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President Matthew J. McLaughlin Creative Director Scott Westgate Graphic Designer Melissa Lascala Production Artist Shannon Austin Web Designer Ashley Reinhard Sales Manager Tina Viscomi Writer & Recipe Editor Lenora Dannelke Contributing Writers Sarah Fulton Bryan Hay Kelly Huth J.F. Pirro Director of Photography Ryan Hulvat Publisher
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Hello summer! This vibrant, colorful season lures us outdoors—whether picking ripe tomatoes from the backyard garden or exploring the numerous patio options proffered by Lehigh Valley restaurants. Of course, an air conditioned dining room offers its own cool, comfy charms. Fresh produce inspires chefs to experiment with new tastes, while still supplying the core, crave-worthy dishes that never go out of style—though they may get flavorful twists and tweaks. (Yes, we’re talking about you, pizza, nachos, and wings.) While steak remains a perennial eating-out favorite, the area restaurant scene embraces vegetarian, pescatarian, and vegan cuisine. Gluten-free selections are also available at many destinations. A checklist at the bottom of profile pages makes it easy to spot the amenities desired. At this time of year, thirst quenchers are naturally in high demand. Whether your preference is for a crisply refreshing glass of sauvignon blanc or a local state-of-the-brewing-art beer, restaurants and taverns are ready to fill your order. Expert mixologists are also crafting innovative and classic cocktails, and some of their tastiest libations appear in the recipe section. You may note the addition of a Happy Healthy Local department in Good Taste. This carryover from Lehigh Valley Marketplace magazine, presented in partership with St. Luke’s, underscores the vital importance of health and wellness—which ties in with our mission of presenting great dining choices and recipes ready to jump from page to plate.
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profiles Torre 12 Zest 14 A Ca Mia 16 Grille 3501 18 Pocono Brewery Co. 20 Savory Grille 22 Sette Luna 24 Glasbern 26 Coal Lounge & Grill 28 Braveheart Highland Pub 36 The Beam Yard at the Steel Club 38 Melt 40 House (House & Barn) 42 Barn (House & Barn) 44 My Tequila House 46 Spinnerstown Hotel 48 Maxim's 22 50 Diner 248 52 Griddle 145 54 The Brick 66 The Mint 68 Mueller's General Store & Kitchen 70 Top Cut Steak House 72 U & Tea 74 Hometown Breakfast Bar & Grill 76 Taps Tavern 78 Casa Toro 80 The Cask 82 McCoole's at the Red Lion Inn 84 Stravino's Italian Market 86 Stefano's 88 Grumpy's Bar-B-Que Roadhouse 90 Pearly Baker's Ale House 92 blue grillhouse 94
features KELCHNER'S 30 VISIT LEHIGHVALLEYGOODTASTE.COM for recipes and more from the Lehigh Valley's finest chefs.
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The contemporary Mexican. ATÚN BRASEADO
(SEARED SPICERUBBED TUNA)
12
FIND US IN CENTER VALLEY
OR ONLINE AT
2960 CENTER VALLEY PKWY • 610-841-9399
TORRERESTAURANT.COM
Don't leave without trying the LOS CABOS TACOS
WHY? Mahi-mahi—
made crispy with a blue cornmeal crust— delivers fresh coastal Baja taste, with zesty chipotle crema and cabbage slaw bringing flavorful counterpoints to these toothsome corn tacos.
PROCESS, PROCESS, PROCESS Chiles need contrasting sweet and savory tastes to break up the heat and create balanced flavor. Made-to-order dishes from the scratch kitchen achieve this gastro-goal with color, style, and fun. A massive menu roams Mexico, such as tacos representing 8 regions by distinctive ingredients.
Margaritas?? Drinking a different one each day would take months to try all the possible variations!
Daily Happy Hour! Guava Goddess
So much to love on the big brunch “especiales” menu—including the crazy wild cocktails! Steve Brett, Executive Chef and Tim Hofschild, General Manager
BY THE NUMBERS
5
KINDS OF GUACAMOLE
94
TEQUILAS ON THE 3-STORY TORRE (TOWER) GLUTEN-FREE
KIDS' MENU
VEGAN OPTIONS
PRIVATE PARTY ROOM
PATIO SEATING BAR
13
A new view on stylish dining.
GROUPER
14
FIND US IN BETHLEHEM
OR ONLINE AT
306 S NEW ST • 610-419-4320
ZESTBETHLEHEM.COM
Don't leave without trying the
WHY? Go hands-
AUSTRALIAN LAMB CHOPS
A LOOK BACK
on to nibble these tender grilled lamb “lollipops”—marinated in lemon, rosemary, and yogurt—enhanced with cool purple cauliflower purée and refreshing cucumber jicama slaw.
Though new to the dining scene, Zest’s story is intertwined with sister restaurant Grille 3501, an Allentown staple for 17 years. Several signature dishes have carried over to this locale, and Executive Chef Justin Cogan continues to build on—and expand—their brand of innovative melting-pot cuisine.
Love fun cocktails? Find your bliss at this bar! Also has a good happy hour menu for snacking and sharing.
CASUAL CHIC! Guava Lime Mojito
I rarely take selfies BUT just had to show off the amazing vistas from our rooftop table! Justin Cogan, Executive Chef
BY THE NUMBERS
100 OUTDOOR SEATS
25
MILE VIEW
GLUTEN-FREE
PATIO SEATING
KIDS’ MENU
BAR
VEGAN OPTIONS
PRIVATE ROOM 15
Relaxed comfort, Italian style.
SCALLOPS ORLEANS 16
FIND US IN WALNUTPORT
OR ONLINE AT
4330 LEHIGH DR • LEHIGH TOWN CENTER 610-760-3207
ACAMIAPA.COM
Don't leave without trying the
SACHETTE PAOLINO
HISTORY
WHY? Wild mushroom-
truffle white wine cream sauce accents cheese-filled pasta “purses” sauteed with shiitakes, snow peas, and asparagus. Pine nuts, cashews, and Parmiggiano add a final flourish.
Growing up in an Irish-Italian family, CIA-trained Chef/Owner Eric Murphy always had this type of food in his life. Partnering with Chef Paolo Nota more than a decade ago further honed his skills, and together their well-crafted Northern Italian cuisine attracts a large, loyal following.
While the menu is huge, they always offer specials geared to the season—lots of seafood in summer!
FEELS HOMEY! Tiramisu
Count on having takehomes. The portions are massive! That said, save room for tiramisu. Eric Murphy, Chef/Owner & Paolo Nota, Chef/Owner
BY THE NUMBERS
22
TYPES OF HOUSE-MADE PASTA
40
LBS. GARLIC USED WEEKLY GLUTEN-FREE
PATIO SEATING
KIDS’ MENU
BYOB
VEGAN OPTIONS 17
Easy-going sophistication.
LOBSTER TAIL 18
FIND US IN WEST END ALLENTOWN
OR ONLINE AT
3501 BROADWAY • 610-706-0100
GRILLE3501.COM
Don't leave without trying the TUNA TARTARE
WHY? Pile luscious little chunks of tuna, laced with sesame ponzu vinaigrette, cucumber, and tomato, onto taro chips. Finish with jicama shreds and a cilantro crème fraîche dab. A perfect bite.
PROCESS, PROCESS, PROCESS
New American fusion flavors carry over to dessert, thanks to a high-tech Pacojet. This nifty device turns out small batches of ice cream, resulting in dozens of fanciful rotating varieties— e.g., sweet chamomile, honey lavender, creamy miso, strawberry cheesecake. Order a fruittopped trio.
A Martini Medley of three sampler drinks is a great option for the indecisive— or the adventurous!
MY HAPPY PLACE.
Herbal Remedy
The Loft is awesome! In nice weather, a wall opens for an indooroutdoor bar and lounge. John Pukanecz, Chef/Co-owner
BY THE NUMBERS
8
CRAFT BEERS ON TAP
35
COCKTAILS, REFRESHED SEASONALLY GLUTEN-FREE
PATIO SEATING
KIDS’ MENU
BAR
VEGAN OPTIONS
PRIVATE ROOM 19
Life essentials: beer & pizza.
BURRATA PIZZA 20
FIND US IN WHITEHALL
OR ONLINE AT
938 LIFESTYLE CENTER, LEHIGH VALLEY MALL • 610-264-2194
POCONOBREWERY.COM
Don't leave without trying THE MEAT & CHEESE BOARD HISTORY
WHY? Premium nibbles include imported Shropshire Blue and domestic coffee-rubbed Barely Buzzed cheeses, Italian meats— prosciutto, sliced and in a spicy spread— fruits, and a hot honey drizzle.
Jean-Luc Vitiello’s home-brewing hobby eventually packed his kitchen with high-tech equipment: It was time to go pro. Pocono Brewery Co. launched in 2017 and added a Lehigh Valley locale early this year. Local bounty—including pine spindles for Pines Pilsner—infuse beers with creative tastes.
Their Kettle Soured Ale, brewed with organic hibiscus tea leaves, is a tartly tangy summer refresher!
Peach Blonde Ale! Wally Wilson IPA
Take home your favorite craft brews! They have six-packs and growlers in different sizes. Silvio Vitiello, Sr., Owner
BY THE NUMBERS
20 CRAFT TAPS
14
CORE WOODFIRED PIZZAS GLUTEN-FREE
BAR
VEGAN OPTIONS
PRIVATE ROOM
PATIO SEATING 21
Putting the world on a plate.
FOIE GRAS
22
FIND US IN MACUNGIE
OR ONLINE AT
2934 SEISHOLTZVILLE RD • 610.845.2010
SAVORYGRILLE.COM
Don't leave without trying the SEARED SCALLOPS PROCESS, PROCESS, PROCESS
WHY? Plump sea scallops demand proper cooking in a blazing cast-iron pan, caramelizing the surface while sealing in juicy tenderness. Peak-of-quality produce offers an evolving seasonal backdrop.
Products from local vendors drive the constantly refreshed menu, and those ingredients inspire dishes infused with round-the-world tastes. Classical cooking techniques, though, mean everything served is made in house: Breads, pasta, stocks, desserts—all underscore honest culinary artistry.
Themed events—from wine pairing dinners to an annual vegetarian feast—are seriously delicious fun!
Warm service!
In summer, the airy Arbor Room has an nice outdoorsy feel— without bugs or weather worries!
Orange Cherry Vodka Tonic
Shawn Doyle, Chef/Owner and Ryan Lukow, Sous Chef
BY THE NUMBERS
35
BOTTLED BEERS
0
TV SCREENS GLUTEN-FREE
PRIVATE ROOM
VEGAN OPTIONS
KIDS' MENU
BAR 23
Rustic urban trattoria.
BROILED FETA
24
FIND US EASTON
OR ONLINE AT
219 FERRY ST • 610-253-8888
SETTELUNA.COM
Don't leave without trying BUD’S BOLOGNESE SPECIALE
WHY? This best-
selling pasta represents the cooking traditions of Northern/Central Italy, where every village boasts a unique version of meat, tomatoes, carrots, and cream simmered to perfection.
PROCESS, PROCESS, PROCESS A professional waitstaff enhances the dining experience. Not only can these well-trained individuals recite a lengthy “talking” menu, but supply details on specials created daily from fresh seasonal products and provide accurate new wine descriptions—sometimes receiving a round of applause.
This is my favorite place for outdoor dining—the tree-lined sidewalk café feels utterly European!
OMG PIZZA! Rosato
I am in love with their rosé wines—different regions, different tastes, even bone-dry! Kristal Americus, Front of House Operations Manager
BY THE NUMBERS
1
MILLION CUSTOMERS SERVED
x 10,000
25% OF PIZZAS SOLD: MARGHERITA
GLUTEN-FREE
BAR
VEGAN OPTIONS
PRIVATE PARTY ROOM
PATIO SEATING
25
Country comforts, elevated.
PAN SEARED CHICKEN BREAST WITH GLASBERN GARDEN VEGGIES 26
FIND US IN FOGELSVILLE
OR ONLINE AT
2141 PACK HOUSE RD • 610.285.4723
GLASBERN.COM
Don't leave without trying the GLASBERN MEATLOAF
HISTORY
WHY? Capturing the essence of homey comfort, this signature dish gets a tasty upgrade from premise-raised aged beef and a tangy molasses BBQ glaze, partnered with fieldto-fork fresh produce.
Shaggy Scottish Highland cattle graze the hillsides of this refined country inn. A working farm since 1787, Glasbern—opened in 1985—still supports sustainable agriculture on 150 acres while meeting upscale hospitality needs, from distinguished dining to expanded event venues and lodgings.
Try the Stay, Dine & Play Package—a midweek room-dinnerbreakfast indulgence for 2! Plus a pool and spa!
Bucolic bliss! Berry Vodka Lemonade
An old fieldstone-andtimber-barn dining room is an incredible setting for dinner! Glasbern Culinary Team
BY THE NUMBERS
28
FOOT CATHEDRAL CEILINGS
1
PRIVATE DINING PATIO FOR OVERNIGHT GUESTS GLUTEN-FREE
PRIVATE ROOM
VEGAN OPTIONS
BAR 27
Social scene, Ghanaian cuisine.
CHICKEN WINGS
28
FIND US IN BETHLEHEM
OR ONLINE AT
81 W BROAD ST • 484-456-1192
COALBETHLEHEM.COM
Don't leave without trying the WHAT'S NEW?
JOLLOF RICE
WHY? Ghana’s
version of this West African comfort food gets an edge from aromatic jasmine rice, simmered in a tomato stew with veggies. Finished with beef, the dish may be ordered without meat.
The monthly Ethnik Brunch buffet—coming up next on July 21—features ever-changing home-style dishes and samples of Somosa, a Ghanaian take on the mimosa with champagne and house-brewed Sobolo beverage. Evening entertainment encompasses live music—jazz and more—DJs, and comedy nights.
The Garden room is such a cool space— love the skylight! Feels outdoorsy, but no worries about rain.
BYOB, yasss!!!
Ginger Me
If you’ve never tasted food from Ghana, this is a great place to start. It’s addictive!
