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Business News Article
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Simple Ingredients, Brilliant Food at Heirloom
Written by Kelly Chandler, Staff Reporter

Geo Dodig, left and James Gasper, right, Heirloom co-owners and chefs, at the restaurant's new bar area. 

        What do you get when you combine locally-grown vegetables and fruits, seasonal meats and two fantastic chefs with a genuine love for food?

        Heirloom, a new fine dining restaurant in Palm.  The establishment opened Oct. 3 at the site of the former Cab Frye's Tavern and has reportedly been dazzling diners with their fare.  Their focus, said co-owners and chefs James Gasper and Geo Dodig, is on putting out a quality product at a fair price.

        And it all starts with the ingredients they use in their dishes.

        Gasper and Dodig, who did stints across the country and in the Lehigh Valley at Molanari's, the Saucon Valley Country Club and Hotel Bethlehem, where they met, said they believe simple, raw ingredients are what makes their food stand apart.

        They make everything on their menu from scratch.  They dedicate Tuesdays to baking their own breads and other tasks like making stock and churning their own ice cream.   

        "Everything here comes in raw form.  It makes a better product," Gasper said.  "We don't need MSG, high fructose corn syrup and xanthan gum.  We don't use a lot of butter; some restaurants use butter as a substitute for flavor. 

        "You can tell we put a lot of love into the food. It's not just slapped on a plate."

        The pair gets mushrooms from family-run Primordia Farms in Lenhartsville and a large variety of vegetables and herbs from Wild Fox Farms in Barto, which grows organically.  They also strive to run a menu which will feature venison and other game animals in season.  They also have plans to raise their own garden on the restaurant's grounds next summer. 

        Their menu is constantly changing and that, says Dodig, keeps the creative juices flowing.

        "When the food isn't stagnant then we aren't either," he said.

        Heirloom's offerings, many of which are gluten-free, recently included harvest apple salad, seared duck breast with lentils, dried cherry sauce and roasted turnips and greens, and pumpkin funnel cake with cinnamon ice cream.

        They offer lunch and dinner Wednesday through Saturday.  Lunch entrees typically range from $6-$15 and dinner from $18-$32.  Brunch is offered on Sundays for $6-$15.  Reservations are encouraged.

        And their dedication isn't confined to their food.  Gasper and Dodig also put a lot of love into the circa-1830's building to make it their own.  They redid flooring, painted, put in stained glass and remodeled the bathrooms.  They moved the bar, which was rebuilt, to a central location and offer high-end spirits, bottled beer and 16 varieties of wine there.

        They exposed the brick in the sunroom, lightened up the rooms and will be opening a backyard patio in the spring which will seat 80-100. 

        "We took everything out and started from scratch," Gasper noted.  "We wanted to keep things simple, modern and clean but show off the architecture."      

        "It has been fun working with it and we spent a lot of time making it ours," Dodig said.

Reservations for Heirloom can be made by calling 267-923-5880 or e-mailing  You can also visit






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