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President Matthew J. McLaughlin Creative Director Scott Westgate Art Director Keith Brinker Graphic Designer Melissa Lascala Production Artist Shannon Austin Web Designer Ashley Reinhard Sales Manager Tina Altieri Sales Representative Jill McDonald Writer & Recipe Editor Lenora Dannelke Director of Photography Ryan Hulvat

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dig in !

In our culture, the first utensil children learn to manipulate on their own is the spoon. And becoming proficient with it is a proud accomplishment. (Toddlers can often wind up wearing as much food as they ingest, but that gets better with practice.) Forks—because some foods simply require jabbing— come later as motor skills are refined. So we go through life, utensils in hand, savoring new tastes, sharing meals with friends and family, and building memories around the kitchen table or at warmly hospitable restaurants. This issue of Good Taste should enhance all of those experiences. Look through these pages to discover new restaurants that kindle cravings in your tummy, or become reacquainted with favorite dining destinations that might have fallen off your radar (because life is so darn busy—which is all the more reason to let a talented culinary team tempt you with fabulous flavors, while you just sit back and enjoy). Across the Lehigh Valley, there are casual and refined venues to suit every mood and occasion. However, an array of recipes—from cocktails and appetizers to main dishes and desserts—is worthy of your attention. Professional chefs and mixologists have taken the time to share outstanding dishes and drinks with our readers, and we hope you’ll find these temptingly photographed preparations inspirational. Although some people may think of cooking as a chore, I’ve always regarded this activity as an extremely productive form of therapy: You feel better and wind up with something great to eat. In any case, grab a tasting spoon and sample what we’ve dished up for you.

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profiles

Coal Lounge & Grill 8 Glasbern Inn 10 A Ca Mia 12 Brick Tavern Inn 14 Zest 16 Sette Luna 18 Grille 3501 20 The Brick 22 Diner 248 24 My Tequila House 26 The Beam Yard at the Steel Club 28 The Cask 30 G.O.L. Steakhouse 32 Savory Grille 34 Hometown Breakfast, Bar & Grill 36 Spinnerstown Hotel 44 Gio Italian Grill 46

The Mint 48 Grumpy's Bar-B-Que Roadhouse 50 Casa Toro 52 Pearly Baker's 54 McCoole's at the Historic Red Lion Inn 56 Maxim's 22 64 House & Barn 66 Blue Grillhouse 68 Molinari's 70 Griddle 145 72 Ecco Domani 74 Stefano's Restaurant 76 Widow's Tavern & Grille 78 Red Wolf Bar & Grille 80

features DUCK! 38

THE LOCAL ROOTS OF D.C.'S DINING VISIONARY 58

PROFILE ICON KEY Gluten-Free Options Kidsâ&#x20AC;&#x2122; Menu Vegan Options Outdoor Seating Bring Your Own Bottle

FEED YOUR LOVE 84

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Allentown Appliance 73 American Bank 2 Bank Street Annex 83 Bella Casa Kitchen & Bath 7 Carol C. Dorey Real Estate 77 Dan's Camera City 81 Embassy Bank for the Lehigh Valley 4 First Northern Bank & Trust 6 Gail Gray Home 79 Hager Furniture Company 75

Holencik Exteriors 126 ICS Heating & Air Conditioning 87 Lehigh Valley Animal Hospital ibc Nurture Dental Health, PC 107 Redd & Co. Fine Jewelers 128 Richards Window Fashions 96 Riverview Country Club 112 Schuler Service 82 Stofanak Custom Cabinetry ifc

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COAL

LOUNGE & GRILL ritzy lounge, Ghanaian far e

sides

THE GRILL IS FIRED UP and ready to deliver a culinary adventure. Traditional Beef Khebabs, made with chunks of 8

Delmonico steak and rubbed with a suya spice blend, arrives by yam fries and a piquant house sauce. Chef/owner Kofi Armah, who was born in the U.S.

Expand taste horizons with cocoyam fries, made from an imported root vegetable, or the spicy fried plantains called kelewele.

but raised in Ghana, now makes his home in Bethlehem and wants to “contribute to society” by sharing the food he loves. By tweaking native

Ghanaian recipes, he’s creating entrées with a broad appeal, including lamb skewers and salmon.

Atmosphere

slide it off

Redolent with garlic and ginger, these juicy Chicken Khebabs—threaded onto skewers with red bell peppers and onions—are a signature dish that should earn a lot of new fans for West African cuisine adapted to American tastes.

With sofas and ottomans arranged around low tables, the vibe is clubby and relaxed—more like a living room than a traditional dining room. In addition, cozy seating is also available in the covered arcade adjacent to the restaurant. Live music ramps up the energy level on weekend late nights, when Coal is open (and the chef still cooking!) until 3 A.M.

Feel like you’ re hanging out at home—a place you can meet with your friends. What's the 411?

As a BYOB, guests may bring wine, beer, or a favorite bottle of spirits that can be blended with pitchers of house-made cocktail mixers, or just simple sodas. (A beverage menu will suggest appropriate liquor pairings, such as vodka or whiskey, for the unique drink creations.) Calabash cups, crafted from gourds, contribute to the deliciously intercultural experience. Check social media for upcoming special events at Coal.

Looking to host a private soiree? The entire venue can be booked for celebrations.

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GLASBERN INN rustically refined country inn

cheers

OVERNIGHT GUESTS AT GLASBERN INN have the privilege of enjoying a free country breakfast. They can get a sweet start on the day with 10

Gingerbread French Toast, made with buttery brioche bread battered in heavy cream, grated ginger root, cinnamon, vanilla bean, and eggs from The Nesting Box

Trade in the traditional Screwdriver cocktail for a vibrant cranberry version—with juice and fresh berries—and house-infused vanilla vodka.

Market & Creamery in Kempton, PA. A dollop of ginger whipped cream tops the dish after a lightly brûléed finish. Then pour on the pleasure with warm,

Pennsylvaniasourced maple syrup. Just try to save room for a house-made blueberrylemon scone.

Atmosphere

fork it over Glasbern Salad— field greens, local blue cheese, candied walnuts, dried cherries, and slivers of green apple dressed in a signature apple cider vinaigrette— has been a menu staple since opening 25 years ago. For a protein boost, add herbroasted chicken.

Ensconced within a verdant 150-acre sustainable farm, Glasbern’s vibe is rustic and refined. Glasloft, a recently added event venue, provides an intimate environment for weddings (and other social gatherings) of up to 80 guests. Adjacent to the main building, this dramatic space features two glass walls that overlook a pond and rolling pastures, a mezzanine level, and a fieldstone fireplace—plus a private patio.

Elegance meets comfort in this hospitable and peaceful setting. What's the 411? With a soaring 28-foot ceiling, the Main Dining Room retains the vintage character of its origins as a pole-and-beam barn. Dinner (or breakfast) feels like a warm escape from high-speed contemporary life. In fact, luxurious accommodations provide the option of extending a visit into a weekend retreat. Luxuriously appointed rooms, suites, and cottage—with such amenities as fireplaces and whirlpool tubs—facilitate pastoral relaxation.

Massages, reiki treatments, and other soothing services are a lodging guest exclusive at the on-site spa.

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A CA MIA

ed your extenadmily Italian f

IN NORTHERN ITALY, pasta isn’t the exclusive foundation of a hearty dish. Chicken Lollo, for instance, brings together a mélange of red skin potato chunks, diced 12

fresh tomatoes, roasted red and yellow pepper slices, and caramelized red onions to accompany sautéed chicken breasts. A delectable light white wine tomato

choices

Offered in a generously full size or a more modest portion enables the guest to fit this dish to their appetite.

sauce enrobes these colorful components, and black olives supply an earthy accent— plus a basil sprig garnish adds a heady fragrance.

Although appearing on the yearround menu, this dish exemplifies comforting cold weather fare.

Atmosphere

twirl it up

Angel Hair Florentine, combining sautéed spinach, chicken, shrimp, white and Portobello mushrooms, and delicate pasta—all dressed in a light Marsala sauce with a touch of tomato—highlights the subtleties of simple ingredients married well, a hallmark of Italian cuisine.

Translating to “at my house,” A Ca Mia connects with guests at a warm familial level. Earthy tones make the dining room—furnished with Amish-made cherry wood tables and chairs—a comfortable place to linger over a cappuccino after a satisfying meal. An open kitchen that scents the air with enticing aromas invites guests to watch the sizzling culinary action or chat with a chef.

Providing enough food for guests to take some home is the goal. What's the 411? Distinguishing attributes of Chef Paolo Nota’s style have always been a voluminous menu, which is supplemented by changing specials, and super-generous portions. For more than a decade, CIA-trained Chef Eric Murphy has partnered with him to become immersed in all the nuances of Northern Italian cooking, from making timeless classics to creating updated interpretations. The essential, defining element is making dishes fresh and to-order.

As a BYOB, guests may bring their favorite wine to dinner. Wine glasses are provided—and there’s no corking fee!

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BRICK TAVERN INN ality, t i p s o h relaxed ined fare ref

HOUSE-SMOKED DELICACIES have become a star attraction on the menu here. Different varieties of smoked fish appear each day, and turkey breasts and briskets pulled

smoked from the fragrant smoker are sliced for memorable sandwiches. However, a 14-ounce cut of Smoked Delmonico—a recurring feature,

Smoking food is all about balance. A justright amount of mesquite imparts a nuanced layer of flavor that never overpowers the taste of the meat.

along with smokeinfused St. Louis ribs and pork chops—puts an aromatic spin on the classic steak dinner. A spice rub seals in

juices, and sautéed mushrooms and onions crown the beefy masterpiece with admirable simplicity.

Good TA S TE

fork it over

Packed with vibrant tastes and textures—hearts of romaine, feta, kalamata olives, and fresh veggies— the Greek Salad’s underlying allure is a signature lemondill dressing. Pita wedges let you mop up every delectable drop. Hot tip: Try this topped with grilled shrimp.

Atmosphere If hospitality had a terroir, it would be rooted at this warm country inn, where guests have been welcomed since 1818. The traditional décor of the main dining room, hearth room, and airy enclosed porch sets a tone of easy-going refinement, and weekly live music supplies a subtle soundscape. Cordial service and a cozy bar— pouring state-of-the-art cocktails—complete a picture of gracious congeniality.

Our aim is to provide a consistently pleasurable experience. What's the 411? Adding a personal touch to traditional dishes is a hallmark of Executive Chef Tom Hunter. His scratch kitchen offers an all-day menu sparked with cross-cultural Asian, French, Italian, and Creole influences, such as Blackened Salmon Florentine. In winter, comforting flavors come to the forefront, and numerous gluten-free items and a sophisticated kid’s menu cater to specialized tastes. Just save room for an indulgent, premise-made dessert.

In amenable weather, dine in a pastoral setting on the spacious flagstone patio, handsomely appointed with a shaded pergola.

ZEST

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bridge view wto steel vie

CRAB TEMPURA OFFERS a luscious prelude to dinner. Jumbo lumps of sweet crabmeat get an exquisite crisp from the light batter, with pickled shallots providing a

tangy counterpoint. A swoosh of warm and creamy fennel puree coats the palate with comfort without overpowering the delicate crab. Balanced and

smile

Fans of this special feature at sister restaurant Grille 3501, rejoice! The dish appears on the regular menu here.

harmonious tastes, though, permeate a menu infused with international flair. Although some flavor cues come from Asia, Rabbit Agnolottiâ&#x20AC;&#x201D; little pasta pillows

stuffed with roasted meatâ&#x20AC;&#x201D;counts among dishes with a distinctive Mediterranean influence.

Atmosphere

scoop it up

Edamame Dumplings capture the essence of ZEST’s Asian-inspired culinary style. The wonton-wrapped dumplings, partnered with shiitake mushrooms, arrive in a fragrant pool of lemongrassscallion broth. A vegan dish, this appetizer is sure to delight any and all palates.

Get a whole new perspective on Bethlehem from the rooftop floor of this new, six-story building. With two walls of the high-energy restaurant made entirely of glass, guests can drink in spectacular views from the chic, modern—and massive— bar area or dining room. For an indoor/outdoor experience, grab a table on the enclosed balcony. Rooftop seating arrives in spring.

The dictionary defines “zest ” as great enthusiasm or energy— qualities permeating this restaurant. What's the 411? A spirited bar scene encourages lively socializing, and a separate bar menu provides optimal snacks to pair with a fruit-driven cocktail list—which includes a signature fresh Strawberry Cosmo. With a substantial wine list and selection of craft beers, no one goes thirsty. Two private dining spaces host business functions and personal celebrations. One hosts up to 24 guests, the other up to 40.

Find free parking at an adjacent deck, and stroll across an enclosed glass bridge to enter ZEST.

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SETTE LUNA urban trattoria, Tuscan soul

corny

INSPIRED BY THE CULTURAL MELTING POT OF SICILY, where a confluence of diverse Mediterranean flavors harmonize 18

on plates, tender Braised Lamb Shank offers an alternate take on traditional Italian cuisine. This house specialty, slow-cooked in white wine and

Coarse-cut polenta, stone ground by nearby Castle Valley Mill, retains the flavor of Pennsylvania corn and offers a toothsome texture.

brightened with orangesâ&#x20AC;&#x201D;the citrus cuts through and tames the gaminess of the lambâ&#x20AC;&#x201D; includes plump Gaeta olives, which are meatier and less

salty than other varieties. Fresh rosemary delivers an herbal punch, and a bed of creamy polenta soaks up all the succulent juices.

Atmosphere

fork it over This feature pasta boasts intriguing provenance: Fettuccine—housemade daily with non-GMO Italian milled flour— gets tossed with Japanese heirloom Red Kuri squash— grown locally at Mennonite-owned Meadow View Farm—fresh sage, sherry cream, and toasted pine nuts. Simple, seasonal, sensational.

