LEHIGH VALLEY’S PREMIER CULINARY RESOURCE
HARD AT
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OUR WORK IS OUR PASSION. WE INVITE YOU TO REAP THE BENEFITS.
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176 NAZARETH PK, BETHLEHEM 610.759.9311 • STOFANAK.COM PA #27720
WARNER GLASS
Next to the Lehigh Valley Mall
610.264.1100
603 8TH Street
Whitehall, PA
WarnerArtGlass.com
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President Matthew J. McLaughlin Creative Director Scott Westgate Account Director Scott Rarick Graphic Designer Melissa Lascala Production Artist Shannon Austin Web Designer Ashley Reinhard Photographer Ryan Hulvat Contributing Editor Lenora Dannelke Contributing Writers Shannon Austin Lenora Dannelke Fred Jerant Account Managers Ann Bednarik Felicia DiCicco Max Kaczynski Amanda Koye
Publisher
Saluting Gastro-Heroes During 2020—a year fraught with uncertainty—food quickly emerged as the stabilizing lynchpin of life. Housebound cooks turned baking into a national obsession, pulling uncountable loaves of sourdough bread from previously underutilized ovens. And people never waivered in their desire for favorite restaurant dishes to nourish, sustain, and comfort them. Restaurants and bars, however, faced unfathomable challenges as revised dining mandates arrived at a furious pace. Embracing their roles as ambassadors of hospitality, casual breakfast haunts to fine dining destinations embraced flexibility and creativity to satisfy clients, and tables sprang up on sidewalks, streets, and parking lots. Food to-go—and, happily, temporarily legalized cocktails to-go—were incorporated into business models, and disrupted supply chains had chefs pivoting to find new sources for essential ingredients. One chef-owner confided that by mid-summer, “every day was like an episode of Chopped.” Guests, though, never sensed the strenuous efforts required to make them feel welcome and relaxed. All restaurants appearing in this issue were open for in-house dining— in compliance with then-current guidelines—when the profiles were written. That said, Pennsylvania announced a recent ban on indoor dining until January 4, 2021. Fortunately, well-established platforms for carryout service are noted with every profile: Takeout = enter the restaurant to receive your order; Curbside pickup = orders are brought to your car; Delivery = differing services available to the public. (Check websites or social media for updates.) A new year brings a promise of brighter days ahead. As the poet Alexander Pope wrote nearly 300 years ago, “Hope springs eternal in the human breast.” After washing my hands thoroughly, I will happily raise a socially-distanced toast to that sentiment.
Meris, Inc. 1 E Broad St, Ste 420 Bethlehem, PA 18018 610.868.8595 | meris.com
Contributing Editor
Good Taste is published biannually and approximately 84,000 copies are printed and distributed. Reproduction in whole or in part without permission is prohibited.
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Find out how to make Braveheart Highland Pub's Cinnamon Bun on the Rocks on p. 89!
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Carol C. Dorey Real Estate, Inc.
Specialists in High-Value Property Bucks County / Lehigh Valley, Pennsylvania 610-346-8800 / www.doreyrealestate.com
CARRIAGE BRIDGE ESTATE
Built in 1807 & perched on nearly 2 acres, original touches remain throughout this converted barn. Features include a wall of windows in the living room, finished walkout basement, and multiple outbuildings. 4 bedrooms. $1,550,000
STRAWNTOWN FARM
This 1800’s stone farmhouse sits on 121 acres overlooking a classic red barn, fenced pastures, indoor and outdoor riding arenas, greenhouse, and a large spring-fed pond. Exercise room with a resistance pool. 4 bedrooms, 3.5 baths. $3,200,000
SEASONS VIEW
Blending original details & modern amenities, the beautifully converted bank barn features high ceilings & oak floors with 3 levels of living space abundant with natural light. Resting on 3+ acres, minutes from the NJ border. 3 BRs. $625,000
CROSS CREEK FARM A modest 1830s log home on 47 acres that has evolved into a captivating residence. Grounds include, putting green, guest studio & detached 3-car garage w/ workshop & run-in sheds. Close to LV destinations & Delaware River villages. $1,250,000
MERRYWEATHER DRIVE
Resting on 3+ acres in Saucon Valley with a timeless interior of arched doorways, inlaid wood floors, quartz countertops, & a turned staircase. A custom finished lower-level features a home theatre, bar, & exercise room. 5 bedrooms. $1,275,000
2-6 ACRE EXECUTIVE LOTS
Wide curving roads lead to 2 cul-de-sacs in this enclave in Salisbury Twp. Expansive lots have been created to provide room for sprawling landscapes and extraordinary homes by top custom home builder, Myron R. Haydt. Starting at $300,000
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Winding roads lead to the rolling hills of Durham Twp. Enjoy extensive mountain and farm views, just moments to the Delaware River & its scenic river towns. Open land is suited for equine pursuits, or a home with a walkout basement. $250,000
HAWK RIDGE FARM
Set on 12+ acres in Longswamp Twp, the property offers a variety of uses for personal & commercial endeavors. Well equipped outbuildings, breathtaking grounds, c.1735 main house with modern upgrades. In-ground pool. 4 bedrooms. $1,275,000
WINDING ROAD LOTS
A superb Bucks County location w/ an easy commute to New Jersey. No restrictions apply on these generous 8 parcels, sold together as 36+ acres. Limitless possibilities for the outdoor enthusiast, & beautiful site for a country home. $499,000
contents WINTER / SPRING 2021
PROFILES Melt 10 The Sweet Spot 12 Pocono Brewery Company 14 The Mint Gastropub 16 Casa Toro 22 Braveheart Highland Pub 24 Torre 26 Spinnerstown Hotel 28 McCoole's At The Red Lion Inn 42 Top Cut Steak House 44 Savory Grille 46 Grumpy's Bar-B-Que Roadhouse 48 Blue Grillhouse 58 Diana's Café 60 Mitzi's Table 62 A Ca Mia 64 Griddle 145 66
DEPARTMENTS Hot Ticket Stargazer Cast Iron 18 Best I Ever Had Lemon Meringue Pie 78
FEATURES Meatball Superstar! 30 SOUS CHEF RYAN LUKLOW, SAVORY GRILLE
DIY Duck 50 Carl's Corner 68 5
EMBASSY
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“Guests can bask in the warmth of Mediterranean hospitality with every plate & glass.”
