Lehigh Valley Good Taste Winter/Spring 2023

Works of heart.

Consider an Art Glass Memorial to honor your loved one.

Our art glass memorials infuse the ashes of your loved one into a timeless, colorful, and stunning crystalline piece of artwork. The process can bring comfort and beauty to the healing process after a tremendous loss.

Hey, let’s eat!

President Matthew J. McLaughlin

Account Director Scott Rarick

Senior Designer Melissa Lascala

Graphic Designers Chelsea Gassert Mounir Mulhem

Photographer Ryan Hulvat

Contributing Editor & Writer Lenora Dannelke

Account Manager Beth Pritch

Publisher Meris, Inc.

1 E Broad St, Ste 420 Bethlehem, PA 18018 610.868.8595 | meris.com

Approximately 84,000 copies of Good Taste are printed and distributed every issue. Reproduction in whole or in part without permission is prohibited.

Could any other three little words be more provocative – at least when used as a positive communication tool? This is an invitation to social interaction that can be stimulating and perhaps exciting. And it’s a communication that requires reciprocal action from at least one other person. Whether talking with your partner, a new or old friend, a relative, or a whole cluster of people who fill the cast of characters in your life, an overture to dine brings people together to share an experience at the table. As Virginia Woolf wrote in A Room of One’s Own, “One cannot think well, love well, sleep well, if one has not dined well.” The existence of Good Taste supports that very credo.

Sharing a meal at home can be made memorable by trying out a sumptuous new dessert or simply crafting an intriguing cocktail to lift the spirits after a long day at work. This issue of Good Taste brings you recipes to tackle either – or both – of these mood enhancers.

Going out to dine offers a whole different set of motivations beyond mere physical hunger. This is a favorite form of recreation for many people, and restaurant owners and their staffs remain dedicated to providing excellent food, spirits, and service – along with an experience to be long savored in the pleasant memories of guests.

From cravings for casual comfort dishes in laid-back settings to a desire for exquisite fare presented in cushy surroundings, menus across the Lehigh Valley can fulfill most any requirement, including vegan and gluten-free preferences. And since take-out food and delivery services have emerged as permanent parts of the local food culture, people sharing meals can do so at home in their jammie pants. That might be even more decadent that dressing up and going out to eat. Just enjoy your meal, wherever your happy place happens to be! S

Contributing Editor

on the cover FIND THE RECIPE FOR CASA TORO'S DRAGONBERRY MOJITO ON PAGE 79

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Visit lehighvalleygoodtaste.com for recipes and more from the Lehigh Valley's finest chefs. Pick up your complimentary copy of Good Taste at all Embassy Bank locations.

Melt

2880 CENTER VALLEY PKWY SUITE 624 CENTER VALLEY MELTGRILL.COM 610-798-9000

The dramatic décor of the main dining room – appointed with a massive fireplace, curvaceous banquette booths and an elevated mezzanine dining level – gets an unexpected glow of intimacy from the graceful clusters of warmly luminous hanging lights that adorn the soaring ceiling. To complete the perfect stage setting for the sultry Italian Paxos restaurant, Melt’s invitation for guests to relax and delve into full-flavored food and spirits extends to a generous bar and lounge with Italian inspired cocktails.

Lunch, dinner and Sunday brunch menus proffer a wide range of dishes that highlight Italy’s renowned ability to highlight natural, simple flavors. However, don’t conflate “simple” with “boring.” Famed minimalist architect Mies van der Rohe once noted, “God is in the details.” This observation is equally appropriate to Italian cuisine. A chef’s ability to coax every nuance of taste and texture from ingredients requires exceptional devotion and skill. One tasty example is Agnello Brasato, a highly popular new main dish. A lamb shank, the a meaty cut from the lower lamb leg, braised in red wine, mirepoix, garlic and tomatoes for up to four hours transforms into lusciously tender and juicy flesh. The lamb is placed on a rich and nurturing bed of mascarpone polenta, with the indulgent braising sauce – mounted with butter – spilled over top.

The French-trimmed bone of the lamb shank adds a dash of architectural flair to the dish, taking us back to the vital importance of detail, no?

The recipe for Mussels Fra Diavolo, a wildly popular new spicy app, is shared with readers on page 90 (lucky you!); modern twists on tradition take pizza from comforting toppings to hedonistic short ribs-andbrie heights; eight types of house-made pasta are matched with premium ingredients for ultimate taste and mouth-feel (individual and large portions for table sharing are available.)

Melt’s second floor showcases huge versatility of private party and business event spaces, with customizable menus and first-rate hospitality.

Immersive Mediterranean sensuosity delivers a full spectrum of indulgent experiences.

BRAISED LAMB SHANK

Torre

2960 CENTER VALLEY PKWY CENTER VALLEY

TORRERESTAURANT.COM

610-841-9399

So, what’s you favorite part of Mexico? Lehigh Valley residents are likely to respond, “Torre!” A trip to this vibrant modern Paxos restaurant is nothing less than a lively culinary excursion showcasing diverse cuisine from southern seaports to northern cattlelands and everyplace in between. Even the most simple dishes are dressed up for a party: Four styles of madeto-order guacamole (with house-made corn chips) and three flavors of sassy salsa (again, house-made corn chips) underscore delicious diversity.

A solid selection of Bocaditos (snacks) is ideal for apps, mixing and matching for a meal, or sharing over drinks.

The dynamic décor, packed with vivid colors and edgy murals, sets a party mood, Mexican style. The bar’s eponymous three-story tower of glowing colors displays more than 160 types of tequila and mescal, which is quintessentially a party (in any country). A lively list of margaritas, Mexican mules, and specialty cocktails – plus sangria, wine, and locally crafted Torre House Lager, leaves no thirst unquenched.

Of course, Tacos may be the most familiar staple of Mexican cuisine, and Torre presents six regional seafood, chicken, pork, and bean versions, all well adorned, with three four-inch corn tortillas to an order. A new seventh taco variety, Tapachula – and their

first vegan taco – “is selling like crazy.” Made with green jackfruit from the Chiapas region, this tropical fruit cooks and tastes similar to carnitas-style pulled pork, simmered with the full array of hearty seasonings. “It tastes very meaty,” says Corporate Chef Christopher Heath, who created the dish. Avocados, salsa roja, cilantro and a lime wedge complete the distinctive tacos. For a gluten free version, request white corn tortillas. (Also, gluten free and vegetarian menus may be requested from your server.)

Torre offers online food ordering, and if you require a few decorative items to enhance your life, grab a hand-painted Mexican ceramic sugar skull or two. The iconic motif is also splashed on T-shirts and growler sleeves.

This destination feels – and tastes –like south-of-the-border but with ideal convenience.

TAPACHULA TACOS

Spinnerstown Hotel

In a pastoral Bucks community, the confluence of past, present and future synthesizes into affable modern hospitality that lures patrons from near and far. Owned and operated by the Dale family since 1959, the centuriesold character of Spinnerstown Hotel is continually updated and enhanced with such amenities as the Spinny Bottle Shop – amply stocked with beer and wine to-go – and a spacious extended season barnroofed heated deck. A newly constructed coffee bar café features French presses, pour

overs, espresso made with an Italian machine, nitrobrewed coffee and other coffee-and-alcoholicbeverage combinations. Whether savoring an allday menu of casual and fine fare, plus outstanding libations, at the warmly welcoming bar and booth-lined tavern or relaxing in the rustically refined dining room, the Spinnerstown experience always starts with a friendly greeting, setting a congenial tone for a foodand-drink respite.

A solid selection of starters, handhelds –such as signature Smoked Pig Sandwich – beloved Irish Onion Soup and du jour specialties, and salads are offered along with seasonally adapted entrées like Roasted Salmon topped with house-made red onion relish (find the recipe for this condiment at lehighvalleygoodtaste. com), Stout Braised Short Ribs presented with locally prepared pierogies, and authentic Maryland

Crab Cakes. (Executive Chef Spencer Crawford obtained the traditional recipe from a venerable native of that region.)

The chef also upholds the restaurant’s tradition of sourcing from area farms when possible.

A reputation for excellent spirits is earned with 18 rotating taps and 200 varieties of bottled and canned beers, a Wine Spectator awardwinning wine list, and specialty cocktails like the intriguing Smoke Show Old Fashioned (see recipe pg. 82). Budding bourbon aficionados may sample 160 types of top-notch options chosen by bar manager – and bourbon enthusiast – Steve Trampe. While sipping and feasting, guests may peruse a house beverage program guidebook that includes details on beer styles and terminology –a user-friendly education for those thirsting for knowledge.

