Brewer's Plate, March 9, 2014 at the Kimmel Center; General Admission $55 and up, VIP tickets starting at $115.Philadelphia foodies and beer buffs can join like-minded others and head to the Brewer’s Plate, a Fair Food fundraiser that showcases pairings from local brewers and chefs. The event, which will be held March 9, began 10
MoreBull Gervasi, Mariposa's expansion project manager, at the new co-op location.Food co-ops are hardwired to work with others—other co-ops, other businesses, their neighbors. It’s part of their founding principles, their bylaws and their DNA. When Mariposa Co-op expanded to a nearby location after 40 years in business at 4726 Baltimore Ave., they quintupled in square
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The Night Kitchen has been an institution in Chestnut Hill for 30 years, but not always the same one. When Amy Beth Edelman bought the business in 2000, it had a core of enthusiastic customers and a reputation for hearty, seedy breads and signature challah. Edelman wanted to make changes, but she knew to tread
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Some of Little Baby's non-traditional scoops.Philadelphia’s ice-cream history just keeps getting richer. Already home to Bassett’s, America’s oldest ice cream company, and the birthplace of “Philadelphia Style” (an ice cream that does not contain eggs), our city boasts two unique, independent businesses that are philosphically similar, yet quite distinct from each other. Little Baby’s Ice
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Pinto Bean & Chorizo ChiliJust because it’s not tomato season doesn’t mean your seasonal table is doomed to be beige and blah. Winter produce means jewel colors and big, concentrated flavors: the velvety sweetness of winter squash, earthy root vegetables and sweet, tart citrus are in season. Pantry staples such as local flour, dried beans
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Drexel University’s Seasons Café and Vegetate both offer healthy, sustainable food options, emphasizing vegetarian and vegan fare and locally grown produce. Photos by Jordan Baumgarten.With the opening of Seasons Café and Vegetate, two new on-campus dining establishments dedicated to sustainable eating, Drexel University is responding to a growing demand for healthier, sustainable
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Unhappy with the options for providing wholesome, nutritious meals to her growing vegetarian family, Lancaster resident Laura Lapp decided to take matters into her own hands.
“I was reading the label of a popular meat replacement one day when I realized, ‘This isn’t even real food!’” she says. “It was then that I decided to start
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Photos by Albert YeeMeeting up at a neighborhood pub for eats and drinks doesn’t mean wings and burgers are your only option. Brendan Hartranft and Leigh Maida are the duo behind four of our favorite beer drinkeries, each boasting bar menus beyond the expected. In addition to Memphis Taproom in Kensington, Local 44 in West
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Yields approximately 1 quart 1 cup PB & Jams Classic PB8 oz. softened cream cheese1/2 cup sour cream2/3 cup granulated sugar1 tsp. pure vanilla extract Blend all ingredients in a food processor or blender until smooth. Scrape sides of the bowl to make sure all ingredients are combined. Refrigerate in a tightly sealed container for
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Buying local food can be challenging in the winter. Maybe you missed the sign-up window for a winter CSA, and farmers markets have packed up until spring. But since 2001, Farm to City’s Winter Harvest buying club has been helping to bridge the gap.
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