Lehigh Valley Good Taste Summer/Fall 2021

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w e l c o m e President Matthew J. McLaughlin Creative Director Scott Westgate Account Director Scott Rarick Graphic Designer Melissa Lascala Web Designer Ashley Reinhard Photographer Ryan Hulvat Contributing Editor Lenora Dannelke Contributing Writers Kelly Alderfer Lenora Dannelke Account Manager Amanda Liddick

Publisher

Meris, Inc. 1 E Broad St, Ste 420 Bethlehem, PA 18018 610.868.8595 | meris.com Good Taste is published biannually and approximately 84,000 copies are printed and distributed.

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

If 2021 gets to have a musical motto, I nominate an upbeat Beatles tune refrain, “It’s getting better all the time.” Having emerged from a year that upended virtually every daily routine – including how and what and where and when we ate – people are excited (and a bit cautious) about socializing and dining out. Restaurants and bars, which have adapted to ever-evolving needs and preferences of guests, are helping people redefine the “new normal” in familiar and welcoming surroundings.

Although Pennsylvania’s guest capacity restrictions lifted on May 31, some establishments are opting for a gradual approach to reaching 100%, and new or expanded outdoor dining areas increase airy seating options. Unexpectedly, weddingstyle tents that popped up in restaurant parking lots have become popular destinations in their own rite. With heating options, some may stay around well beyond the first frost (or snowfall).

A major uptick in food to-go, from casual eats to fancy fare, entails multiple choices: Coming inside to pick up orders, curbside delivery to your vehicle, or home delivery, often from a partnering service. Efficient and streamlined online ordering keeps these amenities happily practicable for both restaurants and customers. Check websites and Facebook for new features and frequent updates. Several places profiled in this issue of Good Taste offer changing take-out meals on specific days.

Each profile also highlights a “Special Diet Menu Item” for vegetarian, vegan and pescatarian tastes. The tag “gluten-free” typically indicates the dish was prepared without added gluten. However, those with serious gluten-related medical conditions such as celiac disease should be aware that inadvertent gluten cross-contact may occur in both home and professional kitchens. (Visit beyondceliac.org for more info.)

To up your home cooking game, peruse the recipe section for top-shelf cocktails and chef-crafted starters, condiments, main dishes and desserts. When serving these delectables on your backyard patio, the warm summer sunshine will feel like a friendly hug from Mother Nature. She still loves you. And so do your favorite restaurants.

Contributing Editor

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NEW! DERBY LANE

This charming colonial in Bethlehem Township is light and bright with a flexible floor plan. With over 2,900 square feet, Derby Lane is a move-in ready home in the desirable Highland Park neighborhood. 5 bedrooms, 3.5 baths. $449,000

NEW PRICE! LONG MEADOW LOT

This 89 acre parcel offers rarely available acreage with a conservancy easement in place to preserve nature’s splendor & a building envelope sheltered from view. Tucked in the Bucks County countryside, minutes to I-78, NJ, Doylestown. $1,050,000

MINE HILL

Combining a quiet country setting with convenient access to major highways, quaint villages, fine dining and numerous inviting activities.

Brazilian cherry floors are warm and welcoming, running throughout most of the first floor. 4 BRs. $950,000

NEW! ANTHONY DRIVE This home has a premium lot overlooking the adjacent golf course greens. A new deck & patio with a newly landscaped backyard is the centerpiece, a final complement to this artfully designed & elegantly executed home. 5 BRs, 4.5 baths. $625,000

NEW PRICE! HIGHSPIRE

The home provides an abundance of privacy while being close to needed amenities. The location is convenient, with shopping and dining just a few minutes away, and easy access to commuter routes to both Philadelphia and New York. 4 BRs. $1,150,000

EXECUTIVE BUILDING LOTS

Meadows & forest embraced by rolling green hills, within minutes of the Saucon Valley Country Club & the vibrant Allentown & Bethlehem downtowns. Lots are designed to accommodate homes over 4,500 sq.ft., 2 to 6 acre lots starting at $300,000

NEW PRICE! SARATOGA MANOR

A classic home with custom upgrades, Saratoga Manor is modern living at its finest. Built by Tuskes and based on their Preakness model, the expanded floor plan is brimming with amenities to suit all lifestyles. 6 BRs, 5.5 baths. $999,000

NEW PRICE! PINEVILLE MANOR

A quiet country road in Buckingham Township is the setting for this spacious home. Resting on over 2 acres and nestled against farmland, Pineville Manor is the perfect blend of rural charm and modern amenities.

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Red oak hardwood flooring, spacious rooms, and extraordinary craftsmanship. This European-style home is in the planning stages. Myron Haydt Development, Inc. will work with homeowners to create their dream home. 4 BRs, 4.5 baths, $1,889,000

contents S U M M E R / F A L L

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p rof il es 10 Savory Grille 12 The Sweet Spot 14 Melt 16 Braveheart Highland Pub 18 Grille 3501 20 Torre 22 Mitzi's Table 32 Pearly Baker's Alehouse 34 Zest 36 Spinnerstown Hotel 38 The Mint Gastropub 40 blue grillhouse 42 Drip 50 The Brick Tavern Inn 52 Top Cut Steak House 54 Casa Toro 56 McCoole's 58 A Ca Mia 60 Diana's Café

fe at ures 24 Cheese Please 43 Sangria 62 George Paxos

SOUS CHEF RYAN LUKLOW, SAVORY GRILLE

72 Make a Joyful Noise

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8

See Why Everyone Decides to

CHOOSE SCHULER!

Point your smart phone camera at this page for entrance to our new website filled with fabulous designs and ideas for your home!

SchulerKB.com

(484)268-1805

1314 W. Tilghman St. Allentown PA6582

S AV O R Y

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ulinary artistry defies labels on an evolving menu where dish names read like poetry, and global tastes sparkle on plates and palates. Chef/owner Shawn Doyle and Chef Ryan Lukow coax ambrosial flavors from superb ingredients from near and far – such as meltingly tender Spanish octopus paired with cuttlefish ink aioli, guajillo pepper emulsion, tomatillo corn relish, and a sunnyside-up quail egg.

Supplement an in-house fine dining experience with features that include “Savory at Home,” a 3-course takeout dinner-for-two that changes weekly, and “Retail,” a varying selection of goods and goodies from the scratch kitchen, including breads, smoked meats – such as duck pastrami – pickles, pasta, and more. Fine wines not stocked by state stores complete any shopping list.

Coming attractions encompass a greenhouse for site-grown produce and an apiary that promises a sweet future for this epicurean enclave.

octopus with cuttlefish ink aioli 10

2934 seisholtzville rd

savorygrille.com

610-845-2010

macungie

special diet menu item Summer’s local superstar veggie gets a glutenfree and keto-friendly spin in Chilled Sweet Corn Soup, accented with tendrils and English peas, asparagus, red pepper rings, and French Bayonne prosciutto for a rapturous amalgam of tastes, textures, and colors.

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This bucolic inn serves as a portal to a world of affable ease, where warm cordiality ensures guests feel welcome and unrushed while delving into sophisticated tastes. Get comfy in the intimate vintage dining room or relax in the window-walled Arbor Room – then raise a glass of fine spirits and toast to making memories.

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T H E

S W E E T

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n golf, hitting the ball with “the sweet spot” on the club maximizes performance, and this aptly named destination delivers a powerful partnership of year-round entertainment and refreshment. Five Topgolf Swing Suites present famed worldwide virtual courses, and the addition of 15 new courses brings the total to nearly 100. Interactive simulations of baseball, football, and hockey, plus family-friendly games, enable players of all ages to work up an appetite. And if eating is your sport of choice, a winning menu of exceptional pub fare is augmented by such top-notch made-to-order entrees as the Bank Shot: A plump seared chicken breast, enhanced with a creamy parmesan and portobello mushroom sauce – stirred up in the pan to capture all the flavorful poultry juices – presented with sautéed baby spinach and roasted baby russet potatoes. Clearly, fine dining and fun dining play on the same team here.

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s h o t

2805 lehigh st

thesweetspot.golf

610-813-2536

allentown

special diet menu item Farmhouse Flatbread tempts the carb-averse with a toasty cauliflower crust, and vegan pesto draws another niche crowd. Everyone can agree on the appeal of a Mediterranean veggie topping crowned with arugula and drizzled balsamic. Fresh mozzarella is optional.

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the ambiance A casual and friendly atmosphere invites guests to relax with a plate and a glass – no gaming needed. The full service bar pours all the classics, plus seasonal craft cocktails (see recipe on pg. 85). Corporate events or private parties of all sizes can be accommodated and the addition of outdoor seating this summer will further enhance your experience.

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s the name suggests, this Mediterranean Paxos restaurant elicits a sense of warm relaxation, whether savoring a languorous lunch, delving into a decadent dinner, or simply finding respite in an artfully crafted cocktail – from classic to seasonal libations inspired by exotic locales.

Respectful of the Italian tradition of accentuating natural flavors, the menu puts modern tweaks on enticing antipasti dishes, housemade pastas, gourmet pizzas, and main courses that celebrate top quality proteins from land and sea. For example, the rapport between the flavors of steak and mushrooms is amplified in Filetto di Manzo. A superbly tender chargrilled filet mignon — cooked to liking — arrives nestled atop a roasted portobello mushroom cap, with a drizzle of porcini vinaigrette imparting an earthy tanginess to this splendid ensemble. An extensive wine list ensures every plate has a compatible pour.

