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Fried Chicken

NEWS
March 25, 2008
FRIED-CHICKEN lovers are in mourning. Not only has the fried-fowl fraternity lost one of its original founders, but now comes word that frat members may no longer have to answer "regular" or "extra crispy" when ordering chicken. Can you say "grilled"? Al Copeland, founder of Popeyes Famous Fried Chicken chain, died this week in Germany. He was 64. He started Popeyes in 1971. His spicy Louisiana-style fast-food chicken recipe was far different from the fowl fare served by the industry giant, Kentucky Fried Chicken.
FOOD
September 22, 2011 | By Ashley Primis, Inquirer Staff Writer
Chef Michael Solomonov and his partner Steve Cook were playing the part of bakers one recent morning, so were up with the sun, flour dust covering their aprons. The pair, one of the city's top restaurant partnerships, were mixing and weighing ingredients, tasting sugar and spice combinations, and tweaking the doughnut recipe for their latest project, Federal Donuts, set to open next month. The doughnuts are the final hurdle in the trio of takeout offerings for their new shop.
ENTERTAINMENT
October 31, 2010 | By Craig LaBan, Inquirer Restaurant Critic
For the Yardley old-timers who've known this riverside luncheonette for nearly four decades as Charcoal Steaks n' Things, a go-to diner for pit-grilled burgers, turkey clubs, and Western omelets, the breakfast and lunch menus are still "safe. " After all, owner Anton "Tony" Plescha, who took two years to rebuild this institution (now elevated 10 feet above ground) after a devastating Delaware River flood in 2006, still happily mans the a.m. griddle. But when the dinner hour arrives and Plescha's executive-chef sons, Mark, 28, and Eric, 26, take over, the BYOB now known simply as Charcoal morphs into a kitchen of ultramodern ambition heretofore unexpected in this quaint Bucks County borough.
SPORTS
May 21, 1997 | FROM INQUIRER WIRE SERVICES
Fuzzy Zoeller and Tiger Woods spoke yesterday for the first time since the Masters, when Zoeller made some racially stereotyped comments about Woods' winning the tournament. "Fuzzy and I had a nice lunch and a nice conversation," Woods said at a news conference at the Colonial Country Club, site of this week's PGA tour stop. "I found out some things I needed to know. Now it's done, it's over, and hopefully we'll have a good tournament this week. I think over time, we'll see that it was an incident that was good for golf.
SPORTS
May 23, 2013 | Daily News Wire Reports
VIRGINIA WATER, England - Sergio Garcia apologized to Tiger Woods yesterday for saying he would have "fried chicken" at dinner with his rival, a comment that Woods described as hurtful and inappropriate. "I want to send an unreserved apology. I did not want to offend anyone," Garcia said. "My answer was totally stupid and out of place. " Garcia was at a European Tour awards dinner Tuesday night when he was jokingly asked if he would have Woods over for dinner during the U.S. Open.
ENTERTAINMENT
February 24, 2011 | By CHUCK DARROW, darrowc@phillynews.com 215-313-3134
GIVEN Atlantic City's rich African-American history and culture, the city should be a destination for Southern-style comfort cuisine. Among those surprised to find that that wasn't the case was Carl Redding, who late last year opened Redding's Restaurant on the northwest corner of Pacific and Kentucky avenues. "What I saw was an opportunity to open up my style of restaurant," explained Redding. "There were no other restaurants [in Atlantic City] that do what I do - comfort cuisine, soul food.
NEWS
September 18, 2005 | Inquirer suburban staff
What it is: Sandwich wraps at Fayette Street Grille, 308 Fayette St., Conshohocken. What we like about it: Sandwich wraps are a tasty mouthful at this small, cafe-style eatery in the heart of downtown Conshohocken. Two lunch-crowd favorites are the smoked turkey wrap and the fried chicken wrap. The first features shaved smoked turkey with Swiss, tomato, greens, and sun-dried tomato mayonnaise inside a spinach wrap. The fried chicken wrap is filled with chicken tenders, cheddar cheese, lettuce, tomato and ranch dressing in a tomato tortilla.
FOOD
September 20, 1989 | By Bev Bennett, Special to The Inquirer
In most downtowns, wonderful coffee shops are tucked away inside office buildings, the way truffles are hidden in forest overgrowth. The best coffee shops aren't at ground level, where any passerby can spot them, but in basements or halfway up buildings where only cognoscenti know to go. Chicago has several of these treasures. One personal favorite is Heaven on Seven. It's on the seventh floor of a professional building, and the customers probably named it Heaven. Part of the menu is typical coffee shop.
FOOD
April 30, 1997 | by Renee Lucas Wayne Daily News Staff Writer
Codfish, chips and mushy peas. Steak-and-kidney pie. Haggis (which is sheep lungs and heart mixed with suet, seasoning and oatmeal - all boiled inside a sheep's stomach). These are some of the things that past winners of golf's Masters tournament have ordered for their Champions dinner. And Fuzzy Zoeller's worried about fried chicken and collard greens? Ever since PGA golfer Zoeller showed his butt by ignorantly assuming that the "black" component in Tiger Woods' self-described "Cablinasian" identity would compel him to order up some soul food for those attending next year's Past Champions Dinner - we've been wondering just what has been served at those dinners.
ENTERTAINMENT
January 22, 2015
WHAT, NO watermelon? Excuse the sarcasm, but I'm still looking side-eyed at a laughable attempt by a restaurant inside the Borgata Hotel Casino & Spa to celebrate the Rev. Dr. Martin Luther King Jr.'s birthday by serving fried chicken. Wait, there's more: The Metropolitan restaurant also dished up collard greens and macaroni and cheese in honor of the slain civil-rights leader. Advertised as the "Martin Luther King Jr. Special," the $24 meal consisted of fried chicken, macaroni and cheese, sweet potato casserole, collard greens and homemade pecan pie. Joe Lupo, senior vice president of the Borgata, told me that the restaurant chose menu items that were among King's favorite foods as a way to honor him and that the menu was put together by the restaurant's African-American general manager.
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