Lehigh Valley Marketplace 2020 October

october 2020

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Meris, Inc. 1 E Broad St, Ste 420 Bethlehem, PA 18018 610.868.8595 lehighvalleymarketplace.com Meris, Inc. produces an average of 81,944 copies of Lehigh Valley Marketplace® 10x annually. The U.S. Postmaster distributes the majority of these copies.

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contents OCTOBER 2020

DEPARTMENTS 10 L OCAL COLOR Lehigh Valley Amateur Astronomical Society 16 M AKING A DIFFERENCE Vera Cruz Chief 24 H OT TICKET Shangy's 28 B EST I EVER HAD Surf & Turf Oysters at Bolete 50 G OOD TASTE Mexico Lindo 56 DINING GUIDE 62 SNAPSHOT

FEATURES 30 Remodeling Mistakes to Avoid

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34 Bridgeton House on the Delaware 40 DIY Duck 44 Golf with a Shotgun

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he sheer vastness of outer space can be staggering. Our nearest planetary neighbor, Mars, is roughly 54 million miles from Earth. Our closest star, the sun, is about 93 million miles from us; the next closest, Proxima Centauri, is a staggering 25 trillion-plus miles away (about 4.24 light-years).

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800-RING-RCN | rcn.com Space exploration has been an endless source of human fascination for millennia, and the 250 members of the Lehigh Valley Amateur Astronomical Society (LVAAS) avidly scan the night skies to catch glimpses of its everchanging panorama.

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The society, formed in 1957, is headquartered along East Rock Road in Allentown, in a building that members constructed by hand in the 1950s. “We hold our general and board meetings there, and have a planetarium and library,” said Eric J. Loch, a society director serving on the public relations committee and owner of Loch Diamond Jewelers in Allentown.

The basic qualification for joining the LVAAS is an abiding interest in astronomy – not necessarily a scientific background. “We have a mix of all kinds of people, Loch said, “including, plumbers, engineers and electricians.”

Nevertheless, the group has its share of members for whom astronomy is a profession. Gary Becker had a 38-year career as planetarium director at Louis E. Dieruff

High School in Allentown and is currently assistant adjunct professor of astronomy at Moravian College in Bethlehem. Peter Detterline is astronomy professor at Montgomery County Community College and planetarium director for the Boyertown Area School District.

It’s common for members to hone in on personal “specialties.” “Pete Detterline travels the world, chasing eclipses,” Loch said. “He’s watched them on four or five continents. I prefer looking at galaxies and Carol Kiely, an adjunct professor in materials science and engineering at Lehigh University, is so fascinated by the moon that she’s dubbed herself the group’s “’lunatic,’” Loch added.

(It should come as no surprise that Kiely is currently using X-ray ultramicroscopy to study the internal structure of lunar soil particles collected during the Apollo 11 mission.)

The group is much more than a collection of stargazers. “We want to get people interested in astronomy, so we have numerous education, outreach and programs throughout the year,” Loch said. For example,

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local color the society participates at the Da Vinci Science center in Allentown, including the annual “Abbie’s Space Party,” which honors the memory of Abbie Zukowski, a budding astronomer from Emmaus who was killed when she was struck by a vehicle while crossing the street at the age of 11.

One Society member is active in scouting, and conducts programs – either at the group’s headquarters on South Mountain or at Pulpit Rock, a pinnacle near Hamburg that offers spectacular views – that help scouts earn their astronomy badges.

YOU’D BE SURPRISED TO FIND HOW MANY PEOPLE OF ALL AGES HAVE NEVER LOOKED AT THE MOON through a telescope.

Other activities include amateur telescope making, astroimaging and presentations at schools, scouting events and other public venues such as libraries and civic group meetings. LVAAS even puts together a summertime astronomy program at a local country club. “We’ll appear just about anywhere if our schedule will accommodate it,” Loch said, “and our programs are growing in popularity.”

The LVAAS has also hosted a series of popular “star parties” coordinated by Kiely, where members and the general public can gather to view an A-list of celestial bodies.

“We always have at least three telescopes

on-site for these parties,” Loch said,” and members often bring their own.”

The star-party programs are often orientated to the attending group. “For example, if we have a lot of kids, we might concentrate on showing them a close-up of the moon,” he said. But that’s often a good proposition for adults, too. “You’d be surprised to find how many people of all ages have never looked at the moon through a telescope.”

No two gazing sessions are the same. The night skies differ from season to season as our home planet orbits around the sun. And while stars are in a constant position relative to Earth – you’ll see the same arrangement every March 15, for example, as planets follow their own orbital schedules. Add in the possibility of seeing asteroids, comets or meteor showers, and it’s easy to understand why so many people turn their eyes to the skies.

Want to explore the heavens yourself?

Membership in the association allows you to rent several types of telescopes – a sort of “try before you buy” program. “It’s a simple way to determine the type of telescope that suits your needs,” Loch explained. “I like to look at galaxies, so I need an instrument with a larger opening to collect more light.

Someone who wants to look at star clusters or planets could get by with a smaller one.”

Loch offers a tip to potential buyers.

“Although you can find inexpensive telescopes at discount stores, they often don’t work very well and end up stashed in a closet. But if you invest in a better-quality telescope, you’ll have a more rewarding experience, and the equipment will last a long time.” He also noted that a variety of apps let you direct your phone to the sky and map out the bodies in that area.

