sv.mpmn-digital.com
Nya recept

Vägen till en restaurangöppning

Vägen till en restaurangöppning


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Foto av Lauren J. Kaplan

Root & Bone serverar det bästa södra priset norr om Mason Dixon Line. Jag kanske är partisk, men alla från Eater till Zagat verkar vara lika glada över det här stället. Både Saveur och Food and Wine Magazines instagrammed deras beröm för stekt kyckling från öppningsfesterna. Jeff och Janine har hjälmkök i James Beard -nominerade restauranger och är båda Toppkockalbum. Maten på Root & Bone är verkligen bevis på deras kulinariska koteletter.

Foto av Lauren J. Kaplan

Menyn på Root & Bone består av vad jag skulle kalla förfinad komfortmat med rätter från bräserat kort revben till lättare, salta rotsallader till den signerade citronstekta kycklingen. Barprogrammet skapat av General Manager Cecilia Romero fokuserar på mörka spritdrycker, som whisky och bourbon, och är på sin plats med cocktails som smutsiga Manhattan. Desserterna av konditoren Crystal Cullison är också att dö för. Restaurangens design är verkligen handgjord och atmosfären är ljus, vacker och som om du gick in till någons hem.

Foto av Lauren J. Kaplan

Foto av Lauren J, Kaplan

Otroliga platser som Root & Bone dyker inte bara upp i Alphabet City över en natt. Att öppna en restaurang kräver lika delar passion och tålamod. Har du någonsin hämtat en kopia av Anthony Bourdains Kitchen Confidential? (Jag gjorde efter att Jeff förklarade att det är en mycket inflytelserik bok av Anthony Bourdain, inte ett passé -tv -program med Bradley Cooper i huvudrollen) och jag kan nu med säkerhet berätta att det, mellan min erfarenhet här och en snabb stint som kökkokare i Miami, mycket av Bourdains bok stämmer. Du måste falla någonstans i spektrumet från knäppa till certifierbart galen för att vilja arbeta i, än mindre öppna, en restaurang.

Foto av Lauren J. Kaplan

Foto av Lauren J. Kaplan

Jag har också lärt mig att att arbeta på en restaurang betyder att du måste vara ett bra jobb. Som slags praktikant hade jag turen att få göra allt. Från matkostnadsanalys, till sociala medier, kör ärenden, diskar, hjälper till att utveckla vinlistan, skapar personalutbildningskraftpunkter, fotografering, till matlagning längs kockarna; det var det svåraste jag tror att jag någonsin har jobbat (utom förberedande säsong på Cornell), men också den mest givande upplevelsen jag någonsin haft. Att arbeta 12-14 timmars dagar är beskattning, men när du är omgiven av ett fantastiskt team gör det allt värt. Jag är nu väl insatt i alla sätt att laga en morot, hur man hanterar liknande Con-Edison, och vid slutet av min tid i staden var jag inte bara medlem i ett öppningsteam utan en del av en familj.

Foto av Lauren J. Kaplan

Root & Bone ligger på 200 East 3rd St. mellan Avenue A och Avenue B i East Village i NYC. Kolla menyerna här!

Inlägget Vägen till en restaurangöppning visades först på Spoon University.


Walps restaurang: Minnen från ett älskat Pennsylvania holländskt matställe i Allentown

Du kan satsa på din boovashenkle om att nederländska invånare i Pennsylvania i många år skulle ge nästan vad som helst-inklusive årets års guldschnitz-för att återuppleva glädjen att äta på Walps restaurang.

Tyvärr är det inte möjligt att äta en pojkens ben (den bokstavliga översättningen av boovashenkle, pirogi-fyllda nudlar täckta med köttsås och smörade brödsmulor) eller njuta av schnitz (torkade äppelskivor) med skinka och dumplings i Schnitz un Knepp på den älskade restaurangen Allentown.

Walp's, ett landmärke för alla som är sugna på sallad med varm bacondressing, & quotSlippery Noodle & quot Chicken Pot Pie, Wet Bottom Shoofly Pie och otaliga andra lokala specialiteter, stängde för 15 år sedan.

