Good Taste Summer/Fall 2022 by Meris, Inc.

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p erseve r a n c e President Matthew J. McLaughlin Creative Director Scott Westgate Account Director Scott Rarick Lead Designer Melissa Lascala Graphic Designers Chelsea Gassert Mounir Mulhem Photographer Ryan Hulvat Contributing Editor & Writer Lenora Dannelke Account Managers Amanda Liddick 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.

Prominent among bright expectations in the months to come is the desire for meals that soothe and satisfy both body and soul. The Lehigh Valley has the good fortune to encompass a broad spectrum of restaurants that meet changing appetites, whether for a homey breakfast, well-adorned burger, or romantic dinner à deux. Even simply taking a seat at a congenial bar and sipping a lively libation can supply a refreshing perspective on life. What guests might not perceive during a relaxed dining respite are the challenges being faced – and met – every single day by owners, managers and chefs. Interrupted supply chains hamper normally smooth kitchen operations and the current staffing shortages faced throughout the economy apply to this industry as well, even as eager patrons clamor for the comfort of favorite dishes. Yet these hospitality professionals remain steadfast in tackling and overcoming every obstacle in their way as they strive to achieve customer satisfaction. Several places have enhanced amenities in the works, and most still put an emphasis on take-out dining due to customer demand. One long-time area restaurateur who attended the annual Pennsylvania Restaurant & Lodging Association conference in November 2021 came away with not only information on business strategies, but an uplifted attitude inspired by life coach and humorist keynote speaker, psychologist Dane Wysocki. “I learned you need to take care of yourself and maintain a sense of humor,” she reports – a policy that almost everyone could benefit from adopting. As in every issue of Good Taste, readers can peruse pages packed with informative profiles, must-try recipes, and enticing photos of dishes and drinks – and a feature that discloses how these tantalizing images are crafted. As we all move forward to live our best lives (and eat our best meals), positive words of wisdom from Albert Einstein should stimulate confidence: “Learn from yesterday, live for today, hope for tomorrow.” The restaurants you love follow this credo, to your benefit.

1 E BROAD ST, STE 420 BETHLEHEM, PA 18018

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Contributing Editor

LEHIGHVAL LEYGOODT ASTE.COM

READ MORE ABOUT THE MAC 'N' CHEESE AT THE MINT GASTROPUB ON PAGE 18 AND BEHIND THE SCENES OF THE PHOTOSHOOT STARTING ON PAGE 24.

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F O LLO W US O N SO C I AL V i s i t l e h i g h valleygo o d t ast e.co m fo r reci pes an d more f rom the L e high Valle y's f ine st che f s. P i c k u p yo u r co mpli men t ary co py o f Good Taste at all Emb assy B ank locations.

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Specialists in High-Value Property Bucks County / Lehigh Valley, PA www.doreyrealestate.com / 610-346-8800

E VENING O ASIS

Rolling hills & an expansive view provides the perfect backdrop for this turnkey colonial. Located on a quiet cul-de-sac in Southern Lehigh SD, this home has been lovingly maintained & updated over the years. 4 BDs, 2.5 baths. $575,000

SPRING HILL FARM

Own a piece of history in this stunning stone home built c.1837. Antique touches and colonial-era inspired colors mingle with modern amenities for the ultimate in luxury country living. Updates include 2020 slate roof. 4 BDs, 2.5 baths. $849,000

SANTEE MILL ESTATE

The lovely 22 acre estate sits stop long private drive, one of the few large parcels remaining in North Bethlehem. This hidden gem was designed & built with care, needing only your TLC to recapture its original glory. 6 BDs, 5.5 baths. $1,495,000

SAUCON VALLEY SUMMIT

Tucked away at the end of a quiet cul-de-sac in Lower Saucon, is this lovingly maintained colonial. With 2,500 sq.ft. & on over an acre, it is an ideal full time residence or weekend retreat. Walkout LL, 3-car garage, 3 BRs, 2.5 baths. $585,000

T ERRE D E B ICHES

Over 13 acres surround this farmette, with naturalized fields, spring-fed pond, and tall trees, animal denizens make frequent appearances and inspired the property’s name, Terre de Biches, French for “Land of Deer”. 4 BRs, 2 baths. $990,000

RIVER VISTA

Secluded in a dramatic setting, this custom-crafted Bucks County contemporary is as unique as its location. The 5,000 sqft cedar home overlooks the river through walls of windows, balconies, & decking. 5 bedrooms, 2.5 baths. $3,100,000

FEDERAL CLASSIC

Set along one of Historic Bethlehem’s prettiest streets, this stately brick home is a picture-perfect blend of old & new. Beautifully maintained with recent renovations, the c.1900 home offers in-town living at its best. 4 BDs, 2.5 baths. $675,000

MAISON VUE

Situated on a cul-de-sac bordering preserved farmland sits this European-inspired home. With its expansive long-range views and vistas, quiet surroundings combined with the privacy of country living in Parkland SD. 5 BDs, 4.5 baths. $1,100,000

DEER TRAIL WOODS

This 3.5 acre parcel is the ideal location to build a country home. Set on a quiet road in Springfield Twp, mature hardwood trees provide a natural backdrop for a future home. Nearby Lake Nockamixon is a popular spot for outdoor recreation. $189,000

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PR OFILE S 08 The Brick Tavern Inn 10 Melt 12 Torre 14 Drip 18 The Mint Gastropub 20 M cCoole's at the Historic Red Lion Inn 22 Spinnerstown Hotel 34 Diana's Café

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24 Behind the Scenes at Good Taste

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Cooking 101

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64 Uno Taqueria 66 Blue Grillhouse 68 Mitzi's Table

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FOR ALL OF YOUR INTERIOR DESIGN & HOME DÉCOR NEEDS Promenade Shops at Saucon Valley

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The Brick Tavern Inn 24 60 N O LD BE T H LEH E M P I K E QUAKERTOWN T H E B R I C K TA V E R N I N N . C O M 215-529-6488

With authentic warmth and character acquired through more than two centuries of hospitality, this bucolic retreat feeds diverse appetites at lunch and dinner with New American fare laced with global and regional tastes – such as fan-favorite Blackened Salmon Florentine. A Creolestyle seasoning rub (only moderately spicy!) creates a beautifully bronzed pan-seared fillet presented atop veggie-studded rice. For an impressive finish, sautéed spinach, tomato, and colorful diced bell peppers are simmered in a fragrant white wine sauce. The

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Providing an exceptional dining experience is the goal of this friendly and accommodating destination. entire menu, spanning casual handhelds to finedining entrées, remains available for curbside pick-up during normal business hours. And you can stock your fridge with several premise-made “To Go” classics, from house dressings and BBQ sauce to addictive Brick Tavern Inn Mushroom Bisque. While developing new dishes and putting fresh emphasis on local sourcing of proteins and produce, General Manager Kenny Hicklin and Chef Jeff Wagaman fully respect the Inn’s signature menu items. Our famous recipe, Brick Tavern Inn Crab Cakes and house-smoked specialties – including mesquite-infused Chicken Wings, Beef Brisket, and, of course, bacon – endure as essential staples. The return of house favorite Blackened Chicken Penne Pasta, coupled with the arrival of Fresh Catch of the Day specials, allows the Inn to offer the best of vintage and new cuisine. The chef’s expanded list BLACKENED SALMON FLORENTINE

of innovative starters is popular at a cozy, fullservice bar that boasts enticing seasonal cocktails. Multiple dining rooms offer distinctive environments, from homey hearthside intimacy to a sunny, abundantly windowed porch. Three of the spaces are able to host private events for 14 to 32 guests. While the overall vibe is business casual, guests may dress up or down to suit their comfort level. And be sure to check out live music on Thursday evenings. Outdoor enthusiasts will appreciate the handsomely appointed and beautifully landscaped patio. The covered area – nestled in a pastoral locale – remains comfortable well into autumn thanks to a new furnace that gently blows warm air onto the patio. Superb parties can be booked in this sylvan setting during daytime hours and select evenings.

Melt 2880 CENTER VALLE Y PKWY SUITE 624 CENTER VALLE Y M E LT G R I L L . C O M 610-798-9000

A lofty main dining room achieves voluptuous warmth with a dramatic décor well suited to the Mediterranean vibe of this Paxos restaurant. Appointments that include clusters of artful hanging lights, a massive fireplace, curvy banquette booths, and a mezzanine dining level contribute to an atmosphere of relaxed intimacy. The space flows into an amenable bar and lounge where signature cocktails pay tribute to Italian culture. A full array of spirited beverages may be paired with a

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Relax and linger over sensuous food and drink in this warmly welcoming outpost of Italy. spectrum of indulgent appetizers. While lunch, dinner, and brunch menus cover a broad range of tastes, Italy’s culinary tradition of highlighting natural flavors shines in every dish. However, contemporary twists enliven tastes – such as unexpected toppings that elevate humble pizza to epicurean heights. Cioppino, a best-selling seafood stew, delivers fragrant comfort in chilly weather. This made-toorder specialty, simmered with shrimp, scallops, mussels and chunks of a catch of the day fish – such as salmon, swordfish, or sea bass – builds on a court bouillon broth enhanced with house-made tomato sauce, onions, leeks, garlic, chili flakes, and aromatics – described by Paxos Corporate Chef Christopher Heath as “a bowl of piping hot seafood goodness.” Served with toasted baguette slices, of course. CIOPPINO

As a staple of Italian cuisine, seven varieties of house-made pasta are crafted into sumptuous dishes appropriate to diverse shapes and textures, from delicate capellini to hearty cheesefilled ravioli. Portion size options include an appetizer plate or entrée. As an extra enticement at Sunday Brunch – including a full lunch menu – customizable Bloody Marys invite exploration. Flexible second-floor event spaces can accommodate hightech business meetings to cocktail receptions. Family-style service with bowls and platters on the table impart a cozy air at private dinner parties.

