Bethlehem South Side Restaurants: The Running Tally

Instead of composing a post tonight I've been putting the together the list of my favorite South Side Bethlehem Dining and Drinks (look right and down). Each title is a link to the establishment's menu or home-page. Clearly, it isn't comprehensive and will, of course, be a work in progress.
North Side Dining and Drinks coming soon, in the column to the right of the South Side ones.

*If you're a restauranteur and don't find your restaurant/bar on this list, invite me in and feed me your best stuff. I'll even put together a review, and maybe even a video!
...Black Forest Deli has posed the invitation and I plan to take them up on it next week.

By the way, Happy National Coffee Day! 10 coffee facts: http://www.indyposted.com/113732/10-coffee-facts-for-national-coffee-day/

Lunch in Philadelphia, The Reading Terminal Market, and Philly Cheesesteaks

I met up with a friend from high school yesterday to make a day trip to Philadelphia and was totally happy with our recommended lunch destination: the Reading Terminal Market.

Walking the aisles, we found several restaurant stands, local produce, baked goods, chocolatiers, gourmet groceries, a beer garden, and cafes all clustered under one roof. Totally a one-stop-shop for local Philadelphians and simply a fun place to walk around for visitors with an appetite. It reminds me somewhat of la Boqueria in Barcelona, or another market I shopped at in Florence. Some people at the Reading Terminal Market were there to grocery shop, others like us were perusing the dining options which included Thanksgiving dinner, Cajun cuisine, Middle Eastern food, Gyros, Authentic Thai and Chinese, and of course, Philly Cheesesteaks.

We stopped at Carmen's Famous Philadelphia Cheesesteaks stand where the guy behind the counter rattled off our options: American, provolone, or Cheese Whiz (the classic Philadelphia cheesesteak choice of cheese), and optional toppings of mushrooms, onions, peppers (spicy or sweet), lettuce, and tomato. I ordered the classic cheesesteak with mushrooms, provolone, onions, sweet peppers, lettuce, and tomato, plus ketchup. Good but frankly not the best I've ever had.

This leads us to the question: where do you find the best Philadelphia Cheesesteak? I've made the trip to that famous corner in Philadelphia where cheesesteaks and ideologies are pitted against each other in the famous Pat's King of Steaks and Geno's Steaks faceoff. I've tried each, on different occasions. Geno's reminds me of a carnival stand, with neon lights and flashing bulbs, whereas Pat's by comparison looks modestly simple yet classic.

The rivalry between Pat's and Geno's reminds me of the Duke/Carolina divide in my hometown: ambivalence is not an option. The choice not only rests on your opinion of the first order of concern (basketball or cheesesteaks), but almost becomes a reflection of values (public vs. private, flashy vs. modest).

I'm totally Team Pat's. I have respect for the place because there's a confidence in its humility, you figure it must be an institution to get so much press...or to make Geno's work that hard to attract your attention. It almost seems like Geno's has focused more on their lighting design than their cheesesteaks.

So here it is, Pat's vs. Geno's: Where does your alliance lie?
Post a comment in reply to cast your vote on where to get the best Philly Cheesesteak!
And, if you're in the greater Philadelphia area and haven't made the trip yet, I plugged it in as the final destination on GoogleMaps for you:  http://tiny.cc/yj45svvbwd
You've got no excuse- get there and make the decision yourself!

Roasted Lemon-Thyme Potatoes and Sausage with Braised Swiss Chard and Goat Cheese

This was a combination of a few recipes and ingredients that I had on hand including red potatoes and swiss chard from The Bethlehem Farmer's Market that just so happened to turn out mouth-watering together. Love it when that happens.

