/President

Christina

Supervisor

Seth Witcher music

BY DAISY WILLIS

The easy energy in Seth Witcher’s catchy singersongwriter pop is indicative of the momentum behind a performer who went from a high school talent show debut to four gigs at Musikfest in just a year and a half.

With parents who played multiple instruments and a father who was part of a barbershop quartet, Witcher was more than encouraged to start music lessons at a young age. At Parkland High School, “I was the guy who would always play guitar in the hallways,” Witcher says, but it wasn’t until the Mr. Parkland talent show that he got up the courage to sing.

Somewhere along the line he’d been told that he couldn’t, and when he found out that, in fact, he very much can, his inhibition transformed into a defiant determination. “I realized that singing makes me happy, music makes me happy. I didn’t care what anybody thought,” he says. “I’m never turning back from this.”

Confidence and talent converged to get Witcher from open mics to bar and restaurant gigs, and now he’s played for the City of Allentown’s events, the Lehigh Valley Zoo, Musikfest and regularly appears at Hops Fogelsville. “I love performing, putting smiles on people’s faces,” he says. Witcher presents himself as evidence that dreams can be brought to reality.

His sound is current, contagious and in demand, influenced by the likes of Sia, Eminem and Ed Sheeran, and sharing their dominant vocals and genre-fusing freshness. You can find several original singles online, and as a prolific songwriter, Witcher expects an album out this winter.

With the indomitable spirit of someone committed to his calling, he cheerfully warns listeners, “You can’t hide from me. Keep watching, you’ll see what happens.”

AUNT WENDY’S KIFFLES

Chef Armah: Bringing Culture to the Valley

With young children to raise and provide for, Wendy Stehly decided to buy a full-service bakery despite her lack of experience and knowhow. But she learned quickly and has been able to accommodate her customers’ needs ever since.

“One day, a customer came in desperate for a tray of kiffles for a holiday event and I was able to get my mother to help me provide the customer with her request,” Stehly says. “Word spread quickly and eventually we became known as one of the best in the region.”

Soon after, the high demand for kiffles shifted Stehly’s focus from baked goods to Aunt Wendy’s Kiffles. For the last 15 years, Stehly has been dedicated to making anywhere between 4,000 and 13,000 kiffles each day. “Everything is made by hand, from the time we make the dough to rolling each pastry out with rolling pins,” Stehly says. “We work in teams of two to make each kiffle as uniform as possible in quality.” Aunt Wendy’s always has the traditional filling flavors of lekvar (prune butter), walnut and raspberry, but they also sell specialty flavors throughout the year. Some of their best sellers include the toasted coconut, key lime, peaches and cream, chocolate-covered cherry and strawberry champagne. Each month, they have two gourmet flavors to offer. This month, pumpkin pie and apple are available as a seasonal treat!

354 W. Moorestown Rd. Nazareth

Executive chef of Coal Lounge & Grill, Kofi Armah worked in the restaurant industry for three years at Historic Hotel Bethlehem before opening his own Ghanaian restaurant in December 2018. “I always hoped that there would be a Ghanaian restaurant in the Lehigh Valley someday,” Armah says. “In 2018, I teamed up with Jomana Hanna [general manager], Alphonse Maurice [sous chef] and Edward Asare [media director] to make this vision possible.” Kelewele (spicy fried plantains), peanut butter and spinach soup and khebabs are just a few menu favorites. Unlike traditional restaurants, their West African fusion cuisine is served and enjoyed on couches, ottomans and low-profile pallet benches and tables. “It puts joy in my heart to make a patron their first West African meal, which is my objective,” Armah says, “to introduce diners in America to such a delicious cuisine, which has been hidden from them.”

In addition to the unique dishes and comfortable seating arrangements, Coal Lounge & Grill hosts jazz nights and brunch day parties. In the future, they hope to host live comedy and music performances. “For my first restaurant, I am very grateful to have made it thus far,” Armah says. Despite his passion for cooking, Armah also hopes to become a surgeon one day. After completing his first two years at Moravian College, Armah transferred to Montclair State University where he graduated with his B.S. in Biology in 2016.

Mad J’s opened in August and is one of the only American barbecue spots in Nazareth. While they have a storefront location, they also offer catering services. Mad J’s is known for its American-style pulled pork, pork burnt ends, beef burnt ends and their special peach baked beans.

Part owner Justin Windish says that their Nazareth neighbor Rita’s Italian Ice pairs well with their food, so it’s a great location. All of their food is slow smoked over wood, and their sides, desserts and sauces are homemade. Windish has been smoking meat for more than 10 years, giving him the experience he needed to open his own restaurant.

“I have been doing it for years and there are not many barbecue places around,” said Windish. “It was really a timing thing.”

The three owners—Windish, Jack Edinger and Jay Torres—worked together in the past and decided to open Mad J’s BBQ together. They are open Wednesday through Sunday from 11 a.m. to 7 p.m. They say that every decision, from the location to the style of food, was well thought-through, all the way down to the name of their restaurant.

“We chose Mad J’s because our names are all J and our middle initials spell mad,” Windish says.

Photo by Nilo Hodge

Dave Meyers

Art Director for City Center Allentown, landscape photographer and music producer, Dave Meyers wears many hats, and he is also celebrated as an active volunteer for the Cystic Fibrosis Foundation. Cystic fibrosis is a cause close to his heart, as his two cousins live with the disease. His involvement in the foundation dates back 20 years, when he first started participating in walkathons. “I have been involved with the Cystic Fibrosis Foundation for as long as I can remember,” Meyers says. “Every year as a family, we participate in a walkathon to raise money for a cure.”

In 2018, Meyers raised $9,000 for the foundation and received an award in the presence of both of his cousins for being the top fundraiser. “As I got older, I was able to contribute financially to the cause, and being selected for the Finest Under 40 allowed me to really spread the word about the disease and raise a larger amount of money to contribute to the cure,” he says.

Though there is still no cure for cystic fibrosis, Meyers says the fight is so important for those who are living with the disease. “There have been great advances in medicine, allowing people with [cystic fibrosis] to live longer and better lives,” he says. “The [Cystic Fibrosis] Foundation is a great cause and one that is close to me and my family.”

When Meyers is not volunteering for the Cystic Fibrosis Foundation, he donates his time to Central Elementary School in the heart of Allentown. His

employer, City Center, adopted the school, and they have been renovating it by painting classrooms, providing new mulch to the playground, donating food and clothes to the students and their families and volunteering on career days. “I love talking to the kids about my work,” he says. He encourages all to find a cause close to them: “Seek it out and try to help in any way that you can,” Meyers says. “Not only does it feel good for the soul, but you are helping people that need it most.”

TOPGOLF SWING SUITE AT THE SWEET SPOT

Simulated Sports

Whether it’s date night, somebody’s birthday or just for fun, The Sweet Spot has it covered. Food, drinks and entertainment in the form of Topgolf simulation games are all offered at this Allentown location, which opens this month. There are 80 prominent golf locations from around the world that players can choose from, including Pebble Beach. “Golf simulators have been around since the 1970s,” managing partner Terry Ellis explains. “As technology improves, so does the experience. This technology brings an immersive augmented reality to golf and other gaming activities.” Other game options include Baseball Pitching, Carnival Classics, Zombie Dodgeball, Hockey Shots and Quarterback Challenge. The variety and levels of these simulations are at an all-time high. Not only can The Sweet Spot be the source of a spontaneous night of fun, it can also be utilized in a team setting by joining a league. Games for league members are on weeknights, and with the venue in high demand, the general public can reserve spots online in advance. With five playing areas, and depending on the game, four to eight players can play at once. Ellis says, “Even if the bays are booked, you should come in and try the food.”

2805

Give Thanks

FALOWSKI is now seeing patients, just a short drive from

VALLEY.

Dr. Steven M. Falowski, a neurosurgeon at ARGIRES MAROTTI NEUROSURGICAL ASSOCIATES OF LANCASTER, has successfully provided treatment to numerous tremor sufferers and previously underwent his neurosurgical training at Thomas Jefferson University, with a focus on spinal cord stimulation and pain management, complex spinal procedures, and treatment for movement disorders such as deep brain stimulation. He specializes in neuromodulation and spinal procedures and has been the course director of the annual NANS spinal cord stimulation/neuromodulation workshop, which is the largest training course of its kind. If you or a loved one suffers from tremors and are looking to improve quality of life, look to Dr. Falowski. Call us today!

Se t th e Table

This fall, perfect your place settings! Ensure an idyllic season of hosting ahead by securing these tablescape staples.

PHOTOGRAPHY BY MATT BISHOP

1. Felted wool pumpkin, $8, Domaci

2. Hello Fall mug, $15.25, Domaci

3. Bodrum White Cotton Jacquard napkins set of 4, $38.25, beautifullinens.com

4. Tin Parade silver leaf style napkin wraps set of 4, $47, beautifullinens.com

5. Moonbeam dinner plate, $16, Gail Gray Home

6. Bodrum Pronto Gray square vinyl placemats set of 6, $128, beautifullinens.com

7. Kim Seybert Pavilion napkin rings, brown and gold, set of 4, $84, beautifullinens.com

8. Bodrum Holly White Gold Elliptical Easy Care vinyl placemats, set of 4, $144, beautifullinens.com

9. Toasters trifle, $6, Gail Gray Home

10. Mini pumpkins, set of 12, $14, Gail Gray Home

11. Red wine glass, $11.50, Gail Gray Home

12. NOMI K Pearl White Flower with Crystal Center napkin rings, set of 4, $315, beautifullinens.com

13. Bodrum Chambray linen napkins, Sangria set of 6, $69, beautifullinens.com

14. Tin Parade matte gold Thankful napkin wraps, $47, beautifullinens.com

NOVEMBER 20 th

An evening of stories and songs

Featuring the musical talents of...

For tickets and details, visit:

Rodney Atkins • Filmore

Tenille Townes • Adam Hambrick

Lainey Wilson

Sponsored by DOTTA CHRYSLER-JEEP, PEN ARGYL

Proceeds benefit the Freddy Awards™

Blin k Optical Boutique

Blink Optical Boutique is a one-stop shop for all things eyecare and eyewear. Receive expert screenings and exams or shop their high-quality selection of designer frames. Optometrist and owner Dr. Suzanne Evano Hauck is proud to say that at Blink, customers can do it all!

PHOTOGRAPHY BY MARCO CALDERON

Tell us about the variety of eyecare services and products offered at Blink.