For more information about the Lehigh Valley Amateur Astronomical Society, including scheduled events, membership applications, an informative monthly newsletter and more, visit lvaas.org.

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making a difference

Vera Cruz Chief

CLOSES IN ON 50 YEARS OF SERVICE

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Best View IN THE VALLEY!

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FIRE CHIEF JOE SHERMAN

F

ounded in 1942, Vera Cruz Fire Co. at 4093 Main Road West in Emmaus is one of 42 fire departments servicing the greater Lehigh Valley. The company’s oldest active member recently celebrated his 90th birthday.

Like most fire companies serving the area, Vera Cruz depends on volunteers.

“We’re the only station in Lehigh County that has two tankers,” said longtime fire chief Joe Sherman. “So anytime someone needs water, we get called.”

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“I was in for 25 years, then about four or five years out, and now in for another nine, so 34 years as chief altogether,” said Sherman. “In that time, a lot of things have changed. When I started [in 1972], we got seven calls for the whole year.

Now, it’s well over 200.”

Besides serving the eastern part of Upper Milford Township and Upper Saucon Valley, Vera Cruz Fire Co. backs up other departments as needed and is also responsible for a 10 mile stretch of the turnpike – which practically hovers over the fire station – and protects industrial sites such as Buckeye Pipe Line Co. “We’re all here to do the same job and work together,” Sherman said of coordination with neighboring fire companies.” “If somebody needs help we help them, and if we need help, they help us. We’re here to protect life and property and

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that’s what we’re here for – to do the best we can with what we have.”

The fire company’s efforts are supported by special operations teams such as Hazmat, animal rescue, drug team flyovers and police assistance, Sherman said, “all kinds of stuff we didn’t have 49 years ago.”

Vera Cruz Fire Co. currently has about 30 active volunteers.

“When pagers go off, everybody responds to the station except for the fire chief,” Sherman explained. “We get to the trucks and go to the scene. Nobody is paid – everybody’s volunteer.”

Vera Cruz Fire Co. is funded partially through fundraising mailers sent out to township residents once a year and also through ongoing

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fundraisers such as pizza drives. “Whatever it takes to keep things going,” said Sherman. The bulk of funding comes from township coffers.

“If the township wouldn’t have put money away for major equipment, I don’t know how we’d manage to keep up,” said Sherman. “We can’t do it with pizza sales. There have been a lot of new challenges since I started.”

The fire company recently purchased 14 new self-contained-breathing-apparatus units at a total cost of around $100,000, Sherman said.

And consider that a pumper truck – necessary for fighting fires when hydrants do not provide adequate water supply or may be unavailable – cost $7800 in 1962, $125,000 in 1982 and $450,000 in 2014.

“We’re lucky to have it all, but people don’t realize what the cost is,” said Sherman. “When I started we had two trucks and now we have seven.

With the exception of major municipalities like Reading and Allentown, Bethlehem and Easton, most local fire stations are not staffed by paid employees, Sherman said. “The rest of our emergency responders don’t stay at the fire stations.”

One exception to that rule, Sherman said, is whenever there’s heavy snow on ground volunteers will stay over at the station in order to make sure trucks can get out if a call comes in. Another exception to on-property staffing, he said, is frequent basketball pickup games as the fire station among some of the younger volunteers.

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Another major consideration has been the types of materials fire departments now have to contend with, Sherman said, “anything from car fires all the way up house challenges.”

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Cell phones have also changed the game, Sherman said, as well as more-strict environmental protocols for incidents such as toxic spills. More agencies tend to get immediately involved in a single incident, he said.

“It’s changed a lot since I’ve been involved.”

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Cars that were once constructed mostly of metal are now comprised of toxic composite materials.

Slate roofs are now flammable shingles. Asbestos siding is now vinyl. Wood flooring has been replaced by synthetic carpet. Some vehicles run on explosive propane, and electric batteries can be highly explosive if hit with water. Even the stuffing in a chair can be deadly, Sherman said.

“One chair can kill a room full of people in 15 minutes if you’re breathing all that stuff in.”

In order to keep up with the times, Vera Cruz Fire Co. conducts training every Tuesday night from 7 p.m. to 8:30 p.m. and holds meetings on the first Monday of every month to keep all volunteers informed and plugged in.

Sherman tipped his fire helmet to three members who have put in more than 60 years at Vera Cruz Fire Co., two who had recently passed on. “Cyrus Mohr is our longest living active member. We just lost our former fire chief who had 64 years in and our chaplain who had 64 or 65 years in.

We’re lucky to have had them.”

Sherman, whose son and grandson have both served as volunteer firemen, said he hopes families can keep the community service alive, “because at some put we’re going to lose the volunteer system – people just don’t volunteer like they used to.

