november 2021
y r er b THANKFUL
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page
A handful of
HAPPINESS
INTERACTING WITH NATURE CAN IMPROVE WELL-BEING. BE THE BRINGER OF HOLIDAY HAPPINESS.
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PRESIDENT
Matthew J. McLaughlin
CREATIVE DIRECTOR Scott Westgate
ACCOUNT DIRECTOR
letter
Scott Rarick
GRAPHIC DESIGNERS Chelsea Gassert Melissa Lascala Mounir Mulhem
PHOTOGRAPHER Ryan Hulvat
ACCOUNT MANAGERS Amanda Liddick Stephen Mussoline Beth Pritch
CONTRIBUTING WRITERS Tina Cantelmi Lenora Dannelke Bryan Hay Mary Beth Schwartz Dan Sullivan
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Meris, Inc. 1 E Broad St, Ste 420 Bethlehem, PA 18018 610.868.8595 lehighvalleymarketplace.com
Being a photographer is a privileged profession. Over the past decade or so I’ve captured thousands of images for Lehigh Valley Marketplace, giving me a rare opportunity to explore new places and view the world through the eyes of people I meet. Some of these connections have transformed my life by turning into steadfast friendships. Shooting a “Cooking 101” column for the current issue, however, took me on an unexpectedly inward journey in my own kitchen. Preparing a cranberry sauce recipe created by Chef Shawn Doyle of Savory Grille felt like a celebration of our longstanding association, both personal and professional. Stirring the fragrant mixture of fruit, wine, and spices with a spoon hand-crafted by my friend Tom added another personalized dimension to the experience. A vintage enamel table recently given to my wife by a friend of ours served as an appropriate backdrop for the photo shoot – and even this became uniquely personal when my Dad, who resides in Florida, recently made what is likely to be his final visit to our home in Bethlehem and commented, “Oh, that is exactly like the first table your mother and I had.” Life comes full circle in countless beautiful ways. I am well and truly blessed to encounter such happy happenstances in my work. Peace and love,
Ryan Hulvat 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. If you do not wish to receive this publication or you are moving, please send us a note with your current mailing label to the above address. Address changes and comments can also be received at publisher@meris.com. Lehigh Valley Marketplace® is a trademark of Meris, Inc. Reproduction in whole or in part without permission is prohibited.
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Your health needs to come first. That’s why the relationship with your primary care doctor is one of the most important you’ll ever have. From identifying risk factors to coordinating specialty care, LVHN partners with you every step of the way. And with virtual and in-person visits, it’s never been easier to put your health at the top of your to-do list. Find your primary care partner today. Visit LVHN.org/primarycare or call 888-402-LVHN.
contents NOVEMBER 2021
DEPARTMENTS
FEATURES
11 P RIDE OF PLACE Eastern Surfaces
24 Roasting Garlic for the Holidays
16 H OT TICKET Zionsville Antique Mall 20 B EST I EVER HAD Shrimp Skewer Tacos 38 G OOD TASTE Chopfin 44 L OCAL COLOR Eric Claypoole 50 M AKING A DIFFERENCE New Bethany Ministries 56 DINING GUIDE 62 SNAPSHOT
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27 George Paxos: Culinary Entrepreneur Par Excellence 34 Cooking 101: How to Upgrade Cranberry Sauce
34 K ICK UP YOUR CRANBERRY SAUCE GAME THIS HOLIDAY SEASON
Carol C. Dorey Real Estate, Inc.
Specialists in High-Value Property Bucks County / Lehigh Valley, PA www.doreyrealestate.com / 610-346-8800
N OCKAMIXON V ISTAS
Set on more than 10 acres with stunning panoramic views in scenic Nockamixon Township, this well-loved home is a delightful combination of rural serenity and modern living space. Over 3,100 square feet, 4 BRs, 2 full & 2 half baths. $650,000
OBERHUBER FARM
Built in 1866 on nearly 3 acres, the stone farmhouse retains much of its charm while upgrades & additions make it perfectly suited for modern life. Located in Doylestown, close to commuter routes to Philly & NYC. 6 BRs, Guest Cottage. $1,400,000
PREMIUM BUILDING LOTS
Meadows & forest embraced by rolling green hills, within minutes of the Saucon Valley Country Club & the vibrant Allentown & Bethlehem downtowns. Lots are designed to accommodate homes over 6,500 sq.ft., 2 to 6 acre lots starting at $350,000
S UNNY H ILL F ARM
Resting atop a gentle hillside is a stately early 1800’s stone farmhouse, lovingly preserved & updated amidst a peaceful 23 acres. Grounds include a bank barn, original milk house, 3 car garage with loft & storage. 4 BRs, 2 full baths. $799,000
DIEHL COURT
This stunning home is found in one of Lehigh Valley's preeminent neighborhoods. Boasting random width oak floors, an ultra-modern kitchen, walkout lower-level with game room & kitchenette. In-ground pool, 4 bedrooms, 4.5 baths. $1,170,000
POND VIEW LOT
Surrounded by preserved land the 7+ acre parcel offers the perfect opportunity to build your dream home in Upper Bucks Co. Located in Springfield Twp, Within easy commuting distance to NJ, NY, Doylestown, and the Lehigh Valley. $245,000
1665 WILDBERRY ROAD
On a private cul-de-sac amidst nearly 3 acres in Lower Saucon Township. Timeless design offers a floor plan featuring extraordinary window placement and spacious rooms in more than 7,040 square feet on 3 levels. 4 BRs, 4.5 baths. $1,750,000
PROVIDENCE MANOR
A classic floor plan defines this European style home set on over 2 acres in the Lehigh Valley. The over 3,300 square foot home is highlighted by high ceilings, crown moldings and abundant windows capturing breathtaking views. 4 BRs. $599,000
SARATOGA MANOR
A classic home with custom upgrades, Saratoga Manor is modern living at its finest. Built by Tuskes and based on their Preakness model, the expanded floor plan is brimming with amenities to suit all lifestyles. 6 BRs, 5.5 baths. $949,000
QNB – We’re here to serve you!
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pride of place
Eastern Surfaces F BY MARY BE TH SCHWART Z
or over 25 years, Eastern Surfaces, Inc. has combined the latest production technology with fine craftsmanship to create innovative countertop products.
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“A marbled look, warmer tones with hints of blue, green, and mixed metals are starting to make a comeback.”
