Local Scene 2023 by Lewistown Sentinel

Central PA Newspapers, October 2023

What’s inside Mifflin County inn’s fish earns repeat customers...........3 Mix Like an Old Master..................................................5

The Local Scene is a publication of: Williamsport Sun-Gazette

Lewistown Sentinel

Lock Haven Express

Altoona Mirror

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PUBLISHER Ruth Eddy reddy@lewistownsentinel.com 717-248-6741

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Brunch for beginners When it is too late for breakfast but not quite time for lunch, a versatile meal can fit the bill: brunch. There are various stories regarding the potential origins of this late-morning meal. The word “brunch” appeared in 1895 in Hunter’s Weekly when British author Guy Beringer indicated that post-church Sunday meals shouldn’t be heavy. Beringer said such meals should be served late in the morning and consist of lighter fare, or a blend of breakfast and lunch. Some historians suggest brunch might have originated from pre-hunt meals that were common in England, while others feel hunters in the southern United States might deserve the credit. Regardless of when brunch first came on the scene, it remains a popular way to socialize with friends and family. Beginners can utilize this guide to brunch to get the most out of this popular weekend tradition.

Decide on the scope of brunch

Brunches can be intimate occasions with just a few people or large affairs with a dozen guests or more. Organizers can decide if brunch should include children or be an adults-only affair. Make this decision before booking a reservation.

Create a theme and color scheme

If the brunch is tied into a specific event, such as an upcoming wedding, retirement or birthday, let the restaurant know in advance and they may offer certain decorative elements free or for a small fee.

Pick a spot with a versatile menu

Brunch blends a series of breakfast and lunch foods together. When shopping around for a place to enjoy brunch, be sure to check if each establishment has a special weekend brunch menu. Many restaurants now have such menus, which is a testament to the popularity of brunch. A mix of breakfast and lunch foods is ideal, as some people may be looking for some eggs and toast while others may prefer a sandwich.

Be mindful of allergies

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One way to ensure everyone feels comfortable is to pick a restaurant that can accommodate food allergies and gluten-free diets. Menus on restaurant websites may include such information, but confirm when booking the reservation just to be safe.

Time it right

Brunch traditionally is a weekend event, so it is best to host one on Sat-

urday or Sunday rather than a weekday. Times vary on when brunch begins, but most restaurants offer their brunch menu between 11 a.m. and 2 or 3 p.m. The later start time enables people to sleep in a bit on the weekend or attend to chores or church services. Brunch is wildly popular and presents a great way to enjoy a taste of something different at your favorite local restaurants.

3 Central PA Newspapers, October 2023

Mifflin County inn’s fish earns repeat customers BY GREG WILLIAMS Sentinel reporter gwilliams@lewistownsentinel.com REEDSVILLE – If you want good and hearty American food designed to hit the spot, the Bel-Vue Inn in Reedsville is worth the trip, or maybe two. “We are passionate about making food that has substance to it, try our mouthwatering desserts,” the owners state on restaurant review website. “We don’t skimp on anything, and we ensure your food is perfectly made.” That’s not a news flash. The Bel-Vue Inn has been making food and feeding diners this way for years. “Love the small-town friendly atmosphere,” one said after a particular visit. “Excellent service and care for the customers.” And then there was the food, which also drew rave reviews. “A great out-of-the way place to eat, with great food and service,” another

patron said. “We stopped by for dinner and had veal parmesan, stuffed flounder and a bowl of their great bean and bacon soup. They offer a multitude of sides, and we selected a tossed salad, spaghetti and creamy slaw. “All was fresh, tasty and perfect,” they added. “Can’t say enough about this great place to eat. We’ve been here before and always make it a point to stop here when we’re traveling in the area. We highly recommend it and give it a grade of A+.” There’s also their customary fish and chips. The perfect entrée for “good food, good friends, good setting for a get together of friends.” The chips are thinly-sliced potatoes. Another patron also chose the fish and chips, saying, “I ordered the fish and chips as it was it was the house special. .... My husband ordered a burger, and it was cooked to perfection.”

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One patron said, “We stopped for a late lunch – about 3 p.m. – on a Friday. By the time we left the place was packed. Our waitress was quick and attentive. I ordered the beef vegetable soup which was excellent with big chunks of beef. I ordered the pickled egg and red beet. It was average. My grilled chicken sandwich was great ... freshly cooked on a brioche-type bun and customized as I wanted with no problems. “My husband had the ham and bean soup, which was fine and a BLT which was good. Now the best part – their homemade coconut meringue pie, which

was out of this world. We will definitely stop when we are in the area,” The Bel-Vue has gained a reputation as a cozy, back country restaurant, which it has come to embrace. The menu features food that is basic Pennsylvania rural, like fish and chips, but the portions are on the hearty side. “This restaurant has pretty much the same appearance and mood as it did 30 years ago,” an online reviewer said. “But why would it change? It has what it has, and no change of any kind is needed.”

The Bel-Vue has remained a tradition at all hours of the day. The lunch and dinner crowds sometime mix.

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4 Central PA Newspapers, October 2023

Signature dishes of popular cuisines North America is a cultural melting pot. People who emigrate to the United States and Canada bring many different traditions with them, and food is perhaps the quickest and simplest way for such individuals to share their cultures with their new neighbors. Certain cultures are known for the foods they eat, and various dishes have come to embody many countries’ cuisines. The following are some signature meals from around the world.

Ratatouille: France

Ratatouille is a classic French recipe that originated in Nice. It uses fresh, seasonal vegetables, which are thinly sliced and layered to form a casserole. Topped with a rich, tomato-based sauce, this rustic country dish is a one-pan meal.

Souvlaki: Greece

The word “souvlaki” is derived from the Ancient Greek word “souvla,” which means skewer. Evidence suggests this dish dates back to 2000 BC. It is typically made from small cubes of meat that are grilled and eaten off the skewer. The meat used most often

need to stew to tenderize.