PETTO DI POLLO ALLA ROMANO
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MELT TAKEOUT + CURBSIDE PICKUP Catch a glimpse of behind-the-scenes kitchen magic on the lively social media pages of Melt, the voluptuous Italian sister of Paxos Restaurants. To showcase new house-made pastas, a mesmerizing video of fresh fettuccine being crafted is nearly “impastable” to stop watching. Should this mini food show spark cravings, those hunger pangs can be fed with seven signature pastas offered in three sizes each: “piccolo,” a perfect appetizer portion; “entrata,” entrée sized; and “famiglia,” a shareable family-sized bowl. Sumptuous preparations include Bucatini Carbonara, Ravioli di Formaggio, and Capellini e Gamberetti, and more. For those who prefer to pass the Pappardelle al Vitello around a home table—along with a few classic Margherita or lavishly-topped pizzas, enticing and diverse antipasti options, and salads bursting with
bright flavors—online ordering makes takeout a snap. A stone fireplace glowing in the dramatic dining room beckons guests to get comfy with a sensual meal best launched with a seductively complex cocktail such as a Tuscan Keys. A new— and quite popular—main course, Petto di Pollo alla Romano, stimulates the palate with layers of flavor and tantalizing fragrances. A marinade starring oregano, lemon, and garlic infuses the chicken breast with intense tastes before being grilled to order. Roasted peppers, tomato, capers, chopped prosciutto, and oregano then complement the juicy meat with sensational savory nuances. For a side dish with indulgent mouthfeel, mashed Yukon gold potatoes are unsurpassed. An expansive wine list supplies optimal choices for pairing with this gratifying meal.
2880 Center Valley Pkwy, Ste 624, Center Valley meltgrill.com 610-798-9000
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The
SWEET SPOT CURBSIDE PICK-UP Replenishment is essential after a round of golf—including a virtual experience in the always-perfect weather of a Topgolf Swing Suite at The Sweet Spot— whether a refreshing draft beer and custom-topped Angus beef burger or a tropical Mulligan Martini and steak with all the trimmings. An expanded entrée selection featuring The Driver, a generous dry-aged center cut strip loin steak—cooked to preference—adorned with mushroom au jus and crispy onions and accompanied by garlic roasted baby bakers and broccoli, satisfies even the heartiest appetites. Seafood and pasta dinners, sandwiches, salads, and a bountiful appetizer list cover a spectrum of tastes and preferences. Casual pub fare, from chicken wings, Cajun fried calamari, and lavishly adorned cauliflower flatbread to nachos and quesadillas featuring signature pulled pork (also available in sandwich
form), encourages group grazing—for those inclined to share. For golf-centric noshing and imbibing, pair housespecialty Bacon Cheeseburger Golf Balls with a Hit the Links cocktail. Dine in-house, with or without gameplay, or order favorites—including mixed drinks—to go. Five high definition simulator bays offering 84 round-the-globe courses, including Pebble Beach, gratify linksmen, and leagues and tournaments expand golfing options. However, interactive games that include Zombie Dodgeball, Carnival Classic, Baseball Pitching, the recently introduced Jewel Jam puzzle—and more—make this an ideal destination for families with kids of all ages as well as a playful date night. New plexiglass extensions between suites augment the sense of personal space for groups of players.
2805 Lehigh St, Allentown thesweetspot.golf 610-813-2536
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“Year-round entertainment for all ages plays well with a deliciously diverse menu.”
THE DRIVER
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“Everything we make and do reflects our family’s pride in the Poconos and Italian heritage.”
TUSCANY
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POCONO BREWERY Company
TAKEOUT + CURBSIDE PICKUP A winning combination of wood-fired pizza and forward-thinking craft beers—an irresistible pairing that happens to be eminently transportable— made this Lehigh Valley Mall-adjacent Taproom branch of the Swiftwaterbased company a premier destination for fans of both specialties. Their recently launched Pocono Winery now brings pinot grigio, merlot, cabernet sauvignon, moscato, and more to the spirited mix—by the bottle, glass, flight, and even mixed in cocktails (as are, more surprisingly, beers). Five flagship beers infused with local flavors, including signature Wally Wilson, are available for takeout, and growlers expand variety. Twenty taps, with 10-plus house brews (including seasonal favorites like stouts and porters that showcase brewer Jean-Luc Vitiello’s creativity) and the remainder regional-friendly IPAs, fill two sizes
of classic and innovatively designed growlers, like the genie bottle with a silicone pop-top. Pizza baked in the Italian-import oven reflects the style of Naples, birthplace of founder Silvio Vitiello, Sr.—traditionally eaten with a knife and fork. However, the menu’s broad assortment of standards, plus specials, now features the firmer fresh mozzarella that better accommodates an American pick-up approach to slices. Creamier imported ovaline mozzarella, offering an elegant mouthfeel, may still be ordered as an upgrade. Classic red-sauce pizzas with abundant topping choices are supplemented with white pizza variations, such as the Tuscany. A heady marriage of mozzarella, fresh basil and spinach, roasted red peppers, red onions, and grilled shrimp may easily revise your definition of pizza perfection.
938 Lifestyle Center, Lehigh Valley Mall, Whitehall poconobrewery.com 610-264-2194
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THE MINT Gastropub
TAKEOUT + CURBSIDE PICKUP Discover a fresh take on contemporary comfort in a vibrantly upbeat atmosphere that lifts the spirits and invigorates the appetite as familiar foods are seen from an alternate perspective. A concise menu of apps, platters, salads, and sweets—revised twice a week and tweaked daily—uses modern techniques to reimagine traditional tastes with splashes of flavor from globe-trotting cuisines. (Really, why settle for ordinary ketchup when housemade curry ketchup can spice up crispy Fish & Chips?) Pescatarian, vegan, and gluten-free offerings supplement meaty options, and all are designed to travel well for those looking for a homey meal to enjoy in their home environment. Additionally, a commodious West End neighborhood locale makes pickup a snap. Notably though, the staff strives to ensure that in-house dining feels friendly, inviting, and safe.
Dishes such as Pork & Beans provide something like a time-travelling taste continuum that reinvents a humble childhood favorite as an aromatic plate of worldly complexity geared for grown-up palates. A base of hoisinbaked adzuki beans gets topped with tender sous vide-cooked pork that’s chopped, pan crisped, and tossed with five-spice powder. Next come chunks of roasted butternut squash and a scattering of fava beans, all splashed with signature citrus ponzu sauce. Sliced scallions and black sesame seeds crown this fragrant, gluten-free amalgam that’s been aptly described as smelling “like Chinese Christmas.” An esoteric wine list, classic and inventive cocktails, and solid selection of beers—featuring rotating taps—contribute liquid cheer to a memorable meal.