Torre 2 960 CENTER VALLE Y PKWY CENTER VALLE Y T O R R E R E S TA U R A N T. C O M 610-841-9399

The dynamic energy of modern Mexico shines in the edgy décor, boldly indulgent cocktails, and sweeping menus that showcase regional tastes from southern seaports to northern cattle lands. Torre clearly reigns as the party girl of Paxos restaurants. For avid fans, this festive eatery is essentially a lifestyle choice – like an inclusive club – that’s complete with an appealing lineup of merch. One-of-a-kind signature ceramic sugar skulls, handpainted in Mexico, can add a splash of vibrant color to your home. This iconic motif

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The palpable vibrancy of this south-ofthe-border destination makes every meal feel like a fiesta. also brightens T-shirts, growler sleeves, and face masks. Kids can take home their menu with a fun mask on the back. Guests need never miss out on a favorite dish since both lunch and Sunday brunch features are supplemented by an all-day dinner menu – which is also available for takeout. In-house diners with special dietary need may request a gluten-free or vegetarian menu. An array of scratch-made and robustly flavored traditional fare, from sharable bocaditos (snacks) to land-and-sea entrées, also boasts tasty twists. Made-to-order guacamole comes in four intriguing varieties, and three types of salsa – both served house-made corn chips – supply an appealing launch to a relaxing meal. An accessible staple of Mexican cuisine, Torre tacos encompass regionally specific and diverse tastes, all PUEBLA TA C O S

presented on a trio of four-inch corn tortillas. The Puebla version delivers full-flavor with a smokiness derived from chicken cooked with chipotles, tomatoes, onions, garlic, and seasonings. Toppings of roasted corn, lettuce, tomato, and queso fresco contribute texture and complexity to the dish. The recommended drink pairing is Dulce y Picante (see recipe on page 88), a spicy-sweet margarita customized with guava purée and smoky flavored mezcal. A lively mix of margaritas, Mexican mules, and specialty cocktails – plus sangria, wine, and locally crafted Torre House Lager, leaves no thirst unquenched. And the bar’s eponymous 3-story tower displaying 110 types of tequila and mezcal aims to reach an amazing 160 varieties this year.

Drip 1310 MAIN ST HELLERTOWN DR IP THEF L AV OR L AB.C OM 484-851-3700 FOLLOW DRIP ON UNTAPPD

Kick back and come as you are at this Hellertown hangout, where the menu is as authentic and refreshingly unexpected as its background music selection. Celebrate the day with a glass – or flight – of distinctive adult beverages. The laid-back 12-seat bar dispenses rotating premise-made beers, from IPAs to porters, along with local craft brews. Also offered among the 14 taps are house-made hard lemonade and hard cider. Two sizes of growlers enable guests

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Boozy bevvies and “fast food favorites done right” ensure that flavor and fun overflow in this rebelliously spirited joint. to continue the tastetesting process at home. New Drip-original “small batch” adult drinks deliver boozy-fruity refreshment in such intriguing flavors as Mango Tingle, Caramel Apple, Strawberry Mead and more – ideal for sampling with a flight or two. Refreshments for all ages include floats and shakes. Hearty made-to-order burgers and sandwiches are the irrestible staples of the menu. Multiple versions of juicy burgers (made from finely ground and hand-formed beef or an Impossible Burger) and buttermilk-battered fried chicken sandwiches arrive on toasted brioche buns, custom baked to support a hefty assortment of toppings. For example, the popular BLT-style Hamlet stacks up with bacon, cheddar cheese, lettuce, tomato, and mayo. Several selections are accessorized with tangy house-made bread-andbutter pickles. With a HAMLET BURGER

cult-like following, their Southern style chicken – with a seasoned crispy coating sealing in the juices of the tender meat – makes Drip the Lehigh Valley’s go-to place for this wildly sought-after sandwich. One recent addition to the line-up swaps the bun for warm, freshly prepared waffles (see page 109 for the batter recipe.) A choice of sides includes a salad with a signature housecrafted dressing or fries. Upgrading to Cracked Fries piled with melted cheese, bacon, herbenhanced ranch dressing, and jalapenos will have your taste buds doing backflips. Separate – but highly inclusive – glutenfree and vegan menus are at the ready to feed special dietary needs. A heated patio with umbrella-topped tables extends the al fresco season, and take-out ordering expands Drip dining options.

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The Mint Gastropub 1223 W BROAD ST BETHLEHEM B E T H L E H E M M I N T. C O M 610-419-3810

A singular experience, derived from a vibrant retro décor and exceptional plate-and-glass offerings, fully engage the senses while nourishing body and soul. Classic dishes from a wide range of ethnicities and regions are inventively reconfigured to stimulate and satisfy contemporary tastes. Indeed, Asian and Latin flavors can meld beautifully in such preparations as General Tso Chicken Tacos or Tuna Guaca-Poke. Even the most familiar fare, such as Mac’n’Cheese, comes in at least

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Uncompromising quality elevates re-envisioned comfort food at this West End neighborhood gastropub. three versions, including Traditional, Truffled Parmesan Shrimp, and Chipotle Bacon. Options include half-portions – great for trying several styles – and add-ons such as chicken or the ever-popular fried egg. The cooper cheese sauce base for the pasta shells is gluten-free (which is unusual) and glutenfree pasta is also available. The seasonally revamped menu now features compartmentalized choices that provide more flexibility when ordering. Handhelds – “Paws & Maws” in the menu’s playful terminology – formerly accompanied with fries or tots are now stand-alone items. Guests may then order a small portion of their favorite side-spuds as desired, or choose a large serving for sharing. Head to the bar and lounge to explore an intriguing list of house specialty cocktails or – MAC’N’CHEESE

on a quiet evening – allow an expert mixologist to create a bespoke cocktail tailored to your tastes. With sixteen rotating taps, beer geeks can indulge in a spectrum of craft brews. Esoteric wines by the glass or bottle round out refined beverage choices. The sleek mid-century modern design of this former bank received a recent mini-makeover, with rustic wood panels and a cozy banquette crafted from old-growth Pennsylvania pine trees felled by a hurricane. This natural element harmonizes with stone walls and brings a visual balance to brightly hued funky-chic furnishings. Outdoor hospitality is offered year-round on a roof-topped rear lounge appointed with a fire pit, two space heaters, and homey furniture.

McCoole’s at the Historic Red Lion Inn 4 S MAIN ST QUAKERTOWN MC C OOLE SREDLIONINN.C OM 215-538-17 76

At this Revolutionaryera inn – with an evolutionary take on hospitality – the past and present meld in captivating style. An authentic 18th century ambience sets the stage for savoring contemporary casual fare and accessibly priced fine-dining entrées. The recently refreshed all-day New American menu rounds up regional and global flavors, from sharable small plates and scratch-made soups to comforting handhelds and hearty main dishes that showcase responsibly sourced meats and seafood. One dish well

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A warmly comfortable historic environment entices guests with modern attitudes and amenities. suited to all omnivore appetites, Brandied Butternut Chicken, features a golden seared airline chicken breast presented with a winter risotto. This version of creamy Italian rice arrives brimming with an aromatic mirepoix, butternut squash, cherry tomatoes, and tri-colored sweet peppers. A topping of brandied pears and pecans distinguish this lush offering.

infuse the dining room with Colonial warmth and charm, the eclectic Martini Lounge delivers a laidback vibe for socializing – along with live music that runs the gamut from 1940s jazz to acoustic rock each Friday and Saturday. Performances move outdoors seasonally, where a spacious (and dogfriendly) patio offers the full menu along with the option of just relaxing with outstanding libations.

A sociable atmosphere in the vintage tavern invites guests to relax with a full spectrum of appealing adult beverages. Expertly mixed cocktails, a carefully curated wine list and crowd-pleasing beers all attract avid fans. Crafts and imports are on tap, but signature Red Lion brews and an heirloom-style hard cider are ideal for sampling in a flight. Take home a growler of a favorite.

The adjacent Arts & Events Space, laden with yesteryear character, hosts banquets, weddings, meetings, and more in a flexible 2-room setting. When combined, The Celestial Salon and The Cobblestone Parlor accommodate up to 100 guests in plush style. The versatile second-floor Blackbox Theatre meets a wide range of social, business, and theatrical needs.

While rustic stone walls and a glowing hearth

BRANDIED BUTTERNUT CHICKEN

Spinnerstown Hotel 2195 SPINNERSTOWN RD QUAKERTOWN 215-536-7242 SPINNERSTOWNHOTEL.COM

A community enclave since 1750, this spirited dining destination draws diverse patrons from a wide region. Creating a memorable experience distinguished by congenial service, impressive cuisine, and incomparable libations are essential components of “The Spinnerstown Way” – a benchmark for exceeding expectations embraced by the Dale family for more than 60 years. An eclectic menu spanning casual small plates to fine-dining entrées showcases local ingredients.