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d i

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2880 center valley pkwy, ste 624

meltgrill.com

610-798-9000

center valley

special diet menu item Sensuous, Italian-accented Sunday Brunch, joining the lunch menu, features such vegetarian enticements as Uova del Diavolo: imported Parmigiano-topped eggs, baked in spicy tomato sauce, with toasty baguette slices for primo dipping. Early-day cocktails abound.

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A soaring dining room with dramatic hanging lights — essentially glowing modern sculptures — and a striking fireplace imparts intimacy with candles at tables and curvy booths.

Get sociable at a spacious bar and lounge or relax on a seasonal patio. Private function venues go from hi-tech board meetings to cocktail receptions.

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B R AV E H E A R T H I G H L A N D P U B

S

avor the relaxing comforts of true Scottish hospitality right here in the Lehigh Valley, lunch and dinner, seven days a week. Tuck into hearty regional specialties, scratchmade and often prepared from family recipes, such as Guinness Beef Stew, Shepherd’s Pie, Bangers and Mashed, and a Traditional English Carvery each Sunday – or inventive hybrids like Haggis Hushpuppies and Corned Beef & Cabbage Spring Rolls. Encompassing American and global influences, from hefty burgers to Buffalo Shrimp Scampi, the menu features Indian Masala Spiced Salmon. (Not surprising since Scotland and India are tied through the British Empire.) The half-pound fillet, rubbed with a house blend of complex seasonings, is pan-seared then finished in a hot oven to develop an aromatic crust. Mild curry oil and vibrant dollops of roasted pepper sauce, partnered with scallion-topped cous cous, complete this marvelous meal.

i n d i a n 16

m a s a l a

s p i c e d

s a l m o n

430 main st hellertown

bravehearthighlandpub.com

610-838-6555

special diet menu item

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With Roman Pasta, vegans can delight in sensual curves of cavatappi winding through a whole garden of flavors – asparagus, mushrooms, artichokes, and spinach, stirred with roasted pepper sauce. Add shrimp, salmon, crab cake or chicken for a tasty protein punch.

Imported pub fixtures impart warmth, and 24 draft beers and 30 single malt Scotch varieties attest to authenticity. A covered deck with removable vinyl walls adapts to the season, and sidewalk café tables increase outdoor seating. Book a small private event, or go big (socially) with trivia nights each Tuesday and Thursday.

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s there a meal that better proclaims a top-of-the-world attitude than steak? Beautifully marbled 21 Day Dry Aged Cowboy Steak, new to the refreshed menu, indulges a raring appetite with robust flavor – intensified through an aging process under the aegis of a top purveyor. This hearty ribeye sports comforting smashed potatoes, broccolini, and a lush dollop of complex truffle butter.

Executive Chef Brad Shive’s “sophisticated yet unpretentious” approach to New American Cuisine incorporates global influences in weekly features, broadly appealing entrées, and such signature starters as Crab & Mango Spring Rolls and Chicken Dumplings, dishes shared with sister-restaurant Zest.

At a destination synonymous with state-of-the-art cocktails and martinis, stylish quaffs showcase worldwide and local spirits, and local ingredients from berries to herbs. Fine wines and craft brews complement the solid drink list.

2 1 18

d a y

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c o w b o y

s t e a k

3501 broadway

grille3501.com

610-706-0100

allentown

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Embraced by pescatarians – and many others! – garlic-and-ginger laced Soy Glazed Salmon puts an Asian spin on the clean taste and buttery texture of sustainably raised Jail Island Atlantic Salmon, plated with house-specialty pineapple rice and haricot verts.

While the original restaurant and bar embody easy elegance, a casually airy Loft integrates mezzanine dining, a sociable bar and lounge, and a sliding glass wall that adds seasonal appeal. Patio tables and a popular weddingstyle tent expand outdoor seating choices.

Multiple event spaces can accommodate up to 50 guests.

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T O R R E

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he vivacious and edgily modern Paxos Restaurant sweeps across the varied culinary terrain of Mexico to round up a sprawling array of robust tastes stretching from southern seaports to northern cattle lands. Scratch-made dishes boast complexity and balance, and even familiar fare acquires alluring new twists, from guacamole and salsa to ceviche and enchiladas. To maximize variety (and satisfy any hunger), order the Torre Trio of Fajitas al Carbon, with grilled red chili shrimp, adobo chicken, carne asada skirt steak piled on a bountiful plate with flour tortillas, ready to accessorize with salsa roja, crema, queso fresco, guacamole, sweet peppers, onions, plus lime wedges for bright acidity.

With 100 kinds of tequila and mezcal, hedonistic drinks cover margaritas, Mexican mules, and specialty cocktails. There’s also sangria, wine, and beer – including locally brewed Torre House Lager.

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a l

c a r b o n

2960 center valley pkwy center valley

torrerestaurant.com

610-841-9399

special diet menu item

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A lengthy lineup of meat and seafood tacos includes a favorite vegetarian variety: The Durango offers crispy fried portobello mushrooms – rich with savory umami flavor – on a trio of corn tortillas, accented with fresh basil pico de gallo and zesty chili aioli.

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the ambiance A fun and funky vibe starts with the bar’s 3-story illuminated tower of tequila and continues across two dining levels with a contemporary décor, bold murals, and vibrant display of Sugar Skulls (with plenty of merch to buy for home). An exterior wall lifts to invite summer air inside, and patio seating plays to the season.

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bethlehem village shoppes 3650 nazareth pk bethlehem

mitzistable.com

M I T Z I ' S

610-730-1670

TA B L E

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cratch-made brunch items cover bennies, omelettes, pancakes, French toast, house-crafted Apple Sage Sausage, and more. As a BYOB, guests may bring Champagne to mix mimosas with house OJ. Lunch stars regional and ethnic sandwiches from Pulled Pork or Vietnamese Banh Mi to welltopped beef and vegan burgers.

Main dishes include multiple mac and cheeses, quesadilla du jour, and signature Cajun-seasoned Shrimp & Grits – marinated shrimp sautéed with local andouille, red bell peppers, and onions, piled on creamy cheddar cheese grits.

the ambiance Every day is bright and cheery in this nostalgic eatery, from tables or booths to counter seats overlooking busy line cooks in action. Run by a mother-and-2daughters team, family-friendly extras include high chairs and a new restroom changing table.

s h r i m p

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g r i t s

MUCH-KNEADED COUNTERTOPS Ribera

Natural stone, quartz, & solid surface countertops for every taste, budget, & application.

610.266.3121 I easternsurfaces.com

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cheese, please w

BY KELLY ALDERFER

Whether it’s on a salad, with freshly baked bread, or just on its own, cheese is a true gift. There are so many varieties — about 2,000 to be exact — that there’s a cheese for everyone, from the simple cheddar lover to the most sophisticated of palates. Whether you’re a cheese aficionado or looking to widen your horizons beyond slices of American, let’s explore the world of this fine (and complex) dairy product.

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five practical facts about cheese

1

THERE’S A RIGHT WAY TO EAT CHEESE.

To fully embrace the flavor, aroma, and texture of a cheese, it is best to serve it at room temperature.

Depending on the kind, you may want to take the cheese out of the fridge, covered, anywhere from a half hour (for fresh cheeses like cottage) to one hour (for creamier cheeses like brie) before eating.

When trying different cheeses, bread or crackers are a helpful accompaniment because they serve as a palate cleanser. Take a bite in between cheeses rather than with them to get all of the flavors.

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2

THERE’S A RIGHT WAY TO STORE CHEESE. While it’s convenient to wrap up your leftover cheese in plastic wrap, that’s not always the preferred way to preserve the freshness and flavors. For harder cheeses like Asiago, Parmesan, and Romano, it’s best to wrap them in parchment paper to give them room to breathe. Blue cheese, cheddar, and Swiss can be stored in plastic wrap, but soft or semi-soft cheeses like goat cheese or brie should be kept in a resealable plastic container. If your cheese came fresh in water, like mozzarella or feta, leave the cheese in its original container and change the water out daily.

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THE HARDER THE CHEESE, THE LONGER IT KEEPS. Because harder cheeses like Romano, Asiago, and Parmesan have less moisture and are aged longer, they don’t go bad as quickly as other cheeses. Even if they grow a little mold, simply cut the mold off and go ahead and eat it.

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TO EAT THE RIND, OR NOT TO EAT THE RIND? All cheese rinds are edible; the question is whether you like the taste of it or not. Some people like the sometimes intense flavors, while some find the texture or flavor to be unappetizing. You don’t know unless you try it, right?

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WINE IS THE PERFECT PAIRING FOR CHEESE. Everyone knows that wine and cheese practically go handin-hand, and it’s important to figure out what kinds of wines and cheeses go best with which.

For example, fresher, softer cheeses are best paired with whites, dry rosés, and lightbodied reds, whereas harder, aged cheeses go best with deep reds, full-bodied whites, and sweet wines.

Why are they such a good match? Tannin, the organic compound found in grape skin, seeds, and stems, is bitter, which is why the human palate naturally craves a high-fat, high-protein food — like cheese — which balances the flavors out.

