Lehigh Valley Style April 2023

Backyardlnspiration

PLUS, BOWERY FARMING, JUICING 101, SUSTAINABLE LIVING, THE VINEYARD DI NORMA & MORE

Our five health institutes. Where what’s next happens.

At our five specialized health institutes, we’re always evolving. Here, you’ll find advanced medical techniques and technologies, the latest clinical trials through alliances (with innovators like Memorial Sloan Kettering Cancer Center) and a dedicated team – your team – focused on getting you better. Five institutes. Five more reasons why we’re the leading health network in the region. Learn more at LVHN.org/institutes.

David Hong, MD Lehigh Valley Fleming Neuroscience Institute

get ready for

COME EXPLORE ALL-NEW AMENITIES

Take your resort experience to the next level with the opening of the new tower at Wind Creek Bethlehem. Our AAA Four Diamond hotel will now offer 552 lavish guest rooms and 50 suites, an upscale lobby bar and lounge, spectacular glass-enclosed rooftop indoor pool, luxury on-site spa, and more.

casino | hotel | spa | weddings | conventions | shopping | dining

OUR

IS LEHIGH VALLEY. OUR SOUL IS CHICAGO.

ADDRESS

Think 1945. Downtown Chicago. You dine at one of the city’s world-renowned steakhouses. Your experience would be similar to what you will enjoy at Top Cut. You’ll find a menu featuring the highest-quality USDA Prime Beef from purebred Black Angus. You’ll be served exquisite cuts of steak — each hand-selected by a leading Chicago butcher. Enjoy your meal in elegant décor that defies time. Top Cut. A classic Chicago steakhouse right in the Lehigh Valley that would be right at home in the 1940s.

topcutsteak.com 610-841-7100

Old World Villa Haydt Spec House Packages

Set on three private acres, with views over pristine Cooks Creek, this stunning villa is one of the finest properties in Bucks County. A rare blend of 19th century touches and outstanding modern luxuries make this sophisticated home a country retreat. $2,500,000

Wide curving roads lead to 2 cul-de-sacs within minutes of the Saucon Valley Country Club and Allentown & Bethlehem downtowns. Lots are designed to accommodate 4500sqft homes. Construction package offered for $2,700,000

Moon View Farm Rose Hill

Timeless and private Bucks County farmette, surrounded by almost 4.5 acres of rural beauty, with long-distance panoramic views. The gambrel barn was fully renovated in 2018 and includes four stalls, two haylofts, tack and feed rooms, and 1-bay garage. $895,000

Charming brick and stone ranch home stands on over a half acre in West Bethlehem. Mid-century built, convenient one-level floor plan enhanced by hardwood floors, builtin bookcases and a wood burning fireplace in the spacious living room. $335,000

Creekside at Pleasant View

This 3.7 acre property is being offered on the open market for the first time since 1976. Generous frontage on a notable private road, in a remarkable setting of lush lawn, gardens and specimen landscaping. There are bucolic vistas from every window. $925,000

Newly available 10+ acre lot including a wooded area including a tributary of Cooks Creek. Gentle rolling hills offer numerous options for building your dream home, with wide open skies above and panoramic views of the Bucks County countryside. $365,000

White Acre

EasterFun Join Us for

A Hoppin’ Egg Hunt

March 25th • Starting 11am

Kids Quest

11am • Ages 2 – 4 years

11:30am • Ages 5 – 7 years

12:00pm • Ages 8 – 12 years

Don’t Forget Your Easter Baskets

Photos with the Bunny by Dan’s Camera

Weekends in March and April:

March 25th – 26th, April 1st – 2nd, April 7th – 8th

11am – 5pm

Pet Photo Night

April 8th • 3:30pm – 5pm

(Due to potential allergies, no lap photos with the Bunny)

COLORING CONTEST

March 25th – April 8th

Kids can stop in at Kids Quest for a coloring page. Return your completed page to Kids Quest, where it will be put on display in our picture frame for all to see.

• Special gift for each child that participates

• One winner in each age group receives a free photo with the Easter Bunny and other Easter goodies

Age Groups:

1yrs – 2yrs • 3yrs – 5yrs • 6yrs – 7yrs • 8yrs – 11yrs Visit the OutletsatWindCreekBethlehem.com for details.

Eclectic & Inspiring Backyard Inspiration,

16 18 21 26 29 32 34 44 56 58 62 64

STYLE SCENE Events | Benefits Galas | Parties

THIS MONTH’S PICKS What We’re Loving Right Now

TRENDING NOW News, Notes & Quotes GET THE GOODS Toasted and Roasted

ASK THE EXPERT Jazzed on Juice

5 THINGS Sustainable Hacks & Habits

ECLECTIC & INSPIRING BACKYARD INSPIRATION Inside the Rizzolino Family’s Cozy DIY Escape

REIMAGINE FARMING FROM THE GROUND UP Inside the Country’s Largest Vertical Farming Facility

BEYOND THE MENU Butternut Squash Coins with Chef Kadel Woody

INSIDE DISH The Vineyard di Norma

DINING GUIDE

Where to Go to Please Your Palate

EAT THIS Mac & Cheese Chicken & Waffles

shot by Marco Calderon.

PHOTO BY MARCO CALDERON

Celebrating 75 years of connecting our communities to what matters most.

Your local, neighborhood

In 1948, John Walson Sr., pictured at left, owned a General Electric appliance store in Mahanoy City. At the time, surrounding mountains hindered over-the-air reception from Philadelphia television stations in the valley. To solve the problem, Walson built an antenna on top of the mountain overlooking the town. A cable line was constructed from that antenna site to his mountaintop appliance warehouse, then extended on utility poles to the Walsons’ appliance store. Along the way, several families were connected to this “community antenna system.” Television sets displayed in Walson’s store window could now attract curious townsfolk to watch Philadelphia channels 3, 6 or 10.

The legacy continued with Walson’s eldest son, John E. Walson Jr. who took over the business and continued to

5 5 75 7 7 CELEBRATING YEARS

broadband provider and how it all began...

WHAT’S UP?

Or should I say, what’s growing up?

At Bowery Farming in Bethlehem, the answer would be a lot of things—a variety of leafy greens and herbs—which you can shop locally at Whole Foods, Weis, ShopRite, Walmart and even Gerrity’s in Bethlehem. Yes, Bowery is reimagining farming from the ground up as the country’s largest vertical farming facility. Learn more about their mission and how they landed in Bethlehem on pg. 44.

Then, the Rizzolino family takes readers inside—or rather, outside—their eclectic and inspiring DIY backyard in

Bushkill Township. It’s an escape that invites reflection and relaxation, and is adorned with personal touches all throughout. Reimagine how you think about dècor on pg. 34!

Go inside Toasted and Roasted on pg. 26, discover what’s new on the menu at The Vineyard di Norma on pg. 58, find five sustainable hacks and habits on pg. 32, learn what juicing can do for you on pg. 29, snag Indigo 52’s plant-based recipe on pg. 56 and so much more in this edition!

Is your backyard ready to be featured? Email photos to editor@lehighvalleystyle.com for future editorial consideration!

Warmly,

Stylephotographer Marco Calderon photographed the Rizzolino family’s backyard back in August 2022.

BTS with Stylefood writer Carrie Havranek at The Vineyard di Norma.

TRAINING THE FUTURE OF MEDICINE AT THE LEHIGH VALLEY’S

FIRST AND ONLY MEDICAL SCHOOL.

Not only was Hannah Kahn born and raised in the Lehigh Valley – she also began her career in health care here. After graduating from Salisbury High School and Penn State University, Hannah worked as a technician in the St. Luke’s Allentown Emergency Department before beginning her education at the Lehigh Valley’s first and only medical school. Now in her second year at Temple/St. Luke’s, she is learning from supportive faculty in an environment she knows. When you train at a 100 Top Teaching Hospital, the possibilities are endless.

sluhn.org/SOM

HANNAH KAHN ALLENTOWN, PA

VOLUME 25, ISSUE 4

I love to visit local trails and parks with my puppies, Baby and Bear.

Following a nice long walk through the neighborhood, we love spending golden hour on our patio with a few cocktails.

President/CEO

Paul Prass

Vice President/COO

Lisa Prass

Publisher

Pamela Deller

Editor-in-Chief

Kristen Wagner

Director of Creative Services

Mike Matuczinski

Graphic Designers

Thomas Körp, Erica Montes

Corporate Marketing & Events Manager

Jen Fronheiser

Sales & Marketing Account Managers

Hiking the Appalachian Trail!

My husband and I love going hiking and kayaking in the warmer months, taking in the sunshine!

Caroline Adams, Denise Lichty, Arielle Solliday, Pam Taylor

Contributing Writers

Carrie Havranek, Amy Unger, Daisy Willis

Contributing Photographers

Marco Calderon, Matthew Cannon, Geoff Conklin

Proofreader

Lori McLaughlin

Accounting

Donna Bachman, Sarah Varano

Circulation Manager

Andrea Karges

My favorite way to spend time in nature is to take a walk down the Ironton Rail Trail, which is close to where I live. I can see birds, deer and lots of native Pennsylvania plants and trees.

I love exploring the northern region of the D&L Trail—it’s great hiking and biking while watching the trains go by.

My favorite way to spend time in nature is…

AMY UNGER

Contributing Writer

I’m very interested to see what the future holds for vertical farming. How cool that the Lehigh Valley is one of the places at the forefront of what could be the future of farming. Bowery has big plans. And I hope they—and other companies like them—will be part of the solution to challenges related to food insecurity across the country.