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pride of place It is the perfect month to start on interior home improvement projects before holiday entertaining. Perhaps your guest bath needs some decorative tile. Your kitchen space would look great with a contemporary backsplash and new countertops. Whether it is a small job, something completely out of the box, or a mammoth project, Eastern Surfaces, Inc. has been working with commercial and residential customers for over 25 years. It all started back in 2008. Brian Rocca had his company Eastern Granite and Marble, and Chuck Martin owned Martin Fabricating. The business owners had spent decades in the industry with their separate businesses. At one point Rocca and Martin started working together on projects. The decision was later made to merge the two companies into Eastern Surfaces, Inc. Today, the company offers granite, marble, quartz, and solid surface custom countertops to clients throughout the eastern part of Pennsylvania and the surrounding area. “A marbled look, warmer tones with hints of blue, green, and mixed metals are starting to make a comeback.” Eastern Surfaces, Inc. is headquartered in Allentown. All of the company’s fabrication takes place here. The Allentown location also features a user-friendly showroom. Customers are greeted by a team of experienced sales associates to guide them through the selection process. Eastern Surfaces, Inc. has a secondary location in Lewisberry near Harrisburg. This location has a satellite showroom and warehousing space for materials. “Every building, every home, has a number of countertop surfaces. Back in the day, it used to be you would only find countertops in kitchens and baths. Today they can be found in finished basements, home offices, outdoor kitchen spaces, and even laundry areas,” says Karen A. Kuranda, Sales and Business Development Manager, Eastern Surfaces, Inc. Eastern Surfaces, Inc. is known for their new and fresh inventory. They have hundreds of slabs of natural stone in stock, including
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Merrill Lynch, Pierce, Fenner & Smith Incorporated (also referred to as “MLPF&S” or “Merrill”) makes available certain investment products sponsored, managed, distributed or provided by companies that are affiliates of Bank of America Corporation (“BofA Corp.”). MLPF&S is a registered broker-dealer, registered investment adviser, Member SIPC, and a wholly-owned subsidiary of BofA Corp. Investment products:
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Certified Financial Planner Board of Standards Inc. owns the certification marks CFP® and CERTIFIED FINANCIAL PLANNER™ in the U.S. ChSNC® is the property of The American College, which reserves the sole rights to its use, and is used by permission. Investments & Wealth Institute™ (The Institute) is the owner of the certification marks CPWA® and Certified Private Wealth Advisor®, CIMA® and Certified Investment Management Analyst®. Use of CPWA® and/or Certified Private Wealth Advisor®, CIMA® and/or Certified Investment Management Analyst® signifies that the user has successfully completed the Institute’s initial and ongoing credentialing requirements for certification. C(k)P® is a registered trademark of The Retirement Advisor University, Inc. CRPC® is a registered service mark of The College for Financial Planning. The RICP® is the property of The American College, which reserves sole rights to its use, and is used by permission. © 2021 Bank of America Corporation. All rights reserved. | 3458494. | 02/2021
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LEH I G H VALLE YM AR K E T PL AC3/24/21 E .C O M 13 12:01 PM
pride of place
granite, marble, and soapstone. Another very popular option today for a countertop is quartz. Eastern Surfaces, Inc. works with all of the leading manufacturers. Solid surfaces, such as Corian, also are offered. Dekton is one of the newer surfaces for countertops. According to the manufacturer, Dekton is a sophisticated blend of the raw materials used to produce the very latest in glass and porcelain as well as the highest quality quartz work surfaces. For those who prefer tile, Eastern Surfaces, Inc. offers natural stone, metal, glass, and ceramic tile. Customers also will find accessory items to countertops, such as sinks, faucets, and unique backsplashes. “Although countertop design trends continue to focus on whites and grays, a marbled look, warmer tones with hints of blue, green, and mixed metals are starting to make a comeback.” “We have been recognized for our work by Houzz, Angie’s List, and the National Kitchen & Bath Association (NKBA), as well as being members of the Lehigh Valley Builders Association, the Natural Stone Institute, and the Lehigh Valley Chamber of Commerce,” 14
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Kuranda says. Eastern Surfaces, Inc. also has participated in events to benefit the Greater Lehigh Valley Realtors. The company loves to stay involved and work with the community. Eastern Surfaces, Inc. recently worked on a home with the NKBA and Habitat for Humanity. The company’s contribution was fabricated Wilsonart solid surface countertops for the kitchen and baths. They have done tours with area school districts to showcase career possibilities. In October, Eastern Surfaces, Inc. will raise money with their Counters for a Cause sales event. A portion of the proceeds from this blowout sale are donated to Homes For Our Troops, a non-profit that “builds and donates specially adapted custom homes nationwide for severely injured post-9/11 Veterans, to enable them to rebuild their lives.” Whether you are a homeowner, kitchen and bath retailer, builder, or remodeler, Eastern Surfaces, Inc. is dedicated to customer service, cutting edge technology, fine craftsmanship, green practices, and superior selection.
easing l p palettes
&
hearts
Their talented team can assist with repair and restoration, as well as care and maintenance. Clients will appreciate their recently updated website, easternsurfaces.com. There are helpful interactive tools such as a Room Visualizer, Edge Selection, and a Comparison Chart. The company’s inventory is live for viewing. You’ll also discover a blog with informative articles. Through the website, you can request a copy of their Surfaces Countertop Guide, which includes maintenance tips and product information. The main showroom and fabrication facility for Eastern Surfaces, Inc. is located at 601 South 10th Street in Allentown. The showroom is open Monday through Friday from 8:00 a.m. to 4:30 p.m. Saturday hours are 9:00 a.m. to 1:00 p.m. No appointments are necessary, but suggested. For more information, call 610-266-3121. You’ll also find Eastern Surfaces, Inc. on Facebook, Pinterest, Houzz, Instagram, and LinkedIn.
EASTERN SURFACES 601 S 10TH ST
It’s the Spinnerstown Way.
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ALLENTOWN 610-266-3121 EASTERNSURFACES.COM
SUN • SPRAY • SPA before
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25th St. Shopping Center, Easton 610.923.6555 • 3815 Nazareth Pike, Bethlehem 610.861.8885 NO APPOINTMENTS NEEDED • GIFT CERTIFICATES AVAILABLE • VERSA SPA SPRAY TAN • SUN TANNING
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hot ticket
Zionsville Antique Mall
6 Vintage Christmas Balls $45.00/Box
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Ken Doll with Flocked Hair $185.00 Barbie Bubblecut Brunette $225.00
Pie Wheels $31.00-95.00 Wooden Cutting Board $220.00
Hamilton 24-Drawer Cabinet $1,650.00
Finely Cast Bison Ink Well with Insert $245.00
L.E. Grammes Sons Fish Hatchery Box $1,200.00
West Troy Whimsical Fish & Butterfly $550.00
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Seitz Brewery Bottle $35.00
hot ticket
Hazel Atlas Eggnog Set $65.00 18
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Santa Lite $145.00
SCAN CODE FOR DETAILS
ZIONSVILLE ANTIQUE MALL A small town family owned and operated antique store, Zionsville Antique Mall opened its doors in 1995. The expansive store offers a unique array of quality antiques, vintage treasures, and unique home decor including many items local to the Lehigh Valley and surrounding areas. Stop in to discover a new treasure for your home or to find the perfect Christmas gift for someone on your list. And don’t miss the Annual Black Friday Sales Event November 26 – November 28!
ZIONSVILLE ANTIQUE MALL 7567 CHESTNUT ST IONSVILLE 610.965.3292
AWARDWINNING INTERNET Best Value in Pennsylvania*
800.RING.RCN | RCN.com *A trademark of Ziff Davis, LLC. Used under license; Where available. Reprinted with permission. © 2021 Ziff Davis, LLC. All Rights Reserved. ©2021 RCN Telecom Services (Lehigh), LLC. All rights reserved.
