Philly Eats Magazine Second Edition 2017

landspublishing

The July Edition of Philly Eats includes a feature on the home of the Phillies Citizens Bank Park.

Milk? Doesn’t It

Have To Come

From A Cow!

#2 — JULY 2017

Take Back

Our Food!!!

Don’t Settle For

A Bad Meal

Magazine

BBQ Sauces

From Around

the Country

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Editor’s

Letter

First I would like to thank all readers of our inaugural

publication last month. To say that it was a success

is an understatement. We had over 175,000 different

users access our website and read/download the

June edition. Thank you to all for making it a success.

This edition features an in depth look at concession

foods at Citizen Bank Park. Keven Tedesco of Aramark

and Bruce Leith of the Phillies was kind enough to give

us an inside look as to how the business works and all the resources

needed to produce your favorite ballpark food.

I never realized or appreciated what transpires behind the scenes

and how much work goes into making your family day at Citizen

Bank Park a special one. Thank you to Kevin, Bruce and their staff

for taking time out of their day … it was a great experience!!!

The current edition includes recipes from local chefs who took

time to publish their favorite recipes and share photos. Take a moment

to see if your family would enjoy some of these mouth-watering

flavors.

As always, we feature local restaurants throughout the Delaware

Valley Area. We try our best to include restaurants in the

major counties. If you have any suggestions for restaurant please

go to the website and let us know.

Our BBQ section entitled “A Primer On Grilling” is the perfect

read as we head into the heart of the summer. Sit on your deck

with your favorite beverage and get our perspective of the different

types of grilling methods. Perhaps you can use some of our

suggestions to enhance your favorite backyard foods.

Our “Kitchen Gadgets that actually work” feature the RoboTwist

jar opener. A perfect gadget that helps open those stubborn

jars. The RoboTwist is nice gift people that may have trouble with

some of the everyday activities that most take for granted.

And finally our “Kids Corner” features Mason Jar Ice Cream.

Nothing tastes better on those hot summer nights that cold ice

cream. We all have hectic schedules and sometimes forget to take

time and enjoy the family. This is a perfect way to enjoy loved

ones, eat our favorite childhood foods and simply endulge … try it

you may like it!!!

As always, please email any suggestions you have that may

enhance our magazine. And please keep those recommendations

coming for your favorite restaurants, local chefs or any other food

related topics. mikes@landspublishing.com

Stay cool and enjoy you summer!

Mike Stavalone

Editor in Chief

Tony

Lawrence

Chef

Bianca

Issue #2 — July 2017

Publisher

Bob LePage

L and S Publishing

Editor in Chief

Mike Stavalone

Cover

Chuck Coverly

Contributors

Chef Emily

Scott

Chef Chris

Welsh

Chef Marilyn

Moser-Waxman

Graphic Designer

Rusdi Saleh

Gabriella

Mayer

No content, for example, articles, graphics,

designs, and information in this publication can

be reproduced in any manner without written

permission from the publisher.

Bob LePage

Publisher and Restaurant Reviewer

bobl@LandSpublishing.com

For all Advertising Inquiries Contact:

bobl@landspublishing.com

All Rights Reserved

© 2017 Philly Eats Magazine

Magazine

Chef Diane

Floyd

Chef David

Silverman

4

Philly Eats Magazine July 2017


CONTENTS

6

Take Back Our Food

7

Stuffed Chicken Bombs

9

Sweeny’s Bakery

10

The Art Behind

the Concessions

14

Harry the K’s

Citizen’s Bank Park

15

Bulls BBQ Citizens Bank Park

16

A Simple Al Fresco Menu

17

Bistros in the Area

20

Cheesesteak Whiz

or Cheese?

24

A Primer On Grilling

& Barbecue

26

BBQ Sauces

From Around the US

28

Lexington Pulled

Pork Sandwich

29

Spice Pice Baby

Pork Rub Edition

39

30

The Watermelon

Mojito Cocktail

32

Anthony Campagna

34

How do I Know

the Meat is Done

35

Making Mason

Jar Ice Cream

36

Non Dairy Milks

and How to Use Them

39

Kitchen Gadgets

that Actually Work

40

Around the Neighborhood

42

Culinary History

of Cape May

46

Tandoori Chicken

48

Easy Burger Receipes

26


FOOD

TAKE BACK OUR FOOD

[ By Bob LePage — Publisher ]

As a person who is a food

enthusiast, one thing I really

enjoy to do is to go

out and eat a good meal.

I really do not enjoy going

to a restaurant that claims to be

something that it isn’t. When I go out

to eat with my wife and my family I

want a good meal and a fair price.

What I don’t want to see happen

is when you walk into a restaurant

that claims to be family friendly and

is a national chain. We have all seen

it our televisions full of commercials

claims to have a menu that is family

friendly. The next thing you know

you have just paid $14 for your son

to eat the salad bar and have a piece

of diced chicken that used to be included

in that salad bar. Or you order

a burger that looks like it should come

out of a drive-thru on a roll that was

fresh the week before and they claim

it to be gourmet.

It is time to take back our food

I can appreciate the quick meal or

when you’re in a bind and you have

to stop at a restaurant, I always appreciate

the business owner. But in

today’s restaurant world what needs

to happen is consistency and value,

when I go to a national chain I do not

see either. One of the reasons that

we started Philly Eats Magazine is to

point out the great local restaurants

that are in our area so that our readers

can appreciate not only the food

that they produce but the effort to

the ingredients that are chosen in the

recipes that the chefs use.