Brett Bacho Kitchen Magic President with 2nd-gen owners Lotte, Renate and Cindy

Tom Garrity Compass Point Family Business Consultant

ELEGANT CUSTOM HOME

SALISBURY TWP

Remarkably designed, stone home located in prestigious Westbury Park. Beautifully landscaped corner lot offers many luxurious amenities & outstanding, newly updated finishes throughout. Breathtaking gourmet kitchen w/new luxe appliances. 5 bedrooms, 6 full/1 half baths. 1.017acre. $1,845,000

CAPTIVATING VIEWS

LOWER SAUCON TWP

Surrounded by natural beauty on a private cul de sac in desirable Saddle Ridge, this stately stone home offers a flowing interior with hardwood floors, light-filled picture windows and plenty of space to spread out. Charming, terraced gardens and panoramic views. 5 bedrooms/4 full/1 half bath. 1.74 acres. $930,000

The Lehigh Valley’s Premier Real Estate Group

BEAUTIFULLY UPDATED

UPPER SAUCON TWP

Professionally landscaped with mature trees and bushes. Spend lazy days on the covered front porch and cozy evenings around the backyard fire pit. Featuring hardwood floors and vaulted ceilings throughout the first level, a modern kitchen and large windows for natural light. 6 bedrooms, 3 full/1 half bath. $795,000

5 ACRES & POOL

LOWER SAUCON TWP

Impressive home situated on 5+ acres in the Saucon Valley School District. Open floor plan w/beautiful details. Cherry wood floors throughout. Complete with a 3 car garage, first floor owner’s suite and sparkling inground pool. 4 bedrooms, 3 full/1 half baths. 5.09 acres. $795,000

Specializing in the Lehigh Valley and Upper Bucks County luxury home market, The Rebecca Francis Team delivers expert guidance, professional marketing expertise, and unrivaled market knowledge of the region’s finest homes and neighborhoods. Recognized in the top half of 1% of Berkshire Hathaway HomeServices agents nationwide... we are the Exceptional Choice for YOUR Exceptional Property.

Do you have questions about the home buying or selling process? As your trusted advisors, we offer expert knowledge and distinguished care as we help guide you through your home journey. Call today.

Debra

George Heslin, REALTOR ®

Elizabeth Bowers, REALTOR ®

Shanna Sigmans, REALTOR ®

AGE IN PLACE

SALISBURY TWP

Custom-built brick home in desirable Buckingham neighborhood with 4-season sunroom + 1st floor master suite. Beautiful finishes & magnificent amenities. Private, fenced-in yard w/beautiful hardscaping and mature landscaping. 4 bedrooms, 3 full/1 half bath. 0.5 acres. $895,000

BRING YOUR BUILDER BETHLEHEM TWP

Premier flat lot within lovely enclave of estate-sized homes in the highly desirable Southampton neighborhood. Public utilities + natural gas. 5 min access to Rt. 33/22/I-78. Deed restrictions include 5000 sq.ft. minimum + 3 car attached garage to establish enduring value. 1 acre. $275,000

Colleen Pierson, REALTOR ®

3477 Corporate Parkway, Center Valley 484.280.6212 direct • 610.282.4444 office

RebeccaFrancisTeamInfo@gmail.com

RebeccaFrancisRealtors.com

Rebecca L. Francis, Associate Broker, MBA

Protchko, REALTOR ® MBA

STYLE SCENE

LIVE WELL PRESENTED

BY ST. LUKE’S UNIVERSITY HEALTH NETWORK

Located at The Club at Twin Lakes

LehighValleyStyle hosted the 2023 Live Well event on Sunday, February 5 at The Club at Twin Lakes. The day of beauty and balance kicked off with a Style wall photo opportunity, a tote bag for each guest and a nourish bar provided by the venue. The space was serene and decorated with luscious plants and greenery provided by The Curious Plantaholic. Green Vida Co. served mini cold-pressed juice samples, and Frutta Bowls in Allentown dished up smoothie bowls and protein bites. Guests enjoyed complimentary wellness services, consultations and samples from local Lehigh Valley beauty, health and wellness experts, and participated in fitness sessions hosted by SLUHN Sports & Performance, SLUHN Weight Management and Forward Thinking Fitness. SLUHN Plastic & Reconstructive Surgery hosted an educational Q&A featuring a VI Peel and Botox demonstration.

1 | Strength Starts at Your Core fitness session 2 | The Forward Thinking Fitness team 3 | Liven Up Health and Fitness 4 | Amazing Skin Laser & Aesthetics 5 | FitPong by Forward Thinking Fitness 6 | Nourish Bar provided by The Club at Twin Lakes 7 | St. Luke’s University Health Network Plastic & Reconstructive Surgery team 8 | Green Vida Co. cold-pressed juice samples 9 | The Curious Plantaholic pop-up shop and event décor 10 | With Meraki Co. 11 | Kyraskin Aesthetics & Acne Specialists express facials 12 | Total Body fitness session 13 | Banks Beauty Bar hair extensions demo 14 | BeSkintiful lash and brow services 15 | St. Luke’s University Health Network Weight Management 16 | Guest trying the Cryo Penguin by Cryo Science

Thank you to the participating vendors: Amazing Skin Laser & Aesthetics, Banks Beauty Bar, CBD American Shaman of Fogelsville, Cryo Science, The Curious Plantaholic, Frutta Bowls in Allentown, Forward Thinking Fitness, Green Vida Co., Kyraskin Aesthetics & Acne Specialists, Liven Up Health and Fitness, BeSkintiful, Members 1st Federal Credit Union, With Meraki Co.

CHECK OUT THE 2023 LIVE WELL VIDEO RECAP by ASR Media Productions at lehighvalleystyle.com/party-pics

THIS MONTH’S PICKS

BANK STREET CREAMERY AT PUNCH OUT GAMES

Punch Out Games in Easton recently announced that they are now serving three flavors of Bank Street Creamery ice cream (chocolate, strawberry and mint chocolate) at the board game café. Enjoy a sweet treat while engaging in some competitive play! punchoutgameseaston.com

COMMUNITY YOGA CLASSES

Easton Yoga now has a community yoga class offered every Sunday night from 5–6:15 p.m. The classes are taught by newly graduated teachers, and every experience level is invited. At just $5 to join (cash at the door), the classes support the Shanthi Project programs in the Lehigh Valley. eastonyoga.com

WHISKEY & ROCKING CHAIRS

Eight Oaks Farm Distillery created the ultimate Spotify playlist to listen to while hanging out and enjoying a whiskey drink—perfect for springtime! spotify.com

Wine & Shine

Taking place April 15, 16, 22, 23, 29 and 30, the Lehigh Valley Wine Trail’s Wine & Shine event allows attendees to pair their love of local wine with tasty local spirits. Purchase a passport and enjoy a food and beverage pairing as well as a complimentary tasting of three drink samples at each participating venue. lehighvalleywinetrail.com

Local Delivery

Though Domaci closed its brick-and-mortar retail shop, they recently launched a Lehigh Valley Local Delivery program, bringing your new home goods home to you. While they ship nationwide, locals can enjoy free local front door delivery on all orders of $25 or more, including select favorites stocked right in Bethlehem. domacihome.com

NEW AUTHOR RECEPTION

Bright Communications publishing has joined forces with Let’s Play Books to hold quarterly New Author Receptions! The first will take place on April 14 from 5–7 p.m. at Let’s Play Books in Emmaus. Authors, aspiring authors, friends and family are all welcome; light refreshments will be provided. (The next events will be held on July 14 and October 13.) letsplaybooks.com

PHOTO BY ALISON CONKLIN

PHOTO BY ANDREW TOMASINO

PHOTO BY ALISON CONKLIN

Go forth

NOW IN EMMAUS CACTUS

BLUE

When co-owners Adam Gangewere and Elizabeth Ortiz first leased a space in Emmaus, they intended for it to be a second Cactus Blue location for their business on the other side of town. “As time progressed, we realized that it was going to take too much time away from our young family to run both locations and a food truck,” they explain. “So, we made the challenging decision to finish out our Bethlehem lease and be closer to home in Emmaus.” Their new location is fun, warm and inviting. “We are also happy to have made some adjustments to the kitchen so that, in time, we can serve most of our food as quickly as it is made on the food truck,” they share, allowing customers to grab and go. While they’ve started with a more limited menu, locals can expect favorites like their traditional tamales and chile rellenos as well as flautas and tostonitas. Bring Cactus Blue home with enchilada bakes, empanada meals and more. Their most popular item in-house and on the truck is split between the baja fish tacos and the chimichanga. “Both are so good and so filling, people come back for them again and again.”

4030 Chestnut St., Emmaus

610.814.3000 | cactusblue.biz

A SECOND LOCATION LA BICICLETA

AREPA BAR

After the success of La Bicicleta’s first location at 12 South 8th Street, founder Francesca Walsh began to look for a second location to expand their reach. Walsh says they love the accessibility of their new location, which has an expansive 12-space parking lot and a drive-thru where guests and DoorDashers can conveniently pick up their online orders without having to park. “We also love the bar-height seating that lines the restaurant’s window and our intimate two-tops that comfortably sit 37 guests,” she says. “We are excited to be alongside long-standing incumbent restaurants, like Punta Cana Restaurant, The Vegan Butcher and Aladdin. The variety in cuisines just within this section of Allentown is a testament to the diverse and rich culture within the Lehigh Valley community. Most importantly, we are so happy to be adding Venezuelan cuisine to this list.” Their traditional staples include arepas, cachapas, empanadas and tequeños, all made by hand. Their top-selling item is their tequeños, which are a Venezuelan take on mozzarella cheese sticks.

