Steve Kershner
“Our garden dictates what’s for dinner and even shapes the menu at our restaurant,” says Steve Kershner, owner and chef at Twisted Olive in Bethlehem, which celebrated its sixth anniversary in July. “It truly doesn’t get any fresher than going in our backyard and picking the vegetables, washing them and throwing them on the grill. This time of year, we are always grilling so we don’t need to turn on the oven inside.” Sundays are one of the few days that Kershner and his wife, Sherri, get to relax at home together, and their garden is a joint labor of love that started a few years ago as a hobby. Now, they have a large, lush vegetable garden growing squash, potatoes, leeks, greens and tomatoes, to only name a few, as well as a beautiful herb garden in their backyard. They also have fig trees and, in season, bring their bounty into Twisted Olive.
When asked about his love for cooking, Kershner says “it’s a family thing.” His father was a chef, his mother a server, and he just grew up surrounded by the restaurant industry. He began as a dishwasher and worked his way up until he was cooking in the kitchen. As a senior in high school (go Emmaus Hornets!), he got a job cooking at Historic Hotel Bethlehem. His career has introduced him to many wonderful people, but meeting Julia Child and eating tuna tartare together at The Greenbrier Hotel in West Virginia was certainly one of the highlights. “She was an incredible woman who was personable and funny.”
Kershner is inspired by all types of cuisine; he loves the freedom of being creative and the adrenaline rush that comes with being a chef. However, on those relaxing Sundays with his wife, it’s all about cooking on the charcoal grill and enjoying a delicious meal on the patio together. Kershner is sharing his sweet and smoky ribs recipe along with a miso corn edamame salad that is a staple in his home on lazy end-of-summer days!
Chef Steve shares his go-to rub and sauce recipes for sweet and smoky ribs:
Que Rub
- 1/2 cup kosher salt
- 8 tsp. black pepper
- 4 tsp. paprika
- 4 tsp. oregano
- 2 tsp. cumin
- 4 tsp. granulated garlic
- 1/2 cup brown sugar
Place ingredients in a bowl and mix well. Apply the rub a day prior to cooking. Smoke ribs at 225˚F for 5 hours. Leftover rub can be placed in a mason jar and will last for about a month.
Mop Sauce
- 1 cup white vinegar
- 2 cups cider vinegar
- 4 Tbsp. brown sugar
- 1 Tbsp. & 1/2 tsp. crushed red pepper flakes
- 1 Tbsp. black pepper
- 1 Tbsp. & 1 tsp. kosher salt
- 1 Tbsp. molasses
- 1 cup ketchup
- 1 Tbsp. Dijon mustard
Place all ingredients in a sauce pot. Bring to a boil until all sugar and salt have dissolved. Chill and keep refrigerated. Drizzle the sauce on top of your ribs when you’re ready to eat them.
End-of-Summer Barbecue with Steve Kershner
Miso Edamame Corn Salad
- 12 ears of corn, shucked and kernels sliced off
- 12 scallions, sliced evenly into 1/4-inch slices
- Salt and pepper, to taste
- 4 cups edamame
- 4 cups grape or cherry tomatoes, halved
- 1/2 cup basil chiffonade
- Toasted sesame seeds, for sprinkling
Mix all ingredients into a bowl and gently stir. Top with Miso Glaze.
Miso Glaze
- 1/2 cup yellow miso
- 5 Tbsp. rice vinegar
- 1/4 cup sugar
- 2 Tbsp. soy sauce
- 1/4 tsp. cayenne pepper
- 1/4 cup vegetable oil
Place all ingredients into a bowl and whisk well. Add just a little of the glaze to the salad and mix well. The amount of glaze can be added according to taste. Leftover glaze is also great on grilled seafood!
51 W. Broad St., Bethlehem | 610.419.1200 | twistedolivebethlehem.com