It really is time to send a message

to the national chains that a $14

burger on a steel roll is not the answer

to what we are looking for in a

meal. That same restaurant that we

paid $14 for the salad bar and $14 for

the burger that looked frozen when I

still received it, is one that advertises

all the time on television. Calls to

the franchise and the franchisor

were not returned prior to

this article being published.

Send the message

and demand better

food for your restaurant

dollar!!!!

6

Philly Eats Magazine July 2017


Stuffed

Chicken

Bombs

INGREDIENTS

2-3 full Chicken Breasts cut into

4 pieces depending on size

8 ounces cream cheese

(room temperature)

Spinach (fresh chopped, although frozen

will work)

1 T Minced Garlic

3 ounces Grated Parmesan

3 Ounces Shredded Mozzarella

Salt & Pepper to taste

1 Cup seasoned Bread Crumbs

1 Cup seasoned flour

2 eggs beaten

4Clean and trim chicken breast,

slice in 4/5 pieces depending on

size, you want a thick 5 ounce portion,

season with salt, pepper, onion

& garlic powder.

4Cream all the cheeses together

with spinach, salt, pepper and

fresh garlic to form a creamy filling.

4Load a piping bag for filling the

breasts.

4Make an incision into cut side to

form a pocket: make sure not to

cut through the meat and slice until

you are 1/2 inch from the edge

of the meat.

4You should end up with a pocket

suitable for accepting the cheese

filling. With your pastry tube, stuff

the mixture of spinach & cheese

until you see the filling puff out

the breast section.

4Use the standard breading procedure:

dredge in flour, beaten egg

and then into bread crumb mixture.

4Bake at 350 degrees until golden

and 165 degrees. Serve with your

favorite side items!

Chef Anthony Hughes

Chef Tony’s Kitchen

4320 Megargee Street,

Phila., Pa., 19136

215-251-1751

or 215-6-BISTRO

July 2017 Philly Eats Magazine 7


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BAKERY OF THE MONTH

SWEENY’S BAKERY

WILMINGTON DE

In an age when everyone is focused on the grocery

store and wholesale club for their birthday cake

needs. It is still nice to see a family run bakery that

services that aspect and more. Sweeny’s has been

around for decades and since it is on Naamans Road

it is pretty easy to get to if you are not familiar with

Wilmington.

Once you stop in and enjoy what they have to offer

your car will remember how to get you back. Their assortment

of donuts and pastries will definitely draw you

back to them again and again. A feature that is always

appreciated is the availability to add some ice cream to

those donuts!!!! They aren’t just for breakfast anymore!!

Philly Eats Magazine is happy to focus on Sweeny’s

Bakery of Wilmington Delaware as the Bakery of the

Month. Make sure a trip to Delaware includes a stop at

Sweeny’s Bakery.

https://www.sweeneysbakery.com/

July 2017 Philly Eats Magazine 9


FESTIVAL

The Art Behind

THE CONCESSIONS

[ By Bob LePage ]

We have all heard Take Me Out to the Ball Game …….

“Buy me some peanuts and cracker jacks and I don’t care if I ever……”

add some beer, the full face pretzel and an English gentleman named

Harry M Stevens creation, man credited for the invention of the concession

hot dog, and that was all we had for years in Philadelphia to eat at a Phillies game.

Like everything else the

food environment has

changed as well at the

good ole ballpark. Unless

you want too, the days of

brining in the convenience

store hoagie and a couple bags of

chips because you were afraid of

what was behind door number 3

boiled hot dog are over. On the contrary,

eating at Citizen Bank Park is an

event and one that not only the well

know brands that are there but also

Aramark and the Phillies are extremely

proud to present. It is to the point

that you should get to the ballpark

early to enjoy a meal.

For this article I had the honor of

meeting and touring with Bruce Leith

Manager of Concession Development,

Kevin Tedesco General Manager

of Citizens Bank Park for Aramark

and Anthony Campagna Executive

Sous Chef for Citizens Bank Park. I

wanted to get an understanding of

the processes behind development

of the brands as well as the concepts

throughout the stadium. Citizen’s

Bank Park is Home to the Phillies obviously

but their kitchen/ hospitality

staff did over 170 events outside of

baseball last year including a 10,000

person event for the DNC.

The processes of what went into

the way the concessions at Citizens

Bank Park are really intriguing and well

thought out. During the development

Kevin, Bruce and the team they work

with visited ballparks and restaurants

all around the country to take pieces

that they could use here. “Coming

from the Vet, we knew we had to have

10

Philly Eats Magazine July 2017


something impressive and memorable

for our fans” said Bruce Leith. They

didn’t only want to serve good ballpark

food but they wanted the food in

the ballpark to be good.

In the latter days of the Vet you

started to see changes in the food

quality, Aramark and the Phillies

wanted to make a conscience effort

to improve the quality and variety of

the food a fan can enjoy. During the

design there are subtle things that

unless you knew what was going on

you would have noticed. For instance,

you can not go by a concession stand

that offers hot food that you can’t see

it being prepared in front of you. All of

the “cart” concession stands are situated

so the fan can continue to watch

the game while in line. Both of these

designs were meant to enhance the

experience of the fan so they could

see what they are eating as well as always

see the game.

The design of the facilities that

are appealing are one thing however

the food inside of them is an item

they knew that they had to improve.