Xiao Long Bao: Taiwan

This soup dumpling is one of the most famous foods of Taiwan. Believed to have originated in Shanghai, the dish eventually made its way to Taiwanese cuisine. The Xia Long Bao is a thin-skinned flour dumpling filled with a pork meatball and gelatinized meat stock.

Harira: Morocco PHOTO PROVIDED

in Greece is pork, but chicken, lamb and beef also can be used.

Cracked conch: Bahamas

A visit to this tropical nation will have people eating conch in a number of different ways. The hallmark version, however, is cracked conch, which is breaded and deep-fried. The name of the dish comes from the method of tenderizing the chewy shellfish, which involves hitting it with a mallet or frying pan.

Feijoada: Brazil

Feijoada is made with black beans, cuts of pork and organ meat mixed into a stew. The popular dish is affordable because it uses less costly cuts of meat that

Harira is a Moroccan soup traditionally served during Ramadan or also enjoyed by Moroccan Jews to end their fasts during Yom Kippur. The recipe calls for chickpeas or other beans, onions, rice, bits of meat (not pork), tomatoes, beaten eggs, and olive oil.

Paella: Spain

Spain’s most popular dish is paella. It is a rich seafood or meat stew with rice and flavored with saffron. It’s traditionally cooked over an open fire in a shallow, flat-bottom pan.

Dosa: India

Dosa is a type of pancake made from fermented rice batter poured to make a crêpe. It is usually stuffed with potato and served along with chutneys and sambar, a vegetable stew. People can travel the world by enjoying various ethnic cuisines at local restaurants.

FINAL TOUCHES

Tending bar at home doesn’t have to be overwhelming There are basic tools of the trade, and you’ll need a working knowledge of the most popular mixed drinks — or access to an internet database of recipes. But otherwise, the process is fairly straight-forward if you follow certain basic guidelines.

SMALL STEPS

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Begin with something you are intimately familiar, and only make one. Scaling up the ingredients for a pitcher of a favorite cocktail can wait for later. After you’ve mastered one drink, add another. Then try switching things up. Use a different garnish, mixer or spirit. As your confidence grows, you may eventually get

to the point where you want to create your own one-of-a-kind cocktails. If you do, remember the 2:1:1 ratio, which encourages you to use twoparts of a spirit for the base, then one part sweet and another part sour. In this way, simple syrup or fruit juice is balanced in the mixture by lemon, bitters or lime juice.

WHAT TO WATCH FOR

Once you’ve established a solid 2:1:1 base, begin to build upon it with ginger ale, tonic water, soda or muddled fruits and herbs. The key here is to go slowly, add a single ingredient and then testing for flavor and balance. You can always add more of any single element in the cocktail, but you can’t take things away. Don’t

Have some fun, since any mishaps will only involve a small part of your personal bar stock. Then take it up a notch by fashioning your own special additive like a mint-focused simple syrup. Use fresh fruits, rather than store-bought bottles, for the very best taste. Consider attractive garnishes, including mint leaves, fruit, vegetables or olives, depending on the flavor profile. Rimmed glasses also add flavor while upping the presentation. Cocktails are often turbo-charged by the addition of salt, sugar or cayenne, among other things. Simply rub a slice of lime or lemon around the rim of the serving glass, then press the overturned rim into a plate scattered with granular spices. Remember to pour slowly so that you don’t wash everything away.

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Central PA Newspapers, October 2023

Mix Like an Old Master

muddle with too much strength. Herbs like mint, when crushed too hard, can take on a bitter flavor. Over muddled ingredients also take away from your presentation.

6 Central PA Newspapers, October 2023

‘Fall’ In Love with Family-Favorite Autumn Recipes (Family Features) With temperatures cooling and cravings leaning toward comforting flavors, fall offers a perfect time for families to explore adventurous twists on favorite foods. As you and your loved ones rework the menu for autumn, turn to versatile ingredients that provide fresh tastes and new ways to enjoy classic recipes. One star ingredient that can be used for appetizers, main courses, sides, snacks and desserts alike is watermelon. In fact, using the entire watermelon (rind included) means you’ve discovered a sustainable way to create nutritious meals without food waste. Consider these simple, delicious ways to use the entire watermelon in your kitchen.

Watermelon Flesh

In the fall, whole watermelon is still available in many areas. You can also find mini watermelon in the fresh cut produce section at many local grocers. The flesh is often the favorite (and most-used) part of the watermelon. Served on its own as a hydrating snack or as part of a recipe for tasty entrees, the flesh offers something for nearly every appetite so no watermelon goes to waste.

Watermelon Juice

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tain value and nutrition. Use it to sweeten this Watermelon Bourbon Glaze then drizzle over a perfectly grilled flank steak and serve with mashed potatoes and grilled vegetables for an ideal fall meal.

Watermelon Rind

The rind is often thrown out - many people don’t realize you can eat it, too. The rind absorbs flavors added to it and adds an unexpected texture to this Watermelon Walnut Currant Chutney. Try serving over brie with crackers or simply dip with naan or baguettes.

Watermelon is 92% water, making it a sweet choice for staying hydrated. Even if your watermelon is overripe, don’t throw it out - instead, juice or puree it to re- Continued on Page 7

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Watermelon Bourbon Glaze with Grilled Flank Steak Servings: 6

1 1/2 cups watermelon juice (approximately 2 1/2 cups chopped watermelon, blended) 2 tablespoon minced garlic 1/4 cup soy sauce 1/4 cup brown sugar 2 teaspoon hot sauce 1/4-1/2 cup bourbon 2 pounds flank steak or London broil 1/4 teaspoon cornstarch In medium saucepan over medium-high heat, reduce watermelon juice to 2/3 cup. Toward end of reduction, add garlic. Remove from heat, cool 10 minutes then add soy sauce, brown sugar, hot sauce and bourbon. Mix well. Place watermelon-bourbon glaze in large zip-top bag. Add steak and massage to cover meat. Close bag and refrigerate 3-4 hours.

