Lehigh Valley Style October 2017

The care your family needs. Between before and after.

As a couple, you were great. And then you decided to grow your family, and life became even greater. During your family’s journey, you can rely upon Lehigh Valley Health Network for exceptional care through every stage of your children’s lives.

Expectant moms receive the most personalized birth experience in the region at our two Family Birth & Newborn Centers—Lehigh Valley Hospital–Muhlenberg, and Lehigh Valley Hospital–Cedar Crest.

And as your kids grow, LVHN provides the most comprehensive pediatric care. From the region’s only Level IV NICU, to diverse pediatric specialties, and more unique care services from Lehigh Valley Children’s Hospital. It’s all the care your growing family needs. Between before and after, throughout childhood. Click or call for immediate scheduling, at LVHN.org/Family and 888-402-LVHN.

At Sands Bethlehem, we believe a great guest experience should celebrate all the senses.

Taste celebrity chef cuisine in our restaurants. Feel the lu xury of our spa and new ly renovated hotel rooms. Take in the sights and s ounds of supers tar entertainment. Enjoy the rush of a big win in our ca sino - or a de signer find at our outlets.

NEW! Preshow 3-course dinner menus now available at Emer il’s Cho p House, Emeril’s Fish House and Budd y V’s Ristorante on Sands Bethlehem Event Center show nights! Visit PaSands.com for menus and details.

Gentleman’s Farm

e 1823 stone home & 2-story addition boasts a LR with fpl, new great room, & gourmet kitchen with walls-of-windows overlooking pond, pool, creek, stone barn, guest house & pool. $1,550,000

Southern Lehigh

Surpassing expectations at every turn, the well-maintained residence offers hardwood fls, extraordinary windows, an office, 2nd fl bonus room, and oversized rooms on 3 above-grade levels. $547,000

Saddle Ridge Creek is home effortlessly combines elegance and function in prestigious Saddle Ridge. e family room hosts countless windows overlooking verdant woodland with a babbling creek. 5BR, 4.5baths, 4,462 sqft. $650,000

Breathtaking Grounds

Tranquility and a bit of heaven, one of the jewels of Bucks County. Classic Pennsylvania farmhouse blends luxury & old world design, offering a multitude of uses on 14 acres and three lots. $975,000

Augusta Drive

In a distinguished neighborhood, veiled from view of the casual passerby, the custom patios are delightful at sunset and places to gather with friends & family. 4BR, 4,489 sqft + finished LL. $1,295,000

Villas at Saucon

Rarely does a home offer such sophisticated ease of living. Relax and let the days settle in around you, with maintenance-free living, amidst beautiful surroundings and open space. $795,000

Pinnacle

is home surpasses expectations with 3 BR, 2.5 baths & 3,196 sqft and delivers dreams. With a front view to the distant mountains and the back wrapped in green, the setting is perfection. $596,500

Enduring Appeal

Designed without compromise and boasting all that one would expect, there are wood & tile floors, dual staircases, and 3 flrs of living space. A short distance from hospitals, and shopping. $895,000

Above Saucon Valley

Centered on 21.5 acres, up a private drive to a hillside plateau, Hillswept is the epitome of privacy and grandeur. 3 bedrooms, 3.5 baths, 8,412 sqft and an indoor pool and spa. $1,450,000

Hillside Manor

A stunning landscaped entrance, generous foyer, oversized living room with glowing hardwood and spacious DR all welcome friends and family. Summer days & evenings can be spent poolside. $429,000

European-Style Home

A thick stone façade highlights the exterior. Indoors, sophisticated rooms boast oak and marble floors, extra high ceilings, detailed moldings and millwork, dual master bedroom suites, and a sprawling lawn. 8,834 sq ft. $1,470,000

Private Oasis Red Hawk has 6,100+ sqft, 5 BRs, 4 full/2 half baths, a 3-car garage and a finished, walk out LL. e 2 tier deck, pool and spa offer a private oasis to gather with friends and family. $945,000

EDITOR’S LETTER

OCTOBER

A Little Bit of Magic...

When readers ask me what my favorite part of an issue is, it’s usually hard for me to pick just one thing. I love so many small elements, strung together by the pages of each edition, that it’s tricky to put my finger on something so specific. It takes a little bit of magic for something to truly stand out. But when it comes to this issue, the answer is easy: I am absolutely obsessed with our cover! And I’ll tell you why.

First of all: the concept. We’ve been itching to do a hike feature for a long time and we have had it etched in our brains that we wanted to get a beautiful cover out of it. I perused—okay, stalked—some of the other city and regional publications that we love (417, San Diego, Seattle Met, 5280, Philadelphia, Austin Monthly), looking for inspiration. Many of them had incredible vibrant green covers in the archives, but none epitomized exactly what we wanted to achieve. Fortunately, we were working with Alison Conklin, a Valley photographer who has been known to make magic happen. Unfortunately, Mother Nature isn’t always so magical.

On the day of the shoot, our model couple—who just happen to be my newly engaged sister, Jen, and future brother-in-law, Matt (hint: this is “favorite” reason number two)—sparkled, dressed head to toe in L.L. Bean. Still, we were faced with gloomy skies, muggy air and a looming downpour. We did get a few shots in, but as we ran to our cars amidst a full-on rainstorm, Alison knew it wasn’t the cover we had all been dreaming of. Two days later, we went back to try again. This time, we were met with sunny skies—along with Alison’s two Great Danes, Clementine and Ringo. They were massive in size and energy, and they put that extra pep in our step that we all needed. (The pups even jumped in a few photos—Jen and Matt attempted to hold them steady.) Forty-five minutes later, we had our magic shot. That’s the only way I can explain it, when we actually create a cover that is everything we were looking for: magic.

And we hope that our magic moment, and all of the magic tied into this issue, inspires a little bit of your own this season. Whether you’re taking advantage of the fall recipes shared by Valley nutritionists, on pg. 64, are being inspired by some of the area’s most extreme athletes, on pg. 56, or are just exploring a path of your own, metaphorically, pg. 41, or literally, pg. 52, we hope you find that same magic.

Photo by Alison Conklin

Photo by Elaine Zelker

Fabulous Fall Events

VOLUME 18, ISSUE 10

President/CEO: Paul Prass

Vice President/COO: Lisa Prass

Publisher: Pamela K. Deller

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 Lichty, Pam Taylor

Marketing & Events Coordinator: Kelli Hertzog

Contributing Writers: Susan Bianchi, Carrie Havranek, Amy Unger, Daisy Willis

Contributing Photographers: Alison Conklin, Shelbie Pletz, Andrew Tomasino, Kenneth P. Volpe, Alexandra Whitney

Proofreader: Lori McLaughlin

Accounting: Donna Bachman, Debbie Clune

Circulation Manager: Andrea Karges

STAFF SPEAKS

My favorite way to unwind after a stressful day at the office includes...

What else? Wine!

Denise Conlin Lichty advertising executive

Kristen Rinaldi editor

Definitely a yoga or Pilates class, to center myself, followed by a night of reality TV binge watching, to distract myself!

Pam Taylor advertising executive

The best stress relief is a long walk, followed by a Silver Patrón Margarita on the rocks, of course!

Caley Bittner senior advertising executive

I don’t get to unwind until Friday night, at which time I happily order take-out, enjoy movie night with my family and pour a glass of wine after the kids are in bed! I look forward to it every week.

Pam Deller publisher

A demanding barre workout that forces me to focus on surviving the next 60 minutes instead of

MEET THE STAFF

A Sure-Fit for Autumn Adventures

The Lehigh Valley may be large in population numbers; however, it is still small in friendships and faces. I run into people I know all the time and that is quite important to me.

What should readers take away from the advertisements they see in Style?

We do not get a lot of advertising from national businesses. The businesses that do choose to advertise with us are caring, local owners who want to promote their businesses in the best way possible. We, as residents of the Valley, should do all we can to support the local businesses in any way we can. That will help us all in the long run.

Denise Conlin Lichty

Advertising Executive WHITEHALL

How long have you been at Style? I started in 2003 and I am proud to say that I have been in a sales position here at Style the longest.

We know your title, but tell us: What do you really do?

The title “account executive” is a synonym for sales! My real job is to sell print advertising space, online ads and sponsorships to clients and prospective clients. Most people do not realize just how small our staff is, so we end up doing some of everything.

Did you always know you wanted a career in ad sales?

Definitely not! I started this fabulous journey on a wing and a prayer! I had no sales experience at all coming from an accounting background. I was in the right frame of mind to start a new adventure at that point in my life.

What’s something about your job that readers might not know or expect?

That the sales portion of my job is the largest part, but certainly not the only part!

Tell us about what distracts you from your work. I am now working on a part-time basis and am in the office about two days per week. That transition came at a good time as I was recently married and have just moved into a new home. Even with all the distractions, I find I would greatly miss my time with the Style girls and what is going on with any current issue we are working on.

Who/What are your greatest inspirations?

The way this team works so hard every month to produce nothing short of a “quality” magazine filled with editorial stories, visuals of people and so many other articles of interest to our readers. Of course, my greatest inspiration is our team leader and publisher, Pam Deller. She has been with us since the beginning and continues to lead and inspire us every day.

What do you love most about the Lehigh Valley as a whole?

Location, location, location. I love the fact that we are close to the beach, mountains, big cities and small cities. I also love the four seasons, which we are lucky enough to have here.

What are you currently obsessed with?

I am currently obsessed with getting rid of unnecessary things I don’t need in my new house.

What can readers see you drinking at an Insider Happy Hour?

Either white wine or a refreshing vodka drink.

The Lehigh Valley Style team can be seen all over the area at different events and fundraisers, thereby raising the awareness of our brand while also giving back to the community.

What do you consider to be the best part about working for the magazine?

Getting to meet different business owners and officers of various organizations and talking to them about the wonderful benefits of our publication.

This edition is all about health and wellness. What does a healthy lifestyle mean to you? Trying to eat something healthy every day, which means spinach, blueberries, yogurt, walnuts, beans and oats every day. Also, trying to walk and exercise on a (somewhat) regular basis.

Photo by Elaine Zelker

STYLE SCENE

Women of Style Networking Event

Benefit: The Perfect Fit for Working Women

Location: the event center at blue

On Wednesday, August 16, Lehigh Valley Style hosted its fifth annual Women of Style Networking Event, which brought a sold-out crowd of 200 guests to the event center at blue to raise funds and awareness for The Perfect Fit for Working Women. Guests enjoyed a Prosecco welcome from South Italy Imports, complimentary hors d’oeuvres, paper-doll coloring with Lille Syster, an interactive networking game, giveaways and the opportunity to mix and mingle with local businesses, including Dr. Susan’s pH, Sorrelli, Murphy Jewelers and Young Medical Spa. Generous guest donations filled on-site Brown-Daub Volvo SUVs, and proceeds from custom Taylor Made Polish supported the night’s fundraising efforts.

Photos by: Shelbie Pletz

1. Hors d’oeuvres provided by the event center at blue 2. Sorrelli jewelry 3. Lorena Bravo and Vanessa Ungvarsky of LV Beauty Loft and Taylor Made Polish 4. Florals by Thistle Bee the Florist 5. Counter Culture by Allentown Appliance product display 6. Brown-Daub Volvos filled with The Perfect Fit for Working Women donations 7. The Wescoe School of Muhlenberg College representatives 8. Complimentary on-site ring cleaning services from Murphy Jewelers 9. Dr. Susan’s pH custom tea line 10. Prosecco welcome from South Italy Imports 11. Bixler’s Jewelry representatives 12. Program Director of The Perfect Fit for Working Women, Heidi Lennick 13. The 2017 Women of Style

STYLE SCENE

Women of Style Networking Event

Benefit: The Perfect Fit for Working Women

Location: the event center at blue

Photos by: Ashli Truchon

Jean Wertman 11. Kathy Moses, Maria Santacoloma and Lori Cassium 12. Marybeth Peters, Erica Laskey, Melissa Bowman and Stefani Flowers 13.

Ross and Nia Labracio 14. Leigh Ehrlich, Lisa Searls and Rosie Hulbert 15. Nichol Gibbs, Alison Conklin, Sabrina Keim and Barbara Kavchok 16. Roxy Birchfield and Elizabeth Jones 17. Sharon Fraser 18. Sarah Dams, Ashley Russo, Elaine Zelker, Tina Hasselbusch and Janice Frary 19. Molly Brown, Diane Pierce-Williams and Samantha Anglestein 20. Stephanie Yachim and David Levits 21. Zakiya Smalls and Kristine McCreary 22. Lisa Rex and Jody Poniatowski 23.

1. Abby Kern, Abby Silfies and Abby Berkes 2. Ann Morrissey and Jessica Morrissey 3. Darlene Pors, Marilee Falco, Angela Hunter and Cindy Schiffer 4. Emily Cole, Al Schaffer and Mary Grow 5. Elizabeth Strong and Victoria Maku 6. Heidi Lennick and Sarah Lennick 7. Jaclyn Cornelius and Judianne Harris 8. Janet Derkits and Kristina Derkits 9. Lauren Smith and MIchele Byrne 10. Lisa Prass and

Nalema

Nancy Skok, Mar Haeussler and Helga Garrelts

blue’s indoor bar is the place to treat yourself this fall. Enjoy our weekday Happy Hour, take your pick off our $30 3-Course Menu every Sunday through Thursday, and don’t forget dessert.

