Meet the Chef: Recipe Page :: EFM Website

Meet the Chef: Recipe Page

Meet the Market Chef

 Josh and Scholl

Learn more about your favorite Market Chef with our NEW Meet the Market chef page.  Enjoy market inspired recipes and find out how it all began for our 2015 Market Chefs!


Josh Palmer: Executive Chef and Owner

Maxim’s 22 & Sette Luna

Josh photo

Favorite Market Ingredient: Sour Cherries



Jeremey Bialker: Executive Chef

Two Rivers Brewing Co.

Jeremy at the market

Favorite Market Ingredient: Scholl Orchard Peaches

Growing up, arts and crafts were always a passion of Jeremy’s. He just never knew it was the culinary arts and craft beer culture that would become his true passion.

After graduating high school, he attended Tyler School of Art in Philadelphia with a focus in painting. Between his sophomore and junior years he landed a summer job delivering food at a local Chestnut Hill eatery.  He continued to work there for the next two years, moving his way up the ranks to lead line cook. That’s when he realized that maybe he had chosen the wrong art field.  He continued to work in the Philadelphia area for the next few years and eventually moved back to Easton. He worked at the Starfish Brasserie under Chef  Barrows, ran the kitchen at Porters’ Pub, and was Chef de Cuisine at Vintage Restaurant under Chef Pichetto.  In 2011 he was approached to design everything culinary for the kitchen at Two Rivers Brewing Company. Almost three years later, he’s truly found his niche in the Easton restaurant community.

My Recipe:

Smoked Garam Masala Rubbed Boneless Pork Chops with Smoked Peach, Grilled Heirloom Tomato, and Zucchini Salsa.

  • Pork
    • 1 5-6 pound heritage breed boneless pork loin cut into 2” “steaks”.
    • 1 cup Garam Masala
    • 1 cup brown sugar
    • ½ cup kosher salt
    • 1 T Cardamom
    • ¼ cup ground cumin
    • 1 T ground star anise
    • 1 T cinnamon
    • 2 T ground cayenne pepper
    • ¼ ground black pepper
    • 1 T granulated garlic
      • Directions:
      • Pre heat Smoker.
      • Mix spice mixture very well and generously rub the pork. Let sit for at least 2 hours. (Overnight is best.)
      • Place pork in low grate of smoker for 30 minutes. Flip and rotate pork and smoke for another 20-30 minutes or until it has reached your desired temperature. ( I aim for 130 degrees F.)
      • Let rest for 15 minutes then thinly slice against the grain.
    • Salsa
      • 6 peaches halved and pitted
      • 3 large heirloom tomatoes
      • 1 medium zucchini
      • 1 jalapeño pepper seeded
      • 1 large Vidalia or sweet white onion
      • 2 limes
      • 3 T Champagne or White balsamic Vinegar
      • 1/3 cup Local Honey
      • 2 T chopped fresh mint
      • 2 T chopped fresh cilantro
      • Salt and pepper to taste
        • Directions:
        • Pre heat smoker and grill.
        • Season peaches with salt, pepper, and dry chili flakes and toss in olive oil and 3 T Honey. Smoke peaches in smoker with light smoke for 30-45 minutes.
        • Slice Heirloom tomatoes in ¾ inch slices, season with Salt pepper and olive oil and grill for 4 minutes, flip, then grill for another 4-5 minutes.
        • Slice zucchini lengthwise in 3/8 inch slices, season with Salt pepper and olive oil and grill for 4 minutes, flip, then grill for another 4-5 minutes.
        • Slice the onion, season with salt and pepper, olive oil and prepare same as above.
        • Half and “de-seed” the jalapeno, prepare same as above.
        • Chop Peaches, zucchini, tomatoes, and onion into ½ “ pieces. Very finely chop the jalapeno.
        • Add the remaining ingredients with enough water to give the mixture the proper salsa consistency. Add salt and pepper to taste.
        • Generously spoon the salsa over the sliced pork and enjoy!