Kofi Armah, Chef/Owner
BY THE NUMBERS
20
LBS. OF GINGER USED PER WEEK
100% COMPLIMENTARY BRUNCH COCKTAILS GLUTEN-FREE
BYOB
VEGAN OPTIONS
PRIVATE ROOM
PATIO SEATING 29
Kelchn BY J.F. PIRRO
30
„ I er s
n northern Germany, the root of a horseradish is called meerrettich, or “more radish.” But meer also means “sea” in German, and the root originally grew by the Black Sea. In England, though, meer has been interpreted as “mare,” an adult female horse. In Sweden, horseradish—an odd name since it has little to do with radishes or horses—is called pepparrot or pepperoot. In Austria, it’s called kren—meaning to cry. Now, that fits.
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In the Lehigh Valley, and throughout the Northeastern seaboard and Mid-Atlantic region, we often call and spell horseradish Kelchner’s, a brand that made Bucks County home since 1938, but now Allentown since a bold expansion move in 2014. Today, the business’ “hot” spot couldn’t be more local—a significant factor: Curtailing the time the horseradish root goes from ground to shelf to table is key to its heat and flavor. It’s not the root itself that’s hot, though. When bitten or ground, isothiocyanates are enzymatically hydrolyzed to yield allyl isothiocyanate, a natural defense mechanism that makes an intruder’s eyes water and nose burn. “It goes wild and shoots off,” says Eric Rygg, the 38-year-old president of Wisconsin-based Silver Spring Foods, the parent company of Kelchner’s. “When it’s real fresh, it’s almost too hot. A week, or a month, down the line, it hits the sweet spot, so we err on the side of starting too hot.” Kelchner’s, which was acquired in 2009, is known for its bite. Even its cocktail sauce is sharp. Shipped from Allentown it’s faster to the shelf. In demand, it doesn’t sit long. “One thing’s certain, once it’s processed and stored, it begins losing heat,” he says. “Horseradish isn’t wine: It doesn’t get better with age.” Rygg, formerly the fourth-generation familyowned condiment company’s vice president of sales and marketing, and before that
Kelchner’s president, calls it “complementary heat.” Horseradish pairs well with seafood, roast beef, and prime rib. It conforms to the gethealthy trend: It’s a natural no cholesterol, no-fat, and glutenfree boost. A year-round condiment, by June and July—National Horseradish Month—seashore sales skyrocket. The fall brings tailgating and its needs for flavor. Sales soar in November and December for the holidays, then pick up again for Easter and Passover celebrations. May starts grilling season. Allentown, where 10 employees run the almost 20,000-square-foot refrigerated warehouse (double the size in Dublin) and load five brand new delivery trucks daily, is an ideal distribution hub. There’s easy access to New York, Philadelphia, Baltimore, and Washington, D.C., and increasingly the entire Northeast market as Kelchner’s, in particular, pushes product farther north into New England and farther south into the Carolinas. “The move has helped us grow,” Rygg says. He’s also moved to Wisconsin to get closer to his own and the company’s roots, returning to the “mother ship,” says Rygg, whose great-grandfather founded Huntsinger Farms, Inc., the world’s largest grower and processor of horseradish, and Silver Spring Foods in 1929. This is its 90th year in business.
WHAT'S IN A LABEL? A possible redesign of Kelchner’s old-fashioned, plainJane c. 1938 bottle labels? Parent company Silver Spring Foods President Eric Rygg says, “We’d be hanged out to dry.” Instead, last year’s introduction of five new Kelchner Food Products seafood marinades offered a solution and allowed for creativity—a shore scene, driftwood backdrop label with a themed fish or shellfish silhouette, reminding consumers that its products are primarily produced with seafood buyers in mind. “Kelchner’s is the authentic look that we want to remain untouched with the original lineup, while the marinades have a new refreshed look using the Kelchner Food Products logo,” explains Marketing Supervisor Jeni Path. There’s plenty possibility for boosting taste, too, in Kelchner-brand Pineapple Teriyaki recommended for ahi tuna, pork and stir-fry, Shrimp Scampi (shrimp and scallops), Lemon Dill (fish, chicken, potatoes), Honey Ginger (salmon, chicken, veggies), and Horseradish Remoulade (crab cakes, fish tacos, and Louisianastyle po’ boys). Creative uses? Try the Horseradish Remoulade as a dip for French fries, as a topping on roast beef, or for a twist in your own signature potato salad. 33
In the Lehigh Valley, and throughout the Northeastern seaboard and Mid-Atlantic region, we often call and spell horseradish Kelchner’s, a brand that made Bucks County home since 1938,
but now Allentown since a bold expansion move in 2O14. Last fall, Silver Spring Foods, which maintains 284 employees, announced a goal to exceed 100 million pounds of horseradish production a year in promoting and appointing Rygg along with Mark Scholze, vice president of sales, and Aimee Pernsteiner, chief financial officer. The company processes, packages, and markets horseradish along with other specialty mustards and quality food products to retail, food service, private label, and industrial customers. Categorically, Silver Spring shares some of the same product lines as Kelchner’s, but there are different formulas, geographic audiences, and flavor profiles. For example, Silver Spring’s cocktail sauce is a tomato 34
paste base. For Kelcnher’s, it’s a ketchup-base. In supermarkets, Silver Spring is displayed in dairy sections; Kelchner’s is housed in seafood displays. Silver Spring’s top seller is its horseradish, and its No. 2 is its Beer'n Brat mustard; Kelchner’s No. 1 seller is cocktail sauce, and No. 2 is horseradish. It also owns the Bookbinder’s brand, that of the famed culinary family of restaurateurs in Philadelphia where Rygg met his wife and graduated with an MBA from Saint Joseph University’s food marketing program. Silver Spring has positioned those brands as “restaurant-style quality at home.”
The parent company also buys and sells value-added, noncompetitive complimentary seafood condiment products, an extension that’s pushed product to some 500 different SKUs (100 of which are horseradishbased), all in an effort to serve the seafood market and make it easier for the public to purchase and prepare seafood. “We serve a lot of captains,” says Rygg. “Let them focus on fresh fish, and let us worry about everything else that goes around that. For consumers, one challenge to seafood is the preparation, but condiments make it easier.” Exciting new initiatives loom as well to attract younger buyers, like the recent three-year deal with Lambeau Field, home of the NFL’s Green Bay Packers,
to serve Silver Spring Foods’ horseradish where bloody Marys are sold in the stadium. Rygg’s grandfather, Edwin Bartusch might not have thought of that. A pilot in World War II, he was carrying on the side business that his father, Ellis Huntsinger, started while selling lightning rods. Literally, he flew product around the country. But in 1972, on one of those flights with his wife, Betty, a cabin fire led to a crash in which they both died. At the time, Eric’s mother, Nancy Bartusch, who remains CEO and board chair, was studying for her MBA at Stanford. She was 22. She partnered with a food industry executive and family friend, Bill Nelson Jr.,
who left Kraft. Eventually, Eric, the first family member to run the company since then, says, “Horseradish became the family’s lightning rod.” Allentown may be perfect as a distribution hub, but it’s not necessarily prime for growing your own horseradish. It’ll grow, but not well. You’ll get leaves, but as Rygg explains, “We want a root.” His growing fields—9,000 acres in Wisconsin and Minnesota— follow a systematic, proven field rotation of corn, soybean, oats, and alfalfa every five years that serves to better prepare fields for growing horseradish. “We need 9,000 acres to support 900 acres of horseradish at a given time,” he explains.
In 2020, those fields will host Wisconsin Technology Farm Days, the state’s largest agricultural show. Think Pennsylvania Farm Show. The three-day outdoor event in July—again, perfectly timed for National Horseradish Month— figures to attract 40,00060,000 visitors. Successful agricultural practice, then, ends in what Rygg calls “a borderline cultism” with a line like Kelchner’s. “People love the brand,” he says, “but for us, it’s simple: We’re a condiment company, and we want to make the world a tastier place—one roast beef sandwich at a time.”
For more information, recipes or serving suggestions, visit besthorseradish.com or kelchnershorseradish.com. 35
Where friends gather. SCOTTISH FISH & CHIPS
36
FIND US IN HELLERTOWN
OR ONLINE AT
430 MAIN ST • 610-838-6555
BRAVEHEARTHIGHLANDPUB.COM
Don't leave without trying the SCOTTISH SAMPLER
WHY? This weighty
plate, piled with a traditional Scottish meat pie, a locallymade banger (sausage), a bridie (beef roast in puff pastry shell) and mashed, is crowned with savory onion gravy.
HISTORY Save the airfare to Scotland. Imported furniture and fixtures create an authentic atmosphere, and many Scottish specialties are made from family recipes—in a scratch kitchen. The diverse menu, though, also covers American and global fare, from Buffalo Shrimp Scampi to Masala Spiced Salmon.
The warm, Old World-style vibe is highly conducive to relaxation and conversation, glass in hand!
Brit draft beer!
Imported Brews
This may be the only place in the world that makes Haggis Hushpuppies—a fabulous find! Erik Sheetz, General Manager
BY THE NUMBERS
50
SINGLE MALT WHISKEYS
7
DAYS A WEEK LUNCH & DINNER GLUTEN-FREE
KIDS' MENU
VEGAN OPTIONS
PRIVATE PARTY ROOM
PATIO SEATING BAR
37
Play, drink, eat. Repeat.
SUSHI-GRADE TUNA TOWER 38
FIND US IN HELLERTOWN
OR ONLINE AT
700 LINDEN AVE • 610-838-7018
STEEL.CLUB
Don't leave without trying the STEAK FRITES
WHY? Executive Chef Michael Honeywell understands the primal satisfaction of a juicy steak. This new summer dish features locally-sourced grilled hanger steak, caramelized onions, and crisp fries.
WHAT'S NEW? There’s lots going on at the amenable, ever-evolving Steel Club: An expanded poolside patio and remote bar are now open; 24 rotating taps and a seasonal cocktail list keep glasses filled; wine and beer dinners, arts and crafts activities for adults and kids—and more events—are being slated.
Keep up with beer trends at this impressive bar: They stock changing craft brews from near and far!
Be a joiner!
Black-Eyed Rye
Dining membership is FREE! Lovely place, friendly vibe—and an amazing Sunday brunch menu! Diana Mantore, Food & Beverage Director
BY THE NUMBERS
24 BEERS ON TAP
50
SEATS IN THE BEAM YARD BAR GLUTEN-FREE
BAR
VEGAN OPTIONS
KIDS' MENU
PATIO SEATING
PRIVATE PARTY ROOM 39
Old world, meet new world.
OSSO BUCO
40
FIND US IN CENTER VALLEY
OR ONLINE AT
2880 CENTER VALLEY PKWY • 610-798-9000
MELTGRILL.COM
Don't leave without trying the BUCATINI CARBONARA
WHY? Americanized
versions take a shortcut to luscious fattiness with cream. In the authentic style, egg yolk and pecorino—emulsified in smoked bacon renderings—create a richness beyond compare.
HISTORY Traditional dishes are tweaked to keep them current and appealing to the American palate, from Fettuccine Bolognese (pasta with meat sauce) to Bistecca (grilled ribeye steak)—plus seafood favorites such as Vongole (steamed clams), Tonno (grilled yellowfin tuna) and Cioppino (seafood stew).
Mix and match cured meat and cheese antipasto—you pick how many! Sweet & savory condiments included!
Sensuosity!
Ciao Bella
Great place to visit just for an indulgent Italian dessert and a drink— coffee or stronger! Patrick Barber, Executive Chef, and Tony Burgio, General Manager
BY THE NUMBERS
7
TYPES OF PIZZA
3
COURSE PRIX FIXE DINNERS FOR $31 GLUTEN-FREE
BAR
VEGAN OPTIONS
PRIVATE PARTY ROOM
PATIO SEATING
41
Sister restaurant, refined.
SALMON
42
FIND US IN EMMAUS
OR ONLINE AT
1449 CHESTNUT ST • 610-421-6666
HOUSEANDBARN.NET
Don't leave without trying the CRAB & AVOCADO SPRING ROLLS
WHAT'S NEW?
WHY? In this tour
de force of texturual contrasts, the crisp golden wrapper reveals a delicate filling of tender crab morsels and buttery avocado. Ginger soy dipping adds a savory umami finish.
This vintage farmhouse presents a revamped wine list, plus refreshed cocktails and craft beers. Menu updates reflect seasonal tastes, such as a Burnt Peach Salad with Mozzarella. A hidden gem on the lower level, the House Tavern boasts its own menus and now features a hearty Tavern Burger.
Pick a setting to meet your mood— casually elegant dining room, cozy tavern, relaxing lounge or patio!
Atmospheric!
Fig Martini
My brunch favorite is a tie between the scrumptious Crab Benedict and the DIY Mimosa Bar! Greg Fiedler, Executive Chef
BY THE NUMBERS
8
NEW SUMMER COCKTAILS
35
OUTDOOR SEATS GLUTEN-FREE
BAR
VEGAN OPTIONS
PRIVATE PARTY ROOM
PATIO SEATING
43
Sister restaurant, rustic.
GARDEN HERB GRILLED CHEESE
44
FIND US IN EMMAUS
OR ONLINE AT
1449 CHESTNUT ST • 610-421-6666
HOUSEANDBARN.NET
Don't leave without trying the BARNBQ-NACHOS
WHY? Dig into chips
buried beneath an avalanche of tasty toppings: Smoky pulled pork, aged manchego cheese, heirloom tomatoes, pickled jalapeños, and more. And it’s half price during Happy Hour.
WHAT'S NEW? A revamped food and drink menu—featuring fresh local produce—presents exciting options suited to summer appetites. Elevated pub fare gets a creative boost (Roasted Sriracha Cauliflower, anyone?) and comforting varieties of Grilled Cheese on brioche arrive crammed with luscious fillings.
Take in the country air on the treeshaded patio or take a walk along Leibert’s Creek Beach!
Casual comfort! Dragonberry Mojito
Check out the live music on Fridays! Their bar snacks are great for group sharing! Nick Billera, General Manager and Owner
BY THE NUMBERS
10
ROTATING BEERS ON TAP
10
MOSCOW MULES GLUTEN-FREE
BAR
VEGAN OPTIONS
PRIVATE PARTY ROOM
PATIO SEATING
45
Mexican made modern.
