Lehigh Valley Marketplace October 2021 by Meris, Inc.

october 2021

fa ll is in the a ir

Carol C. Dorey Real Estate, Inc.

Specialists in High-Value Property Bucks County / Lehigh Valley, PA www.doreyrealestate.com / 610-346-8800

1665 W ILDBERRY

Positioned on a private cul-de-sac amidst nearly 3acres. Timeless design offers a floor plan featuring extraordinary window placement and spacious rooms in more than 7,040 square feet on 3 levels. 4 BRs, 4 full baths 2 half baths. $1,750,000

OBERHUBER FARM

Built in 1866 on nearly 3 acres, the stone farmhouse retains much of its charm while upgrades & additions make it perfectly suited for modern life. Located in Doylestown, close to commuter routes to Philly & NYC. 6 BRs, Guest Cottage. $1,400,000

POND’S EDGE

A secluded country home, reminiscent of an English country manor, set on 3.15 wooded acres in Bucks County. The serene setting is complemented by a large spring-fed pond. The heated in-ground pool was recently renovated. 3 BRs, 3 baths. $800,000

L EHIGH P ARKWAY C APE

Built in 1950 with a full brick exterior & slate roof, this historic home has been thoughtfully upgraded. This delightful Cape Cod style home offers an open, light-filled interior with over 5,300 sq.ft. of living space. 4 BRs, 3.5 baths. $775,000

SARATOGA MANOR

A classic home with custom upgrades, Saratoga Manor is modern living at its finest. Built by Tuskes and based on their Preakness model, the expanded floor plan is brimming with amenities to suit all lifestyles. 6 BRs, 5.5 baths. $949,000

DIEHL COURT

This stunning home is found in one of Lehigh Valley's preeminent neighborhoods. Boasting random width oak floors, an ultra-modern kitchen, walkout lower-level with game room & kitchenette. In-ground pool, 4 bedrooms, 4.5 baths. $1,170,000

PINE MEADOW

Sheltered on a 2.2-acre meadow, Pine Meadow is set well off a country road and buffered by evergreen trees. The low maintenance exterior comfortably accommodates an open floor plan and versatile lower level. 4 bedrooms 2.5 baths. $429,000

CHESTNUT MANOR

High ceilings and abundant woodwork highlight this 1930s home in Bethlehem, reminiscent of an English country cottage. Circular driveway, wide lawn, pond, and patio spaces. 3-car detached garage. 4,601 sq.ft., 6 bedrooms, 3.5 baths. $750,000

STONE WALK FARM

Resting on 64 acres of preserved land, the stone farmhouse dates back to the mid 1700s. A full-time residence or weekend escape, the location is easily reached from East Coast hubs and nearby amenities. 5 BRs, 3.5 baths, pool. $1,595,000

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QNB – We’re here to serve you!

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contents OCTOBER 2021

PRESIDENT

Matthew J. McLaughlin

CREATIVE DIRECTOR Scott Westgate

ACCOUNT DIRECTOR Scott Rarick

GRAPHIC DESIGNERS Chelsea Gassert Melissa Lascala Mounir Mulhem

WEB DESIGNER Ashley Reinhard

PHOTOGRAPHER Ryan Hulvat

ACCOUNT MANAGERS

DEPARTMENTS 11 P RIDE OF PLACE American Fence 16 H OT TICKET Steel City Plant Co. 22 B EST I EVER HAD Pineapple Poke Bowl 40 G OOD TASTE Uno Taqueria

Amanda Liddick Stephen Mussoline Beth Pritch

44 L OCAL COLOR Kim Hogan

CONTRIBUTING WRITERS

52 M AKING A DIFFERENCE Blooms in Hellertown

Cezanne Colvin Lenora Dannelke Jennifer Hay Ryan Hulvat

PUBLISHER

Meris, Inc. 1 E Broad St, Ste 420 Bethlehem, PA 18018 610.868.8595 lehighvalleymarketplace.com Meris, Inc. produces an average of 81,944 copies of Lehigh Valley Marketplace® 10x annually. The U.S. Postmaster distributes the majority of these copies. If you do not wish to receive this publication or you are moving, please send us a note with your current mailing label to the above address. Address changes and comments can also be received at publisher@meris.com. Lehigh Valley Marketplace® is a trademark of Meris, Inc. Reproduction in whole or in part without permission is prohibited.

56 DINING GUIDE 62 SNAPSHOT

FEATURES 24 S pices: A Photo Essay of Indispensible Ingredients 32 C ooking 101: How to Fry an Egg

STEEL CITY PLANT CO. SHARES WHAT 'S HOT IN THE WORLD OF HOUSEPLANTS

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Seek to keep your goals in mind and your portfolio one step ahead. Together, we’ll take a fresh look at the opportunities. Baumer Wealth Management Glenn W. Baumer, CFP®, CIMA®, C(k)P® Wealth Management Advisor Christopher S. Baumer, C(k)P®, CRPC®, CPWA® Wealth Management Advisor Breanne N. Pfeffer, ChSNC®, RICP®, CRPC® Business Manager

