december 2020
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Carol C. Dorey Real Estate, Inc.
Specialists in High-Value Property Bucks County / Lehigh Valley, PA www.doreyrealestate.com / 610-346-8800
DEER RUN ROAD
Situated on 1.84 acres, this lovely home features a curved staircase, marble floors, oversized windows, & quartz and granite countertops. The finished lower level features an entertainment room and wine cellar. 4 BRs, 4.5+ baths. $895,000
NEW CONSTRUCTION
Red oak hardwood flooring, spacious rooms, and extraordinary craftsmanship. This European-style home is in the planning stages. Myron Haydt Development, Inc. will work with homeowners to create their dream home. 4 BRs, 4.5 baths, $1,889,000
COUNTRY COLONIAL
Classic design & a timeless floor plan are the hallmarks of this stone and vinyl colonial in Haycock Township. Set on 4 acres with over 3,700 sq.ft. of living space, the location is near essential commuter routes. 4 BRs, 3.5 baths. $699,000
CROSS CREEK FARM
A modest 1830s log home on 47 acres that has evolved into a captivating residence. Grounds include, putting green, guest studio & detached 3-car garage w/ workshop & run-in sheds. Close to LV destinations & Delaware River villages. $1,100,000
HILLSWEPT
Nestled on a hillside in Saddle Ridge, this custom home befits the elegance of its spectacular location in Saucon Valley. Heavy moldings, oak floors, and a lofted library are a few highlights of the home. 4 bedrooms, 3.5 baths. $985,000
WOODBRIDGE CIRCLE
This brick & cedar home is located on a cul-de-sac in a desirable Bethlehem neighborhood. With over 3,800 sq.ft, the home offers a stylish & flexible multi-level living space, including a sunroom and covered porch. 5 BRs, 3.5 baths. $585,000
RIVER RIDGE FARM
Transformed & embellished, this c.1823 stone home is a private oasis on 98+ overlooking the Delaware River. Wide plank floors, exposed stone walls, & abundant windows. Bank barn, indoor/outdoor arenas, & stables. 4 BRs, 2.5 baths. $2,985,000
MOUNTAINSIDE VIEWS
Contemporary residence on 2+ acres in the hills of Blue Mountain. An open floor plan offers 3 levels of living space & abundant natural light. Maple hardwoods, marble fireplace, finished LL w/ racquet ball court. 5 BRs, 6+ baths. $765,000
HESSIAN HOUSE
c.1800s stone colonial amidst nearly 25 acres of rolling fields & forest with a spring fed pond. Hand-hewn beamed ceilings, renovated kitchen, cathedral ceiling family room. Caretaker’s house, Bank Barn w/ studio. 5 BRs, 4.5 baths. $1,295,000
contents DECEMBER 2020
PRESIDENT
Matthew J. McLaughlin
CREATIVE DIRECTOR Scott Westgate
ACCOUNT DIRECTOR Scott Rarick
GRAPHIC DESIGNER Melissa Lascala
PRODUCTION ARTIST Shannon Austin
WEB DESIGNER Ashley Reinhard
ACCOUNT MANAGERS Ann Bednarik Felicia DiCicco Max Kaczynski Amanda Koye
DIRECTOR OF PHOTOGRAPHY Ryan Hulvat
CONTRIBUTING WRITERS Andy Cook Lenora Dannelke Fred Jerant Dan Sullivan
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.
DEPARTMENTS 6 PRIDE OF PLACE Pharo Garden Centre 11 H OT TICKET Susan Bella Jewelry Stravino's Italian Market The Skin Clinic Warner Art Glass 20 B EST I EVER HAD Vatican Vichyssoise 44 G OOD TASTE Tre Scalini
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50 M AKING A DIFFERENCE Serving the Underserved 56 DINING GUIDE 62 SNAPSHOT
FEATURES 22 Italian Christmas Eve: The Feast of Seven Fishes 28 Home Office Success 36 Roasting Garlic for the Holidays 40 The Star of Bethlehem
wed ng venue 484.907.2100 durhamsprings.com | Call today to schedule your tour
pride of place
Pharo Garden Centre
CHRISTMAS DISPLAYS BY DAN SULLIVAN
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OWNERS VICTORIA LEISTER AND RAY STEIDINGER
SANTA CLAUS IS COMING TO TOWN! Founded in 1912 by Penn State graduate Merritt Pharo, Pharo Garden Centre at 4505 Easton Avenue in Bethlehem hosts a popular annual Christmas Shoppe that draws familiar and new customers from the tri-state region and beyond.
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pride of place
The Christmas Shoppe started out and continues to be a labor of love. “We’re opening two weeks early this year so people don’t feel like they’re packing in,” said Victoria Leister, who runs Pharo Garden Centre with her partner, Ray Steidinger, who bought the business from the Pharo family in 1978 after working there for many years and graduating from Delaware Valley College with an ornamental horticulture degree. Leister, who earned an ornamental horticulture and landscape architecture degree from Temple University, joined the business in 1981. With those combined credentials, it should come as no surprise that the year-round business grows many of its own plants – including vegetable garden starts and annual and 8
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perennial ornamentals – at its own farm in Bethlehem Township. The business otherwise sources locally, with “organic” and “sustainable” firmly on the radar. “Our original intention was just to have a fun time at the end of the regular planting season and to enjoy our customers,” Leister explained. While Pharo Garden Centre currently sends out thousands of invitations to the event – redeemable for a surprise gift (as supplies last) and 10 percent off purchases – to thousands of people on its mailing list, that was not always the case. “We didn’t have many customers who knew
about the Christmas Shoppe at first,” Leister said, “and we didn’t send out invitations.” Customers originally learned about the endeavor, she said, when they came in to buy holiday items such as trees and wreaths and Christmas blankets. Word traveled fast and was enhanced by the postcard invitations. During the regular planting season, Leister said, Pharo Garden Centre is basically a one-room operation. That all gets transformed into individual holiday-themed rooms featuring old-world Christmas items
from around the globe including Byers’ Choice, Ginger Cottages, Inge-Glas, German wooden ornaments, nutcrackers, smokers and carousels, as well as cemetery and fair-trade items. “It takes at least two months to set up,” Leister said. “Taking it all down is a much slower process because you have to carefully pack everything.” And as the seasons shift and customers come in to request items such as graduation ornaments, she said, “you have to know where everything is. We try to put things where we can find them. It has to be a little more organized than ripping boxes open and putting everything out.”