We provide routine eye exams for a wide range of ages, pre- and post-operative care for eye surgeries, retinal screening for diabetics and specialty contact lens fittings that include bifocals and astigmatism. We have fun with our clients to make the whole Blink experience a memorable one.

We offer a wonderful selection of high-quality, trendy and custommade eyewear and sunglass products. We sell cash-and-carry sunglasses as well, with no prescription. We have an in-house lab to edge your eyeglass lens to ensure the utmost quality control and the ability to produce our product for the customer even quicker.

Do you have to be a patient to shop at the store?

We encourage anyone to use our services, and we accept outside prescriptions from other optometrists or ophthalmologists when purchasing eyeglasses or contact lenses. We can have your contact lens products delivered to us on the next business day for convenience, or even home delivery. People come from far and near because of our consistent selection and fantastic customer service. So, no, you don’t have to be a patient to shop with us. But to be honest, once people realize they can do it all with us, we have many who convert to having all services done under one roof.

Tell us about some of the notable brands that you carry. What is the selection like? How often do you order new styles?

We have been on 19th Street for 13 years carrying some brands that entire time because of their quality, workmanship and constantly changing designs, which makes working with those companies a true pleasure. Some of those brands include ic! berlin, Francis Klein, FACE A FACE, Etnia Barcelona, Walter Wissing, BLAC, Bruno Chaussignand, Ray-Ban, Kaenon Polarized, Tory Burch, Modo and KLiiK. Blink is the only exclusive independent CHANEL eyewear dealer in the Lehigh Valley. This product line keeps up with the clothing industry to offer our customers the option to splurge on an affordable accessory for their

face. We strive to bring the big-city trends to you conveniently here in a local small-business environment. We order frames all year round, which helps the inventory to always be fresh and exciting.

How does your staff stay up to date on trends and remain knowledgeable about the store’s inventory?

I believe this certainly comes from outside sources, such as our frame reps teaching us what is new with their company and the storyline the frames represent for the season. Industry magazines and style magazines are a big help to know what the public is seeing out there as well. We maintain our frame displays by changing product and updating and changing colors and sizes displayed daily.

Is there an eyewear trend that you’re particularly excited about for this fall?

We are excited to offer a new lens from Hoya that is a mirrored transition product called Sensity. This means that when the UV light from the sun hits the lens, the lens darkens and also presents a mirror coating—not your grandpa’s old Transitions lenses. They’re very hip, functional and come in three different color varieties—great for a second pair. Fall and winter are all about color and shape. The square is back. The old aviator is new once again. The large shapes are back to stay. I’m always excited to put a frame on a patient that they may not choose themselves. We are creatures of habit and migrate to what we know. Our goal is to get you out of your comfort zone and try new

get the goods

Enjoy more family time!

things—you just may look 10 years younger by changing your style, we do it every day.

We do two frame sales yearly—one in April and one in November—40 percent off anything in the store for five hours. Shop Small on November 30!

What are your tips for people struggling to select the right pair of glasses or sunglasses for their face shape?

I created the store with a hands-on approach for the customer. I didn’t want people to feel intimidated by a $600 frame, I wanted them to be able to touch it, fall in love with it and try it on—not hide it behind glass and have to ask to see it. I feel that way shopping in some boutiques and I didn’t want that for my customer. The store is designed with inviting paint colors and many mirrors for people to have fun and embrace our products.

Truly, trying the frames on is the first way to see what actually may work. My team of opticians is a group that is very honest, which is the other hurdle. So many optical shops let the patient choose without very much help from the staff, and the frame may not fit functionally. If your face is more round, we may suggest something with angles—not a circular style. If your face is more elongated, sometimes a more horizontal line can add more interest. Cat eyes are a timeless style—that slight uplift is always a plus. Our intention is to keep you wanting more and referring us to your friends and family.

What do you love most about being based in the Lehigh Valley, specifically, in Allentown?

Allentown is a big small town. My husband grew up here but I am a transplant—19 years ago from a small town in West Virginia. At first, I wasn’t sure how I would fit in to such a large city, but Allentown has embraced Blink and me as an optometrist.

We are in a unique area of the West End of Allentown—as I look at it, a destination spot. In the fast-paced, immediate-gratification phase of internet shopping, I am proud to be a free-standing independent optical shop in Allentown, offering a small-town vibe to our customers for years to come.

I love being out to dinner or at the grocery store and seeing our frames on familiar faces and being able to stop and chat and know they had a wonderful time with us at Blink. It is very humbling.

2020 OPEN ENROLLMENT

BY DAISY WILLIS

If creativity seem s like the exclusive purview of the skilled and talented, think again. You don’t have to be a renowned muralist or an award-winning composer to tap into your imagination. Sarah Reese of Story By Design Events shares her wisdom on unlocking the fun and fulfillment of your creative side.

ask the expert

“Spirit of Empowerment” Holiday

Gift Card Giving Drive

Defining Creativity

Empower domestic abuse survivors to be part of the holiday shopping experience for their loved ones this holiday season. With your support, you can spread the holiday spirit and warm the hearts of our clients and their children.

Growing up, Reese was creative in the traditional sense, making drawings and art as kids are expected to do. Her journey continued into a career creating beautiful events for her clients, but she says the aesthetic element isn’t all there is to it. “I learned to be creative in creating quotes for my client. How could I give them the best possible look with the budget provided?”

And while engineers are stereotyped as the furthest thing from the concept of a Bohemian creative, her husband, the engineer, draws diagrams and measurements based on Reese’s ideas to help bring them into being.

We will be collecting gift cards (increments of $25) until Monday, December 16, 2019, to allow for shopping time.

NEEDED:

WAWA,

Donations can be mailed or dropped off at our administration building, 444 E. Susquehanna Street, Allentown, PA 18103, Mon.–Fri. from 8:30am–4:30pm.

“I think a lot of people may not be in touch with their creative side,” she says, “because they have a narrow definition of what being creative is— most people think arts or visual pieces that clearly show a translation of creativity.”

Whether sketching, balancing a budget or coming up with the plans to bring thought to reality, new ideas are flying all the time.

“What gives you life? What stirs up passion? What comes easy to you or is so second nature you barely need to think about it?”

It’s OK to Play

As kids, not only are we (hopefully) exposed to all manner of arts, instruments and opportunities to create, we perform the most natural creative act there is: play. There’s no expectation that we should be turning out finger paintings that will one day be auctioned at Sotheby’s. We just enjoy the feeling of paint on our hands and watching the picture emerge.

Our LEGO figurines had plenty to say, couch cushions easily became fort walls, sand at the beach provoked infinite experiments. We can relearn to look at the world this way, and recognize how we might already be doing it.

In one of Reese’s recent DIY workshops, a guest said up front that she could not create. “It made me excited,” Reese says, “because I was about to show her that yes, she can.” Being creative requires us to reframe “I can’t” into the playful “I’ll try.”

Reese’s guest not only tried and finished a beautiful product, she also revealed that she’s a great cook, rattling off all kinds of kitchen tips and tricks. Before you write yourself off, really look at where your creative self might be at work under your very nose.

Tap In

To start to invite more creativity into your life, Reese recommends some self-reflection. If the traditional standards like watercolors or piano don’t excite you, what does? “What are you good at?” Reese prompts. “What gives you life? What stirs up passion? What comes easy to you or is so second nature you barely need to think about it?” Maybe it’s blogging about local politics. Or putting sweet outfits together. Or practicing calligraphy.

“Don’t box in creativity,” Reese says. “I was sitting in a Starbucks writing up this very interview and a man walked in with a tree-and-shrub-care shirt that said ‘Pruning is an art.’ Yes, yes it is!”

Write your ideas down and start to notice the creative impulses that feel natural to you. Think about how that can be a starting point for so much more. Give yourself small, attainable goals and start to celebrate the things you’re already good at.

Keep It Going

If you’re looking for new avenues of creativity or wanting to get back into it, there’s more you can do. Creativity is like a muscle that takes practice and attention to develop. Reese recommends you limber up by trying something that scares you, practicing something you’re good at, asking someone to teach you something or simply using your creativity as a gift to someone else.

Even the most in tune with their innovative spirit can run dry of ideas sometimes. “Step away from the project, thought, idea, piece of work, etc.,” Reese says, “and fill the well back up.”Listen to a podcast, check out a new restaurant, engage with the world and generate fresh inspiration.

Bringing other minds into the mix can also get things fired up. “When you’re around others,”

Reese says, “you’re exposed to so many unique viewpoints, which can lead to unique ways of thinking, processing, designing, responding and creating.” DIY meetups like Reese’s workshops or collaborations among friends could be just the place to discover renewed creativity in yourself.

“When that fire of creativity ignites, there’s no stopping it,” Reese says. “Embrace who you are— what makes you, you—and then go ahead and unleash it into this world. It needs it!”

THE EXPERT

SARAH REESE Owner

LOCAL SPOTS TO Thrift & Consign

Reduce, reuse and recycle with shops happy to take your Marie Kondo-ed contributions and supply you with great new stuff at prices you’ll be bragging about. Whether redecorating, renovating or just cashing in on your cast-offs, these spots help your budget and the environment.

by

Photo

Colin Coleman

1. The Attic

516 Main St., Bethlehem

610.756.0281 | atticclothes.com

Cool and quirky, this is the place to find fashion cast-offs resold by the Valley’s hipsters. Vintage, retro, trendy clothes, jewelry and shoes populate the racks, and its location on Main Street in Bethlehem makes it a good stop for a quick perusal.

2. Habitat for Humanity ReStore

1053 Grape St., Whitehall

610.776.7499 | habitatlv.org

From furniture and dishes to power tools, toilets and cabinetry, Habitat is a resale store with a big home improvement bent. Check here before the big-box stores for your next DIY project and help support shelter for communities in need.

3. Bears Repeating

7617 Hamilton Blvd., Trexlertown

610.398.7187 | bearsrepeatingpa.com

Kids outgrow their clothes (and interests!) quickly. Turn a little profit on yesterday’s dinosaurs and save money on the next size up in gently used shoes, shirts, etc., at a celebrated kids’ consignment store that’s been in business for almost 30 years.

4. My Sister’s Closet

3400 Bath Pke., Bethlehem

610.866.5715 | shopmysisterscloset.com

Tucked away in the Park Plaza building off Route 512, this tidy, bright little shop has interesting finds from the fancy to the casual, fun jewelry and a friendly staff. Your purchases benefit a restorative home for sexually exploited women.

