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Entries in food (147)

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.

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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.

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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.

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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.” 

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Wednesday
Apr232014

Beer Garden: Local breweries hop on—and off—the local hop bandwagon

Filmmaker and activist Jamie Moffett harvested Cascade and Nugget hop vines he and neighbors planted in their “Guerrilla Hops Garden” along Rand Street in June 2013. Photo by Jamie Moffett.

For some beer enthusiasts, hops—pungent, cone-shaped flowers whose acidic resin gives beer bitterness and aroma—are what define a good glass of suds. Many beers use hops that come from European brewing centers, but even the domestic hops in local India pale ales usually arrive from suppliers in the Pacific Northwest. While our region has a burgeoning local brewery scene and the hops can be grown here, the overwhelming majority of the hops in their brews come from far-off places because it’s still cheaper and easier to buy from elsewhere.

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