STYLE SCENE

LGBT Annual Gala

Benefit: LGBT Business Council

Location: Bear Creek Mountain Resort

Benefit: Cancer Support Community of the Greater Lehigh Valley Location: Bell Gate Farm Photos By: Terree Yeagle/The Moment Photography

1. Julia Mcaloon, Lori Neidlinger, Lisa Roth, Deb Post and Angele Tran 2. Marie Bartos, Maureen Cort and Susan Schmelzle 3. Val Lewis, Amanda Buss, Mark Sivak and Kelly Sheptock

Photos By: Vlad Image Studio

1. Abbey Jacobsen and Donna Jacobsen 2. Aidan DeStefano and Meghan Grant 3. Allen Smith and Nilda Fuentes 4. Angela Delgrosso and Jessica Collazo 5. Jason and Jess Moyer 6. Careen Yacoub and Lindsay Loeffler 7. Doug Jantzi and Bob Dieter 8. Gary and Pat Ward, and Daria and Kevin Ward 9. Jeff Zellner and Shannon Emert 10. Donald Flad and Earl Bethel 11. Kate Landis and Meagan Evans 12. Luis Aponte and Janelle Levisay 13. Mary Lisicky and Amber Simchak 14. Naomi Milnes and Michelle Christopher 15. Nicky Leisner and Donna Cruciani 16. Randall Kimble and Hugh Marsh 17. Tracy Denton and Brenda Welsh

Style Insider Happy Hour

Location: The Hamilton Kitchen & Bar

Photos By: Vlad Image Studio

1. Doug Teti and CJ Ehrentraut 2. Jackie Rakowski, Scott Edwards and Shay Edwards 3. Kerry and Denis Aumiller 4. Kristie Best, Tom Joseph and Sam Dellatore 5. Lisa Jones and Kay Unangst

CALENDAR 10.17

10 THINGS TO DO THIS MONTH

21–22 & 28 –29

14 –15

Chambourcin Weekend

Join eight local wineries and wine lovers in celebration of the Chambourcin wine grape. The Chambourcin is the only grape grown by all of the wineries that are part of the Lehigh Valley Wine Trail. It is crafted into nouveau, rosé, semi-sweet, sweet, dry, barrel aged, sparkling and Port. Visit Amore, Blue Mountain, Clover Hill, Franklin Hill, Galen Glen, Pinnacle Ridge, Tolino or Vynecrest, and check their websites for fees and more details. Sat.: 11 a.m.–5 p.m.; Sun.: Noon–5 p.m. | various locations | lehighvalleywinetrail.com

Boo at the Zoo

Here, kids get to show off their Halloween costumes and trick or treat at over ten candy stations around the zoo. The weekend events will feature candy, arts and crafts, vendors, music, mascots, special keeper talks and, of course, a zoo full of animals.

$11–$13 | 10 a.m.–4 p.m. | Lehigh Valley Zoo 5150 Game Preserve Rd., Schnecksville 610.799.4171 | lvzoo.org

The Lehigh Valley Cider and Wine Festival is back for another year! Join guests in the spacious Coca-Cola Park for food, live entertainment and 15–20 cideries and wineries. Tickets are available for two sessions and should be purchased in advance.

$35–$45; Designated Drivers: $5 Noon–4 p.m. & 6–10 p.m. Coca-Cola Park 1050 Ironpigs Way, Allentown lvciderandwine.com

21 Monsterball Bash

This 21-and-over costume party invites adults to celebrate the season with a night of live music, food and drink specials, giveaways and prizes. Come dressed to impress for a chance to win top costume and prizes in five categories.

Free | 8 p.m.–Midnight | Slopeside Pub and Grill, Blue Mountain Resort 1660 Blue Mountain Dr., Palmerton 610.826.7700 | skibluemt.com

28–29 Pennsylvania Fall Home Show

Discover an array of home builders and remodelers, along with home products and services, at the Pennsylvania Fall Home Show. Featuring over 150 companies, this event will have everything imaginable for those seeking information and products for casual renovations or large home projects.

$6–$8 | Sat.: 11 a.m.–6 p.m.; Sun.: 11 a.m.–5 p.m. AG Hall, Allentown Fairgrounds 302 N. 17th St., Allentown jenksproductions.com

7

–

8 43rd Annual Harvest Festival

Visit the historic Quiet Valley Farm for this year’s Harvest Festival. Learn about traditional crafting skills like spinning, weaving and broom making, along with how to cook scrapple and apple butter. There will be folk entertainment, country food, children’s activities, pumpkin decorating, a quilt raffle, pony rides, horse-drawn wagons, one-room schoolhouse presentations, a brick baking oven and a Civil War reenactment. All funds support the nonprofit farm museum.

$5–$10 | 10 a.m.–5 p.m. | Quiet Valley Living Historical Farm

347 Quiet Valley Rd., Stroudsburg 570.992.6161 | quietvalley.org

25th Annual Women’s

Get your pink on and run or walk in support of women battling breast and gynecological cancers. The first 1.3 miles of the run will feature a flat stretch, followed by a gradual incline and then gentle hills for the remainder of the race. The walk will be a pleasant 2.8 miles with gentle hills or a competitive walk with awards based on walking time. Register online.

$40 | 9 a.m.

Little Lehigh Parkway, Allentown 610.395.6871 | womens5kclassic.org

1–Dec.15

Autumn Hawk Watch

Rediscover Hawk Mountain’s North Lookout and admire birds of prey during their peak time of migration. An official bird counter and interpreter will be on hand to identi fy birds as they fly over the lookout. Hikers should bring binoculars, a good pair of shoes or boots, snacks and plenty of water.

$5–$9 | 9 a.m.–5 p.m.

1700 Hawk Mountain Rd., Kempton 610.756.6961 | hawkmountain.org

6 Steam Under the Stars

Join the Allentown and Auburn Railroad for a steam-powered night beneath the stars. Train rides are approximately one hour long with two departure times. Parking is on site and tickets can be picked up the night of the train ride. This event is perfect for passengers of all ages.

$0.01–$15 | 6:30 & 8 p.m.

232 Railroad St., Kutztown | 570.778.7531 allentownandauburnrr.com

Calling all sidekicks! Join Superheroes Unite! for the opportunity to honor kids with cancer (the superheroes) and raise funds for childhood cancer research and treatment. Hosted by CureSearch, enjoy a day of prizes, music, snacks and fun. Register online as a virtual or in-person participant.

Noon | Dutch Springs 4733 Hanoverville Rd., Bethlehem curesearchevents.org

music: JORDYN KENZIE

BY DAISY WILLIS

At 16 years old, Jordyn Kenzie has already landed “Female Artist of the Year” at the Lehigh Valley Music Awards for her clear, soulful singing, and it’s just the beginning for this natural performer.

Kenzie’s first performance might be said to have been through her baby monitor as she sang along to lullabies in her crib. As she grew, she homed in on the medium like a music-seeking missile, announcing her future as a singer at age four, joining community theater at nine and writing her own songs from the age of twelve, which is when, Kenzie says, “I started taking things more seriously.”

Stage fright was never an issue for Kenzie, who has always recognized the power of music to connect people and communicate the emotional stuff of life. “The first song I ever wrote was after a friend received news that he had cancer,” Kenzie says. “Songwriting, or writing in general, is an amazing way to release or embrace any emotion or deal with situations. I love how music can connect people to feelings, memories and each other.”

Kenzie resides in Pen Argyl, but she’s originally from the Valley and performs locally almost constantly, whether it’s on one of ArtsQuest’s stages, at Godfrey Daniels or a multitude of festivals. It’s always a treat to hear a young singer with such talent and assurance, and her mix of covers and originals is always changing to reflect what’s on the charts, giving the audience The Beatles, Matt Corby, Ed Sheeran and Amy Winehouse, along with her own words and melodies. “The most amazing feeling is playing a song you wrote, something so personal, and feeling a room of friends and strangers connect to it on some level.”

Keep an eye on Kenzie’s website and Facebook for upcoming gigs.

jordynkenziemusic.com

Named the 2017 “ Female Artist of the Year” at the Lehigh Valley Music Awards

by Jackie Powell

Photo

stage: THE LION IN WINTER

October 6 – 22

BY DAISY WILLIS

Rulers may not live in stone castles anymore, but the efforts of competing factions to decide who will take over are as fascinating and fraught now as ever. In The Lion in Winter, showing this month at the Pennsylvania Playhouse, we enter a castle, where a king and queen are vying to choose an heir on Christmas Eve.

Written during an American trend in the ‘60s toward Britain’s medieval history, the film version of this classic won Katharine Hepburn an Academy Award for her role opposite Lawrence Olivier. The story gives us King Henry II and Queen Eleanor of Aquitaine coming to the climax of a long argument over whether son Richard or John— the same who compete for the crown in the story of Robin Hood—should be the next king. Middle son Geoffrey is on his own side. Through crafty manipulations and courtly cunning, each tries to advance his or her own vision for the future of the kingdom. The King of France and his sister arrive, too, adding their own motives to the mix of sibling rivalry and marital discord.

Director Clair M. Freeman, who also teaches theater arts at colleges in the Valley, says you don’t need a history degree to enjoy the show. “It’s a really funny, dark comedy and, at the same time, a story about the legacy we try to leave behind. It’s a good-old family drama.”

It’s his third time as part of the production, each time intrigued by a different aspect of this “Game of Thrones without the dragons.” Whether it’s the twists of who’s stabbing whom in the back, the comedic quality or the resonance of leaving a mark on the world, this tale from the Dark Ages has modern audiences rapt.

Adults: $25; Seniors & Students: $22

Thurs., Fri. & Sat.: 7:30 p.m., Sun.: 3 p.m.

CALENDAR 10.17

on display:

GILDED: OBJECTS OF LUXURY

This month, witness the splendor of jewelry, china, silver, textiles, framed art, photos and more across three historic Bethlehem sites. The exhibit will feature pieces from across the globe, including Germany, France and Japan. Some of the works are over 200 years old, with many of the pieces originating in Bethlehem.

The exhibit will span the Kemerer Museum of Decorative Arts, the 1810 Goundie House and the Moravian Museum. The sites will host featured

pieces from the Annie Kemerer gold etched glass and trophy collection, a 19th-century gold Tiffany & Co. purse, crystal cufflinks from Count Zinzendorf and Mae Erdman’s hand-painted china and silver jewelry from J. Carroll Tobias.

The exhibit will open on Oct. 5 with a reception at the Kemerer Museum of Decorative Arts from 6–8 p.m. and will run until March 11, 2018.

610.882.0450 | historicbethlehem.org

books:

SWEETS IN THE RAW: NATURALLY HEALTHY DESSERTS

BY LAURA MARQUIS

This book allows readers to eat their favorite sweets without compromising their health. Delectable recipes like apple crumb cake, chocolate fudge and espresso truffles are just some of the recipes to enjoy. With 135 pages and 46 recipes free of refined sugar, dairy and grains, this book will have a recipe for even the most skeptical baker.

PERFECTLY IMPERFECT: THE ART AND SOUL OF YOGA PRACTICE

BY BARON BAPTISTE

In this New York Times best seller, readers will walk through the physical and mental changes that are experienced when practicing yoga. Baptiste intertwines his personal experience and expertise in a humorous, yet insightful guide to bettering the self and soul through the art of yoga.

LITTLE BOOK OF MINDFULNESS:

10 MINUTES A DAY TO LESS STRESS, MORE PEACE

BY PATRIZIA COLLARD

Mindfulness is the art of letting go of stress and living in the moment. This book introduces mindful practices that only take 5–10 minutes out of the day. Various methods and practices effectively relieve stress and add a sense of peace to life.

amazon.com

LIFE IN THE VALLEY

NEWS, NOTES & QUOTES

GOURMET PUDDING

Khanisa’s Dessert Shop

Inspired by her love of cooking and the culinary arts, Khanisa Darby opened Khanisa’s, a dessert shop featuring a variety of gourmet puddings. “Banana pudding has always been my favorite dessert,” says Darby. “Besides it being delicious, it’s not something you can just go and grab conveniently, so I learned to make it myself—created my own recipe.” And when she posted a photo of her trifle bowl of banana pudding, dozens of her friends began inquiring about how to place an order. “We were pulled in this direction,” she says. Khanisa’s pudding is available in the Lehigh Valley Mall, at their new location in Easton, which will celebrate its grand opening this month, and at Winston’s Jamaican Restaurant in Allentown. Orders can also be placed online.

74 N. 4th St., Easton 908.447.2831 | khanisas.com

Be Part of the Story!

Do you know a noteworthy Lehigh Valley resident with a cool story to tell? Email editor@lehighvalleystyle.com for a chance to see them in our Insight column.

Do you know a man with a stellar sense of style?

Nominate him by November 1 for a chance to be in our annual Men of Style issue.

editor@lehighvalleystyle.com

Somogyi Ballet Academy FROM THE BIG APPLE TO LITTLE EASTON

Jennie

A Lehigh Valley native, Jennie Somogyi recently retired from the New York City Ballet after 22 years of professional dance. She signed with them at the age of 15, being one of the youngest dancers to ever do so. She’s been on the cover of Dance Magazine and has been featured in The New Yorker, The Wall Street Journal, The New York Times, Marie Claire and more. Now, she’s applying her skills and knowledge to help aspiring dancers. The Jennie Somogyi Ballet Academy is accepting students ages ten and up with prior ballet experience. Somogyi offers multiple services including private lessons, master classes, pointe classes, coaching for competitions or auditions and private assessments.

8 Centre Sq., Easton | 484.548.0241 | jsballet.co

TITLE Boxing Club

Searching for a high intensity, calorie-burning and stress-relieving workout? Look no further than TITLE Boxing Club in Trexlertown. TITLE’s full-body workouts don’t only work the arms, legs and core, but the mind as well. For the warm-up, start with some trainer-led shadow boxing, cardio exercises and stretches. Then, try the three-minute, trainer-led rounds of attacking a 100-pound heavy bag, with some engaging active rests mixed in. Owners Faith and Ron Alicea want a workout at TITLE to be “the best hour of someone’s day.”

VOLUNTEER SPOTLIGHT

National Man of the Year Runner Up | Leukemia & Lymphoma Society LUKE JAINDL

The past year, Luke Jaindl of Jaindl Farms was named National Runner Up for the Leukemia & Lymphoma Society’s Man of the Year campaign, which featured nearly 900 participants from all over the country.

Jaindl was named the Lehigh Valley 2017 Man of the Year, with more than $329,000 donated. More than half of the money he raised was through a 5K run that brought local businesses like Yocco’s Hot Dogs, Just Born candies and Jaindl’s A-Treat soda together to provide refreshments for the participants. The Valley as a whole raised a record-breaking $782,202 in ten weeks.

Jaindl Farms is known for giving turkeys to those in need throughout the holiday season. “We do that on an annual basis,” says Jaindl. These different experiences have been life changing for Jaindl, who strives to give back to others. “I was fortunate in growing up. I am a healthy human being. I am fighting for the people that can’t fight for themselves.”

Back when he was a student at Penn State, Jaindl helped raise over $20,000 by participating in Penn State’s annual THON, a student-run philanthropy committed to enhancing the lives of children and families impacted by childhood cancer. In 2013, Jaindl Farms hosted a Tough Mudder and raised $50,000 for the Wounded Warriors Project. And in 2014, Jaindl Farms hosted the Dirty Girl 5K Festival, which raised $10,000 for Bright Pink—a national non-profit that focuses on early detection of breast and ovarian cancers in young women.