Men om du älskade Walp's, är du inbjuden att dela dina minnen med sina tidigare ägare under en mini-återförening för Walps anställda och kunder. Det kommer att vara en del av Moravian Book Shop's Pennsylvania Dutch Day -aktiviteter den 14 september på Main Street 428 i Bethlehem.

Evenemanget innehåller uppträdanden av medlemmar i Walps familj, en boksignering för restaurangens kokbok, memorabilia och en titt på två av restaurangens populära rätter. Dessutom kommer det att finnas en quiltdemonstration, en boksignering av trattkakadrottningen Alice Reinert, smaker av trattkaka under en matlagningsdemo utomhus och chansen att lära sig mer om Pennsylvania holländska symboler innan du skapar ditt eget hex -tecken.

I mini-återföreningens gästlista ingår 97-årige Donald Walp, som är son till avlidne Robert och Blanche Walp, som grundade restaurangen 1936. Medverkar också Frank Nikischer (Donald Walps svåger) , som var den sista som ägde restaurangen med sin fru Judy och dottern Wendy Nikischer Keim.

Varför göra ett sådant tjafs om en gammal restaurang? Kalla det & quotHess's Patio Strawberry Pie Syndrome. & Quot .

Mindre flamboyant än The Patio och på andra sidan staden välkomnade Walps tusentals familjer som firade milstolpsfödelsedagar och årsdagar och skålade nygifta på bröllopsreceptioner. I en tid då uteservering var ett speciellt tillfälle snarare än en vardag, ledde nästan varje väg till Walps, i hörnet av Union Boulevard och Airport Road.

Två lokala morgonradioprogram spelades in och sändes från restaurangen.

Bland kändisarna som satt vid Walps bord: Perry Como, Carol Burnett, Gregory Peck, Danny Kaye, The Monkees, Robert Goulet, Lee Iacocca, Tommy Dorsey och Captain Kangaroo.

Men det finns en annan anledning till att Walps inte kommer att glömmas bort-Walps Family Restaurant Cookbook, som är den bästa källan till holländska recept i Pennsylvania-stil i Lehigh Valley-stil. Idag finns mer än 12 000 exemplar i omlopp och det säljer fortfarande bra på Moravian Book Shop.

Deltagare i Pennsylvania Dutch Day kommer att träffa restaurangens tidigare ägare och anställda, se memorabilia inklusive gamla foton, kläder som säljs i Walps presentbutik och en gammal matta som erbjuder trivia om restaurangen.

Exempel på trivia: Om ett år kunde restauranggäster räkna med att minska totalt 2,5 ton hela kalkoner, 18 000 pund rökt skinka och 30 000 pund potatis och tvätta det med 10 500 pund malet kaffe.

Nikischer, som skrev kokboken med mer än 225 recept, kommer att signera kopior för alla som vill ha en kulinarisk bibel med rejäla, hemtrevliga tröstmat.

Nikischer färdigställde kokboken-som inkluderade att koka ner testade restaurangrecept till familjerätter-året då restaurangen såldes. & quot

"Jag ville inte att recepten skulle gå förlorade," förklarar han. Hans generositet med att dela recepten, snarare än att hålla dem hemliga, är en annan anledning till varför fans av Pennsylvania holländsk mat fortfarande kan försöka skapa smaker de kommer ihåg.

Under mina drygt 30 år som matskribent för The Morning Call är antalet förfrågningar jag har fått för Walps recept bara det andra från dem som längtar efter Hess jordgubbspaj.

Bland de mest efterfrågade recepten: Boovashenkle, Schnitz un Knepp, Walp's Creamed Cabbage, Wet-Bottom Shoo-fly pie samt & quotslippery noodle & "Chicken Pot Pie, Dutch Apple Tarts and Rabarber Custard Pie. (Mina föräldrars favoriter var Creamed Cabbage och Walps Sauerbraten i tysk stil, medan jag fokuserade på de barnvänliga Walps kycklingkroketter och erkänner att de fortfarande är en favoritkomfort.)