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Continually evolving to anticipate the preferences of a broad audience – that’s The Spinnerstown Way. Abundant handhelds encompass a specialty Spinny Burger and a signature Smoked Pig Sandwich. New dishes include a refreshed version of an old favorite, Lemon Herb Crab Cakes. This rendition features rémoulade-topped minicrab cakes dressed for the season with roasted vegetables, marinated kale, pickled apple, and a squash purée dabbed with spicy pepper coulis. (Pairing tip: Partner this with a complex, bourbonbased Autumn Coupe.) And Crab Cake Sandwich fans, take heart: This remains a house staple! A superlative drink program satisfies virtually every adultbeverage proclivity, from a value-driven and Wine Spectator award-winning wine list to an inspired cocktail collection featuring locally produced liquor from Xplorer and Boardroom Spirits. Premium bourbons attract another coterie of fans. A legendary beer selection WINTER CRAB CAKES

– co-owner John Dale’s bailiwick – features 18 rotating taps that include hard-to-find craft brews and imports, with plenty of New England and West Coast IPAs. A huge array of bottles and cans are also on offer. Insiders seeking rare finds should inquire about vintage beers. Take-outs include two sizes of growlers, and an on-site Spinny Bottle Shop is amply stocked with beer and wine. Ambiance styles in this vintage setting include a warmly rustic bar and booth-lined taproom, plus a comfortably refined, fireplace-adorned dining room – which is also available for private events of up to 60 guests. A more intimate room upstairs hosts up to 30 guests. The spacious barn-roofed deck is now equipped with automatically adjusting awnings and space heaters to extend the outdoor season.

BEHIND THE SCENES Good Taste

by Lenora Dannelke

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Lenora Dannelke

P H O T O S B Y S C O T T W E S T G AT E

triking photography – which draws eyes to the page like a neodymium magnet – reigns as the most glamorous aspect of Good Taste. In reality, for every one-to-two hours spent at a photo shoot, days of labor performed by multiple parties contribute to the execution of this publication: Different specialists handle the scheduling, design, layout, post-production work, and approvals. And that’s in addition to the interviewing, recipe editing, and writing, of course. However, since the photographer cooks up the enticing imagery of this page-turning show, here’s a peek at how that happens.

pre-shoot

pow wow

Ryan Hulvat

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Domenic Lomb

ardo

A food photo shoot often resembles a team of medical professionals crowded around an operating table. An intense atmosphere often prevails as a team of specialists – a food stylist, prop stylist, art director, photographer, and usually a slew of assistants – focus intently on capturing a drool-worthy image of a dish destined for a culinary magazine, advertisement, or billboard. And plenty of tweaking is necessary for this type of palatable portraiture, with the stylist utilizing a hefty kit packed with tweezers, pins, toothpicks, cotton balls, marbles, glue, food coloring, heat guns, and numerous other tools of the trade to ensure a picture-perfect image. Just as super-models require hair and makeup performed by experts, food needs a bit (or a lot) of help to stay looking good for a prolonged period of time – and many appetizing creations are completely inedible. Consider this type of photographic art as a gastronomic trompe l’oiel, though one intended to please the eye rather than deceive the eye. That said, the point of view embraced by Good Taste photographer Ryan Hulvat aligns more closely with cinéma-vérité, a style of documentary filmmaking that eschews artificiality in order to reveal hidden truths, which he uses both

in still shots and in videos with chefs. The particular approach will depend on the specific goal. “We’re trying to show an accurate reflection of what that restaurant looks like and feels like. And even though through lighting and other techniques we can take a really gorgeous photograph, I’m limited by what’s in front of me, what the chef is able to produce, and what materials they have there – food materials, cooking tools, and presentation materials. I don’t bring props – plates or napkins or what-have-you – with me. Yet comments I’ve gotten for years on Good Taste say, ‘Wow, it’s amazing what you’re able to produce. Who’s your food stylist?’ I feel that if I involved another food professional it would not be an honest representation of that restaurant. It would be more about them and their work rather than what the chef is able to do.” After arriving at the restaurant with several cases of equipment – loaded with an array of lights, stands, reflectors, filters, and other accouterment since being equipped to meet the needs of any situation is critical – Hulvat begins his personal assessment process. “I take a considerable amount of time to walk through the restaurant to get an idea of what the aesthetic is, what the most beautiful surface, plate, background might be.

We have to work with what’s there at a real restaurant, with real things,” he says. Connecting with the chef is another important aspect of a successful shoot, and Hulvat likens a conversation between himself and the chef as a kind of dance. “I’m told I take too much time talking, but I want to hear their stories and know their background. Establishing a relationship makes for a more comfortable photograph. Just like doing a portrait, the more comfortable the subject is with me, the more they can reveal of themselves – and the same thing with food photography,” he explains. “If somebody just throws a dish in front of you, we haven’t talked about what works and what doesn’t work.” For profiles, recipes, and features in this publication, the chef is the food stylist and Hulvat is the food stylist – along with functioning as the photographer. With his resulting photos, Hulvat tries to not make people think about the lighting. “I’m simulating daylight, thinking about how the eye sees the setting, and trying to represent so many things in a small frame,” he says. “When you walk into a room you see 360° but you can’t do that with photography. And

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maybe that would be too much information, so you’ve got to just put in the frame those things that are most important.” What the food on a plate looks like – whether particular and finessed or offering a more relaxed family-style presentation – can be informative of the restaurant’s energy. When a shoot for this issue took Hulvat to The Mint Gastropub, an easy-going atmosphere was obvious from the start. The restaurant has appeared in every issue of Good Taste and the rapport between chef and photographer promotes an easygoing exchange about food and the dining process. “Instead of starting from scratch with getting to understand him, it’s more like ‘What have you got to say today?’”

Ryan Hulvat

Trust is an important factor when Hulvat is working with a chef: It’s an intimate experience, with the dynamics changing at each destination. And Hulvat always strives to make the shoot as much fun as he possibly can. In this case, the chef was delighted when the team decided to shoot the feature entrée on the floor. In truth, the darkly mottled acid-stained and -washed concrete provided a dramatic contrast to the shiny serving pans. The freedom to make such unlikely – and creatively distinctive – choices is just one hallmark of Good Taste’s one-of-a-kind style. (Check out the final shot on the front cover and on page 18!)

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authenticity of vision By Scott Westgate, Creative Director

Good Taste exists in order to answer the question: “What should we eat tonight?” To help the Lehigh Valley with this question, we need to be credible, reliable, and genuine across the board. We lend credibility indirectly through things like production quality, page layout design, font choices, color choices, writing style, subject matter, and our advertiser selection, but perhaps the most obvious and pronounced exhibition of qualitative credibility is through our photography – most often the focal point on any given page.

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t a h w o t e u r t s a is d e r u t p a c g in h t y r largely eve g in r e d r o e r e w u o y f i e ik l k o o l d l u o w it the dish yourself.

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We’ve photographed food on bar stools, floor tiles, balcony railings, firewood, outside ponds, gardens, tree stumps, kitchen surfaces, servers’ hands, and have even brought ceiling tiles down to utilize.

To be credible and trusted, one must be true to him- or herself. This is no different for any subject in front of a camera lens. With food, we must be true to the chef’s original intentions when creating the dish and be true to each ingredient involved. As a result, when Meris is on site, we do not unnaturally alter, modify, or enhance the appearance of the food. We may rarely suggest mild alterations to plating or reinvigorate a basil leaf with some water, but largely everything captured is as true to what it would look like if you were ordering the dish yourself. Any action we take is meant to enhance what is already there, and not to obscure, hide, or deceive. Everything is shot fresh. And most certainly everything photographed is completely edible (and delicious!). One of my favorite quotes in the design world is: “Bad design is smoke, while good design is a mirror.” The same is true with our approach to food photography. The decisions we make behind the camera should only help provide clarity. In some ways, the photograph should be “more real” than being there. Cameras are able to capture details and use depth-offield in a way that the human eye can struggle to achieve (though maybe that depends on your vision!). Behind the camera, we aim to be as genuine and simple as possible in our approach. We regularly do retail product photography that involves half a dozen oversized lights, a seamless backdrop, and days of post-production work to perfectly capture and present each offering. Food is different. If there is a booth in the corner with some magical natural light coming

through a nearby window, let’s shoot there! A drink might look better as it’s being mixed, a steak might look more appealing on the grill, and so on. Although our photography looks incredible, a little bit of imperfection goes a long way in lending authenticity. Maybe we choose not to clean up a drip of sauce on the plate, or perhaps there’s a bite taken out of that sandwich. This hyper-realistic approach leans into the Japanese aesthetic of wabi-sabi, which celebrates the beauty of imperfection. We also aim to walk away with an authentic sense of the establishment itself, its ambiance and personality. If we were to photograph food at any table that happens to be available – or even less suitably, in a studio – the photography as a whole will convey a very narrow visual representation of the restaurant. After all, when you visit a restaurant, your eyes take in the wall décor, flooring, upholstery, ceilings, servers, textures, lights, etc. Consequently, “scouting” for locations is one of the first things we do upon arrival. Tabletops are often not the most interesting surface of a restaurant, so for Meris nothing is off limits. We’ve photographed food on bar stools, floor tiles, balcony railings, firewood, outside ponds, gardens, tree stumps, kitchen surfaces, servers’ hands, and have even brought ceiling tiles down to utilize. The more of the restaurant we can capture as part of the food, the better. We’re not photographing McDonald’s where you can get the same hamburger in Bethlehem as you would in Tokyo. The food here is special to this area and special to the individual restaurant. And we focus on making it special to you.

