Lehigh Valley Good Taste Winter/Spring 2020 by Meris, Inc.

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Get cozy! I don’t know about you, but food is always on my mind. When I’m not just thinking about it, I’m shopping, cooking, or eating. (Or calling a friend to share life-changing information about an exotic new ingredient or amazing recipe I’ve discovered.) It is my privilege to also get to write about food. In the ensuing restaurant profiles, conversations with restaurateurs, chefs, and managers reflect the passion these culinary professionals bring to their tasks—not only in the beautifully prepared dishes, but the ambiance and service that helps define their particular brand of hospitality. These editorial profiles cover a broad spectrum of destinations, from rustic or elegantly contemporary barns to comfy country inns. You’ll also find homey spots for breakfast or lunch and stylish environments for a special evening out. There are ample candidates for exploring Italian or Mexican cuisine—though most places serving Modern American cuisine season their menus with globetrotting ethnic tastes. Perhaps most surprisingly, you can catch a round of indoor golf or let the kiddos play a game of zombie dodgeball while enjoying friendly fare. The main idea, basically, is to choose a destination that will fend off the dreaded winter doldrums by prying you out of the house. Superb photographs of dishes also assist in driving that decision. (It’s also noteworthy that menus across the Lehigh Valley have been expanded to feature more vegetarian, vegan, and gluten-free selections.) Of course, on a frosty day there’s nothing more appealing than a house filled with enticing cooking aromas. Dishes and drinks filling the recipe section, plus others scattered among the features, should inspire you to simmer a kettle of soup and put a cake in the oven. And having a fabulous cocktail in hand will make the process even more enjoyable.

Contributing Editor

Visit lehighvalleygoodtaste.com

Pick up your complimentary copy of Good Taste at:

for recipes and more from the Lehigh Valley's finest chefs.

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contents WINTER / SPRING 2020

features

profiles

0

12 Grumpy's Bar-B-Que Roadhouse

48 Savory Grille

14 blue grillhouse

50 Grille 3501

16 McCoole's at the Red Lion Inn

52 Pocono Brewery Co. Taproom

18 Braveheart Highland Pub

64 ZEST

Celebrating "Famous" Family Recipes

20 Top Cut Steak House

66 The Sweet Spot

22 The Mint

68 Torre

24 The Brick

70 Griddle 145

26 My Tequila House

72 House (House & Barn)

28 Spinnerstown Hotel

74 Mitzi's Table

38 Barn (House & Barn)

76 Pearly Baker's Alehouse

40 The BeamYard at the Steel Club

78 Durham Springs

42 Florence Italian Grille & Sports Bar

80 A Ca Mia

44 Melt

82 Diana's Café

46 Brick Tavern Inn

Family Tree Harvest

Discover the Charm of Durham Springs

A Statewide Tasting Trail 5

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THE REAL-DEAL BBQ MEAL Vintage country character and the enticing aroma of hickory wood from an on-site smoke oven have been hallmarks of Grumpy’s since 2004. The casual, rustic ambiance is conducive to relaxing with a cold beer or frosty margarita before tucking into a spice-rubbed and smoke-infused core feature such as ribs, pork butt, beef brisket— including burnt ends—and wings.

EVER-EVOLVING FLAVORS A lengthy menu encompasses regional cooking styles—Cajun

to Tex-Mex and beyond—and Chef Geoffrey Wagner constantly searches for diverse influences to enhance recurring specials. He also incorporates products from Seasons Oil & Vinegar Taproom in Bethlehem and fresh local ingredients. For instance, a halfpound portion of well-seasoned Grilled Tri Tip, a full-flavored cut of sirloin more common in Western states, gets a vibrant Argentine accent with green chimichurri sauce. Accompaniments also arriving on a homey cutting board include tri-color oven roasted potatoes and

LIVE MUSIC ON WEEKENDS—a house specialty since day one—delivers eclectic blues and rockabilly tunes you won’t hear elsewhere. And there’s never any cover.

Woot, LV’s 1st BBQ joint turned 15!

Grumpy's Bar-B-Que Roadhouse 3000 MAUCH CHUNK RD ALLENTOWN 610-769-4600 GRUMPYSBBQ.NET GRILLED TRI TIP

a Southern black eyed pea salad brightened with corn, tomatoes, red onion, black beans, and cilantro. Clam Skillet, a favorite guest-star appetizer, showcases plump-fleshed middle neck clams. The mollusks, sautĂŠed with garlic, shallots, tomatoes, and chickpeas, are seasoned with Korean gochujang red chile paste before the cast-iron pan is deglazed with beer. (Grilled bread lets you mop up every drop of sauce.) Seafood dishes appeal to pescatarians, and expanded vegan and vegetarian selections are in the works.

CLAM SKILLET

blue grillhouse 4431 EASTON AVE BETHLEHEM 610-691-8400 BLUEGRILLHOUSE.COM

ALMOND BUTTER CAKE

Making mouths water

for decades. 14

PORTERHOUSE

ONE PLACE, MANY SPACES No single description can encompass all the facets of blue, a modern steakhouse and event center. The eclectic décor features stylish dining rooms, a dynamic lounge with a wildly artful fireplace, a dozen private dining rooms, and incomparable accommodations for weddings or conferences. In spring, guests flock to the casual and expansive barn-roofed patio.

BECOMING PAXOS RESTAURANTS’ FOUNDING CORNERSTONE IN 1980, The Candlelight Inn later evolved into blue, a premier dining and special events destination. SAVOR THE FLAVOR A protein lover's paradise by definition—covering premium seafood as well as meat—this grillhouse exceeds expectations from the first bite. While every type of steak attracts loyalists, the Porterhouse deserves extra credit for incorporating both tenderloin and strip cuts in one handsome hunk of juicy meat—in this case, 24 ounces of beefy goodness garnished

with a skewer of beer-battered onions. Consistent quality of taste and texture is attained through the restaurant’s relationship with Meats by Linz, a notable Chicago purveyor with an elite line of Black Angus heritage cattle. While six optional sauces are offered, Béarnaise—the sophisticated cousin of Hollandaise—is the chefrecommended partner for this memorable entrée. Of course, to

complete the revelatory experience of dining at blue, dessert is a requisite indulgence. A dedicated in-house pastry chef—who also crafts sweet endings for sister restaurants Melt, Torre, and Top Cut Steak House—emphasizes flavorful components in elegantly simple desserts, such as moist Almond Butter Cake crowned with crème fraîche and blueberry compote.

McCoole's at the Red Lion Inn 4 S MAIN ST QUAKERTOWN 215-538-1776 MCCOOLESREDLIONINN.COM CREOLE PASTA POT

AMENITIES FOR ALL

Melding 18th century charm with modern sensibilities, McCoole’s serves as an appealing continuum of the American social experience. Lift a glass with friends during happy hour, catch live acoustic music on weekends, visit the pet-friendly dining patio in spring—and grab a growler of house-brewed Red Lion beer. Five rotating varieties are always on tap.

Cool combo: Food, drink & history!

MCCOOLE'S SALAD

THE STYLISH AND ADAPTABLE ARTS & EVENTS PLACE next door hosts memorable boutique weddings, meetings, theatrical productions, and other diverse occasions. DELECTABLE DIVERSITY Can’t decide what you're hungry for? Then head to McCoole’s. An expansive and oh-so-reasonably priced menu rounds up traditional American favorites, globe-trotting tastes, and regional specialties such as Creole Pasta Pot—a Southernstyle entrée that delivers a mélange of robust flavors, with zesty Andouille sausage, scallops, shrimp, and crabmeat simmered in tomatoes and Creole seasonings. Served with linguine, this hearty dish feeds the soul while filling the tummy. On the lighter side, opt for a McCoole’s Salad, which stars dried cranberries, sunflower seeds, diced fresh beets,

mandarin oranges, and bleu cheese crumbles on a bed of mixed greens, with apple cider vinaigrette on the side. Like all their customizable salads, this signature offering comes in full and half portions and may be accessorized with blackened chicken breast, seared tuna, broiled crab cake or other tempting toppings. Along with a full array of casual fare—flame-grilled beef, chicken, or portabella burgers, wings, flat bread pizza, nachos and more—changing features keep palates primed for new taste adventures.

Braveheart Highland Pub 430 MAIN ST HELLERTOWN 610-838-6555 BRAVEHEARTHIGHLANDPUB.COM

HAGGIS HUSHPUPPIES

A wee dram

takes you to Scotland! LOBSTER TAIL 18

SCOTTISH EGGS

A PROPER PUB Vintage tavern fixtures imported from Scotland establish authenticity, but friendly hospitality warms the intimate atmosphere. Sit back and get comfy with a single malt Scotch (there are more than 30 selections), then dig into hearty fare—Scottish, American, and global tastes fill the menu, and daily specials keep guests returning to explore fresh offerings.

“SCOTTISH JAM,” a musical mixer, is held the second Sunday of the month. Bring your fiddle, harp, and energy. Note: a kilt is always appropriate attire. SAVORY TRADITIONS Scottish fare that’s familiar to American palates includes shepherd’s pie, fish and chips, and beef stew (although Braveheart’s version is simmered with Guinness Stout). Other exoticsounding dishes are often quite approachable. For example, “Mince & Tatties” translates on the plate to ground sirloin and veggies in beef gravy with mashed potatoes.

Scottish Eggs, on the other hand, transform common ingredients into a sensational gustatory experience. Hard-cooked eggs are wrapped in sausage (custommade by a local butcher), rolled in breadcrumbs, and fried until crispy and golden. The restaurant serves them warm over mixed greens with a house-made honey and white balsamic dressing. Ideal as an app or snack, try using the recipe on

p. 117 for an impressive breakfast entrée. A signature example of fusion cuisine, Haggis Hushpuppies marries Scotland’s national dish with American Southern cuisine. In this happy match, balls of savory minced pudding—made in house— are dipped in seasoned cornmeal batter and fried till crunchy. Lagermustard sauce adds a tangy accent to the popular starter.

Top Cut

THE APEX OF PLEASURE

2880 CENTER VALLEY PKWY CENTER VALLEY 610-841-7100 TOPCUTSTEAK .COM

Fads fade quickly, especially in the culinary world. The great American steakhouse, however, remains an enduring traditionâ&#x20AC;&#x201D; and close-to-home Top Cut puts a fresh modern spin on New York or Chicago glamour. Located atop Paxos sister-restaurant Melt, guests are transported (via elevator) to a chic retreat proffering the finest of foods, spirits, and views.

Steak House

VEAL RIB CHOP

Above all in

style and taste. CLAMS CASINO ROYAL

WHILE THERE’S NO FORMAL DRESS CODE, business casual is appropriate. However, a setting this elegant typically inspires guests to don their spiffiest attire. TASTE MATTERS Naturally, the primary focus is high-quality steak—specifically USDA Prime Black Angus—supplied through an exclusive agreement with a top Chicago butcher. Six featured cuts include two dryaged varieties that provide an incomparable depth of flavor, and an optional bone marrow shallot crust delivers a near mind-blowing burst of umami. However, don’t overlook the Veal Rib Chop, another superior entrée choice. A subtle flavor and meltingly tender texture distinguish this appealing cut. Herb butter and roasted garlic demi-glace enhance the mild

veal with a sumptuous intensity. Premium seafood, too, is woven throughout the revamped menu, from raw bar selections to main dishes. Clams Casino Royal counts as a great starter or shareable bar snack with a handcrafted cocktail. Creatively updated classic drinks are a specialty, and a gin-laced Sloe and Steady serves as a frothily refreshing foil for these buttery middle-neck clams accented with a sweet pepper-onion-carrot mirepoix and applewood smoked bacon. And with nearly 4,000 wines in stock, oenophiles can enjoy a plethora of choices.

