| Follow Us: Facebook Twitter RSS Feed

Food : In The News

135 Food Articles | Page: | Show All

Never heard of 'Philadelphia-style' ice cream? Make some before summer ends

Apparently there is an easier way to make ice cream, and it's called "Philadelphia style" -- it's made with just milk, cream and flavorings; no eggs. The New York Times investigates.

It is fluffy and light, letting flavors like vanilla, lemon or just fresh cream come through more clearly. “The beauty of Philly-style ice cream is that it pairs well with so many desserts,” said Eric Berley, who runs the Franklin Fountain, a retro-style ice cream parlor in Philadelphia, with his brother, Ryan.

Mr. Berley said that because this style contains more air and water, it is actually colder and lighter than other ice creams — the better to set off the flavors and textures of warm pies, rich cakes and sweet fruit. It is less filling and dense, so it can be paired with another dessert without making the whole thing too heavy...

Why Philadelphia-style? When ice cream first became popular in the United States in the 19th century, all-dairy ice cream was the norm.

Custard-based ice creams were referred to as “French style” — as in French vanilla — and they became synonymous with elegance and luxury. Superrich ice creams made with cream (no milk), or with cream and eggs, acquired names like “Waldorf” and “Delmonico.”

But the earlier formula of milk and cream lived on in Philadelphia: in cartons of Breyers, founded there in 1866; in the cones at Bassetts in Reading Terminal Market, the oldest family run ice cream business in the country; and at the marble counters of the Franklin Fountain.

“Philadelphians have great respect for history,” Eric Berley said. “We wouldn’t change something as important as ice cream very lightly.”


Original source: The New York Times
Read the complete story (and check out the video) here.

Philadelphia named one of American's best food cities

The Washington Post names Philadelphia one of the best cities in American, and takes a deep dive into what makes us unique. 

In modern Philadelphia, small is big. Unlike in other major markets, rents here are moderate, making it easy for chefs to open personal expressions. With $100,000 and a decent piece of real estate, says chef Rich Landau of the innovative vegan restaurants Vedge and V Street, “you can snap your fingers and open in two months.” Craig LaBan, the authoritative restaurant critic of the Philadelphia Inquirer, says that a hallmark of the city he covers, rich with museums and historical sites, is its “accessible sophistication.”?

Original source: The Washington Post
Read the complete story here

La Colombe acquires influential investor, continues to expand

The founder of Chobani yogurt looks to coffee, La Colombe.

Having shaken up the yogurt world, Hamdi Ulukaya, the founder of Chobani, now has his sights on a much tougher target — coffee.

Mr. Ulukaya has taken a stake in La Colombe Coffee Roasters, one of the many coffee brands that have sprung up over the last 10 years to cater to the tastes of coffee drinkers who consider themselves connoisseurs...

“We’re in what I call the third generation of coffee,” said Todd Carmichael, the co-founder and chief executive of La Colombe Coffee Roasters. “For your grandfather, coffee was basically a commodity, roasted dark, quick, hot, hard to differentiate. For you and me, it was discovery of lattes, milk-based coffee drinks. And for this generation, it’s about different beans and how a coffee grown in Ethiopia tastes different from one grown in Costa Rica.”

Mr. Carmichael once set a record for an American crossing Antarctica on foot without assistance. “The reason I did that is really just because I told people I would,” he said, explaining how he plans to grow La Colombe into a coffee empire with 150 stores, a thriving online store and robust sales into restaurants.


Original source: The New York Times
Read the complete story here

Is the country's best pizza made in Philadelphia?

Bon Appetit thinks so, shining a light on Pizzeria Beddia in Philly's Fishtown neighborhood.

When I visited Pizzeria Beddia a few months after its March 2013 opening, I didn’t know what to expect. Solid neighborhood pizza made by an owner who cared? I figured I’d order a pie, congratulate Beddia on realizing his dream, and head to my next meal—the real reason I was in town. Beddia’s food would likely be a solid addition to the Philly scene, perhaps even the East Coast. As it turned out, Pizzeria Beddia was one of those beautiful eating experiences that still haunts me. I wasn’t on vacation, and there wasn’t some well-designed setting distorting my senses. It was just me and that pizza in a forgettable space. But it changed everything.