Walps var inte en misslyckad verksamhet när den stängdes. På sin sista dag, söndagen efter Thanksgiving 1998, serverade personalen rekordmånga gäster - mer än 2000. Rutinmässigt på vardagar matade restaurangen minst 500 gäster. På helgdagar hällde mer än 1 000 gäster in för att äta från grunden, från salladsdressingarna till desserterna från restaurangens bageri.

Nikischer började sin karriär på restaurangen som tonåring, arbetade utvalda helger och somrar medan han tog sin examen från Penn State, tjänstgjorde tre år i marinen och återvände sedan till restaurangen. Han och hans fru Judy köpte restaurangen från Donald Walp och hans syster Thelma Walp Barnes 1986 när han arbetade sig upp från diskmaskin, busspojke och läsk till chef.

År 1998, säger Nikischer, & quot Jag kände mig väldigt trött. Alla i min familj förstod. Mina barn ville bedriva andra karriärer. Andra krögare var inte intresserade av att ta över eftersom Walps var en så stor verksamhet. Samtidigt erbjöd Rite-Aid att köpa restaurangen för sitt bästa läge, till ett pris som är för bra för att vägra. & Quot

Rite-Aid misslyckades med att utveckla det livliga gathörnet och sålde det till Wawa, vilket gav platsen nästan full cirkel från början som ett vägstopp för förare och passagerare.

& quot & quotTjänande resenärer, det erbjöd måltider, hade två Amoco -gaspumpar och ett våningshus för trötta lastbilar. & quot

De byggde en ny och mycket större restaurang vid korsningen Union Boulevard-Airport Road. Restaurangen blev färdig 1940 och fick en ansiktslyftning från 1960 -talet från ett nytt tillskott på framsidan. Inuti förblev menyn grunden för Pennsylvanian holländska livsmedel i stort sett densamma, efter grundaren Robert Walps credo: & quot Om det säljer, ändra det inte. & Quot

Vad: Lehighdals holländska arv från Pennsylvania lyfts fram med en hälsning till den tidigare Walp's Restaurant, plus andra aktiviteter.


Walps restaurang: Minnen från ett älskat Pennsylvania holländskt matställe i Allentown

Du kan satsa på din boovashenkle om att nederländska invånare i Pennsylvania sedan länge skulle ge nästan vad som helst-inklusive årets års guldschnitz-för att återuppleva glädjen att äta på Walps restaurang.

Tyvärr är det inte möjligt att äta en pojkens ben (den bokstavliga översättningen av boovashenkle, pirogi-stil fyllda nudlar täckta med köttsås och smörade brödsmulor) eller njuta av schnitz (torkade äppelskivor) med skinka och dumplings i Schnitz un Knepp på den älskade restaurangen Allentown.

Walp's, ett landmärke för alla som är sugna på sallad med varm bacondressing, & quotSlippery Noodle & quot Chicken Pot Pie, Wet Bottom Shoofly Pie och otaliga andra lokala specialiteter, stängde för 15 år sedan.

Men om du älskade Walps är du inbjuden att dela dina minnen med sina tidigare ägare under en mini-återförening för Walps anställda och kunder. Det kommer att vara en del av Moravian Book Shop's Pennsylvania Dutch Day -aktiviteter den 14 september på Main Street 428 i Bethlehem.

Evenemanget innehåller uppträdanden av medlemmar i Walps familj, en boksignering för restaurangens kokbok, memorabilia och en titt på två av restaurangens populära rätter. Dessutom kommer det att finnas en quiltdemonstration, en boksignering av trattkakadrottningen Alice Reinert, smaker av trattkaka under en matlagningsdemo utomhus och chansen att lära sig mer om Pennsylvania holländska symboler innan du skapar ditt eget hex -tecken.

I mini-återföreningens gästlista ingår 97-årige Donald Walp, som är son till avlidne Robert och Blanche Walp, som grundade restaurangen 1936. Medverkar också Frank Nikischer (Donald Walps svåger) , som var den sista som ägde restaurangen med sin fru Judy och dottern Wendy Nikischer Keim.

