Eat It Without the Cartilage!
Sarah Cain, manager of the Fair Food Stand at Reading Terminal Market, sees her share of vegetables, but that's not what convinced her to start making vrapple
--a vegan alternative to scrapple. She whipped up her first batch at the request of a scrapple-nostalgic veggie friend who still craved the local delicacy made from pig parts. Cain isn't a scrapple fan herself, since "it skeeves me. I know you can make good scrapple using good pork, or even organ meats. It's the cartilage from factory-farmed pigs that's not that appetizing." Although it has several secret ingredients and spices, vrapple is seitan-based and has a texture remarkably similar to scrapple, with a mushroomy, meaty base flavor profile and a sweet top note. Right now it's served exclusively at Milkboy Coffee in Ardmore, where you can have it fried up alongside a tofu scramble. Cain expects to start selling it wholesale shortly. � Milkboy Coffee, 2 E. Lancaster Ave., Ardmore. 610.645.5269. www.milkboycoffee.com
Eat It on Sunday!
Upscale eaterie Supper's next "Sunday Supper"
dinner (normally on the first Sunday of the month) has been bumped to the following Sunday (Feb. 10). Why tell you now? So that you can make reservations for this prix-fixe, family-style dinner, which sold out last month. For $35 (plus tax and tip), chef/owner Mitch Prensky will prepare three courses of homey fare: risotto Milanese, slow-roasted pork shoulder "agrodolce," and olive oil and blood orange cake with Nutella ice cream. Co-owner Jennifer Prensky says the monthly dinners are offered as a more casual alternative to their posher modern American regular menu, and as a way to entice neighbors in on a Sunday. In addition to offering a selection of half-price bottles from their wine list, you can also BYOB. There's only one seating, and reservations are necessary. � Sun., Feb. 10, 6:30pm. $35. Supper, 926 South St. 215.592.8180. www.supperphilly.com
Check It Out!
Should you find yourself in that weird Spring Garden/Callowhill no-man's-land between Old City and Northern Liberties, you might want to pop into 2-month-old Caf� Estelle
. Chef/owner Marshall Green, formerly of Meritage, is baking his own panini and rolling out some tasty flatbread pizzas--we particularly liked a mushroom, sausage and broccoli rabe version. The space, in the ground floor of a loft conversion, has some cute touches, like kitschy recipes from old cookbooks layered under glass tabletops, to soften the industrial decor. � Caf� Estelle, 444 N. Fourth St. 215.925.5080. www.cafeestelle.com