Check

it out:

The PEAK TV video of Luke Jaindl at lehighvalleystyle.com.

Top by Joseph Ribkoff Bag by Oliveve Necklaces by MGems and Jen Hansen Earrings by Chan Luu

ARTISAN ALES

Søle Bar+Bottle

Søle Bar+Bottle is bringing a new aesthetic to Easton’s waterfront. Inspired by the high standards and atmosphere offered by European breweries, owner Joe Percoco grew Søle Artisan Ales and Søle Bar+Bottle from his passion for brewing and his determination to meet European brewing standards. Søle Bar+Bottle offers a unique experience for drinkers by dividing one location into two sections. The Bar portion offers a café vibe with plenty of seating at the bar and tables for larger groups, along with a variety of IPAs on tap, served in six-ounce glasses. The Bottle section provides the same variety of brews to those looking to bring a drink home with them, without the hassle of having to wait behind bar patrons. Choose from the 32-ounce glass growler or a 32-ounce aluminum can “crowler.” Søle Bar+Bottle sits in a renovated building from the 1850s and has plenty of natural light and a view of the waterfront. Since opening in early June, Søle has been a huge draw for the Valley by bringing in more customers from Philadelphia and New York than the Lehigh Valley itself.

FASHION & BEAUTY

THIS MONTH’S PICKS

PHOTOGRAPHY BY ALEXANDRA WHITNEY

Pretty as a Rose

Whether it’s the color, the flower or the sparkling beverage, this bashful shade of red is having its moment. Stop and smell the roses, even if it’s just in the form of your favorite nail polish or lipstick.

Plant-infused color treatment

G.Grey

Nourish Organic Lightweight Moisturizing Face Lotion $15.99, Target

SheaMoisture Peace Rose Oil Complex Skin Facial Cleansing Oil $8.99, Target

AVEDA Rose Absolute Singular Note $27.50, G.Grey

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YOUR LOCAL GLAM SQUAD

Gregory Grey

Owner of G. Grey

BY DAISY WILLIS | PHOTOGRAPHY BY ALEXANDRA WHITNEY

Gregory Grey treats all clients to the hairstyles and colors they dream of, but in honor of Breast Cancer Awareness Month, we’d like to shine a light on a very special part of the services he offers at G. Grey salon in Bethlehem. This wig master gives back to those battling cancer and the hair loss that can go with it.

How did you know you wanted to get into this business?

I was very young when I cut all my sister’s Barbie dolls’ hair and hair sprayed them into awesome ‘80s styles, but the realization came when I was a teenager living with my biological father after a stint in foster care. His girlfriend was brushing her mixedrace niece’s hair and this poor kid was screaming and crying because her aunt was unfamiliar with this hair type. I said, “Give her to me.” I approached her hair from a place of love and care and seeing the difference it made for her, I knew I’d found my calling.

Can you talk about what role a good wig plays in the battle with cancer?

Whether it’s chemotherapy-induced or natural alopecia, when people lose their hair it makes them feel less than. If someone’s trying to recover and everyone looks at them and asks, “How are you feeling?” it’s a constant reminder. The hairpiece is a chance to recover on their own terms.

My goal is to help people like what they see when they look in the mirror. I believe we change lives, not just cut hair. We empower others to see the possibilities within themselves.

Tell us more about your charitable work. The cost of wigs is high, and not everyone’s piece may be covered by their insurance. The American Cancer Society offers a collection of free synthetic wigs, and I will always cut that piece for free and give lessons on how to wear, store, wash and travel with it. All these things are so important because if you’re not confident, you won’t be able to feel the fantasy and sell the illusion. Having 20 years of experience caring for people in this time of need has totally changed my life for the better.

My goal is to help people like what they see when they look in the mirror. I believe we change lives,

not just cut hair. We empower others to see the possibilities within themselves.

What draws you to work with wigs and extensions?

I started my career with hair extensions and men’s hairpieces and wigs for performers and medical purposes. Today, I’m most excited about hairpieces for fun. I have the ability to accentuate but also to empower people with a total transformation.

I customize each unit to a person’s head, matching different hair textures and making sure to accentuate the best features of their face. These are not one size fits all.

What hair trends excite you?

Things are going more extreme now. People are looking for either very long or very short styles and haircuts. Wavy or extremely kinky/curly styles are also popular. Natural sun-kissed or whitest platinum blonde. Chocolate brown, brightest pinks, purples and blues and palest pastels. It’s an exciting time in our industry—the possibilities are as endless as our imaginations.

How would you characterize the atmosphere at your salon?

The perfect mix of chic and welcoming. Every person that walks through the door is greeted with respect and a smile. Our location in a historic Victorian building on a peaceful street in Downtown Bethlehem with ample parking was chosen for our customers. Good music and great conversation make customers feel as if they’re spending time with a good friend, a relaxing escape.

What is a product you wish everyone knew about?

Hairdreams. Some people might think extensions are uncomfortable or look fake and worry everyone might notice, and yet 32 percent of my guests are concerned with the lack of volume. Without having to give up on your daily routine, including saunas, exercise, swimming, etc., our method brings state-ofthe-art technology used by celebrities such as Jennifer Lopez, Jennifer Aniston and Jennifer Lawrence. If it doesn’t look like extensions then it’s Hairdreams.

226 W. Broad St., Bethlehem 610.419.1818 | ggreyhair.com

1. AVEDA thickening tonic, $29

2. AVEDA phomollient styling foam, $21

3. AVEDA smooth infusion style-prep smoother, $25

4. AVEDA pramasana protective scalp concentrate, $45 5. Babe Clip-In 18-inch hair extensions, $289.95

Runway to Success

the annual luncheon & silent auction to benefit

TUESDAY, OCTOBER 24TH from 11AM –2PM at LEHIGH COUNTRY CLUB 2319 S. Cedar Crest Blvd., Allentown

Hosted by ASHLEY RUSSO

Two-Time Emmy ® Award-Winning Executive Producer, President of ASR Media, and Host of The PEAK TV

Guest Speaker JANE WELLS SCHOOLEY

Co-Founder and Co-Owner of Dutch Springs, Northstar Team Development, and Northstar Women Leaders, as well as core owner of Keller Williams Real Estate, Allentown Market Center

Reservations required. Dress to impress. No denim, please.

For tickets, please visit perfectfitluncheon.eventbrite.com or call 610.871.5060

For more information and updates, check our Facebook page: /PerfectFit4WW

HEALTH | FITNESS | ATTITUDE

Mind, Body & Spirit

An Energetic Perspective

BY SUSAN BIANCHI, MS, HEALTH & WELLNESS COACH

As our understanding and appreciation of the complexities of the human body grows, so does the desire to find multidimensional ways to optimize our health and our own healing capacity. Addressing health and well-being is moving beyond just the physical body to modalities that address the health of our energetic bodies as well. Modalities like Reiki and Pranic Healing are offering additional avenues to support the intrinsic healing abilities of the body, mind and spirit from an energetic perspective.

As humans, we are more than blood, bones and muscles. Even these very tangible things can be broken down to a molecular level of positive and negative ions in motion, or energy. Everything around us, including our thoughts and emotions, are forms of energy, and that energy has an influence on us. One can view the body as multiple layers of energy, with the physical body as the densest. In Chinese medicine, the energy is referred to as Qi, or life force energy. The flow and

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balance of energy in our bodies can have an effect on our health as well as the health of those around us. Energy practitioners work with the energetic level, often not even touching the body. They believe that helping clear or move excess, stuck or stagnant energy in a person can help create more balance and encourage and support the body’s healing capacity.

Reiki

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Carrie Beleno, a Usui Reiki master teacher and owner of the Beleno Center, explains that Reiki is a method of utilizing “universal life force energy” to direct energy into the seven major energy centers in the body, also known as chakras. “We hold emotions in these emotional centers and Reiki helps break up the energy that we do not need to carry,” she says. By breaking up negative energy, Beleno also incorporates her gifts as an intuitive medium and is able to connect with a client’s guides and tap into what may be their self-limiting beliefs and patterns. In doing so, she can communicate with the client and help give a cognitive understanding of what may be releasing energetically, so the brain gets involved in the process. This enables the client to be cognitively aware of old patterns that are no longer serving them and, thus, have the ability to shift to a new paradigm.

“It allowed me to increase my awareness and understand my paradigms and let go of old mindsets,”

Pranic Healing

Pranic Healing is another energy healing modality. In this modality, the practitioner predominately utilizes nature’s earth-based energy—air, water, light—that surrounds us, to help clear stagnant centers of the body. The practice focuses on 11 chakras of the body and has specific protocols in addressing issues. Raya Pereira, also a Reiki master and martial artist, incorporates Pranic Healing along with Native American and South American traditions into her work. She says, “Toxins may enter the energetic body first, and filtering out that energy and ‘cleaning it up’ as much as possible can help keep you healthier. It is easier to clear out in the energetic field before it enters the physical body.”

Energy Sessions

An energy session may be performed lying down on a table or seated. Since it is working with the energy of the body, patients remain clothed and, oftentimes, the practitioner is working slightly

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above the surface of the body without touching. Each person will have his or her own individual experience, but common experiences include feeling lighter and more connected. “At the very least, for 30–45 minutes, you get to de-stress, have someone take care of you and feel relaxed yet more energized,” Pereira says. “The best-case scenario can be a deep healing on a physical, spiritual, energetic or emotional level.”

Personal Experience

Recently, a Bethlehem resident was dealing with some family issues and felt stuck in a negative space when a family member suggested he look into Reiki. A Google search serendipitously led him to the Beleno Center. “I didn’t know what to expect and I was a bit leery, but I was also ready to move forward and didn’t quite know how,” he says. In working with Beleno, he found the energy work helped shift him out of stuck patterns and beliefs on a deep level. “It allowed me to increase my awareness and understand my paradigms and let go of old mindsets,” he says. “Once I began doing the work, things started happening; things lined up in my daily life that I knew weren’t just happenstance.” He now feels a greater awareness and clarity in his daily life—like a weight has lifted off his shoulders, with a sense of freedom and peace, shifting from self-centered to more selfless.

Choosing a Practitioner

Both Pereira and Beleno emphasize that the most important thing when researching practitioners is finding someone who resonates with you. They should be unafraid to answer your questions as well as share their own self-care practices. Red flags are when a practitioner says that their method is the only way or tries to supersede your medical doctor. A reputable practitioner views him or herself as a partner in your health and a part of your health care team.

Common Misconceptions

Energy work is not a replacement for medical treatment but it can be a support. As with anything, it is not an instant fix, though you may feel benefits immediately. Neither Reiki nor Pranic Healing are religion based—both honor whatever belief systems you have.

Finding modalities to support your whole health, physically, spiritually, emotionally and energetically can be an integral part of your total health and wellness program.

belenocenter.com | innerlighthc.com

GET THE GOODS LOCALLY

RETAILER Q&A

The Big Red Barn

The clientele at The Big Red Barn in Emmaus simply cannot be pigeonholed. The usual stereotypes of tree-huggers, yogis or vegans no longer cover the span of people who might be looking to eat raw, natural ingredients that they can pronounce, made by people they can meet. This family-run business, owned by Michael and Lynn Joyce, caters to the needs of the entire community, whether that’s through their weekly grinding of fresh nut butter, selling items made by local crafters or bringing unique homeopathic remedies to the Valley. More than anything, the team hopes that anyone who walks in as a customer leaves as a friend. Read on as Lynn and (daughter) Sammy explain what makes The Big Red Barn so special.

PHOTOGRAPHY BY ANDREW TOMASINO

What does natural living mean to you and your team?

Natural living is a way of life for our family. Our team is always looking for products that have real ingredients and feel good for our bodies. We are passionate about using products that are safe for ourselves and the environment. Our favorite rule in selecting goods is that we only look for ingredients we can pronounce!

What’s the best part about being stationed in Emmaus?

The best part about being in Emmaus is family and community. The Big Red Barn is a family-run store and we take pride in working together. Our family has lived here for years and we strive to create a positive difference in the community— like in the many ways that shops we have visited since we were young have affected our lives. We love the feeling that Emmaus is such a tight-knit community. Our team has gotten to know so many of our customers over the years and [we] enjoy creating bonds in ways we couldn’t have imagined. Our customers come in as shoppers and leave as friends.

Tell us about some of your best sellers. Our best sellers at the moment are our fresh-made nut butters. We freshly grind natural peanut, almond and cashew butters, as well as a variety of specialty flavors and organic [variations]. From the first taste

Samantha Joyce Store Manager

of our natural nut butter, we fell in love with its rich flavor and creamy texture. We make our nut butters together as a family in small batches every week to ensure customers are getting the freshest product possible. The process is surely a team effort, with love put into every container! We are always adding new varieties to the nut butter family.

Who is The Big Red Barn’s typical customer?

We don’t have a “typical customer.” We serve everyone from young neighborhood kids, who stop by for a natural soda and old-fashioned ice cream sundae after basketball, to people looking for high-quality skin and hair care products, vitamins and homeopathic remedies, to curious neighbors who stop by to see our seasonal window display and new hard-to-find items.

Tell us about a unique item readers may not know you carry.

One unique item we carry is the Monq personal aromatherapy diffuser. Monq diffusers are portable essential oil inhalers that allow you to enjoy the benefits of the ancient wellness art of essential oils wherever you are. They are available in several great blends, each with a unique flavor and scent. Our customers’ favorites are Zen, Sleepy and Ocean.

What are some new products that the shop is excited about?

The Big Red Barn is always looking for new products to bring into the store. We always look forward to “tea season” every year and have a full line of great-tasting herbal and medicinal teas to warm you up when the weather gets cool. Whether you like a fruity taste, a minty flavor or something in between, we have a blend for you! Our shop always has a variety of unique items that make perfect gifts as we head into holiday shopping season. The most popular include handmade artisan soaps, salt lamps, hand-poured candles and more. Our shop also loves to carry items made by local crafters.

Where else around the Valley can customers find the products you make?

Currently, we are proud members of the Emmaus, Macungie and Trexlertown farmers’ markets. We bring our freshly made nut butters to these locations every week and we love meeting new customers there! No better way to support local and shop outdoors than visiting a local farmers’ market.