Let our family care for your family. We are a husband and wife team, dedicated to your comprehensive dental care, all in one office.
The Pharo Garden Centre’s 28th Annual Open House and Christmas Shoppe runs from November 12 through November 30 Mondays through Fridays from 10:30 a.m. to 7 p.m., Saturdays from 10:30 a.m. to 6p.m., and Sundays from 11 a.m. to 5 p.m. The store will be closed on Thanksgiving, and the Christmas themes will be on display through the end of January. “It takes so much time to put it up and we worked so hard on it from the end of the growing season that we’re not in a big hurry to take it down,” Leister said. Plus, she said, it’s not unusual for people to come in requesting an item someone else had been given as a gift during the holidays and who had inquired to the lucky recipient as to where it had been purchased. While you will never find a “sale” at Pharo Garnen Centre, Leister said, all items are always priced fairly and competitively. " Our prices are the same all the time. It’s not just that our prices are cheap, it’s that they’re fair.”
Dr. Jackson Nguyen,
Is all the work of putting together the Christmas Shoppe worth the effort? Leister said it’s not about the monetary payoff. “It puts everyone in a good mood,” she said. “We love plants and we love growing them, and we like Christmas and making our customers happy. We like what we’re doing. I think if we didn’t we would have quit a long time ago. It’s hard work, kind of like having a dairy farm. You can’t ever leave.”
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pride of place
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This spacious property sits on 14 acres on a private cul-de-sac in
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For info on this and our other properties visit
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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
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While making adjustments during the pandemic, such as expanding the dates of their Annual Open House and Holiday Shoppe in order to give customers a little more space, Steidinger and Leister said they are committed now more than ever to their mission of spreading natural beauty as well as Christmas cheer. “We’re just presuming that people will still want to shop,” Leister said. “When you run a business, you can’t have a black cloud over your head all the time. You’ve got to be a little optimistic.”
PHARO GARDEN CENTRE 4505 EASTON AVE BETHLEHEM 610.866.0246 PHAROGARDENCENTRE.COM
hot ticket
HOLIDAY GIFT GUIDE LEH I G H VALLE YM AR K E T PL AC E .C O M
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hot ticket
Susan Bella JEWELRY
1746 W ALLEN ST | ALLENTOWN 610.434.8001 | SUSANBELLAJEWELRY.COM
Susan Bella Jewelry, a Lehigh Valley favorite, is full of unique pieces of both fine and fun jewelry in all price ranges that make perfect gifts or treats for yourself. Susan and her team love to make their customers happy by helping them select jewelry that will bring them joy. Shop in store, by Zoom, online (coming soon!), or on Susan’s live Facebook shows, Thursdays at 6pm (replays are still shoppable).
Lapis, Ethiopian Opal, & Pyrite 32" Drop Necklace $265
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Gold Filled Pearl 19" Necklace $65 Pearl, Citrine, Labradorite, Topaz, & Green Amethyst Bracelet $100
Art Deco Onyx & CZ Earrings $100
Indigo Kyanite 17.5"–19.5" Drop Necklace $105 Scattered CZ Ring & Necklace $75 & $125
Gold Filled & Garnet Earrings $110
14k White Gold Prong & Gypsy Set Diamond Ring $1,275 (with sneak peek of 18k cuff bracelet) LEH I G H VALLE YM AR K E T PL AC E .C O M
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hot ticket 1. Ricotta Cheese $5.95/lb 2. Smoked Mozzarella Cheese $10.95 3. Buffalo Mozzarella Cheese $10.95 4. Burrata Cheese $10.95
1 1
3 2
3 2 4 Pasta Bowl $45.99
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3 2 1. Mueller coffee maker $149 2. Soadi coffee capsules $20.99/box 3. Espresso cup set $52.50
Panettone $27.95 14
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1. Spicy Parmesan Blend EVOO $15.99 2. Bel Tocco Infused Balsamic Vinegar $18.99 3. Basil Infused EVOO $15.99
Stravino's
ITALIAN MARKET
269 5TH ST | WHITEHALL | 610.432.2551 | STRAVINOSITALIANMARKET.COM
Stravino's Italian Market is the place to go for imported Italian meats, cheeses, and home goods. While you're grabbing some ingredients to take your holiday meals to the next level, don't forget to pick up some indulgent, authentic gifts for your foodloving friends and family members.
Made to Order Gift Baskets basket shown $71.99
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hot ticket
The Skin Clinic WELLNESS & WAXING BOUTIQUE 123 N 3RD ST | EASTON | 610.515.9038 | SKINCLINICPA.COM
The Skin Clinic Wellness & Waxing Boutique prides themselves on being a cozy, approachable shop that assists clients in achieving their skin care goals. Their comprehensive at-home care line is comprised largely of natural and organic ingredients, making great gifts for the upcoming winter months. Pick up any individual products to implement into your facial skin care routine, or for best results, use them together in this order: cleanser, resurfacing pads, retinol serum, revitalizing serum, daily SPF. The Skin Clinic is currently open by appointment for services and by walk-in for products or gift card purchases — or shop online anytime!
Retinol Resurfacing Serum $44
Revitalizing Hydrating Serum $60
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Resurfacing Pads $44
Purifying Cleanser $29 Daily Protective SPF $50
Nourishing Sanitizing Gel $10 LEH I G H VALLE YM AR K E T PL AC E .C O M
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hot ticket Small Bowl $70
Ornament $50 Heart $70
Pumpkin $60
Paperweights $60 ea. 18
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vintage santas $75 ea.
hot ticket
Warner Art Glass 603 8TH ST | WHITEHALL | 610.264.1100 | WARNERARTGLASS.COM
Experience the wonder of glassblowing with a hands-on Make It & Take It workshop. Participants learn about the materials, tools, and skills needed to transform raw, molten glass into a work of art. The glassblowers at Warner Glass Art will work with your group to create your own one-of-a-kind piece that you can take home or gift. Stop in for a gift card, shop a variety of great gift ideas, or make a reservation for Make it & Take It today!
