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Odprtje poti do restavracije

Odprtje poti do restavracije


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Fotografija Lauren J. Kaplan

Root & Bone služi najboljšo južno hrano severno od linije Mason Dixon. Morda sem pristranski, vendar se zdi, da so vsi od Eaterja do Zagata enako navdušeni nad tem krajem. Tako Saveur kot tudi revija Food and Wine Magazine sta pohvalili ocvrtega piščanca z uvodnih zabav. Jeff in Janine imata kuhinji s krmilo v restavracijah, ki jih imenuje James Beard, in sta oba alumnija Top Chef. Hrana v podjetju Root & Bone je zagotovo dokaz njihovih kulinaričnih narezkov.

Fotografija Lauren J. Kaplan

Jedilnik v Root & Bone je sestavljen iz tistega, kar bi jaz imenoval rafinirano udobno hrano z jedmi od dušenega štruce s kratkimi rebri do lažjih, pikantnih solat iz korenin do značilnega ocvrtega piščanca z limono. Barski program, ki ga je oblikovala generalna direktorica Cecilia Romero, se osredotoča na temne žgane pijače, kot sta viski in bourbon, in je na mestu s koktajli, kot je umazan Manhattan. Tudi za sladice kuharskega mojstra Crystal Cullison je treba umreti. Oblikovanje restavracije je resnično ročno izdelano, vzdušje pa svetlo, lepo in kot da bi vstopili v dom nekoga.

Fotografija Lauren J. Kaplan

Fotografija Lauren J, Kaplan

Neverjetni kraji, kot je Root & Bone, se v Alphabet Cityju ne pojavijo kar čez noč. Odpiranje restavracije zahteva enako strast in potrpljenje. Ste kdaj vzeli v roke izvod knjige Zaupno o kuhinji Anthonyja Bourdaina? (To sem storil potem, ko je Jeff pojasnil, da je to zelo vplivna knjiga Anthonyja Bourdaina, ne pa pasivna TV -oddaja z Bradleyjem Cooperjem) in zdaj vam lahko samozavestno povem, da med mojimi izkušnjami tukaj in hitrim kuharskim kuhanjem v Miamiju veliko Bourdainove knjige drži. Nekaj ​​moraš pasti od domiselnega do potrjeno norega, da želiš delati, kaj šele odpreti, v restavraciji.

Fotografija Lauren J. Kaplan

Fotografija Lauren J. Kaplan

Prav tako sem se naučil, da delo v restavraciji pomeni, da moraš biti gospodar vseh poklicev. Kot nekakšen pripravnik sem imel to srečo vse. Od analize stroškov hrane, preko družabnih omrežij, opravkov, pomivanja posode, pomoči pri razvoju vinske karte, ustvarjanja točk za usposabljanje osebja, fotografiranja, do kuhanja ob kuharjih; to je bilo najtežje, kar sem mislil, da sem kdaj delal (razen pred sezono v Cornellu), pa tudi najbolj koristna izkušnja, kar sem jih kdaj doživel. Delo od 12 do 14 ur je obdavčljivo, toda ko ste obkroženi z neverjetno ekipo, se vse to splača. Zdaj sem dobro seznanjen z vsemi načini kuhanja korenja, kako ravnati s Con-Edisonom in do konca svojega časa v mestu nisem bil le član prve ekipe, ampak del družina.

Fotografija Lauren J. Kaplan

Root & Bone se nahaja na 200 East 3rd St. med Avenue A in Avenue B v vzhodni vasi v New Yorku. Preverite menije tukaj!

Objava Pot do odprtja restavracije se je prvič pojavila na Univerzi Spoon.


Restavracija Walp's: Spomini na ljubljeno nizozemsko restavracijo iz Pensilvanije v Allentownu

Lahko stavite, da bodo vaši dolgoletni prebivalci Pensilvanije nizozemski prebivalci dali skoraj vse-vključno s svojimi letnimi zalogami zlatega šnicla-za ponovno uživanje v jedilnici v restavraciji Walp's.

Na žalost ni mogoče obedovati fantovskih nog (dobesedni prevod boovashenkle, pirogi napolnjene rezance, pokrite z govejo omako in maslenimi krušnimi drobtinami) ali pa v Schnitzu un Kneppu okusiti šnic (suhe jabolčne rezine) s šunko in cmoki v ljubljeni restavraciji Allentown.

Walp's, znamenita destinacija za vse, ki so lačni solate s prelivom iz vroče slanine, & quotSlippery Noodle & quot; Piščančja lončnica, Wet Bottom Shoofly Pie in nešteto drugih lokalnih specialitet, zaprtih pred 15 leti.

Če pa vam je Walp's všeč, vas vabimo, da svoje spomine delite s svojimi nekdanjimi lastniki na mini srečanju za Walpove zaposlene in stranke. To bo del dejavnosti Moravske knjigarne v Pensilvaniji na nizozemskem dnevu 14. septembra na 428 Main St. v Betlehemu.

Dogodek vključuje nastope članov Walpove družine, podpis knjige za kuharsko knjigo restavracije, spominke in ogled dveh priljubljenih restavracijskih jedi. Poleg tega bo potekala predstavitev prešite odeje, podpis knjige s kraljico lijaka Alice Reinert, okusi lijakaste torte med predstavitvijo kuhanja na prostem in priložnost, da se naučite več o nizozemskih simbolih v Pensilvaniji, preden naredite svoj šestnajsti znak.

Na seznamu gostov mini ponovnega srečanja je 97-letni Donald Walp, sin pokojnega Roberta in Blanche Walp, ki sta restavracijo ustanovila leta 1936. Prisoten bo tudi Frank Nikischer (svak Donalda Walpa) , ki je bil zadnji v lasti restavracije z ženo Judy in hčerko Wendy Nikischer Keim.

Zakaj bi se tako mučili glede že dolgo nehajoče restavracije? Pokličite ga & quot; Hessov sindrom jagodne pite na dvorišču. & Quot Tako kot ta razkošna, vesoljska veleblagovnica, katere slika in okus sta zaklenjena v spominu ljudi, je tudi jedilna izkušnja Walpa po svojih 77 letih služenja skupnosti globoko zakoreninjena v lokalni kulinariki. .

Manj razkošno kot Patio in na drugi strani mesta je Walp pozdravil na tisoče družin, ki so praznovale mejnike in rojstne dneve ter nazdravile mladoporočencema na poročnih sprejemih. V času, ko je bila večerja posebna priložnost in ne vsakdan, je skoraj vsaka cesta vodila do Walpa, na vogalu Union Boulevard in Airport Road.

Dve lokalni jutranji radijski oddaji sta bili posneti in predvajani iz restavracije.

Med zvezdniki, ki so sedeli za Walpovimi mizami: Perry Como, Carol Burnett, Gregory Peck, Danny Kaye, The Monkees, Robert Goulet, Lee Iacocca, Tommy Dorsey in Captain Kangaroo.

Obstaja pa še en razlog, zakaj Walpov ne bo pozabljen-kuharska knjiga družinske restavracije Walp, ki je najboljši vir za nizozemske recepte v Pensilvaniji v stilu Lehigh Valleyja. Danes je v obtoku več kot 12.000 izvodov in še vedno se dobro prodaja v moravški knjigarni.

Udeleženci nizozemskega dne v Pensilvaniji se bodo srečali z nekdanjimi lastniki in zaposlenimi v restavraciji, si ogledali spominke, vključno s starimi fotografijami, oblačili, ki se prodajajo v trgovini s spominki Walp, in starim podstavkom, ki ponuja malenkosti o restavraciji.

Primeri malenkosti: V enem letu bi lahko gostje restavracije računali skupaj na 2,5 tone celih puranov, 18 000 funtov prekajene šunke in 30 000 kilogramov krompirja ter jih sprali s 10 500 kilogrami mlete kave.

Nikischer, ki je napisal kuharsko knjigo, ki vsebuje več kot 225 receptov, bo avtografiral kopije za vse, ki si želite kulinarične biblije srčne, domače udobne hrane.

Nikischer je dokončal kuharsko knjigo, ki je vključevala kuhanje restavracijskih receptov v družinskih velikostih, v letu prodaje restavracije. "Nekateri so bili še vedno v rokopisu Blanche Walp in so bili uporabljeni ves čas, ko je bila restavracija odprta," pravi.

"Nisem hotel, da se recepti izgubijo," pojasnjuje. Njegova velikodušnost pri deljenju receptov, namesto da bi jih skrivali, je še en razlog, zakaj lahko ljubitelji nizozemske hrane v Pennsylvaniji še vedno poskušajo ustvariti okuse, ki si jih zapomnijo.

V 30 letih in več kot pisateljica hrane za Morning Call je število prošenj, ki sem jih prejela po Walpovih receptih, drugačno od tistih, ki so hrepeneli po Hessovi jagodni piti.

Med najpogosteje zahtevanimi recepti: Boovashenkle, Schnitz un Knepp, Walp's Creamed Cabbage, Wet-Bottom Shoo-fly pita ter & quotlippery noodle & quot Chicken Pot Pie, nizozemske jabolčne tarte in rabarbanove kremšnite. (Najljubša mojih staršev sta bila krem ​​zelje in Walpov Sauerbraten v nemškem slogu, medtem ko sem se osredotočila na otrokom prijazne Walp's Chicken Croquettes in priznala, da sta še vedno najljubša hrana za udobje.)