1 1/2 1/2 1 1/2 1/4 1 1 2 2 1

Central PA Newspapers, October 2023

From Page 6

cups packed brown sugar medium white onion, sliced tablespoon minced garlic teaspoon nutmeg teaspoon cloves, ground teaspoon lemon zest lemon, juice only tablespoons currants tablespoons roasted walnuts wheel brie cheese, for serving crackers, for serving

In saucepan over medium heat, reduce watermelon juice to 2 cups. Combine with watermelon rind, apple cider vinegar, brown sugar, white onion, garlic, nutmeg, cloves, lemon zest, lemon juice, currants and walnuts; simmer until almost dry. Chill and serve over brie with crackers.

Heat grill to high heat. Remove steak from plastic bag and gently shake to remove excess glaze. Grill steak 4-6 minutes; turn, grill 4-6 minutes, depending on thickness of steak. Remove from heat. Steak should be pink in center. Allow steak to rest on platter or cutting board 10 minutes. Mix small amount of watermelon-bourbon glaze with cornstarch. In small saucepan over medium-high heat, add cornstarch mixture to remaining glaze and simmer 3-5 minutes. Reduce to medium heat until mixture thickens. Remove from heat. Cut flank steak on bias into thin strips. Drizzle watermelon-bourbon glaze over top.

Watermelon Walnut Currant Chutney Servings: 16

4 2 2

cups watermelon, juiced cups watermelon rind (white part), diced small tablespoons apple cider vinegar

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8 Central PA Newspapers, October 2023

The History of Vodka

out a mixer or garnishment. It’s traditionally been present at family meals in Russian households, and may be chased with picked mushrooms or cucumbers, a salt herring or a bite of buttered rye bread. Workers in Sweden’s mines and forest were once partly paid with vodka. Mixed drinks became the norm as vodka’s popularity grew outside of the so-called vodka belt that also includes Belarus, Estonia, Finland, Iceland, Latvia, Lithuania, Norway and Ukraine. Other popular drinks include the vodka martini or tonic, the Cosmopolitan and the White or Black Russian, among others. However, many traditionalists still refuse to drink vodka as a cocktail.

Do you know the origins of one of the most popular spirits? Vodka forms the basis for the screwdriver, the Bloody Mary and the Moscow mule, among many other favorite cocktails. Most people understand the spirit to have come from Russia, but little else. In fact, vodka has roots much further away, and is increasingly made in a variety of other countries.

FLAVORING REVOLUTION

ORIGIN STORY

Many experts believe vodka is a descendant of the Mediterranean’s legendary “water of life,” a concentrated ethanol called aqua vitae. Traders were said to have brought it north to colder destinations like Poland and Russia. After that, it gets even more confusing. Vodka can be made from a variety of things, so as such this clear distilled beverage has no “recipe.” It was most often created with fermented cereal grains or potatoes, but has since been made from fruits, sugar cane and honey, among other ingredients. What is standard is its alcohol by volume,

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which has been established in the European Union as 75 proof and in the U.S. as 80.

TRADITIONS ABOUND

In days gone by, vodka was drunk “neat,” or with-

One of the key elements of producing vodka is filtration, a process in which excess substances or flavors are drawn out of the final product. Old-school makers use methodical distillation, while others have developed or utilized more modern filters. A newer innovation is the flavored vodka. This shift has made drinking vodka “neat” a much smoother proposition, while also leading to exciting new options for those who prefer a cocktail. The spirit’s neutral base makes it perfect for pairing with flavors like raspberry, chocolate, grapefruit, chocolate and even coffee or bacon.

9 Central PA Newspapers, October 2023

10 Central PA Newspapers, October 2023

A guide to dining out for the holidays For some people there is no better way to celebrate the holidays than to spend time with friends and loved ones around the dinner table. Although cooking and dining at home are popular this time of year, some celebrants may not have the time or the inclination to host the holidays at home. Preparing and serving holiday meals to guests can be time-consuming. In fact, many holiday hosts and hostesses lament that hosting duties can compromise the time they get to spend with the ones they love each year. Dining out is one way to save time and free up more moments for interacting without the pressure of food shopping, cooking and cleanup. The following are some tips for families who opt to dine out for the holidays. • Confirm restaurants are open. Many restaurants close on major holidays to enable staff to spend time with their own family members. This may be more so for Thanksgiving and Christmas than with week-long celebrations like Chanukah and Kwanzaa. Verify with restaurants if they have holiday hours, and more importantly, that they will be open on the day you will be dining out. Christmas Day falls on a Monday in 2023, which typically is a day that many restaurants are closed. • Make a reservation. If you find an establishment

open for the holiday, reserve a table early. Also, some restaurants may ask for a deposit on reservations to ensure you show up. • Expect some menu changes. To account for reduced staff or even ease in meal service, some restaurants may opt for a price-fixed holiday menu or a limited menu from their typical offerings. Some may showcase a seasonal menu that caters to holiday favorites they think diners will expect. There also may be fewer substitutions or customizations allowed. • Avoid peak dining times. Restaurants may fill up after church services or around dinner time. Consider reserving your table for a less popular hour to reduce the propensity for long waits or being rushed out. • Be patient. Kitchens can get backed up on a holiday, and it may take longer than expected for food to make it out to tables. Cut kitchen employees and servers a break as they are likely frazzled. They are trying their best to service all patrons. • Plan to tip generously. It’s the season of giving, and you should make sure you take care of your server. You can make the day even brighter with some words of gratitude and a nice gratuity. • Pace alcoholic beverages. It’s normal to enjoy some spirited drinks during holiday celebrations. It’s easier to indulge a bit more at home and you do not

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need to get behind the wheel. When dining out, do not overdo things, and have a plan for who will be driving home. Dining out during the holidays is a possibility with practical planning.

