Lehigh Valley Style December 2023 by Innovative Designs & Publishing, Inc.

Experience the romantic ambiance of Lederach Corner Store Piano Bar, pg. 54

DESTINATION 10 RESTAURANTS WORTH THE DRIVE

DECEMBER 2023

Belle Terre

Distinguished, refined, established. It is a rare pleasure to encounter such a stunning residence with timeless appeal. A gated entrance and long driveway are introductions to the 13,000 square foot stone manor house centered on 22 acres. 5 bedrooms, 6 full baths, 14,808 sqft in all buildings. $6,950,000

Viola Lane

Weyhill Cottage

In a world-class neighborhood, this gracious home is within walking distance to the Weyhill Golf Course of the Saucon Valley Country Club. This luxury detached condo has an exterior of stone and cedar, and is part of a lovely six home enclave. 3 bedrooms, 3.5 baths, 3,112 sqft. $1,050,000

The Manor on Apollo

In a quiet mature neighborhood in Lower Saucon rests this traditional colonial. With 9’ ceilings throughout, Viola Lane's spacious floor plan offers many recent upgrades such as a 22KW Generac generator, 2021 HVAC and 2021 50-year roof. 5 bedrooms, 4.5 baths, 1 powder room, 4,531 sqft. $850,000

An enticing glimpse of an earlier age of elegance, this all brick manor home built in 1992 is an amazing reproduction of the best in period architecture and craftsmanship. From the curved front staircase to the intricate exterior details, this custom design boasts grace and grandeur. 4 bedrooms, 4 full baths, 4,174 sqft. $799,000

Sycamore Hollow

Lanark

Own a piece of history in this stunning stone home circa 1823. Exposed beams, deep silled windows & random width wood floors meet modern amenities for the ultimate in luxury country living. Surrounded by acres of tall trees & bordered by farmland, Sycamore Hollow is a rural retreat. 4 bedrooms, 2 full baths, 14 acres. $730,000

A tranquil country setting with the convenience of modern amenities. Here at Lanark you’ll find period touches that call to mind times gone by, while enjoying the updates and enhancements that make this home suitable for a weekend getaway or a full time residence. 4 bedrooms, 3 full baths, 3,136 sqft. $499,000

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FIND GREAT DEALS ON HOLIDAY GIFTS FOR EVERYONE ON YOUR LIST. HOLIDAY CRAFT FAIR Sunday, December 3rd, 10th & 17th 10am – 4pm Over 40 Crafters and Vendors selling locally and handmade merchandise

HOLIDAY PERFORMANCES MORAVIAN HAND BELLS December 12th • 4pm – 4:45pm ARTS ACADEMY CHARTER SCHOOL December 12th • 7pm LV ACADEMY REGIONAL ELEMENTARY/MIDDLE SCHOOL December 12th & 13th • 6pm

KIDS CRAFTS & ORNAMENT AT KIDSQUEST Sunday, December 3rd & 10th 11am – 12pm

KEN BRADER’S HOLIDAY BRASS December 23rd • 7pm & 8:30pm

LAST MINUTE GIFTING December 17th – 23rd • 10am - 8 pm GIFT WRAP FOR DONATIONS Visit the website for gift wrapping dates and featured charities. Check out our latest holiday events and hours at OutletsAtWindCreekBethlehem.com

CONTENTS

PHOTO BY ALISON CONKLIN

DECEMBER

12 STYLE SCENE

Events | Benefits Galas | Parties

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

21 TRENDING NOW

News, Notes & Quotes

26 GET THE GOODS Kulcha Kernel

29 ASK THE EXPERT

The Cosmic Compass: Navigating Life with Astrology’s Guidance

33 LIVING WELL WITH Heidi Borelli

38 INSIGHT

Tradition: An Easton & Phillipsburg Story

42 5 THINGS

Holiday Lights Worth the Drive

52 DESTINATION DINING

Venture Outside of the Valley for These 10 Restaurants

64 BEYOND THE MENU

Chicken Torta Milanese with Chef Peter Sokolski

66 INSIDE DISH

Taste of Italy Ristorante

ON THE COVER

Lederach Corner Store Piano Bar, shot by Alison Conklin.

4 D E C E M B E R 2 0 2 3 : L E H I G H VA L L E Y S T Y L E . C O M

70 DINING GUIDE

Where to Go to Please Your Palate

Go inside Lark restaurant, pg. 61

72 EAT THIS

Moussaka

$ 2 , 2 0 0,0 0 0

New Construction!

Under Agreement!

431 Freedom Ct

3623 Station Ave

4 br | 2.1 ba | 2,661 sq ft | Spec Built E A S T O N , PA

8 br | 3.1 ba | 3,440 sq ft | 0.94 ac $ 5 9 9,0 0 0

Devon LeCompte

Global Real Estate Advisor c. 908.763.2658 dlecompte@kurfiss.com

Katie Werner

Global Real Estate Advisor c. 215.802.1933 kwerner@kurfiss.com

C E N T E R VA L L E Y, PA

Michael Strickland Global Real Estate Advisor c. 610.324.1457 strickland@kurfiss.com

$ 3 5 0,0 0 0

Petrina Unger

Global Real Estate Advisor c. 484.903.0650 petrina@kurfiss.com

N E W H O P E | R I T T E N H O U S E S Q U A R E | C H E ST N U T H I L L | B R Y N M AW R K U R F I S S .C O M | 2 1 5 .7 9 4 . 3 2 2 7 © 2022 Affiliates LLC. All Rights Reserved. SIR® is a registered trademark licensed to SIR Affiliates LLC. An Equal Opportunity Company. Equal Housing Opportunity. Each Office is Independently Owned and Operated.

EDITOR’S LETTER BTS with Alison Conklin while shooting our Destination Dining feature.

3 THINGS our publisher, Pam Deller, is looking forward to this month! pdeller@lehighvalleystyle.com

BTS with Alison Conklin, JC Falcon, Madison Rizzolino and Pat Rizzolino at Lafayette College’s Fisher Stadium.

DECEMBER Here at the magazine, we consider ourselves to be the Lehigh Valley’s biggest cheerleaders. With every edition we produce, we hope to enrich the lives of our readers with local recommendations, ranging from restaurants to retail and everything in between. It’s very rare that we suggest venturing outside of the region we call home, but this month, we’ve made a few exceptions… On pg. 52, find 10 dining destinations that are 90 minutes or less from the corner of Broad and Main streets in Bethlehem. Intended for this season of festive holiday celebrations (and to hang on to for your bucket list in 2024), these spots are well worth the travel. Several of the featured restaurants have been recognized by The Philadelphia Inquirer, Philadelphia magazine, Wine Spectator magazine and The New York Times. Ranging from cozy cafes to upscale piano

bars, there’s something for everybody here—but we’re breaking down why you’ll really want to go to every single one. Don’t worry though, there’s no shortage of local eats in this edition. Read about the moussaka, one of the most famous dishes in Greek culture, at Yianni’s Taverna on pg. 72; make Cactus Blue Restaurant Chef Peter Sokolski’s Chicken Torta Milanese (the loaded chicken sandwich of your dreams!) on pg. 64; and plan your visit to Taste of Italy Ristorante in Hellertown on pg. 66. Then we talk to Pat Rizzolino and Jean Carlos Falcon about their documentary Tradition: An Easton & Phillipsburg Story on pg. 38; we learn about navigating life with astrology’s guidance from astrologer Brielle Baker on pg. 29; and culinary enchantress Heidi Borelli shares her thoughts on living well on pg. 33.

A visit to Kulcha Kernel for unique products.

Exploring a new dining destination!

A second visit to Taste of Italy—the first was fabulous!

Cheers!

KRISTEN WAGNER

kwagner@lehighvalleystyle.com lvstylekristen The LV Edit

6 D E C E M B E R 2 0 2 3 : L E H I G H VA L L E Y S T Y L E . C O M

Every holiday season, we celebrate and say thank you to our guests with our annual gift card promotion. Purchase $200 – $999 in Paxos Restaurants gift cards, and receive an additional gift card worth 10% of your purchase. Buy $1,000 or more in gift cards, and receive an additional gift card worth 20% of your purchase. E-cards now available. Promotion runs Nov. 24 – Dec. 31, 2023

Great food, Great Service, Incredible Atmospheres | www.paxosrestaurants.com

S I TH

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T A E R

sluhn.org/orthopedics 521 Cetronia Road, Allentown, PA 18104 | 484-526-1735

STAFF SPEAKS

One of my personal favorite winter and/ or holiday traditions is…

VOLUME 25, ISSUE 12

President/CEO Paul Prass Vice President/COO Lisa Prass

Spending a magical December night taking in all the sights and sounds of Historic Bethlehem!

Publisher Pamela Deller Editor-in-Chief Kristen Wagner

We love celebrating Christmas Eve with dinner at Three OAK Steakhouse. It always feels so festive!

Director of Creative Services Mike Matuczinski

The morning after Thanksgiving Day is the time to start blasting Trans-Siberian Orchestra! Nothing like Christmas rock opera to kick off the holiday season.

Graphic Designers Eleanor Anderson, Thomas Körp, Elaine Wyborski Corporate Marketing & Events Manager Jen Fronheiser

Christmas caroling the CarpathoRusyn way, with drinks and food at each home and nursing home along the way!

Marketing Advisors Caroline Adams, Denise Lichty, Arielle Solliday, Pam Taylor

I kept my Christmas tree up all year this year. I made ornaments of every wonderful moment I had— Phillies games, concerts, favorite foods and travels. My tree is full of the beautiful life I have had over the last 12 months.

Contributing Writers Alison Conklin, Susan Gottshall, Amy Unger, Daisy Willis Contributing Photographers Marco Calderon, Matthew Cannon, Alison Conklin Proofreader Lori McLaughlin

I love Christmas morning brunch my way: mimosas, broiled grapefruit, applewood smoked cheddar and sausage strata, berries in honey, and warm Moravian sugar cake, accompanied by Tchaikovsky’s The Nutcracker. Sublime.

Accounting Donna Bachman, Olena Ovchinnikova, Sarah Varano

In partnership with:

10 D E C E M B E R 2 0 2 3 : L E H I G H VA L L E Y S T Y L E . C O M

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 293142, Kettering, OH, 45429. All contents copyright © 2023 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 materials cannot be returned unless accompanied by a self-addressed, stamped envelope. Printed in USA.

MAKING THE MAGAZINE

POCONO MOUNTAINS

ROSEMONT MANSION

HAMILTON TWP: Stunning Tudor-style home, hardwood and terracotta tile floors, sunroom, spa, updated chef’s kitchen, high-end appliances, quartz countertops, custom cabinets. Beautifully landscaped. 4 bedrooms, 2 full/1 half bath. $549,000

BETHLEHEM CITY: 3-story Federal Style Colonial reflects the architectural brilliance of the 1920’s. Stunning gourmet kitchen and primary suite. Outdoor private oasis, inground pool, and meticulous landscaping. 7 bedrooms, 4 full/1 half bath. $1,095,000

SUSAN GOTTSHALL Contributing Writer

I discovered so many great restaurants within an hour or so drive from the Lehigh Valley that it was hard to choose just 10 for our Destination Dining feature! How exciting to have so many dining options close to home.

ALISON CONKLIN Contributing Photographer

December’s issue was full of things I love, from places like Cactus Blue, Lederbach Piano Bar and Birchrunville Store Café to documentary film makers. I can’t possibly pick one!

PRESTIGIOUS ESTATE

CHARMING FARMHOUSE

UPPER SAUCON TWP: Weyhill Woods home featuring grand foyer, expansive first floor primary suite, and chef’s kitchen with luxe appliances. Three large, second level en suite bedrooms. Over 5,200 sq ft. 4 bedrooms, 4 full/3 half bath. $1,895,000

UPPER SAUCON TWP: Nearly 3 acres, with bank barn and organic orchard. A mixture of old world charm and modern living, with original wide plank pumpkin pine flooring and amenities throughout. Outdoor kitchen. 3 bedrooms/3 full bath. $1,050,000

MOUNTAIN VIEWS

CONVENIENCE & PRIVACY

LOWER SAUCON TWP: In-ground pool and spa, gorgeous waterfall, koi pond, outside kitchen with granite counter seating. Inside, gourmet kitchen, luxurious primary suite, extensive lower level entertaining area. 4 bedrooms, 4 full/1 half bath. 945,000

HANOVER TWP: Magnificent 7+acre, flat, wooded residential lot, positioned in the heart of the Lehigh Valley. Envision the home of your dreams. Choose your own builder. Public water, sewer and natural gas available. $475,000

3477 Corporate Parkway, Center Valley 484.280.6212 direct • 610.282.4444 office RebeccaFrancisRealtors.com

©BHH Affiliates, LLC. And independently operated subsidiary of HomeSerivces of America, Inc., a Berkshire Hathaway affiliate, and a franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.® Equal Housing Opportunity. Information not verified or guaranteed. If your home is currently listed with a Broker, this is not intended as a solicitation.

Discover the Difference L E H I G H VA L L E Y S T Y L E . C O M : D E C E M B E R 2 0 2 3

STYLE SCENE 1

PHOTOGRAPHY BY VLAD IMAGE STUDIO

STYLE INSIDER HAPPY HOUR LOCATED AT BLUE GRILLHOUSE 1 | Frances Quiñones-Mullen, Kristen Wagner and Addy Lugo 2 | Donna Fazil and Adriana Fazil 3 | Gary and Kristine Nettis, Trisha and Rich Strucke 4 | Breille Gourzis, Judy Walls, Lora Alicea and Tracy Keim 5 | Jeff and Jackie Lindenmuth 6 | Suzanne Regn, Pam Szvetecz and Rima Wilby 7 | Bethe Hoppes, Rita Woods, Kim Johnston-Pyne and Wendy Keim 8 | Alma Nolasco, Joanna Papric, Lisa Marie Meszler and Louis Mammana 9 | Joe and Mary Jane Kloss, Michael Pierce and Stella DeSantis 10 | Arielle Solliday and Jen Fronheiser 11 | Stephanie and Mike Gilbert and Kim Cramsey

12 D E C E M B E R 2 0 2 3 : L E H I G H VA L L E Y S T Y L E . C O M

Go forth and live your dreams At Magellan Financial, our goal is to help you achieve your goals with individualized, thorough, thoughtful, risk-based strategies designed to support your greatest objectives—and provide you with the freedom to enjoy them.