A place, a plate and a glass for every guest’s taste – that’s The Spinnerstown Way.

PAN ROASTED SALMON

BY LENORA DANNELKE

hen a sour mood strikes, reach for a tart and tangy brew that lifts the spirits while bestowing healthful benefits. The type of probiotics that give a healthy halo to yogurt and fermented foods can provide stress relief while benefiting the immune system and providing digestive benefits, all in one tasty glass of sour beer.

Just like the autism spectrum, sour beer covers of wide range – there’s no single definition. Traditional varieties, including Gose, Gueze, Lambic, Flanders Red Ale, Berliner Weisse, and Oud Bruin, are being supplemented with innovative American-style sour ales. However, to fully appreciate contemporary interpretations, it can be helpful to first get acquainted with a few grand old European sours.

Shawn Doyle, chef-owner of Savory Grille in Macungie, readily recalls his first love (of the sour beer kind): Duchesse De Bourgogne. This traditional Flemish Red Ale, made by Brouwerij Verhaeghe in Belgium for more

than a century, is brewed with deeply roasted malt, then double-fermented before being matured in oak barrels. The result is a refined sour beer with a lovely reddishbrown hue. In addition, its food-friendly character extends from pairing to cooking – from sweet dessert sauces to savory stews.

21 day dry aged cowboy steak

Doyle expounds on the natural affinity between sour beers and food. “Personally, I like adding a tart component to a dish with a beverage,” he explains. “If you have something really sweet or really fatty, like a rich cheese or salmon, that tartness cuts through” –essentially doing a mini-palate cleanse – “and you’re

SHAWN DOYLE

OWNER

SAVORY GRILLE

adding another dimension to the taste.” He also notes you have to “watch what kind of sour you’re dealing with. Guezes can be so acidic, with a ton of grapefruit flavor. I don’t like to drink them by themselves: I have to have those with food. However, Goses are more nuanced, with a little sea salt and coriander taste. Some sour styles are more quaffable and refreshing, where you could down one or two on their own, like the Duchesse I mentioned. That one is so malty, yet it has a decided tartness that doesn’t become overbearing. It’s a complex beer.” There’s one other aspect of sour beers that this chef finds captivating: the bubbles. “They’re almost like Champagne bubbles,” he says. “They’re elegant.”

With an expansive range of tastes, sour beers can also play a key role in cocktails laced with gin, whiskey, bourbon, mezcal, tequila, or numerous other spirits. For an unexpected ingredient, Doyle recommends including kombucha, a non-alcoholic fermented drink. “They share the same flavor profiles,” he notes. “Beverage is like food to me: When someone’s doing it right, you get this perfectly balanced cocktail – with sweetness and tartness – that has complexity from one end to the other.” Near limitless flavor combinations should serve as a spur to creativity. So start drinking! (As if you needed that suggestion.)

SPENCER

SOUR SIPS AT SP INNERSTOWN

Known for an outstanding selection of beers, Spinnerstown Hotel pays healthy respect to sour brews with a lineup that features not only imports but domestics from California and Perkasie, Pennsylvania. “Sour beers are a large category. They are all quite different and can go from very fruit forward to ‘make-your-mouth water’ to milk shake sours,” says restaurant co-owner Susan Dale. “When people who only drink wine say they don’t like beer, we reply with, ‘then you haven’t found the right beer!’ We usually steer them to a fruit beer like Lindemann’s or Liefman’s, then they can try an easy-drinking or not too-too sour like Duchess de Bourgoine.”

Dale goes on to explain that palates can be trained to like acidic, tart, and sour tastes. “Experimentation is key!” she notes. “And pairing food with sours can be fun too.” Spicy foods, fatty foods, and even desserts can find a worthy partner in the wide world of sours.

One or two sours are typically on tap at Spinnerstown – though not guaranteed. These varieties require extra attentiveness from the staff when cleaning the draft lines when switching out different styles of beer. “The fruited sours have a taste that can linger in your lines if not cleaned correctly,” Dale notes. “Maintenance is key to selling tasty and fresh beer.”

There are currently 15 varieties of sour bottles and cans – including such core items as Duchesse de Bourgoine, Duchesse Chocolate Cherry, Free Will Blood and Guts, Liefman’s Goudenband, Ommegang Dream Patch, Rodenbach Classic, Russian River Consecration and Intinction, and Lost Abbey Red Poppy – available to quaff in-house or take-out from the on-site Spinny Bottle Shop. This collection should provide ample opportunity for you to meet your sour soul mate.

McCoole’s at the Historic Red Lion Inn

As a community hub since the 1740s, this atmospheric inn has witnessed the plotting of Fries Rebellion, served as an Underground Railroad Station, and acquired a collection of ghosts. Today guests gather to relax and socialize in the rustic tavern and character-laden dining rooms where casual fare and finedining dinners deliver tastes crafted to please contemporary palates. An all-day menu of New American cuisine spans pub fare with sharable favorites, scratchmade soups, fresh salads that can bump

to entrée status by adding seafood, chicken or steak, handhelds accompanied by Brew City Fries and house-made pickles, and main dishes to satisfy omnivores, pescatarians and even vegans. Many items across the menu are gluten free. Local sourcing of humanely raised, antibiotic- and hormonefree foods assures guests of top quality.

Multiple entrée options for beef mavens, with meat sourced through Indian Ridge, include Filet Mignon and Short Ribs – but the ultimate choice is a generous cut of Black Angus Prime Rib, grilled to your preference. While a garnish of grated horseradish cuts through the richness of the tender, juicy beef, a side of mashed potatoes comes in plain or horseradish and chive versions. Grilled asparagus completes the composition. Request Muirwood Cabernet Sauvignon for an optimal pairing.

Along with a nicely curated wine list, the bar crafts specialty cocktails and pours a solid line-up of bottled and tap beers. Rotating selections of signature Red Lion Brewery beers showcase multiple styles and may be sampled in flights of four 5-ounce tastes.

A generous, dog-friendly patio delivers al fresco pleasures in season, along with live music on Friday and Saturday nights. Indoors, live music is performed on Friday nights and piano music on Saturday nights is performed all year round.

An adjacent Arts & Events Space – the former livery stable – has been handsomely restyled to host banquets, weddings, and meetings in a flexible 2-room setting that may be combined to accommodate up to 100 guests. The versatile second-floor Blackbox Theatre meets a wide range of social, business, and theatrical needs.

Get up close and personal with genuine American history with fine foods and spirited drinks.

PRIME RIB

Drip

Whether craving a bite or a bevvy – probably both – this laid-back Hellertown hangout welcomes all ages to relax with proudly American casual classics. Explore 14 rotating taps that dispense unexpected and wildly refreshing house-crafted adult drinks at the 12-seat bar, including such brews such as J. Hazy IPA, Big MC Dry Irish stout, Sanderson’s Brew Spiced Cider, and Peach Raz Hard Iced Tea. Small batches of Drip-original boozy-fruity concoctions keep guests thirsting for the next innovation. Seriously-sized specialty cocktails feature

different Drip Hard Seltzers and cocktails prepared with local Social Still Spirits. For a decadent boozy vanilla shake that can double for dessert, try the Jack Rabbit Slim with bourbon. All-ages floats and shakes come in familiar and playful flavors.

Due to enthusiastic customer interest, a recent menu refocus now highlights numerous options that are gluten free and or vegan – and color-coding makes ordering a snap. Munchie menu selections, including Fried Pickles (see recipe on pg. 90) and Crack Fries with cheese sauce, bacon ranch and jalapeños, both gluten free, are great as sides or for sharing as starters. Wrapping two hands around a generous fresh-made burger or a hefty sandwich, however, is Drip’s raison d’être. Every handheld is available in a gluten free version –with the one exception of Chicken & Waffles – and

all fries and pickles are naturally gluten free. An Impossible burger satisfies vegans, and finely ground beef that’s hand-shaped can be dressed with as many topping as you can lift. The featured Royale with Cheese comes adorned with mayo, ketchup, lettuce, tomato, onion and house pickles, plus choice of sides. In this version, a golden fried egg crowns the well-stacked burger. Buttermilk fried chicken sandwiches are also dished up in deliciously different configurations, plus hotheads get a spicy Nashville Hot version to savor.