ZIONSVILLEANTIQUES.COM
4330 Lehigh Dr, Walnutport 610.760.3207 | acamiapa.com BYOB | Reservations Recommended Curbside Pickup Available LEH I G H VALLE YM AR K E T PL AC E .C O M
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best I ever had
Shrimp Skewer Tacos at Uno Taqueria BY LENORA DANNELKE
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T
he only difficult part about scarfing down easyeating authentic Mexican tacos at Uno Taqueria may be deciding which mouthwatering variety to try. Pork, chicken, fish, vegetarian, and beef versions – including tender beef tongue stew (don’t knock it till you’ve tried it!) – all clamor for attention. However, if your taste buds are set for shrimp, a pair of options includes a deep-fried, beer-battered offering served on chipotle coleslaw and finished with mango sauce and more, or a more elegant Shrimp Skewer Taco rendition. Owner Humberto Chavolla notes that this latter type of skewered shrimp is traditionally served as a restaurant entrée rather than a street-style dish, but we’re not complaining about the upgrade. Built on a foundation of freshly pressed and griddled corn tortillas, prepared from house-mixed (and gluten-free) corn flour masa dough, the 3-to-an-order tacos each feature a slender wooden skewer securing a trio of large shrimp threaded with green, red, and yellow bell peppers. A wellseasoned marinade imparts deep flavor to the shellfish before being grilled to a just-right juncture of firmness and juiciness. This hand-held delight is then finished with a tartly tangy and sweet tamarind salsa – house-made daily, as are all eight familiar-to-exotic salsas. Slide the contents from the skewer chomp into a mouthful of true south-of-the-border bliss. Buen provecho!
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best I ever had
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Of course, every great taco deserves a worthy accompaniment or two. Go traditional with Guacamole & Chips, the creamy mash-up of avocados with diced onion, chopped tomatoes, lime juice and cilantro, or indulge in the savory satisfaction of pork-fortified Frijoles Rancheros – fully-loaded pinto beans simmered with chorizo sausage and bacon. Though probably less familiar, Esquites might quickly rate as your new favorite side salad. Roasted off-the-cob sweet corn kernels tossed with a mixture of mayonnaise, Parmesan cheese, and sour cream balance superb flavor and richness in every bite. To quench thirsts in adult style, customers may bring a favorite wine, beer, or tequila along to this relaxing BYOB. In-house soft drinks include American big-brand sodas – or choose the more culturally appropriate Jarritos soda
EARNING OUR STRIPES ONE
FLAG AT A TIME INSTALLED OR MATERIALS ONLY LARGE IN-STOCK INVENTORY PORCH, DECK & STAIR RAILING FENCES FLAGS & FLAGPOLES
610.437.1944 | 2738 EBERHART RD. | WHITEHALL | AMERICAN-FENCE.COM
LEHIGH VALLEY’S
PREMIER from Mexico, made with 100% real sugar rather than high fructose corn syrup. For ultimate Mexican refreshment, fruity flavors are showcased in seasonal varieties of Aguas Frescas, which are light fruit coolers (nonalcoholic), and genuine shaved-ice Slushies. Desserts that bring a homey finish to a casual meal include Churros, Tres Leches Cake, and Chocolate Cake. Eat-in or take-out (or eat-in and take out – they’re that good!).
UNO TAQUERIA 1042 MILL CREEK ROAD ALLENTOWN UNOTAQUERIA.COM 484-221-8639
ANTIQUE & COLLECTIBLE CENTER
OVER 150 DEALERS! FURNITURE, COINS, CLOCKS, JEWELRY, CHINA, TOYS, DOLLS, VINTAGE CLOTHING, & MORE
WEIL
Antique Center 2200 31st Street SW, Allentown (1/4 Mile Off I-78 Lehigh St Exit)
610.791.7910 | weilantiquecenter.com OPEN 7 DAYS A WEEK MON-FRI 10-6 SAT 10-5 SUN 11-5
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R O A S T I N G
garlic F O R
T H E
H O L I D A Y S BY DAN SULLIVAN
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I
grow lots of garlic. A fetish with growing different varieties in my garden – more than 600 exist from around the world – grew into a vocation as a part-time farmer, with around 40,000 cloves planted at the peak of that experiment. Garlic is planted in the fall for harvesting in mid-summer. So, by the time the holidays rolled around, I had next year’s crop in the ground and my larder stuffed full of the pungent bulbs – each planted clove produces a new bulb – for consuming and sharing with friends.
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ONE OF MY FAVORITE WAYS TO PREPARE GARLIC – ESPECIALLY FOR THE HOLIDAYS – IS TO ROAST IT
in the oven.
Garlic exists in two main categories: softneck (Allium sativum ssp. sativum) – the type generally found in the grocery store – and hardneck, (A. sativum ssp. ophioscorodon) – which you will more likely find at your local farmers market. Softneck garlic keeps longer – up to 12 months – but hardneck garlic is more flavorful and thus preferred by chefs. One of my favorite ways to prepare garlic – especially for the holidays – is to roast it in the oven. Roasting turns the skins golden brown and softens both the taste and the texture of the cloves, turning them into caramelized morsels you can schmutz onto fresh bread or pop straight into your mouth.
HERE’S HOW IT’S DONE: I begin by selecting a hardneck variety that yields large, relatively uniform bulbs. The Music variety – brought to North America from Italy in the 1980s and popular with farmers for its coldtolerance and high yields – is perfect for roasting, producing around six to seven large, uniform cloves per bulb.
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With the bulb placed sideways on a cutting board, trim about the top quarter inch off of each bulb with a sharp knife so that all cloves are exposed. (Don’t discard the tops, as they contain morsels of garlic and can be squeezed into a jar for use another time.) Arrange the bulbs into one crowded layer in a baking pan with the exposed tops up. Sprinkle with finely chopped rosemary (optional) and drizzle with enough olive oil to cover the exposed tops of the cloves. Place in the center rack of an oven preheated to 400ºF and begin checking the cloves for softness at about 40 minutes. The longer you roast the garlic – up to 75 minutes, if desired – the softer the clove will become and the more mellow the taste. If you don’t wish to prepare a whole panful of garlic, place the desired number of cloves onto a sheet of aluminum foil, prepare as above and wrap tight so that bulb tops remain facing up before placing in the oven.