Call today to begin: 610-437-5650 1605 N. Cedar Crest Blvd. Suite 111, Allentown learn more at magellanlv.com

Investment products and services are offered through Wells Fargo Advisors Financial Network, LLC (WFAFN). Wells Fargo Advisors is a trade name used by Wells Fargo Clearing Services, LLC (WFCS) and Wells Fargo Advisors Financial Network, LLC, Members SIPC, separate registered broker-dealers and non-bank affliates of Wells Fargo & Company. WellsTrade brokerage accounts are offered through WFCS.

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SCAN CODE

L E H I G H VA L L E Y S T Y L E . C O M : D10/3/23 E C E M B E R 1:38 2 0 2 3 PM

STYLE SCENE 1

PHOTOGRAPHY BY VLAD IMAGE STUDIO

COCKTAILS AND COLLECTING LOCATED AT THE ALLENTOWN ART MUSEUM 1 | Denise Rader, Jessica Ruisch and Bridget Kennedy 2 | Earl and Cara LaFlamme and Lorena and Rico Bravo 3 | Necole and Al Jacobsen 4 | Rigo and Maria Peralta 5 | Susan Bella Linski and Dan Linski 6 | Kathy McCusker and Lori Kutler 7 | Shweta Jajodia and Sailesh and Priti Merchant 8 | Joe and Haley Zimring, Bret Lesavoy and Laurie and Buddy Lesavoy 9 | Catarina Raposo, Luca Raposo and Savannah Anfuso 10 | Kendal Conrad 11 | Debbie Heeps and Jim and Cathy Jenkins 12 | Judy Savchak and Lauren McHarris 13 | Bob Feinberg and Lisa and Barnet Fraenkel

14 D E C E M B E R 2 0 2 3 : L E H I G H VA L L E Y S T Y L E . C O M

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16 D E C E M B E R 2 0 2 3 : L E H I G H VA L L E Y S T Y L E . C O M

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PIONEERING TOMORROW’S AESTHETIC LANDSCAPE TRICIA’S EXPERT SERVICES INCLUDE Cosmetic injectables PDO threads Kybella ® Motus AZ+ featuring MOVEO Painless laser hair removal for all skin types

601 Stones Crossing Suite B2, Easton 484.788.3491 triciavaesthetics.com

In the realm of aesthetic artistry, Tricia Vermilya isn’t just another name; she’s a trailblazer. Her dedication to redefining beauty standards has seen her traverse the globe, seeking the pinnacle of aesthetic techniques. This isn’t just about offering treatments; it’s about crafting experiences that are unparalleled, ensuring that clients at Tricia Vermilya Aesthetics receive nothing short of the extraordinary. Imagine a world where beauty secrets are whispered across continents. From the vibrant streets of Oakland, NJ, to the tranquil fjords of Norway, and the iconic canals of Amsterdam, Tricia’s journey has been a mosaic of learning and discovery. One standout training has been the revolutionary AutoCorre Therapy with Dr. Song. This technique is a marvel of modern science, employing platelet-derived therapy to use the body’s stem cells, creating a personalized filler. In an age where one-size-fits-all treatments are common, Tricia champions individuality, ensuring that beauty remains as unique as one’s own signature. Norway offered another gem: the “tenting” lip filler technique, under the expertise of Julie Horne. More than a procedure, it’s an art form, meticulously sculpting lips to their perfect silhouette, making them the undeniable focal point of facial allure. Amsterdam was the setting for yet another milestone. Here, Tom van Eijk introduced Tricia to the Fern Pattern Technique, a method that promises to revolutionize skin treatments, blending precision with aesthetics. But what truly sets Tricia apart is her unwavering commitment to her craft. It’s a journey of continuous evolution, of always staying a step ahead, anticipating the future of beauty. Her spa is a testament to this ethos, a place where innovation meets individuality, where the future of beauty is crafted today. Looking ahead, one can’t help but wonder what’s next for Tricia Vermilya. With her track record, it’s evident that she’ll continue to push boundaries, charting new territories in the world of aesthetics. The Lehigh Valley, and indeed the world, waits in eager anticipation, ready to experience the next wave of aesthetic brilliance.

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THIS MONTH’S PICKS

COLD BREW COFFEE Tune In WITH A TWIST Mini Cakes at Fox Bakery We’re obsessing over these picture-perfect mini cakes at the new Fox Bakery in Easton. Flavor varieties include mango, caramel, peanut and peach. fox.bakery.pa

Locals love Birthright Brewing Co.’s Hard Axe beverages—and this one caught our attention. Try their twist on iced coffee, lightly sweetened with cane sugar and vanilla and 5 percent ABV. birthrightbrewingco.com

Dennis Morton and Katie Brown of Morton Brown Family Wealth launched Simply Why, A Podcast About Money & Purpose, in June. Listen as they take a step back from their day-to-day advisor duties to discuss families’ meaningful decisions about money.

simply-why.captivate.fm/listen

STYLETRYX Designed with hanging flexibility in mind to keep your things off the ground, Allentown resident Ellen Sosis recently debuted her chic and fun purse hooks. Shop the rhinestonebedazzled wine glass or martini glass at Laura Bly Designs in Bethlehem as well as on Amazon. styletryx.com

ROSIE’S SPECIAL GIFT

Veronica Moore, an advocate for plant therapy known on Instagram as @brownskinplantmama, recently announced the release of her debut children’s book Rosie’s Special Gift. The book highlights the unique bond between a mother and daughter as they explore the wonders of gardening and taking care of plants together.

veronicahmoore.com

18 D E C E M B E R 2 0 2 3 : L E H I G H VA L L E Y S T Y L E . C O M

24 KARAT GOLD The Japanese restaurant chain Kinya Ramen & Sushi opened its doors in Allentown in August, and they’re serving up something special. Gold! Signature dishes like the Kinya Ramen and Kinya Roll are adorned with real 24-karat gold flakes, promising a taste of luxury with every bite (or slurp). kinyaramen_allentown

CLOSET FACTORY ALLENTOWN Closet Factory Allentown is a family-owned and -operated company since 1999. The Focht family brought Closet Factory to the Lehigh Valley to create perfectly designed solutions for their clients’ cabinetry needs by combining a completely custom organizational solution with innovative design style. Committed to creating opportunities for all within the organization, the family prides itself on providing the Lehigh Valley with a national brand at a family-owned and -operated level. Bob Focht started the Closet Factory with his engineering background from Lehigh University, along with Joan Focht, his wife of 49 years. Bob and Joan oversee the daily operations with daughters Melissa and Mandi Focht being involved in the day-today tasks as Operations Manager and Sales Manager, respectively. Along with the immediate family, the family of employees stretches from the office staff to factory employees, installers and designers. Every step of the company’s process is touched by one of these amazing individuals and truly makes the experience with Closet Factory one to remember.

Left to right: husband and wife Bob and Joan Focht with daughters Mandi and Melissa

7 Willow St. Industrial Park, Fleetwood 610.944.1333 | closetfactory.com/allentown

PIONEERING TOMORROW’S AESTHETIC LANDSCAPE LVSDEC23_ClosetFactory-Advertorial.indd 1

Kybella ® Motus AZ+ featuring MOVEO Painless laser hair removal for all skin types

Cosmetic injectables PDO threads

In the realm of aesthetic artistry, Tricia Vermilya isn’t just another name; she’s a trailblazer. Her dedication to redefiningRbeauty standards has seen her traverse the globe, seeking the pinnacle of aesthetic F O T H E R Etreatments; it’s about crafting experiences that are unparalleled, techniques. This U S isn’t just about offering TU ensuring Vermilya Aesthetics receive nothing short of the extraordinary. I Nthat clientsOatF Tricia R THE Imagine a world where beauty secrets are whispered across continents. From the vibrant streets of Oakland, NJ, to the tranquil fjords of Norway, and the iconic canals of Amsterdam, Tricia’s journey has been a mosaic of learning and discovery. One standout training has been the revolutionary AutoCorre Therapy with Dr. Song. This technique is a marvel of modern science, employing platelet-derived therapy to use the body’s stem cells, creating a personalized filler. In an age where one-size-fits-all treatments are common, Tricia champions individuality, ensuring that beauty remains as unique as one’s own signature. Norway offered another gem: the “tenting” lip filler technique, under the expertise of Julie Horne. More than a procedure, it’s an art form, meticulously sculpting lips to their perfect silhouette, making them the undeniable focal point of facial allure. Amsterdam was the setting for yet another milestone. Here, Tom van Eijk introduced Tricia to the Fern Pattern Technique, a method that promises to revolutionize skin treatments, blending precision with aesthetics. YO U R But what truly sets Tricia apart is her unwavering commitment to her craft. It’s a journey of continuous evolution, of always staying a step ahead, anticipating the future of beauty. Her spa is a testament to this ethos, a place where innovation meets individuality, where the future of beauty is crafted today. HERE Looking ahead, one can’t help but wonder what’s next for Tricia Vermilya. With her track record, it’s evident that she’ll continue to push boundaries, charting new territories in the world of aesthetics. The Lehigh Valley, and indeed the world, waits in eager anticipation, ready to experience the next wave of TICKETS T I M Eaesthetic brilliance.

TRICIA’S EXPERT SERVICES INCLUDE

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VISIT THESE LEHIGH VALLEY BUSINESSES AND SUPPORT LOCAL

SPECIAL ADVERTISING SECTION

BOARD & BRUSH

BARTON’S AUCTION

Board & Brush is the place to build on-trend, farmhouse-classic, inspirational pieces of décor for home, office or cottage.

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 upcoming auctions!

BOARDANDBRUSHALLENTOWNPA | BOARDANDBRUSHEASTONPA

6000 Hamilton Blvd., Allentown | 610.310.5252 | boardandbrush.com/allentown 2210 Corriere Rd. Unit D, Easton | 484.553.7113 | boardandbrush.com/easton

BARTONSAUCTION

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

SOUL SISTERS’ STUDIO

THE SOUND PARCEL

GIFTS AND CLASSES FOR THE SOUL! Soul Sisters’ Studio provides an opportunity to step away from the busyness of day to day life and relax while strolling through a boutique filled with unique gifts curated from women artisans and other small businesses.

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.

23 S. 4th St., Emmaus | 484.488.7739 | soulsistersemmaus.com

484.291.4327 | thesoundparcel.co

SOULSISTERSEMMAUS

20 D E C E M B E R 2 0 2 3 : L E H I G H VA L L E Y S T Y L E . C O M

THESOUNDPARCEL

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

TRENDING NOW

HAPPY BELLIES

A PINCH OF SUGAR

For years, brother- and sisterin-law Mike Royer and Kelly Hunsicker talked about opening their own business together, combining Royer’s years of restaurant experience with the Tavern at the Sun Inn as well as at Historic Hotel Bethlehem with Hunsicker’s degree in baking and pastry arts from Johnson & Wales University. In October, the pair celebrated the grand opening of A Pinch of Sugar in Nazareth. “We decided there is no time like the present to finally combine our expertise and offer our specialties to the community,” says Hunsicker. Their staple offerings include made-fresh-daily bagels, which Hunsicker calls a fan favorite, bagel sandwiches, crumb cake, buckeye brownies, cookies and cupcakes. This winter, they hope to introduce soups to help customers stay warm as well as a variety of pies. “We just want to make everyone’s bellies happy,” says Hunsicker, “and to feel welcomed in a friendly environment when they come into our shop.”

14 S. Main St., Nazareth 484.291.4414 | a-pinch-of-sugar.com

Turning Point recently made its debut at The Promenade Shops.

BREAKFAST, BRUNCH & LUNCH

TURNING POINT

In September, Turning Point opened inside The Promenade Shops at Saucon Valley, bringing something unique to the center. “It provides an offering of breakfast and brunch that we didn’t have before,” says Natalia Stezenko, senior general manager of The Promenade Shops at Saucon Valley. After beginning to franchise roughly a year and a half ago, CEO of Turning Point Restaurants Kirk Ruoff says he’d been looking to open a location in the Lehigh Valley for quite some time and is excited that their offerings will round out the center by satisfying an unfulfilled niche. “We’re a chef-driven menu, so we have unique breakfast and lunch dishes,” says Ruoff. “We really focus on making things to order, letting customers modify their food any way they want to.” Ruoff calls the Wilbur Skillet their most popular breakfast item, made with potatoes, crushed bacon, avocado, diced tomato, jack cheese and two eggs, and says the Pavo Cubano sandwich is popular at lunch. But customers are welcome to order either dish whenever a craving hits. “We’ll make you whatever you want on the menu at any point during the day,” says Ruoff. “If you want pancakes at three o’clock, we’ll make you pancakes.”