With an open kitchen featuring a wood-fired oven, the main dining room exudes a vibrant energy for relaxed eating and drinking. However, a rustic stone archway leads to an authentically rustic and cozy farmhouse-style bar where innovative cocktails— with a decided culinary bent—are crafted. From there, step into the warmly atmospheric Moon Room, where a fireplace sets the mood for intimate dining.

Where local meets our brand of rustic Italian. What's the 411?

From imported cheeses to fresh produce from outstanding area farms, highest caliber ingredients distinguish a rustic menu that incorporates the familiar (pizza and panini), the slightly esoteric (calamari and polpo), and the captivatingly exotic (wild boar). A thematic, award-winning wine list showcases Italy’s diverse regions, and a stellar collection of postdinner spirits deserves exploration. An abundance of Belgians and craft brews will satisfy beer lovers.

19 19

GRILLE 3501 artful, modern globally-infus , ed fare

AS A FULL SENSORY EXPERIENCE, Seared Chilean Sea Bass deserves plaudits. This elegant entrĂŠe, which arrives wafting an enticing 20

aroma, offers a feast for the eyes with an exquisite arrangement of globe-trotting componentsâ&#x20AC;&#x201D; culminating in a profound taste experience. The

sip

While the rich fish stands up to a full-bodied pinot noir, why not set a celebratory mood with sparkling wine?

mild and buttery fish, delivering a meltingly tender mouth-feel, is complemented by large-pearl Israeli couscous scented with saffron, openflame blistered

shishito peppers with a sweet hint of heat, and slowroasted fennel. Swaths of yuzu beet coulis contribute citrusy earthiness to this beautifully balanced dish.

Atmosphere

scoop it up

One bite, so many flavors: Tender Grilled Octopus, dressed in savory pepperade, kalamata puree and tomato yuzu oil, gets a touch of freshness from local microgreens. This popular app— an ideal nibble with drinks— brings out your inner culinary adventurer.

Match your mood to the dining space. In the “original” venue, the vibe is refined yet low-key, and the bar exudes oldschool glamour. A livelier ambiance prevails in The Loft, where a mezzanine level overlooks the airy industrial-chic bar, lounge, and covered porch. A shared menu presents a tapestry of sophisticated tastes, and multiple event configurations accommodate private dinners for 12 to parties for 100.

We always want to evolve and bring in new guests. What's the 411? The martini is an intrinsic part of the Grille 3501’s culture and identity. An array of signature and seasonal variations showcase artful mixology, and a Martini Medley of three sampler drinks—available in a trio of flavor profiles—provides a fun opportunity for taste comparison. House-infused spirits and syrups bring new dimensions to familiar favorites, such as a Manhattan crafted with fig-infused Wild Turkey Bourbon.

A noteworthy wine list encompasses all regions and price points. Rotating by-the-glass feature wines provide new tastes to try.

21 21

THE BRICK

y crave-worathl and casu

hands-on FOR A TASTE OF NOSTALGIA, try the Grandma Pie. This squaredoff spin on homestyle pizza is made just the way countless nonnas

crafted them: By hand-stretching dough into a olive oil-brushed black steel baking pan— resulting in a thin, crisp, and golden crust—adding a

With all house-made components— dough, mozzarella, and tomato sauce— flavors don’t come any fresher or more authentic.

layer of mozzarella cheese, spooning tomato sauce over the top, and adding a sprinkle of fresh basil. Of course, these traditional pies benefit from

being baked in a wood-fueled brick oven. Partner with a draft Peroni— even Grandma would approve.

Atmosphere

fork it over

Wildly popular Penne alla Vodka starts with highquality pasta—with a homemade taste—imported from Italy. Cooked al dente, this shortcut pasta provides a satisfying mouth-feel and plenty of surfaces where the luscious, prosciutto-flecked pink cream sauce can cling.

Earthy elements of stone, brick and wood lend an air of Old World intimacy to the bar area, while the high-ceilinged dining room keeps the mood bright, relaxed, and modern. Stop by the bar during happy hour from 4 to 6 p.m. for discounted drinks and well-priced bites, and be sure to peruse the list of inventive cocktails that celebrate the season.

Kids, college students, and dapper professionals feel equally welcome here. What's the 411? Groups can create a dining adventure by ordering assorted starters to share—with the likes of Fried Calamari, Wings, Rice Balls, Clams Casino, and Italian Meatballs, there’s something for everyone—then split several traditional or off-beat pizzas, such as a Louisville Slugger with pulled pork or Sesame Chicken with sweet chili sauce. For dessert, top a pie with cannoli cream or Nutella with fresh strawberries.

Don’t desert your dog! In warm weather, fourlegged family members can enjoy pet-friendly dining on the patio.

DINER 248

e three-squnadr ly and friece servi

COLORFUL BEET AND GOAT CHEESE SALAD teams winter’s favorite root vegetable with tartand-tangy cheese and a plethora of tastes and textures, from fresh spring

upgrade mix and sweet mandarin oranges to chopped tomatoes and red onions—plus a nutty crunch from toasted pumpkin seeds. House-made

For a savory protein upgrade, top this healthy and hearty salad with a grilled marinated chicken breast.

balsamic vinaigrette dresses this entrée salad in style. Prefer to wrap your hands around a wellstacked sandwich? Tempting classics

and globally inspired choices arrive with French fries, cole slaw, and pickle. A cup of scratchmade soup makes a great starter.

Good TA S TE

Atmosphere

fork it over

A playful hybrid of pub fare favorites, Polish Wings— potato-cheese pierogies tossed in zesty Buffalo sauce and sprinkled with blue cheese crumbles—are a special feature that makes a fabulous shared starter with pre-dinner drinks at the bar.

Embodying the character— if not the stainless steel architecture—of a classic roadside eatery, this diner expands the spirit of relaxed, family-friendly hospitality with an upbeat, full-service bar that’s great for catching up with buds or catching a game (or two) on multiple flat screens. Recently revamped, the open and airy dining room offers seating at tables and comfy-cozy booths.

Celebrating a decade of quick-service casual dining focused on quality ingredients. What's the 411? Bountiful breakfast selections, served until 2 p.m., encompass familiar favorites while putting tasty twists on tradition—including brunch cocktails like a Mango Mimosa. A dinner menu that rolls out at 11 a.m. beats expectations with diverse light bites, premium entrées, and 8 varieties of bodacious burgers. A concise wine list and festive cocktail collection supplement a solid draft and craft beer line-up featuring Pennsylvania brews.

Catch an eye-popping preview of coming attractions at the amply stocked dessert case.

25 25

MY TE UILA HOUSE , at sty cocincaantina refreshing

TRADITIONAL SHRIMP A LA DIABLA is beloved across multiple regions of Mexico. The name gives a clue that these devilishly delicious 26

shrimp are spicy, though the heat level may be adjusted up or down to your personal taste. Grilling imparts a smoky taste to the marinated shrimp,

variety

Iconic classics and house specialties fill a menu spanning shareable tacos to an ample Mexican version of Surf and Turf.

which is piled atop veggie-studded Mexican rice. A splash of warm, jalapeĂąo-flecked cheese sauce adds another dimension of flavor, along

with a side of spicy tomatillo sauce. Choose between black beans and fried beans to complete the meal.

Good TA S TE

Atmosphere

scoop it up

At the made-toorder Guacamole Station, cooks transform avocados into culinary performance art by blending ingredients with a molcajete mortarand-pestle. Along with Traditional flavor, a zingy Red version and signature Tropical variety compete for space on a chip.

The vibe is contemporary, though bright handkerchiefs hanging from the ceiling and splashy tile accents underscore an authentic Mexican heritage. A generous bar shares the space with dining area tables and booths. The easygoing ambiance is equally welcoming for relaxed happy hour sips-and-nibbles or a festive dinner with a group of amigos. Start the party by ordering Shrimp Nachos and Queso Fundido for the table.

This place proudly presents Mexican cuisine in a modern, casual style. What's the 411? Margaritas come dressed to impress in more than 20 varieties. Boldly flavored infused tequilas and syrups include tropical fruits, chile peppers, and rose petals. Or get acquainted with the nuanced styles of this signature spirit with a tequila flight. January brings the delivery of 300 bottles of limited edition Patrón Select. Four new margaritas will be crafted with this premium tequila— while supplies last. ¡Ándele!

Live music puts a lively Latin beat in the air on most Friday evenings and some Saturdays.

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28 28 28

THE BEAM YARD AT THE STEEL CLUB try iconic coun hed club, refres

GET A FIX FOR BOTH LAND AND SEA cravings with the Filet and Crab Cake Duo. Fresh grilled asparagus and basmati rice complement the double protein punch of a 4-ounce 28

steak, drizzled with cabernet demi-glace, and a jumbo lump crab cake adorned with house-made, lobster-based tartar sauce. A Beam Yard Manhattan crafted with premium spirits is a natural

classic

This original recipe for hand-formed, Maryland-style crab cakes dates back to Bethlehem Steel Club days more than 70 years ago.

partner. However, 24 rotating taps featuring top local flavors, craft and imported

beers supply an abundance of distinctive brews.

Atmosphere

fork it over Amid diverse starters, Asian Chili Shrimp is a standout. The crispy shrimp, tossed in a zesty house-made sauce and piled atop shredded cabbage, deliver a balanced bite of sweetness and subtle heat. For variety, also enjoy them in well-stuffed Street Tacos.

A wall of glass doors overlooking the patio and golf course gives this revamped space an airy feel. Over 100 feet of rectangular bar space—a steel truss suspended from the ceiling displays bottles and TVs— creates an upscale sports bar vibe. However, comfy booths lining the walls provide a cozy dining experience. On weekends, the adjacent fireplace-adorned Eugene Grace Room provides an intimate setting.

This country club would rather be viewed as “inclusive” than“exclusive.” What's the 411? Built in the heyday of industry, The Bethlehem Steel Company spared no expense when constructing this magnificent landmark property. The quality still shines through in the modern Steel Club, offering multiple golf memberships, venues for social occasions of any size, and contemporary dining. Expanded amenities abound, such as a fee-free Dining Membership that includes participation in frequent (and really fun) events.

An “Owner’s Selection” of top-shelf whiskeys features such distinguished—and hard to find—tastes as 30-yearold Balvenie.

29 29

THE CASK eat, drinrky, be mer

MAPLE-BOURBON GASTRIQUE Chicken and Waffles elevates a homey dish to haute cuisine. Crispy fried buttermilkmarinated chicken resting atop a scratch-made buttermilk waffle gets a drizzle of

sweetly decadent bourbon-laced syrup. A side of brown butter chicken gravy completes this comforting winter feature. Of course, the chefs take culinary inspiration from diverse spirits: The seasonal menu

pairing For a novel drink pairing, try an ownerrecommended Spiced Old Fashioned, made with aromatic house-infused bourbon.

encompasses such dishes as Moonshine Pasta Bolognese, Baked Ale Mac & Cheese, Garlic Mashed

Potatoes, and a Peppercorn Whiskey Compound Butter that adorns New York Strip Steak.

Atmosphere

fork it over A bite of Tiny Stout Brownie Sundae delivers multifaceted indulgence. An intensely dark chocolate brownie, fortified with Weyerbacher Brewing’s robust imperial stout, partners with vanilla ice cream, salted caramel sauce, bourbon chocolate syrup, and a cloud of whipped cream. Bliss.

Rustic details—wooden barrels, exposed brick walls, chalkboard signs—set a casually refined stage for socializing. Generous seating at the wrap-around bar makes this a popular place for informal dining, and garage doors serving as an indoor-outdoor interface open in warm weather for fresh air and expanded seating. The spacious dining room is populated with patrons of all ages, from seniors to children.

First and foremost, this is a community gathering place where everyone feels welcome. What's the 411? Along with a kitchen that takes pride in well-crafted American fare, the bar is distinguished by dozens of rotating crafts that highlight regional craft brews, local wines on-tap from the Easton Wine Project, and a stellar lineup of 60-plus whiskey and bourbon varieties. Budding whiskey connoisseurs can take advantage of trying unique spirits that might cost $400 a bottle to buy.

Stop by on a Friday evening when live music further energizes the bar’s lively social scene.

G.O.L. STEAKHOUSE

g, intimate set ttfinare indulgen

CHATEAUBRIAND, THE BEST and thickest cut of beef tenderloin, recently joined the core menu of USDA Prime steaks. Seasoned with a

French-inspired herb rub and cooked and charred in butter, the tender meat (best savored medium-rare) is finished with a red wine reduction and

byob

Bring a favorite vintage from your wine cellar (or the state store), or enjoy complimentary house wines and beer.

gentle scattering of goat cheese. At 22 ounces, this hearty entrée is also shareable—a good option when preceded by a diverse selection

of multi-cultural appetizers, soups, and salads. However, that’s a personal decision between you and your steak-loving dining partner.

Atmosphere

fork it over

The preparation of these plump and moist Sea Scallops—arguably the most delicate taste from the ocean— incorporates rich cream and earthy mushrooms for a Frenchstyle flourish. Presentation in traditional scallop shells enhances the visual impact of this entrée.

Soft lighting and a dining room with just 10 tables— including cozy half-circle booths upholstered in white leather—sets a mood of serene intimacy that elevates every meal to a private celebration. A white baby grand piano introduces an element of old-school glamour, and live music is offered each Thursday evening. Guests can feel relaxed and indulged while focusing on good company and fine food.

We offer an experience. This is our little world. What's the 411? With influences from France, Asia, and beyond, the cuisine at G.O.L. Steakhouse encompasses such entrées as Korean-style Kalbi Ribs, citrus-glazed Swordfish, and a Mushroom Enchilada with truffles. Of course, a selection of top quality steaks heads the menu. Options include a mammoth 36-ounce Tomahawk Ribeye, and a weekly feature offers an 8-ounce Filet or 18-ounce Ribeye at special pricing.

