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J
eff Hager often hears from first-time customers that his family-operated furniture store in Palmerton is a lot bigger than it looks from the street level. But once you’re inside, every inch of the 12,000-square-foot building is loaded with living room, family room, and bedroom furniture, mattresses, floor coverings, and window treatments. Everything but curtains and a high-pressure staff itching to make a sale.
BY BRYAN HAY
LEH I G H VALLE YM AR K E T PL AC E .C O M
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pride of place
JEFF HAGER
“When they come in the store, they’re going to be greeted typically by a family member, or an employee who’s been here a long time,” says Hager, president of Hager Furniture Co. at 242-48 Delaware Ave. in the heart of Palmerton’s business district.
“My grandfather had enough contacts with manufacturers that he was able to start a business out of his house for a short time,” Hager says. “Then he decided to make a go of it for himself and opened Hager furniture on Oct. 15, 1957.”
“We just try and make them feel comfortable. You’re not going to be in an atmosphere where you’re going to feel pressured,” he says. “I hear it all the time from customers just how refreshing it is when they come in.”
The original store was at 202 Delaware Ave., just up the street and four buildings away from the present store, which opened in 1960.
It’s been that way for more than 60 years across four generations of the Hager family, a legacy started by Hager’s grandfather, Frank V. Hager, Sr. When he got out of the Navy in 1945, the patriarch went to work at Silver Furniture in Lansford. When the business’s owner decided to open a store in Palmerton, he asked Frank V. Hager Sr., who spoke Slovak, to manage it because of the borough’s large Slovakian population.
“When you walk in, it’s this one smaller building, but it actually encompasses three buildings, one of which used to be a movie theater 80 years ago before it was converted into a factory. Now it’s part of our showroom,” Hager says. “At times, it seems like a step back in time, there’s no doubt about it. But people tend to like that and the fact that we’re friendly and knowledgeable and no high pressure. We’re here to answer questions.” When Hager Furniture Co. first opened, it was strictly furniture. When Hager’s dad, Frank Jr., came into the business, there was a market for floor coverings, which have since become a staple of the business.
“Customers were really comfortable around him,” says Jeff Hager. When the elder Hager decided to leave Silver Furniture around 1954 to become a welder for Air Products and Chemicals, Silver customers called him to express how much they enjoyed interacting with him, to the point of not wanting to deal with anyone else. It inspired him to get back into the furniture business.
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But the biggest change over the past six decades has been the expansion of the company’s service area. “Years ago, it was mainly Carbon County and maybe the northern tips of Northampton and Lehigh counties,” he says. “Now we stretch out to the entire Northampton and Lehigh counties and get into Schuylkill, Carbon, Berks, and Monroe counties.”
THE HAGER FAMILY The Hager family has seen customer tastes and preferences evolve over the years. But there are still some basics to adhere to when setting out to purchase furniture and mattresses. Jeff Hager offers the following advice:
Discover your bliss.
WHEN CHOOSING FURNITURE, TAKE YOUR TIME. If you’re buying better quality furniture, it’s going to be long lasting, so take time in choosing colors, finishes, and styles. You’re going to be using it and looking at it for many years, so make sure you really like what you are choosing. WHEN CHOOSING UPHOLSTERY, CARPET, OR OTHER FLOORING, make sure to take fabric or flooring samples home with you so you can see the colors in the lighting in your home. Lighting makes a really big difference. MAKE SURE THE SALESPERSON YOU ARE WORKING WITH CAN EXPLAIN TO YOU THE CONSTRUCTION OF THE FURNITURE YOU ARE LOOKING AT. A $399 and $999 sofa may look alike on the outside, but there is a huge difference on the inside. Your salesperson should be knowledgeable enough to be able to explain the difference to you. WHEN IT COMES TO BEDROOM AND DINING ROOM FURNITURE, make sure to find out if what you are looking at is made of solid wood or veneers. There are easy ways to know the difference. Also, if buying American-made furniture is important to you, make sure to tell your salesperson that is what you want and make sure that is what they show you. WHEN SHOPPING FOR MATTRESSES, if you are looking for comfort and durability, make sure to ask about two-sided mattresses that you can flip. Many stores do not carry them and may even tell you they are no longer made. They certainly are made, you just have to look at the right stores, and Hager Furniture has a huge selection of two-sided mattresses. They are no more expensive than a single-sided mattress and they last longer, which makes them a better value.
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pride of place To accommodate that growth, the store is open seven days a week from Labor Day through Memorial Day, a change made by the Hagers eight years ago. They like to have some time off during the summer, so the store is closed on Sundays in June, July, and August. Hager finds that more people crave doing business with establishments that are family operated and offer quality and impeccable service. Ninety percent of what Hager offers is American made, “which is the opposite of what you’ll find at big box stores,” he notes, and the business offers free delivery in five counties. “It’s not just us—the trend in many sectors is small businesses,” Hager says. “They are incredibly important to our economy, and people like to support them.”
TODAY, EVERYTHING IS GEARED TOWARD functionality and comfort. Hager has seen a change in the kinds of products people buy. Furniture purchases for the home no longer include buffets, china cupboards, and ornate dining room tables. “When I started 25 years ago, we sold a lot of formal dining rooms that got used twice a year. Those are not sold any longer,” Hager says. “It’s for function now—people want something they can use every single day. A little bit more relaxed, a place where kids can sit and do their homework, a place for family dinners. It all gets used for some purpose.” “Rarely do we get someone who wants a set of furniture for a room that never gets used,” he adds. “Years ago, people would buy a big dining room table with a hutch. Now they might put in a home office in that space with bookcases. The function of the home has changed, and buying patterns have changed with it.”
