Vegan Cuisine: A Simple Art
Ten Course Tasting Menu for the Produce Loving Foodie
May 19 at 8 pm ||  $60/person
Join host JL from jlgoesvegan.com and co-host Lee from the theveganversion.com for this rare event to experience culinary samplings of the young, rising Chef Zachary Pelliccio. Take the weekend away in beautiful Jim Thorpe, PA and join us at Flow Bar + Restaurant on Saturday, May 19 at 8 pm, as we will demonstrate how anyone can fall in love with plant-based cooking. Chef Pelliccio will explain the simple details that make each dish flow so perfectly.

For $60 you will enjoy ten amazing courses of vegan cuisine, beginning with JL’s introduction of Chef Pelliccio, including the story behind their first meeting and how this extraordinary event came to be. You will then be immersed in a dining experience like no other which will conclude with drinks and conversation with Executive Chef Pelliccio along with a chance to make many new contacts and friends in the vegan community. Flow is also proud to offer a fully vegan wine and beer list with over 40 local craft beers.

Reservations are filling quickly; please call for tickets today, Flow Bar+Restaurant at 570-325-8200.

Be sure to join us at FLOW for Mother’s Day at FLOW

Brunch 10-3 p.m. and Dinner 4-9 p.m.

Brunch Menu:

Brioche French Toast with Nutella and Bananas…12
Brioche, Hazelnut Cocoa Spread, Bananas Foster

Chicken Salad Wrap… 10
Walnuts, Dried Cherries, Red Onion, Tomato, Spring Greens

Salmon BLT…12
Seared Salmon, Sourdough, Belgian Aioli, Spring Greens, Vine Ripe Tomatoes

Seasonal Vegetable Frittata…8
Baked Italian Style Omelet

Egg in a Basket…8
Lightly Fried Eggs cooked in the Center of Multigrain Toast

Almost Famous Grilled Cheese…10
Melted Brie, Swiss, and Cheddar, Hickory Smoked Bacon, Vine Ripened Tomatoes, On Sourdough Grilled In Duck Fat

Lobster Eggs Benedict …19
Claw and half tail of a 1-lb Lobster, Poached Eggs,
House Made Hollandaise, Spinach

SIDES…5
Bacon       Ham       Potato Frites       Salad

FLOW will be reopening on Thursday, February 9th for the 2012 season after our wonderful winter hiatus.  We are looking forward to seeing all of you and very excited about the upcoming menus and events we have been planning.

We hope you will join us for Valentine’s Day, Tuesday February 14th. We will be offering a complimentary glass of champagne to our dinner guests.

Call 570 325 8200 to reserve!

Flow will be closed for a winter hiatus through most of January and the first week of  February.

JANUARY OPENING DATES/TIMES:

January 14th from 4 pm – 9 pm

January 28th from 4 pm – 9 pm

Reopening February 9th for the season.

This New Year’s Eve, be sure to reserve your spot at Flow for our Chef’s Tasting Celebration Dinner. We are ready to roll out the red carpet for you with our specially prepared New Year’s Eve Celebration Dinner featuring 10 incredible courses for $85 pp + tax/gratuity.

To accommodate your holiday schedule, we are offering two seatings on two days (December 30 and December 31st)  at 5 PM and 8 PM. Please  join us for  FOOD ART DRINK at FLOW and have a Healthy, Happy, Prosperous and Joyful New Year!

Course 1

Amuse-Guele

Course 2

Sweet Corn and Cilantro Soup with Roasted Cauliflower Dumpling

Course 3

Pan Seared Foie Gras, Fig Preserves, Brioche Crouton,

And Basil Oil

Course 4

Gigamoto Oyster with Jalapeno Mignonette

Course 5

Rosemary and Tomato Braised Rabbit Ravioli with

Roasted Tomato Jus

Course 6 (choice of one)

Pan Seared Halibut with Sauteed Leeks and Wild Mushrooms

Over Roasted Parsnip Puree

Char Grilled Quail with Red Wine Plum Reduction

Spring Mountain Farm Braised Short Ribs with Garlic Demi Glace

Vegetarian (will depend on availability of produce)

Course 7

Green Papaya Salad

Course 8

Brandy Roasted Asian Pear Tart with Mars Capone Whipped Cream

Course 9

Shot of Hot Espresso with Vanilla Gelato and House made Biscotti

Course 10

Chocolate Truffle with Berries

NEW YEAR’S Eve 2012: 10-Course Chefs Tasting Dinner Pre-Purchase

Vegetarians and Gluten Free Welcome!