The Promenade Shops at Saucon Valley | 610.477.7330 | turningpointrestaurants.com

COMING SOON DUCK DONUTS

Kelly and Juan Gonsalves, who own the Duck Donuts location in Allentown, are excited to introduce a second space in Easton. With a predicted opening of early 2024, they say their goal has always been to expand with additional stores across the Valley. “As a family-owned business, having a strong connection with the local community is important,” they say. “We live in the Lehigh Valley and want our stores to be a key contributor in giving back to the communities we serve.” The pair calls Easton the next logical location due to the strong sense of community that aligns with their brand and mission. “This allows us to be closer to our customers and provide easy access to our warm, delicious, made-toorder doughnuts.” In addition to fresh doughnuts, Duck Donuts offers breakfast sandwiches, coffee and ice cream desserts. PHOTO BY ALISON CONKLIN

4403 Southmont Way Suite 2, Easton | duckdonuts.com L E H I G H VA L L E Y S T Y L E . C O M : D E C E M B E R 2 0 2 3

TRENDING NOW

CHARCUTERIE CREATIONS GRAZE CRAZE

Franchise owners Jeanne and Rusty Kuchta opened Graze Craze Allentown in September, introducing a charcuterie business to the Tilghman Square Shopping Center. “Graze Craze offers a unique model that includes a storefront, allowing us to welcome the community into our shop, while also having the ability to deliver gifts and provide catering options for a variety of events, from large weddings to small family gatherings,” says Jeanne. At Graze Craze, the Grazologists™—trained charcuterie experts— curate artfully arranged grazing boards and boxes featuring the finest ingredients, like fresh fruits and vegetables, gourmet meats and cheeses, artisanal sweets, nuts and more. “We offer an array of flavor combinations that cater to any lifestyle and please any palate,” says Jeanne. “Our artisan-inspired charcuterie offerings are available in different size options, from Char-Cutie-Cups and Picnic Boxes for nibbling, to small, medium and large boards with enough fresh food to feed a large party.” The pair calls the Gone Grazey board a popular offering, as it’s perfectly balanced to provide a little bit of everything. Their holiday board is sure to elevate any gathering this season, and their Brunch Board provides a beautiful solution to the busyness of the festivities.

4612 Broadway, Allentown | 610.871.1734 | grazecraze.com/west-allentown-pa

Right care, right place. Lehigh Valley Reilly Children’s Hospital From sniffles to surgery

Lehigh Valley Reilly Children’s Hospital is here for whatever childhood brings your family’s way with the only health network built just for kids.

Built just for kids of all ages Because home is where the care is

With more than 100 locations, Lehigh Valley Reilly Children’s Hospital is your close-to-home option for excellent pediatric care.

As kids grow up, our care grows with them. From newborns to teens, we offer services built for kids in every stage.

ON THE GO

TRAVELIN’ TOM’S COFFEE TRUCK

Matthew and Andrea Russell say expanding their Kona Ice offerings by introducing Travelin’ Tom’s Coffee to the Lehigh Valley was an easy decision. The national brand and sister company to Kona Ice has been around for about two and a half years, but Matthew and Andrea debuted the truck locally in September. “A lot of R&D and real-world testing has led to an amazingly capable truck that runs completely off batteries and solar panels,” they share. “It’s a great addition that allows us to be able to keep our employees working, and to have some cash flow through the colder months.” Iced and hot drink options are available, including lattes, cold brews, macchiatos, frappes, flat whites and more. “Fan favorites are caramel frappes when the weather is warm, and hot chocolate and caramel macchiatos for the hot offerings,” they say. This winter, keep an eye out for their peppermint offerings and find Travelin’ Tom’s Coffee at SteelStacks’ Christkindlmarkt through December 17.

484.214.2250 | travelintomscoffeelehighco travelintomscoffee.com

Besties in care

Stellar specialty care

With the region’s largest pediatric surgical team, the only children’s cancer center and the most pediatric specialists, our expertise shines through our brilliant care.

Lehigh Valley Reilly Children’s Hospital provides the care your child needs, when they need it. Between our two Children’s ExpressCAREs and our Children’s ER, we’ll be your bestie through every health emergency.

ONLINE THIS MONTH

LVS ONLINE Head to lehighvalleystyle.com to find out what’s happening each week in the Lehigh Valley! Want to see your event included in the roundup? Email editor@lehighvalleystyle.com

PHOTO BY ALISON CONKLIN

BE PART OF THE STORY!

Is there a retail shop you’d like to see featured in our Get the Goods column? Email editor@lehighvalleystyle.com!

Win It

Enter to win a $100 gift certificate to dine at Taste of Italy Ristorante. Visit lehighvalleystyle.com/ share-with-us to enter!

DID YOU KNOW? You can view the entire issue for free online at lehighvalleystyle.com

Subscribe and listen to our editorin-chief’s podcast, The LV Edit, to go behind the scenes at the magazine, hear conversations with contributors and celebrate life in the Lehigh Valley!

SCAN TO LISTEN CONNECT W ITH ST Y LE:

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Trees of Historic Bethlehem

THE FINER THINGS ELEGANT • LUXURIOUS • OPULENT

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GET THE GOODS

PHOTOGRAPHY BY MARCO CALDERON

Kulcha Kernel PHIL KIRAMBI Owner All of Kulcha Kernel's Afrocentric products are sourced from Africa and purchased directly from the manufacturers at fair-trade prices.

Kulcha Kernel opened its doors in Allentown in 2018, celebrating African culture through clothing, fashion accessories and household goods as well as external care products free of toxic ingredients. Read on to learn about the shop’s mission and its offerings.

PHIL KIRAMBI Owner Explain the meaning behind the business’s name. The name Kulcha Kernel in all actuality is a twist on what would have been "Culture Kernel.” Having migrated into the Lehigh Valley from northern New Jersey, we weren't sure how a cultural store that celebrates Afrocentrism would be received in the Lehigh Valley during a period of time where we perceived that the country was more focused on our differences as reason for division rather than causes for us to celebrate

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each other's uniqueness. When we conceptualized our store, we sought to showcase African culture and ideals through art, fashion and household goods as well as provide all persons with whom we came into contact with holistic internal and external care products that are very much the norm in Afro and Caribbean households, both today and since time immemorial. We see culture as the expression of the essence of any people, and our goal was to be a place where persons of all walks of life can come

experience culture intimately from its depth as one would when peeling off the surface of a fruit, going past its flesh and eventually ending up at the core of its seed, the “kernel.” Describe the variety of goods sold in-store, from health and beauty to accessories to art. We have organic external body-care products that aim at aiding conditions like acne, eczema, psoriasis and rosacea, just to mention a few, as well as a host of organic hair care products and oral care products. We aim to avoid

the toxic ingredients that are prevalent in external bodycare products, like parabens, sulfates, formaldehyde, glycols, fluoride, aluminum, hypoallergenics, alcohols, etc. We also have a wide variety of organic teas, crushed herbs, powders and tonics that many can and have used as holistic ways to prevent and overcome a variety of ailments and diseases—even as we encourage our community to be mindful of what we eat and choose not to eat, as food is our first medicine. True to our name, we have Afrocentric clothing, fashion accessories and household goods imported from Africa, with Kenya, Rwanda and Ghana taking the lion’s share as the source countries for these products. Lastly, we carry a wide variety of incense, sage smudge sticks, scented and essential oils. What are some of the best sellers and/or customer favorites? Our organic teas, tonics, crushed herbs and powders are our top sellers. Our external body product line also does really well as it is shea butter based and void of the toxic chemical ingredients. Tell us about the makers behind the products that are sold in the store. We source all of our Afrocentric products from Africa where we purchase at

fair-trade prices directly from the manufacturers. The external and internal body-care product lines are ones where we have chosen to go with brands that are reputable and reliable in producing holistic internal and external body-care products and are more tenured due to the sensitivity of this part of the product line. Describe the overall shopping experience for customers. We are committed to keeping our clientele first: their needs and wants are primary and meeting them with professionalism and respect is paramount. Being that we and our staff reside in the Lehigh Valley, we see ourselves as part of the community—every day for us is an opportunity to better our community by firstly humanizing everyone who comes in our doors. Yes, we are a place of business but we are all human first. If we can all humanize each other, the world will be a better place. There is enough for everyone on this planet, so perhaps what we need more of is to humanize each other and understand that no commodity is greater than life. We need more empathy, kindness and respect in our society. Without these there is no harmony, and who wants to inhabit any space where there is no harmony?

1884 Catasauqua Rd., Allentown 484.221.8187 | kulchakernel.com

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BY DAISY WILLIS

ASK THE EXPERT PHOTO

AP PE

DS TUD

IOS

Brielle Baker ASTROLOGER & EMPOWERMENT COACH, LIGHT SPACE COLLECTIVE lightspacecollective

The Cosmic

Compass

Navigating Life with Astrology’s Guidance

The stars and planets winking at us from the heavens have always held sway over the human imagination. Now the ancient art of astrological divination has made a place in modern society as a way to explore self-knowledge and tune into a connection to the cosmos. Brielle Baker’s astrology practice, Light Space Collective, helps clients tap in; here’s how.

THE BEGINNING The global lull that was the COVID lockdown was fertile ground for the birth of Baker’s business. “I was stuck indoors and had to use my brain in some capacity,” she says of the start of her formal education in astrology. She’d always loved reading her horoscope, and with a full-time career that focused on personal development and sent her through a life coach certification, she was primed to interpret the art through a self-development lens. “I was talking about astrology at work,” Baker says, “and my boss asked me to read her chart for fun.” When the feedback included words like “life changing” and “incredible,” she knew this was something she should L E H I G H VA L L E Y S T Y L E . C O M : D E C E M B E R 2 0 2 3

ASK THE EXPERT share with the world. Adding in coaching and tangible goals, Baker goes beyond a diagnostic reading to practical application of the findings. “My purpose and mission is to support other people in living authentically and living their dreams.”

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Conversation. Connection. Community.

There are as many disciplines in astrology as there are stars in the sky, from the traditional to the creative. “My belief is that we as humans come into this world with a soul which came from somewhere with a memory, with a default energy,” Baker says. It’s that inborn energy that dictates a certain assembly of traits read through a birth chart. At an initial reading, Baker produces a chart of the heavenly bodies based on the date, time and location of a client’s birth. All the planets represent a different trait in personality, and their positions in the rays of a circular chart of the sky say something about you. These rays represent the familiar signs like Aries, Pisces, Scorpio and so on. “If Mercury is in Aries,” Baker says, for example, “that suggests you could be a passionate communicator or learn by doing.” In conversation with her clients, Baker uses this information to assess what their natural abilities, strengths and pitfalls might be, and uses that as a basis to discover self-awareness and discuss how to live well.

WHAT IT IS, WHAT IT’S NOT

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On TikTok you’ll see tons of astrologers selling psychic-style divinations about coming into money or otherwise predicting material outcomes. It’s worth stressing that no part of Baker’s practice involves telling clients they’re about to meet a tall, dark and handsome stranger. “I do not tell your future,” she says. “This is very much a personal development tool.” Little horoscope blurbs are different, too. They read only the sun sign, when a birth chart involves more than 14 points of reference that personalize and refine your makeup. “I’m naturally more of an introvert,” Baker says, “and I always thought I needed

to be more outspoken.” Through her astrology chart, she found that being very in her emotions, intuitive and empathetic was part of her personality that she didn’t need to struggle against. “It gave me that permission to be who I am.” Like a lot of personality assessments, astrology can tell you what, on some level, you already know about yourself in a way that gives clarity and confidence to live to your strengths. Transits, or readings comparing your chart to the fluctuating position of the moving planets, be it quarterly, on birthdays or otherwise, give additional data points on how those energies and yours might interact.

It gave me that permission to be who I am.

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MAKE THE MOST OF IT Astrology is interactive, meaning you won’t mutely receive all the answers to your personality and fate from a reading. Come to it with an open mind and general curiosity. Those exploring their astrological reading are usually trying to fully see themselves and gain perspective on their blind spots. Baker recommends doing your due diligence to find the time you were born. “If you don’t have it, that’s OK. But some points in the chart move signs every couple hours, so we can’t be as specific without that detail.” After a first reading, subsequent sessions with Light Space Collective combine your astrological insight with life coaching, so you can dig into career, family and other facets of life, identify roadblocks and strategize on ways to move past them in ways that don’t feel like paddling upstream. “When you have a clear vision and clear sense of knowing,” Baker says, “it just makes decisions easier. It makes saying yes or no to things easier. If you had smudged glasses, it’s helping you remove that so you see yourself clearly and can move forward with confidence and conviction.”

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At Eight Oaks, “We Grow What We Drink”: award-winning Pennsylvania craft whiskeys and spirits. Made using grain grown right here 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.

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PHOTOGRAPHY BY MARCO CALDERON

Heidi Borelli CULINARY ENCHANTRESS

LIVING WELL WITH Heidi Borelli, known on Instagram as @greengoddessculinaria, is a selfproclaimed culinary enchantress, a private chef and recipe developer. She was the chef-owner behind Allentown’s Greenhouse Enoteca restaurant and has since participated in pop-ups at Jay’s Local. Read on to learn more about her approach to food, wellness and life.

How would you describe your personal philosophy when it comes to overall wellness? Answering this two years ago would have been an entirely different response. I’ve spent innumerable hours within deep guided meditation late into the night to work on centering my well-being into a holistic space and navigate further away from the preconceived thoughts that I unknowingly hauled around within me. How I should feel, look, connect, react, behave based upon what I was learning or studying or observing or reading. I think we all come to a moment where we are, either unknowingly or intentionally, an amalgam of our direct or indirect environment. Therefore, taking conscious moments to allow ourselves the luxury to explore who we are and, more importantly, who we want to be is my way of practicing wellness. Listening to the soft gentle voice that tells us that self-care is being productive.

Earth harmony is living cyclical, within our seasons. Balancing nature with the modernity of our lives.

Tell us about how you blend Earth harmony practices into passioninspired food! Earth harmony is a philosophy that has been cultivated by my mother and her ethos. It has carried me through my L E H I G H VA L L E Y S T Y L E . C O M : D E C E M B E R 2 0 2 3

life. The congruence of physical human living and adapting into nature. Conscious consumption. The sacred act of communal dining at the end of the day. Earth harmony is living cyclical, within our seasons. Balancing nature with the modernity of our lives.

