So are you prepared to take the OFT Challenge this year and check out every one of Our Favorite Things? If you are, our staff's annual roundup of favorites will be an exercise in fun for all!
“There is a somewhat busy path nearby, but it’s not a traditional road,” Mark Muszynski says, of the dusty drive you encounter as you come upon The Bake Oven Inn in Germansville.
“We’re located just minutes from the Bake Oven Knob and the Appalachian Trail. Many of our brunch guests make a day of it and join us for brunch after they hike,” he adds.
Although it is off the beaten path, a trip for the Brunch Menu at Curious Goods at The Bake Oven Inn is worth the drive, says Catherine Muszynski, Mark’s wife and co-owner. Mark is the chef behind such brunch menu favorites as the wild mushroom omelet with sharp provolone and sautéed spinach, the jumbo lump crab egg-white omelet with chive tomato, and the ham and smoked Gouda-stuffed French toast with warm blackberry compote.
The freshest available ingredients inspire Chef Mark’s specials, such as soft shell crab Benedict with Old Bay hollandaise, a house-smoked fish plate, or the breakfast skillet with house-made duck bacon, cheesy grits and fried duck egg.
“We are fortunate to be able to source ingredients within five to 10 miles,” Mark says. “Many of our farmers are small operations, such as Red Cat Farms, which grows our salad greens year-round in a pop-up greenhouse, and Jus Kiddin Around, where we get our free range eggs.”
In season, Curious Goods sources produce from more than 14 different area farmers, including Epic Acre Farm, Best Berry Farm, Mike Fink and Heidel Hollow, OH Producers and Smokey Wessner. “Chef Mark has a personal connection to his farmers,” Catherine says. “In season he speaks to them daily to find out what’s growing and when it will be available, thus allowing him to develop his menus based on what’s readily available.”
A variety of “brunch sippers” are also on the menu, Mark says. “Among the most popular drinks are our BVT, which stands for bacon, vodka and tomato—house-made bacon infused vodka, with a Bloody Mary and Hartman’s bacon garnish. The Hill-Billy Mary is local beer and Bloody Mary garnished with a house-made pickle, Hartman’s ring bologna and beef jerky.” There’s also a house-made sangria with brandy-marinated fruit, a peach Bellini, a French mimosa and more. We’re getting thirsty, how about you?
7705 Bake Oven Rd., Germansville | 610.760.8580 | bakeoveninn.com
For creative fine dining in a warm and welcoming atmosphere, foodies should look no further than one of the Valley’s own local community colleges.
Hampton Winds Restaurant is the training ground for Northampton’s culinary arts program—advanced students actually run the restaurant, guided by skilled executive chefs.
One of those chefs, Susan Roth, associate professor in the culinary arts program, says that the menu is decided by the chef-instructor of that session. Two other chefs, Scott Kalamar and Julian Burgess, share those duties with Roth. Two pastry chef-instructors, Dianne Henry and Kelly Stem, oversee students preparing desserts.
Items on the Hampton Winds menu are delicious and diverse. Roth tries to include an ethnic dish on each menu, and takes the season into consideration when developing other menu items.
“In spring, I might have an asparagus side dish and serve a lighter soup,” she says. “In the fall and winter, the soups would be heartier and we would use fall vegetables.”
Roth says that one of the nice things about dinner at Hampton Winds is that the tables are never turned over. Once you're there, you're there. So come here with the besties you’ve been promising to spend some time with and savor your dinner and the bottle of wine you brought. Large windows offer tranquil, green, campus views and a stone fireplace offers ambiance for those cooler months on the calendar.
The students, in addition to preparing menu items, interact with the diners tableside when they take around the dessert cart. This provides them with the valuable opportunity to talk with the public, Roth says. “Many students say they want to open their own restaurant someday. They will need to be able to talk to diners about the food—the ingredients and cooking techniques used in creating the different dishes.