Calamari, pork puffs, and other typically deep-fried dishes get a lighter, healthier edge with an air-fryer.

6034 MAIN ST | CENTER VALLEY | 484.506.6249 | GOLSTEAKHOUSE.COM American | dinner

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SAVORY GRILLE

local, global, and refined

duck

EXCEPTIONAL FLAVOR DISTINGUISHES this entrée of duck cooked two ways. Pan-seared sliced breast meat and a

confit leg slowcooked to nearmelting tenderness highlights duck’s diversity. Fresh figs, port wine sauce, and a fennel-

Duck from the acclaimed farm of Joe Jurgielewicz & Son is always on the menu in some form, from sausage to ravioli. Learn why these bodacious birds are so delectable on page 38.

orange salad add complexity and texture to the dish, which is completed with a side of chestnut brioche bread

pudding, which incorporates one of the restaurant’s diverse premisebaked breads.

scoop it up Hearty butternut squash bisque, spiced with housemade sweet pickled habaneros—locally grown, of course— and brightened with fresh Swiss chard and cilantro microgreens, warms the body and feeds the soul.

Atmosphere This rustic stone structure captures the very essence of a cozy country inn. Suit your mood by choosing a table in either the intimate dining room, with soft lighting and crisp white tablecloths, or the windowwalled Arbor Room, featuring a soaring woodbeamed ceiling. Warm hospitality throughout underscores the relaxed side of fine dining.

Chef /owner Shawn Doyle believes food should be fun—enjoyable both for guests and for him to cook. What's the 411? Savory Grille’s periodic multi-course specialty dinners, which include expertly paired drinks, are a must-try experience for adventurous gastronomes. Thematic events include an annual veggie feast and often introduce guests to impressively crafted beers and wines from local breweries and vineyards. Sign up for announcements on the website so you don’t miss the latest scuttlebutt.

The newest piece of equipment to grace the hands-on kitchen, a pasta extruder, brings an enticing array of fresh-made shapes and tastes to the table.

2934 SEISHOLTZVILLE RD | MACUNGIE | 610.845.2010 | SAVORYGRILLE.COM American | dinner

HOMETOWN BREAKFAST mfy o c t e g BAR & GRILL and well fed —

NO NEED TO GET GUSSIED UP

to enjoy a fine dining-style entrée such as Chicken Oscar. This recurring feature, built on a bed of grilled asparagus, presents juicy 36

marinated and grilled chicken breasts crowned with chunks of jumbo lump crabmeat, and luxurious Hollandaise

baked

Don’t forget to notice the baked potato with all the right trimmings— butter, chives and sour cream— on the side.

sauce tying the tastes together. Hometown prides itself on reaching beyond standard fare, enticing patrons to try something new.

But when it’s comfort you crave, the likes of Mile High Meatloaf and Cannonball Baby Back Ribs fulfill that need.

Good TA S TE

fork it over

Bang Bang sauce, the owner’s favorite blend of sweetness and heat, makes special appearances slathered on wings—a menu staple dressed in robust house-made sauces. Dredged in seasoned flour and baked before deep-frying, these crisped wings are good to the bone.

Atmosphere Though a freshly renovated dining room with tables and booths welcomes guests with a contemporary vibe, Hometown still retains the heart of a diner—easygoing, family-friendly, and featuring crowd-pleasing flavors. Grab a stool at the generous bar on the front side of the eatery for a quick (though unrushed) meal. However, the wraparound bar doubles as just that: a full-service watering hole pouring spirited libations.

The casual, comfortable ambiance lets guests feel right at home. What's the 411? Breakfast served until 2 p.m. Does that grab your attention? It should. Sweet and savory dishes running the gamut from Mama’s Stuffed French Toast to Huevos Rancheros taste even better with a brunch cocktail. Of course, indulgent apps at lunch or dinner pair well with lively cocktails, hearty sandwiches and burgers partner with draft beers, and satisfying entrées deserve wine. Just save room for premise-made desserts.

37 37

uck The name Jurgielewicz may not set your mouth watering. But it should. Many leading chefs consider Joe Jurgielewicz & Son synonymous with the best ducks available on the market. “Our duck has an ideal meat-to-fat ratio resulting in very flavorful meat and cooks to a crispy skin, ideal for many famous duck dishes,” reports Joey Jurgielewicz III, director of client services and eldest son of the founder and CEO, a Cornell University-trained veterinarian known to most people simply as “Dr. Joe.”

BY LENORA DANNELKE

Joe Jurgielewicz III

Although flavor remains a foremost consideration to both professional and home cooks, this fourth-generation family business sets industry standards for duck health and welfare. Their humanely raised flocks are housed in modern, climatecontrolled free-roaming barns where they have access to clean deep-well water and are fed a hormone- and antibiotic-free diet of nutritious corn and soybeans— much of which is grown on the 500-acre property in Shartlesville (bordering Hamburg), where ecofriendly and sustainable practices have been applied since the Berks County farm’s purchase in 1983. The remainder of the food needed to meet the ducks’ needs is grown and processed within the state. “A happy and healthy duck makes for a tasty duck,” Joey states. In fact, 40

the company’s website is tastyduck.com. The original Jurgielewicz Duck Farm was founded by Bronislaw and Katarzyna Jurgielewicz in 1933, when they emigrated from Poland to America. The farm was located on the sandy shores of rural Moriches, Long Island, and became one of the leading duck farms in the famous Long Island Duck Co-Op. By the late 1970s, rising real estate taxes, increasingly strict environmental regulations and skyrocketing land values forced many duck farms to sell out to developers or close. Bronislaw’s son, Joe Sr., retired from the business in 1980. However, after completing his degree in Veterinary Medicine, Dr. Joe decided to follow the family tradition of duck farming.

He persuaded his father, Joe Sr., to come out of retirement and they together searched for a new site in a “farm friendly state”. When the bucolic Shartlesville location became available from Met Ed, the Jurgielewicz family moved from Long Island to the rolling hills of Pennsylvania Dutch country. The only type of duck raised is Pekin (not to be confused with Peking duck, which is a traditional Chinese dish), a breed brought here from China in 1873 that now accounts for about 95% of commercially raised ducks in America. These domesticated birds, which do not fly, are favored by Americans for a mild taste, which is not gamey or greasy. The Jurgielewicz duck is directly descended from the

original ducks brought from China. About 200 people are now employed in the Shartlesville operation, and the staff includes teams of highly skilled specialists, including Zack Lowman, head of genetics, who works in the breeder department, and Ian Shollenberger, a “duck educator” working in sales. Additionally, a second full-time veterinarian was added after Dr. Joe’s second son, Jim, received his degree in 2015. (There are also two other younger sons who chose not to work in this field, though all four boys were directly involved in the farm as they grew up. “We were the kids who hated snow days,” Joey recalls. “That’s because our father woke us up earlier since no one could make it to work due to the snow, so we were picking up duck eggs or bedding the barn.”) To expand the operation, Jurgeliewicz began partnering with nearby family farms to raise ducks in 1985. There are now twenty-eight Family Duck Farmers across southern Pennsylvania, with one in Maryland. Trained company employees directly supervise these farmers and identify and recruit additional growers as needed. Ducklings arrive from the sophisticated hatchery at a few days old. When the mature ducks leave these farms to return to Shartlesville for processing, Joey notes that—unlike chickens and turkeys—they’re not just picked up, thrown into a box, and put on a truck. “We have

special trailers made just for ducks. When they’re loaded into them, they walk on themselves. That’s more humane and very low stress,” he says. The timeline from hatching to processing is typically 38 days, though sometimes up to 52 days depending on whether the market is calling for smaller or larger birds.

happy AND healthy DUCK MAKES FOR A

tasty

DUCK. Approximately 5 million ducks per year are processed before being sent to distributors, restaurants, and consumers across the U.S. “We also ship our duck to global markets in the Caribbean, South America, the Middle East, and to cruise lines and resorts,” Joey adds. Local client restaurants include Maxim’s 22 in Easton and Glasbern Inn in Fogelsville. They are usually featured on

the menu at Savory Grille in Macungie, where chef/owner Shawn Doyle has hosted special dinners that introduce guests to different parts of the duck across multiple courses. Jason Hook of H2O Kitchen, a private dining, catering, and consulting company, has been a long-time supporter and advocate of these special ducks. Jurgielewicz ducks can also be found in New York City at Tao and Eleven Madison Park, along with dozens of barbecue restaurants scattered throughout Chinatown. (Duck is hugely popular in Asian culture, which comprises a large segment of the market.) In Washington, D.C., they are featured prominently at Peking Gourmet Inn, and also served at Wolfgang Puck’s The Source and ChiKo. Those vacationing in Florida can choose from several duck dishes on the menu at the new and ultrastylish Morimoto Asia restaurant at Walt Disney World Resort. Anyone seeking an at-home experience may purchase these ducks at Giant Food Stores, Weis Markets, and Mr. Bill’s Poultry Market in Allentown. The website, though, offers the largest variety of duck products. Whole ducks, fresh or frozen, are also available in halal and kosher versions. Raw duck legs and wings can be ordered separately, along with cooked and ready-to-eat duck leg confit and artisanal handcut duck sausage. Specialty items range from carcasses for making stock and rendered fat for cooking to more esoteric tastes like duck tongues— 41

roast duck tips • Lightly salt cavity. • Tie legs and fold back wings. • Place duck directly in roasting pan and transfer to oven preheated to 250°F. (Reduce to 225°F if your oven runs hot.)

currently a super-trendy item for making tacos. One of the fastest growing products, though, is the skin-on duck breast. “Having that panseared, it can be compared to any protein out there,” Joey says. “You could hold it up next to any filet mignon and I think you’d choose the duck breast over it.” Nutritionally, duck stacks up well. A 3 1/2-ounce portion provides 25 grams of protein, is rich in zinc and selenium, along with vitamins B5 and B12 (niacin), iron, phosphorus, and riboflavin. And it contains less than 200 calories, with zero carbohydrates.

More unexpectedly, Jurgielewicz ducks may also be helping to keep you warm and comfy: The company takes pride in finding use for virtually every byproduct, and the feathers are sold to leading companies that make down bedding and jackets. “We have a ‘traceable down’ certificate showing that these birds were humanely raised and processed,” says Joey. Therefore, consumers can feel good about the usefulness of the ducks long after that satisfying duck dinner is a happy memory.

web exclusive

Find a BONUS recipe for Whole Roasted Duck with Spiced Cider from Chef Jason Hook of H2O Kitchen at lehighvalleygoodtaste.com/duck.

•G ive duck a basting rub with a cold stick of butter every 30 minutes for 3 hours, using about 1 stick total. Be sure to chill butter between bastings. (Do not use a suction bulb baster to baste with pan drippings.) •C over legs and wings with foil as they begin to darken. •A fter 3 hours, increase oven temperature to 350°F. • I n 1/2 hour, check internal temperature. The USDA recommends 165° though many people prefer medium-rare duck at 130°–140° (and remember that temperature will continue to rise 5°–10° while resting before carving). •P an drippings may be used for sauce or gravy. •R eserve remaining pan drippings and carcass to make stock.

Duck prepared by Beth Raynock of Local Mama Catering Company 43 43

SPINNERSTOWN HOTEL g the gatherin 01 18 place since

WINE BRAISED SHORT RIBS, a signature dish, delivers a hearty dose of coldweather comfort. Local mushrooms and a robust demi-glace adorn the slow-cooked Pennsylvania-raised 44

beef, served atop garlicky mashed potatoes and panwilted spinach. Staples on the farmhouse-fare inspired menuâ&#x20AC;&#x201D; with abundant seafood choicesâ&#x20AC;&#x201D;

shop

Enamored by the brew sipped with dinner? Stop by the bottle shop, which also stocks wine, or grab a growler to go.

join an eclectic array of burgers, sandwiches, and casual small plates for grazing. Local and seasonal ingredients drive

the direction of specialty dishes and ensure that every palate is pleased.

Atmosphere

scoop it up

Puffy little pillows of hand-rolled gnocchi are a point of pride for the chef who perfected the incredibly light texture. Chicken and Brown Butter Gnocchi with black pepper Parmesan cream sauce is complemented with vegetarian friendly butternut squash and mushroom with potato gnocchi.

A sense of community is palpable throughout the rustically appointed tap room and handsomely revamped dining room. From a first date or family night to a business meal or a beer connoisseur searching for an elusive vintage brew, all ages and walks of life clientele find common ground in the hospitable warmth offered by the Dale family for four generations.

There’s a sense of home. It feels good walking through the doors. What's the 411? A stellar libation selection presents a range of tastes unequaled in this region: Explore 18 rotating familiar-to-exotic beers on tap, hundreds of impressive bottled brews—including aged English ale that co-owner John is always happy to discuss—a wine list curated by a staff sommelier—which earned a Wine Spectator Award of Excellence in 2018—and distinctive cocktails enhanced with house-infused spirits and seasonal flavorings.

Special pairing dinners that showcase outstanding beers or wines are festive events that also feature inventive menus.

45 45

GIO ITALIAN GRILL

it h t rattoria wst a twi

Next... WHEN THIS FRAGRANT STRIPED BASS first became a house specialty, a leading hospital recognized it as a “Heart 46

Healthy” dish. But don’t order it simply because it’s good for you: Selfishly consider your taste buds. After the mild and meaty

Sicilian cannoli—a modest dessert indulgence— offers textural balance with lusciously creamy ricotta filling piped into a crispy shell.

white fish—cut and filleted in house—is pan-seared, an aromatic broth is created with olive oil, white wine, diced tomato, olives,

a whole flameroasted shallot, and a finishing drizzle of basil oil. Gotta have some pasta? That can be happily added upon request.

fork it over

A favorite appetizer for couples to share, Peroni Shrimp arrives with roasted chive-garlic sauce on the side. The four large shrimp are coated with a fluffy tempura-like batter made with Italy’s Peroni beer, then quick-fried to golden perfection.

