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Gala Signup

Thank you for signing up for updates for our Gala in the Garden 2020 virtual event!  We are glad you decided to join us for our annual event to celebrate and support the success of Good Shepherd’s Emily Howatt Pliskatt inpatient pediatric unit in Bethlehem, Pa.

As a special thank you for signing up, we are sharing the recipes for three delicious canapés and this year’s signature drink, a delicious nod to the official gala bug: the honeybee. There are several fun activities in the making and details will be buzzing your way soon. For now, mark your calendars for the May 30th special event! Whip up some canapés and a batch of Bee’s Knees and join us for the gala experience in a different way, including musical performances by Craig Thatcher and the premiere of the 2020 gala video: Logan’s Story.

Bee’s Knees Cocktail Recipe

Our signature cocktail for this year’s event is the Bee’s Knees.  Please use the recipe below to enjoy responsibly if you are over 21.

During prohibition in the 1920’s, the “bee’s knees” was popular slang to describe something outstanding. So naturally, this refreshing cocktail, thought to have been created during that time, earned its name by using lemon and honey to deliciously mask the smell of gin.

It is served shaken and chilled, often with a lemon twist.

2 oz gin

3/4 oz fresh lemon juice

3/4 oz honey syrup

Honey syrup (makes 1/2 cup)

1/4 c. honey

1/4 c. water

To make honey syrup, combine warm water and honey in a glass and stir until honey is fully dissolved. One tip is to heat water in a glass measuring cup in the microwave for 20-30 seconds and stir in honey. Combine all ingredients in a cocktail shaker with a cup of ice. Shake vigorously for 10-15 seconds and strain into a chilled coupe glass.

Gala in the Garden 2020 virtual event : May 30, 2020 at 7:00PM EST

Crab Cake, Saffron Herbed Aioli, Caper Gremolata

Makes about 30 pieces

Crab Cake

1 lb. jumbo crab meat

4 oz. yellow onion, diced small

4 oz. red pepper diced small

Zest of 1 lemon

1 Tbl. fresh chopped garlic

1 tsp. Old Bay seasoning

1 c. panko breadcrumbs

2 eggs

Salt and pepper to taste

  1. In a saute pan over medium heat add 1 tablespoon of oil (not listed). Saute  the onions, peppers and garlic until translucent about 8 mins. Remove from heat and cool.
  2. Combine all ingredients in a bowl and gently mix being careful not to break up the crab meat too much.
  3. Form the mixture into 1 oz.  cakes and place on a baking sheet, coated with non-stick spray.
  4. Preheat oven to 400 degrees. Bake for about 10 minutes or until golden brown.

Saffron Herbed Aioli

1 c. mayonnaise

Zest and juice from 1 lemon

2 Tbl. fresh dill

2 Tbl. fresh parsley

2 Tbl. fresh tarragon

2 Tbl. roasted garlic

Pinch of saffron

Salt and pepper

  1. In a food processer, combine all ingredients and blend till smooth.

Caper Gremolata

1/4 c. capers roughly chopped

Zest  of 1 lemon

1 tsp. olive oil

2 Tbl. fresh parsley chopped

Salt and pepper

1 Tbl. red onion, finely chopped

1 tsp. roasted garlic

  1. Combine all ingredients and mix.

Gala in the Garden 2020 virtual event : May 30, 2020 at 7:00PM EST

Marinated Watermelon Feta Salad, Micro Mint, White Balsamic Reduction

Makes about 32 two oz. portions

White Balsamic Reduction

1 c. white balsamic vinegar

1 c. sugar

  1. In a small sauce pan combine ingredients over medium heat and reduce by half. Remove from heat and cool.

Watermelon  Feta Salad

3 lbs. watermelon, rind removed, diced into small cubes

1 lb. feta drained and cut into small cubes

1 c. fresh chopped mint

1/2 c. white balsamic reduction

Salt and pepper

1 Tbl. olive oil

  1. Combine all ingredients and chill for about 1 hour. Drain and serve garnished with micro mint.

Gala in the Garden 2020 virtual event : May 30, 2020 at 7:00PM EST

Pulled Smoked Duck, Cherry Gastrique Canape

Makes about 40-50 pieces

Cherry Gastrigue

1/4 c. white balsamic vinegar

1/4 c. apple cider vinegar

1/4 c. red wine vinegar

1/4 c. honey

3/4 c. sugar

8 oz. dried cherries

  1. Combine all ingredients in a small sauce pan over medium heat and reduce by half. Turn the heat down to medium low and reduce again by half.
  2. Place in blender and blend until smooth.

Smoked pulled duck

2 lbs. duck confit pulled from the bones

1 tsp. liquid smoke

Salt and pepper to taste

1/4 c. cherry gastrique

  1. Combine all ingredients.

Pumpernickle Canape

1 loaf of pumpernickel bread cut into small rounds

Olive oil

Salt and pepper

  1. Brush the pumpernickel rounds with olive oil and season with salt and pepper.
  2. Preheat oven to 350 degrees. Put rounds on baking sheet and bake for about 10 mins.

To assemble canapés, put small amount of the smoked pulled duck on pumpernickel rounds and top with cherry gastrique. Serve at room temperature.

Recipes provided by Metz Culinary Management
Presenting Sponsor for Gala in the Garden 2020