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Arts & CultureFood & Drink

Teaching restaurant is hidden gem in Bethlehem

Braised Pork Belly with wild mushroom congee, red miso sweet and sour, crispy leeks
Stephanie Sigafoos
/
LehighValleyNews.com
An appetizer at Hampton Winds: Braised pork belly with wild mushroom congee, red miso sweet and sour, crispy leeks.

BETHLEHEM, Pa - We live in a time where the aesthetics of food take priority over its taste. “Phone eats first” seems to be the standard now upheld.

  • Hampton Winds is a teaching restaurant at Northampton Community College
  • Students learn culinary arts and how to provide a gourmet meal
  • It is priced at $35 for three courses or $40 for four courses

This is not the case at Hampton Winds, a teaching restaurant at Northampton Community College. Though the presentation and plating are impeccable, the exciting flavor combinations make the food memorable.

In an era of fast-casual, it’s rare to find affordable gourmet dining. But that’s what Hampton Winds provides. There’s a large, tiled fireplace in the corner, and jazz music plays in the background. Fresh flowers line the tables.

Hampton Winds does not operate the way most restaurants do. It’s a space for culinary innovation in Lehigh Valley, pushing students to experiment and get creative. As a result, dishes have a level of care hard to find in most restaurants. This is food intended to be savored and carefully consumed.

The standout appetizers made use of fall flavors. The tortellini was sweet, with toasted cashews, hints of sage and a brown butter sauce. It fell apart in our mouths.

The star of the night was a smooth, pumpkin bisque, infused with sage oil and topped with a pumpkin seed crumble. The dish changed texture as it was being consumed.

The congee, a traditional Asian rice dish, was soft and mild. Congee is a comfort food served when a person doesn't feel well, similar to chicken soup in the U.S.

Hampton Winds' mushroom congee was spicy with an umami kick and crispy onions. The pork belly that came with it was tender and herbed.

The salad had a smoky taste. It contained pumpkin seeds, squash, spinach and thinly sliced, roasted pears that had a subtle crunch.

Of the entrees, the coq au vin stood out. The skin melted off the meat, and the red wine imbued the gravy which was poured on a bed of whipped chive potatoes. On the side were roasted carrots that contrasted nicely with small tart, pickled onions.

It was topped with, wait for it: bacon dust.

Brisket, an ambitious piece of meat, was served with a charred onion barbecue sauce, creamed spinach and a cornbread pudding that looked tough on the outside but was soft on the inside.

The desserts were also good.

The apple cider sorbet should be eaten in large bites to appreciate the depth of its flavors: sweet and tart, it enveloped your mouth. Alan Lu, our social media editor said it was “beyond words.”

The pumpkin pie ice cream reminded our Stephanie Sigafoos of “the flavor of my grandmother's pumpkin pie.”

There’s also something so sweet about being around college students genuinely passionate about food. It reminds you that food is a matter of nourishment and taste, but also healing, connection, community and love.

Beyond the food, perhaps the best part of the experience was the flat rate of $35 for three courses and $40 for four courses. In a time of rampant inflation, it’s nice not to break the bank for a gourmet meal.

And as always, taste comes first.