1223 W Broad St, Bethlehem bethlehemmint.com 610-419-3810
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“In an uncomfortable world, people need comfort. We aim to make them feel comfortable.”
PORK & BEANS
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HOT TICKET
STARGAZER cast iron BY SHANNON AUSTIN
Any home cook with a cast iron pan has a world of versatility in one mighty tool: roast, sauté, and sear; braise, bake, and broil. Equip yourself with a high quality version, and you'll be set for life. Enter Stargazer Cast Iron, based in Allentown, Pennsylvania. Peter Huntley, a professional kitchenware designer, started Stargazer Cast Iron in 2015 to create a better product than what he was seeing on the market—a cast iron pan that was not only more durable, but made for performance rather than nostalgia. Stargazer cast iron pans are smoother (resulting in a truly non-stick pan), lighter, safer to handle, and easier to clean. Along with a top-of-the-line product, Huntley places importance on making their products entirely in the U.S. and practices sustainability from process to packaging. And their direct to consumer model—where everything is sold exclusively through their website, stargazercastiron.com—reduces prices and makes buying a piece of cake (pun definitely intended). We're thrilled to share this secret weapon that many chefs at Lehigh Valley restaurants have already discovered. Happy cooking!
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10.5-inch skillet $115
Perfect for when cooking for one or two, this medium-sized skillet weighs in at 5.2 lbs., which is optimal for both heat retention and convenience. The high-sloping walls allow for a capacity of 2.3 quarts (or 9.2 cups). This pan can be ordered pre-seasoned or bare, and an infinite warranty is provided.
APRON $30
A superior product requires an equally serious uniform. Who says you can't dress to impress in the kitchen?
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stargazercastiron.com—more than a shop! New to the cast iron pan game? Along with being the exclusive spot to snag these products, the Stargazer website is also a terrific resource for how to care for your pan and what to cook in it. Dozens of creative recipes are available to get you started, from side dishes and complete family dinners to—yes—even desserts! Sample dishes include Thanksgiving Stuffing Skillet (shown on p. 18), Pulled Pork Lo Mein, Chicken Piccata, Sweet Potato Poutine, Veggie Couscous, Bread Pudding, and Skillet Carrot Cake.
12-inch skillet $145
This large-sized skillet is built for family dinners and weighs in at 6.5 lbs., which is optimal for both heat retention and convenience. The high-sloping walls allow for a capacity of 3.4 quarts (or 13.8 cups). This pan can be ordered pre-seasoned or bare, and an infinite warranty is provided.
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“The community that supports us feels like family to our restaurant and staff.”
MAHI MAHI CHIPOTLE TACOS
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CASA TORO TAKEOUT An efficient take-out station inside Casa Toro quickly gets top-quality Mexican and Cuban favorites into the hands of loyal fans—with curbside pickup available on request—and sealed containers of signature and tropically inspired 16-ounce margaritas supply a spirited lift (while in compliance with PA guidelines). A strong focus remains on in-house dining, with extra table space supplied by the currently repurposed Mojito Bay Lounge. Recognizing the need to satisfy the spectrum of personally comforting tastes people crave during challenging times, Executive Chef Dean Albertini recently enhanced the already expansive bi-cultural menu, and Happy Hour drink specials are offered throughout the dining areas. Mahi Mahi Chipotle Tacos is one popular dish that transitioned from
special to menu standard. Creamy red cabbage slaw sparked with the zest and smokiness of chipotle peppers—spooned into hard or soft corn or flour tortillas— gets topped with mild, firm fish that’s beautifully grilled, then garnished with tangy queso fresco cheese and fresh cilantro. Fresh lime wedges deliver bright acidity to the taste. On the side, the plate features refried black beans and a mound of scratch-made Spanishstyle rice, infused with chicken-stock simmered plum tomatoes, onions, and garlic, joined by corn and peas. Pair with a House Margarita prepared with Jose Cuervo tequila and a house-made lime mix—or indulge in an upgraded version, such as the top-of-the-line Gran Platinum Margarita crafted with Gran Platinum Patron Tequila, Patron Citronge liqueur, and a Grand Marnier floater. Cerveza fans may choose from diverse Mexican draft beers.
7001 PA-309, Coopersburg 610-282-8888 casatoromexgrill.com 4969 Swamp Rd, Doylestown 215-794-9400 casatoromexican.com 23
BRAVEHEART Highland Pub TAKEOUT Find an easy foreign travel fix in this atmospheric highland getaway, replete with imported furnishings. With flexible dining areas available on three floors, the ample size of the vintage building proves advantageous for socially spaced tables, and a covered patio that was constructed last summer has recently been enclosed with canvas sides, space heaters, and a new entry door to further increase seating choices. Guests can feel safe and comfortable with friends and family seven days a week. Takeout options of Scottish specialties like Guinness Beef Stew or Shepherd’s Pie and American classics—lump crab cakes to burgers—can be paired with six-packs to-go. Or bring your own growler to be filled from one of the 24 taps featuring hard-to-find imports, domestic favorites, and local IPAs. Of course, single malt whiskey is always appropriate to sip in this unique environment, and
Braveheart’s thirty varieties provide plentiful reasons for return visits. For a three-in-one intro to hearty highland fare, order the Scottish Sampler. This bountiful plate rounds up a bridie (beef roast in a puff pastry), a traditional Scottish Meat Pie, and a Banger (sausage link custom crafted by an Allentown butcher), dished up with peas and mashed potatoes crowned with onion gravy. The names may be unfamiliar, but the flavors transcend cultural differences. Or start the week with Sunday’s Traditional English Carvery, offering a rotating roasted meat feature—such as ham, turkey, pork, or beef—partnered with cheddarbacon Yorkshire pudding, mashed potatoes, and peas, served from 1 p.m. until it’s gone. That’s Scottish gastro-motivation.
430 Main St, Hellertown bravehearthighlandpub.com 610-838-6555
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“We remain steadfast in our motto: Enter as strangers, leave as friends.”
SCOTTISH SAMPLER
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“The décor, scratch-made dishes, and wildly enticing drinks are infused with vibrant spirit.”
