A conversation between Humberto Chavolla and Marlon Chevez, friends with culinary backgrounds who were reminiscing about genuine Mexican tacos – which are quite different from the “crunchy” Americanized version piled with chopped iceberg lettuce – sparked the idea of partnering to create an authentic taco eatery in the western Allentown suburb of Lower Macungie Township. T... »
Few foods are as simple and satisfying as a flawlessly cooked fried egg. However, the process requires a certain amount of finesse, and this guide should provide the tips needed for the spot-on execution of a breakfast icon – which also plays well with lunch and dinner items. Slide one on top of a cheeseburger, a Caesar salad, a bowl of Texas red chili or a few hundred oth... »
Granted, there are likely no identical bowls for comparison in the Lehigh Valley. That said, this signature dish deserves recognition on its own unique merits. Chopfin, a recent addition to the quick and casual dining scene in Allentown, offers this lead specialty – called The Chopfin – as a tropically-inspired complement to their broad selection of sushi burritos and poke... »
A renaissance in the competitive – and fast growing – world of artisanal, small batch jerky fuels a startling array of flavors at Matt-Hat Jerky in Bethlehem. Launched four years ago by Matthew Kuplack at 11 years of age (his smiling face and eponymous cowboy hat appear on every bag of jerky) already had years of experience crafting this specialty with his dad, a family tr... »
In the forty years since Aladdin first opened on 2nd Street in Allentown, many of the dishes owner and head chef Violette Younes still crafts have been absorbed into popular American culture, from Hummus and Babaganoush to Spinach Pie and hand-rolled Grape Leaves. Less familiar specialties such as Arnabit (deep fried cauliflower) and Shawarma (thin slices of tahini-and-fre... »
In the midst of a busy and heavily-booked summer, a long-standing client of Local Mama Catering approached chef/owner Beth Anna Raynock about catering a birthday dinner for her husband – and 40 guests. Although the Bethlehem-based company was engaged for a large, full-service event on the Saturday requested, Raynock was determined to find a way to accommodate loyal custome... »
A new Sunday Brunch presents sweet-to-savory selections highlighting Executive Chef Justin Cogan’s expertise in infusing global flavors into progressive New American cuisine. Dishes range from waffles and bennies to salads and burgers. At dinner, exemplar entrées arrive in energized style – such as juicy pan-roasted duck breast from Joe Jurgielewicz & Son enlivened wit... »
Wrapping two hands around a golden, toasted brioche bun packed with hearty flavors – whether a well-dressed burger or another appealing protein offered at Drip – transmits a primal message of ownership: This is a personal dish that discourages companions from poaching a taste. Leaning forward for that first big bite, shoulders may even hunch slightly, a protective stance a... »
Indulging in Ice Wine Sumptuously sweet and intensely flavored, ice wine ranks among the world’s finest – and often most expensive – dessert wines. More than extraordinary taste, however, makes this wine so appealing: Knowing the effort that goes into crafting this appropriately named elixir invites splurge-worthy sipping during the holidays. (If none of the traditional ce... »
There’s an unpretentious elegance in well-crafted Brick Tavern Crab Cakes, a menu mainstay for decades. Tender morsels of delicate lump crab take center stage in their signature version of this beloved dish, made from “our famous recipe”—which fans claim is superior to Maryland offerings. “We’re keeping the tradition alive, and that’s important,” says Executive Chef Scott... »
