“Thanks to the wonderful care I got when I had breast cancer, I’m back in my happy place.”
– JoAnn G.
When an imaging specialist at Easton Hospital found a suspicious spot during JoAnn’s mammogram, the doctor felt she needed to take a closer look. So, she performed an ultrasound-guided biopsy. It turned out to be cancer. “I’m glad they found it when they did,” said JoAnn. “The first thing I wanted to know was when they could get it out of me. I can’t say enough about the team at Easton. A nurse navigator guided me through the entire process, from tests, surgery and radiation through nutrition. I’m here because they went the extra step. Thanks to Easton Hospital, I’m still here swimming. Just me, the water, and peace of mind.”
To learn more about JoAnn’s story, visit MyEastonStory.com.
To hold on to a child struggling with addiction, you must finally let go.
Let us take it from here.
At Caron our comprehensive and innovative addiction treatment programs work to make families whole again. So when you have given all you have to give, let Caron take it from here. Reach out to us, and we’ll help you take the next step. caron.org/holdon
EDITOR’S LETTER
OCTOBER
I’ve come to realize that, in life, there are two very different ways of looking at health and wellness: one is as if everything matters and the other is as if nothing matters. Either every workout counts and goes towards the consistency of your body’s progression, or one workout isn’t going to make a difference, so why bother? The same goes for healthy eating: Either you look at everything you put in your body as nourishment and fuel to energize you, or it doesn’t really matter whether you opt for the whole-wheat penne or not.
The second that I start to go down that track of “nothing matters,” I don’t care if I make time for spin class or binge eat the night away while watching Real Housewives. Of course, this isn’t to say we don’t all deserve a #CheatDay every once in a while—my life would be unrecognizable without cookie dough ice cream. Yes, life is all about finding that balance, but I personally think it really comes down to all or nothing.
I was fortunate enough to have a mentor in college who told me that whatever you do, it has to be the most important thing you’ve ever done. When you are in the business of creating a magazine every month, this mentality is vital. Things get repetitive, but it can never be just another issue. Readers would probably be stunned to find out how much time goes into choosing what goes on the cover each month. And even
once we decide on an image, the cover lines are scrutinized, the fonts are tweaked and even the decision to nudge the text is a nauseating process. Our designers go through a lot, because this can’t be just another cover, it has to be the best cover ever.
Should you choose to adopt this approach to your own health, life or career, I hope that this issue gives you the ammo for doing so. Maybe, you will swap your unhealthy plates for the Style girls’ healthy recipes, join a running team to keep your fitness on track or make the most of the Valley’s farmers’ markets all season long. All of these choices matter, and they will be the difference in making this month, not just another October but, the most important October yet.
Warmly,
KRISTEN L. RINALDI krinaldi@lehighvalleystyle.com @kristen_rinaldi
OOPS! In our September edition, S. John Salivonchik was incorrectly printed as being named a Select Dentist in Orthodontics. He was named a Select Dentist in General Dentistry.
Photo by Lori Smith
Linda Davila Sheftel
Shouldn’t
VOLUME 17, ISSUE 10
President/CEO: Paul Prass
Vice President/COO: Lisa Prass
Publisher: Pamela K. Deller
Managing Editor: Kristen Rinaldi
Director of Creative Services: Erica Montes
Art Director: Elaine Wyborski
Graphic Designer: Thomas Körp
Advertising Executives: Kellie Bartholomew, Caley Bittner, Denise Conlin, Pam Taylor
Contributing Photographers: Colin Coleman, Alison Conklin, Lori Smith
Editorial Interns: Miranda Alvarez, Hanna O’Reilly
Proofreader: Lori McLaughlin
Accounting: Donna Bachman, Debbie Clune
Circulation Manager: Andrea Karges
STAFF SPEAKS
The celebrity physique I envy most is...
“Adrien Brody circa Predators.”
Thomas Körp, graphic designer
“I am amazed by Christie Brinkley! She is 62 years young and still looks like she’s in her 30s (that’s if any of us even looked like that in our 30s).”
Pam Taylor, account executive
“Julianne Moore—living proof that women in their 50s can still be strong and sexy!”
Pam Deller, publisher
“Alexis Ren is every #fitnessgoal I will never achieve, but Taylor Swift is motivation to embrace my 5’10” self—and rock some sky-high heels while I’m at it.”
Kristen Rinaldi, managing editor
DON’T
“Carrie Underwood for her gorgeously long, toned legs.”
Caley Bittner, senior account executive
“Fitness celebrity Emily Skye—strong, lean and killer muscle definition!”
Kelli Hertzog, marketing & events coordinator
GET LEFT OUT IN THE COLD
FRIENDLY SALES. RELIABLE SERVICE. GUARANTEED.
MEET THE STAFF
Thomas Körp Graphic Designer
Phillipsburg, NJ
We know your title, but what do you really do? Give us the nitty-gritty details on the role you play in making Style come to life.
What don’t I do! My day-to-day consists mainly of ad design and traffic control for Lehigh Valley Style (though I’ve been known to pinch hit for our sister publications as needed), plus Creative Services projects for Erica, plus marketing collateral for Kelli and the sales team, some light web work, a smattering of copywriting and editing, a touch of proofreading and then whatever else Elaine needs me to tackle as we near our print deadline. (It’s nowhere near as hectic as it sounds. Honest!)
How long have you been at Style? How did you get started?
As of September, I’ve been with Lehigh Valley Style for three full years. Oddly enough, I came into graphic design somewhat sideways—my undergraduate degree is in English Literature and Creative Writing, so my design “education” has been informal and hands-on to say the least. Chalk it up to a lifelong love of illustration, print and package design compounded by an innate curiosity and autodidactic tendencies. (That, and a few years of designing for newsprint. Learn by doing, yeah?)
What’s the vibe in your work area?
In a word: Amazing. Though we all have our moments of headphones-on, nose-to-the-monitor hyperproductivity—deadlines! deadlines!—the creative department is full of talented designers and eager collaborators with positively wicked senses of humor.
What’s something about your job that readers might not know or expect?
The amount of thought that goes into even the smallest component of a design. The devil is in the details, from tracking and kerning to visual weight, balance, flow and color harmony. Really, it can feel a bit like Tetris, and I spend more of my day “nudging” type than I’d care to think about.
How closely do you work with Style’s sales team when designing an ad?
It depends. In most cases, we have a longstanding relationship with the business in question and can
easily translate a given client’s expectations for the look and feel of the new ad, so the design process is streamlined accordingly. Brand-new clients are another thing entirely, and often require more in the way of exploration (Q&A, trial and error, etc.) before we arrive at a rough concept, let alone a finished design.
What distracts you from your work?
Baked goods (thanks, Vanessa!) and Monday morning recaps of Game of Thrones. We’ve probably rehashed the ins and outs of R+L=J more times than I can count.
It’s lunchtime: What’s on the menu?
I’ve never met a sandwich I didn’t like.
What can readers see you drinking at an Insider Happy Hour? What will they never see you drinking?
Probably: A local(-ish) craft ale—the hoppier, the better. Never: A “lite” lager. Beer has calories; I’ve made my peace with that.
What are you currently obsessed with?
(Affordable) vintage watches. I recently acquired a c.1974 Seiko Lord Matic (ref.5606-8031) from overseas, and hope that it helps curb the habit for a bit.
OCT. 25, 10AM – 4PM
STYLE SCENE
EVENTS | BENEFITS | GALAS | PARTIES
&
5th Annual Garden of Hope
BENEFIT: Cancer Support Community of the Greater Lehigh Valley LOCATION: Ravenwood Manor
1. Christine and John Wagner 2. Christine and Mike Perrucci 3. Dolly Butz, Helene Tyndall and Laura Black 4. Don and Pat Lockard 5. Marcia Ballek, Meghan McArdle, Jennifer Petrozzo and Jessica Goedlel 6. Dale and Susan Schmelzle, and Beverly and Bob Miller 7. Pam and David Kennedy 8. Shelby and Theodore Eichenlaub 9. Susan and Doug Patt Jr., and Georgie and Doug Patt
6th Annual Tonys & Tapas
BENEFIT
LOCATION: The Civic Theatre
PHOTOS BY: Andrew Robertson & Scott Stoneback
1. Jason Sizemore and Marie Ann Sutera 2. Joe and Debbi Kochanasz 3. Ray Starner and Ilene Wood 4. William Sanders, John Hedges, and Sharon and Barry Glassman 5. Robert and Laura Black
PHOTOS BY:
Shelbie Pletz
1. Billie Allen, Beth Sweetana and Jennifer Koeppe 2. Brandon Benner and Garrett Benner 3. Tami Urffer, Lynn Coyle, Sue Elaey, Sandy Kentner and Silvia Babicz 4. Deanna Janoski, Adam Wilkins and Aubrey Hendricks 5. Paul Sharp and Rich Plinke 6. Lisa Jones, Nancy Godiska and Kayann Unangst
for improvement. We say those people should order one of our prime steaks and experience a level of excellence that’s exceedingly rare in the world. When you add a wine list as long as a novel and service with unwavering attention to detail, you’ll find it’s not just our steak that’s perfect, but the steakhouse as well. Call 610-691-8400 or visit bluegrillhouse.com. Go to eventcenteratblue.com to learn how we can host your next function. To anyone who thinks true perfection is
2016 Women of Style Networking Event
BENEFIT:
PHOTOS BY: Vlad Image Studio
1. Abby Martin, Veronica DeAngelo and Mallory Sweeney 2. Alex Valentin and Ailsa Reichard 3. Alicia Vonelli, Vanessa Goffredo and Lisa Vonelli 4. Ashley Mourterot, Dawn Motolese, Sally Reigle and Sandra Friedman 5. Avery Taylor and Olivia Deller 6. Caitlin Williams and Christy Del Rio 7. Amy Benninger, Molly Brown and Diane Pierce-Williams 8. Carolyn Hoffman, Jane Kapinas and Karen Grayson 9. Christina Prorok and Susan Bella Linski 10. Catalina Herrera, Sue Yoo, Cindy Sowinski, Lori Kuhns, Jeanne Emery and Kara Moraru 11. Donna Figura and Jen Slifer 12. Gina Kuronya and Jennifer Cacciatore 13. Helga Garrelts and Nancy Skok 14. Jen Rodgers and Kathleen Dent 15. Jill Kearney and Laurel Kearney 16. JoEllen Rooney and Rita Guthrie 17. Julie Trisciani and Diane Hensinger 18. Lori Catanzaro and Shelley Dimperio 19. Mallory Kresge and Allison Puchyr 20. Matt Fronheiser and Jen Rinaldi 21. Nikki Gutgold and Emi Gutgold 22. Sydney Cowan and Johana Gonzalez 23. Trudy Siak and Sara DeBenedetto 24. Rosa Sosa, Jessica Bumberger, Gina Taglioli and Amber Theres
STYLE SCENE
2016 Women of Style Networking Event
BENEFIT: The Perfect Fit for Working Women
LOCATION: Iacocca Hall, Lehigh University Mountaintop Campus
PHOTOS BY: Shelbie Pletz
On Wednesday, August 17, local business leaders and influencers were invited to network amongst the 2016 Women of Style and women in business profiled in our August edition at Iacocca Hall at Lehigh University’s Mountaintop Campus. Guests enjoyed a complimentary Prosecco welcome courtesy of South Italy Imports, makeup stations provided by beautyblender, complimentary hors d’oeuvres and desserts provided by Lehigh Catering, Apricot Lane pop-up shopping boutique and the opportunity to browse merchandise from local businesses including: Aardvark Sports Shop, Massage Envy, Sorrelli and Young Medical Spa. Trunkloads of wish list donations filled on-site Haldeman Lincoln MKX SUVs and a portion of the event proceeds were donated to the beneficiary, The Perfect Fit for Working Women.
1. 2016 Women of Style 2. Hors d’oeuvres provided by Lehigh Catering 3. Wish list donations filled on-site Haldeman Lincoln MKX SUVs 4. Massage Envy provided complimentary massage treatments 5. Presenting sponsor, beautyblender 6. Sydney Cowan shops fashions from Apricot Lane Boutique 7. Custom beautyblender sugar cookies created by Lehigh Catering 8. Micki Wechsler of The Perfect Fit for Working Women 9. Makeup applications provided by beautyblender makeup artists 10. Prosecco welcome courtesy of South Italy Imports 11. Rachel Liverman of beautyblender 12. Sorrelli jewelry
WHAT TO DO THIS MONTH
PREMIER EVENTS
Sept.30–Oct. 2, 7–9
Oktoberfest
You don’t have to love beer to love this free festival at SteelStacks—there’s plenty of music, costumed dachshunds and festival food to satisfy anyone. That being said, beer lovers will want a ticket to the Brewers’ Village, where they can get samples from tons of local breweries.
Free | Fri. 5–10 p.m., Sat. Noon–10 p.m.
Sun. Noon–8 p.m.
SteelStacks | 101 Founders Way, Bethlehem
610.332.1300 | steelstacks.org
22 BooFest
Those who have children with special needs have a safe space here to celebrate the fun of the season at the Valley’s largest Halloween festival, which is also open to the general public. With tons of vendors and activities, it’s a major event!
Free | 11 a.m.–4 p.m.
Executive Education Charter School 555 Union Blvd., Allentown | lvbg.org
28 Penn & Teller
This legendary duo brings its distinctive and captivating mix of magic and comedy from Emmy-winning TV, sold-out Broadway and “Las Vegas Magicians of the Year” all the way to Easton’s State Theatre.
$69–$79 | 8 p.m.
State Theatre | 453 Northampton St., Easton 1.800.999.7828 | statetheatre.org
29 The Masquerade Ball
Marketing firm Lehigh Valley Faces is taking its annual masquerade ball very seriously in its fifth year. With hors d’oeuvres, dancing, cocktails and mysterious masks, it’s time to really revel!
$20–$175 | 8–11:30 p.m.
The Barristers Club | 1114 Walnut St., Allentown lehighvalleyfaces.com
30-9
by Craig
Photo
Roberts
Photo by Jeff Levy
1 Ride for Hope
Presented by Fox & Roach, the second annual Ride for Hope motorcycle run is back to benefit the Cancer Support Community of the Lehigh Valley. Enjoy incredible scenery along with a delicious lunch to follow, all while supporting a great cause. This event is not strictly open to riders. For a $10 donation, visitors can vote on the best bike, eat a delicious lunch and listen to some music. Grab your helmet and Ride for Hope.
Rider: $25, Passenger: $10 | 9:30 a.m.
Bicentennial Park
5351 Park West Ln., Bethlehem 610.861.7555 | cancersupportglv.org
2 Gary Lewis and The Playboys with The Rip Chords Veterans of the Sellersville stage, The Rip Chords will open for Gary Lewis and The Playboys. Starting as an early 1960s American vocal group (originally by the name of “The Opposites”), The Rip Chords have expanded into a musical phenomenon. Gary Lewis and The Playboys will hit the stage to perform some of their hits. They continue to represent the legacy of The Originals through pop and rock and roll.
Author of six books and a past poet laureate of Bucks County, Lynn Levin has been sharing her work with poetry lovers for years. She is best known for her award-winning poems and translation skills. Listen as she reads some of her best work. Levin will be followed by an hour of live music from singer and song writer Tara Michel.
Free | 7–9 p.m.
Northampton Community College Monroe Campus | Pocono Hall, Room 108 2411 Rte. 715, Tannersville 570.369.1800 | northampton.edu/monroe-campus
MUSIC
ZOELLNER ARTS CENTER ANNIVERSARY GALA
BY DAISY WILLIS
Home to Lehigh University’s music and theater departments, Zoellner Arts Center has also been a bastion of creative partnership and outreach, offering a fantastic variety of experiences to Valley arts lovers since it was added to the campus 20 years ago. For its platinum anniversary, Zoellner will hold a gala this month, featuring a performance by Vanessa Williams, and the 2016–17 season is bursting with more unmissable acts.
The arts center was built to draw the best and brightest students in all majors—creativity being a boon to any discipline—and as a bridge to the Bethlehem and Southside communities. Relationships with Touchstone Theatre, the Ballet Guild of the Lehigh Valley and the Bach Choir of Bethlehem exemplify Zoellner’s support of local arts organizations, and with a season full of extraordinary performances by students and guest artists, Valley denizens have been flocking to Zoellner’s three theaters to see shows they won’t see anywhere else.
“The guest artist series is designed to be multidisciplinary,” Administrative Director Andy
Cassano says, commenting on the presence of acrobats, carnival tap dance extravaganzas, classical quartets, literary readings, Bollywood and western musicals and more in the upcoming season. “Part of what we try to do, which is both our greatest strength and greatest challenge, is to bring groups without a lot of name recognition in the Valley. I often tell people, ‘You may not recognize what we have coming within five seconds, but a 20-second video of it will knock your socks off.’”
