Outstanding in the Field is a farm-to-table, roaming outdoor dining concept whereby guests are connected with local chefs in a lovely scenic setting in the great outdoors. The latest participant to be chosen as a culinary presenter for Outstanding in the Field is Bethlehem’s Bolete Restaurant. Chef/owner Lee Chizmar of Bolete gave PA Eats the scoop on all things culinary; by the time you’re done reading this, you will know just why Bolete was chosen to take part in Outstanding in the Field at Blooming Glen Farm on September 14.
PA Eats: This is not your first time getting involved with Outstanding in the Field and we know you’re a huge advocate for local ingredients but, aside from that (and them asking you), what keeps you going back? What do you personally think makes Outstanding in the Field so special?
Lee Chizmar: It is such a special event whenever you can get that many people excited about local food and especially when they can literally sit on the very farm where that food has been grown. To see the philosophy we work so hard to promote fulfilled on such a real and intimate level is incredibly rewarding. Also, we love a challenge, and taking the food we create to the middle of a farm and pulling it off is just that. It doesn’t matter how many years we do it, we always raise the bar and try to do something even harder to pull off than the last year. Mostly, it is a ton of fun. It is a whole week of long hours and preparation and day of is always crazy, but mostly just a great amount of fun.
You’ve seen your fair share of press recognition including Gourmet, Food Network and Craig Laban, to name a few. These must feel like “I’ve made it” kind of moments but, on a larger scale, what goals do you strive toward? What is your ongoing mission as a chef?
I think the most important and ultimate goal is to consistently ask yourself to be better. To consistently make sure that you are offering your guests the best product that you can. To evolve and change while staying true to your philosophy. The restaurant is always the most important. Making sure that we are offering an experience that is unique and always spectacular in some way is the end goal. As far as those moments they are certainly important as well. It is especially important as we made the choice to move out of the urban market and closer to those farms we love so much. Whenever we can get a national outlet to recognize us here in the Lehigh Valley, we know we are doing the right thing. We most recently cooked at the James Beard House in New York and that was a really special event. Cooking in that kitchen with its storied history is a rite of passage for any chef striving to be part of the national stage for food. It was amazing.
Oysters are definitely a favorite of yours. What are five other favorite ingredients that find their way to your ever-evolving menu on a more regular basis?
Well, that is a tough one as we change the menus so often and seasonally. Mushrooms are an all-year staple. Certainly one of my favorite ingredients. We source local eggs that are so amazing and they really are the perfect food. We use Liberty Garden‘s greens throughout the year as well as their microgreens. It was the first farm we ever used and they are consistently an amazing product.
We also use local cheeses all year round and have a new producer from Valley Milkhouse that has us really excited. We also make our own mozzarella with Keepsake Farm’s local milk. It is spectacular and so fresh.
We also take pride in our sourdough bread. We are lucky enough to have an amazing bread baker in our very talented pastry chef. His bread weaves its way onto the menu in some unexpected places. We want to eat it with everything!
There are shout-outs via Bolete’s Facebook page and website to other restaurants in the area. So, if we went on a Lehigh Valley food tour for one day and were only allowed six meals, where should we go?
We often love the smaller, ethnic spots on our days off where the food is great and made with love. Small, independent places that offer a great product. Here it goes:
1. Kim’s Kitchen: a one-woman show where the food is the focus. She will just cook for you or you can order off the menu. We love her!
2. Loan’s Vietnamese at the Allentown Farmer’s Market: It is not a restaurant but does have a couple of tables to grab some of their authentic Vietnamese. The pho is the feature, but their other specials that change weekly are fantastic. It’s a husband and wife team (where she is the chef) and they are great people. We head there every Thursday for lunch.
3. Molinari’s: they’re good friends and a great family. Our friend Michael was the sous chef at Bolete for years and left to open this authentic Italian. In a sea of chicken parmigiana and eggplant rollatini—which I love by the way—this authentic and simple Italian is refreshing. The pizza is fantastic and they use local ingredients whenever possible. It is always great.
4. The Hamilton: the newest addition to the regeneration of the Allentown landscape. It is a beautiful space and very thoughtfully executed. The cocktail program is headed by a friend, Jason Lonigro, and it is nothing short of amazing. The have a bourbon “wall” that is gorgeously overwhelming and the handcrafted drinks are very well executed. There is a great outdoor bar as well. Perfect spot for a couple of well-executed cocktails and a snack.
5. The Savory Grille: even though we don’t get there often. Shawn and Dorothy have been providing the Valley with thoughtfully prepared farm to table for years. They are exactly the kind of restaurant we want to see continue to grow here. Family-owned and -operated, passion for their craft and philosophy and real care for their guests.
6. Asia: authentic Chinese that still does the “American” favorites. This husband and wife team execute fresh and delicious authentic Chinese that you cannot find anywhere in this area. You would have to travel to New York or Philly. We are just lucky that they are just down the street from Bolete.
You’re passionate about local and sustainable. What has influenced this passion and what advice would you give to the general public about eating/buying local?
I grew up here in the Lehigh Valley and then after culinary school went to California for my externship and beyond. I would have to say that it was here that my love and appreciation for local and seasonal ingredients was really born. I had never seen farmers’ markets like that and farmers showing up to the back door all day selling and delivering amazing local products. The produce was like nothing I had ever experience and sparked my love for all things seasonal and locally produced. There is nothing like a tomato still warm from the farm. It was an incredible experience that really shaped my appreciation for ingredients.
As far as advice, take advantage of the resources around you. These days it is so much easier than years past. The focus of food has really changed and made local available to almost everyone. Especially in this area where we are surrounded by amazing local produce. In season there is truly a farmers’ market somewhere in the area almost every single day. That being said, eating locally and sustainably is a commitment both philosophically and financially. Making the leap to mostly local can start with just a commitment to incorporate just a few local ingredients into your food routine. I think once you start this then it’s hard not to see it become a more serious commitment. At the most basic level it is just more delicious.
Find Bolete Restaurant at 1740 Seidersville Road in Bethlehem, Pa.; phone: (610) 868-6505. Bolete Restaurant will participate in Outstanding in the Field’s Blooming Glen Farm Dinner unfolding on Sept. 14.
- Photos: Bolete