Jellyfish $80
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best I ever had
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INGREDIENTS
Vatican Vichyssoise Vintage Recipe Quest BY LENORA DANNELKE
W
ith the Wayback Machine set for 1993, we’re on a mission to recover a fondly remembered – and oddly named – recipe from yesteryear. The warm and soothing soup first appeared on the menu at the original iteration of The Shanty, when it occupied a notable historic hotel in Trexlertown. Tracking down the chef at that time, Mark Prostko – currently serving as executive chef at Northampton Country Club in Easton – we were enlightened about the creation and curious nomenclature of the dish. “The title implies a chilled soup, but with a little poetic license this soup is served hot,” he says. The addition of kielbasa, a smoked and garlicky Polish sausage, intensified the taste and appeal of his creamy potato-leek potage. And since the Pope at that time, John Paul II, hailed from Poland, the chef glommed to the power of alliteration and added “Vatican” to the name. Prostko, who generously recreated the recipe to share with our readers, recommends partnering this memorable cold-weather soup with hearty rye bread.
1 leek, white and just a small amount of green, rough chopped 2 stalks celery, rough chopped 2 cloves garlic, chopped 1/4 cup butter 1/4 cup flour 2 cups chicken stock 1 cup milk 1 cup heavy cream 3 russet potatoes, cut into 1/2-inch dice (about 1 1/2 cups) 1 1/2 cups kielbasa, medium dice 1/4 tsp. dried thyme 1 T chopped parsley Dash of Worcestershire sauce Dash of Tabasco Sauce Salt and pepper
DIRECTIONS In a large pot melt butter over medium heat. Add vegetables and sauté till soft. Vegetables should not caramelize. Add kielbasa and sauté for another 2 minutes. Add flour and stir constantly for 2 to 3 minutes. Whisk or stir in chicken stock. Add potatoes, milk, and cream. Simmer for about 20 minutes till potatoes are tender. Add thyme, parsley, Worcestershire, and Tabasco; adjust as desired. Season to taste with salt and pepper. Serve hot.
SERVES 4–6
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ITAL IAN CHRIS TMA S E VE
the Feast of Seven Fishes BY DAN SULLIVAN
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T
he Feast of Seven Fishes has historical and religious origins that trace back to southern Italy. Many Roman Catholics traditionally avoid red meat on Christmas Eve, some avoiding food altogether and breaking their fast only after midnight mass.
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The common ingredient among those keeping the tradition alive in both countries remains friends and family.
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As the name implies, the Italian meal consists of (at least) seven seafood dishes, although some families go overboard (pardon the pun), preparing many more. Examples of the types of dishes that might be found on the table surrounded by gathering loved ones include salted or baked cod, clams casino, mussels served with pasta (and sauce, of course), eel, anchovies, sardines, calamari, fried smelt, insalata de mare (seafood salad), and deep-fried just about anything that swims in the ocean. The specific origin of the name “Feast of the Seven Fishes” remains up for debate. It’s New World origins harken back to the Old World and the immigration of southern Italians to U.S. East Coast cities such as New York and Philadelphia in the late 19th and early 20th centuries after unification of their country led to political unrest and poverty. Many Italians outside of these cities and their suburbs may have never heard of the Feast of the Seven Fishes. In Southern Italy, with its plentiful coastline, La Vigilia remains a similar celebration of breaking the Christmas Eve fast with loved ones and with dishes prepared with the seafood abundant in that region (no number of dishes specified). It’s possible that the “Feast of the Seven Dishes” was originally a marketing tool, as the term seems to have first shown up in restaurant ads placed in the The New York Times and the Philadelphia Inquirer.
The common ingredient among those keeping the tradition alive in both countries remains friends and family. Linda and Rocco Maniscalco of Allentown literally wrote the book on the topic. Their “Italian Christmas Eve: The Feast of Seven Fishes” is available on Kindle and in print at C. Leslie Smith on Cedar Crest Blvd. in Allentown, Metropolitan Seafood in Lebanon, N.J., and through their the couple’s website at www.statabuon.com. First penned in 2010, the cookbook (and more) has grown from 45 to 78 pages, with the most recent update in 2019. Like many Italians who observe the tradition, Linda Maniscalco believes the “seven” refers to the seven sacraments of the Catholic Church: baptism, confirmation, Eucharist, penance, anointing of the sick, marriage, and holy orders. She also referenced different interpretations and practices. “Some people do 12 fishes for the 12 apostles with the 13th being Jesus,” she said.
Maniscalco’s own origin story – that of her book – is fascinating. It all started with a portrait of her great grandmother Christina that her grandfather Pasquale carried over from Italy in the late
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Best View IN THE VALLEY!
With heaters on the patio and 50% capacity inside the BeamYard, Steel Club is the perfect dining location.
1800s, settling in the Wilkes Barre area and eventually raising 11 children. “She wanted to come,” Linda Maniscalco said. “They were both going to go together and were saving for tickets, but the day they were about to leave she told him they only had enough money for one ticket and that he should go.” The family story continues that a tearful Pasquale ran into the house and retrieved a portrait of his mother, tucking it in a green blanket under his arm for the journey to America. “He never saw her again.” When that portrait eventually found its way to Linda Maniscalco, it had seen better days. She eventually took it to Dan’s Camera City in Allentown to have the backing replaced, and that’s when the treasure trove of recipes from Nona Christina were discovered stuffed inside.
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“They called me and said they found all these recipes. It was more like notes – nothing she did was very exact.” That’s when Maniscalco, who had already worked on a cookbook for her church, decided to write “Italian Christmas Eve: The Feast of the Seven Fishes.” Along with ancestral recipes for fish dishes, appetizers, side dishes, and Italian holiday cookies, the book contains cocktail recipes contributed by Rocco Maniscalco and illustrations by Linda Maniscalco as well as
CHOOSE SCHULER!
comments and reflections from local and regional clergy. One of the Maniscalcos’ favorite recipes is their family’s own take on ciopinno, a seafood stew combining seven fishes in one pot and served with angel hair pasta and crusty bread. “It’s one of the last entrees in the book, and it’s an easy way to combine seven fishes all at once,” she said. “Guests will think you slaved over this. It’s the best way for me to do it – although mom still likes to have each individual fish.”
We’ve been around the block a few times!