Walp's ni zapustil, ko je bil zaprt. Zadnji dan, v nedeljo po zahvalnem letu 1998, je osebje postreglo z rekordnim številom gostov - več kot 2000. Redno ob delavnikih je restavracija hranila vsaj 500 gostov. Ob vikendih se je več kot 1.000 gostov zbralo, da so pojedli obroke od začetka, od solatnih prelivov do sladic iz pekarne restavracije.

Nikischer je svojo kariero v restavraciji začel kot najstnik, delal je za izbrane vikende in poletja, medtem ko je diplomiral na Penn State, tri leta služboval v mornarici in se nato vrnil v restavracijo. Ko sta se od pomivalnega stroja, avtobusnega moškega in gazirane pijače povzpela do menedžerja, sta z ženo Judy leta 1986 restavracijo kupila od Donalda Walpa in njegove sestre Thelme Walp Barnes.

Nikischer pravi, da se je do leta 1998 počutil zelo utrujeno. Vsi v moji družini so razumeli. Moji otroci so želeli nadaljevati kariero. Drugi restavratorji niso bili zainteresirani za prevzem, ker je bila Walpova tako velika operacija. Hkrati je družba Rite-Aid ponudila restavracijo za njeno najboljšo lokacijo, po ceni, ki je prelepa, da bi jo zavrnili. & Quot

Rite-Aid ni uspel razviti prometnega uličnega vogala in ga prodal podjetju Wawa, s čimer je lokacija od začetkov postala skoraj popoln krog kot obcestna postaja za voznike in potnike.

"Walps je najprej odprl svojo restavracijo na vogalu Fenwick Street in Union Boulevard, na takratni ameriški cesti 22," pravi Nikischer. & quotPostrežni potniki so ponujali obroke, imeli dve bencinski črpalki Amoco in hišo za utrujene tovornjakarje. & quot

Na križišču Union Boulevard-Airport Road so zgradili novo in veliko večjo restavracijo. Restavracija, dokončana leta 1940, je dobila novo podobo na sprednji strani v šestdesetih letih prejšnjega stoletja. V notranjosti pa je jedilni temelj nizozemske hrane iz Pensilvanije ostal v veliki meri enak, po kredo ustanovitelja Roberta Walpa: & quotČe se prodaja, ga ne spreminjaj & quot

Kaj: Nizozemska dediščina Pensilvanije v dolini Lehigh Valley je poudarjena s pozdravom nekdanje restavracije Walp's in drugimi dejavnostmi.


Restavracija Walp's: Spomini na ljubljeno nizozemsko restavracijo iz Pensilvanije v Allentownu

Lahko stavite, da bodo vaši dolgoletni prebivalci Pensilvanije nizozemski prebivalci dali skoraj vse-vključno s svojimi letnimi zalogami zlatega šnicla-za ponovno uživanje v jedilnici v restavraciji Walp's.

Na žalost ni mogoče obedovati fantovskih nog (dobesedni prevod boovashenkle, pirogi napolnjene rezance, pokrite z govejo omako in maslenimi krušnimi drobtinami) ali pa v Schnitzu un Kneppu okusiti šnic (suhe jabolčne rezine) s šunko in cmoki v ljubljeni restavraciji Allentown.

Walp's, znamenita destinacija za vse, ki so lačni solate s prelivom iz vroče slanine, & quotSlippery Noodle & quot; Piščančja lončnica, Wet Bottom Shoofly Pie in nešteto drugih lokalnih specialitet, zaprtih pred 15 leti.

Če pa vam je Walp's všeč, vas vabimo, da svoje spomine delite s svojimi nekdanjimi lastniki na mini srečanju za Walpove zaposlene in stranke. To bo del dejavnosti Moravske knjigarne v Pensilvaniji na nizozemskem dnevu 14. septembra na 428 Main St. v Betlehemu.

Dogodek vključuje nastope članov Walpove družine, podpis knjige za kuharsko knjigo restavracije, spominke in ogled dveh priljubljenih restavracijskih jedi. Poleg tega bo potekala predstavitev prešite odeje, podpis knjige s strani kraljice lijaka, Alice Reinert, okusi lijakaste torte med predstavitvijo kuhanja na prostem in priložnost, da se naučite več o nizozemskih simbolih v Pensilvaniji, preden naredite svoj šestnajsti znak.

Na seznamu gostov mini ponovnega srečanja je 97-letni Donald Walp, sin pokojnega Roberta in Blanche Walp, ki sta restavracijo ustanovila leta 1936. Prisoten bo tudi Frank Nikischer (svak Donalda Walpa) , ki je bil zadnji v lasti restavracije z ženo Judy in hčerko Wendy Nikischer Keim.

Zakaj bi se tako mučili glede že dolgo nehajoče restavracije? Pokličite ga & quot; Hessov sindrom jagodne pite na dvorišču. & Quot Tako kot razkošna, vesoljska veleblagovnica, katere slika in okus sta zaklenjena v spominu ljudi, je tudi jedilna izkušnja Walpa po svojih 77 letih služenja skupnosti globoko zakoreninjena v lokalni kulinariki. .

Manj razkošno kot Patio in na drugi strani mesta je Walp pozdravil na tisoče družin, ki so praznovale mejnike in rojstne dneve ter nazdravile mladoporočencema na poročnih sprejemih. V času, ko je bila večerja posebna priložnost in ne vsakdan, je skoraj vsaka cesta vodila do Walpa, na vogalu Union Boulevard in Airport Road.

Dve lokalni jutranji radijski oddaji sta bili posneti in predvajani iz restavracije.

Med zvezdniki, ki so sedeli za Walpovimi mizami: Perry Como, Carol Burnett, Gregory Peck, Danny Kaye, The Monkees, Robert Goulet, Lee Iacocca, Tommy Dorsey in Captain Kangaroo.

Obstaja pa še en razlog, zakaj Walpov ne bo pozabljen-kuharska knjiga družinske restavracije Walp, ki je najboljši vir za nizozemske recepte v Pensilvaniji v stilu Lehigh Valleyja. Danes je v obtoku več kot 12.000 izvodov in še vedno se dobro prodaja v moravški knjigarni.

Udeleženci nizozemskega dne v Pensilvaniji se bodo srečali z nekdanjimi lastniki in zaposlenimi v restavraciji, si ogledali spominke, vključno s starimi fotografijami, oblačili, ki se prodajajo v trgovini s spominki Walp, in starim podstavkom, ki ponuja malenkosti o restavraciji.

Primeri malenkosti: V enem letu bi lahko gostje restavracije računali skupaj na 2,5 tone celih puranov, 18 000 funtov prekajene šunke in 30 000 kilogramov krompirja ter jih sprali s 10 500 kilogrami mlete kave.

Nikischer, ki je napisal kuharsko knjigo, ki vsebuje več kot 225 receptov, bo avtografiral kopije za vse, ki si želite kulinarične biblije srčne, domače udobne hrane.

Nikischer je dokončal kuharsko knjigo, ki je vključevala kuhanje restavracijskih receptov v družinskih velikostih, v letu prodaje restavracije. & quot; Nekateri so bili še vedno v rokopisu Blanche Walp in so bili uporabljeni ves čas, ko je bila restavracija odprta, & quot; pravi.

"Nisem hotel, da se recepti izgubijo," pojasnjuje. Njegova velikodušnost pri deljenju receptov, namesto da bi jih skrivali, je še en razlog, zakaj lahko ljubitelji nizozemske hrane v Pennsylvaniji še vedno poskušajo ustvariti okuse, ki si jih zapomnijo.

V 30 letih in več kot pisateljica hrane za Morning Call je število prošenj, ki sem jih prejela po Walpovih receptih, drugačno od tistih, ki so hrepeneli po Hessovi jagodni piti.

Med najpogosteje zahtevanimi recepti: Boovashenkle, Schnitz un Knepp, Walp's Creamed Cabbage, Wet-Bottom Shoo-fly pie ter & quotlippery noodle & quot Chicken Pot Pie, nizozemske jabolčne tarte in pite iz rabarbare. (Najljubša mojih staršev sta bila krem ​​zelje in Walpov Sauerbraten v nemškem slogu, medtem ko sem se osredotočila na otrokom prijazne Walp's Chicken Croquettes in priznala, da sta še vedno najljubša hrana za udobje.)

Walp's ni zapustil, ko je bil zaprt. Zadnji dan, v nedeljo po zahvalnem letu 1998, je osebje postreglo z rekordnim številom gostov - več kot 2000. Redno ob delavnikih je restavracija hranila vsaj 500 gostov. Ob vikendih se je več kot 1.000 gostov zbralo, da so pojedli obroke od začetka, od solatnih prelivov do sladic iz pekarne restavracije.

Nikischer je svojo kariero v restavraciji začel kot najstnik, delal je za izbrane vikende in poletja, medtem ko je diplomiral na Penn State, tri leta služboval v mornarici in se nato vrnil v restavracijo. Ko sta od pomivalnega stroja, avtobusnega moškega in gazirane pijače do upravitelja, sta z ženo Judy leta 1986 restavracijo kupila od Donalda Walpa in njegove sestre Thelme Walp Barnes.

