Lehigh Valley Food Magazine

LehighValley LehighValley FOOD FOOD

TABLE OF

CO NT EN TS

123:

3rd & Ferry Fish Market

A:

The Aging Moon

Aman’s Artisan Indian Cuisine

B:

C:

The Clubhouse Grille

D:

Davinci’s Pizzeria

E:

Events by Balloonworks

F:

G:

Giacomo’s Italian Market and Grille

The Goat Pub & Pie

H:

Hi-Pot Taste of Taiwan

Hoolala Chicken and Ramen

House

I:

Iron Mule Restaurant & Bar

J:

K:

Pages 27-29

A Night Out: Vault 634

Page 30

Tri-State Traveling Mamas:

Family Friendly St Patty’s Fun

Page 31-32

Food Recipe: Irish Soda Bread

Drink Recipe: Leprechaun Lemonade

Page 33-34

Recipe: Irish Corned Beef and Cabbage

Cocktail Recipe: Lucky Leprechaun Martini

L:

La Kang Thai Noodle Bar

M:

N:

O:

P:

Pat’s Pizza & Bistro

Q:

R:

Rum Runnas Podcast Network

S:

The Slate Hotel & Pub

SMP Mini Mart

The Sweet Spot Bar & Grill

T:

Tavern at the Sun Inn

U:

V:

Void Madness

W:

X:

Y:

Z:

A SEAT AT OUR TABLE SPONSORS

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Lehigh Valley Food

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Editor-Jarred Huertas

Marketing:

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Publisher:

Rum Runnas Entertainment LLC.

Writing Contributors:

Amanda Naylor-(TriState Traveling Mama)

Kyle Naylor, Jarred Huertas (The Rum Runnas),

Erin R. Ferguson

Radio/Podcast Team:

Host-Jarred

Produced by-Rum Runnas Entertainment LLC.

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Triple Berry Bread Pudding

The ‘Tommy Baby’

Pierogi Rangoon Bowl

Wednesday

Daily Specials!

Monday: 12 Clams for $6

$10 Domestic Pitchers

Tuesday: Burgers & Beers

$8 Bogey Burger

$2 Domestic Drafts

Wednesday: Wing Wednesday 1/2 Price Wings

$10.00 Domestic Pitchers

$5 Whiskey and Wine Wednesday Drinks

Thursday:

Cheesesteak Thursday

Philly (Choice of Fresh Shaved Beef or Chicken) $8

California, Lehigh or Buffalo add $1

-Choice of cheese sauce, American or Provolone

Teat Time Thursday $5 Long Island, Green/White Tea shots, Surfside

Tea/Surfside Soda

Friday:

Half Off Appetizers (Excluding Wings & Mozzarella Sticks)

Fireball Friday $4 Shots

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4/8/2024 3/25/2024

Created

By Jarred Huertas

AnnualIrishCulturalCommunityDay

On Saturday, March 16th, from 12pm to 3pm the Allentown St. Patrick’s Day Committee, Inc. is hosting a free, family friendly event at the Agri-Plex (Allentown Fairgrounds). The Irish Cultural Community Day will feature demonstrations in Irish dancing, Celtic games, hurling, bagpipe, fiddle, and ceili. There will be arts and crafts for children and an Irish passport to get stamped A snack and soft drink is also included There will be lots to see and do for a funfilleddayofactivitiesforkidsofallages!

Formoreinformationvisit:

www.allentownstpatricksparade.com

CelticStories:ABitofBlarneyforImaginationsofAllAges

On Saturday morning, March 16th, from 11am-12 noon Charles Kiernan and Ingrid Bohn will be spinning stories inspired by Celtic tradition with magic and wonder for families as part of the Saturday Morning Family Storytelling Series. Located at Charles A. Brown Icehouse, 56 River Street in Bethlehem. Tickets are $10; $12, family.

Formoreinformationvisit: wwwicehousetonightorg

Irish Soda Bread Recipe

This is an easy, fun recipe that’s perfect to make with kids as young as toddlers and includes instructions for how to make your own buttermilk. My kids love making this around St. Patrick’s Day!

Ingredients:

7 oz self raising flour

7 oz plain all purpose flour

1/2 tsp salt

1/2 tsp baking soda

10 fl oz full-fat milk

1/2 tsp lemon juice

To make the buttermilk: Add the lemon juice to the milk and mix together until combined to make your own buttermilk substitute.

To make the Irish Soda Bread: Preheat oven to 400 degrees F. Line a baking tray with parchment paper. In a large bowl, add all the dry ingredients and mix. Add the buttermilk mix and stir to form a dough. If too sticky, add a little more flour. Make into a round shape and score a cross on top (to help air escape as it cooks or as someone recently just told me so that fairies protect the bread). Place on the baking tray and put the tray in the center of the oven for about thirty minutes. Once cooked, let the bread cool. Serve with butter or jam and enjoy!

For a quick and festive sweet drink, leprechaun lemonade is as fun to make as it is to say leprechaun lemonade. Add some colorful straws or green ice cubes for even more St. Patrick’s Day fun.

INGREDIENTS

4 cups lemonade

1 tablespoon blue raspberry drink mix, such as Kool Aid Green food coloring (optional)

Combine the lemonade, blue raspberry drink mix, and green food coloring (if using) in a pitcher and stir to combine. Chill for 1 hour before serving. Serve over ice in glasses. Enjoy!

Irish Corned Beef and Cabbage

Ingredients:

1 (3-4 pound) corned beef brisket

10 small red potatoes, halved

5 carrots, cut into 3-inch pieces

1 large cabbage, cut into wedges

1 onion, peeled and quartered

4 cloves of garlic, minced

2 tablespoons whole black peppercorns

2 bay leaves

1 teaspoon dried thyme

4 cups beef broth

Salt and pepper to taste

Directions:

Start by rinsing the corned beef brisket under cold water to remove any excess brine and pat it dry

In a large pot, place the corned beef with fat side up Add the onions, garlic, peppercorns, bay leaves, dried thyme, and beef broth

Bring the pot to a boil over medium-high heat Once boiling, reduce the heat to low and cover Simmer for about 3 hours or until the meat is tender.

After about 2 hours of simmering, remove any scum that may have risen to the surface using a spoon. In the meantime, prepare the vegetables. Place the halved potatoes, carrot pieces, and cabbage wedges on a large plate or tray.

Once the corned beef is tender, remove it from the pot and set aside. Cover it with foil to keep warm.

Add the potatoes and carrots to the pot, then increase the heat to medium. Cook for about 15 minutes or until the vegetables are tender.

Lastly, add the cabbage wedges to the pot and cook for an additional 5-10 minutes until they are tender but still slightly crisp.

While the vegetables are cooking, preheat your oven to 425°F (220°C). Place the cooked corned beef on a baking sheet and place it in the oven for approximately 10 minutes to crisp up the top layer

Once the corned beef has finished crisping, remove it from the oven and let it rest for a few minutes before slicing it across the grain into thin slices

To serve, place some slices of the corned beef on a plate and surround them with the cooked vegetables Pour a ladle of the flavorful cooking broth over the meat and vegetables

Sprinkle with some salt and pepper to taste for added flavor

Enjoy your Irish Corned Beef and Cabbage, a perfect St Patrick's Day treat!

Note: You can serve this dish with traditional Irish soda bread or mashed potatoes for a complete meal.

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