Amanda Cox: Executive Chef

Valenca on the Square


Favorite Market Ingredient: Primordia Ramps

Amanda Cox (Valenca) is currently the youngest female executive chef in the Lehigh Valley. Getting her start at Circa in High Bridge, NJ in 2005, she quickly learned the importance in being creative and on the cutting edge of cuisine. This love affair with food prompted her to attend The Culinary Institute of America in Hyde Park, NY. While honing her skills she went on to work at the finest restaurants in NJ including The Pluckemin Inn, The Perryville Inn and The Gladstone Tavern. She made her way into Easton in 2013 where she was part of the opening team at Maxim’s 22. She frequently donates her time to guest judging local cooking competitions, is involved in various charities including The March of Dimes and participates in many Easton Farmers Market events. Amanda is always pushing the envelope with her cooking and is passionate about elevating cuisine to new standards.

My Recipe
Grilled Cheese with avocado, spinach, white cheddar and spicy raspberry jam 
-2 slices thick cut brioche or Roasted Garlic Cheddar brioche from Joli Bakery, Bethlehem, PA
-6 slices thinly sliced white cheddar. Be generous!
-4 slices avocado
-handful fresh spinach, raw
-spicy raspberry jam
for the raspberry jam, take two pints fresh raspberries, 2 chipotle peppers in adobo, 1tsp salt and bring to a boil. Sprinkle 2tsp pectin and place in blender until smooth. Let cool.
Spread a thin layer of jam on both sides of the bread, place sliced avocado on one half and spinach on the other. Cover with cheese slices and place in oven or broiler until cheese is melted. Sandwich the bread together and place in a medium heated pan with butter and toast both sides until golden and cheese is gooey



Rodney Tallada: Executive Chef

Shawnee Inn and Golf Resort


My favorite market ingredient:  Mushrooms from Primordia Mushroom Farm.  Mushrooms are my FAVORITE ingredient to cook with!

My Bio:

  • Grew up in the Poconos
  • Worked in Myrtle Beach at The Dunes Golf and Beach Club for 5 years under 2 Certified Master Chefs
  • Opened a new club in Myrtle Beach in 2005 called Grande Dunes Members Club, which was a private golf club.  This is where I got my foundation for locally sourced, sustainable foods.
  • In 2011, I became Executive Chef of The Olde Farm Golf Club in Bristol, VA.  This was a small, private club whose member list consisted of politicians, celebrities and professional atheletes.  I developed and implemented an on site, natural process farm which consisted of 2+ acres, various orchards and beehives by hiring our own local farmer to take this project on.  Incidentally we changed our culinary program to reflect this project and made it a true “farm to table” venue.
  • March 2014 I came to Shawnee Inn and Golf Resort to further develop their utilization of the bounty of their beautiful property.  We’ve converted our menus to reflect the seasons by serving only what is coming out of our gardens or from our neighbors’ gardens while focusing on pairing it with our seasonal beer releases from our on site brewery, ShawneeCraft Brewery.  Our culinary program is very beer centric in that we pair our food with beer as well as using the beers in our cooking to tie it all together.  I am always looking to develop relationships with new, local growers and artisans to help promote all that we have going on in our area, which is why we actively participate in 3 local farmers markets on a weekly basis.

My Recipe:

Quick Bread and Butter Pickles:


  • 2lbs pickling cucumbers
  • 1T Salt
  • 1 ½ cups cider vin
  • 1 ½ cups white vinegar
  • 1 ½ cups brown sugar
  • ½ onion, thinly julienned
  • 4 cloves garlic, thinly julienned
  • 1 t dill
  • 1 t mustard seed
  • 1 t pickling spice


  • Slice cuc’s and place in mixing bowl, mix with salt
  • While cuc’s are resting, place remaining ingredients in a pan and bring to boil
  • Pour mixture over cuc’s and mix thoroughly
  • Place in a covered container and refrigerate.  Ready to use within an hour but better off going at least over night
  • Should last up to a month if properly stored



Bill Poplawski and Tabitha Sneeringer: Executive Chef and Owner

Blue Sky at the State


Favorite Market Ingredient: Easton Salsa Co. Hot Sauces

Tabitha Petrecz has been in the restaurant business for more years than she cares to state. Upon opening her first restaurant in December 2007, she has strived to find more ways to make breakfast the most important meal of the day using fresh quality ingredients. In 2014, Bill Poplawski was brought in to the Easton location to help attain this vision. Working at numerous locations across the country, his knowledge and skills are invaluable to our vision, with the primary goal to bring more items produced and grown in the area to your breakfast table. Together they are taking portions of everything they have learned to start your day using the best of the best the Lehigh Valley has to offer.

