Best of the Best

     At William Patterson University Prof. Jennifer Di Noia recently lead a team of researchers in a study to find the "top 41" based on 17 important nutrients naturally occurring in food, things like fiber, protein, potassium and Vitamins A & B12.  They calculated how much "good stuff" was present in a 100 calorie serving.

     So what would you expect to find at the top of the list?  Lettuce?  (only #7), Spinach? (it was #5), the Queen of Greens, Kale? (it was back at #15), how about Broccoli? (nope, #19).  Strawberries were a distant 30, behind iceberg lettuce.  Not even making the list were fruits like raspberries, cranberries and blueberries.

     The Best of the Best is something that probably has not been seen around the kitchen of most homes.  Watercress scored a nutrient density of 100, over 8 points ahead of #2  Chinese Cabbage. 



    Watercress is a rapidly growing, aquatic perennial that is native to Europe and Asia and is one of the oldest leaf vegetables consumed by humans.  It is related to the mustard plant and the radish and shares that same peppery bite.  It is indeed healthy, containing significant amounts of iron, calcium, iodine, and folic acid, as well as Vitamins A & C.  It's also a good source of Omega 3 fatty acid.  It has been termed a stimulant, a diuretic, expectorant and digestive aid and is believed to defend against certain cancers like lung and breast as well as being a positive factor in wound healing.  Back in the 1940s Huntsville, AL was recognized as the Watercress Capital of the World. Currently Oviedo, FL claims that title.

     I don't think I have any recipes that include the Best of the Best in the list of ingredients.  Guess I'd better start looking!

In a Pickle (soup)

     With temperatures falling I'm eager to get into my seasonal soup mode.  And I'm always on the lookout for a new recipe to try.  One that caught my eye recently has as the main ingredient dill pickles.  It sounded strangly intriguing. I already have the cup of sliced dills and the 2 cups of pickle juice as required in the recipe, graciously provided free of charge by the Pickle Lady out at the Green Dragon in Ephrata.

    So this morning I will cook up a big pot of the soup and see what my executive soup taster, Al Novack, thinks of it.  Here is the recipe if you are interested in making some of your own:

DILL PICKLE SOUP

5 1/2 cups chicken broth                           1 cup sour cream

1 3/4 lbs russett potatoes                          1/4 cup water

          peeled and quartered                       2 cups pickle juice*

1 cup chopped carrots                                1 1/2 tsp Old Bay

1 cup chopped dill pickles                          1/2 tsp table salt

1/2 cup unsalted butter                            1/2 tsp ground pepper

1 cup all-purpose flour                               1/4 tsp cayenne pepper

*all pickle juice is not created equal.  Some is saltier than others.  Taste your soup after adding the pickle juice and final seasonings.  It's possible you will not need any salt or would prefer more or less.

     In a large pot, combine broth, potatoes, carrots and butter.  Bring to a boil and cook until the potatoes are tender.  Add pickles and continue to simmer.

     In a medium bowl, stir together flour, sour cream,and water, making a paste.  Vigorously whisk sour cream mixture (2 Tbsp at a time) into the soup.  (This will also break up some of your potatoes which is OK.  You might see some initial little balls of flour form but between the whisking and boiling all will disappear.  Don't panic.)

     Add pickle juice, Old Bay, salt, pepper and cayenne.  Cook 5 more minutes and remove from heat.  Serve immediately.

Optional Garnish:

sliced dill pickles

fresh dill

black pepper

Serves 6 to 8

Recipe from Noble Pig

Restaurant Roulette

     Our area is very fortunate to have so many quality restaurants to choose from.  The cuisines are varied from classic contemporary American, to Thai, to Mediterranean, to Japanese, to Latin American.  And for one night a fortunate few can sample them all at one venue.

     It was my good fortune to attend the 8th Annual Chefs of the Burbs event sponsored by the Rotary Club of Blue Bell.  It was a charity fund raiser to benefit the Wissahickon Valley Boys and Girls Club, along with other organizations that benefit area youth.  So in the name of culinary research I made my way around the Grand Ballroom of the PineCrest Country Club and sampled the "hearty appetizers and small plates" prepared by local restaurants. And with nearly 2 dozen samples to choose from it was a daunting task.  But I was up for the challenge.