709 Union Blvd., Allentown | labicicleta_allentown

NEW ON TAP COUNTRY CLUB BREWING

Co-owner Jose Rivera says that he and head brewer Mike Kromer started home brewing together more than a decade ago. “We constantly received fantastic feedback from people that sampled our beers at local and out-of-state beer festivals so we decided to open a brewery on the southside of Bethlehem,” explains Rivera. “We chose the location due to the amazing community; there is always something happening [here].” While Rivera and Kromer had many ideas for names, they went with Country Club Brewing, inspired by their longtime fantasy football league titled Country Club Fantasy Football. The brewery has 12 taps, which normally consist of seven or eight of their own beers, a guest beer and a couple of ciders from Stone & Key Cellars. They also offer canned cocktails from Boardroom Spirits and Social Still as well as red and white wines from Franklin Hill Vineyards.

323 Pierce St., Bethlehem | countryclubbrewingllc

Chaz Hayden

AUTHOR

What does the phrase “Be different. Leave a trail” mean to you?

“Leave a trail” comes from my favorite quote, which is by Ralph Waldo Emerson. The quote talks about going where there is no path and essentially blazing your own. But it ends with the three simple words

“leave a trail.” I connected deeply with the quote as a whole because I discovered it when I was 15 years old and about to start college. Obviously, I was making my own path and, admittedly, I had a bit of an ego due to what I’d accomplished but not enough of an ego to consider myself a trailblazer. Instead, I always focused on what my actions might do for other people. I hoped I was leaving a trail of breadcrumbs for others to have the confidence to find a way to follow their dreams. The “be different” part is almost a shortened, more modern version of the Emerson quote. I’m saying it’s OK to take risks and be yourself, but while you’re doing that, make sure you’re lighting the path for the next person.

What do you hope readers take away from your debut novel TheFirstThingAboutYou?

My biggest hope is that it conjures a sense of empathy but also that readers see past the main character’s disability. This is not a disability book. Truthfully, I just wanted to write a teen rom-com where the main character happens to have a disability. But, while reading, you’ll understand his life without pitying him. Harris is just like any other teenager who wants to feel seen, loved and experience the rollercoaster of adolescence. What have you taken away from the success of the book? It’s really exhilarating when I receive accolades or make it on a BuzzFeed list. But before the book was published, I told myself and everyone else involved that it will feel like a real success if it

Best Friends & a Common Cause

RAISING AWARENESS FOR MAMMOGRAMS

Like many others, Beth Krammes leads a busy life and has little time to take care of her own needs. But in January 2020, Krammes decided that it was time to take care of herself and scheduled a full battery of tests, including a mammogram.

When Krammes went for her 3D mammogram, she knew within minutes that there was a problem.

Krammes was diagnosed with stage 1 breast cancer that February. She immediately met with a multidisciplinary team at Lehigh Valley Topper Cancer Institute, which included all the physicians who participated in her care.

Because Krammes’ cancer was small and had not spread, her care team recommended a lumpectomy along with radiation. She had her surgery in March 2020 and 21 radiation treatments that June.

impacts someone—even just one person. The best days are when I receive emails from librarians saying they gave it to a student who’s in a wheelchair and they absolutely loved it. Another thing that makes my day is when I get messages from or see reviews from other people with disabilities that thank me for writing the book and that they’ve never felt more understood. I want to keep doing that. I want to keep giving a voice to people who are so often misrepresented. More importantly, I hope to keep delivering stories that portray an authentic human experience.

Watch the Unscripted with Russo podcast video with Chaz Hayden at lehighvalleystyle.com

PHOTO BY ALISON CONKLIN

ICE CREAM TRUCK

THE UDDER BAR ON THE MOOOVE

Owner of The Udder Bar Mike DeLong has been thinking about launching an ice cream truck for the past two years and finally celebrated The Udder Bar on the Mooove’s soft opening in March. “With the demand for food trucks in general, we felt that having an ice cream truck would allow us to expand our brand and bring the best ice cream to you,” he shares. DeLong hopes the truck will bring a smaller version of The Udder Bar to customers, serving up their most popular offerings while also having the ability to customize the menu to an event. Locals can expect The Udder Bar’s Liège waffle creations, bubble waffles and up to 12 flavors of homemade ice cream, including non-dairy options. Find The Udder Bar on the Mooove at Valley events, festivals, school outings and more. “We look forward to continuing to serve the Lehigh Valley the best homemade ice cream,” says DeLong. “This time, we bring it to you!”

theudderbar.com

The best thing you can do for your family and friends is take care of yourself and get yearly mammograms.

MARY LENGLE

Krammes remained active while undergoing treatment and was still able to enjoy golfing. That’s how she met her ‘breast friend’ and fellow breast cancer survivor Mary Lengle.

Through a chance encounter on the course, the women began talking and learned they had the same type of breast cancer and shared the same doctors.

While Krammes and Lengle originally bonded over their shared cancer diagnosis, they say their friendship is rooted in more than that.

Both women are passionate about sharing their stories and encouraging other women to go for yearly mammograms. They both feel lucky to have each other in their lives.

Mammograms are the most effective screening tool for breast cancer, and they can find the condition in its earlier and most treatable stages. If you were born biologically female and are age 40 or older, don’t wait. Schedule your annual mammogram at Lehigh Valley Health Network by calling 888-402-LVHN (5846) or by scanning the QR code above.

PHOTO BY SHELBIE PLETZ

PHOTO BY ADDISON GEORGE

Glenn

Christopher

Breanne

Registered

TOASTED AND ROASTED

ALEXANDRA DICKISON & MIKE KHOROSH Owner-Operators

Tell us about your journey from California to the Lehigh Valley!

Moving back to the East Coast has been an adjustment. The cold, snowy winters are nothing to sneeze at, even though we grew up with them. I (Mike) am originally from New City, NY, and my wife (Ali) grew up in the

Poconos. Back in 2015, we decided to shake things up with a move from NYC to Los Angeles for some sunshine. Ali and I moved cross country, got married and opened a coffee roastery and café all in one year. We opened the doors to Toasted and Roasted (LA) in February of 2017 and served the West Hollywood community through 2021. When our lease was up for

renewal, we decided it was time to move home and be closer to our families. We sent the coffee roaster on ahead and drove back across the country in our electric car with our two cats (Felix and Leo).

It took about a year of looking all over the Poconos and the Lehigh Valley to find the right space. Finally, Ali came across an ad for the Back

PHOTOGRAPHY BY MARCO CALDERON

Order the Chagaccino, a latte made with espresso, milk and chaga mushroom powder.

Go inside this couple's journey back to the Lehigh Valley and discover what makes their small-batch coffee so special.

Door Bakeshop space and when we met the owners, Gail and Dina, we knew it was our next home. Their passion and love of the community was palpable, plus there’s a walkup window for our puppy guests! We walked around Bethlehem and fell in love with it. Food is non-negotiable for Ali and me, and the Lehigh Valley has no shortage of great food options.

What makes your coffee so special?

Well, what makes the coffee special the most is that it’s sourced, roasted, brewed and served by Ali and me. We’re passionate and compassionate perfectionists. Our goal is to learn new things and improve in everything we do. Our mission is to deliver genuine hospitality and the best possible products.

Most major coffee companies (and small craft roasters) source their coffees from the same 15–20 major importers operating within the U.S. We all have access to the same coffees and many of us even purchase from the same farms. What sets us apart from each other? People. Every bean, every cup, is touched by Ali and me. Are we perfect? Heck no, but we obsess over details and strive to make people feel at home.

Describe the variety of your drink offerings. We offer a wide variety of caffeinated and non-caffeinated beverages. All espresso-based drinks are available (latte, cappuccino, cortado, etc.) as well as a rotating selection of single origin coffees brewed to order for you as a pour over or in a French press. If coffee is not your thing, we carry chai, matcha, golden turmeric lattes as well as a variety of teas. If you are looking for something caffeinated but not made with coffee, don’t miss out on our Lotus Refreshers (now featuring

strawberry lemonade or caramel apple).

How about food?

We carry pastries from Rockland Bakery, which are delivered fresh daily. Muffins, cookies, tarts and the crowd favorite—the apple fritter doughnut. If you are looking for something a bit more substantial, we feature breakfast sandwiches made on fresh bagels or in flour tortillas. If you are really hungry, try one of our made-to-order sandwiches on herb focaccia and grilled on a panini grill.

What are customers loving right now?

Our guests are going wild for a beverage we call the Chagaccino. It’s a latte (made with espresso and milk or alt milk) with chaga mushroom powder. Chaga is a mushroom that grows on tree bark with lots of nutrients. It’s considered a superfood and the most alkaline food on the planet. Our chaga is hand-foraged in Alaska, freeze dried and mixed with cacao, cinnamon, vanilla and monk fruit. But the key is it

tastes delicious as well as being good for you. You’d never know it has mushrooms in it. In the summer, Kyoto cold brew is the go-to drink for all the flavor and caffeine.

What can readers look forward to trying this spring? We're rolling out new seasonal flavors for our lattes and Lotus Refreshers. We’re constantly getting in new coffees based on when the harvests happen during the year around the world. Spring brings

us harvests from Brazil, Burundi, Colombia, Rwanda and Tanzania, so expect to see new selections available. In addition to our corner shop, the next goal is forging local partnerships so that you can enjoy Toasted and Roasted coffee at your neighborhood restaurant, deli or even at your office!

92 E. Broad St., Bethlehem 610.625.0987

toastedandroasted.com

JAZZED ON JUICE ASK THE EXPERT

Jackie Rueda OWNER, GREEN VIDA CO. greenvidacompany.com

If you’re looking for a way to shake off bad eating habits or just want to feel like you’re flushing your body with healthy nourishment, a day or three of juice cleansing may be for you. Jackie Rueda of Green Vida Co. explains what this real-food-focused Easton cafe offers and what their juice cleanse programs can do.

