Thurs., August 21, 5 to 10 p.m.
Sat., August 23, 7 to 10 p.m.
Wed., August 27, 10 to 11 a.m.

 

  



 

 

 

Entries in food (148)

Monday
Aug182014

Food Entrepreneurs Wanted for Restaurant Incubator

Common Table aims to shepherd restaurateurs, chefs and
local food pioneers to develop their dreams

Entrepreneurs are invited to test their restaurant ideas at Philadelphia's first pop-up restaurant incubator, Common Table, set to launch this fall.

Aspiring restaurateurs, creative chefs and local food pioneers will develop their dream restaurant from concept to creation backed with professional support from The Enterprise Center Community Development Corporation (TEC-CDC). Selected applicants will undergo an individualized, 6- to 12-month training program toward implementing their ideas at the retail space in West Philadelphia. Those interested should apply for the Common Table Fellowship.

Click to read more ...

Wednesday
Jul022014

Winning Combinations

 

Victory Brewing Company collaborates with food artisans 

Thanks to recent collaborations between Victory Brewing Company and a bevy of local food artisans, now you can drink your beer and eat it, too.

Delaware-based Crisp & Co. uses Victory Prima Pils in their new Pint Pickles. Homesweet Homegrown, from Kutztown, Pa., makes a ghost pepper hot sauce called Punch Drunk with Storm King Stout. A trio of cheddar cheese spreads from Key Ingredient Market in Bath, Pa., are spiked with Victory varieties. Righteous Felon Jerky in Westchester, Pa., uses both wort (unfermented malted barley and water) and Storm King to add sweetness to its Victorious B.I.G. jerky. Victory has also begun making their own signature ice cream flavors: Storm Drop, Hopped Up Devil, and Triple Monkey.

Click to read more ...

Tuesday
Jul012014

Rebels With a Cause

Illustration by Chris Hall

Entrepreneurial middle schoolers evolve
into focused jerky makers

1998. Downingtown Middle School Cafeteria. Fifth period lunch. I had just finished my brown-bagged salami, mustard and Cooler Ranch Doritos sandwich, and scrounged through my backpack for the $5 bill my mom gave me each morning for drinks and snacks. I got the same thing everyday: strawberry kiwi lemonade ($1.49), a giant chocolate chip cookie ($1), and a Taco Bell soft taco ($1.50). Yes, our cafeteria actually served Taco Bell, an inconceivable travesty by current childhood nutrition standards, and heaven on earth to a 12-year-old. It was that golden era of flavor, when adulterated concerns like “health” and “natural ingredients” never got in the way of unalloyed indulgence.

Click to read more ...

Monday
Jun302014

Invasive Question

As snakeheads spread across the U.S., some experts are saying that if you can't beat them, eat them. | Photo courtesy Profish Ltd. Can restaurants and diners curb the rapid growth
of non-native species?

In just a few short years, the snakehead fish has come a long way. Its native habitat is in Africa and Asia, but by 2002 it had found a way to travel thousands of miles to a pond in Crofton, Md., (although no one knows how it got there). In a couple of years the fish—which can crawl out of the water and along the ground to find a new home—had traveled to Philadelphia, Virginia and Delaware. But its final home may be on your plate.

Click to read more ...

Monday
May192014

Tastes of Philly: Fork’s ‘Our Terroir’ menu boasts flavors from around the region

Travel anywhere and you’ll find foods that taste of specific places and flavors that connect people to landscapes. New York City, for some, can be encapsulated in a bite of bagel or a sip of cider. For Philadelphia, it’s cherry water ice on the first really hot day in spring, or a smear of golden Lancaster County butter. Sometimes we can lose perspective on the flavors of where we’re from, but all it takes is an outsider to help us approach them with renewed vigor. 

Eli Kulp, the chef of Fork Restaurant and High Street on Market, both in Old City, is originally from the West Coast, and came to Pennsylvania from New York to take the position of chef at Fork in September of 2012. Kulp, recently named a 2014 “Best New Chef” by Food & Wine magazine, soon found himself inspired by the variety of ingredients from local sources. 

“Whenever you move,” Kulp says, there’s a drive, as a cook, to discover the ingredients that represent your new landscape. “You want to sort of immerse yourself in it.” 

Click to read more ...