Hager’s demographic is individuals and couples between 40 and 80. “Our typical customer is not looking for disposable furniture like the kind sold at some big box stores,” Hager says. Not only has Hager Furniture stayed true to its business philosophy, but it also has maintained a strong presence in its hometown. “It’s what a family business is all about,” says Peter Kern, president of the Palmerton Chamber of Commerce. “The Hager name is synonymous with community involvement, and that comes from a civic pride that emanates from a privatelyowned family business.” Kern says Hager Furniture is active in the chamber and supports the annual Palmerton Community Festival and a range of nonprofit organizations in town.
®
A SUBLIME DINING EXPERIENCE Jeff Hager counts himself lucky to have worked with and learned from his grandfather, his father, who started working at the store at 19 and is semiretired after 60 years, his mom, and his older brother Frank, who set out on his own in 1997 but remains a big influence. His oldest son, Bobby, a digital studies major at East Stroudsburg University, handles the store’s marketing, and his oldest daughter Bailey started in February, becoming the fourth generation Hager in the business. “We have been through many changes and life experiences together,” she adds. “Truth be told, I started as one of their babysitters many years ago, and I have been fortunate enough to work with all four generations of Hagers, each bringing their own touch to the business.” “We’ve been blessed to have the same employees for so long,” Hager says. “You get so comfortable with the people you work with every day, always working toward the same goal, the customer. And to be able to say that I worked with my grandfather through high school and college for 10 years, you can’t put a price on that.”
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because you live here
Boulton BY BRYAN HAY
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B
oulton may not be the most recognizable place name in the Lehigh Valley, but the Henry family who settled there holds a distinctive place in the history of American gun making, outfitting American soldiers who fended off the British for the second time, the fur trade, and Union troops in the Civil War. No one lives there anymore, but Boulton is still a large piece of land that the Henry family owned for generations and on which they built their legendary gun shop, forge, and industrial complex in 1812-13. The 1832 John Joseph Henry House is directly across Henry Road from the popular 1,168-acre state park, the Jacobsburg Environmental Education Center, on the northern edge of the Lehigh Valley in Bushkill Township that offers outdoor recreation and year-round environmental education programs. The Henry Homestead, home to the Pennsylvania Longrifle Museum and the offices of the Jacobsburg Historical Society, founded to preserve the story of Boulton and the surrounding area, is across the street on state land. The origins of the Boulton name are murky, but there are some theories, says Scott Gordon, archivist and board member of the Jacobsburg Historical Society.
JOHN JOSEPH HENRY HOUSE
“It was probably named after English industrialist Matthew Boulton,” he says. “The family used to tell stories that one of their ancestors went over and met Matthew Boulton, but that seems not to be true.” What is true is that when the Henrys built their factory in 1812-13, Boulton’s name would have been a recognizable symbol of industry, and the two young and savvy Henry brothers decided to name the complex after him, he says.
Boulton’s story began with William Henry II (1757-1821), who had come up from Lancaster, the heart of rifle making in early America, as a young boy and apprenticed to a master gunsmith near Nazareth, eventually opening a gun shop there in 1780. “He had a gun business in the Moravian community of Nazareth for about 20 years, and then he needed to enlarge his operations and couldn’t do it in the little Moravian village and expanded to land he had purchased in Jacobsburg,” Gordon says. Although pacifists, Moravians in the colonial era manufactured rifles for protection and hunting and trained their missionaries to repair them. “Later, William Henry’s children did the same thing: they built Boulton, also on the Bushkill Creek, to power a second and larger gun factory,” he says. Boulton’s main product was its longrifle, which came in many different forms and rose to popularity during western trade in the 1830s and 1840s. “These trade guns were work-a-day rifles—they did not have the nice features that collectors today like in 19th century rifles such as carving, inlays, brass patchboxes—and were a very large part of Boulton’s production,” Gordon notes. Henry arms, with brass hardware and walnut stocks, were used during the War of 1812; naval hero Commodore Oliver Hazard Perry carried one. The more practical version of the longrifle accompanied the Western fur trade after the Henry family made contact with John Jacob Astor, founder of the American Fur Co. Henry rifles also saw action in the Civil War, Gordon says.
LEH I G H VALLE YM AR K E T PL AC E .C O M
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because you live here
“The Henry family didn’t jump into standardization and mechanization of gun making, like many manufacturers did in the 19th century,” he says. “They were still making things by hand at Boulton. And that’s what did them in; other companies outpaced them in terms of production.” By the late 19th century, the Henrys were buying and refurbishing older rifles because they just couldn’t keep up with firms that had standardized firearm production. By 1895, the Henrys stopped making new firearms.
The first centers on James Henry (1809-1895). “He proposed a bill to replant/revegetate the water courses of Pennsylvania,” says Rob Neitz, manager of Jacobsburg Environmental Education Center. “To put it in modern-day terms, he proposed a bill that would put in riparian buffers, a hot topic today, because he could see that when land was clear cut, the hillsides would erode, which was detrimental to the water quality.”
To learn more about the Henry family at Boulton, visit the Jacobsburg Historical Society at 402 Henry Road, Nazareth, or online at jacobsburghistory.com. Also at the site is the Pennsylvania Longrifle Museum, which exhibits original Pennsylvania longrifles and accessories from the 18th and 19th centuries.
The bill made it through two readings but failed to pass.
BOULTON, THE HENRYS, AND JACOBSBURG ENVIRONMENTAL EDUCATION CENTER, A SHARED STORY IN CONSERVATION
The second storyline is more anecdotal and has to do with the use of Henry’s Woods, the most popular and heavily used destination of the park.
The Jacobsburg Historical Society and the Jacobsburg Environmental Education Center share two storylines that reflect how the 18
Henry family of Boulton served as early conservationists and promoted sustainable outdoor recreation.