Prep: Set oven to 425*

Find an oven-proof pan (I used the griddle pan again) and combine the following:

Red potatoes (I had about 10, which made 3-4 servings) diced into little bite-sized pieces, erring on the side of too small 

Sliced sausages (in my recipe, 2 AlFresco Roasted Garlic Chicken sausages) 

3-4 cloves of garlic chopped, but don't mince

Squeeze half of a lemon's juice over potatoes and sausage
Add about a tablespoon of olive oil
Sprinkle with a handful of fresh thyme leaves (no stems) if possible, only about a teaspoon if using the dried spice (the dried spice is generally more potent than fresh)
Salt and pepper
Mix ingredients in the pan and place in the oven until the potatoes are cooked. Turn the heat down to 325*.

Meanwhile, wash and chop swiss chard- trimming the ends and cutting the rest into 2" segments.
Put swiss chard in a bowl with:
1/4 cup of scallions (trim the root end and chop the scallion up to the point where it turns from lime to dark green)
1/4 cup of crumbled or diced goat cheese
Juice from the remaining lemon half
Salt, pepper
A pinch of brown sugar

When the potatoes appear done, pour the contents of the bowl with swiss chard, etc. over the potatoes and sausage and distribute evenly across the top, forming a layer.
Close the oven and cook for another 3-5 minutes until the swiss chard is braised (see picture). At first, it will appear as though it has nearly dried up and on the verge of browning, but fear not, it will still retain good flavor.

Remove the pan from the oven and use a spatula to mix the ingredients. The goat cheese will have melted and will make a nice flavoring over the other components. Enjoy!

Mustard as a Marinade

www.dressingsontheside.com

This is a plug for my favorite marinade and/or dressing: Trader Joe's Aoli Garlic Mustard Sauce. This mustard sauce is perfect with both vegetables and meat.

For example, I just made myself some excellent grilled vegetables using this mustard as a marinade. I had zucchini, red onion, and red pepper on hand for my recipe today, but the flavor is great with almost any vegetable.

Because we don't have a grill at our apartment, we're making do with an All-Clad stovetop grill pan (from Williams-Sonoma) and we're totally happy with it. It even gives the appearance of being grilled with the charred lines from the raise divets in the pan. Before putting the vegetables in the pan, I tossed them in the mustard, a little olive oil, lemon juice, salt, and pepper, and then let them cook to perfection on high heat.

This mustard sauce is also excellent as a chicken or porkchop marinade. I should also mention of course that it has a really great flavor for any of your other mustard applications- I think it's smoother than most Dijon mustards and equally flavorful.

Another Reason for Popeye (and You) to Eat Spinach

http://bornbackwards.com

Put down the can, Popeye, we've got a better spinach recipe for you to try. Really though, spinach is one of my favorite greens to have on hand to make any of the following recipes quickly.

It can be served raw in salads with apples, walnuts, cranberries, a little feta or goat cheese, and a balsamic vinagrette, for example.

Or, my favorite, sauteed.
Heat the skillet to medium-high, add copious amounts of spinach (it cooks down to nothing), drizzle with olive oil, and sprinkle with seasoned salt and you've got yourself a winner. Let it cook until the spinach wilts and the olive oil and spices are well distributed. This is a great side to any meat dish, or combined with fresh tomatoes.

Another favorite sauteed spinach dish: on medium-high heat, combine spinach, olive oil, thinly sliced apples, red onion, salt, pepper, and cheddar. Saute until the spinach is wilted and the apples are cooked. The cheddar can be added after you've taken it off the heat or at the end so that it melts a little.
Ta-dah! No more boring spinach.

Quinoa: It's Better Than Rice

I like rice, but I love quinoa. It is a better grain than rice for every reason except for sushi applications.
Quinoa is faster and easier to cook- 2:1 water to quinoa, combine, bring to a boil until water is absorbed.
1 cup of quinoa will take about 15 minutes for all of the water to evaporate. If seasoning beforehand is desirable, the quinoa can be toasted with a little olive oil and spices before adding water.
Quinoa also keeps longer and fresher in the refrigerator without congealing to an unappealing block. I often make batches for a week and then add fresh ingredients when I want to eat it.