JUICE OF QUALITY

Each of the 12-ounce bottles of Green Vida Co.’s small-batch juice is packed with at least two pounds of organic fruits and vegetables. And when they say organic, they mean it. “If we can’t get organic lemons, for example,” Rueda says, “we’re not subbing non-organic lemons.”

The produce is cold-pressed, preserving as much nutrient value as possible for their raw product. It has a shelf life of seven days, maximum, because nothing has been degraded through pasteurization. Bottles are glass, never plastic, and can be returned for sanitizing and reuse.

WHY AND WHEN

Giving your digestive system a break from solid food and replacing all your meals with Green Vida’s juice-crammed elixirs, Rueda says, can boost the immune system and jumpstart metabolism by giving the body easy access to the

vitamins and antioxidants found in fruit and vegetable juice.

There’s lots to celebrate in life, tons of restaurants to try and, of course, crammed schedules necessitating convenient yet unhealthy scarfing that becomes more of a habit than intended. However, if you come to find yourself in a cycle of overindulgence, a brief juice cleanse can shake you out of it.

“When people feel sluggish, dehydrated, tired, after the holidays or when they’ve been eating out too much,” Rueda says, “often that’s when they’ll do a cleanse.”

Customers have also told her they’re using the program to prepare for a vacation, so they’ll have a boost of energy and a clean slate for the fun ahead.

WHAT TO EXPECT

On a juice cleanse, your body gets all its nutrients through seven bottles of juice per day—some people can’t even drink it all—so it’s common to feel full just from the juice. However, it’s also normal to feel hungry, especially because the body expects solid food. “It’s more of a mind thing,” Rueda says, “that you’re craving food but not really hungry.”

Headaches are the most common challenge, which she says can be minimized by eating clean a few days ahead of your cleanse. Yoga or light movement is fine during the program, but your body won’t be getting the calories needed for heavy exertion.

The difference to the digestive system can sometimes mean things get much slower, or stimulated. “For me,” Rueda says, “an ideal situation would be that it does move things out, but I don’t think it’s like you have to clear your calendar.” Green Vida has a Friday pickup for those who want to orient their cleanse around the weekend, but some prefer doing it at work where they can stay busy and keep their minds off food.

"" We never say push through it. It’s supposed to make you feel good.

GIVE IT A TRY!

You can buy and try Green Vida’s most popular juice and get the taste for it before committing to a cleanse:

• Green Detox contains cucumber, celery, romaine, kale, green apple, ginger and lemon.

• Also check out the Immune Cider, available year-round and packed with Fuji apples, oranges, turmeric and ginger root, and a spice mix of nutmeg, cloves and cinnamon.

“We never say push through it,” she stresses. “It’s supposed to make you feel good.” You know your body best and it won’t derail the benefits to have half an avocado, a little nut butter or some bone broth to see you through.

MENTAL IMPACT

Not only is the body jazzed to get juice, consider the mental impact.

“It sets you up for more positive changes,” Rueda says. “Whether it’s more water because you’ve been drinking so much during the program, or you’re craving a salad all of a sudden because the body likes all these fruits and vegetables.”

The juice cleanse can reignite a taste for fresh vegetables that helps future habits, with invigorating effects you’ll want to maintain. “Now that I feel refreshed, don’t have brain fog, don’t feel bloated,” Rueda suggests, “I’ll continue to eat well.”

It’s an investment of time, attention and money that will leave you more mindful of your body’s needs and processes.

Medicaldisclaimer:Thisinformationis notintendedorimpliedtobeasubstitute forprofessionalmedicaladvice,diagnosis ortreatmentandistobeusedforgeneral informationpurposesonly.

Just like your favorite pair of sweatpants, your family couch or your morning coffee, we ensure that you are always comfortable and warm. For all your HVAC needs, you have friends at Comfort Generation.

PHOTO BY MARCO CALDERON

BY DAISY WILLIS | PHOTO BY MARCO CALDERON

SUSTAINABLE HACKS & HABITS

Explore five ways to live more sustainably.

Some of the choices and changes we can make in our daily lives for the sake of a smaller footprint are actually quite delightful. Check out these cool opportunities to be kinder to the environment in what you wear, buy, plant and ride!

1. REDUCE, REUSE

FD

MARKET | VERDE BETHLEHEM

fdmarketco.com | verdebethlehem.com

Cut your part in the proliferation of polluting plastics with sustainable household products and refillable bulk shopping. At Verde Bethlehem or FD Market (with locations in Emmaus and Easton) you can re-up glass bottles of dish soap, procure a plant-based bath pouf and otherwise outfit your home with versions of common items that can end up in the compost instead of the landfill

2. BETTER OFF BIKING

SOUTH MOUNTAIN CYCLE & CAFE

southmountaincycle.com

When it comes to the health of our planet, cars are not cute. Mass transit aside, biking as a way to get around is good for our earth and our bodies. If you’ve ever thought your errands or commute could be done on two wheels but you’re not sure where to start, the folks at South Mountain Cycle & Cafe can match you with the best bike for your needs as well as a nice cup of java.

3. PLANT NATIVE PARKLAND NURSERIES EDGE OF THE WOODS NATIVE PLANT NURSERY parklandnurseries.net | edgeofthewoodsnursery.com

The local ecosystem has evolved a network of interconnected plants, animals and insects that need each other. Taking the time to make our yards part of that instead of obstructing the natural order with alien species means more continuity and support for the health of the region. Sustainable landscape architects at Parkland Nurseries can make sure your little oasis is kind to its community, or plant yourself from Edge of the Woods Native Plant Nursery, also based in Orefield.

4.THRIFT IT THE 330 THRIFT

the330thrift.com

Fast fashion is now known as one of the Four (or more) Horsemen of the Apocalypse, and why fall for its toxic allure when the unique finds at resale stores can give a better opportunity to express your individual style? By buying secondhand, we reduce the demand for new products and the associated carbon emissions from manufacturing and transportation. Give it a try or find your new go-to hunting hot spot at The 330 Thrift in Bethlehem, a cute and carefully curated boutique.

5. SHOP FROM HOME WILLOW HAVEN FARM

willowhavenfarmpa.com

Having groceries delivered saves time and protects against extraneous impulse buys, and though it can feel a bit indulgent, it’s got an eco-friendly edge. By making fewer trips to multiple households, grocery delivery vehicles keep their customers’ individual cars off the road. Even some local CSAs deliver, like Willow Haven Farm in New Tripoli. Their offerings go beyond organic produce to supply breads, cheeses, eggs, coffee, pasta, cookies and lots more.

EAGLE POINT FARM MARKET

EAGLEPOINTFARM

Flower beds, planters and window boxes make the yard an oasis. Gardening has been shown to improve both a person’s physical and mental health. From beginners to master gardeners, start the journey into gardening with Eagle Point Farm, where they grow their own plants and offer a unique selection not found elsewhere. Their knowledgeable staff is waiting to help.

853 Trexlertown Rd., Allentown 610.395.8620 | eaglepointfarmmarket.com

THE WICKED BOTANIST

THEWICKEDBOTANIST

A unique plant experience located in Bethlehem and Kutztown, carrying houseplants for beginner enthusiasts as well as rare, hard-to-find plants for the avid collector. The Wicked Botanist hosts several events throughout the year, such as the Lehigh Valley Wicked Plant Fest on May 7, 2023 at ArtsQuest. This event is full of plants, artisans great food and is free to attend.

707 N. New St., Bethlehem | 610.442.8868

226 W. Main St., Kutztown | 484.954.5895 wickedbotanist.com

Eclect ic Ins piring &

BACKYARD INSPIRATION

BY AMY UNGER PHOTOGRAPHY BY MARCO CALDERON

Inside the Rizzolino Family’s Cozy DIY Escape

If the sun is out and the weather is pleasant, odds are good that Cindy and Pat Rizzolino are in the backyard of their Bushkill Township home. They might be engrossed in the usual rigors of landscape maintenance—mowing, watering, raking, pruning and the like. Or perhaps they’re planning a new addition (another “love shack”?) to freshen up the space. Maybe they’re relaxing in one of the nooks that’s already there, like the pavilion they’ve nicknamed the pool house. The possibilities, it seems, are endless within the boundaries of this verdant sanctuary that has been an ever-changing, ever-evolving work in progress for the Rizzolinos over the past two decades.

WE LIKE PUTTING ON SOMETHING our own stamp

Pat and Cindy, both Lehigh Valley natives, have the Palmer Park Mall in Easton to thank for the first chapter of their love story. Cindy (née Santee) was working at the mall during her college years when Pat came in to buy a gift for a wedding. The rest, as the saying goes, is history. They married in 1990 and settled in Wilson. Cindy was beginning her career with the Nazareth

Area School District, and Pat worked in a nursery and landscaping business with his brothers. They dreamed of one day building a new home, and eventually procured a plot of land in Bushkill Township, where those dreams became reality in the year 2000. Since they were starting from scratch, when they turned their attention to the exterior, they were truly working with

a blank canvas. “It was just a completely vacant lot,” says Pat. Fortunately, both Pat and Cindy were eager to get cracking on turning that vast nothingness into an outdoor oasis. “We both enjoy doing yard work,” Cindy says. “Even though [Pat] did that as a career, he loves landscaping. He finds it very relaxing. I love flowers and plants, so we do enjoy our outdoor space.”