BISTEC DE RES
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TORRE TAKEOUT + CURBSIDE PICKUP The sheer exuberance of Torre heightens the senses while whetting the appetite for south-of-the-border gustatory adventure. Happily, there are methods of introducing the highenergy vibe of this modern Mexican sister of Paxos Restaurants into your home environment. While constructing a glowing 3-story tower filled with 100 varieties of tequila and mezcal and splashing walls with edgy graffitistyle murals would be impractical (though fun!), guests can pick up some of Torre’s signature Sugar Skull décor to call their own. Along with offering Sugar Skull figurines—each one hand painted in Mexico—other items available for purchase include appropriately decorated T-shirts, beer growler sleeves, and—you guessed it— Sugar Skull face masks. However, “to-go margs and meals” supply the most immediate gratification. Popular
bottles of 16-ounce Casa Margarita To-Go will continue to be sold while permissible in PA. A sprawling menu traveling through every culinary region of Mexico presents a broad spectrum of familiar and exotic tastes and textures—with plenty of shareable snacks and multiple types of guacamole and salsa served with house-made chips—to satisfy appetites at lunch, dinner, and Sunday brunch, and user-friendly online ordering expedites takeout. For maximum meaty pleasure, dig into the newest entrée, Bistec de Res. The heartiness of this juicy 8-ounce chargrilled beef strip steak, best enjoyed medium-rare, is lightened by a bed of purple cabbage slaw, with a green chili crema marrying the different flavor profiles. Crispy green plantain chips bring the all-important crunch factor.
2960 Center Valley Pkwy, Center Valley torrerestaurant.com 610-841-9399
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SPINNERSTOWN Hotel
TAKE-OUT + CURBSIDE PICKUP A vintage setting partners well with forward-thinking congeniality, including an evolving and eclectic menu that’s equally delectable whether dining in-house—in settings that span a warm tavern atmosphere, a rustically refined dining room, and spacious seasonal covered deck—or getting your goodies packaged to-go. A classic entrée staple, Pan Roasted Free Range Chicken keeps dinner “simple and delicious” with a golden brown frenched breast from FreeBird, a top-notch purveyor, sour cream mashed potatoes, Brussels sprouts, and indulgent Madeira pan gravy. And while the popular driveup BBQ pit takes a pause for winter, assorted pit-master specialties will make occasional guest appearances. For a smoky fix from the core menu, tear into a Smoked Pig Sandwich—a brioche bun filled with succulent meat topped by coleslaw made from an heirloom
Dale family recipe. Scratch BBQ sauce and house-made pickles complete the flavorsome picture. Executive Chef Nate Weida, who explains that features are inspired by “ingredients and inclination,” focuses on locally sourced proteins and produce while drawing on global flavors. Look for handcrafted cured meats such as Coppa (see recipe on p. 97), appearing periodically on charcuterie boards and more. A heady beverage selection facilitates optimal pairings. Choose from an award-winning and value-driven wine list, fine spirits and lively cocktails, and a breathtaking beer list starring local craft and limited edition brews. Their 16 rotating taps can fill two sizes of growlers to take home. Also swing by the Spinny Bottle Shop to stock up on beer and wine to take the chill off frosty weather.
2195 Spinnerstown Rd, Quakertown spinnerstownhotel.com 215-536-7242
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“For 60-plus years, the Dale family has built upon a centuries-old foundation of hospitality.”
PAN ROASTED FREE RANGE CHICKEN 29
meatball
superstar
FROM CONSTRUCTION MANAGEMENT TO CONSTRUCTING MEATBALLS: THE STORY OF NATALE GRANDE BY FRED JERANT
Everybody loves meatballs. You find them tossed over pasta, crammed into sandwich rolls, simmering in soup, served as entrées and appetizers, stuffed with various meats and cheeses, and made of everything from the typical ground beef to reindeer meat (in Finland, where they’re known as lihapullat). And they’ve made Natale (“na-TALL”) Grande, owner of The Flying Meatballs®, into a culinary superstar. His succulent locally made goodies are available in several chain grocery stores and fine-food purveyors and have even been supplied to Emeril Lagasse, Omaha Steaks, and Amtrak.
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“
I couldn't allow [my father]to give up his life's work.
”
Natale grew up in the food business. As a child and teen, he spent plenty of time at his father Antonio’s (“Tony”) fine-dining establishment, Il Capriccio in Whippany, NJ. (At one time, Gourmet magazine listed it as one of the top 10 Italian restaurants in the country.)
Watching, working, and learning “I remember being quite young and sitting on a butcher block as I watched my dad work,” he recalled. “When I was about 13, I started working in his kitchen, washing dishes and preparing coffee. Over time, I progressed through the salad, pasta, and other stations. I worked there every weekend through high school and even came home to work on Saturdays during my three semesters at Muhlenberg College.” Natale later graduated from the University of Florida with a degree in construction management and worked a brief time for Turner Construction Company, a multi-billion-dollar construction management company headquartered in New York City. His life took a sharp turn in early 2000 when Tony announced his plans to retire. “I couldn’t allow him to give up his life’s work,” Natale recalled, “so I came back and joined the restaurant full-time.” But rather than simply marching in and taking over, he worked through one station after another, formally learning Il Capriccio’s recipes, techniques, and procedures. “Being the boss’s son is more of a burden than a benefit,” he said. “I had to prove myself to him and to the crew because I’d soon be telling people twice my age how to do things.” Natale took over as executive chef in mid-2000. Seven years later, his mother Clara launched La Famiglia, a gourmet Italian grocery store that offered traditional prepared foods as well.
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NATALE GRANDE, OWNER, THE FLYING MEATBALLS
“What will people like?” That was essentially ground zero for The Flying Meatballs. “Mom asked for a dish that people would like, so I took my nonna’s meatball recipe and tweaked it a bit,” he said. “At first, we sold 30 pounds of meatballs a week then 100 pounds and then 300 pounds. People loved them! “We labeled them as The Flying Meatballs after my mom remarked that they just went ‘flying’ off her shelves. The name just resonated with me. After 18 months of working with a trademark attorney, we finally locked the name down; it’s officially a registered trademark,” he said. And when a friend joked that he should start selling them online, a light went on.
Learning the ropes Natale enrolled with Rutgers University’s Food Innovation Center, a Princeton-based facility where he learned the basic ins and outs of the food manufacturing business. “I was in the program for nearly two years. It was sort of like going to college again,” he said. The Rutgers center also provided on-site manufacturing capabilities, and his Flying Meatballs soon began appearing in local Kings and Fairway supermarkets. Then a big opportunity knocked. “One of my friends, a sales rep for a major foodservice company, pitched our meatballs to his contact at Amtrak, and that company came on board as a customer,” Natale said. To accommodate the demand, Natale moved his operation to a USDA-certified facility in Edison, NJ and also began providing his products to upscale food purveyors Goldbelly, Mackenzie Ltd., and others. The Flying Meatballs’ production continued to expand and is now located in Easton. The factory can produce between 12,000-18,000 meatballs per hour and processes about 100,000 pounds of food annually—a far cry from 30 pounds per week at La Famiglia! Natale explained that the basic Flying Meatballs concept is “nana’s rustic kitchen meets fine dining. I tweaked my grandmother’s meatball recipe; we sell my mom’s version of mac’n’cheese; and our eggplant parm is based on what we serve at Il Capriccio.”
