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LETTER FROM THE EDITOR
Matthew J. McLaughlin
EDITOR Amy Hines
CREATIVE DIRECTOR Scott Westgate
As a child, I always looked forward to Christmas. I couldn’t wait for all the cool stuff I would get, all the great food and treats, and all the free time to have fun since school was out for weeks. The memories are imprinted in my mind and come alive every year with the sounds and sights of the holidays.
GRAPHIC DESIGNER Melissa Lascala
WEB DESIGNER Ashley Reinhard
Today, as an adult - and more importantly a mom - I relish in the reason for the season, the sparkle in my children’s eyes, the shopping, the baking, the cards, and times spent with friends and family. It is a special time of year, one in which I love to celebrate and connect with those nearest and dearest to my heart. It is also a time to give gratitude and goodwill.
SALES REPRESENTATIVES Beth DeFrancisco Jill McDonald Dee Stewart
DIRECTOR OF PHOTOGRAPHY
At this joyous time of year, I want to thank you, our readers, for choosing Lehigh Valley Marketplace as one of your top resources for all things Lehigh Valley. I know many of you have a new stack of magazines on your table every month. I am grateful that you choose to spend your time reading Lehigh Valley Marketplace.
CONTRIBUTING WRITERS Kelly Cerimele Cezanne Colvin Kathryn M. VanDruff Bryan Hay Frederick Jerant Cathy Kiley Liz Reph
COVER ILLUSTRATION Scott Westgate Meris, Inc. prints and distributes 81,944 copies per issue of Lehigh Valley Marketplace 10x annually. The U.S. Postmaster distributes the majority of these copies.
I also want to take the time to recognize our clients for the opportunity they give us to do our best work. And thank you to all of the incredible writers, artists, staff, and interns who make this magazine the best it can possibly be. Each and every one of you makes what I do seem less like a job and more like a play date with friends and family. It truly is a blast bringing the Lehigh Valley to life with you every month. May your season be ﬁlled with an abundance of peace and happiness. And, may your new year be blessed with the good fortune of love and friendship.
Happy holidays to all,
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4 DECEMBER 2016
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INSIDE THIS ISSUE
Domenick Naccarato 16
PRIDE OF PLACE
Yuengling: America's Oldest Brewery 28
Floating Stress Away 32
Last Minute Gifts 44
BECAUSE YOU LIVE HERE
MAKING A DIFFERENCE
Hope for the Hungry 58
Holiday Bucket List
Christmas Cookies Around Town
6 DECEMBER 2016
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8 DECEMBER 2016
Domenick Naccarato local color
WRITTEN BY CEZANNE COLVIN
Artistic inspiration isn’t always found in a picturesque sunset, trip to Paris, or pretty model who moonlights as a muse. In fact, artist Domenick Naccarato’s creative epiphany was literally a joke.
Naccarato It went something like this: Naccarato was waiting for sculpture class to start and a fellow art school student walked in and dropped a 12-inch slab of wood covered in decades of chipping paint and riddled with rusty nails on the table. He sarcastically declared, “That’s art.” Naccarato laughed, but a lightbulb went off. As a young and budding artist, he had been spending his days trying to create the most realistic work possible. “It ﬁnally dawned on me that you can ﬁnd beauty in everything,” he explains. This isn’t necessarily a new sentiment, but he actually means it—he even ﬁnds the beauty in Pennsylvania’s primary affliction, construction. Naccarato commutes from the Lehigh Valley to King of Prussia every day without complaint. “There are all kinds of interesting things I see on the signage and backs of construction vehicles,” he says. “Rust marks on the back of a tractor trailer will catch my eye, and that’s what I keep in mind when I go to create a new series.”
10 DECEMBER 2016
“Rust marks on the back of a tractor trailer will catch my eye, and that’s what I keep in mind when I go to create a new series.” LEHIGHVALLEYMARKETPLACE.COM
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Naccarato As a husband and father with a digital marketing day job and knack for constant home improvement, Naccarato’s schedule doesn’t leave much time for play. For a while, he stopped making art entirely while he started a family. “I want to be an awesome dad,” Naccarato explains. He later realized that embracing his creative spirit didn’t mean he would be less of a good parent—and it might help him be an even better one. “I had a vision of being an artist and creating work, but my kids were my top priority,” he says. “But I also felt like I almost wasn’t myself.” Four years ago he turned the light back on in his basement studio and leapt into the local art scene by joining the Lehigh Arts Alliance and Arts Community of Easton, which introduced him to a vibrant spread of group shows and diverse styles. “Joining these groups has opened up a whole world of not only exposure for me personally with my own work, but also being able to meet all of these different artists and see their work has been awe-inspiring,” he says. “It just makes me want to be a better artist.” His renewed commitment to his craft sends him down to the studio at 9:00 at night—after work and awesome dad time—where he toils into the night on his art, best described as “industrial abstract.” Remember the 12-inch slab of wood from his college days? That’s almost the feeling he goes for now—
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worn and weathered—but with brand new materials, often plucked from shiny bins at Home Depot. Then the artist distresses them with sanding, scraping, and touches of hydrogen peroxide to create pieces that appear to have been found on retired train cars or forgotten buildings. “It’s like I’m playing,” he says. “I’m taking an object that has a completely different use in the real world and turning it into something that looks like I found it.”
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His pieces are rich with texture, and while sculptural elements and assemblage are common themes, Naccarato still refers to his works as paintings. In additional to Home Depot hardware, Naccarato’s materials include black rooﬁng tar—“I love the texture—it’s the nastiest, most caustic stuff you can imagine,” he says—as well as plaster and house paint. Why house paint, you might ask? (I did.) The selfproclaimed “weekend warrior” is always painting something around the house and simply has perpetual leftover paint cans laying around. Unlike most artists, Naccarato actually can’t remember the last time he had to run out and buy paint. One of his most memorable pieces was done on a 24-inch square of steel, as Naccarato typically veers away from traditional canvas. Most of his pieces feature a numeral. Sometimes they have signiﬁcance; sometimes he glances at the clock and goes with the
time. This piece in particular features a prominent 72, which is the year his wife was born. Unlike working directly from life, his creative process isnâ€™t always straightforward. â€œEvery now and then something pops into my head, some sort of vision,â€? he says. â€œOther times I just go into my studio and start with a clean surface, and often, I get to a point where I envisioned one thing, but whatâ€™s happening is itâ€™s taking me somewhere else, so I follow that along.â€? Also unlike a landscape or portrait, determining when a piece is ďŹ nished can be a little trickier. â€œIt has to tell me,â€? he says. â€œYou can feel when youâ€™ve gone too far, especially when youâ€™re creating abstract work. You feel it, you know it, things become muddy. But at the same time, you can also sense when you havenâ€™t gone far enough and thereâ€™s this dance you do until you reach the point where you feel like youâ€™re done.â€? Where some see an impending traffic jam or decrepit building, Naccarato sees ďŹ‚ashes of an untold story that he later brings to life, inviting those of us who sometimes take our scenery a little too literally to slow down and appreciate each slice of life for how, in its own way, is a treasure.