Bringing in the popular brands known

around Philadelphia that people

would want to eat in was another. “A

large challenge was keeping brand integrity”

said Kevin Tedesco, he went

on “we wanted to make sure that the

product that you ate from one of these

brands was identical as if it came from

one of their outside locations”.

To say that they are fanatical

with that approach is an understatement.

Aramark and the Phillies made

a commitment to buy all of the ingredients

and machinery from the

July 2017 Philly Eats Magazine 11


FESTIVAL

identical place their partners buy

from. So when you buy a Federal

Donut or a Tony Luke’s Steak they literally

made on the same grill top, or

donut machine that is in their main

facilities. “This mindset brought instant

trust with the brands, we even

have their managers coming in and

training the Aramark staff” Kevin said,

“In a lot of cases we find that after our

staff learns the way they end up going

to work for the different brands because

they already know what it takes

to make the sandwich or whatever”.

One of the large challenges they

have is the pure volume that needs

to be taken care of in a short amount

of time. To give an idea, Chickies and

Pete’s Crab Fries is so busy the Phillies

made an investment to purchase

32 high density fryers to handle the

demand and there are still lines at

times. The standard restaurant might

have 4. “A huge advantage we have

here is space” Bruce was saying,

“with the power and hood demands

that would cause it wouldn’t be cost

effective in a restaurant setting. But

here we have space and can accommodate

the demand”

Primo Hoagies is newer to the

ballpark and franchisee Mike Pieciuk

who owns the Chestnut Hill location

had some apprehensions that have

been answered quickly. “We obviously

have a reduced menu here so we

can keep the quality standards” Mike

stated. At the ballpark the gates open

roughly 2 hours before gametime and

their sales window is roughly 4 to 4.5

half hours. Most of the stands will do

more food in that time slot then they

do in a full day of operation. “We also

didn’t want to saddle the employees

down with a huge menu when there

is so little time between customers”

Mike continued. “It is a good problem

to have but our quality is our reputation,

so it is important to make sure

every hoagie is perfect.”

This is a trend that Kevin and

Bruce both echoed as well, “The idea

that we want to keep the food fresh as

well as the lines down is huge.” Kevin

said. Outside of the brands you know

Bruce and Kevin wanted to make sure

that all of the food was for all of the

fans. CBP has been acknowledged by

PETA as a Top 10 Vegan Friendly Ballparks.

An honor that they hold highly.

Kevin mentioned ” a big aspect is we

have vegetarian and vegan options

all throughout the ballpark not just

in one section.” Again this was done

by design and ease, ultimately they

wanted the ballgame to be the main

focus and not have their fans struggle

to find something to eat.

Considered concessions in name

only is the famed Diamond Club area

behind home plate. This area is reserved

for premium seat owners and

offers chef prepared meals. The day we

met there were different stations that

were prepared right in the ballpark like

fresh made kielbasa, maple and brown

sugar smoked bacon that was used

on sandwiches of your choice among

many different options. Chef Anthony

Campagna overseas all of the food in

the ballpark and he makes sure there is

a great mix and themes that will make

the customers come back.

To be completely honest I have

been to hundreds of Phillies games

over the years and when I decided to

do this article I wanted to tell a story

that was a bit different than before. I

did spend a couple of hours in their

busy world to convey the work they do,

but as I saw first hand this is a 24 hour

a day operation and a very efficient one

at that. Bruce, Kevin, Chef Anthony and

their staffs do a very hard job and it is

one that they enjoy. Next time or the

first time you make your way to Citizens

Bank Park I am sure you will have

an appreciation for the food and what

goes into it. At least you should.

12

Philly Eats Magazine July 2017


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RESTAURANT

Harry the K’s

Citizen’s Bank Park

Blackened Ahi Tuna, Spicy

Hawaiian Flatbread, Falafel

Sandwich, Smoked Pastrami

Sausage, Farmer’s

Market Grain Bowl, I know

what you are thinking right away. It is

a ballpark, how can there be anything

other than standard concession and

quick food there. Well let us take a

small bite to diffuse that thinking.

In left field of Citizens Bank Park

sits one of the most interesting and

entertaining gastropubs in Philadelphia.

The hours of operation are a bit

limited, but when it is open, it rivals

the best gastropubs in Philadelphia. A

dedicated CHEF works the kitchen in

this establishment and creates daily

specials that will wow your tastebuds.

Chef Ricky Coppick has been in

the Philly restaurant scene for years

and has brought his talents to Harry

The K’s. Some people might mock the

thought of a true gastropub in a ball

park, but this pub has approximately

300 seats and they turnover on average

2.5 times per night. So the Chef

and staff are constantly moving and

shaking to produce high end menu

items. Restaurant manager Megan

Zweigle has the stark task of making

sure the tables are serviced properly

and ready to accomodate the lines of

people that are waiting to eat.

Along with the Citizens Bank Park

Sous Chef Anthony Campagna, Harry

The K’s developed a menu that has

all the ballpark staples while including

specialty items unique to Citizens

Bank Park and Harry The K’s

For example the pastrami sausage

on red cabbage on a fresh baked roll.

This sandwich was one of the most

flavorful items I have tasted in awhile.

The different flavors that came out of

this plate were fantastic. That same

night we enjoyed the falafel sandwich

and stuffed long hots. Oh yeah take

me out to this ball game!!