5. Twice Chic Boutique

131 N. 3 rd St., Easton

610.297.4242 | twicechicboutique.com

This Easton consignment shop offers upscale brands and designer items at very tempting prices. An airy shopping space full of not-sohidden gems, it could be the place to pass along stuff that’s no longer exciting you or to find your next fashion passion.

Carrie Havranek

Author of Tasting Pennsylvania

BY AMY UNGER | PHOTOGRAPHY BY ALISON CONKLIN

Pennsylvania’s contributions to the culinary hall of fame go beyond cheesesteaks and shoo-fly pie. The proof is in the pages of Tasting Pennsylvania: Favorite Recipes from the Keystone State, authored by Lehigh Valley Style food writer Carrie Havranek. The cookbook is more than just a collection of delicious offerings from a statewide selection of creative chefs, bakers and bartenders— it’s also a nod to Pennsylvania’s rich agricultural output, and an invitation for readers to roll up their sleeves and make the magic happen in their own kitchens.

Tasting Pennsylvania was released this past August, the culmination of a process that Havranek says began well over two years ago. The book is part of a series published by Farcountry Press that aims to spotlight a particular state’s local flavor. “It’s important to understand why we eat the things we eat, and how they’re connected to where we live,” says Havranek. Although she was raised in southern New Jersey, Havranek has been surrounded by Pennsylvania’s food culture since she was a kid. “My parents used to take us up and down [Route] 611,” she says. While food traditions didn’t factor prominently into her childhood, she recalls trips to farms and pick-your-own produce places. “We always did everything with fresh and local food,” she says. Another vivid memory: traveling to Lancaster County to visit her mother’s Aunt Charlotte, who, Havranek says, made everything from scratch and even dotted her applesauce with Red Hots candy. It was there where Havranek was first introduced to the Amish way of life and the Pennsylvania Dutch tenet of self-sufficiency. Those trips planted in Havranek a seed that would bear fruit later in her professional career. “It must have imprinted something on my consciousness,” she says.

Following her graduation from Rutgers University with a B.A. in journalism and American studies, and later from New York University with an M.A. in journalism, Havranek dove into a writing career. She emerged as a food writer after first focusing on culture and travel—she profiled two-dozen trailblazing musicians in Women Icons of Popular Music (published in 2008), and co-authored the Frommer’s Philadelphia and the Amish Country (published in 2007). While she’s had her work published in foodie favorites like Edible Philly, Every Day with Rachael Ray, Kitchn and, yes, right here in Lehigh Valley Style, Tasting Pennsylvania is her first cookbook. She teamed up with photographer Alison Conklin (also a Lehigh Valley Style contributor—see next page) to tackle the daunting task of crafting Pennsylvania’s culinary biography.

The end result is about 100 recipes (108, to be exact) that aren’t meant to be a comprehensive A–Z guide to Pennsylvania cuisine, says Havranek, but rather a snapshot of what is happening at this moment in restaurants, diners, cafés and bedand-breakfasts across the Keystone State. Those expecting the foods that have come to be known as quintessential fare from this part of the country won’t be disappointed. “We knew what we wanted to put in there in terms of what you would expect from Pennsylvania,” she says. That means, yes, scrapple, shoo-fly pie, the Philly cheesesteak and the Pittsburgh salad are given their due, but the list is much longer—and more delicious—than

that. “There’s a wide variety, from James Beard Award-winning chefs to mom-and-pop places that have been around forever,” Havranek says.

And, as you might expect, the Lehigh Valley is well-represented in these pages: for example, local diners may already be familiar with Chef Lee Chizmar’s mushroom ramen from Mister Lee’s Noodles in Easton, or with Chef Geo Dodig’s arugula and mushroom salad from Molinari’s restaurant in Bethlehem. Other recipes, like a beetcured salmon out of Philadelphia, or a crab bisque recipe that hails from Scranton, may be first-time palate pleasers for Lehigh Valley foodies.

Those in search of liquid refreshment won’t be disappointed, either. “I’m particularly excited about all of the cocktails in this book, which is a new-ish thing for the series,” says Havranek. “We have award-winning distilleries and meaderies in this state, so this is a no-brainer.” Havranek says, although she doesn’t have a favorite, per se, among the 108 options in Tasting Pennsylvania, she can personally vouch for all of them. “I made every recipe at least twice in my own kitchen,” she says. And that meant soldiering on when things didn’t go exactly as planned; Havranek had to enlist the help of a guest chopper when she broke a finger about halfway through the process in a karate mishap involving her twin sons, Desmond and Miles. The boys, now 11, also played a major role in bringing the cookbook across the finish line. “They ate almost everything in this book, or at least tried it,” says Havranek.

Now that the trail has been blazed, it’s Havranek’s hope that readers follow her lead. “People shouldn’t be afraid to cook,” she says. “Anyone can make these recipes.” Her advice for those more comfortable reaching for a take-out menu than braising a brisket? Start small. “Start with a soup,” she advises. “Make the dishes on toast. The [Homestyle] meatballs are easy. The burgers take a bit more work, but they’re not impossible. There’s something for everybody.” And for those vexed by things like fennel pollen or Espelette pepper, never fear: Havranek has included in the

Molinari’s Arugula and Mushroom Salad

insight

Advanced Massage Therapy and Wellne

•

•

• Reflexology

• Orthopedic Massage

• Oncology Massage

sources section recommendations on where to procure some of the book’s more unusual ingredients.

• Active Isolated Stretching

• Lomilomi

• Reiki

• Scar Tissue Release

• Cupping and more

Havranek is also a major proponent of patronizing the Lehigh Valley region’s many farms, farmers’ markets and food stands. The Easton Farmers’ Market, Easton Public Market and Trauger’s Farm Market (off Route 611 in Kintnersville) are among her favorite haunts. In many ways, she says (only half-kiddingly), Pennsylvania is like the California of the East Coast, minus the citrus and avocado. “We are so lucky that we can find fresh, local food in most parts of the state during most of the year.” And she’s heartened to know that the custom of cooking and eating from the land is very much still alive in the Keystone State. “We have a lot of small farms and chefs and businesses that are very interested in honoring the traditions and working with the traditions to create something new for people to eat,” says Havranek.

It’s obvious that Havranek, who is also an associate editor for Simply Recipes, is well versed on the ins and outs of both the local and regional food scene. And, while she can presumably chop, roast, flambé, steam and sauté with the best of them, wearing the toque blanche and white jacket that adorn many a cook was never in the cards. “I always say I’m a culinary professional, not a chef,” she says. “My primary inclination is to get people to cook good food.” With Tasting Pennsylvania, she may have done just that.

JANUARY 16

Join Havranek at the Easton Public Market to celebrate with a five-course meal inspired by the cookbook.

How did you get involved in the Tasting Pennsylvania cookbook? What about the project appealed to you?

It was actually over the James Beard dinner held at The Hamilton a few years ago. All of the other guests at the table had left and it was just Carrie and me sitting together enjoying the experience. We had worked together for a while in terms of I would photograph places she would write about, but we hadn’t had a whole lot of actual time together. We were chatting and she excitedly said that she just signed a contract for a book deal! I shared her excitement and one thing led to another.

Talk a little bit about the process of photographing all of those dishes and drinks. It took about a year to complete the process of shooting all of the dishes. Carrie would make three

or four recipes a day and we would shoot it. I had way too much fun collecting props in terms of dishes and items to use for the photos. Carrie and I each included some of our own personal pieces items that belonged to our families that held sentimental value as well as new-found pieces along the way (read: I was Crate & Barrel’s number one fan). Our friendship grew throughout that year working together and some days we would find ourselves laughing nonstop or sometimes crying through life circumstances at the time. I will always remember that year fondly.

Were there any unexpected challenges you encountered?

I wouldn’t say challenges. Well, unless you would consider shooting scrapple and attempting to make it look yummy. (I apologize if it is your favorite breakfast.) Sometimes, Carrie would be missing an ingredient so we would have FaceTime calls while I roamed the grocery store aisles. It was always a good time.

Of the many gorgeous photos you took, do you have a favorite?

I have two most favorites. The first one is this yummy salad; I loved the plates and I was super excited to find the surface that we shot it on—which was Carrie’s sons’ toy chest. I simply turned it over and found that the bottom was worn and had this great color and texture. The second is another favorite because I love pierogis. I loved the process, from making them by hand to eating them, and the recipe was contributed by one of my friends (and talented chef): Cindie Feldman.

Snag both of these recipes online at lehighvalleystyle.com!

Can you share any tricks of the trade for making foodie pictures like these really shine?

Oh gosh—I would say finding that balance of making it look like it really was just sitting there without too much actual styling, even though it’s so much about the styling! Ha!

This is the place for you. Imagine exceptional bath, kitchen and lighting products from trusted brands, in settings that help you envision them in your own home. Classic styles alongside the newest trends. A friendly staff offers guidance to ensure that your project goes smoothly.

ALLENTOWN, PA 1665 East Race Street • 484-488-3677 • frankwebb.com

29 Cooks’ Pierogi, Two Ways

The votes are in! Let our

A good café has quite a few criteria. It needs to offer a variety of seating types and arrangements. It should have a respectable variety of coffee, tea and espresso-based drinks. If you’re hungry, it’d be ideal to be able to have the option to snack on something, or eat a light meal. And if it’s really doing its part, a good café brings people together and becomes a hub—you can pick up fresh produce at Lit in the summertime, did you know that? It makes sense, because Lit is a collaborative shop owned by Made by Lino (Melanie Lino) and Monocacy Coffee Company (Dan Taylor and Matt Hengeveld).

Lit gets bonus points for roasting its own coffee, with eight single-origin coffees and a number of signature blends. You’ll also find the requisite Italian-styled espresso-based drinks, too. Lit receives even more bonus points for not only offering house-made baked goods, but plenty of unusual culinary-leaning flavor combos; it’s not unusual to come across shortbread, scones and other treats that walk the line between savory and sweet. There’s plenty for vegans, gluten-free eaters and just the general sweet-seeking public.

CHOCOLATECHIPCOOKIE

GRAND

TOW E R

FI LET MIGNON WITH CRABIMPERIAL

C R ABBY MARY

It’s the tower of seafood full of fresh oysters, clams, shrimp, mussels, lobster tail and more. It’s the Crabby Mary, a Bloody Mary with a crab cake resting on top. It’s the popcorn your kids get upon arrival. And maybe it’s also the ceviche, and the reliably good, fresh fish and seafood entrees. But let’s call it as we see it: It’s also the Market Fries, freshly cut and tossed in a crab aioli. Because potatoes. And fresh crab.