Varför göra ett sådant tjafs om en gammal restaurang? Kalla det & quotHess's Patio Strawberry Pie Syndrome. & Quot .

Mindre flamboyant än The Patio och på andra sidan staden välkomnade Walps tusentals familjer som firade milstolpsfödelsedagar och årsdagar och skålade nygifta på bröllopsreceptioner. I en tid då uteservering var ett speciellt tillfälle snarare än en vardag, ledde nästan varje väg till Walps, i hörnet av Union Boulevard och Airport Road.

Två lokala morgonradioprogram spelades in och sändes från restaurangen.

Bland kändisarna som satt vid Walps bord: Perry Como, Carol Burnett, Gregory Peck, Danny Kaye, The Monkees, Robert Goulet, Lee Iacocca, Tommy Dorsey och Captain Kangaroo.

Men det finns en annan anledning till att Walps inte kommer att glömmas bort-Walps Family Restaurant Cookbook, som är den bästa källan till Pennsylvania holländska recept i Lehigh Valley-stil. Idag finns mer än 12 000 exemplar i omlopp och det säljer fortfarande bra på Moravian Book Shop.

Deltagare i Pennsylvania Dutch Day kommer att få träffa restaurangens tidigare ägare och anställda, se memorabilia inklusive gamla foton, kläder som säljs i Walps presentbutik och en gammal matta som erbjuder trivia om restaurangen.

Exempel på trivia: Om ett år kunde restauranggäster räkna med att minska totalt 2,5 ton hela kalkoner, 18 000 pund rökt skinka och 30 000 pund potatis och tvätta det med 10 500 pund malet kaffe.

Nikischer, som skrev kokboken med mer än 225 recept, kommer att signera kopior för alla som vill ha en kulinarisk bibel med rejäla, hemtrevliga tröstmat.

Nikischer färdigställde kokboken-som inkluderade kokning av tidtestade restaurangrecept till familjerätter-året då restaurangen såldes. & quot

"Jag ville inte att recepten skulle gå förlorade," förklarar han. Hans generositet med att dela recepten, snarare än att hålla dem hemliga, är en annan anledning till varför fans av Pennsylvania holländsk mat fortfarande kan försöka skapa smaker de kommer ihåg.

Under mina drygt 30 år som matskribent för The Morning Call är antalet förfrågningar jag har fått för Walps recept bara det andra från dem som längtar efter Hess jordgubbspaj.

Bland de mest efterfrågade recepten: Boovashenkle, Schnitz un Knepp, Walp's Creamed Cabbage, Wet-Bottom Shoo-fly paj samt & quotslippery noodle & "Chicken Pot Pie, Dutch Apple Tarts and Rabarber Custard Pie. (Mina föräldrars favoriter var Creamed Cabbage och Walps Sauerbraten i tysk stil, medan jag fokuserade på de barnvänliga Walps kycklingkroketter och erkänner att de fortfarande är en favoritkomfort.)

Walps var inte en misslyckad verksamhet när den stängdes. På sin sista dag, söndagen efter Thanksgiving 1998, serverade personalen rekordmånga gäster - mer än 2000. Rutinmässigt på vardagar matade restaurangen minst 500 gäster. På helgdagar hällde mer än 1000 gäster in för att äta från grunden, från salladsdressingarna till desserterna från restaurangens bageri.

Nikischer började sin karriär på restaurangen som tonåring, arbetade utvalda helger och somrar medan han tog sin examen från Penn State, tjänstgjorde tre år i marinen och återvände sedan till restaurangen. Han och hans fru Judy köpte restaurangen från Donald Walp och hans syster Thelma Walp Barnes 1986 när han arbetade sig upp från diskmaskin, busspojke och läsk till chef.