Diana's Café 4907 RTE 309 CENTER VALLE Y DIANASCAFE.COM 6 1 0 - 7 9 7- 2 5 2 5

This homey hot spot, known for all-day breakfast classics, also dishes up a tasty array of lunch items after 11 a.m. The scratch kitchen of this family operation satisfies cravings with house-specialty crab bisque, hot and cold sandwiches, burgers, salads and enticing entrées, such as the vibrant, healthful Sesame Salmon partnered with fresh spinach and roasted red peppers. An in-house bakery provides signature sweets and takes orders for custom cakes. Sister-company Red Door Coffee Roasters keeps cups filled with fragrant java. For easy at-home dining, Family Meals To-Go for 2 or 4 offers multiple choices of entrées and sides, plus enticing add-ons. Reserve early for popular 5-course Sunset Dinners, hosted one Saturday each month. Catering services of all types and sizes are available.

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Top Cut Steak House 2 880 CENTER VALLE Y PKWY SUITE 625 CENTER VALLE Y TOPCUTSTEAK .COM 610-841-7 100

Thanks to Top Cut, urbane dining is no longer restricted to urban settings. Why waste precious hours on a big-city commute when this sumptuous steakhouse proffers exquisite foods and fine spirits far more expeditiously? Arriving at this glass-walled rooftop sanctuary via private elevator, guests enter a chic haven that balances contemporary aesthetics with an aura of timeless refinement. A classic crooner soundtrack proves every bit as soothing as the mellow lighting and perfectly executed cocktails – and world-class spirits

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True fine dining puts an equal emphasis on nurturing the spirit while feeding the body. – poured at the stylish bar. Although a businesscasual dress code precludes uber-casual attire, spiffingup feels only natural in this plush environment, which reigns as the most glamorous Paxos restaurant. As Top Cut’s gastronomic raison d'être, the finest quality USDA Prime steaks are hand-selected by a renowned specialty butcher in Chicago – featuring beautifully marbled cuts sourced exclusively from its own breed of Heritage Black Angus cattle. Choices ranging from Filet Mignon to Dry Aged Bone-In Ribeye may be customized with a luscious sauce or lavish accessory, such as White Truffle Butter or a Bone Marrow Shallot Crust. Premium seafood selections meet and exceed expectations, from ultra-fresh raw bar delicacies to masterfully prepared entrées such KING SALMON

as King Salmon. This premier variety of wildcaught New Zealand fish stands atop the salmon family for full flavor and creamy fattiness. Gentle seasoning and intense searing on a Spanish plancha grill result in optimal flavor. Plated on flavorful stone-ground grits, a brown butter sauce infused with bright tastes of capers, tomato concasse, and lemon completes this indulgent dish. With a 4,000-bottle collection of wines, the knowledgeable staff can assist in guiding you to optimal pairing selections. Two private rooms accommodate social functions, and the entire restaurant may be reserved when Top Cut is closed. Additionally, the full menu is available for take-out – though that means foregoing the immersive pleasures of impeccable hospitality.

Savory Grille 2 9 3 4 S E I S H O LT Z V I L L E R D MACUNGIE S AV OR YGR ILLE . C OM 610-845-2010

A bucolic drive to Savory Grille feels like a rolling meditation, and stepping through the door of the intimate country inn completes the transformation to utter relaxation. The warmly welcoming staff keeps the mood easy as a memorable meal unfolds in the vintage dining room or windowed Arbor Room. A menu that’s refreshed weekly and tweaked daily arouses the palate for sophisticated culinary adventures skillfully – and artistically – planned and executed by Chef/ owner Shawn Doyle and Chef Ryan Lukow.

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Refined, scratch-made fare circles the globe to gather enticing tastes for in-house and home dining. Flavors of global cuisines are infused into every course, such as a Foie Gras Torchon appetizer, a French delicacy. The gently seasoned, formed, and poached foie gras, sliced into a medallion topped with coarse sea salt, boasts a melt-on-the-tongue texture. Counterpoints to the rich meat include mustardy mostarda sauce with raspberries, fig jam, brûléed fig, pickled shallots, capers, and gooseberries, with lavash crackers supplying crunch. Of course, each component is prepared in house, as are breads, pasta, stocks, sauces, dressings, and desserts. Meats, seafood, and produce are procured from top purveyors, and when an adjacent greenhouse is completed, assorted veggies will be site sourced. An on-site apiary currently supplies honey. Another upcoming amenity is an event center for banquets, FOIE GRAS TORCHON

which will also greatly expand the kitchen work space. Other forwardthinking innovations that supplement in-house fine dining 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, encompassing breads, bone broth, smoked meats – such as pecan-smoked salmon bellies – frozen uncooked meats, pickles, pasta, and more. “Family Style” meals arrive for holiday celebrations, so put a scrumptious to-go feast on your calendar now. Spirited beverages to accompany premise dining cover not-foundin-state-store wines from a well-curated list, craft beers, and a selection of seasonal cocktails – plus all the classic libations you crave.

Pearly Baker’s Alehouse 11 CENTRE SQUARE EASTON P E A R LY B A K E R S . N E T 610-253-9949

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 –

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An eclectic clientele finds a welcomingto-all haven that represents the best in urban hospitality. from burgers to DoubleBreaded Calamari (see recipe on page 97) – 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 BRAISED SHORT RIB

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.

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To a novice home chef, cooking may seem like a mystical, magical process – and it often is, in the very best way possible. Observing the alchemy of ingredients being transformed into delicious dishes is intellectually stimulating, emotionally gratifying, and culinarily empowering. However, even accomplished cooking enthusiasts can benefit from taking a granular look at taken-for-granted basic skills. There’s always a hint or tip or suggestion that could take your cooking game to the next flavorful level, and Good Taste hopes you find a delectable nugget of information on these pages.

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Few foods are as simple and satisfying as a flawlessly cooked fried egg. However, the process requires a certain amount of finesse, and this guide should provide the tips needed for the spot-on execution of a breakfast icon – which also plays well with lunch and dinner items. Slide one on top of a cheeseburger, a Caesar salad, a bowl of Texas red chili or a few hundred other options for an extra dimension of rich, runny golden deliciousness. In addition, teens can gain easy-peasy cooking experience – and a feeling of empowerment – by trading afterschool junk snacks for a quick, hot, and comforting fried egg on toast. A modest calorie count, along with highquality protein and a slew of vitamins and minerals, make this shell-encased everyday delicacy a powerhouse snack.

GET CRACKING THE RIGHT WAY Never crack eggs on the edge of a bowl or frying pan since this increases the likelihood of breaking the yolk and often results in having to pick out small pieces of shattered shells. Instead, hold the egg lengthwise and give it single firm rap (not a angry, crushing blow) along the equator – where the shell is thinnest – on a clean countertop. At your preference, place a paper towel on the counter. Lift the egg, find the flattened section and use your thumbs to gently pull the eggshell halves apart. Drop the contents into a ramekin or similar small bowl – though once you’ve acquired skill and confidence, drop the egg directly in the pan.

Heading into a home kitchen for an exclusive Lehigh Valley Good Taste demonstration, Beth Raynock, chef/owner of Local Mama Catering, offers pointers for stepping up your fried egg game: • Room temperature eggs fry more evenly. • Taking them from the fridge 1 to 3 hours beforehand better ensures that the yolk will remain runny while the whites finish cooking. • Local organic eggs from pasture-raised chickens deliver a nutritional edge, typically offering twice the vitamins A and E and half the cholesterol of commercial eggs. In addition, the yolks are larger, more deeply colored, and way more flavorful. • Fresh eggs have stronger proteins that will result in a tidier, better-rounded shape: the fresher, the better. • Hard-boiling is best for older eggs because they’re easier to peel. • Upgrade salt and pepper to items such as pink Himalayan sea salt or Maldon sea salt flakes and freshly ground high-quality peppercorns. • These long-lasting modest investments will enhance the fried egg’s taste and texture, along with almost anything you cook. • While butter is the classic choice for frying eggs, dairy-averse cooks can substitute olive oil or avocado oil. • Bacon grease – which you should always save and refrigerate – will tantalize omnivore palates.

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SUNNYSIDE UP EGG INGREDIENTS 1 tsp. butter (or substitute of choice) 1 large fresh egg Salt and pepper to taste

DIRECTIONS Heat an 8-inch nonstick pan over medium heat (a cheap pan is fine, and this size is also suitable for cooking 2 eggs). Add butter or substitute and swirl or brush to coat surface. When hot, slide the egg from the ramekin into the pan. (A well-heated surface is essential for even cooking and to prevent sticking.) Cook for about 3 minutes, until whites are set. (The whites surrounding the yolk should change from translucent to opaque.) Note: Do not shake pan or prod the edges of the egg: Leave it alone! Slide onto plate or slice of toast and season as desired with salt and pepper. Over-easy: Firmer yolk fans can slide a thin spatula under the egg, flip, and continue cooking for 10 to 30 seconds to taste before removing from pan.

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Whether the centerpiece of a Thanksgiving dinner is roasted turkey or tofurkey – or perhaps both – cranberries remain the essential sidekick to this holiday meal. Since family members cling to certaian favorites, chances are good that at least one guest will maintain a strong attachment to straight-from-the-can jellied cranberry sauce (with hallmark indentation rings as the sign of authenticity). Since a bowl of jewel-tone cranberries requires only a modest amount of space on a well-stocked table, adding a scratch-made variety or two will complement – and elevate – your bountiful feast.