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Merrill Lynch, Pierce, Fenner & Smith Incorporated (also referred to as “MLPF&S” or “Merrill”) makes available certain investment products sponsored, managed, distributed or provided by companies that are affiliates of Bank of America Corporation (“BofA Corp.”). MLPF&S is a registered broker-dealer, registered investment adviser, Member SIPC and a wholly owned subsidiary of BofA Corp. Investment products: Are Not FDIC Insured Are Not Bank Guaranteed May Lose Value The Bull Symbol and Merrill are registered trademarks of Bank of America Corporation. Certified Financial Planner Board of Standards Inc. owns the certification marks CFP® and CERTIFIED FINANCIAL PLANNER™ in the U.S. CIMA® is a registered service mark of the Investment Management Consultants Association dba Investments & Wealth Institute. C(k)P® is a registered trademark of The Retirement Advisor University, Inc. CRPC® is a registered service mark of the College for Financial Planning. CPWA® is a registered service mark of the Investment Management Consultants Association dba Investments & Wealth Institute. ChSNC® is the property of The American College, which reserves the sole rights to its use, and is used by permission. The RICP® is the property of The American College, which reserves sole rights to its use, and is used by permission. © 2021 Bank of America Corporation. All rights reserved. MAP3023665 | AD-09-21-0188 | 470965PM-0421 | 09/2021

pride of place

American I Fence

f not for a man named Walt Disney, there may never have been a Mickey Mouse or Daffy Duck – or an American Fence & Flag, the fencing company coowned by husband and wife Hal and Joyce Mante in Whitehall.

BY CE Z ANNE COLVIN

LEH I G H VALLE YM AR K E T PL AC E .C O M

pride of place

Embrace your space.

After high school, Hal headed for Walt Disney World in 1973 hoping to start his career. When he arrived, however, he was told that there were no longer any opportunities because of the oil embargo. Disappointed but not daunted, he returned to Pennsylvania in search of a job that would provide the same kind of joy as the theme park he loved, and he eventually found a job in the toy department at Sears during Christmastime. Despite it being a seasonal gig, the manager noticed Hal’s work ethic and invited him to stay with the department into the spring, when the toys would be returned to their warehouses and replaced by home and garden supplies, like lawn mowers, rakes, and, of course, fences. Hal took an immediate interest in fencing, and began taking on small chain link fence contracting and repair jobs in 1974. “You’d think fences would be pretty standard and mundane, but every day is different,” he says. “There’s always a new twist to something.”

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I can confidently say that 95 percent of our products are made in America. HAL MANTE, OWNER

One thing that fencing isn’t is easy work. Hal remembers summer employees telling him that fencing was the hardest job they ever had. Over almost 40 years, the faces of our team have changed but we have been blessed with dedicated, hardworking employees. They have helped as we continue to strive to be exceptional in the products we sell and the service we provide. To this day, when someone tells Hal that they want to install a fence themselves, he asks to see how soft their hands are. “I’ll say, ‘Are you sure you want to put this fence in?’” Hal says. “They’ll do it and say, ‘That was the worst experience of my life.’”

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pride of place For Hal, it was one of the best experiences. After almost a decade of on-the-job training, he took a leap and incorporated American Fence, Inc., in 1983. From there, he worked on growing the business as the sole owner until he met Joyce in 1989. As a banker, Joyce’s world differed vastly from Hal’s. “I didn’t know there was such a thing as a fence company,” Joyce says.

be happy DON’T WORRY

“She came out of banking and thought fences just appeared in the backyard,” Hal says, laughing. The couple married and had two children, and fences quickly became part of the entire family’s lives. In 1995, Joyce joined the business to help manage the finances, and Hal recalls family trips and outings being punctuated by his need to constantly stop or pull over to take pictures of interesting fences. “It wasn’t until my daughter was older and went out with a friend somewhere that she realized people don’t usually stop everywhere and take pictures of fences,” he says. “It was a shock to her.”

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OT E PR

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The business has expanded to do 400-500 jobs each year, with some even providing comic relief. “We were putting a fence around an air conditioning unit on the roof of the Philadelphia Art Museum, and we had to bring a lot of supplies up,” Hal says. “We had these gigantic carts full of equipment that we had to push through the museum. We were waiting for the elevator and two women came up and stared at us. One of them said, ‘Modern art. I just don’t understand it.’”

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Still, owning a small business hasn’t been all laughs. “In 40 years of business, you see a lot of ups and downs, but we’ve learned how to weather it,” Hal says, noting that they saw a loss of business with the arrival of big-box competitors. There have also been additions, however, such as the diversity of products American Fence & Flag now offers. No longer limited to chain link fences, the company has an array of choices ranging from vinyl to aluminum to wood and straight to scalloped tops, as well as a host of color selections and height options. They also offer safety railings for indoor and outdoor

applications, and nearly all of their products are American made. “I can confidently say that 95 percent of our products are made in America,” Hal says. “We do our best to buy US made whenever it is available.” Another thing that sets American Fence & Flag apart is their display yard, which houses many of their products available for viewing at any time of day or night. Unlike some competitors who display their products indoors, Hal and Joyce like to give their customers the opportunity to see how the products hold up in various weather conditions. Of course, there’s also the 30 foot by 50 foot American flag hanging outside the office, which they erected on September 11, 2012. The flag became such a focal point that they changed their name from American Fence, Inc., to American Fence & Flag and began selling flags as well as flagpoles. Beyond that, the couple integrates their Christian values in their work. In 2001, American Fence & Flag began donating 1% of gross sales and 10% of net profit to charities like the Allentown Rescue Mission and Second Harvest Food Bank. “Now, we don’t push it on anyone, but we’ve been blessed by our faith,” Hal says. “We reach out to a lot of people who are challenged in life to try to give them a second chance at employment.” Fencing employment relies on the weather, with April, May, and June being the busiest months, but one winter’s lull in 1988 allowed Hal to fulfill his teenage dream: he returned to his first love, Disney World, for a month of working on Main Street. With that finally crossed off his bucket list, he came back to his true love: American Fence & Flag.