The awesome efforts of Zoellner to collaborate locally and source globally rely in large part on ticket sales and donation, like most arts establishments, so consider supporting the education and enrichment of your community at the gala with another multidisciplinary star: Vanessa Williams. She will be there on October 8 and the performance is at 8 p.m.
Concert: $75–$150, Gala: $550
420 E. Packer Ave., Bethlehem 610.758.2787 | zoellnerartscenter.org
Photo by Rod Spicer
Featuring Vanessa Williams
CALENDAR 10.16
ART
FEMI JOHNSON
BY STEVE PICCIONE
Femi Johnson’s art occupies a fascinating zone where fertile ambiguities, representational fragments and unfamiliar profiles create quizzical images that are not quickly or easily digested. Febrile colors and frayed shapes bump up against fragments of flesh, nature and culture to express a trippy take on modernity, infused with psychological content and meaning.
At first glance, the functional connectivity of many pieces appears minimal; however, further investigation reveals a looser realm of associations that allows probing minds to penetrate his odd visual vocabulary. This is due, in part, to his ability to take small pieces of visual information and juxtapose them in ways that articulate emotional states of being. Things that initially feel a bit awkward and out of place manage to map their own brands of wholeness where, like in real life, messy and deeply focused elements coexist in meaningful dynamics.
For Johnson, wielding pens and pencils as instruments of expression began at age nine. In the ‘90s, while teaching himself to draw portraits in graphite and charcoal, he became a professional draftsman. Although he became as proficient at drafting designs on the computer
as at the drawing board, Johnson gravitated back to pencils, paints and collage to express his unique artistic vision.
Johnson is influenced by the multicultural currents of our time. The energies that fire the practical and seemingly inutile aspects of daily life find their way into his work. He says, “The absorption of layers and fragments from child to adult, formal and self education, personal and media influences, my world view, spiritual and practical gestures, all float around inside me looking for position in my art.”
Expressions Studio
542 Hamilton St., Allentown 518.928.4643 | femijj.com
Find more photos of Johnson’s work online this month at lehighvalleystyle.com.
5 Dream Theater
Three decades later, Dream Theater continues to blow away fans with their performances. Known for hard rock and progressive heavy metal, their authentic output of music has earned them multiple Grammy nominations, 12 million album sales across the world and a growing fan base by the day. Since 1985, fans have learned to expect nothing but the best from this famous band.
Frank Dibussolo is joined by James Del Orefice, Dave DePalma, Bruce Kaminsky and Bruce Klauber for an entertaining and unforgettable jazz performance. As a part of Miller Symphony Hall’s Jazz Upstairs Series, this group will bring the beautiful sounds of jazz music, cabaret style. This talented group will perform specific songs to commemorate Frank Sinatra’s 100th birthday in celebration of his legacy.
$23 | 7:30 p.m.
Miller Symphony Hall | 23 N. 6th St., Allentown 610.432.6715 | millersymphonyhall.org
8 Harvest Festival
Pick your poison at the 11th Annual Harvest Festival. Whether the day is spent wine, soup or beer tasting, it is sure to be a fun one. Space out the drinking and slurping by enjoying live music and shopping the food and craft vendors. Bring the little ones to play at the petting zoo and do some pumpkin painting.
$15-$20 | 11 a.m.–8 p.m.
500 Block of Main St., Bethlehem | 610.739.1273 downtownbethlehemassociation.com
8 The Baum School of Art Fall Gala
Enjoy a dinner gala in honor of the Rodale family and the 90th year celebration for the Baum School. Attendees are welcome to enjoy cocktails, hors d’oeuvres, a silent auction and dinner that is black tie optional. Show support for the arts and the Rodale family, and enjoy this elegant evening.
$150 | 5:30–9:30 p.m. | The Baum School of Art 510 W. Linden St., Allentown 610.433.0032 | baumschool.org
BOOKS
The Fully Raw Diet
by Kristina Carrillo-Bucaram
Founder of the Rawfully Organic Co-op and FullyRaw, YouTuber and author, Kristina CarrilloBucaram has committed her life to helping others achieve the fully raw, fully real lifestyle. She was inspired to switch over to a plant-based diet after being diagnosed with hyperglycemia, which she has since overcome through her diet. She has been a raw vegan for 11 years and has run the Rawfully Organic Co-op for almost as long. In the hopes of inspiring anyone interested in beginning their own fully raw journey, she shares her own experiences through this 21-day diet plan. Try the self-developed recipes that Carrillo-Bucaram knows and trusts.
First Ladies of Running by Amby Burfoot
In this inspirational read, Amby Burfoot pays homage to strong women who were at the forefront of the female running scene. He tells the stories of trailblazing women like Doris Brown, Mary Decker and Oprah Winfrey, who ran their hearts out even though culture at the time would have preferred to run them off the track.
Food Forensics by Mike Adams
In this day and age, it can be difficult to find food that is all natural. The average person’s diet, whether they realize it or not, is filled with hormones, genetically modified foods and additives. Author and scientific researcher Mike Adams describes the makeup of food and discusses some of its harmful chemicals and toxic elements, explaining how it can affect the human body.
FATHER. DAUGHTER. TEAM.
For over 30 years, James McLean has been strategically helping families build sound financial portfolios for a better tomorrow. His strong values of hard work and integrity have been instilled in his daughter, Kelly, who works side by side with him representing their clients—as if they are family, too. Jim’s conservative approach to financial planning is perfectly balanced by Kelly’s modern, cutting-edge approach, creating the perfect team to help you leave a financial legacy for generations to come.
ON THE STREETS WITH DUSTIN SCHOOF
BY DUSTIN SCHOOF
Nostalgia goes a long way.
It is the reason films once thought to be untouchable have been remade—or as Hollywood enjoys saying these days: “rebooted.” (Cough, Ghostbusters, cough.)
Horror franchises are especially prone to this. While Halloween and A Nightmare on Elm Street have each been redone for modern audiences— and, in both instances, not nearly as terrifyingly memorable—it feels like the reset button has been hit on The Texas Chainsaw Massacre and Friday the 13th more times than a Freddy Krueger body count.
Nostalgia is also the basis for my giddy, childhood-fueled excitement for DC Comics’ upcoming He-Man/ThunderCats series. The first issue is scheduled to hit store shelves October 5.
Now, I know what you’re thinking: “C’mon, Dustin. Isn’t He-Man a kids’ cartoon? Aren’t you a little old to be this jazzed about a comic book?”
Yes, it is a children’s cartoon. And, sure, I may be a little too grey around the beard to be pumped about a comic book, but, darn it, He-Man and the Masters of the Universe animated series were integral to my upbringing. I had the action figures and watched the cartoon religiously. I own the Dolph Lundgren film Masters of the Universe on Blu-ray. Snicker all you want. Masters is a fun flick, even if it is a bit campy and deviates significantly from canon. Besides, Frank Langella is great as Skeletor.
Having He-Man, Man at Arms and the rest of the heroes of Eternia join forces with Lion-O
and the ThunderCats and throw down with Skeletor and Mumm-Ra is even more tantalizing.
This may come as a shock, but I was also an enormous ThunderCats fan as a kid. Before they teamed up in print, He-Man and Lion-O (with help from the Ghostbusters, Spider-Man and Superman) would lead the charge against the aforementioned villains on the battleground of my bedroom carpet, the latter of which led their own cabal of evildoers that included Magneto, Doctor Octopus and Mr. Freeze. Good times.
However, He-Man/ThunderCats is just a piece of the October pie that makes this such an exciting month.
Oh, and before I forget, I should probably get cracking on figuring out this year’s Halloween costume. Not only is Halloween my favorite holiday—take that, yuletide cheer!—I thoroughly enjoy going in costume to parties. I honestly get a kick out of figuring out what I am going to wear. Usually, an idea will strike me like a bolt of lightning days, or a week if I’m lucky, before a shindig.
My costume choices over the years have tended to revolve around—you guessed it—a comic book theme. Past getups have included Iron Fist, the Nicolas Cage version of Ghost Rider, Green Lantern, Clark Kent/Superman and Cap-Wolf (a hybrid of Captain America and a werewolf, which was a real story line in the early 1990s).
The best, and still my favorite, Halloween costume was Slash (despite being constantly mistaken for Howard Stern).
I had the complete ensemble that year: a top hat, wig, vintage leather motorcycle jacket worn over a Guns N’ Roses baseball shirt, a pair of black Sketchers and old-school leather belt adorned with a GNR buckle. At the urging and suggestion of a friend, I squeezed my bony butt and scrawny legs into a pair of leather pants to complete the motif. Those suckers were so tight to the point that I wore them to one party and refused to sit down the whole night out of fear of splitting in two. (How rock stars in the ’70s and ’80s wore leather pants 24-7 is beyond me.)
That being said, I’m not sure how I feel about walking around in late October wearing just a loincloth and fur boots with cold plastic armor around my bare chest. And, frankly, no one should be subjected to that sight. (Then again, He-Man does rock a pretty sweet sword.)
I want to feel the power. But I also want to feel my arms.
9 DLP Half Marathon, 5K & 1-Mile Fun Run
Grab your sneakers and hit the ground running. The Dream Live Prosper Run will be hosting a half marathon, 5K and 1-mile fun run. Proceeds will go directly to the Valley Youth House, a nonprofit organization that is dedicated to helping our youth build strong foundations for future growth. Along with the race, Dream Live Prosper gives back to the community through food drives and generous donations.
$15–$65 | 7:30 a.m.–Noon.
Hugh Moore Park
2750 Hugh Moore Park Rd., Easton Parking: The Ice House, 56 River St., Bethlehem 610.923.3548 | dlprace.com
14 Ghostbusters/Ghostbusters 2 at the Drive-In
The Ghostbusters are back! The Mahoning DriveIn Theater will present these classic favorites just in time for the Halloween season. These 1984 and 1989 hits are hitting the big screen with the original gang. Known for being an international para-sensation, these fan favorites will have everyone feeling like a kid again. Bring your car and even stay for overnight camping.
General admission: $10, Children 12 & under: $7, Camping per carload: $10 | Showtime: Dusk 635 Seneca Rd., Lehighton 610.683.7243 | mahoningdit.com
15 Fall Foliage Paddle
With summer finally coming to an end and the scenery changing, what better way to enjoy the colors of the Valley than visiting the Lehigh River? Paddle 11 miles from Canal Park in Allentown through the “metro-wilderness.” Enjoying the beautiful view alongside great company is the best way to end the summer season.
10 a.m. | $35 | 15 S. Albert St., Allentown 610.965.4397 | wildlandspa.org
20 Open Studio with Anthony Viscardi
Anthony Viscardi—an artist with expertise in shadow mapping—is preparing for his upcoming exhibit, Shadow Landings: An Immersive Art Installation. Community involvement is very important to Viscardi, which is why he has decided to host a free monthly meet-and-greet along with some Q&A to get locals excited. Attendees are also invited to stay after for a happy hour at Grain in Allentown, located directly across from his studio.
Six siblings will reveal their talents to the Valley with the performance of the love song that is known to “thrill their audiences.” Their music includes classical, Americana, progressive folk and jazz, giving the crowd a variety of sounds to enjoy. Their unique vocals are shown through the songs they write and perform, creating beautiful arrangements and powerful entertainment.
7:30 p.m. | $30–$60
Miller Symphony Hall | 23 N. 6th St., Allentown 610.432.6715 | millersymphonyhall.org
22-23 LV Cider and Wine Festival
Get on the field at Coca-Cola Park and indulge in all things cider and wine. With an expected 20 different participating cideries, there will be plenty to choose from. Enjoy tastings, live entertainment, food and crafts!
22 Haunted Crime Scenes: Forensic Investigation and Ghost Stories
Explorer and author Dr. Katherine Ramsland will be adding her own unique style to classic Valley ghost stories. These stories will blend together with forensic investigations, adding extra spook to the night. What better way to get into the Halloween spirit than with ghost stories that hit (a little too) close to home?
1057 North Easton Road, Doylestown, PA 215.766.7800 • buckscountrygardens.com Just a short drive to the heart of Bucks County! Family fun for all ages!
Known for his hit TV show, talk show and various stand-up acts, now, George Lopez will be hitting the stage with his hilarious jokes that audience members can’t seem to get enough of. Referred to as one of the 25 Most Influential Hispanics in America along with one of the Top Ten Favorite Television Personalities, George Lopez has become a classic household name, which has added to his vast amount of success throughout the years.
Want to learn more about the Lehigh Valley food supply and culture? Join a group of individuals as they dive into the study of food in the Valley. Experience a panel discussion, chef cook-off, a student work showcase and more during this amazing event. Walk away with new tips, tricks and lessons about the local food supply and culture.
Free | 10 a.m.–3:30 p.m.
NCC Fowler Family Southside Center Barnette Conference Room, Room 106 511 E. 3rd St., Bethlehem 610.332.8668 | northampton.edu
30 Trunk or Treat & Craft Fair at Cedar Crest College
Trick-or-treating can get chaotic with young children. Cedar Crest College is making it easier than ever to enjoy Halloween festivities in one safe location. Decorated vehicles will be parked together as children walk from trunk to trunk collecting their favorite holiday treats. Cedar Crest College will get into the Halloween spirit with costumes, decorations, crafts, contests, food and more!
Free | Noon–4 p.m.
Cedar Crest College | 100 College Dr., Allentown 610.606.4680 | cedarcrest.edu
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BY DAISY WILLIS
Recently recognized as the number one theater program by The Princeton Review, there’s no better time to check out Muhlenberg College’s awesome productions. This month, they’ll be putting on a wild and whimsical show: Gilbert and Sullivan’s Pirates of Penzance
The English comic opera, or operetta, was created by Gilbert and Sullivan in the 1800s, and this madcap adventure is one of their most famous examples. At a very young age, a boy named Frederic is apprenticed to a band of pirates when his nurse mishears instructions to send him to become a ship’s “pilot.” As the play begins, Frederic is turning 21 and will be freed from his obligation to the pirate band and at liberty to devote himself to his true goal: the eradication of piracy. But he learns that with his birth on a Leap Day, he won’t really be able to celebrate his 21st birthday for over 60 years! “It’s written like a parody of an opera,” says director Charles Richter. “Big operatic arias, but they’re very silly. It takes the idea of an opera and blows it up with a ridiculous plot and colorful characters.”
The plot involves a group of young women (wards of a major general) encountering the pirate crew on a beach. The general’s daughter, Mabel, takes a shine to the handsome Frederic. While the pirates threaten to marry the girls, a flurry of zany twists, familiar music and comical hijinks ensue, with a happy ending to tie it all together. A large cast and full professional orchestra will bring this dazzling spectacle to life on two sets dripping with romantic intrigue—a rocky coast and a ruined gothic cathedral.
A great experience for the whole family, this is a production that will leave audiences reeling with swashbuckling fun. Adults: $22, Students: $8 | 2 & 8 p.m.
“The
LIFE IN THE VALLEY NEWS, NOTES & QUOTES
Hair Repair
TAILORED MICRO INK
Follicle Replication Treatment, formally known as Scalp Micropigmentation, is a procedure used to deposit pigment into the dermal layer of the skin of the scalp. This process replicates the look of natural hair follicles in men and women who suffer from thinning hair and hair loss. Steve Little, owner of Tailored Micro Ink in Allentown, received this treatment himself and says, “I am proud to open an office in the Lehigh Valley, where I was born and raised. I serve some of the greatest clients here, and always get excited when I hear how this treatment has impacted their lives. I believe that restoring a youthful look also restores confidence. It’s my goal to make sure my clients look as good as they feel.” Regain confidence with Tailored Micro Ink.
3131 College Heights Blvd., Suite 400, Allentown 610.573.1699 | tailoredmicro.com
On Demand Deliciousness MOD
PIZZA
Founded in Seattle, Washington, in 2008, MOD Pizza is a unique twist on the average pizza shop. This “customize your own pizza” idea has recently made its way to Easton. MOD, short for “Made on Demand,” is known for their organic dough, gourmet ingredients and three-minute cook time, saving customers the wait of a typical restaurant. Prior to baking, patrons can customize their pizzas’ cheeses, sauces, vegetables and meats, and they can top their pies with different glazes or salads once cooked.
Who says a kitchen can’t have character? Counter Culture by Allentown Appliance can give any kitchen a whole new look with their unique twist on everyday appliances. “With our selection of small, everyday gourmet appliances, we have everything you need to live colorfully and boldly,” says Joe Schaefer, owner of Counter Culture and Allentown Appliance. Counter Culture carries a wide variety of brands including Smeg, Wolf Gourmet, Jura, Miele, Riedel and KitchenAid. “We have carried these products in our main store for years with great success. It was a natural progression to give them the spotlight in their own location,” Schaefer adds.