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CRANBERRY

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RELISH VS. SAUCE Both of these condiments may be prepared and chilled several days ahead, reducing stress before show time. Since relish is uncooked, it delivers a tangy taste and textural complexity – not to mention being a snap to make in a food processor. A 12-ounce bag of cranberries, one sliced orange (with peel) and a cup of granulated sugar are all that’s required for a base recipe that can be tweaked as desired, such as adding a small handful of walnuts. Pulse until broken down to small “crumbs,” but stopping before the mixture becomes mushy. Basic sauce also requires minimal effort as the fresh cranberries simmer in water, sugar, and orange zest until the berries burst. Personalize with favorite spices or go full-on exotic by preparing cranberry chutney by stirring in chopped green apple, golden raisins, cardamom, ground cloves, grated ginger, some thinly sliced Thai chile pepper (as desired) to the simmering mixture, along with a cinnamon stick and piece of star anise, both of which should be removed before storing.

SAUCING LIKE A PRO Shawn Doyle, chef/owner of the Savory Grille in Macungie, graciously agreed to share a personal favorite cranberry sauce recipe with Lehigh Valley Marketplace readers. However, the wine-simmered specialty comes with a caveat: Make sure guests are aware of this festive ingredient since the alcohol content will not evaporate fully during boiling, as indicated by a USDA Nutrient Data Laboratory study. (That means keeping it off the kiddie table too!) Otherwise, keep this tasty concoction on hand for casual entertaining throughout the holiday season. For simple nibbles, spoon a dollop atop crackers or crostini schmeared with cream cheese, or spread the fabulous flavor on roast turkey sliders. Pairing note: The heartiness of cabernet plays well with sparkling cocktails.

CRANBERRIES AND PEARS TAKE A CAB INGREDIENTS 1 cup cabernet 1 cup + 2 tsp. sugar 12 oz. (1 bag) fresh cranberries 1 tsp. grated ginger 1/8 tsp. cayenne 1 dash each: ground cloves, cinnamon, salt 2 tsp. lime zest 2 pears

DIRECTIONS Place wine and 1 cup sugar in large saucepan. Warm over medium-high heat, stirring until sugar is dissolved. Add cranberries, ginger, cayenne, cloves, cinnamon, salt, and lime zest and bring to a boil. When berries begin to pop, reduce heat to medium-low and simmer for 20 minutes, stirring frequently, until mixture thickens. Set aside to cool. Peel, core and dice pears. Coat medium skillet with cooking spray and warm over medium-high heat. Add pears and 2 teaspoons sugar to pan. Cook about 2 to 3 minutes, stirring frequently, until pears are soft but not mushy. Cool 10 minutes. When cranberry mixture is room temperature, stir pears into sauce. Transfer to a covered container and refrigerate up to 3 days before serving.

YIELDS ABOUT 3 CUPS

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BREAD

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Baking bread is more about the journey than the destination. The path that’s followed might wind and wander a bit with each loaf, but lessons will be learned along the way. Longtime home bread baker and professional photographer Ryan Hulvat documents his yeasty efforts with the zeal of a proud parent – both when fragrant golden loaves are pulled from the oven and throughout the process. His passion for bread is like culinary religious zealotry and he’s always looking to attract converts. In an age of instant gratification and the wide availability of good breads on offer at major grocers, finding motivation to bake bread from scratch may be challenging – it’s too time consuming or perhaps too meticulous. However, try viewing those supposedly negative attributes from fresh perspective and the experience becomes quietly contemplative, and at times quite therapeutic. As proficiency increases, curiosity can lead to experimentation and invention. Hulvat compares bread baking to the improvisation of jazz musicians – like John Coltrane starting with a straightforward rendition of “My Favorite Things” and bending the tune into amazing new directions.

Hulvat’s go-to reference book, The King Arthur Baking Company’s All-Purpose Baker’s Companion, provides excellent guidance – and his copy of the book bears a proud patina of drips and splashes on pages of oft-used recipes. Potential bakers not yet ready to commit to a book purchase can explore the website kingarthurbaking.com for mouthwatering photos and inspirational recipes. You never know where these delicious temptations could lead.

THE STAFF OF RESTAURANT LIFE

A CRUMB OF ADVICE One small caveat Hulvat offers is to avoid making sourdough bread as an initial baking attempt: Though suddenly wildly popular, there are multiple ways the recipe for this crusty favorite can fail, and newbies should start with something simple and safe.

Many a meal begins with the breaking of bread among friends and family members –a tradition held in high esteem at the Savory Grille in Macungie. In the quiet hours of early morning, Chef/owner Shawn Doyle heads to the kitchen to begin his bread baking ritual. His initial reward for the task comes not from the taste, but from the aroma. “I’m addicted to the smell,” he says. And, after decades of crafting countless muchanticipated loaves, this diligent chef has learned to “go with the flow” and no longer even needs to weigh ingredients. While classic French baguettes are a house staple, dining patrons embrace whatever offerings are tucked into that evening’s breadbasket – which could range from cranberrystudded pumpernickel swirl, oatmeal molasses, or Kalamata olive bread to such unexpected and exotic offerings as black sesame-turmeric bread. A changing line-up of house-made breads sold on the restaurant’s Retail platform enables fans to explore new varieties at home. And who knows, they might just contemplate trying to recreate them.

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PASTA

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Cooking doesn’t get much easier than dropping pasta in boiling water, right? Well, yes, if adequate attention is paid to details. Otherwise, the resulting product can be mushy and under-flavored instead of chewy and flavorsome. Your mouth will appreciate the difference. “I like a good semolina pasta,” says Shawn Doyle, chef and owner of Savory Grille, where all pastas are made in house. “It makes a difference in flavor and the amount of protein. And it’s a very firm pasta that will hold up to water and to sauces.” Although he recommends crafting homemade pasta, there are occasions when the home cook just wants to grab a fast box of curvaceous cavatappi or fusilli. In that case, avoid generic brands of pasta – which deliver less texture and protein – in favor of imported Italian products that incorporate durum wheat semolina. Look for De Cecco or Barilla, both of which are widely available, or track down harder-to-find Afeltra or Setaro pasta.

If making fresh pasta at home, Doyle warns against putting salt in the dough. “It’s going to firm it up, but it’ll fight you when you roll or extrude it,” he says. (Salting the cooking water allows the salt to be fully absorbed into the pasta for a properly seasoned taste.) To add color and taste to pasta, this chef relies on powdered vegetables, such as red beets, carrots and spinach – and also herbs. Although some pasta recipes specify adding chopped fresh parsley, dill, or other options to the dough, he eschews these “flecks” because they “create a void where the pasta can’t stick to itself.” Powdered products are available commercially, but do-it-yourselfers can dehydrate and grind their own. The powder replaces a proportionate amount of flour used in the recipe. Before the pasta hits the water, get the proportions right: Cooking 1 pound of pasta requires 4 to 5 quarts water, preferably in an 8-quart pot. (Using insufficient water promotes stickiness.) Bring the water to a rolling boil, add 1 1/2 to 2 tablespoons salt – Doyle’s preference is kosher or sea salt – and let if return to a full boil. Toss in the pasta and stir for the first minute or two to prevent clumping. For commercial pasta, cook about 1 minute less than specified on the package for al dente – “to the tooth” – results. For casseroles of other dishes that require further cooking, reduce the time by 2 to 3 minutes.

WHEN DRAINING THE PASTA, BE SURE TO RESERVE SOME OF THE COOKING WATER.

When draining the pasta, be sure to reserve some of the cooking water. The starchy liquid is ideal for stirring into sauces, from Bolognese to pesto, because it can simultaneously dilute and thicken. And it serves as the key ingredient in creating cacio e pepe – a quick and amazingly comforting rustic dish. Never rinse the pasta after draining as this removes the starch that helps to give clinging power to sauces. In this instance, being “clingy” is a deliciously positive attribute.

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Uno Taqueria 1042 MILL CREEK ROAD ALLENTOWN U N O TA Q U E R I A . C O M 484 -22 1-8639

There’s not a microwave or can opener to be found in the scratch kitchen of this unpretentious eatery that embraces the simple, soulful – and deeply gratifying – cuisine of Mexico. Unlike Americanized fast-food counterparts, corn tortillas made from gluten-free masa dough are freshly pressed for every order, and serve as the foundation for a plenitude of tacos, burritos, quesadillas, vampiros, and tamales (which are now available to order by the dozen for home parties).

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“The authority in tacos & salsas” offers authentic Mexican street food with festively casual style. Beef Skewer Tacos, also known as alambre, elevate the form with tender, seasoned grilled beef presented on a bed of chorizo-andbacon laced ranchero pinto beans. The trio of handhelds is topped with grilled onions, bell peppers and zucchini, mild Chihuahua cheese, and silky avocado mousse. Owner Humberto Chavolla describes the restaurant’s hearty tacos as a full meal on one plate, though sides such as Guacamole & Chips and Esquites – a roasted corn salad – are worthy complements. The meat-driven menu, featuring signature vertical spit-roasted and pineapple-accented pork Al Pastor Tacos, includes multiple vegetarian and pescatarian dishes. Assorted rice and beanbased bowls, with choice of protein, add another dimension of tastes and textures to the table. Pozole, a substantial soup essential to celebrations in Mexico, is a seasonal BEEF SKEWER TA C O ( A L A M B R E )

special available through spring. (see page 104 for recipe). Robust and evolving house-made salsas – considered to be the main reflection of a taqueria’s quality – include green tomatillo, roasted peanut, habanero, and macha – a specialty from Vera Cruz made with olive oil, crushed dried chiles, and sesame seeds. Containers of these essential sauces will be available for sale later this year. While take-out remains a popular option, a relaxed vibe makes dining in-house a comfortable getaway, especially when bringing favorite spirits to this cozy BYOB. For nonalcoholic refreshment, order a Jarritos Mexican soda or agua fresca, a light cooler made with seasonal fruits.

