Philadelphia: home of the Liberty Bell, Rocky, the Phanatic, and the famous Philly cheese steak.
Pat’s King of Steaks claims to be the creator of the iconic sandwich, around 80 years ago, and among tourists, the Italian Market’s Pat’s and Geno’s have become the “go-to” places in Philadelphia. However, ask any true-blue Philadelphian who makes the best cheese steak, and more often than not they’ll direct you to the innovative newcomer, Tony Luke’s.
Tony’s original family eatery is at 30 East Oregon Avenue, and their franchise has grown to eight locations, from Atlantic City in New Jersey to Bahrain in the Middle East.
He’s been making a real name for himself; not just in Philadelphia, but all over the country as well. A couple years ago, he released a line of frozen foods called Tony Luke’s Pronto, which features ready-to-eat cheese steak, chicken cheese steak, and roast pork sandwiches. Heat in a microwave or on the stove, and enjoy a taste of Philly from home.
As if an international location and a frozen food line wasn’t enough, Tony Luke, Jr. lent his name to a multipurpose knife made by ErgoChef. This 7″ offset serrated blade is made from Japanese high-carbon stainless steel. This versatile knife can be used to slice bread, sandwiches, bagels, cake, and of course-a cheese steak.
There’s more to this guy than just cheese steaks though; he’s also quite the entertainer. Since 1986, Tony has appeared in several short films, television series, and major motion pictures, working with the likes of Dennis Hopper and Tony Danza. In 2009, his most notable role was in The Nail: The Story of Joey Nardone, where he portrayed the title character. He’s adding a singing career to his resume as well, with favorites such as “The Cheese Steak Anthem” and “The Mummer’s Strut Song “.
Meet this Philly legend at our store on Saturday, September 1st. Tony will be on hand signing autographs, showing off his knife, and generally being awesome.
Fante’s Featured Flavor
Itching to bake this weekend? How about trying our Fante’s Featured Flavor with this delicious recipe, courtesy of our own Nina Rose!
Tropical Banana Bread
recipe adapted from The Joy of Cooking
4 tablespoons butter, softened
2/3 cup sugar
2 eggs, room temperature
2 or 3 very ripe bananas, mashed
1 tsp pure vanilla extract
1 tsp coconut extract
1 1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
- Preheat the oven to 350.
- In a medium bowl, sift together the flour, salt, baking soda, baking powder and cinnamon. Set aside.
- In a stand mixer with flat beater attachment, or a large bowl with hand mixer, cream butter and sugar until light and fluffy.
- Add eggs one at a time, pausing between each addition to fully incorporate each egg.
- Add bananas, vanilla extract and coconut extract and mix until combined.
- Reduce speed to low and slowly add in flour mixture, mixing until just combined. Do not over-mix.
- Pour the batter into a greased 9″x5″ loaf pan and bake until a cake tester inserted in the center comes out clean (about 45-50 minutes).
- Remove from the oven, set on a cooling rack for 5-10 minutes, then remove from loaf pan and allow to cool completely.
Caribbean Spice Glaze
recipe adapted from Wilton’s Confectioners’ Sugar Glaze Icing
1 1/4 cup sifted confectioners’ sugar
3 tablespoons milk
1/2 tsp vanilla extract
1/2 tsp Fante’s Caribbean Spice Natural Flavor Blend
- Stir milk into sugar. Stir in extracts.
- Drizzle onto cooled banana bread.