GASTROPUB FOR ALL Sleek 1950s architecture strikes an equilibrium with vibrant modern style, resulting in a dynamic environment that promises—and delivers—a gastronomic good time for all. Set in a West End neighborhood, the welcoming vibe attracts a wide audience ready to explore complex tastes from an ever-evolving menu or lift a glass on the year-round firepit lounge.

21ST CENTURY COMFORTS An inventive process of re-envisioning familiar, homey

dishes—from assorted cultures— results in the feel-good flavors of contemporary comfort food. An assembly of sweet, salty, sour, and piquant heat strikes a taste balance that stimulates the palate, with a mix of textures and temperatures adding delectable complexity. This innovative menu transcends expectations with playful takes on tradition, elevated by modern techniques. For example, Daisy Duck Flatbread, built on a foundation of naan, delivers sophisticated flavors with confit duck, gruyere cheese, caramelized onion, and fresh greens

DOUBLE OPPORTUNITIES TO SAVOR DISCOUNTED DRINKS at "regular" and "reverse" happy hours, Wed. and Fri., 4:30 to 6:30pm and Tues. through Sat. 9 to 11pm! 22

Savor

a worldly view on comfort.

The Mint 1223 W BROAD ST BETHLEHEM 610-419-3810 BETHLEHEMMINT.COM DAISY DUCK FLATBREAD

splashed with carrot vinaigrette. An egg from a happy, pastureraised local chicken crowns this easy-going delicacy. In “fan favorite” Pistachio Noodles, house-made pistachio dressing enhances tepid-temperature buckwheat soba noodles with roasted mushrooms and edamame. Drizzled Sriracha and crispy wontons complete the tasty picture. An expanded esoteric wine list, refreshing cocktail collection, and expansive beer selection—including rotating taps—is curated and updated for optimal menu pairing.

PISTACHIO NOODLES

The Brick 1 W BROAD ST BETHLEHEM 610-419-1141 THEBRICKPA.COM

GNOCCHI

Mangia tutti! So much pizza to try. 24

GRANDMA PIE

ITALY, YOUR WAY Every city deserves to have a warmly welcoming downtown corner of Italy—a convenient place to lunch with colleagues, linger over dinner with a date, or collect a crew of kids or buds for an evening of mirth and mozzarella—and a spirited beverage or two. Get cozy in the atmospheric bar and lounge or choose the lively vibe of the bright, modern dining room.

FULL-SERVICE AND INFORMAL CATERING fits every appetite and occasion, from large off-site events to pick-up trays for easy gatherings of family and friends. TRADITION MADE MODERN With more than three dozen core varieties of pizza—and scores of optional toppings—it’s difficult to decide which lavishly embellished version speaks to you: Louisville Slugger with pulled pork, Sesame Chicken with sweet chili sauce, protein-packed Meatlovers—or a classic Margherita, the essence of simplicity? Also consider a nostalgic Grandma Pie, made in the

homey style that countless ItalianAmericans enjoyed growing up. Nonnas, without access to hickoryfueled brick ovens, worked with what was on hand: a square black steel baking pan. Brushing with olive oil before hand-stretching dough to fit produces a thin, crispy, golden crust. A layer of mozzarella with tomato sauce spooned over top—then finished with fresh basil—completes this old-school

masterpiece. To satisfy pasta cravings with a twist, handmade gnocchi—tender little pillows of potatoes, imported “00” flour, and eggs—deliver a mouthful of comfort, especially when crowned with Alfredo sauce and sumptuous melted Gorgonzola (vodka sauce is also great!), and watch for special editions of sweet potato or jalapeño gnocchi.

STEAK MEDALLIONS AL TEQUILA

MEXICAN ZEST, MODERN FINESSE

DISTINCTIVE TASTES

Putting a contemporary edge on the warmth of old Mexico, this sociable cocina and cantina offers dishes like duck carnitas tacos and tropical guacamole with mango and cucumber—along with traditional tastes and an abundance of shareable plates. Plus, exotic specialty margaritas starring house-infused spirits and syrups always supplement the generous 23 core varieties.

In this north-of-the-border region of Mexico, what’s good in the glass is also great on the plate. Steak Medallions al Tequila, a signature entrée, delivers fabulous flavor by first grilling angus beef medallions, then pan-searing them in olive oil and butter with roasted garlic. A flambéed finish with tequila creates a totally decadent sauce. For an exceptional drink pairing, My Tequila House Patron Barrel Select Añejo Tequila comes highly recommended. Owner Alex Ramirez traveled to the

EAT TO YOUR BEAT OF CHOICE ON WEEKENDS: Fridays bring soulful classical guitar music, while modern Latin rhythms pump up the energy on Saturday nights. 26

¡Ay, caramba! Sizzling tequila!

My Tequila House 1808 MACARTHUR ROAD WHITEHALL 484-664-7109 MYTEQUILAHOUSE.COM

distillery in Mexico to personally select a barrel to be bottled as an exclusive for his restaurant. Sipped straight as an aperitif or mixed into a memorable margarita, the smoothness of this top-shelf tequila gratifies the palate. Compared with clear and un-aged silver tequila, or golden reposado, aged in wood for four to six months, añejo develops an amber hue and nuanced complexity while barrel resting for a full year. Dedicated tequila fans should not miss this limited-time tasting experience—which also provides newbies with a worldclass introduction to agave-based spirits. And there are 60+ other tequilas to meet.

PATRON BARREL SELECT AÑEJO

Spinnerstown Hotel FEELING AT HOME

2195 SPINNERSTOWN RD QUAKERTOWN 215-536-7242 SPINNERSTOWNHOTEL.COM SEARED SCALLOPS

While a natural soapstone bar and wooden booth-lined tap room put an invitingly casual spin on hospitality, the redecorated dining room provides a handsomely homey setting for dinnerâ&#x20AC;&#x201D;sans TV. The comfortable space hosts periodic themed dinners and is available for private events. In spring, head to the vaulted barn-roofed deck for fresh air and fine fare.

The gathering place

since 1801. DELICATA SQUASH SALAD

OWNED BY THE DALE FAMILY FOR 60 YEARS, this accommodating country inn keeps evolving and moving with the times, feeding the cravings of a broad clientele. CRAVINGS SATISFIED Balance is key in creating an eclectic, evolving menu that spans friendly pub fare to refined farmhouse classics. Old-time methods and cutting-edge techniques combine to build layers of flavor in dishes heightened by inventive sauces and intriguing condiments. Seafood, too, gets special treatment, without losing sight of tradition. Seared Scallops, for example, reach peak flavor and texture in a blazing cast-iron skillet before being plated with butternut purée and romanesco—both locally grown. A finishing drizzle of sweet-tart apple cider gastrique

and scattering of toasty pumpkin seeds excite a full spectrum of taste buds. The Delicata Squash Salad also highlights local, seasonal produce in a simple-yet-elegant presentation of this luscious winter squash with peppery arugula, dried cranberries, toasted walnuts, and goat cheese, dressed in a spiced maple vinaigrette. An exceptional beverage selection encompasses a value-driven wine list—which earned a Wine Spectator award again in 2019—hand-crafted cocktails, a legendary beer program, and a temptingly stocked bottle shop.

family tree harvest CELEBRATING “FAMOUS” FAMILY RECIPES BY LENORA DANNELKE | FOOD STYLING BY AUTUMN JASTRZEMSKI

ood informs the narrative of life, and positive emotional memories are forged at the table. The sight, smell, and taste of favorite dishes, whether trotted out for holiday feasts, backyard barbecues, or birthday bashes, serve as enduring connections to the people who prepared them. Recreating the special recipes used by those family members—whether that designation is by birth or by choice— keeps their stories going. Leafing through the yellowed pages of a worn, leatherbound ledger book— filled with my grandmother Sylvania’s faded longhand script—renewed my acquaintance with long-departed relatives, from great-grandmother Sabylla to aunts and great aunts, including Sadilla, Alta, and Icy. (Clearly, this clan favored unusual female names.) A collection of friends and neighbors, plus a flock of “church ladies” I recall from childhood, are also represented among the recipes recorded by my “Gremmy.” Their contributions, spanning the years 1920 to 1966, constitute a culinary legacy ripe for the picking. Born in 1894, Gremmy was a living link to the 19th century. A quilting frame usually dominated her modest dining room, and she introduced me to such yesteryear pastimes as making string figures and hand shadow puppets by candlelight. However, her primary passion was baking. As the mother of eight children, she kept a pie safe—

coffee sponge cake

with mocha frosting INGREDIENTS 1/2 cup strong coffee 1 T butter 1/8 tsp. baking soda 2 large eggs 1/4 tsp. salt 1 cup sugar 1 tsp. vanilla extract 1 cup sifted flour 1 tsp. baking powder

a ventilated cabinet that deters insects and vermin—well stocked with all manner of cakes, breads, pies, pastries, and cookies gleaned from her cooking journal.

few surprising tastes. For example, mincemeat— a boozy blend of dried fruit, suet, and beef or venison—provides an unexpected topping on upsidedown cake.

Recipe citations also encompass local newspapers (Dutch apies cakes, Reading Times, 1936), magazines (soft molasses cookies, Needlecraft, 1929), and such oddball sources as the The Farmers Bank calendar (chocolate cheese squares, 1954). Pennsylvania Dutch accents abound, with several versions of shoo fly pie and such deepfried delights as potato crullers and prize-winning fasnachts from the Kutztown Folk Festival. Tucked amid appealing desserts with familiar flavors, such as peach streusel pie and maple Bavarian pudding, are a

Frustrations in replicating some of the vintage recipes include unspecific measurements of key ingredients (“flour to stiffen”), a dearth of directions—from none at all to a vague “make as usual”—an absence of baking times and temperatures, and indeterminate yield (“recipe of large proportions”). After working through these puzzles in ongoing kitchen experiments, future generations can thank me for supplying the missing data via sticky notes affixed to pages—written out longhand, of course.

mocha frosting 1/3 cup butter, softened 3 cups confectioners sugar 1 1/2 oz. melted unsweetened chocolate, cooled 3 + 1 T strong cold coffee

garnish 1 T finely ground coffee beans + 1 T sugar, mixed Whipped cream

DIRECTIONS Heat coffee and butter to boiling point and whisk in baking soda. Set aside and cool to room temperature. In a large bowl, beat eggs until thin. Add salt, sugar, and vanilla and beat well. In a separate bowl, mix flour and baking powder. Alternately add dry ingredients and coffee mixture to the egg mixture, starting and ending with dry ingredients. Pour into a greased and floured 8x8x2-inch cake pan. Bake in an oven preheated to 350°F for 45 minutes. Cool completely on rack. For frosting, beat butter, sugar, chocolate and 3 tablespoons coffee until smooth and creamy. If mixture is too thick, add reserved tablespoon coffee as needed to thin. Spread on cake. Just before serving, sprinkle garnish over frosting and top with whipped cream.

SERVES 12 TO 16

33 33

maple bavarian pudding INGREDIENTS 1 T unflavored gelatin 2 cups whole milk 3 large egg yolks 2/3 cup maple syrup 1 tsp. vanilla extract 1/4 tsp. salt 3 large egg whites, room temperature Whipped cream and nuts for garnish

DIRECTIONS In a medium saucepan over low heat, dissolve gelatin in milk, stirring from 1 to 2 minutes. Gradually whisk in well-beaten egg yolks. Stir until mixture thickens to coat the back of a spoon. Remove from heat and cool. When mixture is at room temperature, slowly stir in maple syrup, vanilla, and salt. Beat egg whites until stiff then gently stir about 1/4 of the volume into the base mixture. Gently fold in remaining egg whites. Divide among ramekins or dessert glasses. Cover with plastic wrap and chill thoroughly. Top with whipped cream and nuts before serving.