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1. Shangy's 64 oz. Growler $9.99 (+ price of beer, varies) 2. 8 oz. Crowler fills start at $1.99 3. Buffalo Bill's Brewery Pumpkin Ale 6-pack $9.99 4. Two Roads Brewing Co. Ok2berfest 4-pack 16 oz. cans $8.99 5. Southern Tier Brewing Co. Harvest Autumn IPA 6-pack $9.49 6. Aechet Schlenkerla Rauchbier Marzen 1.32 gallons $38.99 7. Timmerman's Pumpkin Lambicus 1 pint, 9.36 oz. $11.99 8. Saucony Creek Brewing Co. Maple Mistress Imperial Ale 4-pack 16 oz. cans $13.99 9. Flying Dog Dogtoberfest 6-pack $10.99

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When you walk into Shangy's, you'll be greeted by a bright neon sign that says "Welcome To Beer Heaven," and we're happy to say it's no exaggeration. Since 1980, Shangy's has been known as Pennsylvania's leading specialty beer retailer. In addition to big brand beers and your favorite local brews, they carry an array of domestic and imported craft beer you won't find anywhere. Take beer home in the form of 4-packs, 6-packs, or cases—or jump on the opportunity to try something new with their mixed 6-pack option. And don't miss their latest addition—a rotating selection of 40 beers on tap from all over the world, from a state-of-the-art system that guarantees the beer to stay fresh in your unopened growler for up to 90 days.

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Currently, you'll find dozens of seasonal brews including Oktoberfests, pumpkin ales, and even gluten-free pumpkin hard ciders. If you have an affinity for smoked-anything, be sure to check out the Aechet Schlenkerla Rauchbier Marzen, a smoked lager from Germany. Stop by for these fall-inspired beers this month and to browse the rest of Shangy's selection of over 4,000 beers— just be sure to grab a cart on your way in!

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best I ever had

surf & turf oysters at Bolete

BY LENORA DANNELKE

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A

consummate connection between land and sea, Surf & Turf Oysters always make a huge splash on Bolete’s rotating menu. Built on a half-shell foundation, this half-dozen freshly-shucked raw-oyster app features one of Rhode Island’s Narragansett Bay signature varieties, either mild-and-silky East Beach Blonde or small, plump and briny Wild Goose, harvested closer to the ocean.

The turf garnish – seared, chilled and thinly sliced ribbons of beef carpaccio made from ribeye cap (aka deckle) crusted in black pepper, sea salt and a touch of coriander – goes on top, followed by horseradish crème fraiche, raw shallots turned purple with beet juice, crisply fried shallots, microgreens and a dab of horseradish with vinegar and lemon juice for tartness.

Chef/co-owner Lee Chizmar, a fan of plays on surf-and-turf, hit upon this eureka-moment combo five years ago when a snowstorm resulted in a slow night – and both key components were on the menu. “You’re tasting a complete dish, all the ingredients, in one bite,” he says.

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home is typically a person’s single largest purchase and investment. It’s essential, then, that when renovating or remodeling your home, you avoid some of the most common mistakes that can leave you disappointed. The following list can help save you stress, time and money.

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SAFETY FIRST - WATCH FOR LEAD PAINT. If your home was built prior to 1978, it may contain lead paint.

Lead paint should only be removed by someone certified to complete the process following proper standard safely protocols.

(called change orders) along with the cost. When in doubt, don’t be pressured into signing any document without having an attorney or trusted and experienced friend review any paperwork before you sign.

CALL THOSE REFERENCES. You shouldn’t feel awkward asking for references. Most contractors are happy to provide names and numbers of prior clients. Here’s the thing: Most people don’t actually follow up and make the calls. Ask questions about promptness and tidiness and if the job was done within mutual time and budget agreements. If you’re using someone who’s been referred to you through friends, take the opportunity to check out the workmanship first-hand.

TAKE YOUR TIME. If you have to pick paint colors, tile, carpeting, finishes, cabinetry, faucets, or even just one of those things, don’t wait until the last minute. You’re going to be living with these decisions for the next 5-10 years or more, so the effort is time well spent. Your additions don’t have to be the same style as the original structure, however, they should complement them. Remember, trends can be short-lived.

Keep resale in mind when choosing new or unconventional designs.

Consult a professional designer if you’re unsure about your ideas or have questions.

DON’T OVER IMPROVE TO THE EXTENT THAT YOU’VE MADE YOUR HOME THE MOST EXPENSIVE ON THE BLOCK. GET IT IN WRITING. A quote for service should include the start date, estimated completion date, details as to exactly what is going to be done (and in some cases, not done), pricing and more. It should also detail whether work will be subcontracted to other people or companies.

If you make changes to the contract, be sure to get them in writing 32

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BE PREPARED FOR THE UNEXPECTED. Most projects, especially more ambitious ones, take longer than you think they will. If you’re using a contractor, ask how plans might be impacted. Also, take into consideration the impact and disruption a remodeling job may have on you and your family. If you are redoing your kitchen, do you have a plan for a temporary space to prepare meals and store food? How comfortable are you with incomplete projects?

COME UP WITH A A REALISTIC BUDGET. This is another favorite from the HGTV and DIY network programs: folks who estimate that an entire house including a kitchen and two bathrooms can be totally ripped out and overhauled with high-end materials for $20,000 in just four weeks time. Do your research so you can properly assess estimates. Home renovation cost more than most people expect. Make sure you build in 20-percent extra into your budget to cover surprise expenses.

DON’T FORGET ABOUT LIGHTING. Lighting is often a forgotten element of a remodeling plan. Are you replacing dated fluorescent lighting with recessed lights? Perhaps you’re finally wanting under-cabinet lighting in the kitchen? Maybe you want to add exterior lighting for safety and some pizzazz? The goal is to create a well-lit, welcoming and usable environment. If you

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Don’t rush your decision on hiring a contractor, and interview several before you select one. Be sure they hold proper state licensing for the specific work they are undertaking.