AUG US T 2 02 1
“Shortly after, schools of forestry were developed in Pennsylvania, but it was a Henry that first proposed this kind of conservation work; something we continue to utilize today,” Neitz says.
“It has a trail that brings visitors through oak and hemlock woods with remnant old growth trees,” Neitz says. “It follows beside the Bushkill Creek on the low side and gives a beautiful bird’s-eye view of the creek on the upper side. Just as we have rules and regulations in our state parks aimed at protecting the visitors from nature and nature from the visitors, the Henrys had rules, too.” He likes to point out a sign posted by the Henry family that used to stand in Henry’s Woods, a reminder to visit the area with respect for the pristine surroundings. Granville Henry (1834-1912), who was active in Boulton in the 1850s, wrote, in part: “Permission to visit the woods and dam is granted to all well behaved persons. Subject to the following rules. Persons who appear in the water during the week, without swimming breeches, will be prosecuted. No malt or spirituous liquor is allowed on the premises.” “As we encourage people to get out and explore nature, we want them to do it in a responsible way; and so did the Henrys,” Neitz says.
TIMELINE 1776 William Henry II is sent by Moravian authorities from Lancaster County to Christiansbrunn, a small community west of Nazareth, to train as a gunsmith.
A
IN THE
1780 William Henry II moves to Nazareth to practice his trade. 1798 William Henry II builds a gun works on the Bushkill Creek, north of Nazareth, so he can complete a government arms contract. 1812 William Henry II’s sons begin to build Boulton on the Bushkill.
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1813-1814 Henry gun factories, in Philadelphia and at Boulton, supply weapons to Delaware and Maryland during the War of 1812.
ORES M NO RRIE WO ho m e
PRIC
1826 Boulton begins producing arms for the fur and Indian trade. 1861 Boulton supplies rifles to the P.S. Justice company of Philadelphia for use in the Civil War. 1895 New production of arms ceases at Boulton, though the factory continues to assemble guns from parts. 1907 Boulton sells its last rifles, at $5 per gun. 1912 Granville Henry, the last gunmaker at Boulton, dies.
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ast month, Lehigh Valley Health Network (LVHN) opened its first newly built hospital in almost 50 years with the completion of Phase 1 of Lehigh Valley Hospital (LVH)– Hecktown Oaks in Lower Nazareth Township, Northampton County. The campus on Hecktown Road just off Route 33 features a 201,000-square-foot hospital, 35,000-square-foot Lehigh Valley Cancer Institute, 60,000-square-foot health center, and an emergency room (ER) caring for adults and children, including an area dedicated just for children. There are 20 ER bays, 4 bays dedicated just for kids, and 8 observation beds. The ER is equipped with behavioral health capabilities right in the ER.
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NEARLY 400 LVHN COLLEAGUES STAFF THE NEW HOSPITAL. “This campus was built as a direct response to the demand for LVHN care in Northampton County, where nearly one-third of residents already receive care from an LVHN provider,” said Brian A. Nester, DO, MBA, LVHN President and Chief Executive Officer. “With Lehigh Valley Hospital–Hecktown Oaks right here in Lower Nazareth Township, we can be an even better health partner to the people of Northampton County by bringing a greater breadth of LVHN services closer to where you live, work, and play.” Amenities include a meditation room, market bistro, valet parking, and smart car charging stations. 26
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The hospital features optimal safety and infection control measures, including indigo clean lighting, rooftop HVAC units with HEPA filters and UV lights to control and eliminate the creation of bacteria. The campus even features bacteria-resistant flooring. A helipad is currently under construction and will be for transferring patients with more emergent needs. An LVHN MedEvac helicopter will not be based at the site. The second phase of construction includes a four-story bed tower with 30 additional patient beds. Three of the floors within the tower will be available for future growth. Phase 2 is expected to be completed in November 2021.
"LVH–Hecktown Oaks is going to improve the quality of the lives of Northampton County citizens. For that, we are grateful," said Lamont McClure, Northampton County Executive. For more information on LVH–Hecktown Oaks, visit LVHN.org/HecktownOaks.
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best I ever had
Crab Cakes T at Brick Tavern Inn BY LENORA DANNELKE
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here’s an unpretentious elegance in well-crafted Brick Tavern Crab Cakes, a menu mainstay for decades. Tender morsels of delicate lump crab take center stage in their signature version of this beloved dish, made from “our famous recipe”—which fans claim is superior to Maryland offerings.
TAKE IT OUTSIDE CHEF CARPENTER OFFERS TIPS ON UPGRADING A COOKOUT WITH CRAB CAKES: • Purchase high-quality lump or jumbo lump crab; Phillips brand recommended. • Include minimal binders/fillers to avoid crab-scented breadcrumb cakes.
DESIRING THE PERFECT HOME IN FORKS TOWNSHIP?
• Avoid shredding the lumps by using your hands, not a utensil, to fold ingredients together gently.
You’ve found it.
• Chilling cakes thoroughly helps them hold their shape during cooking. • Cook over medium heat in a cast-iron pan on the grill, until internal temperature reaches 160–165°F, turning once. (Chef note: Typical griddles made for grills are thin and heat unevenly, resulting in crab cakes that may burn before finished cooking.)
“We’re keeping the tradition alive, and that’s important,” says Executive Chef Scott Carpenter. Each batch starts with 12 pounds of sustainably sourced premium lump crabmeat and a mere 3 cups of breadcrumbs—using the restaurant’s leftover bread—before minimal binders and light seasonings complete the mixture. Shaped into generous 8-ounce portions, the crab cakes are then baked and served as a 1- or 2-piece entrée, accompanied by luscious house-made remoulade. (Hint: Ordering two diminishes resentment when companions ask for a taste!)