Nikischer pravi, da se je do leta 1998 počutil zelo utrujeno. Vsi v moji družini so razumeli. Moji otroci so želeli nadaljevati kariero. Drugi restavratorji niso bili zainteresirani za prevzem, ker je bila Walpova tako velika operacija. Hkrati je družba Rite-Aid ponudila restavracijo za njeno najboljšo lokacijo, po ceni, ki je prelepa, da bi jo zavrnili. & Quot

Rite-Aid ni uspel razviti prometnega uličnega vogala in ga prodal podjetju Wawa, s čimer je lokacija od začetkov postala skoraj popoln krog kot obcestna postaja za voznike in potnike.

"Walps je najprej odprl svojo restavracijo na vogalu Fenwick Street in Union Boulevard, na takratni ameriški cesti 22," pravi Nikischer. & quotPostrežni potniki so ponujali obroke, imeli dve bencinski črpalki Amoco in hišo za utrujene tovornjakarje. & quot

Na križišču Union Boulevard-Airport Road so zgradili novo in veliko večjo restavracijo. Restavracija, dokončana leta 1940, je dobila novo podobo na sprednji strani v šestdesetih letih prejšnjega stoletja. V notranjosti pa je jedilni temelj nizozemske hrane iz Pensilvanije ostal v glavnem enak, po kredo ustanovitelja Roberta Walpa: & quotČe se prodaja, ga ne spreminjaj & quot

Kaj: Nizozemska dediščina Pensilvanije v dolini Lehigh Valley je poudarjena s pozdravom nekdanje restavracije Walp's in drugimi dejavnostmi.


Restavracija Walp's: Spomini na ljubljeno nizozemsko restavracijo iz Pensilvanije v Allentownu

Lahko stavite, da bodo vaši dolgoletni prebivalci Pensilvanije nizozemski prebivalci dali skoraj vse-vključno s svojimi letnimi zalogami zlatega šnicla-za ponovno uživanje v jedilnici v restavraciji Walp's.

Na žalost ni mogoče obedovati fantovskih nog (dobesedni prevod boovašenkle, pirogi napolnjenih rezancev, pokritih z govejo omako in drobtinami kruhovih drobtin) ali pa okusiti šnic (suhe jabolčne rezine) s šunko in cmoki v Schnitz un Knepp v ljubljeni restavraciji Allentown.

Walp's, znamenita destinacija za vse, ki so lačni solate s prelivom iz vroče slanine, & quotSlippery Noodle & quot; Piščančja lončnica, Wet Bottom Shoofly Pie in nešteto drugih lokalnih specialitet, zaprtih pred 15 leti.

Če pa vam je Walp's všeč, vas vabimo, da svoje spomine delite s svojimi nekdanjimi lastniki na mini srečanju za Walpove zaposlene in stranke. To bo del dejavnosti Moravske knjigarne v Pensilvaniji na nizozemskem dnevu 14. septembra na 428 Main St. v Betlehemu.

Dogodek vključuje nastope članov Walpove družine, podpis knjige za kuharsko knjigo restavracije, spominke in ogled dveh priljubljenih restavracijskih jedi. Poleg tega bo potekala predstavitev prešite odeje, podpis knjige s strani kraljice lijaka, Alice Reinert, okusi lijakaste torte med predstavitvijo kuhanja na prostem in priložnost, da se naučite več o nizozemskih simbolih v Pensilvaniji, preden naredite svoj šestnajsti znak.

Na seznamu gostov mini ponovnega srečanja je 97-letni Donald Walp, sin pokojnega Roberta in Blanche Walp, ki sta restavracijo ustanovila leta 1936. Prisoten bo tudi Frank Nikischer (svak Donalda Walpa) , ki je bil zadnji v lasti restavracije z ženo Judy in hčerko Wendy Nikischer Keim.

Zakaj bi se tako mučili glede že dolgo nehajoče restavracije? Pokličite ga & quot; Hessov sindrom jagodne pite na dvorišču. & Quot Tako kot razkošna, vesoljska veleblagovnica, katere slika in okus sta zaklenjena v spominu ljudi, je tudi jedilna izkušnja Walpa po svojih 77 letih služenja skupnosti globoko zakoreninjena v lokalni kulinariki. .

Manj razkošno kot Patio in na drugi strani mesta je Walp pozdravil na tisoče družin, ki so praznovale mejnike in rojstne dneve ter nazdravile mladoporočencema na poročnih sprejemih. V dobi, ko je bila večerja posebna priložnost in ne vsakdan, je skoraj vsaka cesta vodila do Walpa, na vogalu Union Boulevard in Airport Road.

Dve lokalni jutranji radijski oddaji sta bili posneti in predvajani iz restavracije.

Med zvezdniki, ki so sedeli za Walpovimi mizami: Perry Como, Carol Burnett, Gregory Peck, Danny Kaye, The Monkees, Robert Goulet, Lee Iacocca, Tommy Dorsey in Captain Kangaroo.

Obstaja pa še en razlog, da Walpov ne bo pozabljen-kuharska knjiga družinske restavracije Walp, ki je najboljši vir za nizozemske recepte v Pensilvaniji v slogu Lehigh Valley. Danes je v obtoku več kot 12.000 izvodov in še vedno se dobro prodaja v moravški knjigarni.

Udeleženci nizozemskega dne v Pensilvaniji se bodo srečali z nekdanjimi lastniki in zaposlenimi v restavraciji, si ogledali spominke, vključno s starimi fotografijami, oblačili, ki se prodajajo v trgovini s spominki Walp, in starim podstavkom, ki ponuja malenkosti o restavraciji.

Primeri malenkosti: V enem letu bi lahko gostje restavracije računali skupaj na 2,5 tone celih puranov, 18 000 funtov prekajene šunke in 30 000 kilogramov krompirja ter jih sprali s 10 500 kilogrami mlete kave.

Nikischer, ki je napisal kuharsko knjigo, ki vsebuje več kot 225 receptov, bo avtografiral kopije za vse, ki si želite kulinarične biblije srčne, domače udobne hrane.

Nikischer je dokončal kuharsko knjigo, ki je vključevala kuhanje restavracijskih receptov v družinskih velikostih, v letu prodaje restavracije. & quot; Nekateri so bili še vedno v rokopisu Blanche Walp in so bili uporabljeni ves čas, ko je bila restavracija odprta, & quot; pravi.

"Nisem hotel, da se recepti izgubijo," pojasnjuje. Njegova velikodušnost pri deljenju receptov, namesto da bi jih skrivali, je še en razlog, zakaj lahko ljubitelji nizozemske hrane v Pennsylvaniji še vedno poskušajo ustvariti okuse, ki si jih zapomnijo.

V 30 letih in več kot pisateljica hrane za Morning Call je število prošenj, ki sem jih prejela po Walpovih receptih, drugačno od tistih, ki so hrepeneli po Hessovi jagodni piti.

Med najpogosteje zahtevanimi recepti: Boovashenkle, Schnitz un Knepp, Walp's Creamed Cabbage, Wet-Bottom Shoo-fly pie ter & quotlippery noodle & quot Chicken Pot Pie, nizozemske jabolčne tarte in pite iz rabarbare. (Najljubša mojih staršev sta bila kremasto zelje in Walpov Sauerbraten v nemškem slogu, medtem ko sem se osredotočila na otrokom prijazne Walp's Chicken Croquettes in priznala, da sta še vedno najljubša tolažilna hrana.)

Walp's ni zapustil, ko je bil zaprt. Zadnji dan, v nedeljo po zahvalnem letu 1998, je osebje postreglo z rekordnim številom gostov - več kot 2000. Redno ob delavnikih je restavracija hranila vsaj 500 gostov. Ob vikendih se je več kot 1.000 gostov zbralo, da so pojedli obroke od začetka, od solatnih prelivov do sladic iz pekarne restavracije.

Nikischer je svojo kariero v restavraciji začel kot najstnik, delal je za izbrane vikende in poletja, medtem ko je diplomiral na Penn State, tri leta služboval v mornarici in se nato vrnil v restavracijo. Ko sta se od pomivalnega stroja, avtobusnega moškega in gazirane pijače povzpela do menedžerja, sta z ženo Judy leta 1986 restavracijo kupila od Donalda Walpa in njegove sestre Thelme Walp Barnes.

Nikischer pravi, da se je do leta 1998 počutil zelo utrujeno. Vsi v moji družini so razumeli. Moji otroci so želeli nadaljevati kariero. Drugi restavratorji niso bili zainteresirani za prevzem, ker je bila Walpova tako velika operacija. Hkrati je družba Rite-Aid ponudila restavracijo za njeno najboljšo lokacijo, po ceni, ki je prelepa, da bi jo zavrnili. & Quot

Rite-Aid ni uspel razviti prometnega uličnega vogala in ga prodal podjetju Wawa, s čimer je lokacija od začetkov postala skoraj poln krog kot postajališče ob cesti za voznike in potnike.

