Chef Daniel Kluemper admits that he was always surrounded by great food growing up, but it was something he never realized. “Well, until I would go to dinner at one of my friends’ homes,” Kluemper laughs. It was a job at Wegmans that inspired him to switch his major at Northampton Community College to pursue the culinary program there.
Kluemper is driven. He is creative and finds inspiration everywhere: traveling, learning, reading and experiencing. “There’s so much good stuff out there right now to educate oneself in the culinary world,” he says. Kluemper has been the head chef at Social Still for over three years, creating a from-scratch kitchen menu. “I spent a lot of time these past three years working with a local farmer from Blackbird Farms,” shares Kluemper. “Just walking the fields with him and seeing the care that he has on his organic farm has given me such respect for the produce and product coming into my kitchen.”
The recipe he is sharing here is one of his favorites from last winter’s menu at Social Still. The Codfather is salted, buttery Atlantic cod with creamy mashed potatoes and roasted broccolini. It is rich and satisfying and a perfect meal during the cold months.
Kluemper’s vision and passion is poured into every dish he serves at Social Still. When asked his favorite thing about working in a kitchen, he remarks that it is the camaraderie. “The team I have there with me in the kitchen is spectacular. We always work together in creating our seasonal menus and weekly specials,” he says. “Having a group of people that I trust, and knowing we can create and build a wonderful meal for our diners, is so special.”
THE CODFATHER
Serves 4
Tag @lvstylemag when you make it at home!
INGREDIENTS
½ lb. salted cod
4 Idaho potatoes
1 cup milk
1 cup heavy cream
½ lb. butter
½ tsp. salt
½ tsp. white pepper
1 tsp. granulated garlic
1 tsp. granulated onion
10 fresh chives
INSTRUCTIONS
Soak salted cod the night before in cold water to get the salt content off.
Fill large pot big enough for potatoes with cold water.
Peel potatoes and cut into a large dice. Put into pot of water and boil potatoes till fork tender.
Combine milk, heavy cream, butter and salted cod in a medium-size pot on low to incorporate ingredients. Once the butter is melted and the cream is warm, take off heat and use a stick blender or blender to make into a cream for potatoes.
Strain potatoes and mash with a hand smasher or hand blender (depending on how chunky you like your potatoes). Add cream and potatoes in a bowl and mix.
Fold remaining ingredients into the salted mashed potatoes with a spatula and enjoy!
BONUS RECIPE
Gin Elderflower Spritz
2 oz. gin .75 oz. elderflower liqueur or syrup
Top with club soda, Sprite or bubbles!
Published as “Chef Recipe” in the January 2025 edition of Lehigh Valley Style magazine.