Maniscalco recalled her mother and her sisters getting together and baking so many Italian cookies for the Christmas Eve celebration that they’d go through 40 or 50 pounds of flower and fill the L-shaped sectional couch of her childhood living room with trays brimming with the sweet assortment. She offered that the focus on food during the Christmas season is somewhat ironic, as Advent, the time leading up to the birth of Christ, was initially a time of fasting and preparation. “It’s not supposed to be a feast – it turns into a feast but it’s supposed to be a fast. Leave it to the Italians.”
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HOME OFFICE SUCCESS BY ANDY COOK
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D
o you have a home office? Most households do, and it’s even more prevalent now, with many more people working remotely either full- or part-time. The ‘office’ can be as instant as wherever you sit down if you use a laptop computer, as your lap travels with you wherever you go! It can also be space that’s shared with others (e.g. kitchen counter, dining table), a specific area in your home (the corner of a room, a converted closet), or a dedicated room with a door (which may also serve double-duty as the guest room or exercise space).
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Do you work best in the thick of activity, or should your office be tucked away in a quiet space? 30 D D EC EM B ER2 02 2 02 30 EC EM B ER 00
If you do have a home office, does this space evoke feelings of peace and calm, or just the opposite? If you chose the latter, here are some suggestions for setting your home office up for success.
HIDE THE CORDS WHEN YOU CAN. Visual clutter can impact your ability to start or continue working. I really appreciate my wireless printer, in that it doesn’t need a cable running to it from my desktop computer, and can also be located across the room.
HAVE A PLACE FOR EVERYTHING... and put things back! One of the smartest things I ever did was to be consistent in where I kept things. The tape dispenser always goes back on my desk, even if I’ve used it in the dining room to wrap presents. Ink and paper always goes underneath the printer. You get the idea.
LOCATION, LOCATION, LOCATION. You'll likely spend many hours in your home office, so don't stiff yourself on space. Also consider traffic flow and your ability to withstand distractions. Do you work best in the thick of activity, or should your office be tucked away in a quiet space? Consider what makes sense for all involved.
INVEST IN A GOOD CHAIR. If you’re going to be spending significant time in your home office, that side chair from the dining set you no longer have isn’t going to cut it. Go and find something that is suitably sized, adjustable for height, and comfortable. Consider this a sound investment in your long-term success.
THINK VERTICALLY. If space is at a premium, don’t forget about the vertical space. Open shelving, tall bookcases, or even cabinetry can enable you to be organized and also have additional storage for the items you’ll need to have on hand. The internet is a great tool for ideas and smart solutions for maximizing space in this as well as other places in your home.
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HOME OFFICE
HAVE A CLEAR SPACE TO WORK. One of my cardinal rules is to leave my home office with a clear workspace. This is typically the main desk area which my computer is on. The space may be chaotic while I’m in the middle of work, however I made the commitment to myself to do this. It’s along the lines of making the bed before you leave the bedroom.
HAVE A SIGN ON YOUR DOOR. With so many people working from home, and perhaps also their kids learning remotely, it’s especially important to signal when you can’t be interrupted and when you’re available (barring emergencies of course). Have you seen the video with the man doing a live TV interview from home, and his children come through the door dancing into the room behind him? 32
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One final tip: Surround yourself with things that make you feel good! It can be framed photos of family, friends, or that great vacation you went on, or a memento from college or childhood. It can be scented candles or a vase with fresh flowers. Maybe it’s orienting your desk so you can see out a window so you have natural light and a nice view. Implementing even a few of these ideas will put you on the path to success!
rediscover Christmas past
ZIONSVILLE
ANTIQUE MALL
7567 Chestnut St • Rte 100 • Zionsville PA 610.965.3292 • zionsvilleantiques.com Open 6 days/wk • Closed Wed.
4 TIPS TO BE VIDEO READY You need to jump on Zoom, Skype, or FaceTime for work. Here are three things to keep in mind:
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1. KNOW WHERE THE MUTE BUTTON IS. Filtering out your barking dog will benefit everyone! Also, it helps keep extra noise out of the overall conversations. 2. CHECK TO SEE WHAT THE CAMERA SEES. Do a video preview so you can keep things visually tidy when on camera. Some creative rearranging of furniture can do wonders. 3. BE SURE YOU HAVE GOOD LIGHTING. Make sure you have enough light in front of you so you’re not in the shadows. Perhaps do a test call with a friend or colleague and ask for feedback. 4. DRESS APPROPRIATELY! We are often casual at home, but remember to have something work-friendly on from the waist down in case you have to suddenly get up out of your chair!
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garlic roasting
for the holidays BY DAN SULLIVAN
I
grow lots of garlic. A fetish with growing different varieties in my garden – more than 600 exist from around the world – grew into a vocation as a part-time farmer, with around 40,000 cloves planted at the peak of that experiment.
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Children’s Shop
Purveyor of these fine brands Hatley - Mayoral - Tea Collection Kissy Kissy - Kickee Pants Boboli - JoJo Maman Bébé & more! Clothing, accessories and lots of other goodies for your favorite little ones sizes newborn through 10
3301 Bath Pike, Bethlehem Intersection of Rts. 512 & 22 in the Appletree Plaza
610.866.2505 sweetpeachildren.com
Communion season is coming soon! Call now to reserve your child’s fitting.
LEHIGH VALLEY’S PREMIER ANTIQUE & COLLECTIBLE CENTER
OVER 150 DEALERS!
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 38
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Garlic is planted in the fall for harvesting in midsummer. So, by the time the holidays rolled around, I had next year’s crop in the ground and my larder stuffed full of the pungent bulbs – each planted clove produces a new bulb – for consuming and sharing with friends. Garlic exists in two main categories: softneck (Allium sativum ssp. sativum) – the type generally found in the grocery store – and hardneck, (A. sativum ssp. ophioscorodon) – which you will more likely find at your local farmers market. Softneck garlic keeps longer – up to 12 months – but hardneck garlic is more flavorful and thus preferred by chefs. One of my favorite ways to prepare garlic – especially for the holidays – is to roast it in the oven. Roasting turns the skins golden brown and softens both the taste and the texture of the cloves, turning them into caramelized morsels you can schmutz onto fresh bread or pop straight into your mouth.