"Walps je najprej odprl svojo restavracijo na vogalu Fenwick Street in Union Boulevard, na takratni ameriški cesti 22," pravi Nikischer. & quotPostrežni potniki so ponujali obroke, imeli dve bencinski črpalki Amoco in hišo za utrujene tovornjakarje. & quot

Na križišču Union Boulevard-Airport Road so zgradili novo in veliko večjo restavracijo. Restavracija, dokončana leta 1940, je dobila novo podobo na sprednji strani v šestdesetih letih prejšnjega stoletja. V notranjosti pa je jedilni temelj nizozemske hrane iz Pensilvanije ostal v veliki meri enak, po kredo ustanovitelja Roberta Walpa: & quotČe se prodaja, ga ne spreminjaj & quot

Kaj: Nizozemska dediščina Pensilvanije v dolini Lehigh Valley je poudarjena s pozdravom nekdanje restavracije Walp's in drugimi dejavnostmi.


Restavracija Walp's: Spomini na ljubljeno nizozemsko restavracijo iz Pensilvanije v Allentownu

Lahko stavite, da bodo vaši dolgoletni prebivalci Pensilvanije nizozemski prebivalci dali skoraj vse-vključno s svojimi letnimi zalogami zlatega šnicla-za ponovno uživanje v jedilnici v restavraciji Walp's.

Na žalost ni mogoče obedovati fantovskih nog (dobesedni prevod boovašenkle, pirogi napolnjenih rezancev, pokritih z govejo omako in drobtinami kruhovih drobtin) ali pa okusiti šnic (suhe jabolčne rezine) s šunko in cmoki v Schnitz un Knepp v ljubljeni restavraciji Allentown.

Walp's, znamenita destinacija za vse, ki so lačni solate s prelivom iz vroče slanine, & quotSlippery Noodle & quot; Piščančja lončnica, Wet Bottom Shoofly Pie in nešteto drugih lokalnih specialitet, zaprtih pred 15 leti.

Če pa vam je Walp's všeč, vas vabimo, da svoje spomine delite s svojimi nekdanjimi lastniki na mini srečanju za Walpove zaposlene in stranke. To bo del dejavnosti Moravske knjigarne v Pensilvaniji na nizozemskem dnevu 14. septembra na 428 Main St. v Betlehemu.

Dogodek vključuje nastope članov Walpove družine, podpis knjige za kuharsko knjigo restavracije, spominke in ogled dveh priljubljenih restavracijskih jedi. Poleg tega bo potekala predstavitev prešite odeje, podpis knjige s kraljico lijaka Alice Reinert, okusi lijakaste torte med predstavitvijo kuhanja na prostem in priložnost, da se naučite več o nizozemskih simbolih v Pensilvaniji, preden naredite svoj šestnajsti znak.

Na seznamu gostov mini ponovnega srečanja je 97-letni Donald Walp, sin pokojnega Roberta in Blanche Walp, ki sta restavracijo ustanovila leta 1936. Prisoten bo tudi Frank Nikischer (svak Donalda Walpa) , ki je bil zadnji v lasti restavracije z ženo Judy in hčerko Wendy Nikischer Keim.

Zakaj bi se tako mučili glede že dolgo nehajoče restavracije? Pokličite ga & quot; Hessov sindrom jagodne pite na dvorišču. & Quot Tako kot ta razkošna, vesoljska veleblagovnica, katere slika in okus sta zaklenjena v spominu ljudi, je tudi jedilna izkušnja Walpa po svojih 77 letih služenja skupnosti globoko zakoreninjena v lokalni kulinariki. .

Manj razkošno kot Patio in na drugi strani mesta je Walp pozdravil na tisoče družin, ki so praznovale mejnike in rojstne dneve ter nazdravile mladoporočencema na poročnih sprejemih. V dobi, ko je bila večerja posebna priložnost in ne vsakdan, je skoraj vsaka cesta vodila do Walpa, na vogalu Union Boulevard in Airport Road.

Dve lokalni jutranji radijski oddaji sta bili posneti in predvajani iz restavracije.

Med zvezdniki, ki so sedeli za Walpovimi mizami: Perry Como, Carol Burnett, Gregory Peck, Danny Kaye, The Monkees, Robert Goulet, Lee Iacocca, Tommy Dorsey in Captain Kangaroo.

Obstaja pa še en razlog, da Walpov ne bo pozabljen-kuharska knjiga družinske restavracije Walp, ki je najboljši vir za nizozemske recepte v Pensilvaniji v slogu Lehigh Valley. Danes je v obtoku več kot 12.000 izvodov in še vedno se dobro prodaja v moravški knjigarni.

Udeleženci nizozemskega dne v Pensilvaniji se bodo srečali z nekdanjimi lastniki in zaposlenimi v restavraciji, si ogledali spominke, vključno s starimi fotografijami, oblačili, ki se prodajajo v trgovini s spominki Walp, in starim podstavkom, ki ponuja malenkosti o restavraciji.

Primeri malenkosti: V enem letu bi lahko gostje restavracije računali skupaj na 2,5 tone celih puranov, 18 000 funtov prekajene šunke in 30 000 kilogramov krompirja ter jih sprali s 10 500 kilogrami mlete kave.

Nikischer, ki je napisal kuharsko knjigo, ki vsebuje več kot 225 receptov, bo avtografiral kopije za vse, ki si želite kulinarične biblije srčne, domače udobne hrane.

Nikischer je dokončal kuharsko knjigo, ki je vključevala kuhanje restavracijskih receptov v družinskih velikostih, v letu prodaje restavracije. & quot; Nekateri so bili še vedno v rokopisu Blanche Walp in so bili uporabljeni ves čas, ko je bila restavracija odprta, & quot; pravi.

"Nisem hotel, da se recepti izgubijo," pojasnjuje. Njegova velikodušnost pri deljenju receptov, namesto da bi jih skrivali, je še en razlog, zakaj lahko ljubitelji nizozemske hrane v Pennsylvaniji še vedno poskušajo ustvariti okuse, ki si jih zapomnijo.

V 30 letih in več kot pisateljica hrane za Morning Call je število prošenj, ki sem jih prejela po Walpovih receptih, drugačno od tistih, ki so hrepeneli po Hessovi jagodni piti.

Med najpogosteje zahtevanimi recepti: Boovashenkle, Schnitz un Knepp, Walp's Creamed Cabbage, Wet-Bottom Shoo-fly pita ter & quotlippery noodle & quot Chicken Pot Pie, nizozemske jabolčne tarte in rabarbanove kremšnite. (Najljubša mojih staršev sta bila krem ​​zelje in Walpov Sauerbraten v nemškem slogu, medtem ko sem se osredotočila na otrokom prijazne Walp's Chicken Croquettes in priznala, da sta še vedno najljubša hrana za udobje.)

Walp's ni zapustil, ko je bil zaprt. Zadnji dan, v nedeljo po zahvalnem letu 1998, je osebje postreglo z rekordnim številom gostov - več kot 2000. Redno ob delavnikih je restavracija hranila vsaj 500 gostov. Ob vikendih se je več kot 1.000 gostov zbralo, da so pojedli obroke od začetka, od solatnih prelivov do sladic iz pekarne restavracije.

Nikischer je svojo kariero v restavraciji začel kot najstnik, delal je za izbrane vikende in poletja, medtem ko je diplomiral na Penn State, tri leta služboval v mornarici in se nato vrnil v restavracijo. Ko sta se od pomivalnega stroja, avtobusnega moškega in gazirane pijače povzpela do menedžerja, sta z ženo Judy leta 1986 restavracijo kupila od Donalda Walpa in njegove sestre Thelme Walp Barnes.

Nikischer pravi, da se je do leta 1998 počutil zelo utrujeno. Vsi v moji družini so razumeli. Moji otroci so želeli nadaljevati kariero. Drugi restavratorji niso bili zainteresirani za prevzem, ker je bila Walpova tako velika operacija. Hkrati je družba Rite-Aid ponudila restavracijo za njeno najboljšo lokacijo, po ceni, ki je prelepa, da bi jo zavrnili. & Quot

Rite-Aid ni uspel razviti prometnega uličnega vogala in ga prodal podjetju Wawa, s čimer je lokacija od začetkov postala skoraj popoln krog kot obcestna postaja za voznike in potnike.

"Walps je najprej odprl svojo restavracijo na vogalu Fenwick Street in Union Boulevard, na takratni ameriški cesti 22," pravi Nikischer. & quotPostrežni potniki so ponujali obroke, imeli dve bencinski črpalki Amoco in hišo za utrujene tovornjakarje. & quot

Na križišču Union Boulevard-Airport Road so zgradili novo in veliko večjo restavracijo. Restavracija, dokončana leta 1940, je dobila novo podobo na sprednji strani v šestdesetih letih prejšnjega stoletja. V notranjosti pa je jedilni temelj nizozemske hrane iz Pensilvanije ostal v glavnem enak, po kredo ustanovitelja Roberta Walpa: & quotČe se prodaja, ga ne spreminjaj & quot

Kaj: Nizozemska dediščina Pensilvanije v dolini Lehigh Valley je poudarjena s pozdravom nekdanje restavracije Walp's in drugimi dejavnostmi.


Restavracija Walp's: Spomini na ljubljeno nizozemsko restavracijo iz Pensilvanije v Allentownu

Lahko stavite, da bodo vaši dolgoletni prebivalci Pensilvanije nizozemski prebivalci dali skoraj vse-vključno s svojimi letnimi zalogami zlatega šnicla-za ponovno uživanje v jedilnici v restavraciji Walp's.