532 N. 19th St., Allentown | 610.439.8448 | allentownappliance.com
BE A PART OF THE STYLE STORY
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editor@lehighvalleystyle.com
VOLUNTEER SPOTLIGHT
Donate.Local.Simple is an organization dedicated to connecting those in need with those willing to give. The organization was founded roughly seven years ago by Trish Dilg when she and her family relocated to the
Lehigh Valley and realized its need for a centralized and local donation center. Dilg felt that the Valley lacked a one-stop place where residents, who had items they were no longer using, could easily drop off donations that would then be passed on to those who truly needed them. Recognizing this need, she employed the help of her husband to develop a site that would provide the public with updated lists of items needed by local nonprofits like Mary’s Shelter, Sixth Street Shelter and New Bethany Ministries.
Today, Donate.Local.Simple has grown to connect the community with a wide range of local nonprofits to help those in need. They continue to provide up-to-date need lists while also facilitating collections and donations throughout the Lehigh Valley. In addition to the primary work of Donate. Local.Simple, the organization has also been able to directly impact that community through initiatives like apartment makeover projects. The apartment makeovers are meant to help those transitioning from living in shelters to living on their own. Donate.Local.Simple provides these families with clothing, furniture and more.
If you are interested in contributing to Donate.Local.Simple or know a nonprofit that could benefit from the organization, please visit donatelocalsimple.com. Be sure to connect with them on Facebook, Twitter and Instagram.
donatelocalsimple.com
Check out The PEAK TV video of Trish Dilg at lehighvalleystyle.com.
Named after the first tavern in Hellertown, Lost Tavern Brewing captures the history of the Valley with its brick building dating back to 1927. Robert Grim, president of Lost Tavern Brewing, says, “In the days of the tavern for which we are named, the vast majority of beer was fresh and local, and we are proud to help that come full circle. This is why we say:
‘Honor the Past, Craft the Future.’” This brew house has a new seven-barrel electric system providing top-quality malt, hops and yeast to ensure their customers are given the best beer possible. “We aim to offer fresh, high-quality beer while celebrating and supporting our community, and helping to proliferate the craft beer revolution,” Grim says. Food trucks are regularly on site, providing delicious options to enjoy alongside their rotating taps, seasonal offerings and locally pressed hard cider.
Main
FASHION & BEAUTY
THE BACKPACK
No, you’re not going back to school, but we can’t imagine anything better than a hands-free way to schlep your meeting notes, tablet, phone and credit cards to and from the office.
Calvin Klein navy and brown knapsack $178, Macy’s
Calvin Klein navy knapsack
$178, Macy’s
Botkier New York warren backpack $298, BOUTIQUETOGO
Coach pebbled mini rucksack $221, Macy’s
FOR THE FITNESS FANATIC
Looking good in your edgy workout wear might just make that last squat a bit easier (or set the stage for your #gymselfie).
FASHION & BEAUTY
Alo yoga sun-shade tank $50, STEP in 4 MOR
lululemon Free to Be bra $48, lululemon athletica
Purist cycling water bottle
$18, lululemon athletica
Beyond yoga printed leggings
$66, STEP in 4 MOR
Nike Tanjun in black and white
$65, Finish Line at Macy’s
PHOTO BY COLIN COLEMAN
FASHION & BEAUTY UNWIND
A few products can go a long way when it comes to mental health, and there’s no heavy weightlifting required. By investing in a few essential oils, you can reap the benefits one droplet at a time. Put on your favorite bathrobe, light a candle and relax.
Aromatherapy Eucalyptus Spearmint body lotion $13, Bath & Body Works
AVEDA Eucalyptus oil $14, Evolve Salon & Spa
AVEDA Lavender Fleurs oil $14, Evolve Salon & Spa
FASHION & BEAUTY
A Makeover with Style
BY DAISY WILLIS
PHOTOGRAPHY BY COLIN COLEMAN
Eyes are famously known as windows to the soul, and it’s amazing what a little attention to brows and lashes can do to brighten up the view! Carol Forrester likes to keep it simple, but she wasn’t against welcoming the chance for a brow and lashes makeover from Lorena Bravo of Organic Tans and Beauty Bar in Allentown.
Carol Forrester
Registered Radiologic Technologist Lehigh Valley Health Network Coopersburg
What is your profession and where do you live in the Valley?
I’ve worked within the Lehigh Valley Health Network since September 1989. I am a Registered Radiologic Technologist, currently working full time at two of the network’s sites. I reside in Coopersburg, still in our starter home we bought in 1991. My husband passed away in August of 2013. He worked in Lansdale, so it was a perfect location and a great school district for our two girls. We always loved the area and never had any desire to move.
How would you describe your style?
Simple and easy to maintain. Nothing super trendy but nothing out of style, thanks to my two girls and their approval and/or disapproval, indicated by either a thumbs up or an eye roll.
What’s your least favorite thing about beautifying? Making the time and also worrying about overdoing it and having to deal with the number of potential suitors (winky face).
How do you like to relax?
I find it hard to relax. I feel like I always have to be doing something. I do love music, especially live
FASHION & BEAUTY
music. I enjoy hiking with my girls and long car rides without traffic. The beach and a long massage would be at the top of my list.
What makes you feel beautiful?
Clothes that fit perfectly, a subtle tan, on-point makeup and fun accessories. Oh, and a worthy destination!
How did you decide it was time for a change?
It wasn’t 100 percent my decision. I wasn’t specifically looking for a change, although I am very excited for this opportunity. But I am getting older and feeling older, and I realized that I was chosen for this makeover by a 19-year-old woman who has known me all of her life—she must have noticed I needed a little help lately!
What’s your makeup routine like?
I routinely put makeup on in the morning, and if my schedule permits, I will touch it up at noon. All makeup comes off on a towel at the gym and back on in the evening if necessary. I use very little makeup: some foundation, mascara, natural eyeshadow and ChapStick. I know, boring!
How do your new brows/lashes change how you feel?
My new lashes and brows have made me feel more carefree and confident. I may now consider switching to contacts full time.
Lorena Bravo Owner
Organic Tans & Beauty Bar
What’s trending in eyebrows?
Tapered brows are what’s in: perfectly trimmed from the inner eye through the tail end. The brow is defined and has structure and depth.
Whose brow game is on point right now?
Demi Lovato, Kim K., Cara Delevingne and Kelley Baker are some of our favorites. (We were trained by Kelley Baker, carry all of her products and we do brows like she does.)
Tell me about a common eyebrow mistake. Over-“plucking.” (We call it over-tweezing, as women aren’t chickens!)
What can a nice set of lashes do for a look? It absolutely brightens up your entire look and it takes mascara out of a daily routine. I have heard some clients say they spend up to 15 minutes making their lashes “pop” in the mornings. Lash extensions allow clients to enjoy thickness and length without having to spend time in the morning creating it.
Favorite mascara/lash products?
We absolutely LOVE Repechage Opti-Cleanse™ Extra Gentle Non-Oily Eye Makeup Remover. This is great for clients who don’t wear lash extensions, but its especially great for those clients who do. Perfect for the delicate and sensitive eye area. Hypo-allergenic. Fragrance free.
For those clients who like to wear mascara during the lash touch-up period, we recommend Bobbi Brown’s non-waterproof Eye Opening Mascara. Easy to wear, easy to remove.
What’s a good way to identify out-of-control eyebrows?
When brows are brushed upwards and brow hairs surpass the natural brow line (happens mostly to men). When you wear a brow product and you’re unsure of where to color because there’s too much hair or “peach fuzz” over and under the brow. Or when your eyebrows look like hockey sticks (hockey sticks are our most common correction).
How did you fit the eyelash/eyebrow changes with Carol’s overall look?
Carol had overgrown eyebrows. Although some trends call for a more “natural/wild” look, Carol’s sharp features called for a more defined, tapered brow. We wanted her eyebrows to complement her beautiful features, not be the one thing you noticed most when looking at her face!
What kind of upkeep do you recommend for Carol’s new brows and lashes?
Carol’s brows won’t need to be touched up for four weeks. When a brow is properly shaped, it holds its shape for longer than when it’s over-tweezed. Her lashes will need to be touched up after two to three weeks. Each client has a cycle of growth different from the other, and daily activity, lifestyle and other factors can affect lash growth and lash sustainability.
Organic Tans & Beauty Bar
1752 W. Allen St., Allentown 610.821.8888 | organictanslv.com ■ s
Carriage Knoll
SAVOR
ENJOYING THE GOOD LIFE LOCALLY
Fall Activities
BY DAISY WILLIS
Fall is a temperate time to soak up the golden rays and vibrant foliage that will all too soon turn to another bleak and blustery winter. The scent of bonfire, the taste of spiced apple cider and the satisfying crunch of leaves underfoot should draw us out to enjoy fresh weather and the gathering ghoulishness of Halloween. Here are three ways to savor the season, whether you’re after the tang of fresh apples, the stirring sight of a multicolored hillside or the shiver of ghostly spirits.
PICK-YOUR-OWN
Pumpkins proliferate this time of year, along with apples, cor n, squash and other crops grown on farms fringing the Lehigh Valley. Here, it’s harvest time, and your chance to get ahold of fresh, crisp apples and cider that, cold or piping hot, give fall its distinctive flavor.
Operating for almost 200 years, Strawberry Acres in Coplay offers beautiful orchards of a variety of apples, from tart McIntosh to sweet and juicy Honeycrisp. There’s no contest in flavor against the supermarket produce that can be months old before it’s put on display, and nothing quite like harvesting an apple out in the sun that nourished it.
As its name suggests, Strawberry Acres grows much more than apples, and you can return in warmer months to pick your own peaches, pears, cherries and strawberries. Break out the pie pan or check out Strawberry Acres’ bakery to take the delicious fruit to another level of scrumptiousness.
On October 15, they’ll be holding their own annual Oktoberfest, with a soundtrack of polka and German cuisine like cabbage and noodles, kielbasa and sauerkraut hot dogs. It’s an opportunity for apple picking and fresh cider as well.
Though there’s plenty of radiant fall color in every neighborhood in the Valley, it’s definitely worthwhile to take a trip out to Kempton one weekend, whether it’s to look at the leaves, pick pumpkins or have some Halloween fun. The WK & S Railroad at the north edge of Berks County is a volunteerrun labor of love offering train rides and events weekends throughout the year, at encouragingly affordable prices.
Most Sundays this month, the train heads off four times a day on its 40-minute route through forest and farmland along the Ontelaunee Creek for fall foliage excursions. While you may be content snapping pictures of rural scenes resplendent with all the vivid hues of autumn, there’s plenty of activity offered to kids and families on Halloween-themed rides leading up to the holiday.
On October 8 and 9, the Pumpkin Patch Train takes youngsters to forage for a free pumpkin from the patch, and then the train becomes
Photo by Frank Lyter
Professor Whizzbang’s Imagination Express on the 21st and 22nd for the Halloween Spooktacular. Along with this interactive show, kids can enjoy a hay maze, fortune-telling, a treasure hunt, face painting and, of course, candy!
It is well worth a short trip to make fall magic and memories for the whole family.
42 Community Center Dr., Kempton 610.756.6469 | kemptontrain.com
SCARE YOURSELF SILLY
For many, October is the month when they can indulge in a taste for the thrill of fear, and events around the Valley run all along the spectrum from spooky to downright spine-chilling.
The most well known may be Dorney Park’s Halloween Haunt, when the theme park transforms into a venue for scary shows and mazes from all genres of horror—asylums, corn mazes, predatory pirates and more. Dorney Park has the resources to offer some very convincing scares, and for those more interested in the roller coasters, this is a good time to get in line—if there are lines, since most folks are busy getting spooked!
The grassroots passion for terrifying experiences has created other opportunities for jumping out of your skin. Lehigh Valley Zombies in Orefield is a paintball experience in addition to a series of rural-themed haunted houses. If you enjoy fantasizing about how you’d handle a zombie apocalypse, here’s a great place to realize that dream!
If you’re willing to take a short trip north, the Hotel of Horror in the Poconos is renowned for its fantastic makeup, costuming and actors. Drawing on the old hotel’s long and checkered history, the show runners put serious effort into original themes and characters, taking care with props and timing to make the experience as authentic as possible. Terrifying figures roam the grounds—there’s nowhere you’ll feel safe!
dorneypark.com
lehighvalleyzombies.com hotelofhorror.com ■ s
GET THE GOODS LOCALLY
RETAILER Q&A
AM Luxe
BY DAISY WILLIS PHOTOGRAPHY BY COLIN COLEMAN
Ann Marie Supinski Founder and CEO
With a lifetime of experience in some big name retail stores, founder and CEO Ann Marie Supinski brings both expertise and a passion for fashion to the recently opened AM Luxe in Bethlehem, whose name is part owner’s initials, part vision of the extravagant indulgence clients enjoy—without extravagant spending. With every dress, handbag and home good chosen with imagination and an understanding of how to express feminine confidence, the collection offers not only fine clothing but the experience of adorning yourself with garments worthy of the woman you are.
How did AM Luxe get its start?
After 38 years of leading stores for several national retail brands across the United States (Gap, Mimi Maternity, The Limited and Liz Claiborne), I decided to open my own shop. My experience included director of store operations, visual merchandising coordinator and VP of stores, but the most rewarding experiences came from interactions with associates and clients.
What kind of customer shops at AM Luxe?
AM Luxe is my vision brought to life for the sophisticated woman who knows what she likes: a unique wardrobe that makes her feel confident. Her closet includes investment pieces she can wear year after year and fashion pieces she wants to add each season to update her wardrobe.
Tell me about your take on fashion.
I am a 57-year-old woman focused on being fit and healthy. I love fashion and I feel special when I’m wearing a look that’s unique. My passion is styling fashionable looks the way a woman of my age and experience will feel confident and special. Every item I purchase has a story of how I envisioned the client wearing it or where they would go wearing the collection.
What is the atmosphere and experience like for shoppers when they walk in?
I envisioned the shop being urban in design with a feminine feel and unique selection. At AM Luxe, we want every client to feel that her day is better because she stopped by the shop. I provide a great deal of service to every client. Every client receives a welcome and I’m glad to take them through the shop. Of course if they prefer to browse by themselves, I’m here for questions.
I know most clients by name. Many will send me photos showing them wearing the AM Luxe collection. I firmly believe AM Luxe is a relationship business. The stronger the relationships, the more successful the business will be.
How does AM Luxe’s location affect business?
I spent a good deal of time choosing the right location for my first shop. I feel my location is the crown jewel of Downtown Bethlehem. The windows and corner location are optimum. I’m very visible to the local client. Many women stop by every week as they head to work, dinner, shopping or to salons in downtown.
Being open late on Thursday, Friday and Saturday gives me the opportunity to capitalize on restaurant goers. I spend many Saturday nights in the shop until 9-9:30 p.m. with clients that shop after dinner and drinks. I often hear feedback from clients saying, “The design feels like a Manhattan shop.” I do have several clients from New York, New Jersey and Long Island that stop by each time they’re in town.
What are a couple fall items you’re excited about?
I’m excited about floral in all categories, shades of berry, bomber jackets, crossbody handbags, block-heel shoes and booties.
What do you like most about running the boutique?
I love the time that I spend meeting and styling amazing women. I’m so inspired by my clients. It’s so rewarding to work with women that often feel they can’t or shouldn’t wear a look. I love styling outfits that make them feel great and confident. There is nothing better than receiving a photo from a client wearing her AM Luxe selection—looking and feeling amazing!
74 W. Broad St., Bethlehem
610.419.2037 | amluxeapparel.com ■ s
THE VALLEY’S MOST INTRIGUING INSIGHT
David Zinczenko #1 New York Times best-selling author of the Eat This, Not That series
David Zinczenko
AUTHOR AND FOUNDER OF GALVANIZED MEDIA
BY STACEY SOLT PHOTOGRAPHY BY COLIN COLEMAN
Bethlehem native David Zinczenko has earned a reputation as one of the country’s leading experts in health, fitness and weight loss. The #1 New York Times best-selling author has penned 25 books, including the blockbuster Eat This, Not That series.
He spent much of his career at the Emmaus-based Rodale as the editorial director of Men’s Health, Women’s Health and Prevention. After leaving Rodale, he helped to redesign several major health magazines, and later founded Galvanized Media, a new media company seeking to define what healthy living means to Americans today.
But while each of Zinczenko’s books and achievements is notable in its own right, it is perhaps the impact that his work
has on today’s culture that deserves the most recognition. The work that Zinczenko and his Galvanized partners are doing is shaping our understanding of wellness, giving countless Americans the tools and knowledge they need to build their healthiest life.
‘EAT THIS, NOT THAT’
Eat This, Not That has remained one of Zinczenko’s most well-known book series. First published in 2007, it’s taught a generation that small, simple changes can have a big impact— and led to nationwide changes in how food manufacturers supply calorie and nutritional information.
“The whole idea of the book was to say to people, ‘This is the “no diet” weight loss solution. You’re not going to give up your favorite foods, your pizza and burgers and ice cream and fries.