Atmosphere A contemporary update to the old-school checkered tablecloth spaghetti house, Gio feels refreshingly modern and relaxed, suited equally well to a date night or family outing. Relax at the bar with a casual plate and a pour of your favorite spirits. Distinctive house martinis and seasonal cocktails, select beers, and a food-friendly wine list featuring Italian imports— plus heady post-prandial sips—all vie for attention.

Husband- -wife Tony and Giovanna DiMaio proudly oversee every aspect of their restaurant.

What's the 411? Super-high temperatures of an open flame Wood Stone oven—essentially the Ferrari of the pizza world—create the renowned crisply-tender crust of pizzas crafted from dough made with “00” flour imported from Naples, and red-sauced varieties boast the exclusive use of naturally sweet San Marzano tomatoes. Flatbread and roasted veggies also get a fiery finish in the hearth and heart of the open pizza kitchen.

Be a guest at your own party with pick-up catering trays of starters, entrées, desserts, and more, serving 8–20 people.

47 47

THE MINT t, comfored and at rejuvenevated el

CONTEMPORARY COOKING TECHNIQUES make a classic pub steak dinner even better. The sous vide method of preparation allows hanger steak, a less familiar cut, to cook evenly throughout while remaining 48

fafrniecsy juicy, flavorful, and tender. A spreadable quenelle of housemade duck liver foie gras pâté adds indulgence, while a super-rich bone marrow demi-

Boardwalk fingerlings— roasted and pan-fried, deglazed with malt vinegar and finished with crunchy salt—are rock star spuds.

glace—simmered for 72 hours—dares you to lick the plate. Also find playful variations of pub fare standards

that include fish, burgers, sandwiches, and “lots of bits and bobs to pick at.”

Good TA S TE

Atmosphere

fork it over Traditional Louisiana shrimpand-grits gets a globe-trotting makeover with creamy Italian polenta and boldly seasoned French-Asian style crustaceans. Okra and kale round out this tastefully reenvisioned dish that’s “brighter and more lemon grassy” than the earthy original.

Can décor echo cuisine? Definitely. The correlation between streamlined 1950s architecture—given a vibrantly modern decorative spin—and nostalgic dishes, deconstructed and reassembled with contemporary flair and multi-cultural influences, is witty and striking. As a “top down” restaurant that coordinates flavor profiles of food and drink, the esoteric wine list, expansive beer selection, and cocktail selection evolve to harmonize with current menu tastes.

Change is the one thing that’s our constant. What's the 411?

A well-established West End destination—located in “the Brooklyn of Bethlehem”—The Mint Gastropub draws a crowd of devotees hungry to try the next cleverly reimagined (and skillfully executed) plate of comfort food that’s best washed down with a spirited beverage. Make reservations for the ultra-popular monthly Sunday brunches, themed events with one-of-a-kind menus inspired by such cultural icons as Dr. Seuss and The Office.

49 49

GRUMPY'S

BAR-B-QUE ROADHOUSE real de

- al BBQ homey hospitality

fueled

SPICE-RUBBED PRIME PORK gets another dimension of flavor from seasonings injected into the meat before cooking. Rich brown demi-glace sauce, 50

slow-simmered for full depth of flavor, further enhances the taste of the juicy pork—and partners beautifully with the lucious mushroom risotto that accompanies

Hearty hickory wood fuels the fantastically fragrant onsite smoke oven, infusing pork, beef, and poultry with smoothly robust smokiness.

this feature dish, along with a side of colorful veggies. On a menu packed with the down-home delights—where else can you find Fried Green Tomatoes with Black Bean-

Corn Salsa and Cajun Crab Remoulade?—such specials provide long-term regulars with unexpected pleasures.

Atmosphere

scoop it up

A kettle of Gumbo, scratch-made daily and redolent with Cajun seasonings, delivers an authentic taste of the bayou. More than a dozen rotating recipes change the flavor profile with the ingredients— chicken, sausage, crawfish, and/ or alligator— simmering in the stew.

Rustic character, acquired naturally since the mid19th century, abounds at this casual country destination. Plentiful piggies accenting the décor remind guests this is truly hog heaven. The sociable bar stays busy dispensing 10 draft beers and assorted craft bottled brews, and also shaking up rotating Hurricane and Martini features. A private party room upstairs offers a warmly inviting yesteryear environment for hosting special events.

Barbecue places come and go. We’ re still here after 14 years. What's the 411? Where there’s smoke, there’s flavor—essentially the foundation of a menu built upon slow-cooked pork spare ribs, pulled pork, wood-pit chicken, and beef brisket barbecue. Enjoy in-house or as take-out with an online ordering app. The food show also goes on the road with catering units and the Worldly Q Food Truck, presenting diverse “cultural woodpit flavors” from America, Mexico, Cuba, Korea, and the Caribbean.

In true roadhouse style, live music rocking the house Friday and Saturday nights has been a tradition since opening day.

51 51

CASA TORO

ico w here Muebxa meets C

VIBRANT CHILE EN NOGADA flies the colors of the Mexican flag on a bountiful plate. This traditional dish, created nearly two centuries ago to celebrate Mexican

independence from Spain, is a coldweather specialty incorporating seasonal pomegranates. Bright red arils and green cilantro leaves are scattered

peppered Not all chiles are fiery! Flame roasting green poblanos, hailing from the Puebla region, adds complexity to their mild flavor.

over a creamy walnut sauce adorning a poblano pepper filled with picadilloâ&#x20AC;&#x201D;a savory minced blend ground beef, onion, bell pepper, apple,

and pomegranateâ&#x20AC;&#x201D; served on a bed of rice. Pairing with a pour of silver tequila is always appropriate.

Atmosphere

fork it over

Warm up to a crispy, creamy, totally luscious Fried Avocado. Stuffed with cheese and ground beef or veggies, breaded, and cooked golden, this signature appetizer arrives with red sauce and house-made tortilla chips. Look for specials with shrimp or jerkseasoned chicken.

A fiesta feel permeates the cantina and warmly inviting main dining room, where a “Little Amigos” menu welcomes guests of all ages. Happy Hour enlivens the bar 4:30–6:30 p.m., Monday through Saturday, with specially priced apps, signature house Margaritas, and select drafts. Discover a more intimate environment in the Mojito Bay Lounge, featuring distinctive small plates and an enticing spectrum of Mojitos and Margaritas.

Go on vacation in a little piece of Mexico. What's the 411?

An expansive menu encompasses earthy Mexican dishes, from authentic Pollo Mole to casual tacos packed with beef, chicken, shrimp, or veggies—the undecided can benefit from the mixed pleasures of combo plates—and Cuban favorites brightened with citrus and garlic, such as the alluringly fragrant Mussels Varadero. (Cuban classics include family recipes from co-owner Gary Albertini.) New features pique the palates of regulars each week.

Show off your smarts and win prizes at Trivia Night each Monday—or simply socialize while enjoying sips and nibbles.

PEARLY BAKER'S

ndary e g e l s ’ n o t s Ea ation n i t s e d n w o downt

pairing

WHILE OLDSCHOOL WISDOM

endorses rich foods to counter a bit of overindulgence, no imbibing is even required to relish The Hangover, a superbly tasty small plate. A base of smoked 54

cheddar potatoes, piled with sautéed chorizo sausage and splashed with tangy roasted garlic crema, is crowned with a slice of toasted

While the chef recommends full-bodied DuckRabbit Milk Stout, the 26 rotating taps and plentiful bottled craft beers invite experimentation.

brioche and a sunny-side up fried egg—a stellar combination at any time of day or evening, no matter what condition your

condition is in. Eating glutenfree? Just hold the toast.

Atmosphere

fork it over One bite of fork-tender Stout Braised Pork Cheeks delivers an amazing spectrum of tastes, with Gruyère potato pavé—not your mom’s au gratin!— heirloom carrots glazed in Vermont maple butter, a drizzle of black garlic aioli, and a purple potato crisp garnish.

Tradition stays relevant in this spacious vintage tavern, where the environment is invitingly casual and live music fuels a lively social scene three nights each week. As an alehouse, diverse brews remain a focal point, though talented mixologists dispense an array of innovative and classic cocktails. Those seeking a more refined experience can choose to unwind beneath a glittering chandelier in the classic dining room.

An energetic nightlife and contemporary menu attract a wide audience. What's the 411? Chef Ricky Heinrichs stays attuned to customer tastes and trends. His modernized American menu emphasizes fresh and local foods, and inventive elements brighten the all-day menu of small plates and entrées, including Duck Confit Wonton Dumplings and Pan Roasted Salmon dished up with mushroom paté, herb goat cheese polenta, and garlic jam—while retaining beloved favorites like Totchos and welldressed burgers.

55 55

McCOOLE'S AT THE RED LION INN

sted e t e tim pitality hos

THIS GENEROUSLYFILLED PLATE

of Chicken Saltimbocca, one of many changing menu features, puts a twist on the traditional 56

preparation by swapping veal for poultry, then adding layers of flavor by topping it with ham and melted Swiss cheese—all puddled in an

sweet

Dinner just isn’t complete without tasting a luscious house-made dessert like Carrot Cake. This recipe appears on p. 125.

aromatic sauce. The restaurant cooperates with local farms in an effort to secure humanely raised proteins that are free from antibiotics and

growth hormones. Entrées run a full selection of chicken, beef, and seafood dishes, which include gluten-free and vegetarian options.

Good TA S TE

Atmosphere

scoop it up Need a big, warm hug—on the inside? Rich and creamy Lobster Bisque will be happy to oblige. Order a cup or go big with a bowl. Like all their soups, this house specialty is made from scratch.

Welcoming patrons since 1750, history is infused throughout this rustic destination that remains adorned with original architectural appointments. Of course, the attitude has been updated over the centuries, with happy hour at the bar offered six days a week. The fully stocked tavern features seasonally rotating craft beers from their own Red Lion Brewery. A signature amber ale and IPA are always on tap.

This historical gathering place pairs enduring appeal with modern socializing.

What's the 411?

With a mission of providing an “upscale atmosphere for the working person’s wallet,” and offering a diverse menu that spans casual appetizers to fine-dining entrees—including an array of flame-grilled burgers with chicken and portabella mushroom options—McCoole’s attracts an enthusiastic all-ages crowd. Catch live music Friday and Saturday nights and seasonally on the outdoor patio area.

57 57

THE

LOCA L ROOT S OF

D.C .â&#x20AC;&#x2122;S DINING VISIONA RY By Lenora Dannelke

MEET THE ALLENTOWN NATIVE WHO’S BUILDING THE TRENDIEST RESTAURANTS IN OUR NATION’S CAPITaL.

SUSHIKO washington, d.c.

There are few things Rob Mescolotto enjoys more than taking a hammer to hospitality— and Washington D.C. benefits from his passion for building restaurants. Hospitality Construction Services, Inc., the general contracting company he founded in 2013 and now operates with business partner Shawn Johnston, is responsible for creating many of the city’s most lauded dining spots, including several Michelin-star venues. In the highly specialized and demanding field of restaurant construction, this young firm handily earns kudos for outstanding results.

Rob mescolotto

I love food. If I could eat in my sleep I would. I love cooking and I love other people’s cooking. 60

While his profession immerses him in the heady world of famous restaurateurs, acclaimed chefs, and cutting-edge cuisine, Mescolotto retains a down-to-earth appreciation of food rooted in his native Lehigh Valley upbringing, starting with a humble hot dog cherished during childhood. “I’m not going to lie: Yocco’s was great. Everybody loves Yocco’s,” he says. “My mom cooked dinner every night except for Friday; that was our night out. We’d go to Louie’s, have dinner with the Belletieris, and it was a family event.” In fact, the Mescolotto family’s relationship was forged around the table. “Mom would cook breakfast every morning, and when dad came home from work, it was time to eat dinner. In true Italian tradition, we sat down to every meal together. Mom’s an amazing cook—I think she’s the best chef in Allentown, but every good son would say that.”

TIGER FORK washington, d.c. The family’s extensive world travels, including trips to Scotland, England, France, Italy, and the Bahamas, broadened Mescolotto’s gastronomic horizons. “We tried new foods everywhere we went. My dad had a passion for French food. When I was around four, he gave me an escargot— without telling me what it was. And I thought, hey, that’s delicious!” Even a trip to Philly’s opulent Le Bec Fin, notable because a jacket and tie were required attire, exposed him to highend dining while providing a first taste of steak tartare. After Mescolotto left Allentown to attend Penn State, where he would earn a degree in Civil Engineering with a dual focus on construction management and reinforced concrete, he returned home for a summer job at Monarch Precast Concrete Corp. “I learned there is no clean job in the concrete industry: You’re either covered in concrete or you’re covered in oil,” he says. “It was

a very hard but very fun experience, and I met a lot of great people because of it.” Ending up in restaurant construction was “a complete accident, to be honest,” Mescolotto reports. A post-graduation excavation job had him traveling extensively across western Pennsylvania and northern Maryland until he put on the brakes and settled in Frederick. Through employment with a major contractor he gained experience in construction management and finally went in an independent direction, doing projects in several prestigious spaces in D.C. A successful restaurant job for a well-known architect—who hired Mescolotto and his then-business partner essentially on a leap of faith—provided an inside track to this contracting niche. “He starts telling everyone in town about us and suddenly we had work coming out of our ears. The industry is very tight and small—it’s like a Ferrari Club. If

they find something good, they want to share it just with their internal circle of friends. And that helps you get business. It’s pretty wild.” As a business owner, Mescolotto is “willing to pick up a shovel” or do whatever it takes to get a job done properly. “When you get down to it, I’m the chief bottle washer.” One thing he does object to, though, is being called a general contractor. “I think that’s the worst term. I explain to owners that when you get our price, we go out and get subcontractor quotes for everything, then we add our management costs, and a fee, which is our profit for doing a job—you see all the numbers. We tell people the truth: We’re the construction arm of your business and we work for you. We’ll fight with the subs, the architect, or even you if you’re making bad decisions—as an employee should.”