     The Hotel Fiesole in Skippack was serving some amazing butternut squash soup that seemed like a good place to start.  That coupled well with the cheese sampling offered by Trader Joe's in Montgomeryville.  Benihana of Plymouth Meeting tantalized the palate with some sushi and the Joseph Ambler Inn was also in a seafood mood with shrimp tostadas.

     The appetizers eventually gave way to some larger portions and the Iron Hill Brewery complied with a combination pork and beef nacho while L'Angolo Blue served up a tasty roasted veggie pasta.  Harvest Seasonal Grill provided some chili with a curious zip.  But for me the stars of the show were the braised chicken from 19 Bella and the mini lobster roll from the Blue Bell Inn.  And coming in not far behind were the delicious skewers served up by Arpeggio.

 



     And with barely any room for dessert I forced myself over to the table of delights presented tastefully by Iced by Betsy.

     It was a great night for the Rotary sponsored organizations, for the participating restaurants and for the contributors.  It was a win, win, win!

Time for an Oil Change

     Let's consider the oils available for use in the kitchen.  First, there is Olive Oil.  It is favored for use as a finishing oil and in salads.  It can also be used in baking and sauteing.  But it loses its flavor nuances when heated and is not recommended for deep frying due to its low smoke point, 375 degrees.  At that temperature the fat begins to smoke and the oil takes on an off flavor.

     Vegetable Oil refers to any edible oil made from a plant source and is quite often made from soybeans.  It has one of the highest smoke points at 450 degrees and is considered one of the best oils for frying.  It's pale yellow and mildly flavored and low in saturated fat.

     Canola Oil is derived from the canola plant and has the least saturated fat of any common cooking oil.  The word "canola" is derived from a contraction of Canadian and ola (meaning oil) and is a cash crop in western Canada.  Canola oil has a high heat tolerance, neutral taste and a light texture and contains heart-healthy Omega 6 & 3 fatty acids, making it an excellent choice for almost any culinary use.



     So the next time you are considering purchasing an imported oil, you need look no further than our neighbors to the north!

Brain Octane?

     The latest trend in coffee may boost your energy and help you lose weight.  Or maybe you'll just throw up.  Dave Asprey is attempting to change the way you begin your day with something he has termed Bulletproof Coffee.

     "The caffeine in normal coffee," he says, "gives you an initial buzz, but in a while you'll eventually crash."  That leads to food cravings by mid-morning.  But by adding butter to your morning cup of joe you can increase your energy and cognitive function all the way to the lunch hour.  Yes, butter, 2 tablespoons of it melting in your coffee.  But not just any butter, mind you.  It has to be butter produced from grass fed cows which he claims provides the best milk (and beef).  Grass fed butter has just the right kinds of fats that regulate cholesterol and also contains Vitamin K that can reduce heart disease.  

     And it needs to be the right kind of coffee beans, too.  The low toxin "upgraded" coffee beans, not the kind you pick up at the local Acme are the kind he recommends.  And one more ingredient needs to be included to make your morning joe the super drink of champions...MCT oil.  That is a combination of coconut and palm oil.  

     Asprey claims that the combination of high end coffee beans, grass fed butter and MCT oil can provide the body with all the essential fats and calories needed to jump start your day to give you a boost of energy, focus and satiety.

     But registered dietitian Tanya Zuckerbrot cautions, "There's no scientific evidence to support the idea that adding butter to coffee provides an extra energy boost or that it may help you lose weight.  However, these claims may have some merit based on what we know about fat and digestion..."We also know that fat slows down digestion," she said.  "Therefore, in theory, butter could slow the absorption of caffeine into the blood stream.  This would result in a prolonged energy boost rather than the peak and crash you might experience if you drank your coffee without the fat."

     But butter is very high in saturated fat, and some health experts caution that it can increase your risk of heart disease and stroke.  And while this elixir will make you feel full, it's worth noting that adding the recommended 2 tablespoons of butter to your coffee in the  morning will  tack on about 200 calories each day.



     I think I'll just take my black, thanks...

Food Safety Questions Answered

     "When it comes to food safety, it can be hard to know what rules to live by,"  states Katie Walsh in an October 16th editorial on the hellawella website.  I've reprinted her advice to the statements posed in yesterday's VinnyPost.