In speaking with Bruce Leith, Director

of Concession Development

and Kevin Tedesco General Manager

of CBP for Aramark, they really wanted

to make a destination restaurant in

the ballpark where fans could enjoy

a good sit down meal. Bruce mentioned,

”we really didn’t know what

to expect when we first discussed it”.

Whether its a sell out or not, Harry

The K’s is always busy

Unfortunately Harry the K’s is only

open during baseball season! Perhaps

a stand-alone brick and mortar would

be the perfect cure!! Still, life doesn’t

get much better than this - eating at

Harry The K’s with friends and family

and watching this nation’s favorite

pastime and my favorite baseball

team ... “The Fightin Phils”.

14

Philly Eats Magazine July 2017


Bulls BBQ Citizens Bank Park

Acouple of years before

Citizens Bank Park

opened there were talks

with Phillies slugger and

World Series Champion

Greg “The Bull” Luzinski about having

a BBQ restaurant in Ashburn Alley at

Citizens Bank Park. Both sides wanted

to make sure it would not only be a

good eating establishment but also a

good representation of Luzinski’s image

and brand.

The Bull had spent a considerable

amount of time over the years

working on his BBQ sauce. “Before I

agreed to do this I wanted to make

sure it was just right” Luzinski said.

The Bull’s sauce is pretty tasty and he

said “the consistency over the years

has been a key factor in the success

of the stand”, that has been open

since the ballpark opened its gates for

the first time in 2004.

The amount of smoked meat that the

Bull’s stand goes through in a game day

is amazing. To the point that there are

smokers set up in the behind the scenes

are areas of the ballpark that help keep

up the production of meat. During a

good homestand they are smoking meat

around the clock. “The staff and the

chef’s of the ballpark do a really fantastic

job making sure we can handle the

crowds and make sure everyone enjoys

their food.” stated Luzinski.

When asking the patrons of Bull’s

their thoughts John Myers of Philadelphia

was quick to say “I go to

about 10 Phillies games a year and

everyone of them includes a trip to

Bull’s”. He went on “Bull’s is really

good quality and you know that the

meat is freshly cooked and not some

prepackaged garbage”.

The Bull also inspects the stand

well, he is always at home games

to meet and great fans of all ages

whether you like BBQ or not.

If you are at the ballpark and you

are a BBQ fan you will not be disappointed

with a trip to the Bull’s BBQ.

July 2017 Philly Eats Magazine 15


RECIPE

A Simple Al Fresco Menu

toBeat the Heat

Tuscan White

Bean and

Arugula Salad

with Sausage

Serves 4

July 4 th — the official kick-off

to summer. Though the temperatures

are rising cooking is a

breeze when you keep it cool, keep it

simple and take it outside. Take advantage

of the abundant local, seasonal

ingredients. Indulge in show-stopping

entrée salads and cook on the grill as

much as possible.

Mediterranean-style cuisine is a

light and satisfying way to beat the

heat. So, grab a bottle of rose, fire up

the grill and enjoy this cool and delicious

Mediterranean-inspired salad

tonight. It’s easy enough to throw together

for a weeknight dinner but elegant

enough for entertaining. Complete

the menu with a chilledstarter

like a tomato-caprese skewer drizzled

with balsamic reduction or melon,

prosciutto and mozzarella kebabs

drizzled with fresh basil pesto. Finish

the meal with grilled fruit like mixed

berry foil packets served topped with

artisan vanilla ice cream.

I like to make this with high

quality hot Italian sausage.

Not a sausage fan? Serve the

beans and greens mixture as a

side with grilled lamb chops.

30 oz cooked white beans

Small roasted or grilled red

pepper, finely chopped

1/3 cup red onion, finely

chopped

1/3 cup red wine vinegar

1 TBSP olive oil

1 clove garlic, minced

3 TBSP fresh parsley,

chopped

1 1/2 tsp oregano,

chopped

Salt & Pepper to taste

10 oz baby arugula or

fresh baby spinach

1 lb grilled

sausage

Combine beans, roasted pepper, and

onion in a large bowl. Whisk together

vinegar, olive oil, garlic and fresh herbs

in a small bowl. Toss with beans. Season

to taste with salt and pepper. Chill

for at least 2 hours and up to two days.

When ready to serve toss bean mixture

with arugula or spinach. Top with grilled

sausage.

Best enjoyed al fresco, of course!

Chef Melissa Wieczorek is the Owner and Executive Chef of Zest Culinary Services in Bucks

County, PA offering customized prepared meal delivery, dinner parties and boutique catering

service to help customers “eat well, live fit and have fun” through food. Melissa is a published

author and has been featured in several media outlets including Moxie Woman Magazine,

Home + Table Magazine and on the NBC 10! Show. She has an MBA in Marketing from

Temple University and has been a culinary entrepreneur for over 12 years.

16

Philly Eats Magazine July 2017


RESTAURANT

BISTROS

IN THE AREA

A

“Bistro” is defined as moderately priced restaurant with quality

food in a relaxed setting. So we decided to help everyone relax

a bit more this summer with listing a few quality bistros in the

Greater Philadelphia Area.

Our choices were not based on a particular style of food but ones

based on our qualification of a bistro we hope you enjoy trying these

establishments as much as we did.

Maurizio’s

Italian Bistro

Moorestown NJ

Maurizio’s has a great balanced

menu with quality ingredients and

care. There is something on the

menu for everyone in the family.