Sleeping beauty.

AMERICAN FENCE & FLAG 2738 EBERHART RD WHITEHALL, PA 18052 610.437.1944 AMERICAN-FENCE.COM

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LEH I G H VALLE YM AR K E T PL AC E .C O M

hot ticket

Steel City Plant Co. 1. Potted Houseplant $165.00 2. Potted Houseplant $45.00 3. "Rooting for You" Plant Stick $5.50 4. Loop Ceramic Watering Can $49.99 5. Rainbow Air Plant Holder $12.00 Airplant (sold seperate) $8.00 6. Small Witty Planter $10.00

1 4

6 5

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Potted Cactus $25

Arrow Pattern Vase (Large) $15.00 Arrow Pattern Vase (Small) $12.50

Macrame Plant Holder $40.00 Potted Houseplant $35.00 Clark Tall Watering Can $26.25 Clark Short Watering Can $22.40

Plants are magic T-Shirt $25.00

Water Your Plants Canvas Poster $42.00

LEH I G H VALLE YM AR K E T PL AC E .C O M

Glass Propagation Vase Set on Wooden Stand $40.00

hot ticket

Glass Globe Plant Mister $12.50

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teel City Plant Co. is a one-stop urban plant shop rooted in Bethlehem, PA. Offering pet-friendly (already potted) houseplants and all things necessary to excel at plant parenthood, Steel City Plant Co.'s mission is to make purchasing and caring for plants a quick, easy, and accessible process while bringing together a community of plant lovers.

In shop events, local plant delivery, rentals, and interior design happening now. Find us at our shop at 551 Main Street in Bethlehem (the upstairs of the Woolworth Building). We are open Thursday-Saturday 12pm-6pm and Sunday 12pm-4pm.

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With an extensive background in leadership, entrepreneurship, customer service, community relations, and event planning Angie DelGrosso holds a Bachelor of Arts Degree in Business Management with a concentration in Marketing from Moravian University. She is currently the Senior Vice President of Bethlehem Initiatives for the Greater Lehigh Valley Chamber of Commerce where she supports small and large businesses and helps drive the local economy. She has now decided to throw her hat in the ring and join the Bethlehem business community so near and dear to her heart. She is extremely involved in the community through volunteer work and holds various positions on nonprofit boards and committees throughout the Lehigh Valley.

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best I ever had

Pineapple Poke Bowl at Chopfin BY LENORA DANNELKE

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ranted, there are likely no identical bowls for comparison in the Lehigh Valley. That said, this signature dish deserves recognition on its own unique merits. Chopfin, a recent addition to the quick and casual dining scene in Allentown, offers this lead specialty – called The Chopfin – as a tropically-inspired complement to their broad selection of sushi burritos and poke bowls, plus other enticing one-of-a-kind avocado boats, sushi, and chicken or seafood quesadillas. Super-fresh ingredients make this a great choice for people looking for clean-eating alternatives to traditional fast foods. Preparation of The Chopfin starts with a whole pineapple that is sliced lengthwise and cored. The center is then filled with scoops of lobster, crab, salmon, tuna, shrimp, and housemade shrimp ceviche. This veritable variety pack offers an ideal meal to indecisive seafood lovers unable to settle on which aquatic protein they’re in the mood for. Juicy pineapple chunks, crunchy cucumber, and buttery-rich avocado are then placed over the top. A garnish of unagi, a slightly sweet soy-sake-sesame sauce, furikake, a Japanese seasoning mix, and light and crispy tempura flakes complete the tempting tapestry of tastes and textures. Offered as an individual dish, The Chopfin can certainly satisfy the most voracious of appetites. However, the generous bowl can easily be shared – especially when paired with a side or two. Choose from Miso Soup, Truffled Edamame, Seaweed Salad, Wasabi Peas, and Rice Vinegar Cucumber Salad. For a fun little dessert, try the highly addictive Mochi Pops – ice cream encased in a luciously chewy rice flour dough. Several flavors are available, but mango is incomparably sumptuous (in Lehigh Valley Marketplace’s humble opinion). Guests may dine in-house at tables or a window-fronted counter, or get comfortable at outdoor seating when the weather is amenable. Order online for efficient personal take-out. If choosing DoorDash or Grubhub, placing an order directly from Chopfin instead of one the delivery service websites is more cost effective.

CHOPFIN 1403 N CEDAR CREST BLVD SUITE 140 ALLENTOWN CHOPFIN.COM 610-351-9230

LEH I G H VALLE YM AR K E T PL AC E .C O M

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yusecaasoning

A PHOTO ESSAY OF

INDISPENSABLE INGREDIENTS BY RYAN HULVAT

P TORRE

hotographer Ryan Hulvat captures images of chefs in their natural habitat — a busy professional kitchen. Observing these culinary artists at work provides him with a privileged insight into the relationship between chefs and their ingredients, especially spices that infuse dishes with distinctive flavors. The seasonings and singular ingredients illustrated here tell tales that connect time and culture with cooks and cuisine. Each story is both highly personal and widely inclusive, a reminder that food has long been a powerful means of communication.

A bold blend of cayenne, ancho chili, paprika, garlic and more accents Mexican “fries” made from yuca roots.

LEH I G H VALLE YM AR K E T PL AC E .C O M

n o r f f sa SPINNERSTOWN HOTEL Worth more per ounce than gold, the saffron — dried stigmas of crocus flowers — used here was purchased in Italy by the owners.

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a z y u juice GRILLE 3501

Pure, unpasteurized juice from Japan’s prized yuzu fruit, known as Marugoto Shibori, delivers a bright, citrusy flavor.