1.  After cooking, you should refrigerate foods promptly to avoid bacterial contamination.
FACT.  Food safety experts recommend transferring cooked food to the refrigerator within one hour during the summer months, and within two hours at all other times of year.  Leaving food out longer than two hours can cause bacteria to grow and contaminate your food.

2.  It's OK to thaw frozen foods at room temperature.
MYTH.  You should never thaw frozen foods at room temperature.  Bacteria can generate quickly once the internal temperature of food has risen above 40 degrees, so frozen foods should always be thawed in the refrigerator, in a cold water bath or in the microwave.  Unknown to many people, it's also OK to cook food from a frozen state--just know that your cooking time will increase by about 50%.

3.  When the power goes out, you should discard all refrigerated and frozenfood immediately.
MYTH.  While vigilance is important when it comes to food safety, a power outage doesn't always necessitate restocking your entire fridge.  An unopened refrigerator will keep food cold for about four hours after a power outage, while a full, unopened freezer can maintain it's temperature for up to 48 hours.  If your freezer is only partly full and unopened, that time drops to about 24 hours.  Better safe than sorry when it comes to food safety, so if you're in doubt, it's better to throw food out.

4.  You don't always need to adhere to "use by" dates on food packaging.
FACT.  Confusion over expiration dates on foods leads to millions of pounds of food waste every year.  When it comes to un-refrigerated foods, "use by" dates represent when the manufacturer believes the food will be at its peak freshness for consumption.  "Sell by" dates are actually aimed at helping retailers turnover products quickly in store and have no implication on food safety.  Although foods may taste slightly different or have discoloration after a "use by" date passes, they're usually safe to eat.

5.  Leftovers can be eaten up to a week after the food is cooked.
MYTH.  Leftover foods should be eaten within three or four days of cooking.  Storing and consuming leftovers for more than four days after they are cooked can lead to food poisoning.  Contrary to popular belief, it's not usually easy to tell when a food has become contaminated with bacteria, so stick to the four-day rule for maximum safety.



Fact or Myth

     

     Recently the website Hellawella issued a food safety guide to address some common misconceptions regarding food preparation and storage.  See if you can correctly determine whether each statement is fact or myth. 

FACT OR MYTH:

1.  After cooking, you should refrigerate foods promptly to avoid bacterial contamination.

2. It's OK to thaw frozen foods at room temperature.

3. When the power goes out, you should discard all refrigerated and frozen food immediately.

4. You don't always need to adhere to "use by" dates on food packaging.

5.  Leftovers can be eaten up to a week after the food is cooked.


Answers provided in tomorrow's VinnyPost.

A Tasteful Tradition

     To the casual observer Carversville, PA is just a dot on the map in Solebury township, Bucks County.  First named Aquetong by the Native Americans who lived there, the cluster of homes and businesses constructed on land granted by William Penn became known as Milton, a contraction of Mill Town due to the predominance of mills in the area.  It wasn't until sometime later that it took on its present title, borrowed from the last name of an early postmaster.  The historic Town Square includes an inn, a dentist's office and a general store that includes the post office.  And since 1838 just down the road is the Carversville Christian Church.



     Last Saturday I participated in a long standing tradition among that fellowship of believers.  It was their 143rd annual Pork Oyster Supper.  It was an amazing process to observe.  The congregation had it down to a science.  At a table upstairs I ponied up my money and was given a numbered card.  From there I went to sit briefly in the sanctuary waiting for my number to be called.  It was only a few minutes and I was ushered along with others to a long table in a large room downstairs.  Promptly those of us at our table were supplied with coleslaw, applesauce and rolls as our order was taken by a church member.  We could chose from all oysters (3 huge breaded ones), all pork (moist chopped pork loin) or a combination of the two.  In just a few minutes our orders were delivered accompanied by sides of stewed tomatoes, creamed corn and a huge helping of mashed potatoes.  We also had beverage options that included iced tea, water, coffee and milk.



     The meal was nothing short of amazing!  The oysters were lightly breaded, allowing the briny goodness of the bivalve to shine through.  The pork was fork tender, the mashed potatoes were the real deal as were the stewed tomatoes and creamed corn.  The conversation around the table was as good as the meal.  We quickly became friends in between savoring the food set before us.  It was about as good as it gets...good food, genuine conviviality and a warm and inviting hospitality all combined to create a tasteful tradition that will continue for years to come.