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guide to cheese brie

TEXTURE Smooth and creamy.

FLAVOR Buttery.

PERFECT PAIRING Juicy fruits like apples or berries, nuts, white wines.

The soft, “bloomy” rind is a completely edible white mold. While some people find the texture and scent to be offensive, that’s where much of the flavor comes from.

IF YOU LIKE BRIE, TRY Camembert. It’s similar to brie in texture, but more earthy in flavor.

TEXTURE

ch e d d a r

GOOD TO KNOW

Hard.

FLAVOR: Varies, depending on how long it is aged—can be anywhere from mild to quite sharp.

PERFECT PAIRING: A gourmet burger, fresh apples, dark ale, red wine.

GOOD TO KNOW: Cheddar cheese is naturally an offwhite color. If it’s orange, there was an additive put into it, typically annatto (a food dye derived from the seeds of the achiote tree).

IF YOU LIKE CHEDDAR, TRY: Dubliner. The 100 percent grass-fed cow milk cheese is granular and sweet, with nutty and sharp undertones.

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blue

Varies from creamy to crumbly.

Crumbly or creamy, depending on the type (there are over 40!).

FLAVOR

FLAVOR

Varies, can be tart and pungent or soft and mild.

Varies, depending on the type, but generally funky.

PERFECT PAIRING

PERFECT PAIRING

The strong odor of blue cheese comes from the bacteria and mold that also give the cheese its crumbly, veiny look.

IF YOU LIKE BLUE, TRY Feta. The Greek sheep/goat milk cheese is tangy and salty, also a great companion for salad.

TEXTURE

gruyere

On top of salads, with sautéed brussels sprouts, dry red wine.

GOOD TO KNOW

g o a t(chevre)

TEXTURE

TEXTURE

Hard.

FLAVOR Varies depending on how long it’s aged; can start as creamy or nutty and grow to be quite earthy.

PERFECT PAIRING Berry jams, sharp mustards, white wine.

GOOD TO KNOW Gruyere is just one of the 450 different kinds of Swiss cheese, and has little to no lactose.

IF YOU LIKE GRUYERE, TRY

Salads topped with figs or pears, with beets or eggs, a crisp white wine or a mild red.

GOOD TO KNOW Goat milk has a higher percentage of calcium, iron, and Vitamin A than cow milk.

IF YOU LIKE GOAT, TRY Mascarpone. While no cheese quite tastes the same as goat, Mascarpone is a super-smooth cheese that’s milky with a touch of sweetness and occasionally tangy. (Also, try the Chevre Cheesecake recipe)

Another Swiss, like Jarlsberg, which is a bit more mild and soft.

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local cheesemakers All of this sounds really good, right? Don’t run to the supermarket just yet — turns out, there are a handful of places in the Lehigh Valley making their own natural, delicious cheeses for us to enjoy.

FLINT HILL FARM Located in Coopersburg, this working dairy farm uses only Jersey cows for their cow’s milk cheeses, which in turn gives their products an extra-creamy quality due to the high butterfat content found in Jersey cow’s milk.

Flint Hill specializes in cheddar, offering some flavored with different herbs and spices, depending on the season. They've experimented with making a beer cheese using beer from Lost Tavern Brewing in Hellertown, plus they use grape skins from the wine of Black River Farm to flavor some cheeses.

If you’re curious about how cheese is made or even looking to get started with cheesemaking yourself, Flint Hill offers mozzarella and cheddar cheesemaking classes.

To get your hands on some Flint Hill cheese, head to the farm and check out what they have to offer — there’s more than just cheddar and mozzarella to choose from!

1922 FLINT HILL RD, COOPERSBURG 610.838.2928 \\ FLINTHILLFARM.ORG

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KREEKY TREE FARM

KLEIN FARMS

Located in the heart of farm country at the foot of the Blue Ridge Mountains, Kreeky Tree Farm celebrates the beauty and bounty of small farm values and flavors. Along with other livestock, in 2016 they added two goats, Maude & Millie, and started offering goat cheese to their growing offering of products, which includes jams, hot sauce, eggs, dill pickles, poultry, and much more.

The Klein family has been running their dairy farm since 1935, and in late 2004, began selling their first batches of cheese for the public to enjoy.

Their goat cheese is available in a variety of flavors including Plain Chevre, Ash Layered Chevre, herbs de Prevence layered Chevre, and Chillie layered Chevre.

Considering the farm favors and offers raw milk, it’s only expected that their cheeses are derived from raw milk as well. If you step into the dairy store at the Easton farm you’ll find raw milk aged gouda, Monterey Jack, cheddar, Parmesan, Romano, blue, Colby, and a variety of flavored cheeses.

Make a point to stop by the farm this summer and explore everything they have to offer.

In addition to cheese, Klein Farms is a one-stopshop for fresh cut beef, pork, and chicken, along with yogurt and eggs. Put an afternoon aside to spend some time at the farm to see the animals and check out all of the tasty local treats.

8755 JONES RD, SLATINGTON 610.442.2719 \\ KREEKYTREEFARM.COM

410 KLEIN RD, EASTON 610.253.8942 \\ KLEINFARMS.COM

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P E A R LY B A K E R ’ S A L E H O U S E

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new chapter in the storied history of this downtown dining anchor unfolds as Pearly Baker's offers up a New American menu with global accents. The finesse of classic French techniques enhances the quality of pub fare favorites and well-composed main plates, with vegetarian and gluten-free designations simplifying guests’ decision-making. Crowd-pleasing and approachable USDA Prime beef arrives in the form of a 10-ounce boneless New York Strip Steak, complemented by sumptuous au poivre sauce and roasted fingerling potatoes. Shaved asparagus salad in sherry vinaigrette adds crunch and a bright acidic counterpoint to the rich meal.

The vintage bar dispenses craft cocktails, house wines, and an impressive selection of rotating craft beers on tap. Get cozy with a glass and enjoy live no-cover music Friday and Saturday, or catch a new comedy show.

LAMP CHOPS

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10-ounce new york strip steak

11 centre sq easton

pearlybakers.net

610-253-9949

special diet menu item

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Scratch-made Speatzla “Mac & Cheese” can make mouths forget they ever loved Italian macaroni. In this vegetarian starter, a robust Cooper cheese and heavy cream sauce lavishly coats densely delicious German egg noodles accented with scallions and crisped onions.

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While a revamped dining room, adorned with a spectacular crystal chandelier, now provides a casual-chic lounge-like atmosphere that entices guests to linger over dinner and drinks, the spacious and handsome yesteryear bar supports an energetic nightlife – or soak up the urban vibe at a sidewalk table on the famed “circle.”

SCOTTISH SAMPLER

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new Sunday Brunch presents sweet-to-savory selections highlighting Executive Chef Justin Cogan’s expertise in infusing global flavors into progressive New American cuisine. Dishes range from waffles and bennies to salads and burgers.

At dinner, exemplar entrées arrive in energized style – such as juicy pan-roasted duck breast from Joe Jurgielewicz & Son enlivened with tartly refreshing huckleberry gastrique and plated with braised red cabbage, butter bean salad, and a burst of basil. (Note: Any main dish may be accessorized with a half lobster tail.) An array of artfully plated appetizers rounding up complex tastes from Asia to the Mediterranean encourage sharing and sampling. Crispy Chicken Dumplings and Crab & Mango Spring Rolls from sisterrestaurant Grille 3501 appear at this locale as well. With a dedicated pastry chef recently added to the staff, ambrosial desserts are an imperative indulgence.

duck breast 34

306 s new st

610-419-4320

zestbethlehem.com

southside bethlehem

special diet menu item Well-adorned Everything-Seasoned Halloumi & Panisse may sound exotic. However, tangy and grillable halloumi cheese chunks paired with panisse “fries” – essentially chickpea polenta – deliver comfort to vegetarians, the glutenaverse, or anyone with taste buds.

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Like the stunning cityscape views, the point-ofview at this glass-walled rooftop aerie is urban chic, from a spacious bar pouring sophisticated signature and classic cocktails, craft beers, and fine wines from a substantial list to generous terrace seating. Private event spaces accommodate groups of up to 24 or 40 guests.

SCOTTISH SAMPLER

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ontinually evolving to anticipate the needs and desires of a diverse audience, the authentic congeniality of this historic hotel has been cultivated by the Dale family for more than sixty years. Quite simply, it’s the Spinnerstown way – from John advising budding beer enthusiasts to Chef Nate Weida smoking BBQ feasts for Friday pick-up. Find comfort among flawlessly crafted small plates, salads, handhelds, and entrées such as signature pan-seared Lemon Herb Crab Cakes paired with sauce gribiche (emulsified cold egg sauce in French cuisine), mashed potatoes, and asparagus. Small appetite?

Order a single-cake starter menu version.

A stellar selection of craft and limited edition beers, a Wine Spectator award-winning wine list, and spirited cocktails quench every thirst. Take-outs include growlers, sangria kits, and a wide selection at an adjacent bottle shop.

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2195 spinnerstown rd quakertown

spinnerstownhotel.com

215-536-7242

special diet menu item Pescatarians can dive into featured Chilean Sea Bass, with a buttery-rich seared fillet stacked atop a pool of truffled pea puree and extraordinary French fondant potatoes, accessorized with candied shiitakes, asparagus, pea tendrils, and a soy glaze.