But what I’m going to do is show you how to have the better version of all of your favorite foods. In choosing that better version, you’re going to lose weight naturally,’” says Zinczenko. His team profiled thousands of food items, contacting manufacturers and restaurants and ultimately sending many meals to food laboratories for independent analysis when companies refused to provide their nutritional information.
The book highlights some of the best (and worst) meals, restaurants and grocery-store finds— suggesting simple swaps that can save hundreds or even thousands of calories. The concept was nearly cut by the publisher, who was hesitant to call out so many major food brands.
“They said ‘Wait a minute, you’re going to put a Big Mac and a Whopper on the cover, and say that you should choose McDonald’s over Burger King? Do you know how many letters we’re going to get?’ It went through an extensive review,” he says. “This was so revolutionary at the time, that you’re going to call out brands at every major restaurant, every supermarket aisle, and go up against some of these huge companies. But I soldiered on, because I knew what an impact it would have on the American diet.”
Today, we take for granted that you can find the nutritional information of nearly any food or restaurant item. Many credit Zinczenko’s efforts with encouraging companies to be more forthcoming with this information.
“Nine years later, you can get nutritional information any time you want it,” he says. “Manufacturers weren’t going to get to this point on their own. They weren’t going to just decide that this is what people want.”
Studies estimate that adults can misjudge the calorie count in a given food by up to 90 percent, he adds.
“In order to make an informed decision, we need accurate information from food manufacturers,” says Zinczenko. “Many of us get duped by a food’s health halo. A banana nut muffin sounds healthy, but it’s really just cake. Not only does it probably pack 500 calories, but it may have more sugar
While Zinczenko has authored dozens of books and countless editorial pieces, Eat This, Not That continues to define his career.
“When you produce 17 books and do so much national TV around it, that’s what people are going to remember more than transforming Women’s Health, turning into an active lifestyle magazine. I think and I hope it’s because it’s had such a tremendous impact on America’s food culture. The moves that so many food companies have made were sparked when we began contacting them a decade ago.”
INSPIRATION FOR HEALTHY LIVING
Zinczenko’s own journey towards a healthy lifestyle began at a young age. He was overweight as a child, but vowed to lose weight and become healthy by making smarter food and exercise choices.
He joined the wresting team at Liberty High School, which led to him becoming more active and making better food choices to become more
United Way of the
Marco Calderon Photography
competitive. He joined the Navy Reserve after high school, which taught him even more about fitness.
He also had a powerful reminder at home of what can happen if you ignore your health. His father was morbidly obese for most of Zinczenko’s life, and died at the age of 52 from a stroke.
“I swore that I’d try never to let it happen to me, because you could see the toll it took. Getting winded just walking up the stairs. That was a motivating factor, learning by negative example,” he says. The way that his father carried his weight, mostly in his belly, was also the unhealthiest form of overweight. “That sets you up for high blood pressure, high cholesterol, diabetes, all of the things he had. I certainly enjoy every kind of food imaginable, but I am very conscious of heading in that direction.”
Zinczenko would revisit the perils of belly fat when he launched the Zero Belly Diet book and brand in 2014. The “Zero Belly” diet focuses on healthy whole foods with an emphasis on plantbased foods, and reducing dairy and gluten. The concept began with a test panel of hundreds of participants.
“The results surprised even me. People were losing weight, but the stunning result was that they were losing inches on their waistline,” he says. “The best thing anyone can do for their own health is to rid themselves of belly fat.”
Zero Belly Diet became a bestseller, and was soon followed by Zero Belly Cookbook and Zero Belly Smoothies
“People are concerned about their bellies and for the right reasons,” says Zinczenko. “A lot of people say that concentrating on that stuff is vain, but I don’t see it that way. I see numerous ways that your life will improve. You’ll live longer, you’ll help prevent illness, you’ll probably stay more free of aches and injuries. Your sex life will improve. You’ll look better. You’ll have more energy. There are numerous reasons why it’s not about vanity, and they’re all good ones.”
GALVANIZED
After leaving Rodale in 2012, Zinczenko was driven to continue sharing his passion for health and fitness. He joined ABC News as a nutritional consultant and helped to relaunch several fitness magazines, including Men’s Fitness and Shape In 2013, he launched his own media company, Galvanized Media, which builds and launches projects with the country’s top media outlets, including ABC News, Random House and Meredith Corp. Galvanized has since grown to nearly 20 employees.
“When I started Galvanized, I had a
in
TUNE IN to y r LEHIGH VALLEY
websites. I had experience going on TV, and I like doing all of those things and spreading this message of healthy living,” he says. “It was a great time to form the company and I had all of these great relationships.”
Zinczenko set out to build a group of experts who have shaped health and fitness’s biggest brands. His team has roughly 200 years of combined experience, including his own 25 years in the industry.
“No one can deliver the kind of content we deliver for readers and partners because of that experience,” he says. “I’m most impressed by the passion of this team. Each and every member is motivated to create content that has an extraordinary impact on people’s lives, and can help make Americans happier and healthier.”
GIVING BACK TO THE LEHIGH VALLEY
After attending Moravian College and then spending decades at Rodale, Zinczenko has maintained strong roots in the Lehigh Valley.
“We have this saying at Galvanized: No one builds a house alone, and no one builds from the roof down,” he says. “You start from a foundation, and that foundation has to be solid enough to withstand anything that you place on top of it. My foundation is Bethlehem, and the Lehigh Valley.”
Zinczenko expressed his gratitude for everyone who has supported him throughout his journey, from his high school wrestling coaches to his family, friends and Moravian professors.
“They are my foundation and they’re representatives of what makes Bethlehem so special, and special to me.”
Moravian College recently began work on the Zinczenko New Media Center, which will allow students to work on real-life media projects before graduating college.
“Of all the things that have my name on them, I might be most proud of this one,” he says. “The idea is to publish students while they’re in college so that they have an edge when they graduate. They will have their websites, their blogs, their published pieces.”
Zinczenko became involved after speaking with current Moravian president Bryon Grigsby, who was a student at Moravian with Zinczenko. Zinczenko also ran the Moravian college newspaper as a student.
“I wanted to give back to the Lehigh Valley, to Bethlehem and to Moravian,” he says. “A new media center seemed like the perfect way to provide a home for future leaders in the new media space.
“It comes full circle in the coolest way. I couldn’t be happier.” ■ s
Ashley Russo
Mike Mittman
RU ING WITH A PACK
3 VA EY SQUADS YOU’VE NEVER HEARD OF RU ING
BY AMY UNGER
It’s a Saturday morning in the Valley. Members of the Lehigh Valley Trail Chasers are parking their cars and congregating at the entrance to the Trexler Nature Preserve. They greet each other with high-fives and good-natured ribbing. In Bethlehem, Team Vark is lacing up and limbering up on Main Street, in preparation for the journey ahead. And a few miles away, on the Plainfield Township Trail, the Breakfast Club Runners have just finished their weekly jaunt and are planning their forthcoming feast of eggs, coffee and bacon.
team vark
Running clubs are nothing new to the region, of course; the Lehigh Valley Road Runners, for example, have been encouraging members to get the lead out since 1993, and Girls on the Run, established in 1996 in North Carolina, has several local chapters with healthy followings. But the presence and popularity of these smaller and perhaps lesser-known clubs seem to be growing, and the explosion of social media has made it easier than ever before to find and encourage new recruits.
Kate Egging, 33, moved to Bethlehem in 2014. As she became more serious about running, she sought out tougher terrain and more challenging courses to test her mettle. She says she came up with the idea for the Lehigh Valley Trail Chasers while on a jog with her friend and running partner, Kristin Rutkowski, in December of 2015.
“I thought it would just be me and Kristin, making plans,” she says with a laugh. Instead, the group swelled to more than 220 members in just a few short months. A Facebook page serves as home base for runners to plan excursions, ask questions, post pictures and offer words of encouragement to their fellow athletes. A different member is profiled every week in
360+
the Runner’s Spotlight. “We didn’t have a home in the Lehigh Valley,” says Egging. “We needed a group to share.”
The Breakfast Club Runners also have a large following on Facebook—more than 1,300 members, and counting. “New people show up every week,” says one of the founders, Roger Barlow, 58, of Easton. The group was born in 2009, after Barlow ran the St. Luke’s marathon as part of a relay team. The BCR hit the road—or the trails— every Saturday morning, rain or shine. Gathering spots and routes are posted ahead of time on Facebook. Barlow says about 20 to 30 runners will turn out for any given session. “We love to run in blizzards because we can,” Barlow says. While the location—and the weather—may change, the end result is always the same: Each run concludes with a shared breakfast at the nearest diner or restaurant. “You break bread with people every week, and you become friends,” says Barlow. And the best part is, Barlow will pick up the tab for newcomers.
Though both the Trail Chasers and the Breakfast Club Runners are relatively spontaneous in planning the distance and makeup of weekly group runs, Team Vark takes a more structured
“WE HAVE PEOPLE THAT RAN BOSTON A THE WAY TO BEGI ERS.”
approach. Spearheaded by the staff at Aardvark Sports Shop in Bethlehem, Team Vark offers a free, 16-week training program for those who want to tackle the Runner’s World 10K or Half Marathon in October. For this reason, membership each year is capped at 60-70 members, but inclusion is not contingent on ability, or lack thereof, says Aardvark employee and marathoner Mark Hanna, 48, of Bethlehem, who has led Team Vark runs in the past. “We have people that ran Boston all the way to beginners,” he explains.
“I THOUGHT IT WOULD JUST BE ME & KRISTIN, MAKING PLANS.”
That seems to be the unifying thread that ties together these and other running clubs in the Lehigh Valley: All of them preach inclusion. In other words, bring your iPod, your Garmin and your HydroBak, but leave the ego at home. “It’s not just fancy, elite runners,” says Tim Nash, one of the original Trail Chasers. “I think it’s humbling for a lot of people when you lead them slowly.” Barlow echoes that sentiment: “We have people who can barely run a mile. I’m very encouraging of everyone.” Sometimes that means splitting one pack into several, with the more experienced runners hanging back with the slower ones, and
that’s OK, says Barlow. “The goal [for the Breakfast Club Runners] is to finish by 8:30 a.m.,” he says. “The distance isn’t important.”
That’s not to say there isn’t running royalty in the ranks of these groups. Kristin Rutkowski kept a running streak alive for 1,000 days, leading up to her 40th birthday in August. She averages about six to seven miles a day. “[Running] is a necessity,” she says. “It keeps me sane and makes me a better parent.”
Mark Hanna has raced his way through nearly two dozen marathons in 12 different states. Mel Lancet, of Bethlehem, is closing in on his 60 th birthday, but he runs farther and faster than men half his age. In July, 37-year-old Sean O’Conner, of Harmony Township, New Jersey completed a 100-mile (yes, 100-mile) endurance run in Vermont. He had to dig deep to make it to the finish line after he injured himself at mile 88 “I thought of my family and friends,” says O’Conner. “I didn’t want to let them down. They were part of this journey.”
While these and other runners do just fine as solo acts, they still seek out the friendship
Lehigh Valley
Trail Chasers
Breakfast Club
Runners
and camaraderie afforded to them by their respective groups. “People are looking for something to belong to,” says Barlow. Egging and Rutkowski became fast friends after meeting at a group run in the spring of 2015. “I was in awe of her because she had just run Boston,” Egging says. They teamed up to take first place among the female teams in the Superhero Half Marathon Relay in Morris Township, New Jersey in May. The following month, Rutkowski was the first female finisher in the Goat Butt 50K in Mendham. Egging was right behind her in second place. “It’s an honor to run with her and I consider it a privilege to take second to her any day,” says Egging.
And there’s a lot of overlap among the groups. Derek Wallen, 32, of Bethlehem, is a Trail Chaser,
and also runs with the BCR and Team Vark. “I think they've made me create goals that I never even thought about,” he says. “I never thought I would run a marathon, and, already, I have pushed my longest distance race to 50 miles.”
Sometimes, these runners end up with more than just a new pack of friends; sometimes, in between the road races, the trail runs, the sprained ankles, the early starts and the personal records, love blooms. “We’ve had two or three couples meet [in the Breakfast Club Runners] over the years and get married,” Barlow says. “It doesn’t surprise me at all. When you have a group of beautiful, healthy, single people who have running, fun and bacon in common, that sounds like a recipe for starting new relationships.” ■ s
“THE GOAL IS TO FINISH BY 8:30 A.M. THE DISTANCE ISN’T IMPORTANT.”
GUIDE Marke VALLEY TO THE FALL
SECRETS TO SAVORING THE BEST OF THE SEASON’S BOUNTY
While summer may be the busiest time for area farmers’ markets, as an abundance of strawberries in June changes to overflowing tomatoes and peppers into September, you won’t want to miss out on all they have to offer during fall—and beyond.
“Farmers’ markets don’t end with summer,” says Dax Funderburk of Beets Workin’ Farm in Mertztown, who also organizes The Trexlertown Farmers’ Market. “And in fact, some of the best times of the year to be at the market are in the fall.”
To help you make the most of your favorite market this fall— and if you don’t have a favorite yet, you should know you’re missing out—we asked local farmers to share their best-kept secrets on what produce picks store best, which foods are actually at their flavor peak in the colder months and what items you’ll want to brave the bitterness for all winter long. (Yes, certain markets do have winter hours to fill your local foodie cravings long after frost covers the fields.)
BY JULIANN SCHAEFFER
CLOSING TIME?
Not all farmers’ markets stay open over the winter. This is especially true of producer-only markets, where vendors must sell only what they grow themselves. That’s starting to change though. This year, Easton Farmers’ Market, Emmaus Farmers’ Market and even Trexlertown Farmers’ Market will all have regular, winter hours from January until spring; however, they will be less frequent (every other week instead of every week) and there will be slightly less variety (as most farmers will either cut production over the colder months or take the season off entirely).
No worries there, this just gives you even more reason to hit up your local market from now until Christmas (or closing, whichever comes sooner). Because many of the produce options store longer during the fall season than summer fare, and since certain items could sell out, you can start preparing now to ensure you can eat seasonally all winter long.
To help you determine which items to buy when, Jess Salvaterra of Salvattera’s Gardens in Alburtis recommends getting to know your market farmers, who can better gauge how long their crops might last. “The regular season for the Easton
Farmers’ Market that we vend at goes until December, though some vendors will continue to vend throughout the winter with a limited variety,” she says. “However, some of our crops will be sold out for the season before then and some of our crops cannot tolerate the extreme cold if we were to have a cold snap early on.”
STORAGE PRIMER
What’s good eatin’ in fall? Plenty! From potatoes and root veggies such as turnips and radishes to broccoli, carrots, onions and leafy greens, there’s lots of produce to pick from right now. And according to Aimee Good of Quiet Creek Farm in Kutztown, all of these except for the greens store well on their own when under the right conditions.
Winter squash prefers warm and dry storage, and smaller varieties will last you one to three months. Larger squash such as butternuts or hubbard and long-neck pumpkin will keep until spring, if needed. “Before storing, I usually wipe them down with a vinegar-dipped cloth to remove any spoilage organisms, then decorate the house with them and use when needed,” Good says.
Make sure any squash or sweet potatoes you purchase are properly cured before storing for extended periods. If not, they won’t store nearly as long, says Funderburk. Your farmer can easily address this if you ask.
Cool, dry and dark is a good motto for potatoes, onion and garlic— most would enjoy an unheated basement just fine. Cabbage also keeps well in this sitting spot, but Good recommends packing in boxes and removing the outer layers (which can get slimy and black over time) when it’s time to eat.
When in doubt, always ask your local market farmers. Because only certain produce varieties are bred for storage, Good says consumers should always check with their farmer to make sure they are buying storage varieties, if that is their goal.
BEYOND PRODUCE
Of course, farmers’ markets offer so much more than what grows from the ground. And whether it’s tips for meats, cheese or other specialty items, we’ve got winter guidance to give there, too.
If you’re looking to stock up on meat (whether it’s pork shoulder, lamb or beef), it’ll likely last you two to three months in the freezer, says Ben Davies of Wild Fox Farm in Barto. Though Davies says they intend to offer their meat and poultry products during Emmaus Farmers’ Market winter hours, he says customers are always welcome to place a bulk order with the farm whenever—as long as they call ahead.
WHAT’S GOOD EATIN’ IN FALL? Plenty!
Turnips, kohlrabi and carrots all like cold and moist environments, and they’ll store for a tremendously long time in your refrigerator crisper drawer, says Funderburk.
Leafy greens and broccoli both freeze beautifully. Steam broccoli (just until bright green!) and then douse in an ice-water bath before bagging and popping in the freezer. The process for greens (such as spinach or kale) is much the same.
“Cooking greens such as spinach or broccoli rabe can easily be frozen by blanching, draining and then placing in a freezer storage bag,” says Nicole Shelly of Gottschell Farm in Coopersburg. Or add to a big pot of veggie or meat stew and freeze as one-pot meals for the months ahead.