LEH I G H VALLE YM AR K E T PL AC E .C OM

hops cascade

THE MINT GASTROPUB Humlus lupulus flowers are essential in brewing American craft beers that complement the restaurant’s eclectic cuisine.

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y a b leaves BRICK TAVERN

These dried leaves, slow simmered in stews, soups, and sauces, create a subtle — but important — background layer of flavor.

LEH I G H VALLE YM AR K E T PL AC E .C O M

t e ebpowder d ried

SAVORY GRILLE Pulp from juiced red beets is dried and ground inhouse to garnish plates and flavor risotto and pasta dishes.

TOB 2202 3030 S OC EOC PTOB T EM ER BER ER 2 02 10211

r e p p co

e c i ps COPPERHEAD GRILLE This proprietary blend of 14 spices — sold at the restaurant — is an heirloom family recipe developed decades ago at The Parkland Restaurant.

LEH I G H VALLE YM AR K E T PL AC E .C O M

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Cooking 101

HOW TO FRY AN EGG BY LENORA DANNELKE

ew foods are as simple and satisfying as a flawlessly cooked fried egg. However, the process requires a certain amount of finesse, and this guide should provide the tips needed for the spot-on execution of a breakfast icon – which also plays well with lunch and dinner items. Slide one on top of a cheeseburger, a Caesar salad, a bowl of Texas red chili or a few hundred other options for an extra dimension of rich, runny golden deliciousness. In addition, teens can gain easy-peasy cooking experience – and a feeling of empowerment – by trading after-school junk snacks for a quick, hot, and comforting fried egg on toast. A modest calorie count, along with high-quality protein and a slew of vitamins and minerals, make this shell-encased everyday delicacy a powerhouse snack.

LEH I G H VALLE YM AR K E T PL AC E .C O M

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Heading into a home kitchen for an exclusive Lehigh Valley Marketplace demonstration, Beth Raynock, chef/ owner of Local Mama Catering, offers pointers for stepping up your fried egg game:

ROOM TEMPERATURE EGGS FRY MORE EVENLY. Taking them from the fridge 1 to 3 hours beforehand better ensures that the yolk will remain runny while the whites finish cooking.

LOCAL ORGANIC EGGS FROM PASTURE-RAISED CHICKENS DELIVER A NUTRITIONAL EDGE, typically offering twice the vitamins A and E and half the cholesterol of commercial eggs. In addition, the yolks are larger, more deeply colored, and way more flavorful.

FRESH EGGS HAVE STRONGER PROTEINS THAT WILL RESULT IN A TIDIER, BETTER-ROUNDED SHAPE: THE FRESHER, THE BETTER. Hard-boiling is best for older eggs because they’re easier to peel.

UPGRADE SALT AND PEPPER TO ITEMS SUCH AS PINK HIMALAYAN SEA SALT OR MALDON SEA SALT FLAKES AND FRESHLY GROUND HIGH-QUALITY PEPPERCORNS.

GET CRACKING THE RIGHT WAY Never crack eggs on the edge of a bowl or frying pan since this increases the likelihood of breaking the yolk and often results in having to pick out small pieces of shattered shells. Instead, hold the egg lengthwise and give it single firm rap (not a angry, crushing blow) along the equator – where the shell is thinnest – on a clean countertop. At your preference, place a paper towel on the counter. Lift the egg, find the flattened section and use your thumbs to gently pull the eggshell halves apart. Drop the contents into a ramekin or similar small bowl – though once you’ve acquired skill and confidence, drop the egg directly in the pan.

These long-lasting modest investments will enhance the fried egg’s taste and texture, along with almost anything you cook.

WHILE BUTTER IS THE CLASSIC CHOICE FOR FRYING EGGS, DAIRY-AVERSE COOKS CAN SUBSTITUTE OLIVE OIL OR AVOCADO OIL. Bacon grease – which you should always save and refrigerate – will tantalize omnivore palates.

LEH I G H VALLE YM AR K E T PL AC E .C O M

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HERE TO LEND

HELPING HANDRAIL. INSTALLED OR MATERIALS ONLY LARGE IN-STOCK INVENTORY PORCH, DECK & STAIR RAILING FENCES FLAGS & FLAGPOLES

610.437.1944 | 2738 EBERHART RD. | WHITEHALL | AMERICAN-FENCE.COM

s i g n up fo r o u r n e wsl e t t e r t o r e c e iv e w e e k ly r e ci pe s f r o m l o c al r e s ta u r a nts INNER

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SUNNYSIDE UP FRIED EGG INGREDIENTS 1 tsp. butter (or substitute of choice) 1 large fresh egg Salt and pepper to taste

DIRECTIONS Heat an 8-inch nonstick pan over medium heat (a cheap pan is fine, and this size is also suitable for cooking 2 eggs). Add butter or substitute and swirl or brush to coat surface. When hot, slide the egg from the ramekin into the pan. (A well-heated surface is essential for even cooking and to prevent sticking.) Cook for about 3 minutes, until whites are set.

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(The whites surrounding the yolk should change from translucent to opaque.) Note: Do not shake pan or prod the edges of the egg: Leave it alone! Slide onto plate or slice of toast and season as desired with salt and pepper. Over-easy: Firmer yolk fans can slide a thin spatula under the egg, flip, and continue cooking for 10 to 30 seconds to taste before removing from pan.