TOP: the dabnEy bottom left: Kapnos Kouzina bottom right: chloe

Knowing the intricacies of restaurant builds—and Mescolotto has some 170 to his credit—offers a distinct advantage to clients, especially when it comes to specific styles of cuisine. For example, a French format kitchen has a more formal, orchestrated flow of cooking progression. “In a tapas restaurant, things are going in every direction as they go to the pass because it’s not a coursed meal. Knowing how little things work for the chef makes a huge difference. And we also know how bartenders operate.” (A common flaw in bar design puts righthanded bartenders—who are in the majority—at a disadvantage. That gets corrected.) The costs of building a restaurant can be formidable—Mescolotto compares it to constructing a home that contains only the most expensive components: a kitchen, baths, and a finely decorated dining room—but knowing how to tame expenses has secured his firm “a reputation of being a Class A builder.” Every design element, every piece of equipment, and all the furnishings are examined and evaluated for cost effectiveness— as well as function and durability. Aggressive management of every 62

step and finding creative solutions to challenges keep projects on time and under budget, all the while maintaining the client’s unique vision. In the industry, this practice is known as value engineering. Knowing how and where to make smart choices that maintain design integrity can result in huge savings,

such as the time Mescolotto found an attractive and fully acceptable alternative to heart pine, a rare old growth wood specified by an architect, that saved the client $80,000. Appliances and other kitchen equipment represent another vital area of price scrutiny. “Anything with a French name is more expensive,” Mescolotto comments.

BIM (Building Information Modeling), a detailed digital representation of a project created by the architect, is an actionable tool for Mescolotto. “If an owner says the price is too much, say $1 million, and I can make the finished restaurant look just like the picture for $750,000, then I’ve done my job.” As a personal favorite restaurant that he built, Mescolotto points to Chloe, which is owned and operated by his friend, Chef Haider Karoum, well known on the D.C. dining scene. The two men became acquainted when Mescolotto worked on previous successful ventures where Karoum served as executive chef. His transition from employee to restaurateur was eased by the expertise of Mescolotto, who put his “heart and soul” into the Navy Yard’s eatery that boasts a cool contemporary style while retaining a warm earthiness—and dishes up a diverse menu of globally inspired cuisine. “The restaurant opened up [in January 2018] and the food is phenomenal. He’s doing so well he’s looking to build another restaurant.” Over the years, having had a hand in more restaurants with Michelin stars than probably any other builder in D.C., Mescolotto is especially proud that Hospitality Construction Services is responsible for such winners as Tail Up Goat, with a breezy Virgin Islands vibe and a floating wood canopy ceiling, and The Dabney, which captures an authentic rustic atmosphere inside and out. A vast hearth is used to cook many dishes on the traditional midAtlantic fare menu. And this builder never loses his enthusiasm for upcoming projects.

“Restaurants are the only place, aside from amusement parks, where they can be everything and anything,” he says, noting that by comparison, offices or homes are pretty straightforward. “Restaurants are such a personal expression, both the outside and the food. We get to play with materials that nobody gets to play with—they’re reserved for the most insane projects. It’s really cool.”

restaurants are such a personal expression, both the outside and the food. However, above all, Mescolotto maintains a passion for food. “I love food. If I could eat in my sleep I would. I love cooking and I love other people’s cooking. It’s both nourishing and beautiful. You can’t eat a Monet, but some of these plates are so elaborate and decorated and beautiful. And by the same token, something as simple and wonderful as a chili dog can be so satisfying to your soul. It brings back a memory. That’s what makes a meal great.”

When visiting his parents who still reside in Allentown, Mescolotto always prefers to eat his mom’s home cooking. But if she gets a night off, a favorite local place to visit is Henry’s Salt of the Sea. “They have a great plate of food. Every meal is coursed properly. And Joyce is the most awesome waitress in the universe. [Chef Brian Krans’s] food is so rich and filling, it’s so good. That menu is solid.” And that is the voice of restaurant experience speaking. The Wharf: Weekend Worthy Getaway With the grand opening of The Wharf in October 2017—a transformational redevelopment project on the Southwest Waterfront—the nation’s capital can finally boast a stylish, multifaceted destination on the Potomac River that encompasses restaurants, shops, hotels, entertainment, outdoor recreation, and other amenities, while still being close to the National Mall and its many surrounding attractions. And Hospitality Construction Services has a strong presence throughout District Wharf, from ongoing projects with Rappahannock Oyster Company—responsible for revitalizing the bay and the program that produces some of the world’s best oysters—to an upcoming tiki bar and distillery. Stop by Cordial Fine Wine and Spirits to shop for small-batch and handcrafted adult beverages, then finish the evening with live music at Pearl Street Warehouse, a venue that features a diner with classic American food and cocktails.

MAXIM'S 22 con vivial, s unpretentiosuerie French bras

local

AT THIS LIVELY BISTRO, Duck à l’Orange means it’s Saturday. (Regulars set their appetites by the “plats du jour”— specials of the day— 64

arriving for Coq au Vin on Tuesdays, Boeuf Bourguignon on Wednesdays, and so on.) Though a classic French dish, Maxim’s 22 makes it their own by brining

Committed to supporting sustainable area agriculture, superior quality ducks are sourced from Hamburg’s notable Joe Jurgielewicz & Son farm.

the bird before roasting. Served “bone-out,” with breast and thigh bones removed, the one-half duck is glazed with a Grand Mariner-

orange gastrique for a crispy skin that envelops moist, tender meat. Toast with a glass of Grenache.

Atmosphere

slurp it up

In this version of Josh’s Oysters, a seasonally evolving house specialty, an heirloom watermelon mignonette dresses the raw oysters. A finishing dab of salmon caviar adds a bright dash of decadence. Pick it up, toss it back, smile, and repeat.

With a vintage-inspired décor, thoughtful and well-prepared menu, and impressive beverage selection, Maxim’s 22 channels the lively spirit of an authentic Parisian brasserie. Easton’s largest bar caters to beer geeks (22 rotating taps feature esoteric drafts), oenophiles (look for biodynamic and organic wines), and anyone who enjoys a masterfully crafted cocktail—classic or inventive—with a culinary twist (who doesn’t?).

Truly every aspect is chefcurated—in each part, he's there. What's the 411? Some people are scared by French cuisine (admit it!) due to a misperception about formality, fussiness, and words you’re not sure how to pronounce. The menu, however, is highly accessible. French cooking techniques enhance such familiar fare as salmon filet, lamb chops, and dry-aged ribeye steak. And brunch is a huge and sumptuously delicious event—after all, this is the culture that gave us Hollandaise sauce.

Hankering for a burger? Assorted versions come dressed with mushroom duxelle, tomato jam, Roquefort mousse, and other stylish accessories.

65 65

HOUSE & BARN two venues s ,

n distinct me

AN 8-OUNCE BEEF TENDERLOIN FILET counts among the best-selling entrĂŠes at House. The premium steak, accompanied by an earthy ragout of cremini, shiitake, and oyster mushrooms

from Primordia Farm, smoked baby carrots, and a decadent potato gratin stack, is finished with a robust red-wine bordelaise sauce.

greens

A scattering of baby pea shoots from Groffâ&#x20AC;&#x2122;s Micro Greens in New Tripoli provides a pop of color and texture.

Craving more causal nibbles? Head to Barn, where pubstyle fare features such immensely popular bar snacks as Roasted Sriracha Cauliflower and

Barn-BQ-Nachos, piled with smoky pork, Manchego cheese, and other lively flavors.

Good TA S TE

Atmosphere

fork it over Hand-rolled Potato Gnocchi will ignite your taste buds with the sweetness of oven-roasted tomatoes, a spark of saltiness from bacon lardons, and a subtle hint of cruciferous bitterness from crispy Brussels sprouts—all enrobed in a rich Parmesan cream.

Find a space to suit every mood. Barn boasts an authentically rustic vibe with original rafters and a beamed ceiling. Kick-back with an outstanding locallycrafted brew (especially at happy hour), and enjoy live music on Fridays. Some guests stop here first as a prelude to dinner at House, a handsomely refurbished 100-year-old farmhouse with graciously refined dining rooms on the first and second floors.

There’s plenty to explore, from well-crafted menus to a range of amazing dining spaces. What's the 411? For a cozy retreat, the House Tavern on the lower level offers an intimate environment for sipping a fine wine, specialty cocktail, or hard-to-find beer. Next to the tavern, the House Lounge, furnished with comfy leather seating and high-top tables, provides a welcoming setting to relax and socialize—or to host a private celebration. In warm weather, the party can flow onto the Tavern Patio.

Brunch goes interactive with a Mimosa Bar, where guests personalize a glass of champagne with juices and fresh fruits.

67 67

BLUE GRILLHOUSE

sociably chic, with premium cuisine

A NEW STAR on the menu, longboned Kurobuta pork chops, arrives from Idaho’s Snake River Farms by way of Japan. Diners will go hog wild for this heritage breed of black pigs raised to the meticulous standards of

Japanese tradition. Unlike typical American pigs, these pedigree porkers produce rosy-hued meat that’s beautifully marbled for tender

cheers Fine wines are a focal point here, providing ample pairing choices by the glass or bottle.

juiciness—and boast exceptional flavor. “It’s like eating something completely different,” says Christopher Heath, Corporate Chef of

Paxos Restaurants, who seeks out highquality purveyors of meat and seafood.

Good TA S TE

scoop it up

Shareable sides go from homey Crab Mac ’n’ Cheese to Roasted Root Vegetable Ratatouille. However, our candidate for the most luxurious entrée accompaniment is Yukon Gold Mashed Potatoes enriched with chunks of Maine lobster.

Atmosphere An eclectic ambiance fits the restaurant’s eclectic menu. From the bold décor of the dining room to the expansive lounge featuring an artful fireplace and a glass-walled wine room, a near-electric air of cool panache pervades. A more casual, though no less dramatic, barn-roof covered patio—with a fire pit and heaters—attracts throngs of al fresco fans at the first hint of spring.

We have no rules about the menu— that makes cooking great fun. What's the 411? Sunday brunch rounds up familiar favorites with fresh spins, such as Breakfast Panzanella French Toast (see recipe on p. 121!), to lunch items like Grilled Steak Burgers with a preponderance of topping options—while also offering lively twists on Bloody Marys and Sparkling Cocktails. For private functions, accommodations range from dinner parties for 12 to weddings with 400 guests at the Event Center.

The Lehigh Valley’s premier beef program ensures that all specialty cuts, from filet mignon to porterhouse, are 100% Black Angus.

MOLINARI'S real Italcialons,e real

LAYERS OF FLAVOR ARE INFUSED INTO THE SWEET POTATO PIZZA. Circles of sweet potatoes are seasoned and roasted, caramelized onions get a splash 70

of balsamic vinegar, crispy pancetta— un-smoked pork belly spiced with juniper and bay leaves—smokedrind scamorza cheese, and fresh mozzarella are fired

heal thier Allowing greens to simply wilt on top of hot pizza (or pasta) preserves nutrients that are lost during sautéing.

up on a super-thin Neapolitan style crust, with dressed Swiss chard wilted on top. Imported Caputo “00” flour gives a fine texture to the sourdoughlike crust. A 12-inch

size makes an assortment of tempting pizzas ideal for sampling and sharing.

Good TA S TE

Atmosphere

fork it over

Parsley Linguine—housemade, like all Molinari’s pastas— incorporates fresh parsley and farm eggs for a rich, silky dough. Seasonally sauced, this pea puree version with English peas, cipollini onions, black pepper ricotta, and a poached egg boasts a luscious lightness.

The décor’s handsome simplicity sets a relaxed mood for the comfy consumption of outstanding food and drink. A wellcurated wine list, recognized multiple times by Wine Spectator, complements an innovative mixology program. (The Spice Island cocktail on p. 97 illustrates a dual emphasis on local and imported products.) The recent addition of two long high-top tables in front of the bar encourages casual socializing.

Authenticity and community-focus distinguish this nationally-recognized outpost of Italy. What's the 411? Chef Geo’s annual research trips to Italy spark his culinary imagination and enable him to bring regional traditions to the table in SouthSide Bethlehem. Imported specialties, such as cured meats and cheeses, harmonize in dishes brimming with locally sourced flavors, from produce to proteins. A chalkboard in the dining room credits the sustainable farms that contribute vibrant freshness and superior nutritional content to the menu.

Intimidated by unfamiliar terms? A culinary “translator” with pullout definitions makes the informative menu fun.

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71 71

GRIDDLE 145 cross-cul tuarnadl, seasonal, g enticin

buzz

GET HANDS-ON

with a plate piled with tempting Breakfast Tacosâ&#x20AC;&#x201D; which are equally delicious at lunch. This trio of flour tortillas is amply

packed with the crave-worthy tastes of smoked paprikaseasoned Spanish chorizo, scrambled eggs, tater tots, and cheddar jack cheese, then splashed with

house-made pico and sour cream. No time for a meal in the upbeat dining room? Order online from a diverse menu encompassing

sweet and savory breakfasts, updated lunch classics, and vegan and gluten-free specialties, and pick up goodies on the go.

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American | breakfast | lunch

Great coffee is a must at mealtime, so Backyard Beans delivers a special blend of roasted organic beans each week.

