March 6, 2014
What to eat : As far as we can tell, Sweet Box makes some of the best cupcakes in Philly: orange Creamsicle, chocolate peanut butter, thin mint, strawberries and champagne, chocolate Guinness Stout with whiskey filling and Baileys Irish Cream frosting, espresso hazelnut praline, bacon maple, beer infused, cayenne cinnamon. All served up by the lovely - yet extremely hardworking - Gretchen Fantini. If she doesn't make a flavor you like, your taste buds are on the fritz. Trust us. Don't miss: Based on the amount of strawberries Fantini purees, she believes her strawberries-and-champagne cupcakes are a best-seller.
February 28, 2014
B UZZ: Hey, Marnie, I saw this TV ad with Amber Rose drinking whipped-cream vodka. How do you make vodka out of whipped cream? Marnie: That's easy, Buzz - you don't. What you're thinking of is flavored vodka, where a neutral base spirit gets dolled up with fancy flavors. Advertising can blur the lines of what's an ingredient and what's an added "flavor. " Buzz: And have you seen that "wedding cake" vodka? Is wedding cake even a flavor? Heck, my wedding cake was made out of beef jerky.
February 20, 2014 |
NEW YORK - It may be back in Manhattan for the first time in 40-some years, but NBC's "The Tonight Show Starring Jimmy Fallon" has more Philly flava than a Butterscotch Krimpet. Wynnefield native and international film star Will Smith did the honors as first guest when Fallon's era of the late-night staple began Monday night. In an early skit called "The Evolution of Hip-Hop Dance," the former Fresh Prince dusted off his old moves with Fallon. The duo pulled off the Cabbage Patch, Running Man, the Wop and the classic Kid 'n' Play kick-step, among other old-school dances.
December 30, 2013 |
PHOENIX - They are representing Philadelphia in the Southwest. Guard Dionte Christmas and forwards and twins Marcus and Markieff Morris bring a Philadelphia flavor to the Phoenix Suns. "It's amazing," Markieff Morris said of three Philadelphians playing on the same team, before the Suns played the 76ers. "We are just making it happen for the city and doing what we've got to do. " The Morris twins even showed Christmas a little brotherly love after he signed his free-agent contract with the team on Sept.
October 12, 2013 |
Business as usual more often finds Pandora Young, a deceptively slight woman of 32, lugging heavy root-balls down the path in a wheelbarrow, whacking back unruly shrubs, or battling aggressive weeds. Today's assignment promises much lighter fare for Young, one of eight outdoor gardeners at Longwood Gardens in Kennett Square. An inventive forager, she's introducing a visitor to a colorful melange of perennial fruits and vegetables gleaned from the grounds of this abundant DuPont estate.
October 8, 2013 |
People joke about nosy dinner guests snooping through bathroom medicine cabinets. Not Skip Rosskam, 67, chief operating officer at David Michael & Co., the Northeast Philadelphia food flavors and product development company. If he's a dinner guest, he has an entirely different goal. Question: What is it? Answer: I'd be sneaking in the kitchen, and I'd be looking in your refrigerator, and I'd be looking in the spice cabinet. Q: What are you actually looking for? A: I'm looking for brands, trends.
August 28, 2013 |
Let us now consider the unwanted guest at the overflowing table of modern society. Perhaps we see the pointy teeth, the beady eyes, the long tail, and we think, "Yuck!" Scott Horvitz and R. Kyle Palmer see all those things and think, "Business opportunity!" We speak of the rat, and of its appetite for human leftovers. Why not put that tendency to good use? Horvitz and Palmer are the brains behind Opertech Bio Inc., a new Philadelphia-based start-up company that is using rats to test potential flavor additives for human food, and they seem to be on to something.
July 12, 2013 |
NEW YORK - Having a delicious product that comes in beautiful packaging and fills a unique niche might not be enough to make it in the crowded world of gourmet foods on the market today. To really get noticed, you need a story. At least that would be the impression one would get wandering past the 2,470 booths of specialty food producers at last week's Summer Fancy Food Show at the Jacob Javits Convention Center. From Flamous Brands' falafel chips packed with 21 herbs, spices, and legumes to Ajiri Tea Co.'s teas grown by a co-op of micro-farms in Kenya and packed in boxes designed by Kenyan women, many of the exhibitors wanted the show's estimated 24,000 attendees to know that their products were either good for the consumer, good for the world, or both.
July 5, 2013 |
If you've never tasted fresh lemonade, you don't know what you're missing. It's just so much more vivid than the supermarket stuff, much more about the lemon and less about the sugar. True, juicing the lemons can be a pain, but the process becomes very near painless if you start by softening the lemons in the microwave for 30 seconds. Then all you have to do is add sugar syrup - a mixture of sugar and water, heated until the sugar dissolves - and some cold water. Done. In short, it's hard to top fresh lemonade all by itself.
June 21, 2013
The deal: Damon Andreacchio toiled for 11 years at Morrone's Water Ice before opening his original Philly Flavors shop in Fairmount 12 years ago. (He has a second at 13th and Pine, and a third set to open in July on 19th Street near Market.) Details: 2004 Fairmount Ave., Open 9 a.m.-midnight, Monday-Saturday; 9 a.m.-11 p.m. Sunday. 215-232-7748. Inside: A clean, bright, red-white-and-blue shop with computerized menu on video screens. Plus about 80 flavors every day. The wait: 5 to 10 minutes on a recent afternoon, more on a hot summer night.