SERVES 1

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LEH I G H VALLE YM AR K E T PL AC E .C O M

good taste

Uno Taqueria BY LENORA DANNELKE

SHRIMP TACO

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MANGO ICE CONE

conversation between Humberto Chavolla and Marlon Chevez, friends with culinary backgrounds who were reminiscing about genuine Mexican tacos – which are quite different from the “crunchy” Americanized version piled with chopped iceberg lettuce – sparked the idea of partnering to create an authentic taco eatery in the western Allentown suburb of Lower Macungie Township. The tantalizing result is Uno Taqueria, which offers a wide selection of regional tacos, as well as quesadillas, empanadas, burritos, bowls, and vampiros – open-face tortillas with melted cheese and a choice of meat topping. The restaurant’s hugely popular signature

LEH I G H VALLE YM AR K E T PL AC E .C O M

good taste

TACOS AL PASTOR

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TACOS CAULIFLOWER & NOPALES

The restaurant’s hugely popular signature specialty, Tacos Al Pastor – which appears on their logo – is prepared with pork roasted on a vertical rotisserie called a trompo, which basically translates to “spinning top.” After a large pork shoulder, marinated in orange juice, pineapple juice, mild ancho and guajillo peppers, and subtly flavored annatto – a vibrant red seasoning made from achiote tree seeds – is placed on the roasting spit, a fresh peeled pineapple is speared onto the top, allowing warmed juices from the fruit to drip onto the meat as it cooks. As the slowly rotating pork becomes succulently browned, thin slices of tender meat are cut from the sides – ready for tacos or other dishes – and the newly exposed surface continues to roast to perfection. Hand-pressed corn torillas, made in-house from gluten-free masa (corn flour) dough, serve as the base for all tacos, which are served 3-to-an-order – making them great for mix-and-match sharing. Simple toppings on Tacos Al Pastor include chopped white onions, chopped cilantro, and fresh pineapple slices. Add salsa for another dimension of flavor, though don’t expect to find the kind of chunky tomato salsa found on grocery store shelves. Eight types of diverse salsas with a pourable consistency,

ranging from peanut to tamarind, are prepared from scratch each day. Heat levels range from mild to scorching. Chavallo explains that in Mexico the repute of a taco eatery is judged as much by quality of the salsas as the foods they adorn – and these eye-opening options will definitely awaken and stimulate the palate. For an ultra-refreshing accompaniment to a meal, order a Mexican-style shaved ice slushie, offered in mango and other rotating flavors. Rather than being mixed in a blender, these south-of-the-border treats are crafted the traditional way, with tiny bits of ice hand-shaved from a large block. And the slushie just keeps getting better as it melts in the cup, going from dessert to drink – an unbeatable two-in-one delight.

SPECIAL DIET MENU ITEM Vegetarians in search of new and delicious flavor options can order Tacos Cauliflower & Nopales. The latter item, chopped prickly pear cactus paddles, are chopped and made into a salad with white onions, tomatoes, and cilantro. The grilled cauliflower and cactus salad get scooped into a trio of fresh corn tortillas, and are finished with cotija cheese, thinly sliced radish, and avocado mousse – a smooth puree of avocados

lightly flavored with cilantro. For a different take on nopales, try the well-packed Vegetarian Burrito, boasting a satisfying array of tastes and textures.

THE AMBIANCE Warm wood paneling that stretches across a long wall above banguette seating, fronted by tables and chairs, sets a soothing mood for casual repast. The open kitchen opposite provides alluring aromas and allows guests to view food being prepped in a spotless environment. Bring your favorite beer, wine, or tequila to this friendly BYOB. Take-out is easy and efficient by ordering from the website. Catering services are also available. Those inspired to delve deeper into Mexican cuisine (and spirits) can visit Chavolla’s full-service restaurant, Casa Catrina, in nearby Macungie.

UNO TAQUERIA 1042 MILL CREEK ROAD ALLENTOWN UNOTAQUERIA.COM 484-221-8639

LEH I G H VALLE YM AR K E T PL AC E .C O M

good taste

INGREDIENTS

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For the meat: 3 lbs. beef loin 1 1/2 T salt 1 T pepper 1 tsp. ground cumin For the consomé (broth): 4 dried ancho chiles 4 dried guajillo chiles 1 dried chipotle chile 1 T + 1 T cooking oil of choice 1/2 large white onion, chopped 4 red tomatoes, rough chopped 2 cloves

8 cloves garlic 8 peppercorns 2 bay leaves 1/4 cup apple cider vinegar 1 tsp. marjoram 1 tsp. dried oregano 1 1/2 T salt 1/2 tsp. ground cumin 2 cups water Optional for serving: Tortillas Chopped white onion Chopped cilantro Salsa of choice Fresh lime wedges

DIRECTIONS Season the meat with salt, pepper and cumin, cover and set aside. Remove stems from dried chiles, cut open, and remove the seeds. Place 1 tablespoon of oil and chiles in a sauté pan and gently fry over low heat for several minutes, being careful not to burn. Transfer the chiles to a small pot of boiling water sufficient to cover the peppers and simmer for about 10 minutes until softened. Remove from heat and cool until tepid. In the same pan used to heat the chiles, warm the remaining 1 tablespoon of oil over medium heat and cook the onions and tomatoes until onions are soft. Add the chiles (including the cooking water), tomatoes, onions, cloves, garlic, peppercorns, bay leaves, apple cider vinegar, marjoram, oregano, salt, cumin, and 2 cups water to a blender and process until smooth. (The mixture will be thick). Strain, discard solids, and set aside. Pour the sauce over the meat in a large bowl and cover. Marinate in the fridge for at least 2 hours. Transfer the meat and the marinade to a large stockpot, cover, and cook over medium heat for three hours until the meat is tender and easily shredded. (There’s no need to turn the meat over during cooking.) How to serve: Remove the meat from the pot and shred. You can then 1) serve it over a bowl of broth from the pot, or 2) serve it in tortillas as tacos, embellished with cilantro, onions, salsa and lime juice. The broth may be served on the side for dipping.