11 Once you’ve decided on which spirits you’d like, it’s time to discuss how you’d like it prepared. “Neat” drinks are served without ice. Whiskeys arrive at room temperature, while vodka might be chilled. If you’d like your drink served over ice, order it “on the rocks.” This quickly chills the drink, but may also eventually water it down. That process is sometimes preferred with whiskey, but may be less favorable for those drinking a mixed drink. If you’d like to switch things up with a martini, consider ordering it with olive juice. Those are called “dirty” martinis.

Getting just what you want at a bar can be an intimidating experience

Mixologists who are just getting started and occasional drinkers might not be familiar with the terms being thrown around. Not knowing the difference can have a huge impact on the quality of drink you end up with, and how much it costs. Wine has always been a complex subject to fully grasp. These days, even ordering a beer has become an adventure in styles. Here’s how to sort through it all.

BEER AND WINE

WELL VS. CALL

You’ll see differing prices for well drinks and “call” drinks, which are sometimes also referred to as “top shelf.” Well drinks are so named because they’ve been traditionally kept in an easy-to-reach area below the bar. They’re the cheapest options, but also the lowest quality. Anytime you order a drink without mentioning a specific brand of liquor, it’s likely to be made with a well version. Those on a budget will note that well drinks are typically the focus of happy hour or other specials. Ask for a pricing list before ordering a call drink, if the cost isn’t

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The rise of craft and local breweries has led to an explosion of choices that go well beyond the most familiar styles of lagers, pilsners or ales. Wines have always been a maze of interesting choices. If you don’t have time to study it all, consider describing the kind of wine or brand of beer that you usually enjoy. The bartender should be able to match that with something they currently have. With beers and wines on tap, you can also typically ask for a taste to see if it really does mirror you’re regular favorite’s flavor profile.

November 17, 18, 19

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ENJOY THREE FESTIVE DAYS! Christmas Parade & Tree Lighting, Billtown Brass Band, Victorian Tea Time, Strolling Carolers, Food Around Town & so much more!

— FRIDAY, NOVEMBER 17 — Victorian Christmas Program “The Preservationists” ~ 7pm - 8:30pm — SATURDAY, NOVEMBER 18 — Tour of Homes, Churches and Historic Buildings ~ 9am - 5pm Invitational Artisan's Market ~ 9am - 4pm Pictures with Father Christmas ~ 9am - 4pm Carriage Rides ~ 9am - 4pm 32nd Annual Will Huffman Toy Train Expo ~ 9am - 4pm Christmas Parade ~ 6pm — SUNDAY, NOVEMBER 19 — Invitational Artisan's Market ~ 11am - 4pm “Preservationists with a Passion” ~ 2pm - 4pm 32nd Annual Will Huffman Toy Train Expo ~ 11am - 4pm For more information, to view our video and ticket purchases,visit: victorianchristmaspa.com OR facebook.com/VictorianChristmasWilliamsport

Central PA Newspapers, October 2023

How to Order

DRINK PREPARATION

12 Central PA Newspapers, October 2023

6 weekend road trip essentials The open road beckons many people, inspiring everything from extensive adventures to short weekend jaunts. Whether a road trip lasts a few weeks or a few days, certain items should be packed along for the ride to ensure safety and convenience.

1. Safety items

Trips necessitate planning for the unexpected. When it comes to driving, that means certain maintenance tools and equipment. Some items to keep in a car include: • jumper cables • spare tire/car jack • antifreeze • motor oil • windshield washer fluid • flashlight and batteries • emergency blanket • nonperishable food/water • spill-proof gas can

• flares or traffic cones • plastic funnel • first aid kit

2. Important documents

Don’t forget to bring along the necessary documents for operating a motor vehicle, including your driver’s license, registration and proof of insurance. Be sure that you have valid credit cards, as it may be challenging to find an ATM in some rural areas. Keep in mind that cash is often king, so have some bills stashed away when credit cards are not accepted. In addition, tuck away a paper map, as cell phone signals may not be strong in mountainous areas or where coverage is blocked for other reasons.

3. Diversions

Long drives require enter-

tainment to keep passengers occupied, no matter the age. Playing cards, portable video games, books, puzzles, movies, and more can be brought along to pass the hours on highways and byways.

4. Gadgets

Ours is a digital world in which technology reigns supreme. Be sure to bring along various device chargers, cameras, power banks, GPS devices, Bluetooth converter, and any other gadget that can make traveling more convenient.

5. Comfort items

Some creature comforts can make traveling more indulgent. Travel pillows, window shades, seat warmers, a toiletry bag with moisturizer and eye drops, sunglasses, slip-on shoes, and sunscreen are some of the comforts to include. Comfort items also can be cus-

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tomized depending on your preference.

6. Snacks

Cut back on the number of stops that have to be made by bringing along snacks. Trail mix, granola bars and other items that provide a mix of

protein and carbohydrates will keep everyone from becoming hungry on the road. Weekend road trips can go more smoothly when travelers have some essentials on hand. Customize the list based on who’s along for the ride and how long the trip will be.