SHRIMP STUFFED CHICKEN 46
FIND US IN WHITEHALL
OR ONLINE AT
1808 MACARTHUR RD • 484-664-7109
MYTEQUILAHOUSE.COM
Don't leave without trying the DUCK CARNITAS TACOS
PROCESS, PROCESS, PROCESS
WHY? New and drool-worthy on the ample list of tacos: Chopped confit duck breast, tucked into a trio of corn tortillas, is accented with their spiced-just-right signature greenhouse sauce and fresh cilantro.
An extensive chef-driven drink menu boasts bold tastes derived from fruits, peppers, herbs, and spices. House-infused tequila and hand-crafted syrups bring complexity to such staples as Rose Petal, Jalapeño, and Mango margaritas. Ongoing experimentation delivers vibrant special features.
Fun place for a group! Lots of apps to share & 3 fresh made guacs to try. Love the Tropical version!
OMG 60 TEQUILAS! Mango Jalapeño Ginger Margarita
As a rum-loving Mojito gal myself, choosing from seven signature variations is a dream! Cindy Guzman, Asst. GM, Miguel de la Torre, Chef/GM
BY THE NUMBERS
70
LBS. OF AVOCADOS USED PER WEEK
23
CORE MARGARITAS GLUTEN-FREE
BAR
VEGAN OPTIONS 47
The gathering place since 1801.
PORK CHOP
48
FIND US IN QUAKERTOWN
OR ONLINE AT
2195 SPINNERSTOWN RD • 215-536-7242
SPINNERSTOWNHOTEL.COM
Don't leave without trying the HOUSE CHARCUTERIE
WHY? Ready for
a revelation? Beef bresaola, pork coppa, smoked duck breast and more—cured and air-dried in house— require months of aging to become palate-ready for an app you won’t want to share.
HISTORY Authentic country character shines in the welcoming taproom, revamped dining room and vaulted barn-roofed deck, operated by the Dale family for 60 years. Timeless fare—emphasizing local products— is updated with modern techniques, and a renowned beer program mixes classic and current brews.
Their kitchen does it all, really well—casual small plates, fine entrées and everything in between!
Bottle shop!
Spey Sidecar
With 170 varieties of value-driven wines, they won another Wine Spectator award for 2019! RJ Arnold, Wine & Spirits Dir., and Nate Weida, Head Chef
BY THE NUMBERS
18
ROTATING TAPS
300 BOTTLED BEERS
GLUTEN-FREE
KIDS' MENU
PATIO SEATING
PRIVATE PARTY ROOM
BAR
49
Fun, with a French accent.
OYSTERS ON THE HALF SHELL 50
FIND US IN EASTON
OR ONLINE AT
322 NORTHAMPTON ST • 610-252-2622
MAXIMS22.COM
Don't leave without trying the
BLACKBERRY SAGE ICE CREAM
WHY? House-made
award winning ice creams highlight classic techniques, local ingredients, and diverse inspirations. Changing seasonal flavors are also available in adult ice cream float form.
PROCESS, PROCESS, PROCESS
A chef-driven menu embracing classic cooking methods, such as cured salmon gravlax and duck confit, focuses on blending local ingredients into traditional fare sparked with plenty of modern flair. Even cocktails are built with layers of flavor by employing molecular gastronomy techniques.
The music changes & energy level ratchets up late evening weekends—food is served until midnight!
Raw bar!
Duck Fat Sazerac
Ooh la la luscious brunch dishes and Frenchified cocktails are best enjoyed on the patio! Armando Garcia, Head Chef
BY THE NUMBERS
22
SEATS AT THE BAR
22 DRAFT BEERS
GLUTEN-FREE VEGAN OPTIONS PATIO SEATING
BAR BAR KIDS' MENU PRIVATE PARTY PRIVATE ROOM PARTY ROOM 51
A fine dinering experience.
PACIFIC RIM SALMON 52
FIND US IN EASTON
OR ONLINE AT
3701 EASTON-NAZARETH HWY 610-252-4300
DINER248.COM
Don't leave without trying the BANG BANG SHRIMP TACOS
WHY? Contemporary
tacos meld sweetly spicy tastes and toothsome textures for superb mouthfeel. Zesty bang bang sauce adorns flour tortillas packed with grilled shrimp, jalapeño slaw, and avocado.
PROCESS, PROCESS, PROCESS The soul of a diner shines through this upgraded modern eatery. A scratch-cooking ethos distinguishes the kitchen, which creates everything from seasoning blends to sauces—including 6 core wing flavors plus 5 daily features. Cooks are equally adept at omelets, burgers, and dinner entrées.
The bar is a nice surprise at this family restaurant— local craft brews, fun cocktails & good ambiance!
Brekky till 2pm!
Catch an eye-popping look at the homemade dessert display case— wow! Resistance is futile.
Pineapple Strawberry Sangria
Stavros and John Jr. Gougoustamos, Co-owners
BY THE NUMBERS
160
GAL. SOUP HOUSE-MADE WEEKLY
12
ROTATING BEERS ON TAP KIDS' MENU BAR 53
Good eats and tasty treats. FIND US IN WHITEHALL
OR ONLINE AT
1146 MACARTHUR RD • 610-351-9898
GRIDDLE145.COM
Don't leave without trying the
BRUNCH BURGER
PROCESS, PROCESS, PROCESS
A kicked-up Cajun dry rub builds a foundation of flavor in top-quality short ribs sourced from local butcher K. Heeps. After searing, slow roasting, and braising, the tender beef is ready to star in their wildly popular Ranchero Short Rib Hash. RODEO OMELET
WHY? This special puts
the best of breakfast and lunch together on a pretzel bun, with bacon, hash brown patty, sunny egg, LTO, and signature “sassy” sauce crowning a classic American cheeseburger.
Great upbeat energy here— only problem was deciding what to try. So many awesome choices!
26
54
BUILD-YOUROWN OMELET OPTIONS
GLUTEN-FREE
VEGAN OPTIONS
KIDS’ MENU
BYOB
HAPPY
healthy
LOCAL
Welcome to Happy Healthy Local. Join us as we explore the greater Lehigh Valley to bring you the best in health and wellness resources. Summer brings picnics, barbecues, and sharing meals with family. This month we'll explore ways to cook with the health of you and your family in mind. "Cooking for Baby & Me," a locally-produced cooking show series, demonstrates how to prepare meals fit for the youngest family members while still satisfying others' more mature palates. "The Heart of Cooking," a book written by Dwithiya Thomas, MD, takes a heart-healthy approach in the kitchen. And lastly, we dig into the benefits of plant-based diets. Bon appĂŠtit!
55
HAPPY HEALTHY LOCAL
COOKING FOR BY LENORA DANNELKE
ne of life’s toughest questions—what’s for dinner?—looms on a daily basis. This perennial quandary becomes complicated even further when there are young children in the mix. Preparing a separate meal from your household’s “kids' menu” requires extra time and energy, from planning and shopping to cooking and clean up. As the leader in nutritional health, St. Luke’s University Health Network has developed an appetizing solution for streamlining suppertime for both youngsters and adults.
56
PHOTOS BY TOM VOLK
St. Luke's “Cooking for Baby & Me” is a cooking show series that presents a plethora of chef-developed recipes that offer dual takes on a featured ingredient, one designed especially for the youngest palates and the other suitable for the more mature tastes of other family members. For example, broccoli—a vegetable that can sometimes be a tough sell for kids—gets approachable appeal with a children’s recipe for Broccoli, Cheddar, and Turkey Bacon Corn Muffins, while the family gets upgraded
the broadcast schedule. The series is also shown in St. Luke’s University Health Network hospitals and physician's offices. repast with Pan Charred Broccoli with Crab Gremolata. Each pair of recipes is filmed at the Morris Black Kitchen studio of PBS39 in Bethlehem. One episode, several minutes in length, is aired every weekday at noon, then others are shown intermittently throughout the balance of
Falling under the umbrella of St. Luke’s Baby & Me Support Center in Bethlehem, which provides a sweeping range of new mother services and programs that stretch from pregnancy through parenthood, Cooking for Baby & Me underscores St. Luke’s dedication to the overarching philosophy that everyone 57
HAPPY HEALTHY LOCAL
matters—and taking a holistic approach to the health and well-being of the extended family is beneficial to all. The dishes are all pediatrician approved and vetted by a registered dietitian since proper nutrition is a foundation of healthy living. The very inspiration for the show sprang from consumer interest, when focus groups with new mothers indicated a strong desire to learn about healthier approaches to cooking. The Chef’s Kitchen—the longest-running cooking show 58
production company in the country—was tapped to create the show. The Philadelphiabased firm boasts an impressive repertoire of leading chefs, and St. Luke’s requested Philly and Lehigh Valley participants to keep the focus regional. Primary participants include Chef Anthony Bonett of Moshulu, Chef Patrick Feury of Nectar, Chef Jonathan Cartwright of Musette, and Chef Lee Chizmar of Bolete in Bethlehem—and all have been enthusiastic about the project and its goals.
The chefs are assigned a primary ingredient for recipe development. A range of styles cover comfort foods to more sophisticated preparations for adventurous tastes. Friendly fare, based on bananas, includes Three Ingredient Banana Pancakes (kids) and Healthy French Toast with Bananas Foster (family), and bell pepper-based Roasted Red Bell Hummus (kids) and Ham and Roasted Red Pepper Hash (family). Carrots star in Carrot Mac ’n’ Cheese (kids) and the family gets a gently upgraded
Ginger and Carrot Bisque with Crispy Goat Cheese. These recipes also serve to introduce your family— maybe even yourself—to new tastes, textures, and ingredients that turn out to be utterly delicious. Tastes develop and expand through experience, and that can happen at any age. Mushrooms, for example, may not seem terribly appealing to a child until they’re turned into a dippable form of Mushroom Chips served with Mushroom Puree and Ricotta. Meanwhile, the rest of the family can tuck into Salmon with Mushroom Sauce and Pickled Mushrooms. As the father of two young children, Chef Chizmar notes that “Cooking for Baby & Me” hits home for him. This busy chef understands the challenges of finding time to cook for his kids and make sure their nutritional needs are being met. And he also wants to make food that they really love. “So it’s kind of cool to be able to do that on a program and actually show people how to do it,” Chizmar says. “It helps manage time since you’re utilizing both recipes and can get stuff done for the family and everybody else at the same time.” Many of the show dishes are actual family preparations that he spins from what is on-hand in the kitchen or comes from the garden. “That makes it fun.” Learning to be adaptable—to think like a chef—is another
LIGHTS, CAMERA, CHEF ACTION!
Jennifer Janco, MD
skill that can be acquired from this series. A St. Luke’s doctor is included in each episode along with the guest chef. Physicians include Jennifer Janco, MD, Chief of Pediatrics, Jami Avellini, MD, obstetrics/gynecology, and Karen Taverna-Miller, MD, obstetrics/gynecology— and they all work their film appearances between seeing patients. Seeing these medical professionals in a relaxed, homey kitchen environment makes them relatable. The recipes for all the dishes on the show can be found at chefskitchen.tv. Browse by featured ingredient or search for a favorite vegetable, fruit, grain, or by protein, such as chicken, beef, pork, or different types of seafood. A nutritional profile appears on the opening page of each key ingredient, along with the suggested age for introductory consumption, along with a proviso to “always check with your pediatrician before introducing new foods.” With this arsenal of tasty information at your disposal, it’s time to start cooking.
Fans of the program St. Luke's “Cooking for Baby & Me” can get a behind-thescenes glimpse of the many dedicated professionals that work to create this tightly paced program that is both aspirational and inspirational to parents of young children— or any adult who appreciates a well-prepared dish. (Spoiler alert: It takes well over the airing time, say 4 minutes or so, to produce a segment of the show.) The producers of the series film three child-andadult paired dishes from three chefs in a single day, and an intimate-sized audience of about 20 guests is invited to watch what transpires. Samples, naturally, are distributed among attendees. Audience members are welcome to come or go during the breaks of the filming trio, but once cameras are rolling for individual segments you are dedicated to staying in your seat. (Hint: This is not the right venue to introduce your baby to the magic of television. However, it’s a great temporary getaway for new parents, if that can be arranged.) Interested in attending? Register for upcoming filming dates as they are posted to the Event Calendar at sluhn.org. 59
HAPPY HEALTHY LOCAL
book review
The Heart of Cooking BY KELLY HUTH
I
f you have heart disease or are cooking for a loved one who does, it can be challenging to find a new set of delicious recipes that fit in with a doctor’s recommendations. “A lot of patients ask me for tips or heart-healthy recipe ideas,” says Dwithiya Thomas, MD, a cardiologist with St. Luke’s University Health Network and director of the Women’s Heart Center. It’s what inspired her to start collecting her favorite recipes 60
from her kitchen, and her family and friends to compile them into a cookbook. Dr. Thomas has always loved cooking. She approached her managers at St. Luke’s two years ago with the idea and everyone was really supportive. Her cookbook “The Heart of Cooking,” (2019, Page Publishing, $34.95) was released this spring and is available at Amazon.com and Barnes & Noble. The book is divided into six chapters—each filled with 25
recipes that adhere to a specific dietary plan. So if a doctor has recommended a diet low in salt, low in fat, or low carbs—a reader will find a chapter dedicated to each of those plans. There are also chapters focused on kid-friendly dishes, vegetarian meals, and hearthealthy desserts. What makes the “The Heart of Cooking” different from other heart-healthy books is that it’s a mix of international recipes infused with modern ingredients like kale, hummus,
and quinoa, Dr. Thomas says. Some of her favorite recipes included in the book are a Blueberry Almond Quinoa Bowl for breakfast; Tomato Pesto Melt, or Watermelon, Mint and Halloumi Wrap for lunch; and Spinach-andCheese-Stuffed Spaghetti Squash, or Falafel Waffle with Greek Salad for dinner. With the recipes, an asterisk denotes details on key ingredients or possible substitutions. “In order to prevent heart disease or manage it, the No. 1 thing you can do is reduce
your salt intake,” Dr. Thomas says. “There’s always a way to add flavor to a meal without adding salt.”