Portabella Mushroom Burger

4 Portabella mushrooms

2 tbsp. Dijon Mustard

1/4 cup balsamic vinegar

2 tbsp. olive oil

1 tsp dried parsley

1 tbsp. minced garlic

salt and pepper



roasted peppers


creamy cheese


  1. Preheat oven at 450F degrees
  2. Rinse mushroom caps, remove the stems and place face up in a shallow dish
  3. In a small bowl, mix the balsamic vinegar, olive oil, dried parsley, garlic, salt and pepper
  4. Pour the mixture over the caps and let sit for 15 minutes
  5. Meanwhile chop up your red pepper to be laid on a cookie sheet lined with tin foil
  6. Add the mushroom caps and place the cookie sheet in the top/middle rack
  7. Bake for 10 minutes, flip the ‘burgers’ and grill for another 5-7 minutes
  8. Once the burgers are cooked, let them set to soak up flavor.  Cut up your avocado, lettuce and whatever else you would like to add to your burger.  Get creative to suit your taste buds.



Javan Small: Executive Chef

3rd & Ferry Fish Market


Favorite Market Ingredient: Scholl’s Apples and Apple Cider. Reminds me of the apples I had growing up in Japan.

Chef Javan cooks with passion and a huge appetite for fresh seasonal ingredients. Growing up in a military family between Japan and Maryland, the East coast native cooks with many influences from New England to Maryland, his travels/work through Luxembourg, Germany, and his classical training of French cuisine. He also shares his approachable cooking style and joy for talking about food, recipes, and drinks with customers and friends alike.

Since starting his culinary career as pizza cook in Maryland learning to make delicious Boston style pizza at Sal’s Just Pizza, he continued his career at the Maryland club in Baltimore training under German native, Chef Eargle.  He entered in the local and state culinary competitions through Skills USA/VICA and received Gold Medal honors from both competitions which took him to the nation competition in Kansas City, MO where he placed 17th nationally in 2002.

From high school and culinary competitions, he was accepted into Johnson & Wales University’s culinary arts program, in Providence, RI. During and after graduating from the university in 2008, he worked throughout Rhode Island, Boston, and Cambridge, Massachusetts spending 5 years in New England, he worked as a banquet cook, line cook, and continued to become the Banquet Chef for Hyatt Hotel in Cambridge.

After his tenure with Hyatt, he accepted the Executive Chef position at The Farmhouse Restaurant in Emmaus, Pa. At The Farmhouse he honed is culinary skills and embraced the farm to table movement that has been in Pennsylvania for decades. While working with farmers of the Lehigh Valley he learned a lot about seasonal availability and all the amazing ingredients grown right in our local area. While at the Farmhouse Restaurant, he was intrigued by the growing restaurant scenes between Bethlehem and Easton, Pa. With much research and networking with colleagues he was introduced to Michael and Rebecca Pichetto, owners of Vintage Restaurant and 3rd & Ferry Fish Market. After interviewing he was hired as Executive Chef of 3rd & Ferry Fish Market. He is so happy to be a part of Easton’s growing restaurant scene and the growth that has happened in the past few years.

When he is not working, Javan enjoys spending time at home with his wife and newborn, Rebecca and Noah, cooking at home, and spending time with friends around the valley.

My Recipe:

Onion Poppy Seed dressing

1 large onion, peeled and rough chopped

10 oz white balsamic vinegar

1 Tbsp Dijon mustard

¼ cup pasteurized egg yolk

¼ cup sugar

3 cups blended oil

2 Tbsp Poppy Seeds

1 Tbsp Salt and pepper mix


  1. Combine onion, vinegar, mustard, egg yolk and sugar into the blender and puree
  2. While the blender is still on, slowly pour the oil into the blender to emulsify the dressing
  3. Stir in the poppy seeds at the end and the salt and pepper
  4. Store in the appropriate container, label, date and refrigerate the product