GEORGE
PAXOS CUL INAR Y ENT REPRENEUR PA R E XCEL L ENCE BY LENORA DANNELKE LEH I G H VALLE YM AR K E T PL AC E .C O M
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ACROSS A CAREER THAT SPANS MORE THAN FOUR DECADES, GEORGE PAXOS – FOUNDER AND OWNER OF PAXOS RESTAURANTS – HAS DISPENSED GRACIOUS HOSPITALITY TO A WIDE SWATH OF LOCAL RESIDENTS. His current Lehigh Valley restaurants include blue grillhouse and event center, Melt, Torre, and Top Cut Steakhouse, which cover a broad spectrum of atmospheric styles and enticing cuisines. Most remarkably, he began laying the groundwork for a prosperous business career during a childhood that offered none of the advantageous benefits of wealth, privilege, or social position. Paxos was the self-starting, hard-working kid who found “ad hoc” jobs, including a classic paper route, to earn money to buy a bicycle and later purchase a first car that would get him to a job bussing tables at a diner in Lansdale. By the age of 17, Paxos was running the kitchen. There was no time for culinary school or formal hospitality training: He was too busy getting a hands-on education. In 1980, when he was just 20, Paxos joined with two partners (both of whom he eventually bought out) to purchase the Candelight Inn, a modest restaurant in Bethlehem Township. Recognizing that the going would be tough initially and money would be tight, the young restaurateur had already learned to value independence above immediate financial rewards. “If I was going to make $200 a week, I wanted to do that working for myself rather than someone else,” he says. Knowing he wanted to someday have more than one restaurant – and realizing he wouldn’t be able to do it all himself – Paxos started to write service and training manuals, developing a syllabus, and composing and printing recipes that included Polaroid photos
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of the dishes (yes, things have come a long way since then). “I needed to start and implement procedures, and cultivate a culture that would be sustainable across different restaurants,” Paxos says. “What I’ve been blessed with, and work hard at, is being surrounded by great people. We have an incredible team.” Orchestrating “a million details have to come together” through teamwork has coalesced into a philosophy that withstands the tests of time and hospitality trends. While confident in the kitchen, Paxos was tasked with learning how to run a business and what was involved from a cost perspective. Sourcing ingredients from local purveyors was another challenge, and he found himself driving to Philadelphia to buy produce, meats, and seafood in the quantity – and quality – desired. Since this job took away precious time at the restaurant, he remedied the situation by starting a new food distribution business, Primo Produce, in 1991. Primo now occupies 40,000-square-feet of warehouse and processing space and 10,000-square-feet of office space in Allentown, and boasts 175 employees. The company delivers orders throughout the Mid-Atlantic and New England.
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Kali-Bee’s, a spin-off venture occupying additional warehouse space, supplies fresh custom cut and packed vegetables and fruits throughout Primo Trucking’s distribution area. Dimitrios Paxos, George’s son, currently manages this facet of the family business.
EXPANDING INTO A NEW CENTURY A lavish renovation of the Candlelight Inn rebranded the restaurant as blue grillhouse and event center in 2002. The rejuvenating makeover melded eye-popping style with approachable sophistication, and the public ate up the menu featuring USDA prime meats and premium seafood. Paxos partnered with a top New York design firm for the job, and retained that relationship for his three successive new restaurants in Center Valley, each known for a striking and distinctive ambiance. The arrival of Melt in 2006 redefined upscale Italian dining in the Lehigh Valley, and brought newly hired Chef Christopher Heath into the Paxos circle, a fortuitous connection where prodigious skills and experience enabled him to grow into the pivotal and trusted role of Executive Corporate Chef for Paxos Restaurants.
By 2014, Torre delivered a vibrant, fun, and funky setting for Mexican food and drink, including a stunning selection of tequila. In August 2016, the rooftop deck of Melt was enclosed and transformed into the posh Top Cut Steakhouse, balancing tradition with modern aesthetics and a super-premium menu. (Paxos and Heath traveled to Chicago to conduct research in what is still an epicenter for the meatpacking industry. They selected a high-end boutique butcher, Meats by Linz, as the exclusive supplier of US Prime Black Angus steaks and other cuts of meat for blue and Top Cut.) Several months later, Firepoint Grill opened in Newtown Square, which demographics research indicated was a good locale for entering the suburban Philly market. Each of these visually appealing places is imbued with qualities deemed essential by Paxos. “It’s not just the beauty of the room, but making sure the temperature is comfortable and the music is at the right level – and the place is spotless,” he says, explaining that an “experience that entertains goes beyond great service, food, and beverage.” Creating this kind of synthesis taps into the core “base of knowledge” established at the founding Candlelight Inn.
PAXOS SNAPSHOT FROM THE PAST When the Candlelight Inn expanded with a reception and conference center in the mid-1980s, the first client to host a “dry run” in the ballroom was Paxos himself, when he and his wife Tula held their wedding reception for 300 guests at the site in 1985. “At the time, there wasn’t any management yet, so I remember we were actually there setting up until 3 o’clock in the morning,” he recalls. The couple has now been married for 36 years, and Paxos credits Tula for playing a “vital role” in the business from 1984 though 2007. He still runs business ideas past her for consideration and feedback. “I’ve learned to listen, and I’ve learned she’s right 99.9% of the time – I guess most women in this world are.” The handsomely appointed reception space, now blue event center, has since welcomed countless newlyweds to a life of connubial bliss.
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GEORGE’S PICKS & PAIRINGS Putting your stamp of approval on voluminous and highly diverse menus makes it difficult to play favorites, but George Paxos agreed to play a lightning round of his go-to bites and sips. See the restaurant websites for details and descriptions. TOP CUT STEAKHOUSE Yellowfin Tuna entrée, ordered rare; Manhattanish signature cocktail, crafted with Elijah Craig “small batch” bourbon. MELT Pappardelle al Vitello, wide-ribbon house-made pasta with a braised veal ragu; a bottle of Pinot Noir from Oregon. TORRE Fajitas Carne Asada, grilled skirt steak with flour tortillas and all the trimmings; Torre Margarita, the house specialty that took 3 months of development (and tasting) to perfect. BLUE GRILLHOUSE Hula Ice Cream Cake, a house creation starring vanilla ice cream, macadamia cookie crust, and chocolate fudge; Bourbon or tawny port.
“The key to a successful restaurant starts with great leadership – that’s most important, right there,” Paxos states. An executive staff that helps implement the company ethos from the top down includes Executive Corporate Chef Christopher Heath, who also develops new features for each establishment – which can potentially be incorporated into menus that are revamped twice a year – and Director of Operations Tim Hofschild, a former server and bartender at blue before becoming general manager, then making the leap to upper company management. Together they meet and coordinate with the five general managers to ensure that protocols are in place and working properly, and that employees receive whatever training is required to keep every aspect of the operation running smoothly. Notably, Paxos Restaurants consistently rank among the bestrated Lehigh Valley employers in the annual Top Workplaces survey conducted by the Morning Call. “Without happy, dedicated employees we wouldn’t be able to create a great atmosphere for guests,” Paxos says.
Glancing back at 2020 in the rearview mirror, Paxos says, “I have a lot of respect for all owners and employees of restaurants and hotels as the hospitality industry went through unprecedented times.” He also notes that his restaurants always had strict standards about sanitation and cleanliness, but additional safeguards were introduced – and they continue with these measures going forward, just to provide extra assurance to guests getting comfortable with going out again. Importantly, as volume quickly returns to normal levels, this confident restaurateur and businessman sees “great things to come on the horizon.” Of course, the almost inevitable question is whether a new restaurant appears on that horizon. “Tim Hofschild and Christopher Heath are young and energetic and we have had conversations about perhaps opening another place or two,” Paxos says. “The time has to be right, as well as the location, in order for us to do so.” Stay tuned for future forecasts on the restaurant front.