WEB EXCLUSIVE Want more recipes
She boosts flavor in recipes by increasing the variety of ingredients or using herbs and spices instead of reaching for the salt shaker. Swaps like these and teaching patients healthy choices to add to their lifestyles and their exercise plans can make a difference.
like this? Visit
lehighvalleygoodtaste .com/heartofcooking for a peanut butter chocolate chip
chickpea bar recipe
that will surely satisfy!
Dr. Thomas sees this cookbook as an introduction. “It’s a way to get started with healthy habits.”
Brown Sugar & C
innamon Peache
s
* Individual servi ngs make portion control ea sier.
Ingredients 3 peaches — wash
1 tbsp. unsalted
ed, halved, and pit ted butter
6 tsp. brown suga r 1/4 tsp. cinnamo n
Directions
1. Preheat oven to
400 degrees Fahren heit. 2. Place peaches, cu t side up, on a parc hment paper–lined baking sheet. 3. Cut butter into sm all pieces, and place a piece in the center of each peach.
Recipe from The
4. Top each peach with 1 teaspoon br own sugar, and sprinkle with cinna mon evenly. 5. Bake for 10 minu tes or until peache s are warm throughout and sligh tly soft.
Heart of Cooking
by Dwithiya Tho
mas, MD. 61
plant-based perks BY SARAH FULTON
W
ith celebrity athletes from Tom Brady to Serena Williams adopting plant-based diets and farmers’ markets cropping up in many towns across the Lehigh Valley, it’s hard to ignore the cry to eat fresh, local produce for health benefits. And now, with greater variety of produce, from hybrids to heirlooms, becoming more available, there is no better tasting time to load your plate with vegetables. “We grow a lot of variety of crops,” says farmer Lynn Trizna. “It’s a balance of good, flavorful staples and the weird stuff. We encourage people to try new things.” Trizna works for Rodale Institute, the birthplace of the organic movement in America, and is the farm manager of the St. Luke’s Rodale Institute Organic Farm, a partnership between the health care network and the organic non-profit. “With our organic farm, we choose crops with different flavors,” Trizna says.
62
d
The farm grows the summertime staples of tomatoes and peppers, but more unusual types, such as yellow golden pear tomatoes and long, thin Asian peppers, and all of it organically. Organic farming aims to enhance the health of the soil by planting beneficial cover crops and eschewing chemicals, which results in greater resiliency in the face of extreme weather or pest infestation, Trizna explains. The 11.5 acres farmed at Anderson Campus supplies patients and employees within the St. Luke's University Health Network with fresh produce spring to fall.
Patients at St. Luke's hospitals will eat the organic veggies in their hospital meals and network employees who have signed up for Community Supported Agriculture share will take home a fresh box of in-season produce each week. Members might find purple kohlrabi, fennel with its licoricelike flavor, and purplish-red raddichio for a summer salad. “They can’t pronounce some of it, but we get a lot of positive feedback,” Trizna says. The ethic of the farm reflects much of the
nutritional education St. Luke’s University Health Network offers its patients. Dagny Danga-Storm, RD, teaches diabetics how to adopt a Mediterranean diet to help control weight, blood pressure, blood sugar, and increase fiber intake. “Americans tend to eat way too much of the bad fats through junk food and fast food restaurants,” Danga-Storm says. Danga-Storm says the benefits of a whole foods, plant-based diet are lower heart disease incidence, healthy blood 63
pressure and blood sugar levels, lower cholesterol, better weight control, and even the prevention of certain cancers. Diets high in meat consumption can lead to obesity, heart disease, and diabetes, Danga-Storm says. Andrew Goodbred, MD of St. Luke’s Family Medicine in Easton agrees. “We know a plant-based diet provides nutrients for performance and recovery as opposed to more animal-based. We view it as a life-extending approach to nutrition,” Dr. Goodbred says. These diets generate more blood flow to the muscles, provides antioxidants, and reduces inflammation. It is effective in disease prevention and treatment. Dr. Goodbred notes the Tennessee Titans offensive line has adopted a plantbased diet and players have reported improved physical recovery time. Dr. Goodbred is heading up the residency training program at St. Luke’s Family Medicine in Easton and he plans to incorporate plant-based diet and nutrition education into training “We’ll teach the next generation of physicians nutrition, exercise, and how to prescribe,” he says. Dr. Goodbred applauds the farm at the Anderson Campus. “We’re not just paying lip service to the things that relate to
lifestyle, we actually incorporate it into the everyday experience.” Dr. Goodbred says studies have shown that organic eaters have fewer chemicals in their bloodstream than those who eat conventional food, but the research has yet to link that to any longterm effects. Danga-Storm tells patients to aim for 7 to 9 servings of fruit and veggies a day. That could be an apple, a pear, a peach, a small banana, and two cups of salad, broccoli, or carrots. She says patients can have unlimited leafy greens. She recommends 6 to 7 servings of carbohydrates a day, in whole food form, such as rice or a baked potato. She says animal protein is best consumed sparingly, mixed into a dish or as a condiment, not as the star of the show. She urges patients to shop at local farmers' markets and be adventurous adding new foods to their diets. “There’s nothing like a farm fresh tomato or peach in season,” Danga-Storm says. As a farmer, Trizna wholeheartedly agrees. She eats only in season, so that first summer tomato, months in the making, is a blissful experience of pure gratitude, with just a little dash of salt. She advocates eating seasonally and locally, so food can be consumed at the peak of ripeness and impart the most nutrients.
“Treat your body with amazing, delicious food.” Lehigh Valley residents have many opportunities to eat seasonally. The region is home to 14 producer-only farmers’ markets. That means the items were grown or made by the people selling them, such as jams, breads, and pastured meats.
BUY FRESH BUY LOCAL A complete list is
available from Buy
Fresh Buy Local Greater Lehigh Valley, a non-
profit organization, that promotes the markets and works to build
local food economy
at buylocalglv.org/
resources/producer
-only-farmers-market -map/.
64
Jewelry Designs Inspired by Antiquarian Clock Hands
It’s time to love 610.434.8001 | susanbellajewelry.com 65
Indulgent pizza, relaxed vibe.
BURRATA SALAD 66
FIND US IN BETHLEHEM
OR ONLINE AT
1 W BROAD ST • 610.419.1141
THEBRICKPA.COM
Don't leave without trying the BRICK OVEN PIZZA PROCESS, PROCESS, PROCESS
WHY? A hickory wood-fueled brick oven crisps crusts on a staggering array of classic and specialty pizzas, from Margherita to a playful Big Snack. Also, check out Sicilian and Grandma Pie!
Authentic Italian flavors will have your palate singing an aria: Key imported components include ultra-fine “00” flour, made into pizza dough and pasta, and cases of fresh tomatoes—grown in mineral-rich soil—simmered into soulful sauces. Mozzarella, however, is proudly handcrafted on-site.
Summer Pie’s back in season! Fresh peaches, Gorgonzola, mozz, grilled chicken & balsamic glaze, wow!
Yay Happy Hour! Blood Orange Mojito
My family of picky eaters loves coming here—they have fun sampling and sharing new tastes! Vito Spinelli, Chef/Owner
BY THE NUMBERS
16 TAPS
1
DOGFRIENDLY PATIO GLUTEN-FREE
BAR
VEGAN OPTIONS
KIDS' MENU
PATIO SEATING 67
Homey comforts, re-envisioned.
THE $25 LOBSTER & SHRIMP ROLL
68
FIND US IN BETHLEHEM
OR ONLINE AT
1223 W BROAD ST • 610-419-3810
BETHLEHEMMINT.COM
Don't leave without trying the SHI-SHISHISHITO
WHY? Tangy, flash-
fried Asian sweet peppers meet chunks of succulent pork belly in this vibrant, ponzu-splashed bowl. A swoosh of avocado aioli and Korean chili flakes complete the tasty picture.
PROCESS, PROCESS, PROCESS A multi-stage process of reconfiguring traditional dishes—from assorted global cultures—into “contemporary comfort food” starts by disassembling originals and applying modern methods to forge fanciful concoctions bursting with layers of flavor. The primary ingredient here is imagination.
Outstanding beers, sure, but this “crafteverything” bar offers edgy cocktails and eclectic wines!
2 happy hours! The Honeysuckle
Fresh air fan? There’s patio dining in front and a year-round firepit lounge out back! Domenic Lombardo, Chef/Owner
BY THE NUMBERS
4
SEASONAL MENU CHANGES A YEAR
16
FREQUENTLY CHANGING BEER LINES GLUTEN-FREE
PATIO SEATING
VEGAN OPTIONS
BAR 69
Destination on the Delaware. FIND US IN EASTON
OR ONLINE AT
3205 S DELAWARE DR • 610-252-3760
FACEBOOK.COM
Don't leave without trying HISTORY
"THE ORIGINAL"
Located just 20 yards from the canal trail, this long-time general store also stocks cycling supplies, sells tubes, bait, and tackle. The adjacent restaurant offers an impressive selection of three-squares, all best enjoyed on the veranda.
WHY? Start the day right with 2 any-style eggs, bacon strips, buttered toast, and choice of potatoes. Hint: Go with lusciously-topped housemade potato pancake. Add a bottomless mug of coffee.
Eating here is a mini country vacation! Great food and service and love the outdoor bar!
100
BEEF BRISKET MAC AND CHEESE 70
BEERS FOR SALE ON THE STORE SIDE
GLUTEN-FREE
VEGAN OPTIONS
KIDS’ MENU
BAR
OUTDOOR SEATING
earning our stripes O N E C U S T O M E R AT A T I M E
FENCE
PORCH, DECK & STAIR RAILING
FLAGS & FLAGPOLES
610.437.1944 | 2738 EBERHART RD. | WHITEHALL | AMERICAN-FENCE.COM
Above it all in style & taste.
72
USDA PRIME DRY AGED NEW YORK STRIP 14 OZ. & 22 OZ. SOUTH AFRICAN LOBSTER
FIND US IN CENTER VALLEY
OR ONLINE AT
2880 CENTER VALLEY PKWY • 610-841-7100
TOPCUTSTEAK.COM
Don't leave without trying the ASIAN WAGYU BONELESS SHORT RIBS
HISTORY
WHY? Idaho’s
renowned Snake River Farms furnishes an epic beef experience: perfectly marbled, intensely flavored meat, braised and seared, and served with a tangy savoy-shiso salad for balance.
Timeless elements, reenvisioned for modern tastes, shine at this elegant window-walled rooftop destination. Six cuts of USDA PRIME Black Angus steak may be the centerpiece, but premium seafoods—including popular raw bar selections—are equally noteworthy. Decadent desserts are made in-house.
You owe it to yourself to order the bone marrow shallot crust on your steak. It’s lifechanging!
Amazing steak! Manhattanish
Incomparably chic bar scene, pouring freshly prepared classic and inventive cocktails! Edmond D’Amato, Executive Chef and Chris Fernandes, General Manager
BY THE NUMBERS
10
HARD-TOFIND RESERVE SPIRITS
3,600 BOTTLES OF WINE
x 100
GLUTEN-FREE BAR
PRIVATE PARTY ROOM 73
Save the airfare to China.
PEKING DUCK 74
FIND US IN BETHLEHEM
OR GIVE US A CALL
119 E 3RD ST
610-866-4900
Don't leave without trying the BASIL SHRIMP
HISTORY
WHY? Jumbo shrimp
star in this generous stir-fry prepared with onions, bell peppers, and yellow squash, accompanied by jasmine rice. Basil and lemon create a lively Thai-style fusion of flavors.
With 45 years experience, executive chef and owner Kam Tsui started his career in a noted Hong Kong restaurant before eventually settling in the Lehigh Valley. Authentic preparations distinguish his cuisine, and guests often compare the food favorably to top spots in New York’s Chinatown.
Love those chewy tapioca balls in the bubble tea! So many flavors to try, working down the list...
MMM, dumplings!
Bubble Tea
Nice simple décor, friendly service, and huge menu—so many dishes I never heard of before! Alice Gatsch, General Manager Jia Tang, Sous Chef
BY THE NUMBERS
5
CLAYPOT DISHES
8
FLAVORS OF GREEN TEA GLUTEN-FREE VEGAN OPTIONS
BYOB BAR PRIVATE ROOM 75
All day comfort you crave.
MOZZARELLA BURGER 76
FIND US IN BREINIGSVILLE
OR ONLINE AT
8732 HAMILTON BLVD • 610-395-7316
HOMETOWNBBG.COM
Don't leave without trying the WINGS
WHY? Plump, juicy,
and delectably crisp wings—freshly seasoned before being baked, flash-fried, and dressed in a housemade sauce—induce finger-licking fun, especially on Wing Night Wednesdays.
HISTORY From early on, brothers Tom, Stavros, Vaselios, and John Jr. acquired restaurant skills at their father’s businesses, including this locale. In 2000 the siblings assumed operations, and in 2016 they renovated, expanded, added a bar, and proudly unveiled a comfy something-for-everyone “hybrid” eatery.
I took a cue from online reviews and tried a burger— outstanding! Will be back to work down the list.
Luv Kids Night! Lavender Sangria
This breakfast addict is thrilled to get all my favorite dishes 6am to 2pm, 7 days a week! Tom Gougoustamos, Co-owner
BY THE NUMBERS
16
ROTATING BEERS ON TAP
3,840 WINGS SERVED PER WEEK
x 100
KIDS' MENU GLUTEN-FREE BAR 77
Good food meets great beer.
WHISKEY BBQ BURGER WITH FRIED ONION PETALS 78
FIND US IN BETHLEHEM
OR ONLINE AT
3731 ROUTE 378 • 610-748-7100
TAPS378.COM
Don't leave without trying the CHEESE STEAK SPRING ROLLS
WHY? East meets
West in one incredible bite. Crispy spring rolls loaded with Philly’s favorite sandwich filling get a tangy accent with house-made sweet chili sauce. Share only under duress.
HISTORY With a focus on Pennsylvania microbrews, an ever-evolving tap lineup keeps beer fans thirsting for the latest discoveries from the Lehigh Valley and beyond. A generous menu of hearty, globallyinfused American fare—apps to entrées, sandwiches to pizza—provides plentiful pairing options.
As a devoted sports fan and a beginner beer geek, I can’t think of a better place to be on game day!