SERVES 10

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LEH I G H VALLE YM AR K E T PL AC E .C O M

local color

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Kim Hogan MOSAIC STAINED GLASS ARTIST BY JENNIFER HAY

t’s a Monday afternoon at the Banana Factory, and Kim Hogan’s students are gathering up their projects at the end of their stained glass mosaic class. Hogan compliments a girl who comes up to show her the progress she’s made and reminds another to be careful as she hurries out the door.

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“I love teaching, both adults and kids,” says Hogan, who teaches evening classes for adults as well as the after-school program for middle-schoolers at the Bethlehem arts center. “With the kids, there’s a different energy.” There’s also a focus on safety. “I always ask the kids, ‘Raise your hands if your parents let you play with broken glass at home.’ It’s not a medium most adults would feel comfortable letting their kids use.” But once those rules are learned—and continually reinforced—the kids create some wonderful pieces. The process is actually a very simple one. A pattern or illustration is drawn on a surface, pieces of colored glass are cemented onto the surface, then grout is applied to fill in the spaces. “Mosaic was literally the first form of art glass work,” says Angelo Grello, CEO of Warner Art Glass in Whitehall Township. It goes back thousands of years to Mesopotamia and was popular among the ancient Greeks and Romans and in the Byzantine Empire. The ancient glass mosaics still retain their vibrant colors. “It’s a misnomer that stained glass is stained. The color is cooked right into the glass. They typically start with glass that is clear then add minerals or metals to it. For example, pink is glass with gold bullion added to it. Cobalt blue has cobalt cooked into it.” Those vibrant colors are one of the things that attracted Hogan to the medium. Liberation was another. A graduate of the School of Visual Arts in New York, she had been focusing on watercolor portraits of children and murals. But a friend needed one more student to run a mosaic class at the same time she was going through a divorce and “it felt good to smash things.” “I discovered how freeing it was, as opposed to doing a portrait to where it really has to look like that person. It was very freeing to move into smashing up pieces and rearranging them.” Her first mosaic used some old dishes she had saved for an art project, but she soon turned to stained glass, first using a hammer to break it, then turning to tools to give her more control.

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local color

CHARLES WARNER & ANGELO GRELLO 48

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WARNER ART GLASS A glass artist at Warner Art Glass is like a kid in a candy store. The aisles of brightly colored glass, tools, fusing supplies, and accessories are seemingly endless. A knowledgeable staff is there to help. And if that isn’t enough, there are plenty of beautiful creations on display to inspire, from stained glass mosaics and windows to vases and ornaments. “I always tell my students it’s like an art museum, but it’s free to get into,” says mosaic artist Kim Hogan. “That’s where I buy all my glass. If someone wants to start, that’s the place to shop. We’re so lucky. There are only a few places like that in the United States. It’s nice to have them in our backyard.”

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Located at 603 Eighth St. in Whitehall Township, the store, visible from Route 22, offers materials for all forms of glass art, from cold (stained glass and mosaic), to warm (fusing) and hot (glass blowing and glass sculpting) glass. Founded by Charles Warner in San Diego, the company moved to the Lehigh Valley in the 1980s, with a mission of making glass crafting fun and accessible. To that end, it offers a free class, Introduction to Art Glass 101, which offers an introduction to the various types of glass art, including a glassblowing demonstration followed by hands-on instruction. “When you walk out of here, you’re marked and dangerous. And you’re able to comprehend what you’re doing. It’s all about competence and confidence,” says Warner CEO and instructor Angelo Grello.

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“Mosaics is the simplest by far. You can apply glass to almost anything. You can buy a ceramic pot for 50 cents at Home Depot and glue glass on it and grout it and have a masterpiece. It’s really that simple,” Grello says. “But then you can get into the advanced cutters and special shears, and all types of glues and applications. A lot of people who start with mosaics graduate into more involved things.” WARNERARTGLASS.COM

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local color

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But Hogan doesn’t limit herself to stained glass. A fish mosaic hanging on her studio wall includes auto glass, mirrored glass, broken dishes and magazine photographs; the whimsical “Tree of Wisdom” features magnets, geodes, pebbles, slate, and lidded tin boxes that open up to reveal messages; and a piece designed for a children’s waiting room is full of hidden items for youngsters to find—tiny turtles, butterflies, fish, and words are embedded in the larger work. “I like to get playful,” she says.

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Her work is varied, from the whimsical to the serious and from more small, simple designs to elaborately detailed panels, like those she is creating for a children’s story book on the circus. The larger, more complex pieces, like the portrait of a dog that is on display at the Banana Factory, can take months to complete, while a simple one-foot square design may take only an evening.

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Hogan divides her time between creating her art and her teaching, which also includes residencies in area schools and team-building activities for corporations.

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making a difference

blooms in Hellertown FOOD BANK FUNDRAISING BY RYAN HULVAT

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Dine-in or

Dine-out

reD Lion Brewery Beer on tap

ix generations have farmed one small hill just outside of Bethlehem. Ninety years ago C. Edward Werkheiser delivered milk, eggs, and chickens raised on that farm to the families of Hellertown. Today, his granddaughter, Shirline Bright Moser, grows dahlia flowers and uses the proceeds from sales to feed families in this same region through the Hellertown Area Ministerium (HAM) Food Bank.