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Centro good taste
WRITTEN BY CATHY KILEY
CENTRO recently celebrated its ﬁrst anniversary as an exciting addition to the downtown Allentown dining scene. There is so much to like about CENTRO. The interior of this chic spot is very appealing and beautifully appointed—starting at the unique quartz bar where you may enjoy one of their specialty drinks with friends; to the adjacent semi-circular booths and intimate dining tables and ending at the sunken lounge area with gas ﬁreplace providing a warm and cozy atmosphere in which to socialize and enjoy after dinner drinks.
What an enjoyable feast of delectable tastes! As with many of the restored historic downtown buildings, this one has exposed brick walls enhancing dark tile ﬂoors, uncovered exhaust pipes and wooden ceiling beams. Interesting eclectic artwork and wall hangings there and throughout a separate dining area near the entrance (that is perfect for private parties) complete the lovely decor. There is a large attractive patio allowing for al fresco dining in season.
We were shown to our table by Restaurant Manager Jesse Hyatt where we met our very friendly server Tommy who assisted us with our selections. Tom and I always enjoy sharing from a small plates menu which enables us to taste a variety of dishes. The menu at CENTRO boasts a Northern Italian ďŹ‚are and according to Executive Chef Jason Shafer, all dishes are prepared fresh from locally sourced ingredients wherever possible. We started our culinary journey with the Grilled Roman Style Artichoke Hearts. These were indeed a treat. Tender artichoke hearts were herb-crusted, grilled crispy, drizzled with lemon oil and served with a very HOT Italian pepper. This savory starter was fabulous. We both loved it. Chef Jason explained that he created this dish for those who may not be knowledgeable in the practice of eating a whole artichoke. Many people ďŹ nd tackling the outer artichoke leaves daunting and therefore opt not to order them. We love fresh artichokes and this preparation was delightful.
18 DECEMBER 2016
Next to the table was the evening’s special plate of Mushroom Caps with seafood stuffing served with a Caprese Salad. The mushrooms were generously ﬁlled with a slightly spicy seafood stuffing and baked. They were paired with lovely tomatoes and fresh mozzarella. The twist was that the tomatoes were topped with Parmesan crisped in the broiler (or torched) and drizzled with an excellent aged Balsamic. I loved this dish and the presentation was beautiful. Tom’s Mussels were an exciting blend of ﬂavor— Steamed Mussels with roasted tomatoes, spicy Italian sausage, fregola sarda (Sardinian pasta similar to Israeli Couscous), pearl onions, scallions, and grilled bread. The vegetables together with the lean Italian sausage, created a spicy broth for the generous portion of fresh tender mussels. The fregola sarda was an interesting addition to the dish which was not only delicious but beautifully presented. We totally enjoyed both of these plates and would not hesitate to order them again. We sat back and enjoyed the wonderful Ricossa Piemonte Barbera Italian wine we ordered while dis-
Centro cussing other plates on CENTRO’s menu. The table adjacent to us ordered the Antipasto Board with a selection of artisan cheeses, meats, crostini and Chef’s accompaniments which looked delicious. There is a breaded Fried Calamari Steak with pickled hot peppers and lemon aioli that I am very surprised Tom didn’t order; a CENTRO Meatball with tomato ragu, whipped ricotta, parmesan and crostini and an interesting preparation of Arancini (stuffed rice balls).
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There are four salads and a selection of pizzas from which to choose. For our last plate, Tom and I ordered a Bianco Verde Pizza with arugula, ricotta, prosciutto, and salsa verde. Since Tom does not eat ricotta, we requested that mozzarella be substituted. The chef was glad to oblige. Pizzas here are oval in shape and a size perfect for sharing. The pizza was thin crust and the blend of bittersweet arugula with the prosciutto and mozzarella was delicious and more than enough for two people. What an enjoyable feast of delectable tastes! I promised Chef Jason (who attended the Indiana University of Pennsylvania Academy of Culinary Arts) that the next time we visit I will order one of their interesting pasta preparations which include: Sage Pappardelle with braised duck, red wine, pancetta and parmesan; Spaccatelle with prosciutto, parmesan and vodka sauce as well as Squid Ink Linguini with Clams, tomato, parmesan, scallions and cream. The Rigatoni with braised chicken, marsala, local mushrooms and tomato ragu sounds delicious as does the Ricotta Gnocchi in a four-hour supper sauce or the Spicy Sausage Risotto with pancetta, arugula, jalapeño, and parmesan.
idays l o H y p p a H From, For those of you with heavier appetites there are steaks, chops and seafood selections on the menu. CENTRO changes their menu or preparations often depending on availability of local fresh ingredients so the items mentioned herein may be changed when you visit.
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CENTRO’s interesting dessert menu that night included Honey Ricotta Cheesecake with an amaretti crust and spicy blackberries; Venetian Chocolate Walnut Cake with an oliveoil and sea salt gelato; Cannoli; Bananamisu (a twist on Tiramisu) as well as sorbets and gelato. I ordered the Pizza Fritta which is their specialty—fried pizza dough with cinnamon, caramel and chocolate sauces with vanilla gelato. It was amazing and I highly recommend you try it. We enjoyed fresh hot coffee and espresso before winding up our evening. Tom and I truly enjoyed our visit to CENTRO. Everything we ordered was delicious and beautifully prepared. Service is friendly yet professional. Tommy could not have been more attentive yet he did not rush us. There was a great mix of people which we always like. We had a delightful dining experience at CENTRO and we are looking forward to visiting again soon.
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Yuengling pride of place
AME RICAâ€™S O L D ES T B RE WE RY WRITTEN BY BRYAN HAY
22 DECEMBER 2016
Richard “Dick” Yuengling Jr. can rattle off the names of defunct local breweries and beers that helped quench the Industrial Age thirst — Old Dutch Beer in Catasauqua, Horlacher and Neuweiler’s in Allentown and Seitz and Kuebler in Easton.
24 DECEMBER 2016
Yuengling “We got lucky,” said Yuengling, ﬁfth-generation owner of the Pottsville-based D.G. Yuengling & Son Inc. “By the late 1960s, so many of the breweries that had been around for a long time in eastern Pennsylvania were out of business.” Even as the lone survivor, Yuengling sales began to dwindle in the 1980s as the beer giants established a foothold on the industry before inquisitive American taste buds began searching for alternatives to Budweiser, Miller, Coors, and Pabst. But Dick Yuengling turned to his roots as the leader of America’s oldest brewery and the honesty and satisfaction that comes with a hard day’s work that he learned and observed as a kid working in the family brewery. Growing up next to his uncle’s dairy farm, he remembers starting out at the brewery at 15, working as a carpenter’s helper. At 17, when he helped stack empty beer cases and feed them through the bottling line, it occurred to him that there might be a better way to pick up production. “That’s what got me going,” he said. “I knew we couldn’t operate this way and still be successful. I got after my dad to put in a more automated process, like a forklift to stack the cases. Ten years later things started to change.” Keeping the faith into the pivotal 1980s, Yuengling said he had the conﬁdence to take the necessary steps to make his family’s brand survive and thrive.