26 TV screens! PA Craft Beer Flight
There’s a genuine family-friendly atmosphere—and I love having an outdoor dining option! Andy Lee, Owner
BY THE NUMBERS
60
PA-FOCUSED TAPS
1
AWARDWINNING CHILI GLUTEN-FREE
KIDS' MENU
VEGAN OPTIONS
PRIVATE PARTY ROOM
PATIO SEATING BAR
79
The MexicoCuba connection.
TINGA BURRITO WITH TEQUILA CHIPOTLE SAUCE 80
FIND US IN COOPERSBURG
AND IN DOYLESTOWN
7001 PENNSYLVANIA RTE 309 • 610-282-8888 CASATOROMEXGRILL.COM
4969–4975 SWAMP RD • 215-794-9400 CASATOROMEXICAN.COM
Don't leave without trying the PASSION FRUIT CHEESECAKE
WHY? A new Cuban-inspired dessert, featuring layered passion fruit cheesecake and tropical sponge cake topped with frosting, flaky coconut, and crystalized sugar, teaches your tastebuds to rumba.
HISTORY The original Casa Toro, opened in 2006, was acquired by the Diaz-Albertini family in 2012. Their Cuban heritage—rich in culinary traditions—inspired a bi-cultural menu, with scratch cooking distinguishing both cuisines. A Mojito Lounge is featured at this and a sister locale added in 2017.
After fresh Pico de Gallo and tortilla chips, enjoy old favorites or explore intriguing features!
Happy Hour? ¡Si!
The congenial Cantina gets high marks for stellar drinks, live music, and trivia nights!
Cucumber Chili Margarita
Dean Diaz-Albertini, Chef/Co-owner
BY THE NUMBERS
11
HANDMADE MARGARITAS
36
CASES TOMATOES USED PER WEEK IN PICO DE GALLO GLUTEN-FREE
KIDS' MENU
BAR
PRIVATE PARTY ROOM 81
Food, drink, and fun for all.
MARYLAND CRAB CAKES WITH MANGO PINEAPPLE SALSA 82
FIND US IN EASTON
OR ONLINE AT
80 KUNKLE DR • 610-438-5655
CASKTAPHOUSE.COM
WHAT'S NEW?
Don't leave without trying the BUTTERMILK FRIED CHICKEN SANDWICH
WHY? Get a grip on
this serious sandwich: crispy buttermilkbattered chicken made doubly delish with a spicy-sweet sauce and a cool ranch drizzle. Baked Ale Mac & Cheese is a natural partner.
Tap into summer fun on the expanded 1,400-square foot patio appointed with a full-service shipping container bar, lounge-style firepit seating, and high-top tables—plus a section of turf for cornhole and quoits gamers. Also dive into a fresh summer menu, and watch for upcoming events.
Great bangfor-your-buck American fare for all ages and tastes + loads of shareables for fun dining!
Beer geek alert!
A community-minded tavern with regional craft brews, local wines, and Philly vodka on tap!
Blueberry Lemonade Margarita
Mariah Hanko and Christine Reehl, Co-owners
BY THE NUMBERS
32 BEERS ON TAP
2
PATIO FIREPITS GLUTEN-FREE
KIDS' MENU
VEGAN OPTIONS
PRIVATE PARTY ROOM
PATIO SEATING BAR
83
Multifaceted historic venue. SESAME ENCRUSTED SEARED AHI
84
FIND US IN QUAKERTOWN
OR ONLINE AT
4 S MAIN ST • 215-538-1776
MCCOOLESREDLIONINN.COM
Don't leave without trying the CHEESECAKE
WHY? Shamelessly
indulgent, this New York-style classic coats the palate in rich smoothness complemented by a graham crust crunch. Seasonal fruits bring a bright finish to the house specialty.
HISTORY Welcoming guests since 1747, this rustic inn offers a walk back in time. While steeped in history, amenities such as a broad menu, patio, live music and on-site brewery feed contemporary tastes. An adjacent Arts & Event space hosts private functions and features a live performance theater.
Love having different food and drink specials to try, also grabbing a Red Lion beer growler to go!
Dog-friendly patio!
Impressed by the fine-dining quality of food and service at reasonable prices— will return!
Red Lion Brewery Komo Sutra Imperial IPA
Joseph Winiarski, Brewmaster
BY THE NUMBERS
6
DAYS A WEEK HAPPY HOUR
5
RED LION BREWERY BEERS ON TAP GLUTEN-FREE
BAR
VEGAN OPTIONS
PRIVATE PARTY ROOM
PATIO SEATING
85
Timeless old world tastes. FIND US IN WHITEHALL
OR ONLINE AT
269 5TH ST • 610-432-2551
STRAVINOSITALIANMARKET.COM
Don't leave without trying the
HISTORY
STRAVINO PANINI
This century-old market stocks countless imported specialties—including delicacies like Genoa Picante salami and black truffle cheese—while the deli dishes up housemade salads and made-to-order sandwiches, and composes delectable catering trays.
PEPPERONI PIZZA PANINI
WHY? How does an
Italian improve roasted red peppers, fresh mozzarella and romaine on a hoagie roll? By putting it under a panini press until warm, melty, and toasted to your preference. Mangia!
Ten great options at the olive oil station and fabulous gift baskets for every occasion!
40
TYPES OF CHEESE
GLUTEN-FREE VEGAN OPTIONS
86
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Italian soul, modern spirit. FIND US IN BETHLEHEM
OR ONLINE AT
2970 LINDEN ST • 610-866-8886
STEFANOSREST.COM
Don't leave without trying the
CHICKEN ECSTASY
PROCESS, PROCESS, PROCESS
An aroma of fresh baked bread comes from a high-gluten, double-proofed dough made daily—with eggs added for color and texture. The same dough serves as the base for a myriad of pizza variations. In fact, 100% of the menu items can be used as pizza toppings. PORK OSSO BUCO
WHY? Mushrooms
impart earthiness to the bacon-flecked tomato-brandy-cream sauce scented with rosemary. Insider tip: Order this over pasta. It’s life changing. And there’s also a veal version!
Dessert alert: Creamy gelato & fruity sorbets are made in house. Always new tastes to try!
15 GLUTEN-FREE
VEGAN OPTIONS
KIDS’ MENU
BAR
PRIVATE PARTY ROOM 88
WINES BY THE GLASS
colorful
Painting is what we do best. interior & exterior painting residential & commercial wallpaper services custom carpentry
Call us today at 610.554.4540 for a free consultation BESTPAINTINGLEHIGHVALLEY.COM
Smoking is a great habit here.
GRILLED PINEAPPLE HALF-CHICKEN 90
FIND US IN ALLENTOWN
OR ONLINE AT
3000 MAUCH CHUNK RD • 610-769-4600
GRUMPYSBBQ.NET
Don't leave without trying the JAMBALAYA
WHY? This authentic
Cajun house specialty—cast-iron kettle simmered with signature andouille sausage, chicken, veggies, rice, and justright spices—is dished up in cup, bowl, or entrée portions.
PROCESS, PROCESS, PROCESS Time is the real secret ingredient in making juicy, tender smoked meats, requiring up to 12 hours of low-and-slow hickory wood cooking for best taste and texture. Of course, seasoning rubs prime such proteins as beef brisket, pork butt, whole chickens, wings, and ribs for optimal results.
If you spot Grumpy’s Worldly Q Food Truck at an event, grab a Korean Taco— or two! They’re amazing.
Lotsa specials! Pink and Prickly Martini
On weekends, I count on Grumpy’s for live music, cold drinks and awesome down-home eats! Geoffrey Wagner, Head Chef
BY THE NUMBERS
10 TAPS
5
CATERING CREWS
GLUTEN-FREE
BAR
VEGAN OPTIONS
PRIVATE PARTY ROOM
KIDS' MENU
91
Get social on the circle.
PASTRAMI BRAISED PORK
92
FIND US IN EASTON
OR ONLINE AT
11 CENTRE SQUARE • 610-253-9949
PEARLYBAKERS.NET
Don't leave without trying the AVOCADO CHEDDAR BISCUITS
WHY? Flaky golden
biscuits, flecked with cheddar, get a tasty modern twist in this shareable comfort dish layered with garlic crema and guacstyle avocado relish, plus a fingerling crisp garnish.
HISTORY Authentic vintage character supports an energetic contemporary take on hospitality. A pioneer restaurant in downtown Easton since 1994, Pearly’s caters to a diverse audience with outstanding drinks, entertainment, and a seasonally adapted menu reflecting current trends in American fare.
Choose a setting to meet your mood—the busy buzz of the bar or refined chandeliertopped dining room!
Good for what ales you!
I love that familiar dishes get inventive spins, plus changing options with Chef Specials!
Oh My Darlin’ Clementine
Ricky Heinrichs, Head Chef
BY THE NUMBERS
3
NIGHTS A WEEK LIVE MUSIC
26
ROTATING TAPS GLUTEN-FREE
KIDS' MENU
VEGAN OPTIONS
PRIVATE PARTY ROOM
PATIO SEATING BAR
93
Relax, indulge, enjoy.
USDA PRIME DRY AGED TOMAHAWK STEAK, 32 OZ. 94
FIND US IN BETHLEHEM
OR ONLINE AT
4431 EASTON AVE • 610-691-8400
BLUEGRILLHOUSE.COM
Don't leave without trying the BRAISED BONELESS BEEF SHORT RIBS
HISTORY
WHY? Take a break
from steak with intensely flavored, meltingly tender beef with carrots and onions. Horseradish sharpens the taste, and red wine adds balance to this elegantly comforting entrée.
Back in the 1980s, the Candlelight Inn was synonymous with premium dining and private events. When Paxos Restaurants rebranded the locale as blue grillhouse in 2002, followed by the Event Center at blue, the standards of excellence endured and evolved—with a patio adding approachable fun.
So many options here— from ultrafine dining to kicking back with a drink and snack by the firepit!
VERY Happy Hour! Blood Orange Hurricane
Woo hoo, seasonal Saturday lunch is back! Now I can enjoy that AND Sunday brunch on the patio! Karl Hackman, Executive Chef, and Mike Fortes, General Manager
BY THE NUMBERS
11
UNIQUE PRIVATE EVENT SPACES
130
GUESTS ACCOMMODATED ON PATIO GLUTEN-FREE
BAR
VEGAN OPTIONS
PRIVATE PARTY ROOM
PATIO SEATING
95
TO-MAY-TO TOMAH-TO BY BRYAN HAY
96
T
here’s nothing quite like biting into a ripe, sunwarmed summer tomato, releasing a juicy spray of seeds, pulp, and flavor. It almost seems inconceivable that tomatoes, brought to Europe in the 1400s from South America, didn’t catch on as a culinary delight in the United States until later in the 19th century. For the longest time, gardeners used them only as ornamental plants because they thought that the fruit was poisonous.
97
hybrids
celebrity
juliet
whopper (orange)
paste
cherry
BHN 589
Tomatoes are a summer staple at farm stands throughout the Lehigh Valley region, many grown by experts who grow wide varieties of heirloom and hybrid plants, each with their own distinct flavor profile, and have the patience and observation skills it takes to grow a healthy crop.
suggestions for growing and purchasing tomatoes.
For tomato lovers, the first harvest of July cannot come fast enough. Steve Ganser of Eagle Point Farm Market and Greenhouses in Trexlertown offers important 98
Home gardeners and commercial growers often grapple with late blight, a devastating fungus that infects leaves, stems, and fruits of the tomato plant. Signs of late blight include brown, curling leaves, as if the plant was hit by frost, and powdery white fungus. “For the home gardener, late blight will destroy their plants,” Ganser says. “For a commercial grower, it can destroy an entire crop and spread like wildfire across a region, as it did quite a few years back along the entire East Coast.” To combat late blight, he recommends giving plants a lot
of room—“do not overcrowd. Tomato plants need good air circulations,” Ganser says. “Don’t water at night leaving the leaves wet overnight. Rotate where you grow, if possible, yearly.” Gardeners also battle early blight, which is seen more often than late blight. “You can research different fungicides, organic and nonorganic, to combat early blight and other diseases,” he notes. Most growers agree that hot, dry summers provide the best condition for growing flavorful tomatoes. A wet year always brings challenges. “In our area in the past two years, and perhaps
heirlooms
hillbilly
radiator charlie
mortgage lifter
mr. stripey
speckled roman
green zebra
this year, we have had an unprecedented amount of rain,” he adds. “This causes plenty of disease problems, especially fungus. The Pennsylvania Vegetable Marketing and Research Program has been funding research on development of late-blight-resistant varieties, one being the grape tomato Valentine. Blossom end rot is another problem he hears about from customers. “When the tomato is maturing and the bottom of the fruit is brown and rotting, this is a calcium deficiency in the plant,” Ganser says. “This is usually a symptom of poor
water management: too much water or not enough water. You will really see this in containers. The best solution if you experience this problem is to buy a calcium supplement and add the designated amount to each hole where you plant your tomatoes.”
Eagle Point customers who prefer not to tend tomato plants can visit the market and choose from a wide variety of hybrids and heirloom slicing, paste, and cherry tomatoes. The staff at Eagle Point tries to have tomatoes before July 4 and until Thanksgiving.
Ganser suggests that gardeners have a soil test done to determine the best conditions for growing tomatoes.
“There’s a misconception that a hybrid tomato is a genetically modified organism,” Ganser notes. “It is a disservice to plant breeding, and consumers miss out on really great varieties.”
“Customers always want to add to their soil but really have no idea what their soil actually needs,” he says. “You can get soil testing bags at Penn State Extension.”
Hybrids are results of plant breeding. Regular plant breeding results in more disease-resistant varieties. Heirlooms are open-pollinated, more vulnerable to disease, and 99
as a rule of thumb, have to have been bred for more than 50 years to fall into that category. For those seeking heirloom varieties, Meadow View Farm in Bowers, just south of Kutztown, is tomato bliss. Jim Weaver, the patriarch of the family-owned and -operated 70-acre farm, which has been growing and selling heirloom tomatoes and peppers since the 1990s, grows 150 varieties of heirlooms and 20 varieties of hybrids and sells both plants and the fruit. An heirloom partisan, Weaver believes an heirloom tomato is what a tomato was meant to be because it’s bred for flavor and not for size and appearance. Weaver doesn’t completely dismiss hybrids, but they have to pack some flavor to win his endorsement. Of the hybrids, the Celebrity remains one of the better reds for slicing, he says.