A heated patio brings an early start to the al fresco season; pick-up and delivery expands Drip dining options. A large parking area in back provides easy access for guests. Stop by and see why they were voted MorningCall’s Reader’s Choice for Best Burger, Best Fried Chicken Sandwich, and Best Tap List.

Our food is stupid good. Our condiments are stupid good. Our drinks are especially stupid good.

ROYALE WITH CHEESE+EGG

Blue Grillhouse

With forty-plus years of experience, blue grillhouse and event center has earned a place in the hearts of multigenerational enthusiasts. Family members have married at the event locale, and they’ve gathered for lively holiday meals at Easter and Mother’s Day. Smaller private spaces accommodate corporate functions and special dinners. The restaurant encompasses several dining rooms with distinct styles of warm sophistication, along with bar and lounge with a striking décor. Of course, all

this simply sets the stage for extraordinarily fine dining and imbibing, from lunch and dinner to Sunday brunch.

And for the really good news: After a lengthy pause, Happy Hour makes a glorious return to the indoor bar and seasonal outdoor patio bar. Monday through Saturday, from 4 to 6 p.m., nicely priced libations and enticing plates can facilitate much needed – and appreciated – attitude adjustments for guests. Specialties of the grillhouse cover 100% Black Angus steak from a renowned Chicago butcher – with a blue burger option at dinner (there’s no snobbery about casual appetite preferences!) – and premium seafood selections. For instance, the new Pan Roasted Salmon, with an 8-ounce sustainably raised Jail Island fillet presented on Caribbean mango

and vegetable slaw – with green mango, chayote, peppers, ginger, and garlic bringing a refreshing counterpoint to the mild and buttery fish encircled by a broken – meaning not fully incorporated –curry vinaigrette. Its tangy sweet brightness complements both the salmon and the freshness of the salad, and a wedge of lime delivers a final pop of acidity. That’s a lot of flavors, irie.

Although the barnroofed patio and bar remain closed until amenable weather arrives, the laid-back destination gets a jumpstart on the season with heaters and a central fire pit.

Sign up for the weekly newsletter for updates on features at all the Paxos restaurants, plus receive a free select dessert on your birthday. At blue, the signature indulgence is Hula Ice Cream Cake.

Finely honed hospitality at this diverse venue leads each guest to a deliciously happy place.

PAN ROASTED SALMON

INDIA’STASTE OF CO M F O R T

BY LENORA DANNELKE

Each of the many types of Indian flatbreads has earned a welldeserved following, from roti and kulcha to paratha and puri. However, the standout favorite that has become a commonplace item on Lehigh Valley grocery store shelves is naan. While commercially packaged naan, available in different sizes and flavors, offers convenience, the texture can’t compare with soft, fluffy, and chewy lusciousness of warm naan pulled from a traditional tandoor oven.

When

was traveling in Dubai several years ago, he booked a food tour of the city and was promptly smitten by the bread that street vendors baked in vertical clay ovens dug into the ground. Brushing the loaves with ghee – Indian clarified butter – and a sprinkling of fragrant garlic intensified the flavor and allure of the naan that couldn’t be replicated at home without investing a few thousand dollars in a backyard tandoor.

Hulvat then decided the next best alternative would be to document the behind-the-scenes process of naan artistry at a local Indian restaurant. Fortunately, Bharath Sundararaman and Aparna Bharath, husband-and-wife owner-operators of Cumin N Eat – pronounced “que-min and eat” – generously invited him into their kitchen to watch, learn, photograph the action, and eat lots of samples.

Meris photographer Ryan Hulvat

The dough for their naan is quite simple and straightforward, with an all-purpose flour base. It almost resembles pizza dough, but a few key additions change the flavor and texture game: Eggs provide extra richness and plain whole-milk yogurt supplies distinctive tanginess. Since the dough is made in bulk for the restaurant, it’s rolled into hand-size balls and placed on trays and refrigerated overnight for faster prep the next day.

A rolling pin flattens the individual balls into flat disks before a roller docker with a spiked surface (which can also be used for pizza dough and other pastries) punctures the top, allowing the bread surface to aerate and not blister.

The next critical step brings a commercial gas-fueled tandoor heated to 475°F into play. While the exterior is state-of-the-art stainless steel, the cylindrical interior is lined with thick clay walls – which has been essentially the same for the past 5,000 years or so. Lava rocks at the bottom push the heat upward.

The prepared naan dough is transferred to the toploading oven via a special type of cotton-covered gaddi cushion with a coconut fiber filler. For each loaf, a piece of rounded dough is placed on top of the cushion then rolled by hand directly onto the oven’s clay wall. It takes only a few minutes to bake before the chef utilizes hooks and skewers to remove the bread. The oven lid is replaced to reheat the oven. (Note: Chef Sandy is so perfectly attuned to his bread-craft that he doesn’t even need to look at the temperature gauge.) Each naan loaf is cut into four pieces and is ready to feed hungry fans. In the unlikely case you have leftover naan to take home, reheat by covering with a damp towel and microwaving for 20 seconds.

Varieties of naan offered at Cumin N Eat include plain or brushed with butter, garlic naan, chili garlic naan, and spicy bullet naan. Patrons enjoy it as a standalone appetizer or an accompaniment to main dishes with plenty of aromatic sauces – all of which beg to be scooped up with naan. (Hulvat found the lightly zesty chicken curry and extra-zesty goat curry to be optimal naan partners.) The well-stocked menu is available in house, for take-out, or delivery service.

BHARATH SUNDARARAMAN AND APARNA BHARATH CUMIN N EAT

Top Cut Steak House

2880 CENTER VALLEY PKWY

SUITE 625

CENTER VALLEY TOPCUTSTEAK.COM

610-841-7100

Expect an elevated experience in every aspect of dining at this oh-so-chic Paxos Restaurant, from stepping from the private lift into the classic-meets-modern rooftop sanctuary to savoring exquisite fare and spirits. Just don’t expect the environment to feel stuffy. Just as Chicago steak houses are known for their high-spirited vibes, guests of Top Cut arrive here to enjoy their best lives – and to do so out loud. And although business casual is the requested attire, and not all that difficult to find in your closet, a setting this

stylish does inspire natty attire. Inventive cocktails keep the spacious wrap-around bar scene bustling. The recipe for an enticing new seasonal refreshment, Marcy’s Playground, appears on page 80. Sadly, though, you’ll miss out on the ambience.

Kick off a multi-course meal at Top Cut with a premium raw bar specialty, choose an appealing seafood or meat starter, dive into an indulgent soup, or crunch a gorgeously composed salad. Of course, the main event here is all about the beef. Working exclusively with a famed specialty butcher in Chicago who hand-selects each superbly marbled USDA Prime steak from their own herd of Heritage Black Angus cattle, the restaurant presents six cuts ranging in size from a 10-ounce Filet Mignon to a 32-ounce Porterhouse. Although this caliber of juicy meat doesn’t demand

enhancement, the sauces and additions are just so darn tempting. In addition, unusual offerings include two cuts of intense, umami-rich Dry Aged steak.

Other seasonally changing entrées include fish, poultry and lamb. However, meltingly tender Veal Rib Chop is always in demand. A family-ownedand-operated company, Plume de Veau, sources veal from 50 independent growers in New York, Ohio, and other nearby states, providing control of animal care and more. Dish accompaniments include butternut squash and mushroom – royal trumpets, shiitake and cremini – and rosemary white wine sauce. With a monster 4,000-bottle wine list, your choice may feel a bit overwhelming. That said, consider an acidic Chardonnay – or the staff will always be happy to guide you.

Discover a restaurant that checks all the boxes for fine food, superb spirits, and stellar service.

VEAL RIB CHOP

Casa Toro

A convivial mix of cultures results in a lively and lengthy selection of robust foods and festive libations from Mexico and Cuba. Executive Chef Dean DiazAlbertini, the nextgen member of the family that owns and operates Casa Toro, continually invigorates the menu with new tastes. A recently introduced Jefe Menu of rotating small plates offered at the sociable bar includes Tinga Eggrolls, Mexican Shrimp Cocktail, and Cuban accented Jefe Tacos, two soft corn tortillas packed with

tender lechon asado –pork slow-roasted in a citrusy Mojo marinade –with bright pickled onion and jalapeño piled on top. Cilantro and queso fresco complete these enticing bites. The Jefe Menu will also be offered outdoors when patios at both locales are open.

