May 25, 2014 |
The most important meal of the day may be the perfect starting point for the beginning of a day trip, a one-week vacation, or the entire summer at the Jersey Shore. There are many who make it a ritual to grab their favorite breakfast grub before hitting the strand or checking in at the rental. And while dining out for breakfast certainly isn't unique to the Shore, the quest to return to a beloved spot for it summer after summer may be, according to Debbie Howarth, an associate professor of sales and marketing at Johnson and Wales University's School of Hospitality in Providence, R.I. Howarth, who grew up going "down the Shore," calls New Jersey "one of the greatest melting pots in the United States . . . where every culture has their ties to food and family.
April 18, 1993 |
Joab Thomas, president of Pennsylvania State University, and James McCormick, Pennsylvania's chancellor of higher education, will discuss the need for a qualified workforce at the Eye-opener Breakfast of the Chester County Chamber of Business and Industry on April 28 at 7:44 a.m. at J&J Caterers in Exton. Madeleine Wing Adler, president of West Chester University, will moderate. The cost of the breakfast is $10 for members and $15 for nonmembers. For information, call 436-7696.
February 25, 1987 |
A record number of business people attended this morning's kickoff breakfast for Phila-a-Job, the city's summer jobs program. The breakfast is held about this time every year to get the city's businesses to begin thinking about providing jobs or money to the program. This year, Phila-a-Job is hoping to raise $7.3 million in private and government funding to provide jobs for 22,500 people aged 14 to 21. The summer jobs program runs for six weeks, beginning the week of July 6. David Lacey, chief executive officer of the Private Industry Council, the organization that manages Phila-a-Job, said 150 business people representing 100 corporations attended the breakfast at Three Mellon Bank Center.
August 31, 1987 |
Ovaltine and Space Food Sticks, for example. The era that is ending - the Lou Mitchell era - hasn't necessarily been the golden age of the American breakfast. The last 66 years have brought us Pop Tarts, Count Chocula and Tang, and an alarming number of complete meals are housed entirely within soggy English muffins presented in foam coffins. Yet through it all, Lou Mitchell has prospered, for he has the desire and he has the touch. "We do a sweet business," says the 79-year-old restaurateur.
May 5, 2014
PHILLY is increasingly known as a vegan-forward town, with places in most neighborhoods where you can enjoy an animal-free dinner or lunch. But what about breakfast? Recently, a friend staying in town overnight asked for a good weekday vegan breakfast spot, and I was stumped. Partly that's because I tend to be at my house at breakfast time, and partly it's because breakfast flies under the radar: You don't think about it that much until you really need it. I posed the question on the Web and got some great info from fellow vegans and "vegan-friendlies.
August 8, 2013 |
Five months after a stolen bulldozer rammed into the front of the Piston Diner, crushing a fourth of the building, the restaurant reopened this week under new management and a new menu item: The bulldozer breakfast special. Police are still searching for the person who hot-wired the bulldozer at a nearby construction site March 6 and then rammed it into the building on Route 130 in Westville. But on Tuesday, patrons happily munched on the signature sandwich - a steak, egg, and cheese on a toasted torpedo bun - and exchanged hugs with the new owners, who formerly managed the now-closed Brooklawn Diner.
December 22, 2011 |
In all of the excitement of planning for the Big Meal, it's easy to forget that there's a houseful of people - visiting relatives, home-from-college kids, and assorted other hangers-on - expecting to be fed on the days leading up to and after the holiday. Stocking the pantry and freezer with these guests in mind can avert those last-minute scrambles to get something on the table. One of the challenges of feeding family and friends during the holiday season is knowing how to walk the line between celebratory and indulgent.
August 13, 2014 |
When the army of 18 Democratic National Committee representatives arrive in Philadelphia Wednesday, they will be greeted with plenty of Philadelphia swag and treated to a tour of the city's most treasured sites. As the 2016 Democratic National Convention site-selection committee arrived to a red carpet in New York City Monday, Philadelphia operatives were putting final touches to their plan to woo the committee later this week. Members of the selection committee will receive their own Sixers, Eagles, Phillies, and Union jerseys with their last names printed on the back, according to Kevin Washo, who is involved in the planning.
July 31, 2014 |
Hello there On her summer 2005 tour of the University of Pittsburgh, Caroline was impressed with the campus, obsessed with the gold-and-navy-blue-striped rugby shirts worn by the student guides called Pathfinders, and determined to become a Pathfinder herself. That fall, she was leaving her first Pathfinders meeting when one of the rowdy sophomores who had hooted and hollered as the new guides introduced themselves walked up to her. "Hi, I'm Alex," he said. Caroline, who grew up in Media, had graduated from the all-girls' Country Day School of the Sacred Heart in Bryn Mawr.
March 27, 2011 |
LAKE CHARLES, La. - What do you call a pairing of boudin and Dr Pepper? Cajun breakfast. Lane Sonnier, who owns Sonnier's Sausage & Boudin in Lake Charles, laughs when I share that story, relayed to me two days earlier in Lafayette. "It's true," Sonnier says, "except on Saturdays, when breakfast is boudin and Budweiser. " Sonnier speaks from experience, given that he was hand-cranking boudin - pronounced boo-dan - at age 12. "My right arm got so big from the cranking that people called me 'Half-a-Popeye,' " quips Sonnier, now 43. Traditional Cajun boudin mixes rice with finely ground pork, liver, green onion, and whatever other herbs, spices, and peppers evolve from the imagination or family tree.