Make sure each contractor understands what you want. Ask questions about materials, layout and the construction process.

Don’t let price lead your decision.

Compare quotes and references. Going with the cheapest isn’t necessarily the best choice.

Make sure your personalities match and that you can envision working successfully together over the long haul. This is an important relationship for a successful remodel.

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FINAL MISTAKES TO AVOID. Don’t over-improve to the extent that you’ve made your home the most expensive on the block. One exception: If this is your ‘forever’ home or one you’ll be in for more than 10 years, take some leeway. Keep the entire project in mind when purchasing flooring, wall paint, cabinetry, lights and other elements.

Make sure that what you purchase works together with the design to create a cohesive look; otherwise, you’re unlikely to get your return on the investment. If you’re remodeling in order to sell your home within 2-5 years, you may want to consult a realtor to find out what updates are most important to buyers (e.g. updated bathrooms, a media room, walkin closets, etc.) in your area.

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Bridgeton House on the Delaware ELOPE IN ST YLE 34

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BY DAN SULLIVAN PHOTOS COURTESY OF BRIDGE TON HOUSE & JUMPING ROCK S PHOTOGRAPHY

LOCATION, LOCATION, LOCATION. Bridgeton House on the Delaware, a country inn originally built as a private residence in 1936 and having realized many incarnations before serving in its current capacity as an award-winning getaway, is the only true riverside bedand-breakfast acommodation serving visitors to Bucks County, said longtime innkeeper and current general manager Diane Marshall.

“Other properties are on the river, but you can’t walk out to river directly from your room – you have to go across the road or the canal.”

That’s one reason Bridgeton House in the village of Upper Black Eddy is such a popular destination for a variety of clients spanning from their early 20s into their 80s. The fact that guests – about 25 percent of whom are repeat customers – can access the oasis on the river in such a short time from the tri-state area of New York, New Jersey and Pennsylvania offers another, she said.

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Bridgeton House features 12 unique rooms, from rustic to more modern and including two spacious penthouse suites, and caters to clients year-round. Following stints as a bakery, office space and apartments, among other uses over the years, the property was purchased in 1981 by current owners Charles and Bea Briggs, who gutted the place, began restoring old floorboards and vintage fireplaces, rewired, plumbed and painted, and opened its doors as an inn a year later.

“We are open year-‘round with the exception of one two days – Christmas Eve and Christmas Day.” Room prices fluctuate somewhat with the season, day of the week and demand, she said, -and range from $159 to $609 (during COVID-19, due to demand and availability, the low end is currently $259).

This Shangri-La on the Delaware serves an interesting niche.

“We specialize in elopements here,” explained Marshall, who has been with the Bridgeton

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house for 22 years. “We get anywhere from 10 to 20 of those a year.”

Marshall explained that some couples tying the knot, particularly when they are about to enter a second marriage, opt for a lowkey wedding ceremony with just the two of them or perhaps a couple of witnesses.

“We provide a beautiful riverside ceremony with flowers and cake and breakfast in bed.

We plan everything, so the couple can just enjoy themselves.”

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Of course, second marriage is not a requirement, and Marshall said about 30 percent of weddings do not fall into that category. Bridgeton House also caters to corporate retreats and serves some single customers, she said, but the main clientele are couples looking for a romantic respite.

Forty years of dedication to customers serves as another big draw, Marhall said. “All of the staff members have been here 10-plus years. It’s a great place to work, we love our guests and we really cater to them. You really get pampered when you’re here.”

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This attention to the nuances of courtship earned Bridgeton House Country Living magazine’s distinction as one of the top 15 honeymoon destinations in the country.

The facility is on Trip Advisor’s Hall of Fame and is the only East Coast property recommended by TravelPulse. It was named a top getaway destination by the Huffington Post and has been featured in New York Magazine, Philadelphia Magazine and The Washington Post.

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Bridgeton House serves guests a variety of breakfast options and afternoon tea. Wine and cheese options and picnic baskets are also available, as well as roses, love notes, chocolate strawberries and champagne, and even proposal packages.

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THE TREEHOUSE AT BRIDGETON In 2001, Bridgeton House owners Charles and Bea Briggs purchased an adjoining property right next to the main inn that was originally a one-and-a-half-story structure, Marshall explained. “Charlie is a woodworker and a contractor and opened up the first floor to luxury accommodations.”

That space is known as the Boathouse.

“Six years ago, he finished a third floor with a separate entrance. It’s an incredible space, very private and up in the treetops.” The Treehouse sports a two-person Jacuzzi tub, a walk-in marble shower, private deck, a fireplace and a custom-made wet bar, nestled in the trees yet with unobstructed views of the river, Marshall said, adding that all but two of the accommodations at Bridgeton House enjoy unobstructed river views.

The Treehouse opens up a second luxury suite option at Bridgeton House in addition to the one in the original building, which takes up most of the third floor and can be arranged to accommodate up to 30 guests for a small wedding party or other modest gathering.

A resident innkeeper has the pleasure of living on the second floor of the morerecently renovated building, Marshall said, recalling with a tinge of pride and nostalgia, “I was first guest at The Treehouse, on my 25th wedding anniversary.”