Classics like enchiladas, burritos, and chimichangas abound, along with an array of scratch-made sauces including authentic mole and fiery tomatillohabanero. Cuban specialties include Paella (see pg. 72) and Caribbean Red Snapper. The chef – he’s the “Jefe,” aka boss – pushes culinary boundaries with fusion preparations that remake eclectic dishes in a Latin context. One tasty original returning to the winter menu is Pollo Colorado, chicken tenderloin stuffed with veggies, then rolled and braised in a creamy tequila-chipotle sauce. Chile Acapulco, a crisply

breaded and fried poblano pepper stuffed with a creamy chipotle seafood medley, makes a seasonal debut.

More than 50 kinds of tequila, offering premium sipping, are mixed into masterful margaritas while a variety of rums star in splashy mojitos. Also look for seasonal feature drinks and plentiful beers. Happy hour is observed throughout the restaurants, and both places include a Mojito Bay Lounge for a more refined and relaxed experience.

The full regular menu is available for take-out or delivery via DoorDash. Expanded catering options feature popular buildyour-own taco bars, fajita platters and lots more. A weekly newsletter keeps fans in the loop, and a Loyalty Rewards Program makes regular visits even more tempting. Follow Casa Toro on Facebook and Instagram.

Guests quickly feel like part of an extended Latin family in both warmly welcoming destinations.

JEFE TACOS

Savory Grille

2934 SEISHOLTZVILLE RD

MACUNGIE

SAVORYGRILLE. COM 610-845-2010

Having recently reached a benchmark 25 years of operation, Savory Grille maintains its own brand of consistency by presenting an everevolving menu – which changes weekly but may be tweaked daily depending on what comes through the kitchen door – that melds tastes, textures, and seasonings from worldwide cultures into an always intriguing array of flawlessly executed dishes.

One consummate illustration of this ethos is a recent entrée featuring Jurgielewicz duck:

The seared and sliced juicy duck breast, presented on a composed plate with a swoosh of celeriac purée, is augmented by sunchokes, trumpet mushrooms, Brussels sprouts, and potato pave. (These crispy-outside and creamily rich-inside spuds should be on everyone’s bucket list.) A drizzle of aged sherry gastrique and garnish of bread-and-butter pickled fennel add complexity and balance to the dish while underscoring that the kitchen team – led by Chef/owner Shawn Doyle and Chef Ryan Lukow – understands why the culinary arts are a true form of art.

For reliable quality, all dish components are scratch-made in house, from a variety of breads and pastas to sauces, stocks, and pickles (see recipe on pg. 85). Top purveyors supply seafood, meats, and produce – though an in-progress greenhouse

will contribute ultra-fresh veggies in the near future. An on-site apiary already contributes honey.

An atmosphere of relaxed intimacy in the vintage dining room and adjacent Arbor Room is enhanced by a welcoming staff. Beverage choices include a solid core wine list, plus new selections not stocked in state stores, and craft beers. Classic and seasonal cocktails are made with same attention to detail as the food.

As an alternative to inhouse dining, a “Savory at Home” option offers a three-course takeout dinner-for-two that changes weekly. Recent entrées range from a sophisticated Seafood Strudel with shrimp, Patagonian bay scallops, and lump crab with rice pilaf and a sherry wine lobster sauce to supercomforting Meatloaf. For a full Savory experience, fresh baked bread is always part of the meal.

Remaining true to form assures guests of having an inimitable fine dining experience in a comfy country setting.

SEARED DUCK BREAST

KING

By Lenora Dannelke

Delving into essentials for any home kitchen repertoire, the following recipes can elevate meals from breakfast to dinner. Why gallop out the door at a ghastly hour when pancakes may be flipped with confidence at the stove –while wearing jammie pants? And luscious risotto – made with homemade chicken stock – can knock the socks off of guests. So go forth and impress!

and it’s far tastier and more cost-effective than commercial products since bones that are typically discarded go to an elevated purpose. Plus, there’s no need to squint at boxes or cans in the grocery store to check for preservatives and salt content. However, before tossing ingredients in a pot, getting a little background on terminology is helpful.

The savory liquid foundation of soups, stews, and sauces – and for making rice, couscous, quinoa and dishes such as risotto (see Cooking 101: Risotto on p. 49) – comes in multiple versions, and a small segue into semantics can alleviate some confusion. Nutrient-rich stock is made by simmering your choice of bones (in this case we’re focusing on chicken) with vegetables, herbs, and other flavoring agents; broth eliminates bones and is composed of meat, meat and vegetables, or just vegetables, again with appropriate herbs or spices; bone broth, technically, is just

that, bones, though usually with some kind of seasoning. However, many bone broth recipes include onions, carrots, celery, and other ingredients, putting that variation firmly in the stock category. The term bone broth has caught on as a cultural phenomenon that is central to keto, paleo and other specialized diets. And besides, who can resist the alliterative appeal of “bone broth”?

Classic broth is thinner than stock and requires less cooking time. But since the cooking process for stock (or keep calling it bone broth) is a simple matter of longer simmering, the tasty and healthful benefits of extra protein provided by collagen coaxed from bones results in a richer and more satisfying texture. The presence of that gelatinous element means the chilled stock will have a wiggly-jiggly consistency reminiscent of Jell-O – and will melt to a liquid again when heated. Many broth advocates suggest adding a spoonful or two of cider vinegar to the pot in to help break down cartilage and connective tissue and extract minerals and other nutrients from the bones.

Few things are easier to make than chicken stock,

Beth Pritch, an account manager at Meris, is a dedicated chicken stock enthusiast who adheres to a more contemporary method of cooking. When she serves a roasted chicken dinner, the carcass – along with any meat remaining on it – becomes the base component placed into her Instant Pot. This wildly popular type of pressure cooker shaves off hours of stovetop simmering. “Then I’ll throw in whatever vegetables I have: celery, carrots, tomatoes, really anything that will add flavor,” she says. “And any fresh herbs I can get my hands on, plus peppercorns, salt, and garlic.” Yellow onions included in the mix have the outer layer of skin removed, while the inner layer of skin in left on to give color to the broth. Cover the contents with water and cook for four hours in the Instant Pot. The result, Pritch attests, is “a really good depth of flavor.”

When cooled to the point where it’s safe to handle, the pot contents are strained through a fine mesh sieve. The yield of about 64 ounces is ready for soup or whatever you like to make. For freezing, Pritch pours the stock into reclosable zip-top bags that are stored flat and stacked, making is easy to break off a desired portion of stock. Another storage approach is freezing stock in ice cube trays and transferring to bags, giving the cook access to modest portions of stock for making a small amount of sauce or reheating leftovers.

On the other hand, Meris photographer Ryan Hulvat goes old-school when simmering stock on the stovetop. After roasting a well-seasoned chicken and letting his family

have at it for dinner, the carcass goes into a large stock pot and is topped with refrigerator finds such as red cabbage, mushrooms, carrots and celery, browned lemon slices from the chicken roasting pan, red onions, peppercorns and whatever herbs are available in his abundant garden, including cilantro, lovage, oregano, sage, pineapple sage and others. “I like to use whatever is right here and easy,” Hulvat says. “But you can also see this as an adventure where you go to the store and get all the specific ingredients you want.” He will then allow the pot to simmer, uncovered, overnight on the stove. This method may not work for everyone –additional water may need to added and leaving the pot unattended on the stove for that many hours can be a safety concern – so starting in the early morning on a weekend and checking throughout the day works well.

As the chef/owner of Local Mama Catering, Beth Anna Raynock, making copious amounts of stock is an essential part of both her work and home life. “I drink chicken stock for breakfast,” she notes. “It’s so good for you.” She reports that her favorite trio of seasonings, garlic, ginger root, and turmeric, contain anti-viral and anti-inflammatory properties. She simmers her home chicken broth, which includes the roasted organs, for 8 to 12 hours – and if that sounds intimidating, she notes that beef stock requires many more hours. Although stock is something of an adaptable, free-style event, Raynock shares a good basic recipe that will get you thinking outside of the cardboard bone-broth box.

Chicken Stock

INGREDIENTS

1 roasted chicken carcass

2 onions, sliced in half

3 carrots, sliced in half

3 stalks celery, sliced in half

1 bay leaf (optional)

3 cloves garlic

1 piece of ginger root, sliced in half

1 turmeric root (preferably from Jamaica), sliced in half

Salt and pepper to taste

DIRECTIONS

Remove all the meat from the chicken that may be used in soup or for other purposes, transfer to a 1-gallon stockpot, top with vegetables and seasonings and cover with room temperature water. Bring to a low boil, reduce heat, and simmer covered with a vented lid for at least 8 hours. Stir periodically and, if needed, add additional water. If foam forms on top, skim and discard. When satisfied with the flavor, season as desired with salt and pepper. Cover, cool, and strain through a fine sieve. Transfer to storage containers to refrigerate or freeze, or begin transforming the chicken stock into a favorite soup.