The students do all the preparation and work the dinner shift creating a salad and a soup. These are designated as the “student salad” and “student soup” on the menu, so that diners know the students are planning, developing and preparing the dish.
Roth says that Hampton Winds program has been successful because it has been well supported by the Lehigh Valley public. So the next time your stomach growls for gourmet, consider Hampton Winds and support a great culinary program.
3835 Green Pond Rd., Bethlehem | 610.861.4549 | northampton.edu/campus-life/hampton-winds.htm
Speaking of gems, if you’re looking for diamonds, rubies, emeralds and sapphires, head straight for the West End of Allentown to check out the Estate Case at Timothy Richard Fine Jewelry.
In addition to their main focus of diamond engagement rings, wedding bands and custom pieces and being a full-service jeweler, Timothy Richard also offers an extensive inventory of estate pieces that co-owners Timothy Statler and Richard Perose have purchased from individuals or attorneys.
“Customers also put items on consignment for the estate case,” Statler says. “These pieces may have been handed down from a grandmother or other family member, and the seller wants someone else to enjoy it, rather than sell it for scrap.”
Perose gets sentimental when he hears the stories behind the estate jewelry. “We like to hear the stories, so we can pass those stories along to the people who look at the pieces.”
And there are more than 20 regular customers who check in often—some every week—to ask, “What did you get this week?”
Statler and Perose say they've gotten jewelry that dates back to the late 1800s. Among their most unusual things was a collection of ornate Russian jewelry. The largest item they sold was a 12-carat yellow diamond ring. They also get large emeralds and diamonds up to six carats in size.
“The estate market is up because of the economy,” Statler says. These items are sometimes sold because there is a need for cash. “Also, people are getting rid of yellow gold. Younger people don't like yellow gold as much as white gold, silver or platinum,” Statler explains.
Statler, a goldsmith who can reset stones in estate items and resize rings, has been in the jewelry business for close to 23 years. Born and raised in the Lehigh Valley, his former store was Lehigh Jewelers. Perose has 29 years in the jewelry business and formerly owned the Galleria.
The jewelers' slogan is "Bringing back the lost art of customer service." Jewelry work performed in front of your eyes with instant jewelry repairs as well as the intriguing Estate Case certainly serve customers well.
520 N. 19th St., Allentown | 610.435.2470
Soft pretzels and cheese are always a tasty combo. But when former Brew Works chef Jill Oman decided to combine the yeasty bites of dough with the restaurant’s own beer and cheese soup, she amped that match to the next level.
Traci Langer, marketing director for the Brew Works, says the Bavarian Pretzel Appetizer has been offered at both locations for years. “Always popular, it includes four to five pretzel bites on the plate, with the beer and cheese soup on the side for dipping.”
There are no facilities at the Brew Works to proof dough, so that is made off-site in New Jersey. The dough is made from scratch and hand-twisted, then baked at the Brew Works and dipped in melted butter with fresh garlic, fresh parsley and Parmesan cheese.
The beer and cheese soup is homemade at the Brew Works—no further details other than it’s the restaurant’s own recipe!
Although made off-site, the dough is MSG free, Langer says. In fact, there is no MSG in any of dishes they make or in any products from other sources. The Brew Works believes in and practices green sustainability and uses local produce where- and whenever available. If possible, menu items are handmade on the premises.
And even people from outside the Valley are big fans. On the review site tripadvisor.com, a user from West Chester says, "Nice atmosphere, good beer and good food. The Bavarian pretzels were hot and served with delicious cheesy beer dip."
Another user from Telford says, "Had to rave about the soft pretzels with beer cheese sauce!"
Planning a wedding? This popular appetizer is on the banquet menu, says Langer. “People planning weddings at the Allentown Brew Works often order the Bavarian Pretzel Appetizer as one of their selections.”
You’ll find this doughy indulgence on the lunch, dinner and late night menus, so you can enjoy it almost ’round the clock! The next time you’re sipping some of the Brew Works craft beers and get hungry for a bite—well, you know what to order.