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PREPPING TIPS FROM CHEF SHAWN DOYLE

DIY

duck BY

LENORA

DANNELKE

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D

uck, a premium poultry typically associated with fine dining, offers surprising approachability. “The duck in itself tastes so good, as long as you season it,” says Shawn Doyle, Chef/owner of Savory Grille in Macungie. “When I do duck breast, most of the time I just use salt-pepper, maybe some [Chinese] five spice—but not a lot.” Rather than masking the rich flavor of the juicy bird, he “changes all the accouterments to it,” drawing from a wide range of ethnic cuisines. To emphasize its red meat-like character, cooking the boneless breast to slightly above medium rare is recommended.

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Panned Duck Breast INGREDIENTS 2 (6 oz.) boneless duck breasts, skin-on Kosher salt and fresh ground black pepper

DIRECTIONS Place duck breasts on a clean work surface, skin-side up. Using a sharp knife, score the skin in a crosshatch pattern, going through half the thickness of the skin but not through to the meat. (This allows the fat to escape during cooking). Lightly season the skin with kosher salt.

Preheat a heavy pan over low heat. Add the duck breasts, skin-side down, and cook without moving for about 10 minutes until 42

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DUCK TO YOUR DOOR nearly all the fat is extracted and the skin is golden brown and crispy. Season breasts with kosher salt and fresh ground black pepper. Pour off accumulated fat from pan.

Increase heat to medium, turn over the duck breasts and cook the flesh side for 3 to 4 minutes. The meat should feel slightly springy when pressed if you want it cooked to medium (which is recommended). When ready, remove to a plate and set aside to rest for 5 minutes.

Slice breasts at an angle and arrange, either shingled or fanned, on serving plates.

Accompany with your favorite fruit or a red wine-based sauce as desired.

SERVES 2

In a world with limited duckbuying choices, online shopping at TASTYDUCK.COM fulfills nearly every delicious duck-centric fantasy, from whole birds or favorite parts to smoked breasts and ready-made confit. A premier purveyor for four generations, Joe Jurgielewicz & Son is known for humanely raised ducks, all hormone- and antibiotic-free.

Products shipped in insulated boxes from their Shartlesville headquarters arrive at Lehigh Valley locales in just one day. Most notable among their new Meal Kits is the dry aged ready-to-cook (easy instructions provided) Peking duck, paired with hearty hoisin sauce and sweetly chewy bao buns for a traditional Chinese feast—at home.

CHEF SHAWN DOYLE AND SOUS CHEF RYAN LUKLOW

Of course, Doyle’s ever-evolving menu always features one or (usually) two varied duck dishes that are not beyond the reach of home cooks. Grinding leg meat—mainly thighs because they contain less sinew—produces the basis of handcrafted duck sausage.

Confit—a term that means to cook something in its own fat—legs are a classic preparation that can be made in a crockpot. A salt and spice cure unleashes an incredible aroma during an oh-so-slow braise in duck fat. The meltingly tender meat can then be shredded and scattered over a salad, mixed with ricotta and kale for ravioli stuffing, or whatever your appetite suggests. Doyle also reports great results from swapping duck breast for beef to create smoky duck pastrami. “It’s so versatile— you can make anything with duck.”

While a whole roast duck brings drama to the table, this seemingly simple dish can be tricky to execute properly. “The breast cooks first and the legs cook last. That’s why I like separating them.” For example, when making Duck à l’Orange, he’ll re-roast confit legs and pan the breasts “so everything is at the right temperature and has the right textures,” Doyle explains. That sounds just ducky to us.

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GOLF WITH A SHOTGUN

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INTRODUCTION TO SPORTING CLAYS

T

BY DAN SULLIVAN

he concept of sporting clays originated in England and is sometimes described as “golf with a shotgun.” While one need not be a hunter to participate, targets at various stations along the course simulate the flight of fowl – such as ducks – or ground game – such as rabbits.

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This region is host to one of the largest sporting clay venues in the country, Lehigh Valley Sporting Clays, a 132-acre facility at 2750 Limestone Street in Coplay featuring three courses – beginner, intermediate and advanced – and providing all the services necessary to check out the sport as a newcomer or improve one’s skills as a pro. Those services include private and group lessons, golf carts and push carts (each course with 17 stations comprises about a mile), loaner guns (you can bring your own, but some restrictions apply) and ammunition (restrictions also apply).

Lehigh Valley Sporting Clays operations manager Lori Strohl explained the difference between skeet shooting, trap shooting and sporting clays.

“Sporting clays is different than skeet and trap shooting in that it’s similar to a golf course where you go from station to station for a total of 100 targets.” The clay targets are thrown in different presentations such as in the air or rolling across the ground, she said.

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With trap shooting a single trap throws the targets away from the shooter, with skeet shooting two traps are positioned across from each other, and with sporting clays a variety of ground and air presentations may challenge the participant at any given station, Strohl explained.

For $46, guests can challenge themselves to 100 targets, not including the use of a loaner gun, ammunition or a cart. If all of that is required, one round will set you back around $100.

Annual individual, family and corporate memberships are available for $175, $275 and $750 respectively, with discounts for NRA members, veterans, first responders, and seniors. Members enjoy discounts on fees (for instance, a round of 100 targets is $40 instead of $46) and other perks such as free targets and free use of loaner guns.

The facility was shut down from mid-March into June due to COVID-19 restrictions but since opening back up, Strohl said,

business is booming. People are anxious to get back out. We do require a mask inside in the clubhouse, but if you’re on the course and maintaining a social distance of 6 feet apart, we don’t require one.