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For a warm and causal vibe, head to the bar and booth-lined tavern, or relax in the dining room’s refined country style. However, a spacious covered deck lures guests with fresh air dining. Happily, renowned beer and wine events return with a rosé-tasting-and-foodpairing in August. Private functions can also be accommodated.

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his summer marks 10 years since a midcentury modern West End neighborhood bank was transformed into an upbeat gastropub delivering playful style, re-envisioned comfort food, and fine spirits with equal aplomb.

Drawing on America’s melting pot culture, the most comforting tastes from a spectrum of ethnicities are inventively refashioned for contemporary appeal – not only across a frequently updated seasonal menu, but within a single dish, such as General Tsao Chicken Tacos. Crispy fritterbattered chicken strips, ensconced in double layer blue tortillas lined with cheddar and Monterey Jack cheeses, are topped with lusciously plummy sweet-sour sauce, sushistyle aioli, sesame seeds, and scallions. Tots are a house fave.

At the bar, explore classic cocktails with tasteful twists or esoteric wines. A serious beer selection features local craft brews and imports, while rotating taps invite return visits.

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1223 w broad st bethlehem

bethlehemmint.com

610-419-3810

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The Falafel Burger achieves a dietary trifecta: vegan, gluten- and dairy-free. A crispy outside/tender inside chickpea patty mimics a beefy burger mouthfeel and boasts crunchy LTO, house-made curry catsup and lemony hummus toppings. Tots or fries, of course.

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A vibrant retro décor sets an upbeat mood in the open dining and bar space, and front patio seating offers al fresco dining. A covered rear lounge, complete with glowing fire pit, couches and end tables, provides a homey hangout environment – with the welcome bonus of a friendly staff happy to refill that glass or plate.

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eeply rooted in the LV’s dining and social scene, the founding member of Paxos Restaurants has evolved into a destination renowned for excellent service, a glamorous vibe, and inventive New American cuisine. Choice ingredients, from premium seafood to 100% Black Angus beef from a famed Chicago purveyor, transform every meal – from bountiful Sunday brunch dishes and indulgent burgers at lunch to superb steaks with luxurious sauce options – into a memorable experience. For poultry with red-meat heartiness, order Duck Two-Ways, which pairs a succulent seared breast with a crisp confit leg. Sautéed Swiss chard and crunchy lattice potatoes provide textural counterpoints, and a tangy pomegranate-red wine sauce elevates flavors to gratifying heights. Partner sumptuous, sharable apps with distinguished specialty cocktails for relaxed noshing, and discover the wine of your dreams on the extensive list.

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4431 easton ave bethlehem

bluegrillhouse.com

610-691-8400

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Posh dining rooms, a bodacious bar and lounge, private dining venues, and a superb setting for weddings and conferences attract a broad clientele – but an expansive and casual barn-roofed patio, complete with bar, central fire pit, and tranquil water-feature landscaping, entices guests with extendedseason al fresco dining.

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Plentiful pescatarian offerings include Brown Sugar Miso Glazed Chilean Sea Bass.

The savory-sweet coating imparts complex Asian flavor to the rich and mild grilled fillet paired with sautéed broccolini, roasted grape tomatoes, and citrus furikake jasmine rice.

1310 main st hellertown

driptheflavorlab.com

484-851-3700

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ravings for the mainstays in life – a hearty sandwich, crispy fries and a justright beverage – are fulfilled in scrumptious style at this easy-going eatery that focuses on comforting foods made-toorder. Traditional Southern Filet o’ Chicken stars a boneless, tenderized, 24-hour buttermilkmarinated breast dredged in seasoned flour and fried to encase the moist meat in a crunchy coating – served up on a brioche bun with chopped romaine, herb infused house ranch sauce, and premise-made bread-and-butter pickles. Explore multiple chicken variations or delve into the spectrum of bodacious burgers.

the ambiance A cheery, family-friendly dining room boasts a new 12-seat bar that pours select beers and housecrafted hard ciders – or go old school with a milkshake or ice cream float. Grab an umbrellatopped patio table or Drip-athome with take-out or delivery.

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THE QUINTESSENTIAL SUMMER SIPPER

B Y L EN O R A D A N N EL K E

Back in the not-so-good old days of Medieval Europe, when super-nasty bacteria were typically doing the backstroke in the local water source, fermented beverages were often the safest – if not tastiest – form of liquid refreshment.

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Fortunately, sangria emerged as the flavorful go-to thirst quencher in sunny Spain, and the beverage quickly migrated to nearby countries. This red wine-based, citrus-laced, and brandy-fortified drink, so named for its vibrant color – sangre is the Spanish word for “blood” – eventually evolved to embrace a diverse array of spirits, fruits, and spices.

While regional variations of sangria gradually found their way around the globe, the delectable wine punch didn’t make the jump to mainstream American culture until the 1964 New York World’s Fair, an event that also fostered a nationwide yen for egg rolls and got the whole country humming “It’s a Small World.” Ever since then, sangria has been the wine cocktail of choice for backyard gatherings. Endlessly customizable and simple to make by the pitcher or punchbowl, sangria delivers easy-going hospitality.

Chairman’s Selection,” he says, explaining that these specially priced wines feature quality products at a substantial discount. Optimal white wines for sangria include Albariño and Grenache Blanc, or look for a Tempranillo if you prefer a Spanish red.

Brandy is a traditional sangria stir-in, along with a splash of Cointreau or triple sec. However, feel free to reach for other bottles, from vodka or tequila to In a testament to sangria’s ongoing popularity, Brock Campari or St-Germain. Build complexity by partnering Bartholomew, a retail wine specialist for Fine Wine & the spirits with a variety of fresh fruits and herbs. “Use Good Spirits state stores, reports that customers ask for whatever kind of fruit you like – blueberries, mulberries, recommendations three or four times a week – even in raspberries, strawberries, blackberries, whatever you winter. “I tell people to go with a big Spanish white like want,” says Bartholomew. “You can even make sangria Rioja or a Spanish red. Having said that, you can use with a white and a rosé wine, and use rum with that. I whatever you want, even a sparkling wine,” Bartholomew think rum gives it a little bit of sweetness and kicks it up says. “The wine should be dry though, not sweet. To me, a notch. Don't be afraid to experiment – that's what’s so that's the important part, since you’ll be using fruit and nice about sangria! Think out of the box when choosing other things that will add some sweetness.” fruits and wines.”

When helping people choose a sangria base, Bartholomew usually points to wines in the $9 to $13 range. “You don’t want to use something really cheap because your punch won’t taste as well as it should.

And you can find some nice Spanish whites at that price point, especially when you pick something from the

Suggested flavor pairings include plums with ginger liqueur, or use mango rum, fresh pineapple, and a sliced stalk of lemongrass for a tropical twist. Looking for a drink with a spicy bite? Remove the seeds and veins from one or two jalapeños, slice into rings and muddle in a pitcher before adding your choice of fruit, liqueurs and a full-bodied Malbec wine from Argentina. For an extra layer of sweetness, stir in a little honey, agave nectar, or simple syrup.

The finished mixture should be placed in a large covered jar or pitcher and refrigerated for three or for hours – or up to twelve hours, at your preference – so the flavors will meld. Before serving, lighten up the taste with a spritz of seltzer, ginger ale, or other fizzy drink. “I’d use sparkling wine if I wanted to be a bit more festive,” Bartholomew notes. “You get all those wonderful bubbles.”

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C O UR T E S Y O F BLUE G RIL L HO USE / PA XO S R E S TAUR A N TS

I NG R ED I ENT S 1 slice each of orange, lemon, and lime 1 maraschino cherry or fresh sweet cherry, pitted 1 oz. pear vodka 3 oz. sauvignon blanc 1 1/2 oz. club soda 1 1/2 oz. Sprite

D I R E C T I ONS Muddle the fruits together in the bottom of a cocktail glass and add a small a handful of ice cubes.

Pour in vodka and wine, stir, and top with club soda and Sprite. Serve immediately.

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C O UR T E S Y O F T HE S AVO R Y G R I L L E

I NG R ED I ENT S 1 (750ml) bottle Gewürztraminer (preferably German) 2 T wildflower honey (your choice) 2–3 white peaches, unpeeled and sliced in wedges* 1 cup peeled and seeded chopped cucumber Ice cubes Wheels of unpeeled cucumber for garnish (optional) Wheels of lime (optional)

*You can substitute your favorite variety of peach or use nectarines.

D I R E C T I ONS Pour wine into a large pitcher, add honey, and stir until fully incorporated. Add fruit, cucumber and ice; stir gently. Pour wine into serving glasses until half filled. Spoon fruit, cucumber, and ice cubes into the drink and garnish as desired with cucumber and lime slices.

NOTE: Rather than allowing fruit to macerate over an extended period of time, Shawn Doyle, chef/owner of The Savory Grille in Macungie, prefers to make sangria à la minute, in small batches.

“You can clearly taste each of the flavors – they’re not muddled together, he reports.