State College Choral Society

proudly celebrating our 75 th Diamond Anniversary

Voices of the Holocaust Setting by Sheridan Seyfried

Sunday, November 5 3:00 PM Recital Hall, Penn State University Campus Pre-concert lecture by composer at 2:30 PM Tickets available at www.scchoralsociety.org or Eisenhower Auditorium Box Office $30 General Admission, $15 Students Russ Shelley, Artistic Director Laura Choi Stuart, soprano Elizabeth Shammash, mezzo-soprano Benjamin Warschawski, tenor Aaron Keeney, bass

with special guests:

Pennsylvania Chamber Orchestra instrumentalists Concordia of the Nittany Valley Children’s Choir

13 Central PA Newspapers, October 2023

Rely on the Classics MARTINI Flashy cocktails come and go, but these old friends remain There’s a reason martinis, margaritas, the mai tai, daiquiris and mojitos have been popular for so long. They’re relatively easy to make, endlessly drinkable and, in some cases, adaptable enough to spice things up every once in a while. So the next time you’re behind the bar at home, consider going old school. You can’t go wrong by relying on the classics.

MARGARITA

Many mixologists are adding all kinds of twists to the margarita, but let’s keep things simple. Add 1 1/2 ounces of tequila to an ice-filled cocktail shaker, then 1 ounce of triple sec and 3/4 of an ounce of fresh lime juice. Shake it all up and then strain into a glass with rimmed salt and ice.

Fill a pint glass up with ice, then add 3 ounces of gin or vodka and 1 ounce (or less) of dry vermouth. Stir well and then strain into a chilled martini glass with no ice. Add olives or a lemon twist to taste.

MAI TAI

This classic rum drink is basically a vacation in a glass. Fill a shaker with ice then add 1 ounce each of both dark and white rum, then 1 ounce of fresh lime juice and a couple of dashes of bitters. Shake and then strain into a glass with ice. Add more island vibes by adding coconut or pineapple as a garnish.

DAIQUIRI

These frozen treats are both simple to make and a quick way to cool down once the warmer months arrive. Fill up a cocktail shaker with cracked ice, add 2 ounces of white rum, 3/4 of an ounce of fresh lime juice and then 3/4 of an ounce of simple syrup. Shake well, add mixture to a blender and then pour into a tall glass.

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MOJITO

First, muddle 8 mint leaves in a cocktail shaker. (If you don’t have an official muddler, feel free to use the back of any spoon.) Add ice, 2 ounces of white rum, 3/4 of an ounce of fresh lime juice and

then 1 ounce of simple syrup. Shake well, then strain into an ice-filled glass and adding another 1/2 ounce of chilled club soda. The garnish — a mint sprig — makes everything complete.

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14 Central PA Newspapers, October 2023

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Beer has been produced by humans for longer than many people may know. Barley beer researchers have to traced beer production to present-day Iran in the fifth millennium BC. The making and drinking of beer also is noted in the written history of ancient Egypt and Mesopotamia. Beer is one of the most popular alcoholic beverages available today and it is an important sector of the beverage industry. Business Insider says an estimated $661 billion worth of beer was sold around the world in 2017. In the United States alone, more than 7,000 new breweries opened in 2018, according to the Brewers Association. An additional 1,000 breweries were expected to open in 2019. All beers are either lagers or ales, which are distinguished by the type of yeast used during the fermentation process (bottom- or top-fermenting, respectively). These beers are further labeled to describe the brew’s overall character, and oftentimes its place of origin, states BeerAdvocate. The following are some of the most popular types of beers on the market. • Bocks: BeerAdvocate says a German Bock is a lager that is stronger than your typical lager, with a more robust malt character. The hue of these beers ranges from dark amber to brown. Bocks were once brewed by Bavarian monks and were consumed at the

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end of Lent. • Brown ales: These beers feature toasty flavors with malty overtones. They have a mid-range alcohol content and boast a hoppy bitterness. Brown ales are full-bodied beers that pair well with heavier foods, like red meats and stews. • Dark lagers: Many dark lagers have malty, smooth, caramel flavors. They tend to have a midrange alcohol level and relatively low bitterness pro-

files. • India pale ales: IPAs boast strong hop bitterness and piney, floral flavors. They are especially popular among craft beer enthusiasts and brewers. IPAs tend to have a higher alcohol content than other pale ales. Imperial or double IPAs have even more pronounced flavors and higher ABVs. • Pale ales: These beers are hoppy, but generally light, drinkable beers. Many easily pair with fish, poultry and cheeses. • Pilsners and pale lagers: These similar, golden-colored beers are light in flavor and lower in alcohol content than other styles of beer. This style of beer was made popular in Germany, but many American brands like Coors and Budweiser have made pale lagers a favorite of the masses. • Porters: Porters were developed in London in the early 18th century. These beers are well-hopped and dark in appearance due to the use of brown malt. The name grew from the popularity of the beer among street and river porters. • Stouts: Stouts tend to be dark in color and are often mistaken as being heavy and strong. This isn’t always the case. Many stouts are complex and low in alcohol, according to All About Beer magazine. Dry stouts are well-known in Ireland. A distinguishing characteristic of a dry stout is its black, essentially opaque appearance. Beer is a complex beverage that comes in many unique styles.

Central PA Newspapers, October 2023

Find your brew: Explore different beer styles

16 Central PA Newspapers, October 2023

How to help local restaurants after a night out on the town The restaurant business was dealt a significant blow during the COVID-19 pandemic, when forced closures of nonessential businesses reduced many eateries to takeout-only establishments. Even when those restrictions were relaxed, social distancing guidelines meant many establishments could not seat guests at full capacity, further cutting into restaurants’ profits. Now that life has largely returned to pre-pandemic normalcy, the restaurants that made it through the restrictions are back, and many are as busy as ever. But there’s still a lot diners can do to help bars and restaurants after a night out on the town. The benefits of a thriving local business sector include more tax revenue, more jobs, a stronger sense of community, and, in communities with ample nightlife opportunities, a town that residents view as a fun place to live. A local business sector