Not all patrons are hunters, Strohl said. “I don’t know the percentage, but we do have quite a few people who shoot sporting clays who are not hunters. It’s really something that anybody can do.”

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“For somebody that has never shot sporting clays, we recommend taking a lesson because there are bad habits you can pick up right from the beginning,” she said. “We recommend taking a lesson if somebody has not done it before, especially if they have never shot a shotgun.”

Different types of lessons offered include First Time Shooter packages that cover basic fire arm safety and proper etiquette on the course. A beginner lesson costs $100 and includes 25 targets, ammo, ear and eye protection and use of a loaner gun. “It gives the person a taste of the sport so they can try it out and see if it’s something they want to pursue,” Strohl said Situated on the former grounds of Lehigh Portland Cement, founded in 1897 and at one time the nation’s largest cement company, the long-abandoned quarry grounds were purchased by a local businessman in 1993 and transformed into a rudimentary sporting clay facility. In 2000, Bill and Laura Bachenberg purchased the business and began making improvements, such as converting a shower building into the current clubhouse, constructing a stateof-the-art conference center and expanding the pro shop.

Lehigh Valley Sporting Clays serves between 250 to 350 guests on any given weekend day, Strohl said, and reservations are highly recommended, although the facility does accommodate walk-ins (lessons do require reservations).

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“We have range safety officers and course workers on the course at all times. New customers go through an introduction with a range safety officer who can generally tell if a guest has handled a fire arm before. If the Range Safety Officer does not feel the guests are capable of handling the firearm in a safe manner, they will be required to take a lesson before they can go out on the course.”

Patrons who rent guns are also screened similar to a background check as if they were purchasing a firearm, Strohl said.

“We have, right now, part-time and full-time, about 20 employees. We average approximately 1500 new shooters every month.”

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good taste

Mexico Lindo

BY DAN SULLIVAN

STEAK A LA MEXICANA 50

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arried couple Jose Avila and Delia Perez hail from different parts of Mexico – Avila is from, Toluca, the capital of the country’s central state of Mexico, and Perez is from Oaxaca.

FAJITAS

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good taste

CHICKEN TAQUITOS

In 2009, the couple – who migrated to the U.S. in the early 1990s –took over ownership of the restaurant Mexico Lindo at 720 Main Street in Bethlehem, which had been in business as mostly a takeout taco shop since 2002.

“We come from a long line of restaurant owners in Mexico and decided to give it a try here in the states,” Avila explained. “My family owns a small taco shop in Toluca, and my mother-in-law has always served food all over.”

The authentic menu features traditional soups, tostadas, burritos, tacos (see Avila’s birria taco recipe below), huaraches, breakfast items, appetizers and side orders 52

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such as rice and beans, guacamole and pico de gallo. Something that sets the current iteration of Mexico Lindo apart, Avila said, is that the recipes represent a blend of the two regions of the country where the couple grew up. “We combined both regions into one menu, so you get a taste of different venues from Mexico.”

Another big change the couple made was to knock out the takeout counter – though takeout is still an option – and open up the facility to more indoor dining space. Indoor seating capacity is 50 – currently restricted

by COVID – with weekend outdoor seating accommodating 25 to 50 more patrons.

Keeping an eye on food trends, Avila said the recent addition of birria tacos – crispy fried tacos served with a consume for dipping – has proven a hot item. “They are all over social media,” he said.

Mexico Lindo is open from 11 a.m. to 8 p.m. Monday through Thursday, 11 a.m. to 10 p.m. Fridays and Saturdays and closed Sundays.

MEXICO LINDO 720 MAIN ST BETHLEHEM 610.691.5141 MEXICO-LINDO-RESTAURANT.COM

CELEBRATING DIVERSITY DIA DE MUERTOS While displaying pride for culture has always held an important place for Mexico Lindo’s current owners, they’ve sometimes found a lukewarm local reception, at best, to such expressions, Avila explained.

“The thing is, we used to do all the folklore and all traditional things, and a lot of people didn’t take very well to it. Some were offended by some of things we used to do, so for awhile we decided to keep it neutral.”

One particular holiday in Mexico – Dia de Muertos (Day of the Dead), celebrated Oct. 31-Nov. 2 – particularly raised the ire of some local patrons, he said. Due to that reaction, Avila said, the restaurant scaled back on an elaborate traditional altar featuring skeletons and skulls, candles, offerings of food and drink and pictures of loved ones as well as baking and offering traditional foods for the holiday such as pan de muerto (bread of the dead), a sweetbread shaped into dolls and designs representing and honoring lost ancestors.

“They thought it was some kind of witchcraft or voodoo, the skulls and things, and they were really offended by that.”

SMOTHERED BURRITO

Over the past few years, Avila said, people have become more open minded and so the restaurant plans to bring these traditions back. He credits popular movies that embrace and explain various cultures and customs – such as Disney’s 2017 animated film Coco – as well as local efforts to bring local awareness to diverse populations residing in the same communities – to the breaking down of fear and judgment.

Mexico Lindo is a proud sponsor of Interlace Cultural y Desarrollo Integral Mexicano del Valle Lehigh (Cultural Interlace and Integral Mexican Development of Lehigh Valley) – ICDI, a local nonprofit with the stated mission of promoting, diffusing and preserving Mexican culture locally and to organizing and developing social programs that inform, reunite, guide and educate.

