Originally from Kiev, Ukraine, Black Forest Deli’s mother-daughter team of owners has been bringing Eastern Europe’s vast culinary traditions to Bethlehem since 2003, earning a nod from Bethlehem Patch readers as one of the area’s best eateries. As Russian music plays in the background, they serve up a menu of homemade borscht, pierogies, and halupkis (stuffed cabbage rolls), as well as delectable sides including macaroni salad. Those seeking more customary Western tastes can grab an italian sub or the arzunian panini filled with turkey, avocado, tomatoes, cheese, spinach, and honey mustard. The deli can also supply its specialty dishes to large events such as weddings, birthday parties, or chain-gang reunions.
The confectionists at Louie's Bakery craft every cookie, cannoli, and cake from scratch, letting patrons consume them at home or inside their airy eatery. In the shop, cheesecakes and other baked delights are shielded by glass display cases to protect them from impulsive taste buds that hope to kidnap them. The shop also produces customized wedding and specialty cakes, which add a personal touch to one-of-a-kind life milestones.
Donna Infantolino has been baking since she was tall enough to reach the kitchen table, crafting recipes from scratch in her aunt and grandmother’s kitchens. At her combination café and bakery, she and business partner Beth Butler begin every recipe with organic, sustainable ingredients, such as Nielsen-Massey pure vanilla and Scharffen Berger chocolate, whenever possible. The dessert dream team crafts wedding cakes, traditional and filled cupcakes, and one-of-a-kind sculpted cakes in original shapes such as convincing guitars or sassy pumps. They also accommodate customers with dietary restrictions through vegan and gluten-free options.
All in the Icing's staffers expand recreational baking abilities during small-group BYOB classes, which include all of the high-quality ingredients and equipment necessary to create sweet or savory recipes. At the end of sessions, participants head home with their tasty works to share with family or break into tiny pieces to add to crumb collections.
When HoneyBaked Ham was just a single shop in Michigan more than 40 years ago, it was run under the careful eye of its founder, Harry J. Hoenselaar. He handpicked every bone-in ham that he was going to sell in stores and carefully cured each in a secret marinade recipe. He then slow-smoked the ham over a custom blend of wood chips. Hoenselaar even built and patented a machine that spiral-cut the meat into almost perfectly even slices and re-creations of M.A.S.H. characters. But what really stuck with people was his glaze—a proprietary recipe that encased each ham with a sweet, crunchy finish.
Though Harry's shop has since grown into a nationally recognized brand with more than 400 stores, that attention to detail hasn’t been lost. His grandchildren now oversee the company, and they have maintained that same process of hand-selecting hams and smoking them for up to 24 hours before they’re spiral-cut and glazed. Many of the stores also have a cafe-style counter, where patrons can pick up fresh sandwiches layered with roast beef, smoked turkey breast, chicken salad, and of course, honey-glazed ham.
Janine Ciardi, owner and chef of Cater Couture, fashions fresh ingredients into party platters and multi-course spreads for dinner parties and other events. She also helps clients to lose weight with her High Heels and Hot Meals program; three times each week, customers get home deliveries of portion-controlled, healthy snacks, lunches, dinners, and desserts. Past menus have included dishes such as steak salad with feta cheese, healthy protein cookies, and grilled salmon with caramelized onions and red-wine sauce.
Pete Giannopoulos dropped a corporate sales job in 1994 in pursuit of his long-held dream of opening a brewpub. Although the beer adventure was originally a family-only endeavor, Pete has enlisted the expertise of various brewers over the years—2002 saw the arrival of head brewmaster Brian O’Reilly, who has been crafting the award-winning beers on tap ever since. Despite its beer-centricity, Slyfox Brewery is equally adept at attracting customers with its spread of juicy eats. The wraps, half-pound burgers, and flatbread pizzas that populate the pub’s menu partner with fresh brews more naturally than two baristas performing a tango. Chefs also add ale to dishes such as the beer-battered onion rings and the Dunkel lager cheese sauce that complements hearty pub pretzels.