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We love the sound of “passion-inspired food.” Tell us more about what that looks like to you! Oh, this question makes me so happy! I’m of an age where I experienced the movement of a raw, natural, homegrown, organic lifestyle of the ’70s, the indulgent decadent foods of the ’80s, the restrictive and limiting diet culture along with the processed foods of the ’90s and then a slight blending of all of those decades into the 2000s. This allows me to have the breadth and freedom to understand not only my generation, but the generations before me, as I had the influence of great-grandparents and grandparents, as well as the future generations, as I’m still in the process of raising them. I can take that personal knowledge and generic generalized knowledge of summing up a decade and use all of it as a baseline—deciding, yes, I I want more of this or saying, no, I am not adding processed foods. All of it ignites me. The passion enters into food because I have an uninhibited and uncontainable desire to nourish, to heal, to nurture.

I love the ritual of preparing nourishment. Cooking is intimate and deeply personal for me.

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What do you love most about cooking and developing recipes? I love the freedom to feel unrushed and unencumbered when developing a recipe, and the excitement that abounds once I have an idea, a thought, an inspiration. I love tasting and manipulating and enhancing flavors that are unexpected. I love the ritual

*Selfie by Addison (2 years old)

Next-level fertility science leads to more phone thieves like Addison.* of preparing nourishment. Cooking is intimate and deeply personal for me. What role do you believe food plays in one’s overall wellness? Hippocrates believed, “Let thy food be thy medicine and medicine be thy food.” I think we should spend more energy looking back with reverence at the movements, teachings and philosophies of ancient times and understand how little has changed fundamentally. How has your approach to cooking and eating evolved over the years? It’s less restrictive. It’s more mindful. It’s very adventurous. I’ve got an unnaturally high curiosity level; therefore, I’m never bored or in a state of stagnancy. What’s your favorite healthy meal to make at home? I make lots of salads with fresh crisp vegetables, cheeses and homemade dressings. I love making soups. I will roast deeply seasoned vegetables and make a grain with it. Or stuffed peppers with legumes and Israeli couscous. I’m a vegetarian, so I make two separate meals, one for me and one for the rest of my family.

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What’s something that you love to indulge in? Pizza. Always. Forever. Every chance I can. I think about pizza as much as I think about my dog and children, which is multiple times an hour. What would your advice be to someone struggling to master the art of cooking or to find the joy in food? Do not place undue importance upon it. Monitor what you’re watching on social

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media. If watching chefs or influencers on social media brings you happiness, watch them, but please don’t feel like you are not leveling up in life if you cannot recreate what they are doing. No one ever needs to chop an onion that fast. Ask yourself: What do you like? Is there a culture that fascinates you? Is there a cuisine that seems exotic to you, yet you want to learn more? Is there a singular ingredient that you love? Romanticize the time you’ll be spending learning. Go to an open-air market. Cooking is tactile, so use your senses when you’re learning. Take it incrementally and slowly, designate a time to work on your recipe. Or, take a class from me!

By following these steps and partnering with your dedicated real estate professional, you can maximize your property’s value and ensure a smooth transition during this challenging time. Remember, I specialize in Estate Sales and am here to support you throughout this process. Contact me to get started, and I’ll ensure you’re well taken care of during this difficult time.

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Romanticize the time you’ll be spending learning.

Where are some of your favorite (nonfood-related) places to visit in the Valley? I am incredibly grateful for the parks system in Allentown and the local college campuses. If I have a free 20 minutes, I’ll head out to the Allentown Rose Gardens or Trexler Memorial Park, or take a slow walk around Muhlenberg College’s campus. Those places are so lovely. I like going to Segan’s Bloomin’ Haus a few times a month. Tell us about your personal practices and/or daily habits when it comes to mental health. Timers. I have a timer for everything— to alert me of an appointment, a client meeting, to hydrate, to eat, to message a friend, even to stop and take a few grounding breaths. This practice allows me to compartmentalize not only my “must do” lists but to keep myself in a frame of focus.

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LIVING WELL WITH

What are a few healthy habits you try to practice throughout the day? Hydration. Gentleness. Grace. Conscious breath. So many smiles. Courtesies. Deep resonating laughter. I try to nourish

Is it time to transition to Senior Care? myself when I feel I need it. With the exception of vitamins, supplements and liquids, on weekdays I fast until 3 p.m. Then I eat a few Brazil nuts for selenium and drink a protein shake enriched with hemp, flax and chia. How do you relieve stress? Instead of ignoring the feeling or reacting to the moment or giving momentum to the stress, I actually say “stop” in my mind. I feel the emotion. I feel the fear or stress or uncertainty. I allow it wash through me. I may not always process it, but acknowledging it takes less energy than keeping it at bay. I love listening to music, coming home and making a meal, pouring a glass of chilled wine (if it’s a week that I’m consuming alcohol) and the contentment of being in my space. I check in with my mom or mother-in-law or aunt, some of my most favorite people. I know what I need to feel grounded. I will take a stroll late at night, I will sit on my porch with my husband, Michael, and watch the sky change as the sun sets. I enjoy a deep sofa lounge at the end of the day.

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What goals do you have for your personal wellness? I must prioritize sleep for sure. I’m severely lacking. I am aware that aspect of my life requires some refinement. Do you have a personal mantra that you’d like to share? I have three. The first is “This is a non-negotiable for me.” My list of nonnegotiables is what I live by. It keeps me grounded with fortitude and self-armor. The second is “You no longer have access to me.” Whether I think it or verbalize it, this allows me to understand when I must prioritize myself. It’s the most effective and powerful way I have learned to cope with deeply challenging people. Lastly, my mantra for the year is always one word. I choose one word for my New Year’s resolution and live by allowing that word to guide me. I place deep importance upon the word. My year of “no” in 2002 was one of the best years of my life.

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INSIGHT

BY AMY UNGER | PHOTOGRAPHY BY ALISON CONKLIN

Tradition :

An Easton & Phillipsburg Story

PAT RIZZOLINO

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JEAN CARLOS FALCON

Make no mistake: Pat Rizzolino is a Red Rover, through and through. Born and raised in Easton, he graduated from playing football with his brothers on a corner lot as a kid to putting on the pads for real for Rover Nation as a member of the class of 1982. Anyone who knows anything about high school athletics in the Lehigh Valley won’t have to wonder how he spent the fourth Thursday of every November. “You’re born in Easton or Phillipsburg, it’s just ingrained in you that your ultimate goal as an athlete at either school is to play against each other on Thanksgiving Day,” Rizzolino says. But, make no mistake about this, either: a new documentary he’s helmed about that storied Turkey Day football rivalry is not a love letter to Easton; at least, not a love letter solely to Easton. Instead, Tradition: An Easton & Phillipsburg Story is a tribute to the schools, players, fans and community members on both sides of the Delaware River who have boisterously stoked the flames of this white-hot gridiron duel for well over a century. “You need both communities,” says Rizzolino. “It couldn’t be Easton and another school in the Valley. It wouldn’t be the same.” Several sources list the annual throwdown between Easton’s Red Rovers and the Phillipsburg, NJ, Stateliners as the oldest interstate Thanksgiving Day rivalry in the country. “It’s always just blown my mind that some kind of professional film hasn’t been done about this tradition and the rivalry, because there is no other tradition or rivalry in the whole nation like this,” says Rizzolino. That’s not to say the game hasn’t garnered national attention; it has aired on ESPN at least twice, most recently in 2006 for the teams’ 100th meeting. With a few exceptions— the game was punted to a different day

a couple of times because of snow, and the COVID-19 pandemic forced its outright cancellation in 2020—Easton v. Pburg has been a marquee Thanksgiving Day event since 1916; previous matchups between the two schools were played on other days.

It’s like playing in the Super Bowl every Thanksgiving.

But just what is it about this particular game that would compel someone to eschew the comforts of a cozy couch and venture out into Pennsylvania’s temperamental November weather on a holiday? Why are thousands of people so invested in watching two high school football teams battle it out for bragging rights and the privilege of hoisting up the Forks of the Delaware trophy? “Until you go to a game, you don’t really know

what it’s all about,” Rizzolino says. “It’s like playing in the Super Bowl every Thanksgiving.” Jean Carlos (JC) Falcon, a cinematographer and producer on the film, found out for himself the first time he took in the spectacle at Lafayette College’s Fisher Stadium, the longtime home of the big showdown. “The fact that everyone in these two towns is like, ‘this is what we commit to every single year; rain, snow, doesn’t matter. This is where we want to be,’ and then Thanksgiving starts afterward. I thought that was cool,” Falcon says. Falcon, a native of the Dominican Republic who grew up in Whitehall, didn’t play football and wasn’t familiar with the fervor surrounding the annual Easton-Phillipsburg game, he says. Rizzolino had the pleasure of initiating him into that world when Falcon started spending time with the family, first as the boyfriend and then eventually the husband of Madison Rizzolino, one of three daughters Pat shares with his wife, Cindy. L E H I G H VA L L E Y S T Y L E . C O M : D E C E M B E R 2 0 2 3

By that time, going to the game was firmly enshrined as a sacred Thanksgiving Day ritual for Rizzolino. He can recall missing only two matchups since he was a boy: first in 1992 when he was hobbling around on crutches post knee surgery, and then again in 2002 when he and Cindy took their three young girls to Disney World. For the latter, Rizzolino admits he initially was a little sore about the timing of the trip. “I remember walking around Disney, on the phone the whole time with my brothers, asking for play by play of what was going on during the game,” he says. But now, the memory elicits a sly smile: “It was OK. I lived. I survived without going to the game.” Rizzolino is fully aware that his wife and daughters have paid their dues when it comes to humoring his passion for this particular pastime. His game-day ritual begins well before the first snap, on either the night before Thanksgiving, or the morning of, as he begins assembling the centerpiece of the family’s table. There are two key components: a replica helmet from his playing days, and a mounted turkey. Memorable coins from games of years gone by are the finishing touch. All of these things remain on the table while the game is played, and during the meal that follows. “It’s just part of Thanksgiving,” he says. Rizzolino had often toyed with the idea of making a film about the longtime rivalry but had no experience in that world. Lucky for him, his son-in-law does. Falcon was a TV and film major at DeSales University, which is where he met Madison. Post-graduation he and Madison moved to New York City where he worked for BuzzFeed. Some four years ago, they relocated to Los Angeles, where Falcon operates his own production company and lighting/grip rental studio called Tiny Machine. After Rizzolino began talking up the project, Falcon agreed to tag along with him to some games to scope out the scene and familiarize himself with the main players, on and off the field. Filming started in earnest in 2021. While the game is of course the centerpiece of the documentary, there was much to explore away from Fisher Field: the Thanksgiving Eve preparations and traditions (including a massive bonfire for Easton and a fireworks display for

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Phillipsburg), the blue-collar roots of both towns that give rise to the hardscrabble skirmish on the gridiron, and the supporting cast of former players and fans who’ve forged lasting friendships through their shared love of those precious four quarters of football, no matter what the final score may be. The fact that Rizzolino, who narrates the documentary, might just be the ultimate insider, was more than a little helpful, Falcon says. “This is one of those once-in-a-lifetime projects where you have an all-access pass to these people’s lives,” he says. “As a filmmaker, that’s something that takes years to build up to if you’re trying to make a documentary. Pat’s been doing that part of the work his whole life.”

This is one of those oncein-a-lifetime projects where you have an all-access pass to these people’s lives.

Falcon and the film crew compiled a massive amount of footage over the past couple of years. By fall of 2023, the team was deep into the editing process; Falcon’s brother, Angel, is the documentary’s chief editor. Tradition: An Easton & Phillipsburg Story premiered at both Easton and Phillipsburg high schools on November 19. They plan to enter it into film festivals throughout 2024. Ideally, the next stop will be a streaming service. “It feels good, it looks good. I think it’s going to be a really nice treat for the community,” Falcon says. While it may be a little while before the Lehigh Valley can log on to Netflix or Prime to see the Rovers and Stateliners go at it on the small screen, every Thanksgiving brings a fresh opportunity to witness this singular tradition in person, although tickets can be tricky to acquire. It’s a safe bet Rizzolino will be there, alongside thousands of his closest friends. “It doesn’t matter what the weather is, what the score is, and it doesn’t matter what the teams’ record is during the year,” he says. “People will show up every Thanksgiving.”

traditionthemovie.com L E H I G H VA L L E Y S T Y L E . C O M : D E C E M B E R 2 0 2 3

5 THINGS

BY DAISY WILLIS

Holiday WORTH THE

Lights DRIVE

Find a few more ways to celebrate the magic of the season.

In the dark depths of winter, few things stir the spirit like strands of glittering light, be they along boughs, dripping from eaves or wound into wonderful shapes. Once you’ve exhausted the Valley’s spangled offerings, consider venturing further on a winter’s night to one of these captivating displays.

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1. KOZIAR’S CHRISTMAS VILLAGE 782 Christmas Village Rd., Bernville 610.488.1100 | koziarschristmasvillage.com

This is what can happen when holiday decoration takes hold, as it did at the Koziar house back in 1948. This now-massive homage to all things holiday décor winds through bedecked grounds and staged buildings showcasing endless ornaments. Take in the sights and over one million lights of a nostalgic Christmas, peruse the gift shop and shore up with some simple fare. Expect a crowd!

2. LONGWOOD GARDENS 1001 Longwood Rd., Kennett Square 610.388.1000 | longwoodgardens.org

A dazzling destination any time of year, Longwood Gardens’ 1,000-plus acres of horticultural artistry transform in the winter months into a major light show. From ponds glittering with reflections to greenhouses bedecked with show-stopping Christmas trees, this botanical wonderland combines natural beauty with the best of holiday exuberance.

The way to go With our wide variety of vehicles and our 24/7 service, you are guaranteed a pleasant and safe trip to your destination, wherever it may be! • Distinctive events

WILD LIGHTS

1661 Harding Blvd., Norristown 800.652.4143 | elmwoodparkzoo.org

• Business needs & on the go • Field trips, group travel & bus trips

Meet Santa Claus and maybe a snowy owl at this walk-through spectacular at Norristown’s Elmwood Park Zoo. Roam the zoo’s paths taking in brightly lit animal shapes, hear live entertainment and make your way to the radiant carousel for a festive ride. The zoo has a whole host of animals to see on a daylight visit, too, from the red panda to the red-tailed hawk.

