FOOD > THINK LOCAL

By Dan Packel

Paris Chocolate in Philly

For Antoine Amrani, as a young boy in Paris, the dream was about making chocolate. He appears to have realized that dream, having just opened up his own chocolate factory in East Norriton, just outside of Norristown.

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Posted Oct. 16, 2009 | Comments: 5

FOOD > THINK LOCAL

By Dan Packel

Philadelphia Distilling: More Than Bluecoat

Luckily for Philly, Rob Cassell found a way to get past early challenges to start turning out Bluecoat Gin in April 2006. That blue glass bottle has become ubiquitous wherever mixologists turn out labor-intensive cocktails.

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Posted Oct. 2, 2009 | Comments: 1

FOOD > THINK LOCAL

By Dan Packel

A Moveable Feast

If you've visited the Fair Food Farmstand in the Reading Terminal Market, and you’ve found coolers filled with raw milk, pasture-raised eggs and humanely raised meats. But what you probably haven't done is ask about the story behind these locally produced items. That's about to change.

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Posted Sep. 17, 2009 | Comments: 2

FOOD > THINK LOCAL

By Dan Packel

Beekeeping at Bartram’s

Bartram’s Garden, the pre-revolutionary home of naturalist John Bartram, is an unlikely location to begin with. Located next to a housing project in Southwest Philadelphia, the unassuming entrance masks Bartram’s stone house, the historic garden and the woods along the river. Even more unlikely are the five sets of beehives tended by local beekeepers.

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Posted Jul. 31, 2009 | Comments: 0

FROM THE DRINK PAGE...

PW's Year of Beer: Left Hand Milk Stout
By Eric San Juan

So yeah, this is basically Santa’s milk and cookies in a glass.

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FOOD > REVIEWS

Even the most unloved Jewish food is amazing at Abe Fisher
By Brian Freedman

The team here is working with the foods that formed the scaffolding of my youth, that you’ve cooked in some combination or another for practically every Jewish holiday you ever hosted.

FOOD > REVIEWS

From tomato jam to apple dumplings, Cresheim Valley Grain Exchange does a lot right
By Brian Freedman

When things go right at the Grain Exchange—as they do throughout the smart menu—they succeed for reasons of detail.

FOOD > REVIEWS

Beast & Ale puts international twists on solid American goodness
By Brian Freedman

The crisp-skinned beauties luxuriated in a shimmering, salty-sweet-spicy glaze, and each bite was a study in the importance of balancing high-wire levels of sweetness, saltiness and heat.