The in-ground pool, which was installed in 2007, was the first major addition the Rizzolinos made to the backyard. A lot more would follow. The structure they call the pool house went up in 2008. It’s more like a massive canopy, providing shade and protection from the elements for the generous seating area below. It’s just one of the many places on the property

that invite reflection and relaxation; each spot has a cozy vibe and provides a different vantage point of the backyard. And many are adorned with personal touches that conjure up memories that are special for the family. Meaning, it’s not just “stuff,” says Cindy: “We like putting our own stamp on something so it doesn’t look like it’s from a showroom.”

A wooden play set, outgrown many years ago by the couple’s three daughters—Taylor, 30; Madison, 26; and Macy, 24— became the foundation for a potting shed. A nearby stone bench that anchors another alcove was made from a sidewalk that was being ripped up near Cindy’s childhood home in Tatamy. A milk can left over from her father’s days as a milkman is now part of the décor. “We feel like everything has a second purpose,” Cindy says. “It’s an eclectic mix of different items.”

The repurposing isn’t always personal, though. It’s not unusual for the couple to see potential where others may not. “I’ve been fortunate to be in the landscaping business for many years. A lot of material left over from jobs I’ve been able to reuse,” says Pat, who now works primarily as a property manager for his family’s real estate company, Rizzolino Associates. He also has a brother who works in demolition. “I drive him a little crazy when I’m working with him on a job because I’ll see something and put it off to the side. He wants to throw it in the dumpster, but I say, ‘no, I can use that,’” Pat explains. “I can just envision doing something with it. Some type of metal sculpture, or an old piece of farm equipment.” Adds Cindy: “Sometimes we just see something and bring it home. We might have it for three or four years before we decide where we want to put it.”

For example, metal triangular frames now play the role of trellises in one of the flower beds. In another section of the yard, concrete grinding stones once destined for the dumpster line a stone bed where a pond and waterfall once flowed. An old animal feed bin salvaged from a barn was transformed into what they kiddingly call the “love shack,” a covered porch with seating for two. The Rizzolinos added the roof and wooden beams, the latter of which are a unifying element in many of the backyard’s features. “I love that old wood barn look,” says Pat. “It breaks my heart every time I see a barn coming down, or an old barn falling down. I just want to go there and take out as much wood and stone as I can.” Some of that wood has made it inside the home as well,

natural design

to add what Cindy describes as “warmth” to the overall motif. “We’re a big fan of natural design,” she says. “Wood, stone and some industrial vibes.”

With the exception of the three contractors (framer, stonemason, electrician) they enlisted to help with the pool house, the Rizzolinos have done most of the work over the years themselves, including coming up with the overall design. “We kind of just wing it as we go,” says Pat. “We don’t draw up plans or anything like that. We just change things as we go along.” They do draw inspiration from their many travels. The idea for the entryway came from a trip to the Philadelphia Flower Show. Potted ferns descending via metal chains from a maple tree was a California thing.

Cindy also cites Los Angeles,

An old animal feed bin salvaged from a barn was transformed into what they kiddingly call the “love shack,” a covered porch with seating for two.

WE’RE A BIG FAN OF

New York, Charleston, Denver and Nashville as some of the other cities that have provided insight on blending rustic and industrial influences. “I’m sure the more traveling that we do, we’ll get more ideas and inspiration from other parts of the country and we’ll bring those home to Bushkill Township,” Pat says.

Although the upkeep on the property may be daunting (“We welcome the winter breaks,” Cindy says), the payoff is in the pictures; the Rizzolino backyard has served as the backdrop for countless special events and gatherings over the years. It was the place where all three Rizzolino daughters snapped their prom pictures. Last August, middle daughter Madison, who often marked her summertime birthday with a backyard picnic at the house, even opted to have her wedding there. (She and her now-husband, Jean Carlos Falcon, allowed Lehigh Valley Style to feature their big day in the January edition.)

Cindy also recalls hosting an event for her side hustle, luxury picnic business Penn Picnics, that honored an employee of an Allentown architecture firm.

Cindy didn’t know it at first, but the honoree just so happened to be a friend of oldest daughter Taylor, and had been a frequent guest for summertime swims when the girls were growing up. She could have picked any local scenic spot for the picnic, but she chose the Rizzolino backyard, of course.

What’s next on the Rizzolinos’ wish list? To be determined. There’s talk of replacing a heavy travertine table. Or maybe they’ll fiddle with the flow of the space. Again. “We kind of rearrange the backyard sometimes like it’s furniture in a house, even with plants,” Cindy says. They’ve relocated various perennials, shrubs, flowers and ornamental grasses. They may create more cutting beds for floral arrangements and greenery. Regardless of what the project is, there will always be something new to draw Pat and Cindy out into the yard. And they wouldn’t have it any other way. “As long as we are finding pleasure in entertaining, creating, maintaining and relaxing in our yard with family and friends, we will be here,” Cindy says.

Cindy also cites Los Angeles, New York, Charleston, Denver and Nashville as some of the other cities that have provided insight on blending rustic and industrial influences.

INNOVATIVE IDEAS, QUALITY PRODUCTS & PROFESSIONAL SERVICES

Looking for a lawn and landscape provider that goes above and beyond for their clients? Give New Castle Lawn & Landscape a call. They are the recipient of significant accolades this past year, including being named one of Reading’s Top 50 Businesses by the Greater Reading Chamber Alliance, as well as earning the Reading Eagle Readers’ Choice award for both Best Lawn Care and Best Landscaping, and the Berks County Living magazine Best of Berks award for Best Landscaping Company.

More than lawn and landscape, the New Castle team is heavily invested in the community. Locally owned and operated since 1994, New Castle proudly employs a family of more than 65 employees that helps support organizations such as Helping Harvest Food Pantry, Habitat for Humanity and a multitude of youth organizations. They believe in giving back to the communities that support their business.

New Castle is a full-service lawn and landscape company offering services to Berks, Bucks, Chester, Lancaster, Lehigh and Montgomery counties. They provide award-winning services for lawn care health and maintenance, landscape and hardscape design, tree care and more. Take advantage of their spring lawn care treatment package and sign up today for 10 percent off the total package price.

New Castle Lawn & Landscape

3 E. Pointe Dr., Birdsboro 484.509.0989

newcastle94.com/exceptional-lawn-care/

“YOUR LOCAL FENCE & RAILING EXPERTS”

Driving through Whitehall, motorists may have seen the huge flag adorning the side of a building on Eberhart Road and wondered about it. Well, here’s the answer!

Since 1983, American Fence & Flag has been providing the residents of the Lehigh Valley with privacy, security and peace of mind by meeting their fence and railing needs. Whether it’s the need to keep a pool safe or the dog in the yard, the desire for some added privacy or some extra support on the stairs, American Fence can help. DIY-ers and contractors will find what they need to bring their projects to life and help customers’ dreams come true. Of course, American Fence also offers flagpoles and flags for homeowners and businesses to display their patriotism. Most products are USA-made and their employees are local.

For anyone who has been thinking about a fence, head to American Fence’s 24/7 display yard, or visit their website for an “Instant Fence Estimate.” Using satellite images, it’s easy to get a fence estimate. That’s just the first step. Next comes a personal appointment with an American Fence consultant to measure, answer questions and provide a quote. Go check it out!

2738 Eberhart Rd., Whitehall

610.437.1944

american-fence.com

American Fence & Flag is a family-owned and -operated fence company proudly serving the Lehigh Valley since 1983.

New Castle Lawn & Landscape offers a full line of maintenance and design/build services to help enhance the beauty and preserve the quality of both residential and commercial landscapes.

Reimagine Farming from the Ground Up

BY AMY UNGER PHOTOS COURTESY OF BOWERY FARMING

Inside the Country’s Largest Vertical Farming Facility

The Bowery warehouse near Route 412 and Interstate 78 in Bethlehem looks a lot like the many other warehouses that dot the Lehigh Valley landscape. But those similarities begin to fade away as soon as you step inside the place. True, there are some of the same things you’d expect to see at, say, an Amazon facility: machinery, conveyor belts, even robots going about their business. But this 156,000-square-foot building on old Bethlehem Steel land in Lehigh Valley Industrial Park VII isn’t in the business of satisfying the seemingly insatiable digital demands of our nation. It’s a farm.

The NYC-based Bowery Farming bills itself as the largest vertical farming company in the United States. Founded in 2015 by Irving Fain, the company takes its name from an old neighborhood in Lower Manhattan in which Dutch immigrants settled in

the seventeenth century. “Bouwerij” (the old Dutch word for farm) became “Bowery.” Bowery Farming’s mission is to reimagine farming from the ground up to address threats to our global food supply that continue to emerge. “If we’ve learned anything from the past two years, it is that we are in a period of unprecedented disruption and uncertainty across our climate and geopolitical circumstances, which unfortunately is going to persist,” Fain said in a news release heralding the opening of the Bethlehem farm in May of 2022, an event that drew then-Governor Tom Wolf and a gaggle of local dignitaries.

Bowery represents the Lehigh Valley’s first major foray into this type of “outside-thebox” farming on a large scale. But for Ben Kant, operations

manager at the Bethlehem farm, it’s just another day at the office. He’s been in the controlled environment agriculture industry for more than a decade. He previously ran a greenhouse farm with an aquaponics system, which uses fish to create the plant nutrients, on the west side of Chicago. He then worked with another farming company that operated a larger greenhouse outside of Grand Rapids,

“It is absolutely like working in the future.”

— —

Michigan, before joining the Bowery team in 2019. Kant, who lives in Frenchtown, New Jersey, was charged with getting the Bethlehem location up and running; he likens it to overseeing the construction of a home—coordinating contractors, assembling a team, handling the budget and making sure the infrastructure and machinery are in place and working as they should so the growing can commence.