516 North St., Emmaus | 610.248.3501 thebigredbarnemmaus.com

Dana Roncolato Store Associate

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QUICK TIPS FROM A LOCAL SPECIALIST

Meditation

How To Pursue the Practice

BY DAISY WILLIS

Meditation is magic. We all know the benefits are proven and tangible, but that doesn’t make it any easier to start a new habit, especially one that can appear to be the act of doing nothing at all. Greg Schweitzer of Twin Ponds Integrative Health Center in Breinigsville left his stressful career as an industrial engineer and dedicated his life to studying and sharing this discipline. Here’s all the info you need to feel compelled and empowered to pursue the practice.

Greg Schweitzer MBA, D.Ay. Effortless Meditation™

Photo by DonCarrick

ASK THE EXPERT

Body

Schweitzer saw a 71-year-old client whose resting blood pressure averaged 190/90: “Stroke material,” as he puts it. The man had been held together by blood pressure medication all of his adult life. After Schweitzer’s meditation course and three months of a consistent meditation practice, he was down to 138/78, and was eventually able to get off the medication.

“We all have pressure and stress,” Schweitzer says, “and it shows up in different ways. Cardiovascular issues, gastrointestinal issues, cancer, diabetes. Most issues are linked to stress, and meditation is an antidote.”

We may not realize how much stress dictates the quality of our relationships until we start to slip beneath the turbulent surface of life into a deeper calm and separate ourselves from our reactions.

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We know stress can feel awful, but we may not notice that it’s wearing away at our body until we begin to feel relief from it. Schweitzer calls rest “an enzyme of life,” as essential as the air we breathe. Meditation brings levels of rest deeper than sleep, allowing the body to repair the damage of stress and generating more energy, ease and alertness.

The mindfulness of meditation ripples out into practitioners’ lifestyles. The practice seems to automatically inspire diet and exercise improvements by its very nature of patient self-care.

Mind

There’s more to be gained from meditation than low blood pressure and a refreshing feeling. This restful state results in increased happiness, creativity and compassion. A good focus comes more naturally and research indicates that IQs go up.

Imagine realizing how frazzled and fatigued you’ve been because you’re starting to emerge with more energy and greater calm. After three days of Schweitzer’s meditation course, a woman told him about her ten year old’s rave review: “He said, ‘Meditation must really work. You didn’t yell at me when I was making mistakes on my violin.’”

We may not realize how much stress dictates the quality of our relationships until we start to slip beneath the turbulent surface of life into a deeper calm and separate ourselves from our reactions.

Practitioners begin to understand how stress affects the behavior of others, and discover more empathy and patience. Neuroscientists have found that stress can cause connections in the

brain to deteriorate, affecting judgment and rendering thought and behavior more rigid, distracted, reactive and anxious.

Such improvement to quality of life, and this tool requires no equipment, no travel, little or no cost and can last the rest of your life.

Here’s How

In comfortable clothes, find a comfortable seat. The classic cross-legged position works for flexible folks, but don’t jam yourself into anything that puts strain on your body. Simply sitting up in a chair is fine.

A quiet environment is helpful for beginners, but won’t always be necessary. Scratch any itches or stretch your neck. The idea is to feel comfortably still, not tense and frozen.

Close your eyes and bring attention to the flow of your breath. Follow it in as you inhale and out as you exhale. If it helps to visualize a balloon expanding, do that. Allow your breath to naturally slow as you relax, but don’t try to control it or change it.

“You’ll find yourself thinking about something else,” Schweitzer says. “‘This is silly. Nothing is happening. What should I have for lunch? I have a million things I should be doing.’ Just notice it and bring your attention back to your breath.”

Try setting a timer for five minutes, and when it goes off, take another minute to relax your attention and evaluate how you feel. If you continue to practice once or twice a day, you’ll notice an effect. Even 5–10 minutes can make a difference, and you might find yourself building up to the recommended 15–20.

Don’t be too hard on yourself. As Schweitzer says, “It’s not about performing a good meditation, it’s about how that meditation improves your life.”

Get Guidance

If you don’t have faith in your self-discipline or work better with a little formal training, Schweitzer’s seven-session, 10-hour course might help kick-start this healthy habit. Many people who attend the program’s initial free intro session are frustrated with their own attempts to start or stick with it at home.

Through a mix of private and small-group instruction, Schweitzer sees his clients impressed by their confidence in the practice and the quickly felt effects of his trademarked Effortless Meditation style.

628 Twin Ponds Rd., Breinigsville 610.670.6700 | twinpondscenter.com stressreductionresources.com

THE VALLEY’S MOST INTRIGUING

Devon B. Katzev

President of Straight Arrow Products, Inc.

BY AMY UNGER | PHOTO BY ANDREW TOMASINO

Devon B. Katzev has come a long way since he was assigned to “cap detail” in his family’s living room in central New Jersey. It was the 1970s, and their up-and-coming equine shampoo and conditioner line was beginning to take off; young Devon was assigned to put caps on all of the bottles. “My dad showed me what to do, and he’d give me money to go to the arcade,” he recalls. Although he didn’t know it at the time, his work assignment was no menial chore: The groundwork was being

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INSIGHT

laid for a unique career that would take him to the top of the chain of command at Straight Arrow Products, Inc., parent company of multiple personalcare brands including Mane ‘n Tail. “I’ve done just about everything in this company, down to sweeping the floors and cleaning up after the horses,” he says. And even after a long, trying day of traveling, he’s eager to talk shop.

The Katzev family never intended to get into the hair care business—human, horse or otherwise; they were simply looking for a way to give their Arabian show horses, with their long, flowing manes and tails, an edge. “We didn’t like a lot of the products that were out there,” Katzev says. Using simple dishwashing liquid was standard for mane and tail maintenance, which left the horses’ hair dull and tangled. Katzev’s parents, Philip and Bonnie, started experimenting with their own recipes. “It was a lot of trial and error,” says Katzev. “We just started making it in the kitchen sink.” The family realized they were on to something when their fellow equestrians took notice. “The horses were just glowing. They said, ‘Hey, can we get some?’”

“Women groomers noticed that Hoofmaker [a moisturizer and conditioner for horse hooves] made their own nails soft.”

The Katzev clan converted part of the family home to a makeshift manufacturing facility to meet the increasing demand. Katzev describes the earliest days of the enterprise as a true grassroots operation; he recalls a salesman driving around and hawking the goods from the trunk of his station wagon. But the products really took off when it became apparent that horses weren’t the only possible beneficiaries of the family’s ingenuity. “Women groomers noticed that Hoofmaker [a moisturizer and conditioner for horse hooves] made their own nails soft,” says Katzev. Soon they were lathering up with the shampoo and conditioner and loving what they saw in the mirror. Sales began to skyrocket. Retailers like Walgreens and CVS came calling. “It was a transition for us, because we were an equine company,” Katzev says.

After the business outgrew the family farm, operations shifted to a plant and office space in Phillipsburg, New Jersey. Then, in the late 1980s, Mane ‘n Tail was on the move again, this time to Bethlehem. Katzev, the youngest of three children (“I like to say they saved the best for last,” he jokes), took over as president and owner of Straight Arrow in 1996. Every day, he’s called on to wear many hats: chemist, salesman, manufacturer

Lehigh Valley

and leader. “My biggest challenge is getting to everybody,” he says. “Believe me, if I could clone myself, I would.”

A typical morning begins with a meeting of the minds among his chemistry team. “We’re always brainstorming.” The Mane ‘n Tail line has expanded well beyond the initial offerings of shampoo and conditioner. Detanglers, root strengtheners, shine serums, leave-in conditioning crèmes and, most recently, a color-protection line, are among the merchandise rolling off the production line, and that’s just on the human side. The company has stayed true to its equine roots with a full slate of products for horses.

Another tradition that hasn’t changed: All Mane ‘n Tail goods are produced in the Lehigh Valley. “We do everything ourselves,” Katzev says. “We don’t farm anything out.” It’s a record that Katzev says sets the company apart from its competitors. “So many places came out of the woodwork. But we’re the original. It’s what we do for a living.”

Katzev points to country singer George Strait’s now-defunct “Strait Country” horse hair-care line as one example of a challenger who entrusted someone else to handle the manufacturing end of the business. “You have to know what’s going in the bottle,” Katzev says.

But sometimes controlling what goes into that bottle is easier said than done. Suppliers don’t always have the ingredients the company needs; proteins and chemicals can disappear from the market. “You’re always tweaking [the formula], but you’re tweaking to get back to square one,” Katzev explains. “It’s a living, breathing thing that’s always changing, but it’s still the same stuff that I made as a kid.”

On the operations end of things, Katzev has spent the past six years researching, acquiring and renovating a new manufacturing facility in Forks Township. The building increases the company’s manufacturing space from 35,000 square feet to 200,000 square feet, and beefs up its payroll with the addition of dozens of new jobs. “We’re

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Some Risks Are Wor th Taking

moving millions of bottles a year,” Katzev says. “We’re one of the biggest shippers from the Lehigh Valley, and we’re only going to get bigger.”

Now that he’s checked the expansion project off his to-do list, Katzev says a top priority moving forward will be focusing on public relations and increasing the visibility of his company. Even though Straight Arrow has been their neighbor for years, many Lehigh Valley residents aren’t aware that a powerhouse in personal hygiene resides right in their backyard. Says Katzev, “We’re supplying the world right here from the Lehigh Valley.”

Grey, George Asa and Pharaoh—better known as the equine component of the Bethlehem Police Department’s Mounted Patrol unit can thank Mane ‘n Tail for their lush locks on and off the job.

In fact, you’d be hard-pressed to find a place where Mane ‘n Tail products aren’t available. In addition to gracing store shelves across the U.S., they’re also available for purchase everywhere from Iraq to Australia to Canada. Mane ‘n Tail also seems to be catching on in Europe in a big way as of late. A Daily Mail article from 2016 calls it the “hottest product on High Street,” right in the heart of London. The company’s film and TV credits are impressive as well; Mane ‘n Tail got a shout-out in the Will Ferrell ice-skating farce Blades of Glory. The familiar blue-and-yellow label also made an appearance in documentary filmmaker Morgan Spurlock’s The Greatest Movie Ever Sold, and in the 1996 flick The Truth About Cats and Dogs. Jennifer Aniston is said to be among its A-list clientele. As for fans of the four-legged variety, Grey, George Asa and Pharaoh—better known as the equine component of the Bethlehem Police Department’s Mounted Patrol unit—can thank Mane ‘n Tail for their lush locks on and off the job. While he appreciates the high-profile product placement and celebrity endorsements, Katzev says he’s more concerned with what the average Joe or Jane thinks about his wares. Hearing feedback from customers, he says, is vital in making sure the company is staying true to its vision and humble beginnings. Explains Katzev, “The brand is about helping people find the style they’re looking for.” He says he’ll frequently wear a shirt with the company logo when he’s outside of the office to invite interaction with the public. He shares a story of one recent encounter in which a woman stopped him to gush effusively about the Mane ‘n Tail brand. “That never gets old,” Katzev says.

HOME style market

BY DAISY WILLIS

THE VALLEY’S

FAL L TRAI L GUIDE

Leaves aflame, sky a crystalline blue, autumn is many folks’ favorite time for a hike, and it’s not just because forests and fields are at their most colorful. With milder temperatures, many noisome insects have eased off for the year, and families are back to their school routines, leaving the trails clearer of humans and mosquitoes alike. Less sweating and swatting, more solitude with the vibrant beauty of the changing trees. Hunters as well as hikers love this time of year, so if echoing gunshots make you nervous on trails near hunting land, slap a DayGlo vest on, stay vigilant and you’re good to go.

5 MUST-HIKE PATHS & PARKS

Photo by Alison Conklin

JACOBSBURG PARK

Though this 1,168-acre park is home to the Jacobsburg Environmental Education Center, most visitors are here just to enjoy a relatively easy hike with the luxury of a well-maintained bathroom at the entrance. For school groups and youngsters attending educational summer camps and other events, though, it’s a playground of natural knowledge. Monthly guided hikes of about 2.5 miles are free and available for all ages.

Jacobsburg attracts not only hikers but also bicyclists, so if you like busting out the bike now and again, this is a good place to ride fast and gain confidence with the vagaries of mountain biking. It’s also very popular with horseback riders, so keep an eye in front of you lest you should step in something horsey.

Two trails are designated hiking only, if you don’t want to dodge horse mess and bikers. The yellow trail will take you through a historic site with info on the Henry family’s gun works, which supplied arms during the Revolutionary War. The Henry’s Woods Trail is marked in orange, and leads you through an old-growth forest of hemlocks along the Bushkill Creek.

On warmer days, you’ll often find pups cavorting in the creek. This is a great park for dogs, and they’re even welcome on the guided hikes—provided they’re well behaved.

The largest lake in Bucks County is a lovely getaway for a day trip or a camping excursion, with biking, hiking and boating.

Whether you’re fishing with family in an old rowboat or exploring the shores, Nockamixon offers a unique opportunity to admire the autumn sky and gold-and-russet foliage reflected in the lake.

Trails run 50 miles through the fairytale hardwood forest, fragrant fields and along the water. Gentle walking paths make this a great place to take a quiet afternoon to appreciate nature’s beauty. Quarry Trail will carry you through the vestiges of an old summer camp and to a quarry overlook, while the High Bridge Trail follows Tohickon Creek.

With various options and activities, the park can get a bit crowded in popular areas during the summer, but for a fall hike you’ll be able to explore in relative peace.

The ride back to the Valley will only be improved by a visit to Owowcow, Ottsville’s celebrated ice cream purveyor.

Keep moving in winter at Nockamixon with sledding, ice-skating and ice fishing.

It’s a playground of natural knowledge.

LAKE NOCKAMIXON

Photo by Kelsey Plate

LAKE NOCKAMIXON

Photo by Kelsey Plate

Featuring three big waterfalls, this rock scramble climb follows an incline splashed with a thousand tiny waterfalls and cascades all the way up

GLEN ONOKO

Located just outside Jim Thorpe, Glen Onoko is one of the most celebrated quasi-local hiking trails you’ll hear about, and its renown is well deserved. Featuring three big waterfalls, this rock scramble climb follows an incline splashed with a thousand tiny waterfalls and cascades all the way up.

As you clamber along this four-mile loop, you’ll first come across Chameleon Falls, then Glen Onoko Falls right above it, the tallest of the three. It might seem that the trail ends there. Scan your surroundings for the orange spray-painted arrow to continue the trail up to Cave Falls, which has a fun little space behind the falling water that may be more engaging in the heat of summer!