If you have kids that want a pizza,

it is there. If you want a nice meal

it is there or if you would like a

creative sandwich they have them

as well. Maurizio’s is a bistro you

will visit again and again.

July 2017 Philly Eats Magazine 17


RESTAURANT

Hickory Lane

American Bistro

Philadelphia PA

Executive Chef Frank Martinez hails

from San Martin, Mexico and his menu

shows it. Over the past decade he

has been afforded the opportunity to

study under many local executive chefs

learning various types of cuisines from

Brazilian, Italian, Latin American and

American. He took the reigns of the

kitchen in 2015. The chef brings an

eclectic twist to his food with many international

flavors and ingredients. His

devotion to always fresh, housemade

product and seasonal items gives an

exciting take on the American Classics.

Hickory Lane American Bistro is a fun

spot to visit and should be enjoyed with

an open mind.

Nora Lees French

Quarter Bistro

New Castle DE

A trip to New Castle should include a trip to this fun bistro. This gem of

New Castle serves food right out the French Quarter. Come enjoy all

the flavors and sounds of New Orleans in a simple meal time setting.

18

Philly Eats Magazine July 2017


Da Bistro

Mediterranean Grill

Huntingdon Valley, PA

Da Bistro Mediterranean Grill is inviting and elegant

restaurant with a delicious menu and comfortable surroundings.

The real beauty and energy of the restaurant

comes from the attentive and courteous service provided

by the chef and his floor staff. Da Bistro Restaurant

offers indescribably delicious mediterranean grill and

other entrees caringly prepared. Da Bistro Mediterranean

Grill always welcomes everyone to celebrate any type of

occasion their restaurant.

Sang Kee

Asian Bistro

Wynnewood, PA

Sang Kee Asian Bistro has a reputation as true authentic

Chinese food, and when you go you will appreciate

the atmosphere and food. This bistro has done Chinese

food right, with their variety and prices it is alway a good

choice to visit Sang Kee Asian Bistro.

The Farmhouse Bistro

Malvern PA

The Farmhouse Bistro offers a

casual dining experience featuring

seasonal country French classics.

Their full menu of tantalizing appetizers,

freshly-prepared entrées,

tempting desserts, and an accomplished

wine list. There are three

beautiful and unique dining rooms

that are part of this 230-year-old

farmhouse. The historic ambiance,

imaginative menu, and gracious

staff create the perfect setting for

a truly memorable meal.

July 2017 Philly Eats Magazine 19


BOILING POT

Survey Question:

ON YOUR

CHEESESTEAK

WHIZ

or CHEESE?

In the Philadelphia area we are truly cheesesteak snobs,

we can’t go anywhere in the country without making fun of their so

called cheesesteaks. We know for a fact that no one can make

a cheesesteak like it is made in our area.

20

Philly Eats Magazine July 2017


Jung K — Philadelphia PA:

“OBVIOUSLY

WHIZ WHIT”

Michael P — Kennilon NJ:

“Cheese and fried

onions. Then stay away

from me for a while.

For your own good.”

Pierce R — Philadephia:

“I can’t live in South

philly is I don’t say

Whiz With”

Keith B — Magnolia NJ:

“Whiz Wit”

Cathy C — Hempfield PA:

“Whiz Definetly”

Paula O

— Cinnaminson NJ:

“Wiz Wit”

Donna C — NYC:

“Provolone

without onions”

Derek S — Willingboro NJ:

“Please....

No self respecting

individual from

Willingboro would

ever say wiz....”

Wayne T — Wilmington DE:

“Cheese no onions.

My family doesn’t

let me have

the onions”

Cynthia M — Augusta ME:

“Cheese with

Fried Onions”

Barry C:

“Cheese and

Fried Onions”

Matt R — Cinnaminson NJ:

“Cheese with”

Walt C — Springfield PA:

“Cheese without,

but if I’m being

completely honest

I love pizza

steaks best.”

Ben G — King of Prussia PA:

“Cheese no onions,

I don’t eat can

cheese”

Jen B — Langhorne:

“Whiz with, just don’t

tell me what whiz

is made of”

Kate R — Malvern PA:

“ If I have to

heat it and squirt

it, NOT ON MY

SANDWHICH”

We surveyed 1342 people from

all around the Delaware Valley.

WHIZ: 614

CHEESE: 728

FRIED ONIONS: 571

NO ONIONS: 771

It seems Cheese with no

onions is the most popular in

the Delaware Valley!!!!

July 2017 Philly Eats Magazine 21


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BBQ STORY

A PRIMER

ONGRILLING

&BARBECUE

Gas vs Charcoal

A get deal has been written over the

great debate; Charcoal vs gas. I prefer

charcoal – citing a superior flavor,

messiness and unpredictability.

However, I also own a gas grill for

because of its ease and simplicity.

The fact remains that over 80% of

the household in America own a grill

and 70% of those grills are gas fired.

The convenience of a push button

ignition and consistent heat make it

the choice for most homeowners.

However, they do not produce wood

smoke – which can be a drawback for

the purist.

I do have many types of grills in

my backyard – however if I had to

choose just one it would be a charcoal

kettle grill. I prefer charcoal because

it burns at a higher temperature that

gas so it sears better than gas. I also

believe that charcoal adds a bolder

more meatier flavor than gas. And I

find it easier to smoke on a charcoal

grill. And of course, charcoal gives me

the thrill of playing with fire!!