Here's what I've been adding to a single-person serving of quinoa, kind of tabouleh-inspired:
Change the proportions to your taste.

• Add 1/2 tablespoon of olive oil
• Juice of 1/2 a lemon
• 1 minced garlic clove
• Equal parts of chopped tomato and minced red onion (approximately a half cup)
• Parsley and Feta (approximately a quarter cup)
• Salt, ground pepper

Delectable.
*Also great with tomato, basil, feta/mozzarella combinations

Still wondering exactly quinoa is? Here's some background from Wikipedia: http://en.wikipedia.org/wiki/Quinoa. Scroll down to Nutritional Value for a good summary.

A Week of Bethlehem Dining in Retrospect

I've had friends visiting me every night this week from Monday to Sunday and needless to say, did plenty of dining out. Here's a recap, and perhaps recommendations to be taken into account for future diners in Bethlehem!

For a kick of caffeine and academic productivity in preparation for a full week of entertaining: the Dalai Latte- a Chai tea with coffee ice cubes at Deja Brew Coffeehouse & Deli, 101 W. 4th Street. Coffee ice cubes are available as an option for all of their drinks and prevent any iced drink from becoming diluted as the cubes melt. Genius!

I returned to Deja Brew on Tuesday and finally split a Wasabi Cole Slaw with my friend Blair. The thought of those flavors together had been piquing my curiosity for days and it was finally satisfied. I completed an essay, she did some reading. I cannot recommend Deja Brew more for any of the above reasons.

Wednesday: Several friends came to town as representatives for their new company of employment at the Lehigh Career Fair. We reminisced and reconvened at the Asian Bistro, 24 East 3rd. St. I especially enjoyed my Jungle Roll: Spicy tuna roll topped with toasted eel, served with "Rudy's special sauce." ...Whatever the special sauce is, it's an excellent roll. Also, BYOB Frontera Sauvignon Blanc (excellent inexpensive buy!)

Thursday: Drinks at one of the coolest places in Bethlehem- The Bookstore speakeasy. Prohibition-era decoration and authentic drinks. The Adams Street Shuffle is still my go-to: "Pure sunshine and deliciousness in a glass. Polish vodka, St. Germain Elderflower Liqueur, fresh lemon juice, Aperol, and orange zest." Also tried the Honeysuckle, which is still good but not as fantastic as the former. The Bookstore is at 336 Adams Street. Excellent date spot and also fantastic food-I've split a cheese plate in the past and look forward to a meal there soon.

Friday: The Charlotte egg scramble at Blue Sky on 4th Street for my friend Kelsey's last day in town. The Charlotte is like a western omelette but with the cheddar, onion, green peppers, tomatoes, home fries, and bacon scrambled in with the egg. While Blue Sky has many quality menu items, I can't bring myself to order anything else because it hits the spot every time.

Saturday: As on most football game days, we found ourselves at J.P. McGrady's on 3rd Street, enjoying cups of complimentary popcorn and pitchers of Blue Moon on the back porch. I would also highly recommend McGrady's Sweet N' Sweaty Wings that are a fantastic combination of spicy and savory.
Three of us split meals from Thai Thai II for dinner: the Tom Kha Gai coconut chicken soup which I've already raved about it past posts, Cashew Chicken, and Shrimp Pad Thai. Delicious as always.

Sunday: As usual, our first attempt for brunch at Billy's Diner was thwarted by throngs of other Lehigh kids and locals. As a result, our group found ourselves at Olio Restaurant, 553 Main Street for lunch. The meal was satisfactory but not phenomenal. Slow service. Started out well with excellent appetizer bread and dipping olive oil and spices. Our table split Caprese salad and Margherita Pizza as appetizers and I split a Spaghetti al Pomodoro with a friend. All of the above were decent but on all accounts could have used more basil. The Margherita Pizza was also burnt. I also happen to love basil, so that is certainly a matter of taste. Friends recommended the Gnocchi from past experience, which I may have to return for!