If you make it to the bottom of the trail without mishap, take a moment to visit an abandoned train tunnel in Lehigh Gorge State Park.

It’s recommended to start up the falls and follow the trail on its loop, because descending a jumble of often-slippery rocks is a recipe for disaster. In fact, this trail has signage at the bottom as well as partway up to remind you of the risks involved, complete with skull and crossbones. People have lost their lives being cavalier with these lofty waterfalls, so wear appropriate shoes and climb with care.

If you make it to the bottom of the trail without mishap, take a moment to visit an abandoned train tunnel in Lehigh Gorge State Park. It’s a short walk across the bridge over the Lehigh River and left into the first parking lot. The Turn Hole Tunnel was part of the Lehigh and Susquehanna Railroad’s main line, used as a passing siding, and then abandoned in 1956. In a dark tunnel strewn with rubble, you’ll have to continue exercising your Glen Onoko caution to move through to the view onto the river.

HICKORY RUN: BOULDER FIELD

HICKORY RUN: BOULDER FIELD

Another hiking destination that’s well worth what may be a bit over an hour’s drive is Hickory Run State Park in Carbon County. Pack a lunch and plan to spend the day in the foothills of the Poconos, because this almost 16,000-acre park has over 40 miles of trails, miles of trout streams and a National Natural Landmark in the rocky, ankle-testing expanse of Boulder Field.

The southeastern corner of the park is home to Hawk Falls, a 25-foot waterfall that may not compete with the drama of Glen Onoko but is accessible by only a half-mile of easy trail through serene forestland.

The trails of Hickory Run have some fun and evocative names, like the Shades of Death Trail, which harkens back to the difficulty of the terrain for early settlers, and you’ll find not just lush thickets and interesting rock formations but hints of the human past as you explore the park. The villages of Hickory Run and Saylorsville were quite busy in the 1800s, and many of the trails echo roads from those bustling times. You’ll spot the vestiges of dams and logging mills along some trails, along with the area’s current residents, which include white-tailed deer, owls and snowshoe hares.

Photo by Elaine Wyborski

Photo by Kelsey Plate

BAKE OVEN KNOB

Hook up with the Appalachian Trail at this hike north of Schnecksville, which is named for the rocky formation on Blue Mountain resembling a bake oven. The trail includes a lot of rubble and scrambles, so if you’re game to strap on adequate footwear and get clambering, it’s a good trail for you. It’s well worth a bit of rock climbing to get to the highest point in the Valley.

Autumn is a timely season to visit—not just for the changing trees, but especially if you admire birds of prey. The fall raptor migration brings a great number of the birds soaring over the Kittatinny Ridge as they head south, and the Knob’s altitude brings you up to their level.

BAKE OVEN KNOB

Perched on a number of stony outcroppings at 1,500 feet, admiring a stunning view of rolling farmland, the colors of the autumn foliage are hopefully the only ones catching your eyes. Bake Oven Knob has acquired a bit of a reputation for its graffiti and garbage, but recent crackdowns have improved the spot dramatically. Volunteers painting over rocks and cleaning up rubbish have helped restore the beauty of this breathtaking spot.

Photo by Kelsey Plate

MOST EXTREME ATHLETES

A 200-plus-mile run in the desert? No problem. Biking to the top of a virtual Mt. Everest? Check. Army-crawling through a mud pit underneath a maze of barbed wire? Bring it on. It’s all in a day’s work for some of the Lehigh Valley’s most extreme athletes. They’re pushing their bodies to the limit, and then going back for more.

BY AMY UNGER

PHOTOGRAPHY BY KENNETH P. VOLPE

Beth &Scott Pretti

He rides. She runs. And together husband and wife Scott and Beth Pretti of Bethlehem have racked up thousands of miles between them.

Beth, 49, took an interest in running 20 years ago, after giving birth to the couple’s son. “It was an easy way to get a workout in,” she says. Six years later, she was gearing up for her first marathon at Disney World. “I thought I’d only do one marathon—a one-and-done thing. But I really enjoyed it,” she explains. Not only did she do more marathons, she upped her game to take on her first of many ultra marathons in 2012. In May of this year, she was the top female finisher in a 24-hour race called Three Days at the Fair in Augusta,

SHE COMPLETED

109 MI.

BEATING HER GOAL BY TWO MILES.

New Jersey. She completed 109 miles, beating her goal by two miles. But she almost came up short.

“From miles 30 through 60 I felt horrible. I wanted to vomit,” she says. She told herself she’d make it to mile 62 and then call it quits. But when she returned to the car, exhausted and defeated, Scott was asleep. Not wanting to disturb his slumber, she decided to tough it out just a little bit longer. Back to the race course she went. Eventually the pain lifted, and she made it all the way to mile 109. In 2014, Beth became a certified Marathon Maniac. She’s a member and regional ambassador of the worldwide club that brings like-minded runners together from every corner of the globe. Membership is contingent on meeting certain stringent standards—gold status, for example, is achieved by running either four marathons within 37 days or at least 12 marathons over the course of a year. For the record, Beth is at the bronze level, with plans to climb up the ladder soon.

Scott’s cycling career began when he was a teenager. At the time, it was a choice dictated by persistent knee problems; running up and down a basketball court or a football field wasn’t an option. He raced competitively while attending Penn State, but admits that it wasn’t really his scene. “I got so nervous that I would not do well,” he says.

He started focusing on distance instead of speed, and dreamed of riding his bike across the country. In 2013, that dream became a reality. Scott pedaled his way from San Diego to Georgia —2,800 miles in 17 days. “It’s a great way to see the country,” he says.

The day Scott recalls as his “single toughest day on a bicycle” came three years later, when he took the “Everesting” challenge. The premise is that bikers pick one ascent to repeat over and over, until their total elevation gain equals that of Mt. Everest—or about 29,029 feet. Scott did it in 14 hours and 15 minutes. “I had to keep going through two thunderstorms,” he recalls.

SCOTT PEDALED HIS WAY FROM SAN DIEGO TO GEORGIA

—

2,800 MI.

IN 17 DAYS.

All in all, over the course of four years, Scott powered through 55,000 miles on two wheels—a tally greater than what most people amass on four, by way of automobile.

While both Beth and Scott invest many hours in maintaining optimal physical fitness, the Prettis are usually apart during their athletic pursuits, although it’s not for a lack of giving togetherness a try. Scott recalls a tandem bike ride he shared with Beth before they were married, and Beth remembers Scott trying to trudge through a half marathon. But ultimately, they realized Beth is more at home pounding the pavement, and Scott will always belong on the back of a bicycle. “I think it’s good that we have these separate things that we’re passionate about,” says Scott. And while one is toiling away, the other is free to act as coach, crew and chief cheerleader.

“EVERESTING” CHALLENGE BIKERS PICK ONE ASCENT TO REPEAT OVER AND OVER, UNTIL THEIR TOTAL ELEVATION GAIN EQUALS THAT OF MT. EVEREST OR ABOUT 29,029 FT. SCOTT DID IT IN 14:15:00

Craig Sheckler

For most average athletes, completing a 24-hour trail run is an unattainable goal—a “someday” that hovers on the horizon and grows hazier with each passing year. But if you’re Craig Sheckler, not only do you willingly sweat it out over 100 miles of hilly terrain in the heat, you do it while wearing a weighted pack. Sheckler says his self-designed, solo endurance run in July at Hickory Run State Park in Carbon County was a stepping stone, a warm-up for the main act: the Moab 200 Endurance Run in Utah in October (by the way—it’s actually 238 miles). Of course, it’s all in a day’s work for a man who truly walks the walk while he trains endurance athletes for a living.

Sheckler, of Coopersburg, played volleyball while he was a student at the University of Pennsylvania, but he was itching to try something new. “The idea of an individual sport instead of a team sport was attractive to me,” he says. He and a couple of buddies decided to train for a triathlon; one injured himself, and the other moved away, which left Sheckler as the last man standing. Fast-forward 25 years later, and Sheckler has an array of extreme endurance challenges under his belt, including 35 Ironman Triathlons (that’s a 2.4-mile swim, a 112-mile bike ride and a 26.2mile run—each time), and more than 100 shorter triathlons, duathlons, marathons and other races. He was also a top U.S. finisher in the three-day Ultraman Wales in 2011.

Sheckler, 48, says getting to the finish line requires the right balance of brain and brawn. “The more time I spent in the sport, especially the longer the distance, the more I realized how mental it is,” he says. “It’s not just a physical thing.”

35 IRONMAN TRIATHLONS

(THAT’S A 2.4-MILE SWIM, A 112-MILE BIKE RIDE AND A 26.2-MILE RUN— EACH TIME)

That’s not to say he hasn’t pushed his body to the breaking point. He recalls hitting a low point during the overnight hours of a 100-mile trail race. “Every part of your body is hurting,” he says. “It would be so easy to drop out. The other option is to turn your head lamp on and head into the woods by yourself.” You can probably guess which option he picked. “It all comes down to how deep you can dig,” he says.

While he was working on perfecting his physical prowess, Sheckler also enjoyed training friends as a hobby on the side. But, in 2007, he took a chance and quit his full-time corporate job to create his own coaching company, Endurance Multisport. Despite the name, Sheckler says his company caters to all athletes, not just the ones who rack up mileage in the double digits. “We’ve coached people through their first 5K, all the way up to the world championships,” he says. Another component of Endurance Multisport is a 200-member-and-growing club that welcomes triathletes, duathletes and everyone in between. Sheckler says he travels to many of their races, and gets a thrill out of witnessing them reach their goals. “There’s so much joy that crossing a finish line can bring.” And Sheckler believes the lessons learned while getting to that finish line transcend the sports world. “You have all of these highs and lows, problems you have to solve,” he says. ”It’s almost like a microcosm of life distilled in one day.”

Jeff Newhard

Jeff Newhard got a good piece of advice on a cold December day in 2011 as he was about to embark on the first World’s Toughest Mudder of his obstacle racing career: Wear a wetsuit. A fellow competitor imparted that sage wisdom as they and hundreds of other brave souls were about to dive head first (literally, in some cases) into a mettle-testing obstacle course laid out over several punishing miles of mountain, muck and bone-chilling water.

Fast-forward 24 hours later, and Newhard was slogging across the finish line for the final time in Englishtown, New Jersey. By then, most of his challengers (particularly the less-appropriatelyclad ones) had dropped out. His toes were frostbitten. His wetsuit was frozen. And he couldn’t wait to do it all over again.

HIS TOES WERE FROSTBITTEN. HIS WETSUIT WAS FROZEN. AND HE COULDN’T WAIT TO DO IT ALL OVER AGAIN.

Newhard, 51, has enjoyed breaking a sweat since he was a kid growing up in Allentown. “We grew up without video games, so we played sports,” he says. “You played until the streetlights came on, then you went home and did it again the next day.” He played basketball competitively until trouble with his knees forced him to find a new way to satisfy his inner athlete. After completing his first Tough Mudder in 2010, his search was over. “I did it and instantly went online and started looking for races.”

Now, Newhard has a slew of impressive stats on his resume: He’s ranked third in the world in his age group in the Spartan Elite Point series; he’s one of just over a dozen people to have completed all six World’s Toughest Mudder events (year seven is in Las Vegas in November—yes, he’ll be there). All in all, he’s toiled and trudged through 75 obstacle races.

That’s not to say Newhard hasn’t considered throwing in the towel when the going gets tough. In fact, he says it happens almost every single race. “You’ll go through several stages of that,” he says. “You’ve trained, but your body starts to break down.” But there’s nothing, Newhard says, that can compare to the euphoria that comes from seeing it through to the end, come hell or extremely high (and cold) water. “Once you finish, you feel on top of the world.”

Not everyone understands that way of life, of course. “My friends [who aren’t involved in obstacle racing] think I have rocks in my head,” he laughs. Lucky for Newhard, there are plenty of people who can’t seem to get enough of the adrenaline that comes from climbing two-storyhigh cargo nets when your arms feel like wet spaghetti, or dodging live wires that threaten to singe and burn anything they touch. They’re a hardy crew bound together by social media and a shared competition calendar. “I can go to a race anywhere in the country and know someone who’s there,” says Newhard.

Beyond reaping the benefits of the camaraderie and the competitiveness, Newhard says he puts his body through the wringer to stay in the best shape possible, and to defy Father Time. “I want to be healthy enough to be physically capable to do whatever I want,” he says. “It feels really good when people look at me and say, ‘Wow, how old are you?’”

eat , dine & shop

Photography by Alison Conklin

SHARON'S FAVORITE Lentil Detox Salad

sharon a. fraser

CERTIFIED HEALTH AND TRANSFORMATION COACH

OWNER, EATWELL CONSULTING

On a personal level, I tend to mostly eat a vegetarian diet; any beef will be grass-fed and fish wild.

I am convinced that with the length and turns of our colon, meat sits far too long in our digestive system and ferments, leading to disease. For my clients, I meet them where they are and use a crowding-out method to encourage them to make small adjustments.

EAT

This is from Food Babe—one of my favorites. It’s healthy and delicious, a home run every time.

LENTIL DETOX

SALAD

Dressing

1 Tbsp. olive oil

1/4 tsp. sea salt

Ground black pepper, to taste

2 tsp. curry powder—more if you like it spicy

2 tsp. honey

Juice of 1 lime

Salad

2 red peppers, diced

8 oz. lentils, cooked

1 bunch cilantro, chopped (3–4 cups)

2 Tbsp. raisins or currants

1 avocado, diced

Mix dressing together in a large bowl. Add the other ingredients (except avocado) and mix well. Serve, or store in fridge up to three days. Top with avocado before serving.

Serves 2–4.

DINE

What do you look for on the menu when dining out?

How food is cooked—quality, variety and creativity.

What are some of your go-to restaurants in the Valley?

I do not eat out a lot. At Grain, the Faro—it’s a multigrain risotto with veggies; very tasty. At Greenmouth, the smoothies. At The Dime, the charred Brussels sprouts. At Queen City BBQ, house salad and smoked wings.

When you want to splurge, where do you go? What do you order?

At Bolete, just about anything on the menu! Crepes at 187 Rue Principale.

At Grille 3501, free-range chicken breast cooked in wine.

SHOP

Where do you primarily do your grocery shopping? Farmers’ markets, Wegmans, my home garden and Todd Island Seafood for fish.