Na žalost ni mogoče obedovati fantovskih nog (dobesedni prevod boovašenkle, pirogi napolnjenih rezancev, pokritih z govejo omako in drobtinami kruhovih drobtin) ali pa okusiti šnic (suhe jabolčne rezine) s šunko in cmoki v Schnitz un Knepp v ljubljeni restavraciji Allentown.

Walp's, a landmark destination for anyone hungry for Lettuce with Hot Bacon Dressing, "Slippery Noodle" Chicken Pot Pie, Wet Bottom Shoofly Pie and countless other local specialties, closed 15 years ago.

But if you loved Walp's, you're invited to share your memories with its former owners during a mini-reunion for Walp's employees and customers. It'll be part of the Moravian Book Shop's Pennsylvania Dutch Day activities Sept. 14 at 428 Main St. in Bethlehem.

The event includes appearances by members of the Walp's family, a book signing for the restaurant's cookbook, memorabilia and a look at two of the restaurant's popular dishes. Plus there will be a quilting demonstration, a book signing by funnel cake queen Alice Reinert, tastes of funnel cake during an outdoor cooking demo and the chance to learn more about Pennsylvania Dutch symbols before making your own hex sign.

The mini-reunion's guest list includes 97-year-old Donald Walp, who is the son of the late Robert and Blanche Walp, who founded the restaurant in 1936. Also in attendance will be Frank Nikischer (Donald Walp's brother-in-law), who was the last to own the restaurant with his wife Judy and daughter Wendy Nikischer Keim.

Why make such a fuss about a long-gone restaurant? Call it the "Hess's Patio Strawberry Pie Syndrome." Like that showy, sky-high department store's creation whose picture and taste are locked in people's memories, the Walp's dining experience also is deeply rooted in local food lore after its 77 years of serving the community.

Less flamboyant than The Patio, and on the other side of town, Walp's welcomed thousands of families celebrating milestone birthdays and anniversaries and toasting newlyweds at wedding receptions. In an era when dining out was a special occasion rather than an everyday occurrence, almost every road led to Walp's, at the corner of Union Boulevard and Airport Road.

Two local morning radio shows were taped and broadcast from the restaurant.

Among the celebrities who sat at Walp's tables: Perry Como, Carol Burnett, Gregory Peck, Danny Kaye, The Monkees, Robert Goulet, Lee Iacocca, Tommy Dorsey and Captain Kangaroo.

But there's another reason Walp's won't be forgotten — the Walp's Family Restaurant Cookbook, which is the best source for Lehigh Valley-style Pennsylvania Dutch recipes. Today, more than 12,000 copies are in circulation and it still sells well at the Moravian Book Shop.

Participants in Pennsylvania Dutch Day will get to meet the restaurant's former owners and employees, see memorabilia including old photos, clothing sold at the Walp's gift shop and an old place mat offering trivia about the restaurant.

Examples of the trivia: In a year's time, restaurant guests could be counted on to down a total of 2.5 tons of whole turkeys, 18,000 pounds of smoked ham and 30,000 pounds of potatoes and wash it down with 10,500 pounds of ground coffee.

Nikischer, who wrote the cookbook containing more than 225 recipes, will autograph copies for anyone who wants a culinary bible of hearty, homey comfort foods.

Nikischer completed the cookbook — which included boiling down time-tested restaurant recipes to family-size dishes — the year the restaurant was sold. "Some of them were still in Blanche Walp's handwriting and were used throughout the time the restaurant was open," he says.

"I didn't want the recipes to be lost," he explains. His generosity in sharing the recipes, rather than keeping them secret, is another reason why fans of Pennsylvania Dutch food still can try creating tastes they remember.

In my 30-plus years as a food writer for The Morning Call, the number of requests I've received for Walp's recipes is second only to those from people craving Hess's strawberry pie.

Among the most frequently requested recipes: Boovashenkle, Schnitz un Knepp, Walp's Creamed Cabbage, Wet-Bottom Shoo-fly pie as well as "slippery noodle" Chicken Pot Pie, Dutch Apple Tarts and Rhubarb Custard Pie. (My parents' favorites were the Creamed Cabbage and Walp's German-style Sauerbraten, while I focused on the kid-friendly Walp's Chicken Croquettes and confess they're still a favorite comfort food.)

Walp's was not a failing business when it closed. On its last day, the Sunday after Thanksgiving of 1998, the staff served a record number of guests — more than 2,000. Routinely on weekdays, the restaurant fed at least 500 guests. On weekend days, more than 1,000 guests poured in to eat from-scratch meals, from the salad dressings to the desserts from the restaurant's bakery.

Nikischer began his career at the restaurant as a teenager, worked select weekends and summers while earning his degree from Penn State, served three years in the Navy and then returned to the restaurant. Working his way up from dishwasher, bus boy and soda jerk to manager, he and his wife Judy bought the restaurant from Donald Walp and his sister, Thelma Walp Barnes, in 1986.

By 1998, Nikischer says, "I was feeling very tired. Everyone in my family understood. My children wanted to pursue other careers. Other restaurateurs weren't interested in taking over because Walp's was such a large operation. At the same time, Rite-Aid offered to buy the restaurant for its prime location, at a price too good to refuse."

Rite-Aid failed to develop the busy street corner and sold it to Wawa, bringing the location almost full circle from its beginnings as a roadside stop for drivers and passengers.

"The Walps first opened their restaurant at the corner of Fenwick Street and Union Boulevard, along what was then U.S. Route 22," Nikischer says. "Serving travelers, it offered meals, had two Amoco gas pumps and a bunkhouse for tired truckers."

They built a new and much larger restaurant at the Union Boulevard-Airport Road intersection. Completed in 1940, the restaurant got a 1960s facelift from a new addition to its front. Inside, however, the menu's foundation of Pennsylvanian Dutch foods remained largely the same, following founder Robert Walp's credo: "If it sells, don't change it."

What: The Lehigh Valley's Pennsylvania Dutch heritage is highlighted with a salute to the former Walp's Restaurant, plus other activities.


Walp's Restaurant: Memories of a beloved Pennsylvania Dutch eatery in Allentown

You can bet your boovashenkle that long-time Pennsylvania Dutch residents would give almost anything — including their year's stash of golden schnitz — to re-live the joy of dining at Walp's Restaurant.

Sadly, it's not possible to have a meal of boy's legs (the literal translation of boovashenkle, pirogi-style filled noodles covered with beef gravy and buttered bread crumbs) or savor the schnitz (dried apple slices) with ham and dumplings in Schnitz un Knepp at the beloved Allentown restaurant.

Walp's, a landmark destination for anyone hungry for Lettuce with Hot Bacon Dressing, "Slippery Noodle" Chicken Pot Pie, Wet Bottom Shoofly Pie and countless other local specialties, closed 15 years ago.

But if you loved Walp's, you're invited to share your memories with its former owners during a mini-reunion for Walp's employees and customers. It'll be part of the Moravian Book Shop's Pennsylvania Dutch Day activities Sept. 14 at 428 Main St. in Bethlehem.

The event includes appearances by members of the Walp's family, a book signing for the restaurant's cookbook, memorabilia and a look at two of the restaurant's popular dishes. Plus there will be a quilting demonstration, a book signing by funnel cake queen Alice Reinert, tastes of funnel cake during an outdoor cooking demo and the chance to learn more about Pennsylvania Dutch symbols before making your own hex sign.

The mini-reunion's guest list includes 97-year-old Donald Walp, who is the son of the late Robert and Blanche Walp, who founded the restaurant in 1936. Also in attendance will be Frank Nikischer (Donald Walp's brother-in-law), who was the last to own the restaurant with his wife Judy and daughter Wendy Nikischer Keim.

Why make such a fuss about a long-gone restaurant? Call it the "Hess's Patio Strawberry Pie Syndrome." Like that showy, sky-high department store's creation whose picture and taste are locked in people's memories, the Walp's dining experience also is deeply rooted in local food lore after its 77 years of serving the community.

Less flamboyant than The Patio, and on the other side of town, Walp's welcomed thousands of families celebrating milestone birthdays and anniversaries and toasting newlyweds at wedding receptions. In an era when dining out was a special occasion rather than an everyday occurrence, almost every road led to Walp's, at the corner of Union Boulevard and Airport Road.

Two local morning radio shows were taped and broadcast from the restaurant.

Among the celebrities who sat at Walp's tables: Perry Como, Carol Burnett, Gregory Peck, Danny Kaye, The Monkees, Robert Goulet, Lee Iacocca, Tommy Dorsey and Captain Kangaroo.

But there's another reason Walp's won't be forgotten — the Walp's Family Restaurant Cookbook, which is the best source for Lehigh Valley-style Pennsylvania Dutch recipes. Today, more than 12,000 copies are in circulation and it still sells well at the Moravian Book Shop.

Participants in Pennsylvania Dutch Day will get to meet the restaurant's former owners and employees, see memorabilia including old photos, clothing sold at the Walp's gift shop and an old place mat offering trivia about the restaurant.

Examples of the trivia: In a year's time, restaurant guests could be counted on to down a total of 2.5 tons of whole turkeys, 18,000 pounds of smoked ham and 30,000 pounds of potatoes and wash it down with 10,500 pounds of ground coffee.

Nikischer, who wrote the cookbook containing more than 225 recipes, will autograph copies for anyone who wants a culinary bible of hearty, homey comfort foods.