569 Main St., Bethlehem | 610.882.1300812 Hamilton St., Allentown | 610.433.7777thebrewworks.com
Okay, so it takes a scenic 30-minute drive to get to Bucks Country Gardens, but LVS staff members who have been there swear it’s worth it! And don’t let the name fool you—this place is so much more than a garden center. President Tom Hebel says they offer a full lifestyle garden center, including a traditional nursery, patio furniture and home décor, including candles, kitchen items, clocks and mirrors, wall art and lamps.
But wait, there’s even more—a boutique full of jewelry, women’s accessories and clothing. Some customers shop only at the boutique, Hebel says.
Why such a diverse range of products? “There’s been an evolution of the industry in the last 10 years,” Hebel says. “The Baby Boomers seem to be the last generation who want to garden just for the sake of gardening. Younger people like to decorate with plants more than actually garden.”
Bucks Country Gardens has still experienced modest expansions over the last 10 years. Hebel says they embraced the concept of new and energizing products, adapting the product mix to what customers want.
Products include items from all over the world, as well as Byers’ Choice carolers from nearby Chalfont for your holiday displays. In addition, they are the exclusive Bucks County dealer for Walpole Outdoors products, which include fences, gates, pergolas and arbors.
On the first weekend of November there's a Christmas open house and then in November and December the entire garden center becomes a Christmas shop. Offerings include ornaments and home décor; trees, wreaths and greens; designer trees; and a design center to help customers realize their holiday decorating vision.
Hebel says that Bucks Country Gardens is known for its awesome facility, a well-merchandised store and a team of people passionate about what they do and sell.
The team of people includes four employees who have been at Bucks Country Gardens for 20-plus years. Hebel says the long-term employees help engage the customers and provide excellent customer service in all areas of the center.
"It’s an awesome privilege to be in a business that's all about inspiration, creativity, excitement, reward, success and making each of our lives a whole lot more enjoyable,” Hebel says.
“Who said we were just flowers, fertilizer, trees and patio furniture?"
1057 N. Easton Rd., Doylestown | 215.766.7800 | buckscountrygardens.com
photos courtesy of blue mountain
Looking for a cool day plan for a friend or family outing this summer? May we suggest Slopeside Pub & Grill and Zip Lining at Blue Mountain?
If your gang enjoys a high-speed and exhilarating view from above, Blue Mountain has you covered. The double zip line—attached to a climbing tower—was built for the summer Blue Mountain Adventure Camp in 2013. The dual zip lines are one of the many high- and low-rope elements where camp children are challenged and have fun at the same time during the camp, which runs from July to mid-August.
As an alternative to indoor celebrations, Blue Mountain offers the zip line for birthday parties for children age eight and older. In a two-hour time frame, family and friends can climb and zip and then enjoy birthday cake and pizza or hot dogs in the Adventure Center.
Adults can enjoy the challenge and excitement, too—birthday parties aren’t limited to children. There are also corporate events where the climbing tower and zip line usually represent the “reward zone” after mastering the teambuilding activities around the Adventure Camp.
Caution: you will build up an appetite with this activity. When you do, head to the Slopeside Pub & Grill. Currently an outdoor-only restaurant open late May through October, hungry patrons will soon be able to drink and dine inside, as well. While this will please those looking for a warm and cozy spot to take in the scene along the Vista Trail during the chillier weather, this summer most locals will agree it’s time to take advantage of alfresco drinking and dining.
“The views of the picturesque Little Gap Valley and surrounding Pocono Mountains will be captured both indoor and out as we expand seating capacity in the Summit Lodge to allow all-season dining,” says Barbara Green of Blue Mountain.
Marvel at your surroundings while enjoying a “Groomer” burger—a hearty, stacked burger named after Blue Mountain’s winter season snow groomers who created it.
“Our chef-inspired crab cakes are second to none,” says Green, who adds that Slopeside offers everything from happy hour appetizers to full dinners.
