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Gorgonzola

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NEWS
December 14, 2010 | By Cynthia Burton, Inquirer Staff Writer
At least one person in Gov. Christie's entourage really likes Gorgonzola cheese - so much so that he and/or she twice paid 99 cents for extra Gorgonzola on roast beef sandwiches. That fondness for zesty Italian cheese is one of few details that can be gleaned from 66 pages of heavily redacted travel documents released by the Governor's Office in late November in response to a request by the Democratic Party. The Democrats, who made the records available Monday, sought information pertaining to trips by the governor and his staff since Christie took office Jan. 19. The request was submitted last month through the Open Public Records Act (OPRA)
ENTERTAINMENT
April 15, 2010
Want to make your own Greek yogurt? Tom Vasiliades, owner of South Street Souvlaki, describes the process. Boil whole milk. Vasiliades prepares a gallon at a time for himself and eight gallons a night for the restaurant. When milk rises, remove from heat. Let it cool to lukewarm. Vasiliades said you should be able to hold your pinkie finger in the milk for 10 seconds - that means it's lukewarm. Remove a cup of the cooled milk. Mix this with yogurt culture or yesterday's yogurt (2-3 commercial spoonfuls per 2 gallons of milk)
FOOD
July 23, 1986 | By Michael Bauer and Anne Lindsay Greer, Special to The Inquirer
Pasta is a food that has year-round panache. It's so versatile that it can star with either red or white wine. A light cream sauce or vinaigrette, accompanied by pasta and garden vegetables, makes a perfect mate to a crisp sauvignon blanc. Rich, earthy tomato and basil sauce calls for a gutsy Rhone or Chianti. With this rich cheese and mushroom pasta, a rough-and-tumble red is a good bet. What makes our creation a truly fine red-wine dish is the pungent Gorgonzola cheese and salty ham combination that really gives the dish an explosion of flavors.
ENTERTAINMENT
October 21, 2010
  Bacon Bloody Mary, Mixto Restaurant, 1141 Pine St., 215-592-0363, www.mixtorestaurante.com. Lamb "bacon," hearts of palm and baby leeks over matsutake ice cream and creamy uni, with bacon caramel sundae for dessert, Lacroix at the Rittenhouse, 210 W. Rittenhouse Square, 215-546-9000, www.LacroixRestaurant.com . BLT Salad with creamy Gorgonzola dressing and sherry tomato jam, Avalon Restaurant, 312 S. High St., West Chester, 610-436-4100, www.avalonrestaurant.
NEWS
February 20, 2000 | By John V.R. Bull, INQUIRER STAFF WRITER
Even in Chambersburg, the Italian section of Trenton where excellent Italian restaurants are a way of life, Ristorante Roma stands out for the quality of its cuisine. That should come as no surprise, for the new place was opened by Domenico Centofanti, a talented chef who also has the equally splendid Ristorante da Cesare he opened a year earlier in nearby Washington Crossing, Pa. Indeed, the two places not only share chefs but have an identical menu, a circumstance that virtually guarantees a marvelous meal.
ENTERTAINMENT
August 7, 1998 | By Gerald Etter, INQUIRER FOOD EDITOR
Some friends were talking the other day about restaurants. A couple of them asked if there was a dining spot truly representative of a typical, old-time South Philadelphia Italian eatery. Well, I told them, there was a classic: Graziano's Ristorante. One problem. Graziano's is in South Jersey, not South Philly. But once inside, you'd never know. Eyeballing the surroundings and enjoying the menu, it could be 10th and Reed, or 12th and Dickinson. Graziano's, on the White Horse Pike en route to the Shore, has been serving a fine and honest version of American-Southern Italian fare for nearly 20 years.
NEWS
December 9, 2007
When you're ready for a Christmas shopping respite in the Cherry Hill area, drop into Brio Tuscan Grille, the most recent addition on the Haddonfield Road side of the former Garden State Park. You can sink into a comfortable booth on the faux Italian patio for a leisurely break, or take advantage of speedy, attentive service and resume the retail hunt as quickly as you'd like. This chain restaurant out of Columbus, Ohio, cheerfully caters to either option. Best of all, the food's tasty and interesting.
ENTERTAINMENT
March 26, 1993 | By Gerald Etter, INQUIRER FOOD WRITER
When Pollo Rosso, a new restaurant in Chestnut Hill, says children are welcome, it means it. The reasonably priced Italian trattoria-type menu not only includes a section for youngsters, but lets kids 10 and under dine free from 5 to 6 p.m. The accommodation doesn't stop there: The restaurant even offers complimentary baby food. Yet if you didn't know this, you'd never think of Pollo Rosso (Red Chicken) as a "family restaurant. " The food is excellent and features an interesting mix of well-thought-out dishes in a congenial and relaxing setting.
FOOD
October 12, 1986 | By Leslie Land, Special to The Inquirer
The arrival of autumn in earnest cannot but provoke mixed feelings in any lover of fine food. On the one hand - rats, there go the delights of the summer garden, things like tender snap beans and delicate squash, sweet corn and berries, all the local fruits and vegetables that cannot be matched by exotic imports, no matter how speedily delivered. On the other hand - hooray, here come Belgian endive and the possibility of roast duck; fresh cider; pears and their great partner, Stilton cheese.
TRAVEL
August 5, 2013 | By Betsy L. Haase, For The Inquirer
Can a South Jersey girl pump gas and drive on her own to Maine? That was the question everyone, including myself, asked as I made plans to attend a weeklong writers' conference at the University of Southern Maine. Then I planned to head three hours farther north. It had been nearly 25 years since I was in Brooklin, Maine. I wanted to confirm my memories that Flye Point was one of the most beautiful spots on earth. After the conference, I felt like Rip Van Winkle as I headed out of the Brunswick area on Route 1. I drove across unfamiliar bridges and waterways.