Original source: Bon Appetit
Read the complete story here.

Financial Times spotlights Elixr Coffee Roasters in Center City

Financial Times shows some love for Elixr Coffee Roasters in its Business Travel section.

Stumbling in by accident is practically impossible, as the café is located on a side street with little foot traffic and has just a nondescript sign on the front door.

The lucky few who find the place are rewarded with a lively ambience and decor, premium low-roast coffee sourced from Central and South America and vegan doughnuts baked fresh each morning.

Despite the minimal branding, Elixr has become a popular haunt in the Center City district -- for business people, students, entrepreneurs and start-ups looking to collaborate or share ideas. Private and communal seating is plentiful, with two-seater tables as well as a lounge area and community tables.


Original source: Financial Times
Read the complete story here

Fette Sau's chef pens barbecue cookbook

Joe Carroll, the man behind Fette Sau -- the one in Brooklyn and the one in Philadelphia's Fishtown neighborhood -- has some tips on 'cue.

You just want to grill a better steak than the one you grilled last summer, or smoke a better brisket, or fire up a basket of vegetables that will leave your guests swooning. You don’t want to feel as if doing any of that is going to be a campaign. You’re not looking to go pro.

If so, Joe Carroll’s “Feeding the Fire” (Artisan, $29.95), written with Nick Fauchald, may be the most useful book of the current season. A collection of strategies and lessons as much as one of recipes and pronouncements, the book offers a helpful primer to those seeking guidance on an elementary question that bedevils many: how to use a grill or a smoker to their best effect under varying circumstances, all summer long.

Mr. Carroll is hardly barbecue royalty. He’s a home cook from New Jersey with no formal culinary training who runs a small kingdom of bars and restaurants in Brooklyn and Philadelphia devoted to the pleasures of live-fire cooking, most notably Fette Sau and St. Anselm. His kitchens celebrate no native barbecue tradition beyond Brooklyn’s own, which is to say: Mr. Carroll puts char on the food, and accompanies it with flavors that are of interest to his palate, wherever they come from.


Original source: The New York Times
Read the complete story here

A 'Cambodia Town' in South Philly?

An influx of Cambodian immigrants changes the face of South Philly -- should the designation become official?

On sunny weekend afternoons, in the shadow of an ornate, golden Buddhist temple, Mifflin Square in South Philadelphia is dotted with charcoal grills, chile-lacquered chicken wings, and thin-sliced fatty beef heavily seasoned with lemongrass sputtering over the coals. Women pound chilies, garlic, and dried shrimp to a paste to season the snappy unripe papaya for the lime-drenched salads they sell to passersby.

This is what some people call Cambodia Town, where these authentic street foods sell for $1, and where there's an effort afoot to make the title official. Though there are other places throughout the city that are rich in Cambodian culture - similar vendors sell snacks in Franklin Delano Roosevelt Park, and there's a new temple under construction in Southwest Philadelphia - the area around Mifflin Square is the heart of this community. Business owners, city officials, and Cambodian Americans think it's time to raise the profile of their culture - especially its bold, bright, and balanced cuisine.

Original source: Philadelphia Inquirer
Read the complete story here
 

PHS announces three pop-up beer gardens for summer 2015

This year, the Pennsylvania Horticultural Society will install three -- three!! -- of their wildly popular beer gardens. The transformation of these vacant lots is fast becoming a Philly tradition. Check out the full scoop from Foobooz:

Last year's South Street beer garden will return to 1438 South Street. This season will feature "Bohemian flair" as designed by designer Karen Regan of Tallulah & Bird. This year, the South Street beer garden will include wooden trellis, container gardens, large palm and banana trees and Jack-in-the-pulpit relatives that will rise five-feet tall. The space will also offer public and private spaces, a first for a PHS pop-up garden. Look for beers from Barren Hill Brewery to be offered throughout the summer. Barren Hill will also work with Wyndridge Farm, creator of PHS Cider on an exclusive beer for the garden.