Do you have any tips or tricks for food shopping with nutrition and healthy eating in mind?

Eat the fruit and leave the juice on the shelf. Shop on the outskirts of the supermarket— the middle is where most of the processed, unhealthy foods are.

Read labels—if you do not recognize the ingredients, it is most likely bad for your health. Leave it on the shelf. For yogurt eaters, buy plain

and add your own fruit, spices and sweeteners, like honey or maple syrup. As an alternative to soda, mineral water with a splash of fruit juice. Guava is my favorite.

What is usually in your grocery cart when you go food shopping? Be specific! Organic cheese, organic 27grain bread, sundried tomatoes, lots of organic fruits—apples and pears—lots of organic vegetables, organic sweet potatoes, beans, grains, flax milk, nuts, pole-caught tuna and sardines, dark chocolatecovered almonds, dates and figs, avocados and papaya. I try to eat seasonally.

What’s one thing you wish more people knew about nutrition?

That it is really not that complicated. Eliminate the processed food (hidden fats, sugars and chemicals) and you are 70 percent there. The rest is about portion control and changing habits.

Greenmouth

Photo by Colin Coleman

kathy harrington , MS

OWNER & NUTRITIONIST

BETHLEHEM NUTRITION AND WELLNESS CENTER

My approach is to make individualized nutrition recommendations that take into account a client’s goals, health status, food sensitivities and genetics. As a functional medicine trained nutritionist, I focus on dietary and supplement recommendations that correct underlying imbalances in the body.

EAT

TURKEY CHILI

1 Tbsp. olive oil or coconut oil

1 1/2 lb. ground turkey

1 medium onion, chopped

2 cloves garlic

1 medium red bell pepper, seeds removed, chopped

1 (16 oz.) can pumpkin puree

1 (28 oz.) can diced tomatoes

1 Tbsp. tomato paste

1 tsp. ground cumin

1 tsp. cayenne pepper

1 tsp. paprika

1/2 tsp. ground cinnamon

Heat the oil in a large skillet over medium-high heat. Add turkey and cook thoroughly. Transfer to a large soup pan and add remaining ingredients. Stir thoroughly and bring to a boil. Lower heat and allow to simmer for about 1 hour. Serve hot. Serves 4–6.

DINE

What do you look for on the menu when dining out?

When dining out, I read the menu for my best whole food options. I make sure to select a quality vegetable such as sautéed or steamed veggies, a salad and a quality (unbreaded) protein source. I avoid sauces

and glazes. I also will choose a gluten-free carbohydrate such as a sweet potato.

What are some of your go-to restaurants in the Valley?

My favorite go-to restaurant is Mesa Modern Mexican in Easton.

I love to get their freshly made guacamole and order veggie sticks to have with it instead of corn chips.

When you want to splurge, where do you go? What do you order?

Maxim’s 22 is a good splurge option. They source some of their products from local farmers. Some good options from their menu are their quinoa salad and roasted chicken— both sourced from local farms. Another splurge is Hotel Bethlehem. I recently enjoyed their wild catch of the day, and you can count on them for their homemade Caesar dressing.

SHOP

Where do you primarily do your grocery shopping? I primarily shop at Wegmans. They have a great produce section. They also have a wide selection of organic options, and their health food section makes it easy to do one-stop shopping.

Do you have any tips or tricks for food shopping with nutrition and healthy eating in mind?

The best trick is to follow the (old) saying of staying to the perimeter, which basically means buying vegetables/ produce, meats and whole food items. Another tip is to shop

at your local farmers’ market. There is nothing like the taste of fresh produce and organic, naturally raised eggs and meats.

What is usually in your grocery cart when you go food shopping? Be specific! My cart will be at least half-full of vegetables. One time my son said to me, “Do you buy anything that isn’t green?” Without a doubt, you will always find kale, broccoli and avocados in my cart, among my assortment of vegetables. My favorite food store splurge is to buy myself Artisana’s raw walnut butter.

What’s one thing you wish more people knew about nutrition?

If I had to pick one thing I wish people knew about nutrition it would be that most nutrition-based “news” headlines are sensationalized. They are often misleading and based on faulty data. This, unfortunately, confuses the general public, but good nutrition does not have to be complicated. A good general rule is to eat foods that are as close as possible to their natural, unprocessed form. Eat foods that don’t need a label for you to know what they are/what is in them. Or if they do have a label, eat foods that have one ingredient, or very few ingredients, on the ingredient list. Mom was right, eat your vegetables! Plus, eat as many different colors as possible.

Mesa Modern Mexican

Photo by Alison Conklin

KATHY'S Turkey Chili

audrey cross

, PhD, JD, MPH

FORMER FACULTY AT COLUMBIA UNIVERSITY SCHOOL OF PUBLIC HEALTH, NY

OWNER/WINEMAKER, VILLA MILAGRO VINEYARDS

As a profession, we spend years focused on nutrients, often forgetting to talk with our patients about food. I’m a foodie. Food is nourishment for the body and soul. As such, it should be fresh, simple and tasteful. No one ingredient should overpower another— as in not excessive fat, sugar or salt, which is typical of fast and processed foods.

EAT

I love winter squashes… and good ol’ kale is available almost year round. Here’s a very simple and tasty recipe for a great side dish for any meal.

HEALTHY SIDE DISH

1 medium butternut squash, peeled, seeded, cut into 1/2 -inch cubes

1 Tbsp. extra virgin olive oil

2 whole cloves garlic, sliced 1 lb. kale, washed (really well), drained and chopped into 2-inch pieces

1/4 tsp. cumin

Salt and pepper, to taste

Prepare the vegetables. Spray a large skillet with non-stick veggie spray (makes the pan easier to clean later). Add the EVOO. Sauté the squash until it begins to soften and brown. Add the garlic and cook for 1–2 minutes—just until you begin to smell it. Add the chopped kale. Sprinkle on the cumin. Place a lid on the skillet and cook until the greens are thoroughly wilted and the squash is tender, tossing periodically.

If the mix seems to be drying out, add a splash of organic chicken broth.

DINE

What do you look for on the menu when dining out?

I look for local and authentic. A chef must capture the essence of the cuisine’s traditional roots and use as pure and simple ingredients as possible.

What are some of your go-to restaurants in the Valley?

I have to say that La Plaza in Easton is my absolute favorite. It’s a very small, family-owned and- operated taqueria that uses all fresh ingredients that are hand prepared and true to tacos made in Jalisco and the north of Mexico. From the hand-chopped herbs to the splash of lime juice, these are truly exceptional tacos.

When you want to splurge, where do you go? What do you order?

I’m not a splurge person…but when I am not going to La

Plaza, I also love Daddy’s Place in Easton. Again, fresh ingredients, handmade Middle Eastern foods that are delicious.

SHOP

Where do you primarily do your grocery shopping?

I shop at a local butcher who raises his own pork and beef and sources free-range chickens from Pennsylvania. He also has local eggs. We grow our own vegetables and some fruits. My other shopping is spread between Stop & Shop, ShopRite and Wegmans.

Do you have any tips or tricks for food shopping with nutrition and healthy eating in mind?

The most important tip is to shop the perimeter. This is where fresh, raw foods are located so that they can be refrigerated. Avoid interior aisles, as these are all packaged foods—which you mostly don’t need.

What is usually in your grocery cart when you go food shopping? Be specific! My “grocery” basket supplements my local butcher, my garden and farm stands that I frequent. I do buy breads, milk and other dairy and cheese, as there is no local source of these near me. I buy bulk spices and dried herbs online from Sahadi’s in Brooklyn and honey from a neighbor. Don’t need much else. The only “processed” food that I buy is ice cream!

What’s one thing you wish more people knew about nutrition?

I wish that more understood how really easy it is to prepare a quick, simple and delicious meal. The Food Network has helped with this, but, still, people often think that they can’t cook because it is too complicated. It’s not! I teach a class here at our winery, Villa Milagro Vineyards, that is called “Bride’s Basics.” With a few simple skills and tricks, anyone can prepare great, inexpensive and nourishing meals.

dr. susan ma es bostian

DR. SUSAN’S PH, INTEGRATIVE HOLISTIC HEALTH AND NUTRITION

PRESIDENT

“ „

EAT

My approach is basic: Learn the foods that work with your body and that will help balance your body chemistry, otherwise known as your pH. Eat the foods that create a balanced body so that your health is kept at optimal levels.

Quick and easy stir-fry for the week. It pays to make this ahead, and you can reheat single portions throughout the week.

STIR-FRY

1 white onion, sliced

1 green pepper, sliced

6 stalks asparagus, cut in 1/4 -inch pieces

8 baby white potatoes, sliced very thin

2 carrots, chopped fine

1/4 cup of coconut oil

1/2 zucchini, sliced

1 Tbsp. of Chile Lime spice or the spice of your choice

1/2 cup walnuts, finely chopped

Slice/chop all of the ingredients in a large skillet and add the coconut oil. Sauté at low to medium heat for 4 minutes, stirring the vegetables often. Add in the spice and blend together. Serve over a bed of brown rice or spinach. Serves 3–5, depending on serving size.

DINE

What do you look for on the menu when dining out?

The first things I look for on the menu are fresh selections or items that can be made-toorder for you. I also look for grilled or boiled options rather than fried—it saves on calories and is easier for the body to absorb nutrients and minerals, rather than fried foods or ones that are covered in heavy sauces and creams.

What are some of your go-to restaurants in the Valley?

I am a big fan of Mexican restaurants, so Cactus Blue is typically a first choice. The fresh pico de gallo and guacamole are always excellent. As a main dish, quesadillas or the Ensalada Taco Blue work well within my health guidelines. Some of my friends love Cali Burrito, as well, due to the authenticity that they offer, so for Mexican eaters out there, you do have options.

CoreLife Eatery in Allentown is a great option for the gluten-free and vegan eaters in the Valley, and much of their menu is easy to customize. I am a smoothie queen, so the handcrafted smoothies are always tasty there!

Bonefish Grill is another stop for us on the eating-out nights, and salmon is by far my favorite dish to order.

The restaurant I frequent the most is Saladworks. I am always in the mood for salads, and between the create-your-own and some of their creative options, there is always a salad for every day of the week..

When you want to splurge, where do you go? What do you order? Before I was extremely food and health conscious, this would be such an easy choice: Pizza Joe’s in Nazareth for their tortellini alfredo or a piece of

their Sicilian pizza. Even to this day, my oldest son only eats their Sicilian pizza. Now that I am predominately vegetarian/ gluten-free, my splurge is always a salmon dish, and I have even had some great salmon at a few local diners.

SHOP

Where do you primarily do your grocery shopping? I spend much of my time at produce stands and the farmers’ markets, and I am a big fan of Elias in Bethlehem. I can typically purchase most of my produce there for the week in one trip, and even find the more hard-to-find fruits and vegetables that most stores don’t carry like mangos, passion fruit, dragon fruit, plantains and even fresh almonds when in season. Other groceries come from my local Giant or Wegmans, depending on the time of day that I have to get my shopping done!

Do you have any tips or tricks for food shopping with nutrition and healthy eating in mind?

When I work with my clients who are in need for knowledge about healthy grocery shopping and how to fill their cart making the best possible choices, I always instruct them to, when in doubt, shop the perimeter of the store. This is typically where the fresh produce is—the milks, meats,

cheeses and nuts. Once you start going up and down the aisles, this is where most of the processed foods are, which are typically unhealthy! Creating a balance of what to buy is often a goal in which purchasing both fresh fruits and vegetables and then a little of the easy-to-prepare meals is the target. The advantageous aspect of grocery shopping today is that many stores now accommodate shoppers who are more in tune with their health and have a glutenfree/organic aisle, so looking for the healthier choices is easier.

What is usually in your grocery cart when you go food shopping? Be specific!

Any fresh fruits and vegetables I need for the week, almond milk, Rudi’s gluten-free/dairyfree/soy-free bread, spinach, pineapple, dates, raw almonds and raw cashews, Glutino vanilla cookies (my vice), GFB (Gluten Free Bars—Dark Chocolate Coconut flavor), SmartWater, distilled water (I used that in my essential oil diffusers), chicken, ground turkey and salmon. I will also buy tortilla chips and organic chips as well.

Other staples I purchase locally or online: Tropical Traditions Coconut Oil, black cumin oil, maca powder and ashwagandha power, sacha inchi seed powder, agave, raw honey, raw cacao powder, acai berry powder. Most of the powders I use in my smoothies.

Photo by Shelbie Pletz

What’s one thing you wish more people knew about nutrition?

The largest aspect I work with my patients on is educating them that just because a label states that a product is healthy, it may not necessarily be the case. There is very little regulation in labeling with regard to what gets put on the front of the box, so I instruct my patients to learn how to read ingredient labels, what all of the words mean and the importance of checking what is in the product, not just what is on the front label. There is one product that a local grocery store sells that illustrates this perfectly: On the front of the container it states “Raw Cacao.” Now, for those of us in the industry, we know that raw cacao contains calcium and iron. If you turn this same can over and look at the ingredient label of this product, there is ZERO iron and ZERO calcium. When examining the list of ingredients, it is stated that the product had cocoa. That is a huge difference, but for potential customers who only look at the front of this product, they are being deceptively led down the wrong path. Label reading is essential when you want to take your own nutrition in your own hands

DIABETES AND VISION LOSS

Progressive Vision Institute proudly welcomes a new retina specialist to the practice: Jonathan Hu, MD. Dr. Hu specializes in treating patients with a wide variety of retinal disorders, including diabetic eye disease and age-related macular degeneration.

A board-certified ophthalmologist who is fellowship trained in vitreoretinal surgery, Dr. Hu spent time in Detroit, Michigan honing his ophthalmic skills at the Kresge Eye Institute before joining the team at Progressive Vision Institute.

Dr. Hu began his higher education at Harvard University in Cambridge, Massachusetts, where he graduated with honors receiving a Bachelor of Arts in Economics. He then earned his medical degree with academic honors from the University of Florida College of Medicine in Gainesville, Florida, before completing his internal medicine internship at Cornell University in New York City and his ophthalmology residency at the University of Florida in Gainesville, Florida. Dr. Hu has held various resident positions at the University of Florida. He also served as clinical instructor at the Kresge Eye Institute.