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For info on this property contact Sureya Lococo, Agent: 610.392.1345 Ali DelSerro, Agent: 610.417.2922
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THE ROOFTOP AT 306 SOUTH NEW STREET ZESTBETHLEHEM.COM 610.419.4320
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frozen assets INDULGING IN ICE WINE BY LENORA DANNELKE
s
umptuously sweet and intensely flavored, ice wine ranks among the world’s finest – and often most expensive – dessert wines. More than extraordinary taste, however, makes this wine so appealing: Knowing the effort that goes into crafting this appropriately named elixir invites splurgeworthy sipping during the holidays. (If none of the traditional celebrations grab you, perhaps get in touch with your inner pagan by hosting a Winter Solstice Eve dinner?)
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the story begins with ice wine grapes, most popularly vidal or riesling, which remain on the vine until the mercury drops to bonechilling levels. 32
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Frozen like clusters of marbles, the grapes are traditionally hand-harvested in bitter cold conditions – sustained at 17.6°F or lower – several hours before the sun rises. The event seems almost out of kilter with nature as the frozen silence of a country night is shattered by a flurry of activity. Flickering beams from headlamps and lanterns create eerie shadows as workers, bundled in countless layers of clothing, snip clusters of solid grapes from vines as quickly as frigid fingers allow. In a race against time and temperature, the crew works its way down the rows before the ruddy, leathery-looking grapes – which have developed honeyed, apricot-like flavors during the extended hanging time – are delivered to an unheated pressing room. Or, at least those grapes that haven’t been destroyed by hail or windstorms or succumbed to ruinous rot (not to be confused
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with the desirable botrytis cenerea, or “noble rot,” which heightens the flavor of many late harvest wines). Hand-tied mesh netting around the vines often helps deter birds tempted by the candysweet fruit. The grapes are then crushed at these extremely low temperatures to ensure that the water in them remains in frozen crystal form, while the richer components of the juice can run freely to fermentation. Crushing rock-hard fruit takes considerable time, and the chunks of ice left behind may damage costly machinery. However, when the amber liquid finally begins to trickle from the press, the fragrance is explosive. While the elimination of water from the extract ensures a complex, concentrated taste – after all, nothing remains but sugars and acids – it also reduces the amount of wine that can be produced. Low yield, high risk, and massive amounts of labor all factor into the (sometimes) breathtaking price of ice wine, which can soar well over $100 for a slender little 375-ml bottle imported from a renowned German estate. And demand always exceeds supply. Originating in Germany more than two centuries ago, imported Eiswein may become increasing rare in the future due to climate 34 MAY 2 02 1 34 AUG US T 2 02 1
change: Warmer temperatures in 2017 and 2018 saw a reduction in the number of German wine regions that could produce this limited specialty, and 2019 brought the first complete Eiswein harvest failure nationwide. That fact alone seems reason enough to become a climate change activist. A few regions in the U.S. craft ice wine through traditional methods, though climactic changes also impact production in this country. Chilly Canada, though, has emerged as the world’s leading supplier, even as growing audiences in China, Japan, and Scandinavia clamor for more of this luscious liquid. As a workaround to an uncooperative Mother Nature, an artificial freezing process called cryoextraction offers greater control for winemakers who can harvest, freeze, and press the grapes at their peak of flavor. A happy byproduct of this process is more affordable pricing for consumers. Wagner Vineyards, located in New York’s Finger Lakes region, has employed this method since the 1980s and find that it provides greater consistency for their highly rated “iced” dessert wines. (Cryo wines are also referred to as “ice box” wines.) Wagner Riesling Ice and Wagner Vidal Ice, the only domestic “iced” wines offered through Pennsylvania’s Fine Wine & Good Spirits stores and website, are both priced at $24.99.
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Serving at a temperature between 45 and 55 degrees is optimal, and use a glass with a bowl large enough to swirl the contents: You want to release the aromas of this rich, full-bodied wine.
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Savory foods also present exciting taste combinations, from foie gras to washed rind cheeses, which are soft, pungent and gloriously smelly. Think Epoisses or Taleggio. Blue cheeses work, too, on the principle that opposites attract: Their salt offsets the sweetness of the wine. Put Roquefort or Gorgonzola on your shopping list.
In comparison, Dr. Loosen Estate Riesling Eiswein fetches a cool $85.99 for the same 375-ml size bottle. [Info on supplies and prices is accurate at press time.]
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Although ice wine has enough character to stand by itself as dessert, there’s a fascinating transformation of flavor that occurs when coupled with the perfect food partner. The general rule is to make sure the dessert is not sweeter than the wine, making dark or bitter chocolate desserts – even cheesecake – prime candidates. Just say no to ice cream.
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HAND-HELD
COMFORT at Drip BY LENORA DANNELKE
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rapping two hands around a golden, toasted brioche bun packed with hearty flavors – whether a welldressed burger or another appealing protein offered at Drip – transmits a primal message of ownership: This is a personal dish that discourages companions from poaching a taste. Leaning forward for that first big bite, shoulders may even hunch slightly, a protective stance assumed by hawks when guarding their prey. Safeguarding your food is only natural. Anyway, fries are more amenable to sharing.
big mick LEH I G H VALLE YM AR K E T PL AC E .C O M
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ken filet o’ chic 38 J U N E 2 02 1 38 AUG US T 2 02 1
Composing a core menu of irresistible tastes remains central to the culinary ethos of this easy-going Hellertown bistro. “We’re adamant about getting
HELLERTOWN DESERVES A GREAT BURGER JOINT, AND WE’RE GOING TO GIVE IT TO THEM. feedback on our creations,” Chef/ Owner Andrew Murtha says. “The goal is to constantly improve the menu, and create items near and dear to [the clientele].” Delivering a fun experience in a great atmosphere count among complementary goals. The décor, splashed with graphic designs, sets a light and playful mood – the restaurant’s
mantra, “Come get weird with us,” hints at intrinsic whimsicality – and a generous patio satisfies al fresco dining fans. Early on, Murtha learned to use food as a communication tool. “At big family gettogethers I was always more comfortable working the grill, rather than making awkward small talk,” he explains. “It was an icebreaker for me – the first time in my life I used food to meet people on common ground and talk about life. Being new to town, I find myself adopting that same mindset.” A native of Buffalo, New York, the chef honed his professional skills in such plush settings as Stephen Starr’s Barclay Prime in Philly. “A lot of people wonder why I left fine dining to open a burger joint, and I guess the answer is that I wanted to eat a great burger,” Murtha says. “Hellertown deserves a great burger joint, and we’re going to give it to them.”