The South Philadelphia location has landed at 9th and Wharton, opposite Cheesesteak Vegas. The look here will be an urban garden with a "hipster vibe." Look for recycled bike parts and reclaimed wood. A splash of color provided by a wave of Gomphrena Fireworks will spice up the beer garden. The spot will offer bean-baggy furnishings and a return of the popular stepped stadium seating that was so popular on Broad Street in 2013. Food and drink will be provided by Royal Tavern and Cantina Los Caballitos and will also borrow from the Italian flavors of the neighborhood.
The third location will be in the courtyard of Three Logan Square at 18th and Cherry Streets. Sure to be a gathering place for

Comcast employees and other Center City office workers. This space is being designed by Sargenti Architecture, a local firm. The vibe here should be beachy with sand around the fountain and palm trees, honey locusts, whispygrasses and lush tropicals dotting the area. A wood deck, white furnishings and cabanas for lounging will make this an attractive spot during the day and after work. Food and drink will be provided by City Tap House across the street.


Original source: Philadelphia Magazine
Read the complete story here

Philly exports its culinary legacy: Cheesesteaks, water ice, Wawa and soft pretzels

A couple Philly mainstays -- Rita's, Tony Luke's, Philly Pretzel Factory, Wawa -- look to take over the world.

The man intent on taking the Philly cheesesteak global saw a familiar sight from home on a recent trip to Florida: a Wawa.
The hoagie-making, coffee-brewing convenience and gas chain from the Philadelphia area is pushing hard into the Sunshine State, opening more than 60 stores since 2012 with another 25 planned by the end of the year.

Albie Misci, sales director at cheesesteak chain Tony Luke's, knows the idea.

He's helping take Philly's most famous culinary treat to Florida, California and even the Middle Eastern nation of Bahrain.

Other staples from the City of Brotherly Love, including its beloved soft pretzels and water ice, are also going global, as their Philadelphia-based purveyors aggressively expand into national - and international - chains.


Original source: Associated Press
Read the complete story here

Paste Magazine drinks its way across Philly's craft beer scene

Paste highlights 10 Philadelphia breweries, including some of our favorites. 

Philly Beer Week is swiftly approaching, but if you cannot wait until May, quench your thirst at the storied pillars of Philadelphia’s craft brew scene any time of the year. Philadelphians are as proud of their beer as they are of monuments like the Liberty Bell, the Betsy Ross House and the Rocky Steps. Nothing could possibly go better with a Philly cheesesteak than an ice-cold brew.

Original source: Paste Magazine
Read the complete story here

Two Philly spots make GQ's top 25 restaurants list

Two local restaurants have earned a place of honor of GQ's list of the country's 25 best restaurants.

Laurel at #8: The room might well be a shotgun apartment: front door leading to a tiny area (seating twenty) leading straight back to an undersized kitchen. There's not much decor, save for a few black iron sconces and hanging lamps. The chairs are exceedingly comfy, the service attentive, the stemware pleasing—all enhancements to a BYOB dining experience with a style of cooking I loved back when it was called “modern French.” Yet the most stunning dish was pure Americana, catfish in a coconut-clam broth. Hard to imagine a kitchen in Philly accomplishing what the South has been trying to do for centuries: make catfish elegant. Chef Nicholas Elmi does it gracefully. His meat dishes are intensely flavorful, particularly duck magret and foie gras. Stylishness has come to East Passyunk Avenue, once ground zero for cheesesteaks, now fast emerging as Philly's premier dining locale.

Lo Spiedo at #24: Come here for a little history and a lot of meat. Lo Spiedo is located just inside the old navy yard, where the battleship New Jersey was built. Almost as sturdy is the reginette bolognese. “Too much meat,” I griped. “Marc Vetri knows what he's doing,” argued a friend. He always does. Here you'll find glorified Americanized Italian food, including a gutsy celery-root milanese sandwich. If vegetarians gave out medals, it deserves the Navy Cross.
 