Only the best will do Good food starts with high-quality ingredients, and The Flying Meatballs are no different. “We use no fillers or meat trimmings,” Natale explained. “We buy whole-muscle meats and then grind and blend them to our specs. Our bread crumbs are custom-made, and our cheeses are imported Pecorino Romano and Grana Padano from Italy. I’d say about 99% of our ingredients are US-sourced.”
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Flying Meatballs come in
5 varieties:
Three meat
A combo of beef, veal, and pork with Italian cheese and custom-baked breadcrumbs. 36
100% ALl BEEF All-natural as well.
BUFFALO CHICKEN
Premise-ground chicken, flavorful vegetables, and some heavy cream in a wing sauce. 37
100% ALL NATURAL TURKEY 100% white meat.
KOREAN STYLE BBQ PORK Premise-ground pork, scallions, garlic, ginger, and soy with a Korean-style barbecue sauce.
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CURVEBALL MEATLOAF
In addition to its famous meatballs, the company has added comfort foods—macaroni and cheese, upscale chicken nuggets, sausage and peppers, and the like—to its repertoire. “We’re also looking into ‘ballifying’ some conventional entrées,” he said. Imagine meatballs with all the flavors of chicken Marsala, or beef with pizzaiola sauce! Over the years, the company’s client list has included supermarket chains, foodservice operations, specialty food houses—and celebrity chef Emeril Lagasse. “It was kind of intimidating to have him visit our factory,” Natale said, “but he was impressed with our products and our procedures. We ended up producing eight SKUs [stock-keeping units] for his brand— and they sold out three times on QVC!”
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Not mom’s meatballs, but close “Everybody has a favorite meatball recipe, and that’s the one that always stays in their hearts. But we want The Flying Meatballs to be their go-to if they lack the time or skills to cook that dish. That’s why we offer convenient, high quality food—made with ingredients you recognize—at a very good price,” he said. And while meatballs are his bread-and-butter (so to speak), Natale’s product offerings continue to expand. “We have an array of frozen plated meals that are skin-packed to eliminate freezer burn,” he said, explaining that the protective film actually shrinks to conform to the foods’ shapes, rather than simply covering the plates edge-to-edge. Although he’s the head of a multi-million-dollar operation, Natale doesn’t shy away from “dirty hands” work. “Depending on the situation, I will function as the owner, janitor, maintenance man, logistics coordinator, warehouse manager, estimator, and ‘mad food scientist.’ I also do some second-shift work at Il Capriccio,” he said. “In the food business, you dedicate your capital to where it counts; the more you do yourself, the more you save.” He’s quick to praise The Flying Meatballs staff, too. “There are about 30 people in the company,” he said, “and all but five are production workers. If you compare our business to an airplane, they are the flight crew. I count on them to keep our plane flying and on-course.” Natale added that his production staff isn’t a crew of button-pushers; they understand how the equipment works and how each piece fits into the overall operation. “I want them to feel like chefs, and be proud of the work they do. When your heart is tied to your work, it can almost be an art form.” He’s not content to sit back and just let the meatballs roll, either. In addition to the expanding product lines mentioned earlier, Natale hopes eventually to have food trucks to bring his food to the street and to supply stadiums, concessions, and other major sales venues. “We love making this food and want people to be happy when they eat it,” he said.
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SHOP THE Flying Meatballs online at theflyingmeatballs.com
MACARONI & CHEESE
“We created an environment with a unique character that makes people feel very comfortable.”
BROILED CRAB STUFFED SALMON
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McCOOLE'S at the Red Lion Inn TAKEOUT The appeal of a warmly decorated Revolutionary-era inn is undeniable. However, the attitude, amenities, and gastronomic experiences offered make this hugely atmospheric destination relevant to contemporary socializing. Four rotating taps dispense housebrewed Red Lion Beer, and cocktails hand-crafted with fresh juices provide sophisticated imbibing. Live music every Friday and Saturday supplies a musical backdrop ranging from vintage jazz to classic rock. And the seasonal pet-friendly patio will soon lure visitors outdoors again. Behind the scenes, the unexpected pause in business last year was used advantageously to install a bright new state-of-the-art kitchen and update all equipment behind the bar—ensuring greater efficiency and customer satisfaction. Choose an intimate hearthside table or the eclectic ambiance of The Martini
Lounge to suit your dining mood. A menu that’s refreshed weekly boasts an array of casual classics—burgers, wings, wine-simmered clams, salads and soups in two sizes and more—and made-to-order dinners that can be adjusted to accommodate dietary needs. In the Broiled Crab Stuffed Salmon, the tastes from a pair of crowd-pleasing entrées—99.9% filler-free crab cakes and a half-pound salmon fillet—meld into one decadent dish. The seasoned crab, tucked inside a pocketed Scottish salmon, gets a drizzle of browned butter after being plated on a bed of rice surrounded by fresh veggies. Catered weddings, meetings, and other special occasions may be hosted in the flexible space of the adjacent Arts & Events Place. Comedy productions are slated to return to the upstairs Black Box Theatre in March.
4 S Main St, Quakertown mccoolesredlioninn.com 215-538-1776
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TOP CUT Steak House TAKEOUT This window-walled rooftop retreat, accessed via private elevator in Paxos Restaurants sister-establishment Melt, provides a soothingly chic alternative to everyday life with exquisite foods and fine libations. And although opportunities to partake of these vital pleasures were severely limited this year, Top Cut is diving back in with its devotion to the classic steak house experience, and that includes can’t-miss cocktails. Included on the new seasonal drink list is “Kind of Blue,” a playful twist on a gin sour that was planned to star on the (pandemicsquashed) summer menu. That and several other warm-weather cocktails invite guests to “reminisce on a summer missed” and celebrate the present. With modern takes on traditional tastes, the menu stands as a testament to upscale quality, featuring the finest USDA Prime Black Angus steaks from
a rock-star-level Chicago specialty butcher and opulent seafood sourced from worldwide waters. The pinnacle of epicurean splendor may be the one-pound South African Lobster Tail—considered the sweetest and mostprized oceanic flavor—stuffed with onehalf pound of colossal lump crab meat, delicately seasoned and bound only with a splash of heavy cream. Drawn butter accompanies this essentially simple—yet fundamentally luxurious—entrée. For a well-partnered à la carte side, Corporate Chef Christopher Heath suggests sautéed Brussels sprouts seasoned with smoked bacon, blue cheese, and balsamic vinegar. His wine pairing recommendation is a crisp Sauvignon Blanc. The knowledgeable staff can happily assist in selecting the ultimate match for this elite meal from their 4,000-bottle wine cellar.