Which is better for you … charcoal

or gas? The answer boils down

to your temperament and technique.

If you prefer building a fire, waiting for

it to reach the right temperature enjoy

the art of working different temperature

zones, then charcoal is your

choice. If you are less concerned with

the sport of grilling and enjoy the

ease of one button ignition consistent

temperatures and easy clean up,

then gas may be your preferred heat

source. Either way – food seems to

always taste better when it is cooked

outdoors and enjoyed with friends.

Now that you have selected your

grill, you need to light it, If you have

a gas grill then simply purchase a propane

tank, attach it to the grill and

push a button and you will be cooking

in minutes! However if you have a

charcoal grill, a simple game plan will

be needed. When Weber popularized

the charcoal grill in the 50’s and 60’s

– the pit master dumped briquettes

in the kettle grill, doused them with

lighter fluid and tossed in a match. 30

minutes later the briquettes turn grey,

the lighter fluid has burned off and a

picture perfect fire is born.

Now-a-days the purists scorn

lighter fluid saying it imparts a distinct

gassy flavor. If done correctly

– waiting for the coals to burn down

to glowing embers – the lighter fluid

burns off and no petroleum will flavor

your favorite meat. However, you get

a bit impatient and put your food on

the charcoal grill a bit too soon, then

the gases produced from the lighter

fluid will indeed alter the flavor. The

chimney starter fixes all these issues.

The chimney starter needs no lighter

fluid, ignites the briquettes evenly

and does so in a matter of 10 minutes.

Simply place the briquettes in

the starter and use newspaper or a

paraffin starter - which looks like a

small white ice cube. And best of all,

the chimney starter can be purchased

for less than $20 at most hardware

stores.

Grilling Over Wood

A wood fire give you a taste that is

distinct and I think superior to a fire

build using charcoal. Depending on

the wood being used, the flavor can

be a delicate smoke flavor or a pronounced

heavier smoke that is often

associated with the south. Large pro-

24

Philly Eats Magazine July 2017


fessional smokers typically use wood

logs because the amount needed for

a long cook. However, today’s backyard

smokers can use wood chunks.

Simply start your fire with charcoal

and place a few of your favorite wood

chunks on top.

Below a few of the more popular

woods and the different flavor each

provides

Apple: provides a slightly sweeter

more fruity flavor. Goes well with

poultry and pork

Hickory: a more stronger smoke flavor

with a bacon flavor. Used mostly

on beef and poultry

Maple: mild smokey flavor used on

cheeses, turkey and ham

Mesquite: strong earthy flavor. One

of the most popular woods for smoking

used mostly on beef

Oak: most versatile of all the woods

however burns at a slightly higher

temperature. Provides a mild smoke

flavor but produces a beautiful smoke

ring,

Peach: slightly sweet woodsy flavor,

popular in the south used on vegetables

and fish

Smoking

Smoking, what many people typically

think of as true barbecuing, is

a particular form of indirect grilling

done slowly over a low heat using

a lot of wood smoke using a smoker.

Traditional smokers are the long

black tanks seen on most corners in

the south. There is on offset firebox

where the fire is built and next to that

large cooking grated where the meat

is placed.

Smoking typically takes a long time

since cooking temperatures can be as

low as 200 degree. Depending on the

size and cuts of the meat, pitmasters

will take as long as 20 hours to cook a

pork shoulder or beef brisket.

As smoking has gained in popularity,

companies are beginning to make

backyard smokers for the casual user.

Although not as large, many of the

smaller smokers impart a great smoke

flavor, just as good if not better than

the commercial smokers. The only

real difference is the amount of mean

that can be cooking at one time.

Seasoning Meat

You have chosen your grill, now it is

time to prepare your favorite cuts of

meat prior to cooking. It all starts with

seasoning. Although different grilling

methods impart different flavors,

seasoning is the best way to add your

favorite flavors. Below is a primer on

different pre-cook seasoning that can

be applied to most backyard foods.

Rubs: Typically a dry mixture of

herbs and spices that is sprinkled on

meat prior to cooking. And of course

the basis for all rubs include salt and

pepper. Simple in nature but often

overlooked, salt and pepper should

be the starting point for all rubs. A

equal part salt to pepper is the perfect

compliment to beef brisket. Go

down to Texas and this is what you

will taste at most BBQ Joints.

Want to add a bit a bit more flavor,

try adding paprika and brown sugar.

Paprika will add that reddish hue

that is so eye appealing to pork while

brown sugar add the sweetness associated

with a lot of red BBQ sauces.

Marinades: Although I am not a

huge marinade fan, I would be remiss

if I did not include them is a Primer

to Grilling”. Marinades are wet seasoning

and goes well with poultry and

fish. Most marinades contain some

sort of fat, acid and aromatic flavors.

Because of the acidity, be careful how

long you marinade your meats because

the acidity will begin the cooking

process. Typical marinade seasoning

includes onions, ginger, peppers

and garlic. In fact any fresh herbs you

enjoy will make a good marinade.

Bastes and Mops: These are

applied during the cooking process

and has a 2 fold benefit. The first

and most obvious is that basting and

mopping add flavors. However they

also add a moisture component to

cooking that is important to longer

cooking processes such as smoking.

Most mop sauces are thin and are

vinegar based. Try to avoid too much

sugars since the sugar will burn after

15-20 minutes.

Barbeque Sauces: Probably the

most obvious complement to grilling.