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ITALIAN CUISINE EVOKES THOUGHTS

of saucy pasta specialties and generously topped brick oven pizza. This well-established family-operated (and familyoriented) outpost of Italy delivers

beautifully on both of those counts—and their Penne with Vodka Sauce is near legendary. However, a recurring weekend feature emphasizes simplicity and quality: Tuck into

a hearty 14-ounce bone-in Grilled Pork Chop from Rastelli Market, presented with a savory side of spinach sautéed with garlic and butter. This

much-requested entrée complements a spectrum of veal, beef, chicken, seafood, eggplant, and gluten-free dishes.

An optional drizzle of olive oil, garlic, and balsamic vinegar reduction puts a fragrant Mediterranean accent on this dish.

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“modern Italian” approach, Swai Picatta pairs a mild whitefish with a classic sauce typically prepared with chicken or veal. Delicate angel hair

pasta complements the flaky, pan-seared fish—a “cleaner” alternative to catfish, imported from Asian waters—and capers, roasted red

peppers, and lemon juice contribute brightness. Butter and white wine supply an indulgent finish. For dessert, consider house-

made Gelato an epicurean mandate. Voluptuously rich seasonal varieties boast less fat than ice cream, and fruit-based Sorbetto delivers vibrant, dairy- and fatfree flavor.

After dinner, go off-menu with a Gelato martini. Any flavor— chocolatehazelnut Donnatella, perhaps?—can be customcrafted into a dessert cocktail.

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SEASONED SIMPLY WITH SALT AND PEPPER to let the

meat do the talking, the substantial 12 oz. Bone-In Pork Chop eats like a steak. Grilled to your liking—stay with medium for

juicy tenderness— this substantial entrée arrives with home-made mashed potatoes and a mix of fresh, colorful veggies in

garlic butter for a well-rounded meal. Grab a seat at the companionable bar or get comfy at a table or booth and feel right at

home. Live music each Wednesday and Saturday evening further enhances the friendly, welcoming mood of this historic neighborhood “haunt” (yes, there’s a resident ghost!).

Drink a toast with your favorite spirit: Red wine, white wine, beer, or a signature cocktail all partner beautifully with this versatile dish.

Indulge yourself.

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Veggie, a redsauced version with mushrooms, bell peppers, onions, olives, broccoli, and mozzarella. Of course, a hefty selection of drafts

and bottled beers facilitates optimal pairing, or try an original cocktail that plays to the season. See page 90 for a Maple-Pecan Old Fashioned recipe!

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R U O Y FEED

love

SENSUA L FOODS K E E P T H E VA LENTI NEâ&#x20AC;&#x2122;S DAY MO OD G OI NG A LL YE A R L ONG By Lenora Dannelke

LOVE IS AT YOUR FINGERTIPS. At least it could be, if the object of your affection opens wide to accept a luscious nibble directed toward his or her awaiting mouth—a bite of creamy French cheese, for instance, or even a ripe wild strawberry. While the list of victuals considered aphrodisiacs throughout history is wide and weirdly varied—yes, Spanish fly, we’re looking at you—the human touch may be the most erotic component of a romantic meal. Of course, this doesn’t mean that caviar and champagne have no place at the table. When cooking dinner for a love interest, avoid “making ornate and ridiculously over-the-top dinners that involve a lot of food,” suggests Domenic Lombardo, chef/owner of The Mint. “Sticking to lighter fare or food that involves eating with your hands— that have interactions—plays well to that mood.” He recommends cheese fondue as a fun option since it requires mutual activity and involvement, which helps to bring down barriers of primness and formality. Letting down your guard is the goal. Another tactic is keeping food in the personal realm, such as preparing an upgraded

childhood favorite (gourmet mac ’n’ cheese) or a family heritage dish (homemade hummus can be impressive). “When you’re trying to relay a message of a sensual nature, baring something personal is always attractive because you’re showing a vulnerability,” says Lombardo. Also do some research: In this age of food sensitivities and specialized diets, there are plenty of culinary lines to avoid crossing. A vegan won’t be wowed by even the silkiest foie gras. To further encourage interaction, Lombardo counsels the host to leave few simple tasks unfinished. For example, ask your guest to top the crostini with bruschetta. “The message is, I would love for you to help me. Especially for a guy, admitting that he needs help is a big deal in a relationship. “ Also invite the guest to bring a contribution. A bottle of offbeat wine or an unfamiliar cheese can open new paths of discussion, sharing criticisms, and exchanging ideas. “It shows you’re both involved—it’s not about showing off, it’s about showing up, and being together here in this moment,” Lombardo explains. “You learn a lot about a person when you eat with them.” For a drink to match the mood, certified sommelier R.J. Arnold, Director of Wine and

Spirits at Spinnerstown Hotel, recommends a full-bodied red wine such as cabernet sauvignon or a red blend. “Wine is looked at as a romantic drink, more so than beer or most spirits, unless you’re looking at cognac or brandy. You see that in movies and across pop culture in general. Red is the color of love.” Arnold points to Faust Napa Valley Cabernet Sauvignon as an excellent special occasion choice featured on Spinnerstown’s wine list. He also notes that this wine can be partnered with intensely dark, high cacao-content chocolate for a simple, seductive dessert. (Dark chocolate, considered “food of the gods” by the ancient Aztecs, contains high levels of theobromine and produces serotonin, helping to make your brain feel stimulated and happy.) “Milk chocolate or white chocolate are much sweeter and will make a cab sauv taste bitter,” he cautions. A sweeter red wine or fortified dessert wine— sherry, port, or Madeira—serves as a better foil for these flavors. According to Christopher Heath, when it comes to romantic cultures it’s hard to top Italy. Of course, as Executive Chef of Melt—an Italian restaurant— and Corporate Chef of Paxos Restaurants, he’s a natural

D R G UA R U O Y DOWN G N I T T LE

. l a o g e th

advocate for that cuisine. “The simplicity of the food brings lovers together,” he says. “Finger foods, like slices of prosciutto with Parmesan and fresh figs, are very sensual. And plates of antipasto are fun to share and feed to each other.”

ICONIC APHRODISIACS

Heath also believes the aromas wafting from an Italian kitchen— including that of garlic—have a powerful impact on the senses, with fragrant dishes begging to be touched and tasted. “There’s nothing wrong with garlic breath,” he notes. One of his personal favorite dishes to share is pungent Pasta Puttaensca (which translates gently to “lady of the evening”). Unlike a simple marinara showcasing the sweetness of tomatoes,

this intense sauce is spiked with anchovies, olives, capers, and garlic. But skip this on a first date: Heath recommends waiting until “the relationship is more established.” An annual event at Melt is a Valentine’s Aphrodisiac Features menu—different each year— which usually extends a day or two beyond the February 14 holiday. The selection of appetizers, entrées, and desserts are comprised from an array of ingredients often thought to have aphrodisiac qualities. Brief histories of these supposed proficiency stimulants are listed, making the menu culinary edutainment that is stimulating to conversation, at the very least. Truffles and scallops may

not be too surprising, but less expected items like tomatoes— once known as the “love apples”—beets, arugula, mustard, and even bacon make the list. It’s also worth noting that the steak dinner offered on the special menu is “Filet of Beef for Two,” which is not crazily overwhelming in size. (While your dining partner may be capable of pounding down an 18-ounce porterhouse steak, that tends to set the mood for nothing more than a nap.) Many iconic foods in the socalled aphrodisiac category are, in fact, quite nutritious. And radiant health contributes a certain friskiness to one’s behavior, no?

OYSTERS

CAVIAR

CHAMPAGNE

CHILE PEPPERS

Loaded with zinc, raw oysters boost testosterone production and elevate the male and female libido. “To me they scream sensuality,” says Josh Palmer, chef/ owner of Maxim’s 22. “You’re not using utensils, you’re slurping it out of a shell, you’re very connected with it.” The liquor from the oyster running down your chin is part of the appeal. With this type of a tactile experience, sensuality can get a little messy. And that’s okay.

Tiny black eggs setting off an exquisitely delicate explosion of brine when you bite—that’s a sensual experience everyone should have at least once in their life. Although high in omega 3, zinc, vitamin B12, and other nutrients, nobody shells out the big bucks for this luxurious nosh because it’s a health food. Traditional cured caviar comes from wild sturgeon, but colorful salmon roe is a great alternative at a friendlier price.

The ultimate pairing partner to oysters and caviar—sommelier Arnold notes that a briny aspect to bubbly makes it compatible with sea creatures—actually has several health benefits going for it. Antioxidants support heart health, and studies indicate that it might do everything from improve memory to help prevent dementia. A relatively low alcohol level loosens inhibitions (good) while avoiding total inebriation (bad). Pace yourself.

Hot and spicy foods are often considered sexual stimulants. After all, physiological responses that result from eating capsicum-rich foods—increased heart rate and metabolism, even sweating—are similar to physical reactions experienced during sex. Remember that the power of suggestion can be as strong as the power of peppers, so don’t be afraid to heat up your love life by throwing a few extra jalapeños into your next romantic meal.

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er cipes cocktails

MAPLE-PECAN OLD FASHIONED 90 RED WOLF BAR & GRILLE FIERY CIDER FOR TWO 91 GIO ITALIAN GRILL POM-FIG MARTINI 92 THE BRICK TAVERN POMEGRANATE MULE 93 THE BRICK

COCONUT MILK JASMINE RICE 109 G.O.L. STEAKHOUSE STUFFED MUSHROOMS 110

ECCO DOMANI POTATO STACKS 111

HOUSE & BARN CLAMS 113 ZEST BAR + GRILLE

entrÃ©es

SWAI PICATTA 115

CRAN-ROSEMARY SMASH 9 4 THE CASK TAPHOUSE

STEFANO'S

BLACKBERRY GIMLET 95 GRILLE 3501

SETTE LUNA

SPICE ISLAND 97 MOLINARI'S ROASTED POBLANO GINGER MARGARITA 98 MY TEQUILA HOUSE BLACKBERRY SMASH 99 MAXIM'S 22 CRAN-RASPBERRY MOSCOW MULE 100 HOMETOWN BREAKFAST BAR & GRILL MAPLE BOURBON MARTINI 101 GRUMPY'S BAR-B-QUE ROADHOUSE

condiments

LIME CILANTRO DRESSING 103 CASA TORO JUKO HOUSE SAUCE 104 COAL LOUNGE & GRILL AVO C A D O A IOL I 1 0 5 THE MINT RED PEPPER JAM 106 PEARLY BAKER'S 88

appetizers

PIZZA DOUGH 116

ARE YOU ON PINTEREST? Visit our page for easy access to these recipes and recipes from past issues.

G A B E ' S M E LT 1 1 7 GRIDDLE 145 PANNED DUCK BREAST 1 1 8 SAVORY GRILLE BLACKENED CHICKEN PASTA 119 WIDOW'S TAVERN TORTELLONI VERONESI 120 A CA MIA BREAKFAST PANZANELLA 121 BLUE GRILLHOUSE ASIAN CHILI SHRIMP 122 THE BEAM YARD AT THE STEEL CLUB CAST IRON SEA SCALLOPS 123 SPINNERSTOWN HOTEL

desserts

CARROT CAKE 125 MCCOOLE'S

PECAN BROWNIES 127 DINER 248

cock•tail /'käk,tal/ ¯

A cocktail is an alcoholic mixed drink, which is either a combination of spirits, or one or more spirits along with other ingredients such as fruit juice, lemonade, flavored syrup, or cream.

recipe from RED

WOLF BAR & GRILLE

maple-pecan old fashioned INGREDIENTS 2 oz. house-infused maplepecan bourbon* 2 dashes orange bitters 1 house-made brandied cherry** 1 orange twist for garnish Cinnamon-brown sugar for rimming glass *Pour a 1.75 liter bottle of Jim Beam Bourbon (or other favorite brand) into an infusion jar containing 2 cups of toasted and cooled pecans. Gently stir in 1 cup of maple syrup. Set jar in a cool place out of direct sunlight and steep for 3 days before using. Strain as desired: The pecans continue imparting flavor unless removed. Cut quantities in half for a smaller yield. **Drain the syrup from a jar of maraschino cherries and add brandy to cover cherries. Tuck several whole cloves and a stick of cinnamon into the jar, cover, and steep in a cool place for about a week before enjoying. May be kept in the fridge.

DIRECTIONS Rim a snifter or old-fashioned glass with cinnamon-spiced brown sugar. Add ice and pour in the infused bourbon, top with orange bitters and give the mixture one good stir. Drop a brandied cherry into the glass, top with an orange twist and serve.

Serves 1 90

recipe from GIO

ITALIAN GRILL

fiery forcider two INGREDIENTS 4 thin slices McIntosh apple 4 oz. Fireball Cinnamon Whisky 6 oz. fresh local cider

DIRECTIONS Place apple slices in a small carafe and muddle. Pour in whisky and cider. Stir briefly or roll (pouring into another glass then back into the original glass once or twice) to mix. Divide cocktail between two white wine glasses. Cheers!

Serves 2

recipe from THE

BRICK TAVERN

pom-fig martini INGREDIENTS 1 oz. pomegranate juice 2 oz. Figenza* 1 oz. sweet vermouth Lemon peel twist for garnish

DIRECTIONS Vigorously shake pomegranate juice, Figenza, and sweet vermouth with ice, strain into a martini glass, and serve immediately with a lemon peel twist on the side of the glass.

Serves 1

*Figenza Mediterranean Fig Flavored Vodka is a special order item at Pennsylvania Wine and Spirits stores.

recipe from THE

BRICK

pomegranate mule INGREDIENTS

2 oz. pomegranate vodka 1 1/2 oz. ginger beer 1 oz. pomegranate liqueur 1 oz. fresh squeezed lime juice 1 slice fresh lime, twisted

DIRECTIONS Pour pomegranate vodka, ginger beer, pomegranate liqueur, and lime juice into a shaker with ice and shake vigorously. Strain into a traditional copper mug with ice (if available) and garnish with the lime slice.

