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Fried Chicken

FOOD
November 1, 2012 | By Craig LaBan, Inquirer Restaurant Critic
No one can accuse Michael Solomonov of lacking vision for the future of Federal Donuts, the quirky fried chicken and doughnut concept he and his partners just expanded to a second location in Center City with a debut - with live webcam streaming of the line - that has at times bordered on foodie hysteria. "I just want to get big enough," says the chef, who also co-owns Zahav, "where we can have delivery guys in chicken suits scooting around town on mopeds fueled by recycled fryer oil. How awesome would that be?"
FOOD
October 19, 2012 | By Elisa Ludwig, For The Inquirer
Like all fashions, trends in restaurant cuisine have a life cycle. But how does a must-try dish become the played-out aftertaste of boredom? Whither the sundried tomato, the powdered mayonnaise, the deconstructed shortcake? When David Katz started offering fried chicken at the now-shuttered Mémé, it was half a joke, to see how the down-home special that included a Miller Lite would fly in Rittenhouse, and half an homage to his childhood in Cape May, where fried chicken was a staple food.
SPORTS
August 26, 2012 | Associated Press
BOSTON - The Los Angeles Dodgers are stocking up for the stretch run with some new, expensive players who couldn't help the Boston Red Sox make it to the postseason this year or last. The Dodgers officially acquired first baseman Adrian Gonzalez, pitcher Josh Beckett, and injured outfielder Carl Crawford from Boston on Saturday, hoping to boost their playoff hopes by taking on the underperforming and high-priced stars who failed to thrive in a fractious Red Sox clubhouse. Boston also sent infielder Nick Punto and about $11 million in cash to Los Angeles in the nine-player trade that was the biggest in Dodgers history.
ENTERTAINMENT
June 28, 2012 | Jason Wilson
You can order stuff off a chalkboard. Male servers and bartenders have unruly beards; their female counterparts sport tanktops and sleeve tattoos. At least one menu item contains the word "toasts. " The menu has a lengthy description of the burger. It also offers bone marrow, fried chicken or an obscure pig part.??? You can get a salad, but you'll never see anybody eating one at the bar. The words "artisanal," "organic," or "wood-fired" will be prominent.?
SPORTS
May 12, 2012 | By Don McKee, Inquirer Columnist
First fried chicken and now golf? There's just no telling what can get a player in trouble with demanding Red Sox fans. Embattled Red Sox ace Josh Beckett was booed off the field at Fenway Park Thursday night when he was pulled after just 21/3 ineffective innings against Cleveland. The pitcher, one of three Sox accused of spending games eating fried chicken and drinking beer in the clubhouse last season, now is under fire for playing golf. Beckett was scratched from a start last week because of stiffness in his side.
SPORTS
March 28, 2012 | By Don McKee, Inquirer Columnist
Magic Johnson made the biggest score of his career late Tuesday night when Dodgers owner Frank McCourt announced an agreement to sell the team for $2 billion to a group including the former Lakers star. The price would be a record for a North American sports franchise. Mark Walter, chief executive officer of the financial services firm Guggenheim Partners, would become the controlling owner. The group includes former Braves and Nationals president Stan Kasten. As part of the agreement, McCourt, who in 2004 paid $430 million for the team, and "certain affiliates of the purchasers" would acquire the land surrounding Dodger Stadium for $150 million.
FOOD
March 22, 2012 | By Michael Klein, PHILLY.COM
The 16 patrons seated along the counter at Cook, the exclusive demonstration kitchen near Rittenhouse Square, watch chef Sylva Senat as he places a bass fillet in a pan. A glorious aroma fills the air to the sound of sizzling. "Fish normally will curl up by the edges," Senat, the executive chef at Tashan, tells the class, each of whom has paid $175 for the evening this month. "Do you know how we keep that from happening?" Brianna Wellmon knows. In a white jacket, black apron, and black hat, Wellmon is his sous chef, both at his restaurant and for this class, working at his right elbow.
NEWS
February 7, 2012 | By Kevin Riordan, Inquirer Columnist
DyAnne DiSalvo, who writes and illustrates books for children, is sometimes inspired by real life. So her next novel may involve a gun shop like the one that opened near her Merchantville home last year and made her heart sink. Firearms pervade our culture; they make some people feel secure and others afraid. Many people have no interest in owning (much less firing) one. And we'd rather not live near a commercial establishment that supplies folks who do. "I was completely startled when I saw a sign saying 'firearms and ammunition,' " says DiSalvo, who has lived in the borough for 10 years and is the mother of two grown children.
FOOD
February 2, 2012 | By Dianna Marder, Inquirer Staff Writer
Three dishes at each of three restaurants in three hours for $39? That's Dishcrawl. An import from the West Coast, Dishcrawl invites the hungry hip to come out as singles or in couples for an evening getting to know one another and one of their neighborhoods through that powerful communications tool we call food. Philadelphia's inaugural Dishcrawl, Jan. 24 in Northern Liberties, brought out 60 foodies who descended first on Cantina Dos Segundos, 931 N. Second St., for quesadillas (chicken or cheese)
NEWS
January 12, 2012
Clear your weekend calendar. Beginning at 5 p.m. Saturday and Sunday, just-opened and already legendary Federal Donuts (1219 S. 2nd St., 267-687-8258) will serve fried chicken for dinner — at least until it sells out at 5:10 p.m. (We may be exaggerating, but not by much.) Order a half chicken or six whole wings ($9) or a whole chicken or 12 whole wings ($17) served with honey-glaze doughnuts (you were expecting maybe waffles?) and Japanese pickles. The bird is dry-cured overnight then double fried and offered two ways: Glazed with flavors such as Chile-Garlic and Honey-Ginger, and Crispy, with custom blended, seasoned salts such as Za'atar and Harissa.
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