Books have been written just on

this subject alone!! Sauces can contain

a pluthera of ingredients, however

the most popular and the ones

on most grocery shelves are vinegar

and ketchup based. Because of this,

any of these type of sauces should

be applied to the last 10-15 minutes

of cooking. To see the most popular

sauces throughout the US, see the

editorial written by XXX (whatever

her name is). XXX does a superb job

of taking you on a tour of popular

sauces in the U.S.

Next months publication will feature

a Texas Beef Brisket, including

the rub, smoking process and post

cook methods to enhance the flavor.

As always … HAPPY BBQ’ing!!!

July 2017 Philly Eats Magazine 25


STORY

BBQ Sauces

FROMAROUND

THE US

[ By Gabriella Mayer ]

Did you know that

American barbecue sauces

originated around the 17th century

when the Spanish landed in the Caribbean

and used the term barbacoa

to refer to the Arawak tribe’s method of

dressing and slow-cooking meat? Dressing grilled meats with

a delicious, hearty sauce over it is a sure-fire way to get your

family and friends wanting more.With this I ask: what kind

of barbecue sauce do you use when you are tired of using the

same recipe over and over? Ingredients such as vinegar, tomatoes,

and mustard are just the beginning of what you can do

to create new, delicious flavors for your smoked meats. When

you’re tired of using the same recipe, consider using these different

kinds of barbecue sauces from around the country.

East Carolina Sauce

Considered to be the barbecue

sauce to which any

barbecue sauce variant

in the US can trace its

roots, this sauce was

originally intended as

a “mopping” sauce to

baste the meat and then

used as a dipping sauce

by African slaves. This was

to cut through the meat

and impart flavor into

pork. Instead of being

tomato-based

like other sauces,

it is typical- ly made with vinegar,

ground black pepper, hot chili pepper

flakes, cayenne, and occasionally

water. The good news is there is very

little to no sugar in this sauce, so feel

free to use this sauce if you are on a

diet.

South Carolina Mustard Sauce

Both sides of the Carolinas typically

share the same traditions in their cuisines

— with this unique exception.

The origins for this mustard sauce

comes from Germans who immigrated

to South Carolina and brought

mustard from their homeland. You

can make this barbecue sauce using

yellow mustard, vinegar, sugar, and

various spices for a zesty flavor and

use the sauce to dress pulled pork

and other pork cuts.

Florida-Style Sauce

While not as common, Floridian bar-

26

Philly Eats Magazine July 2017


ecuing is in itself a mix of American

South and Caribbean cooking. This

allows the sauce to incorporate ingredients

from the Kansas City style

while also adding a little more vinegar

and taking inspiration from the

Sunshine State. When you want to

add a tropical flavor to your barbecue

sauce, take some guidance from Florida’s

agriculture and use citruses such

as oranges, guava, mango, and pineapple

as well as peppers that’ll add

some heat like chipotle and habanero

to pork, seafood, beef, and chicken.

Kansas City-Style Sauce

This sauce is well-known among barbecue

aficionados and is considered

the most popular sauce in the US,

with copycats used by chain restaurants

such as McDonalds. It is also

widely distributed in supermarkets

in case you don’t want to make your

own at home. This sauce is made using

ketchup and molasses, which adds

to the sweeter and heavy consistency,

and other ingredients like Worcestershire,

brown sugar, vinegar, and

any other spice you desire.

Alabama White Sauce

Famous for being featured in comedian

Aziz Ansari’s Master of None, this

sauce is a distinctive part of the cuisine

of North Alabama because its base is

made of mayonnaise. While it may

sound strange, apple cider vinegar,

sugar, salt, and black pepper is added

to create a creamy and thick sauce

best applied to chicken and pork.

Lexington Dip

(aka Piedmont Dip)

The ancestor of the Kansas-Style

sauce, this sauce originated in the

town of Lexington, NC where it is

most frequently used. Like the name

suggests, the Lexington Dip is typically

used as a dip or topping for pork,

but it can also be incorporated into

a slaw. The ingredients are similar to

the East Carolina Sauce (see above),

but here you can add tomato paste,

tomato sauce, or ketchup to add

sweetness and color to the vinegary

sauce.

Texas-Style Sauce

When in Texas, the bigger and bolder

something is, the better it gets.

The Texas-Style sauce acts here as

a medium thick glaze moistening the

meat and adding flavor to the basted

or mopped meat. To add a rich beefy

taste to the sauce, add ingredients like

beef stock, vinegar, Worcestershire,

chili powder, bell peppers,and other

spices such ascumin, salt, pepper, hot

sauce, and garlic. Here’s some more

good diet-friendly news: like the East

Carolina Sauce, there is little to no

sugar in this sauce either.

Now that you know about these

different types of barbecue sauce

from around the country, experiment

with these flavors at your next barbecue

and taste the flavors added

to your chicken, pork, and any other

meat you desire.

July 2017 Philly Eats Magazine 27


COOKING

Lexington Pulled

Pork Sandwich

When I think of pulled pork,

the first thing that comes

to mind is Lexington Pulled

Pork. Seasoned with dry rub,

the pork shoulder (otherwise known

in the northeast as a Boston Butt) is

the easiest and most forgiving part

of the hog. Simply apply your favorite

dry seasoning, place on a smoker

fat side up at approximately 250

degrees. Add a few chunks of hardwood

to the fire and let nature run its

course. Use mesquite for a stronger

smokier flavor, hickory for a medium

flavor and applewood for just a hint

of smoke. Bring the shoulder up to

195 degrees internal temperature

and remove from the smoker. Wrap

the butt in butchers wrap and place in

a clean dry cooler for 1-2 hours.