Throughout his career, Dr. Hu has been involved with numerous clinical trials for treating diseases, such as age-related macular degeneration. He is a member of the American Academy of Ophthalmology, the International Society for Refractive Surgery and the American Society of Retina Specialists.

Dr. Hu sees patients in Progressive Vision Institute’s Allentown and Easton offices. To schedule an appointment with Dr. Hu, please call 610.530.4444. For more information, visit pvi-vision.com.

FREE DIABETIC EYE SEMINAR

People with diabetes are more likely to develop blinding eye diseases, such as diabetic retinopathy, glaucoma and cataracts.

Join Progressive Vision Institute for a free diabetic eye disease seminar and light refreshments on Wednesday, November 1 st from 5:30–7 p.m. at Progressive Vision Institute, 5201 Hamilton Boulevard in Allentown.

Jonathan Hu, MD, will explain the effect that diabetes has on the eyes and what can be done to prevent vision loss. There will also be a Q&A session for participants to ask about issues on their mind. No one should let complications from diabetes steal their sight!

JONATHAN HU, MD

Sohail Abbads, MD, and his team would like to express their appreciation to all for making Ethos Clinic part of the Lehigh Valley community and, more importantly, a part of their lives. In addition to their treatments, the success of their outreach and information sessions shows that there is support and a great need for mental well-being in the Lehigh Valley.

“At

Every team member strives to provide a safe, nurturing environment, tailored to each individual’s unique emotional and spiritual wellness. At Ethos, the central focus is encouragement of mindfulness, meditation, spirituality and healthy living for all patients. The team at Ethos can either refer their patients to these therapies or provide guidance on site. Medications, therapy and various other modalities mentioned below are used as an appropriate part of each individual’s treatment plan. Regardless of the treatment recommended, their goal is healing through a holistic and balanced approach to wellness.

GIVING PATIENTS THEIR SMILES BACK

BACK ROW, LEFT TO RIGHT: Michael Fedele, DMD; Joseph J. Arnone, DMD; Karl Maloney, DMD; Veronica T. Barreto, DMD; Randy R. Nolf, DDS; Dilshan Nadeepa Gunawardena, DMD; Brett M. Geller, DMD FRONT ROW, LEFT TO RIGHT: Daniel S. Lader, DMD; Dominic Rachielle, DMD; Wayne J. Saunders, DMD

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 ten-doctor practice with four locations throughout the Lehigh Valley, the most recent opening in Stroudsburg.

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 now also the home of the first two female oral surgeons in the Lehigh Valley, Dr. Veronica Barreto and Dr. Assabi Isaac.

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, stateof-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

SOMETIMES THE MIRACLE OF BIRTH NEEDS A MIRACLE OF ITS OWN

Dr. Ndeye-Aicha Gueye is the newest member of the Reproductive Medicine Associates of Pennsylvania staff. Dr. Gueye is a board-certified obstetrician and gynecologist practicing Reproductive Endocrinology and Infertility (RE&I).

Dr. Gueye completed her fellowship in RE&I at the Cleveland Clinic in Cleveland, Ohio. She received her Doctor of Medicine and completed a residency at Rutgers University’s Robert Wood Johnson Medical School, in Piscataway, New Jersey. Dr. Gueye has authored and contributed to a number of publications, videos and book chapters regarding fibroids, abnormal uterine bleeding and endometriosis. She has received numerous research and teaching awards, such as the Gold Foundation Humanism and Excellence in Teaching Award in Recognition for Excellence and Compassion in Patient Care and Commitment to Teaching and the Excellence in Teaching Award from the Association of Professors of Gynecology and Obstetrics. Dr. Gueye received recognition for her surgical skills and the award for minimally invasive surgery from the American Association of Gynecologic Laparoscopy, and a fellow research award from the Cleveland Society of Obstetrics and Gynecology.

When asked about her favorite part of patient care, Dr. Gueye stated, “I enjoy providing compassionate comprehensive care, including diagnostic procedures, surgery and assisted reproductive treatments. My primary goal is to optimize a patient’s success in building their family.”

COMPLETE DENTAL CARE FOR OVER 60 YEARS

Dr. Jennifer Barron thanks her colleagues for recognizing her as a Select Dentist™ of the Lehigh Valley. She owns and operates Allentown Dental Associates, a family practice that has been in existence since the 1940s (with a few name changes, of course).

An Allentown native who fondly remembers Hess’s Patio and driving through Dorney Park, she was a Central Catholic Viking (’89) before graduating from Bucknell University and the University of Pennsylvania Dental School.

Allentown Dental includes her two associates, Drs. Adam Miller and Jason Sika, who also perform cosmetic, preventative, restorative, endodontic, periodontal and surgical dentistry sensitively for each person’s goals. For anxious patients, she jokes, “I want them to feel relieved and bored—no one wants excitement in the dental chair.”

Dr. Barron treats every patient with a naturally kind and upbeat chair-side manner. She draws on decades of patient care from her work in other medical fields prior to dentistry.

Modern technology, techniques and materials must be part of every quality dental practice, but kindness, humor and trust are just as important.

Dr. Barron and her team wish everyone many reasons to smile!

THE MOMMY MAKEOVER:

BECAUSE MOM DESERVES THE BEST

Pregnancies, weight loss and aging affect more than one part of the body simultaneously. The two most common areas of concern for most moms are the abdomen and breasts. Excess loose skin combined with fat make the tummy look unattractive. In spite of one’s best efforts at diet and exercise, it is sometimes almost impossible to get back to pre-baby form. A combination of reduction in size and sagging are all too common after having children. Breast augmentation/breast lift and abdominoplasty are the most commonly requested Mommy Makeover procedures.

• Abdominoplasty: Commonly known as a “Tummy Tuck,” corrects the excess sagging skin of the abdomen.

• Breast Augmentation: Whether one’s desired breast size has not fully developed naturally, or has experienced a loss of volume after childbirth, breast augmentation is not a decision that most women take lightly.

• Breast Lift: Whether a result of pregnancy, weight loss or simply aging, it’s almost certain that a woman’s breasts will begin to lose their shape at some point.

• Breast Assymetry: Although rare, it is a devastating cosmetic problem for some young women. During puberty, one breast is different from the other in terms of size, shape and/or position. The correction is a procedure to reduce the difference between the two breasts.

• Liposuction: Also known as lipoplasty (“fat modeling”) or “liposculpture,” it is a procedure that removes unwanted excess fat from many different parts of the body; areas include the abdomen, thighs and buttocks, back rolls, neck and arms.

• Non-surgical Fat Reduction: UltraShape®, VelaShape® III.

• Injectables: Botox®, Juvéderm® XC, Voluma™ VC, Volbella®, Vollure™, Kybella® and Latisse®

ADDITIONAL SERVICES:

Full Facelift

Mini Facelift Rhinoplasty

Eyelid Surgery

Breast Reduction

Breast Reconstruction

Carpel Tunnel

Hand Injury Repair

Arthritis Surgery

Face and Body Skin Cancer

INSIDE DISH

BEHIND THE MENU

Raise a Glass t o Freedom at the Tavern at the Sun Inn

BY CARRIE HAVRANEK PHOTOGRAPHY BY ALISON CONKLIN

Colin Anderson , Billy Gruenewald & Brett Biggs Co-owner, Executive Chef & Co-owner

When you walk through the courtyard toward the Sun Inn, you are surrounded by history. The Moravians built this two-story public house of entertainment in 1758, complete with an inn. You’re walking where army troops camped out during the Revolutionary War. And when you’re inside, sitting at the locally sourced ambrosia maple bar, think about the other Founding Fathers and their kin who spent time here: George (and Martha) Washington. John Adams. Alexander Hamilton. Samuel Adams. Ethan Allen. The Marquis de Lafayette. The Continental Congress convened here, too. If you believe the rumors, there are catacombs underneath the building, full of provisions such as tobacco and alcohol.

Above ground, though, there’s a fully operational eatery called the Tavern at the Sun Inn, which opened in December 2016.

The Sun Inn has been an inn in name only since the early 1960s, having long shuttered the

lodging part of the business. In some capacity or another, the restaurant has been operating since the 1980s. It was the enterprising nature of three high school friends—Colin Anderson, Brett Biggs and Michael Santanasto, all three born and raised in Bethlehem—that led them to want to bring a restaurant back to the premises. (The space hadn’t seen a restaurant since chef Michael Adams stopped cooking in the kitchen in late spring 2013).

“The Sun Inn Preservation Association [which owns the building] really wanted to bring a restaurant back into the space,” says Anderson, whose other partner is Seth Cornish, a past president of the Sun Inn Preservation Association.

But the latest iteration seeks to put a little history back into the dishes. Welcome to the Tavern at the Sun Inn, which is run by a handful of locals, three of them childhood friends—one of them being Billy Gruenewald, who owns and operates the place. Young chef (and Bethlehem

Magdeburg Pork Chop

Braised Radicchio, Warm German Potato Salad, Seared Shiitake Mushroom in Brown Gravy

INSIDE DISH

native) Gruenewald also owns the People’s Kitchen and the Bolt & Key Café, both also in Bethlehem. At this writing, it’s been a busy summer for the Sun Inn. The restaurant was open continuously through Musikfest, serving folks outside on the inn’s new patio, called the North Green. It seats about 60 people at simple wooden tables in a garden-like setting among native flora and fauna (hydrangea, river birches, magnolia). Once the weather turns cold, the downstairs bar, or rathskellar, will likely open back up—or perhaps be featured in new capacities. It’s a new place; things are in flux. “We have had wine dinners down there, and initially thought of that space as a tasting room for the distillery,” says Gruenewald. Wait, what? Have you heard about Christmas City Spirits? That’s the distillery that started this whole venture. “The original idea was to do food two days a week to complement the liquors, but then we fell in love with the space and it morphed more into a restaurant concept,” says Anderson. Rather than distill on site—can you imagine the nearly impossible hurdles involved in retrofitting a historic building?—the group is close to setting an agreement on a property in Hanover Township. Once the distillery is up and running, the Tavern will serve and sell the spirits by the drink and by the bottle, effectively serving as a tasting

room. The idea is to use old recipes and native ingredients as much as possible. Think rum, apple brandy and some whiskeys. “We could do moonshine easily, too. People really love white whiskey it seems,” says Brett Biggs. The owners are thinking hard about what would work. The Tavern is well situated to grab a crowd that likes to hop from place to place. Residents and visitors alike can buy local beer, cider, wine, mead and, soon, spirits—all on one block.

When the Tavern first opened, alcohol sales were limited to only Pennsylvania-produced items according to the terms of its usage as a microdistillery, but now there’s a completely accessible full bar. From the beginning, the Tavern offered Yards beer, from Philadelphia; specifically, its Ales of the Revolution, which feature recipes from the Founding Fathers (Thomas Jefferson’s Tavern Ale, General Washington’s Tavern Porter, etc.). The bar area of the dining room offers four taps, two of them from Yards, on a rotating basis. By the time this is published, however, one of them ought to be pouring the Tavern’s exclusive namesake ale from Yards, which is fermenting at this writing and should land somewhere in the mid-5 range in terms of ABV. “It’s spicy, and malty, and uses things you would have found here in Pennsylvania such as oats and rye,” says Biggs.

Speaking of recipes, Gruenewald’s menu is spare and to the point, with five small plates, a half-dozen shareable plates and five large plates. There’s one dessert a week, and it’s often a variant on bread pudding—an economical and old-fashioned dish that’s easy to modify as the seasons change. “I always do my menus pretty small. You stretch yourself and the product too thin otherwise,” he says. Perhaps, too, a large, multi-paged menu would also seem out of place for the concept they’re executing—far too contemporary.

As for the particulars of a menu you’d find in a Colonial-era building? The way the kitchen incorporates the past isn’t just merely to serve meats with a bunch of heavy root veggies—it’s more about taking ingredients that were commonly used during that time period, and offering a contemporary take. The lesson? Farm-to-table is basically how people cooked; it was sustainable not by choice but for survival. To that end, there’s consistently a sausage of some sort on the menu, called the Hunter Brat; elk was the choice at this writing. Gruenewald uses herbs such as tarragon, sage, rosemary and thyme, which were prevalent. The pork chop on the menu receives an apple and onion chutney, with the spices similar to what were available thanks to the East India Company. There are some surprises though—at least for those who aren’t early-American history scholars. For example, summer’s lobster salad doesn’t bear the imprimatur of modern takes on the crustacean as an expensive, seasonal food. “They used to feed lobster to prisoners during this time period,” says Gruenewald.

All new restaurants have challenges, but some are just unique to running one in this building. For one, the kitchen is in the basement, which means meals are delivered via a back staircase and an elevator. “We kind of use it like a big dumbwaiter,” says Gruenewald of the elevator.

Another challenge is a bit ironic: Most people know about the Sun Inn, but many folks have not been inside—whether it’s to view the rooms on display or come to drinks or dinner. The Tavern is emerging as a favored spot for rehearsal dinners (with weddings at the Hotel Bethlehem the next day), but in general, the Sun Inn is not a spot that’s typically on the radar of diners; it’s often thought of in a historical context and not one that offers food. There’s a little confusion upon first encountering the building as to where to enter; there’s a sign that hangs down facing Main Street, and a sandwich-board-type set-up sits on Main Street when the restaurant is open, Thursday to Sunday. The team is working constantly to increase visibility, but if you’re standing on Main Street in front of the Sun Inn, the Tavern entrance is right there, on the right-hand side of the building. The new patio on the North Green—which used to be the old King’s Road to Philadelphia—is an advertisement in and of itself, and should boost visibility during pleasant weather.

“This is the most underutilized space, but the building has been here; it won’t go away. We want to provide people with a good experience, and tell people that this incredibly important part of your history is right here, in your hometown,” says Gruenewald.

Spinach Salad

Carrot, Fennel, Radish, Roasted Shallot Vinaigrette

“The original idea was to do food two days a week to complement the liquors, but then we fell in love with the space and it morphed more into a restaurant concept.”

HOURS

Dinner: Thurs.–Sat.: 5–10 p.m.; Sun: 5–9 p.m.

PARKING

Tavern Crabcake

Bean Sprouts and Shredded Radish, Orange Beurre Blanc, Old Bay Aoli

Street and deck parking

RESERVATIONS

Recommended but not always needed

PAYMENT

Visa, MasterCard, American Express, Discover

WHAT TO ORDER

The menu fluctuates regularly, but unique twists include the Lafayette Sandwich—the Tavern’s take on the French dip, with tarragon butter and Gruyere horseradish cream. Thomas Jefferson is honored for his assistance in popularizing macaroni in America through Jefferson’s Mac, which features Parmesan, asparagus, red onion, carrot and tomato. Ask for the Tavern’s namesake beer by Yards, or one of the cocktails, such as the American Ally—American rye, Laird’s applejack and French Cointreau.

