Page 47 - Indulge December/January 2017

edge restaurant Timothy Widrick
Executive Chef

Pan Seared Duck Breast with Mushroom Spaetzle, Carmelized
Brussels Sprouts and a Sun-dried Cherry Gastrique

“Duck has always been one of my favorites
and it’s a perfect dish for the fall. The richness
of the duck breast pairs perfectly with the lite
spaetzle, the earthy caramelized Brussels sprouts
have a slight char on them, and the cherry
gastrique brings the whole dish together with
the sweetness of caramel and the tartness of
raspberry vinegar.”

At Edge, all dishes are made to order in its
all-from-scratch kitchen and when “combined
with a fun, relaxed atmosphere, you get Edge.”

Edge restaurant
74 West Broad St, Suite 220, Bethlehem
Located in the Liberty Center at Main and Broad streets
610-814-0100
edgerestaurant.net

Photos courtesy of Edge Restaurant

Photo by Bryan Fulmore CASA TORO mexican grill

Gary and Therese TRES AMIGOS
Diaz Albertini It is a shredded chicken tostada; your choice of a
Owners shredded chicken, shredded beef, or ground beef soft
taco; and two cheese enchiladas, topped with one
of our house-made mild, medium or spicy tomatillo
sauces. It also comes with a scoop of our traditional
rice, guacamole, sour cream and pico de gallo.

“This is a great dish for those unfamiliar with
Mexican food or for people who are coming in for the
first time because it gives you a taste of a few dishes, so
you have a better idea of what you would like the next
time you come in,” say owners Gary and Therese Diaz
Albertini. “The freshness of our ingredients makes Casa
Toro stand out.”

CASA TORO mexican grill
7001 Route 309, Fairmont Village Shopping Center
Coopersburg
610-282-8888
www.casatoromexgrill.com

Photo by Sarah Evans