Dedication is “putting your own spin on it,” even if that means removing a double-paned

window so a crane can fit a custom wood-fired grill into your new restaurant.

“I bought the BMW of grills,” said Eric Hoover, who owns Foundry Craft Grillery, formerly Nikos, with his wife, Vickie. “We craned it in right above the Ninth Street entrance of the historic Leba-non Farmers Market.”

After customers take the elevator or climb to the third floor, the restaurant, which opened in the spring, sepa-rates into two unique ven-ues. A quiet, more romantic

setting with private tables and leather-backed booths contrasts with a rustic, gregarious barroom with edge tables overlooking the farmers market below.

An open kitchen adds in-trigue and a fiery atmosphere as pizzas slip in and out of hot coals and meats sizzle and

steam over a wide grill space.Two local purveyors, Groff’s

Meats in Elizabethtown and Limestone Springs Fish-ing Preserve in Jackson Twp., supply meats and fish to the restaurant.

“We’re not hyper-local, but

TuesdayFoodTuesday, december 1, 2015 • PeNNLIVe.cOm/LIVING • B1

Photos by Matthew Mead, The Associated Pres

Around Hanukkah, which starts Sunday, we usually spend a lot of time thinking up new things to top our latkes with. After all, the potato pancakes themselves are pretty simple. Shred some potatoes, bind them into patties, then fry until golden and crisp. Now bring on the sour cream and apple sauce and smoked salmon and anything else you can dream up (caviar is awfully nice).

BY ALISON LADMAN | The Associated Press

Orin Long said goodbye Wednesday to generations of customers who have ordered Blizzards, cones and banana splits.

After a nearly 50-year stint at the Dairy Queen near Steelton, Long retired and closed the landmark restau-rant at 1615 S. Cameron St. in Swatara Twp.

During lunch on the restaurant’s final day, a steady stream of customers walked in to order ice cream. Many thanked Long for his years of service. Some gave him hugs, others shook his hand.

“It was pretty shocking,” Sofia Tadych of Harrisburg said. “I came here almost ev-ery day when I was little. I’m pretty surprised.”

Long is selling the restau-rant, which he said likely will be demolished and rebuilt as a Dairy Queen equipped to serve food. He said he will know by Dec. 15 if a potential

buyer will step forward.Generations of people from

the surrounding East Shore neighborhoods, spanning from Middletown to Harris-burg, are familiar with the Dairy Queen location. It was open seasonally from Febru-ary through November.

Long’s career there started in 1966 when he was 16, and he took over as owner in 1997. His wife, Jean Long, helps him with the day-to-day opera-tions and oversees the books.

“That’s a lot of years in here,” he said.

Swatara Twp. Dairy Queen closes after nearly 50 years

But this year, we decided to come at it from the other side. Could we create deli-cious latkes that build their flavor from the inside out?

Indeed! All we had to do was look to other cultures for inspiration. And so we have Greek-inspired latkes studded with shredded zucchini and chunks of feta cheese. And we have Indian sweet potato latkes spiked with a hit of curry pow-der. And for an ultimate doughnut-like decadence, we created cinnamon-sugar latkes, too.

All of these variations

are built from our excellent classic latke recipe, which does a great job drying the shredded potatoes (the key for crisping when fried).

CLASSIC LATKESstart to finish: 45 minutesyield: 12 latkesIngredients2 pounds Russet potatoes1 medium yellow onion, finely chopped2 teaspoons kosher salt

CLASSIC LATKES

Sue GleiterWORD OF MOUTH

Out of the flame, onto the table at Foundry Craft Grillery

PoTAToeSPizzAzzwiTH

Please see Potatoes on Page B2

MiMi BrodeurADDED SPICE

Please see woRd on Back PagePlease see MIMI on Back Page

Courtesy of Foundry Craft GrilleryFoundry Craft Grillery, near the Historic Lebanon Farmers Market, pays homage to the town’s foundry roots and forges “flavors over the flame.”

ZESTy ZuCCHInI And FETA LATKES