Beth Rice of BAD Farm in Kempton generally recommends eating most of their dairy offerings fresh (such as yogurts, milk and cottage cheese), but she says mozzarella and butter will both keep in the freezer for four to five months—that is, if you pick up the mozzarella before it sells out (which it’s been known to do).
Bread is another item that varies with the type and the baker, and you’re better off picking up a fresh loaf when you need it (as bakers will likely be one of the mainstays during winter market hours). Or simply ask your market baker for specific freezing tips and guidelines.
Same goes for other market specialties, including prepared foods. Always best to ask the vendor—and they’ll be happy to tell you whether (and how well) their products hold up to freezing. One freezer-worthy specialty vendor to check out is Switchback Pizza, which offers its wood-oven-fired pizzas showcasing local ingredients at Emmaus Farmers’ Market.
While co-owner Marguerite Viola doesn’t recommend freezing one of their freshly made pizzas, she says they do have a special dough they use specifically for frozen pizzas, one that holds up better to freezer conditions. Visit them at the market for more info or place an order at their restaurant in Emmaus, where they’re happy to take orders for frozen crusts or pizzas.
SECRETS OF THE SEASON
Besides the vast array of produce and other products available at fall farmers’ markets, there some special tips that even seasoned market-goers might not know. First, did you know that frost actually enhances the flavor of many cold-weather crops?
Indeed, Funderburk calls this “frost-kissed” and says it’s what makes for his very best-tasting carrots of the entire year, which are harvested January through March from high tunnels. “Once your carrots have been frost-kissed, the sugars are enhanced because the carrot will start converting its starches to sugars to survive,” he says.
This is true for parsnips, too, as well as hardy greens such as spinach and kale. Not a fan of kale’s bitter taste profile? You may just want to give it a second chance this winter.
“A lot of people don’t like the flavor of kale, but most people decide to try it for the first time in warm months, between May and October,” explains Funderburk. “But kale is actually a vegetable you should be eating October through April. That’s one of the reasons these greens can get a bad flavor rap: people are eating them out of their peak season. Kale and other hardy greens taste their best in the winter.”
FOODS MEANS
Mushrooms are another star of the fall and winter markets and are a great seasonal substitute for non-meat eaters or anyone looking to “beef” up their meals with protein sans the actual beef.
One last secret many might be surprised to learn about eating seasonally throughout the Lehigh Valley’s winter months? That it’s not only possible but flavorful, too.
While Funderburk cautions that the area’s three winter markets won’t have quite the abundance of offerings from summer days, they make up for it in the extra flavor that’s packed in what’s there. Not only will braving the cold offer you benefits from the glorious locally grown food, but making seasonal eating a year-round habit—through farmers’ markets or winter CSAs—helps sustain local farmers, too.
Yes, eating seasonally isn’t always easy. Buying whole foods means you have to cook—and Davies admits that can be intimidating for people who can’t remember when they last courted (or counted more than five minutes in) their kitchen. But anyone can start slow, he says, and he encourages everyone to try.
“I encourage everyone to put their inhibitions aside and embrace the adventure of cooking,” he says. “That’s at the foundation of eating seasonally and the local food movement. Try new things, and just by experimenting, you can begin to utilize way more diversity of foods than you would have dreamed of before. Encourage people to have fun and be adventurous. That’s what food is for us and that’s why we enjoy farming so much.”
LEARN MORE ABOUT SEASONAL EATING IN THE WINTER
For more on how to eat seasonally all winter long, including where the winter CSAs or farmers’ markets are nearest you, visit your local farmer’s or farmers’ market website. Are you a newcomer to buying local? Check out buylocalglv.org or localharvest.org, which will tell you which markets or farmers are nearest you. ■ s
S. JOHN SALIVONCHIK DMD, PC
Dr. Salivonchik provides easier solutions for complex dental problems at a new location on Chestnut Street in Coplay (opening November of 2016). The relaxing atmosphere of the new facility will complement the comforts provided by breakthroughs in modern dentistry, which is the passion of Dr. Salivonchik and his team. Dr. Salivonchik is a native of Whitehall. He is a member of the American Dental Association, The Academy of General Dentistry, The American Academy of Cosmetic Dentistry, The American Academy of Implant Dentistry and The Academy of Laser Dentistry. He lives in Nazareth with his wife and four children.
OPEN MRI & Allentown Diagnostic Imaging is a privately owned, independent diagnostic imaging facility dedicated to providing high quality open MRI, high-field MRI, CAT scan, ultrasound and X-ray services. Open MRI & ADI has been serving the Greater Lehigh Valley since 1998 and takes great pride in providing a comfortable, convenient and friendly environment while providing diagnostic excellence. Their MRI, CAT scan and ultrasound units are accredited by the American College of Radiology (ACR). The ACR awards accreditation to facilities for the achievement of high practice standards after peer-review evaluation of diagnostic images. Open MRI & ADI’s centers feature a truly open MRI that is spacious, quiet and non-claustrophobic, as well as the latest technology in MRI, including a high-field oval design. Convenient parking and hours accommodate even the busiest schedule. By offering the lowest self-pay rates in the area, and payment plans besides, no patient has to go without the care they need. In addition, Open MRI & ADI participates with almost all insurance companies. Experience the difference. Choose Open MRI & Allentown Diagnostic Imaging.
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MACUNGIE ANIMAL HOSPITAL
Macungie Animal Hospital embraces the highest standards of medical and surgical veterinary care to help your pet stay happy and healthy for years to come. Accredited by the American Animal Hospital Association and winner of their 2013 Practice of the Year award, the veterinary team includes Dr. Nancy Soares, Dr. Tere Hernandez, Dr. Liz Keehner and Dr. Jennifer Boyer. Caring individuals providing quality veterinary care in a pet friendly, low-stress environment: the veterinarians of Macungie Animal Hospital, your family’s other doctor.
161 E. Main St., Macungie 610.421.8381 | macungieanimalhospital.com
NANCY SOARES, VMD
THE CENTER FOR ORAL & MAXILLOFACIAL SURGERY at ST. LUKE’S
Setting the standard for excellence in oral surgery, Dr. Wayne J. Saunders began The Center for Oral and Maxillofacial Surgery over 10 years ago as a solo practice. Now known as St. Luke’s OMS, the practice has grown to a twelve-doctor practice with four locations throughout the Lehigh Valley, and a new location in the Poconos. Still the largest practice in the area, St. Luke’s OMS continues to be the most innovative, with a massive social media following, an online blog where patients can be updated about progresses in oral surgery and new technologies being added every year. St. Luke’s OMS is also proud to welcome Dr. Veronica Barreto—the first female Oral Surgeon in the area!
In addition to the innovation of St. Luke’s OMS, the practice is also commonly known as the most convenient. The surgeons are available to see patients Monday through Friday from 8 a.m. to 8 p.m. and on select Saturdays, so that patients can schedule appointments on the days and at the times
that are convenient for them. The practice has also opened its doors in the Poconos, with a new office in Monroe County. With multiple office locations and convenient hours, patients can have the surgeons they trust, when they want and where they want.
St. Luke’s OMS surgeons offer a full range of oral and facial procedures. The doctors at St. Luke’s OMS are on staff and take calls for facial trauma needs at St. Luke’s University Health Network. The mission at St. Luke’s OMS is to provide patients with affordable, high-quality, state-of-the-art care in a gentle, safe and secure environment. St. Luke’s OMS also prides itself on annually being a part of over one hundred local charities, non-profits, school programs and more. When patients choose St. Luke’s OMS, they choose their community!
For more information, or to make an appointment with one of the surgeons at St. Luke’s OMS, please call 610.865.8077, or visit stlukesoms.com. 1521 8 th Ave., Suite 101, Bethlehem | 1620 Pond Rd., Allentown 3360 Nazareth Rd., Easton | 1419 N. 9 th St., Stroudsburg 610.865.8077 | stlukesoms.com
PROGRESSIVE VISION INSTITUTE
DR. SOLOMON C. LUO, an internationally renowned ophthalmologist, founded the Progressive Vision Institute in 1986. He earned his medical degree at the University of Texas Medical Branch in Galveston and completed his ophthalmology residency at Temple University Hospital. A member of the International Society of Refractive Surgery and the American Society of Cataract and Refractive Surgeons, he has lectured widely, even performing live cataract surgery before an audience of thousands of ophthalmology colleagues.
DR. STELLA LUO is a Temple University School of Medicine graduate and completed her medical internship at Crozer-Chester Medical Center, returning to Temple University Hospital for her ophthalmology residency. She is a member of the American Academy of Ophthalmology.
DR. STEFANIE KNAPP earned her medical degree at Vanderbilt University Medical School in Nashville, completing her internship at the University of Medicine and Dentistry of New Jersey in Newark and ophthalmology residency at University of Texas at Southwestern Medical Center in Dallas. She is a member of the American Academy of Ophthalmology.
By age 80, over half of Americans either have a cataract or have had cataract surgery. Fortunately, cataract surgery can restore clear vision in a short period of time, with many patients seeing better than they have in years. Progressive Vision Institute offers cataract surgery choices to fit any lifestyle and budget.
What is a cataract? A cataract is a clouding of the eye’s lens. When looking at something, light rays travel into the eye through the pupil and are focused through the lens onto the retina, a layer of light-sensitive cells at the back of the eye. The lens must be clear to focus light properly onto the retina. Signs of a Cataract: When vision becomes blurry, cloudy or dim, or things aren’t as bright or colorful as before, a cataract may have developed in one or both eyes. It’s like looking through a dirty windshield. Cataract Symptom Progression:
• Painless cloudy, blurry or dim vision
• More difficulty seeing at night or in low light
• Sensitivity to light and glare
• Seeing halos around lights
• Faded or yellowed colors
• Brighter light needed for reading and other activities
• Frequent changes in eyeglass or contact lens prescription
• Double vision within one eye
When should a cataract be removed? The best time is when quality of life is diminished because of poor vision. With advances in modern medicine, there is no reason to suffer with cataracts anymore.
SOLOMON C. LUO, MD, FACS
STEFANIE KNAPP, MD
STELLA L. LUO, MD
(Adapted from Tone It Up nutrition plan)
¼ cup gluten-free rolled oats
½ cup unsweetened almond milk
1 scoop Perfect Fit Protein
3 tsp. chia seeds
½ Tbsp. cacao nibs
½ Tbsp. peanut or almond butter
¼ cup blueberries
2 tsp. honey
Blueberries
- Lower blood pressure
- Promote bone health
- High in fiber
Mix ingredients in a Mason jar and let it sit overnight, covered. In the morning, top with 1 Tbsp. of granola.
kristen rinald Managing Editor
tomatoes
- Aid digestion - High in potassium - Combat cancer triggers
enise’s 5-Ingredient Salmon Dish
Approximate based on serving preference.
1 lb. salmon
½ cup kalamata olives
2 tsp. capers
½ cup red onion
½ cup cherry tomatoes
Cut up the salmon (with skin on back cut off) into bite-size pieces. Mix everything together, add salt and pepper to taste and bake at 350° F for approx. 35 minutes.
Can serve over rice or quinoa.
enise conlin senior account executive
Lemons
- Fight asthma
- Improve skin health
- Boost the immune system
aley’s Roasted Vegetables with Lemon Quinoa
n2 cups vegetable or chicken broth
1 cup uncooked quinoa
Grated zest of 1 lemon
1 large sweet potato, peeled and diced into small cubes
1 large red bell pepper, seeded and chopped
1 large yellow bell pepper, seeded and chopped
1 medium red onion, chopped
1 large zucchini, chopped
1 large Portobello mushroom, chopped
1 (15oz) canned chickpeas, drained and rinsed
2 Tbsp. olive oil
2–3 Tbsp. balsamic vinegar to taste
2 tsp. minced garlic
1 tsp. dried rosemary
Salt and freshly ground pepper to taste
½–¾ cup crumbled light feta cheese
¼ cup chopped fresh basil leaves
Preheat oven to 450°F.
Rinse quinoa well in a fine-mesh strainer. Add rinsed quinoa, broth and lemon zest to a saucepan and bring to a boil. Turn down the heat to low, cover the pot and simmer for 12 minutes or until liquid is absorbed. Let stand covered for 10–15 minutes, then fluff.
In a large bowl, toss together all vegetables, chickpeas, olive oil, balsamic vinegar, garlic, rosemary, salt and pepper. Spread mixture in a large, greased roasting pan. Roast for 25–35 minutes, stirring halfway through, until all vegetables are tender.
Combine hot vegetables, cooked quinoa, feta cheese and fresh basil in a large serving bowl and toss well. If desired, add more salt and pepper to taste or drizzle the top with a bit more balsamic.
Makes 4–6 main dishes or 8 side-dish servings.
ca ey bittner
senior account executive
(Adapted from Eat, Shrink & Be Merry! by Janet & Greta Podleski)
quinoa
- Naturally gluten free
- High in antioxidants
- Good source of protein
sweet potatoes
- Fewer calories than regular potatoes
- Good source of vitamin A
peppers
- High in vitamin C beta-carotene
- Red peppers are most nutritious variety beta-
laine’s Roasted Red Pepper Spaghetti Squash
6 red bell peppers
1 medium spaghetti squash
2 medium onions
1 medium head of garlic
1½ Tbsp. olive oil
½ tsp. oregano
1 tsp. basil
1 Tbsp. parsley
½ tsp. salt
½ tsp. pepper
Feta
Cut off the sides of the red peppers in quarters. Place the peppers on a baking sheet in a single layer. Move the top oven rack to 8–12 inches from the top of the oven. Broil on high for 10 minutes, or until the skins turn black. Remove from oven, and immediately place the red peppers in an airtight container and set aside. This will make the skins easier to remove.
In the meantime, preheat oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and use a spoon or ice cream scoop to scrape out the seeds. Place two halves, face down, in a baking dish. Add enough water to cover the bottom of the pan. Cover and bake for 30–45 minutes, or until you can easily pierce the skin with a fork.
While the squash is roasting, chop the onions. Heat oil in a sauté pan on medium high. Add onions, stirring occasionally. After the onions turn clear, add sliced garlic, oregano, basil, parsley, salt and pepper and continue cooking for 5 minutes.
Remove the skins from the red peppers and slice into 1½-inch-long strips. Remove squash from the oven and use a fork to gently separate the flesh from the skin in strands. Fold in peppers and onion mixture to the spaghetti squash and top with feta.
elaine wybors art director
kellie’s
Flourless, Sugarless & Oh-So-Yummy Brownies
1½ cup shredded zucchini (approx. 2–3 depending on size)
1 cup all-natural almond butter
1/3 cup organic local honey
1 large egg
1 tsp. Mexican vanilla
1 tsp. roasted cinnamon
½ tsp. ground nutmeg
1 cup dark chocolate morsels, melted—plus a handful unmelted
Shred unpeeled zucchini in food processor. Melt chocolate (in microwave or on stove) and stir until smooth; let cool slightly.
Mix all ingredients (in order). Mix in melted chocolate until well-incorporated and then fold in morsels.
Bake at 350°F in a greased 9x9 ceramic or glass baking dish approx. 30 minutes or until done in center. Don’t overbake. ■ s
kellie bartholomev account executive
Zucchini
MAKE YOUR DAY AS UNIQUE AS YOU ARE
Beautiful and elegant, rustic or refined – enjoy the special day that you have always dreamed of here at Willow Tree Grove.
Guests will enjoy over five acres of beautifully landscaped grounds which create the perfect backdrop for your on-site ceremony and reception for up to 200 guests.
• Customizable wedding packages with on-site coordination and catering
• The Pub House is great for wedding showers, rehearsal dinners, and bachelor or bachelorette parties
• An arbor by the water, gazebo, several decks, an outdoor bar, pool, and fire pit are available for your enjoyment
CONNECT
WITH US TO SCHEDULE A VISIT
INSIDE DISH
BEHIND THE MENU
Ocean is as Constant and Reliable as the Waves OCEAN
BY CARRIE HAVRANEK PHOTOGRAPHY BY ALISON CONKLIN
When Ocean opened in February 2006, tucked away on Ferry Street, it was easily the sleekest addition to Downtown Easton’s dining scene. From its frosted glass window and clean and curvilinear forms to its progressive but approachable New American menu, there was nothing quite like this stylish dining spot.
Ten years later, there’s still nothing quite like it. Ocean holds its own in what’s evolved into a city boasting a lively restaurant scene—and a region with a rapidly growing food consciousness.
“Even with the dense landscape of restaurants in Easton, we have seen consistent growth in business,” says Ciprian Muntean, manager-owner of Ocean. “Last year was our best, and based on the numbers so far, this year will be even better.”
And the experience itself? The interior vibe, with its dim lighting and myriad of blue and grey tones, still suggests the depths of the ocean, in subtle, classy ways; the curvy sheetrock atop one of the dining rooms has held up. (It was moistened and then put into a mold in order to achieve that wavy form.) The three discrete seating areas offer plenty of space for private and communal conversations, depending on preference. And the cuisine still works, too. Ocean has retained the same
executive chef, Ryan Kor, for nearly the past five years. Ocean’s bar manager, Nok Kumperngsai, has been mixing drinks since the very first day. Muntean says that its core staff “has been the same for an average of more than seven years— we grew together, it feels.”