Note: The original recipe specifies individual decorative molds. However, if using ramekins, the contents can be unmolded onto dessert plates.

SERVES 6 TO 8

peach streusel pie INGREDIENTS 4 cups peeled peach slices 1 9-inch pie shell 1/2 cup sugar 1/4â&#x20AC;&#x201C;1/2 tsp. nutmeg, as desired 1 large egg 2 T heavy cream

topping 1 cup light brown sugar 1/2 cup all-purpose flour 1/4 cup softened butter

DIRECTIONS Place peach slices in pie shell and sprinkle with sugar and nutmeg. Beat egg and cream together and pour over peaches. In a large bowl, mix brown sugar, flour, and butter until crumbly. Scatter crumb mixture evenly over fruit filling in pan. Bake in oven preheated to 425Â°F for 35 to 45 minutes, until browned.

SERVES 6 TO 8

Have a â&#x20AC;&#x153;famousâ&#x20AC;? family recipe? Share it with us! Send us your family recipe and you may see it published in a future issue of Lehigh Valley Good Taste for all of our readers to enjoy! Submit your recipe at lehighvalleygoodtaste.com/ familyrecipes. 3737

Barn

House & Barn 1449 CHESTNUT ST EMMAUS 610-421-6666 HOUSEANDBARN.NET

BARN DOG

Go handson! Grab a terrific taco. LOBSTER TAIL 38

AL PASTOR TACOS

VINTAGE BUCOLIC BACKDROP As the laid-back sister to adjacent House restaurant, Barn—located in a 19th century bank barn—offers rustically-styled hospitality amid atmospheric stone walls and hand-hewn ceiling beams. This bucolic environment, conducive to relaxation and conversation, is ideal for either chilling on a date or kicking back with a group of friends, glasses in hand.

FRIDAYS ARE DOUBLY SPECIAL: Not only does Happy Hour bring deals on draft brews and signature nachos, but the barn rocks with live music in the evening. REFINED FUN FARE Easy-going cuisine puts an emphasis on comfort, from three varieties of Mac & Cheese to a trio of robustly stacked Grilled Cheese on brioche. While Barn Chili gets an eye-opening overhaul as a vegan dish made with tempeh, uber-meaty smoked pork shoulder makes an appearance in multiple dishes. Al Pastor Tacos, a new addition to the menu, packs a pair

of grilled flour tortillas with juicy pork, chipotle remoulade, romaine lettuce, house-made tomato salsa, farmhouse sour cream ranch dressing, and queso fresco crumbles—basically everything you like on one colorful, scalliongarnished plate. The Barn Dog puts a tasty twist on a humble favorite with two cheese-stuffed franks topped with melted cheddar, barn chili, green onions, and pickled

jalapeños, presented atop pretzel rolls. A side-soup pairing of Tomato Bisque will nurture the soul while filling the tummy. Stop by the bar to sample made-in-house shareable snacks while exploring spirited libations—including 14 kinds of Moscow Mules, a solid collection of good craft beers, and creative cocktails featuring locallymade liquors.

The BeamYard at the Steel Club 700 LINDEN AVE HELLERTOWN 610-838-7018 STEEL.CLUB

BLACKENED SALMON

BUILT FOR PLEASURE Spacious, gracious, and inclusive, this country club’s handsome architecture boasts classic style. The vibe, however, is modern and decidedly unstuffy. The BeamYard features cozy booths— plus seasonal patio seating—and a capacious steel truss-adorned bar. Register for a free dining membership or stop in for a tasty “test” meal that will convince you to join.

Yum,

dishes dressed for the season!

BUTTERNUT SQUASH SALAD

DINING MEMBERS GET TO ENJOY STEEL CLUB SOCIAL AMENITIES—comedy and trivia nights, a murder mystery dinner and more, held in the grand Blackplate Ballroom are all planned for the New Year. JOIN THE FUN With 20 new items, the updated winter menu melds seasonality and seasonings in such dishes as Blackened Salmon—served with sambuca braised fennel, citrus broth, orange fennel salad, and basil oil—and cumin-roasted Butternut Squash Salad arriving with arugula, cranberries, candied pecans, and crispy-creamy fried goat cheese, dressed in maple vinaigrette. (Addons like grilled shrimp and beef tips transform this into a filling entrée.) Weekend specials and Sunday brunches keep every meal lively, and lunches-to-linger-over encompass a weekly feature and

new favorites such as a well-stacked grilled cheese on sourdough to fully loaded nachos with poblano queso and house-smoked brisket. Business lunches, too, accommodate all sizes and technology requirements. BeamYard events range from live music to wine dinners, and dining members can order scrumptious and convenient new meals-to-go, with four fresh options each month. Or simply catch a game at the commodious bar and delve into a changing assortment of hard-tofind and trending craft beers among the 24 taps—including limitedrelease house exclusives.

SURF & TURF

FEED YOUR MOOD Both a family-friendly Italian eatery and haven for sports fans, this melded dining experience is unified by friendly and attentive service. Wood and stone appointments create a relaxed, rustic atmosphere in the dining room. The spacious, multi-screen bar and lounge boasts an upbeat vibe, especially during happy hour, game days, and Friday DJ dance nights.

RED SAUCE AND BEYOND A massive menu rounds up diverse tastes to feed cravings for casual

pub fare, burgers, and sandwiches or top-notch entrées. For example, protein lovers will delight in Surf & Turf, which stars a tender, marinated 6-ounce filet—cooked to order—and a 6-ounce lobster tail stuffed with seasoned lump crabmeat. An outstanding new seafood dish, Salmon en Croute, essentially arrives gift wrapped in a golden puff pastry. Tucked inside this flaky parcel are two salmon fillets, stacked with lemony herb butter and mustard between them for vibrant flavor. Fresh mixed vegetables and crème risotto

EVERY DAY BRINGS A POPULAR FOOD SPECIAL, from tacos and wings to baby back ribs and pizza, plus feature drinks such as margaritas and Moscow mules. Dig in! 42

Winwin:

Awesome eats, 32 screens!

Florence

Italian Grille & Sports Bar 238 SYCAMORE RD BREINIGSVILLE 610-841-4000 FLORENCEGRILLE.COM complete both dishes and, like all entrĂŠes, they include the colossal salad and soup barâ&#x20AC;&#x201D;which expands to a value-priced hot buffet with rotating selections on Saturdays and Sundays. Of course, Italian specialties abound, encompassing classic pastas, sauces, and preparations, along with house-made meatballs served in four styles. Inventive and traditional cocktails, a food-friendly wine list, and rotating craft beers that supplement core brews provide a wide assortment of drink pairing choices. Salute!

SALMON EN CROUTE

Melt 2880 CENTER VALLEY PKWY CENTER VALLEY 610-798-9000 MELTGRILL.COM

PAPPARDELLE

Bravo! My tastebuds speak Italian.

POLIPO

SOOTHING AND SENSUOUS The Mediterranean sister among Paxos Restaurants, Melt balances sensuality and warmth with striking modern design. Dramatic light fixtures that hang from the soaring ceiling bring a soft glow to the voluminous main dining room—appointed with a stone fireplace—and the second floor boasts multiple private event rooms ready to accommodate up to 140 guests.

ON SUNDAYS, MELT’S ALL NEW BRUNCH MENU—joining the lunch menu— presents soulful Italian translations of classic dishes and dashing early-day cocktails. TRADITION MADE MODERN Those who are wary of tasting octopus—or have tried it and found the texture to be unappealingly chewy—may become confirmed polipo enthusiasts after sampling this aquatic delicacy at Melt. Attentive care in cooking the chargrilled Mediterranean variety of octopus results in extreme, even luxurious, tenderness. A warm fingerling potato salad, splashed

with red wine vinegar and lemon juice and complemented with capers and a fresh herb salad, completes the complex array of flavors in this well-rounded appetizer—which simply begs to be paired with a glass of pinot grigio. Looking for a dish to chase away the winter blues? For the ultimate in comfort on a chilly evening, tuck into a brimming bowl savory of pappardelle, best enjoyed at a

table by the flickering fireplace. Osso buco—veal shanks—are slow-cooked to fall-off-the-bone tenderness before being simmered into a luscious butter-finished ragu with tomatoes and garlic. Complementing this heart-warming amalgam of flavors are wide ribbons of housemade noodles, crowned with shaved Parmigiano. An impressive wine list delivers premium pairing options. 45

Brick Tavern Inn 2460 OLD BETHLEHEM PIKE QUAKERTOWN 215-529-6488 THEBRICKTAVERINN.COM SEA SCALLOPS

PAIRING PAST & PRESENT Well-practiced hospitality— since 1818—keeps pace with contemporary preferences. Settings include a traditional dining room, hearth room, and congenial bar where the full dining menu is served—and all supply pleasantly homey character. When spring arrives in this countryside locale, a spacious patio and shaded pergola supply an unparalleled al fresco experience.

Dive into

splashy seasonal tastes! SMOKED BRISKET, SMOKED WINGS, & SMOKED SALMON

COME AS YOU ARE IN THIS WARMLY WELCOMING HISTORIC SETTING—suit and tie or shorts and tee-shirt are all appropriate attire for indulging in relaxed comfort. FLAVORS MADE FOR YOU Lively, globe-trotting flavors are woven throughout a diverse array of fine and casual New American fare, and Executive Chef Scott Carpenter—who recently stepped into this role—gradually puts his personal imprint on the menu. Seasonal tweaks enable the scratch kitchen to translate staples into intriguing new dishes, such as pan-seared Sea Scallops served on a local root vegetable purée that’s sweetly spiced with honey and ginger. Wintry citrus notes of orange, lemon, and grapefruit bring tangy brightness to the accompanying sauce. An in-house

smoker continues to produce mesquite-fragranced specialties such as beef brisket—plated as an entrée or sandwich—dressed with homemade BBQ sauce, and a changing smoked fish feature, such as salmon or trout, always appears as a special with horseradish cream and other plentiful accompaniments. Pickle juice-brined and spicerubbed chicken wings have now joined the smoky line-up, with immediate popularity. The chef suggests pairing any smoked meat with a classic Macallan Scotch, on the rocks or neat—or an ice cold Yuengling Lager!

RUSTIC COMFORT, ELEVATED There’s a storybook quality to this vintage countryside inn. Step inside the handsomely trimmed fieldstone structure for immersive dining enchantment, from warm service and warm house-baked bread to inventively refined cuisine and appealing libations. Choose relaxed intimacy in the cozy dining room or enjoy airy, window-walled ambiance in the Arbor Room.

VIBRANT TAKES ON TASTE The true constant at Savory Grille is quality. While dishes evolve

constantly—depending on what fresh flavors arrive in the kitchen— Chef/Owner Shawn Doyle and Chef Ryan Lukow each examine ingredients with an artistic eye toward taste, texture, and visual appeal. New American cuisine, laced with ingredients and seasonings from down the road and around the globe, brings peak palatability to the table through classical techniques and creative vision. While duck from Joe Jurgielewicz & Son farm remains a staple, varying presentations—such as pan-seared breast meat appointed with beech

INDULGE IN GASTRONOMIC EDUTAINMENT at themed specialty dinners—exceptional multi-course events exploring fine food and spirits. Reserve early for seating! 48

No boundaries on culinary

artistry!

