Bringing Musical Yoga And Mindfulness to Underserved Kids in the Lehigh Valley If you ask children’s yoga instructor Kira Willey the career milestone she’s most proud of, the answer may surprise you. The singer-songwriter has recorded four award-winning albums of children’s music and mindful moments, published a children’s book, had multiple yoga and mindfulness episodes a… »
Don’t leave without trying the Cheese Steak Spring Rolls. Why? Easily their most popular appetizer, the house-made spring rolls pack a traditional beef cheesesteak, American cheese, and caramelized onions into a fried and crispy exterior, with a sweet chili dipping sauce served on the side, General Manager Erik Sheetz says. With so many great bar snacks on the appetizer li… »
Cardiology patients at St. Luke’s University Health Network might notice a familiar face cooking on “The Chef’s Kitchen” this season. Dr. Dwithiya Thomas, director of St. Luke’s Women’s Heart Center, is the featured chef in three how-to videos that were filmed by the cooking show inside the kitchen at Easton Public Market. The featured recipes come straight from her heart-… »
Making your list of must-dos before summer ends? Do yourself a flavor and add Klein Farms and Happy Holstein Ice Cream to the list. Vanilla – Not your typical vanilla ice cream. SO flavorful! Oreeeo – Oreo-yum! Very different from traditional cookies and cream. Not overly sweet, just cookies in ice cream form. Raspberry – Wow–an explosion of raspberry! If… »
Some would say cousins Michael P. and Michael L. Dontas (nicknamed Senior and Junior respectively) were destined to be in the restaurant biz. They grew up working alongside their fathers in family-run restaurants, learning every job in the restaurant. From their fathers—who ran the Parkland Restaurant, and Tastee Donuts before that—they learned a strong work ethic and the … »
Walking into Diana’s Cafe is at once cozy and inviting—much like walking into the house of a friend you haven’t seen in awhile. Except this friend makes stacks of pancakes covered in fresh strawberries and whipped cream, and always has homemade cookies and baked goods on hand.. WE LOVE When Diana and Jim Hall-Yurasits opened Diana’s Cafe 20 years ago, they wanted a place w… »
The hours are long and his subject temperamental, but Alan Pitotti’s not complaining. After 20 years as a chocolatier, he loves what he does. The graduate of Northampton Community College and the Culinary Institute of America has honed his skills to the point where the chocolates he’s creating are almost too beautiful to eat. He’s been featured on the Food Network and work… »
“I often brine or smoke the legs, sear the turkey breasts, then finish them in the oven at a low temperature.” Lee Chizmar, chef/owner of Bolete “When my wife and I host, to ease some of the headaches, we batch cocktails,” Robert van Thiel, beverage director for Molinari’s “I like surprising people with a juxtaposition of ingredients, giving them what they think is going … »