YIELDS 2 TO 3 QUARTS

RISOTTO A STIRRING EXPERIENCE

Lavishly creamy – without containing a drop of cream – and superbly comforting, risotto has been a classic Italian specialty for centuries. Although this dish finds a place on many contemporary American restaurant menus, a profound number of accomplished home cooks are intimidated by what they assume it to be difficult and intricate recipe. In fact, risotto is essentially just rice cooked in broth, with a mere handful of other ingredients. However, the technique and the type of rice used distinguish this delicacy.

TIPS

- Don’t rinse the rice, which removes the required starch.

- Use a wooden spoon. A metal spoon can break the rice and make the dish mushy. And a wooden spoon doesn’t make an annoying scraping sound.

- Keep the stock warm. Stirring in cold stock will mess up the cooking process.

- Take a gentle, even approach to stirring. You’re not beating egg whites here!

- Turning the heat on high will not speed

GOING WITH THE GRAIN

Starchy rice is essential for successful risotto. (That’s what creates the creaminess.) Arborio, a medium-grain rice, is always a good choice and can be found in most major grocery stores. Premium short-grain varieties of Italian rice such Carnaroli and Vialone Nano can be found in specialty shops and are best tried after perfecting your Arborio game. Avoid less starchy long-grain varieties such as Basmati and Jasmine.

TAKE THE SLOW LANE

The real secret ingredient in risotto is time. The cook will be spending about 20 minutes at the cooktop slowly stirring in broth, one ladleful at a time. Consider this a compact with the universe to never desert your post during the process: Ignore the phone, your partner, the kids, and the dog. Lehigh Valley Marketplace photographer Ryan Hulvat, who spent a college semester in Italy, took a cooking class while abroad and found time spent stirring risotto to be a “meditative experience.” Although current recipe versions that hasten the process – we’re looking at you, Instant Pot – and reduce stirring time are basically missing the point. Generations of busy Italian nonnas probably embraced having this undisturbed “me time” at the stove. Sipping a glass of wine can enhance the contemplative endeavor.

The foundation of flavor comes from sweating chopped onions (or other alliums such as shallots, garlic, or leeks) in a pan with butter or oil. The rice is then added to the pan to toast briefly. What comes next, should you choose to include it, is a good splash of dry white wine which adds acidity to the dish and cooks off before incrementally adding the warmed broth or stock to the pan. This method allows the rice to gently shed starch as the stirring keeps them bumping together. The best way to tell when risotto is done is by tasting frequently during the last few minutes: The rice should have a toothsome bite and the sauce should be neither runny nor sticky. Should you run out of broth before the rice is done, simply use warm water as needed. Also, if a spoon dragged across the bottom of the pan leaves a trough that fills in gradually like flowing lava, that’s another indication that the risotto is ready for a bit of butter and

Risotto may be adapted for the season with such additions as fresh peas or asparagus in spring or butternut squash or porcini mushrooms in winter. Serve as a stand-alone first course or complement with proteins for a main course. Grilled shrimp or scallops are outstanding partners, and anyone who’s watched Hulu’s food-centric show The Bear knows that braised short ribs of beef served with risotto is a praise-worthy combo. Presenting risotto on an oven-heated plate is highly recommended: Starch-based sauces thicken as they cool, and preserving the luscious texture of this sumptuous dish is paramount

RISOTTO

INGREDIENTS

6 cups broth (chicken or vegetable)

1 T olive oil

2 T + 2 T butter

1/2 medium onion, chopped finely

1/2 cup dry white wine (optional)

3 cups Aborio rice

Salt and freshly ground pepper

Handful of grated Parmesan

Olive oil for garnish (optional)

Grated Parmesan for garnish (optional)

Chopped flat leaf parsley (optional)

DIRECTIONS

Heat stock to a low boil in large saucepan; reduce to medium-low heat and keep warm. Warm olive oil and melt 2 tablespoons butter in a large, heavy-bottomed pan over medium heat. Add onion and sauté until translucent. Add rice and stir for about 2 minutes to coat the rice with the butter and oil. The rice should be lightly toasted, with a nutty aroma, but not browned. If using wine, stir it in briskly until wine is fully absorbed. Next, begin gently stirring in hot broth, one ladleful at a time. (At this point, a timer set for 15 to 18 minutes can help to make sure the process is on track.) Continue stirring and adding a ladleful of broth when the previous addition of liquid has been absorbed. Season with salt and pepper to taste. When the rice is cooked al dente, stir in the remaining 2 tablespoons of butter and handful of grated Parmesan. Plate and drizzle lightly with olive oil, and sprinkle with Parmesan and parsley as desired.

YIELD VARIES BY PORTION SIZE AND HOW MUCH YOU WISH TO RESERVE FOR MAKING ARANCINI)

Adapted from Mangia Firenze: The Art of Eating & Cooking Italian by Judy Witts Francini, the instructor at the cooking school Ryan Hulvat attended in Italy.

Pancakes, the iconic comfort food of the American breakfast table –based on my personal preferences and observations at diners, not a Gallup poll – combine friendly familiarity with ever-evolving variations based on batter enhancements and multitudinous toppings. They also offer home cooks numerous advantages: Easy-going preparation eliminates the need to get dressed and drive to a dining destination; they’re faster and less complicated to make than cookies or cakes and offer equivalent indulgence; the promise of pancakes have a near-magical ability to rouse kids out of bed and arrive at the table with smiles on their faces.

“Pancakes are one of my favorite food groups,” says Christopher Heath, Corporate Chef for Paxos Restaurants. As such, he ensures that brunch menus at sister establishments blue grillhouse, Melt and Torre feature such appropriate staples as vanilla buttermilk pancakes, ricotta pancakes and cornflour pancakes, respectively, all presented with agreeable condiments.

Top Cut Steak House goes savory by occasionally featuring buckwheat blinis with caviar on the starters menu. “There’s definitely a science behind pancakes, and there are many factors that weigh in to making the perfect pancake. Really, they’re so simple. It’s just a matter of making sure the conditions are right and that you follow your recipe.”

ALL RISE

First, among the all-important conditions, is making sure the baking powder is fresh. “If you’re not a baker or go through your cupboards regularly, that could be part of your downfall,” Heath explains. Next, for traditional pancakes, he prefers to use buttermilk, which has a higher acidity than whole milk or low-fat milk – and that activates the baking soda or baking powder, which is necessary for the pancakes to rise. (Note: Baking powder contains baking soda.)

TEMPERATURE MATTERS

Eggs, an essential ingredient, should be a room temperature. While some cooks swear by separating the eggs and beating the whites until fluffy, Heath – who

has tackled every variation imaginable – views this step as unnecessary. (His one exception being buckwheat blinis because of a textural difference when used in a savory dish.) Milk or buttermilk can be warmed gently in the microwave just to take the chill off. This is vital because when using melted butter as the element of fat, cold eggs and milk will cause the butter to seize and ruin your efforts.

DETAILS, DETAILS

Resist the temptation to prepare pancake batter the night before for the sake of efficiency in the morning. Fresh batter activates quickly and needs to rest only a few minutes. Heath notes that the longer it rests, the tougher the pancakes. And be sure not to over mix the batter: it doesn’t need to be super-smooth and a few little lumps or streaks are fine.

The chef recommends using a nonstick griddle pan, which requires no greasing. A two-burner version accommodates a larger batch size. His personal preference for dishing them up is on a first-come, firstserved basis as even the lowest setting on a home oven is still too high to prevent the pancakes from drying out. However, if your stove includes rear vents, turn on the oven and place a plate of reserved pancakes at the rear of the cooktop to capture the benefits of this gently warmed air.

Pancakes cook best at medium or medium-high heat, depending on the settings of your cooktop. Consider the first pancake as a test of the right cooking temperature.

To transfer batter to griddle, use a large kitchen spoon or small ladle, about a 2 to 3 ounces volume. When bubbles appear on the top, they are ready to flip, preferably with a suitably sized spatula. Just don’t keep poking at them – though it is not a tragedy if one of them breaks. And flip them only once.