100
Weaver and Ganser also recommend that plants should be grown in welldrained soil with lots of organic matter. Weaver suggests adding lime. reconnect with the flavors they experienced in their grandmother’s kitchen. It’s hard to resist the oddly shaped heirlooms and their whimsical names like Boxcar Willie, Big Zebra, Mr. Stripey, Hillbilly, Mortgage Lifter, or Radiator Charlie.
Word has gotten out about BHN 589, another hybrid with good flavor. “It’s a little larger than the Celebrity, redder and with a longer, 84-day season,” Weaver says. “The latest varieties of hybrids are being bred to have more flavor.”
“My wife and I both believe that the bi-color tomatoes are very good,” Weaver says. “The red is high in acid and the yellow is low in acid in the same tomato, and it seems to give the fruit a complex flavor.”
But heirlooms are his passion. He even maintains a separate field for growing seeds that are brought to him or requested by customers hoping to
Weaver’s personal favorites are the Green Zebra, an intermediate-sized tomato; and the Speckled Roman, red with yellow stripes, long and soft. “It’s a good slicer, a good
salsa tomato, and a good sauce tomato,” he says. Stuart Klingel of Klingel’s Farm and Produce Stand in Saylorsburg plants mostly hybrids because they are easier to grow and meet customer expectations for attractive looking tomatoes. He does plant a few Brandywines, a classic heirloom variety. “Both heirlooms and hybrids can be very tasty, but heirlooms tend to have more physiological problems such as multicoloring, cracking of fruit, and uneven ripening. And they are more prone to disease,” Klingel says. “Hybrid tomatoes are more uniform in size, color, and firmness. If you are looking for the perfect tomato, appearance wise, heirlooms are not it. “It is a challenge because heirlooms sometimes are not pretty and most consumers have been conditioned to pick the perfect looking produce,” he observes. “The last several years we have been picking until mid-October. Time of year and the weather have the biggest effect on price. Tomatoes need water, but the plant itself does not like to be wet, just the roots. Wet plants breed fungus and disease.” Klingel’s favorite tomato is the Whopper from Park Seed Co. “It’s big and tasty,” he says.
Whether you grow your own or pick them up from the farm, taste memory lasts a long time for
tomato connoisseurs. 101
Jim Weaver of Meadow View Farm in Bowers first learned about heirloom tomatoes by reading seed catalogs and picked up on the growing demand among chefs and consumers searching for flavor intensity and variety. He doesn’t completely discount hybrids, but for him to invest his time and labor growing them, they must come with flavor. Here he explains the difference between hybrids and heirlooms.
Hybrids and heirlooms
The hybrid tomatoes are a modern tomato that were developed by crossing various tomato varieties to try to improve them. The improvements made them more disease-resistant, and they made them to yield more, and they increased the shelf life of the tomato. But the downside is that they weren’t as concerned about the
If you plan to grow your own tomatoes, Weaver and Ganser agree that Mother’s Day is usually a good time to plant, when the threat of frost has passed. “At that point, I would still recommend to people that it’s to their advantage to make sure they get a weather forecast for another 10 days,” Weaver says. “It’s rare, but I’ve seen frost in late May.” Weaver and Ganser also recommend that plants should be grown in well-drained soil with lots of organic matter. Weaver suggests adding lime. 102
“Always buy your plants from a reputable grower who knows the varieties,” Ganser says. “Certain stores that sell plants just sell what they have been shipped, with little or no knowledge of the variety, growing conditions, or basically anything. If you start from seed, Johnny’s Selected Seeds sells some late-blightresistant varieties, Defiant and Valentine, plus a good selection of heirlooms and other types.” Whether you grow your own or pick them up from the farm,
flavor. There’s only so many genes on a tomato, and if you strengthen one, it’s always at the expense of the another. You can grow these more perfect tomatoes, but they’re not necessarily better flavor. With the heirloom tomatoes, the flavor is what’s key. But all the other components are not as strong, although some of them have natural disease resistance. Most hybrids are determinant plants, meaning they will only get so big and they’ll stop growing. That also means that they may not always bear all summer long. The heirlooms are indeterminate, and they keep growing all season long and they get really tall. You need to deal with that by staking them. The good part is that they keep bearing all summer long.
taste memory lasts a long time for tomato connoisseurs. “When I was a kid growing up on a dairy farm, we had a big garden,” Klingel remembers. “When it was canning time, it was all hands on deck. But when you found that first ripe firm tomato and sprinkled a little salt and pepper on it, you’d eat it like an apple. It was like eating candy.”
MORE TOMATO!
Check out page 121 for a Spicy Tomato Jam recipe from Taps Tavern.
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105
cocktails
condiments
cask gimlet 109 the cask
c e l e r y l e a f a i ol i 1 1 7 grille 3501
blackberry ginger smash 110 s avo r y g r i l l e
c h i m i c hu r r i s a u c e 1 1 8 c a s a t o ro
lazy lemonade 111 s t e fa n o' s
g r u m py ' s h o u s e bb q s a u c e 1 1 9 g r u m py ' s b a r - b - q u e ro a d h o u s e
c o ol c u mb e r 1 1 2 t o r re
h o t & h o n ey s a u c e 1 2 0 h o m e t ow n b re a k fa s t b a r & g r i l l
michelada 113 my t e q u i l a h o u s e
spicy tomato jam 121 t a p s t ave r n
l a v i e e n ro s e 1 1 4 top cut steak house
b o u r s i n - s t yl e c h e e s e 1 2 2 m c c o o l e' s puttanesca sauce 123 sette luna g l a s b e r n m a n g o c hu t n ey 1 2 5 glasbern
106
appetizers
entrĂŠes
b o k c h oy 1 2 7 u & tea
c h i c ke n avo c a d o b l t 1 3 7 t h e b e a m ya r d at s t e e l c l u b
ro a s t e d ye l l ow p e p p e r & k a l a m a t a ol ive s a l a d 1 2 8 s t rav i n o' s i t a l i a n m a r ke t
b l u eb e r r y l e m o n r i c o t t a p a n c a ke s 1 3 8 griddle 145
ke l ewe l e 1 2 9 coal lounge & grill sticky wings 130 the mint s p i n a c h a r t i c h o ke d i p 1 3 1 diner 248 nachos redefined 132 p o c o n o b rewe r y c o . s t raw b e r r y f i e l d s s a l a d 1 3 3 s p i n n e r s t ow n h o t e l
c a u l i f l owe r p i z z a c r u s t 1 3 9 the brick duck confit flatbread 140 blue grillhouse s e a f o o d c a ke s 1 4 1 p e a r l y b a ke r ' s stuffed meatloaf 142 mueller's g rav l a x 1 4 3 m a x i m' s 2 2
pork belly 134 house (house &barn)
desserts
c o c c ol i 1 3 5 melt
campfire smores 145 barn (house & barn)
ARE YOU ON PINTEREST? Visit our page for easy access to these recipes and recipes from past issues.
sticky toffee pudding 146 b rave h e a r t h i g h l a n d p u b c a ra m e l m a c c h i a t o c h e e s e c a ke s 1 4 7 zest bar + grille
107
Serves 1 108
recipe from THE
CASK
CASK GIMLET
SERVES 1
INGREDIENTS 1 1/2 oz. gin 1/2 lime, juiced 1 oz. kiwi simple syrup (below) Cucumber slices for muddling, to taste Cucumber ribbon for garnish Club soda KIWI SIMPLE SYRUP: 1 cup sugar 1 cup water 3 sliced kiwis, peeled
DIRECTIONS Pour gin, lime juice, and kiwi syrup into cocktail shaker, fill with ice, and shake vigorously. Gently muddle cucumber slices in a collins glass. Place cucumber ribbon garnish on inside of glass and strain shaker contents into glass. Top with club soda. Serve immediately. To make the kiwi simple syrup: In a medium saucepan, bring the sugar and water to a boil, stirring until sugar is dissolved. Add the kiwis, reduce heat, and simmer for 15 minutes. Remove from heat and let rest for 30 minutes until kiwi flavor infuses liquid. Strain into glass bottle and chill until ready to serve. Store in refrigerator.
109
recipe from SAVORY
GRILLE
BLACKBERRY GINGER SMASH INGREDIENTS
DIRECTIONS
1 cube sugar
Muddle sugar, lemon, and mint leaves in a mason jar or similar glass. Add ice to top of glass, pour in bourbon and stir. Finish with ginger beer. Garnish as desired and serve.
1 slice lemon 7 mint leaves 7 fresh blackberries 3 oz. bourbon 2 oz. ginger beer Optional garnishes: Mint sprig, fresh blackberries, lemon twist, lime twist
110
SERVES 1
recipe from STEFANO'S
LAZY LEMONADE
SERVES 1
INGREDIENTS 1 1/2 oz. rosemary-infused vodka (below) 1/2 oz. peach schnapps 1/2 oz. limoncello 4 oz. lemonade ROSEMARY-INFUSED VODKA: 1 liter vodka 4–5 sprigs fresh rosemary
DIRECTIONS Pour ingredients in order listed into a large glass with ice. Stir and enjoy. To make the rosemary infused vodka: Crush the rosemary leaves and add to the bottle; refrigerate for 3 to 4 days. Strain rosemary from the vodka, pour into a fresh bottle and keep refrigerated.
111
recipe from TORRE
COOLCUMBER INGREDIENTS 3 leaves fresh basil 1 wedge lime 1 slice cucumber, 1/4-inch thick 1 1/2 oz. blanco tequila 3/4 oz. lime juice 1/2 oz. pineapple juice 1/2 oz. triple sec 1 ribbon cucumber, cut thin lengthwise for garnish
DIRECTIONS In a stainless-steel shaker, muddle the basil, lime, and cucumber. Fill shaker with ice then add the tequila, lime juice, pineapple juice, and triple sec. Vigorously shake the cocktail. Using a 10 ounce glass, line the bottom with the cucumber garnish, fill with ice, then strain the cocktail over the ice.
112
SERVES 1
recipe from MY
TEQUILA HOUSE
MICHELADA
SERVES 1
INGREDIENTS
DIRECTIONS
Coarse salt for rimming glass (optional)
As desired, rim a chilled 22-ounce beer glass with coarse salt. Add lime juice, Clamato, Tabasco, Worcestershire and kosher salt to glass and stir to blend. Finish with beer to fill glass. Serve immediately.
2 oz. lime juice 4 oz. Clamato 1 dash Tabasco sauce 1 dash Worcestershire sauce 1 dash kosher salt Cold beer as needed (Victoria or Tecate recommended)
113
recipe from TOP
CUT STEAKHOUSE
LA VIE EN ROSE
SERVES 1
INGREDIENTS 1 oz. Aperol 1 oz. fresh grapefruit juice 3/4 oz. fresh lemon juice 1 tsp. house-made rose water syrup (below) 2 oz. rosĂŠ wine 2 oz. club soda 1 fresh orchid (optional) ROSE WATER SYRUP: 1/2 cup water 2 cups demerara sugar 1/2 cup rose water
DIRECTIONS Using a large white wine glass, build the drink by adding the Aperol, grapefruit juice, lemon juice, rose water syrup, and rosĂŠ wine. Stir the drink well, then fill with ice and top off with the club soda. Float an orchid on top as desired. To make the rose water syrup: Bring the water to a boil in a saucepan. Dissolve the sugar into the boiling water, stirring slowly. Once the sugar has dissolved, stir in the rose water, reducing heat to medium and cover the saucepan. Allow the syrup to simmer for 15 minutes. Remove from the heat and allow to cool before using. Store in an air tight container or mason jar in the refrigerator.
114
we hear your pets loud &
clear. gh Valle ehi
l Est. 1969
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LVAH.COM 115
116
recipe from GRILLE
3501
CELERY LEAF AIOLI
YIELDS ABOUT 2 CUPS
INGREDIENTS
DIRECTIONS
2 egg yolks, room temperature*
Process everything except canola oil in food processor for 3 minutes until well blended.
1 cup celery, chopped 2 cloves garlic, minced 2 tsp. lemon juice 1/2 tsp. sea salt 1 cup fennel fronds
While continuing to process, slowly add in oil in a thin stream until emulsion is formed and mixture thickens to desired consistency. Transfer aioli to an airtight container and keep refrigerated.
 1 cup canola oil *For safe consumption, the USDA recommends using in-shell pasteurized eggs.
NOTE: The restaurant serves this condiment with Grilled King Salmon.
117
recipe from CASA
TORO
CHIMICHURRI SAUCE INGREDIENTS
DIRECTIONS
1 cup fresh parsley leaves, packed
Place all ingredients in a food processor bowl and pulse until desired consistency is reached. (The mixture should retain some texture.) If not using immediately, transfer to a jar, refrigerate, and bring to room temperature before serving.
4–6 cloves garlic, peeled 1/2 cup fresh cilantro leaves 1/4 cup white vinegar 1/2 cup olive oil 1 T fresh oregano 4 bay leaves Salt to taste
118
YIELDS ABOUT 1 1/4 CUPS
CHEF’S NOTE: The restaurant’s Churrasco con Chimichurri is a traditional presentation of the vibrant sauce topping grilled filet-style steak. However, the flavor also complements chicken and seafood, or try using it as a marinade with meats or vegetables.
recipe from GRUMPY'S
BAR-B-QUE ROADHOUSE
GRUMPY’S HOUSE BBQ SAUCE
YIELDS 1 GENEROUS QUART
DIRECTIONS
INGREDIENTS 24 oz. ketchup
1/2 tsp. coffee extract
4 oz. apple cider vinegar
2 tsp. lemon juice
2 oz. Worcestershire sauce
2 tsp. dark chili powder
5 oz. molasses
1 tsp. chili pepper flakes
1 tsp. garlic powder
1 tsp. smoked paprika
1 tsp. black pepper
1 1/2 T dark brown sugar
1/2 tsp. granulated onion
5 oz. water
In a large saucepan, whisk all ingredients together in list order and bring to a simmer over medium heat. Reduce heat to low and simmer for 45 to 60 minutes until sauce thickens. Cool to room temperature, transfer to one or more jars with lids and refrigerate until ready to use.