År 1998, säger Nikischer, & quot Jag kände mig väldigt trött. Alla i min familj förstod. Mina barn ville bedriva andra karriärer. Andra krögare var inte intresserade av att ta över eftersom Walps var en så stor verksamhet. Samtidigt erbjöd Rite-Aid att köpa restaurangen för sitt bästa läge, till ett pris som är för bra för att vägra. & Quot

Rite-Aid misslyckades med att utveckla det livliga gathörnet och sålde det till Wawa, vilket gav platsen nästan full cirkel från början som ett vägstopp för förare och passagerare.

Walps öppnade först sin restaurang på hörnet av Fenwick Street och Union Boulevard, längs den dåvarande USA: s väg 22, säger Nikischer. & quotTjänande resenärer, det erbjöd måltider, hade två Amoco -gaspumpar och ett våningshus för trötta lastbilar. & quot

De byggde en ny och mycket större restaurang vid korsningen Union Boulevard-Airport Road. Restaurangen blev färdig 1940 och fick en ansiktslyftning från 1960 -talet från ett nytt tillskott på framsidan. Inuti förblev menyn grunden för Pennsylvanian holländska livsmedel i stort sett densamma, efter grundaren Robert Walps credo: & quot Om det säljer, ändra det inte. & Quot

Vad: Lehigh -dalens Pennsylvania holländska arv markeras med en hälsning till den tidigare Walp's Restaurant, plus andra aktiviteter.


Walp's Restaurant: Minnen från ett älskat Pennsylvania holländskt matställe i Allentown

Du kan satsa på din boovashenkle om att nederländska invånare i Pennsylvania sedan länge skulle ge nästan vad som helst-inklusive årets års guldschnitz-för att återuppleva glädjen att äta på Walps restaurang.

Tyvärr är det inte möjligt att äta en pojkens ben (den bokstavliga översättningen av boovashenkle, pirogi-fyllda nudlar täckta med köttsås och smörade brödsmulor) eller njuta av schnitz (torkade äppelskivor) med skinka och dumplings i Schnitz un Knepp på den älskade restaurangen Allentown.

Walp's, ett landmärke för alla som är sugna på sallad med varm bacondressing, & quotSlippery Noodle & quot Chicken Pot Pie, Wet Bottom Shoofly Pie och otaliga andra lokala specialiteter, stängde för 15 år sedan.

Men om du älskade Walps är du inbjuden att dela dina minnen med sina tidigare ägare under en mini-återförening för Walps anställda och kunder. Det kommer att vara en del av Moravian Book Shop's Pennsylvania Dutch Day -aktiviteter den 14 september på Main Street 428 i Bethlehem.

Evenemanget innehåller uppträdanden av medlemmar i Walps familj, en boksignering för restaurangens kokbok, memorabilia och en titt på två av restaurangens populära rätter. Dessutom kommer det att finnas en quiltdemonstration, en boksignering av trattkakadrottningen Alice Reinert, smaker av trattkaka under en matlagningsdemo utomhus och chansen att lära sig mer om Pennsylvania holländska symboler innan du skapar ditt eget hex -tecken.

I mini-återföreningens gästlista ingår 97-årige Donald Walp, som är son till avlidne Robert och Blanche Walp, som grundade restaurangen 1936. Medverkar också Frank Nikischer (Donald Walps svåger) , som var den sista som ägde restaurangen med sin fru Judy och dottern Wendy Nikischer Keim.

Varför göra ett sådant tjafs om en gammal restaurang? Kalla det & quotHess's Patio Strawberry Pie Syndrome. & Quot .

Mindre flamboyant än The Patio och på andra sidan staden välkomnade Walps tusentals familjer som firade milstolpsfödelsedagar och årsdagar och skålade nygifta på bröllopsreceptioner. I en tid då uteservering var ett speciellt tillfälle snarare än en vardag, ledde nästan varje väg till Walps, i hörnet av Union Boulevard och Airport Road.

Två lokala morgonradioprogram spelades in och sändes från restaurangen.

Bland kändisarna som satt vid Walps bord: Perry Como, Carol Burnett, Gregory Peck, Danny Kaye, The Monkees, Robert Goulet, Lee Iacocca, Tommy Dorsey och Captain Kangaroo.