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happy marriage of history and hospitality transitions gracefully into a third century of service to hungry and thirsty guests. Executive Chef Scott Carpenter plays to the season with an evolving selection of fine and casual fare sparked with global accents. Staple dishes encompass signature Brick Tavern Mushroom Bisque (also available to purchase by the quart) and in-house smoked specialties like Chicken Wings and Beef Brisket. A menu mainstay for decades, Brick Tavern Crab Cakes – made from “our famous recipe” – attracts devoted fans with tender morsels of premium quality lump crabmeat that happens to be sustainably sourced. Order the generous 8-ounce cake as a 1- or 2-piece entrée with seasonal sides, a house remoulade-topped sandwich on a brioche bun, or a protein enhancement to a salad.

The cozy bar dispenses bottled and tap beer, wine by the glass or bottle, and rejuvenating craft cocktails.

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2460 old bethlehem pk quakertown

thebricktaverninn.com

215-529-6488

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A gluten-free Vegetarian Entrée du Jour accentuates local flavors, such as this Zucchini Cannelloni, with roasted eggplant-stuffed slices of summer squash. A bed of red and white quinoa and roasted cherry tomato and basil sauce complete this vibrant picture.

e At this pleasurably pastoral retreat, dress up or down to suit your mood. While the inn exudes 200 years of rustic charm, the outdoors morethan-earns the term “great.” A handsome, fully covered flagstone veranda (with heating, when needed) features a gracious shaded pergola, lush landscaping, and exhilarating country air.

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ndulge in a quintessentially American dining style where classic elements meld with modern aesthetics, delivering a big-city experience in a convenient locale. Exquisite fare encompasses elegant raw bar selections, decadent starters – both great for partnering with cocktails artfully crafted from fine spirits at the vibrant bar – and manifold entrées that star USDA Prime steaks from purebred Black Angus cattle sourced from a top Chicago purveyor.

Or consider a popular alternative protein: Mellow flavor and ample marbling – hallmarks of domestic lamb – distinguish double-boned Colorado Lamb Chops, roasted to succulent medium-rare tenderness. Green herb potato purée, slender baby carrots, and savory-sweet port wine and fig demi-glace enhance the generous meal. A knowledgeable staff can help determine an optimal wine from a 4,000-bottle collection.

Finish with a lavish dessert and soothing digestif.

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2880 center valley pkwy, ste 625

topcutsteak.com

610-841-7100

center valley

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Traditionally, steakhouses are welcoming havens for pescatarians. Top Cut’s premium seafood entrées include Pan Roasted Halibut, served with creamed leeks, sautéed asparagus, and sun-dried tomato vinaigrette. Omnivores can include a prosciutto crisp garnish.

A private elevator conveys guests to a chicly serene rooftop retreat, where windowed walls frame glowing sunset views and attentive service underscores true fine-dining expertise. In truth, the refreshingly formal dining room and bar supply inspiration for visitors to shake off wardrobe doldrums and embrace spiffy attire.

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festive mingling of Latin cultures produces a luscious array of diverse tastes, from earthy, mild-to-wild pepper-driven Mexican cuisine to citrusy, garlic-infused Cuban fare.

Family-friendly dining encourages groups to mix assorted scratchmade favorites, such as Enchiladas, stuffed Fried Avocado, and Nachos Matador sporting personalized toppings, housemade pico de gallo and guacamole.

Well-stocked bars boast dazzling Margaritas and Mojitos, seasonal cocktails, wine, and numerous beers. Happy Hour drink specials cover table and bar seating.

Wake up taste buds with authentic Carnitas Tacos. Long braising imbues shredded pork with complex chile and garlic seasonings – and an unexpected sweet orange tang – accented with queso fresco and cilantro, along with fresh lime and smoky chipotle sauce to taste. Refried black beans, traditional rice, and warm flour or corn tortillas complete this classic.

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7001 pa rte 309 coopersburg

610-282-8888 casatoromexgrill.com 215-794-9400

4969 swamp rd doylestown

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Gluten-friendly choices abound among robustly flavored, sharable-sized appetizers, such as crispy corn tortilla Tostadas spread with refried beans and shredded chicken, and adorned with shredded lettuce, queso fresco, pico de gallo, sour cream, and red sauce.

Both locales now offer outdoor seating, and each has a Mojito Bay Lounge with a distinct vibe – an intimately relaxed room in Coopersburg, and a livelier corner dishing up inventive tapas-style small plates on a “Jefe” menu in Doylestown. Dedicated staff members enhance welcoming dining environments for optimal enjoyment.

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framework of handsome 18th century character showcases contemporary hospitality, presenting beautifully prepared regional Americanto-global tastes at affordable prices. Revamping a broad choice of small plates and pub fare – scratch-made soups, salads, and burgers and much more – and responsibly sourced meat and seafood main dishes every few weeks keeps the menu intriguing and mouthwatering. Recently introduced Rio Grande Flank Steak, marinated and grilled to order, puts a spotlight on juicy beef that’s paired with chorizo dirty rice, a sunny-side-up local duck egg, and zesty house-made ranchero sauce.

Since proper libations are a centuries-old tradition here, spirits encompass cocktails prepped with fresh juices and premise-grown herbs, carefully curated wines, and rotating draft beers that star house-brand Red Lion craft brews and a potent cider made with heirloom apples and a historic recipe.

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4 s main st quakertown

mccoolesredlioninn.com

215-538-1776

special diet menu item Fabulous flavors harmonize with gluten aversion in a Spring Halibut feature entrée that pairs a 6-ounce pan-seared filet with rich cauliflower purée and a lemony medley of asparagus, ramps, fiddleheads, and shallots, all brightened with a green olive tapenade.

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Bask in the warmth of a colonial tavern, share an intimate hearthside meal, get sociable in The Martini Lounge, or head outside to a dog-friendly patio with live acoustic music on Friday and Saturday. The adjacent Arts & Events Place presents live comedy shows and hosts weddings or private parties, all with adaptable menus.

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acamiapa.com

4330 lehigh drive

610-760-3207

walnutport

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arm weather brings seafood to the fore of a voluminous menu of Northern Italian fare, both classic house-made pasta favorites and inventive dishes developed by Chef/owner Eric Murphy and founder Paolo Nota.

Seafaring staples such as Shrimp Scampi and Salmon Oscar are supplemented with specials that include Scallop Orleans, starring plump Pacific Ocean Hokkaido sea scallops presented on a bed of freshly sautéed veggies seasoned with garlic and basil – and adorned with strips of buttery brie cheese. Bring your favorite wine along to enjoy at the homey BYOB – which translates to “at my house.”

the ambiance Enticing aromas and sizzling sounds from an open kitchen amplify the sensory appeal of this comfy countryside trattoria. “The Tent” supplies popular weatheradaptive outdoor dining and a new expansion accommodates private parties of 20 or more guests.

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SEE

what's cookin'

BLINDS • SHADES • SHUTTERS Ask about our free in-home consultation or visit our showroom

1518 Union Blvd. • Allentown 484.223.1818 • richards-design.com

THE DRIVER

4907 rte 309 center valley

dianascafe.com

D I A N A' S

610-797-2525

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atisfy comfort cravings with an all-day breakfast of customizable favorites, such as a full or short stack of French Toast – raisin or French bread – with optional fresh berries or PA-produced maple syrup. A diverse lunch launches at 11 a.m., and weekly features from the scratch-kitchen keep both menus lively. Beverage choices go from nostalgic Egg Creams to fresh brews from on-site Red Door Coffee Roasters, and a bakery supplies in-house and orderahead signature sweets. Catering services, Family Meals-To-Go, Sunday Brunch pick-up items, and more evolving features are detailed on the website.

the ambiance Feel at home in a cozy booth on the sunlit enclosed porch or grab a table in an airy dining room that’s welcoming to groups. A wedding-style tent that expands seating options hosts casual Alfresco Friday meals and refined monthly Sunset Dinner events.

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PA-061688 EPOXY FLOOR COATING SPECIALISTS Contactless & online estimates available! Call for more info.

610.248.2817

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PA X OS G E O R G E

CULINARY ENTREPRENEUR

BY

LENORA

DANNELKE

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Across a career that spans more than four decades, George Paxos – founder and owner of Paxos Restaurants – has dispensed gracious hospitality to a wide swath of local residents.

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His current Lehigh Valley restaurants include blue grillhouse and event center, Melt, Torre, and Top Cut Steakhouse, which cover a broad spectrum of atmospheric styles and enticing cuisines.

Most remarkably, he began laying the groundwork for a prosperous business career during a childhood that offered none of the advantageous benefits of wealth, privilege, or social position. Paxos was the self-starting, hard-working kid who found “ad hoc” jobs, including a classic paper route, to earn money to buy a bicycle and later purchase a first car that would get him to a job bussing tables at a diner in Lansdale. By the age of 17, Paxos was running the kitchen. There was no time for culinary school or formal hospitality training: He was too busy getting a hands-on education.

In 1980, when he was just 20, Paxos joined with two partners (both of whom he eventually bought out) to purchase the Candelight Inn, a modest restaurant in Bethlehem Township. Recognizing that the going would be tough initially and money would be tight, the young restaurateur had already learned to value independence above immediate financial rewards. “If I was going to

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make $200 a week, I wanted to do that working for myself rather than someone else,” he says.