4. ILLUMINAIRE NIGHTS Skippack Pike, Skippack | skippackvillage.com

It’s not all about strings of LEDs in every color. For a more subtle and no less warmly-lit holiday light experience, head to the village of Skippack on Fridays between November 24 and December 22, when glowing luminaries line the sidewalks outside shops and restaurants to guide exploring visitors. Quaint boutiques stay open until 9 p.m. and varied dining options make this a great spot for holiday shopping.

PEDDLER’S VILLAGE 100 Peddlers Village, Lahaska 215.794.4000 | peddlersvillage.com

Speaking of shopping, the site of Peddler’s Village is lit up with extravagant lights this time of year, coating tree limbs and lining the edges of shops that include a book store, cookware, toys and much more, with eateries and options for a stiff drink. Renowned for its cuteness all year long, winter is one of the most whimsical times to visit. Check out the gingerbread house contest display!

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Start the new year off right. Resolve to become an Insider.

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SPECIAL ADVERTISING SECTION

If you had to refer a family member or friend to another dentist for care, whom among your colleagues would you recommend?

This is the question that was posed to area dentists to determine who deserves the distinction of Select Dentist status. Dentists and specialists were asked to consider reputation within the community and among colleagues and peers, quality of services provided, experience, educational background, continuing education and utilization of best-practice procedures and techniques. For 2023, the Select Dentists survey was once again conducted by the Harrisburg-based FieldGoals.US, a Certified Women’s 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. Naturally, there are many outstanding dentists who are not included in this listing, which is based on the judgments of their fellow dentists as a peer review. QUESTIONS OR COMMENTS? CONTACT US AT ASKUS@SELECTDENTISTSPA.ORG

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LOUIS J. TENCZA, DDS, & ERIC PUGLIESE, DMD Tencza & Pugliese Dental

Tencza & Pugliese Dental invests in the latest dental technologies and continued education for the entire team to ensure the highest quality results for their patients. Dr. Tencza and Dr. Pugliese participate in courses conducted by some of the country’s leading dental experts, and belong to various organizations, including the American Dental Association (ADA), the American Academy of Cosmetic Dentistry (AACD) and the Academy of General Dentistry (AGD), as well as some of Lehigh Valley’s dental organizations. Louis J. Tencza, DDS, graduated from University of Maryland School of Dentistry, and has been practicing dentistry in the Lehigh Valley area since 1996. He believes that every patient is unique with unique needs. He is sensitive to their needs and ensures that each patient receives personalized care. Dr. Tencza takes pride in his work and provides each patient with the extra care and attention they deserve. Eric Pugliese, DMD, graduated from Temple University School of Dentistry. In just a few years, he has proven himself to be an exceptional dentist and is now a partner at Tencza & Pugliese Dental. Dr. Pugliese believes that compassion and commitment to his patients, and his love of dentistry are what make patients smile after their visits. In addition to general dentistry, Tencza & Pugliese Dental offers a variety of cosmetic options to create healthy beautiful smiles, including whitening, teeth replacement and TMJ therapy, to name just a few.

Tencza & Pugliese Dental is a local family dental practice, providing comprehensive care for the entire family with all the latest in technology and expertise.

427 Cattell St., Easton 610.258.4101 | tenczadental.com L E H I G H VA L L E Y S T Y L E . C O M : D E C E M B E R 2 0 2 3

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BRIAN P. LOFTUS, DMD, MSD Easton Orthodontic Associates

Brian P. Loftus, DMD, MSD, and his experienced team at Easton Orthodontic Associates treat patients like family members. For 25 years, Dr. Loftus has been performing orthodontics in an energizing, fun and friendly environment. His philosophy is that it’s important for his patients to achieve an incredible smile, and also enjoy every step of the journey. As a board-certified orthodontist, Dr. Loftus and his team offer a variety of solutions for complex malocclusions, including braces, clear aligners and dentofacial orthopedics. They utilize digital technology, such as intraoral scanning and in-office 3D printing, to deliver the most comfortable and efficient treatment to their patients. Aside from his daily routine at Easton Orthodontics, Dr. Loftus is passionate about giving back to the community. As a regular blood donor at Miller-Keystone Blood Center, Dr. Loftus has surpassed the 45-gallon donation mark. His practice also creates custom mouth guards for patients and donates the entire fee to CureSearch, a pediatric cancer research foundation.

The team at Easton Orthodontic Associates cares deeply about the community as well as their patients. Their goal is not only to make patients feel comfortable in their office, but also to exceed their expectations. Easton Orthodontics is where great smiles happen! 3311 Nazareth Rd., Easton | 610.252.5224 | eastonortho.com

ENDODONTICS

GENERAL DENTISTRY

Julee P. Gil DMD, MBE

Anthony Cerami, DMD

Silvaggio Endodontics Allentown

Kristin Jabbs, DMD

Dorneyville Dental Allentown

Emily Dobrowolski, DMD

Silvaggio Endodontics Allentown

Rodney M. Dobrowolski, DMD, PC Whitehall

Timothy C. Lin, DMD

Rodney M. Dobrowolski, DMD

Lehigh Valley Endodontics Allentown, PC Allentown

Arnav Mistry, DMD

Silvaggio Endodontics Allentown

Joseph Alfred Silvaggio, DMD Silvaggio Endodontics Allentown

John E. Valencia, DMD

Lehigh Valley Endodontics, Bethlehem Bethlehem

Christopher B. Vivona, DDS Vivona Endodontics Allentown

Rodney M. Dobrowolski, DMD, PC Whitehall

ARI R. FORGOSH, DMD Green Hills Dentistry Allentown

Jose Augusto Gil, DDS Hamilton Dental Designs Allentown

JULIE GUM, DMD Gum Dental Nazareth

Shane Klingonsmith, DMD Pure Family Dentistry Bethlehem

Michael E. Kun, DMD

Advanced Esthetic & Neuromuscular Dentistry Whitehall

Brooke Kuperavage, DMD

Dental Office of Brooke Kuperavage, DMD Allentown

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Lucas E. Mantilla, DMD Gentle Family Dentistry Bethlehem

Terrence Lee Marcincin, DMD Dr. Terrence L. Marcincin, DMD Bethlehem

Eric J. Marsh, DMD

Eric J. Marsh, DMD & Michele A. Pisano-Marsh, DMD Dentistry Allentown

Nicole Miller, DDS, PC The Friendliest Dental Office in Town Allentown

Lisa A. Muff, DMD

Lisa A. Muff Doctor of Dental Medicine Easton

Jacquline R. Owens, DMD, MBE Bethlehem Smiles Bethlehem

Lauri A. Passeri DMD, PC

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DR. JULIE GUM

Gum Dental – Family & Cosmetic Dentistry

Dr. Julie Gum is committed to providing exceptional dental care that enhances the well-being and confidence of every individual who walks through her office door. A Lehigh Valley native and University of Pittsburgh School of Dental Medicine graduate, she is proud to have provided dental care in the Lehigh Valley for over 10 years. As a firm believer in continuing education, she regularly attends workshops and conferences to stay up-to-date with the latest advancements in dentistry. She has attended advanced courses at some of the country’s most highly regarded institutions with a special focus in the areas of cosmetic dentistry, sleep apnea, Invisalign and dental implants. Dr. Gum’s dedication to education is driven by her desire to bring her patients the latest and best technology and procedures in general, cosmetic and implant dentistry. Dr. Gum is able to provide a high level of complete, comprehensive dental care ranging from basic dental procedures to complete full-mouth rehabilitations. Dr. Gum believes that dental visits should be a comfortable and pleasant experience, even for those with dental anxiety. Her warm and approachable nature helps patients feel at ease during their appointments, fostering a trusting and long-lasting relationship. She believes in personalized care, tailoring treatment plans to meet the individual goals of each patient. She takes the time to thoroughly explain procedures and oral health practices, empowering patients to make informed decisions about their dental health. A well-informed patient is more likely to maintain optimal oral hygiene and achieve lasting results. Dr. Gum is passionate about helping patients to achieve their dream smile and to maintain optimal dental health for life.

Gum Dental is a general dentistry office in Nazareth providing comprehensive dental care including cosmetic dentistry, sleep apnea and Invisalign. Dr. Gum and her team are committed to excellent service. From the very first call, patients know they are in the right place.

150 S. Green St., Nazareth 610.746.0488 | gumdental.com

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DR. EUGENE McGUIRE & DR. RYAN McGUIRE

Smiles 4 Keeps – Pediatric Dentistry | General Dentistry | Orthodontics Meet Dr. Eugene McGuire and his son, Dr. Ryan McGuire, at Allentown Smiles 4 Keeps, the Lehigh Valley’s trusted dental experts. With over 35 years of experience, Dr. Eugene and his son Dr. Ryan, both board-certified pediatric dentists, are dedicated to providing compassionate care. Graduates of prestigious institutions, the father-son duo prioritizes early dental intervention, following the Academy of Pediatric Dentistry’s guidelines. Both doctors are also certified in sedation, ensuring a gentle experience for all patients, including those with special needs. Located in the West End of Allentown, they’re grateful for the opportunity to serve the Lehigh Valley community. Trust the family’s smiles to Dr. Eugene McGuire and Dr. Ryan McGuire. They eagerly look forward to welcoming families to the office and ensuring their smiles shine brightly.

Discover Allentown’s premier dental hub at Smiles 4 Keeps. The new practice offers comprehensive services, including pediatric dentistry, general dentistry, orthodontics for all ages, and oral surgery. Experience top-notch care and a warm, welcoming atmosphere. Every family deserves the best smiles—schedule an appointment today! 1814 Tilghman St., Allentown | 484.842.4294 | smiles4keeps.com

Jason A. Pellegrino, DMD, PC Pellegrino Cosmetic and Family Dentistry Allentown

ERIC SCOTT PUGLIESE, DMD Tencza Dental Easton

Adnan Qayyum, DDS AQ Dental Bethlehem

Jennifer K. Risley, DMD Risley Dental Practice Allentown

S. JOHN SALIVONCHIK, DMD Dental Office of S. John Salivonchik, DMD Coplay

LOUIS J. TENCZA, DDS Tencza Dental Easton

Mary E. Viechnicki, DMD Mary Viechnicki Potter Allentown

Bradford G. Young, DMD Bradford Young Family & Cosmetic Dentistry Allentown

ORAL AND MAXILLOFACIAL SURGERY Joseph Jude Arnone, DMD

St. Luke’s OMS – The Center for Oral & Maxillofacial Surgery Bethlehem

Robert Laski, DMD

Valley Oral Surgery P.C. Allentown

David M. Bender, DMD

Jackson Nguyen, DDS

Jaime M. Cernansky, DMD, MD

Niral N. Parikh, DDS, BDS

Lehigh Oral & Maxillofacial Surgery Allentown Valley Oral Surgery P.C. Allentown

Brett M. Geller, DMD

St. Luke’s OMS – The Center for Oral & Maxillofacial Surgery Bethlehem

Joshua Gregory, DMD Valley Oral Surgery P.C. Allentown

Markus S. Hill, DMD

Whitehall Oral Surgery Whitehall

Valley Oral Surgery P.C. Allentown

Rhonda Rohloff, DMD

St. Luke’s OMS – The Center for Oral & Maxillofacial Surgery Allentown

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ORTHODONTICS

Ankur Johri, DDS, MD, FACS

Luis J. Alvarez, DDS, PC

Lehigh Oral & Maxillofacial Surgery Allentown

Richard T. Kingston Jr., DDS Kinston Oral Surgery Bethlehem

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Daniel S. Lader, DDS

St. Luke’s OMS – The Center for Oral & Maxillofacial Surgery Bethlehem

Alvarez Orthodontics Bethlehem

Stephen D. Ely, DMD, MMSC

Orthodontics of the Lehigh Valley Bethlehem

SPECIAL ADVERTISING SECTION

DR. AEJAAZ A. ISSA Ai Orthodontics

Dr. Aejaaz Issa has been providing outstanding care in the Lehigh Valley since 2005 when he started Ai Orthodontics. He attended the University of Pennsylvania for his DMD and the University of Rochester to specialize in orthodontics. He is a member of the American Association of Orthodontists and the American Dental Association. Ai Orthodontics is outfitted with state-of-the-art technology, allowing the most advanced and efficient care possible. They utilize the Damon Bracket System, which improves oral hygiene while providing more comfort during treatment by reducing the number of adjustments that would be needed with standard brackets. For patients desiring invisible treatment, Ai Orthodontics is a Diamond Invisalign provider—experts in using the product to achieve outstanding results. The office has gone completely digital by introducing the iTero intraoral scanner, which means no more goopy impressions! The iTero complements their fully equipped in-house lab featuring top-notch 3D printers to manufacture all retainers for a faster turnaround time. 550 Harrison St., Emmaus 610.965.6898 | aiortho.com

Ai Orthodontics offers a rotating schedule to accommodate patients’ schedules and semi-private and private rooms to make patients comfortable. Take advantage of their complimentary consultations and experience the extraordinary care they provide.

DR. S. JOHN SALIVONCHIK

The Office of S. John Salivonchik, DMD, PC Dr. S. John Salivonchik and his team utilize the latest dental solutions to help his patients feel great about their teeth. He utilizes advancements in materials and technology like the CEREC system for same-day crowns, and dental lasers to handle challenging dental problems comfortably and more easily for patients. Providing exceptional care is Dr. Salivonchik and his team’s passion. Dr. Salivonchik, a Whitehall native, received his BS from Muhlenberg College and graduated summa cum laude from Temple Dental School. He is a member of the American Dental Association, Pennsylvania Dental Association, Academy of General Dentistry, American Academy of Cosmetic Dentistry and American Academy of Implant Dentistry. He is also certified by the Academy of Laser Dentistry and the World Clinical Laser Institute. In 2000, Dr. Salivonchik began a charity donating the fees from teeth whitening to the Children’s Cancer Research Fund at the University of Minnesota.