Last year, Yuengling sold more than 2.7 million barrels (a U.S. beer barrel holds 31 gallons) of its products, making it the fourth largest brewery in the United States.
Yuengling THE PERFECT HOLIDAY GATHERING PLACE
Yuengling Traditional Lager, a recipe that had been archived for decades, was revived in 1987 as demand for more hearty beer began to increase. Personal relationships were established with regional wholesalers in Pittsburgh, Philadelphia and State College, a bastion of loyalty for Rolling Rock, and distributors began to sell the lager, Black & Tan, Lord Chesterﬁeld Ale and Porter in an everexpanding marketplace. “By 1997, we were totally out of beer and couldn’t meet demand,” said Yuengling, who convinced his daughter Jennifer to return to Pottsville and manage operations.
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Last year, Yuengling sold more than 2.7 million barrels (a U.S. beer barrel holds 31 gallons) of its products, making it the fourth largest brewery in the United States. About 330 employees work at Yuengling’s two breweries in Pottsville and its brewery in Tampa, Fla. Yuengling Traditional Lager remains the ﬂagship brand. “We’re in 19 states and Washington, D.C., mostly on the eastern seaboard stretching from Massachusetts to Florida,” said Dave Casinelli, chief operating officer at Yuengling. “We’re venturing into Ohio and opening new markets in Mississippi and Louisiana. The irony is we’re still a regional company and a regional brand.” Interest in Yuengling’s products is intense. “It’s all over; there isn’t a state that doesn’t clamor for our products,” said Casinelli, who joined the Pottsville company in 1990. “We don’t export. We work at growing the markets we’re in, and we will consider some expansion when the time is right. That’s the business model we follow.” Tenured, prideful employees are well aware of their place in the beer pantheon and work hard to preserve and expand the legacy, Casinelli said, noting that it’s not uncommon to see multiple generations making Yuengling products. “We have sons, fathers, grandfathers and other family members,” he said. “One of our brewing managers came out of high school and is now in his mid-50s. He loves it; he’s passionate as hell.” With 5,000 breweries in the United States and a consumer base on the constant prowl for newer and different
beer emerging from the craft beer market, Casinelli said it takes more than the “America’s Oldest Brewery” slogan to stay relevant.
“When we show the orientation video to new hires and speak about the culture and heritage, it doesn’t guarantee you anything,” he said. “You need to go into the competitive landscape knowing you have to earn it.” By the rich display of labels of retired beer in the brewery’s museum, it’s clear that Yuengling can make just about any style of brew, from cream ales to stouts. Summer Wheat, a Bavarian-style Hefeweizen, was introduced in 2014 with a unique blend of hops to make it stand out, and Yuengling released its newest product, an India pale lager, last year. “Our brewers can make anything, but we focus on our core products to pay the bills,” said Casinelli, who enjoys a Yuengling porter with a good steak. “We have the right beer at the right time.”
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What makes Yuengling different is its culture, he said. “Dick Yuengling, who took over the business in 1985, is big on heritage and authenticity,” Casinelli said. “He’s adamant about not turning this place into corporate America.” Looking to the future, Dick Yuengling said he’s hoping his four daughters carry on the tradition started in 1829 by his great-great grandfather, David Gottlob Yuengling, an immigrant from Aldingen, Germany. Wendy Yuengling, chief administrative officer, and Jennifer Yuengling, vice president of operations, work alongside Debbie Yuengling, pricing manager, and Sheryl Yuengling, order services. “I’m 73, and would like to turn it over at some point,” Yuengling said. “It’s a great feeling to know you’ve worked for years and have children to take the business into the next generation.” Yuengling is proudly distributed locally by Banko Beverages.
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Floating be well
S T RES S AWAY
WRITTEN BY CEZANNE COLVIN
Sometimes I feel less like a human and more like anxiety personiﬁed, as if my existence is merely a three-dimensional expression of stress and neurosis. If there’s something to worry about, I’m on it. When I call someone and they don’t pick up, for example, I naturally assume it’s because they have died. So when I found out there was a place called Metta Relaxation Co. in the Lehigh Valley that all but promised to whisk my stress away and all I had to do was ﬂoat in a bathtub for an hour and a half, I was literally there the next day.
28 DECEMBER 2016
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Floating Floating, also known as ﬂoatation therapy and also known as sensory deprivation (but that doesn’t sound as relaxing), was initially developed in 1954 by American physician and neuroscientist John C. Lilly. Here’s the concept: you ﬂoat in a tank alongside one thousand pounds of salt. The tank is lightless and soundproof with water heated to skin temperature. External stimuli cease to exist, and you get to just be. In the ’70s, ﬂoating was studied further, with research asserting that it caused a reduction of pain and stress. Some people use it to shut their minds off; some use it to completely focus on one task, like creative problem-solving; and others use it for visualization or spiritual purposes. When I arrive at Metta Relaxation, I’m ﬁrst a little shocked that I’ve driven by so many times and never noticed the distinct exterior, kind of like discovering that you’ve been skipping by Platform 9¾ your entire life and the gate to Hogwarts was right there all this time. I’m also suddenly overcome with an urge to go all HGTV shopping spree up in Pier 1 Imports and redecorate my entire house because everything inside Metta Relaxation is perfect and obviously what’s missing from my life. There’s exposed brick and hardwood ﬂoors and up-cycled tables proffering adult coloring books and I instantly feel totally relaxed inside. I meet the owner, Stephanie Bealer, who is a reﬂexologist. She opened Metta Relaxation on September 1, 2015, after becoming obsessed with ﬂoating ﬁve years ago. “My very ﬁrst ﬂoat was transformative,” Stephanie says. Now she tries to ﬂoat once per week. She tells me that many ﬂoaters say it helps with digestion, sore muscles, headaches, migraines, arthritic conditions, and even PTSD. “This isn’t a pampering, indulgent space. This is critical for people’s health,” she says. Then she shows me to my room and I try very hard not to think about how I just binge watched Stranger Things days prior and this tub better not be a portal to another world ruled by some faceless gremlin. I consider bringing it up, but decide not to jinx myself. Stephanie walks me through what to do, which seems very simple. You put earplugs in to create a seal while your ears are still dry, you shower with shampoo and body wash, and you get in the ﬂoat tank. Unlike more claustrophobic ﬂoat tanks, this is a 4-foot by 8-foot open tub. I pretend for a moment that I’m Demi Moore casually preparing for my luxurious nightly soak. I once read that Demi Moore only washes her hair in Evian water, and I wonder if she would only ﬂoat in handpicked granules from the Dead Sea. Since I am not Ms. Moore, I am content with wherever this salt has been sourced.