Knowing he wanted to someday have more than one restaurant – and realizing he wouldn’t be able to do it all himself – Paxos started to write service and training manuals, developing a syllabus, and composing and printing recipes that included Polaroid photos of the dishes (yes, things have come a long way since then). “I needed to start and implement procedures, and cultivate a culture that would be sustainable across different restaurants,” Paxos says. “What I’ve been blessed with, and work hard at, is being surrounded by great people.

We have an incredible team.” Orchestrating “a million details have to come together” through teamwork has coalesced into a philosophy that withstands the tests of time and hospitality trends.

While confident in the kitchen, Paxos was tasked with learning how to run a business and what was involved from a cost perspective. Sourcing ingredients from local purveyors was another challenge, and he found himself driving to Philadelphia to buy produce, meats, and seafood in the quantity – and quality – desired.

Since this job took away precious time at the restaurant, he remedied the situation by starting a new food distribution business, Primo Produce, in 1991. Primo now occupies 40,000-square-feet of warehouse and processing space and 10,000-square-feet of office space in Allentown, and boasts 175 employees. The company delivers orders throughout the Mid-Atlantic and New England. Kali-Bee’s, a spin-off venture occupying additional warehouse space, supplies fresh custom cut and packed vegetables and fruits throughout Primo Trucking’s distribution area. Dimitrios Paxos, George’s son, currently manages this facet of the family business.

Expanding into a New Century A lavish renovation of the Candlelight Inn rebranded the restaurant as blue grillhouse and event center in 2002.

The rejuvenating makeover melded eye-popping style with approachable sophistication, and the public ate up the menu featuring USDA prime meats and premium seafood. Paxos partnered with a top New York design firm for the job, and retained that relationship for his three successive new restaurants in Center Valley, each known for a striking and distinctive ambiance.

Paxos Snapshot from the Past When the Candlelight Inn expanded with a reception and conference center in the mid1980s, the first client to host a “dry run” in the ballroom was Paxos himself, when he and his wife Tula held their wedding reception for 300 guests at the site in 1985. “At the time, there wasn’t any management yet, so I remember we were actually there setting up until 3 o’clock in the morning,” he recalls. The couple has now been married for 36 years, and Paxos credits Tula for playing a “vital role” in the business from 1984 though 2007. He still runs business ideas past her for consideration and feedback.

“I’ve learned to listen, and I’ve learned she’s right 99.9% of the time – I guess most women in this world are.” The handsomely appointed reception space, now blue event center, has since welcomed countless newlyweds to a life of connubial bliss.

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George’s Picks & Pairings Putting your stamp of approval on voluminous and highly diverse menus makes it difficult to play favorites, but George Paxos agreed to play a lightning round of his go-to bites and sips. See the restaurant websites for details and descriptions.

TOP CUT STEAKHOUSE Yellowfin Tuna entrée, ordered rare; Manhattanish signature cocktail, crafted with Elijah Craig “small batch” bourbon.

MELT Pappardelle al Vitello, wide-ribbon house-made pasta with a braised veal ragu; a bottle of Pinot Noir from Oregon.

TORRE Fajitas Carne Asada, grilled skirt steak with flour tortillas and all the trimmings; Torre Margarita, the house specialty that took 3 months of development (and tasting) to perfect.

BLUE GRILLHOUSE Hula Ice Cream Cake, a house creation starring vanilla ice cream, macadamia cookie crust, and chocolate fudge; Bourbon or tawny port.

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“The key to a successful restaurant starts with great leadership – that’s most important, right there.”

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The arrival of Melt in 2006 redefined upscale Italian dining in the Lehigh Valley, and brought newly hired Chef Christopher Heath into the Paxos circle, a fortuitous connection where prodigious skills and experience enabled him to grow into the pivotal and trusted role of Executive Corporate Chef for Paxos Restaurants. By 2014, Torre delivered a vibrant, fun, and funky setting for Mexican food and drink, including a stunning selection of tequila. In August 2016, the rooftop deck of Melt was enclosed and transformed into the posh Top Cut Steakhouse, balancing tradition with modern aesthetics and a super-premium menu. (Paxos and Heath traveled to Chicago to conduct research in what is still an epicenter for the meatpacking industry. They selected a high-end boutique butcher, Meats by Linz, as the exclusive supplier of US Prime Black Angus steaks and other cuts of meat for blue and Top Cut.) Several months later, Firepoint Grill opened in Newtown Square, which demographics research indicated was a good locale for entering the suburban Philly market.

Each of these visually appealing places is imbued with qualities deemed essential by Paxos. “It’s not just the beauty of the room, but making sure the temperature is comfortable and the music is at the right level – and the

place is spotless,” he says, explaining that an “experience that entertains goes beyond great service, food, and beverage.” Creating this kind of synthesis taps into the core “base of knowledge” established at the founding Candlelight Inn. “The key to a successful restaurant starts with great leadership – that’s most important, right there,” Paxos states. An executive staff that helps implement the company ethos from the top down includes Executive Corporate Chef Christopher Heath, who also develops new features for each establishment – which can potentially be incorporated into menus that are revamped twice a year – and Director of Operations Tim Hofschild, a former server and bartender at blue before becoming general manager, then making the leap to upper company management. Together they meet and coordinate with the five general managers to ensure that protocols are in place and working properly, and that employees receive whatever training is required to keep every aspect of the operation running smoothly.

Notably, Paxos Restaurants consistently rank among the best-rated Lehigh Valley employers in the annual Top Workplaces survey conducted by the Morning Call.

“Without happy, dedicated employees we wouldn’t be able to create a great atmosphere for guests,” Paxos says.

Glancing back at 2020 in the rearview mirror, Paxos says, “I have a lot of respect for all owners and employees of restaurants and hotels as the hospitality industry went through unprecedented times.” He also notes that his restaurants always had strict standards about sanitation and cleanliness, but additional safeguards were introduced – and they continue with these measures going forward, just to provide extra assurance to guests getting comfortable with going out again. Importantly, as volume quickly returns to normal levels, this confident restaurateur and businessman sees “great things to come on the horizon.”

Of course, the almost inevitable question is whether a new restaurant appears on that horizon. “Tim Hofschild and Christopher Heath are young and energetic and we have had conversations about perhaps opening another place or two,” Paxos says. “The time has to be right, as well as the location, in order for us to do so.” Stay tuned for future forecasts on the restaurant front.

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K MA E A F JOY U L I O N SE rise, s e r u t ra tempe e blender. n e h W th NNELKE fire up ORA DA

BY LEN

Ah, the ambient sounds of summer.

Some soothe — like the droning rumble of a power mower — and others invigorate. For example, the cacophonous clatter and whir of a blender can spur a stampede of frozen-cocktail-loving fans. Stand between them and the kitchen door and risk getting trampled. No matter what the frosty libation in progress may be, the glacial appeal and bonechilling effects of an ice-meets-booze amalgam refreshes body and soul on a blazing afternoon. And when the mercury tops 90, there’s no need to wait until 5 o’clock.

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Rabid frozen drink enthusiasts may want to invest in a dedicated machine to meet intense slushification needs.

The brand Margaritaville® offers an impressive selection in their durable and oh-so-easy-to-use Frozen Concoction Maker® line. Head to margaritavillecargo.com to explore options—and before leaving, delve into their huge array of frozen drink recipe blog posts and party tips.

Humming a Jimmy Buffet tune while perusing the website is optional.

For exhilarating taste adventures, rotate iconic frozen drink classics — such as the margarita, daiquiri or strawberry daiquiri, and piña colada — with increasingly popular wine-based novelties like a frosé (made with rosé wine) or frozen sangria (countless fruit-forward variations). Even queen-ofthe-brunch bloody Mary can be slushed up by adding frozen chunks of fresh tomatoes.

To lure readers down the path of cocktail creativity, the lead staff of blue grillhouse—part of the Paxos Restaurants group that includes Torre, Melt, and Top Cut—crafted a frozen version of their guest-favorite Patio Mojito.

Dilettantes who dabble only occasionally in frozen cocktails can make do quite nicely with a regular blender, though high-quality, heavy-duty models are preferable for all blending chores: Don’t cheap out on this workhorse appliance! And for faster, more evenly textured results, avoid incorporating huge cubes made in extra-large molds. (Or break down oversized cubes by tucking them into a Lewis Bag and having at it with an ice mallet. This can feel extremely therapeutic.)

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Z R O F T EN PA IO MOJITO C ourtes y o f

b l ue g ri l lh o u s e / P a x o s R e s t a u r a n t s

INGREDIENTS 1 1/2 oz. Cruzan Strawberry Rum 2 oz. fresh strawberries 1/2 oz. fresh lime juice 1/4 oz. simple syrup 1/2 oz. Sprite Fresh basil leaves, about 4–6 medium size Ice to taste, for texture

DIRECTIONS Place all ingredients in a blender and process until the mojito reaches your preferred level of slushified consistency.

Garnish options include a fresh strawberry on the rim, a sprig of basil, and a slice of lime. Or go unfussy and simply pour and enjoy.

NOTE: This frozen version of blue’s signature Patio Mojito was developed into a frozen libation to share exclusively with the readers of Good Taste. It is intended strictly for home preparation and only the original drink, in its unfrozen form, is served at the restaurant.

