December 24, 2013 |
In this place known as the "Blueberry Capital of the World," which has also been called the most Italian place in New Jersey, they really like their provolone, especially around Christmastime. Between early December and Super Bowl Sunday, 2,800 pounds of the piquant cheese, in the shape of 10-foot-long torpedoes, will be completely sold out at Bagliani's Market, an Italian American grocery store that has elevated cheese-cutting to a celebrated annual holiday tradition. Census figures show nearly 45 percent of Hammonton's 14,700 residents are of Italian descent - only Toms River has more Italian Americans, about 30,000, but in a lesser concentration: 33 percent of the population of 89,000 people in that Ocean County township.
March 12, 2013 |
E RAN WAJSWOL, 57, of Califon, N.J., owns the 120-acre Valley Shepherd Creamery in Long Valley, N.J., where he raises dairy sheep and makes cave-aged, farm-fed cheeses and other dairy foods, including sheep's milk yogurt, ricotta and butter. In mid-January, Wajswol (WHY-sole) opened a retail outlet at Reading Terminal Market, complete with an aging "mini-cave" and glassed-in production room. Q: What made you decide to open a store here? A: The store is really a derivative of how we do what we do. We're basically a farmstead operation, which means you own your own animals, milk 'em daily, make your own dairy products, age them yourself and sell direct.
November 11, 2011 |
IN THE HEAD-TO-HEAD battle for the second-most-powerful political job in the city, one Council member seems to have the edge - for now. Multiple City Hall sources said yesterday that Councilman Darrell Clarke has locked up the nine votes needed to become Council president. With current Council President Anna Verna retiring, the seat is up for grabs for the first time in 12 years. But sources say the fight for the top position in Council is not over. And with roughly two months before the swearing-in ceremony, the 17 members are expected to angle for better positions, committees and whatever else they may want in exchange for their vote.
October 20, 2011 |
Melt Down , a new grilled-cheese restaurant in North Wales (111 Garden Golf Blvd., 215-368-1113, meltdowngc.com ), has recently opened. The concept came from Aaron Nocks and Pete Howey (who also own Peace a Pizza), along with friend and grilled-cheese aficionado Tom Stuart. The menu features a few set combos, such as the Baja Melt with Monterey Jack, avocado, and chicken, and one with jumbo lump crab. There are also soups (including tomato, naturally), gluten-free bread, milk shakes, and an ice cream sandwich made with toasty pound cake.
February 7, 2011 |
ARLINGTON, Texas - Someday they'll be comparing the next Packers quarterback to Aaron Rodgers. Whoever it is, he'll have big shoes to fill. Rodgers now can cement his name alongside Green Bay's other great quarterbacks - Bart Starr and especially Brett Favre - after he and the Green Bay Packers put a bow on a stunning postseason with a 31-25 victory over the Steelers in Super Bowl XLV Sunday night at Cowboys Stadium. "It is a dream come true," said Rodgers, a native Californian and 49ers fan growing up. "It's what I dreamed about as a little kid watching Joe Montana and Steve Young.
July 4, 2008 |
Ever wonder what a one-ton block of cheddar cheese looks like? Probably not. Want to explore the life of a Revolutionary War soldier? Maybe. Need multiple firework shows to satisfy your patriotic heart? Definitely. This Fourth of July weekend, communities in the tri-state area will host an explosion of patriotic celebrations with diverse events scheduled to satisfy virtually any audience. Sunoco's Welcome America! began Saturday and culminates nine days of activities around our nation's birthplace on Sunday.
January 25, 2007 |
A perky "personal shopper" skims along warehouse aisles - market basket in one hand, order printout in the other - assembling the order: an exotic black sea salt from India, a trio of olive oil, vinegar and olives from Italy, and, from the refrigerated cheese room, vacuum-packed wedges of an award-winning fresh chevre from Humboldt, Calif., and a creamy blue from Bavaria. The basket is inspected, the order verified, then moved on for packing. The order, which came in on the Internet at 4:45 a.m., goes out in a FedEx pickup at 12:30 p.m., less than eight hours later.
May 12, 2005 |
Buying artisanal cheese in Philadelphia - washed rind or bloomy, herbaceous or stinky - just got a little easier. Or a little harder, if you have trouble making up your mind when faced with an abundance of choices. Either way works for the owners of Di Bruno Bros. - Billy Mignucci and his cousins, Emilio and Bill. Their gleaming new two-story food emporium, which opened last week at 1730 Chestnut St., features a 300-square-foot cheese cave filled with everything from Tarentaise and Baley Hazen from Vermont, to Shropshire Blue and Colston-Bassett Stilton from England, about 500 varieties in all. And the plan, Billy Mignucci says, is to supplement that lineup with 300 additional seasonal cheeses throughout the year.
June 28, 2000 |
The Germans call it kase, the Spanish, queso, the French, fromage. Here in the states, one would simply "say cheese. " Augustin Cuberro can't help but do it when he thinks about his job as maitre de fromage - "cheesemonger" - at Le Bec-Fin. Cuberro, a 31-year-old native of Barcelona, Spain, buys, maintains and displays the cheeses for guests of the high-profile restaurant owned by Chef Georges Perrier. Handling a $4,800 monthly budget, Cuberro makes bi-weekly trips to cheese suppliers - mainly, Downtown Cheese Shop at the Reading Terminal - to stock what many critics call one of the finest cheese carts in the United States.
May 28, 1999 |
University of Wisconsin tight end John Sigmund is no different than most college athletes. He craves the spotlight, dreams of the day he will be in it and works extremely hard to ensure it will come. It's the patience the 20-year-old Washington Township resident exudes in his progress that stands out, even more so than his 6-foot-6, 270-pound frame. Sigmund was a highly touted, pass-rushing defensive lineman/split end when he played football for Camden Catholic. A host of Division I schools showed interest in the then-215 pounder.