30 DECEMBER 2016
After Stephanie leaves me to it, relaxing music fades in while I undress and shower accordingly. I’m halfway through lathering my hair when I realize I forgot to put the ear plugs in. Idiot! That was step one. It’s like forgetting the ﬁrst rule of Fight Club. I quickly stuff them into my ears and hope I didn’t already ruin everything. Then I get into the tub, where the water is body temperature, or like a cup of coffee you forgot about. Initially I think my hands are going to feel best down by my sides, but I quickly realize that elbows bent with my hands up by my head is the way to go. I ﬂip the lights off with a switch inside the tub. Naturally, I instantly think of the last horror movie I saw. Very calmly and politely, I tell my brain to kindly shut up. Bubbles come up from my left ear where the plug didn’t seal properly. They stop after a moment, so I start to relax. Bubbles. Pause. Bubbles. Pause. Not knowing what else to do, I take my ﬁnger and wedge the plug as far into my ear as it will go. Somehow, this works. I relax again and pretend that I’m ﬂoating in the middle of the ocean. No one to bother me, just me and the ocean. The deep, creepy ocean. Wait, am I in the ocean? I ﬂail around for a moment until my hand brushes against the side of the tub. No. Okay. Still in a basement in Bethlehem. My mind shifts to something dumb I said three weeks ago at a party, a memory that now follows me everywhere I go, like Golden Retriever hair. Awesome.
I decide to try a simple meditative breathing exercise in which you start at the number 50 with an inhale, exhale 49, inhale 48, all the way down to 20, after which you just count your exhales. My breaths are long and slow, and by the time I get to my last breath, I feel incredible, kind of like I’m on low-grade narcotics. Now what? I have no idea how long it’s been. Also, I have things to do. I have to do my laundry, respond to e-mails, cash a check, go to the grocery store, ﬁgure out which bills I have to pay now and which ones can sit pretty until next week, go to the gym, make an incredibly fancy dinner in lieu of ﬁguring out my life, call my mother back.
Maybe call my mother back.
was. Unsure of how else to describe it, I tell her that it was “the best bath ever,” which is I go back to counting my breaths, but even- practically true. tually lose count. I’m not sure which parts of my body are submerged and which are I reemerge into the world equally delightabove water because everything is the ed by both the vibrancy of the trash on the same temperature. I feel as blissful and curb and the cerulean sky. I am brought indifferent as you feel right before you fall abruptly back to reality by a man—or, more asleep, but without feeling sleepy. I have accurately, the muffler on his Subaru—who no problems. Maybe I will be the ﬁrst per- speeds past me, indifferent to my newson whose bills will pay themselves. I love found tranquility. I guess I’ll have to go ﬂoating. I love myself. I love salt. ﬂoat again. Then the music fades back in, signaling To learn more about ﬂoating, visit Metta my 90 minutes are up. Already? Relaxation Co. at mettarelax.com. “How was it?” Stephanie asks when I come out, knowingly, the way a Michelin star chef might ask someone how their dessert
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Experience a Christmas Tree Lighting Find your local tree lighting or visit them all for a merry way to ring in the holidays this year. Here are a few special tree lighting ceremonies to add to your list. Thursday, November 17 Lehigh Valley Mall Tree Lighting Ceremony by WACC Friday, November 18 Easton’s 18th Annual Holiday Lighting Ceremony Friday, November 25 Christmas City Tree Lighting Ceremony Saturday, November 26 Tree Lighting at The Promenade Shops at Saucon Valley Monday, November 28 'Tis the Season- Phillipsburg Annual Tree Lighting Thursday, December 1 Downtown Allentown Tree Lighting Ceremony Friday, December 2 Hanover Township's Annual Tree Lighting Ceremony
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Don’t miss your chance to see the Lehigh Valley in all its sparkling splendor. The Lehigh Valley Zoo (5150 Game Preserve Rd., Schnecksville; 610.799.4171) turns into a winter wonderland when hosting its Winter Lights Spectacular that runs Wednesday through Sunday from November 11 until January 1, 2017. Families can take photos in giant snow globes, enjoy high-tech musical light shows, toss snowballs, visit with a live reindeer, and snack on milk and cookies with Santa and a variety of other yummy treats.
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Travel just outside of the Valley to enjoy the blissful beauty of Koziar’s Christmas Village (782 Christmas Village Rd., Bernville; 610.488.1110), boasting enough holiday lights to rival the Griswold family home plus photos with Santa, shopping in Santa’s Gift Shop, treats in the Country Kitchen, a large Refreshment Barn, and many trains running through tunnels and over trestles across the village. Plan your visit on the weekend from Saturday, November 5 through November 20 or any day of the week from Thanksgiving until January 1. Another not-so distant holiday light extravaganza, Hershey Sweet Lights (100 W. Hersheypark Dr., Hershey; 717.534.3900) offers a drive-thru experience running nightly from November 11 through January 1. Brimming with twinkling lights and roughly 600 animated, illuminated displays, this holiday excursion is worth the drive. While you’re there, be sure to check out Hersheypark Christmas Can-
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The holidays are the perfect time to reminisce on the happy times of your younger years and to relive those special moments with your own children or grandchildren. The popular Mouse Before Christmas Puppet Show – featuring Pip the Mouse – began at Hess’s Department Store in Allentown and continued even when the store was purchased by Bon-Ton. Today the original Pip the Mouse puppet, all his pals, the stage, and winter wonderland reside at the Liberty Bell Museum (622 W. Hamilton St., Allentown; 610.435.4232) Trains tend to be another festive memory around the holidays, so don’t miss the Lehigh Gorge Scenic Railway Santa Claus Special Train, running from Black Friday through the weekend after Christmas out of Jim Thorpe. Santa visits with the children on the train, bringing each one a special treat. Make time for your children’s (and pets’) photos with Santa by Dan’s Camera City on weekends at the Promenade Shops at Saucon Valley, just inside the Gazebo located in Town Square (near Starbucks).
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Bucket List tor Center, 505 Main St., Bethlehem; 610.691.6055) gives you a new perspective of Christmas City curated by a guide in period attire. Take in a selection of highlights in north and south Bethlehem as well as the famous star atop South Mountain. Tours are offered Thursdays through Sundays from November 25 through December 14 and daily from December 15 through December 30. Travel back in time to the 1800s as you experience an Old-Fashioned Pennsylvania Dutch Christmas at the Historic Troxell-Steckel Farm Museum (4229 Reliance St., Whitehall; 610.435.1074). Activities include holiday games, Christmas carols, baking, tree trimming, and stories. Children receive treats from the Belsnickel (St. Nicholas in furs).
Romance a Little Bit There’s nothing like a Horse-Drawn Carriage Ride in Historic Downtown North Bethlehem to help you get into the holiday spirit. Two beautiful, highstepping draft horses pull your carriage alongside Bethlehem’s holiday lights and sights. Princess character rides are also available. What would the holidays be without a performance of the Nutcracker or another holiday show? Check out The Miracle of Christmas at Pines Dinner Theatre, The Nutcracker by Allentown Symphony Orchestra together with Repertory Dance Theatre at Miller Symphony Hall, and other local theatres and symphony halls to ﬁnd a performance that’s sure to delight this time of year.