DINING GUIDE

WHERE TO GO TO PLEASE YOUR PALATE

B Breakfast

Br Brunch

L Lunch

D Dinner

LN Late Night

CC Major Credit Cards

RS Reservations Suggested

) Reservations Required  Reservations Accepted Online

Handicapped Accessible  Entertainment z Non Smoking Available

Valet Parking

AAA Rating BYOB BYOB  Alcohol Served

Average dinner entrée prices:

$ under $15

$$ $15-$25

$$$ $25 and above

Berks

Folino Estate Vineyard, winery, restaurant, event center and full service bar. Entire Italian menu is made from scratch, including pasta. Wed.–Thurs. 11 a.m.–8 p.m., Fri.–Sat. 11 a.m.–9 p.m., Sun. 10 a.m.–8 p.m. 340 Old Rt. 22, Kutztown, 484.452.3633, folinoestate.com, B, L & D, $$, RS, CC, 

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 

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, 

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

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

Bucks

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

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 door-to-door and hotel shuttle service within a five-mile radius of the restaurant to bar and restaurant patrons, as well as private events at McCoole’s Arts & Events Place. Mon.-Thurs. 11 a.m.–10 p.m., Fri. 11 a.m.–11 p.m., Sat. 9 a.m.–11 p.m., Sun. 9 a.m.–10 p.m. 4 S. Main St., Quakertown, 215.538.1776, mccoolesredlioninn.com, Br, L & D $-$$$, CC 

Carbon

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 

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 

Fiesta Olé “Tequila House” Sun.-Mon. noon-9:30 p.m., Tues.-Wed. noon-10 p.m., Thurs. noon-11 p.m., Fri.-Sat. noonmidnight. 1808 MacArthur Rd., Whitehall, 484.664.7109, fiestaoleonline.com, L, D & LN $$, RS, CC 

Gio Italian Grill Gio Italian Grill offers old world charm with a progressive twist. Centering around their woodstone open flame hearth, Gio uses only imported ingredients to produce mouth-watering flavors. Take-out and private parties available. Mon.-Thurs. 11 a.m.-9:30 p.m., Fri.-Sat. 11 a.m.-10 p.m. 6465 Village Ln., Macungie 610.966.9446, gioitaliangrill.com, L $$ , D $$ , CC  z

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. 11:30 a.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,  

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 

House & Barn Two distinctly different restaurants, one spectacular setting, entirely re-imagined. House: Tues.– Thurs. 4–9 p.m., Fri.-Sat. 4–11 p.m., Barn: Tues.–Thurs. 11 a.m.–9 p.m., Fri.–Sat. 4–11 p.m. 149 Chestnut St., Emmaus, 610.421.6666, houseandbarn.net, L & D $$, RS, CC,  

Keystone Pub Demand better beer! Call ahead seating. Sun.-Thurs. 11–1 a.m., Fri.-Sat. 11-2 a.m. 1410 Grape St., Whitehall, 610.434.7600, 3259 Easton Ave., Bethlehem, 610.814.0400, keystonepub.com, L, D, & LN $, CC 

KOMÉ Fine Japanese Cuisine and Hibachi A contemporary Japanese cuisine and hibachi. Extraordinary sushi, non-sushi dishes served in a contemporary, yet sensual atmosphere. Lunch: Sat.-Sun. 11 a.m.-3 p.m., Dinner: Sun.-Thurs. 3-10 p.m., Fri.-Sat. 3-11 p.m. The Promenade Shops at Saucon Valley, 610.798.9888, komerestaurant.com L & D $, CC, RS 

Matey’s Famous Steaks & Pizza Casual, family-friendly dining featuring cheesesteaks, pizza, salads, wraps and milkshakes. Fun, 50s-style décor! Mon.-Fri. 11 a.m.-9 p.m., Sat. noon-8 p.m. 1305 Broadway, Fountain Hill, 610.866.6022, mateysfamous.com, L & D $, CC 

Melt Offering a sumptuous menu of contemporary Italian fare in its breathtaking 350-seat restaurant. Lunch: Mon.-Sun. 11 a.m.4 p.m., Dinner: Mon.-Thurs. 4-10 p.m., Fri-Sat. 4-11 p.m., Sun. 4-9 p.m. 2880 Center Valley Parkway, Suite 624, 610.798.9000, meltgrill.com, L $$, D $$$, LN, CC, RS  (Thurs.-Sat. starting at 4 p.m.)

Morgan’s Great cuisine in a beautiful setting. Owner Blake Morgan serves breakfast, lunch and dinner to meet all of your dining needs. Mon.-Sat. 7 a.m.-9 p.m. 3079 Willow St Allentown 610.769.4100, morgansrest.net, L & D $, CC, RS 

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 ) 

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 

Switchback Pizza Company Neapolitan pizza made with local ingredients in our Italian wood oven for you to enjoy. Wed–Sat. 11:30 a.m.–8 p.m. 525 Jubilee St., Emmaus, 610.928.0641, switchbackpizza.com, L & D $, CC BYOB 

Taste of Italy Ristorante Visit Little Italy without the drive. Offering a full variety of Italian foods from gourmet pizza to veal, chicken, pasta and seafood. Great family dining. Full wine list and cocktails served. Mon.-Thurs. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-10:30 p.m., Sun. 11 a.m.-9 p.m. 1860 Catasauqua Rd., Allentown 610.266.8011, tasteofitalypa.com, L $, D $$, CC, RS  z 

Top Cut Steakhouse Classically inspired cocktails, exquisite wines and USDA prime steaks in a 1940s style rooftop atmosphere. Tues.–Thurs. 4:30-10 p.m., Fri.–Sun. 4:30-11 p.m. 2880 Center Valley Parkway, Suite 625, Center Valley, 610.841.7100, topcutsteak.com, D & LN, $$$, RS, CC 

Torre Classic Mexican cuisine with a modern twist in a fun, familyfriendly atmosphere. Enjoy Happy Hour gathered around our three-story tequila tower. Sun. 10:30 a.m.-9 pm., Mon.-Thurs. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-11 p.m. 2960 Center Valley Pkwy., Center Valley, 610.841.9399, torrerestaurant.com, Br, L, D & LN $$, RS, CC   (Thurs.-Sat. starting at 4 p.m.)

The Trapp Door Gastropub Upscale food in a fun, relaxed atmosphere with an extensive craft beer list. Brunch: Sat.-Sun. 11 a.m.-3 p.m., Dinner: Tues.-Sat. 4 p.m.-midnight. 4226 Chestnut St., Emmaus, 610.965.5225, thetrappdoorgastropub.com, Br, D & LN $$$, RS, CC  

DINING GUIDE

Union and Finch A casual American bistro serving lunch and dinner six days a week and brunch on weekends. Tues.- Fri. 11 a.m.-midnight, Sat.-Sun. 10a.m.-midnight. 1528 W. Union St., Allentown, 610.432.1522, unionandfinch.com, L & D $$, RS, CC 

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

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 

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

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 

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

Buddy V’s Ristorante Featuring a twist on Italian-American 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 

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 32nd 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

Jenny’s Kuali Offering Malaysian cuisine, vegetarian entrees and noodle dishes freshly prepared in house every day. Mon.Wed. 11 a.m.-8 p.m., Thurs.-Sat., 11 a.m.-9 p.m., 102 E. 4th St., Bethlehem, 610.758.8088, jennyskuali.com, $, RS, CC, BYOB 

Jumbars Great food. Great atmosphere. Everything made fresh to order. Desserts are delectable! Tues.-Fri. 8 a.m.-2:30 p.m., Sat.-Sun. 7:30 a.m.-2 p.m. 1342 Chelsea Ave., Bethlehem, 610.866.1660, jumbars.com, B & L $$, CC,  BYOB

Keystone Pub Demand better beer! Call ahead seating. Sun.-Thurs. 11–1 a.m., Fri.-Sat. 11-2 a.m. 1410 Grape St., Whitehall, 610.434.7600, 3259 Easton Ave., Bethlehem, 610.814.0400, keystonepub.com, L, D, & LN $, CC   

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, 

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 $ October 22 Noon - 5pm

DINING GUIDE

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  

Nawab Indian Restaurant Nawab has been voted Best of the Valley for 13 years in Lehigh Valley Magazine. Offer vegetarian and non-vegetarian dishes. Vegan friendly. Lunch: Tues.-Fri. 11:30 a.m.2:30 p.m., Dinner: Tues.-Fri. 5-10 p.m., Sat. 11:30 a.m.-10:30 p.m., Sun. 11:30 a.m.-9:30 p.m. 13 E. 4th St., Bethlehem, 610.691.0388, nawabcuisine.com, L & D $, CC, BYOB z

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

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

Social Still Craft distillery, tasting room, tours, bar and American style tapas restaurant. Tues.–Thurs. 4–10 p.m., Fri. 4–11 p.m., Sat. Noon–11 p.m. 610.625.4585 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.,

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

True Blue Mediterranean Café Mediterranean cuisine, fresh, vegan, vegetarian. Belly dancer, opera singer, café, clean, reasonable and centrally located. Tues.-Sat. noon-9 p.m. 81 W. Broad St., Bethlehem 610.866.3901, yourtrueblue.com L $, D $, CC, RS, 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 

The View at Morgan Hill Panoramic views of the Lehigh Valley, outside deck and bar, dining room and new banquet room, which holds parties up to 165 guests. Mon.–Thurs. 11 a.m.–10 p.m., Fri.–Sat. 11 a.m.–11 p.m., Sun. 10 a.m.–10 p.m. 100 Clubhouse Dr., Easton 610.923.8480, morganhillgc.com, B, L & D, $$, CC, RS,  

The Vineyard Restaurant The Lehigh Valley’s best kept secret. Fresh Italian food made in house everyday. Sun. 4-10 p.m., Tues.-Thurs. 4-10 p.m., Fri.-Sat. 4-11 p.m. 605 Fiot St., Bethlehem, 610.867.2441, thevineyardrestaurant.net, D $$, CC, RS  z

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. 11:30 a.m.-11 p.m., Sun. 11:30 a.m.-8 p.m. 200 Main St., Stockertown, 610.365.8890, widowstavern.com, L & D $$, RS, CC z

Warren, NJ

Delahanty’s A sports-themed pub offering great food and featuring outdoor dining overlooking the Delaware River and Easton skyline. Tues.-Thurs. 11:30 a.m.-midnight, Fri.-Sat. 11:30-2 a.m., Sun. 11:30 a.m.-10 p.m. 62 S. Main St., Phillipsburg, NJ, 908.213.3500, delahantys.com, L & D $, RS, CC 

Thyme Restaurant and Bar Classic, hip, French-inspired, destination-quality restaurant offering upscale dining with indoor and outdoor seating and majestic views of the Skyland Mountains. Sun.-Sat. 11 a.m.-9 p.m. 700 Strykers Rd., Lopatcong, NJ 908.213.3080, thearchitectsclub.com, L & D $$ , RS, CC  z

Lehigh Valley Style (ISSN 1540-0867) is published monthly by IDP Publications, 3245 Freemansburg Ave., Palmer, PA 18045-7118. Annual subscriptions are $19.95 (Canadian and foreign one year rate is $40, U.S. funds only). Single copy price $3.95. Postage paid at Easton, PA 18045 and additional mailing offices. POSTMASTER: send address changes to Lehigh Valley Style, P.O. Box 2548, Orlando, FL, 32802-2548.

All contents copyright © 2017 Lehigh Valley Style. Nothing contained herein may be reproduced in whole or in part without the expressed written consent of the publisher. The publisher disclaims all responsibility for omissions or errors. Lehigh Valley Style and its owners are not liable for claims made by any advertisers or any inaccuracies or intentional copyright infringements. All rights reserved. This magazine welcomes, but cannot be responsible for, unsolicited manuscripts, contributions or photographs. Unsolicited materi-

EAT THIS

LOCAL FOOD FINDS

Grai n Bowl CoreLife Eatery

BY KRISTEN RINALDI

PHOTO BY SHELBIE PLETZ

The first CoreLife Eatery opened in Syracuse in 2015 with the mission to bring clean, healthy and great-tasting foods to the public in a convenient, fast-casual way. Today, there are more than 20 CoreLife locations up and running, with 30 more coming soon. Fortunately, there’s already a location right here in the Valley.

“CoreLife has suggested menu selections as well as a build-your-own option,” says Richard Hart, general manager at CoreLife Eatery. To build your own, start with a green—pick from spinach, romaine, kale, arugula, mesclun (field greens) and napa cabbage—or a grain base—with options like tri-colored quinoa, organic brown rice and rice noodles. “[The] green bowl is a traditional salad that allows the guest to select two types of lettuce,” says Hart. “[The] grain bowl is a heartier salad selection. These offer a choice of lettuce and grain.” Then, add up to four ingredients, all of which are GMO-free, and contain zero trans fat, artificial colors, sweeteners or additives. Toppings include jalapeños, corn, broccoli, beets, sprouts, peppers, edamame and more. Finally, accessorize with what they call “premiums,” ranging from every kind of cheese imaginable to avocados, eggs, bacon, falafel and more. To top off your bowl, add a bone broth or dressing of your choice. “[The] broth bowl is kind of like a soup that eats like a meal,” says Hart.

The Southwest Grilled Chicken & Wild Rice Blend is a grain bowl made of antibiotic-free chicken, chopped romaine, avocado, jalapeños, tortilla strips, tomatoes, black beans, scallions, corn and shredded white cheddar. The team suggests pairing this bowl with their lime cilantro jalapeño vinaigrette dressing.

833 N. Krocks Rd. Suite 101, Allentown 610.298.9575 | corelifeeatery.com

For drink pairings, CoreLife offers fresh squeezed lemonade, cucumber basil lemonade, beet lemonade, tropical green tea, fruit punch and more.

WE SERVE FOOD WE LOVE T O COOK—& EAT! And we elevate each dish b y locally sourcing the best ingredients & carefully crafting each recipe. T he results are delicious, i rresistible & wholly satisfying. We’ve combined all this with our fun & inviting