FLOW Restaurant: It wasn’t lunch, it was an event!

by JLgoesVegan on August 2, 2011

“Readers, I was speechless. Every single morsel, every single flavorful combination in each bite simply took my breath away.  This was, hands-down, the best vegan meal I have ever had at a restaurant (vegan or non-vegan, and yes I mean better than any I have had at Millennium in San Francisco or at Candle 79 in New York. I mean it.)”

JL Goes Vegan is one of the best and most informative Vegan Blogs on the Internet.

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.

Chef Pelliccio at FLOW

There’s a New Chef in Town.

FLOW restaurant is pleased to announce the addition of Executive Chef Zachary Pelliccio, who brings energy, creativity and a passion for cuisine to one of Northeastern Pennsylvania’s unique restaurants.

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 catches current of fresh cuisine

By Susan Gottshall

Special to The Morning Call

September 18, 2008

A heavy rainstorm pelted the car as we drove north for dinner at Flow in Jim Thorpe, and I was sorry I wasn’t tucked away safe and dry at home. As it turned out, this farm-to-table restaurant was worth every raindrop we fought to get there.

Lodged in a 19th-century stone factory as part of the Carbon County Cultural Project, Flow’s quarters adjoin a contemporary art gallery. The sense of old-meets-new lends an urbane air to the casual eatery, which opened in January.

The soft patina of beautiful, buffed wood floors set a neutral stage for bold yellow, orange and green walls and samples of the gallery’s art. A charming alcove offers a sequestered table for two, complete with a curtain that can be drawn to keep privacy (and romance perhaps?) paramount.

However, it’s the glass wall showcasing the Mauch Chunk Creek flowing through the basement that gives this restaurant the cornerstone of its decor, as well as its name, of course.

When I visited, the overhead transom was open, bringing the sound and fury of the pounding creek, full flowing from the rain, into the dining room.

The force of nature that drives the stream fits well as a metaphor for the restaurant’s fare, which honors the environment and promotes sustainability…

Susan Gottshall is a freelance restaurant reviewer for Go Guide. Gottshall attempts to remain anonymous during restaurant visits. All meals are paid for by The Morning Call.

FLOW
268 W. Broadway
Jim Thorpe    570-325-8200
http://www.thecccp.org