Movies like Coco – about a boy accidentally transported the land of the dead who seeks the wisdom of his great-greatgrandfather – and efforts by groups like ICDI help businesses like Mexico Lindo share their cultural heritage without reproach, Avila said, and offer customers the different experience many of them crave.

JOSE AVILA AND DELIA PEREZ

Dia de Muerto is simply about honoring loved ones who have passed on with their favorite food, drink, prayer, photographs and remembrances, Avila explained. “It’s a day to remember friends and family that have passed on – that’s the whole concept.”

LEH LEH I GI G HH VALLE VALLE YM YM AR AR KE KT EPL T PL AC AC E .C E .C OO MM

53 53

good taste

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Birria tacos INGREDIENTS 5 chile guajillo chili peppers, stemmed and seeded 3 chile ancho chili peppers, stemmed and seeded 1-2 cups cup water (enough to cover meat and spices) ½ onion, chopped 5-6 cloves of garlic, chopped 6 bay leaves 1 teaspoons salt 1 teaspoon mixed spices (ground cumin, Mexican oregano, pepper)

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3 pounds beef – brisket, sirloin, flank or shank steak

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DIRECTIONS Combine pepper, onion, garlic and spices to puree in blender Put meat in kettle pot and cover with water Add puree mixture Add whole bay leaves Boil and simmer 3-4 hours

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MAKES 12 SERVINGS OF 2-3 TACOS EACH

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dining guide LEH I G H VALLE YM AR K E T PL AC E .C O M

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dining guide

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BLUE GRILLEHOUSE indoor • outdoor • take-out • delivery 4431 Easton Ave, Bethlehem 610.691.8400 bluegrillhouse.com BRAVEHEART HIGHLAND PUB indoor • outdoor • take-out 430 Main St, Hellertown 610.838.6555 bravehearthighlandpub.com THE BRICK indoor • outdoor • take-out • delivery 1 W Broad St #100, Bethlehem 610.419.1141 thebrickpa.com

facebook 58

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Find your way to your greatest adventure.

She’s the Lewis to your Clark. He’s the Norgay to your Hillary.

Together, you’ve set out to see the world and find your place in it.

Your future together is stretched out towards a bright horizon, and we can help you chart a steady financial course.

After all, a lifetime of adventures should eventually lead to a comfortable retirement, and it’s never too early to start planning for whatever comes next. Contact Magellan today and discover how you can live the life you want without financial constraints.

BRICK TAVERN INN indoor • outdoor • take-out 2460 N Old Bethlehem Pike, Quakertown 215.529.6488 thebricktaverninn.com CASA TORO 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 indoor • outdoor • take-out 4907 PA-309, Center Valley 610.797.2525 dianascafe.com DURHAM SPRINGS indoor • outdoor • take-out 5065 Lehnenberg Rd, Kintnersville 484.907.2100 durhamsprings.com FLORENCE ITALIAN GRILLE indoor • outdoor • take-out • delivery 238 Sycamore Rd, Breinigsville 610.841.4000 florencegrille.com

1605 N. CEDAR CREST BLVD. SUITE 111, ALLENTOWN 610.437.5650 | MAGELLANLV.COM Investment products and services are offered through Wells Fargo Advisors Financial Network, LLC (WFAFN), Member SIPC. Magellan Financial, Inc. is a separate entity from WFAFN.

Investment and Insurance Products:

NOT FDIC Insured

NO Bank Guarantee

Quilt

MAY Lose Value

NOVEMBER

7&8

Saturday 10am-5pm Sunday 10am-4pm

SHOW & SALE Featuring new & vintage quilts & quilting demonstration!

THE

SLATINGTON MARKETPLACE

8281 Route 873 Slatington, PA 18080 610.766.7495

theslatingtonmarketplace.com

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dining guide GRIDDLE 145 indoor • outdoor • take-out 1146 MacArthur Rd, Whitehall 610.351.9898 griddle145.com GRILLE 3501 indoor • outdoor • take-out 3501 Broadway, Allentown 610.706.0100 grille3501.com GRUMPY'S BBQ indoor • outdoor • take-out • delivery 3000 Mauch Chunk Rd, Allentown 610.769.4600 grumpysbbq.net HOUSE & BARN indoor • outdoor • take-out 1449 Chestnut St, Emmaus 610.421.6666 houseandbarn.net MCCOOLE'S outdoor • take-out 4 S Main St, Quakertown 215.538.1776 mccoolesredlioninn.com MELT indoor • outdoor • take-out • delivery 2880 Center Valley Pkwy #624, Center Valley 610.798.9000 THE MINT indoor • outdoor • take-out 1223 W Broad St, Bethlehem 610.419.3810 bethlehemmint.com MITZI'S TABLE indoor • take-out 3650 Linden St Rt.191, Bethlehem 610.730.1670 mitzistable.com

VISIT US ONLINE .com 60

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MY TEQUILA HOUSE indoor • outdoor • take-out • delivery 1808 MacArthur Rd, Whitehall 484.664.7109 mytequilahouse.com PEARLY BAKER'S indoor • outdoor • take-out • delivery 11 Centre Square, Easton 610.253.9949 pearlybakers.net