Original source: GQ
Read the complete list here.

Dinner service grows at public schools

Schools serving an after-school snack or dinner is a growing national trend, and Philadelphia is at the forefront. According to The New York Times, the number of students served dinner or an after-school snack nationwide rose to nearly 1 million last year.

More recent research indicates while family dinners can be linked to fewer symptoms of depression, most of the other benefits seem to decrease when demographic and other environmental factors are taken into account. At a time when many families have hectic schedules, dinner at school could provide some relief, said Rachel Dunifon, a policy professor at Cornell University.
"If these meals help alleviate stress, it could actually be good and open up more time for families," she said.

[The Los Angeles Unified School District] currently serves supper to 75,000 students and plans to expand the program to about 150,000 over the next two years. School officials estimate it will generate $16.6 million in revenue, which will go toward expanding the program.

Other large, urban districts with dinner programs include Philadelphia and District of Columbia public schools. Wayne Grasela, senior vice president for food services, said the School District of Philadelphia now serves 4,500 dinners each day.


Original source: The New York Times
Read the complete story here.

Legendary Bookbinders restaurant reopens under Iron Chef Jose Garces

A piece of Philadelphia history reopens under one of the city's culinary stars.

Garces has taken over the Old Original Bookbinders on Walnut Street after it closed in 2009. It’s now called The Olde Bar and it’s Garces 9th restaurant in the city.

“I wasn’t looking to open another restaurant in Philadelphia. I was just looking to do something special.”

The famous restaurant opened in the late 1800’s...

He adds, “Obviously this space has a lot of history, a lot of stories. We are nodding to that but we are also creating something that’s original.”

Bookbinders was known for its seafood and Chef Garces plans to keep it that way.

“Put a little bit of tarter sauce… King crab legs, poached lobster, poached shrimp.”

The drinks are paying tribute to the old restaurant too, offering drinks like the Clover club cocktail.


Original source: CBS Philly
Read the complete story here.

Philly's Madame Fromage tells NY Times about her fantasy Thanksgiving

The New York Times asked leading food personalities about their fantasy Thanksgiving meals, including Philly's own Madame Fromage.

What do some Americans want for Thanksgiving dinner? They want lobster. They want Alaskan king crab and West African peanut stew, Peking duck and pad thai, Neapolitan pizza and Brazilian feijoada. In some cases, they want any form of meat that doesn’t gobble: osso buco, rack of lamb, suckling pig. For Tenaya Darlington, who lives in Philadelphia and blogs about cheese as Madame Fromage, nothing would beat “a Raclette party: quick prep, followed by satisfying stink and a long supper around a warm oven,” she said.

Original source: The New York Times
Read the complete story here.

Philadelphia's Chinese immigrant community finds a use for the city's ginkgo fruits

That stinky menace, the ginkgo tree, has traditionally been used in Chinese dishes -- and foraged by locals.

On her way to get coffee the other day, Margaret Chin passed a female ginkgo tree outside Holy Redeemer Chinese Catholic Church at 9th and Vine streets and picked up two fallen ginkgo fruits from the parking lot.

She went home to Chinatown, cleaned off the fleshy pulps and let the nuts dry. Then she cracked the shells and added the meaty kernels to a collection in her freezer to be cooked in soup...

Helen Wen, a Northeast Philadelphia resident who came here from China in 1997, says her mother and mother-in-law have often picked the fallen ginkgo fruits from the ground. She believes in the health benefits of the nuts inside and eats them in congee, or rice porridge. Ginkgo nuts are good for one’s memory, kidneys and urinary tract, she said.

Wen said her mother, now in her 70s, used to pick up the fallen fruits in and around Chinatown. Last year and again this year, her mother went with a friend to scour for the fruit in Northeast Philadelphia.


Original source: The Associated Press
Read the complete story here.
135 Food Articles | Page: | Show All
Signup for Email Alerts