4 South Main Street, Quakertown, PA

mccoolesredlioninn.com • 215.538.1776

LEH I G H VALLE YM AR K E T PL AC E .C O M

making a difference

Moser’s dahlias made their unlikely transformation into successful fundraisers in the early 1980s when, as a busy young mother, she did not have time to make the five cakes she’d promised to a bake sale. Instead, she substituted five dahlia bouquets that sold immediately.

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CONVENIENT, COUNTRY LIVING 7 Miles from Rt. 22 & 78 Municipal Water & Sewerage Parkland School District

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adult & pediatric exams contact lens exams emergency office visits diabetic eye exams glaucoma management cataract & lasik co-management caring doctors & professional staff reliable service latest technology great frame selection

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127 S 5TH ST, SUITE 200 QUAKERTOWN 215.538.3888

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FILETTO DI MANZO MELT 56

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A CA MIA Italian indoor • outdoor • take-out 4330 Lehigh Dr, Walnutport 610.760.3207 • acamiapa.com THE BEAM YARD AT STEEL CLUB American indoor • outdoor • take-out 700 Linden Ave, Hellertown 610.838.7018 • steel.club BLUE GRILLEHOUSE American indoor • outdoor • take-out 4431 Easton Ave, Bethlehem 610.691.8400 • bluegrillhouse.com BRAVEHEART HIGHLAND PUB Scottish indoor • outdoor • take-out 430 Main St, Hellertown 610.838.6555 • bravehearthighlandpub.com

dining guide T

reat yourself to a great meal this month from one of our favorite local restaurants, many offering al fresco dining as weather permits. Offerings listed are as of late September; call or check the restaurant website or social media for the most up-to-date information.

THE BRICK Italian indoor • outdoor • take-out • delivery 1 W Broad St #100, Bethlehem 610.419.1141 • thebrickpa.com BRICK TAVERN INN American indoor • outdoor • take-out 2460 N Old Bethlehem Pk, Quakertown 215.529.6488 • thebricktaverninn.com CASA TORO Mexican indoor • outdoor • take-out • delivery 7001 PA-309, Coopersburg 610.282.8888 • casatoromexgrill.com 4969 Swamp Rd, Doylestown 215.794.9400 • casatoromexican.com DIANA'S CAFE American indoor • outdoor • take-out 4907 PA-309, Center Valley 610.797.2525 • dianascafe.com DRIP American indoor • outdoor • take-out • delivery 1310 Main St, Hellertown 484.851.3700 • driptheflavorlab.com

LEH I G H VALLE YM AR K E T PL AC E .C O M

dining guide

SERVICE. QUALITY. DEDICATION. THESE ARE OUR

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HEATING SYSTEMS • AIR CONDITIONING DUCTLESS MINI SPLIT SYSTEMS • WATER HEATERS

ICS

HEATING & AIR CONDITIONING CO.

PA046041

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1732 W. FAIRMONT ST. ALLENTOWN ICSHEATINGANDAC.COM • 610-432-8070 Free Estimates • Financing Available Satisfaction Guaranteed

BLACKBERRY GINGER BOURBON KOMBUCHA SAVORY GRILLE FLORENCE ITALIAN GRILLE Italian indoor • outdoor • take-out • delivery 238 Sycamore Rd, Breinigsville 610.841.4000 • florencegrille.com GRIDDLE 145 American indoor • outdoor • take-out 1146 MacArthur Rd, Whitehall 610.351.9898 • griddle145.com GRILLE 3501 American indoor • outdoor • take-out 3501 Broadway, Allentown 610.706.0100 • grille3501.com GRUMPY'S BBQ American indoor • outdoor • take-out • delivery 3000 Mauch Chunk Rd, Allentown 610.769.4600 • grumpysbbq.net HOUSE & BARN American indoor • outdoor • take-out 1449 Chestnut St, Emmaus 610.421.6666 • houseandbarn.net

Keep Your Money Out Of Danger Wealth Management Jeffrey J. Febbo, CFP Paul J. Febbo, CFP ®

4030 William Penn Hwy. Easton, PA 18045 febbo.com | 610.252.0455 Securities offered through Cetera Financial Specialists LLC, member FINRA/SIPC. Advisory services offered through Cetera Investment Advisers LLC. Cetera entities are under separate ownership from any other entity.

MCCOOLE'S American indoor • outdoor • take-out 4 S Main St, Quakertown 215.538.1776 • mccoolesredlioninn.com MELT Italian indoor • outdoor • take-out 2880 Center Valley Pkwy #624, Center Valley 610.798.9000 • meltgrill.com THE MINT American indoor • outdoor • take-out 1223 W Broad St, Bethlehem 610.419.3810 • bethlehemmint.com MITZI'S TABLE American indoor • take-out • delivery 3650 Linden St Rt.191, Bethlehem 610.730.1670 • mitzistable.com MY TEQUILA HOUSE Mexican indoor • outdoor • take-out • delivery 1808 MacArthur Rd, Whitehall 484.664.7109 • mytequilahouse.com

LEHIGH VALLEY’S

PREMIER

ANTIQUE & COLLECTIBLE CENTER

OVER 150 DEALERS! FURNITURE, COINS, CLOCKS, JEWELRY, CHINA, TOYS, DOLLS, VINTAGE CLOTHING, & MORE

WEIL

Antique Center 2200 31st Street SW, Allentown (1/4 Mile Off I-78 Lehigh St Exit)