     But what impressed me the most was the dedication of the congregation and their cheerful service to their church.  It was an inter-generational event in which young and old were participating to build up the Body of Christ in Carversville and beyond.  From the parking lot attendants, to the ticket taker, to the take out table workers, and all the servers and kitchen help all had a smile and a friendly word.  And when it came to dessert...well, let's just say that it was delivered by the cutie pies:



Faces at the Festival

     Here are some candid photos that I took at the recent Dungeness Crab and Seafood Festival:

 

 

 

 



 







Executive Order

     While enjoying a variety of crab dishes was the main event at the annual Dungeness Crab and Seafood Festival, there was so much more to experience.  At the Sound Community Bank Gateway Plaza hour long cooking demonstrations were center stage on both Saturday and Sunday.



     As I perused the list of presenters I noticed a number of local chefs from the Olyimpic Peninsula and Seattle.  But I was surprised to discover a neighbor on the list.  John Moeller from Lancaster, PA was there to lead one of the classes and to discuss his 13 year tenure as a chef at the White House.  I made sure to attend and had a front row seat!



     His stories were nothing short of fascinating!  With great warmth and detail he recounted his service to 3 Presidents and their families and friends from 1992 through 2005.    From very formal state dinners to outdoor picnics, in Washington (the other one on the east coast) to Camp David, John served such luminaries as Nelson Mandela,Tony Blair, Julia Child and Vladimir Putin.  And he mentioned an interesting fact about the grocery bill at the White House.  Each month the President is given the list of expenses and is required to pay for all the food consumed.  And another interesting note...There are no supermarket delivery trucks pulling up to the kitchen door at the White House.  The culinary staff with Secret Service agents drive an unmarked van to area suppliers to procure the necessary ingredients for the weekly menu.  John also spoke of his exerience of the tragic events of 911 and how on that day his staff had been preparing for the annual congressional picnic on the south lawn.  All that had to be abruptly abandoned in light of the terrorist attacks.  And then later that day he described how the entire White Staff had to evacuate the building, fearing that they also were a target.

     John kindly autographed for me his book "Dining at the White House" and as he did he noticed the Herr's logo on my denim shirt.  "Oh, I know that," he said to me.  "It's the potato chips."  Out on the other end of the continent he would be the only one who would.

So Many Choices!

     

In addition to the amazing Crab Feed put on at the 13th Annual Dungeness Crab and Seafood Festival there were 14 restaurants and organizations offering variations on a theme of seafood.  It was quite a challenge for me to sample one of everything and I must confess that I was not able to taste each of the combined 52 items listed on the menu handed out at the door.  After all, I was only there for two and a half days!  That's 5 meals, not counting breakfasts, which weren't served.  But I did enjoy 10 different items.  Among them, here are my favorites:

Crab Tostadas- Two toasty tostadas were covered with a delightful combination of diced tomato, onion, Dungeness crab meat and shrimp Ceviche.  The unadulterated flavor of the crab was able to shine through, and all for only $9!

Caesar Crab Salad-It was a massive salad of Romaine lettuce, kissed with garlic dressing and topped with Parmesan cheese, croutons and , yes, you guessed it...crab meat!  Another way to simply serve the best tasting crab in the world.



Crab Cocktail-A small plastic cup became the vehicle for crab meat and cole slaw to meet and drizzled with cocktail sauce, a bit too much cocktail sauce, to be exact.  The tang had a tendency to at times overwhelm the delicate main ingredient.



Crab Poutine-A riff on the French Canadian specialty, a small paper boat cradled fries that were topped with brown (advertised as seafood) gravy and topped with cheese curds and a few specks of crab.  What remnants of crab were present nearly drowned in the sodden gravy that was advertised as seafood based but in reality was very far from it, about as far as Port Angeles is from Montreal, the home of the poutine.  It was mais non! at $14.



Crabcake Sandwich-Sadly there was nothing special about this $7 sandwich being mass produced from pressed pre-made crabcakes.  It took more than some mayo to enhance the flavor that had long since jumped ship.

I did also enjoy some oysters on the half shell.  Both the Kumamoto and the Shigoku had distinctive flavors and at $12 for a half dozen, were reasonably priced.  Likewise the fried oysters were lightly breaded and not cloying or heavy.  