Blue Grillhouse 4 4 31 E A S TON AVE BETHLEHEM BLUEGRILLHOUSE.COM 610-691-8400

For more than four decades, hospitality has been a meticulously curated and polished art form at the blue grillhouse and event center locale. Every aspect of a guest’s sensory engagement – striking décor, pleasurable musical backdrop, atmospheric lighting, impeccable service, and extraordinary food and drink – contributes to an incomparable dining experience. Private spaces can welcome 10 to 400 guests, from corporate functions to weddings.

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Top-quality products distinguish expertly crafted dishes at this pleasantly plush dining destination. The restaurant, along with the bar and lounge, offers a warmly sophisticated ambiance at lunch, dinner, and Sunday brunch. Curbside pick-up of take-out orders is still available. Although renowned for premium seafood and 100% Black Angus steaks from an upscale Chicago butcher, brunch features well-filled omelets, delectable benedicts, and hearty mains that include a juicy Grilled Steak Burger. Top-selling Buttermilk Chicken & Waffles delivers elevated homey comfort that would be challenging to replicate at home. Battered Southern-style fried boneless chicken breasts and Belgian waffles prepared with pearl sugar – for just a touch of sweetness – are finished with creamy sausage gravy that stars superb Italian sausage from a Midwest specialty shop. Two eggs, your choice of style, complete this satisfying plate. BUTTERMILK CHICKEN & WAFFLE S

Innovative cocktails and an impressive wine list provide plentiful pairing options, though blue’s house Bloody Mary is a masterful rendition of this early-day drink. With the barn-roofed patio now open for warmer weather, this casual destination – with a bar and central fire pit – is available for hosting private events. Sign up for the newsletter for weekly updates on features at all the Paxos restaurants, plus receive a complimentary select dessert on your birthday. At blue, the signature indulgence is Hula Ice Cream Cake.

Mitzi’s Table BETHLEHEM VILLAGE SHOPPES 3650 BETHLEHEM PK BETHLEHEM M I T Z I S TA B L E . C O M 610-730-1670

Cheerfully nostalgic, this family-run and familyoriented eatery has created a congenial community of regulars. The “home-awayfrom-home” experience extends from grabbing a cup of flavored La Sierra coffee or house-made hot cocoa at the counter to settling in for a bountiful brunch or lunch inspired by ethnic and regional cuisines. From blinis and beignets to benedicts, bahn mi and burgers, dishes from the scratch kitchen support local sourcing, including turkey bacon and chicken sausage from area purveyors.

FRENCH ONION OMELETTE

A revamped menu stars an epic French Onion Omelette, loaded with your favorite soup flavors, paired with fresh fruit or home fries and choice of toast. All adult beverages are welcome at this BYOB, and champagne flutes and minicarafes of orange juice make mimosas ultra-festive.

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A Ca Mia 4330 LEHIGH DRIVE WALNUTPOR T A C AMIAPA .C OM 610-760-3207

Abundant Northern Italian dishes provide classic temptations, and changing features that riff on tradition are created by Chef-owner Eric Murphy – in collaboration with founder Paolo Nota. Saviotti, a mainstay “special,” plays to seasonal heartiness with three varieties of earthy mushrooms, shrimp, crabmeat, and beeffilled ravioli, all dressed in a butter-sage sauce and topped with Parmesan. Count on this and other types of pasta to be house-made. Tempting new desserts encompass rich Italian Chocolate Cake and Apple Cake with mascarpone-orange icing. Whether seated in the homey dining room, enhanced by open-kitchen sounds and aromas, or “The Text,” a popular winter-weatherized option, guests feel like they’re “at my house” – A Ca Mia’s translation. Appropriately, there’s no corkage fee at this BYOB. S AVIOT TI

THE CUTTING EDGE BY L EN OR A DANNELKE

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spectrum of social media platforms enables people to connect with their perfect partner. Unfortunately, when it comes to the paramount culinary relationship in life—the one between cook and knife, a bond that can endure for decades— you’re pretty much on your own to find the right match.

SHARP INSIGHTS FROM ERIN MURPHY, EXECUTIVE CHEF Addressing the specific needs of the distaff side of the home cooking team, Erin says, “A lot of chef knives are built for men and that has been an industry standard for years. Professional chefs tend to be male. That’s something that over the years I’ve struggled with as a female chef: finding the right knife. It’s something you need to do your research on and try. My biggest piece of advice for women is to get a smaller chef knife that’s not too long. It’s easier for our hands to grasp the tang. If it’s too big and not weighted right, it ends up hurting your wrist. A smaller chef knife is easier to work with and handle.” The must-haves used in her home kitchen include just a chef knife and paring knife. “You need a small knife to hold in your hand, to peel a potato, to do finer cuts on different fruits, to be able to break down mushroom stems. It’s a handheld knife; the chef knife is a cutting board knife.” As a minimalist who hates a cluttered kitchen, this chef sticks with the essentials for day-to-day use.

L E H I G H V A L L E Y G O O TA S T E . C O M | 7 3

An overwhelming abundance of information and choices available online and in stores can drive many a confused consumer to make dubious choices. Why, you might think, should anyone spring $50 to $100 (or much more) on one chef knife when discount stores offer spiffy-looking 15-piece sets, complete with a butcher block, for less than twenty bucks? These bargains, however, fail to deliver the strength and durability needed to keep you slicing and dicing into your sunset years. In fact, culinary professionals who shared their knowledge for this article generally recommend taking a piecemeal approach to building a knife collection suited to individual needs. “Knives are as important in the kitchen as you are,” says Nancy O’Keefe, owner of La Belle Cuisine, a fine cookware shop in Emmaus that specializes in German-made Messermeister cutlery. “It’s like anything in this store, if you buy it once and take care of it, it will last you a lifetime. Your kids will fight over these things when you’re gone.” (Of course, you can avoid familial knife-fights by gifting each child a good chef knife as a rite-of-passage into adulthood.)

WHAT MAKES A KNIFE A CUT ABOVE Most German knives are made of stainless steel with a high-carbon content. This blend that melds the best qualities of both metals: High carbon steel holds an edge well but can stain, rust, and turn black; stainless steel looks great but is harder to sharpen. Each maker possesses a trade-secret recipe for a steel mixture that can include cobalt, manganese, chromium, nickel, and other alloys that are of interest only if your hobby is metallurgy. How a chef knife is made distinguishes inexpensive knock-offs from long-lasting quality products. A stamped knife is created cookiecutter style from a large sheet of steel, to which a handle is attached. In contrast, a forged knife is heated and shaped from a single bar of steel. In the stamped version, the tang—the unsharpened continuation of the blade metal—may run only

partway through the handle (called a partial tang), making the attachment less secure and prone to breakage. Forged knives always boast a full tang that continues to the end of the handle, creating better weight and balance for easier use. In addition, they feature a bolster, which is the thicker, shoulder-like part where blade and handle meet. (The bolster assists in effecting a comfortable, high-control pinch grip, where the bent index finger touches the blade, the remaining fingers are wrapped around the handle, and the thumb rests on the blade.) Stamped knives, in contrast, never have a bolster. Chef knives are made from 8 to 12 inches in length to accommodate different tasks—extra length translates to extra leverage—and different sized hands. You may wonder whether divots on the blades of many Santuko knives, and more recently chef knives, are décorative or functional. In fact, these indentations create tiny air pockets that reduce friction and help prevent food from suctioning to the blade. “I like them because when you’re cutting a protein, which can stick to a regular blade, it will fall off. So you’re cutting as fast as you can,” says Chef Shawn Doyle. To further reduce food adhesion, some blades are made with a series of holes. These, however, he cautions against, as they offer places for food particles to hide and bacteria to grow.

CUTLERY CARE & MAINTENANCE A two-part process of maintaining the edge on a knife blade involves honing and sharpening, which many people mistakenly believe are synonymous. A honing steel, a metal rod with a handle, actually pushes the edge back into center alignment as the blade is run against it from the blade heel (bottom) to point (top), providing a sharper edge without removing any metal. (The microscopic bending or folding of the edge that occurs from normal use isn’t visible

L E H I G H V A L L E Y G O O TA S T E . C O M | 7 5

POINTED TIPS DO

Do wash knives in warm (not hot) soapy water after each use, using a soft sponge— not a scrubby—and dry immediately, preferably with a paper towel. A damp knife can breed bacteria, especially when stowed in a butcher block.

DON’T

Don’t put knives in the dishwasher. Banging against utensils and dishware can ding the edge, and the temperature of the drying cycle may be high enough to warp the blade.

Do store knives properly, whether a butcher block, magnetic strip, or other type of storage. Throwing an unprotected knife in a drawer can hurt the blade, and there’s a chance it will hurt you when reaching in to grab something.