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To craft a signature burger up to his “perfect bliss” standards, the chef took an elemental approach that ensures each component reaches a benchmark of excellence and works together to achieve a synthesis of taste and texture. A rich brioche bun, specially developed by a New York bakery, provides a sturdy delivery system for a hand-formed 6-ounce patty of finely ground chuck beef enhanced with a bit of butter. (Note: Gluten-free buns are also available.) A custom-designed cast iron cooking system seals in juices during the rapid searing process. From there, an array of toppings distinguish specialty burgers, from the cheesy BLT-style Hamlet to the Big Mick, which gives a metaphorical flip of the bird to fast food products (for a detailed look at this mighty mouthful, see “Best I Ever Had” in LV Marketplace, May 2021). My Big Fat Greek Burger goes Mediterranean and Smoked Out sports cowboy flair. Condiments such as bread-and-butter pickles, sauces, and dressings are all house-made, and non-meat eaters may sub a plant-based Impossible Burger in any sandwich for a small upcharge. Chicken sandwiches, another menu mainstay, appear in multiple forms based on boneless, tenderized breasts marinated in fresh herbinfused buttermilk for 24-hours. After being dredged in seasoned flour and fried at the time of order, the moist meat becomes encased in a deeply satisfying crispy-crunchy coating. “This is the fried chicken sandwich you want every time, not the steamed version you usually get,” Murtha says. For a kicked-
WE WORK WITH A LOCAL BREWER TO KEEP OUR TAPS FLOWING
WITH THE GOLDEN NECTAR OF THE GODS.
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wner
a
urth M w e Andr
O Chef/
up variation of the Filet o’ Chicken sandwich, open wide for a Nashville Hot, intensified with a complex, aromatic, and zesty spice blend after frying. All sandwiches come with a side of fries or a salad. Festively adorned milkshakes offer a sweet beverage pairing, and arrive in such classic forms as Vanilla, Chocolate, and Coffee, plus offbeat tastes like Birthday Cake and Chai. Floats encompass traditional Root Beer to Nitro Coffee. Rotating desserts include cookies, brownies, and crème brûlée, along with a personal-sized, multi-colored Birthday Cake, a house staple. All desserts team well with French press-prepared coffee made with renowned Cafés Richard beans.
flowing with the golden nectar of the gods,” Murtha states. Yuengling Lager, an IPA, and one rotating craft brew are always on tap, with small-batch domestic cans in the works. The headlining drink, however, is an evolving selection of house-made hard ciders. “The cider revolution has been gaining a lot of momentum, and we were really impressed with some of the growers in our area,” he continues. “We brew traditional ciders, Old World style: Unlike their modern overly sweetened distant cousins, a true cider is incredibly refreshing and doesn’t leave you feeling bogged down with sugar and calories.” His personal favorite is At the Hop, a hopinfused cider that’s “great for any beer drinker, including myself.” Sip a glass in-house, then grab a growler to go.
DRIP 1310 MAIN ST HELLERTOWN 484.851.3700 DRIPTHEFLAVORLAB.COM
Adult beverages are also represented. “We work with a local brewer to keep our taps LEH I G H VALLE YM AR K E T PL AC E .C O M
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get fresh with
Newhard Farms Corn Shed
z
BY LENORA DANNELKE
ukes, cukes, peppers, and tomatoes are all perfectly respectable summer crops, but let’s face it: The star of this season’s produce show is sweet corn. And whether your on-the-cob consumption style is a delicate nibble or an uninhibited gnaw, nothing brings the juicy gusto like premium quality ears from Newhard Farms.
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FARMER’S FAVORITE Joel Newhard recommends making corn on the grill. Start by soaking still-in-the-husk corn in water for up to an hour, placing on a medium-hot grill and cooking for about twenty minutes, turning every five minutes. “The husks get nice and brown, but when you peel those back after cooking, all the silks will come right off, and you have good crisp kernels.”
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Joel Newhard, who operates the fifthgeneration Ruchsville farm with his father Don, explains that “attention to detail”—embracing sustainable agriculture practices and green technologies to maintain soil health, employing planting techniques for earlier harvests, supplying abundant water, and applying “foliar feed” nutrients that are absorbed through the leaves instead of the roots—results in a superior product. “When it’s growing, we make sure that plant never has a bad day,” he reports. During early morning picking for that day’s sales, ears are taste-tested raw in the field “to make sure it’s up to our standards. Picking sweet corn at optimal sugar levels is key.” Although Newhard reports that the nonGMO white and bi-color varieties they grow—both derived from the same genetic line—taste the same, each maintains a devoted following, apparently driven by aesthetics. In this area, mature consumers are partial to white, while Millennials favor bi-color. Preferences vary by region.
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Signature green and white mesh bags of corn sell at a brisk pace at the on-site Newhard Farms Corn Shed. The tidy farm market also stocks selectively sourced local fruits, vegetables, baked goods, and other country comestibles. Newhard’s mom, Karen, brings her energies to this side of the family business.