Nikischer completed the cookbook — which included boiling down time-tested restaurant recipes to family-size dishes — the year the restaurant was sold. "Some of them were still in Blanche Walp's handwriting and were used throughout the time the restaurant was open," he says.

"I didn't want the recipes to be lost," he explains. His generosity in sharing the recipes, rather than keeping them secret, is another reason why fans of Pennsylvania Dutch food still can try creating tastes they remember.

In my 30-plus years as a food writer for The Morning Call, the number of requests I've received for Walp's recipes is second only to those from people craving Hess's strawberry pie.

Among the most frequently requested recipes: Boovashenkle, Schnitz un Knepp, Walp's Creamed Cabbage, Wet-Bottom Shoo-fly pie as well as "slippery noodle" Chicken Pot Pie, Dutch Apple Tarts and Rhubarb Custard Pie. (My parents' favorites were the Creamed Cabbage and Walp's German-style Sauerbraten, while I focused on the kid-friendly Walp's Chicken Croquettes and confess they're still a favorite comfort food.)

Walp's was not a failing business when it closed. On its last day, the Sunday after Thanksgiving of 1998, the staff served a record number of guests — more than 2,000. Routinely on weekdays, the restaurant fed at least 500 guests. On weekend days, more than 1,000 guests poured in to eat from-scratch meals, from the salad dressings to the desserts from the restaurant's bakery.

Nikischer began his career at the restaurant as a teenager, worked select weekends and summers while earning his degree from Penn State, served three years in the Navy and then returned to the restaurant. Working his way up from dishwasher, bus boy and soda jerk to manager, he and his wife Judy bought the restaurant from Donald Walp and his sister, Thelma Walp Barnes, in 1986.

By 1998, Nikischer says, "I was feeling very tired. Everyone in my family understood. My children wanted to pursue other careers. Other restaurateurs weren't interested in taking over because Walp's was such a large operation. At the same time, Rite-Aid offered to buy the restaurant for its prime location, at a price too good to refuse."

Rite-Aid failed to develop the busy street corner and sold it to Wawa, bringing the location almost full circle from its beginnings as a roadside stop for drivers and passengers.

"The Walps first opened their restaurant at the corner of Fenwick Street and Union Boulevard, along what was then U.S. Route 22," Nikischer says. "Serving travelers, it offered meals, had two Amoco gas pumps and a bunkhouse for tired truckers."

They built a new and much larger restaurant at the Union Boulevard-Airport Road intersection. Completed in 1940, the restaurant got a 1960s facelift from a new addition to its front. Inside, however, the menu's foundation of Pennsylvanian Dutch foods remained largely the same, following founder Robert Walp's credo: "If it sells, don't change it."

What: The Lehigh Valley's Pennsylvania Dutch heritage is highlighted with a salute to the former Walp's Restaurant, plus other activities.


Walp's Restaurant: Memories of a beloved Pennsylvania Dutch eatery in Allentown

You can bet your boovashenkle that long-time Pennsylvania Dutch residents would give almost anything — including their year's stash of golden schnitz — to re-live the joy of dining at Walp's Restaurant.

Sadly, it's not possible to have a meal of boy's legs (the literal translation of boovashenkle, pirogi-style filled noodles covered with beef gravy and buttered bread crumbs) or savor the schnitz (dried apple slices) with ham and dumplings in Schnitz un Knepp at the beloved Allentown restaurant.

Walp's, a landmark destination for anyone hungry for Lettuce with Hot Bacon Dressing, "Slippery Noodle" Chicken Pot Pie, Wet Bottom Shoofly Pie and countless other local specialties, closed 15 years ago.

But if you loved Walp's, you're invited to share your memories with its former owners during a mini-reunion for Walp's employees and customers. It'll be part of the Moravian Book Shop's Pennsylvania Dutch Day activities Sept. 14 at 428 Main St. in Bethlehem.

The event includes appearances by members of the Walp's family, a book signing for the restaurant's cookbook, memorabilia and a look at two of the restaurant's popular dishes. Plus there will be a quilting demonstration, a book signing by funnel cake queen Alice Reinert, tastes of funnel cake during an outdoor cooking demo and the chance to learn more about Pennsylvania Dutch symbols before making your own hex sign.

The mini-reunion's guest list includes 97-year-old Donald Walp, who is the son of the late Robert and Blanche Walp, who founded the restaurant in 1936. Also in attendance will be Frank Nikischer (Donald Walp's brother-in-law), who was the last to own the restaurant with his wife Judy and daughter Wendy Nikischer Keim.

Why make such a fuss about a long-gone restaurant? Call it the "Hess's Patio Strawberry Pie Syndrome." Like that showy, sky-high department store's creation whose picture and taste are locked in people's memories, the Walp's dining experience also is deeply rooted in local food lore after its 77 years of serving the community.

Less flamboyant than The Patio, and on the other side of town, Walp's welcomed thousands of families celebrating milestone birthdays and anniversaries and toasting newlyweds at wedding receptions. In an era when dining out was a special occasion rather than an everyday occurrence, almost every road led to Walp's, at the corner of Union Boulevard and Airport Road.

Two local morning radio shows were taped and broadcast from the restaurant.

Among the celebrities who sat at Walp's tables: Perry Como, Carol Burnett, Gregory Peck, Danny Kaye, The Monkees, Robert Goulet, Lee Iacocca, Tommy Dorsey and Captain Kangaroo.

But there's another reason Walp's won't be forgotten — the Walp's Family Restaurant Cookbook, which is the best source for Lehigh Valley-style Pennsylvania Dutch recipes. Today, more than 12,000 copies are in circulation and it still sells well at the Moravian Book Shop.

Participants in Pennsylvania Dutch Day will get to meet the restaurant's former owners and employees, see memorabilia including old photos, clothing sold at the Walp's gift shop and an old place mat offering trivia about the restaurant.

Examples of the trivia: In a year's time, restaurant guests could be counted on to down a total of 2.5 tons of whole turkeys, 18,000 pounds of smoked ham and 30,000 pounds of potatoes and wash it down with 10,500 pounds of ground coffee.

Nikischer, who wrote the cookbook containing more than 225 recipes, will autograph copies for anyone who wants a culinary bible of hearty, homey comfort foods.

Nikischer completed the cookbook — which included boiling down time-tested restaurant recipes to family-size dishes — the year the restaurant was sold. "Some of them were still in Blanche Walp's handwriting and were used throughout the time the restaurant was open," he says.

"I didn't want the recipes to be lost," he explains. His generosity in sharing the recipes, rather than keeping them secret, is another reason why fans of Pennsylvania Dutch food still can try creating tastes they remember.

In my 30-plus years as a food writer for The Morning Call, the number of requests I've received for Walp's recipes is second only to those from people craving Hess's strawberry pie.

Among the most frequently requested recipes: Boovashenkle, Schnitz un Knepp, Walp's Creamed Cabbage, Wet-Bottom Shoo-fly pie as well as "slippery noodle" Chicken Pot Pie, Dutch Apple Tarts and Rhubarb Custard Pie. (My parents' favorites were the Creamed Cabbage and Walp's German-style Sauerbraten, while I focused on the kid-friendly Walp's Chicken Croquettes and confess they're still a favorite comfort food.)

Walp's was not a failing business when it closed. On its last day, the Sunday after Thanksgiving of 1998, the staff served a record number of guests — more than 2,000. Routinely on weekdays, the restaurant fed at least 500 guests. On weekend days, more than 1,000 guests poured in to eat from-scratch meals, from the salad dressings to the desserts from the restaurant's bakery.

Nikischer began his career at the restaurant as a teenager, worked select weekends and summers while earning his degree from Penn State, served three years in the Navy and then returned to the restaurant. Working his way up from dishwasher, bus boy and soda jerk to manager, he and his wife Judy bought the restaurant from Donald Walp and his sister, Thelma Walp Barnes, in 1986.

By 1998, Nikischer says, "I was feeling very tired. Everyone in my family understood. My children wanted to pursue other careers. Other restaurateurs weren't interested in taking over because Walp's was such a large operation. At the same time, Rite-Aid offered to buy the restaurant for its prime location, at a price too good to refuse."

Rite-Aid failed to develop the busy street corner and sold it to Wawa, bringing the location almost full circle from its beginnings as a roadside stop for drivers and passengers.

"The Walps first opened their restaurant at the corner of Fenwick Street and Union Boulevard, along what was then U.S. Route 22," Nikischer says. "Serving travelers, it offered meals, had two Amoco gas pumps and a bunkhouse for tired truckers."

They built a new and much larger restaurant at the Union Boulevard-Airport Road intersection. Completed in 1940, the restaurant got a 1960s facelift from a new addition to its front. Inside, however, the menu's foundation of Pennsylvanian Dutch foods remained largely the same, following founder Robert Walp's credo: "If it sells, don't change it."

What: The Lehigh Valley's Pennsylvania Dutch heritage is highlighted with a salute to the former Walp's Restaurant, plus other activities.


Walp's Restaurant: Memories of a beloved Pennsylvania Dutch eatery in Allentown

You can bet your boovashenkle that long-time Pennsylvania Dutch residents would give almost anything — including their year's stash of golden schnitz — to re-live the joy of dining at Walp's Restaurant.

Sadly, it's not possible to have a meal of boy's legs (the literal translation of boovashenkle, pirogi-style filled noodles covered with beef gravy and buttered bread crumbs) or savor the schnitz (dried apple slices) with ham and dumplings in Schnitz un Knepp at the beloved Allentown restaurant.