DON’T

Don’t use a knife to pry open anything, ever. Just don’t.

SHARP INSIGHTS

FROM SHAWN DOYLE, CHEF/OWNER, SAVORY GRILLE Chef Shawn says that a knife is not only “my tool, it’s an extension of my hand.” He also reports that “everyone in my kitchen has their own set of knives.” After all, the choices are highly personal, driven not only by performance but by comfort.When Shawn started his career, heavier German knives were the go-to tools of professionals. However, his favorites have expanded to include lighter-weight Japanese knives. “Even an ounce can make a difference when you spend an hour cutting vegetables.” The Santoku—translating to “three virtues,” or “three cuts,” i.e., slicing, dicing, and mincing—is a style of knife rather than a brand, and is also made by Western manufacturers. A straight blade, which differs from a chef knife with a curved end that accommodates a rocking motion on the cutting surface, requires some practice to use—so make this a later addition to your collection. Shawn recommends researching knives online before going to a store. “Touch the knives,” he says. “If it doesn’t fit your hand right, it’s not going to be balanced and it’s going to be uncomfortable.” His four essentials for the home kitchen include a chef knife, a boning knife, a bread knife, and a paring knife.

L E H I G H V A L L E Y G O O TA S T E . C O M | 7 7

to the naked eye, so don’t wait until you see a problem.) Sharpening, on the other hand, grinds away metal to form a new edge. Both are vital functions in keeping an all-important edge, and not just for performance.“If you have a dull knife, it’s actually very dangerous. The potential to cut yourself is greater and more accidents are going to happen,” says Chef Christopher Heath, who believes that education is a big part of cooking. “Any time chefs pick up their knives, they have a sharpening steel with them—not just at Thanksgiving. When I was growing up, the only time I saw the sharpening steel out was for Thanksgiving turkey. As a home cook, you should put your knife on a steel every time you pick it up. If you do that continuously and honing the blade becomes habit, it will stay sharper longer.” He also advocates for getting kids involved in kitchen activities. Youngsters too little to handle knives will still learn from observation! Well-honed knives need to be sharpened only once or twice a year, so skip purchasing electric knife sharpeners. And definitely don’t fall for the hand-held gadgets that can actually inflict damage on a blade. Do-it-yourself-ers who want to try manual sharpening with a whetstone—a natural or artificial stone with a fine-grit surface—should make that an in-store purchase and ask for instructions. However, when it comes to electric sharpening, Chef Erin Murphy says, “Leave it to the professionals.” (Note: Williams-Sonoma reports that they will sharpen your first knife for free, with a $5 charge for each additional knife—which is a great bargain.) Serrated knives, unfortunately, can’t be sharpened. “Victorinox brand bread knives are only $20 to $25 and they last for years. Then you throw it out and get a new one,” says Chef Jason Hook.

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RECIPES C O C K TA I L S 85 honeysuckle FROM THE MINT GASTROPUB

86 chocolate martini FROM THE BRICK TAVERN INN

87 lady in white FROM MELT

88 dulce y picante margarita FROM TORRE

CONDIMENTS 91 bacon-onion jam FROM MITZI'S TABLE

APPETIZERS 93 Johnny cakes FROM SAVORY GRILLE

94 Mexican street corn soup FROM CASA TORO

97 double-breaded calamari FROM PEARLY BAKER'S ALEHOUSE

98 mushroom and butternut hash FROM TOP CUT

ENTRÉES 101 eggs florentine FROM DIANA'S CAFÉ

102 shrimp scampi FROM A CA MIA

103 brown sugar dijon glazed salmon

FROM SPINNERSTOWN HOTEL

104 pozole FROM UNO TAQUERIA

107 shrimp & scallops penne pasta

FROM BLUE GRILLHOUSE

109 waffle batter FROM DRIP

L E H I G H V A L L E Y G O O TA S T E . C O M | 8 3

COCK TAILS

L E H I G H V A L L E Y G O O TA S T E . C O M | 8 5

honeysuckle INGREDIENTS 1 1/2 oz . gin 1 oz . elder flower liqueur 1/2 oz . honey 1/4 oz . lemon juice Splash grapefruit juice, bottled or fresh squeezed Lemon peel twist for garnish

DIRECTIONS Fill a rocks glass with ice and set aside. Pour gin, elderflower liqueur, honey, lemon juice, and grapefruit juice into a shaker with ice. Give it a few vigorous shakes and strain into the glass. Top with the lemon twist and enjoy.

SERVES 1

FROM THE MINT GASTROPUB

chocolate martini INGREDIENTS 1 1/2 oz . vanilla vodka 1/2 oz . Baileys Irish Cream 1 1/2 oz . dark crème de cacao Whipped cream for garnish

DIRECTIONS Pour vanilla vodka, Baileys Irish Cream, and dark crème de cacao in a shaker with ice. Shake briskly and strain into a martini glass, preferably chilled. Top with a dollop of whipped cream to taste. Enjoy immediately.

SERVES 1

FROM THE BRICK TA V E R N I N N

L E H I G H V A L L E Y G O O TA S T E . C O M | 8 7

INGREDIENTS 1 1/2 oz . Nolet ’s Gin 3/4 oz . Cointreau 3/4 oz . lemon juice 1/4 oz . simple syrup 1 bar spoon St . Germaine 1 egg white 1 lemon twist

DIRECTIONS Using a shaker combine all the liquid ingredients without ice and shake for 10 seconds. Add ice and hard shake for 20 more seconds. Fine strain into chilled martini glass and garnish with a lemon twist. Serve at once.

SERVES 1 FROM M E LT

lady in white

FROM TORRE

L E H I G H V A L L E Y G O O TA S T E . C O M | 8 9

dulce y picante margarita with guava and smoke INGREDIENTS 1 1/2 oz . jalapeno or chili tequila (commercial or home-infused) 1 oz . lime juice 1/2 oz . orange juice 1/2 oz . agave syrup 1/2 oz . guava puree 1 oz . mezcal* 1 lime wedge

DIRECTIONS Using a shaker combine all the liquid ingredients with ice and shake for 10 seconds. Pour into a rocks glass and garnish with a lime wedge. *Made from agave plants like more familiar types of tequila, mezcal derives its distinctive smoky flavor from a process that includes a lengthy cooking process of agave hearts in an underground pit.

SERVES 1

CONDIMENTS

L E H I G H V A L L E Y G O O TA S T E . C O M | 9 1

bacon-onion jam INGREDIENTS 1/3 cup chopped bacon 1 medium-large Spanish onion, finely chopped 1/4 cup brown sugar 1/3 cup balsamic vinegar Salt and pepper

DIRECTIONS Cook bacon in a skillet until slightly crisp. Add the onion to the pan and sauté until transparent and lightly browned. Add brown sugar, balsamic vinegar, one dash salt and pepper to taste. Stir over medium heat just until mixture starts to thicken. Cool to room temperature, transfer to a covered container and store in the fridge. Use this condiment to enhance everything from breakfast sandwiches to burgers, or give it a starring role on a charcuterie board.

YIELDS ABOUT 1 1/2 CUPS

FROM M I T Z I ' S TA B L E

APPETIZERS

L E H I G H V A L L E Y G O O TA S T E . C O M | 9 3

INGREDIENTS 1 cup all purpose flour 1 cup cornmeal 2 1/2 tsp. baking powder 1 tsp. kosher salt 2 large eggs 3/4 cups whole milk 1/4 cup water 1/2 cup duck fat + more as needed Optional garnishes: Paprika-based seasoning blend; choice of sweet and/or spicy sauce or syrup for drizzling.

DIRECTIONS

FROM S AV OR Y GR ILLE

Johnny cakes

In a large mixing bowl, combine flour, cornmeal, baking powder and salt. In a separate bowl, beat eggs and mix in milk and water. Stir the liquid mix into the flour mix until blended. Heat duck fat in a cast iron or other heavy skillet to 350–375°F. Ladle batter into hot fat, making each cake about 3-inches in diameter, and fry for about 3 to 4 minutes on each side or until browned and crispy. Remove cakes from pan and drain on paper towels. Dust with spice blend as desired. (If working in batches, add more duck fat to pan and bring up to correct temperature before continuing. Cakes can be kept warm in a 200°F oven.) Plate and accompany with sauce or syrup to preference.

YIELDS 12-15 CAKES

FROM CASA TORO

L E H I G H V A L L E Y G O O TA S T E . C O M | 9 5

Mexican street corn soup INGREDIENTS 1 cup chopped bacon, cooked and set aside 6 cups fresh corn kernels* 1 cup chopped yellow onion 2 chopped jalapenos ¼ tsp. ancho chili powder 5 cloves garlic, chopped Salt , pepper, and oregano, to taste 4 cups chicken broth ½ cup sour cream ½ cup grated dr y/aged Cotija cheese 1 squeeze fresh lime juice 1/4 cup chopped cilantro *A few grocers carry fresh sweet corn off-season. If unavailable, substitute frozen corn.

DIRECTIONS Cook bacon until crisp in a Dutch oven or stockpot; remove bacon with a slotted spoon and set aside. Add corn and onions to the pot and cook in the remaining bacon fat over medium heat until corn starts to brown and the onions are translucent. Stir in jalapenos, chili powder, salt, pepper and oregano, followed by chicken broth. Increase heat to bring to bring to a boil. Reduce heat and simmer for 15 to 20 minutes. Stir in sour cream and Cotija cheese. Add the lime juice and return bacon to pot, stirring until combined. Serve in cups or bowls, garnished with cilantro. Casa Toro adds a side of tortilla chips.