When Mike and Rebecca Pichetto were designing this restaurant, they wanted it to be an open-concept kitchen. To that end, you can peek in and watch someone’s dinner being made right as you walk down the street, or have a front-row seat to whatever is unfolding in the kitchen. It also means chef Mike does a lot of conversing from the kitchen, which suits his amiable manner. From the copper-topped bar at 3rd & Ferry, you can see everything—the kitchen, the dining room and the upstairs mezzanine-like dining area.

PALOMINO GUACAMOLE

TRES LECHES CAKE

MOJITO

Mesa Modern Mexican

If you went to Mesa and ordered any iteration of their guacamole—with mango or other seasonal fruit, or spicy with habaneros, jalapeños and sriracha—you’d almost be forgiven if you didn’t order anything else. Yes, it’s just that good, and a meal at Mesa really ought to always start with a round—or two, depending on your crowd’s size and/or appetite—of Mesa’s made-to-order guac. You should order other things, though. That guacamole needs something to wash it down with, and Mesa has won accolades for its margaritas, too, so you can’t go wrong there. (On Mondays, they’re $5!) Tacos work, too, or if you’re feeling up for it, order a main course like one of their burrito bowls, vegetarian enchiladas or mac and queso—a Mexican imagining of mac and cheese.

STOKEFAMOUSWINGS

F U N G H I BIANCO

Stoke Coal Fire Pizza & Bar

We have an embarrassment of riches around these parts when it comes to really good Neapolitanstyle pizza. We could name a half-dozen places, easily, that could duke it out for top honors. It’s easy to make pizza, but it’s not easy to make it right and make it well. Over and over. Before Stoke opened, chef Abe Lopez worked to perfect the sauce, the dough and, of course, the cheese situation. Because you’ve got to have the best base from which to develop, say, variations on a theme. Stoke’s got some great ones, such as the Fig and Pig (balsamic fig spread, prosciutto and arugula), or the Funghi Bianco— you know, the white one with mushrooms and caramelized onions. But there’s something particularly decadent about eating a pizza styled after Pasta Carbonara, complete with the “dippy egg” as they describe it.

ASPARAGUS MACANDCHEESE

USDAPRIMEDRYAGED 22OZ.BONE-IN RIBEYE

You’ll only get the best of the best at Top Cut, whether that’s the extensive 5,000-bottle wine list, top-floor panoramic vistas or the towering multi-layered carrot cake. But let’s be honest—the name Top Cut is all about the top cuts of beef offered here (USDA Prime and 100 percent Black Angus). From the 10-ounce filet all the way up to the 32-ounce porterhouse, Top Cut has something for every carnivore at the table. Specifically, USDA Prime and 100 percent black Angus, with each steak hand-selected by a specialty butcher in Chicago.

In the past three years, diners have become accustomed to this space, which literally offers a cut above the rest—including its sister spot, Melt, which is downstairs, also owned by Paxos Restaurant Group. Top Cut describes itself in this quippy manner: 1940s tradition with modern perfection. That about sums it up.

FARM

RAISEDATLANTICSALMON

CHILLED OYST ERS

Bolete takes the fine dining prize and it’s no surprise. The warmth of the welcome, the seasonality of the menu and the endless attention to detail—all of these things raise the bar for what’s already a complex dynamic that sets an excellent restaurant apart from a merely good one.

None of these things are easy to pull off, especially when you’re in the process of expanding your restaurant holdings to include a seafood counter at the Easton Public Market and a second outlet of Mister Lee’s Noodles in Southside Bethlehem, slated for a spring 2020 opening, says Erin Shea, co-owner and manager.

Even with the seasonal menu at Bolete, there are some items that are non-negotiable, says Shea, such as butterscotch pudding. And you’ll always, always find oysters on the menu, too.

Shawn Doyle

Savory Grille

FAVORITE CHEF

Dave’s Deli & Gelato

FAVORITE DELI

Bar & Grille

FAVORITE NEW

From the owners of Grille 3501 in Allentown, Zest brings rooftop views and “New American” cuisine to Southside Bethlehem. The menu is extremely versatile, with offerings ranging from bone marrow and fried cauliflower to lobster risotto and steamed edamame dumplings.

306 S. New St., Bethlehem 610.419.4320 | zestbethlehem.com

Diner 248

FAVORITE DINER

Shawn Doyle has joked that he made the mistake of walking into a restaurant at age 12 and never left. For this, the Valley is eternally grateful. At Savory Grille, the menu is always changing with the seasons, but one can always count on sea scallops and duck, as they are crowd favorites.

Say goodbye to your sad ham and cheese sandwich at Dave’s Deli. Here, menu mainstays include the Moravian Magic (hot Londonport roast beef, mozzarella cheese, baby spinach, tomato and homemade bacon bit mayo on a toasted ciabatta roll) and the LTB Pork BBQ (hot beer-braised pulled pork, melted cheddar cheese, homemade coleslaw, chipotle barbecue sauce on a toasted ciabatta roll) and more.

310 Stoke Park Rd., Bethlehem 610.882.3663 | daves-deli.com

Breakfast favorites range from the Southwest Casserole—home fries topped with scrambled eggs, fresh oven-roasted peppers and onions, chorizo, cheddar jack cheese and a chipotle hollandaise —to the Neapolitan French Toast— golden brown French toast layered in Nutella, bananas and strawberries, drizzled in melba sauce and topped with whipped cream—to the Huevos Rancheros —crisp corn tortillas, black beans, two eggs over easy, pico de gallo, sriracha sauce, crumbled feta and sour cream.

2934 Seisholtzville Rd. Macungie | 610.845.2010 savorygrille.com Historic

BRUNCH

The brunch at Hotel B is famous for a reason—want for nothing with made-to-order waffles and omelets, a carving station, fresh seafood and dessert. This month kicks off brunch with Santa, every Sunday after Thanksgiving.

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

437 Main St., Bethlehem 855.264.2598

hotelbethlehem.com

Social Still BEST ATMOSPHERE

Social Still takes ambiance to another level, as the distillery/ restaurant exists in an old bank building, which dates back a century. The original marble floors and vault are still intact and make for a unique experience.

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

Komé Fine Japanese Cuisine

FAVORITE ASIAN

At Komé, they like to pay attention to the roots of Japanese cuisine while putting a modern twist on it. One thing that’s very important in Japanese cuisine? Using the finest ingredients at the peak of their season. This is something customers can always count on!

The Promenade Shops at Saucon Valley | 610.798.9888 komerestaurant.com

Grille 3501

FAVORITE MODERN AMERICAN

Grille 3501 has it all—a modern menu, upscale ambiance and warm hospitality. Here, appetizers could be the main event, with offerings like lobster salad, spinach and artichoke dumplings, fried tofu, grilled octopus, foie gras and more.

FAVORITE

LOCALLY SOURCED

Formerly Roth’s Flowers, Greenhouse Enoteca really is a greenhouse, with the original bones of the building and the sloped glass intact. A kitchen was added and dishes out real wood-fired pizza, homemade pastas, arancini and more Italian favorites.

2114 W. Tilghman St., Allentown 610.707.1152 | ghenoteca.com

Aman’s Artisan Indian Cuisine

FAVORITE VEGETARIAN & FAVORITE

INDIAN

Aman’s specializes in North Indian Punjabi cuisine, and prides itself on bringing the Valley the first upscale dining experience of its kind. Serving more than 90 artisanal dishes, made with signature recipes and authentic sauces, it’s a must for those who love Indian food and those who have never tried it.

336 Northampton St., Easton 484.298.0400 | amanseaston.com

3501 Broadway, Allentown 610.706.0100 | grille3501.com

Gio Italian Grill

FAVORITE ITALIAN

Gio Italian Grill brings a little slice of Italy to the Lehigh Valley. Both born to Sicilian parents, husband-and-wife team Tony and Giovanna DiMaio decided on an open-flame hearth to produce consistently authentic and delicious pizza that mirrors the old-world style of cooking in Italy.

6465 Village Ln., Macungie 610.966.9446 | gioitaliangrill.com

Aladdin Restaurant

EASTERN

Buckeye Tavern FAVORITE INN/TAVERN

A Macungie landmark, the Buckeye Tavern has been around since 1735. Be their guest, and they’ll treat you with an unrivaled attention to detail and care, ensuring everyone leaves with a smile. And the menu’s got it all—finger foods, flatbreads, wraps, burgers, pastas, stir-fry, seafood, steak and then some!

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

White Orchids Thai Cuisine

FAVORITE THAI

Always striving to raise the bar when it comes to Thai cuisine, White Orchids prides itself on using the very best ingredients possible. This means fresh seafood straight from Philly three times a week, plus fresh, locally sourced, extra-firm tofu and fresh hand-cut chicken breast. The same is true of their Pad Thai and curries. Restaurant specialties include their Mango Curry Roast Duck, Seafood Paella, Crab Fried Rice, Bangkok Curry Noodles and more—are you drooling yet?

The Promenade Shops at Saucon Valley 610.841.7499 | whiteorchidsthaicuisine.com

Dining at Aladdin means homemade food, cooked from scratch and made to order—and it’s been that way since first opening its doors in 1981. Here, it’s a family affair, and the Younes family pays homage to their patriarch who passed in 2000 with the dish Ed’s Favorite, a menu staple consisting of lamb kabob, and served with rice and babaganoush. 651 Union Blvd., Allentown 610.437.4023 | aladdinlv.com

DiMaio’s Italian Ristorante & Pizzeria

FAVORITE BYOB

Daddy’s Place

FAVORITE

MEDITERRANEAN

Daddy’s Place specializes in Mediterranean cuisine, which is homemade using the freshest ingredients. They tout healthy food and a healthy lifestyle, offering everything from hummus and falafel to kabobs and shawarma.

Admittedly not fancy, DiMaio’s doesn’t need to be. The food speaks for itself, with made-toorder entrées, sauce and pizza from scratch and house-made bread. Favorites include their Nonna Pizza and Chicken Francese. And yes, DiMaio’s is BYOB—they’ll even open and pour your wine for you without charging a corkage fee.

27 Main St., Hellertown 610.838.8004 | dimaios.net

650 Northampton St. Easton | 610.438.4442 daddysplaceeaston.com

Limeport Inn

Limeport Inn celebrates 175 years of dining excellence. Enjoy their pub fare and gourmet pizza offerings—it’s just a quiet drive through the Valley away!