Men det finns en annan anledning till att Walps inte kommer att glömmas bort-Walps Family Restaurant Cookbook, som är den bästa källan till Pennsylvania holländska recept i Lehigh Valley-stil. Idag finns mer än 12 000 exemplar i omlopp och det säljer fortfarande bra på Moravian Book Shop.

Deltagare i Pennsylvania Dutch Day kommer att få träffa restaurangens tidigare ägare och anställda, se memorabilia inklusive gamla foton, kläder som säljs i Walps presentbutik och en gammal matta som erbjuder trivia om restaurangen.

Exempel på trivia: Om ett år kunde restauranggäster räkna med att minska totalt 2,5 ton hela kalkoner, 18 000 pund rökt skinka och 30 000 pund potatis och tvätta det med 10 500 pund malet kaffe.

Nikischer, som skrev kokboken med mer än 225 recept, kommer att signera kopior för alla som vill ha en kulinarisk bibel med rejäla, hemtrevliga tröstmat.

Nikischer färdigställde kokboken-som inkluderade kokning av tidtestade restaurangrecept till familjerätter-året då restaurangen såldes. & quot

"Jag ville inte att recepten skulle gå förlorade," förklarar han. Hans generositet med att dela recepten, snarare än att hålla dem hemliga, är en annan anledning till varför fans av Pennsylvania holländsk mat fortfarande kan försöka skapa smaker de kommer ihåg.

Under mina drygt 30 år som matskribent för The Morning Call är antalet förfrågningar jag har fått för Walps recept bara det andra från dem som längtar efter Hess jordgubbspaj.

Bland de mest efterfrågade recepten: Boovashenkle, Schnitz un Knepp, Walp's Creamed Cabbage, Wet-Bottom Shoo-fly paj samt & quotslippery noodle & "Chicken Pot Pie, Dutch Apple Tarts and Rabarber Custard Pie. (Mina föräldrars favoriter var Creamed Cabbage och Walps Sauerbraten i tysk stil, medan jag fokuserade på de barnvänliga Walps kycklingkroketter och erkänner att de fortfarande är en favoritkomfort.)

Walps var inte en misslyckad verksamhet när den stängdes. På sin sista dag, söndagen efter Thanksgiving 1998, serverade personalen rekordmånga gäster - mer än 2000. Rutinmässigt på vardagar matade restaurangen minst 500 gäster. På helgdagar hällde mer än 1000 gäster in för att äta från grunden, från salladsdressingarna till desserterna från restaurangens bageri.

Nikischer började sin karriär på restaurangen som tonåring, arbetade utvalda helger och somrar medan han tog sin examen från Penn State, tjänstgjorde tre år i marinen och återvände sedan till restaurangen. Han och hans fru Judy köpte restaurangen från Donald Walp och hans syster Thelma Walp Barnes 1986 när han arbetade sig upp från diskmaskin, busspojke och läsk till chef.

År 1998, säger Nikischer, & quot Jag kände mig väldigt trött. Alla i min familj förstod. Mina barn ville bedriva andra karriärer. Andra krögare var inte intresserade av att ta över eftersom Walps var en så stor verksamhet. Samtidigt erbjöd Rite-Aid att köpa restaurangen för sitt bästa läge, till ett pris som är för bra för att vägra. & Quot

Rite-Aid misslyckades med att utveckla det livliga gathörnet och sålde det till Wawa, vilket gav platsen nästan full cirkel från början som ett vägstopp för förare och passagerare.

& quot & quotTjänande resenärer, det erbjöd måltider, hade två Amoco -gaspumpar och ett våningshus för trötta lastbilar. & quot

De byggde en ny och mycket större restaurang vid korsningen Union Boulevard-Airport Road. Färdigställd 1940 fick restaurangen en ansiktslyftning från 1960 -talet från ett nytt tillskott på framsidan. Inuti förblev menyn grunden för Pennsylvanian holländska livsmedel i stort sett densamma, efter grundaren Robert Walps credo: & quot Om det säljer, ändra det inte. & Quot

Vad: Lehigh -dalens Pennsylvania holländska arv markeras med en hälsning till den tidigare Walp's Restaurant, plus andra aktiviteter.