SERVES 6-8

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INGREDIENTS 1 cup flour 1 cup cornstarch 2 T paprika 2 T onion powder 2 T garlic powder 1 T cumin 1 tsp. cayenne 6 oz . fresh calamari 2 cups whole milk Vegetable or soy oil for deep fr ying Salt to taste Optional garnishes: pickled red onion, fresh herbs or other favorite flavors, as desired Burnt lemon aioli: 2 lemons, cut in half crosswise (seedless variety if available) 1 tsp. salt 2 cups mayonnaise

DIRECTIONS

FROM P E A R LY BAKER'S ALEHOUSE

doublebreaded calamari

Prepare aioli (below) before cooking the calamari. Combine flour, cornstarch, paprika, onion powder, garlic powder, cumin, and cayenne in a mixing bowl. Thin slice calamari and dredge in flour mixture, dunk in milk then coat again in the flour mixture. Deep fry at 350°F for 3 to 5 minutes, or until crisp and golden. Remove calamari and drain on paper towels. Sprinkle with salt and optional garnishes, plate, and serve with a side of aioli. For the burnt lemon aioli: Char lemons on a hot grill, cut side down. Cool to room temperature. Squeeze juice into a bowl containing the mayonnaise, add salt and stir until evenly combined. (If using seeded lemons, remove seeds by squeezing through a strainer into a small bowl.) Store in the fridge until ready to use. Leftovers may be used to complement almost any type of seafood or grilled vegetables. SERVES ABOUT 2-4

FROM TOP CUT

L E H I G H V A L L E Y G O O TA S T E . C O M | 9 9

mushroom and butternut hash INGREDIENTS 1/4 cup olive oil 1 quar t butternut squash, medium diced Salt and pepper to taste 1/4 cup olive oil 6 garlic cloves, thinly sliced 1 sweet onion, medium diced 1 cup bacon lardons, rendered 1 quar t mixed mushrooms, rough chopped 1 T fresh thyme, chopped

DIRECTIONS In a large sauté pan, sauté the butternut squash in olive oil, salt and pepper until tender. Remove from heat. In a large separate sauté pan, sauté onion and garlic in olive oil until tender. Add the thyme, bacon, and mushrooms, cook for 5 minutes. Remove from heat and mix with the sautéed butternut squash. Season to taste. NOTE: This scrumptious side partners well with most proteins, such as the Veal Rib Chop offered at Top Cut (enhanced with a rosemary white wine sauce), and also chicken, beef, and fish. It can even be enjoyed as a main dish or topped with eggs for brunch.

SERVES 4

ENTRÉES

L E H I G H V A L L E Y G O O TA S T E . C O M | 1 0 1

eggs florentine INGREDIENTS Cooking spray 2 large eggs 1 T light cream 1 1/2 cups fresh baby spinach Salt and pepper 1 handful shredded Monterey Jack cheese, to taste

DIRECTIONS Spray a shallow individual-size baking dish with cooking spray. Crack the eggs into dish and top with light cream. Scatter spinach over eggs and season with salt and pepper. Top with shredded cheese and place in an oven preheated to 350°F. Bake for 10 to 12 minutes and serve at once.

SERVES 1

FROM DIANA' S C AF É 101

102

shrimp scampi INGREDIENTS 3 T olive oil 2 T chopped garlic 9 large shrimp, cleaned and deveined, tails intact 10 leaves basil, chopped 2 T butter 1 T flour 1/4 cup white wine 1/2 cup chicken stock Juice from 2 lemons 4 oz . linguine, cooked al dente and drained For garnish: chopped basil to taste

DIRECTIONS In a large skillet, warm olive oil over medium heat. Add garlic and shrimp and cook for 3 to 5 minutes, until garlic starts to brown. Stir in chopped basil, then butter. When butter has melted, stir in flour until incorporated. Add white wine and reduce for 1 to 3 minutes. Stir in chicken stock and bring to a boil, cooking until sauce has thickened to your preference. Squeeze lemon juice into pan and stir. Add cooked linguine to pan and toss until combined. Plate and top with a small amount of chopped basil as desired. Serve immediately.

FROM A CA MIA 102

SERVES ABOUT 1-2

L E H I G H V A L L E Y G O O TA S T E . C O M | 1 0 3

INGREDIENTS 8 oz . salmon filet , skin off Salt and pepper to taste 1/2 oz . vegetable oil 1 T butter For the glaze: 2 T brown sugar 2 T Dijon mustard

DIRECTIONS

FROM SPINNERSTOWN HOTEL

brown sugar dijon glazed salmon

Season top of salmon filet with salt and pepper and sear in a hot ovenproof pan with vegetable oil and butter. When a good sear has formed, flip the salmon and spoon brown sugar and mustard over top. Place in a 375°F oven for 12 to 15 minutes or until internal temperature reaches 135°F.

SERVES 1 FOR THE FULL MEAL VISIT L E H I G H V A L L E Y G O O D TA S T E . C O M BROWSE-RECIPES/

104

FROM U N O TA Q U E R I A

L E H I G H V A L L E Y G O O TA S T E . C O M | 1 0 5

pozole INGREDIENTS

DIRECTIONS

2 lbs. boneless pork shoulder, cut into 1-inch cubes (approximately)

In a soup kettle, cook the pork meat in sufficient water (ensuring that the pork is completely covered, with an inch or two above to spare) along with 1 clove of garlic, a one-quarter piece of the onion (not diced), the bay leaves, salt and pepper. Bring to a boil, cover and reduce heat to a simmer. Once the meat is cooked through, remove the bay leaves, onion, and garlic clove, then remove and reserve 1/2 cup of the pork broth. Next, reserve 1/2 cup of the drained hominy and add the remainder of the can to the pot and bring to a boil for 15 minutes. Meanwhile, prepare the guajillo chiles by removing the seeds and stems and boiling in water for 5 to 7 minutes or until soft. Set aside for the next step. Place the remaining 5 cloves garlic, guajillo chiles, tomato, remaining quarter piece of onion, cumin, salt, pepper, and the reserved 1/2 cup pork broth in a blender jar, along with the reserved 1/2 cup hominy, which acts as a thickener. Process until completely blended. Strain the mixture and add the strained liquid to the boiling pot of pork, hominy, and broth. Season with oregano and add salt to taste. Let boil 15 minutes longer. Serve hot, topping individual bowls to taste with chopped radishes, lettuce, onions, and cilantro, a few drops of lime and, finally, the homemade tortilla chips.

Water as needed 6 cloves garlic 1/2 medium onion, cut into 2 quar ters 2 bay leaves Salt and pepper to taste 1 can hominy, about 15 oz ., drained 6 dried guajillo chiles 1 tsp. cumin 1 medium tomato 1 tsp. oregano ACCOMPANIMENTS: 2 cups chopped radishes 4 cups chopped lettuce 1 chopped onion Chopped cilantro as desired 8 lime wedges 40 homemade tor tilla chips

SERVES 6-8

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INGREDIENTS 3 U10 Shrimp, tail removed & deveined 3 U10 Scallops, cleaned 2 T pancetta, small diced Salt and pepper to taste 2 T sliced garlic 2 T capers 2 oz . white wine 8 oz . heavy cream 1 T cold butter, cut in pieces 2 T Parmesan cheese, grated Salt and pepper 1 lemon, juiced 8 oz . cooked penne pasta 1 T Italian parsley, roughly chopped 1/2 lemon, cut crosswise

DIRECTIONS

FROM BLUE GRILLHOUSE

shrimp & scallops penne pasta

In a large sauté pan, render pancetta in its own fat. When the pancetta starts to color, add the shrimp and scallops, seasoning with salt and pepper. Add the garlic and capers. Then deglaze pan with white wine, add the heavy cream and reduce volume by one third. Mount with butter and Parmesan cheese, mixing until incorporated. Season to taste with salt and pepper. Finish with lemon juice, cooked pasta and parsley. Using a large dinner bowl, mound the cream pasta then finish with the shrimp and scallops on top, placing the lemon half in the center. Enjoy immediately. YIELDS 1 GENEROUS SERVING

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INGREDIENTS Dr y: 1 1/2 cups flour 3/4 cup sugar 1 T baking powder Wet: 2 eggs, separated 1 1/4 cup milk , warmed 1/4 lb. butter, melted 1/2 vanilla bean, gutted* 1 tsp. malt powder *Split the bean open lengthwise and scrape out the “caviar ” with a sharp knife.

DIRECTIONS

FROM DRIP

waffle batter

In a bowl, combine flours, sugar, and baking powder. Whisk well. In another bowl, lightly beat egg yolks. Add milk, butter, and vanilla; mix well. Stir the wet ingredients into the dry ingredients just until combined. Beat egg whites in a separate bowl until stiff peaks form; fold into batter. Bake in a preheated waffle iron.

YIELDS 1 Q U A R T O F B AT T E R

110

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Good Taste Summer/Fall 2022

Articles inside

Condiments

A Ca Mia

The Cutting Edge

Pearly Baker's Alehouse

Uno Taqueria

Blue Grillhouse

Mitzi's Table

Savory Grille

Top Cut Steak House

Diana's Café

Drip

Spinnerstown Hotel

Torre

The Brick Tavern Inn

The Mint Gastropub

Melt

McCoole's at the Historic Red Lion Inn