HERE’S HOW IT’S DONE: I begin by selecting a hardneck variety that yields large, relatively uniform bulbs. The Music variety – brought to North America
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from Italy in the 1980s and popular with farmers for its cold-tolerance and high yields – is perfect for roasting, producing around six to seven large, uniform cloves per bulb. With the bulb placed sideways on a cutting board, trim about the top quarter inch off of each bulb with a sharp knife so that all cloves are exposed. (Don’t discard the tops, as they contain morsels of garlic and can be squeezed into a jar for use another time.) Arrange the bulbs into one crowded layer in a baking pan with the exposed tops up. Sprinkle with finely chopped rosemary (optional) and drizzle with enough olive oil to cover the exposed tops of the cloves. Place in the center rack of an oven preheated to 400ºF and begin checking the cloves for softness at about 40 minutes. The longer you roast the garlic – up to 75 minutes, if desired – the softer the clove will become and the more mellow the taste. If you don’t wish to prepare a whole panful of garlic, place the desired number of cloves onto a sheet of aluminum foil, prepare as above and wrap tight so that bulb tops remain facing up before placing in the oven.
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t h e s ta r o f
B E T H LEH EM BY FRED JERANT
D
riving around the Lehigh Valley, you’ve doubtlessly noticed a handful of towns with names straight out of the Bible: Egypt, Nazareth, Emmaus, and (Mount) Bethel, for example. But perhaps the best known is the little town of Bethlehem, also known as “Christmas City USA.” It was founded on Christmas Eve 1741, when David Nitschmann and Count Nicolaus Zinzendorf established a Moravian mission community at the junction of the Monacacy Creek and the Lehigh River.
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The first residents surely brought with them the so-called “Moravian star,” (in German: Herrnhuter Stern) an intricate illuminated decoration associated with the Advent, Christmas, or Epiphany seasons. They appear widely in Germany and other parts of Europe, as well as the U.S. The original 25-point design, technically known as an “augmented rhombicuboctahedron,” emerged in the 1830s at a Moravian boys’ school in Germany, possibly as part of a geometry lesson. They eventually became popular enough to warrant commercial production, and now similar stars having as many as 110 points are available. Matthew’s biblical account of the Nativity story depicts a special star guiding the Magi (see sidebar on opposite page) to the place of Jesus’ birth (curiously enough, Matthew’s Gospel is the only account in which the star is mentioned). The star itself is subject to a range of interpretations: for some, it’s a miraculous sign; for others, the fulfillment of the Star Prophecy. Astronomers have suggested that it was a conjunction of Jupiter and Venus, or a supernova. And some scholars believe the entire story is a “pious fiction.”
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Whatever your beliefs, it’s easy to see how stars have become inextricably linked to our own Bethlehem. And while Moravian stars are common decorations throughout the city, one Christmas star shines brighter than all of them. That’s the Christmas Star atop South Mountain. Rising 890’ above street level, its illuminated northern and southern faces can be seen over 20 miles away. A part of Bethlehem’s skyline for nearly threequarters of a century, the structure has evolved over time. Its official debut came in 1937 – the same year that Bethlehem declared itself to be “Christmas City, USA”. The structure was created from four huge plywood planks, criss-crossed to form an eight-point star. Pennsylvania Power and Light (now PPL) and the Bethlehem water department collaborated on erecting it. Rolland J. Adams, then-owner of the nowdefunct Bethlehem Globe-Times newspaper, paid for the project himself as a gift to the city – a total of $460 (that’s just over $8300 in today’s money). The first star measured 61’ tall by 51’ wide and was strung with 100 incandescent bulbs. But just two years later, a 10-story steel star replaced it. The former Bethlehem Steel Corporation produced the metal and built the
star. While keeping the original eight-point design, it was refashioned to a horizontal span of 81’ and a vertical rise of 53’. Lit with 280 bulbs, it was reputed, at the time, to be the tallest single electric-light display in the world. The original wooden star was later donated to the Pittsburgh Optimists Club. Affixed to a tower in the city’s Mt. Washington section, it symbolized the club’s annual toy drive. The star was reportedly dismantled in the mid-‘60s, and its final fate is unknown. The current Bethlehem star went up in 1967, and outshone all the other versions. Standing 91’ high and 40’ wide, the star’s steel frame was reinforced with a new concrete base. Over 250 25-watt lamps blazed through the darkness. In 2010, the city installed over 250 energyefficient LED lamps that have also reduced maintenance costs. Previously, each biennial replacement of the bulbs cost the city $6,000. The LEDs are expected to last a couple of decades. Thus, it’s no surprise that the distinctive design has come to represent the City itself. A stylized version appears on signs, decorations, publications – heck, it even appears as part of the surface of Main Street!
WISE MEN Practically everyone knows the story of the Three Wise Men and their pilgrimage to Bethlehem. Let’s dig a little deeper. WHAT ARE MAGI? It’s the plural form of “magus,” a priest in Zoroastrianism. The word eventually evolved into “magic.”
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THEY WEREN’T KINGS. It’s more likely that they were astrologers. Their religious practice included studying the stars, and astrology was considered a science in their time. THEN WHY ARE THEY CALLED KINGS? Several Old Testament prophecies said the Messiah would be adored by kings. Over time, the trio’s rank was elevated. THEY’VE HAD A VARIETY OF NAMES. Although they’re unnamed in the Bible, the Magi have traditionally been called Melchior, Caspar and Balthazar. Some Syrian Christians name them Larvandad, Gushnasaph, and Hormisdas. Eastern churches tag them as Hor, Karsudan, and Basanater; to Armenian Catholics, they’re known as Kagpha, Badadakharida and Badadilma. FRANKINCENSE? MYRRH? Both substances were highly valued and often presented to kings as gifts. Frankincense was commonly used in perfumery; myrrh was often used in holy anointing rituals. They’re derived from the sap of certain prized trees grown in the Arabian Peninsula and northeast Africa.
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IS TD O O R TE N N • IN D O O R /O U LL A A LL /W A LL YB • R A CQ U ET B • PI CK LE B A LL N TE R • FI TN ES S CE B A LL EA CH VO LL EY B R O O TD • OU W IN G A R EA • CO U R T V IE FA CI LI TY EA /K IT CH EN R A • LO U N G E
THEY SOMETIMES FOLLOW SANTA CLAUS. “Three Kings Day” occurs on January 6. Kids in Spain and Latin America often put their shoes outside the door, so the Kings may visit and leave them presents. THEY WERE KEY PLAYERS IN AN AMERICAN OPERA. Amahl and the Night Visitors by Gian Carlo Menotti tells the tale of a crippled boy’s meeting with the Magi, resulting in his joining them on their journey. It premiered on NBC television in 1951.