A dedication to dental care experience sets Dr. Salivonchik and his team apart and makes them the dental office of choice for Lehigh Valley residents who desire quality, personalized oral care. 1005 Chestnut St., Coplay | 610.502.1545 | lehighvalleydentalhealth.com L E H I G H VA L L E Y S T Y L E . C O M : D E C E M B E R 2 0 2 3

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DR. MARSHA ADLER GORDON, DR. WANDA J. JANIK & DR. FARAH ALI Gordon Pediatric Dental

The entire team at Gordon Pediatric Dental looks forward to providing children with a strong foundation for a lifelong healthy smile. They welcome all to join them on that journey.

Gordon Pediatric Dental specializes in providing the highestquality dental care to all patients from infancy through teenage years as well as those with special needs. Dr. Marsha Gordon, Dr. Wanda Janik and Dr. Farah Ali strive to provide a safe, nurturing environment tailored to each individual’s unique dental, behavioral and developmental needs. Together with their team, they have created an atmosphere that is compassionate, kid-friendly and fun to ensure that every child has the best possible dental experience. Drs. Gordon, Janik and Ali have privileges at the Reilly Children’s Outpatient Surgical Center of Lehigh Valley Health Network and can provide comprehensive dental care under general anesthesia.

1525 Hausman Rd., Allentown 610.433.5111 | gordonpediatricdental.com

Daniel K. Frey, DDS

FreySmiles Orthodontics Allentown

Hugh E. Friel, DDS, MDS, PC

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Ai Orthodontics Emmaus

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Sameer Kapoor, DDS Dental Office of Sameer Kapoor, DDS Easton

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BRIAN P. LOFTUS, DMD, MSD Easton Orthodontic Associates Easton

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PROSTHODONTICS

Kiefer Family Orthodontics Allentown

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PEDIATRIC DENTISTRY FARAH ALI, DDS

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Smiles4Keeps Allentown

Jeannine E. Wyke, DMD, PC Pediatric Dentistry Bethlehem

PERIODONTICS Ann Astolfi, DMD

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J. Brian Straka, DMD

Peter A. Cilento, DMD Lehigh Prosthodontics Allentown

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Advanced Prosthodontics Bethlehem

Bernard D. Servagno, DMD

Joel M. Brooks, DDS

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SCOTT A. GRADWELL, DMD, FAGD, PC

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Easton Periodontal Associates Easton Scott A. Gradwell, DMD, FAGD, PC Allentown

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DR. ARI FORGOSH

Green Hills Family & Cosmetic Dentistry “I love this place. I always feel well taken care of. The doctor and staff here are excellent. They have the most modern tools, and are caring and compassionate.” DALE E.

One of Dr. Ari Forgosh’s principles of dentistry is “form follows function.” The most attractive smiles are functionally stable and totally comfortable. Understanding this principle, and adhering to a comprehensive approach to diagnostics, helps Dr. Forgosh find solutions to facial pain, headaches and TMJ problems that often elude doctors without his extensive training. The result is beautiful, comfortable smiles that can last a lifetime. His approach to dentistry is “an ounce of prevention is worth a pound of intervention.” Dr. Forgosh and his team work together to maintain healthy smiles and identify signs of dysfunction before his patients ever have to suffer from the symptoms. When correcting dental problems, he addresses the underlying cause rather than simply repairing the damage done. Dr. Forgosh enjoys sharing his knowledge with his colleagues, leading an advanced dental study club in New York City, and as an Ambassador and former President of the world-renowned Dawson Academy Association. The team at Green Hills Dentistry is exceptionally gentle, patient and caring.

1150 Glenlivet Dr. Suite C 38, Allentown | 610.395.0980 | ghdentistry.com

DR. SCOTT ALAN GRADWELL

The Office of Scott A. Gradwell, DMD, FAGD, PC Since 1990, patients across the Lehigh Valley have trusted Dr. Scott Alan Gradwell for personalized, caring implant dentistry and periodontal services.

Scott Alan Gradwell, DMD, FAGD, PC, is a periodontist who specializes in the treatment of gum disease and dental implants. The care he provides and the beautiful smiles he creates are truly life-changing for many patients. His extraordinary attention to detail and commitment to excellence affords every patient the highest quality dental care in a relaxed and comfortable environment. He has been providing conscious sedation (“sleep dentistry”) for anxious patients for the past 25 years. A leader in his field, Dr. Gradwell’s priority is to remain at the forefront of technology and he has pioneered many innovative implant techniques since opening his practice in 1990. Dental implants are the most reliable and aesthetically pleasing treatment for long-term tooth replacement. Implants are the next best thing to the look, feel and function of natural teeth. With 34 years of experience, Dr. Gradwell has built strong relationships with many of the Lehigh Valley’s finest restorative dentists who deliver outstanding results for their patients. He is deeply committed to mission work and has travelled yearly with dental teams to Malawi and Honduras. He is also committed to the advancement of dental knowledge in his profession, hosting continuing education programs for area dentists. Dr. Gradwell is a five-time recipient of the Teacher of the Year award from the dental residency program at Lehigh Valley Health Network. To learn more about Dr. Gradwell, please visit lehighvalleyperiodontist.com. 1251 S. Cedar Crest Blvd. Suite 305, Allentown 610.770.1050 | lehighvalleyperiodontist.com L E H I G H VA L L E Y S T Y L E . C O M : D E C E M B E R 2 0 2 3

DESTINATION ATION BY SUSAN GOTTSHALL PHOTOGRAPHY BY ALISON CONKLIN

CELEBRATE THE SEASON WITH THE PLEASURES OF THE TABLE — NOW AND ALL YEAR, TOO.

‘Tis the season for family, friends, festivity—and food… glorious food. So often the centerpiece of celebration, food and the pleasures of the table underscore special moments in our lives. Around that table, enticing aromas and new flavors, conversation and banter, satisfy hungers for more than just nutrition. A capstone dining experience can be an adventure into another culture, an expression of farm-to-table philosophy or an exploration of creatively combined flavors that sear new tastes into culinary memory. Dinner in a well-appointed historic inn or at a table with a river view encourages slowing down, sharing good food and time with those most important in our lives. These pleasures of the table draw us to them, wherever they may be. While the Lehigh Valley offers great dining experiences, occasionally culinary adventure entices us further afield. When the need for gustatory excitement strikes, many delicious options await within a one- to one-and-a-half-hour drive from the corner of Broad and Main streets in Bethlehem. Keep this gastronomic guide for those times you’re searching for a special place to savor the flavor of life. It’s our holiday gift to you—a gift that will keep on giving throughout the year. Your taste buds, and your family and friends, will thank you for it.

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Piano Bar

LEDERACH CORNER STORE

DRIVE TIME 1 Hour | $12–$28 Small plates | WHY GO? Great date night. 701 Cross Rd., Lederach | 215.614.5550 | lederachstorepianobar.com

In the 1800s, farmers went to the corner store in the small town of Lederach to buy feed for cattle. Today, instead of sustenance for animals, the Lederach Corner Store Piano Bar offers sustenance for people—fine food, specialty drinks and live music every night—in a romantic, intimate setting. The boutique restaurant/ lounge opened in June after three years of renovation, and already reservations on most Friday and Saturday nights are sold out. Black wallpaper, marbletopped tables, brown velvet banquettes and art and photographs in gilded frames create a smart, sexy ambience. It’s “Manhattan in Lederach,” says Sara Picard, co-owner.

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The dynamic small-plate cuisine changes seasonally, but crowd favorites are menu mainstays: fig and prosciutto flatbread with whipped ricotta, arugula and wildflower honey drizzle; chicken lettuce cups with sweet and tangy pulled chicken, julienne carrots, peanuts, scallions and bib lettuce; and seared scallops with charred corn tomato zucchini salsa and poblano pepper sauce. Picard says she and co-owner Trish Parrish are bringing back “the old-school environment,” with the restaurant’s classy vibe and old-fashioned Ritz-Carlton service. Gentlemen are wearing jackets, patrons are getting dressed up and everyone is having a good time.

BLACK BASS HOTEL DRIVE TIME 53 Minutes $32–$42 Dinner entrées $16–$23 Tavern pub fare WHY GO? Location. Location. Location. 3774 River Rd., Lumbervil e 215.297.9260 | blackbasshotel.com From the standpoint of character, Bucks County’s Black Bass Hotel has it in aces. Stone walls more than two-and-a-half centuries old mix with dark wood in the dining room, creating a quiet and casually elegant ambience that sets a stage for magnificent views through the wall of tall windows overlooking the Delaware River, the old D&R Canal and its towpath. Self-proclaimed as one of the oldest inns in the country, Black Bass is included in the National Register of Historic Places. At a table by those tall windows, watching the river’s eddies run in swirls around the current is like a massage of the mind, sweeping away the stress and strain of a day. Add seasonal cuisine the likes of almond crusted barramundi with crispy cauliflower and Thai yellow curry sauce and spice-rubbed grilled pork tenderloin with tomatillo sauce and polenta fries— and it just doesn’t get much better than this. Time your visit with Halloween to hear tales from the staff about the resident ghosts, or seek out a glimpse of your own. What fun. L E H I G H VA L L E Y S T Y L E . C O M : D E C E M B E R 2 0 2 3

ANDIARIO DRIVE TIME 1 Hour, 20 Minutes $80 PP FIXED PRICE WHY GO? See for yourself what all the buzz is about. 106 W. Gay St., West Chester 484.887.0919 | andiario.com Talk about hitting the ground running. The same year Andiario opened (2018), it was named the suburb’s best new restaurant by The Philadelphia Inquirer. By 2021, the newspaper’s Craig LaBan included it in his Top Ten best restaurants in the city, and it made Philadelphia magazine’s annual list of the city’s 50 Best Restaurants that year. Then, in 2022, The New York Times named the 24-seat Andiario to its Restaurant List of 50 places in America “we’re most excited about right now,” because “the food is amazing.” Despite all the attention, dining here still feels like going to someone’s home for dinner because everyone’s eating the same stellar meal. There’s an Italian sensibility to the way chef and co-owner Anthony Andiario approaches ingredients, working with local farmers, foragers and artisans, such as cheese makers, to ultimately shape the four-course meal that changes weekly and always includes Anthony’s renowned handmade fresh pasta. Coowner Maria van Schaijik says, “We want you to have a sense of time and place when you come to Andiario—the season, what’s coming out of the ground right now, or what we have preserved to use when fresh products are scarce.”

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GROUND Provisions DRIVE TIME 1 Hour, 20 Minutes | $75 PP FIXED PRICE (Reservation Only) WHY GO? Experience vegetables as the star of the show! 1388 Old Wilmington Pike, West Chester | 610.355.4411 | groundprovisions.com At Ground Provisions, vegetables—and only vegetables—approach haute cuisine, like the fare at Vedge, Philadelphia’s acclaimed vegan restaurant. No wonder. Vedge chef-owners Rich Landau and Kate Jacoby are the force behind Ground Provisions, launched in 2022 in an 18th century inn. A winner of Food Network’s Chopped and six-time finalist for the James Beard Foundation’s Best Chef Mid Atlantic award, Landau was twice named “Best Chef in Philadelphia” by Philadelphia magazine. Jacoby is a James Beard nationally nominated pastry chef as well as a certified sommelier. This “farm restaurant,” as Landau describes it, focuses

on “what is growing out of the ground at the moment,” using local, organic ingredients and cooking methods that lean heavily on time-honored French and Italian techniques. Dinner in the intimate, eighttable dining room features five courses: bread, three farm plates, pasta, main and dessert. Don’t cross this restaurant off your list if you’re not vegetarian or vegan. Landau says about 95 percent of the restaurant’s guests are omnivores who choose Ground Provisions because of the food’s quality. “We have changed many people’s opinions about plantbased dining over the decades,” he says. “Some people still think we are hippies making sprout wraps while we are stoned; I love changing their minds!”

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Moya

DRIVE TIME 50 Minutes | $16–$45 Entrées WHY GO? Unique ambience and character; a delicious way to end a Jim Thorpe day. 24 Race St., Jim Thorpe | 570.325.8530 | jimthorpemoya.com Pair a visit to Jim Thorpe with a dinner stop at Moya or a peek at its newly opened second floor cocktail lounge to cap off a stroll through this picturesque village. Better yet, make the trip north expressly for enjoying the restaurant’s minimalist sensibility and maximum-flavor fare. Named for chef-owner Heriberto Yunda’s hometown in Ecuador, Moya makes its home in one of the 1840s hand-built townhouses on “Stone Row,” near the peak of the steep street. Bright, contemporary colors on the exterior foreshadow the interior décor—its bold colors a perfect backdrop for the

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paintings of artist Stephanie Verme, Yunda’s wife as well as Moya co-owner and manager. Fusion fare weaves together Spanish, Italian and French cuisines in dishes such as beef short ribs with port wine reduction; seared yellowfin tuna with giant corn, cilantro and spicy tomatillo sauce; and roasted branzino with olives, tomato and basil. Yunda doesn’t follow rules when he cooks, he says, because “all that matters [is] what tastes good.” Obviously Yunda knows good taste. After 17 years, Moya is still going strong, and many diners have become “regulars” who relish the restaurant’s fresh, homemade fare.