For additions such as chocolate chips or blueberries, the easiest way to maintain consistency and control is by placing these tasty morsels on top surface prior to flipping.

Heath, experienced in running a child-friendly home kitchen, offers one final comment: “If you do this with your kids, it’s a great activity. It’s so simple, there’s nothing to it.”

DIRECTIONS

In a medium mixing bowl, mix together the eggs, buttermilk,salt, sugar and vanilla with a whisk. Add the dry ingredients and melted butter then gently mix. Let stand for 5 to 10 minutes. If too thick, adjust consistency with buttermilk.

Using a nonstick griddle, cook the pancakes on medium heat until golden on each side.

Optional additions: Blueberries or chocolate chips

Variations: Substitute half of the flour with corn flour or masa flour, then add 1 extra cup of milk; add cinnamon or pumpkin spice to the batter YIELDS 12 LARGE PANCAKES

Recipe courtesy of Christopher Heath, Corporate Chef for Paxos Restaurants

From the humble beginnings of a small wooden pushcart, painted his favorite color green, George Schuler walked the streets of Allentown with his tools in tow in search of plumbing and heating problems he could repair. The year was 1923 when George started Schuler Service, Inc. and it has been an essential part of the community ever since.

In 1928, the nation’s first plumbing code was published establishing a new higher level of expertise required for the plumbing industry and paving the way for standardized training and licensing for those in the plumbing field.

Before long, remodeling became an important part of Schuler Service’s business and the idea to showcase bathrooms became a reality in their first showroom at 428 North 8th Street in Allentown. Today, they have a full remodelingdivision named Schuler Kitchens & Baths.

With an estimated quarter of a million service calls under their belts, a large fleet of trucks fully equipped to handle any size problem, and a staff dedicated to their trade, Schuler Service provides the highest level of customer service.

Schuler Service, Inc. and Schuler Kitchens & Baths are still located in Allentown at 1314 W. Tilghman Street and donning their trademark green color!

Schuler Service, Inc. is thrilled to celebrate 100 years of service to the Lehigh Valley!

Baumer Wealth Management

Glenn W. Baumer, CFP®, CPWA®, CIMA® Managing Director Wealth Management Advisor

Breanne N. Pfeffer, CRPC®, RICP®, ChSNC® Assistant Vice President Business Manager

Christopher S. Baumer, C(k)P®, CPFA, CPWA® Assistant Vice President Wealth Management Advisor

Tiffany

A. Nguyen

Registered Wealth Management Client Associate

Merrill Lynch Wealth Management 600 Hamilton Street • 12th Floor • Allentown, PA 18101 610.398.4306 • fa.ml.com/baumer_group

Merrill Lynch, Pierce, Fenner & Smith Incorporated (also referred to as “MLPF&S” or “Merrill”) makes available certain investment products sponsored, managed, distributed or provided by companies that are affiliates of Bank of America Corporation (“BofA Corp.”). MLPF&S is a registered broker-dealer, registered investment adviser, Member SIPC, and a wholly-owned subsidiary of BofA Corp.

Investment products: Are Not FDIC Insured Are Not Bank Guaranteed May Lose Value

Certified Financial Planner Board of Standards Inc. owns the certification marks CFP® and CERTIFIED FINANCIAL PLANNER™ in the U.S. ChSNC ® is the property of The American College, which reserves the sole rights to its use, and is used by permission. Investments & Wealth Institute™ (The Institute) is the owner of the certification marks CPWA® and Certified Private Wealth Advisor®, CIMA® and Certified Investment Management Analyst®. Use of CPWA® and/or Certified Private Wealth Advisor®, CIMA® and/or Certified Investment Management Analyst® signifies that the user has successfully completed the Institute’s initial and ongoing credentialing requirements for certification.

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The RICP® is the property of The American College, which reserves sole rights to its use, and is used by permission.

© 2022 Bank of America Corporation. All rights reserved. | 4789839 | 07/2022

Now more than ever, personalized advice matters.

by Lenora Dannelke

Whether identifying as vegan, vegetarian, pescatarian, pollotarian, flexitarian –or some other yet-to-be determined dietary label – people are consuming less animal protein. The reasons range from religious strictures or a desire for improved nutrition to personal choice or a concern for planetary health. Rather than viewing preferences as judgment calls, consider these options as celebrations of the fantastic foods available in the Lehigh Valle. A chicly exotic destination located in close proximity to a casually hip eatery –both of which offer a range of plant-based and full-on meat choices – gives more folks the opportunity to eat what they enjoy – or try something new.

Vegetarians tend to scrutinize menus carefully, scouting for plant-based dishes to fit their dietary needs or preferences. At Aladdin, however, they are primarily searching for what looks tastiest since

many of the Middle Eastern dishes presented here are naturally meat-free – and those fragrant offerings have also been singing a siren song of Syrian flavor to omnivore fans for more than forty years, from hand-rolled stuffed Grape Leaves and Spinach Pie to Tabouleh salad, and the crisply fried and best-selling Falafel, which happens to be vegan and gluten-free as well. Serena Younes, front of house manager and second-generation of the family-owned restaurant, notes that 95% of the generous appetizer menu is vegetarian – plus plenty of entrees and other specialties. (Not to discriminate, though, since seafood and meat-centric dishes keep everyone at the table satisfied. That said, after the first marvelous mouthful of Falafel most guests don’t even notice the absence of meat.)

HUMMUS

One lesser-known veggie dish currently climbing the popularity charts is Arnabit: deep fried cauliflower chunks drizzled with tahini sauce, which delivers huge flavor and superb texture. The dish is available as an app or entrée. Smeed, an odd-sounding salad, benefits from a bit of explanation. “It’s kind of like Tabouleh, but inside out – bulgur wheat-based with a little parsley, made with tomato sauce, olive oil and onion,” Younes says. “Tabouleh is mainly parsley with a little bulgur wheat, so Smeed is more filling. It’s refreshing served either cold or at room temperature. Smeed doesn’t get as much love as it deserves!” For maximized sampling, the Special Maza appetizer plate serves four or more with a dozen diverse items, available in vegetarian or non-veg versions (with no upcharge for either).

Colorful and artfully plated dishes look all the more resplendent in the warmly

sensuous dining room replete with cushy pillows, dramatic lamps and a twinkly night sky. A semi-private event room, separated from the dining room by a barrier wall with arched “windows,” enables up to 40 guests to catch the restaurant ambiance – especially popular when belly dancers perform on Saturday nights.

Aladdin’s long-standing reputation for fine Middle Eastern cuisine attracts a wide audience for off-site catering jobs. Wedding receptions up to 400 guests have been customized for vegan or vegetarian hosts and guests – or one seafood dish may be added to please pescatarians. Intimate luncheons can also be adapted for special occasions. “We can accommodate almost everything,” Younes reports. And she’ll be delighted to prove that to you.

SERENA YOUNES FRONT OF HOUSE MANAGER ALADDIN

SMEED SALAD

Arna bit

DEEP FRIED CAULIFLOWER CHUNKS DRIZZLED WITH TAHINI SAUCE, WHICH DELIVERS HUGE FLAVOR AND SUPERB TEXTURE.

Not many restaurant names inspire a quick double take when driving past. The Vegan Butcher is an exception, with an eye-catching oxymoron moniker that’s not as self-contradicting as it first appears. This playfully appealing eatery offers a spectrum of plant-based and animal protein dishes, with the main focus on healthful, freshly prepared foods that can please a diverse group and also be adapted for specific food sensitivities. The kitchen maintains completely separate cooking surfaces, utensils and equipment for vegan dishes to avoid cross-contamination. Two pieces of equipment not found in this kitchen are a microwave and a toaster: Rolls are flame toasted.

Owned and operated by brothers Ayoub Abboud – the head chef – and Dr. David Abboud, a physician who looks to improve patients’ health through lifestyle modification, this sibling team developed

a menu with varied iterations of the same dish. For example, four specialty burgers adorned with scratch-made toppings – and a choice of dairy or plant-based cheese, plus a gluten-free bread option – may be made with 100% real beef (fine ground in house) or plant-based versions that include an Impossible Burger and a Beyond Burger Patty. The Egg-Splosion Burger may be topped with a plant-based egg or real egg. So everyone can come together at the table and eat the sameyet-different dish. Essentially, this is fast food, elevated.