Vertical farming isn’t exactly a new concept. According to Guinness World Records, the world’s first commercial vertical farm opened in Singapore in 2012, but the idea of looking upward instead of outward when it comes to plants and greenery dates back to ancient times. And the Aztecs were using a form of hydroponic farming—growing plants with a water-based nutrient solution rather than traditional soil—in the 1100s.

But according to several sources, the term “vertical farming” wasn’t officially coined until 1915 by American geologist Gilbert Ellis Bailey. The movement has really started to pick up steam in the U.S. over the past 10 years. That’s probably because of the obvious advantages of operating a farm that is not subject to Mother Nature’s unpredictable whims. “What’s amazing about our farms is that we can drop them in any climate, anywhere around the world that will support the systems within the farms,” Kant says. “We just need some infrastructure. Then we can grow fresh produce.”

Bowery says its Bethlehem farm is powered by 100-percent renewable energy. It uses a water recapture and filtration system that can harness and reuse irrigation water. And, since growing conditions can be so closely controlled, this is a farm that works smarter, not harder.

“We’re really 100 times more

productive than the traditional footprint of land with our crops,” Kant says. Crop yields per square foot are much higher at Bowery than at a typical commercial farm. And the assists Bowery gets from its carefully honed operating systems, robotics and AI mean the back-breaking work that has worn down farmers for generations isn’t so backbreaking. “You don’t have to be out in the field all day, hunched over, picking stuff off the ground,” Kant says.

That’s good news for Bowery’s hourly employees, or “modern farmers” as the company likes to call them.

Crystal Toribio of Whitehall Township is one of about 70 workers who help to keep things humming along at the Bethlehem farm. She had no background in agriculture when she applied for a job with Bowery. “I was just looking for a change,” she said. “I took a chance outside my comfort zone.” Toribio, who is now a team leader, can recall her

first impressions as she got the lay of the land inside the massive warehouse: “A lot of conveyance. There’s a lot of metal, a lot of moving parts. When you first go in there, it’s a shocking experience.”

It’s true. This isn’t your grandfather’s farm. Kant describes the grow room as a giant filing cabinet of plants; think tall towers stacked with trays of plants from floor to ceiling. “Everything that the plants need is provided,” he says. “They get light, they get air, water with nutrients.”

All the while, the plants are being monitored by cameras and sensors. That data is used to feed the operating system information about the conditions that are optimal for the various crops to thrive. When it’s harvesting time, robots called carriers take the trays of plants to the processing floor. There are also rooms for seeding and transplanting in different parts of the warehouse. If you’re thinking this sounds a little like science fiction, you’re not alone. “Sometimes I feel like I’m on a spaceship at this facility,” Kant says. “It is absolutely like working in the future.”

The produce is packaged on site, put on pallets and sent to wherever it needs to go. Bowery sells its food in more than 1,400 retail locations and e-commerce platforms. Locally that includes supermarkets like Weis, ShopRite, Whole Foods and Walmart. But Bowery doesn’t just deal with chains. It also works with smaller, independent grocers, like Gerrity’s in Bethlehem. Kant says community connection is important, so Bowery also has partnered with nonprofit food banks like Second Harvest and Philabundance to get its produce into the hands of those who need it the most.

The crops grown at each Bowery farm are dependent on customer demand. The Bethlehem location is focused on a variety of leafy greens as well as herbs like basil, parsley and cilantro. According to Bowery’s website, although its products are not USDA Organic certified, its produce is pesticide-free, grown with non-GMO seeds and is fully traceable from seed to shelf.

While the future of vertical farming seems bright, a few storm clouds have gathered on the horizon. According

to Bloomberg, some farms struggled or even closed in 2022, including Pittsburghbased Fifth Season. Some critics say vertical farming doesn’t live up to its hype. Among their gripes: start-up costs are usually hefty, and even when the farms are operational, they eat up a lot of energy and tend to be limited in what they can produce. Currently herbs, greens, tomatoes and strawberries make up the bulk of the harvest; Vertical Farming Planet says those plants tend to be the easiest and the most economical to grow. It is possible to branch out, but growing things like root vegetables would require a different setup and maintenance system. Fruiting crops that need insect pollination to produce also present a new set of challenges.

Even if some other vertical farms have stuttered, Bowery is showing no sig ns of slowing down. Besides its Bethlehem location, it also operates farms in Kearny, New Jersey, and Nottingham, Maryland, with plans to open new farms in Texas and Georgia this year. Bowery has started growing strawberries at its Kearny

farm and hopes that berries will serve as a road map forward with other fruiting and vine crops.

Whether vertical farming is truly the farming method of the future remains to be seen. But both Toribio and Kant are very invested in what’s blooming on Feather Way in Bethlehem. “You learn different things as each day comes and goes,” says Toribio. And there’s no denying that Bowery’s stated mission is an earnest one. “One of my core career goals is to improve the fresh food system in America and in the world, to grow fresh food for my community. And Bowery does that,” Kant says. boweryfarming.com

The produce is packaged on site, put on pallets and sent to wherever it needs to go. Bowery sells its food in more than 1,400 retail locations and e-commerce platforms.

BARTON’S AUCTION

BARTONSAUCTION

Featuring finely curated sales with an emphasis on accessibility and attentive customer service, Barton’s Auction is the Lehigh Valley’s premier location to buy and sell vintage designer furniture and decorative art. Visit online for news about the upcoming auctions!

550 S. Green St., Nazareth by appointment only 484.546.2442 | bartonsauction.com

EIGHT OAKS FARM DISTILLERY

EIGHTOAKSDISTILLERY

Eight Oaks Farm Distillery grows what they drink: award-winning Pennsylvania craft whiskeys and spirits. Made from grain they grow in the Lehigh Valley, Eight Oaks’ original American spirits are crafted to revive the tradition and lift the spirits of everyone who shares in their enjoyment.

7189 Route 309, New Tripoli 484.387.5287 | eightoaksdistillery.com

THE SOUND PARCEL

THESOUNDPARCEL

Based in Easton’s Simon Silk Mill, The Sound Parcel features a wide range of boutique guitars and amps and the latest in synths and effects pedals. Their knowledgeable staff knows music gear and is ready to help discerning musicians discover a unique palette of sounds.

located in the simon silk mill 669 N. 13 th St. Suite A101, Easton 484.291.4327 | thesoundparcel.co

TYLER WURSTA VIDEO

TYLERWURSTA

Tyler Wursta Video is an award-winning video production company founded in 2018. Tyler has been creating content for businesses professionally for the past decade. He and his team help clients achieve their desired goals through video content. Schedule a consultation at calendly.com/tylerwursta

709 Lawrence Dr., Emmaus | 484.519.1912 | tylerwursta.com

Bringing you the Lehigh Valley’s premier businesses for over 30 years.

The 2023 Who’s Who in Business listing is the essential guide to the leading products and services offered in the Lehigh Valley. Who’s Who in Business is not a popularity contest: it’s an annual scientific survey that reaches out to thousands of local residents to ask about their experiences and uses that information to determine which businesses and organizations have fostered positive consumer relationships over the years by providing valuable services and a commitment to quality. For 2023, the Who’s Who survey was conducted by the Harrisburg-based FieldGoals.US, a Certified Woman Business Enterprise providing superior qualitative and quantitative research services for a wide variety of businesses and entities, both in Central Pennsylvania and throughout the United States. Their team of academics—including moderators, interviewers, survey designers and recruiters—excels at full-service, impactful research initiatives. As research specialists, FieldGoals.US was thrilled to conduct the 2023 Who’s Who in Business survey.

Read on for the complete list of leading local businesses. »

ACCOUNTING FIRM

Buckno Lisicky & Company

ADULT CONTINUING EDUCATION

Northampton Community College

AESTHETIC SERVICES

Meesha Aesthetics

APPLIANCE DEALER

Kleckner & Sons Appliance and Electronics

AUTO DEALER

Brown Daub Dealerships

BANK

Embassy Bank for the Lehigh Valley

BANQUET FACILITY

Historic Hotel Bethlehem

BIRTHING CENTER

Lehigh Valley Health Network

BOAT DEALER

Highway Marine Service

BREWERY

Lost Tavern Brewing

CABLE TV PROVIDER

Service Electric Cable TV and Communications

CAMERA STORE

Dan’s Camera City

CAR DETAILING SERVICE

Prestige Auto Appearance

CAR WASH

Kuhnsville Car Wash

CARPET & FLOORING STORE

Bethlehem Gallery of Floors

CARPET CLEANING SERVICE

Stanley Steemer

CHIROPRACTIC CARE

Amato Family Chiropractic and Rehab Center

CLOSET & STORAGE PROFESSIONAL

Creative Closets

COLLEGE/UNIVERSITY

Lehigh University

COLLISION CENTER

Vinart Collision Center

COMMERCIAL CLEANING SERVICES

Service Master

COMMERCIAL REAL ESTATE AGENCY

Keller Williams Realty

COSMETIC DENTISTRY

Dr. Mary Viechnicki, DMD

COSMETIC SURGEON

Kevitch Chung & Jan, Aesthetic Surgery Associates

CREDIT UNION

People First Federal Credit Union

CUSTOM POOL BUILDER

Monogram Custom Pools

DOOR & WINDOW REPLACEMENT

A.B.E. Doors & Windows

DRY CLEANER

Your Neighborhood Dry Cleaner EMPLOYEE BENEFITS FIRM

BSI

STANDARD RESIDENTIAL CLEANING

Weekly / Biweekly / Monthly (every 4 weeks)

The frequency of your cleaning schedule depends on two things: your needs and your budget. For busy households with more than two family members and/or pets, we recommend a biweekly cleaning service. For less busy households or those on a tighter budget, our monthly cleaning service would be a better fit. But if you really want to give up cleaning for good, try our weekly cleaning service!

