Tag Archives: restaurants

Meet Tony Luke

Tony Luke at Fante's

Tony Luke Jr

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.

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Filed under Flavoring, Knife, Special Pages

All-Clad Cookware

Welcome back to our Made in the USA Month! This week, we’re talking about another fantastic all-American company, All-Clad Cookware.

Of the many materials used to manufacture cookware, stainless steel is the most popular among consumers, and All-Clad Stainless is among the very best. Made in Canonsburg, Pennsylvania, All-Clad pots and pans are adored by home cooks and professional chefs worldwide.

This week’s post packs a double punch! We were honored to have Marisa McClellan of Food in Jars in-store for a book signing on Saturday. Her helpful advice proved invaluable, and the preserves and pickles she brought were absolutely delicious! So we caught up with Marisa afterward, to pick her brain some more.

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Whip it!

The St. Patrick’s holiday marks week three of Molecular March, and brings us to arguably our tastiest trick yet: cream whipping. Among the more kid-friendly foods, whipped cream (and the siphons used to produce it) are an interesting tool in the molecular gastronomy arsenal. Sure, we’ve all had some variation in our time (Kool Whip, anyone?), but there’s a lot you can do to expand on the basic combination of cream and air. Plus, there is an undeniable bit of spectacle involved in freshly-whipped cream, versus lazily spooning the pre-made stuff onto your dessert plate!

This weekend, as Molecular March, um, marches on, we’ll be showing you how to use a cream whipper to create some intensely interesting flavors and textures. But first, let’s talk whipped cream essentials. Continue reading

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Filed under Molecular Gastronomy