Sandwiches include Banh Mi (choice of tofu or beef barbacoa) with an abundance of crunchy veggies on a French baguette, Avocado Toast with egg options and more. A trio of tacos – again, meat or non-meat – on hand-pressed tortillas sport generous toppings, and extra-bountiful Pineapple or Soy Fried Rice Bowls can easily be shared.

(General Manager Galen Rodriguez reports that four cups of cooked rice go into every serving.) Appealing sides include vibrant Lemon Fries tossed with parsley (only one version!), Truffle Fries (with a choice of plant-based or real Parmesan cheese) and Loaded Fries with plenty of choices. Street Corn – grilled corn on the con with avocado dressing, Old Bay Seasoning, and sliced scallions – is totally irresistible. Happily, it’s not an easy dish to share.

An upbeat vibe – fueled by retro-fun vintage toys, an Atari game, bright murals, a cheery chalkboard and a wall covered in cassette tapes – lifts the spirits as guests approach the counter to order. The seamless process begins by first informing the employee of your diet restriction before choosing a menu item. The cooking pros will then be able

to tailor your order with the appropriate proteins, bread, cheese, aioli and more to fit your personal dietary preferences. It’s also that easy when ordering to-go items for pickup or delivery by DoorDash, Uber Eats, or Grubhub.

The Vegan Butcher has acquired a stellar reputation in the plant-based food community, and guests from Philly, New York, and beyond make this a destination on weekends. As a sponsor of Lehigh Valley IronPigs, the restaurant is thrilled to feed the players. A customizable catering menu can meet the special dietary needs for any size event – even a wedding for 400 guests.

TACOS & STREET CORN

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Print recipes and more from the Lehigh Valley’s finest chefs. Also find useful information, directions, & restaurant links.

The Brick Tavern Inn

QUAKERTOWN

THEBRICKTAVERNINN.COM

215-529-6488

The charm of Upper Bucks County is embodied in this historic destination, where exceptional meals nourish the body and soothe the soul. An all-day lunch and dinner menu allows guests to give in to cravings: Appetites begging for a New York Strip Steak with caramel shiitake brandy cream sauce at noon can be rewarded – and it’s not all that unusual a request. Additionally, the relaxed country atmosphere enables guests to feel comfortable whether wearing a business suit or blue jeans.

General Manager/ Executive Chef Kenneth Hicklin and Chef Jeffrey Wagaman collaborate easily on creating new features – working together previously at different restaurants – and the process of “bouncing ideas” between them results in the likes of a comfort-driven entrée of pork flat-iron steak partnered with fresh-made applesauce and a wedge of braised cabbage. A visually stunning vegetarian dish stars Butternut Squash Ravioli dressed in a butternut Alfredo sauce sprinkled with walnuts, then crowned by golden fried breaded goat cheese and a drizzle of basil oil.

Of course, such staples as renowned crab cakes and smoked brisket, turkey breast, and wings remain on the core New American menu, along with ample sandwiches, salads, and diverse starters. Sourcing meats, seafood, and produce from local purveyors maintains the consistency patrons

expect. And all dishes are available for take-out during normal business hours, plus several signature specialties, including quarts of Brick Tavern Inn Mushroom Bisque, are always available to-go.

A warm and friendly bar, suitable for drinking or dining, offers a well-curated wine list, accessible beer selection, and spot-on seasonal cocktails. Multiple dining rooms with distinctive vibes are amenable to hosting private functions of varying sizes.

A spacious covered patio in an idyllic pastoral setting draws guests outside in accommodating weather. And it opens earlier than many outdoor venues thanks to a recently installed system that circulates gently warmed air – inviting guests to linger and take in a side dish of tranquility.

Meeting all hospitality expectations, from a romantic dinner to a casual burger and beer at the bar.

BUTTERNUT SQUASH RAVIOLI

Pearly Baker’s Alehouse

This social anchor of downtown Easton endures as an inclusive environment where business leaders attired in bespoke suits and millennials sporting sleeve tattoos feel equally at home. Customers who flocked to Pearly Baker’s when it opened 27 years ago now arrive with their adult children in tow. Clearly, everyone bonds over good food and spirits.

Recently arrived Executive Chef Paige Robinson is putting her imprint on a New American menu encompassing upgraded pub fare –

from burgers to DoubleBreaded Calamari –weekly features, and main plates. (Lunch, dinner, and late night selections include gluten-free, vegetarian, and vegan dishes.) Committed to a belief that fresh food is key to the best dining experience, everything brought into this chef’s kitchen is fresh and never frozen. For a tasty example, Braised Short Rib delivers hearty comfort with locally sourced, top-quality –and marvelously marbled – beef that’s seared before braising in a red wine sauce for four hours, yielding a firm and flavorful exterior and super-tender interior. The juicy meat then melts into a bed of creamy Parmesan grits, brightened by an accompaniment of Brussels sprouts coated with pomegranate molasses. The recommended pairing for a dish that balances richness with vibrancy is Fiddlehead IPA – or

choose a glass or bottle of red wine from the foodfriendly list.

An expansive bar with loads of yesteryear character invites patrons to sample 23 taps of house staples and rotating craft brews, or sip a signature or innovative specialty cocktail such as a Sloe Sazerac. Live music with no cover charge energizes the atmosphere every Friday and Saturday, and the fourth Thursday each month brings a spiritlifting comedy show. A refreshed dining room in the rear – still appointed with a breathtaking crystal chandelier –offers a more laid-back and contemporary vibe with cushioned chairs, booths, banquettes, and a handsomely refinished hardwood floor. In summer, sidewalk tables make the most of a lively metropolitan atmosphere.

An eclectic clientele finds a welcomingto-all haven that represents the best in urban hospitality.

BRAISED SHORT RIB

Paella may have been born in Spain, but this golden yellow rice-based dish – infused with color, flavor and fragrance by exotic saffron – boasts numerous subtle variations through adaptation in multiple Latin cultures. A major difference in this version is an extended cooking time of the long grain rice prepared with chopped onions and garlic, so rather than grainy, the texture more closely resembles risotto.

At Casa Toro, a Cuban influence at the Mexican restaurant – with plenty of zesty Latin fusion – derives from early childhood experiences of Executive Chef Dean Albertini-Diaz, second generation member of the family that owns and operate two sister restaurants in Bucks County. During childhood, helping his paternal Cuban grandmother in the kitchen earned him the affectionate title “jefecito,” or little boss, as his passion for cooking developed.

BEST I EVER HAD

Paella may be the most fully loaded Latin dish you’ll ever have the pleasure of tasting. Those who have a hard time settling on one protein will find a veritable buffet piled on this bountiful plate: discover sautéed scallops, shrimp, tropical white fish, mussels, and chicken breast chunks. One distinctive ingredient is authentic Mexican jalapeño chorizo sausage. “That’s smoked, so it adds a different element,” Albertini-Diaz notes, “plus a little kick, a little heat.” Green peas contribute color and sweetness. While the dish is always made to order, components are portioned ahead of time for efficient prepping – so if a guests prefers not to have, say, shrimp or mussels, customization is simple.

Thick slices of grilled Cuban bread on the side, topped with a house-made garlic chimichurri spread, add buttery richness and crunch.

For an ideal wine pairing, consider a crisp Sauvignon Blanc: House and premium varieties are stocked. For a more tropical feel, Albertini-Diaz suggests a light sangria, margarita – there are tons of options – or scratch-made and refreshingly minty mojito. Indecisive folks can try more than one.

We’ve been a part of your community for years, connecting families, home cooks, students, bingers, gamers, and businesses to services you want and need to stay connected, productive, informed, and entertained. We are powered by passionate local teams, dedicated to the people and communities we serve, bringing customers astounding services and products. We help to make the impossible possible with a customer-centric vision that makes the lives of those we serve measurably better. We strive to make every interaction memorable and astounding. Your passions are what fuel us to keep innovating and to ASTOUND you every day.

dragonberry mojito

INGREDIENTS

2 1/2 oz. Bacardi Dragonberry Rum

1/2 oz. simple syrup

1/2 oz. fresh squeezed lime juice

5 mint leaves

Club soda

Lime wedge

Fresh berries

DIRECTIONS

Muddle the rum, simple syrup, lime juice, and mint leaves together in a Collins glass for 10 seconds. Fill a shaker with ice. Pour the muddled mixture into the shaker and shake well. Pour drink back into the Collins glass and top with club soda. Garnish with a lime wedge and top with your choice of fresh berries.

