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Hoagie

NEWS
September 13, 2009 | By Mark Fazlollah, Joseph Tanfani, and Dylan Purcell, Inquirer Staff Writers
There's nothing glamorous about Joseph Zenobi's property near 54th and Master Streets - a broken-down warehouse next to a vacant lot fenced in with razor wire against the hazards of a hard West Philadelphia neighborhood. For a dozen years, Zenobi, 73, has used it only as a place to park trucks and machinery for his small paving company. Suddenly, this humble slice of land looks like a gold mine to the city's Board of Revision of Taxes. In its new project to overhaul property assessments, the BRT suggests the land's value has soared from $216,600 to $3.9 million - more, per square foot, than lots surrounding fashionable Rittenhouse Square.
NEWS
July 9, 2009 | By Peter Mucha, Inquirer Staff Writer
You've heard of meta-analysis? That's a mash-up of multiple studies in search of a better conclusion. Apply that idea to hoagies, and, well, you've got yourself a medigan -analysis. ( Medigan being Italian-American slang for "American. ") The hope: Create a better "best hoagies" list. WIP's Great Hoagie Hunt may have sampled more than 50 sandwiches, but was that the final word? What about Philadelphia Magazine's "Best of Philly" picks? Or the advice of other educated palates?
FOOD
July 2, 2009
If you've had the pleasure of meeting the Vietnamese hoagie, may we introduce you to another strange-but-true hybrid - the Korean taco. It was born on a roving lunch truck in Los Angeles. But it made landfall in Queen Village a few months ago at Ansill, where a Korean-American cook does an astonishingly good version. The meat is a beefy shred of braised short rib and London broil, marinated in soy, sesame oil, garlic, scallion, and honey, then stuffed into a warm, crisped flour tortilla, drizzled with barbecue sauce, and topped with brightly crunchy daikon radish kim chi.  
FOOD
June 18, 2009 | By Peter Mucha INQUIRER STAFF WRITER
The celebrity judges agreed - barely - with the radio talk-show host: Paesano's of Northern Liberties makes the area's best Italian hoagie. The audience of more than 500, however, named a different favorite: Primo Hoagies, with many area locations. Food fans packed the Fox & Hound Pub in King of Prussia on Saturday, as Glen Macnow of WIP-AM (610) emceed a live broadcast of the finale of the Great Hoagie Hunt, his fifth annual food hunt. Macnow tried and rated more than 50 hoagies in two months, then invited his top eight finishers to bring samples for everyone at the event.
FOOD
June 18, 2009 | By Peter Mucha, Inquirer Staff Writer
The celebrity judges agreed - barely - with the radio talk-show host: Paesano's of Northern Liberties makes the area's best Italian hoagie. The audience of more than 500, however, named a different favorite: Primo Hoagies, with many area locations. Food fans packed the Fox & Hound Pub in King of Prussia on Saturday, as Glen Macnow of WIP-AM (610) emceed a live broadcast of the finale of the Great Hoagie Hunt, his fifth annual food hunt. Macnow tried and rated more than 50 hoagies in two months, then invited his top eight finishers to bring samples for everyone at the event.
NEWS
June 16, 2009 | By Peter Mucha, Inquirer Staff Writer
Ike Reese was getting annoyed with Vai Sikahema's reviews. Too long-winded apparently. Too attentive to detail. On Saturday, the ex-Eagles turned broadcasters were among a half-dozen celebrity judges at the Fox & Hound Pub in King of Prussia, ready to declare the winner of WIP's Great Hoagie Hunt. A huge crowd was on hand as well, devouring free samples and ready to vote for its favorite, too. The judges had just sampled Italian hoagies from Paesano's in Northern Liberties - which came into the event as the favorite.
FOOD
June 11, 2009 | By Natalie Pompilio FOR THE INQUIRER
The backbone of any good Italian hoagie - any well-made sandwich, really - is the bread, says Glen Macnow of WIP-AM (610). "You get another stale roll that bites you back, that's the killer right there," says the sports-radio talk-show host. At least three quality meats are also required (prosciutto, capicolla, mortadella, Genoa salami) - "Don't try to give me baloney" - along with sharp provolone that announces its presence in every bite; "snappy" onions; fresh tomatoes and long hot peppers marinated in oil for months.
NEWS
June 5, 2009 | By Peter Mucha, Inquirer Staff Writer
The major munching phase of the Great Hoagie Hunt is over, and results, ratings and reviews are in. But not the final verdict as to who is No. 1. The top spot, at the moment, goes to Paesano's of Northern Liberties, which edged out Sarcone's Deli of South Philadelphia. That's the gastronomic judgment of sport-talker Glen Macnow of WIP (610 AM), who just finished his fifth yearly quest for the best of a popular food. Previous lists ranked ribs, burgers, pizza and cheesesteaks.
ENTERTAINMENT
January 13, 2009
THANKFULLY Donovan McNabb picked up his regular chicken-cheesesteak hoagie from Talk of the Town (3020 S. Broad) Saturday afternoon before the Iggles rolled up to East Rutherford to dwarf the Giants Sunday. We told you last week how the Birds were victorious several times on the road when D-Mac stopped into the steak shop for his last Philly meal before leaving. After our report, B101's Morning Show with Tiffany and Michael had kicker David Akers on-air Friday, and he said that he would try a sandwich there.
BUSINESS
July 27, 2008 | By Joseph DiStefano, Inquirer Staff Writer
Wawa sells 70 million hoagies a year. "If you know anyone who makes more, I'd like to meet them," says Philadelphia bread-factory owner Leonard Amoroso Jr. Wawa does big business in Cokes, smokes and gasoline. But what sets it apart from 7-Eleven, Sunoco's Atlantic mini-marts, or the Pantry 1 chain that occupies discarded Wawa stores is the labor-intensive fresh-hoagie counter. Which depends on hoagie rolls. Until recently, most Wawa hoagies were served on rolls made by Amoroso's Baking Co. at its 55th Street plant in Southwest Philadelphia.
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