Savory Grille 2934 SEISHOLTZVILLE RD MACUNGIE 610-845-2010 SAVORYGRILLE.COM

SEA SCALLOP

mushrooms, pickled mustard seeds, European salsify, and tangy gastrique—keep this versatile delicacy exciting. Seafood also counts as a menu star. The consistent generous size and quality of sea scallops from New England shellfish beds inspire innovative interpretation—like this seared scallop, crowned with a quail egg and nestled in a pool of butternut purée. In spring, a climate-controlled greenhouse will appear on the hilltop behind the restaurant, literally putting a plethora of produce in chefs’ reach.

PAN SEARED DUCK BREAST

Grille 3501 3501 BROADWAY WEST END ALLENTOWN 610-706-0100 GRILLE3501.COM

GRILLED MARINATED OCTOPUS

Well paired: fine fare, easy style.

GRILLED OSTRICH STEAK

MATCH-YOUR-MOOD DINING A shared menu unites two distinct dining environments. The original bar and restaurant delivers an intimate and refined experience, while The Loft offers a modern, industrial-chic ambiance with a mezzanine level and year-round covered porch that opens up seasonally. The airy bar and lounge pour signature and seasonal cocktails, changing local craft beers, and fine wines.

A STORIED WEST END PRESENCE, this former stage coach stop now hosts such celeb guests as Ariana Grande, Andre Reed, Darrel Dawkins, and Rudy Giuliani. ARTFUL, EVOLVING TASTES Recently stepping into the role of Executive Chef, Bradley Shive embraces the New American style that has distinguished Grille 3501 cuisine since 2001. Continuing to infuse the menu with Asian and Mediterranean accents, Shive brings a fresh focus on seasonal and local foods. The young chef explains that he finds inspiration in colors while developing composed

dishes with striking visual appeal. Grilled Ostrich Steak, for example, introduces guests to a beefsteaklike poultry that boasts superior nutrition. Low in fat and calories, this hearty red meat is partnered with a root vegetable hash— showcasing different peak-flavor ingredients—kimchi marinadesplashed brussels sprouts, and a vibrant romesco sauce. On the wide appetizer menu, the

current version of smoky and tender Grilled Marinated Octopus arrives on roasted red pepper Israeli couscous with crisp pieces of andouille, accompanied by melted leeks, kalamata olive purée, and scattering of micro-greens. Signature Crispy Sesame Chicken Dumplings remain in place, and are one of the core dishes also offered at sister restaurant ZEST.

Pocono Brewery Co. Taproom 938 LIFEST YLE CENTER LEHIGH VALLEY MALL 610-264-2194 POCONOBREWERY.COM AMALFI PIZZA

ESSENTIAL NEEDS MEET HERE With a convenient locale that attracts hungry—and thirsty— shoppers, this industrial-edged taproom and casual eatery welcomes a wide audience with 20 distinctive microbrews, 14 signature wood-fired pizzas, and an expanding selection of enticing bites. Assorted sixpacks and two sizes of growlers make it easy to continue tastetesting craft beers at home.

Poconoproud craft beers and pizza!

BREW PRETZEL BOARD

WHO CAN RESIST A BEER AND PIZZA PARTY? Join the day-long festivities on January 18, celebrating the first anniversary of the Lehigh Valley location! â&#x20AC;&#x153;BREWTASTICâ&#x20AC;? TASTES Anchored in Swiftwater, PA, family-owned Pocono Brewery Co. showcases the passions of Silvio Vitiello, Sr., a pizza-loving Italian native, and his brewmaster son, Jean-Luc Vitiello, who incorporates local ingredients in seasonal beers like the Vanilla Chai Brown Ale and a bone dry cider. Diverse brews, including the Pennsylvania whiskey barrel-aged Wally Wilson Double Dutch DIPA, offer creative pizza pairing choices. Think traditional red Margherita pizza or the white Amalfi pizza, hailing from the coastal region where Silvio was born, adorned with fresh

mozzarella, olive oil, basil, broccoli rabe, oven roasted Italian sausage, and ricotta. Baked in a wood-fueled imported oven, these authentic Old World pizzas are customarily eaten with a knife and fork, working from the crispy-edged outside to the lusciously chewy point. For a shareable snack, think big with a Brew Pretzel Board. A changing array of domestic and imported cured meats and cheeses, tucked within the soft, warm twists of golden dough, arrive with beersoaked dried fruits, jam, and other fanciful flavors.

PHOTO BY CINDY DESAU

discover the charm of

DURHAM

SPRINGS BY LENORA DANNELKE

History melds with modern sensibilities amid 33 picturesque acres of rolling lawns and a series of spring-fed ponds. The propertyâ&#x20AC;&#x2122;s 1730s farmhouse has been lovingly refurbished, and the addition of two wings connected to the house expands the range of hospitality options to include both a restaurant and an event center.

55 55

A new barn structure—with a soaring ceiling, elegant chandeliers, and a wall of windows that showcase sweeping vistas—now hosts everything from incredible weddings to top-notch corporate events. The restaurant—formerly the Cascade Lodge, a landmark destination that operated on this site for 70-plus years—delivers a delicious experience of enticing food and spirits, superb service, and a one-of-a-kind setting. Tables topped in white linens and silver plate flatware clearly send a message of style. However, the simple elegance of the décor— and the clean architectural lines reminiscent of Frank Lloyd Wright designs—keeps the vibe relaxed and unintimidating, with an abundance of warmth. Original captains chairs give a comfy nod to the restaurant’s heritage, and surrounding windows let guests decide which view is their 56

favorite: the serene surroundings or the artfully arranged dishes placed before them. An intimate retro-chic bar, accented with warmly glowing copper trim, boasts mid-century modern upholstered stools and a large banquette in eye-popping colors. It’s easy to imagine Frank Sinatra and the Rat Pack making this a favorite watering hole. (The well-crafted cocktails would also win their approval.) A private dining room that accommodates 10 guests and houses a carefully curated wine cellar, enclosed by a glass wall, boasts with a nearmagical ambiance. A natural spring that flows through the house and into a shallow pool on the floor keeps wines at a cool, steady temperature year-round—the eighteenth century version of refrigeration.

TRIP THE LIGHT FANTASTIC Put on your dancing shoes when Michael Arenella & His Dreamland Orchestra perform fabulous Jazz Age tunes for swing-dance and energized ballroom fans. The event is held in the “dance box” party room, and dining guests that evening receive complimentary admission. Those who arrive just for dancing (or listening pleasure!) have a modest two-drink minimum. Check with restaurant for live entertainment schedule.

5757

Executive Chef Jon McCain | Co-founders Dan Fehlig and Ian Humphreys

Co-founders Dan Fehlig and Ian Humphreys purchased the property in 2017 and masterminded the dramatic transformation that was unveiled in late 2018. While Humphreys serves as marketing director, Fehlig acquired restaurant expertise working his way from waiter to captain to management at such celebrated New York locales as 21 Club and the Four Seasons. He branched out on his own by starting The Upper Crust, a successful New York City catering and event-planning company, in 1983. (Durham Springs also offers off-premise catering and event design services.) Having degrees in both architecture and theater, artistic director Fehlig utilizes these skills to design impressively stylish events. The owners now live in Lower Saucon Township. They had owned the home for 24 years as a country retreat, and Fehlig says “We’ve always enjoyed being here. We came home.” Executive Chef Jon McCain, also had a homecoming to the region. This native of nearby Pittstown, New Jersey, arrived at Durham Springs by way of Chicago and New York, where he worked with such rock-star chefs as Jean-Georges Vongerichten and Grant Achatz. His meticulous and innovative approach to cooking features clean flavors. McCain values “restraint”—that is, creating dishes that are not overly-busy, enabling guests to savor the tastes individually.

A menu that continually evolves reflects the availability of fresh products—many from such local sources as Trauger’s Farm Market, “Farmer Jennifer” who lives just past a bend in the road, and other suppliers in Pennsylvania, New Jersey, and New York—and flavors that cater to seasonal appetites. “A lot of places will change menus four times a year, but that doesn’t line up with how vegetables grow,” says McCain. “We change a dish or two every week.” The chef notes that they are more than Surrounding windows let a farm-to-table restaurant. Under guests decide the broad heading which view is their of Contemporary American cuisine— favorite: the serene “That basically surroundings means we’re going or the artfully to cook whatever arranged dishes we want to!” quips Fehlig—McCain placed before draws on his broad them. culinary experience to create dishes from all over the world that star local ingredients. Dishes with bold flavors from India, North Africa, and other exotic locales are presented with appealing accessiblity. One such entrée is Venison seared with vadouvan, a fragrant French-Indian spice blend, complemented by kale,

Weddings, in particular, provide an opportunity to take this celebration to the next level of dream expectations. PHOTO BY CINDY DESAU 61 61

delicata squash, pumpkin seeds and pomegranate. For a refreshing Mediterranean start to dinner, Fried Green Tomato Caprese features Farmer Jennifer’s supertasty tomatoes paired with smoked mozzarella, basil, and a balsamic glaze. Other luscious entrées include Duck—sous vide-cooked for ultratenderness then rendered and crisply crusted with honey and chestnuts— that arrives with celery root purée, cherry jus, brussels sprout leaves, and cherries, and Heritage Breed Pork, enhanced with corn purée, butternut squash, pickled cabbage, mustard, caraway, and pork crumbs. McCain also heads the culinary offerings for all Durham Springs events. Fehlig, however, directs the team that designs every wedding, corporate or non-profit event, and social occasion of differing sizes— such as rehearsal dinners, showers, 62

A BETTER WAY TO BRUNCH More than just a meal, brunch is a social celebration replete with savory and sweet delights, plus favorite early-day cocktails. And Durham Springs has rolled out, quite literally, an updated concept for this popular Sunday repast. Instead of requiring guests to navigate the dining room with plates piled high at a steam table buffet, roving carts circulate to tables, offering a wide assortment of small plates fresh from the kitchen—a Whether dining or partying at style the restaurant has dubbed Durham Springs, expect to meet “American dim sum.” A selection that Fehlig or Humphreys as they circulate changes weekly may include duck and offer a personal greeting to confit hash with a duck egg, frittatas, guests. Their mission of providing maple glazed sausage, fruit tarts, pleasurable hospitality is paramount muffins, shrimp and grits, and Dutch at this extraordinary country babies served in individual skillets, destination. and guests may indulge in sampling as many as they like for one inclusive price. Wine and classic drinks are available, but the signature brunch cocktail—Pamplemousse—is de rigueur for light and lively refreshment. and memorials—to suit individual styles and needs. Weddings, in particular, provide an opportunity to take this celebration to the next level of dream expectations. As wedding producers, rather than wedding planners, they are able to attend to every detail—from décor and entertainment to flowers and lighting—with a full coordination of services for a beautifully flawless start to a marriage.

PAMPLEMOUSSE INGREDIENTS 1 oz. pink grapefruit juice 1 oz. Combier Pamplemousse (grapefruit liqueur) Sparkling white wine or champagne, as needed Thin grapefruit twist for garnish DIRECTIONS Pour grapefruit juice and liqueur in a flute glass and stir gently with a straw to blend. Fill glass with your choice of sparkling white wine or champagne, hang grapefruit twist on the side, and serve at once. SERVES 1

63 63

A COMMANDING MODERN PRESENCE Six stories high-in-the-sky, this rooftop destination dazzles with stunning views from windowed walls and balconies, and artfully plated dishes provide equally impressive sights—plus enticing aromas. It was a year ago in January that ZEST redefined the casualchic dining and social scene in the SouthSide Arts District. And it just keeps getting better.