AUTANA AUTHENTIC VENEZUELAN FOOD DRIVE TIME 1 Hour, 10 Minutes $60 PP FIXED PRICE (Four-course tasting menu) $16–$30 A la carte entrées $6–$20 Lunch/brunch WHY GO? Explore the food of another continent… and chocolate! 4 Station Rd., Ardmore 484.416.5843 | autanapa.com Many restaurants succumbed to the pandemic, but Ardmore’s Autana— named for South American ancestral mountains—was born of those days. When Levi Hernández lost his job, he and family members decided to launch a restaurant that shared the foods of their native country. What started as a popup in the Ardmore Station Café in 2020 led to their sit-down, café-style BYOB in 2022. Similar to Andiario, success came quickly with mentions in both The Philadelphia Inquirer and Philadelphia magazine. Perhaps you know empanadas and arepas, but have you tried mandocas or patacon? The former (sweet plantains, cheese and sugar cane rings) and the latter (sweet or green plantain sandwich layered with meat, lettuce, tomatoes, cheese, chips and sauce) take a cultural food experience to a deeper level. Finish a foray into Venezuelan cuisine with Marquesa de Chocolate: a no-bake sweet of cookies layered with rich homemade pudding made with Franceschi chocolate (pure ancestral Venezuelan cacao)— a taste adventure worth an hour’s drive, for sure. L E H I G H VA L L E Y S T Y L E . C O M : D E C E M B E R 2 0 2 3

CREED’S SEAFOOD & STEAKS DRIVE TIME 1 Hour | $31–$49 Entrées WHY GO? Great steak, great wine. Support locally-owned. 499 N. Gulph Rd., King of Prussia 610.265.2550 | creedskop.com After an afternoon shoppingtill-you-drop at King of Prussia Mall, nourishment is in order. No need, though, to patronize the preponderance of chain restaurants in and around that hive of consumerism. Consider, instead, Creed’s Seafood & Steaks—independently owned since 1982. Creed’s, practically within spitting distance of the mall, grew from an 1897 home built on 150 acres of one of the area’s first dairy farms. Some 30 years later, a retail dairy opened, and the establishment’s been serving food of one kind or another since then. These days, Creed’s contemporary American cuisine offers starters such as baked Brie tart with Grand Marnier-macerated strawberries, caramelized onions and clover honey. Entrées feature, among others: cioppino; blackened barramundi and grilled shrimp; and venison loin or Lancaster ribeye steak with a choice of house made sauces such as sun-dried tomato chimichurri, lemongrass-ginger ponzu, cioppino-tomato coulis or brandy peppercorn. This classy yet comfortable restaurant has received several Awards of Excellence from Wine Spectator magazine, so toast a day of shopping with a glass of great sauvignon blanc— bound to ease the pain of that increased balance on your credit card.

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Lark

DRIVE TIME 1 Hour, 10 Minutes | $11–$49 Appetizers $34–$59 Entrées WHY GO? Seasonal, regional fresh fish; handmade pasta; river views. 611 Righters Ferry Rd., Bala Cynwyd | 484.434.8766 | larkpa.com

A star of Philadelphia’s Main Line, Lark opened in 2021 with a built-in pedigree: it was launched by Bravo’s Top Chef season 11 winner Nicholas Elmi, a former chef of Philadelphia’s storied Le Bec Fin. Chef Michael Millon, who worked at the Michelin-starred A Voce in New York City, runs the kitchen today. The restaurant’s “coastal Mediterranean” cuisine opens the door to combine all sorts of flavors, says Millon, utilizing influences from Turkey and Greece, along with France and Italy, to feature seafood and fish-related dishes.

Millon’s daily fresh pastas have become a Lark signature dish. This explains why: think mushroom ravioli in mushroom stock emulsified with foie gras and butter, topped with a drizzle of mugolio (pine cone bud syrup), finally dusted with Parmigiano-Reggiano and marjoram. Oh my. Lauded by both The Philadelphia Inquirer and Philadelphia magazine, Lark’s views of the Schuylkill River from the seventh-floor rooftop terrace are a value add to the innovative cuisine and modern but cozy décor with its velvet banquettes and lush greenery.

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Birchrunville

STORE CAFÉ

DRIVE TIME 1 Hour, 12 Minutes $9–$13 Appetizers $34–$36 Entrées (Cash and check only) WHY GO? Where else can you sample kangaroo? 1403 Hollow Rd.,Birchrunvil e | 610.827.9002 | birchrunvil estorecafe.com Birchrunville Store Café chef-owner Francis Pascal is clearly doing something right. Weekends are booked several months ahead here, and there’s a month-long wait for a table on Wednesdays and Thursdays. Ninety percent of patrons make reservations for their next visit while they’re dining at the restaurant. “When this happens,” Pascal says, “I know I have done my job.” Originally built as a creamery in 1898, the café at the corner of Hollow and Flowing Springs roads in northern Chester County has also been a general store and post office. A rusty old gas pump outside

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points poetically to the restaurant’s past. The café’s sleepy setting belies the fare’s sophistication. The 45-seat French/Italian fusion BYOB, with Asian influences as well, was established in 1999. In these winter months, the seasonal menu features a lot of game, which Pascal loves to cook, along with prime cuts of rack of lamb, beef and veal. Game includes wild boar, kangaroo, pheasant and squab. Venison carpaccio is popular. A recent house-made pasta selection, agnolotti stuffed with frog mousse with lemongrass, is just a hint of the creative cuisine the café offers.

GRACIE’S 21ST CENTURY CAFÉ DRIVE TIME 1 Hour | $31–$48 Entrées WHY GO? Great food. Great vibe. 1534 Manatawny Dr., Pine Forge 610.323.4004 | gracies21stcentury.com Not even five minutes from Route 100 near Pottstown, Gracie’s 21st Century Café feels far removed from the speedy lanes of a busy thoroughfare. It’s just one of the incongruities that tells the story of this unique restaurant. Part of its stucco farmhouse home hails from the 1700s, yet, atop that old roof, the pink neon “Gracie’s” sign shouts 2023, shining like a beacon among Berks County’s hillsides. Inside, neon lights energize the bar, but tables well-set with white cloths and linen napkins, along with wellplaced art, create an air of slow-paced elegance. There’s integrity in the globally influenced, modern American cuisine, says chef Andy Madden, meaning no shortcuts in the dishes served from Gracie’s fromscratch kitchen. Well-loved specialties like Jamaican crab bisque have been on the menu “forever,” he says. (Named for executive chef-owner Gracie Skiadas, the restaurant opened in 1988.) Now, as winter sets in, more season-specific offerings such as wild boar tenderloin and elk chops served with homemade ravioli give diners reasons aplenty to slow down, linger by the fire with a martini and fine food, and forget about the road (and the world) speeding by just outside the door. L E H I G H VA L L E Y S T Y L E . C O M : D E C E M B E R 2 0 2 3

BEYOND THE MENU

TEXT & PHOTOGRAPHY BY ALISON CONKLIN

Cactus Blue Chef

Peter

Sokolski's CHICKEN TORTA MILANESE

Chef Peter Sokolski of Cactus Blue Mexican Restaurant grew up in a home with great cooks. “My Polish grandmother would make pierogi and they were always my favorite,” he shares. “My dad is a great cook and my mom is a baker.” As a teenager he worked as a dishwasher for a caterer, but it wasn’t until college that he decided to change his trajectory and took a leap in another direction opposite of his criminal justice major. Sokolski took a job as a sous chef at a restaurant

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in Doylestown and hasn’t left the kitchen since. “What I love most about working in a kitchen is the camaraderie. Knowing the people around you have your back is the greatest—and so is the food,” he laughs. “We are a small family at Cactus Blue. Owner Adam Gangewere is the best in the business and Milo Sanchez-Linares is my right-hand man.” Here, he is sharing his recipe for Chicken Torta Milanese. “I am a busy husband and a dad

of two young daughters, and on Sunday game days I love making these chicken sandwiches,” he says. “I can prep them in advance and top them however my family wants them. My girls love chicken parmesan and I make them like that often, but today I am sharing a bit of a twist with spicy pico de gallo, cilantro and avocado.” Sokolski is inspired by the flavors and ingredients he comes across and utilizes them in new weekly specials at the

Emmaus restaurant. “I have been developing a delicious pumpkin flan for our winter menu. It tastes just like pumpkin pie and it’s out of this world.” Sokolski's love of flavorful food made with fresh ingredients and his culinary creativity is a trademark of Cactus Blue’s beloved restaurant and food truck.

4030 Chestnut St., Emmaus 610.814.3000 | cactusblue.biz

CHICKEN TORTA MILANESE INGREDIENTS Chicken breast, sliced and pounded thin 1 cup flour 2 eggs, beaten 3 cups panko breadcrumbs 2 tsp. salt 1 tsp. pepper 1 tsp. granulated garlic 2 tsp. paprika Torta or ciabatta roll, cut in half and toasted Sour cream mixed with freshlysqueezed lime juice (to taste) Shredded mozzarella cheese Shredded white cabbage (the thinner the better) Avocado, sliced to your preferred thickness Tomato, sliced to your preferred thickness Cilantro, chopped Red onion, diced

INSTRUCTIONS Prepare the chicken. Cut the chicken breast in half lengthwise and pound until thin. (To decrease the mess while preparing, it helps to place the chicken between two pieces of plastic wrap, and use a meat mallet or a rolling pin to gently pound it thin.)

Dip the chicken in the flour, then the beaten eggs and finally in the panko breadcrumbs mixed with the salt, pepper, granulated garlic and paprika. Cook the chicken. Cook the breaded chicken in a pan with hot oil (about 4 Tbsp. to coat the bottom of the pan) until lightly browned on both sides, and cooked throughout (chicken should have an internal temperature of 165 degrees). Assemble the torta. Slice your roll in half and toast it. Spread a thick layer of the sour cream mixture on both sides of your roll. Place the chicken on the bottom half and sprinkle shredded cheese on top. Melt the cheese under your broiler until lightly golden brown. Top the melted cheese with your shredded cabbage, sliced avocado, sliced tomato and finish with the cilantro and red onion. Sandwich the roll together and cut in half. Serve. Include a side of your favorite salsa and pickled vegetables. Enjoy!

Tag @lvstylemag when you make it at home! L E H I G H VA L L E Y S T Y L E . C O M : D E C E M B E R 2 0 2 3

INSIDE DISH

BY SUSAN GOTTSHALL | PHOTOGRAPHY BY ALISON CONKLIN

TASTE

OF ITALY

RISTORANTE IT'S NOT DINNER, IT'S AN EXPERIENCE.

Chicken Da Vinci

Chicken cutlet, truffle pink vodka sauce, smoked mozzarella and smoked pancetta over pasta

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Joe Grisafi lifts the dome slowly, and white smoke billows from the plate, a cloud streaming upward like it’s searching for sky. What a dramatic entrance for the chicken Da Vinci entrée at Hellertown’s Taste of Italy— if the smoke doesn’t get your attention, the aroma will. Grisafi, chef and operator, says eating at the BYOB restaurant is “not just dinner, it’s an experience,” and the chicken Da Vinci, among other dishes, certainly bears that out. The experience of dining is the modus operandi that forms the foundation of this Italian American eatery. Food plays to all the senses with visual appeal, bold flavor profiles and mouthwatering aromas. Visual appeal carries over into the restaurant’s décor. Grisafi took three months to renovate the space—previously home to the Italian eateries Bella’s, then Ella’s—before opening Taste of Italy in May. The result is a comfortable and casual sensibility that fits well with the traditional family orientation associated with restaurants that serve pasta with red sauce. Outside, the sharp-looking black-and-white trim around large windows gives the restaurant a contemporary, clean look that’s classy and inviting. Large Roman-looking statues in the windows suggest the cuisine found within. The airy lobby carries the outside in with its white walls and black trim, finished with new black-and-white tile on the floor. Black tablecloths, black napkins and black soda-fountain chairs finish the picture, calling up images of The Godfather. The main dining area, in Art Deco décor with lights in that style and a master collection

JOE GRISAFI Chef & Operator

"Master's Studio"

by Michael Godard

of Michael Godard limited edition prints exhibited on the walls, is the restaurant’s core. Additionally, three private party rooms can host from 26–65 people. A patio behind the restaurant offers dining next to a stream. Yes, in the middle of Hellertown! The cuisine is classic oldschool Italian American, as Grisafi describes it. Wellknown standards make their appearance on the menu: pasta with Nonna’s marinara; baked rigatoni; chicken parmigiana; and fried calamari. But there’s so much more. Consider these chef’s specials: citrus salmon (panseared with thyme, orange, cranberries and Grand Marnier sauce over coconut risotto); veal Frangelico (with cranberries, walnuts, Frangelico cream sauce and roasted potatoes); and seafood Gorgonzola (lump crabmeat,

shrimp and scallops in Gorgonzola cream sauce over pasta, topped with a crab cake). Cooking is second nature to Grisafi. His father, Nicolo Grisafi, who recently retired from Vivo Italian Kitchen on Crackersport Road, has owned Italian American restaurants across the Lehigh Valley since 1985, so Grisafi’s been in one kitchen or another since he was 12. He learned everything from his dad, he says. The restaurant’s recipe for red sauce is his dad’s, but first it came from his grandmother, and each generation—grandmother, father, son—has made changes here and there to make the recipe their own. In Grisafi’s Italian American kitchen, recipes evolve over generations. “All dishes are prepared to order with love, the finest ingredients and time,”

INSIDE DISH Eggplant Vesuvio

Thinly-fried eggplant, layered burrata cheese, fresh tomatoes, roasted peppers, prosciutto, basil and red onions, topped with EVOO and balsamic glaze

Homemade Meatballs & Ricotta

Whipped ricotta, pesto, marinara sauce

Taste of Italy’s menu proclaims. No doubt the “love” relates to the family recipes and the time and care taken in the kitchen where the food is made to order. The finest ingredients feature many imported from Italy, including premium-quality semolina dry-cured pasta. A meal at Taste of Italy is testimony that Grisafi learned his cooking lessons well. Eggplant Vesuvio erupts with flavor. The appetizer’s mountain of thinly fried slices of eggplant are layered with burrata cheese, fresh tomatoes, roasted peppers, prosciutto, basil and red onions, then topped with extra virgin olive oil and balsamic glaze. Texture, too—crispy eggplant, creamy cheese, crunchy red onions— contributes a lot to this dish. It’s a stellar starter. Super-creamy burrata makes another appearance in a roasted beet salad, tossed with baby arugula, cranberries, candied walnuts and balsamic vinegar. The beets’ earthiness is a lovely complement to peppery greens; cranberries and walnuts heighten the flavor with sweet notes. The vinegar adds depth and mystery. Considering that the Taste of Italy kitchen makes about 60 pounds of meatballs weekly, it comes as no surprise that they’re so good. Tender, with a subtle background of garlic flavor, this rather traditional Italian American appetizer is dressed up, Taste of Italy style, with whipped ricotta, pesto and marinara sauce. A classic pasta selection, spicy rigatoni vodka is reminiscent of the rigatoni with a reputation from Carbone, the Greenwich Village celebrity-magnet Italian restaurant. This pasta’s warming and even heat is

built with jarred Calabrian chilis, imported from Italy. Grisafi uses the oil in which the peppers are preserved in the pasta’s sauce; that’s as important as the peppers themselves in this dish, the chef says. Hot sausage adds another layer of heat as well as texture. Three brilliant, perfect red chilis glisten as garnish on the dish. Now, about that aroma pouring out from under the dome of chicken Da Vinci. The combination of smoked mozzarella and smoked pancetta that tops the chicken cutlet, along with pink vodka sauce, curls into the olfactory senses with notes reminiscent of a wood-burning oven and simmering red sauce. The pasta base absorbs the flavors, making this chicken a sensory feast, especially with its pungent truffle oil drizzle

Neptune, the Roman god of the sea, should have eaten so well.