Likewise, many of its most beloved and recognizable menu items remain. The truffled fries are still there, with a trio of dipping aiolis.
The calamari dish is revered. “Most people who don’t like calamari love ours,” says Sarne Singletary, front-of-the-house manager.
What’s so special about it?
To say Kor is self-effacing about it would be an understatement. “It’s fresh; it’s marinated in buttermilk for a day,” he explains, as though it were no big deal.
“No, but people aren’t accustomed to that kind of smoky sriracha aioli with it, either,” says Singletary.
“I don’t think most people are accustomed to calamari that’s this fresh. We have deliveries coming every day,” says Kor. “If we run out of an item, I just 86 it. If it’s out, it’s out. I don’t substitute anything,” he says. Freshness is paramount.
The quest for freshness doesn’t only relate to how recently the fish was caught or when
the tomatoes were picked—it’s also about the currency of the menu and keeping those options fresh. When Ocean opened, it was strictly a tapas place, “with about 50 small plates, serving lunch and dinner six days a week,” says Muntean. Its menu of exclusively sharable appetizers was somewhat unusual for Easton at the time.
A slow shift has taken place. “We evolved, based on the client needs, into a full-service establishment for dinner only, Tuesday through Saturday. That’s when things took off,” says Muntean. As growth occurred, the portion size of the tapas did, too, and full-fledged entrées were introduced. These days, the appetizers are more substantial than the small bites that comprise true tapas. “They are good appetizer portions,” says Kor.
There’s a curious tension at work in most restaurants, one that’s usually, but not always, invisible to diners. It’s the tug between expectation and innovation. Loyal customers often expect certain items to remain on the menu; they associate a place with a particular dish or two. Or a special mixed drink. And Ocean is no exception. Customers would be upset, for example, if the lobster mac and cheese unceremoniously disappeared from the menu—which happened a few years ago.
Ryan Kor Executive Chef
Ciprian Muntean Owner
INSIDE DISH
Muntean recalls their attempt to bring more weeknight dinner business to Ocean. “One idea was to have lobster mac available only on Tuesdays and Thursdays. Yes, we had a lot of angry people, so that only lasted about three months,” he says. It proves that humans are creatures of habit, and that the comfort food combination of pasta, creamy Gruyere cheese and succulent lobster is hard to resist. And even harder to retire.
“It’s a bit of an old dish, but it’s still good, people still like it and he still likes it—so it stays,” says Kor.
The “he” in question is Muntean, more commonly known as Chip. If you’ve been to Ocean, you know him as hands-on and magnanimous. He’ll shake your hand or offer a peck on the cheek and unflaggingly remember your favorite beer or dish. He’s fairly omnipresent, especially considering how established Ocean is; it’s often more common for owners to become absentee when restaurants become successful. He’s an integral part of what makes Ocean succeed. Muntean started working at the River Grille, owned by Mick Gjevukaj, two weeks after it opened in 2003. Five years later, he partnered with Gjevukaj to open Ocean just around the corner. The names of both restaurants pertain to water—Muntean and Gjevukaj share an Eastern European heritage that reveres water as representative of good luck and fortune.
But that name serves a dual purpose as Ocean, of course, is known for its fish and seafood. Through the years, the core of the menu persists,
although the accompaniments may vary slightly from time to time. There are several classic protein-and-potato dishes—filet with truffled mashed potatoes and wild mushrooms, crispy salmon with asparagus, fingerlings and mustard beurre blanc, and boneless braised short ribs with a balsamic glaze, potato puree and cipollini onions. There’s always a succulent scallops dish, too. Ocean’s menu changes about four to six times a year, but it only partly morphs. “It’s a little bit here and there. We bring in some seasonal items; that keeps you creative,” Kor says. And the specials serve their function too, sometimes inadvertently working as a test run for new menu items. That tension between expectation and innovation persists.
“I keep myself inspired. I walk down to the market; I pay attention to what other people are doing, what they are cooking. Most of my friends work around here,” says Kor, gesturing behind him to indicate the general downtown area.
The 42-year-old has spent much time in the Valley cooking, most recently at the Perryville Inn before it closed. He is a graduate of Northampton Community College’s Culinary Arts program. For as long as he’s lived, it’s always been food, whether it’s been working at country clubs or “flipping burgers somewhere or catering his friends’ high school graduation parties,” he says. His grandparents had a 15-acre farm in Warren County, where they’d grow berries, apples, asparagus and all kinds of produce. “We’d go hunting, too, and
have game dishes. I grew up eating rabbit and squirrel. It kind of gives you a different palate for food. I wasn’t eating chicken fingers,” Kor says, with a chuckle.
Kor has been in kitchens for so long, he’s firmly guided by his own palate. He’s the type of guy who orders meat rare—and so if you order a burger rare at Ocean, it won’t be medium rare. (“That drives me nuts,” he says.) And he doesn’t understand why people salt and pepper their food before trying it.
“I just do what I like to eat. I never got into foams, or fancy stuff,” he explains. Partially, it’s not feasible for him to do dishes that are more labor intensive—Kor and two other sous are the only ones back there in the kitchen. But it’s also a reflection of the restaurant’s personality, too. “What we do here is a little more fast-paced than that— we have to simplify it, but keep all the flavors,” he says. The grouper dish achieves a balance of flavor, texture and color. “Presentation is so important. It has to look pretty—muted colors aren’t appetizing.”
The bar program, too, has seen a gradual evolution with the times. “Nok has always been great at following or even being a bit ahead of industry trends when it comes to cocktails. Together with Robin [Capner] and Crystal [Smith], our other two main bartenders, they consistently find ways to come up with original ideas or improve classics, sometimes with a twist,” says Muntean.
For example, earlier this year, Ocean started doing infusions. Their Spicy Chef, with a houseinfused fresh pineapple vodka, hot pepper simple syrup and Cointreau, has become a big hit. Warm weather also spawned a watermelon tequila cosmo: tequila infused with watermelon, simple syrup, Cointreau, fresh lime juice and cranberry juice. Ready in No “Thyme” has also been popular —that’s a house-infused strawberry and lime gin, with a thyme and honey simple syrup, and lemon-lime soda. “Many of these drinks are naturally sweetened, so they aren’t full of extra sugar. They are fruity and fun and not too complicated,” says bartender Robin Capner. Times have changed in bartending; the craft cocktail is more of the norm than it was five years ago. As Muntean bluntly and humorously puts it, “We hope the days of pre-made mixes, fake flavors and blenders are behind us.”
As for those ten years of going with the ebb and flow of business, and adapting accordingly?
“It feels like it happened in the blink of an eye,” says Muntean.
Ocean
HOURS: Tues.–Sat.: 5 p.m.–Midnight
PARKING: Street and two parking decks downtown
RESERVATIONS: Always recommended, especially on the weekends. They can accept them the old-fashioned way, “with paper and pen,” says Sarne Singletary, front-end manager, or via the website’s auto-form.
PAYMENT: Visa, MasterCard, American Express, Discover
WHAT TO ORDER: Fried Panko Crusted Calamari, house-made meatballs, Tuna and Crab Napoleon, boneless braised short ribs, Ocean Burger (with blue cheese, bacon, fried egg, tomatoes and aioli), seared grouper. Cocktails: Spicy Chef, Ready in No “Thyme,” and look for new seasonal libations.
SPECIALS: Happy Hour, from open until close, Tues.-Thurs.; 5–7 p.m. on Friday and Saturday, which includes $2 off wine and cocktails and $1 off bottled beers. Special happy hour menu with items priced $7 and under; see restaurant for more details. The lower level was remodeled two years ago, and Muntean says “Our customers really enjoy the new look—we get booked for holiday parties way in advance.” ■ s
Gracie’s 21st Century Café and Catering Gracie’s is a fine dining restaurant with full service catering available on and off premises. 1534 Manatawny Rd., Pine Forge, 610.323.4004, gracies21stcentury.com, D $$$, RS
Landis Store Hotel Providing a dynamic menu of culinary delicacies served with the hospitality of a country inn. The Landis Store is happy to accommodate any special dining requests or dietary needs. Wed.-Sat. 4-9 p.m., Sun. Brunch: 11 a.m.-3 p.m., Dinner: 4:30-8:30 p.m. 4 Baldy Hill Rd., Boyertown, 610.845.2324, landis-store.com, D $$$, CC, z
Virginville Hotel Enjoy a cordial dining experience at our century old country hotel–a time-proved favorite. Wed.-Thurs. 3:30-9 p.m., Fri.-Sat. noon-9 p.m., Sun. noon-7 p.m. 458 Main St., Virginville, 610.562.7072, virginvillehotel.com, L & D $$, CC, RS
BUCKS
Alcohol Served
Average dinner entrée prices:
$ under $15
$$ $15-$25
$$$ $25 and above
Allentown Brew Works Award winning, environmentally friendly restaurant and brewery. Family owned and operated since 2007. Sun.-Thurs. 11 a.m.-midnight, Fri.-Sat. 11-2 a.m. 812 W. Hamilton St., Allentown, 610.433.7777, thebrewworks.com, Br, L, D & LN $$, RS, CC
Bell Hall A quintessential American burger joint, reimagined for the discerning diner. Mon.-Thurs. 11-1 a.m. (kitchen until midnight), Fri.-Sat. 11-2 a.m. 612 W. Hamilton St., Allentown, 610.437.1825, bellhallallentown.com, L, D & LN $, RS, CC,
Billy’s Downtown Diner Not your ordinary diner. We’re giving you just a taste of what you can expect. For all this and much more, visit us for breakfast, lunch or something sweet. Open daily Mon.-Sun. 7 a.m.-3 p.m. 840 Hamilton St., Allentown 610.432.5484, billysdiner.com, B & L $, CC z
Delizioso!
Cascade Lodge Elegant dining with a picturesque view of rolling hills and horses. Table-side Flambé cooking. Outside dining. Catch your own trout for dinner in our trout spring. Also hosting elegant weddings and special occasions. À la carte menu. Wed.-Sat. 5-9 p.m., Sun. 11 a.m.-6:30 p.m. 5065 Lehnenberg Rd., Kintnersville, 610.346.7484, cascadelodge.com, Br & D $$, RS, CC
McCoole’s at the Historic Red Lion Inn Offering a dining room, martini lounge and bar in a beautifully restored Inn from the 1700s. Monthly featured wines and brews from their own Red Lion Brewery. Outdoor patio dining is available in season. Also offering a complementary doorto-door and hotel shuttle service within a five-mile radius of the restaurant to bar and restaurant patrons, as well as private events at McCoole’s Arts & Events Place. Sun. 11:30 a.m.–9:30 p.m., Wed.–Thurs. 11:30 a.m.–10 p.m., Fri.–Sat. 11:30 a.m.–11:30 p.m. 4 S. Main St., Quakertown, 215.538.1776, mccoolesredlioninn.com, Br, L & D $-$$$, CC
CARBON
The Café Bethlehem’s first boutique restaurant serving continental and distinctive Thai for 34 years. Lunch: Tues.Fri. 11 a.m.-2 p.m., Dinner: Tues.-Thurs. 5 p.m.-8 p.m., Fri.-Sat. 5 p.m.-8:30 p.m. 221 W. Broad St., Bethlehem, 610.866.1686, thecafebethlehempa.com, L $, D $$, CC, RS
Copperhead Grille The Lehigh Valley’s premiere sports grille, offering signature homemade recipes. Mon.-Sat. 11 a.m.midnight, Sun. 10 a.m.-10 p.m. Two great locations, 5737 Rte. 378, Center Valley and 1731 Airport Rd., Allentown, 610.403.4600, copperheadgrille.com, Br $, L & D $$, CC, RS z
Curious Goods at the Bake Oven Inn Upscale farm-to-table cuisine in a casual fine dining atmosphere. We are committed to supporting our local farmers! Tues.-Thurs. 5-9:30 p.m., Fri.-Sat. 5-10 p.m., Pub Menu Served Until 11 p.m., Sun. Brunch: 11 a.m.4 p.m. 7705 Bake Oven Rd., Germansville 610.760.8580, bakeoveninn.com, D $$, CC, RS z
The Dime A modern upscale take on traditional American comfort food. Mon.-Sat. 6:30 a.m.-11 p.m., Sun. 7 a.m.-11 p.m. 12 N. 7th St., Allentown, 484.273.4000, thedimeallentown.com, B, L, D, LN $$$, RS, CC
Fiesta Olé Mexican Restaurant Authentic Mexican restaurant with fresh food and very friendly ambiance and service with affordable prices. Mon.-Thurs. 11 a.m.-9 p.m., Fri.-Sat. 11 a.m.-10 p.m., Sun. 11:30 a.m.-9 p.m. 1116 Chestnut St., Emmaus, 610.966.5522, fiestaole.com, L $, D $$, CC, RS, BYOB z
Slopeside Pub & Grill Offers indoor dining in addition to our ever-popular outdoor dining! Guests will enjoy delicious food, tasty drinks and unforgettable scenic views all year round. Tues.–Thurs. 11 a.m.–10 p.m., Fri.–Sat. 11 a.m.–11 p.m., Sun. 11 a.m.-9 p.m. 1660 Blue Mountain Dr., Palmerton, 610.824.1557, skibluemt.com, B, Br, L D & LN $-$$$, CC
LEHIGH
187 Rue Principale Modernist French restaurant utilizing local and sustainable products in its creative ever-changing menu. Sun.-Mon. 8 a.m.-3 p.m., Tues.-Sat. 8 a.m.-10 p.m. 187 Main St., Emmaus , 610.928.0418, 187rueprincipale.com, Br, L, D, LN $$-$$$, RS, CC
Aladdin Restaurant Family owned and operated for over 30 years. Serving a variety of authentic Middle Eastern cuisine from homemade grape leaves to delicious shish kabobs. Lunch: Tues.-Sat. 11 a.m.-2 p.m. Dinner: Tues.-Sat. 5-10 p.m., Sun. 4-9 p.m. 651 Union Blvd., Allentown, 610.437.4023, aladdinlv.com, L & D $$, RS, CC, BYOB
Gio Italian Grill Gio Italian Grill offers old world charm with a progressive twist. Centering around their woodstone open flame hearth, Gio uses only imported ingredients to produce mouth-watering flavors. Take-out and private parties available. Mon.-Thurs. 11 a.m.-9:30 p.m., Fri.-Sat. 11 a.m.-10 p.m. 6465 Village Ln., Macungie 610.966.9446, gioitaliangrill.com, L $$ , D $$ , CC z
Glasbern Inn Come experience dining at the Farm’s Table. Many of our ingredients are grown and raised on our sustainable farm just 10 minutes west of Allentown. Our new Grand Lodge is open year-round and accommodates up to 150 guests. The Glasbern offers options for both rustic and elegant weddings,
great views for outdoor ceremonies, overnight lodging options, meeting rooms and spa facilities. Dinner every night 5:30-8:30 p.m. 2141 Packhouse Rd., Fogelsville, 610.285.4723, glasbern.com, L $$, D$$$, CC ) (limited) z
The Green Pepper Fast, casual Mexican food. Sun.-Thurs. 11 a.m.-9 p.m., Fri.-Sat. 11 a.m.-10 p.m. 2880 Center Valley Pkwy #602, 610.709.8899, thegrnpepper.com, L, D, LN, $, CC
Grille 3501 Upscale, yet unpretentious. Fine fusion cuisine. Extensive martini, wine and beer menus. Mon.-Fri. 11:30 a.m.10 p.m., Sat 4-10 p.m. Open Sun for private parties only. 3501 Broadway, Allentown, 610.706.0100, grille3501.com, L $$, D $$, CC, RS z
The Grille at Bear Creek Mountainside dining featuring continental cuisine with a Pennsylvania twist. Open daily. Seasonal outdoor dining. Sun.-Thurs. 4-11 p.m., Fri.-Sat. 4 p.m.-2 a.m. 101 Doe Mountain Ln., Macungie 610.641.7149, bcmountainresort.com, L & D $$, LN $, CC
The Hamilton Kitchen & Bar The Hamilton features seasonal American cuisine from regional classics to favorites from the family dinner table. Seasonal outdoor dining. Mon.-Thurs. 11:30a.m.- 10 p.m., Fri. 11:30 a.m.-11 p.m., Sat. 10 a.m.-11 p.m., Sun. 10 a.m.-9 p.m. 645 W. Hamilton St., Allentown, 610.433.3535, thehamiltonkitchen.com, BR, L & D $$, CC, RS,
Henry’s Salt of the Sea Enjoy fine dining in a friendly, casual atmosphere. Henry’s specializes in seafood and other sumptuous meals. An establishment where the owner wears an apron not a tie. Mon.-Thurs. 4:30-9 p.m., Fri -Sat. 4:30-10 p.m. 1926 Allen St., Allentown, 610.434.2628, henryssaltofthesea.com, D $$, CC, RS
Hop’s Fogelsville Hotel Casual, comfortable pub built in 1798 with three separate dining areas and outside seasonal patio. Diverse menu with huge bottle and draft selections. Mon. 4 p.m.-midnight, Tues.-Sat. 11:15-2 a.m., Sun. noon-midnight. 7921 Main St., Fogelsville, 610.395.3999, hopsfogelsville.com, L, D & LN $$, RS, CC
Hops @ The Paddock Voted friendliest neighborhood place. Stop by and you’ll see why. Mon. 4 p.m.-2 a.m., Tues.Sat. 11-2 a.m., Sun. noon-2 a.m. 1945 W. Columbia St., S. Whitehall, 610.437.3911, hopspaddock.com, L, D & LN $, RS, CC
Hunan Springs Asian Restaurant Authentic Asian cuisine with full-bar service and a fine dining atmosphere. Mon.-Thurs. 11:30 a.m.-10 p.m., Fri. 11:30 a.m.-10:30 p.m., Sat. noon-10:30 p.m., Sun. noon-9 p.m. 4939 Hamilton Blvd., Wescosville, 610.366.8338, hunansprings.com, L $, D $$, CC
Italiano Delite Ristorante An eatery where the food’s good, the atmosphere’s comfortable and jeans-worthy, and the service feels like family. Live music Fri.-Sat., Thurs. Karaoke. Mon.-Thurs. 10 a.m.-10 p.m., Fri.-Sun. 10 a.m.-11 p.m. 1375 Chestnut St., Emmaus. 610.967.9000, L $, D $$, CC, RS z
Jake’s Wayback Burgers Hand-prepared orders using fresh, never frozen beef, and amazing hand-dipped milk shakes. Something to satisfy everyone’s taste buds! Sun.-Sat. 11 a.m.-8 p.m. 4041 Route 309, Schnecksville, 610.760.3163, waybackburgers.com, D $, CC z
KOMÉ Fine Japanese Cuisine and Hibachi A contem porary Japanese cuisine and hibachi. Extraordinary sushi, non-sushi dishes served in a contemporary, yet sensual atmosphere. Lunch: Sat.-Sun. 11 a.m.-3 p.m., Dinner: Sun.-Thurs. 3-10 p.m., Fri.-Sat. 3-11 p.m. The Promenade Shops at Saucon Valley, 610.798.9888, komerestaurant.com, L & D $, CC, RS
Matey’s Famous Steaks & Pizza Casual, family-friendly dining featuring cheesesteaks, pizza, salads, wraps and milkshakes. Fun, 50s-style décor! Mon.-Fri. 11 a.m.-9 p.m., Sat. noon-8 p.m. 1305 Broadway, Fountain Hill, 610.866.6022, mateysfamous.com L & D $, CC
DINING GUIDE
Melt Offering a sumptuous menu of contemporary Italian fare in its breathtaking 350-seat restaurant. Lunch: Mon.-Sun. 11 a.m.4 p.m., Dinner: Mon.-Thurs. 4-10 p.m., Fri-Sat. 4-11 p.m., Sun. 4-9 p.m. 2880 Center Valley Parkway, Suite 624, 610.798.9000, meltgrill.com, L $$, D $$$, LN, CC, RS (Thurs.-Sat. starting at 4 p.m.)