Walp's Restaurant: Minnen från ett älskat Pennsylvania holländskt matställe i Allentown

Du kan satsa på din boovashenkle om att nederländska invånare i Pennsylvania sedan länge skulle ge nästan vad som helst-inklusive årets års guldschnitz-för att återuppleva glädjen att äta på Walps restaurang.

Tyvärr är det inte möjligt att äta en pojkens ben (den bokstavliga översättningen av boovashenkle, pirogi-stil fyllda nudlar täckta med köttsås och smörade brödsmulor) eller njuta av schnitz (torkade äppelskivor) med skinka och dumplings i Schnitz un Knepp på den älskade restaurangen Allentown.

Walp's, ett landmärke för alla som är sugna på sallad med varm bacondressing, & quotSlippery Noodle & quot Chicken Pot Pie, Wet Bottom Shoofly Pie och otaliga andra lokala specialiteter, stängde för 15 år sedan.

Men om du älskade Walps är du inbjuden att dela dina minnen med sina tidigare ägare under en mini-återförening för Walps anställda och kunder. Det kommer att vara en del av Moravian Book Shop's Pennsylvania Dutch Day -aktiviteter den 14 september på Main Street 428 i Bethlehem.

Evenemanget innehåller uppträdanden av medlemmar i Walps familj, en boksignering för restaurangens kokbok, memorabilia och en titt på två av restaurangens populära rätter. Dessutom kommer det att finnas en quiltdemonstration, en boksignering av trattkakadrottningen Alice Reinert, smakar av trattkaka under en matlagningsdemo utomhus och chansen att lära sig mer om Pennsylvania holländska symboler innan du skapar ditt eget hex -tecken.

I mini-återföreningens gästlista ingår 97-årige Donald Walp, som är son till avlidne Robert och Blanche Walp, som grundade restaurangen 1936. Medverkar också Frank Nikischer (Donald Walps svåger) , som var den sista som ägde restaurangen med sin fru Judy och dottern Wendy Nikischer Keim.

Varför göra ett sådant tjafs om en gammal restaurang? Kalla det & quotHess's Patio Strawberry Pie Syndrome. & Quot .

Mindre flamboyant än The Patio och på andra sidan staden välkomnade Walps tusentals familjer som firade milstolpsfödelsedagar och årsdagar och skålade nygifta på bröllopsreceptioner. I en tid då uteservering var ett speciellt tillfälle snarare än en vardag, ledde nästan varje väg till Walps, i hörnet av Union Boulevard och Airport Road.

Två lokala morgonradioprogram spelades in och sändes från restaurangen.

Bland kändisarna som satt vid Walps bord: Perry Como, Carol Burnett, Gregory Peck, Danny Kaye, The Monkees, Robert Goulet, Lee Iacocca, Tommy Dorsey och Captain Kangaroo.

Men det finns en annan anledning till att Walps inte kommer att glömmas bort-Walps Family Restaurant Cookbook, som är den bästa källan till Pennsylvania holländska recept i Lehigh Valley-stil. Idag finns mer än 12 000 exemplar i omlopp och det säljer fortfarande bra på Moravian Book Shop.

Deltagare i Pennsylvania Dutch Day kommer att träffa restaurangens tidigare ägare och anställda, se memorabilia inklusive gamla foton, kläder som säljs i Walps presentbutik och en gammal matta som erbjuder trivia om restaurangen.

Exempel på trivia: Om ett år kunde restauranggäster räkna med att minska totalt 2,5 ton hela kalkoner, 18 000 pund rökt skinka och 30 000 pund potatis och tvätta det med 10 500 pund malet kaffe.

Nikischer, som skrev kokboken med mer än 225 recept, kommer att signera kopior för alla som vill ha en kulinarisk bibel med rejäla, hemtrevliga tröstmat.