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good taste
Tre Scalini BY LENORA DANNELKE
POLIPO ALLA BRACE
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T
read three shallow steps – the eponymous Tre Scalini – of this stately Federal townhouse ristorante located on East Broad Street, Bethlehem to enter a sanctuary of warmth and calm, an environment well suited to relaxing over a meal of beautifully crafted Italian fare. While crisp white tablecloths make a clear fine-dining statement, rustic ladder-back farmhouse chairs and a glowing gas fireplace speak to homey comforts. This intimate ambiance is also ideal for hosting small private events.
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good taste
CIN CIN! Tre Scalini opened as a BYOB and remains so today. More notably, there’s no – zero – corkage fee. This amenity is simply part of the hospitality. And while wine is typically an integral part of an Italian meal, Ingarao notes that people also bring beer, cordials, grappa, and other favorite spirits to enhance the dining experience. The only request is that guests drink responsibly.
LINGUINE AL LIMONE
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OWNER/CHEF SANTO INGARAO
A changing menu reflects the differing culinary styles of Italy. “We can’t be one dimensional,” says Chef/owner Santo Ingarao. “There are so many regions, and we try to cover as many as possible.” That said, the native of Palermo, Sicily, accentuates southern dishes that he grew up enjoying – and learning to make the traditional way – from an assortment of relatives. “Your mom, your grandmother, your uncle, your aunt . . . so you walk around the kitchen and you taste and you taste, and you develop a palate. That’s what it’s all about – ingredients. You learn how to put them together.” He points to the simplicity of combining fresh, quality ingredients as the key to authentic Italian cuisine. The vast majority of culinary components are imported from Italy, including tomatoes, cheese, and extra virgin olive oil. Pasta, from bucatini and capellini to rigatoni and linguine and more, come from Vicidomini, the oldest pasta factory in the country. That said, pappardelle and gnocchi are specialties crafted in-house by the chef. Ingarao shops daily for whatever fresh ingredients are needed for that evening’s menu, and he relies on a SouthSide fish market and a top-notch Philadelphia vendor for swimmingly fresh seafood that is
prominent on the menu. A local butcher in Nazareth supplies most of the fresh meats, which gain prominence (and popularity) in winter. Look for rib eye steak drizzled with balsamic, osso buco, short ribs, and occasionally even wild boar to satisfy heartier seasonal tastes. At the suggestion of a friend living in Bethlehem, Ingarao arrived here in 1990. He immediately “fell in love” with the quiet city, so different from the larger and more chaotic environment of Palermo. “And, of course, I met my wife, and that was it,” he says. His spouse, Robyn, attends to front-of-the-house needs – and has done so since the opening of Tre Scalini in 2006. “She’s the real boss here,” he says with a laugh. Ingarao’s personal restaurant philosophy of taking the time to do everything right, extending from the kitchen where he is the only person cooking – no line cooks and no sous chef – to the long-time wait staff, ensures that every component clicks. The chef, who always tries to make a personal connection by finding time to chat briefly with guests, explains, “We cherish [Tre Scalini] and take care of it.”
While the menu is structured in three classic courses – Antipasti/Insalate (appetizers/salads), Primi Piatti (pasta), and Secondi (meat or fish entrees) – guests may pick-and-choose to suit their tastes, appetites, and dietary preferences, such as vegetarian and pescatarian – and perhaps expand their palates. For example, Polipo Alla Brace (grilled octopus) can convert anyone into a devotee of this tender, tasty delicacy. Other starters include Zuppa De Cozze (steamed mussels in white wine or fresh tomato sauce) and Antipasto Casa Lingo (an assortment of Italian meats and cheeses). In a pasta selection that encompasses diverse flavors and textures, Rigatoni Alla Norma (pasta with eggplant, pomodoro sauce, and ricotta salata) enables guests to savor Italian history: The dish was created in 1831 as a tribute to Vincenzo Bellini’s opera, Norma. (And Chef Ingarao graciously shares the recipe for this signature dish with Lehigh Valley Marketplace readers.) Seafood lovers can indulge in Capellini Bella Italia (angel hair pasta tossed with scallops, shrimp, jumbo lump crabmeat, and Roma tomatoes in a brandy cream sauce), while bacon fans will find their bliss in Bucatini Amatriciana (bucatini pasta with smoked bacon, plum tomatoes, pecorino cheese, and red pepper flakes). Dinners kick off with warm ciabatta served with lightly seasoned olive oil, plus balsamic vinegar on request. For a sweet finish that’s light and refreshing, try a dish of imported limoncello gelato. And remember to wave farewell to Chef Ingarao as you depart from your evening in Italy.
TRE SCALINI 221 E BROAD ST BETHLEHEM 610.419.1619 TRESCALINI.NET
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6 medium eggplants 2 cloves garlic 3/4 tsp. extra virgin olive oil 16 oz. can tomato sauce 3/4 tsp. salt (+ 2 T for cooking pasta and 1 tsp. to soak eggplant) 24 oz. rigatoni pasta Handful chopped fresh basil + extra for garnish, plus several whole leaves 8 oz. package ricotta salata cheese (Note: do not confuse with regular ricotta, which is creamy and comes in a tub)
DIRECTIONS Cut eggplant into 1-inch cubes. Soak in a bowl of salted water (use about 1 tsp.) for an hour. Drain and dry eggplant. Finely slice garlic cloves. Using low setting, warm a 16-
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inch sauté pan and add olive oil. Wait 1 minute before adding cubed eggplant. Sauté until golden in color. Using a slotted spoon, remove eggplant and place on dish. Add sliced garlic to pan and cook until lightly browned. Add sauce, chopped basil and 3/4 tsp. salt to pan. Return eggplant back to pan and simmer for 8 minutes on low heat. Bring large pot of water to boil and add 2 T salt to water. Boil pasta to al dente for best results. Drain pasta and put back into pot, removed from heat. Ladle 2 scoops of prepared sauce over pasta and mix until pasta is coated. Place a serving of pasta onto each dish and ladle a portion of sauce on top. Freshly grate ricotta salata onto each dish and garnish with sprinkles of chopped basil and a few whole leaves of basil. Enjoy!