FLAVORS TO SAVOR As a sister restaurant of Grille 3501 in Allentown, ZEST features a few

“heavy hitters” from the original locale, such as Crispy Chicken Dumplings and Crab & Mango Spring Rolls. However, Executive Chef Justin Cogan brings his own culinary flair to progressive New American cuisine sparked with diverse ethnic flavors. The latest menu debuts include Asian-inspired Crispy Confit Duck Wings and Herb Ricotta Tortelloni laced with bright Mediterranean tastes. Chilean Seabass attracts fans with a mildand-buttery flavor and satisfying large-flake texture. This entrée comes beautifully accessorized with

DRINK IN THE CITYSCAPE IN COMFORT from the North Terrace, recently appointed with a full awning, ceiling fans, and outdoor heaters for three-season dining. 64

Fresh perspective on

urban grazing!

ZEST 306 S NEW ST SOUTHSIDE BETHLEHEM 610-419-4320 ZESTBETHLEHEM.COM

CHILEAN SEABASS

forbidden rice—a short-grain Chinese black rice seasoned with complex flavors— ginger-braised broccolini, and a round-the-plate drizzle of lime cilantro vinaigrette. Among the appetizers, Australian Lamb Chops grab a lot of attention. Big and meaty—with a pleasant hint of gaminess—these tender “lollipop” chops are paired with chilled purple cauliflower purée and crunchy cucumber jicama slaw. Whatever you select, the well-stocked bar can provide a distinctive cocktail, beer, or wine to pair.

LAMP CHOP APPETIZER

The Sweet Spot 2805 LEHIGH ST ALLENTOWN 610-813-2536 THESWEETSPOT.GOLF THE STEEL HOG

SWING BY FOR FUN Come inside where it’s always sunny and pleasant, play a round of golf at Pebble Beach or other renowned courses, then refuel with food and drink favorites. Five Topgolf Swing Suite simulator bays—a system Tiger Woods uses at home— keep guests on their game year round. Virtual entertainment options also cover football, hockey, soccer, baseball pitching, zombie dodgeball, and more.

Ace!

It’s your lucky flavor shot! BACK 9 BOARD

EXPERIENCE A DYNAMIC NEW WAY TO PARTY AND PLAY, then partner augmented reality with the real-world pleasure of chowing down on festive, friendly fare. PLAY, EAT, DRINK, REPEAT An approachable menu of wellcrafted casual fare—many with golf-themed monikers, such as generously-topped Fairway Fries, On the Green salad, The Caddyshack crab cake sandwich, and Bacon Cheeseburger Golf Balls (recipe on p. 122)—puts flavors for nearly every taste on the table. The Steel Hog, however, is a signature offering. And this is no ordinary frankfurter. An amply-filled lobster roll features a Sahlen’s Smoke House hot dog—with a natural casing that gives it a “snap”—piled with pulled pork made from owner Terry Ellis’s personal recipe,

cheese, bacon, chopped onion, and BBQ sauce, and arrives with a pickle spear and homemade chips. Shareable pleasures include such off-beat appetizers as Mac and Cheese Spring Rolls and Irish Nachos with shredded corned beef. For crowd pleasing appeal, try the Back 9 Board, starring a supersized Bavarian-style pretzel loaded with cheddar jalapeño sausage, turkey, ham, pepper jack and cheddar cheese, fresh apples and berries, candied pecans, and dips. A full service bar will fill a glass with your beverage of choice—including The Sweet Spot Arnie.

Torre 2960 CENTER VALLEY PKWY CENTER VALLEY 610-841-9399 TORRERESTAURANT.COM

CHILI RELLENO

ยกร rale! A new Mexican favorite!

TRES CEVICHES

THE CONTEMPORARY MEXICAN At Torre, the flamboyant south-of-the-border sister of Paxos Restaurants, an eponymous three-story tower— filled with tequila—glows at the center of the bar. Vibrant hand-painted sugar skulls and edgy graffiti-style murals send a clear message that this is a thoroughly modern Mexican eatery. Sensory stimulation, of course, extends to the plate and glass.

A SUNDAY BRUNCH FOOD-AND-DRINK MENU—plus seven-days-a-week happy hour specials—keep the energy level high at this superbly sociable destination. BIG MENU, BIG TASTES A mega-menu gathers dishes from culinarily varied regions of Mexico for maximum diversity. Having so many choices—for example, the core menu boasts eight kinds of tacos alone—makes it fun to build a plate that travels from coastal Veracruz (think seafood!) to the cattle country of Monterrey. A crowd-pleaser among these many enticements is the Chili Relleno, an

entrée starring a mild-yet-flavorful poblano chili pepper stuffed with shredded chicken and melted Chihuahua cheese, encased in a golden-fried egg batter and topped with tomato-centric salsa ranchera and queso fresco. On the lighter side, ceviche—featuring citruscured seafood, including shrimp, yellowfin tuna, or lobster and crab—offers bracing combinations of fruits, onions, herbs, and zesty

hot peppers. A sampler of all three varieties, Camarón, Atún, and Mariscos, will ignite every tastebud in your mouth and leave you smiling. With nearly 100 kinds of tequila, margaritas and tequilabased specialty cocktails offer spirited diversions, and Kutztown’s Saucony Creek Brewing crafts a signature Torre House Mexican Lager. ¡Salud!

Griddle 145 1146 MACARTHUR RD WHITEHALL 610-351-9898 GRIDDLE145.COM

NO HUEVOS RANCHEROS

AS YOU LIKE IT Wherever your hunger may fall in the breakfast-brunch-orlunch spectrum, Griddle 145’s all-day menu provides a bounty of classic American and multicultural options—from customized omelets and decadent French toast to fish tacos and build-your-own burgers. Go Asian with scallion pancakes or old-school with a well-stacked club sandwich. Reinvented Southwest fare includes No Huevos Rancheros, a vegan dish that attracts a wide fan base. The eggless menu staple features house-seasoned tofu crumbles, black beans, bell peppers, potatoes, onions, and corn tortillas, accented with premise-made ranchero sauce and guacamole. Of course, traditional Huevos Rancheros arrive with eggs and a choice of pulled pork, chicken, chorizo, or beef short rib. 70

UPBEAT STIMULATION A vibrant contemporary décor gives any morning a cheery upgrade—and diving into savory or sweet delights will boost spirits even higher. Changing specials bring an array of fresh temptations to whet the appetite, and a new coffee program in development with Backyard Beans will bring organic, single-origin, single-cup brews to the table in the near future.

A SCRATCH KITCHEN is open to accommodating all preferences—vegetarian, vegan, gluten-free— for a great guest experience. No one’s excluded from fab flavors!

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House

House & Barn 1449 CHESTNUT ST EMMAUS 610-421-6666 HOUSEANDBARN.NET LAMB

A VINTAGE ADVANTAGE A century old farmhouse captures the essence of an era when life was unhurried, and gathering for a warming meal was the highlight of the day. Amid homey dining rooms on two floors, that sense of relaxed comfort—more relevant than ever today—is still attainable at House. For an intimate and atmospheric retreat, head for House Tavern on the lower level.

Yes!

Plates of warm delight.

WARM ARUGULA BURRATA SALAD

THOSE WHO EQUATE REFINED FARE with a stiffly formal dining experience will revel in the casual graciousness of this hospitable yesteryear environment. BIG TASTES A refreshingly simple menu design divides dishes between categories of “Smalls” and “Bigs.” Offerings in the latter group are headlined by the feature ingredient, followed by seasonal accompaniments. For example, Lamb—currently a red wine-braised lamb shank—arrives dressed for winter with garlic-andherb goat cheese mashed potatoes, crispy brussels sprouts, and a rich demi-glace enhanced with fresh mint. (For a different take on this tender meat, try the Lamb Lollipop small plate.) New American cuisine gets international flair by skipping from India (Indian Spiced Grilled

Shrimp) to Japan (Tuna Tataki), France (Truffle Frites), and Italy (Potato Gnocchi). A new dish that boasts Mediterranean earthiness is the Warm Arugula Burrata Salad, adorned with roasted wild mushrooms from Primordia Farms, bacon lardons, toasted pine nuts, shaved parmesan, tarragon aioli, and a ball of creamy burrata—a luscious cheese that belongs on everyone’s bucket list of tastes. A solid list of wines—many available by the glass, craft beers, inventive cocktails, and postprandial spirits quench every thirst.

Mitzi's Table BETHLEHEM VILLAGE SHOPPES 3650 NAZARETH PIKE BETHLEHEM 610-730-1670 MITZISTABLE.COM

OATMEAL CRUSTED FRENCH TOAST “JOE’S WAY”

COMFORT WITH A TWIST When a mom-and-twodaughters team took over Mitzi’s in late 2018, they embraced the eatery’s culture and cuisine, encompassing such regional American and ethnic tastes as house-made apple-sage sausage, beignets, and daily quesadillas. Classics like pancakes and quiche appear in multiple styles, and burgers include a black bean quinoa version. New crowdpleasers from the scratch kitchen include a Cheesesteak Melt on a pressed Portuguese roll. Order brown sugar-andoatmeal crusted French toast “Joe’s Way” and this long-time favorite—served with maple butter and syrup—arrives piled with bananas, strawberries, blueberries, dried cranberries, and whipped cream. Local purveyors and farms help keep flavors fresh and fabulous.

RETRO FLAIR An energetic nifty-fifties vibe infuses this all-day brunch-and-lunch spot with contagious cheeriness. Booths and tables fill the cozy space, but red stools at the counter are prime seating: Watching busy line-cooks crank out an array of enticing dishes is more entertaining than a TV cooking show. A roll of butcher paper on the wall displays daily specials.

WHEN YOU WANT TO FEEL AT HOME—but not be at home cooking—Mitzi’s offers fresh flavors, kind service with a genuine smile, and also a hug if you need one!

AFFORDABLE ELEGANCE Providing quality workmanship & full kitchen remodeling projects

full custom cabinetry semi-custom cabinetry

KITCHEN DIM ENSIO NS

1635 Airport Road, Allentown 610.432.4785 kitchendimensions.com

granite & solid surface countertops complete design

Cabinetry by

installation & services 75

TIME-TESTED & TIMELY A community-centric locale defines this vintage restaurant and taproom. The stately building, situated in the heart of the city since 1869, attracts wide patronage—from professionals enjoying the crystalchandeliered elegance of the dining room to students lifting a pint in the yesteryear tavern. There’s a place, and a plate, for everyone at Pearly’s.

AMPLE OPTIONS Under the expansive umbrella of New American cuisine,

Pearly Baker's elevates familiar tastes with tantalizing twists inspired by multi-ethnic cooking styles. House-made pickles and condiments like smokehouse aioli and grilled pineapple salsa accent luscious layers of flavor. For example, Pan Roasted Salmon, a long-standing favorite (and gluten-free) entrée, partners a spice-rubbed filet with herb goat cheese polenta. Garlic jam delivers tanginess, mushroom paté adds earthy notes, and potato crisps furnish a textural counterpoint to

A RECENT 25TH BIRTHDAY CELEBRATION means that a whole new generation of customers is getting social on the circle at this legendary downtown destination. 76

Mmm mm,

so many flavors & textures!

Pearly Baker's Alehouse PAN ROASTED SALMON

this well-rounded dish. On the casual side, the Fig & Brie Grilled Cheese sandwich upgrades comfort with a simmered mission fig ragu, tart red onion confit, and peppery arugula tucked inside fragrant rosemary ciabatta. Vegetarian, vegan, and gluten-free options also abound, from burgers to cauliflower flatbreads. Specialty cocktails, seasonal sangria, and 26 staple and rotating taps (plus craft cans and bottles) will quench any thirstâ&#x20AC;&#x201D;especially when live music rocks the house 3 night a week. Thereâ&#x20AC;&#x2122;s never a cover and always a good time.