2880 Center Valley Pkwy, Ste 625, Center Valley topcutsteak.com 610-841-7100
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“A steak house dinner is as much a statement as a meal.”
STUFFED SOUTH AFRICAN LOBSTER TAIL
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“We’re still a scratch house — that means quality and value for in-house and home dining.”
LAMP CHOPS
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SAVORY Grille
TAKEOUT + CURBSIDE PICKUP Recent innovations at this bucolic bastion of fine dining facilitate the transfer of epicurean comforts to domestic environments. Chef/owner Shawn Doyle has implemented a “Savory at Home” feature, a generous 3-course takeout dinner-for-two—appetizer, entrée, and dessert, plus house-baked bread and butter—that changes weekly. The website provides dish details, pickup protocols, and pricing. The “Retail” heading rounds up an evolving array of prepared foods and gourmet ingredients that encompass breads, chicken and beef bone broth, salad dressings, pickles, hand-crafted pastas, fine cheeses, premium raw meats, and house-smoked delicacies such as pastrami duck breast, slab and sliced bacon, and pecan-smoked salmon bellies—where else will you find salmon bacon?—and rotating bottles of imported wines not stocked on local state-store shelves. Place orders by phone.
For a traditional Savory Grille experience, relax and peruse a diverse rotating menu—bursting with flavors from worldwide cuisines—that often features Australian lamb. The purveyor of this protein specialty delivers racks equivalent in size to domestic products, and a sous vide immersion circulator ensures perfectly cooked medium-rare meat that’s given a smoky finish on the grill. Hand-frenched bones from the sliced “big-eyed” rack rest on a rich pool of celeriac puréed with butter and cream. Finishing touches include splashes of Madeira sauce, roasted Brussels sprouts, and brûléed leeks. Choose from enticing apps to launch the meal and decadent desserts for the finale. In between, find refreshment in well-paired wines, craft beers, and seasonal cocktails.
2934 Seisholtzville Rd, Macungie savorygrille.com 610-845-2010
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GRUMPY'S
Bar-B-Q ue Roadhouse TAKEOUT + DELIVERY The aroma of wood smoke, primal and compelling, contributes undeniable olfactory stimulation to the rustic roadhouse ambiance of Grumpy’s— the Lehigh Valley’s original wood pit barbecue restaurant. While the cuisine reflects diverse culinary styles, from Cajun to Tex-Mex and beyond, low-and-slow smoked meats that can take up to 12 hours to reach tender perfection remain the core attraction. Massive appetites can take on the challenge of the Extreme Combo platter, rounding up a trio of spice-rubbed, hickory smoke-infused proteins that include a half-chicken, hefty slice of beef brisket, and half-rack of pork ribs (translating to 6 or 7 ribs), plus a wedge of cornbread and choice of two sides (house-made baked beans should be a frontrunner). Pulled pork, beef brisket burnt ends, and “Grumpy dust” seasoned wood-pit wings also count among the
popular meaty specialties that spur return visits. Authentic Southern staples encompass signature Cajun Gumbo, Jambalaya, Fried Green Tomatoes—topped with smoked Gouda—and Crawfish Étouffée over Blackened Catfish. Additionally, new offerings developed by Chef Geoffrey Wagner range from Texas Twinkies— smoked bacon-wrapped cream-cheeseand-chopped-brisket stuffed jalapenos glazed in sweetly spiced barbecue sauce—to plant-based Tacos and Sloppy Joes. Ten taps and a selection of bottled craft and seasonal beers, plus frozen Margaritas and seasonal cocktail specials, present solid pairing options. Looking forward, watch for Grumpy’s Wordly Q food truck, bringing global fusion fare to events and festivals. Also, they have 7 catering trucks and a concession trailer that can cook on-site at corporate or private gatherings.
3000 Mauch Chunk Rd, Allentown grumpysbbq.net 610-769-4600
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“There’s no such thing as fast food BBQ: It’s all about slow cooking meat over fire.”
EXTREME COMBO
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PREPPING TIPS FROM CHEF SHAWN DOYLE
BY LENORA DANNELKE
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Duck, a premium poultry typically associated with fine dining, offers surprising approachability. “The duck in itself tastes so good, as long as you season it,” says Shawn Doyle, Chef/owner of Savory Grille in Macungie. “When I do duck breast, most of the time I just use salt-pepper, maybe some [Chinese] five spice—but not a lot.” Rather than masking the rich flavor of the juicy bird, he “changes all the accouterments to it,” drawing from a wide range of ethnic cuisines. To emphasize its red meat-like character, cooking the boneless breast to slightly above medium rare is recommended.
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DUCK TO YOUR DOOR In a world with limited duckbuying choices, online shopping at TASTYDUCK.COM fulfills nearly every delicious duck-centric fantasy, from whole birds or favorite parts to smoked breasts and ready-made confit. A premier purveyor for four generations, Joe Jurgielewicz & Son is known for humanely raised ducks, all hormone- and antibiotic-free. Products shipped in insulated boxes from their Shartlesville headquarters arrive at Lehigh Valley locales in just one day. Most notable among their new Meal Kits is the dry aged ready-to-cook (easy instructions provided) Peking duck, paired with hearty hoisin sauce and sweetly chewy bao buns for a traditional Chinese feast—at home.