Parents can kick back and relax while the kids participate in games and activities and everyone can gather around the fire pits on the slopes with a s’mores kit.
For the night owls, Slopeside features live entertainment, including local and regional bands, on weekend evenings.
1660 Blue Mountain Dr., Palmerton | 610.826.7700 | skibluemt.com
Shoppers looking for unusual decorative furnishings have a new spot to check out in downtown Easton. Store manager and design director Jon Clark, who owned Home and Planet in south Bethlehem, says that in some ways RE:find is similar.
“There are some of the same products, such as recycled glass and works by Bill Kreider,” Clark says. Kreider crafts furniture out of steel (such as I-beams), aged wood and glass. The focus on environmentally sound and socially responsible products remains as well.
But RE:find also carries more home furnishings, accessories for the home, pottery from France, lamps and even high-end handbags. The store is owned by Clark’s partner, Ron Susser, who has an extensive background in luxury products in New York City at such places as Barney's and Tiffany's.
“The new space is smaller, more intimate and very welcoming,” Clark says. Customer feedback has been positive. The Easton location has attracted people from Hunterdon County in western New Jersey and New York City. So far, Clark says the best-selling items are Bill Kreider foundry projects, custom work and contemporary upholstered furniture.
RE:find can get custom pieces in within two to three weeks. “A lot of people are moving to downtown Easton,” Clark explains. Some apartments are opening soon across the street—RE:find’s location should serve it well.
Clark says other popular items include what he calls "oddly interesting things," such as old lockers that have been refinished, beer garden furniture and old desks that have been stripped and stained or redone in some other way.
Similar to Home & Planet, the new store has an art gallery, located in the basement. New shows highlighting the area’s many local artists are displayed every month.
437 Northampton St., Easton | 610.829.1313 | refindeaston.com | facebook.com/refindeaston
While chocolate is definitely considered an indulgence, it’s one that many people want to partake in daily. To satisfy a sweet tooth, a trip to Dolce Patisserie is in order.
Chef Alan Pitotti graduated from the culinary program at Northampton Community College, where he realized he very much enjoyed baking and making pastry. That influenced him to further his education, earning an associate’s degree in baking and pastry sciences from the Culinary Institute of America.
It may be cliché to say that the chocolates in the display case look like gems but they do! They are delicate, shiny and bright—almost too pretty to eat. Almost.
The immaculate shop offers cases full of the beautifully handcrafted chocolates. There are also other, all handmade, items already packaged to go, such as chocolate bark; dark, milk and white chocolate bars; and sugar-free chocolates.
Pitotti says many of the candies’ core flavors are seasonal. For spring, he makes some that are white chocolate ganache blended with fresh bananas, fresh orange juice blended in rich dark chocolate, and the customer favorite: fresh raspberry purée blended with dark chocolate. Come autumn, he uses fall flavors, such as pumpkin spice. At Christmas, there would be eggnog and peppermint flavored chocolates.
Fun fact: Pitotti competed on Food Network's Sweet Genius and won the $10,000 grand prize.
Dolce Patisserie’s customers appreciate the artisan style of the chocolates and the fact that the candies are handmade on the premises. They also like the high-quality chocolate that Pitotti gets from Switzerland. “It is very clean on your palate,” he explains.
Customers also like the aesthetics—many of the candies are airbrushed, which adds to the jewel-like appearance.
Dolce Patisserie also offers pastries—the selection varies and special orders are welcome. Like the chocolates, they’re all hand crafted by Pitotti. The Dolce Patisserie Signature Cake is a chocolate cake with a vanilla crème brûlée layer, fresh raspberries and chocolate mousse. This delectable cake is available in various sizes. All the ingredients Pitotti uses are natural with no artificial flavorings.
The Shoppes at Hellertown | 23 Main St., Hellertown | 484.851.3652 | dolcepatisserie.com
by pattie giordani | photography by alison conklin