     The best of show was naturally the Crab Feed with an entire Dungeness crab crowding the plate and leaving little room for a delicious sweet ear of corn and a serving of coleslaw.  It was on special Friday only for $24.  That's $5 off!  And the absolute worst?   I have to say that the Northwest Clam Chowder was bereft of any truly authentic flavors of the bold and lively Northwest Pacific Coast.  Sadly it reminded me of something New England style, a cream based chowder that had been cooked too long and not stirred enough.



Cancer magister

     Sounds like some sinister disease, doesn't it?  But it is really only the scientific name of the Dungeness crab, named after the town of Dungeness, WA where it was first commercially harvested back in the 1880s.  Food Republic has pronounced it as "the undisputed king of the West Coast, found in the chilly Pacific Ocean waters."  And Seafood Watch gives the crab a sustainable seafood rating of "best choice."



     The Dungeness Crab has a broad, oval body covered by a chitinous, wide,  long, hard shell that it must moult to grow.  The average weight of the crab is approximately 2 pounds, but only a quarter of that is the delicately flavored and slightly sweet meat.  Besides being good to eat, they are also good for you.  One crab is about 140 calories with 120 of those calories coming from protein, 14 from fat and 6 from carbohydrates.  That translates into 28 grams of protein, making it an excellent source of that vital nutrient.  Each crab contains only 10% sodium and 17% cholesterol and a mere 1% fat content.  They are also rich in zinc, copper, calcium, magnesium and iron.

     The season for harvesting crabs varies by state and region and in most places a Shellfish/Seaweed license is required.  Daily harvest limits also differ.  The common method of preparing Dungeness crabs is to drop them them live into a large pot of salted water and boil for 15-20 minutes, using a quarter cup of salt for each quart of water used.  After boiling the crabs are chilled in cool water at which time the carapace is removed and the internal organs and gills are removed prior to eating.  But there is another alternative, "cleaner" method called "half backing" that some prefer to employ.  That is to take the live crab and cut it in half, removing the guts and gills by hosing or picking prior to cooking, thus leaving only the crab meat in what remains of the shell.  Half backed crabs cook quicker and cleaner so we are told and can also be steamed rather than boiled.

     Either way it is a feast for the seafood lover!



An Olympic Event

     It took a long time getting there, but the trip was worth it.  By planes, trains and automobiles I made my way to the 13th Annual Dungeness Crab and Seafood Festival held in Port Angeles, WA on the northern shore of the Olympic Peninsula.



     The star of the show was as you might expect, the Dungeness crab which is harvested locally by the thousands for this event.  The crab feed, always a popular draw, featured a whole crab cleaned and cooked and served with an ear of corn and cole slaw.  

 

     It is so widely acclaimed that the ferry from Victoria, BC, Canada was sold out with 750 hungry neighbors to the north making the 90 minute transit through customs each day just to enjoy the meal.  

     Variations on the crab theme seemed almost endless.  The list goes on and on with the likes of crab shooters, crab Caesar salad, crab poutine, crab cakes, crab quiche, crab mac and cheese, crab cocktail, crab enchiladas, crab tostadas and of course, crab chowder and bisque.

 

     But while the hefty 2 pound west coast delicacy was the star of the show, other seafood also played a supporting role.  Salmon, halibut, shrimp, prawns, tuna, clams and oysters both on the half shell and fried were available as well.  And on the menu for land lubbers were brats and even cheesesteaks!

     The festival was more than just eating, as good as it was.  There were exhibits about the ecology of the area housed in the Fiero Marine Life Center and cooking demonstrations by acclaimed chefs.  You could also try your luck at catching a live crab at the Grab-Crab-Crab Derby and a Marine Debris Art Show.  Sunday morning an inspiring men's chorus led the singing at a Crab Revival service.  And there was also a section set aside for the vendors who would gladly sell you their wares which included a coppersmith showcasing a aquatically themed $12,000 weather vane.



     I did my very best to sample one of everything and will report on my consumption in succeeding VinnyPosts.

Gone Crabbing

     For the next week I will be conducting more culinary research, this time out on the Olympic Peninsula in Washington State.  The annual Dungeness Crab Festival is being held this weekend in the harbor town of Port Angeles and I feel it my duty to investigate how many different ways the crab can be served.



