Page 23 - Indulge February/March 2017

Photos courtesy of Hotel Bethlehem Try this recipe from the
Hotel Bethlehem team
pasta and vegetables. To top off the meal, there are petite
desserts and a chocolate fountain to satisfy the sweet tooth. This drink is popular among
patrons and served in the
“Chef Michael Adams and his Executive Sous Chef Tap Room restaurant at
Rodney Rivera are very mindful of the seasons,” Levine the hotel.
says. “They create as many dishes as possible to reflect what
is available at a particular time of the year. Whether it be a LOST IN PARIS
peach and arugula salad, mid-summer or butternut squash
risotto in fall, the seasons are reflected on the buffet.” Pour over ice:
2 oz. of pear vodka
Another highlight of the brunch each week is the 1/2 oz. of St. Germaine Elderflower liqueur
live music.
Shake and then add:
“The music is just the icing on the cake so to speak,” 1 oz. of sparkling wine
Levine says. “The performers are carefully selected to Strain into a martini glass and
enhance the mood and dining experience of the guests. garnish with a pear slice
They could be students from the Moravian School of Music
or a gypsy jazz trio effusing the air with charm but, all are
professional and enjoy being amongst the guests during the
brunch festivities.”

The hotel hosts special event brunches throughout
the year, mostly timed to coincide with holidays. Larger
brunches are held for Valentines Day — “Sweetheart
Brunch”, Mother’s Day, Fathers Day, Bastille Day Brunch,
Thanksgiving Day Brunch, Christmas Day Brunch and
during the whole month of December the hotel features
Brunch with Santa.