Finish up Your Holiday Shopping Enjoy a stroll through Downtown Bethlehem for some last-minute shopping and sipping of hot beverages. As you browse the unique gifts and collectibles at the shops in Christmas City, be sure to take in the beauty that abounds and refuel your body and soul with any of the delightful culinary options along your path. Be sure to save some time for the beloved Christkindlmarkt Bethlehem, running for ﬁve weekends starting Friday, November 18 and ﬁnishing up Sunday, December 18. This annual holiday marketplace features plenty of vendors, delicious food, music, ice sculpting demonstrations, and visits with German St. Nicholas, among other attractions. (645 E. First St., PNC Plaza, Bethlehem; 610.332.1300)
Play in the Snow Whether you ski, snowboard, or simply decide to go sledding or have an epic snowball ﬁght outside of your home, the wintertime is a wonderful time to be with family and friends. Break away from the daily grind and enjoy the fresh powder at Bear Creek Mountain, Blue Mountain, or another local skiing hotspot. You can also have a blast playing with your family in your own backyard. No matter what you decide, take some extra time to make fond memories with those you love, and when you’re done, wash it all down with some hot cocoa and cookies.
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Each storefront attracts a different market segment, and there’s appeal for all ages.
Nestled along Route 512 in Northampton County, the tiny borough of Bath is experiencing a resurgence – the oncesleepy community is transforming itself into a haven for local artisans. It’s easy to miss Bath (the entire community covers less than a square mile), and is home to about 2,700 people. Named for a community in Somerset, England, Bath was founded in 1737 – which makes it a bit older than Allentown (1762), Bethlehem (1741), Easton (1752) and Nazareth (1740). Geographically, Bath is at the center of Northampton County, earning its nickname of “The Hub.” And in the 1800s, it had so many businesses and shops that you might consider it a predecessor of today’s shopping malls.
Peaks and valleys Carol Bear Heckman, resident and entrepreneur, said, “I’ve seen historical documents that show 122 businesses in the borough at that time; it was known as the place to go when you needed anything.” Heckman said Bath was home to a marble works, stables, wheelwrights, milliners, tailors, printers, and many other trades.
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Bath Bath is also noted as the one-time home of Dr. Samuel Hahnnemann, the physician who created homeopathic medicine and is the namesake of Hahnemann Hospital in Philadelphia. But by the 1950s, Bath went into virtual hibernation. “The railroads stopped operating, the trolley lines stopped. There was no inﬂux of new residents, and all available space had been taken and put into use. It really was a quiet period,” Heckman said. Spurred by Bath’s 250th anniversary in 1987, residents created a formal “historic district” by 1998. “It was a huge undertaking,” Heckman said. “We had to photograph all the buildings in the district, collect data, document addresses, determine tax information, and conﬁrm land-parcel numbers.” The effort was successful – and Bath became home to the 70th historic district in Pennsylvania. And over the next 10 years, borough manager Cathy Kichline secured $200,000 in matching grants ($400,000 total) for a façade improvement program.
Turning it around The borough began truly to wake up in the early ‘00s with the establishment of the Bath Business and Community Partnership (BBCP). The group takes a holistic ﬁve-point approach to keeping the downtown thriving: • Physical Improvements/ Design: getting downtown into top physical shape. 400 N 17th St. Suite 100 Allentown, PA 18104 610-439-3900
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• Promotional/Community Marketing Promotion and Community Marketing: Organizing special events; creating retail promotions; and establishing Bath’s unique downtown “brand.” • Economic Restructuring/ Asset Enhancement: Filling vacant properties by recruiting businesses; coordinating with economic development agencies; and assisting the Borough in the acquisition of loan, grant and tax credit programs. Open 7 days for dinner
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• Safe, Clean & Green: Ensuring that downtown is safe, environmentally friendly and well-maintained. Heckman herself – along with husband Darrin – has been a key player in the downtown’s resurgence, particularly along a stretch of S. Chestnut St. They moved to Bath in 1977, and established a bed and breakfast in the historic Daniel Steckel House at 207 W. Northampton St. the following year (the house has been listed on the National Register of Historic Places since 1982). The couple purchased several other nearby properties, and opened them as Steckel House Antiques; S. Seem Antiques and Artisans, a co-op of about two dozen antique dealers (clocks, candlesticks, maps, pottery and much more), and S. Seem at the Log House (locally made goods ranging from cards to mosaics, and artsand-crafts lessons).
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Bath Galleria 126 One of their latest acquisitions is Galleria 126, and manager Denise Tucker is quite pleased with downtown’s new direction. “Bath is developing a cool little vibe,” she said. “It’s the place to come when you’re looking for something truly unique. In many places, you’ll ﬁnd the same group of artists selling the same items. What we have in Bath is something different, more individualized – certainly not items you can ﬁnd in a mall.”
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And she’s not speaking lightly. Stroll through the building and you’ll ﬁnd an eclectic mix of jewelry, metalwork, art prints, clothing, furniture, books and lots more, all created by over a dozen regional artists. The Galleria’s “Reimagine Room” offers supplies and inspiration for the creation of personal DIY upcycling projects. And the Kitchen Collection stocks antique glassware, barware, industrial ﬁnds, and various brass and silver items.
“Blend” mixes things up Just down the street is Blend, where you’ll ﬁnd…well, lots of things going on. Owner Jenny Bertram’s shop really lives up to its name. The ﬂexible space can offer a listening room setting for live performances by local musicians. Or you could attend an outdoor tiedye party, pamper yourself with mud masks and martinis, or learn about wellness and living a healthful lifestyle during the “healthy happy hour.” “We also offer art sessions, such as BYO sip’n’paint parties. And for the
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OR DE R FOR CHRISTMAS! holiday season, we had classes in cookie decorating, table arrangements and making ‘rustic’ signs,” she said.
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Blend also serves coffee and baked goods, caters on-site dinner parties, and provides a distinctive ambience for all sorts of private events.
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Poised for continued growth “The whole block [of S. Chestnut St.] is really diverse,” Bertram said. “Each storefront attracts a different market segment, and there’s appeal for all ages. We’ve been here only since last March, but it has really worked out well for us. Slowly but surely, Bath is bringing more people to the area.”
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Tucker agrees. “Downtown’s changes are drawing interest from outside the area. People see what’s happening and they want to be part of it. And they ﬁnd they can get more bang for their bucks than they can in the cities,” she said. And the downtown evolution hasn’t stopped. “The shop owners plan to do some unique things to entice people downtown, with a special emphasis on holidays,” Heckman said. “And the merchants are now calling their area ‘Historic Chestnut Street.’ We’re developing a Facebook page with that name that will include a listing of all the events happening downtown.”