11 CENTRE SQUARE EASTON 610-253-9949 PEARLYBAKERS.NET FIG & BRIE GRILLED CHEESE

PASTORAL VISTAS Revived, refreshed, and refurbished, the former Cascade Lodge—an acclaimed destination opened in 1939—recently gathered momentum as a restyled modern restaurant and events venue through the dazzling vision of new ownership. The original 1730s farmhouse setting has been renovated and expanded to highlight the bucolic charms of rolling hills, springs, and ponds.

CLASSIC MEETS MODERN Befitting a country locale, the emphasis is on fresh, local, and

seasonal ingredients, and the Contemporary American dishes crafted by Chef Jon McCain—who has worked in acclaimed New York and Chicago restaurants—present accessible flavors with an inventive edge. A classic 10-ounce grilled Ribeye Steak is an outstandingly juicy choice. The beef, from a PA Proud program farm in Lancaster, is seasoned simply with sea salt and pepper, then topped with a creamy quenelle of broccoli-stilton purée. Sides of creamed spinach and Lehigh Valley gold potatoes, confit cooked in duck fat from

TAKE A RIDE! Just a few easy-driving miles south of Northampton County, this idyllic retreat lies within the Lehigh Valley neighborhood of Upper Bucks. 78

Finer dining,

imbibing & relaxing!

Durham Springs 5065 LEHNENBERG RD KINTNERSVILLE 484-907-2100 DURHAMSPRINGS.COM RIBEYE STEAK

Jurgielewicz farms, round out a beautifully balanced plate. Artistically presented Salmon Tartare reminds guests that you eat first with your eyes. Scottish salmon, dressed in sesame oil and layered between avocados and cucumber wheels topped with salmon caviar, arrives accented with drops of piquant Japanese-style aioli. Housemade lavash crackers on the side bring the crunch. Craft cocktails and a curated wine list deliver premium pairing options. Learn more about the ambiance and amenities on p. 54.

SALMON TARTARE

A Ca Mia 4330 LEHIGH DR LEHIGH TOWN CENTER WALNUTPORT 610-760-3207 ACAMIAPA.COM

SEASONAL, SENSATIONAL Chilly weather sparks cravings for such seasonal favorites as Braciole and Pumpkin Ravioli. However, Swordfish ai Porcini also makes the list of top comfort foods in winter. The mild-tasting fish gets a hearty boost from a marsala demiglace reduction cooked with red onions and earthy porcini mushrooms—which deliver a robust, meaty flavor. The dish is presented two ways—over rice pilaf and red skin potatoes—for different textural experiences. With 22 types of house-crafted pasta, a broad menu of classic and reinvented Italian dishes satisfies virtually every appetite and encourages (and rewards) gastronomic exploration. End dinner on a sweet note with a premise-made dessert such as tiramisu, cheesecake, or flan.

SWORDFISH AI PORCINI

AT MY (ITALIAN) HOUSE With a name that accentuates homey appeal, A Ca Mia—meaning “at my house”—provides the warmth of a familial setting and indulgent portions of a doting nonna who lives to feed you. (Take-homes are the norm here.) As sizzling sounds and heady aromas from an open kitchen stimulate the senses, relax with a favorite pre-dinner glass of wine at this comfy BYOB.

FOUNDING CHEF PAOLO NOTA still partners in the kitchen with Chef/Owner Eric Murphy to craft amazing Northern Italian dishes for an ever-hungry clientele.

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Diana's Café 4907 ROUTE 309 CENTER VALLEY 610-797-2525 DIANASCAFE.COM

BLUEBERRY PANCAKES

ALL THE RIGHT BITES Though the all-day breakfast menu covers a dazzling range of flavors, a full stack of Blueberry Pancakes reigns as the go-to griddle choice. Bursting with bright berry flavor, these scratch-made pancakes become transcendent with a drizzle of pure maple syrup from western Pennsylvania. On the savory side, traditional tastes abound—but the hearty Andouille Sausage Scramble, topped with Chipotle Hollandaise Sauce, claims a popularity top-spot. After 11 a.m., a generous lunch selection of sandwiches, burgers, salads, diverse entrées, and “staff favorites” further expands gustatory options. On-site, family-run Red Door Coffee Roasters keeps cups filled with assorted great brews, all available in a French press version.

WARM AND WELCOMING With a bright and homey vibe, guests feel like regulars from the first visit. A hand painted mural accents the sunlit front porch filled with cozy booths, while the dining room boasts tables well suited for special gatherings from birthdays to Red Hat Ladies get-togethers. Diana’s also takes the food show on the road with full service catering for private and corporate events.

FROM CHIPPED BEEF TO OATMEAL, each dish is freshly prepared to order—with an exception of kettlesimmered soups, including house specialty Crab Bisque.

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PA97019 PA96936

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by Lenora Dannelke

WHEN CARRIE HAVRANEK DECIDED TO TACKLE HER FIRST COOKBOOK, HER CULINARY CHOPS WERE WELL SUITED TO THE TASK. THE EASTON-BASED FOOD WRITER AND EDITOR HAD PLENTY OF PROFESSIONAL EXPERIENCE COVERING HER FAVORITE TOPIC (FOOD!) AND SHE IS QUITE ADEPT IN THE KITCHEN.

What was the spark that started this project? It was a happy accident. I had been doing a lot of work in the region and was deeply involved in the Easton Farmers' Market—that was part of my education—but I turned out to be a great candidate based on my experience. [Farcountry Press publishes a series of state-bystate regional specialties.] How did you acquire the 108 recipes from chefs, bartenders, farmers, and others? I was one or two degrees separated from many of the sources [in eastern Pennsylvania]. Everybody else I just contacted cold—and only one person turned me down!

PHOTO BY ALISON CONKLIN

Tasting Pennsylvania: Favorite Recipes from the Keystone State proved to be a multi-year journey that encompassed far more than just writing skills, from testing and adapting recipes to food styling and propping drool-worthy dishes for the photographer.

“It was ‘self-everything’ project,” she laughs, noting that the process was delayed near the end when she broke a finger. However, the efforts paid off when the book was tagged an Editor’s Pick on Amazon shortly after the August 2019 release. Following are a few behind-the-scenes glimpses of her experiences:

What was the timeline like for testing and photographing the recipes? I was testing them in batches— things that looked funky I would test ahead of time before making them to shoot. Sometimes I had to test a few times, and most recipes needed to be adapted. The recipes had to work, so I’d talk with the chefs and go back and forth with them to tweak or troubleshoot. [Note: Restaurant recipes can be challenging to “translate” into home cookfriendly formulas. Issues that arise may include accessing ingredients not readily available to non-pros or reducing enormous yields to family sizes.]

Where did you and the photographer work? In the kitchen of my house. All the props lived in my basement on shelves. It was kind of like living in a set. Did you have the cookware, dishes, and other props on hand? I had a lot of it, but Alison [Conklin, the photographer] brought some. And I had a lot of boxes from Crate & Barrel delivered to my house that year! Were food styling substitutes for actual foods needed, such as making non-melting “fake” ice cream? No, there was no time or budget for any kind of trickery. Whatever we needed to do, we figured it out. Sometimes it was a matter of having a dish of brown food and deciding how to make brown food look good. They all had different challenges, but brown food was a big one.

Is there any restaurant in western Pennsylvania you really want to visit in person? A bunch of them! I’d like to check out The Butcher and the Rye in Pittsburgh—the Salinger’s Sling cocktail is from there—and Apteka [also in Pittsburgh] because it’s Eastern European and I feel connected to that food. [They contributed the Kluski Slaskie (Potato Dumplings) recipe.] Did you gain weight while preparing all these dishes? I have no idea—that’s an occupational hazard working with food, but I try to stay active and don’t worry about it too much.

What do you most want people to understand about Pennsylvania cuisine? We have a long agricultural history that is really important to respect and foster and take care of. People can do that by the way that they shop and cook. I believe that we have the resources to be very sustainable in how we eat. This might sound ridiculous, but I think we’re the California of the East Coast. We might not be at their level of food consciousness, and we’re never ever going to have citrus or avocados—but we have farms and bounty, and we should celebrate that.

Did your kids have a favorite recipe? Probably any baked goods!

Was there any one recipe that was the biggest surprise to you? The Pennsylvania Onion Tart from [food historian and cookbook author] William Woys Weaver is a prime example of traditional dish that most people don’t know about. It tastes like a quiche in a slightly sweet pizza crust and is incredibly filling. It’s familiar yet unfamiliar at the same time, and it’s something I would make again, especially for a brunch.

PHOTO BY ALISON CONKLIN

Fluffy Herb Biscuits INGREDIENTS 1/2 package (about 1 1/8 tsp.) active dry yeast 1/4 cup water, warm  (100 to 110 degrees) 2 1/2 cups flour 2 T sugar 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 2 T chopped fresh rosemary 2 T chopped fresh thyme 1/4 cup vegetable shortening  1 cup buttermilk  1 T butter, melted

DIRECTIONS In a small bowl, dissolve the yeast in the warm water and let stand for 5 minutes. Lightly spoon the flour into dry measuring cups and level with a knife. Combine the flour, sugar, baking powder, baking soda, salt, rosemary, and thyme in a large bowl. Cut in the shortening until the mixture resembles coarse meal. Add the yeast liquid and then the buttermilk and stir just until moist. Cover and chill for 1 hour. Preheat the oven to 450°F. Turn the dough out onto a heavily floured surface and knead lightly five times. Roll the dough to 1/2 inch thick and cut with a 2 1/2-inch biscuit cutter. Place the biscuits on a greased baking sheet and freeze for 10 to 15 minutes to firm up slightly. Brush the melted butter over the biscuit tops. Bake until golden, 10 to 12 minutes. Remove from the oven and transfer to wire racks to cool completely. The biscuits are best the day they are made but can be reheated gently or toasted for a day or two afterward.

Makes about 18 biscuits Courtesy of Talula’s Table, Kennett Square Chef-owner Aimee Olexy

Pumpkin, Sweet Potato, and Ginger Bisque INGREDIENTS 1 1/3 cup chopped onions 2 to 3 T butter or oil 4 cups deseeded, peeled, and chopped long neck squash [neck pumpkin] 2 cups peeled and chopped sweet potato 1/4 cup chopped fresh ginger 1 tsp. kosher salt 1 tsp. freshly cracked black pepper 1/2 tsp. cinnamon 1/8 tsp. ground allspice

In a large stockpot, sweat the onions with butter or oil until soft, 5 to 7 minutes. Add the squash and sweet potato, then the ginger, salt, pepper, cinnamon, allspice, cardamom, nutmeg, and sage. Add enough liquid to barely cover the vegetables. Bring to a boil, cover, and reduce to simmer until the vegetables are just soft, 15 to 20 minutes. Stir occasionally to prevent sticking. Once the vegetables have softened, add the cream and gently heat. Purée the soup with an immersion blender (or pour into a blender and purée). If desired, strain through a sieve for a smoother soup. Garnish with a dollop of the cinnamon-spiked sour cream and serve hot.