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Of course, Doyle’s ever-evolving menu always features one or (usually) two varied duck dishes that are not beyond the reach of home cooks. Grinding leg meat—mainly thighs because they contain less sinew—produces the basis of handcrafted duck sausage. Confit—a term that means to cook something in its own fat—legs are a classic preparation that can be made in a crockpot. A salt and spice cure unleashes an incredible aroma during an oh-so-slow braise in duck fat. The meltingly tender meat can then be shredded and scattered over a salad, mixed with ricotta and kale for ravioli stuffing, or whatever your appetite 54
suggests. Doyle also reports great results from swapping duck breast for beef to create smoky duck pastrami. “It’s so versatile—you can make anything with duck.” While a whole roast duck brings drama to the table, this seemingly simple dish can be tricky to execute properly. “The breast cooks first and the legs cook last. That’s why I like separating them.” For example, when making Duck à l’Orange, he’ll re-roast confit legs and pan the breasts “so everything is at the right temperature and has the right textures,” Doyle explains. That sounds just ducky to us. 55
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INGREDIENTS 2 (6 oz.) boneless duck breasts, skin-on Kosher salt and fresh ground black pepper
DIRECTIONS
panned duck breast
Place duck breasts on a clean work surface, skin-side up. Using a sharp knife, score the skin in a crosshatch pattern, going through half the thickness of the skin but not through to the meat. (This allows the fat to escape during cooking). Lightly season the skin with kosher salt. Preheat a heavy pan over low heat. Add the duck breasts, skin-side down, and cook without moving for about 10 minutes until nearly all the fat is extracted and the skin is golden brown and crispy. Season breasts with kosher salt and fresh ground black pepper. Pour off accumulated fat from pan. Increase heat to medium, turn over the duck breasts and cook the flesh side for 3 to 4 minutes. The meat should feel slightly springy when pressed if you want it cooked to medium (which is recommended). When ready, remove to a plate and set aside to rest for 5 minutes. Slice breasts at an angle and arrange, either shingled or fanned, on serving plates. Accompany with your favorite fruit or a red wine-based sauce as desired.
SERVES 2
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BLUE
Grillhouse TAKEOUT + CURBSIDE PICKUP A landmark destination for fine dining and festive celebrations for more than forty years, blue grillhouse and event center—the founding member of Paxos Restaurants—resides in shared memories across the Lehigh Valley, from joyous weddings and multi-generational holiday meals to premier dinners to mark life’s special occasions (such as making it through a tough week). Plus, of course, the just-plain-fun of indulgent sweet and savory dishes, paired with inventive early-day cocktails, that distinguish Sunday brunch. Settings range from sophisticated dining rooms and meeting spaces to an energetic lounge and extended-season “wrapped” barn-roofed patio, where a central fire pit and soothing waterfall fountain completes an al fresco escape. As a grillhouse, premium meats and seafood star on a robust menu—where
every scrumptious dish is currently available to-go. Though Black Angus steaks from a premier Chicago butcher tend to grab the spotlight, consider satisfying your protein cravings with a less-familiar Australian Lamb Rack entrée. First, the architectural appeal of the imported, hand-trimmed, and gently seasoned rack provides dramatic visual appeal. Next, the delicate flavor notes of the pinkly seductive meat captivate the palate. (Medium-rare is considered “chef’s temperature,” and for good reason.) Finally, take gratification to the next level by pairing the lamb with a red wine or béarnaise sauce. To further expand the tastes and textures of this truly memorable meal, pair with such recommended à la carte sides as lobster mashed potatoes and grilled asparagus with hollandaise—or whatever gourmet mouthful speaks to you.
4431 Easton Ave, Bethlehem bluegrillhouse.com 610-691-8400
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“We continue to provide guests with our best quality products — and an incredible experience.”
AUSTRALIAN LAMB RACK
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DIANA'S Café
CURBSIDE PICKUP + DELIVERY Diana’s family-owned scratch kitchen is famously known for their diverse all-day breakfast menu made with fresh ingredients. An on-site bakery takes orders for signature cakes, pies, blueberry muffins, and more, and the adjacent Red Door Coffee Roaster provides in-house brews as well as varied 12-ounce bags to take home. Diana’s Catering can provide breakfast, lunch, or dinner for nearly any size group, given a minimum lead of three days. On the personal dining front, lunches encompass house-specialty soups like Crab Bisque, sandwiches, burgers, salads, and entrées. Baked jumbo shrimp stuffed with hand-made crab filling, served with rice pilaf and asparagus in lemon-butter sauce, may appear as a feature or join the evolving list of Family Meals To-Go for 2 or 4—check their website for add-on options and delivery details—or other periodic innovations such as Sail Away meals or Sunset Dinners. Diana always has something new and exciting for her customers to try!
4907 PA-309 Center Valley dianascafe.com 610-797-2525 60
STUFFED SHRIMP
Indulge yourself.
Promenade Shops at Saucon Valley
484.223.3301
gailgrayhome.com
MITZI'S Table TAKEOUT A cheery retro ambiance lifts spirits while the mom-and-two-daughters operating this brunch spot fill tummies with exceptional homey comforts. Find stimulation in a menu encompassing regional and ethnic specialties—blinis to benedicts— supplemented with du jour quiche and quesadilla choices and plentiful griddle classics, in multiple pancake or French toast forms, that beg for a side of housemade apple sage sausage or cider-brined applewood smoked bacon. Substantial sandwiches and Bubbly Mac and Cheese variations count among tastes that give gusto to lunch. One commonality among diverse dishes prepared in the scratch kitchen is fresh-and-local sourcing, and every item is made to order. The Chorizo Chili Omelet, an all-day fave, transforms three eggs into a Latin feast. Robust flavors of spicy sausage and cheddar are amplified with pico, queso fresco, and a sour cream drizzle. Homefries and toast complete the zesty favorite creation.
Bethlehem Village Shoppes 3650 Nazareth Pk, Bethlehem mitzistable.com 610-730-1670 62
CHORIZO CHILI OMELET
A CA MIA TAKEOUT + CURBSIDE PICKUP Happily, there’s a popular new room to visit “at my house”—the literal meaning of A Ca Mia. The countryside trattoria, where aromas drift from the open kitchen, has expanded dining facilities with “The Tent”—a covered and heated area that assures comfortable seating even when temperatures dip to 18°F. As always, this BYOB never charges a corkage fee, and Chef-owner Eric Murphy still partners with founding Chef Paulo Nota to develop Northern Italian specialties. Pork Nantes, a current feature supplementing the famously sprawling menu, addresses seasonal appetites by plating moist and tender grilled pork loin atop rosemaryscented red skin potatoes, caramelized red onions, and Portobello and white mushrooms. A port wine demi-glace accented with green peppercorns and a touch of heavy cream provides a sumptuous finish. Since taking home leftovers is the norm here, pack some up to leave room for house-made crème brûlée, a worthy indulgence.
