DISH: A FINAL SUMMER BARBECUE

by Nikki M. Mascali
Weekender Editor

A FINAL SUMMER BARBECUE

I gave the summer of 2010 the proper sendoff this weekend by visiting Kundla’s Open Pit Bar-B-Q in Hamlin. My mother grew up in the area. However, it was the first time I’d ever been to Kundla’s, but I’ve heard a lot about it.

It’s everything a barbecue pit should be: fresh corn on the cob, fresh-cut fries and the best barbecued chicken and ribs this side of the Mason-Dixon Line. The chicken and the pork ribs, which are also available in beef, were buttery soft and fell off the bone with minimal effort, and the delicious sauce had a slight vinegar zing.

The line was long but moved quickly and was very much worth the wait, especially when we washed dinner down with Kundla’s unique citrus iced tea. Naturally, we followed up our meal with a visit to Kundla’s ice cream stand, where maple walnut ice cream was the easy favorite among our party.

Don’t miss out on this Hamlin wonder — but hurry, there’s only a few more weekends left to its season. Kundla’s will be open Friday, Saturday and Sunday through Columbus Day weekend, and then you’ll have to wait until next summer. For info, call 570.689.7888 or 689.2333.

A SLICE OF EURO IN W-B

I paid a visit to Euro Bistro (21 Public Square, Wilkes-Barre) last week, and immediately fell in love. What a refreshing change of pace for downtown food.

Owned by Ivan and Emil Raynov, the restaurant is bright and airy, with painted murals on the walls and great, great food. I tried the vegetable baba ganoush panini, which featured roasted red peppers, zucchini, cheese and my favorite Mediterranean fare, baba ganoush (a mix of eggplant, tahini, lemon juice and garlic). It was crispy and delectable.

Emil, Ivan’s father, gave me a sample of chicken gyro — the only form of gyro available — with two spicy sauces, sour cream and a creamy yogurt sauce. They too were delicious. Euro Bisto also offers pita pockets filled with chicken, Mediterranean or Greek salad, homemade Bulgarian pastries called banistas and dessert crepes.

I definitely have a new downtown favorite eatery, and judging by the steady line of customers, I’m not alone. For info, call 824.3324.

FIGHT FIRE WITH WINE

Maiolatesi Wine Cellars (210 Green Grove Rd., Scott Twp.) will hold a Wine Tasting Fundraiser Friday, Sept. 10 from 7-10 p.m. that will benefit the Justus Volunteer Fire Company.

Cost is $20 per person and includes two glasses of wine, entertainment by Chris Gratz and dinner by Cangiano’s Italian Specialties. Dinner features pulled-pork sandwiches, penne with vodka sauce, a chocolate fountain and more. Tickets are available at the fire company (Fieldstone Drive, Scott Twp.). Guests must be 21 to attend. For more info, call 587.4545 or visit maiolatesiwines.com.

FUN WITH PIEROGIES

Hazleton Fun Fest will again hold the Pierogie Hockey Slapshot Challenge and the Pierogie Eating Contest this year. Both events take place Saturday, Sept. 11 at the L.C.C.C. Stage near Broad and Pine streets. Both are sponsored by the Wilkes-Barre/Scranton Penguins and T&L Pierogies.

The Slapshot Challenge begins at 11:30 a.m. Contestants will have two shots to hit a frozen pierogie into a net with a hockey stick. The top 12 contestants will compete for top honors. The contest is open to all ages and is free to enter, plus contestants will get to sample cooked versions of T&L Pierogies. Sign-ups for the challenge begin at 11 a.m., space is limited.

The 3rd annual Pierogie Eating Contest begins at 3 p.m. Contestants, who will need to eat a set amount of pierogies as fast as they can, can sign up before the competition begins.

For info on these contests and Funfest, call 570.455.1509 or visit www.funfestpa.org.

CAST YOUR NET AT DAMENTI’S

“Captain” Kevin McDonald and his crew at Damenti’s (1307 S. Mountain Blvd., Mountain Top) will host “Sail the Culinary Seas” Sunday, Sept. 12.

According to a press release, the evening will feature “tasty delights from all around the globe.” There will be fried green tomatoes with horseradish dipping sauce from the Southern United States, shrimp with coconut lemongrass sauce from Thailand, homemade tomato soup with grilled-cheese croutons from “Anywhere, U.S.A.,” Caesar salad from Italy, chicken kebobs with ribbon zucchini from the Middle East over North African couscous and truffles and cr�me brulee from France.

The price is $36.95 for the 7-course meal. To reserve your spot, call 570.788.2004. For more info on Damenti’s, visit www.damentis.com.

w