SWEET GRATIFICATION A roadside staple Friday through Sunday at Newhard Farms Corn Shed, The Boneyard food truck concession of Bad Bones BBQ feeds a need for premium hickory-smoked pork, beef, and chicken specialties and house-made sides—and also satisfies an immediate craving for corn. Slow-roasted cobs that are shucked, brushed in melted butter, and sprinkled with a proprietary sweet-and-smoky spice blend provide a fantastically flavorful preview of the fieldfresh treasures you’re taking home. Scope out the menu of this local mobile kitchen and catering company at badbonesbbq.net.
For best flavor, corn should be eaten the day it’s picked, and the sooner the better. However, unshucked ears stored in the fridge remain eminently edible for up to a week—if you can wait that long.
NEWHARD FARMS CORN SHED 3250 MAUCH CHUNK RD COPLAY 610.799.3303 THECORNSHED.COM
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good taste
Zest BY LENORA DANNELKE
DUCK BREAST
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A
new Sunday Brunch presents sweet-tosavory selections highlighting Executive Chef Justin Cogan’s expertise in infusing global flavors into progressive New American cuisine. Dishes range from waffles and bennies to salads and burgers. At dinner, exemplar entrées arrive in energized style – such as juicy pan-roasted duck breast from Joe Jurgielewicz & Son enlivened with tartly refreshing huckleberry gastrique and plated with braised red cabbage, butter bean salad, and a burst of basil. (Note: Any main dish may be accessorized with a half lobster tail.) An array of artfully plated appetizers rounding up complex tastes from Asia to the Mediterranean encourage sharing and sampling. Crispy Chicken Dumplings and Crab & Mango Spring Rolls from sister-restaurant Grille 3501 appear at this locale as well. With a dedicated pastry chef recently added to the staff, ambrosial desserts are an imperative indulgence.
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good taste
EVERYTHINGSEASONED HALLOUMI & PANISSE
50 J U N E 2 02 1 50 AUG US T 2 02 1
SPECIAL DIET MENU ITEM
COUPE DE VILLE
LOBSTER RISOTTO
Well-adorned Everything-Seasoned Halloumi & Panisse may sound exotic. However, tangy and grillable halloumi cheese chunks paired with panisse “fries” – essentially chickpea polenta – deliver comfort to vegetarians, the gluten-averse, or anyone with taste buds.
THE AMBIANCE Like the stunning cityscape views, the point-of-view at this glass-walled rooftop aerie is urban chic, from a spacious bar pouring sophisticated signature and classic cocktails, craft beers, and fine wines from a substantial list to generous terrace seating. Private event spaces accommodate groups of up to 24 or 40 guests.
ZEST 306 S NEW ST SOUTHSIDE BETHLEHEM 610-419-4320 ZESTBETHLEHEM.COM
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good taste
52 AUG AUGUS USTT 2202 021 1 52
braised beef short ribs
Where Good Things Grow
EAGLE POINT FARM MARKET
INGREDIENTS 4 10-oz. short ribs Salt, as desired Pepper, as desired Ground coriander, as desired Oil for sautéing Mirepoix* 4–6 cloves peeled garlic 1 bay leaf 2 sprigs thyme 2 cups red wine 6 cups beef broth *Diced mixture of 1 white onion, 2 carrots, 1/2 head celery, and 1/2 cup peeled garlic.
FAMILY OWNED FOR 34 YEARS 853 Trexlertown Rd. Trexlertown 610-395-8620 eaglepointfarmmarket.com Mon-Fri 10-6 · Sat 9-5 · Closed Sun
Fresh, sustainable, local. August is Pennsylvania Produce Month!
DIRECTIONS Season the short ribs generously on all sides with salt, pepper, and coriander. Using a minimal amount of oil, sear the meat in a hot ovenproof pan or Dutch oven until golden brown. Remove from heat, transfer short ribs to a plate, and set aside. Return pan to cooktop and sauté mirepoix until caramelized. Add red wine and cook until liquid is reduced by half. Add beef broth, short ribs, and herbs and bring to a boil. Cover and transfer to a 320°F oven. Braise for approximately 3 hours until short ribs fall apart by touch. Remove short ribs to a platter, reduce liquid in pan by half and puree (with all vegetables) for the sauce. Serve as desired – mashed potatoes make a great base – with sauce spooned over the meat. [Zest presents this entree with a crispy potato cake, roasted baby carrots, mushrooms, and pearl onions.]
SERVES 4 OR MORE
SHED A LITTLE
light
BLINDS • SHADES • SHUTTERS Ask about our free in-home consultation or visit our showroom
1518 Union Blvd. • Allentown 484.223.1818 • richards-design.com LEH I G H VALLE YM AR K E T PL AC E .C O M
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local color
LOCALLY SOURCED. MADE WITH LOVE. DECADENCE LAYERED WITH INNOVATION.
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I ROASTED
DUCK LASAGNA from Local Mama Catering BY LENORA DANNELKE
n the midst of a busy and heavilybooked summer, a long-standing client of Local Mama Catering approached chef/owner Beth Anna Raynock about catering a birthday dinner for her husband – and 40 guests. Although the Bethlehembased company was engaged for a large, full-service event on the Saturday requested, Raynock was determined to find a way to accommodate loyal customers Carol and Michael of Bucks County. Normally, when working with a new client, Raynock poses the question “What is your dream menu?” during an initial phone interview. However, being familiar with this couple and their penchant for traveling in Italy, she knew Michael would always order duck when it was on the menu. (Although duck remains an icon of classic French cuisine, Italian and Sicilian chefs know their way around this succulent bird.) Carol happily agreed to a fully prepped and cooked madeahead meal – with complete and simple instructions for reheating and serving – that could be dropped off as the catering team headed to the other event. When Raynock proposed a roasted duck lasagna for the entree, Carol responded, “Oh my gosh, yes! Michael would go crazy for that.”