From the Desk of Executive Chef and General Manager Zachary Michael Pelliccio:

Exec Chef Zachary Pelliccio

Wishing you warmest greetings as you gather to celebrate the upcoming Holiday season. My first year at Flow as Executive Chef has been amazing and I would like to start by thanking everyone, including my friends and family, who have visited Flow this year. I would also like to extend special thanks to the small family farms that have supplied Flow so well this year.

I have made a lot of great friends and contacts that will last a lifetime.  Moving from Philadelphia to the Jim Thorpe area was a big step in my life and my career, all of you have made me feel very happy in this decision.  The restaurant staff is the happiest and most helpful group of people I have ever worked with, and their hard work is key to  the restaurant’s success.  Joan Morykin, co-owner of Flow, has helped me with every detail each step of the way, and her contributions are immeasurable.  Victor Stabin,  has helped design every inch of the building and provided the unreal setting.  Along with his artwork, it completes the perfect ambience of the restaurant.  Without their full support, advice, and friendship none of this would have been possible for me and Flow would not have had the popularity, the critic acclaim, and the overall success we achieved this year.

So to give a gift of sorts and to thank everyone for their support, I am extending an invitation to you to join us for a dining experience like no other in the area: a 10 Course Chef’s Tasting Menu for our New Year’s 2012 celebration.  Main entree options include Short Ribs (beef), Quail (game), Halibut (fish), or a Vegetarian option for only $85 per person.

I wanted to design a menu that let you experience some classics and also some items you may never get to taste again.  There will also be a recommended, chef selected wine and beer pairing for the Chef’s Tasting Menu.  There are four seatings: Friday, December 30, at 5 pm and 8 pm and Saturday, December 31, at 5 pm and 8 pm, to allow for a maximum amount of availability.  Our full bar will be open both nights, featuring over 50 hand selected microbrews.

If you would like to reserve your tickets please e-mail us at jmorykin@verizon.net or call 570-325-8200 for availability, and to purchase tickets.  Please call as soon as possible to be guaranteed your optimal time. It is a first come, first serve basis. Reserve your seats today.

I would love for everyone to experience this event!

Ciao

Executive Chef Zachary Pelliccio

About Chef Zachary Pelliccio

Raised on a farm in Lancaster, PA, Chef Pelliccio’s parents taught him about hard work and farm fresh food.  He started his culinary career apprenticing under chef Anthony DiStefano.  Later, he attended The International Culinary School at The Art Institute of Philadelphia, and started his Philadelphia culinary career at Patou Restaurant working with Exec Chef Patrice Rames.

Pelliccio followed chef Colin Thompson to the famous farm-to-table restaurant Farmacia, where he worked with other renowned chefs such as Jesse Fellows and Kevin von Klause.  Pelliccio’s career continued to other Philadelphia institutions such as Barclay Prime and Public House at Logan Square, where he reunited with DiStefano.

Chef Pelliccio has remained loyal to supporting small, local farms and his inventive, bold yet simplistic style has brought a wonderful renaissance to Flow’s menus.

Flow was featured in a four-page spread in the August issue of Lehigh Valley Style Magazine.  We are thrilled with the piece by Carrie Havranek and photography by Olaf Starorypinski.

August

8/20 Lukas JP of Nomad Clientele (9:00 pm) Playing acoustic favorites and the hottest original tunes.

Lukas JP of Nomad Clientele at FLOW

8/12   Liberty  (8:00 pm)

LIBERTY showcases the style of old tyme and bluegrass music that has risen out of the mountains on the strings of banjoes, guitars, and fiddles to give voice in melody and lyric to our rich rural and spiritual ancestry. Nancy Porambo on mandolin has a long history playing bluegrass as harmony vocalist and song writer. Mary Lou Mehl when not on double bass elevates the inherent simplicity of their music on hammered dulcimer and recorder. Paul Mehl authenticates the old tyme style when playing claw hammer banjo and is lead vocalist. Don Douglas on acoustic guitar sustains the melodies with his solid flatpicking technique. Deb Fry is featured on fiddle.

