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NEWS
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.
NEWS
June 19, 2013
1You will know exactly what's in the food and be able to avoid harmful ingredients like excess salt, sugar and fat. 2You can control your portions, avoiding the supersize servings you'll likely consume if you eat out. 3You can often buy better-quality produce when you buy it yourself. 4You can also choose the freshest herbs and spices, which will enhance the flavor, fragrance and beauty of your meals. 5You'll have more money in your pocket, in addition to better health.
FOOD
June 14, 2013 | By Drew Lazor, For The Inquirer
Believing you can improve something most people already love demands a special kind of audacity. Such boldness serves as the cornerstone of nascent Montco company Bespoke Bacon, sizzling its way into the meat market with off-kilter flavors and an uncommon interest in the proclivities of pork zealots. Its name inspired by the custom haberdasheries of London's Savile Row, Bespoke was founded in late 2012 by Lansdale residents with a shared passion for scratch cooking. "We're all frustrated chefs and food nerds at heart," said Brian Wolfinger, a former cybercrimes detective with the Philadelphia Police Department who in 2005 founded L Discovery, a digital forensics firm.
FOOD
June 7, 2013
  Rittenhouse perks With Barney's, Serafina, and Crumbs, the streets near 18th and Walnut are looking like little Manhattan. The arrival of Joe Coffee, another New York chain, adds some Big Apple caffeine to the mix. The generic space can't rival nearby La Colombe for local color. But the coffee is clearly top-notch. I found the Peruvian Apukuna house roast to be a well-balanced all-day drinker. For something brighter and more exciting, ask the barista to brew a Chemex pot for two of San Ignacio Bolivian beans.
FOOD
May 31, 2013 | By Craig LaBan, Inquirer Restaurant Critic
The "sour beast" was rising. When I'd first tasted it in the preliminary round of this year's Brew-vitational, the Inquirer's annual competition for local beers, my eyes almost crossed from the intense tartness of its barrel-fermented red fruit. But by the finals round, once we'd winnowed the 39 beers entered in the "new" beer category down to 10 top contenders, my taste buds had snapped to attention and tuned in to the proper frequency. And this sour ale aged in wine and whiskey barrels for a year-and-a-half with wild yeast and raspberries was suddenly an irresistible beam of bright fruit light.
FOOD
May 24, 2013 | By Virginia A. Smith, Inquirer Staff Writer
Deborah Madison - gardener, author, restaurateur and chef - is famous for her love of vegetables and deep knowledge of vegetarian cooking. But ask her about veggie burgers, and you get a surprising blast. "I hate the word 'veggie.' I don't even like the word 'burger,' " she says, "and I'm not really into veggie burgers. " Like it or not, the veggie burger is everywhere these days, from fast-food chains to hipster hangouts and places in between, including the frozen-food case in the supermarket.
SPORTS
April 22, 2013 | By Joe Juliano, Inquirer Staff Writer
The Penn Relays is known as the "world's oldest and largest relay carnival. " True devotees of the meet like to add "the best" to the phrase, and it's usually difficult to argue with them. There will be a little more stress than normal at Franklin Field starting Thursday, when the Penn Relays are conducted for the 119th time. The bombings last week in Boston have put university officials and police on high alert, and spectators, coaches, and athletes alike will be searched more thoroughly than ever before when entering the stadium area.
SPORTS
March 25, 2013
Villanova vs. Michigan, 7:30 p.m. (ESPN2) Delaware vs. West Virginia, 12:15 p.m. (ESPN2) Penn State vs. Cal Poly, 5:15 p.m. (ESPN2)
NEWS
March 15, 2013
News item: The Brewers Association has updated its Beer Style Guidelines, with definitions of 142 separate styles. The newest additions are Adambier and Grätzer. SO, THE authoritative organization of small American brewers has reached back a few centuries and turned up a pair of thoroughly obscure smoked European wheat beers for its comprehensive directory. They join a list of everything from Leipzig-style Gose to good ol' American malt liquor. I'm a big fan of style guidelines (heck, I wrote an entire book about 'em)
ENTERTAINMENT
March 13, 2013 | By Michael Klein, PHILLY.COM
If the accents coming out of the television during the 11th season of the Fox cooking competition Hell's Kitchen sound familiar, that's because at least five of the 20 chefs have ties to the Philadelphia area. The premiere is 8 p.m. Tuesday. "Oh, there was a lot of Philly there," said Zach Womack, 34, of West Philadelphia, a cook at The Cambridge on South Street.Also competing are Jacqueline Baldassari, 27, of Florence, Burlington County, executive chef at Ivy Inn in Princeton; Drexel University student Cyndi Stanimirov, 25, of Willingboro, a chef at the Madison in Riverside, Burlington County; Brasserie Perrier alumnus Michael Langdon, 33, of Hanover, Pa., executive chef at Huntsville Golf Club in Shavertown, Luzerne County; and Allentown native Jessica Lewis, 26, who left a finance career with Vanguard in Malvern and now cooks at Bagatelle NYC. A sixth chef - if you count York, Pa. - is Jon Scallion, 27. Early buzz has the solidly built, bearded Womack playing a key role in the season, whose premiere - including cooking sequences - was taped before an audience in Las Vegas.
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