119
recipe from HOMETOWN
BREAKFAST BAR & GRILL
HOT & HONEY SAUCE (for wings)
INGREDIENTS
DIRECTIONS
3 cloves fresh garlic, minced
In a large saucepan or Dutch oven, gently cook onions and garlic in butter until tender, then add vinegar and lemon juice. Bring to a low boil, reduce heat, and simmer until volume is reduced by half. Remove from heat, cool to room temperature, and stir in hot sauce. Gradually whisk in honey until fully incorporated. Fold in fresh cilantro. To serve, toss 6 ounces of sauce with each 8-piece wing serving. Store unused sauce in the refrigerator.
3/4 of 1 large onion, minced 2 1/2 oz. butter 4 oz. white vinegar 2 1/2 oz. lemon juice 1 quart (4 cups) prepared house hot sauce (see below) 3 1/2 lbs. honey 1/2 bunch fresh cilantro leaves, chopped HOUSE HOT SAUCE: 1 quart commercially prepared hot sauce ~o 1 large fresh jalapen 1 lb. butter
120
YIELDS ENOUGH TO FEED A CROWD
For the house hot sauce: Place hot ~ o in a large saucesauce and jalapen pan and bring to a boil. Reduce heat ~ o is to low and simmer until jalapen ~ o with tender. Transfer the jalapen a few spoonfuls of sauce to blender and puree. Return processed ~ o to the sauce pan and stir jalapen until blended. Over low heat, gradually stir in butter just until melted. (Do not boil or butter will separate.) Remove from heat and cool.
recipe from TAPS
TAVERN
SPICY TOMATO JAM
YIELDS ABOUT 1 QUART
INGREDIENTS 10 large tomatoes, cored, peeled, and quartered 1 T crushed red pepper flakes 1 cup sugar Dash of cayenne pepper Salt and pepper to taste
DIRECTIONS Place all ingredients in a large, heavy saucepan or Dutch oven. Bring to a boil over medium heat, reduce to low, and simmer uncovered until volume is reduced by half, about 45 minutes to an hour. Remove from heat, cool to room temperature, transfer to one or more containers with lids, and refrigerate. NOTE: The restaurant serves this on their Shrimp Toast appetizer (grilled shrimp with guacamole and spicy tomato jam on toasted pita). However, there are countless dishes that can be jazzed up with a spoonful of zesty sweetness. For example, try it on a burger topped with pungent cheese.
121
recipe from McCOOLE'S
BOURSIN-STYLE CHEESE INGREDIENTS
DIRECTIONS
1 1/2 lb. cream cheese, room temperature
Mix all ingredients in a food processor until evenly blended, scraping down sides as needed. Transfer to a sealed container and store in the refrigerator.
1/2 T dried thyme 1/2 T dried oregano 1 1/2 T dried parsley 1 T garlic, chopped 3 small green onions, chopped 1/2 cup grated Parmesan cheese 1 tsp. salt 1/2 tsp. pepper
122
YIELDS ABOUT 3 1/2 CUPS
recipe from SETTE
LUNA
PUTTANESCA SAUCE
SERVES 4–6
INGREDIENTS
DIRECTIONS
1 medium red or sweet onion, coarse diced
In a large skillet, sautée onions, fennel and garlic in olive oil until translucent. Add anchovies and sautée until melted and garlic is slightly toasted; add Calabrian chile and sautée briefly, being careful not to burn the garlic or chile. Add tomatoes and juice from the entire can, stirring to combine. Add olives, capers, and lemon zest and continue to simmer. When flavors are well incorporated, stir in parsley and fennel fronds. Season with salt and black pepper to taste. Serve with your favorite hearty pasta.
1 stalk fennel, coarse diced, fronds removed and reserved 3–6 cloves garlic depending on taste, thinly sliced 1–2 T olive oil Several good quality anchovies, chopped Large pinch or more of crushed red hot peppers (preferably Calabrian chile) 28 oz. can Italian plum tomatoes (preferably San Marzano), roughly chopped Medium handful mixed Italian olives Small handful salt-cured capers, rinsed thoroughly in cold water Zest of two lemons Large handful Italian parsley, chopped Salt and black pepper to taste
123
recipe from GLASBERN
GLASBERN MANGO CHUTNEY
YIELDS ABOUT 6 8-OUNCE JARS
INGREDIENTS
DIRECTIONS
2 cups sugar
Combine sugar and vinegar in a 6 quart pot. Bring to a boil and stir until sugar dissolves. Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking. Pour into clean, hot jars leaving 1/2-inch head space; close jars. (Do not over-tighten the jars.) Process in a cool water bath for 15 minutes. Enjoy!
1 cup distilled white vinegar 7 cups mangoes (5 to 6), peeled and cut in 3/4-inch pieces 1 large onion, chopped (about 1 1/2 cups) 1/2 cup golden raisins 1/4 cup ginger finely chopped 1 clove garlic, minced 1/4 teaspoon crushed red chili pepper flakes 1 teaspoon mustard seeds, whole
125
126
recipe from U
& TEA
BOK CHOY
SERVES 4
INGREDIENTS
DIRECTIONS
1 lb. baby bok choy
Cut bases from bok choy. Separate stalks and slice crosswise into 1 1/2- to 2-inch pieces. Rinse well and place in a medium saucepan with boiling water. Cook for 3 to 4 minutes, drain, and rinse with cold water until cooled. Drain well and blot dry on a tea towel. Heat a wok or large sautĂŠ pan over medium-high heat. Add oil, swirl to coat pan, and add garlic, cooking for about 30 seconds. Add bok choy to pan and stir-fry for about 2 minutes until crisp-tender or to desired doneness. Remove from heat, season with salt and pepper, and serve.
2 T vegetable oil 1 large clove garlic, minced Salt and pepper to taste
127
recipe from STRAVINO'S
ITALIAN MARKET
ROASTED YELLOW PEPPER & KALAMATA OLIVE SALAD DIRECTIONS
INGREDIENTS
128
SERVES 4
4 roasted yellow bell peppers, cut in half lengthwise
1/2 cup extra virgin olive oil
1/4 cup fresh basil, chopped
Salt and pepper to taste
2 cloves garlic, sliced thin
Lettuce leaves
20 pitted kalamata olives, sliced lengthwise
1 roasted red bell pepper, sliced (optional)
2 tsp. balsamic vinegar
Place roasted yellow peppers, basil, garlic, olives, olive oil and vinegar in a large bowl. Season with salt and pepper and toss gently. Allow the mixture to marinate at room temperature for 10 to 15 minutes before serving. Line a platter with lettuce leaves and arrange salad over the top. Garnish sides of plate with roasted red peppers as desired.
recipe from COAL
LOUNGE & GRILL
KELEWELE
(Spicy Fried Plantains)
SERVES 2–4
INGREDIENTS
DIRECTIONS
2 ripe yellow plantains, peeled
Slice plantains in quarters lengthwise and cut into 1-inch chunks. Place in a large bowl and set aside. In a blender, pulse habaneros, ginger, and cloves. Add water incrementally, then add cayenne and Old Bay and blend until fully combined. Pour liquid over plantains, stir gently to coat, and marinade for at least 2 hours.
2 habanero peppers, quartered 1 large knob ginger, peeled and chopped 1/2 tsp. whole cloves 1 1/2 cups water 2 T cayenne pepper 1/2 T Old Bay Seasoning Vegetable oil for frying
Heat oil in a deep pan such as a chicken fryer or Dutch oven to 350ÂşF. (Oil should be sufficient to cover plantains.) Working in batches as needed, fry plantains for about 4 minutes until deep golden brown. Remove from pan with a slotted spoon and drain on paper towels. Serve immediately.
129
recipe from THE
MINT
STICKY WINGS
SERVES 4
INGREDIENTS
DIRECTIONS
24 wing pieces (flats and drumettes)
In a large bowl, toss wings with a generous amount of salt and pepper. Place in a roasting pan of appropriate size (do not overcrowd), cover with foil and bake at 300°F for 1 hour. Remove from oven, strain off liquid [Tip: Save this for a chicken soup base!] and cool in the fridge, preferably overnight or for a miniumum of two hours.
Kosher salt Black pepper Peanut or vegetable oil for frying (as desired) SAUCE: 3 T honey 2 T hot water 1 T cajun seasoning
Mix sauce ingredients thoroughly and set aside. Quickly fry wings in a pan with hot oil for a few minutes or cook in an air fryer until crisp and hot throughout. (If using an air fryer, mist the wings lightly with oil.) When crispy, toss wings in the sauce and serve with cool, crunchy accompaniments such as slaw, celery sticks, or cucumbers in brine. CHEF’S NOTE: This method of double-cooking ensures that the wings are done throughout while remaining tender and juicy. The final fry (or air fry) supplies the just-right crispness.
130
recipe from DINER
248
SPINACH ARTICHOKE DIP
SERVES 8–12
INGREDIENTS
DIRECTIONS
1/4 cup minced onion
Saute onions and garlic in oil until lightly browned. Add spinach, heavy cream, and seasonings; cook until spinach is dry. Remove from heat and allow to cool.
3 cloves fresh garlic, minced 2 tsp. oil 1 lb. frozen chopped spinach, thawed and squeezed to drain
In a separate bowl mix cream cheese, mayo, and parmesan cheese. Fold in the spinach mix along with the artichokes.
3 oz. heavy cream
Turn into a lightly greased casserole dish and sprinkle with Parmesan to taste. Bake in an oven preheated to 350°F until brown and bubbly, about 20 to 25 minutes.
1/2 tsp. dried dill 1/2 tsp. dried oregano Salt and pepper
Serve with tortilla chips or pita bread for dipping.
10 oz. cream cheese, room temperature 8 oz. mayonnaise 1/3 cup grated Parmesan cheese + more for baking 1 can (about 15 oz.) artichoke hearts drained, rinsed, and chopped
131
recipe from POCONO
BREWERY CO.
NACHOS REDEFINED INGREDIENTS
DIRECTIONS
6 oz. tri-colored tortilla chips
Place tortilla chips on a large plate and ladle alfredo sauce over the top. Continue to add remaining ingredients in the order listed and enjoy!
4 oz. alfredo sauce, warmed 2 oz. ovolini mozzarella, cut in small cubes 2 oz. sweet banana pepper rings 2 oz. kalamata olives 2 oz. assorted cherry tomatoes 2 oz. shredded pecorino Romano cheese
132 132
SERVES 2–4
recipe from SPINNERSTOWN
HOTEL
STRAWBERRY FIELDS SALAD
SERVES 4
INGREDIENTS
DIRECTIONS
16 oz. spring mix
Toss spring mix with pink lemonade vinaigrette. Garnish with almonds, goat cheese, and strawberries.
8 fl. oz. pink lemonade vinaigrette (below) 4 oz. toasted sliced almonds 8 oz. goat cheese, crumbled 15 large strawberries, sliced PINK LEMONADE VINAIGRETTE:
For the vinaigrette: Combine all ingredients except for oil in a blender. Blend until smooth. Slowly pour canola oil into the mixture until emulsified. Adjust seasoning with salt.
4 large strawberries 6 lemons, zest of 2, all juiced 1/4 cup white balsamic vinegar 1/4 cup sugar 3 cups canola oil Pinch of salt
133
recipe from HOUSE
(HOUSE & BARN)
PORK BELLY INGREDIENTS
DIRECTIONS
2 lb. slab pork belly
Cut the pork into 3 x 3-inch pieces. In a medium (4-quart) ovenproof pot, lay the scallions on the bottom in a thick, even layer. The scallions should cover the entire bottom of the pot. Space 4 slices ginger evenly over the scallions. Pour the Shaoxing wine, cherry blossom soy sauce, and dark or mushroom soy sauce over the scallions and place pork cubes on top. Add the remaining 4 ginger slices on the pork and sprinkle brown sugar over the top. Cover with a fitted lid and cook in an oven preheated to 300°F for 90 minutes. Note: The restaurant serves this dish accompanied by carrot slaw and roasted shishito peppers.
3 bunches scallions, washed and cut in half lengthwise 8 pieces coin-sliced ginger 2 cups Shaoxing wine (rice cooking wine) 2/3 cup cherry blossom soy sauce 2 1/2 T dark or mushroom soy sauce 4–5 oz. brown sugar
134
SERVES 12
recipe from MELT
COCCOLI (Crispy Parmigiano Fritters)
SERVES 8–10
INGREDIENTS
DIRECTIONS
COCCOLI BATTER:
Combine together the flour, sugar, salt, and parmigiano. In a separate bowl, mix together the water and yeast, until the yeast is dissolved into the water. Add the egg and vinegar, then mix together with the dry ingredients using a whisk just until combined. Do not over mix. Transfer into a quart container, then place in the refrigerator for several hours (or overnight) until ready to cook. (Leftover batter may be refrigerated and used the next day.)
2 cups 00 flour or all purpose flour 1 tsp. sugar 1 tsp. salt 3/4 cup parmigiano, grated 1 1/2 cup water 2 tsp. fresh yeast 1 egg 2 tsp. distilled vinegar
Bring the fry oil to 350°F. Using a spoon, gently spoon 5 coccoli, into the fryer, dipping each spoonful of dough directly into the fryer. (Important: Placing the spoonful of dough into the fryer causes the dough to slip off the spoon.) Fry until golden in color. Remove from the fryer and season with salt and pepper.
Canola oil for frying FOR SERVING (PER INDIVIDUAL PORTION): 5 tsp. coccoli batter / 5 pc. serving
On a large plate, layer the prosciutto on the left side of the plate. On the right top corner of the plate make a nest of the pea tendrils, then pile the coccoli over the greens. Using the small scoop, place the stracchino cheese on the bottom right corner. Drizzle the fig balsamic over the cheese.
Salt and pepper to taste 1/4 oz. pea tendrils 2 oz. prosciutto, sliced thin 1 1/2 oz. stracchino cheese* 1 tsp. fig balsamic vinegar
*Stracchino, also known as crescenza, is a cheese from Northern Italy that has no rind and a very soft, creamy texture with a mild and delicate flavor. If unavailble, you can substitute fresh mozzarella or mascarpone. CHEF NOTE: To best enjoy as a finger food, put a dab of cheese on a piece of prosciutto and wrap around the coccoli. These are also recommended for cocktail parties.