Liberty

Thru 8/14

Philip Koch, Contemporary Landscape Paintings

Philip Koch, Banner, oil on panel, 24 x 18", 2011

JUNE

6/24 Lukas JP of Nomad Clientele (7:30)

6/25  “Daedal Doodle”  Book Release Party with Victor Stabin  5  pm

To celebrate the release of Daedal Doodle, a book for word lovers who like to look at pictures, an open-to-the-public free book party is being held for author/illustrator Victor Stabin.

The book party will be held on June 25 at 5 p.m. at the Victor Stabin Gallery at the Morykin-Stabin Building (formerly the Carbon County Cultural Project) next to the Flow Restaurant at 268 W. Broadway in Jim Thorpe.

Stabin will answer questions and sign books. There will be an exhibit illustrating the process of developing Daedal Doodle.

JULY

7/1  Philip Koch, Contemporary Landscape Paintings

Opening Reception for the Artist Friday, July 1, 7-9 pm

“Our children no longer learn how to read from the great Book of Nature from their own direct experience or how to interact creatively with the seasonal transformations of the planet. They seldom learn where their water comes from or where it goes. We no longer coordinate our human celebration with the great liturgy of the heavens.” — Wendell Berry

“As a kid, I sensed right away that Nature was something of immense power. Year round we’d have strong north winds off the Great Lake raking the beech and birch forest. Winter snows were frequent and deep. It was jaw dropping in its beauty. All my vivid memories are images of being out in that near-wilderness.” –Philip Koch

The Carbon County Cultural Project is pleased to announce a solo exhibition of contemporary landscape paintings by Philip Koch. This is his first exhibition with the Jim Thorpe gallery.

During a time when there is a staggering disconnect from the natural world in the lives of today’s wired generation, Koch’s landscape paintings recreate a bond and recapture those moments before our over-scheduled lives, smart phones and social networks have all but obliterated our sense of place in nature.  Koch’s work recalls that far too distant primordial memory, and we can once again remember what it is like to inhale the natural world around us.

Philip Koch was born in Rochester, NY and currently lives in the Baltimore area.  Koch is a Professor at the Maryland Institute College of Art in Baltimore. He received his MFA from Indiana University, Bloomington, Indiana and BFA from Oberlin College, Ohio. Koch’s exhibition Unbroken Thread is on a national tour through 2011and includes stops at the Saginaw Art Museum, MI (2011), Peninsula Fine Arts Center, Newport News, VA (2011) and the Clymer Museum of Art, Ellensburg, WA (2010).  Selected publications include American Art Collector magazine “Philip Koch: Spirit of Place” written about Koch’s solo show at George Billis Gallery in New York in the January, ’09 issue.

An opening reception for the artist will be held at the gallery on July 1 from 7- 9pm.   For more information, please contact Joan Morykin at 570.325.8284

EASTER SUNDAY BRUNCH MENU
Sunday, April 24   10 am – 3 pm

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EASTER SUNDAY BRUNCH MENU

Sunday, April 24 10 am – 3 pm

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All menu Items COME WITH CHOICE OF

Spicy Potato Hash OR SPRING GREENS SALAD

Brioche French Toast with

Nutella and Bananas…10

House made brioche, Hazelnut Cocoa Spread, and Bananas

Steak and Eggs…12

Two Eggs Your Way and Pan Seared Grass Fed Beef

Spring Greens…8

Gorgonzola, Cranberries, Sunflower Seeds, Sherry Honey Vinaigrette

Eggs Benedict with Duck Fat Hollandaise…12

Classic Eggs Benedict with a Delicious Twist

Goat Cheese, Tomato, Asparagus Frittata…8

Baked Italian Style Omelet

Almost Famous Grilled Cheese…10

Melted Brie, Swiss, and Cheddar, Hickory Smoked Bacon, Vine Ripened Tomatoes, On Sourdough Grilled In Duck Fat

Croque Madame…10

Hot Ham Sandwich, Topped with Swiss Béchamel and Poached Egg

SIDES…5

Bacon   Vegan Scrapple  Sausage

Potato Frites     Salad

268 West Broadway Jim Thorpe, Pa. 18229 (570) 325-8200

Consuming Raw or Undercooked Meats or Shellfish May Increase Your Chances of Food Borne Illness *

EXEC CHEF ZACHARY PELLICCIO

Call (570) 325-8200 to Reserve