     I will provide a full report upon my return!

Sitting on a Tuffet

     We all know that it was Little Miss Muffet who sat on her tuffet eating her curds and whey.  But what exactly was in that bowl?  Europeans would say that she was enjoying Quark, a fresh dairy product that is created by warming sour milk until the milk proteans coagulate.  What results is a fresh acid-set kind of cheese called by different names: curd cheese, cottage cheese, or farmer cheese.  In India it is paneer, in France fromage frais and in Spanish speaking cultures it is called queso fresco.



     Quark has the firmness of sour cream but is drier, with a thick creamy texture yet somewhat crumbly at the same time.   It is a prime ingredient in sandwiches, salads and cheesecake (kasekuchen).  It is also used as a condiment on blintzes or mixed with herbs and spooned on boiled potatoes.

     Not sure it would be my first choice for a main course...

Fall into Soup!

     It's Fall once again and with the temperature dipping down what better time than now to enjoy a hearty bowl of homemade soup?  I recently came across an interesting recipe in the most recent Penzey's Spice catalogue for cheddar corn soup.  So I gave it a try and was pleased with the result.  Here it is for you:

Cheddar Corn Soup

8 oz bacon, chopped                                         1 tsp freshly ground pepper

1/4 cup olive oil                                                 1/2 tsp turmeric

6 cups chopped yellow onions                        12 cups chicken stock

4 Tbsp butter, unsalted                                    6 cups medium white potatoes,

1/2 cup flour                                                                   unpeeled, diced

2 tsp salt                                                              2 cups half & half

10 cups corn kernels                                         1/2 lb sharp white cheddar, grated

In a large pot, cook the bacon in the olive oil over medium high heat until the bacon is crisp.  Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain.  Reduce the heat to medium; add the onions and butter and cook for 10 minutes.  Stir in the flour, salt, pepper, and turmeric; cook, stirring, until thick and creamy--about 3 minutes.

Add the chicken stock and potatoes.  Bring to a boil and simmer, uncovered, until the potatoes are tender, about 15 minutes. (I cooked them for about half that !)   If using fresh corn, cut the kernels off the cobs and blanch for 3 minutes in boiling salted water and then drain.  Reduce the heat to low, add the corn to the soup, and then add the half and half and cheddar.  Cook for 5 more minutes, until the cheese is melted.  Season to taste and serve hot with a garnish of bacon.

Prep time:  30 minutes

Cooking time:  about an hour

Serves: 22-24

Cinghiale

     One of my favorite Tuscan dishes to prepare is "Pappardelle al Ragu Di Cinghiale."  It's noodles with a pork ragu.  But not just any pork, mind you.  The recipe calls for wild boar.  That's what "cinghiale" means in Italian.  But that's not easy to come by.  It's not found in any of the national franchise mega marts, nor at most butcher shops, for that matter.



Valorie Fogel with Lloydie, a 3 year old 300 pound Russian Wild Boar                    

photo by Tom Wallace of the Star Tribune                    

     There's only one farm in the entire state of Minnesota that raises Russian Wild Boar, the original pork heritage breed.  Mike and Valorie Fogel own the Money Creek Buffalo Ranch in the south east corner of the state where they raise the pre-historic hogs along with buffalo and highland cattle.  How does it taste?  Mike says it's much leaner and far richer than meat from domesticated pigs.  "It's what pork used to taste like," he claims.  "They are intelligent problem-solvers and very athletic.  They'll eat anything."  But these prime species feed on corn cobs, high-moisture hay, oat pellets and other roughage.  And about now they are enjoying apples and pumpkins.

     One of his biggest buyers, The Heartland Restaurant in St. Paul, agrees.  They have it on the menu there in a variety of ways.  Most of the boar is cut up into chops and roasts.  The liver is made into braunschweiger, the kidneys into cassoulet, the tongue is pickled, the head becomes head cheese and the legs are cured to age as prosciutto.  And bacon?  Well, wild boar bacon goes for $14 a pound.  It's such a hot commodity that the Fogel family doesn't even save any for themselves.  It all goes to the customer!

At least the food was good...

     Take me out to the ballgame,

     Take me out with the crowd.