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Cooking 101
HOW TO UPGRADE CRANBERRY SAUCE BY LENORA DANNELKE
W
hether the centerpiece of a Thanksgiving dinner is roasted turkey or tofurkey – or perhaps both – cranberries remain the essential sidekick to this holiday meal. Since family members cling to certain favorites, chances are good that at least one guest will maintain a strong attachment to straight-from-the-can jellied cranberry sauce (with hallmark indentation rings as the sign of authenticity). Since a bowl of jewel-tone cranberries requires only a modest amount of space on a well-stocked table, adding a scratch-made variety or two will complement – and elevate – your bountiful feast.
RELISH VS. SAUCE Both of these condiments may be prepared and chilled several days ahead, reducing stress before show time. Since relish is uncooked, it delivers a tangy taste and textural complexity – not to mention being a snap to make in a food processor. A 12-ounce bag of cranberries, one sliced orange (with peel) and a cup of granulated sugar are all that’s required for a base recipe that can be tweaked as desired, such as adding a small handful of walnuts. Pulse until broken down to small “crumbs,” but stopping before the mixture becomes mushy.
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Basic sauce also requires minimal effort as the fresh cranberries simmer in water, sugar, and orange zest
Basic sauce also requires minimal effort as the fresh cranberries simmer in water, sugar, and orange zest until the berries burst. Personalize with favorite spices or go full-on exotic by preparing cranberry chutney by stirring in chopped green apple, golden raisins, cardamom, ground cloves, grated ginger, some thinly sliced Thai chile pepper (as desired) to the simmering mixture, along with a cinnamon stick and piece of star anise, both of which should be removed before storing.
until the
berries burst.
SAUCING LIKE A PRO. Shawn Doyle, chef/owner of the Savory Grille in Macungie, graciously agreed to share a personal favorite cranberry sauce recipe with Lehigh Valley Marketplace readers. However, the winesimmered specialty comes with a caveat: Make sure guests are aware of this festive ingredient since the alcohol content will not evaporate fully during boiling, as indicated by a USDA Nutrient Data Laboratory study. (That means keeping it off the kiddie table too!) Otherwise, keep this tasty concoction on hand for casual entertaining throughout the holiday season. For simple nibbles, spoon a dollop atop crackers or crostini schmeared with cream cheese, or spread the fabulous flavor on roast turkey sliders. Pairing note: The heartiness of cabernet plays well with sparkling cocktails.
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DIRECTIONS INGREDIENTS
CRANBERRIES AND PEARS TAKE A CAB
1 cup cabernet 1 cup + 2 tsp. sugar 12 oz. (1 bag) fresh cranberries 1 tsp. grated ginger 1/8 tsp. cayenne 1 dash each: ground cloves, cinnamon, salt 2 tsp. lime zest 2 pears
Place wine and 1 cup sugar in large saucepan. Warm over medium-high heat, stirring until sugar is dissolved. Add cranberries, ginger, cayenne, cloves, cinnamon, salt, and lime zest and bring to a boil. When berries begin to pop, reduce heat to medium-low and simmer for 20 minutes, stirring frequently, until mixture thickens. Set aside to cool. Peel, core and dice pears. Coat medium skillet with cooking spray and warm over medium-high heat. Add pears and 2 teaspoons sugar to pan. Cook about 2 to 3 minutes, stirring frequently, until pears are soft but not mushy. Cool 10 minutes. When cranberry mixture is room temperature, stir pears into sauce. Transfer to a covered container and refrigerate up to 3 days before serving.
YIELDS ABOUT 3 CUPS
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good taste
Chopfin BY LENORA DANNELKE
CREATE YOUR OWN BOWL 38 38
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C
hopfin’s intriguing “Rolls + Bowls” tagline begs exploration. Their fast-casual menu proclaims a sushi burrito heart and poke bowl soul, showcasing fluid culinary styles flowing from Japan and Hawaii to Latin America. While chopped top-grade raw salmon and tuna are traditional options, wide protein selections – organic spicy chicken, shrimp ceviche, crab tempura and more – complemented by fresh ingredients and enticing embellishments satisfy diverse appetites.
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good taste
OWNER DAVID ROBERTS
Opened in early 2021, the eatery was launched by Stephen Kilroy and Dave Roberts, Parkland High School buddies who had worked together at Red Lobster as teens before pursuing different culinary career paths. They reunited several decades later when Kilroy spotted an ideal restaurant location and consulted his old friend about an appropriate concept for the space. Happily, Roberts had experience opening poke cuisine venues in Las Vegas – and a successful collaboration ensued, feeding a growing local appetite for clean-eating alternatives to fast foods. Rolls and bowls start with a choice of base: a seaweed or soy wrap, each served with sushi rice, or a bowl base of sushi rice, black rice – which has acquired avid fans – or spring mix. For “Create Your Own” items, guests then choose 1 to 2 proteins from 14 options, up to 7 toppings – 23 vibrant selections encompass green onions, cucumber, corn, 40
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jalapeno, edamame, pineapple and many others – followed by 1 to 2 mild-to-wild sauces, such as fried garlic sauce (recipe follows), chili lime crema, teriyaki, sweet chili, coconut peanut curry, and truffle ponzu. Finish by picking 1 or 2 of the 7 crunchy toppings and seasonings, such as tempura flakes, organic toasted black and white sesame seeds, or the fiery house-made Dave’s Reaper Seasoning. Even with a few terms unfamiliar to non-sushi aficionados – masago, unagi, furikake, and yuzu miso might stump many folks – the menu remains highly approachable, and the friendly staff will happily describe esoteric ingredients and flavors. A dozen composed roll-or-bowl features that streamline the decision-making process include The High Roller, a popular favorite shown here with a seaweed wrap, sushi rice, organic baked chicken breast, shrimp tempura, avocado, cherry tomatoes, red
TACOS AL PASTOR
onion, carrot, spring mix, and wasabi aioli. Signature dishes encompass The Chopfin pineapple poke bowl (for details, see “Best I Ever Had,” Lehigh Valley Marketplace, October 2021), avocado boats, sushi tacos and chicken or seafood quesadillas, the latter items made with flour tortillas.
Chopfin’s intriguing “rolls + bowls” tagline begs exploration.
Lively beverage choices include bubble tea, now available in cans, and fresh organic limeade or lemonade that can be enhanced with bursting boba balls (juice-filled tapioca pearls). A house specialty dessert, PomChia Chocolate Ganache, marries healthful ingredients with decadent taste. A silkily textured base of chia seeds soaked in pomegranate juice is topped with a mousselike mixture of coconut milk and chocolate. Fresh coconut and chocolate covered coconut flakes crown the creation.
SPECIAL DIET MENU ITEM TACOS CAULIFLOWER & NOPALES
“Create Your Own Roll or Bowl” selections that allow eaters to customize a hefty hand-held meal or bountiful bowl can suit vegetarian, pescatarian, or keto diets. (Gluten-free and vegan-specific menus are also available on request.) The vegetarian composition shown here includes a sushi rice base, chili lime tofu, avocado, red cabbage, red onion, cherry tomato, carrots, and seaweed salad, ready to be topped with sauces and seasonings of choice. The variation possibilities are nearly limitless.
THE AMBIANCE Asian serenity and an industrial edge merge into a modern dining environment that offers 16 seats at tables and a front-window counter, plus seasonal outdoor seating. (Personal note: The restroom has the best tropical wallpaper ever!) Order online for efficient pickup or delivery service through DoorDash.