POCONO BREWERY CO. indoor • outdoor • take-out 938 Lifestyle Center, Whitehall 610.264.2194 poconobrewery.com SAVORY GRILLE indoor • take-out 2934 Seisholtzville Rd, Macungie 610.845.2010 savorygrille.com SPINNERSTOWN HOTEL indoor • outdoor • take-out • delivery 2195 Spinnerstown Rd, Quakertown 215.536.7242 THE SWEET SPOT indoor • take-out 2805 Lehigh St, Allentown 610.813.2536 thesweetspot.golf TOP CUT indoor • take-out 2880 Center Valley Pkwy #625, Center Valley 610.841.7100 topcutsteak.com

DECORATIVE DURABLE DESIGNER EPOXY FLOOR COATINGS FOR ALL APPLICATIONS

TORRE indoor • outdoor • take-out • delivery 2960 Center Valley Pkwy, Center Valley 610.841.9399 torrerestaurant.com ZEST indoor • outdoor • take-out 306 S New St, Bethlehem 610.419.4320 zestbethlehem.com

EPOXY FLOOR COATING SPECIALISTS

610.248.2817



ROCHEEPOXYFLOORS.COM

PA-061688 Contact-less & online estimates available! Call for more info.

RECENTLY FLOODED BASEMENT? Call us to discuss having a true waterproof epoxy floor system installed!

sig n u p f or ou r n e wsl e tter to r e ce i v e w e e k ly r e ci pe s f r o m l o ca l r e s ta u r a nt s INNER

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snapshot

IF YOU HAVE A PHOTO YOU’D LIKE TO SHARE, SIMPLY VISIT OUR WEBSITE LEHIGHVALLEYMARKETPLACE.COM/SNAPSHOT AND CLICK THE SNAPSHOT TAB. 62

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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: Mark Rabenold, West End Allentown. Sandi Robb, Alburtis. Jessie Dittrich, Slatington.

RIGHT PAGE CLOCKWISE: Esther Schoeneberger, Bushkill Twp. Bob Ackerman, Northampton. Bonnie Dectis, Bethlehem Twp. Salima Rahman, Bethlehem.

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advertiser index ABE Doors 26

be happy

Allentown Animal Clinic 37

DON’T WORRY

American Fence 8 Apgar Oil Energy & HVAC 64

Bella Casa Painting & Remodeling 2 Best Painting 14 BetterScapes 49 Bill Stofanak Kitchen Facings 12 Blue Barn Nursery 15

NEED OIL NOW?

BoutiqueToGo 48

We offer same day express delivery!

We’ve been bringing peace of mind to our customers throughout Lehigh Valley since 1947. Call or order online by noon Monday through Friday with express delivery and we’ll deliver your oil that day.

Carol C. Dorey Real Estate 4 Christina M. Lawrence, DMD 38 Comfort Generation 18

o f the

ORES M NO RRIE WO ho m e

PRIC

E PR

C OTE

TI O

Creative Landscapes 19

AN N PL

Curtis E. Schneck 20 Designer Home Improvements 9 Durham Springs ifc

OIL • ENERGY & HVAC

Eastern Surfaces 13 Edge of the Woods Native Plant Nursery 21

SERVICING THE LEHIGH VALLEY SINCE 1947

APGAROIL.COM | 610.434.5195 ALWAYS FREE ESTIMATES NO WORRIES—WE ARE COVID-19 COMPLIANT!

Eyecare of the Valley 48 PA#002987

First Northern Bank & Trust Co. 21 Florence Italian Grille 43 Friendly Tree Service 29

Your

IC ANCentre ORGGarden Pharo

Gail Gray 15 Green Acres Outdoor Living 3 Grille 3501 obc Hager Furniture Company 54

• Or Organic rga g nic Seed • Compo Compost p st • Sprays • Fertilizers

GARDEN CENTRE E

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610.866.0246

4505 Easton Ave., Bethlehem Across from Skateaway

Hello Beautiful Salon & Boutique 20 Holencik Exteriors 7

www.PharoGardenCentre.com

Indoor Comfort Specialists 14

j. morgan salon 22 Kelley Electric 55 Kitchen Dimensions 33

ZIONSVILLE

ANTIQUE MALL 7567 Chestnut St • Rte 100 • Zionsville PA 610.965.3292 • zionsvilleantiques.com Open 6 days/wk • Closed Wed.

Magellan Financial 59 McCoole's 55 Millbrook HomeCare Partners 22 Neffs Bancorp 54 Nurture Dental Health 47 Pharo Garden Centre 64 QNB Bank 37 RCN Telecom Services 12 Richards Window Fashions 29

g ge Eg Vinta

Scale

Roche Painting 61 Savory Grille 58 Schuler Service 11 Slatington Marketplace 59 Spinnerstown Hotel 60 State Farm Insurance (Saracino Group) 27 Steel Club 17 Susan Bella Jewelry 39

rediscover a measure of good taste

Sweet Spot 5 The Brick Tavern Inn 56 Univest Bank & Trust Company 23 Turf Professionals 26 Weil Antique Center 38 Zionsville Antique Mall 65

OH SNAP Amateur or professional, we want to see your Lehigh Valley photos.

Submit your photo for a shot at being featured in the magazine.

To submit your photo, visit LehighValleyMarketplace.com LEH I G H VALLE YM AR K E T PL AC E .C O M

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1 E BROAD ST, STE 420 BETHLEHEM, PA 18018

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