That's a wrap. Now homework.
Bought Dandelion greens at Wegman's grocery store this week to experiment with and looking for a good recipe...will post soon about how that goes!

Fresh Corn? Try This Southwest Salad.

So this is probably one of the last few weeks that fresh corn is available (like the corn I've been picking up at the Bethlehem Farmers' Market), but if you can find some, this recipe is worth your while. I've been putting together a batch every Sunday to enjoy for lunches throughout the week and it hasn't gotten old yet!

It's based on the Southwest Black Beans and Corn Salad from Mollie Katzen's Still Life with Menu cookbook (one of my mom's favorites of which I have inherited a copy).

• 2 ears of corn
• 1 can of black beans or 2 cups of black beans should you choose to cook them yourself
• 2-3 minced garlic cloves
• 1/2 red onion, minced to about the size of corn kernels
• 1 medium bell pepper, minced to corn kernel size as well
• 1/2 cup of olive oil, or enough for a light coating of the salad components
• 1/2 cup (handful) Cilantro or Parsley or both--Lately I've only been able to get Parsley and have been really enjoying a slightly mellower flavor than cilantro, which is what I typically use from Mom's garden at home
• Dash of cayenne pepper, adjust to your spicy tolerance
• A teaspoon of ground cumin
• Juice of a Lime
• Salt to taste (Sea Salt is both good for you, has better flavor, and requires less)
• Ground Pepper- also to taste

Mix, enjoy. Adjust any of these amounts or proportions to your personal taste, you really can't go wrong. It is excellent by itself or as a contrasting, palette-cleansing side for richer, heavier meat or seafood dishes. Mollie Katzen recommends it in a tortilla, also yummy.
The best news of all: this a recipe which actually improves with time as the flavors exchange and marinate in your fridge.

The Interview: Tallarico's Chocolates

For our latest assignment, we had to go into Bethlehem and conduct a video interview. I chose to interview Mr. Brian Tallarico, owner and founder of Tallarico's Chocolates at 26 East Third Street. My previous post talks some about the experience, and you can view the videos below:
We were asked to post both edited and unedited and describe a little about the differences. The first is the edited version, the second is the interview straight through.





I'm quickly learning how much time and effort goes into editing video, and I'm learning ways to make editing easier during the filming process as a result of having to make certain changes. I also found it interesting to take the rough footage and organize it in a way that highlighted the story I wanted to tell. Looking forward to seeing where this goes!

"Tallarico's Chocolates: the Immaculate Confection"

So reads the oval label on the white bag of chocolate treats I brought home from my interview this afternoon with Brian Tallarico, chocolatier. When he first opened Tallarico's Chocolates at 26 East Third Street almost seven years ago, he sent a friend of his in San Francisco a small package of his line of treats, and received a reply: "The Immaculate Confection," and the testimony remains.

I sat down with Mr. Tallarico for a short interview assignment for my Journalism 198 Multimedia reporting class. Fifteen or so minutes of footage and interview was all that was expected. I left the shop an hour later, after discussing a range of topics about his beginnings in chocolate, his hobbies, and his kids, and even swapped stories of travels in Europe. To say the least, Mr. Tallarico is an engaging guy, and a pleasant conversationalist. Who wouldn't be with a job delivering happiness in the form of chocolate morsels all day?

As I sit here typing, I can still taste the flavors of the cayenne pepper chocolate square that he added to my gift bag to try, and I'm sure a future craving has been planted. As Mr. Tallarico explained, I did not taste the cayenne in the actual bite, but rather felt a slight heat in the back of my mouth. The slightly crunchy texture and light numbing sensation make for quite the orchestrated event of a chocolate bite. My dad will absolutely be receiving an order from me as a Christmas present.