Serves 1 93

recipe from THE

CASK TAPHOUSE

cranrosemary smash INGREDIENTS

2 oz. rosemary-infused gin* 1 oz. cranberry juice 1/2 oz. fresh squeezed lime juice Club soda, chilled Fresh rosemary sprig and fresh cranberries for garnish

DIRECTIONS Shake rosemary-infused gin, cranberry juice, and lime juice with ice, strain into a Mason jar with crushed ice and top with club soda. Garnish with rosemary sprig and cranberries. Enjoy immediately!

Serves 1

*For rosemary-infused gin, pour your favorite gin into a widemouth Mason jar (pint or quart, depending on desired yield), add 2–4 large sprigs of fresh rosemary, seal tightly, and store at room temperature out of direct sunlight for 3–7 days. Taste periodically to assess flavor. When satisfied, strain and discard rosemary. Strain once more and pour into fresh jar for use.

recipe from GRILLE

3501

blackberry gimlet INGREDIENTS 4-6 fresh blackberries (reserve 1 for garnish) 2 tsp. simple syrup 2 tsp. fresh squeezed lime juice 2 oz. Veev Spirit* (or a favorite berry-flavored vodka) Lime peel twist for garnish

DIRECTIONS

*American-made Veev, a neutral grain spirit distilled from Idaho winter wheat and flavored with organic acaĂ berries from Brazil, is a special-order item at Pennsylvania Wine and Spirits stores.

Drop 3 to 5 blackberries in a shaker. Pour in simple syrup and lime juice and muddle. Add ice, then Veev (or vodka). Cover, shake vigorously, and strain into a martini glass. Garnish with a whole blackberry and a twist of lime peel. Enjoy immediately.

Serves 1

garnish

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recipe from MOLINARI'S

spice island INGREDIENTS 3/4 oz. Single Prop Rum 3/4 oz. Hendrickâ&#x20AC;&#x2122;s Gin 1/2 oz. Averna Amaro liqueur 1 1/4 oz. fresh orange juice 1 1/4 oz. chai simple syrup (see sidebar) 1/2 cup small ice cubes 1 wide strip fresh orange peel, about 1x2-inches, to flame Chai simple syrup: 2 cup boiling water 1 cup granulated sugar 1 chai-spiced tea bag

DIRECTIONS Place all ingredients except orange peel in a shaker, shake hard to bruise the ice while mixing the liquids, and pour the entire contents into an old-fashioned glass. Flame the orange peel (see below) over the drink before serving. Use caution when flaming the orange peel (practicing beforehand without the drink is also helpful): Away from the drink, light one end of a wooden toothpick and run the flame over the outside of the orange peel. Holding the peel at least 4 inches above the glass, fold it in half (colored side out and facing away from you) and ignite the oils being released from the skin, keeping the fiery spray directed at the glass. Extinguish the flame and enjoy!

For the chai simple syrup: Dissolve sugar into boiling water, add the chai-spiced tea bag and let steep for 20 minutes. Cool, pour into a bottle and store in the refrigerator.

Serves 1

recipe from MY

TEQUILA HOUSE

roasted poblano ginger margarita INGREDIENTS 1 1/2 oz. ginger-infused tequila reposado* 1/2 oz. elderflower liqueur 1 oz. fresh lime juice 1/2 oz. agave nectar (or syrup) 1/4 oz. Ancho Reyes Chili Liqueur Hibiscus salt (available commercially) to rim glass 5 julienne-cut slices fresh roasted poblanoÂ pepper

DIRECTIONS Pour tequila, elderflower liqueur, lime juice, agave, and chili liqueur into a shaker with ice. Cover and shake vigorously. Strain over fresh ice in a serving glass rimmed in hibiscus salt. Place roasted poblano slices atop drink. Serve immediately.

Serves 1 *Pour your favorite brand of tequila reposado into a 1-quart Mason jar (or similar sealable glass jar), add 2 1-inch pieces of peeled ginger root, seal tightly, and store at room temperature out of direct sunlight for 1 week. Taste periodically to assess flavor. When satisfied, remove ginger and enjoy.

recipe from MAXIM'S

blackberry smash INGREDIENTS

3 oz. fruit puree 2 oz. vodka 1 oz. Dubonnet 1 oz. bianco vermouth (white sweet) 1 1/2â&#x20AC;&#x201C;2 oz. kombucha 2 bruised sage leaves Fruit puree (simmer together, puree and chill): 1 pint blackberries 1 pint blueberries 1 bottle sour beer 1/4 cup sugar (adjust up or down to taste)

DIRECTIONS Pour fruit puree, vodka, Dubonnet, and bianco vermouth into mixing cup with ice, cover and shake. Strain between 2 glasses with fresh ice, then pouring half of the kombucha into each glass. Slap the sage leaves between your hands to release the oils and place a leaf on top of the two drinks.

Serves 2

recipe from HOMETOWN

BREAKFAST BAR & GRILL

cran-raspberry Moscow mule INGREDIENTS 2–3 mint leaves 1 slice lime + 1 wedge for garnish 1/2 oz. simple syrup 1 1/2 oz. Stolichnaya Razberi Vodka 2–3 oz. ginger beer Splash of cranberry juice Fresh cranberries for garish

DIRECTIONS Place mint leaves, lime slice, and simple syrup in a copper mug and muddle well. Fill mug with ice, add Stoli Razberi Vodka and ginger beer, top with a splash of cranberry juice and stir to mix. Garnish with lime wedge and several fresh cranberries. Enjoy immediately.

Serves 1

100

recipe from GRUMPY'S

BAR-B-QUE ROADHOUSE

maple bourbon martini INGREDIENTS 2 1/2 oz. Knob Creek Smoked Maple Bourbon 1 1/2 oz. apple cider Ginger beer Candied bacon and dried apple slice for garnish

DIRECTIONS Combine bourbon and apple cider in ice-filled shaker and stir (donâ&#x20AC;&#x2122;t shake). Strain into a martini glass and top with ginger beer. Garnish with a piece of candied bacon and a dried apple slice. Enjoy.

Serves 1 101

conâ&#x20AC;˘diâ&#x20AC;˘ment /'kĂ¤nd ment/ e

A condiment or table sauce is a spice, sauce, or preparation that is added to food to impart a specific flavor, to enhance the flavor, or, in some cultures, to complement the dish. The term originally described pickled or preserved foods, but its meaning has changed over time.

102

recipe from CASA

TORO

lime cilantro dressing INGREDIENTS 1/2 cup freshly squeezed lime juice 1/4 cup fresh cilantro leaves 3/4 tsp. salt 1 cup extra virgin olive oil

DIRECTIONS Combine all ingredients in a blender on high until frothy. Transfer to a bottle or jar and refrigerate. Serve chilled on your favorite salad or greens.

Yields about 1 pint

Note: This bright dressing is a favorite of many Casa Toro fans.

103

recipe from COAL

LOUNGE & GRILL

juko

house sauce

INGREDIENTS Water, as needed 1 cube shrimp bouillon 1 orange habanero pepper 1 tsp. fresh rosemary leaves 2 cloves garlic, roughly chopped 1/3 cup chopped ginger (peeled) 1/4 medium red onion, chopped 1/4 medium white onion, chopped 2–3 whole cloves 1/2–1 cup fresh pineapple chunks* 2 T olive oil

DIRECTIONS Using a standard kitchen blender, pour sufficient water into the jar to cover the blades. Add all remaining ingredients (except olive oil) and pulse several times. Increase speed and process to a fine consistency, scraping down sides as needed. Heat olive oil in a large sauté pan, add sauce and stir-fry for several minutes until sauce achieves a deep golden color. Serve warm as a dip for yam fries (or whatever you like).

Yields 2-3 cups *For a sweeter sauce, use the full cup—or even more if you like. NOTE: Juko is also a terrific marinade or glaze for grilled seafood. If using for this purpose, eliminate the step of cooking the sauce.

104

recipe from THE

MINT

avocado aioli INGREDIENTS 2 egg yolks 1 small clove garlic, smashed with flat side of knife 1/2 tsp. Dijon mustard 1 T white vinegar 1 ripe Hass avocado, halved, pitted, and peeledÂ 1â&#x20AC;&#x201C;1 1/2 cups blended oil (canola/olive) Salt and pepper, to taste

DIRECTIONS Place egg yolks, garlic, Dijon mustard, and white vinegar in the bowl of a food processor. Blend on high until mixture is pale green and smooth, scraping down the sides as needed. With the processor running, add the oil in a slow, steady stream until the mixture emulsifies and the desired thickness is achieved. Season with salt and pepper as desired. Store in refrigerator.

Yields 2 to 2-1 /2 cups Note: This versatile sauce may be used as a dip, sandwich spread, or salad dressing.

105

recipe from PEARLY

BAKER'S

red pepper jam INGREDIENTS 2 medium red bell peppers 1 T oil 1/4 cup rice wine vinegar 2 T honey Slurry, as needed

DIRECTIONS Seed and devein the peppers and medium dice them. Warm the oil in a sautĂŠ pan over medium heat, add peppers and cook until the peppers are tender. Stir in the rice wine vinegar and honey. Reduce heat and simmer for 5 to 10 minutes. If a thicker consistency is desired, make a slurry (equal parts flour and water mixed together) and add in small increments until satisfied.

Yields about 1 cup

106

NOTE: The restaurant serves this jam as a garnish on Duck Wonton Dumplings, though the vibrant flavor can be used to enhance a wide range of dishes.

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ap•pe•tiz•er /'ap ,t–z r/ e

a small dish of food or a drink taken before a meal or the main course of a meal to stimulate one's appetite.

108

recipe from G.O.L.

STEAKHOUSE

INGREDIENTS 1 cup jasmine rice, rinsed and drained 1 cup coconut milk 1 cup chicken stock 1 tsp. seasoned salt

coconut milk jasmine rice Serves 4

1/2 tsp. curry powder 1/2 tsp. paprika

DIRECTIONS Instant Pot method: Stir all ingredients together, cover and seal, and press â&#x20AC;&#x153;riceâ&#x20AC;? button. Cooktop method: Stir all ingredients together in a large saucepan and bring to a boil over high heat. Cover, reduce heat to low and simmer for 15 to 20 minutes, until liquid is absorbed and rice is tender. Fluff with a fork before serving.

109

recipe from ECCO 110

DOMANI

stuffed mushrooms INGREDIENTS

DIRECTIONS

Juice of 1/2 lemon

Preheat oven to 375°F. In a medium saucepan, bring salted water to a boil and add lemon juice and whole mushroom caps. Cook for 4 minutes. Drain mushrooms, pat dry and set aside to cool. In a sauté skillet, melt 1 tablespoon of butter over medium heat, add garlic and cook until golden brown. Then add chopped mushroom caps, spinach, and crabmeat, stirring gently until cooked through. Drain any excess liquid. In the same skillet, mix in breadcrumbs, mozzarella, and Parmesan, and season with salt and pepper. When evenly blended, form 5 small balls from the mixture and place one on top of each cooled mushroom cap.

7 large mushroom caps (5 whole, 2 chopped) 2 T butter, divided 1 clove garlic, minced 5 oz. spinach 2 oz. lump crabmeat, cleaned 1 T seasoned breadcrumbs 1 T grated mozzarella cheese 1 tsp. grated Parmesan cheese (your favorite) Salt and pepper to taste Splash of white wine

110

In a small shallow baking pan, break up and scatter the remaining tablespoon of butter. Place the filled mushrooms into the pan and splash with a little white wine. Bake for 10 minutes. Enjoy while hot!

Serves 1

recipe from HOUSE

& BARN

potato stacks INGREDIENTS 8–9 russet potatoes, peeled 5–6 shallots, minced 4 cloves garlic, minced 1 1/2 T chopped fresh rosemary and thyme, mixed Salt and pepper, generous amount Heavy cream to cover, about 1 1/2 quarts 1 tsp. (or less, to taste) ground nutmeg

DIRECTIONS Cut potatoes crosswise into 1/8-inch thick slices, keeping sliced potatoes together to resemble a whole potato. (This makes them easier to arrange for baking.) Place potatoes in a greased rectangular baking pan, about 12x8, with a depth of 2 to 2 1/2 inches. Scatter shallots, garlic, and herbs across the top. Season generously with salt and pepper. Slowly pour cream

evenly over pan until it reaches the top of the potatoes. Sprinkle lightly with nutmeg. Place in an oven preheated to 350ºF. Baking time varies with type of oven: If using a convection oven (with a fan), bake for about 60 to 70 minutes until cream is reduced and potatoes are fork-tender; in a traditional home oven (without a fan), check potatoes after 1 1/2 hours and continue cooking for up to an additional 1/2 hour until done. To serve, use a large spoon to scoop out half-sections of potato and stand them upright on plates to appear stacked. Spoon some cream from the pan over the potatoes. Optional: Toasted breadcrumbs may be sprinkled on the potatoes for an attractive presentation that also adds an appealing bit of texture.

Serves 8 or more 111

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1 riverview place easton riverviewcountryclub.com 610.559.9700

recipe from ZEST

clams

BAR + GRILLE

INGREDIENTS

DIRECTIONS

2 T olive oil

In a large sautĂŠ pan, warm olive oil over medium heat. Add leeks and mushrooms and cook until softened. Stir tomatoes into pan. Add clams and deglaze pan with white wine. Increase heat to bring to a boil, reduce to a simmer, and cook until clams open and liquid is reduced by half, stirring occasionally. Stir in cream and continue cooking until sauce is reduced by half. Season with salt and pepper to taste. Transfer to a serving bowl and accompany with crostini as desired.