1505 Limeport Pk., Limeport 610.967.1810 | limeportinn.com

Photo by Shelbie Pletz

PhotobyShelbiePletz

Union and Finch

ALLENTOWN FAVORITE

In roughly three years, Union and Finch has cemented itself as the Allentown Favorite, which is no small feat! They specialize in comfort foods and familiar favorites with a twist. Weekly specials include Moules Frites Tuesdays (a pound of mussels with fries for $9), half-off wings on Wing It Wednesdays and a Burger and Beer Thursdays (their famous Union Burger and any draft beer for $10).

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

Sette Luna EASTON FAVORITE

Dive in to rustic Italian cuisine nestled in Easton. Their Bianca (not saucy) pizzas have a cult following, and Josh’s Bianca— named after restaurant owner Josh Palmer—is a signature dish. It’s a four-cheese pie, garnished with black truffles and extra virgin olive oil, and topped with three eggs.

One of the main draws at Tapas is the seasonally rotating sangria, which can be ordered by the glass, as a pitcher or flight. And Tapas has dubbed it the official drink of fall, so don’t bid it farewell just yet! This season brings varieties like Honey Sage, Sparkling Blueberry and Vanilla Chai. Enjoy every sip while noshing on one of their delicious flatbreads. 500 Main St., Bethlehem 610.868.8903 | tapasonmain.com

219 Ferry St., Easton 610.253.8888 | setteluna.com Tapas on Main FAVORITE SPANISH

Apollo Grill

Apollo Grill has won Bethlehem Favorite countless times since opening in 1999, which means they’re consistent and they know what they’re doing! Apollo is especially celebrated for its extensive list of appetizers.

Photo by Colin Coleman

Local Brewers & Distillers

Believe it or not, the Greater Lehigh Valley has a long and spirited history of locallycrafted potent potables that dates all the way back to the colonial period. (Cheers to you, Moravian brewmeisters!) Sure, Andy Volstead & co. put the kibosh on things in the 1920s, and mass-market consolidation in the latter half of the 20th century certainly didn’t help matters, but we’re nothing if not eager to make up for lost time. Lucky us, the recent craft beverage renaissance is still going strong in the GLV, and there’s no shortage of options, innovation and enthusiasm when it comes to drinking local. Read on to learn more about the independent breweries and micro-distilleries that can be found right here in our own backyard.

Interested in advertising in our next Spotlight section?

Call 484.546.0408 for more information.

Grain to Glass

Xplorer Spirits - Kilimanjaro Distillery LLC 995 Postal Rd., Allentown 484.661.2488 | xplorerspirits.com

Xplorer’s grain-to-glass process uses locally grown potatoes and high-quality grains that honor Pennsylvania’s agricultural heritage. Their spirits are distilled 12 times to a high level of purity, ensuring a great experience in the glass. They are committed to creating the finest spirits the world can offer. Enjoy their Potato Vodka Gluten Free, Classic Gin, Rooibos Gin, Bourbon Whiskey, Honey Bourbon, Penna Dutch Apple Pie and Chocolate Bourbon Liqueurs!

Social Still Distillery 530 E. 3 rd St., Bethlehem 610.625.4585 | socialstill.com

Social Still Distillery is the meeting place for all things delicious. Whether it’s looking for ultra-premium, handcrafted spirits or a great place for dinner, Social Still has what everyone wants! Social Still hand-selects local ingredients for everything they do. Come in for a bottle or stay for a meal. Discover just how delicious the Lehigh Valley can be.

It’s Witchcraft

Gallows Hill Spirits Co.

2208 S. 12 th St., Allentown

610.628.9445 | gallowshillspirits.com

Gallows Hill Spirits is a craft distillery located in Allentown with ties to the Salem Witch Trials. They distill vodka, rum, moonshine, gin and bourbon as well as creating awardwinning liqueurs like limoncello, amaretto and chai, all on the premises. They have a full cocktail bar, including local beers and wines for those not into spirits.

Roots Run Deep

Eight Oaks Farm Distillery

7189 Rte. 309, New Tripoli

484.387.5287 | eightoaksdistillers.com

Eight Oaks Farm Distillery is a veteran-owned, family-run, farm-grown distillery located in the rolling farmlands of the Lehigh Valley. Their tasting room in New Tripoli serves their awardwinning spirits, including applejack, rye whiskey and bourbon, along with handcrafted cocktails and food. They can also be found in the following yearround farmers’ markets: Allentown, Broad Street, Easton, Reading and York.

There’s Something for

Everyone

Barley Creek Brewing Company

1774 Sullivan Tr., Tannersville 570.629.9399 | barleycreek.com

Big

,

Bold Beers

Weyerbacher Brewing Company

905 Line St., Easton

610.559.5561 | weyerbacher.com

The Tap Room at Weyerbacher is the gateway into the world of Weyerbacher. With over 20 beers on tap every day, guests can enjoy their favorites or check out one of the small-batch brews from the pilot system available only at The Tap Room. Open every day beginning at noon, Weyerbacher hopes to see everyone soon at The Tap Room!

Eatery, brewery and distillery, Barley Creek Brewing Company has it all: an on-site brewhouse where they’ve been crafting great beer since 1995; an on-site distillery that makes small-batch spirits, including whiskey, vodka, rum and moonshine; an award-winning restaurant open daily for breakfast, lunch and dinner; 20 taps featuring house brews and regional craft brews. Brewhouse/distillery tours daily at 12:30 p.m. Cheers!

Bring some friends to County Seat Spirits’ new tasting room at Easton’s Simon Silk Mill, serving the best craft cocktails in the Valley made from their small-batch spirits distilled in Allentown—plus flights, local beer and wine and a few light bites. Buy a bottle of grain-toglass whiskey, gin, rum or vodka to go!

New Location!

Barley Creek Tasting Room & Pub

The Crossings Premium Outlets, Tannersville 272.200.2992 | barleycreektastingroom.com

Check out Barley Creek’s newest location, complete with a tasting room, pub games and sports bar! Taste the best in Pennsylvania-made craft brews, spirits and wine, featuring local and regional breweries, distilleries and wineries. Taste BC’s famous smoked whiskey cocktails. Take home BC craft spirits and canned cocktails to go. Play some foosball, pool and pub games. Shop the Brewtique gift shop.

TO P CHEFS

HOW HAMPTON WINDS IS RAISING

THE NEXT GENERATION OF CULINARY LEADERS

BY AMY UNGER | PHOTOGRAPHY BY MARCO CALDERON

IT’S FRIDAY NIGHT—DATE NIGHT—AND YOU’RE LOOKING TO

UP YOUR GAME. PERHAPS A TRIP DOWN THE PENNSYLVANIA

TURNPIKE TO PHILADELPHIA’S FAMED VERNICK FOOD & DRINK

IS IN ORDER. OR, MAYBE YOU’RE TOYING WITH THE IDEA OF FIGHTING TRAFFIC IN MANHATTAN IN THE HOPES OF SCORING

A TABLE AT LE BERNARDIN.

FRANCINE MARZ

Director of NCC’s Culinary Program

Instead, set your Waze destination for Northampton Community College in Bethlehem Township. The school’s student-run Hampton Winds restaurant is tucked away inside Alumni Hall, just across the street from the main campus hub. Never heard of it? You’re not alone. “Everyone that comes in here for the first time says, ‘Wow, I never knew this place was here,’” says Francine Marz, director of the school’s culinary program. It should be noted: This is not your typical college campus chow hall. It’s a fine dining restaurant serving up selections like Cassoulet with Duck Confit, Bouillabaisse and Pork Normandy. Think of it as four-star cuisine at two-star prices. “Where else can you get five courses with duck breast, or whatever else we’ve come up with, for like 35, 40 bucks?” Marz says.

Hampton Winds is the main course, so to speak, of NCC’s culinary program. All of the school’s chefs-in-training must complete a tour of duty here. In fact, the restaurant has been open for business for about as long as the school has had a culinary program, Marz says—about 25 years. While it’s not unusual for a culinary school to have a restaurant that’s run primarily by the student body, it is somewhat of an anomaly on a community college campus. And Hampton Winds aims to compete with the best of them

with inventive and constantly changing menu options, as well as a competitive crew of up-and-coming cooks who take their craft very seriously.

Ruby Scharr is one of those students. On a Thursday evening in late August, as Hampton Winds welcomed its first guests of the fall semester, she’s working in the front of the house. “It’s our first night!” she gushes as she passes by a couple wrapping up their meal. “You did great,” they offer back, reassuringly. For Scharr, of Bath, it seems that cooking and baking may be in her blood; she says her great-grandmother was a caterer for the Kennedy family. She’s been taking culinary classes at NCC since

FOUR-STAR CUISINE AT TWO-STAR PRICES.

HAMPTON WINDS IS RAISING THE NEXT GENERATION

STUDENTS ARE GIVEN A SAY IN DECISIONS LIKE WHAT GOES ON THE MENU, AND HOW THE FOOD IS PLATED.

January. “I’d heard really great things about the program,” she says. “I had friends who went to Johnson & Wales [University], and they were learning the same things.”

While Scharr greets and serves hungry patrons, her classmate Angela Molle is settling into her sauté shift in the kitchen. An assignment to the back of the house means spending time at a number of stations, including pastries, soups, salads and the grill. As you might expect at a student-run restaurant, it’s the instructors, like Marz, who ultimately are calling the shots as the orders start coming in. But Molle, of Roseto, says her input, along with the suggestions that come from her fellow chefs-in-training, is always encouraged. “They give us a lot of creative freedom,” she says. Students are given a say in decisions like what goes on the menu, and how the food is plated. They also have veto power. “We’ll never send out anything that’s not good,” Scharr says.

Scharr and Molle are among the 20 to 25 students working in the restaurant at any given time. Four to five students handle the front of the house, and the rest are in the back. By the time the semester is over, every student will have rotated through each and every position at least once, and maybe twice. If it sounds like a grind, Marz says, that’s because it is. The hands-on learning at Hampton Winds comes at the tail end of three intense semesters of four that also includes classroom time, catering duties and special events. Scharr says she came to value the front-end requirements of the program as she was given more free rein in the kitchen. “I definitely thought it would be easier,” she explains. “Then I got thrown onto the line the first week, and I was like, ‘I’m so glad I had the foundation courses.’”