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Hope for the Hungry making a difference
WRITTEN BY BRYAN HAY
It’s one thing when you’re stuck with leftovers, wondering what to do with the surplus food. But when you’re faced with commercial freezers full of meat and you plan to open a fresh, responsibly sourced seafood restaurant, there’s more to consider than making soup or throwing together some hash. Michael and Rebecca Pichetto confronted that dilemma three years ago as they worked to open 3rd & Ferry Fish Market in downtown Easton. They had catered the Vintage Restaurant at the Club at Morgan Hill in Williams Township, which had closed, and they inherited more meat and other provisions than they could possibly use at the restaurant. “We were standing there with all this food and nothing to do with it,” Michael Pichetto recalled. “While talking with employees about how to put it to good use, the idea came up to call Safe Harbor and cook for the residents.” On March 30, 2015, Safe Harbor invited about 100 people who stay or come for lunch at the shelter on Bushkill Drive in Easton to a free buffet of carved top beef round, pulled pork, Tuscan-style chicken, fresh vegetables, salad, and dessert. A second buffet was held last September, attracting about 180 people. Now the staff at 3rd & Ferry Fish Market serves up the lunchtime buffets once a quarter on Mondays, when the restaurant is closed.
50 DECEMBER 2016
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Hope for the Hungry “…everyone chatted and cackled with delight because they had not been out to dinner in a very long time. They gave them a true dining experience. It was absolutely amazing.”
“My goal is to serve 200 each time,” said Pichetto, who has extended the invitation to people served by downtown churches, the Easton Housing Authority and the Third Street Alliance for Women & Children. “The great thing about it is they reached out to us,” said Janice Thomas, director of homeless services at the Third Street Alliance for Women & Children of Easton, which provides a safe haven for women and their families, including day care and before-and after-school programs for elementary school students. “It was really amazing,” she continued. “Previously, our residents didn’t participate. But once the Pichettos contacted me, I put together an actual invitation saying that you were invited to a meal at 3rd & Ferry Fish Market.”
Excited about the opportunity, the ladies got dressed up and prepared for the big day. “But that’s not the miracle of it,” said Thomas, who attended the ﬁrst time the meal was extended to her residents. “Once we walked in, you did not feel as if this was something they were doing for people of less means,” she recalled. “The stigma was not there. Everyone was treated with the utmost respect,” Thomas said. “The food was excellent, and everyone chatted and cackled with delight because they had not been out to dinner in a very long time. They gave them a true dining experience. It was absolutely amazing.” The 3rd & Ferry Fish Market will hold its seventh buffet on Dec. 12, and Thomas is already putting together another formal invitation for her residents. “We’ve just been blown away by the support we’ve received from sponsors like Five Rivers Development, a local contractor, and Covenant Bank, and the by the generosity and hard work of our employees,” Pichetto said. “For this month, Tab Bruno, the restaurant supervisor, has put together a Christmas theme with Santa and presents and is encouraging people to bring their kids.” He describes the experience as humbling.
Thomas said Third Street Alliance residents had walked past the restaurant quite often and recognized it as a quality establishment out of their reach. “When they received the formal invitation to dinner, and their children were welcome, too, the reaction was, ‘are you kidding me?’” she said.
52 DECEMBER 2016
“We always serve a carved meat,” Pichetto said. “I still remember hearing from one woman who hadn’t eaten meat in six years. You just become very thankful for what you have and become more encouraged to do a little more for people in need.” It’s also about bringing dignity to people, by taking another elegant step beyond presenting a ﬁrst-class spread, Pichetto noted.
Every style “Nothing against the good work done by soup kitchens and churches, but we’ve tried to provide an experience beyond plastic plates and cups,” he said. “This gives people an opportunity to eat at our restaurant on china with silverware and servers bringing drinks.” “One Safe Harbor resident described it as normalcy,” Pichetto said. “They don’t get normalcy that often. This is a moment to step away from life’s difficulties for some needed luxury during a time and circumstance when people may need it most.”
Easton “is loaded with good-hearted people who support what we’re doing,” added Pichetto, originally from northern New Jersey, who met his wife, originally from Washington, N.J., while serving together on a management team at a Marriott property in Bridgewater, N.J. “We’ve just fallen in love with Easton and its spirit,” he added. “We never expected this kind of attention. We’re just grateful that we’ve found a way to give back to the community in a meaningful way.” As the staff at 3rd & Ferry Fish Market prepares for the Dec. 12 buffet, Pichetto, a chef for 25 years, said he can count on his employees to report early, some with their kids, who pour water for the guests and set the tables and prepare the buffet for people seeking a break in their difficult, challenging routines. “They do it out of their hearts; they’re not paid,” he said. “It’s really a good, positive thing to observe, and this is something we want to keep going.” Thomas summed it up this way, “The people at 3rd & Ferry Fish Market are giving a very important and priceless gift, a sense of dignity, if only for a few minutes. It’s awesome, and the owners’ hearts are so big.”
OPEN 7 DAYS A WEEK, DEC 1-24 610.434.8001 | susanbellajewelry.com 1746 West Allen Street, Allentown
PLEASE CELEBRATE THE HOLIDAYS WITH
A SUBLIME DINING EXPERIENCE
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Christmas Cookies ARO U N D TOWN WRITTEN BY LIZ REPH
The holidays are upon us, and there is perhaps no better way to get into the spirit than by indulging in some freshly made Christmas cookies. Whether it’s an afternoon spent baking at home, an evening with friends at a cookie swap, or taking a break at the office by convening around a delicious tray of assorted treats, nothing seems to help spread the holiday cheer more than these confectionary delights. Here in the Lehigh Valley there is no shortage of outstanding bakeries ready to fulﬁll your holiday needs. In fact, for many longtime residents, a stop by their favorite bakery is a timehonored tradition and an indelible part of the holiday season. For Rob Erdossy, owner of the Emmaus Bakery on Chestnut Street, today’s fast-paced lifestyle means many people don’t have time to do their own baking. That’s why the bakery, which has been in operation since 1934, prides itself on providing people with the types of desserts they grew up with. “People want home baking,” he says. “And we give that to them.” At the Easton Baking Company on North Seventh Street, this same sense of homemade goodness is an intrinsic part of everything they do. In operation for more than forty-three
54 DECEMBER 2016
years, the bakery is currently owned by the Mosellie family, who keeps the home baked tradition alive with their signature Italian iced cookies. â€œOur cookie trays are a favorite around the holidays,â€? explains George Mosellie, co-owner of the Easton Baking Company. â€œThey include nineteen different types of cookies and macaroons, and people really enjoy them.â€? But as delightful as these readymade treats are, for some of us there is still nothing better than the aromas and atmosphere that come from baking our own cookies. So, this season we are sharing a few of our staff â€™s favorite Christmas cookie recipes. We hope youâ€™ll try them at home and share them with your own friends and family.