Morgan’s Great cuisine in a beautiful setting. Owner Blake Morgan serves breakfast, lunch and dinner to meet all of your dining needs. Mon.-Sat. 7 a.m.-9 p.m. 3079 Willow St Allentown 610.769.4100, morgansrest.net, L & D $, CC, RS
Randall’s on the Orchard A warm and welcoming atmosphere in a unique orchard-side setting featuring delectable American continental cuisine. Tues.-Thurs. 4-9 p.m., Fri-Sat. 4-10 p.m., entertainment Wed. & Fri. 5-9 p.m. 2016 Applewood Dr., Orefield, 610.395.8000, randallsontheorchard.com, D $$$, RS, CC
Roar Social House Steaks, seafood and classic American cuisine in a 1920s-themed restaurant. Lunch: Mon.-Fri. 11:30 a.m.-3 p.m., Dinner: Mon.-Thurs. 4-10 p.m., Fri.-Sat. 4-11 p.m. 732 Hamilton St., Allentown, 610.434.1230, roarallentown.com, D $$$, RS, CC
Roma Ristorante Casual fine dining with full bar. Experience Roma Ristorante, tying in Old Rome with the new. Pasta, steaks, chops and seafood. Mon.-Thurs. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-11 p.m., Sun. 11 a.m.-9 p.m. 925 Airport Center Dr., Airport Shopping Center, Allentown, 610.841.7662, romapa.com, L $$, D $$, CC )
Salvatore Ruffino’s We offer the most authentic, traditional Italian dishes made according to our carefully guarded family recipes. All dishes are made-to-order using only the freshest ingredients. Mon.-Thurs. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-11 p.m., Sun. noon–10 p.m. 1902 W. Allen St., Allentown 610.437.3621 L $, D $$, CC, BYOB z
Saranda’s on Broadway Take a trip to the countryside of France without leaving the Lehigh Valley. Family-owned and –operated, Saranda’s works tirelessly to produce the finest French cuisine. Lunch: Tues.-Fri. 11 a.m.-2 p.m., Dinner: Tues.-Thurs. 4-9 p.m., Fri- Sat. 4-10 p.m., Bar: Tues.-Sat. open late with bar menu available. Brunch: Sun. 11 a.m.-3 p.m., Mon. closed but available for private parties. Please call for more information. 1028 Broadway, Fountain Hill, 610.861.8181, sarandasonbroadway.com, Br, L, D & LN $$-$$$, RS, CC,
Savory Grille Savory Grille is the expression of the culinary passion of Shawn and Dorothy Doyle, husband and wife chefs in residence. Dinner: Wed.-Sat. 4:30-10 p.m., Sun. 1-8 p.m. 2934 Seisholtzville Rd., Macungie, 610.845.2010, savorygrille.com, D $$$, RS, CC ) z
Taste of Italy Ristorante Visit Little Italy without the drive. Offering a full variety of Italian foods from gourmet pizza to veal, chicken, pasta and seafood. Great family dining. Full wine list and cocktails served. Mon.-Thurs. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-10:30 p.m., Sun. 11 a.m.-9 p.m. 1860 Catasauqua Rd., Allentown, 610.266.8011, tasteofitalypa.com, L $, D $$, CC, RS z
The Tavern on Liberty “Life, liberty and the pursuit of beer.” Check out our other location in Reading called The Liberty Taproom at thelibertytaproom.com. Open 7 days a week; 11 -2 a.m., 2246 Liberty St., Allentown, 484.221.8765, L, D, & LN $, CC
Thai Avenue Restaurant New experience Thai food in Allentown. Lunch: Mon.-Fri. 11 a.m.-3 p.m. Dinner: Mon.-Thurs. 5-9:30 p.m., Fri. 5-10 p.m., Sat. noon-10 p.m. 4791 W. Tilghman St., Allentown, 610.351.9496, thaiavenuerestaurant.com L & D $$, CC, RS, BYOB
Top Cut Steakhouse Classically inspired cocktails, exquisite wines and USDA prime steaks in a 1940s style rooftop atmosphere. Tues.–Thurs. 4:30-10 p.m., Fri.–Sun. 4:30-11 p.m. 2880 Center Valley Parkway, Suite 625, Center Valley, 610.841.7100, topcutsteak.com, D & LN, $$$, RS, CC Torre Classic Mexican cuisine with a modern twist in a
atmosphere. Enjoy Happy Hour gathered
around our three-story tequila tower. Sun. 10:30 a.m.-9 pm., Mon.-Thurs. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-11 p.m. 2960 Center Valley Pkwy., Center Valley, 610.841.9399, torrerestaurant.com, Br, L, D & LN $$, RS, CC (Thurs.-Sat. starting at 4 p.m.)
The Trapp Door Gastropub Upscale food in a fun, relaxed atmosphere with an extensive craft beer list. Brunch: Sat.-Sun. 11 a.m.-3 p.m., Dinner: Tues.-Sat. 4 p.m.-midnight. 4226 Chestnut St., Emmaus, 610.965.5225, thetrappdoorgastropub. com, Br, D & LN $$$, RS, CC
Wert’s Café Homemade goodness served in a friendly atmosphere. The perfect stop for lunch or dinner. Mon.Thurs. 11 a.m.-9 p.m.; Fri.-Sat. 11 a.m.-10 p.m. 515 N. 18th St., Allentown, 610.439.0951, wertscafe.com, L & D $, CC
White Orchids Thai Cuisine Authentic Thai cuisine in a contemporary and relaxed dining atmosphere. Signature seafood dishes, house specialties and classic Thai entrées. New bar and lounge area. Mon.-Thurs. 11 a.m.-9 p.m., Fri.-Sat. 11 a.m.-10 p.m., Sun. noon-9 p.m, The Promenade Shops at Saucon Valley, 2985 Center Valley Pkwy., Center Valley 610.841.7499, whiteorchidsthaicuisine.com, L & D $$, CC ) z
Yianni’s Taverna & Euro Lounge From our seafood (which is flown in from around the world), to our homemade gyros and vegetarian specialities, to our Greek honey and home-grown herbs everything is extraordinary. We keep preparation simple to keep the true integrity of the flavors at the heart of the Mediterranean diet, which is our way of life. Mon.-Thurs. 11:30 a.m.-10 p.m., Fri.-Sat. 11:30 a.m.-11 p.m., Sun. 10 a.m.-9 p.m. 3760 Old Philadelphia Pike, Bethlehem, 610.867.8821, yiannistaverna.com, Br & L $, D $$, CC, RS
Youell’s Oyster House “Sea to Table Since 1895.” The region’s seafood destination. Minutes from PPL Center events. Featuring Maryland crabmeat dishes, authentic paella and cioppino. Raw bar with varietal oysters, seafood towers and ceviche. Directly and sustainably sourced seafood delivered 7 days a week. Mon.-Sat. 4-10 p.m., Sun. 3-8 p.m. 2249 Walnut St., Allentown, 610.439.1203, youellsoysterhouse.com, D $$, RS, CC
MONROE
Andrew Moore’s Stone Bar Inn A grand tavern of fine dining. Serving prime Angus beef, North Atlantic and Hawaiian seafood, native game and more. Tues.-Thurs. 5-9 p.m., Fri-Sat. 5-10 p.m., Sun. 4-9 p.m. Business Rte. 209 in Snydersville 570.992.6634, stonebar.com, D $$$, CC, RS z
Stroudsmoor Country Inn Enjoy dining styles from fine to family, buffet, à la carte, gastro-bar and deli served with oldworld charm and hospitality. Tues.-Sat. 11:45 a.m.-9 p.m., Sun 3-8 p.m. 257 Stroudsmoor Rd., Stroudsburg, 570.421.6431, stroudsmoor.com, B, L, Brunch & D $, RS, CC z
NORTHAMPTON
1741 on the Terrace Casual farm-to-table menu. Exquisite view. Wine Spectator Award of Excellence winner. Sun-. Thurs. 5-9 p.m., Fri.-Sat. 5-10 p.m. 437 Main St., Bethlehem, 610.625.2219, 1741ontheterrace.com, D $$, RS, CC,
A Ca Mia Unique, homemade, Italian cuisine made with fresh flavorful ingredients; served in a family friendly atmosphere. Tues. 3:30-10 p.m., Wed.-Sat. 11 a.m.-10 p.m., Sun. noon-9 p.m. 4330 Lehigh Dr (Rte. 248), Walnutport, 610.760.3207, acamiapa.com, L & D $$, RS, CC, BYOB
Apollo Grill Bistro-style restaurant encouraging a grazing dining experience. We’re comfortable, friendly, sophisticated and lively. Tues.-Sat. 11 a.m-10 p.m. Bar open late. 85 W. Broad St., Bethlehem, 610.865.9600, apollogrill.com, L $, D $$, LN, CC, RS z
BeanBath Café Espresso bar in a unique area with spectacular views. Mon.-Thurs. 7 a.m.-2 p.m., Fri. 7 a.m.-3 p.m., Sat.-Sun. 7:30 a.m.-3 p.m. 2425 Plaza Ct., Bath, 484.287.2326, beanbathcafe.com, B, Br & L $, RS, CC,
MON-FRI 4:30PM-7:00PM SAT 3:30PM - 5:00PM
DINING GUIDE
Bethlehem Brew Works Award winning, environmentally friendly restaurant and brewery. Family owned and operated since 1998. Sun.-Sat. 11-2 a.m., kitchen open weekdays 11 a.m.11 p.m., weekends 11 a.m.-midnight. 569 Main St., Bethlehem, 610.882.1300, thebrewworks.com, Br, L, D & LN $$, RS, CC
Billy’s Downtown Diner Not your ordinary diner. We’re giving you just a taste of what you can expect. For all this and much more, visit us in Historic Downtown Bethlehem for breakfast, lunch or something sweet. Open daily Mon.-Sun. 7 a.m.-3 p.m. 10 E. Broad St., Bethlehem, 610.867.0105, billysdiner.com, B & L $, CC z
Black Forest Deli We pride ourselves on serving the freshest and tastiest lunch in town. Mon.-Fri. 9 a.m.-4 p.m., Sat. 9 a.m.-2 p.m. 745 Union Blvd. & 7th Ave. Bethlehem, 610.865.3036, bethlehemdeli.com, L & D $, CC z
blue grillhouse | wine bar Prime steaks and chops, and seafood flown in daily. More than 250 wines. Mon.-Thurs. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-11 p.m., Sun. 10 a.m.-9 p.m. 4431 Easton Ave., Bethlehem.,610.691.8400, bluegrillhouse.com, Br & L $$, D $$$, RS, CC z
Bolete Restaurant & Inn Bolete is a fine dining restaurant where our care and passion for what we do is evident in each carefully and skillfully prepared dish. Tues -Thurs. 5-10 p.m., Fri.-Sat. 5-11 p.m., Sun. 10 a.m.-3 p.m 1740 Seidersville Rd., Bethlehem, 610.868.6505, boleterestaurant.com, Br & L $$, D $$$, (tavern menu also), CC, RS z
The Bookstore Speakeasy Step back in time at The Bookstore, a 1920’s speakeasy. Tues.-Sat. 5 p.m.-2 a.m. 336 Adams St. (near 4th St.), Bethlehem, 610.867.1100, thebookstorespeakeasy.com, D & LN $$, RS, CC,
Braveheart Highland Pub Authentic Scottish pub. Great atmosphere, food and beer. Mon.-Thurs. 11:30 a.m.-midnight, Fri.-Sat. 11:30-1 a.m., Sun. 11:30 a.m.-10 p.m. 430 Main St., Hellertown, 610.838.6555, bravehearthighlandpub.com, L & D, $$, LN, CC, RS
The Brick Wood-fired pizzeria, restaurant and bar. Sun.-Thurs. 11 a.m.-10 p.m., Fri.-Sat. 11-1 a.m. 1 W. Broad St., Bethlehem, 610.419.1141, thebrickpa.com, B, L, D & LN $-S$, CC,
The Broadway Social A place where whimsy and gastronomical delights go hand in hand. Consider this the modern American gastro pub where the food is as important as the drink menu. Experience the perfect blend of a bar and a restaurant where the casual-meets-refined atmosphere welcomes both the beer drinker and the wine connoisseur. A great place for fussy eaters and foodies alike and a charming neighborhood watering hole. Tues.-Sun. 11-2 a.m. 217 Broadway, Bethlehem, 610.868.2555, thebroadwaysocial.com L, D & LN $$, RS, CC
Buddy V’s Ristorante Featuring a twist on ItalianAmerican favorites as well as an impressive desert selection. Sun-Thurs. 11:30 a.m.-10 p.m, Fri.-Sat. 11:30 a.m.-11 p.m. 77 Sands Blvd., Bethlehem 484.777.7777 pasands.com L & D $$, RS, CC
Colonial Pizza Spaghetti House Longest operating pizza restaurant in the Lehigh Valley. Known for our upside-down pizza and anti pastas. Dining room 11 a.m.-10 p.m., Bar 11-2 a.m 136-138 Spring Garden St., Easton, 610.252.3033, colonialpizzapub.com, L & D $, RS, CC z
Copperhead Grille The Lehigh Valley’s premiere sports grille, offering signature homemade recipes. Mon.-Sat. 11 a.m.midnight, Sun. 10 a.m.-10 p.m. Two great locations, 5737 Rte. 378, Center Valley and 1731 Airport Rd., Allentown, 610.403.4600, copperheadgrille.com, B $, L & D $$, CC, RS z
Corked Up beat/high energy Vegas-style wine bar & steak house located in downtown Bethlehem. Offering 32 wines by the glass, 24 tap beers, 1 great menu. Mon.-Thurs. 3:30-10 p.m., Fri.-Sat. 3:30 p.m.-midnight, Sun. 3:30-9 p.m. 515 Main St., Bethlehem, 610.625.9463, corkedwinebar.com, L, D & LN $$, RS, CC
DeLorenzo’s Italian Restaurant Homestyle Italian cuisine in an elegant atmosphere. On- and off-premises catering available. Tues.-Thurs. 11 a.m.-9 p.m., Fri.-Sat. 11 a.m.-10 p.m., Sun. noon-9 p.m.