1/4 leek (white part only), chopped 4 fresh shiitake mushrooms, sliced 8 heirloom cherry tomatoes, sliced in half 1 dozen little neck clams 3/4 cup white wine 2 oz. heavy cream Salt and pepper Crostini (optional)

Serves 1

113

en•trée – /'än‚tra/

the main course of a meal.

114

recipe from STEFANO'S

swai picatta INGREDIENTS 8 oz. swai filet* 1/4 cup flour Pinch of salt and pepper 1 –2 T olive oil 1/4 medium Spanish onion, diced 3 T roasted red peppers, diced 1/4 cup seafood stock 1/4 dry white wine 1 T butter 1 T lemon juice 10–12 capers, plus more to taste Fresh lemon wedge for finishing Pasta, cooked and drained

DIRECTIONS In a large sauté pan, warm olive oil over medium heat. Add leeks and mushrooms and cook until softened. Stir tomatoes into pan. Add clams and deglaze pan with white wine. Increase heat to bring to a boil, reduce to a simmer, and cook until clams open and liquid is reduced by half, stirring occasionally. Stir in cream and continue cooking until sauce is reduced by half. Season with salt and pepper to taste. Transfer to a serving bowl and accompany with crostini as desired.

Serves 1 *Flounder or tilapia may be substituted.

115

recipe from SETTE

LUNA

pizza dough INGREDIENTS 1/2 oz. fresh cake (compressed) yeast, sold refrigerated 2 tsp. sea salt 10 oz. tepid/body temperature water 1 1/2 T extra virgin olive oil 1 lb. “00” high-gluten flour (not pastry flour)

DIRECTIONS Dissolve yeast and salt in water. Whisk in olive oil. Pour about 7 ounces of liquid mixture into bowl of a stand mixer equipped with a dough hook; reserve balance. Caution: Do not use the full amount of water initially. The remainder is added incrementally as needed. On low speed, gradually mix in flour. When fully incorporated, process for about 15 minutes. Add small amounts of water gradually if the dough appears dry: When finished, the dough is a smooth, tacky-feeling ball that does not stick to sides of the bowl. Divide dough into 2 or 3 balls. (If saving any for later use, oil dough lightly, wrap in plastic and freeze.) Place dough ball in lightly oiled bowl, oil lightly on top and cover with plastic wrap. If using that day, set aside at room temperature for 4–6 hours to proof. For preferred slow fermentation method, refrigerate bowl for 3 days to let dough develop until doubled or tripled in size. Lightly flour a smooth work surface, either granite or countertop. (Don’t use a wood cutting board.) Transfer dough to the prepared surface and punch down to flatten. Dust pizza pan or stone with semolina or fine cornmeal to prevent sticking. (These tiny “ball bearings” also add a desirable crunchy texture.) Stretch or toss the dough to appropriate size. The dough may also be stretched with a rolling pin. (The goal is to stretch without tearing.) Top pizza as desired and bake on your oven’s highest setting, usually around 500°F. [Sette Luna’s oven bakes at 850°F.] Note: Dough becomes easier with practice, so make it often!

Yields 2-3 doughs 116

Baking time varies with temperature, thickness of crust, whether using a pan or stone, ranging from about 8 to 15 minutes.

recipe from GRIDDLE

Gabe’s melt

145

INGREDIENTS

DIRECTIONS

Butter as needed

Heat a large skillet to medium-low heat. Butter one side of each slice of sourdough bread. (Spread mayonnaise on the opposite sides of bread as desired.) Place both slices of bread, buttered side down, onto skillet. Top one slice with cheddar cheese and the other slice with Swiss cheese. Grill for 2 to 4 minutes then place eggs, spinach, bacon, and tomato onto one of the bread slices. Flip the remaining slice onto the loaded slice and serve.

2 slices sourdough bread Mayonnaise to taste (optional)  1–2 slices cheddar cheese  1–2 slices Swiss cheese  2 eggs, cooked to liking (hard-over recommended) 1/4 cup cooked spinach  2 cooked bacon slices  2 slices tomato

Serves 1

117

recipe from SAVORY

GRILLE

panned duck breast INGREDIENTS 2 (6 oz.) boneless duck breasts, skin-on Kosher salt and fresh ground black pepper

DIRECTIONS Place duck breasts on a clean work surface, skin side up. Using a sharp knife, score the skin in a crosshatch pattern, going through half the thickness of the skin but not through to the meat. (This allows the fat to escape during cooking). Lightly season the skin with kosher salt.

Pre-heat a heavy pan over low heat. Add the duck breasts, skin-side down, and cook without moving for about 10 minutes until nearly all the fat is extracted and the skin is golden brown and crispy. Season breasts with kosher salt and fresh ground black pepper. Pour off accumulated fat from pan. Increase heat to medium, turn over the duck breasts and cook the flesh side for 3 to 4 minutes. The meat should feel slightly springy when pressed if you want it cooked to medium (which is recommended). When ready, remove to a plate and set aside to rest for 5 minutes. Slice breasts at an angle and arrange either shingled or fanned on serving plates. Accompany with your favorite fruit- or red wine-based sauce as desired.

Serves 2 118

recipe from WIDOW'S

TAVERN

blackened chicken pasta INGREDIENTS

DIRECTIONS

8 oz. chicken breast

Pound chicken into cutlets. (Put chicken in a zip-lock bag, place on cutting board and pound with a meat mallet or heavy sauté pan until the meat is thin and even.) Remove chicken from bag and coat in Cajun seasoning.

Cajun seasoning as needed Canola oil to coat pan 2 cloves garlic, chopped 1 T chopped shallots 5 mushrooms, sliced and sautéed 10 grape tomatoes, halved lengthwise 1/4 cup white wine 1 cup heavy cream 1/2 cup Parmesan cheese, shredded or grated 8 oz. cooked penne pasta

Heat a large sauté pan until very hot and coat lightly with oil. Place chicken in pan (turning pan away from you to avoid getting burned), cooking for about 3 minutes before adding garlic and shallots. Allow them to start to blossom, then add sautéed mushrooms and tomatoes. Cook for about another 3 minutes, deglaze pan with white wine and reduce liquid by half. Pour cream into pan and reduce until the sauce coats the back of a spoon. Add pasta and cheese, toss together, and transfer to plate.

Serves 1

119

recipe from A

CA MIA

tortelloni veronesi INGREDIENTS

DIRECTIONS

2 T oil

Heat oil in a large ovenproof sauté pan. Add chicken, ham, and red onion to pan and cook until onions start to brown. Then add the peas and shrimp, continuing to cook for 2 minutes. Stir heavy cream into the pan, followed by tortelloni. Place pan into an oven preheated to 350°F. Bake for 7 to 14 minutes, or until chicken and shrimp are fully cooked (white throughout). Remove pan from oven, pour contents into a bowl and garnish with Parmesan cheese.

1/2 boneless chicken breast, diced 4 1-oz. slices ham, cut into 1/4” thick pieces then diced into small cubes 1/4 cup sliced red onion 1/4 cup green peas 4 large shrimp, cleaned 1 1/4 cups heavy cream 10 cheese tortelloni Grated Parmesan for garnish

PAIRING SUGGESTION: This dish is best served with a white wine, especially prosecco.

120

Serves 1 generously

recipe from BLUE

GRILLHOUSE

breakfast panzanella INGREDIENTS

DIRECTIONS

8 thick slices challah or French bread

Preheat a griddle or large non-stick pan on the stovetop over medium heat. Lightly coat the surface with butter. Dip the bread into the French toast batter and cook on the griddle. When the bread is caramelized on both sides, place the French toast on a cutting board and slice into large pieces. Transfer to a mixing bowl and toss together with all the fresh berries. Divide the Breakfast Panzanella among 4 plates or bowls, sprinkling the almonds over the top. Garnish each dish by drizzling with 1 tablespoon of honey and finishing with powdered sugar. Serve immediately.

French toast batter (see below) 1 T butter 4 oz. strawberries, sliced 4 oz. blueberries 4 oz. raspberries 4 oz. blackberries 4 oz. almonds, sliced and toasted 4 T honey Powdered sugar for garnish

Serves 4

French toast batter (whisk together in a mixing bowl): 3 eggs 1 T sugar 1/2 T cinnamon powder 1/2 T vanilla extract 1 T flour 1 cup heavy cream

121

recipe from THE

BEAM YARD AT THE STEEL CLUB

Asian chili shrimp for street tacos

INGREDIENTS 1 lb. U41/50 (or larger) shrimp 6 oz. buttermilk Breading (mix in bowl and set aside): 1 lb. dry tempura mix 1/2 lb. cornstarch 1 T dried thyme 1 T granulated garlic 1 T ground black pepper 1/4 tsp. cayenne pepper Chili glaze (mix in bowl, set aside): 10 oz. sweet chili sauce (Mae Ploy brand) 4 oz. soy sauce 1 oz. rice wine vinegar 2 green scallions, sliced 1 tsp. hot sauce (your favorite brand) Salt and pepper, pinch each

122

DIRECTIONS Place shrimp in bowl, add buttermilk and stir to coat. Toss coated shrimp in breading mix and spread on a parchment paper lined pan. Deep fry shrimp at 375°F for 2 minutes (5 minutes if using larger shrimp). Work in batches as needed to avoid crowding. (If desired, shrimp can be baked for 8 minutes at 350°F instead of deep frying. Place cooked shrimp in a bowl and toss with Asian chili glaze.

Serves 4 NOTE: Visit lehighvalleygoodtaste.com/ recipe for the full Street Tacos recipe, which includes chipotle lime slaw, red pickled onion, and jalapeño cream.

recipe from SPINNERSTOWN

HOTEL

cast iron sea scallops INGREDIENTS

DIRECTIONS

16 dry-packed U12 sea scallops

Preheat a large cast iron pan until very hot. Add canola oil. Sear one side of the scallops until golden brown. Turn over scallops and add butter. Turn off heat. Baste scallops with butter for about 1 minute. Remove scallops from pan.

1 T canola oil 2 T unsalted butter Delicata squash purĂŠe: 2 delicata squash, diced 1 Spanish onion, diced 2 cloves garlic, minced 2 cups white wine 2 T butter Salt to taste Roasted delicata squash: 2 delicata squash

For the squash puree: In a saucepan, sweat onions until translucent. Add garlic and diced squash. Cook for about 1 minute, then add the wine. Cook until squash is tender, about 12 minutes. Combine all ingredients in food processor. Blend with butter until smooth. Season with salt. For the roasted squash: Cut squash lengthwise. Remove seeds with a spoon. Slice squash halves into 1/4-inch half moons. Coat with olive oil, salt and pepper. Arrange in a single layer on a sheet pan and roast for about 10 minutes at 350Â°F or until tender.

Serves 4

Olive oil to coat Salt and pepper to taste

123

desâ&#x20AC;˘sert /d 'z rt/ e e

the sweet course eaten at the end of a meal.

124

recipe from McCOOLE'S

carrot cake INGREDIENTS 2 cups sugar 1 cup vegetable oil 3 eggs 2 T vanilla extract 2 1/4 cups all-purpose flour 2 T cinnamon 2 T baking soda 1 T salt 2 cups shredded carrots 2 cups flaked coconut 1 20-oz. can crushed pineapple, drained Toasted coconut (optional garnish) Icing: 6 oz. cream cheese 1 stick butter, melted and cooled 1/4 cup milk 2 T vanilla extract 1/4 tsp. salt 2 cups powdered sugar

DIRECTIONS Preheat oven to 350°F. Using a wooden spoon, mix sugar, eggs, oil, and vanilla in a large bowl. Stir in flour, cinnamon, baking soda, and salt. Fold in carrots, coconut, and pineapple. Turn batter into a prepared 9 x 13 cake pan and bake for about 50 minutes or until a toothpick inserted into the center comes out clean. Allow cake to cool completely before frosting.

Yields 12–16 servings

For the icing: Cream together the cream cheese, melted butter, milk, vanilla, and salt. Gradually stir in powdered sugar, mixing until creamy. Spread evenly over cooled cake. If desired, sprinkled toasted coconut on top for garnish.

125

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recipe from DINER

pecan brownies

248

Yields 18 t riangles

INGREDIENTS

DIRECTIONS

2 cups semi-sweet chocolate chips

Preheat oven to 350Â°F. Grease a 9 1/2 x 11 3/4 x 2-inch baking pan with shortening or non-stick spray, line sides and bottom with parchment and grease paper.

1/2 lb. butter, room temperature + more for greasing pan 6 T cocoa powder 6 eggs 2 1/2 cups sugar 4 tsp. vanilla extract 1 tsp. salt 2 cups all-purpose flour Pecan topping: 1/2 cup brown sugar, packed 1/2 cup corn syrup 2 oz. butter, melted 2 eggs 2 tsp. vanilla extract 2 cups whole pecans

Place chocolate chips and butter in the top of a double boiler. Heat, stirring occasionally, until butter and chocolate are completely melted and smooth. Whisk in cocoa powder until smooth. Remove from double boiler and set aside. In a separate bowl, whisk together eggs, sugar, vanilla, and salt. Whisk warm chocolate into egg and sugar mix very slowly to avoid curdling the eggs. Using a spatula, fold in flour, mixing until just combined. Do not over mix. Spread batter into prepared pan and bake for 20 to 25 minutes until brownies are set. While brownies are baking, combine all topping ingredients except pecans in a bowl. When blended evenly, fold in pecans. Remove brownies from oven when baked until set, spread pecan topping evenly over pan, return to oven and continue baking an additional 15 to 20 minutes until topping has set. Cool completely before cutting. Slice into 9 rectangles, then cut each rectangle diagonally for 18 triangles. Brownie Sundae: Top warm brownies with vanilla ice cream, chocolate syrup and caramel sauce.

127

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