I also made out with a pistachio dark chocolate sort of cluster, which was fantastic, contrasting a slightly salty nutty flavor to the smooth dark chocolate. I typically don't even like pistachio that much, but this guy is good. Clearly, a dose of fine chocolate was all that was needed. Two dark chocolate pretzels and a malt chocolate, a type that Mr. Tallarico says he's been experimenting with are still in the bag as well. I'm cherishing them for tomorrow.

On the side, Mr. Tallarico makes unique string instruments from reclaimed materials, which he exhibits and sells from his shop. While he has certainly become quite the chocolatier, Mr. Tallarico still tells people he's waiting to see what he'll be when he grows up. Mr. Tallarico's array of interests have lent a lot more to this shop than just chocolate, so on your next visit take the opportunity to strike up conversation with him, admire his innovatively-crafted guitars, or spend some time in the cozy living-room like space in the store window.

You'll have to wait for my full video post of the interview which reveals the history and the story of his shop, and a few more enticing things about his chocolates. Although he wasn't manufacturing today, I would like to see what that process looks like at some point as well. He apparently hires around the holidays when his shop is at its busiest, and what a fun place it would be to learn. You may see me behind the counter one day soon.

In this economy, people are seeking goods like chocolate and wines as "simple pleasures" to take the place of more expensive ways to spend money and time. The health benefits of chocolate-in moderation, of course- have been proven, so follow your next chocolate craving to Tallarico's Chocolates, and I'm sure you won't regret it.
Tallarico's Chocolates are available for purchase by the piece and by the pound. Check out the menu and the rest of his website at: http://www.tallaricochocolates.com/menu.html

Also good to know:
During First Fridays of every month, local musicians perform at Tallarico's Chocolates (and many other galleries and stores which open for the First Friday evenings every month). For those who are unfamiliar with the concept, check out the next First Friday on October 1st, starting at around 7pm for a lively evening on South Bethlehem's Third and Fourth Streets. You'll find galleries and stores with doors thrown open until around 10 at night, free wine and cheese, art showings, music, and inevitably, conversation. Go with a few friends and get to know a wonderful side of Bethlehem.

Looking for: New Foodie Adjectives

It is only fair that a bite which makes the taste buds dance deserves a word which rolls beautifully off the tongue to describe it.

A five-second clip on the Food Network last week showed two people tasting a dish that they both described as "amazing." 

I don't want to simply lament the overuse of certain words so I've decided to do a little investigation and hopefully propagate a few lesser-used words to describe our culinary endeavors. 

Here are a few worth sharing (from www.dictionary.com and www.thesaurus.com):

1. Synonyms for Delicious: ambrosial, delectable, divine, piquant, redolent, sapid, savory, titillating.
2. Acerbic: bitter, sharp, or sour. Synonyms: acidic, acrid, harsh
3. Ambrosial: delicate, fragrant, heavenly, luscious
4. Piquant: flavorful, biting. Synonyms: highly-seasoned, lively, peppery, poignant, provocative, pungent, racy, savory, sharp, snappy, spicy, stimulating, stinging, tangy, tart, zesty. Notes: Having a sharp taste is pungent and having a pleasingly sharp taste is piquant. Local example: #15 Tom Kha Gai at Thai Thai II, 509 Main Street in Bethlehem. This is a wonderfully piquant item found at many Thai restaurants and perfected by Thai Thai II. From their menu: “The most aromatic herb soup: chicken with coconut milk, galangal, lemongrass, kaffir leaves, mushroom, chili, and lime juice.” True statement.
5. Redolent: having the odor or smell of, i.e. a room redolent of country flowers. From Latin redolens smelling of, from redolere to give off an odor. Local example: Sal’s Brick Oven Pizza & Restaurant (313 S. New St.) has an intimate dining area redolent of the titillating flavors wafting from the kitchen.  
6. Sapid: 1. having a pleasant taste; 2. agreeable or engaging. From Latin sapidus, from sapere: to taste.

