As a girl, April Gabriel watched her mother and grandmother spend countless hours cooking and entertaining. Her fascination with their activities sparked her desire to delve into the culinary world. After earning her chops in positions including server and prep chef for an Italian restaurant in northern Pennsylvania, she took the leap in 2010 and opened her own catering company, Noshes and Nibbles. Bringing more than 15 years of experience in the restaurant industry with her, April laid the foundation of her company with her passion for crafting artistic, elegant dishes from scratch. Together with a team of skilled chefs, she forms edible masterpieces for events such as business luncheons, dinner parties, and anniversaries of the first time a spouse forgot an anniversary, tailoring menus to fit individual tastes and vegetarian diets.
The menus span the daily triumvirate of meals, with breakfast options ranging from a classic continental spread of juice and muffins to savory buffets. At lunch, Noshes and Nibbles serves up sandwiches stuffed with veggies and hummus or roast beef to complement mounds of homemade potato salad. April and her staff really flaunt their culinary prowess in the evening, when dinnertime hors d'oeuvres such as poached salmon and eggplant tartines marshal a gustatory parade of entrees including Tennessee whiskey-braised ribs, chicken milanese, and halibut. Dinner entrees, which come à la carte or buffet-style, can be purchased over the phone or via singing telegram.
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 kitchen at Ecco Domani Italian Restaurant is a bustling and colorful place where flames dance up from fiery brick ovens and saucepans simmer with carefully calibrated sauces. Expert chefs prepare veal, chicken, and seafood dishes served with penne, linguini, and angel hair pasta. Crunchy sandwich rolls are layered with meatballs, sausage, and cheesy steak, and the ovens bake up hearty calzones and pizzas. To whip up their specialty chicken sorrentino, chefs egg-batter tender chicken and saut? in a white-wine sauce before topping with sliced ham, eggplant, tomatoes, mushrooms, and fresh mozzarella. There?s also a special menu of kid-friendly dishes, such as chicken fingers and pizzas with theme-park passes baked right into the crust. The restaurant?s sunny dining room is decorated with vivid paintings of rustic Italian landscapes.
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.
We make all of their own dressings, soups & sauces and Mozzarella by hand. Mozzarella Sticks are made from Fresh Mozzarella. Spedini, mozzarella sandwiched between ciabatta bread and served with anchovy or marinara sauce. Entrées include hard to find traditional items like Beef or Pork Braciole & Osso Bucco.