Taste of Italy is not your “usual” Italian restaurant: another chef special, lobster Pesci, proves that without a doubt. This cornucopia of seafood features lobster ravioli, large shrimp and colossal crabmeat, plus an eight-ounce lobster tail, all dressed in a roasted pepper marsala cream sauce. The Roman god of the sea, Neptune, should have eaten so well. Here, every dessert is served with ice cream, whipped cream and a cherry. Limoncello cake and tiramisu are imported from Italy; cannoli cream is made in house; the shells are imported.

Affogato puts on a show. Hot espresso poured over a ladyfinger, positioned like a straw in a wide-rimmed stemmed glass, runs like a stream of molten lava over a hillside of ice cream, mingling with molten ice cream at the bottom. A shower of frozen flakes of chocolate dusts the dessert like winter’s first flurry of snow. It’s a delicious picture of a grand sweet finale. Ask Grisafi what it is about Italian food that’s so appealing, and he answers, without skipping a beat, “Family. It’s comfort food; it’s simple; it’s about family around the table. Who doesn’t want Italian?” he says. Taste of Italy isn’t big. It isn’t fancy, but it has atmosphere, says Grisafi. Along with the visual dishes like chicken Da Vinci and affogato, the restaurant appeals to the sense of hearing, too. Music features Frank Sinatra, Dean Martin and songs from Goodfellas, for example. It’s just one more part of the experience that lies at the heart of this eatery. Grisafi understands that people eat first with their eyes; that’s why he emphasizes visual appeal. The chef likes seeing people’s faces when they’ve finished a meal at his restaurant, and he likes seeing that “they have enjoyed the experience, not just the food, but the whole experience.”

Spicy Rigatoni Vodka

Hot Italian sausage, Calabrian chilis, homemade pink vodka sauce

Lobster Pesci

Lobster ravioli, eight-ounce lobster tail, shrimp and crabmeat in a roasted pepper marsala cream sauce

Affogato

Ice cream and a ladyfinger topped with hot espresso and frozen chocolate flakes

Taste of Italy 639 Main St., Hellertown 484.851.3056 | tasteofitalyhtown.com

HOURS

Roasted Beet & Burrata Salad

Baby arugula, cranberries, roasted beets, balsamic vinaigrette, candied walnuts, burrata

Tues.–Sat.: 11:30 a.m.–10 p.m.; Sun.: noon–8 p.m. Cost: Entrées & pasta: $16–$52 Parking: Abundant parking behind restaurant and in church lot next door. Free parking on Hellertown’s Main Street. Reservations: Recommended for dinner; tables usually available for lunch.

WHAT TO ORDER The tall tower of color and flavor eggplant Vesuvio; roasted beet and burrata salad that juxtaposes antioxidant beets with the richness of mozzarella and cream—what healthy decadence; the visual treat extraordinaire chicken Da Vinci.

Win It

Find out how to enter to win a gift certificate to dine at Taste of Italy Ristorante on pg. 24! L E H I G H VA L L E Y S T Y L E . C O M : D E C E M B E R 2 0 2 3

DINING GUIDE

NOTCH MODERN KITCHEN & BAR $$$

Style Award Winner

Live Entertainment

Gluten-Free Options

Outdoor Seating

Vegetarian Options

5036 Hamilton Blvd., 610.351.8222, notchmknb.com Modern American with an Asian Twist. Lunch & dinner.

Savory Grille

Entrée Price Range:

$ under $15 $$ $15-$25 $$$ $25+

Wheelchair Accessible Serves Alcohol BYOB

$$$

2934 Seisholtzville Rd., Macungie, 610.845.2010, savorygrille.com A culinary gem housed in the historic Seisholtzville Hotel, Savory Grille takes gives back to a time when fine dining was an experience to be savored. Dinner.

*Highlighted entries are Lehigh Valley Style advertisers. Look for their ads in this edition!

SWITCHBACK PIZZA

525 Jubilee St., Emmaus, 610.928.0641, switchbackpizza.com Neapolitan pizza using local ingredients cooked in their Italian wood oven for guests to enjoy. Lunch & dinner.

BUCKS

Top Cut Steakhouse

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

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

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

Offering a dining room, martini lounge and bar in a beautifully restored inn from the 1700s. Monthly featured wines and brews from their own Red Lion Brewery. Also offering a complementary door-to-door and hotel shuttle service within a five-mile radius of the restaurant to bar and restaurant patrons, as well as private events at McCoole’s Arts & Events Place. Brunch, lunch & dinner.

SPRINGTOWN INN

$$$

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

Torre

The Promenade Shops at Saucon Valley, 610.841.9399, torrerestaurant.com Classic Mexican cuisine with a modern twist in a fun, familyfriendly atmosphere. Enjoy Happy Hour gathered around the three-story tequila tower. Brunch, lunch, dinner & late night.

UNION AND FINCH

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

3258 Main St., Rte 212, Springtown, 610.346.7262, springtowninn.com Springtown Inn is intimate dining in a historic country inn, featuring steak and seafood. Catering all life celebrations! Dinner.

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

LEHIGH

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

WHITE ORCHIDS THAI CUISINE

BRÜ DADDY’S BREWING CO.

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.

732 Hamilton St., Allentown, 610.351.7600, brudaddysbrewingcompany.com Brewpub featuring food that’s as good as the beer and an authentic outdoor beer garden. Brunch, lunch, dinner & late night.

COPPERHEAD GRILLE

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

Seasonal cocktails. Farm-to-bottle spirits. Great locally-sourced food and wonderful country views. Lunch & dinner.

Wed.-Sat. 4:30-10pm Sunday 1-8pm Local Favorite: Macungie & Fogelsville

2934 Seisholtzville Rd. Macungie

610.845.2010

70 D E C E M B E R 2 0 2 3 : L E H I G H VA L L E Y S T Y L E . C O M

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

$$$

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

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

APOLLO GRILL $$

The Promenade Shops at Saucon Valley, 610.798.9888, komerestaurant.com A contemporary Japanese cuisine and hibachi. Extraordinary sushi, non-sushi dishes served in a contemporary, yet sensual atmosphere. Lunch & dinner.

$$$

1250 Turnstone Dr., Fogelsville, 484.277.2250, madelinesfogelsville.com Casual fine dining with a creative gourmet flair. Madeline’s, where friends gather. Brunch, lunch, dinner & late night.

Melt

$$$

AMAN'S ARTISAN INDIAN CUISINE

MADELINE’S

1741 on the Terrace

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

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

KOMÉ FINE JAPANESE CUISINE AND HIBACHI

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

3501 Broadway, Allentown, 610.706.0100, grille3501.com

SavoryGrille.com

$$$

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

$$$

HOUSE & BARN

From juicy burgers to fresh salads, the Wild Turkey Grill has something for every taste bud. Brunch, lunch & dinner. Brunch, lunch & dinner.

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

7189 PA-309, New Tripoli, 484.387.5287, eightoaksdistillery.com

order from our curbside menu and shop our retail offerings at

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

Eight Oaks Farm Distillery

Savory at Home

WILD TURKEY GRILL

3625 Shankweiler Rd., Allentown, 610.395.3369, theclubattwinlakes.com

YOUELL’S OYSTER HOUSE

Copperhead Grille is a place where handcrafted recipes and sports merge to form the ultimate sports dining experience. Lunch, dinner & late night.

GRILLE 3501

$$$

The Promenade Shops at Saucon Valley, 610.798.9000, meltgrill.com Offering a sumptuous menu of contemporary Italian fare in its breathtaking 350-seat restaurant, with spacious and customizable rooms for private events. Lunch, dinner & late night.

$$$

85 W. Broad St., Bethlehem, 610.865.9600, apollogrill.com Bistro-style restaurant encouraging a grazing dining experience. Comfortable, friendly, sophisticated and lively. Lunch, dinner & late night.

Blue Grillhouse & Event Center $$$

4431 Easton Ave., Bethlehem, 610.691.8400, bluegrillhouse.com From a party of four on the covered outdoor patio to a party of 400 in the newly renovated event center ballroom, blue delivers with prime steaks and seafood, a sprawling wine list and impeccable service. Brunch, lunch, dinner & late night.

BOLETE RESTAURANT & INN

$$$

1740 Seidersville Rd., Bethlehem, 610.868.6505, boleterestaurant.com Bolete is a fine dining restaurant where the team’s care and passion for what they do is evident in each carefully and skillfully prepared dish. Brunch, lunch & dinner.

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.

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 & 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.

THE DIME

$$$

12 N. 7th St., Allentown, 484.273.4000, thedimeallentown.com Contemporary American cuisine. Breakfast, 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.

Mama Nina Foccacheria

546 Main St., Bethlehem, 610.867.9802, mamaninabethlehem.com Mama Nina Foccacheria uses only fresh ingredients, everything delivered fresh daily and prepared on-site. Lunch & dinner.

PA HOUSE

662 Front St., Hellertown, 484.851.6662, thepahouse.com Low-key premium restaurant with great food, drinks and vibes. Lunch & dinner.

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

Good food, good drinks, good pizza, great times

$$$

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.

TWO RIVERS BREWING COMPANY 542 Northampton St., Easton, 610.829.1137, tworiversbrewing.com House-made craft beer and the freshest, locally sourced ingredients to provide the highest quality dining experience. Lunch, dinner & late night.

Urban Table

Buongiorno!

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

Capturing flavor from a myriad of culinary regions, Urban Table’s menu is a match for every palate—with offerings including prime beef burgers, gumbo, cauliflower steak, truffle-honey glazed fried chicken, premium chops, seafood and more. Lunch & dinner.

YIANNI'S TAVERNA

Dine al fresco at Bethlehem’s award-winning family-owned Italian restaurant, proudly serving the town since 2007 Voted the Lehigh Valley’s Favorite Italian Restaurant by Style Readers!

$$$

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 that highlights the best of New American cuisine. Lunch & dinner.

OPEN 7 DAYS A WEEK 11 A.M. – 9:30 P.M.

5364 Nor Bath Blvd., Northampton

610.262.8760

stefanossiciliangrille.com

546 Main Street, Bethlehem

610.867.9802

MamaNinaBethlehem.com

L E H I G H VA L L E Y S T Y L E . C O M : D E C E M B E R 2 0 2 3

EAT THIS

BY KRISTEN WAGNER | PHOTOGRAPHY BY MAT THEW CANNON

MOUSSAKA

YIANNI’S TAVERNA “Moussaka is one of the most famous and most recognizable dishes in Greek culture,” says John Kikrilis, media specialist for Yianni’s Taverna, describing it as meticulous in preparation, featuring layers upon layers of roasted eggplant, Greek lemon potatoes, seasoned ground beef and béchamel sauce. “It is truly a standout dish.” While Kikrilis says moussaka has often been compared to lasagna due to its similar appearance, there are distinguishing features between the two. “For one, lasagna relies on starchy pasta as its base, whereas

72 D E C E M B E R 2 0 2 3 : L E H I G H VA L L E Y S T Y L E . C O M

moussaka features the healthier alternative of eggplant, a cornerstone in Greek cuisine. Another distinction is that lasagna relies on marinara sauce, whereas the light cheese savor of béchamel is used in our dish,” he explains. “The addition of potatoes also separates moussaka from lasagna, creating a dish that is not only unique, but unbelievably satisfying in its tasting profile.” So, what does one pair with the dish? Kikrilis says nothing compares to enjoying it with a glass of Anastasia Moschofilero, a white wine

from the Peloponnese region of Greece. “The spicy flavor of the wine pairs well with the seasoning of the beef, and the dry, boldness of the wine allows the natural flavors of the dish to shine dramatically,” he explains. “If cocktails are more your speed, try it with our Yianni’s Old Fashioned. The hints of fruit and the acidity of the rye both accentuate and highlight the splendor of the eggplant, creating a perfect marriage of cocktail and cuisine.” Kikrilis notes that not only is moussaka one of the most identifiable dishes in Grecian culture, it is a fan favorite too.

“Guests enjoy the completeness of the dish,” he explains. “All major food groups are included, but it creates a healthy alternative to heavy pasta dishes that leave patrons heavy and weighted down. For such a large dish, it is light in its execution, and the balance of such different flavors on one plate is a Herculean task to surmount.”

3760 Old Philadelphia Pike, Bethlehem 610.410.9300 | yiannistaverna.com

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Kids are not little adults. They’re built differently, both physically and emotionally. That’s why we built an entire health network just for kids. LVHN also is home to Lehigh Valley Reilly Children’s Hospital, the region’s first and only children’s hospital. Visit LVHN.org/children to learn more.