     Buy me some peanuts and crackerjacks,

     I don't care if I ever get back.

A lot has changed since that familiar song was written way back in 1908.  The food at Citizen's Bank Park in South Philadelphia still includes peanuts and Crackerjacks.  But there is so much more to choose from!  



Not only are there Hatfield Hot Dogs which are "frankly the best" as the slogan states, the local pork producer also provides some great sausage sandwiches.  And there are other local companies that proudly offer their products, too.  Philadelphia Water Ice, Turkey Hill Ice Cream, Chickie's and Pete's Crab Fries, and Planet Hoagies are all for sale along Ashburn Alley just beyond right field.



Former Phillies All-Star Greg "Bull" Luzinski is out there as well with a mouth watering variety of BBQ specialties including a whole turkey leg.  Along the concourse there are vendors who highlight historic Philadelphia such as the Italian Market and Elfreth's Alley.



But be sure to bring along a wad of cash.  Bottled water goes for $4.25 and beers start at $8!  

Philly's First

     Philadelphia, the city of brotherly love, has a number of firsts to its credit.  First post office, first library, first fire company...the list goes on and on.  But a lesser known fact is that the first tavern in the city under continuous operation is on a very tiny street, Drury Lane, not far from City Hall.  McGillin's Olde Ale House was established in a small row house back when Abe Lincoln first took the oath of office as President in 1860.  There William "Pa" McGillin opened the Bell in Hand Tavern downstairs and he and his wife Catherine  "Ma" raised their 13 children upstairs.  Locals who frequented the place simply referred to it as McGillin's and the name stuck.

     When Pa died in 1901 Ma continued to operate the business until her death in 1937.  Management was then passed on to one of their daughters, Mercedes, who ran the tavern until it was sold to 2 brothers in 1958.  And it remains in operation to this day, serving up good food  and libation at reasonable prices.  McGillian's has been named by Gourmet magazine to their list of the 14 coolest bars in America, and with good reason.  It is also widely believed that Ma's ghost still oversees the place in the late hours of the night.



      After the final Phillies game of the season (they lost again) I stopped by for dinner last Sunday.  The mussels fra diablo over linguine helped me to forget the dismal baseball season for the hometown team.

 



Dining in Style

     The Culinary Institute of America trains their students to become professionals.  That includes preparation, execution and of course, service.  And what better way to accomplish all this but by offering their best to the public?

     On each of the 3 CIA campuses there are restaurants open to the public that provide excellent meals in a variety of cuisines.  There are a total of 8 different dining experiences offered in San Antonio, TX, Greystone, CA and Hyde park, NY.  I had the good fortune to enjoy two meals while I was in the Hudson River Valley recently.



     The American Bounty Restaurant typifies the popular farm to table concept and highlights the seasons and products of the Hudson Valley with contemporary and regional fare.  The evening our group reviewed a dinner menu that offered some tantalizing dishes.  I began with an eye appealing coach farm goat cheese, caramelized onion and apple tart with house smoked bacon dressing.  It tasted as good as it looked!  Deciding on the entree proved to be a difficult choice.  There were so many good options from which to choose.  Sauteed wild salmon, moulard duck breast, roasted farm chicken and beef short ribs were just a few items I could have ordered.  But after some indecision I finally ordered the grilled rib eye of beef that was plated with smoked crushed cheddar potatoes and grilled romaine lettuce.  It did not disappoint!



     My only regret was about dining at the American Bounty was that I was unable to enjoy meals at the other CIA restaurants.  Bocuse provides a world class dining experience in classic French cuisine, casual yet sophisticated is the way they describe it.  Ristorante Caterina de'Medici is the dining facility within the Colavita Center for Italian Food & Wine, serving authentic regional Italian cuisine in a Tuscan style villa overlooking a herb and rose garden above the Hudson River.



     I was fortunate, however, to make a return trip for lunch to the Apple Pie Bakery Cafe located just inside the main entrance to Roth Hall.  Open daily from 7:30am to 5pm it showcases the talents of the students enrolled in bakery & pastry arts courses.  Unlike the other restaurants, Apple Pie does not take reservations and is more of a cafeteria style setting, offering a full menu to enjoy at tables or for take out.  I was delighted with my Dungeness crab cake and fries with home made aioli and tomato ketchup!