Working in the front of the house wasn’t always part of the gig; it’s one of the many changes Marz made after she took over the program about two years ago. “Most chefs don’t like being in the front. The serving aspect forces them out of their box,” she says. It also makes for a more well-rounded learning experience. “It gives a student a 360-degree view of running a restaurant,” Marz says. And she should know—she’s dabbled in nearly every area the industry has to offer, from fast food (her first job was at Burger King, starting at age 16) to catering to fine dining to management. Early on, Marz, a Johnson & Wales University alumna, was considering a career as a nurse until she was

THERE IS CERTAINLY AN ELEMENT OF TOUGH LOVE BEHIND THE SCENES

ANGELA MOLLE

Student

HAMPTON WINDS

HOURS: Tues.–Fri.: Lunch: 11 a.m.–12:30 p.m., reservations are recommended.

Dinner: 5:15–6:45 p.m., reservations are required. (Closed during student breaks)

DRESS: Business casual

PRICE: Dinner is a three- or four-course meal, ranging from $30–$35, plus tax and gratuity. Lunch is priced a la carte.

Menu offerings change periodically to reflect the seasons.

3835 Green Pond Rd., Bethlehem 610.861.4549 northampton.edu

laid up after surgery for a torn ACL. “All I did was watch cooking shows, and I was like, ‘You know what, I want to be a chef,’” she recalls.

Prior to landing at NCC, Marz was the culinary arts director at Montgomery County Community College’s Culinary Arts Institute. You won’t find her doing a Gordon Ramsay impression in the kitchen—there’s no throwing of utensils or profanity-heavy berating of students. But there is certainly an element of tough love behind the scenes at Hampton Winds. “I always tell them, if you think I’m mean, wait until you meet your first boss,” Marz says. “We try to simulate the industry as much as possible. It’s always a learning environment. It’s a great restaurant, but it’s a school at the end of the day.”

And with every school comes a report card, but at Hampton Winds, it’s not just the instructors who are doing the grading. Every diner is handed a comment card to fill out, detailing the highs and lows of their visit. “It’s a different ball game to have to cook for the public and people you don’t know,” says Marz.

Despite the hard work and demanding schedule, both Molle and Scharr seem to be having a ball. “I love it,” Scharr says. “I really look forward to coming to school every day.”

Adds Molle: “It’s very fast-paced. We learn a lot.” Molle also says she appreciates the camaraderie that comes with working and sweating alongside the same students in

the classroom and in the kitchen for the better part of a year. “We’ve got a family relationship going on,” she says. “We bicker, but we work well together.”

They’ll both wrap up their culinary courses in December. Post-NCC, Scharr envisions opening up her own business specializing in cookies, cakes and other sweet treats. Molle, like Scharr, has a soft spot for pastries. She says a place of her own might be in the cards for her, too, but she’s also exploring enrolling in some business classes first, or perhaps tagging along with a cousin who’s in the catering business and operates a food truck. Whatever the future holds for them and for their classmates, the odds of finding a job locally in their field seem to be in their favor.

Marz says the job placement rate for NCC’s culinary program is at nearly 100 percent.

“There’s tremendous demand in this area for cooks,” she says. “I can’t push out cooks fast enough.”

Tastemakers

It’s no great secret that we here in the Lehigh Valley really love food—we love eating it, making it, talking about it, talking over it and (case in point) reading all about the great local places where we can do any or all of the above.

Can you blame us? Food is one of life’s simple pleasures, yet it’s full of complexity and nuance. Flavorful combinations are limited only by the imagination, which is probably why we in the Valley have no shortage of wonderful restaurants and whimsical chefs who are constantly striving to please our palates with bold innovations, reliable standbys and everything in-between.

Looking to rediscover an old favorite or experience something new and unexpected? Read on and get to know some of the Valley’s premier tastemakers, what they love about their work, what inspires them and how they keep us coming back for more.

Interested in advertising in our next Professional Profiles section? Call 484.546.0408 for more information.

FRESH. LOCAL. CASUAL.

Established in 2011, Don Juan Mex Grill brings Latin-inspired foods to the Lehigh Valley. Fueled by the desire for healthier options on the go, owners Juan and Melanie Martinez created a menu with flavorful options made from simple ingredients. Whether it’s Cinco de Mayo, Taco Tuesday or any random day, hungry diners are searching for flavorful, Latin-inspired food and Don Juan fills that need.

With one cantina and four fast-casual locations throughout the Lehigh Valley, Don Juan Mex Grill’s team is driven by passion, integrity, excellence and giving back to the community. Don Juan Mex Grill is here to serve all.

Don Juan Mex Grill

Locations in Fogelsville, Easton, Bethlehem, Emmaus and Macungie 610.438.5661 | donjuanmexgrill.com

CRAFTED WITH LOVE

Chef Tim Widrick has been behind the scenes since 2002 when Edge first opened. He is the mastermind of the food the Valley has come to love from his all-scratch kitchen. Drawing inspiration from his own unique dining experiences, and having grown up with a mother who raised five children, Chef Tim uses his life-taught techniques and love of food to create the delicious menus he has brought to Edge for almost 20 years.

For those looking for a special occasion meal, business dinner, company party, bridal shower, pre-wedding dinner or reception, or just simply a night out, there is something on Edge’s menu to fit everyone.

ELEVATED INDIAN CUISINE

Since 2016, the Bansal family has been turning their love for food and hospitality into a truly world-class Indian dining experience. Alongside their chefs, they have perfected simple yet flavorful North Indian Panjabi dishes that have been recognized with multiple awards, including “Best of the Fest” at the Lehigh Valley Food and Wine Festival as well as both “Favorite Indian” and “Favorite Vegetarian” in the Lehigh Valley Style Restaurant Awards (formerly Decadent Dish).

Located in historic Downtown Easton, Aman’s has truly elevated Indian dining with both an upscale ambience and cuisine. Their goal is to bring forth flavorful family-style Indian dining, where good food and good company bring people together.

Aman’s Artisan Indian Cuisine 336 Northampton St., Easton 484.298.0400 | amanseaston.com

A DINER LIKE NO OTHER

Located on Easton–Nazareth Highway (Rte. 248) in Easton, Diner 248 is a casual fine diner with an upbeat and contemporary atmosphere. It offers a sizable menu with seasonal breakfast and lunch specials and dinner specials that change daily. The full-service bar offers 12 beers on tap with a serious craft beer program. Try one of the sweet signature sangrias or a flight of mojitos or mimosas. Speaking of sweets, Diner 248 offers a wide variety of premise-made desserts (most big enough to share), such as the Chocolate Grace Cake (pictured above). Serving the Easton–Nazareth area for over a decade, Diner 248 is a casual fine diner like no other.

Diner 248

3701 Easton–Nazareth Hwy. (Rte. 248), Easton 610.252.4300 | diner248.com

MEET THE WOMEN OF DIMAIO’S

DiMaio’s Italian Ristorante and Pizzeria in Hellertown opened in 1985 and recently celebrated 34 years in business. Owned and operated by Maria DiMaio and her three daughters—Rosaria, Anna and Daniela—this family BYOB business with seasonal outdoor dining serves traditional Southern Italian cuisine. DiMaio’s features only the finest and freshest ingredients, with made-to-order signature dishes including Chicken Francese, Nonna’s Pizza, freshly baked homestyle bread and an extensive menu of Italian dishes sure to satisfy any appetite. The casual dining atmosphere is a Lehigh Valley favorite, and was once again voted “Favorite BYOB” in Lehigh Valley Style’s 2019 Restaurant Awards. The restaurant is open Monday through Saturday to serve families but closed on Sundays for the DiMaios to enjoy time with family.

DiMaio’s Italian Ristorante and Pizzeria 27 Main St., Hellertown 610.838.8004 | dimaios.net

WHERE FRIENDS GATHER

Madeline’s, newly relocated in Fogelsville off Route 100 across from the Lehigh Hills Shopping Center, continues in the tradition of delicious food and friendly service that made it the dining destination for folks from Lehigh County and beyond. Choose from their extensive wine list or enjoy a handcrafted cocktail. Savor a delicious meal created by their professional culinary team using the freshest ingredients, locally grown produce, Black Angus beef and fresh seafood.

Madeline’s offers three cozy dining rooms and a spacious indoor bar. Enjoy the beautiful scenery at the outdoor patio and bar complete with palm trees, which have become Madeline’s trademark. Banquet facilities offer seating up to 150 for corporate events, weddings and parties. It takes just one visit to know why Madeline’s is the place “Where Friends Gather.”

Madeline’s 1250 Turnstone Dr., Fogelsville 484.277.2250 | madelinesfogelsville.com

Photo by Alison Conklin

“LATIN FOOD IS LIKE FAMILY”

Casa Toro Mexican Grill is owned and operated by the Diaz-Albertini family, who bought the already successful restaurant in 2013. They’ve since expanded the space—the Mojito Bay Lounge adjacent to the restaurant— and the menu, which offers Latin and Cuban fusion plates and American staples. Traditional or artisan cocktails, craft beers and wines are available at the moderately priced, casual and award-winning establishment. “Specials refresh every Thursday, and everything is fresh and made from scratch, including the sauces,” states Chef/GM Dean Diaz-Albertini, 26, who oversees the kitchen here and at their Doylestown location. “I want to keep my cultural heritage alive in the kitchen,” says Chef Dean. “Latin food is like family: bold, substantial, impossible not to love.”

Casa Toro Mexican Grill 7001 Rte. 309, Coopersburg 610.282.8888 | casatoromexgrill.com

CLASSIC LOCATION, MODERN FLAIR

Cascade at Durham Springs is the new destination for unforgettable dining in Bucks County. Set in a revitalized, iconic, 1730s stone farmhouse overlooking acres of rolling lawns and spring-fed ponds, Cascade has reimagined the classic dining experience with a modern flair. Celebrating creative and innovative cuisine, the menu crafted by chef Jon McCain features the best of the season, the finest ingredients, world flavors and local specialties. Paired with a curated wine list, craft cocktails and service that is always attentive but never stuffy, Cascade is quickly becoming recognized as the area’s top restaurant and the perfect setting for a special occasion, date night, or just dinner with the family.

Cascade at Durham Springs 5065 Lehnenburg Rd., Kintnersville 484.907.2100 | durhamsprings.com/cascade

THERE’S NO PLACE LIKE HOPS

Amazing food, friendly atmosphere, a bill that won’t break the bank— most people dining out are lucky to get two of the three. Hops restaurants eliminate that compromise, delivering the most well-rounded dining experience to the Lehigh Valley. Hops Fogelsville marries the charm of a historic 1798 building with a modern English pub. An extensive beer list is paired with classic and contemporary fare, especially on weekends when the chefs serve their latest creations.