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local color WHITE PEACH SANGRIA MOCKTAIL
BETH RAYNOCK
The original, one-of-a-kind dish Raynock envisioned was white lasagna with layers of caramelized leeks, Italian porcini mushrooms soaked in white wine, and sautéed kale with fresh toum, a housemade Lebanese garlic paste – all layered together with fresh mozzarella and ricotta cheese, and, of course, a layer of slow roasted duck. She also decided to prepare a duck fat béchamel with fresh sage to ladle over individual servings of the lasagna. To assemble the large array of ingredients needed, Raynock headed to Joe Jurgielewicz & Son in Shartlesville to pick up ten freshly processed Pekin ducks. (Home cooks can skip the road trip by ordering online at tastyduck.com and getting a huge spectrum of premium quality duck products delivered promptly.) She then drove to a friend’s farm, The Baer Necessities in Richlandtown, to lend a hand at picking black magic kale. Next stop took her to Holicong for a pound of dried, imported Italian porcini mushrooms to be rehydrated in pinot grigio. Ricotta was sourced from Klein Farms Dairy & Creamery in Easton and The Mozzarella Man in Bethlehem – a business operated by a family that recently relocated to the Lehigh Valley from Brooklyn, NY – delivered freshly prepared and still-warm mozzarella. The sheets of lasagna noodles, crafted in-house, included a separate batch of gluten-free pasta to accommodate guests with special needs. “I work closely with each client to fine-tune every detail of each event,” Raynock says. “We have the capability to prepare each meal in a meticulous fashion to ensure that the food is safe 56
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for each and every guest attending our events.” She also takes an understandable amount of pride in never preparing the same menu twice. With a whole wide world of foods to choose from, this energetic chef is open to making anything, contingent upon the availability of ingredients. The roasted duck lasagna, which Raynock acknowledges as “extremely decadent – not something you’d eat every day!” – was partnered with a side dish of vegan-roasted vegetables and an antipasto starter. The meal was paired with an inventive white peach sangria mocktail that incorporated peach kombucha from High Point Kombucha in Allentown with a sage simple syrup and diced fresh peaches, then whipped with a lightly sweetened meringue – “just for fun.” The birthday celebration was a delicious success and Local Mama Catering was also able to pull off a major event on the same day, a shining example of multitasking at its finest. “This is the magic of what we do,” Raynock comments. “We create custom culinary masterpieces for each of our clients.”
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“I believe that there is an art to everything that we do,” says Raynock, who founded Local Mama Catering in 2016. With a fine arts degree from Cedar Crest College, she brings a refined eye to her profession in the culinary arts. Working in a wide range of fine dining restaurant jobs from early on, she progressed from server at the Ferndale Inn to being the pastry chef at the Black Bass Hotel. “I’m what is called ‘industry taught,’” she explains. “I always asked questions and I paid attention.” As a gastro-entrepreneur, Raynock’s services encompass private catering, meal prep, cooking classes, celebrations of all kinds, and food styling. Both pick up and delivery are available. Any locale within reason, from a park to a field, is a doable option – though most clients prefer an intimate and relaxed experience at home. Find the company’s page on Facebook and reach out via phone or email to arrange a phone meeting to discuss what kind of personalized experience this passionate chef can cook up for you.
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dining guide T
reat yourself to a great meal this month from one of our favorite local restaurants, many offering al fresco dining as weather permits. Offerings listed are as of late May; call or check the restaurant website or social media for the most up-to-date information.
SPRING OLD FASHIONED SPINNERTOWN HOTEL 58
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A CA MIA Italian indoor • outdoor • take-out 4330 Lehigh Dr, Walnutport 610.760.3207 • acamiapa.com THE BEAM YARD AT STEEL CLUB American indoor • outdoor • take-out 700 Linden Ave, Hellertown 610.838.7018 • steel.club BLUE GRILLEHOUSE American indoor • outdoor • take-out 4431 Easton Ave, Bethlehem 610.691.8400 • bluegrillhouse.com BRAVEHEART HIGHLAND PUB Scottish indoor • outdoor • take-out • delivery 430 Main St, Hellertown 610.838.6555 • bravehearthighlandpub.com THE BRICK Italian indoor • outdoor • take-out • delivery 1 W Broad St #100, Bethlehem 610.419.1141 • thebrickpa.com BRICK TAVERN INN American indoor • outdoor • take-out 2460 N Old Bethlehem Pk, Quakertown 215.529.6488 • thebricktaverninn.com CASA TORO Mexican indoor • outdoor • take-out • delivery 7001 PA-309, Coopersburg 610.282.8888 • casatoromexgrill.com 4969 Swamp Rd, Doylestown 215.794.9400 • casatoromexican.com DIANA'S CAFE American indoor • outdoor • take-out 4907 PA-309, Center Valley 610.797.2525 • dianascafe.com DRIP American indoor • outdoor • take-out • delivery 1310 Main St, Hellertown 484.851.3700 • driptheflavorlab.com
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dining guide THE MINT GASTROPUB GENERAL TSAO CHICKEN TACOS