135
136
recipe from THE
BEAM YARD AT STEEL CLUB
CHICKEN AVOCADO BLT
SERVES 1
INGREDIENTS
DIRECTIONS
Chicken marinade (below)
Mix marinade ingredients together in a small bowl, add chicken breast, and toss to coat. Cover bowl in plastic wrap and refrigerate for 30 minutes.
1 piece boneless skinless chicken breast 2 slices sourdough bread 2 T softened butter 1 ripe Haas avocado 3 slices cooked apple smoked bacon (or bacon of choice) 2 large leaves lettuce of choice
To make sandwich: Start grill or preheat sautÊ pan. (Pan searing works just as well.) Place marinated chicken breast on grill; after 3 minutes rotate chicken 90 degrees. In another 3 minutes turn the chicken over and cook for another 3 minutes, then rotate chicken another 90 degrees and cook for a final 3 minutes. (You should have perfect grill marks.) Make sure chicken is cooked to at least 165°F.
2 slices ripe Jersey tomatoes 3 T Garlic-Herb Mayonnaise* or your mayonnaise of choice MARINADE FOR CHICKEN: 4 T olive oil 1 tsp. chopped fresh garlic 1 tsp. chopped fresh thyme
Butter each side of the sourdough bread and place on grill just long enough to put grill marks on bread, turning frequently. Spread 3 tablespoons mayonnaise on one side of sourdough bread and place grilled chicken on mayonnaise. Cut avocado in half and remove pit. Cut entire avocado in thick slices and arrange over chicken, then top with bacon, tomato, and lettuce. Place the other slice of the sourdough bread on top and enjoy.
1 tsp. chopped fresh rosemary *Visit lehighvalleygoodtaste.com/recipe for the Garlic-Herb Mayonnaise recipe!
137
recipe from GRIDDLE
145
BLUEBERRY LEMON RICOTTA PANCAKES
YIELDS ABOUT 4 4-INCH PANCAKES
INGREDIENTS
DIRECTIONS
1 cup flour
In a small bowl, combine flour, sugar, baking powder, and salt.
2 T sugar 1 tsp. baking powder 1/4 tsp. salt 1 lemon, zested and juiced 3/4 cup ricotta 3/4 cup buttermilk 1/2 tsp. vanilla 2 eggs
In a separate large bowl, combine the lemon juice, zest, ricotta, buttermilk, vanilla, and eggs. Gently fold in the dry mixture and blueberries until combined. Avoid overmixing. In a skillet or griddle on medium heat, melt butter to coat pan lightly. Spoon circles of batter into pan in 1/4 cup portions. Cook each side 1 to 2 minutes until golden brown.
1/2 cup blueberries Butter to grease pan Powdered sugar for garnish (optional)
138
Garnish with powdered sugar if desired. Enjoy!
recipe from THE
BRICK
CAULIFLOWER PIZZA CRUST
SERVES ABOUT 4
INGREDIENTS
DIRECTIONS
1 head cauliflower (12 oz.)
Wash cauliflower and separate into florets. Place florets in a food processor bowl and process until a rice texture is achieved. Transfer to a baking pan and place in a 350°F oven for 15 minutes. Move cooked cauliflower into bowl lined with cheesecloth and cool to room temperature. Remove water from cauliflower by wrapping in the cheesecloth and squeezing. Place cauliflower in a bowl and season with salt, pepper, parsley, basil, oregano, and garlic. Add eggs and mix gently. Form pizza crust on a baking pan (the larger the pan, the thinner the crust) and bake at 300°F for 15 minutes. The crust is then ready to top as desired for pizza.
2 eggs 1 tsp. dried parsley 1 tsp. dried basil 1/2 tsp. dried oregano 2 cloves garlic, minced 2 eggs
139
recipe from BLUE
GRILLHOUSE
DUCK CONFIT FLATBREAD INGREDIENTS
DIRECTIONS
1 flatbread, lavash or large naan bread
PORT WINE REDUCTION:
2 oz. soft brie cheese
2 cups Port
3 oz. duck confit, chopped into pieces*
1 cup sugar
1 oz. grilled red onions 1 oz. arugula 1/2 oz. port wine reduction (see next column)
SERVES 1; MORE AS AN APPETIZER
2 pc. cinnamon 2 pc. star anise 5 pc. allspice
Spread the brie over the surface of the flatbread. Distribute the duck confit and grilled red onions over the cheese. Bake in a 450°F oven and cook until caramelized. Remove from oven, cut, and garnish with arugula and a drizzle of port wine reduction. For the port wine reduction: In a small sauce pot, combine all the ingredients. On medium high heat, reduce volume by half. Strain and cool.
*Duck Confit may be purchased already prepared, but homemade is a treat worth the effort! Visit lehighvalleygoodtaste.com/recipe for the duck confit recipe. 140
recipe from PEARLY
BAKER'S
SEAFOOD CAKES INGREDIENTS 3 eggs 1 cup mayonnaise 1 pinch salt 1 tsp. fresh chopped parsley 1 tsp. fresh chopped thyme Juice from 1/2 lemon 1 tsp. Worcestershire sauce 1 T Dijon mustard 1 cup baby shrimp, peeled and deveined 1 cup fresh salmon, diced into small pieces 1/2 cup panko bread crumbs
SERVES 4
DIRECTIONS EVERYTHING SEASONING (MIX IN A BOWL): 2 T poppy seeds 2 T shite sesame seeds 1 1/2 T dried onions 1 T dried garlic (or use granulated garlic) 1/2 T salt GARLIC CREMA (MIX IN A BOWL): 1 cup sour cream 2 T roasted garlic, mashed Pinch salt and pepper Milk to thin if sauce is too thick
Whisk eggs and mayonnaise together in a large bowl, then add salt, parsley, thyme, lemon, Worcestershire, and mustard. Using a spatula, fold in seafood, then mix in panko. When combined, let the mixture set for 10 minutes, allowing to thicken. If mix is too wet still, add more panko. Hand form into 4 large or 8 small cakes. Heat a large ovenproof skillet at medium low and add oil. Season the outside of the cakes with the Everything Seasoning. Place cakes in the skillet and sear on each side until golden brown. Place skillet in a 350°F oven for 6 to 8 minutes, depending on size of cakes. To serve, plate the cakes and top with Garlic Crema, then sprinkle with parsley and thyme. Note: The restaurant serves this dish with buffalo cauliflower and artichoke purée.
Canola oil to coat pan Chopped fresh parsley and thyme for garnish
141
recipe from MUELLER'S
STUFFED MEATLOAF INGREDIENTS
DIRECTIONS
1/2 medium onion, diced and caramelized*
Season diced caramelized onions with salt and pepper and add to a large bowl with ground beef and ketchup, mixing well. In a separate bowl, thoroughly mix breadcrumbs, eggs, milk, salt, pepper, and Worcestershire, allowing the mixture to rest for about 20 minutes to absorb liquids. Using your hands, blend the two mixtures together until combined evenly. Using your hands, spread mixture into a rectangle, about 8 1/2 x 11-inches, on parchment paper. Sprinkle shredded cheese, bacon, and julienned onions over the top, staying 1-inch from edges. Working from the long side, roll in a jelly roll fashion. Tuck in both ends of meatloaf to close and smooth the lengthwise seam to secure. Transfer meatloaf roll to a baking pan and place in an oven preheated to 350° degrees for 30 to 45 minutes. After removing from oven, allow the meatloaf to rest at least 15 minutes before cutting.
1 lb. ground beef 1/2 cup ketchup 2 cups breadcrumbs 2 eggs 1/4 cup milk 1 T Worcestershire sauce 1/2 cup grated cheddar-jack cheese 1/4 cup chopped bacon 1/2 medium onion, julienned and caramelized* Salt and pepper *Both cuts of carmelized onions should be cooled to room temperature.
142
SERVES 4
recipe from MAXIM'S
GRAVLAX
22 SERVES 10–12
INGREDIENTS 3 lbs. side of boneless salmon, skin on*
1 tsp ground coriander
CURING MIX: 1 cup kosher salt
Large bunch dill, rough chopped
1/2 cup granulated sugar
1/4 cup aquavit
1/2 cup brown sugar
*Remove any pin bones with tweezers or needle-nose pliers.
1/2 tsp pink salt
Zest of 3 lemons
1 tsp ground black pepper
DIRECTIONS Mix all curing ingredients together and put half in the bottom of a shallow pan lined with plastic wrap. Place either side of salmon on top and cover with the remaining ingredients. Wrap with plastic wrap, place in refrigerator overnight, turn over and return until the next day. Carefully remove plastic wrap and place salmon covered in curing mix in a shallow perforated pan in fridge for 3 to 4 days, turning over each day. To serve, scrape spice mixture from salmon, pat dry with paper towels and slice thinly at an angle.
143
144
recipe from BARN
(HOUSE & BARN)
CAMPFIRE SMORES
SERVES 6
INGREDIENTS
DIRECTIONS
GRAHAM CRACKER CRUMBLE:
For graham cracker crumble: Stir together milk powder, graham cracker crumbs and sugar. Once combined drizzle butter into mixture while gently folding with a spatula. Toast in a 350°F oven until golden brown. Set aside to cool.
2 cups milk powder 1 cup graham crackers crumbs 1/2 cup sugar 1/2 lb. melted butter
1 cup milk powder 2 T graham cracker crumbs 12 oz. melted white chocolate 1 jar marshmallow fluff (about 7 oz.)*
GANACHE: 1–1/2 cup heavy cream (your preference of thickness)
Place toasted crumble in a mixing bowl with 1 cup of milk powder and 2 tablespoons of graham cracker crumbs, stirring to combinte. Coat mixture with melted white chocolate. Spread on a cookie sheet to cool and set. For the ganache: Scald heavy cream and pour over chocolate chips in a medium bowl. Whisk to combine. In 12 ounce jars, layer marshmallow fluff, ganache, and graham cracker crumble (reserving some ganache and crumble for gannish), then top with more marshmallow. Garnish with ganache, crumble, and a graham cracker piece. NOTE: The restaurant used special gear to pipe hickory smoke in the jars for smoky effects and campfire aroma.
8 oz. chocolate chips
Graham cracker pieces for garnish *The restaurant makes this in house, but home cooks will find it easier to use a commercially prepared product.
145
recipe from BRAVEHEART
HIGHLAND PUB
STICKY TOFFEE PUDDING INGREDIENTS
DIRECTIONS
CAKE:
For the cake: Preheat oven to 350°F.
5 1/4 cups pitted and chopped dates 1 T baking soda 4 1/2 cups boiling water 1 cup unsalted butter 2 1/4 cups sugar 6 eggs 3 1/3 cups cake flour CARAMEL SAUCE:
SERVES 8–10
In a medium bowl combine the dates and baking soda. Pour enough boiling water over the dates just to cover them. Cream butter with the sugar until light. Beat in the eggs and mix well to combine. Add the flour and date mixture (including the soaking water) to the egg mixture and fold to combine. Pour the batter into a prepared 9 x 13-inch baking pan. Bake for 30 to 40 minutes, until the center is springy. Let cool slightly for 15 to 20 miutes before serving. (If making ahead of time, cool to room temperature and reheat gently.) Slice and serve warm with caramel sauce over the top.
2 1/4 cups brown sugar 1 3/4 cup evaporated milk 1 cup unsalted butter 1 T vanilla extract 146
For the caramel sauce: In a small saucepan combine the brown sugar, evaporated milk, butter, and vanilla extract. Bring to a boil over medium heat. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Use immediately.
recipe from ZEST
BAR + GRILLE
CARAMEL MACCHIATO CHEESECAKES
SERVES 6
INGREDIENTS
DIRECTIONS
CRUST:
Preheat oven to 300°F. Place six 3-inch ring molds on baking sheet lined with parchment.
2 cups graham cracker crumbs 3/4 cup sugar 1 T cocoa powder 1 tsp. instant espresso powder
In small bowl combine graham cracker crumbs, sugar, cocoa powder, instant espresso powder, and melted butter. Stir until combined. Press into prepared ring molds and partially up the sides.
4 oz. melted butter CHEESECAKE: 12 oz. cream cheese, softened 1 cup granulated sugar 1 cup caramel sauce (homemade or store-bought) + more for drizzling 1/4 cup sour cream 1 whole egg
With paddle attachment of stand mixer, cream together cream cheese and granulated sugar. Add caramel slowly until combined. Add sour cream, egg, and egg yolk. Beat until just combined. Pour batter onto crusts. Bake for 25 to 30 minutes or until center no longer looks wet and shiny. Let cool completely. Transfer to serving plates and garnish with caramel and whipped cream.
1 egg yolk
Whipped cream
147 147
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Perfectly situated on a quiet neighborhood street, this charming home boasts architectural elegance & European flair. The covered entryway and wood door with beveled glass give way to the finer finishings inside. 4 beds, 3.5 baths. $575,000
MEADOWBROOK FARM
This stone farmhouse sits on 5 acres and can also serve as a charming B&B. Mercer tile floors, exposed beams, and crown molding. 6 BR, 3.5 baths, in-ground pool, bank barn w/ built-in bar & seating, & detached garage/guest house. $699,000
LEHIGH VALLEY SKYVIEW
Tucked away on a majestic hillside on 6.94 acres w/ incredible long distance views stretching to Philadelphia. Swimming pool & charming workshop/studio cottage. Located in the desirable East Penn school district. 5 BR, 4.5 baths. $725,000
EAST PENN SCHOOLS
This move-in ready 2009 home offers 3200+ sqft of living space in the East Penn school district. With an immaculate and open floor plan, stunning gourmet kitchen with stainless appliances & walk-in pantry, wood floors. 3 beds. $499,000
OXFORD FARM
This former sheep farm on 3.2 acres offers a delightful farmhouse & outbuildings. The interior features beamed ceilings and deep sill windows. Double ovens & granite countertops accent the updated kitchen. 3 beds, 2 baths. $535,000
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