Prepping Tips From Chef Shawn Doyle Duck, a premium poultry typically associated with fine dining, offers surprising approachability. “The duck in itself tastes so good, as long as you season it,” says Shawn Doyle, Chef/owner of Savory Grille in Macungie. “When I do duck breast, most of the time I just use salt-pepper, maybe some [Chinese] five spice—but not a lot.” Rather... »
A consummate connection between land and sea, Surf & Turf Oysters always make a huge splash on Bolete’s rotating menu. Built on a half-shell foundation, this half-dozen freshly-shucked raw-oyster app features one of Rhode Island’s Narragansett Bay signature varieties, either mild-and-silky East Beach Blonde or small, plump and briny Wild Goose, harvested closer to the ... »
At first glance, the Allentown Fairgrounds Farmers Market may not seem an ideal milieu for Loan’s Authentic Vietnamese Bistro. However, this 10-year-market-veteran vendor—dishing up specialties from a culture famed for street food—captures the essence of that experience with a small counter that fronts a compact kitchen dispatching fragrant, flavorful, and freshly prepared... »
September Marks The Seasonal Peak Of The Fig Venture beyond the Fig Newton cookie for an au naturel experience with these plump and juicy little treats. From the chewy skin—ranging from deep purple or ruddy brown to bright chartreuse, depending on the variety—to the pulpy, rosy-hued flesh flecked with miniscule seeds, figs offer culinary versatility. “The taste of a fig is... »
When the weather demands ice cream therapy, an Owowcow shop offers deliciously restorative treatments. Diverse offerings come in cups, cones, floats, shakes, sundaes, and other enticing forms. Although multiple factors help distinguish these frozen confections, a primary component that sets apart this regional brand is quality ingredients—mainly local and organic, such as ... »
Zukes, cukes, peppers, and tomatoes are all perfectly respectable summer crops, but let’s face it: The star of this season’s produce show is sweet corn. And whether your on-the-cob consumption style is delicate a nibble or an uninhibited gnaw, nothing brings the juicy gusto like premium quality ears from Newhard Farms. Joel Newhard, who operates the fifth-generation Ruchsv... »
Thanks to Executive Chef Jill Oman, all-American tots have claimed a prominent spot among the British Isles-style starters at McCarthy’s Red Stag Pub. While a significant crunch factor contributes to the success of this recent cross-cultural menu addition, what sets them apart is what’s inside: An array of rotating fillings, with one variety featured each day, gives these ... »
When the going gets tough—like when a worldwide pandemic temporarily disrupts in-house table service—the tough don a bandana face mask and head outside to fire up the smoker. Chef Nate Weida completes his Western-wear ensemble with a plaid shirt and vintage cowboy hat, looking every inch the culinary cowboy hero as he spends long hours infusing oak and fruitwood fragrances... »
Buzz in when you recognize a premium food: Truffles (ding!), caviar (ding!), foie gras (ding!), deckle (silence). Obviously, the unfamiliar deckle of beef could use some image improvement. Even its formal anatomical designation, spinalis dorsi,adds not one scintilla of cachet to the cut. “It’s not a marketable name,” concedes Corporate Chef Christopher Heath of Paxos Resta... »
at Griddle 145 Strawberries grab your attention with a flavor that fairly screams “summer!”—regardless of season.For a premium experience of these bewitching berries, Griddle 145 is about to give their beloved Stuffed Brioche French Toast a design update that preserves all the original components. For the foundation of the dish, Chef/co-owner Taylor Eisenhard chooses brioc... »