LUXURY RESIDENTIAL CLEANING

Every home needs a deep and detailed cleaning at least once (or twice!) a year. On these occasions, your home requires a little more elbow grease and attention to areas not normally included in a routine cleaning. When we do a deep cleaning, our technicians will get into every nook and cranny and hand-wipe most surfaces. When we’re done, your house will sparkle!

COMMERCIAL CLEANING

Weekly / Biweekly / Monthly (every 4 weeks)

You’re busy enough running your business, so leave the cleaning to us! The size of your office and the frequency that your staff are there will determine how often you need a cleaning service. When we clean for you, we’re disinfecting and cleaning those surfaces most often forgotten about.

EMPLOYMENT AGENCY

CareerLink Lehigh Valley

ENTERTAINMENT COMPANY

DJ Cap Cee

FERTILITY SPECIALIST

RMA of PA

FINANCIAL PLANNER

Morton Brown Family Wealth

FIREPLACES, STOVES, AND INSERTS

KC Stoves and Fireplaces

FLORIST

Rich Mar Florist

FUEL DEALER

Deiter Brothers Heating Cooling Energy

FUNERAL HOME

Connell Funeral Home

FURNITURE STORE

GailGray Home

GARDEN CENTER

Lehigh Valley Home & Garden

HEALTH INSURANCE PROVIDER

Capital Blue Cross

HEATING & COOLING

Burkholder’s Heating and Air Conditioning, Inc.

HOME AUDIO/VIDEO

Current Concepts

HOME SECURITY SYSTEM

ADT Security Systems

HOME STAGING SERVICE

Spun Design

HOSPITAL

Lehigh Valley Health Network

HOT DOG SHOP

Potts’ Hot Dogs

HOTEL

Historic Hotel Bethlehem

INSURANCE AGENCY

State Farm

INTERNET SERVICE PROVIDER

Astound Broadband powered by RCN

LANDSCAPING CONTRACTOR DESIGNER

Plantique

LASIK EYE SURGERY

Bausch & Jones Eye Associates

LAW FIRM/LAWYER

Fitzpatrick Lentz & Bubba P.C.

LIGHTING STORE

Fromm Electric Supply

LIMOUSINE SERVICE

J&J Luxury Transportation

MENTAL HEALTH PROFESSIONAL

Bethlehem Counseling Associates

MORTGAGE COMPANY

The Mortgage Company

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Rich Mar Florist is a full-service florist for any event or occasion, large or small. We offer a wide variety of gift items and fresh flowers, plus an entire showroom of displays to choose from.

Driven by the passion of the Morrissey family for more than 60 years, Rich Mar Florist has grown from humble beginnings to become one of the most recognized and respected florists in the Lehigh Valley—all thanks to you, our customers!

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For an appointment call 484-526-5025 or visit www.StLukesPT.com.

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Thank you for recognizing that the level of service and dedication that we provide is valued.

245 East Broad St., Bethlehem 610.868.8531 | connellfuneral.com

Co-Presidents: James M. Connell, Jr., and Matthew P. Connell Supervisor: John E. Connell

BUTTERNUT SQUASH COINS WITH INDIGO 52 CHEF KADEL WOODY

Chef Kadel Woody got his start in the food industry as a bus boy at Olive Garden when he was around 15 years old. “It was truly a blast,” he shares. “That’s when I fell in love with kitchen culture and the ‘family’ aspect of the job.” Woody would go on to work various jobs in the

food industry until one day he realized that his true strength was in the kitchen. After he lost his grandmother, Woody joined his mother in a group medium reading where his grandmother came through and shared that he would soon be very happy and successful

in some sort of niche of healthy cooking. “Clueless to what that meant, I continued my current sous chef position at Widow’s Tavern and Grille, then moved on to sauté chef at Two Rivers Brewing, just to end up at Indigo 52 a month after they opened,” he shares. “I

was attracted to the restaurant because indigo is the color of the third-eye chakra, and I just so happen to have the symbol for that chakra tattooed on my hand. It was a sign to me in a way. Once I interviewed with [owner Felicia Rocchino] and learned that it was a gluten-free and vegan restaurant, I treated that as a divine confirmation that I was where I was supposed to be.”

With Rocchino, Woody works tirelessly to provide the best possible service. “This is a fulltime dedication for us,” he says, sharing that he works while the restaurant is closed to prepare food ahead of their busy times. “I personally make each dish with an elevated passion and care when you order, and my partner Felicia goes above and beyond to personally test food for gluten contamination and to educate our guests.”

Indigo 52 bills itself as 100-percent gluten- and dairyfree as well as peanut- and shellfish-free. Woody himself sticks to a diet free of dairy and red meat. His favorite food to make at home is pizza with his daughter. “We go to Giant, get the premade dough and have a pizza and movie night,” he says. “Nothing’s better than that.”

The dish he’s sharing today is for butternut squash coins with apple and cabbage slaw and a drizzle of cranberry date compote. “Don’t be discouraged,” Woody ensures. “It’s very simple to put together. There’s more time involved in the preparation than the cooking.”

Woody says the main thing to keep in mind is that the ingredients will naturally do their thing, so use hardly any salt or extra seasoning: “The more natural the better. But that means everything needs to be cooked properly.”

Woody recommends pairing the dish with a dry riesling

PHOTOGRAPHY BY GEOFF CONKLIN

or pinot noir, both which he says bring a nice balance of sweetness and acidity.

While Indigo 52 has discontinued its dine-in service, Woody and Rocchino are shaping the business around the ever-evolving food industry based on demand, regulations, inflation, assets and opportunity. “Not to ease our own difficulty, but to ensure we are able to continue to serve our community and that business continues to grow,” he explains. They’re excited to focus on catering, hosting private events and supplying allergen-friendly products to other businesses while also expanding their offerings to include premade meals to go, cooking classes, pop-up events and private chef services. “I’m very interested in relating with people and helping them have meals that they love and can’t eat anymore due to allergies and disease,” he shares. “Even if I have to come to a client’s house and cook for a private occasion, I will.”

Woody can be reached on social media and via email at kadelwoody6@gmail.com

52 S. Main St., Nazareth

610.365.2026 | indigo52.cafe

GRILLED SQUASH COINS

1 large squash

2 Tbsp. olive oil

1 Tbsp. minced garlic

Salt and pepper, to taste

Preheat a grill to medium-high heat.

Slice the squash into ¼-inch-thick coins.

In a large bowl, combine the olive oil, minced garlic and salt and pepper.

Place the squash coins in the bowl and toss to coat.

Place the squash coins on the grill and cook for 3–4 minutes per side, or until lightly charred and tender.

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when you make it at home!

APPLE SLAW

½ large head cabbage, shredded

2 large carrots, grated

2 large apples, grated

¼ cup olive oil

¼ cup apple cider vinegar

2 Tbsp. balsamic glaze

2 Tbsp. vegan mayo

½ tsp. salt

¼ tsp. ground black pepper

2 Tbsp. chopped fresh parsley

In a large bowl, combine the shredded cabbage, grated carrots and grated apples.

In a small bowl, whisk together the olive oil, apple cider vinegar, balsamic glaze, vegan mayo and salt and pepper until combined.

Pour over the cabbage-carrotapple mixture and toss to combine.

Sprinkle the parsley over the top and toss once more.

CRANBERRY DATE COMPOTE

2 cups fresh cranberries

1 cup pitted dates, diced

1 cup apple cider

½ cup water

½ tsp. ground cinnamon

½ cup of white wine

Combine the cranberries, dates, apple cider, water and ground cinnamon in a saucepan over medium-high heat.

Bring the mixture to a simmer and

cook for 10–12 minutes, or until the cranberries have softened and the dates are tender.

Deglaze the pan by stirring in white wine.

Lower heat to simmer and allow to reduce. Remove from heat and let cool—thickness will increase during cool down.

Drizzle compote over dish.

Plate however you desire! Woody enjoys making this dish as tall as possible for his signature style, which he calls the “bigger than food" effect.

@lvstylemag

#livelvstyle

BY CARRIE HAVRANEK PHOTOGRAPHY BY GEOFF CONKLIN

RETURN TO THE VINEYARD With the Prossedas di Norma

When you take over an established business, it can be a little tricky to navigate. You inherit a clientele, but you also have your own ideas, too. That’s only natural. Businesses do this every day, and they often meet with much success.

Such is the case with the new owners of The Vineyard in Bethlehem, whose extended family hails from Norma, Italy—hence, the name change, which adds “Di Norma.”

When brother-and-sister team Luke and Rachael

Prosseda took over this hidden gem tucked away in Fountain Hill on a neighborhood side street, it already had some longevity going for it. Previous owners Pietro and Maria DiMatteo had owned the business for nearly 30 years before retiring. The Prossedas had been “low-key looking” for a restaurant for a few years, as Rachael describes it, after spending a lot of time working in them (although Rachael’s training is in social work). However, now that they own

The Vineyard, with Luke in the kitchen and Rachael in the front of the house, the new duo is ever-present and they’re creating their own experience with the space. You’ll likely see their parents, too, from time to time (their mom makes the desserts). And given their heritage, the Prossedas brought in some of their own food ideas, of course, based on their travels and their family’s love of good, authentic food. In some ways, The Vineyard continues the tradition of

Italian hospitality; keeping some of the kitchen staff helps with that continuity too. (Shout out to Chef Eddie; Rachael says he’s been with the restaurant for 30 years.) There’s some experience there with the previous menu, and the clientele, that comes in handy. But Luke is doing something a little different; he calls it “Italian-style modern cuisine,” and it’s apt. He says the menu has been “slimmed down, pared back and is more focused.”