benefits when customers do their part, and the following are some ways residents can help their local bars and restaurants continue their recovery from pandemic-related restrictions. • Write an online review. A recent report from Review Tracker found that 81 percent of consumers are inclined PHOTO PROVIDED to visit Google Reviews before patronizing a business. A positive review on Leaving a positive review of a local restaurant after a fun and enjoyable meal Google Reviews or other popular review can help that establishment grow its business and draw more customers. aggregators like Yelp is sure to benefit out at a local bar or restaurant when order, go back to the bar or restaurant a local restaurant. Share details about speaking with friends and neighbors where such a fun night was had on the the food and drinks, but don’t forget to around town. first go-round. Doing so ensures anothmention exceptional service as well. • Do it all over again in the future. er night’s worth of fun memories and • Spread the word to neighbors and Repeat customers are the backbone of helps bars and restaurants thrive. friends. Online reviews are a great way many small businesses, and bars and After enduring hardships related to to spread the word far and wide, but restaurants are no exception. A report the pandemic, many bars and restauword-of-mouth also can be effective. in Harvard Business Review noted that rants are back to offering great service The marketing solution experts at Hibü onboarding a new customer can be as in a fun atmosphere. But there’s still a contend that word-of-mouth marketing much as 25 times more expensive than lot their loyal customers can do to enis the most popular way to recommend retaining an existing customer. The sure such establishments continue to a business. Share details of a fun night next time a night of socializing is in thrive in the future.

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Why Rum Became So Popular

In fact, sailors in the British Things could get tricky choice. Royal Navy were given a ration beginin the mid 1600s. The rum would at sea during the Age ning be served “neat,” at first, with perhaps a bit of lime juice. Soon rowdiness and of Exploration alcoholism swept through the ships at sea. Edward Teach, who was better

A 18th century sugar craze in Europe inadvertently led to a spirit we call rum. Caribbean planters were left with a dark, thick syrup after the sugar refining process. Slaves on these plantations fermented the discarded material, called molasses, and rum was created. How it became so popular is another tale of adventure and misfortune.

DON’T DRINK THE WATER

The period between the 15th and 18th centuries has been called the Age of Exploration. It was a time when adventurers, explorers, navy men and pirates set out on the open water in hopes of discovery. These journeys would take weeks and months to complete, however, and by then their rations of water would have gone stale or bloomed with algae. Sometimes, the water was polluted before it ever arrived on the ship, especially those that sourced the rancid Thames River. They had no such problems with rum, because of the alcoholic byproduct of fermentation.

RUM AS AN ALTERNATIVE

Soon, rum became the drink of

known as “Blackbeard,” was said to have inadvertently left a passed-out fellow pirate on a tiny South Carolina island after a particularly rowdy night of rum. Captains soon ordered the rum watered down into a mixture known as “grog,” and the British Navy rations actually continued until the turn of the 1970s. The term “groggy,” meaning dazed and unsteady, remains a part of our language.

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HOW IT’S MADE

Rum is still made with fermented molasses, but nowadays the spirit is distilled and filtered, before transferred into oak barrels for aging. Many rums are then blended to increase their smoothness. Different factors in this process produce white, golden or dark, and premium rums — and each is consumed differently. White, or light, rums are typically used in cocktails and frozen drinks. Darker rums are consumed on the rocks or “neat,” and make great additions to cooking recipes. Premium rums are so full bodied that they are exclusively poured over ice or straight up in a glass.

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Bring Back Family Bonding This Fall 3 ways to free up busy schedules to spend time with loved ones

(Family Features) Busy fall schedules often leave little time for the things that matter most - sharing special moments with those you love. This year, as time seems to speed up during another school year, making family bonding a priority in your household can start with a few simple tricks. Connect with your loved ones this fall while juggling hectic routines with this advice:

Schedule Family Nights

Desiring evenings spent with your nearest and dearest and actually making them happen are two separate things entirely. It’s easy to get caught up in the hustle and bustle of the season with days that feel too long and evenings that are often too short. Putting dedicated family nights on the calendar is a good way to avoid last-minute commitments that take away from important bonding time. Incorporate some favorite activities, whether your loved ones are board game enthusiasts or movie buffs, to give everyone something exciting to look forward to.

Rolls and Slider Buns have the power to help unite busy parents and picky kids. Plus, they’re soft and fluffy with the right touch of sweetness, and sliders are customizable, easy, fun and always a crowd pleaser. These Ham and Swiss Sliders or Peanut Butter, Jelly and Banana Sliders offer ways kids can help, from layering meats and cheeses to spreading peanut butter. Everyone can lend a hand in the kitchen while enjoying quality time together.

Encourage Extracurricular Participation

Beyond those special moments at home, there are plenty of ways to connect with your kiddos. Encouraging them to participate in extracurriculars, like sports, band, theater, dance, choir or other activities, provides a great way to enjoy something together as you watch your children branch out and try new things. If they happen to try an activity you used to (or still do) participate in, it’s an easy way to make a unique connection by sharing your own memories, offering helpful tips or even passing down old equipment like sports gear or an instrument. Find more inspiration for family bonding with delicious meals and snacks by visiting KingsHawaiian.com.

Teaching kids how to make your favorite recipes creates great memories and can maximize time spent together. From making kid-approved lunchbox sliders together to preparing time-saving, weeknight-friendly sliders as a family after school, King’s Hawaiian

pound thinly sliced Swiss cheese

Heat oven to 350 F. Melt butter and set aside.

4 2

Hawaiian Original Sweet Rolls tablespoons salted peanut butter tablespoons strawberry jam bananas, sliced

Cut entire pack of rolls in half horizontally, keeping all top and bottom halves intact.

In 9-by-13-inch pan, place bottom halves of rolls and cover with ham and cheese.

Spread peanut butter on bottom halves followed by strawberry jam. Top with banana slices then top halves of rolls.

Cover ham and cheese stacks with top halves of rolls. Drizzle butter mixture over tops of rolls. Bake, uncovered, 15-20 minutes. Separate rolls for serving.