Walp's, a landmark destination for anyone hungry for Lettuce with Hot Bacon Dressing, "Slippery Noodle" Chicken Pot Pie, Wet Bottom Shoofly Pie and countless other local specialties, closed 15 years ago.

But if you loved Walp's, you're invited to share your memories with its former owners during a mini-reunion for Walp's employees and customers. It'll be part of the Moravian Book Shop's Pennsylvania Dutch Day activities Sept. 14 at 428 Main St. in Bethlehem.

The event includes appearances by members of the Walp's family, a book signing for the restaurant's cookbook, memorabilia and a look at two of the restaurant's popular dishes. Plus there will be a quilting demonstration, a book signing by funnel cake queen Alice Reinert, tastes of funnel cake during an outdoor cooking demo and the chance to learn more about Pennsylvania Dutch symbols before making your own hex sign.

The mini-reunion's guest list includes 97-year-old Donald Walp, who is the son of the late Robert and Blanche Walp, who founded the restaurant in 1936. Also in attendance will be Frank Nikischer (Donald Walp's brother-in-law), who was the last to own the restaurant with his wife Judy and daughter Wendy Nikischer Keim.

Why make such a fuss about a long-gone restaurant? Call it the "Hess's Patio Strawberry Pie Syndrome." Like that showy, sky-high department store's creation whose picture and taste are locked in people's memories, the Walp's dining experience also is deeply rooted in local food lore after its 77 years of serving the community.

Less flamboyant than The Patio, and on the other side of town, Walp's welcomed thousands of families celebrating milestone birthdays and anniversaries and toasting newlyweds at wedding receptions. In an era when dining out was a special occasion rather than an everyday occurrence, almost every road led to Walp's, at the corner of Union Boulevard and Airport Road.

Two local morning radio shows were taped and broadcast from the restaurant.

Among the celebrities who sat at Walp's tables: Perry Como, Carol Burnett, Gregory Peck, Danny Kaye, The Monkees, Robert Goulet, Lee Iacocca, Tommy Dorsey and Captain Kangaroo.

But there's another reason Walp's won't be forgotten — the Walp's Family Restaurant Cookbook, which is the best source for Lehigh Valley-style Pennsylvania Dutch recipes. Today, more than 12,000 copies are in circulation and it still sells well at the Moravian Book Shop.

Participants in Pennsylvania Dutch Day will get to meet the restaurant's former owners and employees, see memorabilia including old photos, clothing sold at the Walp's gift shop and an old place mat offering trivia about the restaurant.

Examples of the trivia: In a year's time, restaurant guests could be counted on to down a total of 2.5 tons of whole turkeys, 18,000 pounds of smoked ham and 30,000 pounds of potatoes and wash it down with 10,500 pounds of ground coffee.

Nikischer, who wrote the cookbook containing more than 225 recipes, will autograph copies for anyone who wants a culinary bible of hearty, homey comfort foods.

Nikischer completed the cookbook — which included boiling down time-tested restaurant recipes to family-size dishes — the year the restaurant was sold. "Some of them were still in Blanche Walp's handwriting and were used throughout the time the restaurant was open," he says.

"I didn't want the recipes to be lost," he explains. His generosity in sharing the recipes, rather than keeping them secret, is another reason why fans of Pennsylvania Dutch food still can try creating tastes they remember.

In my 30-plus years as a food writer for The Morning Call, the number of requests I've received for Walp's recipes is second only to those from people craving Hess's strawberry pie.

Among the most frequently requested recipes: Boovashenkle, Schnitz un Knepp, Walp's Creamed Cabbage, Wet-Bottom Shoo-fly pie as well as "slippery noodle" Chicken Pot Pie, Dutch Apple Tarts and Rhubarb Custard Pie. (My parents' favorites were the Creamed Cabbage and Walp's German-style Sauerbraten, while I focused on the kid-friendly Walp's Chicken Croquettes and confess they're still a favorite comfort food.)

Walp's was not a failing business when it closed. On its last day, the Sunday after Thanksgiving of 1998, the staff served a record number of guests — more than 2,000. Routinely on weekdays, the restaurant fed at least 500 guests. On weekend days, more than 1,000 guests poured in to eat from-scratch meals, from the salad dressings to the desserts from the restaurant's bakery.

Nikischer began his career at the restaurant as a teenager, worked select weekends and summers while earning his degree from Penn State, served three years in the Navy and then returned to the restaurant. Working his way up from dishwasher, bus boy and soda jerk to manager, he and his wife Judy bought the restaurant from Donald Walp and his sister, Thelma Walp Barnes, in 1986.

By 1998, Nikischer says, "I was feeling very tired. Everyone in my family understood. My children wanted to pursue other careers. Other restaurateurs weren't interested in taking over because Walp's was such a large operation. At the same time, Rite-Aid offered to buy the restaurant for its prime location, at a price too good to refuse."

Rite-Aid failed to develop the busy street corner and sold it to Wawa, bringing the location almost full circle from its beginnings as a roadside stop for drivers and passengers.

"The Walps first opened their restaurant at the corner of Fenwick Street and Union Boulevard, along what was then U.S. Route 22," Nikischer says. "Serving travelers, it offered meals, had two Amoco gas pumps and a bunkhouse for tired truckers."

They built a new and much larger restaurant at the Union Boulevard-Airport Road intersection. Completed in 1940, the restaurant got a 1960s facelift from a new addition to its front. Inside, however, the menu's foundation of Pennsylvanian Dutch foods remained largely the same, following founder Robert Walp's credo: "If it sells, don't change it."

What: The Lehigh Valley's Pennsylvania Dutch heritage is highlighted with a salute to the former Walp's Restaurant, plus other activities.


Walp's Restaurant: Memories of a beloved Pennsylvania Dutch eatery in Allentown

You can bet your boovashenkle that long-time Pennsylvania Dutch residents would give almost anything — including their year's stash of golden schnitz — to re-live the joy of dining at Walp's Restaurant.

Sadly, it's not possible to have a meal of boy's legs (the literal translation of boovashenkle, pirogi-style filled noodles covered with beef gravy and buttered bread crumbs) or savor the schnitz (dried apple slices) with ham and dumplings in Schnitz un Knepp at the beloved Allentown restaurant.

Walp's, a landmark destination for anyone hungry for Lettuce with Hot Bacon Dressing, "Slippery Noodle" Chicken Pot Pie, Wet Bottom Shoofly Pie and countless other local specialties, closed 15 years ago.

But if you loved Walp's, you're invited to share your memories with its former owners during a mini-reunion for Walp's employees and customers. It'll be part of the Moravian Book Shop's Pennsylvania Dutch Day activities Sept. 14 at 428 Main St. in Bethlehem.

The event includes appearances by members of the Walp's family, a book signing for the restaurant's cookbook, memorabilia and a look at two of the restaurant's popular dishes. Plus there will be a quilting demonstration, a book signing by funnel cake queen Alice Reinert, tastes of funnel cake during an outdoor cooking demo and the chance to learn more about Pennsylvania Dutch symbols before making your own hex sign.

The mini-reunion's guest list includes 97-year-old Donald Walp, who is the son of the late Robert and Blanche Walp, who founded the restaurant in 1936. Also in attendance will be Frank Nikischer (Donald Walp's brother-in-law), who was the last to own the restaurant with his wife Judy and daughter Wendy Nikischer Keim.

Why make such a fuss about a long-gone restaurant? Call it the "Hess's Patio Strawberry Pie Syndrome." Like that showy, sky-high department store's creation whose picture and taste are locked in people's memories, the Walp's dining experience also is deeply rooted in local food lore after its 77 years of serving the community.

Less flamboyant than The Patio, and on the other side of town, Walp's welcomed thousands of families celebrating milestone birthdays and anniversaries and toasting newlyweds at wedding receptions. In an era when dining out was a special occasion rather than an everyday occurrence, almost every road led to Walp's, at the corner of Union Boulevard and Airport Road.

Two local morning radio shows were taped and broadcast from the restaurant.

Among the celebrities who sat at Walp's tables: Perry Como, Carol Burnett, Gregory Peck, Danny Kaye, The Monkees, Robert Goulet, Lee Iacocca, Tommy Dorsey and Captain Kangaroo.

But there's another reason Walp's won't be forgotten — the Walp's Family Restaurant Cookbook, which is the best source for Lehigh Valley-style Pennsylvania Dutch recipes. Today, more than 12,000 copies are in circulation and it still sells well at the Moravian Book Shop.

Participants in Pennsylvania Dutch Day will get to meet the restaurant's former owners and employees, see memorabilia including old photos, clothing sold at the Walp's gift shop and an old place mat offering trivia about the restaurant.

Examples of the trivia: In a year's time, restaurant guests could be counted on to down a total of 2.5 tons of whole turkeys, 18,000 pounds of smoked ham and 30,000 pounds of potatoes and wash it down with 10,500 pounds of ground coffee.

Nikischer, who wrote the cookbook containing more than 225 recipes, will autograph copies for anyone who wants a culinary bible of hearty, homey comfort foods.

Nikischer completed the cookbook — which included boiling down time-tested restaurant recipes to family-size dishes — the year the restaurant was sold. "Some of them were still in Blanche Walp's handwriting and were used throughout the time the restaurant was open," he says.