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Cookies PEANUT BUTTER KISS COOKIES*
CLASSIC CUT OUT SUGAR COOKIES
Ingredients • 1 ½ cups all-purpose flour • ½ cup granulated sugar • ½ cup packed brown sugar • 1 egg • ½ cup butter or margarine, softened • ½ cup creamy peanut butter • ¾ teaspoon baking soda • ½ teaspoon baking powder • 1 bag of Hershey kisses
Ingredients • 3 ¾ cups all-purpose flour • 1 ½ cups granulated sugar • 2 eggs • 1 cup butter or margarine, softened • 1 teaspoon baking powder • ½ teaspoon salt • 2 teaspoons vanilla extract
Directions - Combine the ﬂour, baking powder, and Directions salt. Set aside. - Preheat the oven to 375° F. - In a large bowl, cream together the - In a large bowl, combine the granulated margarine and sugar until light and sugar, brown sugar, peanut butter, eggs ﬂuffy. Beat in the eggs one at a time, and butter until well blended. then stir in the vanilla. - Stir in the ﬂour, baking soda and - Gradually blend in the dry ingredients baking powder. until they are fully absorbed. - Once the dough has formed, shape it - Cover the dough and chill for at least 2 into 1-inch balls. Place balls about 2 hours. inches apart on an ungreased cookie - After the dough has chilled, preheat sheet. the oven to 400° F. Grease your cookie - Bake for 8 to 10 minutes in the sheets or line with non-stick tin foil. preheated oven. - On a clean ﬂoured surface, roll out - After removing from the oven, press small portions of the chilled dough 1 Hershey kiss into the center of each to ¼ inch thickness. Cut into shapes using cookie cutters. cookie while they are still warm. - Bake for 6 to 8 minutes in the Remove cookies from sheets and allow preheated oven. Remove cookies from them to cool on wire racks. sheets and allow them to cool on wire racks. *Editor’s Favorite - Once cool, decorate with icing.
GINGERBREAD GERBREAD MAN COOKIES KIES Ingredients • 3 cups all-purpose flour • ¾ cup packed brown sugar • 1 egg • 6 tablespoons butter or margarine, soften • ½ cup molasses • 2 teaspoons vanilla • 1 ½ teaspoons baking powder • ¾ teaspoon baking soda • ¼ teaspoon salt • 1 tablespoon ground ginger • 1 ¾ teaspoons ground cinnamon • ¼ teaspoon ground cloves Directions - In a small bowl, combine the ﬂour, baking powder, baking soda, salt, ginger, cinnamon and ground cloves until well blended. - In a large bowl, beat together the brown sugar, egg, and butter until well blended. Then add the molasses and vanilla and continue to beat until well blended. - Gradually stir in the dry ingredients until the mixture is smooth and blended.
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- Wrap the dough in plastic and let it stand for 2 to 4 hours at room temperature. (You can refrigerate the dough and bake it later, but you must return it to room temperature prior to using it.) - Preheat the oven to 375Â° F. - Grease baking sheets or line them with parchment paper. - Place dough on lightly ďŹ‚oured surface and roll to Âź inch thickness. Use a gingerbread man cookie cutter to cut into shapes. - Place cookies on sheet about 1 Â˝ inches apart. - Bake for 7 to 10 minutes in preheated oven. - Remove from oven and allow them to cool slightly on the sheet. Once they are ďŹ rm enough, transfer the cookies to a wire rack for cooling. - Once cool, decorate with icing.
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FREE COPIES OF GOOD TASTE CAN BE PICKED UP AT: MORAVIAN BOOKSHOP 428 Main Street Bethlehem, PA 18018 DANâ€™S CAMERA CITY 1439 W. Fairmont Street Allentown, PA 18102 EMBASSY BANK 100 Gateway Drive Bethlehem, PA 18017
SHOOT FIRST, ASK LATER
GET A LITTLE OFF-CENTER
It might be tempting to run around with your camera at holiday parties barking out orders like “Smile,” “Look here!” and “Say Cheese!” But a better option is to be a little more discreet and attempt to shoot moments instead of poses. Capturing the essence of what people are doing often makes for much more interesting photos.
Instead of placing your main subject in the center of the scene, move your camera until this subject is off to the side. This works especially well if you can balance your main subject with something in the background, on the other side of the picture.
MOVE IN CLOSE
CREATE PHYSICAL CONNECTIONS
If you are centering your subject, moving in close is the one thing that will make the biggest difference in the success of your picture-taking. It seems people like to look at subjects that are huge and impossible to miss. Therefore, you want your subject to ﬁll the frame.
Creating physical connections between kids by getting them to hold hands, hug, or sit back-to-back always makes for more interesting photos. Putting children, or any subjects, in physical contact will simply make for a better shot.
Snapshot is brought to you by
58 DECEMBER 2016
If you have a photo youâ€™d like to share, simply visit our Facebook page facebook.com/lehighvalleymarketplace and click the Snapshot tab. 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.
Clockwise: Sara Cresci, Kraemer Yarns, Nazareth. Mannie Samuels, Jacobsburg. Lisabeth Hughes, Center Valley. Teresa Pekarik, Macungie.
Bach Choir Christmas Concert
Friday, December 2
Friday, December 9
A Christmas Carol
Historic Haunts: Ghosts of Christmas Candlelight Walking Tour
(runs through December 17) Civic Theatre of Allentown 527 N 19th St Allentown Times vary civictheatre.com
Saturday, December 3
(Fridays and Saturdays in December) Moravian Book Shop 428 Main St Bethlehem 7 p.m. moravianbookshop.com
Lehigh University Jazz Ensemble, Funk Band & Combo
Saturday, December 10
Zoellner Arts Center 420 E Packer Ave Bethlehem 8 p.m. zoellner.cas2.lehigh.edu
First Presbyterian Church of Allentown 8 p.m. bach.org
Repertory Dance Theatre’s Nutcracker (runs the 10 & 11) Miller Symphony Hall 23 N 6th St Allentown 2 p.m. millersymphonyhall.org
38th Annual Live Bethlehem Christmas Pageant
510 E Main St Macungie 9 a.m. - 3 p.m. macungie.pa.us
(runs December 10 & 11) Bethlehem Rose Garden Band Shell W Broad St
Where You Get More!
WITH EVERY VEHICLE PURCHASED FROM US.
Visit Our Website to Learn More: BrownDaub512.com
Route 512 • Bath, PA • 800.280.8261 60 DECEMBER 2016
Bethlehem 1:45 p.m. discoverlehighvalley.com
Sunday, December 11 Lights in the Parkway (runs Wednesdays through Sundays through December 30) Lehigh Parkway Allentown 5:30 p.m. - 10 p.m. allentownpa.gov
Bach Choir Christmas Concert First Presbyterian Church of Bethlehem 2344 Center St Bethlehem 4 p.m. bach.org
Thursday, December 15 Bethlehem by Night Bus Tour (runs Thursdays - Sundays through December 30) Downtown Bethlehem Tours run at 5 p.m., 6 p.m., 7 p.m. $15 adults/$9 children historicbethlehem.org
Friday, December 16 Phantoms vs. Hershey Bears PPL Center 701 Hamilton St Allentown 7:05 p.m. phantomshockey.com
2016 Holiday Train Exhibit (runs various days/times through 12/31) America on Wheels Museum 5 N Front St Allentown 10 a.m. - 5 p.m. americaonwheels.org
Sunday, December 18 Canadian Brass Holiday Show Miller Symphony Hall 23 N Sixth St Allentown 7 p.m. millersymphonyhall.org
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Conﬁdence & Convenience
Friday, December 30 PEEPSFEST (runs the 30 & 31) SteelStacks 101 Founders Way Bethlehem 10 a.m. - 4 p.m. steelstacks.org
Indoor Auto Racing (runs the 30 & 31) PPL Center 701 Hamilton St Allentown 7:30 p.m. (Saturday), 4 p.m. (Sunday) pplcenter.com
Saturday, January 7 Christmas Bird Count 4 Kids
We proudly offer you both... HANDS ON BANKING
Muhlenberg College 2400 Chew St Allentown 9 a.m. - 2 p.m. lvaudobon.org
Saturday, January 14 Dancing with the Stars LIVE!