In 2011, Hops took over The Paddock in South Whitehall and completed an extensive remodel, including a totally rebuilt bar and menu rehaul. One thing that didn’t change was the Traditional Paddock Pizza, a menu cornerstone since 1957.

Hops Fogelsville | Hops at the Paddock Fogelsville: 610.395.3999 | Allentown: 610.437.3911 hopslehighvalley.com

HEART OF THE SLATE

The Slate Pub is located in the heart of the Slate Belt: Pen Argyl. Since opening in 2011, this circa 1870 hotel has received much acclaim for its wings and chili (winner of The Express-Times Wing Showdown 2012, Pocono Chicken Wing Off 2017, and 2018 “Belt & Burg” Chili Cookoff). All wing sauces are handcrafted and wings are specially prepared. Enjoy their extensive menu and daily lunch and dinner specials with gluten-free and dairy-free options. The cozy atmosphere is the perfect setting to enjoy a seasonal cocktail, a choice of over 100 bottle beers, a glass of wine or a cold draft beer.

The Slate Pub 509 E. Main St., Pen Argyl 610.881.4700 | the_slate_pub

by

Photo by Alison Conklin

Photo

Marco Calderon

Thanksgiving Treats

WITH ANNE GERR & LISA YELAGIN

TEXT & PHOTOGRAPHY

BY ALISON CONKLIN

Pie + Tart is a whimsical little shop across from the State Theatre in Easton that focuses on small-batch sweet and savory pies and tarts— anything in a crust, really. You won’t find a menu when you walk into the space, but rather whatever co-owners Lisa Yelagin and Anne Gerr felt like baking that day. All treats are handmade and centered on what is seasonally available, along with the inclinations of their customers—one of the best-selling quiches is lovingly named after a shop regular. Here, the owners’ warm personalities are as much of a draw as the delicious food.

The owners met at the Common Space in Easton, where they each had their own separate businesses— Yelagin with her Two in Hand Pie Cafe & Milk Bar and Gerr with her restaurant, TART. They had both secretly hoped for a partner to open an independent business with, and almost immediately after meeting each other—and a chance encounter with the landlord of the perfect “almost enough space”—Pie + Tart was born. A little over a year since opening, the duo finds themselves laughing more than anyone should at 4 a.m. while baking and rolling dough.

Yelagin, born in Australia, didn’t grow up celebrating Thanksgiving, but being here in the States, she will cook a turkey, and her golden dumplings are a staple for dessert.

“They are easy and everyone’s face lights up when they hear they are being served at the traditional American holiday,” she says. “Golden syrup is made from sugar and has a buttery caramel flavor, so combined with fluffy light dumplings, it is the perfect combination.” Meanwhile, Gerr is originally from Connecticut, so her dessert is a classic apple tart, which is frankly too beautiful to actually eat—well, almost.

Pie + Tart | 444 Northampton St. Easton | 484.202.0235

2inhand.com | pieplustart

GOLDEN DUMPLINGS

Makes 4–6 dumplings

1/2 cup water

1/2 cup sugar

1 Tbsp. golden syrup

3 Tbsp. cold butter, divided 1 cup self-rising flour

1 large egg, lightly beaten 2 Tbsp. milk

Place water, sugar, golden syrup and 1 Tbsp. of butter into a medium saucepan on stove. Bring to a gentle simmer.

While the syrup is warming, make dough by rubbing the remaining 2 Tbsp. of butter into the self-rising flour, then mix egg with milk and stir into flour to make a soft, wettish dough. Divide dough roughly into 4 large (or 6 smaller) equal balls, being careful to not overwork. Drop balls into simmering syrup. Cover and cook over medium heat for 15 minutes. Serve with vanilla ice cream and/or pouring cream

Note: Golden syrup is available in the Ireland & United Kingdom section of Wegmans.

It’s delicious warm or at room temperature, simply dusted with powdered sugar, with a nice dollop of whipped cream or even ice cream.

APPLE TART

TART SHELL

1 1/2 cups all-purpose flour

holds together. It will be crumbly, but if pressed between your fingers, it should hold its shape.

Turn the dough into the prepared tart pan and press evenly on the bottom and up the sides. Prick the bottom in a few places with a fork and place it in the freezer to chill and rest—20 minutes is fine; an hour is even better. Save any little bits of dough, if you have any, to press into the shell if it cracks during the “blind bake.”

Preheat oven to 375°F.

1/2 cup powdered sugar

3/4 tsp. kosher salt

10 Tbsp. cold butter cut into pieces, plus more for greasing the tart pan

1 egg yolk

1/2 tsp. vanilla extract

2 Tbsp. cold water, give or take

APPLES

3 medium crisp apples

1/4 cup sugar

1 Tbsp. lemon juice

1 Tbsp. flour

3 Tbsp. butter, cut into small pieces

Pinch of salt

3–4 Tbsp. apricot jam

Make the crust first, as it needs to chill before you fill and bake it. This chilling/resting time will help prevent the shell from shrinking. Butter a 9-inch tart pan so it’s ready when it’s time to put your dough in.

Line the tart shell with a piece of aluminum foil large enough to lightly cover the edges. It helps to pour in baking weights if you have them, but dried beans or rice will work, too. Bake the shell for 20–25 minutes, or until the dough appears dry and lightly golden. Remove the foil and the weights carefully— they’re hot! If you need to, repair any cracks with the bits of reserved raw dough. Allow to cool while you prepare the apples.

You can peel the apples or not, as you like. Cut the apples off the core in three pieces so there’s a nice flat side to lay on the cutting board. Slice thinly so they will be somewhat bendable. Put the apples in a bowl with the lemon juice and add half the sugar.

Once the apples are sliced, you’re ready to fill the shell. Sprinkle 1 Tbsp. of flour and 1 Tbsp. of sugar on the bottom of the blind-baked tart shell. Then, beginning on the outside, lay the apple slices in a tight spiral, overlapping each slice about halfway over its neighbor. Place the apples up vertically, with the cut edge down and the peel edge facing up—if you left the peels on, it can be very pretty. Pack the apple slices close together so it’s quite dense, and use the littlest pieces in the middle.

Combine the dry ingredients (flour, powdered sugar and salt) in a food processor with the metal blade and pulse to stir together.

Add the cold butter pieces and pulse again until the butter pieces are about the size of peas. At this point, turn it out into a bowl and finish by hand. Or, you can continue in the food processor if you prefer, just be careful not to overprocess, as that will lead to a tough crust.

Add the vanilla extract to the egg yolk and then mix into the dry ingredients. Add the cold water a teaspoon at a time until the mixture just

Scatter the butter pieces on top, sprinkle with the salt and remaining sugar. Bake the tart for 40–45 minutes or until the apples begin to brown just slightly on the edges and the crust is a lovely, golden brown. Check the tart at 20 minutes and again at 35 minutes to make sure the shell is not getting too dark on the edge. If it is, cover the edges with long strips of foil.

Cool the tart on a rack for 10–15 minutes, then heat the apricot jam and a few drops of water in a microwave-safe bowl. Using a pastry brush, gently brush the warm apples—not the crust—with jam.

dining guide

KEY

Style Award Winner

Live Entertainment

Lehigh

Gluten-Free Options

Vegetarian Options

Wheelchair Accessible

Serves Alcohol BYOB

Outdoor Seating

Entrée Price Range:

$ under $15

$$ $15-$25

$$$ $25+

Aladdin Restaurant $$

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.

Alburtis Tavern $

106 S. Main St., Alburtis, 610.928.0404, alburtistavern.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.

Family-friendly restaurant with American style food. Mon.: Clam night, Tues.: Wing night, Wed.: Fiesta night. Two private banquet rooms perfect for parties. Brunch, lunch & dinner.

Allentown Brew Works $$

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

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

Bay Leaf $$

935 W. Hamilton St., Allentown , 610.433.4211, allentownbayleaf.com

New American and Asian cuisine served in a casual yet upscale environment. Lunch & dinner.

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.

Bellissimo Ristorante $$

1243 Tilghman St., Allentown , 610.770.7717, bellissimoristorante.com

Authentic Sicilian/Italian cuisine, including several unique dishes created daily in a European setting, complete with an outdoor bar and courtyard. Lunch & dinner.

The Bethlehem Parlour $-$$

1114 W. Broad St., Bethlehem, 610.882.0700, bethlehemparlour.com

Under new management. Try their new, fresh menu that includes pizza, ice cream and gelato. Lunch & dinner.

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.

The Brass Rail Restaurant $

3015 Lehigh St., Allentown, 610.797.1927, brassrailrestaurant.com

Family restaurant with good food, good service and fair prices. Award-winning breakfast and cheesesteaks. Breakfast, brunch, lunch, dinner & late night.

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.

The Café $-$$

221 W. Broad St., Bethlehem, 610.866.1686, thecafebethlehempa.com

Bethlehem’s first boutique restaurant serving continental and distinctive Thai for 37 years. Lunch & dinner.

Carriage House Restaurant $$ 745 Gravel Pike, East Greenville, 215.679.7700, schultheiscarriagehouse.com

A delicious blend of Continental and Austrian specialities, based around veal, steaks, seafood and pasta, keeps customers returning. Their distinctive food is created from scratch and elegantly served in the charming surroundings of a historic 1745 inn. Lunch & dinner.

Casa Toro Mexican Grill $$ 7001 Rte. 309, Coopersburg, 610.282.8888, casatoromexgrill.com

Mexican restaurant and bar specializing in authentic, time-tested recipes and award winning margaritas. 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.

Diana’s Café $$

4907 Rte. 309, Center Valley, 610.797.2525, dianascafe.com

Come experience American cuisine with the house specialty of crab bisque and a unique breakfast special. Takeout dinner now available; call for menu. Breakfast & lunch.

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.

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.

Favorite Italian Restaurant! dining guide

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.

Jake’s Wayback Burgers $

4041 Rte. 309, Schnecksville, 610.760.3163, waybackburgers.com

Hand-prepared orders using fresh, never frozen beef, and amazing hand-dipped milkshakes. Something to satisfy everyone’s taste buds! Lunch & dinner.

Keystone Pub $

1410 Grape St., Whitehall, 610.434.7600, keystonepub.com

Demand better beer! 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, l 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.

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.

Primo Cafe and Gelateria $

6750 Iroquois Trl., Allentown, 610.366.8366, primocafeandgelateria.com

Breakfast, Greek gyros, wraps & sandwiches, Italian panini, or even gelato, they might just be the place to have it. Serving Upper Macungie, South Whitehall and West End Allentown. Delivery available. Breakfast, lunch & dinner.