SERVES 1

FROM CASA TORO

marcy's playground

INGREDIENTS

2 oz. rye whiskey

1/2 oz. Amaro Nonio

1/2 oz. Grand Marnier

1/4 oz. maraschino liqueur

2 dashes orange bitters

2 dashes Angostura Bitters

Orange peel for garnish

DIRECTIONS

Using a stirring glass combine all ingredients (except orange peel) with ice and stir for 20 seconds.

Fine strain into a Nick and Nora glass and garnish with orange peel. SERVES 1

smoke show old fashioned

INGREDIENTS

1 oz. Wahaka Mezcal

1 oz. Corralejo Reposado

5 dashes cherry bitters

1 tsp. agave

DIRECTIONS

Place a large ice cube in a rocks glass. Add spirits, bitters, and agave and stir gently.

Using a cocktail smoker (if available), smoke the glass contents and enjoy.

NOTE: While the mezcal and reposado both naturally contain smoky notes, topping the drink with a mesmerizing swirl of woodsmoke – easy to do by using a cocktail smoker – imparts a striking visual appeal along with flavor and fragrance. The restaurant uses Middleton Mixology’s SmokeTop cocktail smoker device, but many other brands are available.

SERVES 1

FROM SPINNERSTOWN HOTEL

jalapeño business

INGREDIENTS

1/2 jalapeno cut in half lengthwise, with seeds

2 lemon wedges

1/4 oz. agave nectar

1 1/2 oz. blanco tequila

1/2 oz. pineapple juice

1/4 oz. fresh lemon juice

1/4 oz.fresh orange juice

Ice cubes

Tajin spice for rimming glass Pineapple leaf for garnish

DIRECTIONS

Using a shaker tin, muddle the jalapeno with the 2 lemon wedges and agave nectar. Add ice, tequila, pineapple juice, lemon juice and orange juice. Hard shake, then fine strain into rocks glass rimmed with the Tajin spice. Garnish with a pineapple leaf.

SERVES 1

BLUE GRILLHOUSE

condiments

bread

INGREDIENTS

2 bulbs fennel, sliced 1/4-inch thick

1 tsp. turmeric 3 cups white vinegar 3 cups white granulated sugar 2 cinnamon sticks 5 whole cloves 2 bay leaves 1/4 tsp. crushed red pepper

DIRECTIONS

Place sliced fennel in a large mixing bowl and set aside. Combine all remaining ingredients in a large pot and bring to a boil, stirring occasionally to ensure sugar is fully dissolved. Pour hot brine over fennel. When cooled, transfer to sealed containers and refrigerate. (Glass masontype jars are recommended because the turmeric will stain plastic containers.). Chill two to three days before enjoying. This condiment may be stored in the fridge for several weeks.

Serve on sandwiches, salads, as a garnish on entrees, or just nibble as a snack. The salty-sweet taste is addictive.

YIELDS UP TO 3 QUARTS

FROM SAVORY GRILLE

appetizers

INGREDIENTS

1 apple, small chopped

1 cucumber, diced 10 Brussels sprouts, shaved 1 stalk of celery, shaved

2 Swiss chard leaves, stems removed, chopped Apple cider vinaigrette (below)

Arugula for salad bed

Crumbled goat cheese for garnish Candied walnuts for garnish Fried onions for garnish

Apple cider vinaigrette: 1 cup apple cider vinegar

3 cups extra virgin olive oil

1 tsp. lemon juice

1/2 apple (or if small use a whole one), chopped 1/4 cup honey 1 tsp. Dijon mustard Salt and pepper to taste

Process in a blender or food processor until smooth. Transfer to container and refrigerate.

YIELDS 1 QUART

DIRECTIONS

Toss the apple, cucumber, Brussels sprouts, celery and Swiss chard together with desired amount of dressing. Place on a bed of arugula. Top with crumbled goat cheese, candied walnuts and fried onions. Serve at once.

FROM MCCOOLE’S AT THE HISTORIC RED LION INN

beer battered fried pickles

INGREDIENTS

Vegetable oil, as needed (avoid soy or seed oils)

1 jar Drip Pickles*

1/2 lb. Drip Flower Power (regular or gluten-free)*

1 can Drip Wiser Buds (blonde ale)*

Salt and pepper to taste

1 container Drip Fancy Sauce*

*House specialty products available on site.

DIRECTIONS

In a high-sided cast iron pan or stainless steel pot, heat a 2-inch pool of vegetable oil to 350°F.

In a large bowl, whisk half the spiced flour and beer to pancake consistency.

Using the remaining flour, dredge the pickles and set on a parchmentlined plate.

Coat the pickles in the beer batter, and place them gently in the pan, one at a time. Hold them suspended in the oil for 5 seconds to avoid sticking. Flip as needed and fry to golden perfection. Remove from the oil and place on a towel-lined plate. Season with salt and pepper.

Dip in sauce. And DRIP as much as you like!

SERVES

2 OR MORE

mussels fra diavolo

INGREDIENTS

1 tsp. garlic, sliced

1 T olive oil

12 mussels, cleaned

2 oz. fire roasted corn

2 oz. pancetta, rendered

4 Calabrian chilis (or less, depending on your heat preference)

1 oz. white wine

2 oz. tomato sauce

1 T butter

1 tsp. parsley, chopped

Salt and pepper to taste

Toast points

DIRECTIONS

In a medium sauté pan, on medium heat, cook the garlic in olive oil until it starts to color. Then add the mussels, corn, pancetta, and chilis. Sauté for 1 to 2 minutes, then deglaze with white wine and add tomato sauce; cook until the mussels are completely opened. Mount with butter and add parsley, then season to taste with salt and pepper. Serve in small soup bowl and garnish with toast points.

SERVES 1 FROM

MELT

butterscotch crème brûlée

INGREDIENTS

3 cups heavy cream

1 cup butterscotch sauce (see below)

12 egg yolks, preferably room temperature

Granulated sugar as needed

Whipped cream and berries for garnish Butterscotch sauce: 1/4 cup butter

1 cup dark brown sugar

1 tsp. salt

3/4 cup heavy cream

2 T vanilla extract

DIRECTIONS

For the butterscotch sauce: Melt butter in a medium pan, add brown sugar and salt. Bring to a gentle boil, stirring occasionally. Add cream, stirring as the mixture comes to a gentle boil and reaches 225°F (a candy thermometer works best here). Remove from heat and stir in vanilla. Cool briefly while continuing below.

For the crèmes: Heat cream to 150°F then stir in warm butterscotch sauce. Place egg yolks in a large bowl and stir in cream mixture. Pour the custard into 6 8-ounce Ball Wide Mouth Canning Jars. Cover jars with lids and tighten, then give each lid a onequarter turn back to let air to escape while jars are in a water bath. Place jars in a 181°F sous vide bath for one hour. Remove jars carefully and place in the refrigerator to cool for 2 hours before continuing.

Remove lid from each jar, sprinkle tops with granulated sugar and caramelize with a hand culinary torch. Garnish with whipped cream and berries before serving.

SERVES 6

FROM THE BRICK TAVERN INN

flan de elote

INGREDIENTS

CARAMEL:

1/4 cup water

1/2 cup sugar

CORN FLAN:

1 cup corn, blanched

1 can water (using the milk can below)

1 can sweetened condensed milk

1/2 tsp. vanilla extract

1 lime, zested

1/4 tsp. salt

6–8 egg yolks (more yolks makes a richer the flan)

DIRECTIONS

FOR CARAMEL:

Place water and sugar in a small saucepan. Bring to a caramel color, shut off heat, then pour into eight individual 4 oz. foil cups, just to coat bottom, or one 8-inch pie dish.

FOR FLAN: Preheat oven to 300°F.

Place caramel foil cups into a deep baking dish and spread them out.

Blanch and shock corn, then using a blender, blend with the water. Mix milk, corn water, extract, lime zest and salt. Whisk in the yolks, mixing well to ensure the mixture is fully incorporated. Pour mixture into cups. Add hot water to the baking dish, creating a water bath. Cover pans and bake for 45 minutes or until set. Remove from oven and allow to rest to room temperature, then place in the refrigerator until completely cold. To serve, turn the cups onto desired plate.

If making 1 large flan, follow the same procedure.

YIELDS

7 TO 8 INDIVIDUAL FLANS OR 1 LARGE FLAN

NOTE: THIS FAVORITE DESSERT AT TORRE IS A FAMILY RECIPE FROM THE MOTHER OF CORPORATE CHEF CHRISTOPHER HEATH.