610.797.74 4 0 • Pe o p l e F i r s t C U.o r g A l l e n tow n • B e t h l e h e m • N a z a r e t h • Tr e x l e r tow n • W h i te h a l l Federally Insured by the NCUA
Friday, January 20
CELEBRATING 10 YEARS!
Phantoms vs. Wilkes-Barre/Scranton Penguins
WE CONSIDER OUR CUSTOMERS A TREASURED
ExTENsion OF OUR FAMILY.
PPL Center 701 Hamilton St Allentown 7:05 p.m. phantomshockey.com DOWNTOWN EASTON • SETTELUNA.COM
CALL TODAY TO BOOK YOUR HOLIDAY PARTY • GIFT CERTIFICATES AVAILABLE
62 DECEMBER 2016
Sands Bethlehem Event Center 77 Sands Blvd Bethlehem 3 p.m. and 7 p.m. sandseventcenter.com
HOLIDAY SAVINGS Saturday, January 21 Dance for a Cure 2017 (beneﬁtting THON and the Four Diamonds Fund, crediting Penn State Lehigh Valley) MIXX Night Club 801 N 15th St Allentown 7 p.m. brownpapertickets.com
Sunday, January 22 Romeo et Juliette Miller Symphony Hall 23 N Sixth St Allentown 2 p.m. millersymphonyhall.org
Saturday, January 28 The Souper Bowl Musikfest Cafe 101 Founders Way Bethlehem 11 a.m. steelstacks.org
The Berenstain Bears Live! Family Matters, The Musical Miller Symphony Hall 23 N Sixth St Allentown 2 p.m. millersymphonyhall.org
NOV. 29 thru DEC. 5 ONLY
DEC. 6 thru DEC. 12 ONLY
DEC. 13 thru DEC. 19 ONLY
ALL PHOTO SLATES
Give a unique & personal gift
Share the magic of pictures
Give a year’s worth of smiles
Turn memories into works of art
One of a kind holiday keepsake
Preserve precious memories
PHOTO CALENDARS 16×20 CANVAS PRINTS
Because Your Memories Matter Easton Location: 610.829.2313 Rt 33 & 248 - Next to Wawa
Allentown Location: 610.434.2313 15th St & Rt 22 - Behind Sunoco
HOLIDAY PARTY AT MAXIM’S? NOW THAT’S THE
BOOK YOUR HOLIDAY PARTY RESERVATION TODAY!
DOWNTOWN EASTON • MAXIMS22.COM
Assembly 88..........................................................................13 Assist 2 Sell ..........................................................................36 Blink Optical Boutique...................................................29 Boot Butler ...............................................................................7 Brown-Daub Dodge Chrysler Jeep Ram ..............60 Coordinated Health ............................................................ 1 Coringrato Insurance ..................................................... 43 CORKED Wine Bar & Steak House ......................... 54 Dan's Camera ...................................................................... 63 Dr. Nicole Miller DDS, PC ............................................ 47 Dunkelberger's Sports Outﬁtter ..................................2 Easton Outdoor Company ...........................................64 Edible Arrangements......................................................49 Eight Oaks Craft Distillers...........................................29 Embassy Bank for the Lehigh Valley .........................2 Fairgrounds Opticians ...................................................46 Fegley's Brew Works.........................................................21 Fiamma Italian Grill ........................................................ 47 Fiesta Ole Tequila House.............................................. 43 First Northern Bank & Trust Co. ............................... 37 Foster Jewelers....................................................................21 Gail Gray Home ..................................................................31 Galleria 126............................................................................14
Gebhardts .............................................................................40 Grille 3501 .............................................................................26 Hand & Stone Massage and Facial Spa...................41 HCR ManorCare Health Services ............................40 J&J Luxury Transportation ..........................................51 Janney Montgomery Scott ...........................................61 Jumbars ..................................................................................15 K & H Custom Window Treatments & Accessories .......................................20 Lehigh Valley Mall...............................................................5 Loose Threads Boutique.................................................13 Maxim's 22 ............................................................................ 63 McCoole's at the Historic Red Lion Inn ................46 Meadowood Music ............................................................41 Nikki H. Nail & Hair Salon ...........................................49 Pearly Baker's Alehouse ................................................ 42 People First Federal Credit Union............................62 PTBC Services .................................................................... 55 RCN.......................................................................................... 55 Richards Window Fashions .........................................20 Riverview Country Club.................................................14 Ross Plants & Flowers.....................................................26 Sachdev Orthopaedics ....................................................15
Saranda's on Broadway ..................................................66 Savory Grille ........................................................................ 53 Seasons Olive Oil & Vinegar Taproom .....................3 Sette Luna .............................................................................62 Something Different Boutique............................ 27, 54 Spinnerstown Hotel ......................................................... 27 State Theatre Center for the Arts .............................36 Steel Magnolia Spa & Salon ..........................................57 Susan Bella Jewelry ......................................................... 53 Sweet Pea Children's Shop...........................................59 T.O.C. Services ....................................................................39 The Broadway Social ........................................................57 The Center for Oral & Maxillofacial Surgery and Implantology.......................................65 The Dining Dog & Friends ...........................................20 The Shoppes of Premise Maid ................................... 42 Turfpro Lawn & Landscape ...........................................51 Unangst Tree Farms ........................................................39 Weyerbacher Brewing Company...............................51 Youell's Oyster House ....................................................48 Zionsville Antique Mall ..................................................12
GiveShop the Gift of Adventure! Local – Explore Everywhere
230 NORTHAMPTON ST EASTON, PA ſ 610-829-1000 64 DECEMBER 2016
Save time and Shop Online: www.EastonOutdoorCompany.com
PRSRT STD US POSTAGE PAID MERIS INC
1 E BROAD ST, STE 420 BETHLEHEM, PA 18018
POSTMASTER – REQUESTED IN-HOME DELIVERY DATE: DECEMBER 1 - DECEMBER 7, 2016
YOUR BOOK INUTE LAST M AY HOLID AY! TOD PARTY
S A R A N D A’ S O N B R O A D WAY
Contemporary French Cuisine
Take a trip to the French countryside without leaving the Lehigh Valley. Savor the finest of modern French cuisine in this historic Fountain Hill location. Exposed 150 year old wooden beams and repointed Pennsylvania Sand Stone walls set the stage for an unforgettable dining experience.
friday & saturday live jazz | happy hour 4-6 pm open tues-sat | dinner & sunday brunch
private parties, catering services, special events sarandasonbroadway.com | 610.861.8181