Pocono Brewery Co. $$

938 Lifestyle Center, Whitehall, 610.264.2194, poconobrewery.com

Authentic wood-fired pizza, imported meat and cheese boards, nachos, salads and craft beer. Lunch & dinner.

Randall’s on the Orchard $$$

2016 Applewood Dr., Orefield, 610.395.8000, randallsontheorchard.com

A warm and welcoming atmosphere in a unique orchard-side setting featuring delectable American continental cuisine. Dinner.

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.

Salvatore Ruffino’s $-$$

1902 Allen St., Allentown , 610.437.3621, salruffinospizza.com

Offering the most authentic, traditional Italian dishes made according to their carefully guarded family recipes. All dishes are made-to-order using only the freshest ingredients. 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.

Stoned Crab $$-$$$

1905 Brookside Rd., Macungie, 610.398.8060, stonedcrab.net

Steakhouse/seafood restaurant with new century flair. Great wine list and martini menus. Lunch & 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.

Sunset Grille $

6751 Ruppsville Rd., Allentown, 610.395.9622, sunset-grille.com

Regionalized southwestern cuisine highlighted with a California flair. Lunch & dinner.

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.

Taters Half Baked $$

6616 Ruppsville Rd., Allentown, 610.366.1130, gamechangerworld.com

Serving all your favorite American food in a family friendly atmosphere. Dinner & late night.

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.

Wert’s Café $

515 N. 18 th St., Allentown, 610.439.0951, wertscafe.com

Homemade goodness served in a friendly atmosphere. The perfect stop for lunch or dinner. 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.

Aman’s Artisan Indian Cuisine $$$

336 Northampton St., Easton, 484.298.0400, amanseaston.com

Aman’s elevates Indian dining with an upscale ambiance and an award-winning menu to match. 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.

The Beam Yard at Steel Club $$$

700 Linden Ave., Hellertown, 610.838.7018, steel.club

Casual American dining, featuring some unique and tasty food and beverage options. Brunch, lunch & dinner.

BeanBath Café $

2425 Plaza Ct., Bath, 484.287.2326, beanbathcafe.com

Espresso bar in a unique area with spectacular views. Breakfast, brunch & lunch.

Beck’s Land and Sea House $$

997 Bushkill Center Rd., Nazareth, 610.746.7400, beckslandseahouse.com

A family-owned business serving innovative cuisine since 2003. Winner of Best Seafood, Lehigh Valley Magazine 2011, 2012 and 2013 Dinner.

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.

The Bethlehem Star Café $$

462 Main St., Bethlehem, 610.865.3570, bethlehemstarcafe.com

Where historic downtown Bethlehem meets American and Pacific Rim cuisine, featuring fresh fish flown in daily from Hawaii where new chef Mark Franklin once resided. Brunch, lunch & dinner.

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.

Black & Blue $$

683 Walnut St., Easton, 610.438.3604, blackandblueeaston.com

Dark, delightful and delicious. Located in Downtown Easton. Like their food—they are a little off the beaten track—but well worth seeking out. Offering an extensive Belgian beer list and cuisine in a sophisticated, yet cozy setting. Dinner & late night.

Black Forest Deli $

745 W. Union Blvd., Bethlehem, 610.865.3036, bethlehemdeli.com

They pride themselves on serving the freshest and tastiest lunch in town. Lunch & dinner.

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.

Blue Monkey & Palm Room

Sports Restaurant $$

1092 Howertown Rd., Catasauqua, 610.266.1550, bluemonkeysports.com

The Blue Monkey offers patrons a unique experience that blends a contemporary atmosphere and relaxed menu with fun and excitement, plus 44 TVs, complete menu, 100 martinis and more than 150 beer selections. Banquet room available. 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.

The Brick $-$$

1 W. Broad St., Bethlehem, 610.419.1141, thebrickpa.com

Wood-fired pizzeria, restaurant and bar. Breakfast, lunch, dinner & late night.

Buddy V’s Ristorante $$$

77 Wind Creek Blvd., Bethlehem, 877.726.3777, windcreekbethlehem.com

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

Burgers And More by Emeril $$

77 Wind Creek Blvd., Bethlehem, 877.726.3777, windcreekbethlehem.com

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

The Coffee Shop $$

650 Main St., Hellertown, 484.851.3221, thecoffeeshopcompany.com

European style cafe and bistro. Serving high-grade organic and natural beverages and food. Breakfast, brunch & lunch.

Colonial Pizza & Spaghetti House $

136 -138 Spring Garden St., Easton , 610.252.3033, colonialpizzapub.com

Longest operating pizza restaurant in the Lehigh Valley. Known for their upside-down pizza and anti pastas. Lunch, dinner & late night.

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.

Daddy’s Place $

650 Northampton St., Easton, 610.438.4442, daddysplaceeaston.com

Mediterranean Lebanese Cuisine, freshly baked bread, 1,100 craft and import beers and full bar. Lunch & dinner.

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.

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.

Easton Taco & Rotisserie $$ 1054 Northampton St., 917.379.4159, eastontaco.com

Authentic Latin food in a warm environment. 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 Wind Creek Blvd., Bethlehem, 877.726.3777, windcreekbethlehem.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 Wind Creek Blvd., Bethlehem, 877.726.3777, windcreekbethlehem.com

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

Hampton Winds $$-$$$

Northampton Community College, 3835 Green Pond Rd., Bethlehem 610.861.4549, northampton.edu

Enjoy leisurely gourmet dining at reasonable prices in this handsome restaurant, showcasing the talents of the college’s culinary arts students. Lunch & dinner.

Hanoverville RoadHouse $

5001 Hanoverville Rd., Bethlehem, 610.837.1122, hanovervilleroadhouse.com

Choice steaks, seafood, veal, lamb and pasta. Lunch & dinner.

Hawaii Poke Bowl $

306 Town Center Blvd., Easton, 610.330.2886, hawaii-poke-bowl-forks.business.site

Rice bowl with sushi-grade fish, veggies and Asian toppings. Lunch & 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! Lunch, dinner & late night.

Kingfish

3833 Freemansburg Ave., Bethlehem, 610.691.1115, kingfishbethlehem.com

Modern American Cuisine including American and traditional Sushi. Innovative wine station. Elegant event room. Dinner.

La Dolce Vita $

1308 Van Buren Rd., Easton, 610.250.9860, la-dolce-vita-palmer.simplesite.com

Italian restaurant and deli Now serving brick oven pizza. Catering available. Lunch & dinner.

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.

Marblehead Grille & Chowder House $$ 4101 William Penn Hwy., Easton, 610.258.4301, marbleheadchowderhouse.com

Casual, coastal and cozy, reminiscent a shore vacation. Fresh seafood, prime rib, filet mignon and pasta. Lunch & dinner.

The Market Gourmet Express $

77 Wind Creek Blvd., Bethlehem, 877.726.3777, windcreekbethlehem.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.

Miguel’s Restaurant & Lounge $$

5881 Sullivan Trl., Nazareth, 610.746.4225, miguelsrestaurantpa.com

A European Spanish, Italian and American restaurant which features dishes with an emphasis on home cooking and fresh local ingredients. 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.

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.

Pearly Baker’s $$

11 Centre Square, Easton, 610.253.9949, pearlybakers.net

Great food, casual fine dining, long marble bar, historic setting, unpretentious, attentive staff, classic ambiance. Lunch, dinner & late night.

Pizza Chef $

4011 William Penn Hwy., Easton, 610.258.5800, pizzachefofpalmer.com

Home cooked Italian dishes and the best pizza in the Valley. Lunch & dinner

Porters’ Pub & Restaurant $$

700 Northampton St., Easton, 610.250.6561, porterspubeaston.com

Porters’ Pub & Restaurant has been a landmark in downtown Easton for more than 25 years. Their food is definitely a cut above standard pub fare and moderately priced. More than 80 micros and imports. Lunch, 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.

Rakkii Ramen $$

328 S. New St., Bethlehem, 610.419.8007, rakkiiramen.com

A modern restaurant serving traditional ramen and fusion side dishes. 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.

dining guide

The Slate Pub $

509 E. Main St., Pen Argyl, 610.881.4700, slatepub.com

Hometown pub known for its award-winning wings, cheesesteaks, original Belly Busters, nightly dinner specials, vegan and gluten-free choices. Enjoy an extensive cocktail and beer selection. Weekends include karaoke, DJs and live entertainment. Lunch, dinner & late night.

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 Wind Creek 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, 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.

Widow’s Tavern and Grille $$

200 Main St., Stockertown, 610.365.8890, widowstavern.com

Casual dining with an upscale feel. American cuisine with an Asian flair to please any palate. Beautiful, friendly and comfortable atmosphere. Entertainment every Wed. starting at 7 p.m., and Sat. starting at 9 p.m. Lunch & dinner.

ZEST bar+grille $$$

The Rooftop at 306 S. New St., Bethlehem, 610.419.4320, zestbethlehem.com

A culinary and social experience offering a progressive menu that highlights the best of New American cuisine. Lunch & dinner.

WHAT’S WITH THE NAME?

Elvis

HOUSE & BARN

BY KRISTEN RINALDI

BY SHELBIE PLETZ

According to general manager Nick Billera, the Elvis dessert at House and Barn in Emmaus is definitely a crowd favorite. The dish consists of peanut butter banana cheesecake, maple bourbon bacon ice cream, a chocolate dome and hot berry coulis. House uses local ingredients and makes the dish from scratch, which is what makes it so good, if you ask Billera. “Along with the unique flavor combination of the peanut butter, banana, berry and bacon ice cream,” he says, of course. And about that chocolate dome. “[It] was inspired by a presentation technique that we saw being used by other pastry chefs and really wanted to bring that wow factor to our customers,” says Billera. This fall, Billera says customers should keep an eye out for their Tomahawk Steak with chimichurri compound butter, smoked baby carrots and navy bean ragù, as well as some other seasonal dessert specials.

PHOTOGRAPHY

“Elvis’s favorite sandwich was a peanut butter, banana and bacon sandwich,” says Billera. “So we did our twist and turned it into the dessert!”

Replaces your router with TruMesh Technology that blankets your home

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Nationally recognized for stroke care with the top designation by the American Heart Association/American Stroke Association, St. Luke’s provides fast, evidenced based stroke care, ensuring patients are treated quickly and expertly to achieve the best possible outcomes.

St. Luke’s University Hospital in Bethlehem is designated as a Comprehensive Stroke Center.

Drs. Martin Oselkin, Richard Leung and Daniel Ackerman