3417 Sullivan Trl., Easton, 610.438.6026, delorenzosrestaurant.com, L & D $$, RS, CC z
DiMaio’s Italian Ristorante & Pizzeria Family-owned and operated since 1985. Serving southern Italian cuisine in a friendly and casual family atmosphere. Known for our homemade bread, chicken francaise and DiMaio’s clam sauce. Celebrating our 31st Anniversary. Daily lunch and dinner specials. Mon -Thurs. 11 a.m.-9:30 p.m., Fri.-Sat. 11 a.m.-10 p.m. Seasonal outdoor dining. 27 Main St., Hellertown , 610.838.8004, dimaios.net, L & D $, CC, BYOB z ) (for parties over 8)
Diner 248 Fine diner-ing at its best. Handmade, fresh food, craft beer, libations and desserts. Call ahead sitting available. Sun.-Thurs. 6 a.m.-10 p.m., Fri.-Sat. 6 a.m.-11 p.m. 3701 Nazareth Rd., Easton, 610.252.4300, diner248.com, B, BR, L, D & LN $, CC
EDGE No need to go to NYC! EDGE is the scene for fine cuisine, fab food and hip lounge. Dinner Mon.-Sat. starting at 5 p.m. 74 W. Broad St., Bethlehem 610.814.0100, edgerestaurant.net, D $$, LN, RS, CC
Emeril’s Chop House Enjoy distinctive culinary creations with prime meat and savor fine wine with unmatched service. Sun.-Thurs. 5-10 p.m., Fri.-Sat. 5-11 p.m. 77 Sands Blvd., Bethlehem, 877.726.3777, pasands.com, D $$$, RS, CC
Emeril’s Fish House Featuring an amazing assortment of seafood, steaks and chops with a Creole flair. Sun-Thurs. 4-10 p.m, Fri.-Sat. 4-11 p.m. 77 Sands Blvd., Bethlehem 484.777.7777, pasands.com D $$$, RS, CC
Hampton Winds Enjoy leisurely gourmet dining at reasonable prices in this handsome restaurant showcasing the talents of the college’s culinary arts students. Lunch: Mon.-Fri. 11 a.m.-12:30 p.m., Dinner: Mon.-Fri. 5-7:30 p.m. Northampton Community College, 3835 Green Pond Rd., Bethlehem, 610.861.4549, northampton.edu/campus-life-and-housing/campus-dining/ hampton-winds-restaurant.htm L à la carte, D $35 prix fix for 5 courses, CC, BYOB, L-RS, D-RR z
The Historic Newburg Inn Established in 1750. Famous for more than 100 menu items and prime rib. Tues.-Fri. 11:30 a.m.-9 p.m., Sat. 4-9:30 p.m., Sun. noon-7:30 p.m. 4357 Newburg Rd., Nazareth, 610.759.8528, newburginn.com, L $, D $$, CC, RS
Jake’s Wayback Burgers Hand-prepared orders using fresh, never frozen beef, and amazing hand-dipped milkshakes. Something to satisfy everyone’s taste buds! Mon.-Sat. 11 a.m.8 p.m., Sun. 11 a.m.-7 p.m., 4403 Southmont Way, Easton, 610.250.0100, waybackburgers.com, D $, CC z
Jenny’s Kuali Offering Malaysian cuisine, vegetarian entrees and noodle dishes freshly prepared in house every day. Mon.Wed. 11 a.m.-8 p.m., Thurs.-Sat., 11 a.m.-9 p.m., 102 E. 4th St., Bethlehem, 610.758.8088, jennyskuali.com $, RS, CC, BYOB
Jumbars Great food. Great atmosphere. Everything made fresh to order. Desserts are delectable! Tues.-Fri. 8 a.m.-2:30 p.m., Sat.-Sun. 7:30 a.m.-2 p.m. 1342 Chelsea Ave., Bethlehem 610.866.1660, jumbars.com, B & L $$, CC, BYOB
Kingfish Modern American Cuisine including American and traditional Sushi. Innovative wine station. Elegant event room. Tues.-Thurs. 4-9 p.m., Fri-Sat. 4-10 p.m. 3833 Freemansburg Ave., Bethlehem, 610.691.1115, kingfishbethlehem.com, RS, CC
La Dolce Vita Italian restaurant and deli Now serving brick oven pizza. Catering available. Wed.-Sat. 11 a.m.-9 p.m. 1308 Van Buren Rd., Easton, 610.250.9860, L & D $, CC, RS BYOB
Leaf Restaurant & Cigar Bar Global fusion cuisine on the finer side of casual. Fresh, local and sustainable menu. Full bar with over 90 craft beer selections. Sun., Tues. & Wed. 11:30 a.m.10 p.m., Thurs.-Sat. 11:30 a.m.-midnight. 90 Mort Dr., Easton, 610.559.1336, leafcigarbar.com, L, D, $$, CC, RS,
DINING GUIDE
Mama Nina Foccacheria Mama Nina’s Foccacheria uses only fresh ingredients, everything delivered fresh daily and prepared on-site. Sun.-Thurs. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-11 p.m. 546 Main St., Bethlehem, 610.867.9802, mamaninabethlehem.com L $, D $, BYOB
Marblehead Grille & Chowder House Casual, coastal and cozy, reminiscent of your last shore vacation. Fresh seafood, prime rib, filet mignon and pasta. Sun.-Sat. 11 a.m.-11 p.m. 4101 William Penn Hwy., Easton 610.258.4301, marbleheadchowderhouse.com, L $, D $$, CC, RS z
The Market Gourmet Express All of your favorites in one place. Nathan’s hot dogs, burgers, pizza, salad, sushi, ice cream and coffee. Open 7 days a week. Hours differ per restaurant. 77 Sands Blvd., Bethlehem 877.726.3777, pasands.com, L, D & LN $, CC
Maxim’s 22 Maxim’s 22 bistro and brasserie is the latest from the award winning Sette Luna team. Known for comfortable french fare in a casual setting. Tues.-Thurs. 5-9:30 p.m., Fri.-Sat. 11:30 a.m.-midnight, Sun. 10 a.m.-9:00 p.m. 322 Northampton St., Easton, 610.252.2622, maxims22.com, Br, L, D, LN, $$-$$$, CC, RS,
Mayflower Lunch Real food from Mom’s kitchen. This cozy neighborhood staple is famous for savory omelets and homemade Greek yogurt. Mon.-Fri. 6 a.m.-3 p.m., Sat. 6 a.m.-2 p.m., 622 W. Broad. St., Bethlehem, 610.691.8111, mayflowerlunch.com B, Br & L $
McCarthy’s Restaurant & Red Stag Pub and Whiskey Bar
The taste of Ireland and the British Isles behind Donegal Square right off Main Street. Mon.-Tues. 10 a.m-4 p.m., Wed.Sun. 10 a.m-10 p.m. 534 Main St., Bethlehem, 610.861.7631, redstagpub.com, B, L, D & LN $, RS, CC
The Mint Gastropub An experience without counterfeit. Specializing in contemporary comfort foods, American craft beers, unique spirits, cocktails and wines. Mon.-Sat. 4:30-11 p.m. 1223 W. Broad St., Bethlehem, 610.419.3810, bethlehemmint.com, L $, D & LN $$, RS, CC
Mitzi’s Table Retro dining—all day brunch—classic comfort food kicked up with regional & ethnic specialties. Wed.-Fri. 8 a.m.-3 p.m. Sat-Sun 8:30 a.m.-3 p.m. 3650 Linden St., Bethlehem, 610.730.1670, mitzistable.com, B, Br & L $, CC, BYOB
Molinari’s Authentic Italian food—simple, fresh, flavorful. Indulge in freshly made pasta, pizza in the Neapolitan style, gelato and sorbetto made on premises, and Italian wines and craft beers. Mon.-Wed. 5-9 p.m., Thurs.-Sat. 5-10 p.m. 322 E. 3rd St., Bethlehem, 610.625.9222, molinarimangia.com, D, $$, CC
Ocean With an eclectic, diverse menu and a New York restaurant and lounge feel, Ocean is the place to experience before a State show or for a romantic dinner in Easton’s growing new restaurant scene. Tues.-Thurs. 5-10 p.m., Fri.-Sat. 5 p.m.-midnight. 235 Ferry St , Easton, 610.559.7211, ocean235.com, D $$ & LN, CC, RS, RS z
Pearly Baker’s Great food, casual fine dining, long marble bar, historic setting, unpretentious, attentive staff, classic ambiance. Sun.-Sat. 11:30-2 a.m., 11 Centre Square, Easton, 610.253.9949, pearlybakers.net, L $, D $$$, CC, RS z
Porters’ Pub & Restaurant
Porters’ Pub & Restaurant has been a landmark in downtown Easton for more than 20 years. Our food is definitely a cut above standard pub fare and moderately priced. More than 80 micros and imports. Open 7 days from 11-2 a.m. serving lunch, dinner and Sunday champagne brunch. Live music every Thurs., Fri., and Sat. 700 Northampton St., Easton, 610.250.6561, porterspubeaston.com, L $, D $$, CC, RS z
Prime Steak House Serving Premium Black Angus steaks, fresh seafood, chicken and pasta. Extended wine list. Sun.Thurs. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-11 p.m. 325 Stoke Park Rd., Bethlehem, 610.882.4070, primestkhouse.com, L & D $$, CC, RS z
Red Brick Grill at Revolutions The Red Brick Grill at Revolutions is part of a family and corporate entertainment complex that offers a bowling alley, amphitheater, various bars and an arcade. Red Brick serves comfort food with a sophisticated edge that’s fresh and made from scratch. Mon.-Thurs. 2-11 p.m.,
Fri. 2 p.m.-1 a.m., Sat. 11-1 a.m., Sun. 11 a.m.-11 p.m. 3717 Rte. 378, Bethlehem, 484.935.3001, revolutionsentertainment.com, L & D $, CC
River Grille Lunch: Mon.-Sat. 11:30 a.m.-4 p.m. Dinner: Mon.Thurs. 4-10 p.m., Fri.-Sat. 4-11 p.m. 243 Northampton St., Easton, 610.923.5110, therivergrille.com, L $, D $$, CC, RS
Sette Luna Rustic Italian featuring wood oven pizza, homemade pasta, alfresco dining. The enoteca boasts the Valley’s most extensive wine and beer list. Private wine cellar and live jazz every weekend. Mon.-Thurs. 11:30-9:30 p.m., Fri.-Sat. 11:30 a.m.-10:30 p.m. Sun. 10:30 a.m.-9:00 p.m., 219 Ferry St., Easton 610.253.8888, setteluna.com, Br, L & D $$, CC z
Shankara Vegan Restaurant & Juice Bar Organic, vegan restaurant and juice bar. Asian influenced, novella Indian cuisine, farm-to-table and eco-conscious. Lunch: Tues.-Wed. noon-2 p.m., Fri. 10 a.m.-2 p.m., Dinner: Fri.-Sat. 5-10 p.m., Sun. Brunch 10 a.m.-3 p.m. (Call/text to confirm opening time).
201 E. 3rd St., Bethlehem, 484.330.6405, balasia.net, L & D $$ $, RS, CC, BYOB
Social Still Craft distillery, tasting room, tours, bar and American style tapas restaurant. Wed.-Thurs. 4-10 p.m., Fri.-Sat. noon-11 p.m. 530 E. 3rd St., Bethlehem, 610.625.4548, socialstill.com, Br, L & D $$, RS, CC
Steelworks Buffet & Grill Experience a variety of fresh culinary dishes from around the world at Steelworks Buffet & Grill. Featuring live action cooking and a fully-stocked bar, guests will enjoy a variety of fresh international culinary dishes at the all-you-can-eat buffet or choose their favorites from the a la carte menu, including artisan pizza, a pasta station, sushi, fresh-carved meats, and more. Sun.-Sat. 6-2 a.m. 77 Sands Blvd., Bethlehem, 610.419.5555, villaenterprises.com B, L, & D $$ , CC
Stefano’s Italian Restaurant “Traditional Italian Taste, Modern Italian Flair” Family owned and operated in the Lehigh Valley for over 26 years. Take-Out, Dine-In, Lounge and Banquet Facilities Available. Mon. 4-9 p.m., Tues.-Thurs. and Sun. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-11 p.m. 2970 Linden St., Bethlehem, 610.867.7775, Fax: 610 866 6081 stefanosrest.com, L & D $, CC ) z
Stefano’s Sicilian Grille Italian restaurant with a Sicilian flair. Family-oriented with a casual attitude. Tues.-Thurs. 4-10 p.m., Fri.-Sat. noon-11 p.m., Sun. noon-9 p.m., Mon. 4-9 p.m. (no pizza). 5364 Nor Bath Blvd. (Rte. 329), Northampton, 610.262.8760, stefanossiciliangrille.com, L & D $-$$, RS, CC
Tap Room Vintage 1920’s atmosphere overlooking historic Main Street. Award winning restaurant. Live Jazz every Thurs. & Sun.-Sat 6 a.m.-10 p.m. 437 Main St., Bethlehem, 610.625.2219, hotelbethlehem.com B, L, D, Br, & LN $$, RS, CC,
Thai Thai II Tues.-Thurs. 11:30 a.m.-9 p.m., Fri.-Sat. 11:30 a.m.-10 p.m., Sun. 1:30-8:45 p.m. 509 Main St., Bethlehem 610.868.1919, facebook.com/thaithaiII, L & D $$, RS, CC, BYOB z
Twisted Olive A casual bistro style restaurant with a world twist. Mon. 4-10 p.m., Tues.-Sat. 11:30 a.m.-10 p.m. 51 W. Broad St., Bethlehem, twistedolivebethlehem.com, 610.419.1200, L & D $$, RS, CC
Valenca Alfresco European dining in Downtown Center Square Easton, offering a full bar, Wine Cellar, and private rooms Mon.Wed. 4-10 p.m., Thurs. noon-10 p.m., Fri. noon-11 p.m., Sat. 11 a.m.-11 p.m., Sun. 11 a.m.-9 p.m. 64-66 Center Square, Easton, 610.829.0360, valencaonthesquare.com, L & D $$, RS, CC
Weaversville Inn/Jessica’s Tearoom Historic country inn offering American cuisine for dinner. Victorian tearoom and lunch by day. Tues. 11 a.m.-4 p.m.. Wed.-Thurs. 11 a.m.-8 p.m., Fri.-Sat. 11 a.m.-9 p.m., Sun 9 a.m.-5 p.m. 6916 Weaversville Rd., Northampton 610.502.9881, L & D $$, RS, CC z
The Widow’s Tavern and Grille Casual dining with an upscale feel. American cuisine with an Asian flair to please any palate. Beautiful, friendly and comfortable atmosphere. Entertainment every Wed. starting at 7 p.m., and Sat. starting at 9 p.m. Mon.-Sat.
EAT THIS LOCAL FOOD FINDS
French Onion Soup Dumplings
THE TWISTED OLIVE & INFUSION BAR
BY KRISTEN RINALDI | PHOTOGRAPHY BY COLIN COLEMAN
It’s your typical French onion soup, but with a twist. That’s how it’s done here at The Twisted Olive & Infusion Bar—where nothing is predictable.
The French Onion Soup Dumplings are served in an escargot dish, smothered with Gruyere cheese and topped with brioche croutons. Every bite is the perfect combination of flavors. “It’s essentially a deconstructed French onion soup,” says Chef Steve Kershner. “But way more fun to eat.”
And if you’ve ever wanted to order an appetizer as your main entrée, Twisted Olive makes it possible with its small plate option,
where, for an additional $5, you get your choice of starch and vegetable to accompany the appetizer portion, making it an acceptable meal.
Though they are in the process of fine-tuning the menu, Kershner says there are certain dishes you can’t rewrite—like the French Onion Soup Dumplings, which are, without a doubt, their best selling appetizer. And those Short Rib Raviolis with braised short rib, caramelized onion and Madeira cream? Yeah, those are staying, along with the crab cakes, which are so delicious they actually impressed a Bostonian. And then, of course, there’s the signature Twisted Olives (Panko-crusted, chorizo Parmesan-stuffed olives with garlic aioli).
Order your dumplings with red wine or their Black Chai Martini, which is just strong enough to hold up to the rich flavors of the French Onion Soup and is perfect for fall.
“It’s essentially a deconstructed French onion soup, but way more fun to eat.”
