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NEWS
September 19, 2014
LABORATORY safety regulations typically dictate that no food should be found within close reach of the experimental action - no one needs nitric acid in their nachos, after all. Drexel's Center for Hospitality and Sport Management, however, is a different kind of lab, one that's earned an exception to this rule since fussing with food is all they do there. The sixth floor of the Paul Peck Problem-Solving and Research Center, at 33rd and Arch streets, is home to the Drexel Food Lab, a collective that lends its brain to corporate and nonprofit clients.
ENTERTAINMENT
September 18, 2014 | By Molly Eichel
CENTER CITY resident Courtney Lapresi took home the crown Monday night on "MasterChef," the Gordon Ramsay-hosted Fox competition show pitting amateur cooks against one another. Lapresi, who majored in dance performance at the University of the Arts, said that her artistic background allowed her to take on the challenges presented to her on "MasterChef. " "Fifteen to 20 years of dance performance prepares you for high-intensity competition," she said. "I'm used to feeling nervous and jittery.
FOOD
August 29, 2014 | By Elisa Ludwig, For The Inquirer
If it smells kind of scorched around here, it's probably not the errant crumbs in your toaster oven. More likely it's the wafting scent of all the fire-scarred foods coming out of local restaurants: Charred salad greens, charred squids and octopi, charred slices of bread with charred vegetable spreads. And there's no escaping the avalanche of charred brussels sprouts. "The trend we're seeing is open-flame cooking. Whether it's wood-burning ovens, charcoal grills, wood-burning grills, or simple gas ranges, cooks are really experimenting with fire," says Greg Vernick of Vernick Food & Drink.
BUSINESS
August 28, 2014 | By Bob Fernandez, Inquirer Staff Writer
Netflix Inc., Dish Network, and the Los Angeles County government are among organizations opposing Comcast Corp.'s proposed $45 billion acquisition of Time Warner Cable Inc., based on documents filed right up to the midnight Monday deadline with the Federal Communications Commission. Reed Hastings, chief executive officer of the online streamer Netflix, had signaled that the company could oppose a combined Comcast/Time Warner Cable, which would provide more than one-third of U.S. consumers with high-speed Internet service.
NEWS
August 22, 2014 | BY LARI ROBLING, For the Daily News
IT'S A given that a farmers market is a great place to get fresh, local ingredients - but the social aspect of a market can also make it a walking cookbook. Vendors happily share tips for using their produce, and the overall vibe makes for easy conversation and recipe exchanges among shoppers. Mindy Silver recently moved from Mount Airy to Washington Square. For her, Sunday's Headhouse Market (2nd Street, between Pine and Lombard streets, 10 a.m. to 2 p.m.) is a place to fill her larder and get to know the community.
FOOD
March 14, 2014 | By Samantha Melamed, Inquirer Staff Writer
Years before winning over diners with dishes like chowder-poached oysters and gnocchi with snails, Fitler Dining Room chef Robert Marzinsky had a different artistic vision: He and a group of fellow art-school graduates made site-specific installations using ceramics and other materials. Since the works were temporary, he said, "We recognized that, to some extent, the real work was when you documented it. You'd come back with 500 slides, and spend $300 to process the film. " Today, in his kitchen at 22d and Spruce, Marzinsky is still making things that are ephemeral and beautiful - and he still acknowledges the impulse to document those creations.
NEWS
March 7, 2014
AMY Farrah Fowler is a doctorate-holding neurobiologist on CBS's "The Big Bang Theory. " Contrary to the saying "I'm not a doctor, but I play one on TV," actress Mayim Bialik, who plays Fowler, also has a doctorate in neuroscience. Unlike Fowler, Bialik is also a mom, and a vegan one at that, two areas she's combined in a new cookbook, Mayim's Vegan Table (Da Capo). Written in a warm, easygoing, earth-mother style, the book addresses readers curious about vegan eating - for themselves but, also, maybe, for their kids.
FOOD
January 24, 2014 | By Craig LaBan, Inquirer Restaurant Critic
Whenever I get the chance to travel to Northern California, there is always great wine. But San Francisco and the nearby wine country, of course, also serve up some of America's best dining - typically the kind setting trends that Philadelphians might see in a year (or two). That gap may be closing, though, based on some of the highlights from my brief eating stops in San Francisco on the way to Sonoma. The fermentation craze (kimchi-pickled everything), local ingredients, craft cocktails, artisanal coffee, and small plates we have.
ENTERTAINMENT
January 9, 2014 | By Sally Friedman, For The Inquirer
It all seemed so simple - at least to me. We needed to rearrange a kitchen cabinet because we'd acquired some new everyday dishes to replace the weary ones we'd used for 14 years. After some reminding (he might call it "nagging"), and convincing (he wondered what was wrong with the old dishes), my husband agreed to sign on to the project. So there we were, one man, one woman, and a new set of dishes to arrange. No big deal. Except that as we were unloading and packing away the old dishes, I also was intermittently clearing out other underused things from nearby cabinets.
FOOD
December 20, 2013 | By Michael Klein, For The Inquirer
Cuban diner from Garces Rosa Blanca - Jose Garces' Cuban diner that opened this week at 707 Chestnut St. - might be his most ambitious restaurant to date. He and his crew are executing several different concepts. It's a diner, takeout shop, rum bar, and sit-down restaurant with dishes from chef Yun Fuentes, last at JG Domestic. Hours are 7 a.m. to midnight Sunday to Thursday and 7 a.m. to 2 a.m. Friday and Saturday, so there will be breakfast served in a part of town short on options.
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