The words we use to describe our food are also a product of the cultures and communities of which we are a part. Our lifestyles have a way of infusing our language with terms that would not translate well to someone belonging to another mode. I know delicate, religious folk who I have seen repeatedly describe pleasing foods as “divine,” whereas teenage boys have been known to describe especially rich and flavorful foods as “dank” or even “gross.” It is amusing to imagine either party using the words of the other.  Note: “Gross” follows the same reverse logic as “sick,” its meaning is exactly opposite its principal definition. 

From your newly expanded repertoire, now you can at least attempt to put into words the culinary delight that can typically only be expressed in "Mmmmmmmm!!"

Weekly Special: Thursdays at the Bethlehem Farmers' Market

Every Thursday in the fall and spring, Lehigh University's Campus Square is turned into a little fair of local farmers, kettle corn vendors, bakers and breadmakers, and even artisans of hand-knit woolen items. This opportunity for purchasing produce, sampling delicious baked goods, and perusing other products is the Bethlehem Farmers' Market and is absolutely a weekly specialty. Vendors set up tents and tables from 12-4 in the afternoon, drawing students and local Bethlehem residents alike.

I began my patronage last year as a senior while living off-campus and cooking for myself almost daily. In my hometown Durham, North Carolina, many families have supported, for many years, a farmers' market which is growing in scope and selection to accommodate the increasing desire for fresh, seasonal, local produce. I was raised to appreciate these Saturday outings, delighting over heirloom tomatoes or peaches that are so ripe they beg to be tasted at the earliest possible opportunity.

Plus, shopping the Farmers' Market supports local farmers, and the local food movement is here to stay. Despite tough economic times, people are still supporting Farmers' Markets, in part because many recognize that it takes a committed clientele to keep such vulnerable business owners afloat. Furthermore, in the face of increasing hype around reducing our carbon footprints, it's just plain "green," which is enough to validate anything these days. (Local produce doesn't travel as far to reach you, reducing the amount of gas used to transport it, reducing carbon emissions.)

People wouldn't pay the prices if it wasn't worth the trip; like produce sections with a face and a story behind every vegetable, human contact and mutual culinary delight abound. As pleased as shoppers are to be purchasing beautiful seasonal produce, farmers are equally proud of, literally, the fruits of their efforts. I have routinely found attendants on the other side of the stand not only willing but thrilled to engage in conversation about their favorite recipes, their own farm, or just local events. Just today, the woman from whom I was buying two apples threw in a third from other type that I had mentioned I was deciding between. Establishing a rapport or loyalty to her particular stand is a likely motivation, but I am more than happy to be on the receiving end.

Farmers' markets are engaging, inspiring, and most importantly, guarantee seasonal quality. As we left the Farmers' Market, a friend asked me about what is in season in the spring and I realized it took some thought to respond. In a world where when one region's produce ends its season and produce from halfway around the world can restock and replace it, we forget that certain foods are meant for a specific season. I'm not complaining about the fact that I can find tomatoes all year round, but I enjoy the Farmers' Market for reminding me what is suited for this particular season. These vegetables were not picked green and ripened in their cross-country trip, they were plucked off their stems because they were ready for your next weekly special.

An Introduction to Multimedia Reporting J198

We started our Multimedia Reporting class today with lots of momentum. I was given a handheld video camera and we've already learned to take and publish videos. My practice interview is posted here, it is a few minutes with the lovely Alex Levin about her study abroad experience. As Jeremy (Professor Littau)said, we're learning some very cutting-edge multimedia forms this semester and I'm definitely looking forward to the experience. We've started YouTube, Twitter, and this blog account to document our findings.
For the purposes of this class, this blog will be dedicated to a specific interest of my choice for the next few months. I'm looking forward to settling on a final decision, I have a few fun ones in mind.
Definitely a good start to my experience in the Journalism department!

A semester abroad with Alex Levin