4330 Lehigh Dr Walnutport acamiapa.com 610-760-3207 64
PORK NANTES
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GRIDDLE 145 TAKEOUT Introduced as a special three years ago, Ranchero Short Rib Hash quickly joined the expansive, all-day-breakfast core menu by popular demand. Tender marinated and braised chunks of beef—which can also be added to Huevos Rancheros and build-yourown omelets—are plated with fresh-andlocal hand-cut breakfast potatoes studded with sautéed onions and bell peppers, two local PA any-style eggs, and toast. Shredded cheddar jack cheese, sliced scallions, and house-made ranchero sauce—redolent with mild spices and tomatoes—complete the ample dish. Along with a spectrum of sides, lunch features, and desserts, new vegan chorizo crumbles further expand non-meat options. Abundant beverage choices showcase organic fresh-ground coffee from Backyard Beans, flavored iced lattes (made with almond milk or whole milk), multiple varieties of organic hot tea, a new Strawberry Basil Smoothie, and many more options. Efficient website ordering expedites the take-out process.
1146 MacArthur Rd Whitehall griddle145.com 610-351-9898 66
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come for the food stay for the 'tude
carl's corner BY LENORA DANNELKE
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A Bethlehem bedrock of casual cuisine since 1991, Carl’s Corner earned an avid following that was attracted equally by friendly hospitality and generous steak sandwiches, subs, and other informal fare favorites. Cindy and Matthew Weintraub, along with the four teenagers that comprised their blended family, counted among these dedicated followers—until serendipity prompted the couple to buy the place in late 2018. The Weintraub family had embraced this destination for both celebratory occasions with kids and quick take-out meals. However, Carl’s Corner held special significance for son David, now nineteen years old, who has autism: David loved sharing a “boys’ night out” there with his dad. When Cindy learned that founders Carl and Betsy Souders were hoping to retire and would probably close by summer 2018, Matthew’s response went way beyond unexpected: “I don’t think we should let that happen. Are you up to owning a restaurant?” (Note that between them, only Matthew had several years of restaurant experience managing a local Domino’s Pizza shop during his college years. Cindy worked in Bethlehem when she began stopping by Carl’s Corner for lunch in the late ’90s, and Matthew—a former Bethlehem paramedic and volunteer firefighter—is currently a MedEvac flight nurse at Lehigh Valley Hospital.)
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While the Weintraubs were able to retain the longtime staff members of Carl’s Corner—who are famous for knowing their guests and greeting them by name—the fledgling restaurateurs went handson in operating the 6-days-a-week business. While daughters Molly, Alexa, and Lauren pitch in to help from time to time, David and some of his peers are learning solid job skills. Working together, this enthusiastic family is able to “continue the legacy” and “preserve the vision” of the Souders. “We haven't changed the menu,” Cindy attests. Hungry fans applaud the seamless transition.
value-driven deliciosity Signature steak sandwiches, made in regular or giant sizes, still arrive topped with Carl’s proprietary house-simmered “special” sauce. Well-filled rolls 72
from Amoroso’s in Philly include sliced chipped beef, sautéed onions, and optional cheese. Or shake up your taste buds by trying a Pepper Steak, with pickled sweet peppers cooked in the beef, a Steak Sub laden with lettuce-onion-and-tomato, or a chicken steak or cheesesteak, also available California style. Subs are the next mainstay category and come packed with top-quality meats and cheeses sliced to order—and the shredded lettuce and sliced onions and tomatoes are prepped fresh each morning. (A daily mix-and-match special features two 14-inch Italian, American, or Ham & Cheese subs for a modest $12.49, plus tax. Also check out priced-right combo deals always on offer.) Other cold varieties include a meat-free Cheese Sub and a wildly popular Tuna Salad Sub. Hot subs and sandwiches run a tasty
CINDY & MATTHEW WEINTRAUB
community cheerleaders This community-minded business, which supports multiple fundraising causes, created a program honoring “Hometown Heroes.” Customers could buy a “Golden Ticket” for $5 (for a meal valued at $8 or $9, with the difference in price gifted by the owners) and post it on a bulletin board. First responders and veterans visiting Carl’s Corner could take a ticket and receive a free meal as thanks for their service. Another innovative event hosted periodically is “Special Needs Sunday,” which provides a relaxed social environment for those with autism and their families. 73
canine craving fix Your pooch likes treats from Carl’s Corner as much as you do, so grab a bag of Duke’s Delites before heading out. Purchases of these healthy dog snacks, available in two sizes and three flavors, help support a Lehigh Valley-based company that employs young adults with autism and developmental disabilities. Visit DUKESDELITES.COM for the full product line and information on the nonprofit Love Ran Red Foundation.
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gamut, from a Veal or Meatball Parm with melted provolone to a Crab Pattie sandwich or Hot Beef & Swiss on a Kaiser roll—and lots more. Burgers come in two sizes with multiple gourmet adornments, plus there are wraps, hot dogs, wings, and salads to satisfy mostly every appetite. Carbaverse eaters can even opt to simply have the contents of a sandwich or wrap packaged in a box. Fryer-food addicts, on the other hand, will not be disappointed by the straight-cut or seasoned curly fries—which may be topped with a cheese sauce customers frequently refer to as “liquid gold”—onion rings, breaded mushrooms, Mozzarella Sticks, and Mrs. T’s Pierogies. Although primarily a takeout eatery (offering curbside pickup and delivery during the Coronavirus mandate), nine tables accommodate sit-down diners under normal circumstances. On a tight lunch schedule? Call ahead and your tray of food will be ready upon your arrival. The Carl’s Corner crew stands dedicated to making you and your tummy happy. CARL’S CORNER 2 W ELIZABETH AVE BETHLEHEM 610.691.1541 CARLSCORNERSTEAKS.COM
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cheeseburger sub ingredients Thousand Island Dressing: 1 cup Ken’s Extra Heavy Mayonnaise* 1/2 cup ketchup 1 T hot dog relish 1 14-inch white sub roll 4 3.2 oz. hamburgers, grilled to taste Choice of sliced cheese, as desired Shredded lettuce Onion slices Tomato slices Pickle slices
*Numerous brands of restaurant-quality mayo— thicker and eggier than the regular consumer variety— are available online and at specialty retailers. Just be prepared to purchase a large amount as it’s typically sold in gallon containers.
directions Mix dressing ingredients until blended and refrigerate. Slice roll lengthwise and spread open on a clean work surface. Position burgers (with or without melted cheese) in a row on bottom of roll. Place lettuce, onions, tomatoes, and pickles on top. Spread dressing inside the top half of roll. Close roll, cut in half, and enjoy.
serves 2
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