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TRAVEL
August 5, 2013 | By Betsy L. Haase, For The Inquirer
Can a South Jersey girl pump gas and drive on her own to Maine? That was the question everyone, including myself, asked as I made plans to attend a weeklong writers' conference at the University of Southern Maine. Then I planned to head three hours farther north. It had been nearly 25 years since I was in Brooklin, Maine. I wanted to confirm my memories that Flye Point was one of the most beautiful spots on earth. After the conference, I felt like Rip Van Winkle as I headed out of the Brunswick area on Route 1. I drove across unfamiliar bridges and waterways.
NEWS
December 14, 2010 | By Cynthia Burton, Inquirer Staff Writer
At least one person in Gov. Christie's entourage really likes Gorgonzola cheese - so much so that he and/or she twice paid 99 cents for extra Gorgonzola on roast beef sandwiches. That fondness for zesty Italian cheese is one of few details that can be gleaned from 66 pages of heavily redacted travel documents released by the Governor's Office in late November in response to a request by the Democratic Party. The Democrats, who made the records available Monday, sought information pertaining to trips by the governor and his staff since Christie took office Jan. 19. The request was submitted last month through the Open Public Records Act (OPRA)
ENTERTAINMENT
October 21, 2010
  Bacon Bloody Mary, Mixto Restaurant, 1141 Pine St., 215-592-0363, www.mixtorestaurante.com. Lamb "bacon," hearts of palm and baby leeks over matsutake ice cream and creamy uni, with bacon caramel sundae for dessert, Lacroix at the Rittenhouse, 210 W. Rittenhouse Square, 215-546-9000, www.LacroixRestaurant.com . BLT Salad with creamy Gorgonzola dressing and sherry tomato jam, Avalon Restaurant, 312 S. High St., West Chester, 610-436-4100, www.avalonrestaurant.
FOOD
September 23, 2010 | By Dianna Marder, Inquirer Staff Writer
The scent of warm chocolate wafts from the kitchen of a cottage comfortably set back from the street and edged with a wrought iron fence so typical of 1850s Philadelphia. It is the fragrance of home, an aroma that calls one and all to the table. And not by accident, this scent suffuses Kelly Writers House (writing.upenn.edu/wh). "This house was originally a home," says cofounder and faculty director Al Filreis. "And as in any home, the kitchen is the most important room. Everything seems to happen in the kitchen.
ENTERTAINMENT
April 15, 2010
Want to make your own Greek yogurt? Tom Vasiliades, owner of South Street Souvlaki, describes the process. Boil whole milk. Vasiliades prepares a gallon at a time for himself and eight gallons a night for the restaurant. When milk rises, remove from heat. Let it cool to lukewarm. Vasiliades said you should be able to hold your pinkie finger in the milk for 10 seconds - that means it's lukewarm. Remove a cup of the cooled milk. Mix this with yogurt culture or yesterday's yogurt (2-3 commercial spoonfuls per 2 gallons of milk)
NEWS
December 9, 2007
When you're ready for a Christmas shopping respite in the Cherry Hill area, drop into Brio Tuscan Grille, the most recent addition on the Haddonfield Road side of the former Garden State Park. You can sink into a comfortable booth on the faux Italian patio for a leisurely break, or take advantage of speedy, attentive service and resume the retail hunt as quickly as you'd like. This chain restaurant out of Columbus, Ohio, cheerfully caters to either option. Best of all, the food's tasty and interesting.
FOOD
November 26, 2000 | By Aliza Green, FOR THE INQUIRER
Blue cheese is something one either adores or despises. Naturally, I adore it. As a preteen, I was invited along with my parents to visit friends. In the middle of their coffee table was a wheel of Stilton with crackers. All afternoon I kept going back for more of this cheese with its strange but fascinating taste and fabulous nutty aftertaste. Ever since then, I've developed regular cravings for the bold, even funky taste and super-creamy texture of the great blues. Blue cheeses owe their flavor and blue-green streaking to a blue mold.
NEWS
May 7, 2000 | By John V.R. Bull, INQUIRER STAFF WRITER
Excellent Italian cuisine in a warm, elegant setting makes Ristorante Ferretti, the newest restaurant in the Chesterbrook development, a lovely place. Even in an area with a surfeit of good Italian restaurants, this wonderful Wayne restaurant stands out from the crowd. Ferretti opened just before Thanksgiving, replacing the equally delightful Marcello Ristorante Italiano. In a remarkable circumstance, this is the third excellent restaurant in one little corner of the Chesterfield Shopping Center.
NEWS
February 20, 2000 | By John V.R. Bull, INQUIRER STAFF WRITER
Even in Chambersburg, the Italian section of Trenton where excellent Italian restaurants are a way of life, Ristorante Roma stands out for the quality of its cuisine. That should come as no surprise, for the new place was opened by Domenico Centofanti, a talented chef who also has the equally splendid Ristorante da Cesare he opened a year earlier in nearby Washington Crossing, Pa. Indeed, the two places not only share chefs but have an identical menu, a circumstance that virtually guarantees a marvelous meal.
FOOD
January 16, 2000 | By Craig LaBan, INQUIRER RESTAURANT CRITIC
It has been seven long years for Maria Forte. Since she sold Alla Letizia on Passyunk Avenue in 1993, the sprightly 60-year-old chef had been pining to find another restaurant to call her own. "I looked every day, but I was never happy," says Forte, who comes from a long line of restaurateurs in the Molise region of Italy. "I told my husband, 'Tony, before I die, I want to be myself again.' " She cooked for other people's restaurants, of course, but it was never the same. "They destroyed my gnocchi!"
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