Peanut Butter, Jelly and Banana Sliders

Prep time: 5 minutes Servings: 4-6 1 package (12 rolls) King’s

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Canned Drinks Are Trending Handy to-go versions of your favorites are suddenly everywhere

Canned booze used to simply mean beer. These days, you’ll fine a host of cocktails, hard lemonades, seltzers and wines in these portable and recyclable packages.

INSIDE THE NUMBERS

Canned drinks initially gained a wider foothold during the quarantine era, when bars and restaurants were closed. It’s since become trendy with people who are active, and those who are looking for more low-alcohol options. The market for ready-to-drink cocktails is now expected to expand at an annual rate of 13.4% through 2030. They’re handy for trips to the pool or beach, where glass isn’t allowed. The smaller serving sizes also allow customers to try different flavors and varietals, without having to commit to a more expensive standard-sized bottle.

WINES

Chilled whites, sangrias and always-fashionable roses are perfect for the summer months, and canned options make them easy to stow and go. Ready-to-drink wine has also opened up the market to those who may have shied away from experimenting. These

days, its popularity has even spread to old-school wine-loving areas like Europe, where canned wines were the second most preferred alcoholic beverage in 2021. The global market is projected to reach a whopping $725.48 million by the end of the decade. COCKTAILS The fastest growing segment of canned drinks is booze, according to the Distilled Spirits Council of the U.S. In fact, only vodka sales outpaced readyto-drink cocktails by volume in 2021, as canned drinks also beat out whiskey, tequila, rum and mezcal. A big part of this trend is the convenience involved. These drinks are not only portable but save the consumer from having to buy spirits and all of the other needed ingredients. You know something has caught on when the biggest distributors get in the game, and that’s exactly what happened when Anheuser-Busch InBev bought Cutwater Spirits.

SPIKED WATER AND SELTZERS

Spiked waters and seltzer took off a few years ago because they pack more refreshment and less of an alcoholic punch. Bartenders noticed, and you’ll now find these canned drinks in bars and restaurants, as well. Variety packs also make it so easy to try new flavors. Sales have cooled some since skyrocketing by an eye-popping 127% in 2019 alone, but this segment has still seen growth of 64% in 2020 and 35% in 2021.

20 Central PA Newspapers, October 2023

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Celebrate the Season with Pop-able Fall Flavors (Family Features) As part of the season of change with leaves crunching underfoot and a crispness in the air, remember to pause to celebrate a food known for its change, crunching and crispness - popcorn. In honor of National Popcorn Poppin’ Month, a time when farmers head to the fields to harvest crops, gather with loved ones to celebrate this humble yet extraordinary snack. Whether it’s prepped on the stove, in the microwave or purchased ready-to-eat, Americans consume around 14 billion quarts each year of the wholesome whole grain, according to the Popcorn Board. With each kernel, popcorn’s tantalizing aroma fills the air, setting off a journey of sensory bliss, as the sound of popping echoes in ears and the taste of buttery goodness dances on tongues. Whether enjoyed at the movies, during a cozy night in or at festive gatherings, popcorn brings people together, creating moments of shared joy and laughter. Catering to every palate, popcorn’s versatility knows few boundaries, as it can be dressed up with caramel, chocolate or even savory seasonings. Join the celebration this fall with a fitting recipe like Old Fashioned Bourbon Maple Popcorn with Pecans. Accented with warming flavors of bourbon, orange and bitters, this maple-glazed treat offers a fun, cocktail-inspired

snack perfect for sharing. Discover more snacks that celebrate fall flavors at Popcorn.org.

Old Fashioned Bourbon Maple Popcorn with Pecans Servings: 4-6 8 1/2 1/3 1 2 1 1

cups popped popcorn cup chopped toasted pecans cup maple syrup tablespoon bourbon tablespoons butter tablespoon orange zest dash bitters

Place popcorn and pecans in large bowl. In small saucepan over medium-high heat, combine maple syrup, bourbon and butter; bring to boil. Cook, swirling pan, 3-5 minutes, or until mixture thickens to corn syrup consistency. Stir in orange zest and bitters. Drizzle maple syrup mixture over popcorn; toss to evenly coat. Cool completely and serve. Tips: Substitute bourbon with rye or whiskey. For “mocktail” popcorn, substitute with non-alcoholic bourbon or whiskey.

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Bootleg spirits of old have officially moved into the MODERN RESURGENCE mainstream Moonshine used to be exclusively associated with the Prohibition era, as bootleggers made illegal liquor in home stills then transported it for sale in soupedup cars to avoid the authorities. The result was a clear, high-proof whiskey without the barrel-aged characteristics of its officially distilled cousin. More recently, however, moonshine has made a return as a mainstream spirit, consumed in tasting rooms, distilleries, bars and restaurants. Here’s how this formerly outlawed spirit made such an incredible transition.

HOW IT BEGAN

The 18th Amendment to the U.S. Constitution banned alcohol’s manufacturing, sale and distribution between 1920 and 1933, when the amendment was repealed. Moonshine wasn’t new to the era, having sprung up around the time of the tax-related Whiskey Rebellion in the 1790s. But it soared in popularity during Prohibition as bootleggers from the Appalachian Mountain region worked to keep up with what was suddenly a nation-wide demand. Moonshine

The first modern-era legal moonshining operation was reportedly launched in 2005 by Piedmont Distillers in North Carolina. They were soon joined by many, many others — including American Born, Firefly, Appalachian Co., Full Throttle, Catdaddy, Midnight Moon, Georgia Moonshine, and Ole Smoky Tennessee Moonshine, among others. Today, the worldwide market for moonshine is expected to grow some 7% annually through 2032. Perhaps predictably, North America accounts for a lot of those sales, with 35% of the market. But Europe actually accounts for more, representing some 41% of global moonshine sales.