SERVES 1

INCREASE QUANTITIES FOR MULTIPLE SERVINGS

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Treat Yourself

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re c i p e s CO CKTA ILS PEACHY PALMER 83 blue grillhouse PEACH RASPBERRY WHITE SANGRIA 84 The Brick Tavern Inn BLACKBERRY TOM COLLINS 85 The Sweet Spot PISCO SOUR 86 Top Cut Steak House WIDOW'S PEAK 87 Grille 3501 VANILLA EGG CREAM 88 Diana's Café

CON DIME N TS VODKA SAUCE 93 A Ca Mia SUNFLOWER SEED PESTO 94 Savory Grille SWEET ONION VINAIGRETTE 95 The Mint Gastropub

APPETIZERS 97 T OASTED ALMOND & FIG HUMMUS Braveheart Highland Pub 98 P ICKLED RAMPS McCoole's at the Red Lion Inn 99 F RIED DUMPLINGS Pearly Baker's Alehouse 100 B LACK BEAN & CORN SALAD Mitzi's Table 101 P AN SEARED CHILEAN SEA BASS Spinnerstown Hotel

ENTR ÉES 105 P ORK CARNITAS Casa Toro 106 P ASTA E FAGIOLI Melt 107 B RAISED BEEF SHORT RIBS Zest

DESSER TS 109 C HURROS Torre

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c 82

ls

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c k t a i

PEACHY

PALMER

from blue grillhouse

ingredients 1 1/2 oz. peach bourbon 1/4 oz. simple syrup 3 oz. homemade lemonade 3 oz. homemade iced tea 1 lemon wheel for garnish Ice cubes

direct ions Using a shaker, combine the peach bourbon, simple syrup, lemonade, iced tea and ice. Hard shake the cocktail, then strain into a 16-ounce glass filled with ice. Garnish with lemon wheel.

se r ves 1

83

PEACH

RASPBERRY

WHITE

SANGRIA

from The Brick Tavern Inn

ingredients Single glass serving: 1/2 oz. peach schnapps 1/2 oz. raspberry vodka 1/4 oz. raspberry puree 1/4 oz. peach puree 1/2 oz. white cranberry juice 3 oz. sauvignon blanc Splash of Sprite

direct ions For the single-serving portion, mix all ingredients in a glass with ice and garnish as desired with fruit.

For multiple servings, mix all ingredients in a large pitcher before pouring over ice in your choice of glassware. If making ahead of time, the sangria can be chilled – though it’s best to postpone adding the Sprite until ready to serve, then stir gently to mix.

y ield var ies Half-gallon serving:

1 cup peach schnapps 1 cup raspberry vodka 1/4 cup raspberry puree 1/2 cup peach puree 1 1/2 cups white cranberry juice 1 liter bottle sauvignon blanc 1 cup Sprite 84

BLACKBERRY

TOM

COLLINS

from The Sweet Spot

ingredients 2 oz. Bombay Sapphire (or your favorite premium gin) 4 oz. lemonade 2 T blackberry simple syrup (see right) 1/2 oz. lime juice Fresh blackberries for garnish Fresh lime wedge for garnish

direct ions Fill Collins glass with ice and set aside. Pour gin, lemonade, blackberry simple syrup, and lime juice into shaker glass with ice, cover, and shake vigorously. Strain into Collins glass and garnish with fresh blackberries and lime wedge. Add a straw and start sipping.

blackberry simple sy r up: 1 cup fresh blackberry puree 1 cup water 1 cup sugar Place all ingredients in a medium saucepan, mix thoroughly, and bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 to 10 minutes. Remove from cooktop; cool to room temperature. Transfer to a bottle and store in the fridge.

Use to flavor a variety of drinks or pour over ice cream and other desserts.

se r ves 1

85

PISCO

SOUR

f rom Top C u t S t e a k Ho u s e

ingredients 2 oz. Macchu Pisco (Peruvian brandy) 1/2 oz. fresh lemon juice 1/2 oz. fresh lime juice 3/4 oz. enriched simple syrup (2 parts sugar to 1 part water) 1 dash Amargo Chuncho Bitters

86

direct ions Using a shaker combine all the ingredients without ice and hard shake for 10 seconds. Add ice and hard shake for 20 more seconds.

Fine strain into a Nick and Nora glass.

se r ves 1

WIDOW'S

PEAK

from Grille 3501

ingredients 1 handful fresh blueberries (local, if possible) 2 oz. Xplorer American Gin 1/2 oz. lemon juice 1 oz. pineapple juice 1/2 oz. sage-infused simple syrup Lemon twist for garnish

direct ions Muddle blueberries in a mixing glass, add gin, lemon juice, pineapple juice, sage simple syrup, and ice. Cover and shake vigorously. Strain into a rocks glass with fresh ice. Place lemon twist on side of glass and serve at once.

se r ves 1

87

VANILLA

88

EGG

CREAM

from Diana's Café

ingredients 2 oz. vanilla syrup (not vanilla extract)* 8 oz. whole milk Chilled club soda for topping *Find this in the ice cream or ice cream condiment section of most food stores.

direct ions Fill a 20-ounce glass with ice. Pour the vanilla syrup into glass. Add milk and stir. Top the glass with club soda. Enjoy!

NOTE: Containing no eggs and no cream, this refreshingly light and frothy summer drink has been a double misnomer for well over a century.

An old-school soda fountain specialty that originated somewhere in New York City – the exact inception remains a hotly debated topic – keeps being rediscovered by new generations, and for good reason: It delivers all the comfort of a vanilla milkshake minus the cloying heaviness.

se r ves 1

89

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c o

t s

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n

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d i m e

V O D K A

S A U C E

from A Ca Mia

ingredients 2–3 T butter 1 tsp. finely diced garlic 1/4 cup lightly packed basil, chiffonade cut 2 medium tomatoes, diced 1/4 cup vodka 1/2 cup tomato sauce 1/4 heavy cream

direct ions Melt butter in a large skillet over high heat. When butter starts to brown, stir in garlic and basil and cook for 1 to 2 minutes. Add diced tomatoes and sauté for 1 minute. Remove pan from cooktop and pour in vodka. (Caution: Alcohol is highly flammable!) Return to heat – if pan contents ignite, stir until flames subside – add tomato sauce, reduce heat, and simmer until alcohol cooks off, about 5 minutes. Stir in heavy cream and simmer for several minutes until sauce thickens slightly.

To serve: Add cooked and drained pasta to pan and toss until well combined. Divide between two plates and garnish with prosciutto as desired. (Penne or ziti are traditional, but use whatever pasta you like best.)

se r ves 2 93

SUNFLOWER

SEED

PESTO

from Savory Grille

ingredients 1 cup sunflower seeds, roasted 2 cups fresh parsley, packed 2 cloves garlic Zest of 1 lemon 1 pinch crushed red pepper flakes 1/2 cup grated Parmesan 3/4 cup extra virgin olive oil

direct ions Place all ingredients except oil in a blender and process at medium speed, pausing to scrape sides as needed. With blender running, slowly drizzle oil into mixture until fully incorporated.

Serve with Savory Grille house-made pasta (available in the restaurant’s retail selection) or whatever else deserves a burst of flavor. Store in the fridge.

CHEF’S NOTE: Consider this recipe as a template for creating personalized variations with your favorite herbs and other flavorings.

The texture, too, may range from smooth to slightly coarse, depending on the planned usage. In short, play with your food!

yields about 1 pint 94

S W E E T

O N I O N

V I N A I G R E T T E

from The Mint Gastropub

ingredients Base: 1 small sweet onion 2 cloves garlic 1 cup distilled white vinegar 1 sprig fresh thyme (or 1/2 tsp. dried) Salt and pepper 1/2 cup salad oil, avocado oil, or blended oil* 1 tsp. honey 1 T fresh lemon juice Salt and pepper as desired 1 T mayonnaise *The chef recommends steering away from olive oil because it takes over the flavor.

direct ions For the base: Chop onion and garlic and place in ovenproof pan.

Pour in vinegar, add thyme, and sprinkle lightly with salt and pepper.

Cover with foil. Place in oven at 350°F for 25 minutes. Allow to cool, then refrigerate overnight. NOTE: This “base” can be made in large batches and kept in the fridge or freezer for later use.

To finish: Transfer baked onion and vinegar base into a blender.

(A food processor can be used but the result will be texturally different.) Add oil, honey, lemon juice, and salt and pepper. Blend on high to achieve emulsion and a smooth texture. Stop blender and add mayonnaise. Blend again briefly to emulsify. Enjoy!

This vinaigrette will hold in fridge for two weeks, though it may need to be whisked or blended again after storage.

NOTE: This recipe has been adapted for home cooks.

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96

r s

a p

t i z e p e

T O A S T E D

A L M O N D

&

F I G

H U M M U S

from Braveheart Highland Pub

ingredients 1 28-oz. can chickpeas, drained 2 oz. toasted almonds 4 oz. Turkish figs, tops and bottoms trimmed 1 cup water 4 oz. tahini (sesame paste) 1 tsp. chopped garlic Juice of 1 lemon 1/2 tsp. ground cumin 2 T olive or frying oil Salt and pepper to taste

direct ions In a food processor bowl, puree chickpeas, almonds, figs, and water until smooth. Add tahini, garlic, lemon juice, and cumin and process until blended. Drizzle in the oil and season with salt and pepper, mixing until combined. Serve with flatbread chips or toasted pita. Store in the fridge.

yields about 1 quart

97

PICKLED

RAMPS

from McCoole's at the Red Lion Inn

ingredients 1 lb. ramps Brine: 1 cup water 1/2 cup red wine vinegar 1/2 cup white vinegar 1/4 cup sugar 1/4 salt 6 cloves garlic 1 tsp. crushed red pepper flakes 1 tsp. mustard seeds 1 tsp. dill weed 3 bay leaves

direct ions Trim roots and tops of greens from ramps, place in a large bowl and set aside. Combine all brine ingredients in a medium saucepan and heat to a low boil, stirring until sugar and salt are fully dissolved. Pour brine over ramps and cool to room temperature.

