October 9, 2015 |
The Berkey Creamery at Pennsylvania State University was at full throttle on a recent Friday morning. The Nittany Lions were playing Rutgers the next day - the second of five home football games in a row, something that hasn't happened in nearly a century. That means an extraordinarily high demand for "Peachy Paterno," "Alumni Swirl," and other frozen flavors distinctive to the oldest collegiate creamery in the United States, celebrating its 150th anniversary this year. On a usual day, the store serves 2,500 customers.
October 2, 2015 |
Coconut hydration fix If you're hooked on coconut water but don't want to lug bottles of it around with you, check out the dried organic coconut water powder from Aloha. Mix it with ice water, or use it as a sugar substitute. Aloha Coconut, $14.90 for a 6-ounce package at Aloha.com (for 14 servings.) Heck of a hunk of halva As a sous chef at Greek-Cypriot restaurant Kanella, Dominic Santora fell in love with Middle Eastern desserts. "I love the textures and the use of nuts and cinnamon," he said.
October 2, 2015 |
Over the Top, an occasional series in the Philadelphia Daily News, features local dishes that are so ridiculously delicious, so awesomely sinful, so, well, over-the-top, that they're worth obsessing over. Last weekend left many Philadelphians feeling quite virtuous. Time to fix all that, with a Salty Pimp ice-cream cone from South Street's Big Gay Ice Cream . Ever since the NYC-based biz opened its Philly store in late April, fans have been streaming in for cake cones drizzled with own-make dulce de leche, filled with 4.8 ounces of organic-cream vanilla soft serve that's injected with more dulce, sprinkled with sea salt, and dipped into an all-natural chocolate shell whose recipe includes a dash of deliciously burnt-tasting cayenne.
September 25, 2015 |
POPE FRANCIS may be one of the holiest men on the planet, but when he tastes the new flavor of ice cream that the dapper brothers over at the Franklin Fountain were asked to create for his meal at St. Charles Borromeo Seminary this weekend, he'll sure feel sinful. Brothers Ryan and Eric Berley, who have owned the ever-popular Old City ice-cream-and-soda shop on Market Street near Letitia for 11 years, concocted their new flavor, "caramelized banana," specifically to meet the sweet tastes of this sweet pope.
August 9, 2015 |
What it is: Blueberries are supposed to be a super food. So they should still be good for you when they are enrobed in cream and sugar and frozen and made into ice cream, right? Let's go with that theory and talk about the blueberry ice cream produced by Royale Crown Homemade Ice Cream & Grille in Hammonton. Royale Crown, situated along one of the main Shore route alternatives to the Atlantic City Expressway, has been welcoming customers to its White Horse Pike (Route 30) location for 62 summers.
July 31, 2015
Greenstreet Coffee (1101 Spruce St., 610-504-3934) Cold-brewed coffee and nitrogenated cold brew are available on draft, (as is iced chai tea). Or, go for the premium Kyoto-style dripped cold coffee. HubBub Coffee (1717 Arch St., 215-665-1982; 3736 Spruce St., 215-387-0700; 232 N. Radnor Chester Road, Radnor, 610-687-1710) Cold-brew coffee is available by the glass or growler and on draft at tricycles HubBub is sending out on the town. There's also nitrogenated cold brew here.
July 24, 2015 |
I didn't plan to buy a cone. But "just a taste please" turned into "whoa" and then "I cannot stop eating this . . . " at an alarming speed once I took my first few licks of this summer's edition of the Honeycomb ice cream at the Franklin Fountain. A large part of what makes it so amazing is the fact that it's a true "roof-to-cone" delight: The honey comes from the spring honeycomb of hives just upstairs on the Franklin Fountain's Old City roof managed by the Philadelphia Bee Co. But it's the sweet alchemy of the Berley brothers, co-owners of Franklin, that elevates this cone to magic.
July 24, 2015 |
Philadelphia has seen a steady rise in its premium ice cream cred over the last few years, and this summer, the frozen stuff is even more tricked out, with soft-serve cones injected with dulce de leche, fresh-picked berry ice cream stuffed between slabs of sugar cookie, and La Colombe-infused mocha ice cream layered with hazelnut chocolate for an affogato cake. And these are just a few of the offerings being churned up by the best of Philadelphia's small-batch ice cream makers. What follows is a list of this summer's best.
June 24, 2015 |
The long: Jersey farm invites DIY pickers on hayrides to scoop up seasonal crops of berries, then corn (starting this week), peaches, apples, pumpkins . . . Also on site: Goats, cows, chickens, playground, ice cream. The short: Clean, complete country outing. The deal: Aim to park in the shade. Head to the market for pick-your-own tickets ($3.75 per person). Grab berry baskets. Line up for tractor (departs on the hour, more frequently when crowded). Climb into wagon. Hop off at field.
June 19, 2015 |
The scene on the JFK Boulevard Bridge resembled a caravan with a culinary slant on Saturday, as 12 food trucks parked on both sides of the bridge for the Vendy Awards, the fifth annual Philadelphia iteration of the food-truck cook-off. "We were hoping to really put the trucks in a really public place," said Zeina Muna, the Vendy Awards' managing director. "We wanted to break the boundaries and do something new. " The hot and humid weather did not dissuade the crowds, as an estimated 1,000 people packed the bridge over five hours.