CHOPFIN 1403 N CEDAR CREST BLVD SUITE 140 ALLENTOWN (SOUTH WHITEHALL TOWNSHIP) THE HIGH ROLLER
CHOPFIN.COM 610-351-9230
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good taste
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fried garlic sauce INGREDIENTS 1 cup rice vinegar 1 cup sugar 1 cup soy sauce 5 T rice wine 1 ½ T sriracha sauce 2 tsp. sesame oil 3 T cornstarch (for slurry thickener) 6 oz. water (for slurry thickener) 6 T vegetable oil 2/3 cup fresh rough chopped garlic
DIRECTIONS
®
A SUBLIME DINING EXPERIENCE SAVORYGRILLE.COM | 610.845.2010 2934 Seisholtzville Rd | Macungie
Open for Limited Dine-In Visit our website for our “Savory At Home” Menu & Retail Offerings
In a small bowl, mix rice vinegar, sugar, soy sauce, rice wine, sriracha, and sesame oil. Set aside. Place a separate small bowl, whisk, cornstarch, and water nearby to use as directed below. Heat the vegetable oil in a skillet over medium heat. Add chopped garlic and fry for 1 minute, stirring constantly. Remix soy sauce blend and add to the skillet with garlic, bringing to a boil while stirring. Boil 1 minute. Meanwhile, make the slurry by whisking the cornstarch and water vigorously in a small bowl until smooth. Add the slurry to the pan containing the sauce, stirring vigorously for 1 minute. Cool, transfer to a jar, and refrigerate until ready to serve. This versatile sauce may be used to season seafood, chicken, pork, rice, and numerous other dishes.
antiques
& COLLECTIBLES THE
SLATINGTON MARKETPLACE
YIELDS ABOUT 18 OZ. Fastest growing antique market in the valley 120+ DEALERS & 200+ SPACES
8281 Route 873 | Slatington, PA 18080 610.766.7495 theslatingtonmarketplace.com
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local color
Eric Claypoole H E X SIG N AR T I S T BY BRYAN HAY 44
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E
ric Claypoole works aloft in the heavenly countryside of the Lehigh Valley and surrounding counties and sees constellations of stars all the time. Claypoole, a second-generation folk artist from Berks County, restores barn stars, bringing their distinct geometrical patterns back to life, and paints hex signs, both of them classic, colorful Pennsylvania German symbols that date to the region’s founding in the 1700s. LEH I G H VALLE YM AR K E T PL AC E .C O M
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local color
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Over the course of his career, he’s worked on more than 80 historic barns in Lehigh, Northampton, Berks, and Schuylkill counties.
It’s not for the fainthearted. “I often ask myself, What the hell am I doing up here?” Eric laughs. “I’m standing on a ladder on a windy day, 40 feet up, tied fast to a window frame while stretching and reaching to paint a five-foot star on the gable end of an old barn. It’s insane but always fun.”
•
• •
No one knows for certain why the early Pennsylvania Germans, known for decorating everyday items from tin coffee pots to blanket chests, painted stars and hex signs on their barns.
Furniture Company Inc.
“We don’t know why there are stars and hex signs—you can ask 10 old timers, and you’ll get 10 different answers,” Eric says. “But there are theories.”
Complete Home Furnishers & Floor Covering
• •
Some say it was to ward off evil or witches or to bring good luck for a bountiful harvest. “Family life and the overall prosperity of a farm revolved around the barn for the German settlers who left the Rhineland after the German Reformation,” he says. “It was less about warding off witches and evil spirits and more about creating pleasing, decorative designs that embraced the importance of farm life and brought about good luck and good health and helped keep the red rooster—fires—off the barn roof.” An art form that was passed down through families over time, barn stars hold special meaning, depending on the time period, as represented in their geometrical patterns, Eric explains. “Stars were powerful symbols in all kinds of cultures over thousands of years,” he adds. “Farmers planted crops and followed the seasons by the position of the sun and stars.”
P
MATERIALS TODAY INSTALLED OR MATERIALS ONLY LARGE IN-STOCK INVENTORY
FENCE PORCH, DECK & STAIR RAILING FLAGS & FLAGPOLES
610.437.1944 | 2738 EBERHART RD. | WHITEHALL | AMERICAN-FENCE.COM LEH I G H VALLE YM AR K E T PL AC E .C O M
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local color Barn stars, originally painted using shale oxide and linseed oil, can be seen in eastern Pennsylvania with anywhere from five to 16 points. A five-point star brings good luck, a six-point represents the Star of David, and an eight-point star revolves around fertility and a good harvest. The 12-point star represents the 12 apostles, Eric says, and the 16-point star represents prosperity.
“It’s insane but always fun.” -Eric Claypoole In Lehigh and Northampton counties, fourand six-point stars are common, while the 12-pointer is more prevalent in Berks County. In Schuylkill County, the five-point star is commonly seen on barns. “Many of the star configurations are perfect geometrical forms, the ancient foundation of every common angle used in modern mathematics,” Eric says. “It’s fascinating to me.” Hex signs, with stars, tulips, hearts, distelfinks, and even contemporary designs, started showing up in the 1940s as a way to make the barn star a transportable art form that could be sold to tourists at gift shops and festivals. Eric produces them on wooden disks of various sizes in his rural studio, which is perched on a wooded hillside in Greenwich Township, just south of Lenhartsville. Derived from the Pennsylvania Dutch word “hexafoos” or “witch’s foot,” hex sign is a term author Wallace Nutting used in his “Pennsylvania Beautiful” book in the early 1920s.
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But Eric, a purist, is more interested in chasing ghosts than witches. Ghosts are the sun-bleached, faded etchings of original stars and other folk designs that are hidden, barely perceptible to the naked eye, on old, weather-beaten barns. Eric always looks for them on the gable ends of historic barns, searching for the etchings on shrunken, dried planks and hidden brush lines of what were once bright, radiating stars. Templates from another time, the patterns inform Eric, allowing him to recreate historically accurate stars.
“He does wonderful work,” Matt says. “He did stars on one end and three on the front of barn. We found designs etched into the wood of what was probably on the exterior of the barn many years ago. It gave us a good idea good of what the design looked like originally.” Barn stars and hex signs have been in Eric’s blood since he learned the art form from his father, Johnny Claypoole, who apprenticed with the legendary Johnny Ott, once known locally as the “Professor of Hexology.” Ott, who owned the Lenhartsville Hotel (now the Deitsch Eck Restaurant) at Old Route 22 and Route 143, popularized the distelfinks, tulips, and hearts on hex signs, which were borrowed from traditional Fraktur designs, Claypoole says.
A few summers ago, Eric repainted stars on the horizontal wood siding of Matt Mikol’s 200-year-old stone Schweitzer (Swiss) bank barn in Lower Nazareth Township, a quintessential agricultural icon of eastern Pennsylvania.