1/8 tsp. ground cardamom

Serves 6 to 8

1/8 tsp. ground nutmeg

Courtesy of John J. Jeffries Restaurant, Lancaster

2 fresh sage leaves, chopped

Chef-owner Michael F. Carson

4 to 6 cups water or chicken stock, just enough to cover 2 cups heavy cream 1/2 cup sour cream, sprinkled with cinnamon, for garnish

DIRECTIONS

PHOTO BY ALISON CONKLIN

DIRECTIONS

Peanut Butter Buckeyes INGREDIENTS 1 cup (2 sticks) butter, softened 1 1/2 cups peanut butter  1 pound powdered sugar 6 oz. semi-sweet morsels 3 oz. bittersweet morsels 1 tsp. vanilla extract  2 T canola oil

Combine the butter and peanut butter in the bowl of a stand mixer fitted with the paddle attachment. Cream together briefly to incorporate, just a few seconds. Slowly add the powdered sugar, mixing at low speed. If the mixture is too tacky, add more powdered sugar. If it’s too dry, add a little more peanut butter. The dough should be pliable but firm. Cover and refrigerate the dough for 1 hour or up to overnight. Remove the dough from the fridge. Scoop out a walnutsized chunk of dough and roll it into a ball. Transfer to a rimmed baking sheet lined with wax paper; repeat with the remaining dough. Cover and refrigerate for 1 hour. Melt the chocolate chips, vanilla, and oil in a double boiler. Using skewers or toothpicks, dip the peanut butter balls three-quarters of the way into the chocolate, leaving the top exposed to look like a buckeye. Transfer to parchment or wax paper to dry and harden at room temperature (in hot weather, you may need to refrigerate them).

Makes about 42 cookies Author Carrie Havranek heavily adapted this recipe from an online wedding cookie table community. 92

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recipes cocktails 97

b lackberry margarita my tequila house

b lood orange old fashioned torre

r aspberry lemon drop florence italian grille & sports bar

100

o aked negroni spinnerstown hotel

101

apple cider dark & stormy grumpy's bar-b-que roadhouse

117

Scottish eggs braveheart highland pub

118

102

b arn fashion barn (house & barn)

anzanella Tuscan bread salad p melt

119

103

s parkling pomegranate martini brick tavern inn

the pixie garden pocono brewery co. taproom

120 french onion soup mccoole's at the red lion inn

104

l ost journey top cut steak house

121

105

h oney i'm home house (house & barn)

122 bacon cheeseburger golf balls the sweet spot

106

t he hills are alive durham springs

entrĂŠes

appetizers

garlic steamed clams blue grillhouse

condiments

125 sausage and peppers a ca mia

109

r omesco sauce grille 3501

126 buffalo mac & cheese pearly baker's alehouse

110

p ub cheese the mint

127 gnocchi the brick

111

d ry cure zest

112

c ranberry aioli mitzi's table

113

H ungarian wax hot quickie savory grille

114

l emon mustard vinaigrette diana's cafĂŠ

cocktails

blackberry margarita R E C I PE F R OM MY T E Q U IL A HO USE

INGREDIENTS 2 oz. tequila 1 oz. fresh lime juice 1 oz. triple sec 2 oz. blackberry syrup Tajin (Mexican seasoning) for rimming glass 3â&#x20AC;&#x201C;4 blackberries (or berry of choice)

DIRECTIONS Pour tequila, lime juice, triple sec, and blackberry syrup into a mixing glass with ice. Cover, shake vigorously, and strain into serving glass rimmed with Tajin. Finish with fresh berries and serve immediately.

SERVES 1

blood orange old fashioned RE C I PE F R OM TORRE

INGREDIENTS 1 1/2 oz. Lunazul Reposado Tequila 1/2 oz. agave nectar 1 dash bitters 1 orange wedge 1 maraschino cherry 1/2 oz. blood orange purĂŠe

DIRECTIONS Combine tequila, agave, bitters, orange wedge, and cherry in a shaker glass and muddle together. Add blood orange purĂŠe and 1 cup ice cubes, cover and shake to combine, then pour into a 10 oz. rocks glass. Serve immediately.

SERVES 1

INGREDIENTS 1 oz. Absolut Citron Vodka 1 oz. Absolut Raspberri Vodka 3/4 oz. fresh lemon juice 1/2 oz. simple syrup 1/2 oz. raspberry purée Sugar for rimming glass Lemon wheel for garnish

DIRECTIONS Shake both vodkas, lemon juice, simple syrup, and raspberry purée with ice. Strain into a martini glass rimmed in sugar, place lemon wheel on the side, and enjoy immediately.

SERVES 1

raspberry lemon drop RE C I PE F R OM F LOR ENCE ITAL IAN G RIL L E & SP OR T S B AR

oaked negroni RECIPE FROM SPINNER STOWN HOTEL

INGREDIENTS 1 oz. barrel-aged gin 1 oz. Cynar (Italian artichoke liqueur) 1 oz. Dolin Rouge Vermouth 2 dashes Angostura aromatic bitters 2 dashes orange bitters 1 sprig fresh rosemary

DIRECTIONS Place all ingredients except rosemary in a mixing glass and stir. Pour into a rocks glass containing 1 large block of ice. Ignite the tip of the rosemary sprig with a butane culinary torch, extinguish, and tuck the stem in the side of the glass. Serve immediately.

SERVES 1 100

INGREDIENTS 3 oz. fresh apple cider 3 oz. Crabbieâ&#x20AC;&#x2122;s Original Alcoholic Ginger Beer 2 oz. dark rum (your favorite) Dried cinnamon-sugar apple slice for garnish

DIRECTIONS Pour apple cider and ginger beer into a mason jar filled with ice. Float rum on top of drink by pouring slowly over the back of a spoon held just above the glass. Decorate with a dried cinnamon-sugar apple slice and serve immediately.

SERVES 1

apple cider

dark & stormy RE C I PE F R OM G RUM P Y ' S B AR-B - Q UE R OADHO USE

101

barn fashion

INGREDIENTS 1 orange wedge 1 Aramena cherry 1/2 tsp. clove simple syrup 3 1/2â&#x20AC;&#x201C;4 oz. Xplorer Honey Bourbon Dash of orange bitters Burnt orange peel twist

RE C I PE F R OM B ARN (HO USE & B ARN)

DIRECTIONS Place orange, cherry, and simple syrup in a rocks glass and muddle. Add ice to fill glass. Pour bourbon into glass until three-quarters filled with liquid. Add dash of bitters and stir gently with a straw. Garnish with orange twist and enjoy.

SERVES 1

102

INGREDIENTS 1 1/2 oz. Faber Orange Vodka, chilled 1 oz. POM Wonderful, chilled 1 oz. champagne, chilled Slice of orange for garnish

DIRECTIONS Shake Faber Orange Vodka and POM Wonderful together vigorously and pour into a chilled martini glass. Top with champagne and garnish with orange slice. Serve at once.

SERVES 1

sparkling pomegranate martini RE C I PE F R OM BRIC K TAVERN IN N

103

INGREDIENTS 1 1/2 oz. Buffalo Trace Bourbon 1/2 oz. Appleton Estate Signature Rum 1/2 oz. Amaro Montenegro 3/4 oz. pressed pineapple juice 1/2 oz. fresh lime juice 1/2 oz. demerara sugar syrup

DIRECTIONS Using a shaker, combine together the bourbon, rum, amaro, pineapple juice, lime juice and demerara sugar syrup. Fill with ice, give it a hard shake, and strain into a 6-ounce Nick and Nora glass.* Serve immediately.

lost journey RE C I PE F R OM TOP CU T S T E AK HO USE

104

*These elegant retro-style glassesâ&#x20AC;&#x201D; a cross between a coupe and a martini glassâ&#x20AC;&#x201D;are named for Nick and Nora Charles, witty and urbane characters created by hard-boiled detective fiction master Dashiell Hammett. This cocktail-swilling couple brought humor to the mysteries they solved in The Thin Man novel and popular Thin Man film series of the 1930s and 1940s.

SERVES 1

honey i'm home R E C I PE F R OM H O USE (HO USE & B ARN)

INGREDIENTS 2 oz. Mishka Honey Vodka 1 oz. PAMA Pomegranate Liqueur Splash of cranberry juice Dash of cinnamon Orange wedge

DIRECTIONS Place vodka, pomegranate liqueur, cranberry juice, and cinnamon dash in a shaker with ice. Cover, shake vigorously, and strain into a coupe glass. Garnish with orange wedge and enjoy at once.

SERVES 1

105

INGREDIENTS 1 oz. Plymouth Gin 1 oz. Lillet Blanc (aperetif wine) 1/2 oz. St-Germain (elderflower liqueur) 1/2 oz. lemon juice 1/4 oz. simple syrup 1 dash orange bitters 2 oz. sparkling white wine Lemon wheel or mint sprig for garnish

DIRECTIONS

the hills are alive RE C I PE F R OM D URHAM SPRING S

106

In a cocktail shaker with ice, combine gin, Lillet Blanc, St-Germain, lemon juice, simple syrup, and orange bitters. Shake vigorously before straining into a white wine glass with fresh ice. Add sparkling wine and stir briefly. Garnish with lemon or mint and serve immediately.

SERVES 1

9 OFFICES VALLEYWIDE: Allentown • Bethlehem • Easton • Macungie • Nazareth

(610) 882-8800 • embassybank.com

condiments

108

INGREDIENTS 1 cup roasted red peppers 2 oz. roasted tomato 2 oz. roasted cashews (or any nut) 1 oz. grated Parmesan cheese 2 oz. stale bread (or croutons) 1 clove garlic 2 oz. olive oil 1 tsp. fresh lemon juice Salt and pepper

DIRECTIONS Combine red peppers, tomato, cashews, Parmesan, bread, and garlic in a blender and process until smooth. Slowly drizzle olive oil into mixture until emulsified into a thick, creamy sauce. Season with lemon juice, salt, and pepper.

Note: Originating in Catalonia, this versatile condiment complements seafood, meats, poultry, and vegetables. It can also be stirred into soups and stews, or spread on a sandwich.

YIELDS 1 1/2 TO 2 CUPS

romesco sauce R E C I PE F R OM G RIL L E 3 501

109

pub cheese RE C I PE F R OM T H E MINT

INGREDIENTS 1 package Philadelphia Original Cream Cheese (8 oz. box) 1/2 package shredded cheddar jack cheese (4 oz.=half of standard bag) 2 cloves garlic 2 oz. ginger beer

DIRECTIONS Place all ingredients in a food processor bowl and pulse until spreadable. Serve with rustic bread for an easy app or snack. (Or schmear on a toasted bagel for a fast and fabulous breakfast.)

YIELDS ABOUT 1 PINT

110

INGREDIENTS 1 cup light brown sugar 3/4 cup kosher salt 3 T smoked paprika 3 T chili powder 1 T cumin 1 T ground corriander 1 T ancho powder 1/8 cup cracked black pepper 3 T granulated garlic 3 T onion powder

DIRECTIONS Stir all ingredients together until blended evenly. Store in a sealed container at room temperature.

Note: While this blend can be used to season almost anything, it serves primarily as a dry rub cure for meats: Apply to pork, duck, or chicken and refrigerate for one to two days before cooking. (Avoid using with beef because the salt will absorb too rapidly and overpower the productâ&#x20AC;&#x2122;s flavor.) ZEST uses this as a cure for Crispy Confit Duck Wings and a seasoning in Grilled Baby Green Lettuce salad.

YIELDS ABOUT 2 CUPS

dry cure RE C I PE F R OM Z E S T

111

cranberry aioli R E C I PE F R OM MIT Z I' S TABL E

DIRECTIONS In a medium saucepan, bring cranberries and water to a simmer and cook for 10 minutes. Remove from heat and cool to room temperature. Place cranberries and jalapeños in a blender jar and process briefly on low. Add mayo or aioli in several increments, processing on low to medium speed, using a rubber spatula to scrape sides as needed. Include seasonings with the last addition, then adjust as desired. Transfer to a covered container and store in the fridge.