"I didn't want the recipes to be lost," he explains. His generosity in sharing the recipes, rather than keeping them secret, is another reason why fans of Pennsylvania Dutch food still can try creating tastes they remember.

In my 30-plus years as a food writer for The Morning Call, the number of requests I've received for Walp's recipes is second only to those from people craving Hess's strawberry pie.

Among the most frequently requested recipes: Boovashenkle, Schnitz un Knepp, Walp's Creamed Cabbage, Wet-Bottom Shoo-fly pie as well as "slippery noodle" Chicken Pot Pie, Dutch Apple Tarts and Rhubarb Custard Pie. (My parents' favorites were the Creamed Cabbage and Walp's German-style Sauerbraten, while I focused on the kid-friendly Walp's Chicken Croquettes and confess they're still a favorite comfort food.)

Walp's was not a failing business when it closed. On its last day, the Sunday after Thanksgiving of 1998, the staff served a record number of guests — more than 2,000. Routinely on weekdays, the restaurant fed at least 500 guests. On weekend days, more than 1,000 guests poured in to eat from-scratch meals, from the salad dressings to the desserts from the restaurant's bakery.

Nikischer began his career at the restaurant as a teenager, worked select weekends and summers while earning his degree from Penn State, served three years in the Navy and then returned to the restaurant. Working his way up from dishwasher, bus boy and soda jerk to manager, he and his wife Judy bought the restaurant from Donald Walp and his sister, Thelma Walp Barnes, in 1986.

By 1998, Nikischer says, "I was feeling very tired. Everyone in my family understood. My children wanted to pursue other careers. Other restaurateurs weren't interested in taking over because Walp's was such a large operation. At the same time, Rite-Aid offered to buy the restaurant for its prime location, at a price too good to refuse."

Rite-Aid failed to develop the busy street corner and sold it to Wawa, bringing the location almost full circle from its beginnings as a roadside stop for drivers and passengers.

"The Walps first opened their restaurant at the corner of Fenwick Street and Union Boulevard, along what was then U.S. Route 22," Nikischer says. "Serving travelers, it offered meals, had two Amoco gas pumps and a bunkhouse for tired truckers."

They built a new and much larger restaurant at the Union Boulevard-Airport Road intersection. Completed in 1940, the restaurant got a 1960s facelift from a new addition to its front. Inside, however, the menu's foundation of Pennsylvanian Dutch foods remained largely the same, following founder Robert Walp's credo: "If it sells, don't change it."

What: The Lehigh Valley's Pennsylvania Dutch heritage is highlighted with a salute to the former Walp's Restaurant, plus other activities.


Walp's Restaurant: Memories of a beloved Pennsylvania Dutch eatery in Allentown

You can bet your boovashenkle that long-time Pennsylvania Dutch residents would give almost anything — including their year's stash of golden schnitz — to re-live the joy of dining at Walp's Restaurant.

Sadly, it's not possible to have a meal of boy's legs (the literal translation of boovashenkle, pirogi-style filled noodles covered with beef gravy and buttered bread crumbs) or savor the schnitz (dried apple slices) with ham and dumplings in Schnitz un Knepp at the beloved Allentown restaurant.

Walp's, a landmark destination for anyone hungry for Lettuce with Hot Bacon Dressing, "Slippery Noodle" Chicken Pot Pie, Wet Bottom Shoofly Pie and countless other local specialties, closed 15 years ago.

But if you loved Walp's, you're invited to share your memories with its former owners during a mini-reunion for Walp's employees and customers. It'll be part of the Moravian Book Shop's Pennsylvania Dutch Day activities Sept. 14 at 428 Main St. in Bethlehem.

The event includes appearances by members of the Walp's family, a book signing for the restaurant's cookbook, memorabilia and a look at two of the restaurant's popular dishes. Plus there will be a quilting demonstration, a book signing by funnel cake queen Alice Reinert, tastes of funnel cake during an outdoor cooking demo and the chance to learn more about Pennsylvania Dutch symbols before making your own hex sign.

The mini-reunion's guest list includes 97-year-old Donald Walp, who is the son of the late Robert and Blanche Walp, who founded the restaurant in 1936. Also in attendance will be Frank Nikischer (Donald Walp's brother-in-law), who was the last to own the restaurant with his wife Judy and daughter Wendy Nikischer Keim.

Why make such a fuss about a long-gone restaurant? Call it the "Hess's Patio Strawberry Pie Syndrome." Like that showy, sky-high department store's creation whose picture and taste are locked in people's memories, the Walp's dining experience also is deeply rooted in local food lore after its 77 years of serving the community.

Less flamboyant than The Patio, and on the other side of town, Walp's welcomed thousands of families celebrating milestone birthdays and anniversaries and toasting newlyweds at wedding receptions. In an era when dining out was a special occasion rather than an everyday occurrence, almost every road led to Walp's, at the corner of Union Boulevard and Airport Road.

Two local morning radio shows were taped and broadcast from the restaurant.

Among the celebrities who sat at Walp's tables: Perry Como, Carol Burnett, Gregory Peck, Danny Kaye, The Monkees, Robert Goulet, Lee Iacocca, Tommy Dorsey and Captain Kangaroo.

But there's another reason Walp's won't be forgotten — the Walp's Family Restaurant Cookbook, which is the best source for Lehigh Valley-style Pennsylvania Dutch recipes. Today, more than 12,000 copies are in circulation and it still sells well at the Moravian Book Shop.

Participants in Pennsylvania Dutch Day will get to meet the restaurant's former owners and employees, see memorabilia including old photos, clothing sold at the Walp's gift shop and an old place mat offering trivia about the restaurant.

Examples of the trivia: In a year's time, restaurant guests could be counted on to down a total of 2.5 tons of whole turkeys, 18,000 pounds of smoked ham and 30,000 pounds of potatoes and wash it down with 10,500 pounds of ground coffee.

Nikischer, who wrote the cookbook containing more than 225 recipes, will autograph copies for anyone who wants a culinary bible of hearty, homey comfort foods.

Nikischer completed the cookbook — which included boiling down time-tested restaurant recipes to family-size dishes — the year the restaurant was sold. "Some of them were still in Blanche Walp's handwriting and were used throughout the time the restaurant was open," he says.

"I didn't want the recipes to be lost," he explains. His generosity in sharing the recipes, rather than keeping them secret, is another reason why fans of Pennsylvania Dutch food still can try creating tastes they remember.

In my 30-plus years as a food writer for The Morning Call, the number of requests I've received for Walp's recipes is second only to those from people craving Hess's strawberry pie.

Among the most frequently requested recipes: Boovashenkle, Schnitz un Knepp, Walp's Creamed Cabbage, Wet-Bottom Shoo-fly pie as well as "slippery noodle" Chicken Pot Pie, Dutch Apple Tarts and Rhubarb Custard Pie. (My parents' favorites were the Creamed Cabbage and Walp's German-style Sauerbraten, while I focused on the kid-friendly Walp's Chicken Croquettes and confess they're still a favorite comfort food.)

Walp's was not a failing business when it closed. On its last day, the Sunday after Thanksgiving of 1998, the staff served a record number of guests — more than 2,000. Routinely on weekdays, the restaurant fed at least 500 guests. On weekend days, more than 1,000 guests poured in to eat from-scratch meals, from the salad dressings to the desserts from the restaurant's bakery.

Nikischer began his career at the restaurant as a teenager, worked select weekends and summers while earning his degree from Penn State, served three years in the Navy and then returned to the restaurant. Working his way up from dishwasher, bus boy and soda jerk to manager, he and his wife Judy bought the restaurant from Donald Walp and his sister, Thelma Walp Barnes, in 1986.

By 1998, Nikischer says, "I was feeling very tired. Everyone in my family understood. My children wanted to pursue other careers. Other restaurateurs weren't interested in taking over because Walp's was such a large operation. At the same time, Rite-Aid offered to buy the restaurant for its prime location, at a price too good to refuse."

Rite-Aid failed to develop the busy street corner and sold it to Wawa, bringing the location almost full circle from its beginnings as a roadside stop for drivers and passengers.

"The Walps first opened their restaurant at the corner of Fenwick Street and Union Boulevard, along what was then U.S. Route 22," Nikischer says. "Serving travelers, it offered meals, had two Amoco gas pumps and a bunkhouse for tired truckers."

They built a new and much larger restaurant at the Union Boulevard-Airport Road intersection. Completed in 1940, the restaurant got a 1960s facelift from a new addition to its front. Inside, however, the menu's foundation of Pennsylvanian Dutch foods remained largely the same, following founder Robert Walp's credo: "If it sells, don't change it."

What: The Lehigh Valley's Pennsylvania Dutch heritage is highlighted with a salute to the former Walp's Restaurant, plus other activities.


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Komentarji:

  1. Shanahan

    Čestitam, kakšne potrebne besede ..., odlična misel

  2. Ciarrai

    Yeah, get caught!

  3. Gedalya

    Samo tisto, kar je potrebno, bom sodeloval. Skupaj lahko pridemo do pravega odgovora. Prepričan sem.

  4. Tojazil

    The matchless message, is very interesting to me :)

  5. Dourr

    Tudi, da bi brez vas naredili zelo dober stavek



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