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CHANGING FLAVOR PROFILE

Today’s legally made moonshine often trades the strong flavors of traditional corn mash for added sweeteners, often recalling fruit, desserts or mint. For instance, Ole Smoky Distillery expanded distribution in 2022 for two of its newest, fastest-growing flavors — banana pudding cream and white chocolate strawberry cream. Moonshine can be consumed neat, or mixed with colas, vermouth and bitters, or even ice tea. Of course, some question

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Not Your Grandfather’s Moonshine

shine at all. As that debate continued, many illicit stills continue to operate, as documented on remained popular into the De- whether something that’s legally the Discovery Channel’s “Moonpression era, because it was so produced should be called moon- shiners.” cheap, but eventually faded from the national consciousness. For decades, its best-known modern era legacy was NASCAR, which began as a racing circuit featuring former bootleggers.

22 Central PA Newspapers, October 2023

Elevate Your Tailgate with Easy-to-Make Recipes (Family Features) Concoct a winning game plan, gather the parking lot games and call the biggest fans you know - it’s tailgating season. This year, before you root on your favorite team, make sure your pregame party matches the intensity of the fourth quarter with recipes that really fire up the crowd. For a pregame meal that gives diehards the energy they’ll need to stay on their feet, turn to easy-to-prepare Kielbasa and Veggie Kebabs. This tailgate-friendly recipe relies on smoked pork sausage from Coleman Natural Foods that’s blended with flavorful spices, naturally cured with cultured celery powder and sea salt then slowsmoked for rich flavor. If a morning kickoff at your alma mater calls for a breakfast-friendly beverage, these Chile Bacon Straws offer a perfect complement to a Bloody Mary. With a perfect touch of pizazz, they’re a simple yet impressive garnish that pairs well with other toppings like olives, pickles, peppers and more. As a delicious way to add bursts of flavor to favorite dishes, pork from Coleman Natural Foods provides premium quality you can feel good about serving to your family and friends whether you’re tailgating in the park-

ing lot or home-gating in your own backyard. It’s humanely raised by family farmers in the U.S. with no antibiotics, added hormones or artificial ingredients to give fans countless ways to elevate favorite game day dishes.

Wrap one bacon slice diagonally around each skewer, making sure to overlap edges of bacon so there are no gaps. Don’t wrap too tightly or it will be difficult to remove skewers; try to ensure each end of bacon ends up on same side of skewer.

Prep time: 30 minutes Cook time: 20 minutes Servings: 4

1 12 12

wooden skewers red onion bell peppers ears of corn, cut crosswise into 2-inch rounds package Polish Kielbasa, sliced thick whole mushrooms cherry tomatoes

Soak skewers in water 30 minutes to prevent burning. Preheat grill to 300 F.

wooden skewers teaspoon Mexican spice blend prepared Bloody Marys

Preheat oven to 400 F.

Kielbasa and Veggie Kebabs

4 1 2 2

6 1

Place each wrapped skewer on wire rack set over sheet pan with end seams down. Sprinkle spice blend over each skewer. PHOTO PROVIDED

Chile Bacon Straws

Prep time: 10 minutes Cook time: 30 minutes Servings: 6 6

Bake 25-30 minutes until bacon is brown, crispy and fully cooked to give straws their shape. Remove from oven and allow to cool. Gently slide skewers out of each straw using twisting motion.

slices Hickory Smoked Bacon

Insert straws into Bloody Marys.

Cut red onion, peppers and corn into bite-sized chunks. Alternate placing kielbasa slices, onion, peppers, corn, mushrooms and tomatoes on skewers. Grill, rotating every few minutes until veggies are tender, about 20 minutes.

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A court sport is sweeping the nation, and it isn’t tennis or basketball. According to the Sports & Fitness Industry Association, 4.8 million people played pickleball in 2021, marking a nearly 15 percent growth in the total number of players from the year prior.

Data from the SFIA suggests pickleball is popular among people of all ages. Total participation among players between ages six and 17 (21 percent), 18 and 34 (29 percent) and 35 and 54 (20 percent) is significant, and players 65 and older also are well represented (18 percent). As the popularity of pickleball grows, now is a great time to explore the basics of this game that’s become a go-to pastime for so many people.

What is pickleball?

USA PickleballTM notes that pickleball combines many elements

of tennis, badminton and ping-pong. That game is played with a paddle and a plastic ball with holes and can be played both indoors and outdoors on a badminton-sized court with a slightly modified tennis net. Much like tennis, pickleball can be played in a singles (one-on-one) or doubles (two-on-two) format.

How long has pickleball been played?

Despite a recent and meteoric spike in popularity, pickleball has been around since 1965. The brainchild of three fathers from Bainbridge Island (which is just a brief ferry ride away from Seattle), the game was invented as a means of entertaining bored children. It has since evolved from those roots and become a wildly popular game

How is pickleball played?

An extensive list of the rules of pickleball can be found at https:// usapickleball.org/what-is-pickleball/official-rules/rules-summary/. A game is typically played to 11 points, and a team must win by two. Tournament games may be played to 15 or 21, and a team must win by two.

Does pickleball utilize referees?

Recreational games of pickleball can rely on the honor system much like pick-up games of other sports do. However, USA PickleballTM notes that referees and line judges

are important components of tournament play. More information about becoming a pickleball referee can be found at https://usapickleball.org/get-involved/pickleball-officiating/.

Why should I play pickleball?

Players enjoy the game of pickleball for a multitude of reasons, including the thrill of competition, the chance to socialize and the opportunity to exercise outside of a gym or home fitness center. But many play the game because they find it fun. Pickleball has experienced a notable spike in popularity in recent years. More information about the game and how to get involved is available at https://usapickleball. org.

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The basics of pickleball

across both the United States and Canada, and the game has even begun to spread into Europe and Asia.

24 Central PA Newspapers, October 2023

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