SERVES 4
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serving the
underserved Volunteerism During the Pandemic BY DAN SULLIVAN
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making a difference
HELPING PEOPLE HAS NEVER BEEN MORE CHALLENGING. As the COVID pandemic has unfolded, Lehigh Valley food pantries and soup kitchens have seen a shift in need and numbers concerning the pool of people they serve, while struggling to meet the shifting dynamics of doing so. Retiree Bob Hintze has served as a volunteer at Bethlehem Emergency Food Pantry since its inception in 1995 and also sits on the board of Bethlehem Emergency Sheltering. “Most volunteers in every organization, from food pantries to shelters, are retirees,” he said. “I’m 70, and by CDC [Center for Disease Control] standards, older people should not be exposing themselves. Organizations are scratching their heads about how to do what they want to do and need to do while not exposing their volunteers.” Bethlehem Emergency Food Pantry typically serves around 25 families weekly. Hintze said that, surprisingly, that particular pantry has seen that number decrease since COVID 19 began. Overall, though, he said, local agencies serving those in need of assistance have seen both growing supply (in terms of donations and service) and demand (for help) as those who require help ask and those who can serve. “A strange phenomenon happened,” he said. “Before the pandemic, the way folks got food at our pantry was to come and register with us.” Registration is required, he said, because those served get food procured primarily from partner Second Harvest Food Bank of the Lehigh Valley, located in Nazareth, that is both donated through a USDA program or nominally purchased in order to cover the parent agency’s administrative costs. Second Harvest, which last year distributed more
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“They are required to fill out a self-declaration of need form. We don’t ask them to prove anything, it just says ‘Here’s who I am, here’s the number of people in my family, and here’s my approximate income per week or month or year.’” The criteria for being needy enough to receive food assistance through the pantry is that an individual or family needs to be making less than 150 percent of the federal poverty standard, Hintze explained. “You have to meet the criteria of being needy enough to get food,” he said, adding that it’s basically an honor system, as no one formally verifies the information provided. “Before the pandemic, we would let people come in and shop at the food pantry – it was very much like grocery store.” That has shifted to drive-through or outside walkup service, Hintze said, with volunteers filling and distributing prepacked bags to clients – “things like peanut butter, spaghetti sauce, canned tuna, canned fruit, and juice.”
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Hintze speculated that the decrease in the number of clients requesting food from the West Bethlehem Emergency Food Pantry could be a combination of people preferring to select their own items, fear of visiting the pantry – even when it’s outdoors – and other factors. He said when he picks up food from Second Harvest – where the pantry routinely procures around 3,000 pounds of food for about $100 to $200 with help from grant subsidies and monetary donations – all indications are that volume and need are up. He made the distinction that food pantries, soup kitchens, and homeless shelters typically serve a varying array of clients, although there is some crossover. “We’re seeing more homeless people come through our parking lot since January and February when the homeless shelters started to close. As a result, people were not getting the breakfasts and dinners they would typically get at the shelter. We started putting bags together exclusively for the homeless person – canned tuna and ravioli, etc. They’re probably not going to be able to do much with a roast or a turkey.”
I love being here to help life go right® in a community where people are making a difference every day. We wish the Lehigh Valley a safe and joyous holiday!
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Besides partnering with agencies such as Second Harvest, Hintze said food pantries and soup kitchens depend on volunteerism from individuals and organizations such as the Boy Scouts as well as the generosity of local businesses. “There’s a lot of need out there, but there are also a lot of good people willing to help. It’s almost like the loaves and fishes pass the basket and it fills.” West Bethlehem Emergency Food Pantry is open Wednesdays from 10 a.m. until noon and the last Wednesday of each month 6 p.m. to 8 p.m. New Bethany Ministries soup kitchen at 333 West 4th Street in Bethlehem serves clients a hot meal weekdays from noon to 1 p.m. “We serve around 100 people a day, said executive director Marc Rittle. “Since March it’s been a curbside and takeout. You cannot dine inside. Our numbers did go up, on average, 30 to 40 people a day.” No questions are asked regarding level of need, he said. “You show up and you want food, we give it to you. We do feed a lot of homeless people at soup kitchen. If you are outside without a roof over head, you don’t typically go to food pantry.
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“We have seen more people, but what’s really interesting to me is that we’re seeing many of the same people we’ve seen before but they are coming more often. To me, it means they have less cash than they have had in the past. If they typically go to pantry once a month and the grocery store the rest of the time and now they’re coming two or three times, I think that’s pretty significant.” “We also offer showers and laundry services, a mailing address – all that has stayed in place. We’re worried about the cold weather coming and people having a warm place to be while it’s cold. We’re still working on that, as are most organizations. We are a soup kitchen, food pantry, and we also have transitional housing from 3 to 9 months, offering temporary housing while someone looks for a place to live.” The agency also provides subsidized permanent housing to lowincome individuals and families, he said.
While New Bethany Ministries is also a Second Harvest partner, “we do also depend on donations from food drives from people in the community and community groups,” he said. We’re seeing an increase in need and more donations from private sources – families, community groups, churches, and the like.” As homeless shelters face the cold and a continuing pandemic, they remain committed to their mission. An example of this is the shelter utilizing the space at Christ Church United Church of Christ (UCC) Bethlehem, at 75 E. Market St., which is run by Bethlehem Emergency Sheltering.
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“There are homeless shelters in every community,” Hintze said. “They had to close in March because of their design – it’s not that they didn’t want to help people. They were crowded, and volunteers didn’t know much about the pandemic.” Now that more is known, Hintze said shelters like the one at the UCC church in Bethlehem will begin to operate with new protocols, including changes in food handling and other measures. “They’re moving things around so they can serve the same number of people and have people remain 6 feet apart in accordance with CDC guidelines.” NEW BETHANY MINISTRIES
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dining guide
C
ozy up at our local restaurants this month, many of which are adding both seasonal comfort dishes to their menu as well as heaters and enclosed tents to their outdoor spaces. Offerings listed are as of late November; call or check the restaurant website for the most up-todate information.