FLORENCE ITALIAN GRILLE Italian indoor • outdoor • take-out • delivery 238 Sycamore Rd, Breinigsville 610.841.4000 • florencegrille.com GRIDDLE 145 American indoor • outdoor • take-out 1146 MacArthur Rd, Whitehall 610.351.9898 • griddle145.com GRILLE 3501 American indoor • outdoor • take-out • delivery 3501 Broadway, Allentown 610.706.0100 • grille3501.com GRUMPY'S BBQ American indoor • outdoor • take-out • delivery 3000 Mauch Chunk Rd, Allentown 610.769.4600 • grumpysbbq.net HOUSE & BARN American indoor • outdoor • take-out 1449 Chestnut St, Emmaus 610.421.6666 • houseandbarn.net MCCOOLE'S American indoor • outdoor • take-out 4 S Main St, Quakertown 215.538.1776 • mccoolesredlioninn.com MELT Italian indoor • outdoor • take-out • delivery 2880 Center Valley Pkwy #624, Center Valley 610.798.9000 • meltgrill.com THE MINT American indoor • outdoor • take-out 1223 W Broad St, Bethlehem 610.419.3810 • bethlehemmint.com MITZI'S TABLE American indoor • take-out • delivery 3650 Linden St Rt.191, Bethlehem 610.730.1670 • mitzistable.com MY TEQUILA HOUSE Mexican indoor • outdoor • take-out • delivery 1808 MacArthur Rd, Whitehall 484.664.7109 • mytequilahouse.com
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PEARLY BAKER'S ALEHOUSE indoor • outdoor • take-out 11 Centre Sq, Easton 610.253.9949 • pearlybakers.net POCONO BREWERY CO. American indoor • outdoor • take-out 938 Lifestyle Center, Whitehall 610.264.2194 poconobrewery.com
Dine-in or
Dine-out
reD Lion Brewery Beer on tap
SAVORY GRILLE American indoor • take-out 2934 Seisholtzville Rd, Macungie 610.845.2010 savorygrille.com SPINNERSTOWN HOTEL American indoor • outdoor • take-out • delivery 2195 Spinnerstown Rd, Quakertown 215.536.7242 • spinnerstownhotel.com THE SWEET SPOT American indoor • take-out • delivery 2805 Lehigh St, Allentown 610.813.2536 • thesweetspot.golf
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4 South Main Street, Quakertown, PA
mccoolesredlioninn.com • 215.538.1776
TOP CUT STEAK HOUSE American indoor • take-out 2880 Center Valley Pkwy #625, Center Valley 610.841.7100 • topcutsteak.com TORRE Mexican indoor • outdoor • take-out • delivery 2960 Center Valley Pkwy, Center Valley 610.841.9399 • torrerestaurant.com ZEST American indoor • outdoor • take-out • delivery 306 S New St, Bethlehem 610.419.4320 • zestbethlehem.com
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snapshot
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Our only requirement is all submitted photos must be taken within the Lehigh Valley. By submitting your photo you give Lehigh Valley Marketplace permission to publish it in print and digital forms.
LEFT PAGE CLOCKWISE: Joanna de Jesus Fenicle, Bethlehem Township. George Newcomb, Alburtis. Marilyn O'Brien, Premise Maid, Breinigsville. RIGHT PAGE CLOCKWISE: Jake Hardcastle, Bethlehem. Cheech Wagner, Williams Township. Loretta Lester, Bethlehem. Emily Orendock, Bethlehem Steel Stacks.
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advertiser index Alderfer Glass Company 14 American Fence 3, 23 Apgar Oil Energy & HVAC 19 Bellisimo Italian Tours & Travel 65 BetterScapes 27 SARA E. PIKE, O.D.
STEVEN EISS, O.D.
FRANCIS J. CLARK, M.D. CHARLES E.M. CAMPBELL, M.D. LINDSEY MOLL WELCH, O.D. KEVIN MCCLURE, O.D.
adult & pediatric exams contact lens exams emergency office visits diabetic eye exams glaucoma management cataract & lasik co-management caring doctors & professional staff reliable service latest technology great frame selection
All locations accepting new patients 240 POTTSTOWN AVE PENNSBURG 215.679.3500
127 S 5TH ST, SUITE 200 QUAKERTOWN 215.538.3888
of the
EYECARE
1045 CHESTNUT ST EMMAUS 610.965.9900
VALLEY
COMPREHENSIVE FAMILY EYECARE EYECAREOFTHEVALLEY.COM
Bill Stofanak Kitchen Facings 15 Carol C. Dorey Real Estate 7 Creative Landscapes 13 Curtis E. Schneck 35 Designer Home Improvements 10 Eagle Point Farm Market 53 Egypt Star Bakery 64 Eyecare of the Valley 64 First Northern Bank & Trust Co 57 Friendly Tree Service 57 Glass Guru 64 Green Acres Outdoor Living obc Grille 3501 29 Kelley Electric 2 Klingel's Farm 22 McCoole's 61 Morganelli Properties 13
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Northwood Racquet & Fitness Club 61 Pearly Baker's 22 QNB Bank 4 RCN Telecom Services 23 Richards Window Fashions 53 Roche Painting 9 Rondel Development Company 29 Savory Grille 15 Schuler Service 8
E SH R F &
Local
RELATIONSHIPS It’s the Spinnerstown Way.
Spinnerstown Hotel 65 Stofanak Custom Cabinetry 35 The Paver Savers 14 The Slatington Marketplace 19 Turf Professionals 5 Warner Art Glass ifc Weil Antique Center 27
Authentic Italian Experiences Let’s build your dream vacation!
Tailor-made travel programs & services ranging from itinerary planning to custom escorted tours
bellissimotours.com Call or email us today! 610.228.2239 • meredith@bellissimotours.com LEH I G H VALLE YM AR K E T PL AC E .C O M
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PRSRT STD US POSTAGE PAID MERIS INC
1 E BROAD ST, STE 420 BETHLEHEM, PA 18018
POSTMASTER – REQUESTED IN-HOME DELIVERY DATE: AUGUST 4- AUGUST 9, 2021
Annual Harvest Days Expo! August 27th & 28th
For Product Specials & Event Details Visit:
www.GreenAcres.info/harvest-expo
Largest Furniture Selection Available Now!
2 Days of Family Fun! Amish-Made BBQ Chicken Free Coffee & Donuts And Much More!
3850 Newburg Rd. Easton, PA 18045 (610) 330-9600