You'd have to know about us to find us.

INSIDE DISH

After an interior facelift, too, to brighten up the space, The Vineyard looks refreshed and renewed, with touches of vintage charm here and there. They’re ready to serve you some stellar Italian fare, and that’s what they’ve been doing since September 2021 when the place changed hands. Luke was schooled at The Culinary Institute of America and makes everything from scratch, including the pasta; butchering is done onsite, too. They’re using the bones for stock—nothing gets wasted. People are responding positively. “We probably go through 150 orders of pasta a week,” he says.

The dishes are carefully and thoughtfully composed and beautifully executed. You’ll find refreshes of classics, and creative takes on some of those classics, too. Much of the menu is sourced as locally and ethically as they can. Mushrooms come from Primordia, Monocacy Coffee Roasters provides the caffeine and a rotating selection of beers surfaces from breweries such as McCall Collective,

Bonn Place and Sherman Street Beer Company.

And about that menu. You’ll find Italian American mainstays such as marsala, piccata, Calabrese and Parmesan—all available with chicken or veal. “We do the saltimbocca a little differently,” says Luke. Theirs is “alla Roma,” with prosciutto, fresh sage, maitake mushrooms and white wine. Other standbys include scampi, with either mussels, shrimp or clams. New and homespun items include the Nona salad, a charcuterie board featuring olives, vegetables, meats and cheeses—“All the good stuff you might expect to eat at your Italian American grandmother’s house,” he says. There are also some moments of unexpected combinations, such as the ravioli that’s treated Asian style, like gyoza dumplings (every culture has its dumpling, it’s true) in a ginger- and soy-infused stock.

Word of mouth is definitely helping gain them some traction, as they’re in a bit of a sleeper location. “You’d have to know about us to find us,”

says Rachael. But the menu and service are both working to expand their base, and bring new people in. It’s not uncommon for Luke to send out dishes to customers as he’s trying things out, to solicit feedback and gauge interest. (It’s also the kind of move that makes patrons loyal— especially if they fall in love with whatever dish just unexpectedly just showed up, “compliments of the chef.”)

Those niceties aren’t just for show, or an ego flex. It comes from the heart, a gesture of genuine outreach from the

The Vineyard di Norma

605 Fiot St., Bethlehem

610.867.2441

thevineyardrestaurant.net

HOURS

Wed. & Thurs.: 4–9 p.m.; Fri. & Sat.: 4–10 p.m.; Sun.: 4–8 p.m. Reservations: Recommended for the weekends, definitely

WHAT TO ORDER

kitchen to the dining room. An effort to make transparent the processes that happen behind swing doors. The Prossedas are keenly aware of the reputation that restaurants have for being pressure cookers where people denigrate one another in the kitchen; the conversation briefly veers to the Hulu series The Bear . “We both grew up working in restaurants where you’d be afraid to walk into the kitchen,” says Rachael. That’s not what they’re about. “We have a ‘No Yelling’ kitchen,” explains Luke. For too long, these have been places of

hospitality for others, but inhospitable to those who work there. One restaurant at a time, this is changing.

We’d be remiss if we didn’t mention the approachable wine list, with options by the glass or the bottle. “We want people to drink what is good and what is quality—and not what is cheap. But you don’t have to spend a lot of money to drink good wine,” says Rachael. Nor, it seems, do you have to spend a lot of money or travel very far to have a delicious Italian meal in a welcoming spot, just slightly off the beaten path.

OK, so, come hungry. Make sure you order the gnocchi, which is house-made and its accompaniments change with the seasons. It’s hard to go wrong: they’re light as a cloud and made from just flour, water, egg and butter—not heavy on the potato, nor is there any sign of ricotta. The burrata dish is worth trying, too; the accompaniments to that dish change periodically, but it’s often served with house-made focaccia. (Sensing a theme?) Pasta Amatriciana comes with a significant kick, but other sauces are possible, too. If you like cocktails that are a bit different, The Vineyard does those, too. Try the Lavender Haze, with Empress Gin, lemon juice and lavender simple syrup made in house. Another unusual twist, one that calls to mind a pickleback shot? What’s the Big Dill? It’s garnished with a pickle, with Tito’s, sriracha and Tajin seasoning on the rim. Please save room for the dessert. The lemon ricotta cheesecake is as light as a cloud, and the tiramisu leans heavily on the coffee flavors and gets a homespun treatment insofar as it’s served in a mug-like bowl, rather than as a carefully cut slice.

& BAR notchmknb.com

Modern American with an Asian Twist. Lunch & dinner.

$$

938 Lifestyle Center, Whitehall, 610.264.2194, poconobrewery.com

Authentic wood-fired pizza, imported meat and cheese boards, Lunch & dinner.

$$$

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

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

$$ switchbackpizza.com

Neapolitan pizza using local ingredients cooked in their Italian Lunch & dinner.

$

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

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

Top Cut Steakhouse $$$

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

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

$$

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

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

THE TRAPP DOOR GASTROPUB $$$ thetrappdoorgastropub.com

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

$$ unionandfinch.com

A casual American bistro serving lunch and dinner six days a Brunch, lunch & dinner.

WHITE ORCHIDS THAI CUISINE $$

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

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

$$$ youellsoysterhouse.com

Sea to table since 1895. The region’s destination for fresh seafood apollogrill.com

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

$$$ bluegrillhouse.com

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

$$$

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

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

Chop House at Wind Creek

$$$

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

A modern, upscale twist on the classic American steakhouse. Chop House at Wind Creek is the place to dine in the Lehigh Valley— serving only-the-best steaks, seafood, signature creations and handcrafted cocktails. Dinner.

CORKED $$

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

Up beat/high energy Vegas-style wine bar & steak house located in downtown Bethlehem. Offering 32 wines by the glass, 24 tap beers, 1 great menu. Lunch, dinner & late night.

DADDY’S PLACE $

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

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

DIMAIO’S

ITALIAN RISTORANTE

$$

US FOR ¡CINCO de MAYO!

&

PIZZERIA

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

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

EDGE RESTAURANT $$$

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

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

THE FLYING EGG $$

451 Main St., Bethlehem, 610.691.5100, theflyingeggbethlehem.com

Boutique diner serving breakfast all day & lunch in the heart of Bethlehem. Breakfast, brunch & lunch.

INDIGO 52 $$$

52 S. Main St., Nazareth, 610.365.2026, indigo52.cafe

100 percent gluten-free, dairy-free restaurant serving creative fresh-local cuisine made from scratch, by reservation only. Breakfast, brunch, lunch & dinner.

JUMBARS $$

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

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

MITZI’S TABLE $

3650 Nazareth Pike, Bethlehem, 610.730.1670, mitzistable.com

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

SOCIAL STILL $$$

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

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

SURV RESTAURANT $$$

1800 Sullivan Trl., Easton, 484.544.0624, surveaston.com

Dual-concept restaurant with a New American menu and wood-fired pizza. Dinner.

THREE OAK STEAKHOUSE $$$

323 Northampton St., Easton, 610.559.5510, threeoaksteakhouse.com

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

TWISTED OLIVE $$$

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

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

YIANNI’S TAVERNA $$$

3760 Old Philadelphia Pike, Bethlehem, 610.410.9300, yiannistaverna.com

Authentic Greek restaurant specializing in the clean flavors of the Mediterranean and seafood. Brunch & dinner.

ZEST BAR+GRILLE $$$

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

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

BY KRISTEN WAGNER PHOTOGRAPHY BY MATTHEW CANNON

MAC & CHEESE CHICKEN & WAFFLES SURV

Their bestselling item, customers order more than 300 of this dish each month.

SURV’s Executive Chef Timothy Widrick set out to do a twist on the classic chicken and waffles, and dreamt up a waffle made from macaroni and cheese. “The first attempt, we put the mac and cheese in a waffle iron,” Widrick shares.

“The results weren’t what I was looking for, so we changed it to a mac and cheese square.” The finished product is SURV’s mac and cheese “waffle.”

Widrick describes the dish as the ultimate comfort food, comprised of house-made mac and cheese, breaded chicken breast, maple aioli and housemade bread and butter pickles, all accompanied by their house-made hot honey sauce.

So, what do customers think? “This is our numberone-selling dish,” shares Widrick. “We sell over 300 a month.”

Widrick recommends pairing the dish with a nice cold beer like their Chimay Cinq Cents (White) or a buttery wine like their Carmenet Chardonnay, but he says chocolate milk is also a great pick.

1800 Sullivan Trl., Easton 484.544.0624

surveaston.com

When it comes to your child, you only want the best for them. From simple to complex cardiac issues, turn to the team you TRUST.

St. Luke’s team of pediatric cardiologists diagnose, treat and manage common conditions such as chest pain, syncope and murmurs to complex conditions including fetal heart disease, heart failure and congenital, genetic, metabolic, oncologic, neuromuscular and inflammatory heart muscle disorders. The St. Luke’s team is skilled in the latest techniques and technology to care for infants, children and adolescents.

Our pediatric cardiologists work closely with your child’s pediatrician, sports medicine providers, imaging technologists and other pediatric or prenatal specialists. Our collaborative approach enables us to create comprehensive and customized management plans based on your child’s specific needs, condition and age, from infants to teens... all right here at St. Luke’s.

The heart care you trust for kids. Now more than ever.