Note: The restaurant serves this on a turkey quesadilla, but it’s terrific as a turkey burger topping or a dip for sweet potato chips or fries.

YIELDS ABOUT 1 QUART

INGREDIENTS 6 oz. fresh cranberries 1/3 cup water 1/3 cup sliced pickled jalapeños

112

3 cups of mayonnaise or homemade aioli 1/4 tsp. each salt, pepper, garlic powder (or to taste)

INGREDIENTS 4 lbs. Hungarian wax peppers 6 cups water 3 cups cider vinegar 3 cups sugar 3 T pickling salt

DIRECTIONS Slice peppers into rings. (Do not remove seeds or veins.) Place in a large 1 1/2 to 2 gallon glass jar. Meanwhile, stir water, vinegar, sugar, and salt in a kettle and bring to a boil. Stir until sugar is fully melted. Remove from heat and cool to room temperature. Pour pickling liquid over peppers in jar and seal with lid. Place in refrigerator for several days before serving. The peppers and brine may be transferred to pint or quart jars as desired and kept chilled for two months or longer.

Note: This family recipe comes from Anne Swett, mother-in-law of Chef/ Owner Shawn Doyle.

YIELDS 5 TO 6 QUARTS

Hungarian

wax hot quickie R E C I PE F R OM S AVO R Y G RIL L E

113

lemon mustard vinaigrette R E C I PE F R OM DIAN A' S C AF É

DIRECTIONS Place garlic, lemon juice, mustard, honey syrup, vinegar, salt and pepper in a blender jar and process until blended. Slowly drizzle in the blended oil until completely combined, scraping down sides as needed. The restaurant serves this dressing with a Shrimp Avocado Salad.

*Prepare like regular sugar simple syrup, using a 1:1 ratio of honey and water. Bring to boil over medium heat, stirring until honey is fully incorporated. Remove from heat and cool to room temperature. This can also be used to flavor iced tea, cocktails, or marinades. Store in the fridge for about two weeks—a squeeze bottle works great!

YIELDS ABOUT 2 1/2 CUPS

INGREDIENTS 1 T fresh roasted garlic

1/4 cup apple cider vinegar

1/2 cup fresh lemon juice

Salt and pepper to taste

2 T Dijon mustard

1 1/2 cups blended olive oil

6 T honey syrup* 114

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appetizers 116

INGREDIENTS 4 hard-cooked eggs, peeled 8 oz. ground Irish sausage, casing removed 1 cup flour 2 large eggs, beaten 2 cups panko crumbs Vegetable oil for frying Salt and pepper Mustard of choice

DIRECTIONS Divide sausage into four equalsized portions and flatten. Wrap the sausage around each egg.

Scottish eggs RE C I PE F R OM BR AVEHE AR T HIG HL AND P U B

Set up a three-compartment breading station with flour, beaten eggs, and panko. Coat each sausage-wrapped egg in flour, then dip in the egg wash, and finally roll in panko crumbs. Repeat process so each egg has a double coating of flour, egg wash, and panko. Heat oil to 350Â°F. Fry each egg evenly for 5 to 6 minutes until sausage is cooked and eggs are uniformly browned. Cut eggs in half and season with salt and pepper. Serve with your favorite mustard.

SERVES 2 TO 4

117

panzanella Tuscan bread salad RE C I PE F R OM MELT

DIRECTIONS Mix together tomatoes, cucumbers, celery, red onions, and scallions. Season with salt and pepper. Let mixture stand for 1 1/2 hours. Add olive oil, vinegar, and bread cubes; toss well. Add chopped basil and shaved Parmigiano. Season to taste and add additional vinegar as needed. After mixing panzanella, allow to rest at least 1 hour before serving. *This simple, rustic salad originated as a way to use stale breadâ&#x20AC;&#x201D;food was too precious to be wasted! Although crusty Italian bread is traditional, French, sourdough, or other similar styles work well in the dish. If the bread is still fresh and soft, place the cubes in a moderate oven for 10 to 15 minutes to dry. Croutons may also be substituted.

SERVES 2

INGREDIENTS 2 cups vine-ripe tomatoes, quartered and sliced 1/4-inch

2 T red wine vinegar + more as needed

1 cup seedless cucumbers, quartered and sliced 1/8-inch

1 cup stale (dried) bread cubes*

1/2 cups celery, halved and cut 1/8-inch thick

1/4 cup shaved Parmigiano

1/8 cup red onion, medium dice

Salt and pepper to taste

2 T scallions, sliced

1 tsp. fig balsamic vinegar

1/2 cup extra virgin olive oil 118

1/2 cup fresh basil, roughly chopped

INGREDIENTS 3 1/2 oz. fresh arugula 2 oz. feta cheese, crumbled Pinch of fresh herbs (your choice) Drizzle of citrus olive oil 6 slices oven roasted beets Pinch of crushed red pepper flakes 1 tsp. minced garlic 2 slices lemon

DIRECTIONS

the pixie garden

Toss fresh arugula with feta cheese crumbles (reserving some for garnish), fresh herbs, and citrus olive oil and arrange on plate. Top with oven roasted beets. Scatter reserved feta cheese over salad and sprinkle with crushed red pepper flakes. Garnish with lemon wedges and fresh minced garlic on the sides of the plate.

SERVES 1

RE C I PE F R OM P O C O NO BRE WER Y C O. TAPR O OM 119

INGREDIENTS 4 quarts julienne sliced onion 1 oz. butter 3 quarts beef stock 2 cups dry sherry 1 cup lager beer 2 T Worcestershire sauce 1 bay leaf 2 tsp. ground black pepper 1 T Kitchen Bouquet Croutons and favorite cheese for garnish

DIRECTIONS

french onion soup RE C I PE F R OM MC C O O L E ' S AT T HE RED L ION IN N 120

In a large stockpot, cook onions in butter over medium-low heat until golden brown, stirring often. Add beef stock, sherry, lager, Worcestershire sauce, bay leaf, and pepper and bring to a boil over medium heat. Reduce heat to a simmer and cook for 10 minutes. To finish, stir in Kitchen Bouquet for color. To serve, add croutons on each serving and melt cheese on top.

YIELDS ABOUT 1 GALLON

garlic steamed clams R E C I PE F R OM BLUE G RIL L HO USE

DIRECTIONS Warm a sautĂŠ pan over medium heat and add olive oil. Add garlic, cooking until golden brown, then add clams, corn, potatoes, and bacon. Deglaze pan with white wine, add cream, and cover with lid. Continue to cook until liquid is reduced by half or until clams open. Add butter and swirl pan to slowly emulsify butter into the sauce (a technique known as mounting). Sprinkle with dill, season with salt and pepper, and serve.

SERVES 1

INGREDIENTS 2 T olive oil

2 oz. white wine

1 T sliced garlic

4 oz. heavy cream

12 middle neck clams, cleaned

1 T butter, chilled

1/2 cup fresh corn kernels

1 tsp. fresh dill, roughly chopped

4 oz. steamed red potatoes, quartered

Salt and pepper to taste

2 T chopped rendered bacon 121

bacon cheeseburger

golf balls RE C I PE F R OM T H E S WEE T SP OT

DIRECTIONS Cook beef, bacon, and onion in a large saute pan until browned. Stir in cheese sauce, transfer to bowl and cool in refrigerator. When cooled, roll beef mixture into golf ball shapes (about 1 1/2-inch diameter) and freeze. When frozen, wrap each ball in a small amount of dough. Roll balls in egg wash, sprinkle with sesame seeds, and bake in an oven preheated to 350Â°F for 18 minutes. These flavorful bites are great for a party!

For the cheese sauce: In a small saucepan, warm half and half to a low simmer. Add cheese gradually until fully melted into a smooth sauce. Cool to room temperature.

INGREDIENTS 2 lbs. ground beef

1 T baking powder

1 cup diced uncooked bacon

1 tsp. salt

1/2 medium onion, diced

8 T butter (1 stick), cold

CHEESE SAUCE: 1 pint half and half

3/4 cup milk

1/2 lb. American cheese, chopped or grated BISCUIT DOUGH: 2 cups flour 1 tsp. sugar

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TO FINISH: 3 eggs, whipped (egg wash) White sesame seeds

For the biscuit dough: Combine flour, sugar, baking powder, and salt in a large bowl. Cut butter into small cubes, add to bowl and use a pastry fork or cutter to blend until mixture resembles coarse crumbs. Gradually stir in milk until fully incorporated, being careful not to overmix.

SERVES 8 TO 12

entrĂŠes 124

INGREDIENTS 2 4-inch pieces Italian sausage, sweet or hot 2 T vegetable oil 1/2 cup diced red onions 1 T minced garlic 1 roasted red pepper, sliced or chopped 1 roasted yellow pepper, sliced or chopped 1â&#x20AC;&#x201C;2 cups cooked and drained penne pasta 5 basil leaves, chiffonade cut or ripped

DIRECTIONS

sausage and peppers

In a large pan, cook sausage in oil over medium heat. When browned on all sides, remove from pan, cut into 1/2-inch-thick slices and reserve. Place onions and garlic in the same pan and cook for 2 to 3 minutes. Stir in red and yellow peppers and continue cooking for 2 to 3 minutes, or until onions and peppers are tender. Return sausage to pan and add tomato sauce. Cover and simmer over low heat for 15 minutes. Gently mix in prepared pasta and basil before serving.

SERVES 2

RE C I PE F R OM A C A MIA

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INGREDIENTS 1 lb. elbow macaroni, cooked and drained 1/2 cup heavy cream 1/4 lb. smoked cheddar cheese, shredded 1 T Frankâ&#x20AC;&#x2122;s RedHot Original Sauce 1/4 cup shredded white cheddar cheese 6 whole chicken wings, fried 2 cups white cheddar popcorn, coarsely ground Pinch each salt and pepper 3 T crumbled blue Stilton cheese

DIRECTIONS

buffalo mac & cheese RE C I PE F R OM PE ARLY B AK ER ' S AL EH O USE

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Toss hot macaroni with heavy cream, smoked cheddar, white cheddar, and hot sauce until evenly combined. Cover and keep warm. Toss chicken wings in ground popcorn and season with salt and pepper. Divide macaroni among 3 bowls or plates, topping each with 2 wings. Scatter with 1 tablespoon blue cheese crumbles per serving.

SERVES 3

gnocchi R E C I PE F R OM T H E BRICK

DIRECTIONS Boil potatoes for 20 to 25 minutes until soft. Drain, transfer potatoes to a mixing bowl and cool. When potatoes are cool enough to handle by hand, add flour, egg, and salt to bowl. Mix ingredients until it forms one large mass. Remove dough from bowl and place on a clean floured surface.Â Knead dough gently until soft and smooth. Divide dough into pieces the size of a baseball. Roll each into the shape of a rope 3/4-inch in diameter. With a sharp knife cut rope every 3/4 inch to make 3/4inch squared-off pieces of gnocchi. Refrigerate until thoroughly chilled, at least 2 hours. Bring a large pot of lightly salted water to a boil over high heat. Working in batches, add gnocchi, several at a time, and stir gently. Boil the gnocchi until they float to the surface, 1 to 2 minutes, scoop out with a slotted spoon and drain. Finish to your taste with a favorite sauce and serve.

INGREDIENTS

SERVES 4 TO 6

2 lb. russet potatoes, scrubbed and peeled 2 cups all-purpose flour 1 egg lightly beatenÂ 1 tsp. salt

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