taste GOOD By Cathy Kiley
Jumbars
here exists, on the corner of Chelsea Av- enue and Greenwich Street in Bethlehem, a dining oasis serving up some of the best break- fast and lunch fare in the Lehigh Valley. For nearly eight years, this quaint eatery – Jumbars – has been a neighborhood staple, providing a popular venue for great food, warm hospitality and buzzing conversation between friends, fam- ily and strangers alike.
T
Jumbars opened in November 2003 under the direction of Lehigh Valley natives Chef Paul Hoffert and his wife Mary. After graduating from the New England Culinary Institute, Chef Paul returned to Bethlehem to recapture the “homey” quality of life he remembered for him- self and his family. He continues to bring that atmosphere to all who dine here.
My husband Tom and I visited Jumbars on a re- cent Saturday morning. While it was our fi rst
34 Early Fall 2011
visit, I will not hesitate to say that it will not be our last. Warm aromas waft from the building as soon as you open the door, whetting your ap- petites for the meal to follow. We sat ourselves at an open table and our two servers, Pinky and Somre, were quite attentive, serving freshly brewed, deliciously hot coffee and explaining the day’s specials. Jumbars’ breakfast menu features “Starters” including grilled sticky buns, muffi ns, fresh seasonal fruit, parfaits of organic yogurt, fruit, granola and maple syrup and well as Heart Warming Oats with topping choices.
Tom and I started with a grilled sticky bun and a serving of fresh fruit. Grilled sticky buns are always a treat if they are done right. This one was – not too buttery and grilled until crispy. The refreshing fruit salad was delightful with strawberries, pineapple, kiwi, mango, pear and apples – truly a sweet mixture of healthy fruit to begin a heartier breakfast.
Jumbars’ Signature Omelettes include a Greek Omelette with spinach, tomatoes, olives and feta; a Chili Omelette with house-made beef and black bean chili, cheddar and pepper jack cheeses; and a South of the Border Omelette with salsa, guacamole, cheddar and pepper jack. These are only three of the many choices on the menu but you may also create your own omelet with a large selection of ingredients. All entrees are served with Jumbars potatoes and toast. Eggs may be ordered any style with a la carte sides of accompanying meats. In addition, breakfast sandwiches, quiches, French toast and pancakes are regulars on the menu. Complet- ing the offerings that day were the following specials: Creamed Chipped Beef with Spinach and Mushrooms over whole wheat toast served with eggs and Jumbars potatoes; a Frittata with shrimp, Andouille sausage, roasted peppers, car- amelized onions, white corn grits, corn tortilla,
Lehigh Valley Marketplace
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