610.791.7910 | weilantiquecenter.com OPEN 7 DAYS A WEEK MON-FRI 10-6 SAT 10-5 SUN 11-5

LEH I G H VALLE YM AR K E T PL AC E .C O M

• • • •

Furniture Company Inc. Complete Home Furnishers & Floor Covering

• • PEARLY BAKER'S ALEHOUSE indoor • outdoor • take-out 11 Centre Sq, Easton 610.253.9949 • pearlybakers.net POCONO BREWERY CO. American indoor • outdoor • take-out 938 Lifestyle Center, Whitehall 610.264.2194 poconobrewery.com SAVORY GRILLE American indoor • take-out 2934 Seisholtzville Rd, Macungie 610.845.2010 savorygrille.com

Improving

Beauty the

SPINNERSTOWN HOTEL American indoor • outdoor • take-out • delivery 2195 Spinnerstown Rd, Quakertown 215.536.7242 • spinnerstownhotel.com

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Friendly TREE SERVICE

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610.588.1110 • FRIENDLYTREESERVICE.COM

PRUNING REMOVAL INSECT & DISEASE MANAGEMENT FERTILIZATION PLANTING CABLING & BRACING •

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•

ON STAFF

PA061102

THE SWEET SPOT American indoor • take-out • delivery 2805 Lehigh St, Allentown 610.813.2536 • thesweetspot.golf

PROTECT YOUR NEST Holencik EXTERIORS

SPRING HALIBUT MCCOOLE'S

ROOFING • SIDING • GUTTERS HOLENCIK.COM | 610.262.0919 PA97019 • PA96936

TOP CUT STEAK HOUSE American indoor • take-out 2880 Center Valley Pkwy #625, Center Valley 610.841.7100 • topcutsteak.com TORRE Mexican indoor • outdoor • take-out • delivery 2960 Center Valley Pkwy, Center Valley 610.841.9399 • torrerestaurant.com ZEST American indoor • outdoor • take-out • delivery 306 S New St, Bethlehem 610.419.4320 • zestbethlehem.com

antiques

& COLLECTIBLES THE

SLATINGTON MARKETPLACE

Fastest growing antique market in the valley 120+ DEALERS & 200+ SPACES

8281 Route 873 | Slatington, PA 18080 610.766.7495 theslatingtonmarketplace.com

LEH I G H VALLE YM AR K E T PL AC E .C O M

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IF YOU HAVE A PHOTO YOU’D LIKE TO SHARE, SIMPLY VISIT OUR WEBSITE LEHIGHVALLEYMARKETPLACE.COM/SNAPSHOT AND CLICK THE SNAPSHOT TAB. 62

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Our only requirement is all submitted photos must be taken within the Lehigh Valley. By submitting your photo you give Lehigh Valley Marketplace permission to publish it in print and digital forms.

LEFT PAGE CLOCKWISE: Algerina Perna, Orefield. Robert Burczy, Allentown Fair. Kevin Vogrin, Easton. RIGHT PAGE CLOCKWISE: Lara Goodman, Upper Milford. Ernest Schwartz , Macungie. Barry Golazeski, Allentown. Corey Beitler, Dorney Park.

LEH I G H VALLE YM AR K E T PL AC E .C O M

AMERICAN

CUISINE

today

advertiser index Alderfer Glass Company 37 American Fence 3, 36 Apgar Oil, Energy & HVAC 14 Bellisimo Italian Tours & Travel 19 BetterScapes 37 Bill Stofanak Kitchen Facingsl 43 Carol C. Dorey Real Estate ifc Creative Landscapes 12 Curtis E. Schneck 55 Eastern Surfaces 13 Eyecare of the Valley 55

CENTRE SQ, EASTON • PEARLYBAKERS.NET

the oldest continuously running restaurant & bar in easton!

Febbo Wealth Management 59 First Northern Bank & Trust Co. 53 Foster Jewelers 64 Friendly Tree Service 60 Gail Gray 15 Glass Gurul 49 Green Acres Outdoor Living 2 Grille 3501 obc Hager Furniture Company 60 Hartzell's Pharmacy 36 Holencik Exteriors 61 Indoor Comfort Specialists 58 Kelley Electric 4 Kitchen Magic 21

1859 Main St Northampton PA

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610-262-4068 fosterjeweler.com

Lehigh Valley Health Network 7

Magellan Financial 51 McCoole's 53 Morganelli Properties 20

ZIONSVI LLE

ANTIQUE MALL 7567 Chestnut St • Rte 100 • Zionsville PA 610.965.3292 • zionsvilleantiques.com Open 6 days/wk • Closed Wed.

Oppenheimer & Co. 18 Pearly Baker's 64 Pharo Garden Centre 14 QNB Bank 5 RCN Telecom Servicesl 47 Richards Window Fashions 20 Roche Painting 8 Ross Plants & Flowers 49

g ge Eg Vinta

Scale

Savory Grill 19 Schuler Service 9 Spinnerstown Hotel 43 Stofanak Custom Cabinetry 58 The Baumer Wealth Management Group 10 The Brick Tavern Inn 50 The Slatington Marketplace 61

rediscover a measure of good taste

Turf Professionals 50 Warner Art Glass 1 Weil Antique Center 59 Zionsville Antique Mall 65

VISIT US ONLINE .com LEH I G H VALLE YM AR K E T PL AC E .C O M

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Lehigh Valley Marketplace October 2021

Articles inside

LOCAL COLOR

Cooking 101 How to Fry an Egg

Spices: A Photo Essay of Indispensible Ingredients

BEST I EVER HAD

PRIDE OF PLACE