Nikischer färdigställde kokboken-som inkluderade kokning av tidtestade restaurangrecept till familjerätter-året då restaurangen såldes. & quot

"Jag ville inte att recepten skulle gå förlorade," förklarar han. Hans generositet med att dela recepten, snarare än att hålla dem hemliga, är en annan anledning till varför fans av Pennsylvania holländsk mat fortfarande kan försöka skapa smaker de kommer ihåg.

Under mina drygt 30 år som matskribent för The Morning Call är antalet förfrågningar jag har fått för Walps recept bara det andra från dem som längtar efter Hess jordgubbspaj.

Bland de mest efterfrågade recepten: Boovashenkle, Schnitz un Knepp, Walp's Creamed Cabbage, Wet-Bottom Shoo-fly paj samt & quotslippery noodle & "Chicken Pot Pie, Dutch Apple Tarts and Rabarber Custard Pie. (Mina föräldrars favoriter var Creamed Cabbage och Walps Sauerbraten i tysk stil, medan jag fokuserade på de barnvänliga Walps kycklingkroketter och erkänner att de fortfarande är en favoritkomfort.)

Walps var inte en misslyckad verksamhet när den stängdes. På sin sista dag, söndagen efter Thanksgiving 1998, serverade personalen rekordmånga gäster - mer än 2000. Rutinmässigt på vardagar matade restaurangen minst 500 gäster. På helgdagar hällde mer än 1000 gäster in för att äta från grunden, från salladsdressingarna till desserterna från restaurangens bageri.

Nikischer började sin karriär på restaurangen som tonåring, arbetade utvalda helger och somrar medan han tog sin examen från Penn State, tjänstgjorde tre år i marinen och återvände sedan till restaurangen. Han och hans fru Judy köpte restaurangen från Donald Walp och hans syster Thelma Walp Barnes 1986 när han arbetade sig upp från diskmaskin, busspojke och läsk till chef.

År 1998, säger Nikischer, & quot Jag kände mig väldigt trött. Alla i min familj förstod. Mina barn ville bedriva andra karriärer. Andra krögare var inte intresserade av att ta över eftersom Walps var en så stor verksamhet. Samtidigt erbjöd Rite-Aid att köpa restaurangen för sitt bästa läge, till ett pris som är för bra för att vägra. & Quot

Rite-Aid misslyckades med att utveckla det livliga gathörnet och sålde det till Wawa, vilket gav platsen nästan full cirkel från början som ett vägstopp för förare och passagerare.

& quot & quotTjänande resenärer, det erbjöd måltider, hade två Amoco -gaspumpar och ett våningshus för trötta lastbilar. & quot

De byggde en ny och mycket större restaurang vid korsningen Union Boulevard-Airport Road. Färdigställd 1940 fick restaurangen en ansiktslyftning från 1960 -talet från ett nytt tillskott på framsidan. Inuti förblev menyn grunden för Pennsylvanian holländska livsmedel i stort sett densamma, efter grundaren Robert Walps credo: & quot Om det säljer, ändra det inte. & Quot

Vad: Lehighdals holländska arv från Pennsylvania lyfts fram med en hälsning till den tidigare Walp's Restaurant, plus andra aktiviteter.


Walps restaurang: Minnen från ett älskat Pennsylvania holländskt matställe i Allentown

Du kan satsa på din boovashenkle om att nederländska invånare i Pennsylvania i många år skulle ge nästan vad som helst-inklusive årets års guldschnitz-för att återuppleva glädjen att äta på Walps restaurang.

Tyvärr är det inte möjligt att äta en pojkens ben (den bokstavliga översättningen av boovashenkle, pirogi-fyllda nudlar täckta med köttsås och smörade brödsmulor) eller njuta av schnitz (torkade äppelskivor) med skinka och dumplings i Schnitz un Knepp på den älskade restaurangen 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.


Titta på videon: Seminarium: Hur ser vägen till en likvärdig skola ut?