Ott’s colorful resin-covered works are still on full display in the Johnny Ott Room at the Deitsch Eck. For Eric, every time he restores a barn star or hex sign, it means saving a piece of local history by channeling the work of his father and other local artists who went before, even as he chases down a ghost or two. “Whenever I’m hired to repaint a barn, my eyes immediately search for ghosts,” he says. “I find that the owners of historic barns want to maintain the original stars and designs. After all, they’re a link to our past, a recognizable symbol of our heritage.”
Annual Fall Sale 1 DAY EVENT!
SAT, NOVEMBER 20 9AM–2PM
40% OFF ALL IN-STOCK
EYEWEAR & SUNGLASSES INSURANCE RESTRICTIONS MAY APPLY. SEE STORE FOR DETAILS.
Space in the store will be limited as we adhere to safe social distancing and ensure a personal and special shopping experience.
DR. SUZANNE EVANO HAUCK & ASSOCIATES
524 19 St., Allentown | 610.351.4848 | blinkon19th.com th
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making a difference
New Bethany Ministries
BRING ING T HE L IG HT TO T HE DIS ADVANTAG ED BY TINA CANTELMI
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B
e the light in your neighbor's darkest hour. Since its founding in 1985, New Bethany has assisted more than 148,000 individuals in its role of providing hope and support to people who experience poverty, hunger, and homelessness. And every December, many Lehigh Valley residents hear about New Bethany Ministries through “Luminaria Night,” an ever-growing festive night that sets the region aglow with simple, magical paper bag lanterns two weeks before Christmas. This year, Luminaria Night is slated for Saturday, December 11th, and organizers anticipate more than 4,000 participants to illuminate their homes and businesses, sidewalks, and driveways, by lighting thousands of votive candles. The event raises more than $100,000 annually for the women, children, families, adults, and seniors using the multitude of services provided by New Bethany, according to Veronne Demesyeux, Associate Executive Director for the organization. A milestone was met in 2019, with a total of one million dollars raised since 1997, reports Demesyeux . Highly impressive, particularly since Luminaria Night began as a small mustard seed of a program, brainstormed by a few neighbors in North Bethlehem, including former board member Joanne Anderson, to provide financial assistance for a single family. Today, the night has bloomed into a festive evening with scores of block captains, program partners, and volunteers. Additional fundraisers throughout the year include the Souper Day luncheon and Spring Against Hunger annual appeal. Meanwhile, a tour of New Bethany Ministries reveals multiple points of light—from the committed staff and volunteers to a multitude of individual and community improvement programs. Located in South Bethlehem, this remarkable non-profit
Where Good Things Grow
EAGLE POINT FARM MARKET
AND GREENHOUSES 853 Trexlertown Rd., Trexlertown 610-395-8620 eaglepointfarmmarket.com
fresh cut trees poinsettias fresh greens swags and logs handmade wreathes unique gift baskets
Make us part of your holiday tradition! OPEN Monday-Friday 10-6
•
Saturday 9-5
•
Closed Sunday
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610.264.5471 30 0 AMER ICAN ST l CATASAUQUA l HARTZELLS.COM LEH I G H VALLE YM AR K E T PL AC E .C O M
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making a difference
HOLIDAYS WITH HOLENCIK Holencik EXTERIORS
ROOFING • SIDING • GUTTERS HOLENCIK.COM | 610.262.0919 PA97019 • PA96936
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Jody Karam, Realtor
extends its reach across Northampton and Lehigh Counties, from Easton, Allentown, Hellertown, Coplay, and beyond. The organization’s goal is to help families and people who are capable of becoming self-sufficient and living independently. New Bethany is wired to assist individuals as they learn accountability and to make better life choices. “We believe in a holistic approach for the betterment of each person in mind, body, soul. We want people to succeed,” adds Demesyeux . The nonprofit also strives to identify and optimize opportunities to improve the quality of life for people who may also cope with mental illness, disabilities, or extreme poverty.
NOW BOOKING HOLIDAY EVENTS RED LION BREWERY BEER ON TAP
Follow us on Facebook & Instagram for the most up-to-date entertainment & menus!
4 South Main Street, Quakertown, PA
mccoolesredlioninn.com • 215.538.1776
PHOTO BY MARCO CALDERON PHOTOGRAPHY
On any given day, the south Bethlehem center is a hub of activity. A bustling soup kitchen serves up to 100 people a day. Guests are given access to hot showers, toiletries, lockers, mail services, and vouchers for the on-site laundry facilities— such details many of us may take for granted. In 2019, New Bethany served 9,000 individuals and families, mostly through its food pantry and meal center. After over a year into the coronavirus pandemic, that reach has grown to serve over 12,000 people, which includes the opening of a new Housing Assistance office for people falling short on their rent during the health and economic crisis.
SERVICE. QUALITY. DEDICATION. THESE ARE OUR
TOOLS OF THE TRADE
CUSTOM
CABINETRY
176 NAZARETH PK, BETHLEHEM 610.759.9311 • STOFANAK.COM PA #27720
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making a difference
New Bethany’s “Choice Food Pantry” allows eligible participants to make food selections based on family nutritional and menu needs. A color-coded point system separates food by nutritional content. Fresh, wholesome produce, meats, proteins, eggs, and dairy are an integral part of this updated program. New Bethany also offers temporary and transitional housing programs with a host of comprehensive social services. A team of case managers, led by Social Service Director Jennifer Moll, assists guests with schedules, goals, job search assistance, and financial planning. There’s an active clothing bank and parenting classes, and measures are taken to identify particular barriers each individual may possess.
Fine Jewelry Everyday™
1859 Main St Northampton PA
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610-262-4068 fosterjeweler.com
With job search assistance and referrals, each housing client is given two weeks to secure a job. For families in need, a large, bright dormlike room can sleep a family of four. Larger rooms in the same facility can house a family of 10. As guests advance through the system, they graduate to long term rental solutions and programs such as the Pennsylvania Housing Affordability and Rehabilitation Enhancement. “We have found that for many families, the provision of a security deposit,
New Bethany also offers temporary and transitional housing programs with a host of comprehensive social services. that first and last month’s rent, make the difference between living on the street, or having a roof over your head,” says Marc Rittle, Executive Director. When a guest fails to meet goals, or are unable to adhere to the program, they may be discharged. However, with guidance and reallife help, the final goal is for each family or individual to move into permanent housing in three to six months. As Luminaria Night approaches, one loyal participant observes, “Lighting each votive candle in the chill of a December wind can be a tough task. However, early on, I realized how each candle represents a homeless or hungry person in the cold, and the hope they can find through New Bethany Ministries.” Success stories glow as thousands of people have turned their lives around for the better. “Miracles do happen every day, right here at Fourth and Wydonotte Streets,” sums Rittle. To learn more about New Bethany Ministries’ services or to be part of helping others, visit the organization’s website at newbethanyministries.org. To participate in this year's Luminaria Night, check out www.newbethanyministries.org/event/ luminaria-night-2021.
you'll BE BOWLED OVER.
Offering the Lehigh Valley the experience of an authentic Mexican taqueria with traditional flavors, fresh ingredients, hand-made tortillas, and original recipes.
1042 MILL CREEK RD. | ALLENTOWN | UNOTAQUERIA.COM
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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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dining guide
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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 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
FRENCH TOAST DIANA'S CAFE
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
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 October; call or check the restaurant website or social media for the most up-todate information.