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dining guide
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THE BEAM YARD AT STEEL CLUB indoor • outdoor • take-out 700 Linden Ave, Hellertown 610.838.7018 steel.club BLUE GRILLEHOUSE indoor • outdoor • take-out • delivery 4431 Easton Ave, Bethlehem 610.691.8400 bluegrillhouse.com
Seasonal Home Décor
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THE BRICK indoor • outdoor • take-out • delivery 1 W Broad St #100, Bethlehem 610.419.1141 thebrickpa.com BRICK TAVERN INN indoor • outdoor • take-out 2460 N Old Bethlehem Pike, Quakertown 215.529.6488 thebricktaverninn.com CASA TORO 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 indoor • outdoor • take-out 4907 PA-309, Center Valley 610.797.2525 dianascafe.com
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dining guide
InsIde dInIng Red LIon BReweRy BeeR on Tap
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DURHAM SPRINGS indoor • outdoor • take-out 5065 Lehnenberg Rd, Kintnersville 484.907.2100 durhamsprings.com FLORENCE ITALIAN GRILLE indoor • outdoor • take-out • delivery 238 Sycamore Rd, Breinigsville 610.841.4000 florencegrille.com GRIDDLE 145 indoor • outdoor • take-out 1146 MacArthur Rd, Whitehall 610.351.9898 griddle145.com
4 South Main Street, Quakertown, PA
mccoolesredlioninn.com • 215.538.1776 Wishing You A Happy Holiday Season From
T U R F P R O F E S S IO N A L S , I N C .
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GRILLE 3501 indoor • outdoor • take-out 3501 Broadway, Allentown 610.706.0100 grille3501.com GRUMPY'S BBQ indoor • take-out • delivery 3000 Mauch Chunk Rd, Allentown 610.769.4600 grumpysbbq.net HOUSE & BARN indoor • outdoor • take-out • delivery 1449 Chestnut St, Emmaus 610.421.6666 houseandbarn.net MCCOOLE'S indoor • take-out 4 S Main St, Quakertown 215.538.1776 mccoolesredlioninn.com MELT indoor • outdoor • take-out • delivery 2880 Center Valley Pkwy #624, Center Valley 610.798.9000 THE MINT indoor • outdoor • take-out 1223 W Broad St, Bethlehem 610.419.3810 bethlehemmint.com MITZI'S TABLE indoor • take-out 3650 Linden St Rt.191, Bethlehem 610.730.1670 mitzistable.com
PEARLY BAKER'S indoor • outdoor • take-out • delivery 11 Centre Square, Easton 610.253.9949 pearlybakers.net POCONO BREWERY CO. indoor • outdoor • take-out 938 Lifestyle Center, Whitehall 610.264.2194 poconobrewery.com SAVORY GRILLE indoor • take-out 2934 Seisholtzville Rd, Macungie 610.845.2010 savorygrille.com
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SPINNERSTOWN HOTEL indoor • outdoor • take-out • delivery 2195 Spinnerstown Rd, Quakertown 215.536.7242 THE SWEET SPOT indoor • take-out 2805 Lehigh St, Allentown 610.813.2536 thesweetspot.golf TOP CUT indoor • take-out 2880 Center Valley Pkwy #625, Center Valley 610.841.7100 topcutsteak.com TORRE indoor • outdoor • take-out • delivery 2960 Center Valley Pkwy, Center Valley 610.841.9399 torrerestaurant.com ZEST indoor • outdoor • take-out • delivery 306 S New St, Bethlehem 610.419.4320 zestbethlehem.com
Expires 12/31/20.
BEST OF THE VALLEY STYLISTS TO MAKE YOU FEEL LIKE
1,000,000
$
HAIR & LASHES west • madison farms bethlehem township 610.419.1898 EAST • downtown easton 610.258.3480 jmorgansalonandhome.com LEH I G H VALLE YM AR K E T PL AC E .C O M
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LEFT PAGE CLOCKWISE: Jorge Franke, Orefield. Joanna de Jesus-Fenicle, Unangst Tree Farm, Bath. Esther Schoeneberger, Bethlehem. RIGHT PAGE CLOCKWISE: Christopher Pany, St. Johns at Laury's Station. Danielle Jerant, Lehigh Parkway, Allentown. Tracey Reilly, Bethlehem. Paul Hillebrand, Bethlehem. LEH I G H VALLE YM AR K E T PL AC E .C O M
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advertiser index Alderfer Glass Company 49 Allentown Animal Clinic 55 Blink Optical Boutique 58 BoutiqueToGo 61 Braveheart Enterprises 43 Carol C. Dorey Real Estate 2 Christina M. Lawrence, DMD 48 Durham Springs 5 Eagle Point Farm Market 48 Egypt Star Bakery 51 First Northern Bank & Trust Co. 64 Florence Italian Grille 59 Gail Gray 49 Green Acres Outdoor Living 34-35 Grille 3501 obc Hartzell's Pharmacy 59 j. morgan salon 61 Kelley Electric 54 Magellan Financial 52 McCoole's 60
PLEASE CELEBRATE THE HOLIDAYS WITH
Millbrook HomeCare Partners 51 My Tequila House 39 Ross Plants & Flowers 54
®
Give the Gift of a Sublime Dining Experience CERTIFICATES AVAILABLE
Open for Limited Dine-In Visit our website for our Retail Offerings & “Savory At Home” Curbside Menu
SAVORYGRILLE.COM | Reservations Recommended | 2934 Seisholtzville Rd | Macungie | 610.845.2010
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Neffs Bancorp 39
Bring home more
Northwood Racquet & Fitness Club 43 Nurture Dental Health 9
HOLIDAY CHEER
Pharo Garden Centre 58 RCN Telecom Services 65 Richards Window Fashions 60 Rondel New Homes 10 Salon Bronze 55 Savory Grille 64 Schuler Service 27 Spinnerstown Hotel 55 State Farm Insurance (Saracino Group) 53 Steel Club 26 Sweet Pea Children's Shop 38 Sweet Spot Indoor Golf ifc The Skin Clinic Wellness & Waxing Bouitque 52 The Slatington Marketplace 10 Turf Professionals 60 Warner Glass Supplies 3
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Weil Antique Center 38 Zionsville Antique Mall 33
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