Cover and refrigerate for a minimum of 24 hours; 72 hours is even better. To ensure that the ramps remain fully submerged during brining, the contents of the bowl can also be transferred to a large glass Mason-style jar with lid.

NOTE: Simultaneously notorious and beloved for their garlicky pungency, these brined wild leeks (allium tricoccum) bring a burst of flavor to everything from fresh seafood to grilled meats, even salads or scrambled eggs. The ramps and brine can also give a wickedly tasty twist to a dirty martini.

yields about 1 quart 98

F R I E D

D U M P L I N G S

from Pearly Baker's Alehouse

ingredients yellow curry sauce 10 cloves fresh garlic, sliced 1/4 tsp. chili flakes 1 13 1/2 or 14 oz. can coconut milk 2 T honey 3 T yellow curry powder 3/4 tsp. salt (or more to taste)

shrimp farce (Filling) 10 U18/20 shrimp, peeled and deveined 2 cloves fresh garlic, chopped 4 scallions, sliced 1/2 tsp. sriracha sauce 1 1/2 tsp salt (or more to taste) 1 package wonton wrappers (square) canola oil for deep-frying (or splurge on avocado oil)

direct ions For yellow curry sauce: Starting with an unheated high-sided sauce pan, slowly toast garlic until golden brown. Add chili flakes and toast for 5 seconds. Stir in coconut milk, honey, yellow curry powder, and salt. Simmer mixture until volume is reduced by half.

Remove from cooktop to cool. Serve at room temperature.

For shrimp farce: Using a small food processor, pulse-blend all ingredients into 1/4-inch pieces.

For assembly: Using a small spoon, gently scoop shrimp farce (circumference about the size of a quarter) onto wonton wrappers.

Gently dampen the left and bottom edge of each wrapper. Lightly pinch the un-dampened corner of the wonton and pull downward, to connect with the damp corner. Smooth the outer edges, sealing the dumpling. Using both hands, grab each corner of the dumpling with the corresponding hand. Pull the right corner in a downward motion while simultaneously pulling the left corner upward. While doing this, use you index finger to make a slight indent on the back middle of the dumpling. Connect the two corners to form the shape properly. (This is a traditional wonton fold, if that makes it easier to visualize.) [NOTE: At this point, the wontons may be placed on a lined tray and frozen, transferred to a container, and reserved for future use.] Deep fry at 350°F until golden brown, about 5 minutes for frozen or 90 seconds for fresh. Work in batches to avoid overcrowding, no more than 10 in a large pot. Drain on paper towels before serving with yellow curry sauce on the side.

yields about 20 dumplings 99

BLACK

BEAN

&

CORN

SALAD

from Mitzi's Table

ingredients 2 15-oz. cans black beans, rinsed 1 1/2 cups corn (fresh is best, if available) 14 oz. jar roasted red peppers, drained and chopped 1/2 cup fine chopped red onion Juice of 1 lime 1/4 cup apple cider vinegar 1 T olive oil 1/2 tsp. chopped fresh cilantro 1/4 tsp. each oregano, black pepper, granulated garlic powder, cumin Salt to taste

100

direct ions Stir all ingredients together in a large bowl until evenly blended.

Cover and chill 4 hours before enjoying as a side with, well, just about anything.

NOTE: This easy-to-mix side is a super-star addition to picnics and potlucks.

yields about 1 1/2 quarts

PA N

S E A R E D

C H I L E A N

S E A

B A S S

from Spinnerstown Hotel

ingredients 4 8-oz. Chilean sea bass fillets 2 T canola oil 2 T unsalted butter

direct ions Preheat large sauté pan until very hot. Add canola oil. Sear one side of the sea bass until golden brown. Turn over fillets and add butter.

Turn off heat. Baste fillets with butter for about 1 minute.

se r ves 4

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104

P O R K

C A R N I TA S

from Casa Toro

ingredients 1 small boneless pork butt, about 2 lbs.

4 onions, peeled and quartered 10 cloves garlic 3 cups orange juice 3 cups whole milk 1 cinnamon stick 3–4 T “house seasoning” blend* 2–3 T hot water

direct ions Cut pork into large chunks and place in a large roasting pan.

Add onions, garlic, orange juice, milk, cinnamon stick, and seasoning blend to pan, cover and place in an oven preheated to 400°F for 3 1/2 to 4 hours. Shred meat and serve in traditional tacos and quesadillas or as a topping for nachos, burgers, or Mexican torta sandwiches.

se r ves 4-6

*Mix your own blend of Mexican spices or use a good quality commercial product.

105

PASTA

(PASTA

E

AND

FAGIOLI

BEAN

SOUP)

from Melt

ingredients 1 cup diced onion 1/2 cup diced celery 1 cup diced carrots 2 T sliced garlic 2 T olive oil 1 cup diced cabbage 2 1/2 quarts chicken stock 1 1/2 cups crushed-by-hand canned plum tomatoes 2 oz. chicken base 2 cups canned white beans, rinsed 2 cups canned red beans, rinsed 1 T chopped fresh parsley 1 tsp. dried oregano 1/2 T chopped fresh basil 1/4 tsp. rushed red pepper 1 tsp. black pepper 3 cups cooked Italian sweet sausage 2 cups chopped kale (to add off the heat) 2–3 cups any small pasta, such as ditalini, blanched and shocked in ice water Pesto for serving Parmesan cheese for serving 106

direct ions In a large pot, sauté the onions, celery, carrots, and garlic in olive oil. Once the onions are translucent, add the cabbage, chicken stock, plum tomatoes, chicken base, beans, parsley, oregano, basil, red pepper, black pepper, and Italian sausage. Bring to a boil, then simmer for 30 minutes. After 30 minutes, remove pot from cooktop. Add and stir in the raw kale, season to taste with salt and pepper. Only add the pasta when you are ready to serve.

Garnish with pesto and Parmesan cheese.

yields about 1 gallon

B R A I S E D

B E E F

S H O R T

R I B S

from Zest

ingredients 4 10-oz. short ribs Salt, as desired Pepper, as desired Ground coriander, as desired Oil for sautéing Mirepoix* 4–6 cloves peeled garlic 1 bay leaf 2 sprigs thyme 2 cups red wine 6 cups beef broth *Diced mixture of 1 white onion, 2 carrots, 1/2 head celery, and 1/2 cup peeled garlic.

direct ions Season the short ribs generously on all sides with salt, pepper, and coriander. Using a minimal amount of oil, sear the meat in a hot ovenproof pan or Dutch oven until golden brown. Remove from heat, transfer short ribs to a plate, and set aside. Return pan to cooktop and sauté mirepoix until caramelized. Add red wine and cook until liquid is reduced by half. Add beef broth, short ribs, and herbs and bring to a boil. Cover and transfer to a 320°F oven. Braise for approximately 3 hours until short ribs fall apart by touch. Remove short ribs to a platter, reduce liquid in pan by half and puree (with all vegetables) for the sauce. Serve as desired – mashed potatoes make a great base – with sauce spooned over the meat. [Zest presents this entree with a crispy potato cake, roasted baby carrots, mushrooms, and pearl onions.]

se r ves 4 or more

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108

s

d

s e r t e s

C H U R R O S

from Torre

ingredients Pâte choux (pastry dough): 2 cups water 4 oz. butter, cut in small chunks 1 tsp. salt 1/2 tsp. cayenne pepper 2 cups all purpose flour 4 eggs Vegetable oil for frying Cinnamon sugar or chili-cinnamon sugar (see below) Chocolate sauce, your preference

Cinnamon sugar: 1 1/2 cup sugar 2 tsp. cinnamon Chili-cinnamon sugar: 1 1/2 cups sugar 2 tsp. cinnamon 1/2 tsp. cayenne pepper

direct ions In a large pot bring water, butter, salt, and pepper to a rolling boil.

Remove from the heat and add the flour. Incorporate together, mixing with a wooden spoon. Cook over medium-high heat, stirring constantly, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 to 5 minutes. Transfer to the bowl of an electric mixer fitted with the paddle. Mix on low speed until slightly cooled. Raise speed to medium, add whole eggs, one at a time, until a soft peak forms when batter is touched with your finger. Fill a pastry bag with a star tip.

In a large pot bring vegetable oil to 350°F. Carefully push the pate choux mix to desired size from the pastry bag into the hot oil. Fry the churros until golden brown, about 4 minutes, turning as needed.

Remove churros with tongs or slotted spoon and toss in cinnamon sugar of choice. (Work in batches and do not overcrowd pan; check periodically that oil remains at desired temperature.) Serve immediately with chocolate sauce.

se r ves 6+

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