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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Find your way to your greatest adventure.
dining guide
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.
CARNITAS TACOS CASA TORO
1605 N. CEDAR CREST BLVD. SUITE 111, ALLENTOWN 610.437.5650 | MAGELLANLV.COM
FLORENCE ITALIAN GRILLE Italian indoor • outdoor • take-out • delivery 238 Sycamore Rd, Breinigsville 610.841.4000 • florencegrille.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.
GRIDDLE 145 American indoor • outdoor • take-out 1146 MacArthur Rd, Whitehall 610.351.9898 • griddle145.com
Investment and Insurance Products:
NOT FDIC Insured
NO Bank Guarantee
GRILLE 3501 American indoor • outdoor • take-out 3501 Broadway, Allentown 610.706.0100 • grille3501.com
MAY Lose Value
s i g n up fo r o u r n e wsl e t t e r t o r e c e iv e w e e k ly r e ci pe s f r o m l o c al r e s ta u r a nts INNER
circle sign up today at lehighvalleymarketplace.com 58
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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
e k a
e i p
R U O Y T E E H G FT O E C E PI
bakers of quality EGYPTSTARBAKERY.COM
MCCOOLE'S American indoor • outdoor • take-out 4 S Main St, Quakertown 215.538.1776 • mccoolesredlioninn.com MELT Italian indoor • outdoor • take-out 2880 Center Valley Pkwy #624, Center Valley 610.798.9000 • meltgrill.com
Come Play With Us
IS TD O O R TE N N • IN D O O R /O U LL A A LL /W A LL YB • R A CQ U ET B • PI CK LE B A LL N TE R • FI TN ES S CE IN G A R EA W IE V T R U • CO CI LI TY /K IT CH EN FA EA • LO U N G E A R
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
610-258-2907 • EASTON V I S I T N O R T H W O O D R F C . CO M F O R M O R E I N F O R M AT I O N LEH I G H VALLE YM AR K E T PL AC E .C O M
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dining guide
TALL, DARKENING &
handsome
BLINDS • SHADES • SHUTTERS Ask about our free in-home consultation or visit our showroom
1518 Union Blvd. • Allentown 484.223.1818 • richards-design.com
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
Fresh Greens & Christmas Trees Cemetery Wreaths Seasonal Home Décor Old World Christmas, Byers’ Choice, Ginger Cottages, Inge-glas, German Wooden Ornaments, Nutcrackers, and Smokers 4505 Easton Ave., Bethlehem Across from Skateaway
CHRISTMAS SHOPPE
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610.866.0246
www.PharoGardenCentre.com
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
Keep Your Money Out Of Danger Wealth Management Jeffrey J. Febbo, CFP Paul J. Febbo, CFP ®
PACIFIC OCEAN HOKKAIDO SEA SCALLOP A CA MIA
®
4030 William Penn Hwy. Easton, PA 18045 febbo.com | 610.252.0455 Securities offered through Cetera Financial Specialists LLC, member FINRA/SIPC. Advisory services offered through Cetera Investment Advisers LLC. Cetera entities are under separate ownership from any other entity.
TOP CUT STEAK HOUSE American indoor • take-out 2880 Center Valley Pkwy #625, Center Valley 610.841.7100 • topcutsteak.com
AMERICAN
CUISINE
TORRE Mexican indoor • outdoor • take-out • delivery 2960 Center Valley Pkwy, Center Valley 610.841.9399 • torrerestaurant.com
today
ZEST American indoor • outdoor • take-out • delivery 306 S New St, Bethlehem 610.419.4320 • zestbethlehem.com
CENTRE SQ, EASTON • PEARLYBAKERS.NET
the oldest continuously running restaurant & bar in easton! LEH I G H VALLE YM AR K E T PL AC E .C O M
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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: Joan Willis, Hellertown. Jan Schwartz, Lehigh Valley Open Gate Farm Tour, Purple Haze Alpaca Farm, Bangor, PA. Jenna Eckel, Easton. RIGHT PAGE CLOCKWISE: David Irvine, Lake Nockmixon. Dave Morrell, Center Valley. Holly Lotti, Gogle Farm. Kathryn Karoly, Allentown.
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advertiser index A Ca Mia 19 Alderfer Glass Company 64 American Fence 23, 47 Apgar Oil, Energy & HVAC 22 Bellisimo Italian Tours & Travel 22 Bill Stofanak Kitchen Facings 64 Blink Optical Boutique 49 Carol C. Dorey Real Estate 7 Eagle Point Farm Market 51 Egypt Star Bakery 59
JOIN US Wed–Sat 11:30am – 9pm | Sun 11:30am – 8pm
Febbo Wealth Management 61
LITE FARE | FULL ENTRÉES | GREAT BEER, WINE & COCKTAIL SELECTION Full menu served all day–available for dine-in and curbside pickup
2460 OLD BETHLEHEM PK, QUAKERTOWN | 215.529.6488 | THEBRICKTAVERNINN.COM
First Northern Bank & Trust Co. 54 Foster Jewelers 54 Gail Gray 65
Yes
Green Acres Outdoor Living 10 Grille 3501 obc Hager Furniture Company 47
Enjo new kit y a chen in 3-5 Da ys!
refacing looks this good!
Save 40-50% compared to new cabinet installation
BILL STOFANAK Kitchen Facings Since 1984
610-865-3988 • Bethlehem • billstofanak.com
My prices are lower than other refacers and lower than the cost of a new kitchen. PERIOD. The quality is second to none.
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300OFF
$
ANY COMPLETE KITCHEN REFACING
Bill Stofanak Kitchen Refacings 610-865-3988 With this coupon. Not valid with other offers or prior purchases.
Hartzell's Pharmacy 51 Holencik Exteriors 52 Kitchen Magic 1 Lehigh Valley Health Network 5 Magellan Financial 58 McCoole's 53 Morganelli Properties 52 Northwood Racquet & Fitness Club 59 Pearly Baker's 61
Pharo Garden Centre 60
IT’S BEGINNING TO LOOK A LOT LIKE
QNB Bank 8 RCN Telecom Services 19 Richards Window Fashions 60 Roche Painting 2 Ross Plants & Flowers ifc Salon Bronze 15 Savory Grille 43 Schuler Service 3 Spinnerstown Hotel 15 Stofanak Custom Cabinetry 53 The Baumer Wealth Management Group 13 The Brick Tavern Inn 64 The Slatington Marketplace 43 Uno Taqueria 55 Warner Art Glass 9 Weil Antique Center 23
Promenade Shops at Saucon Valley
484.223.3301
gailgrayhome.com
Quality glass. Quality service.
Amazing results.
Serving Our Customers Faithfully Since 1961.
Glass and Mirror Custom Design & Installation
Visit our showroom at 4845 Crackersport Rd, Allentown! 610.379.3349 • alderferglass.com
Glass Mirror Windows & Doors Beveled Mirrors Shower Enclosures Free Quotes
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
POSTMASTER – REQUESTED IN-HOME DELIVERY DATE: NOVEMBER 3-NOVEMBER 8, 2021
PRSRT STD US POSTAGE PAID MERIS INC
