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.
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.
Although Guiseppe Inchiappa moved from Sicily to the United States in 1969, he never lost his passion for Italian cooking. At Rosie’s Trattoria, he and his wife—the eatery’s namesake—oversee classic preparations of his favorite cuisine, relying only on fresh and high-quality ingredients . The menu sprawls with Italian traditions such as the house-specialty lobster ravioli and gnocchi alfredo, as well as homemade meat lasagna and veal saltimbocca. However Guiseppe’s creativity doesn’t stop there, as he has been known to replace classic chicken, seafood, and veal with North American proteins including elk, boar, and ostrich. Over the years, the Inchiappas have become masters at creating a welcoming and cozy atmosphere for their guests. They seat them amid brick walls and beneath dangling grapevines that keep their secrets to themselves after learning their lesson from Marvin Gaye. Outside, a spacious wooden deck is speckled with umbrella-topped patio tables so that diners can bite into balsamic chicken al fresco.
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.