1. Make the Lexington Dry Rub

and apply generously to the pork

shoulder

2. Set up smoker and bring smoke

chamber to 250 degrees.

3. Place wood chips in smoker

4. Place shoulder fat side up

and cook approximately

1 – 1 ½ hours per

pound.

5. Remove shoulder from smoker

when internal temperature of

meat reaches 195 degrees

6. Wrap in butchers paper and place

in cooler. Let rest for 1 – 2 hours

7. Pull pork with hands or fork until

pork is shredded.

8. Place generous serving on hamburger

roll. Top with Lexington Vinegar

Sauce and Coleslaw

For the Rub

4 teaspoons sweet paprika

1 tablespoon brown sugar

1 tablespoon salt

1 teaspoon black pepper

1 teaspoon dry mustard

1 teaspoon garlic powder

For the Pork

1 Boston Butt (bone in shoulder)

Lexington Vinegar Sauce

Lexington Cole Slaw

10-12 hamburger buns

Lexington Vinegar Sauce

2 ½ cups cider vinegar

½ cup ketchup

2 tablespoons brown sugar

1 tablespoon hot sauce

4 tablespoons salt

4 teaspoons red pepper flakes

1 ½ teaspoons rub reserved from

above

Combine all ingredients in a non-reactive

bowl along with ½ cup water.

Whisk until all ingredients dissolve.

Lexington Cole Slaw

A simple vinegary slaw served as a perfect

complement to the rich pulled pork

1 medium sized green cabbage

1 cup Lexington Vinegar Sauce

Coarse salt to taste

Remove the core of the cabbage and

cut into 8 chunks. Finely chop the cabbage

in a food processor. Place cabbage

in a non-reactive bowl and stir in

the vinegar sauce. Taste for seasoning,

adding more vinegar sauce as needed.

28

Philly Eats Magazine July 2017


Spice Spice Baby

Pork Rub Edition

We all have them….. Spices

that sit in our cabinet yearning

for another opportunity

to touch some meat. That

spice you needed a pinch for and

now you have a handful left or you

bought it becasue you remember the

TV Chef used it and you couldn’t remember

where!!

Spice Spice Baby is here to help

last issue we did a couple spice

rubs this issue we are working

on the pork.

People like Chocolate covered

bacon don’t be afraid

of this little pork rub.

Chili-Cocoa Powder Rub

(Sweet and Spicey) Rub

that loin up and let it sit over

night!!!!

For the spice rub:

2 tablespoon chili powder

2 tablespoons natural unsweetened

cocoa powder

2 tablespoons packed dark brown

sugar

2 tablespoons teaspoon kosher

salt

1 teaspoon ground cumin

1/2 teaspoon freshly ground black

pepper

1/2 teaspoon ground cinnamon

For the tenderloins:

2 (1- to 1-1/2-pound) pork tenderloins

2 tablespoons olive oil

The Spice Cabinet Rub

Ingredients

1/2 cup brown sugar

1/4 cup paprika

2 tablespoons black pepper

2 tablespoons Kosher salt

1 tablespoon chili powder

1 tablespoon Nutmeg

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dried onion

1 tablespoon cayenne pepper

1 tablespoon cumin

July 2017 Philly Eats Magazine 29


DRINK OF THE MONTH

The Watermelon

Mojito Cocktail

A great twist to

the watermelon

and the mojito!!!!

INGREDIENTS

aLarge mint leaves: half

aa small lime: 1 tbsp

aAgave nectar: 4 oz

aSeedless watermelon: 1 1⁄2 oz

aclear rum

aGarnish: Lemon twist

aGlass: Rocks

HOW TO MAKE

In a shaker, muddle the mint,

lime juice, agave nectar and

watermelon.

Add the rum and fill with ice.

Shake, and strain into a rocks

glass filled with fresh ice.

Garnish with a lemon twist.

COCKTAIL PROFILE

Flavor: Fruity/Citrus-forward

Sweet

Base Spirit: Rum

Cocktail Type: Modern Classics

Served: On the Rocks

Preparation: Shaken

Strength: Medium

Difficulty: Complicated

Hours: AfternoonDinner/Paired

with foodEvening

Themes: Summer

30

Philly Eats Magazine July 2017


CHEF OF THE MONTH

ANTHONY

CAMPAGNA

Executive Sous Chef Citizens Bank Park

This month our feature chef is a person

that is one of the busiest chefs in one of

the largest venues in Philadelphia. Chef

Anthony Campagna has worked with Aramark

years and Citizens Bank Park since

it’s opening in 2004.

Chef Anthony is a graduate of the Arts Institute

of Philadelphia and the Culinary Institute of America.

His food and work has been in some of the most well

known events in Philadelphia as well as on the East

Coast. Citizen Bank park is host to over 170 events a

year outside of Phillies games. Chef Anthony has his

fingerprints on most of those events as well as the

menus of the Diamond Club and Harry the K’s.

Some of his career highlights include the 2016

DNC where they prepared a meal for over 10,000

people. The 2014 Super Bowl at MetLife Stadium,

Working numerous All Star Games across the country

and the Papal visit in 2015. He also was a founding

team member of the opening of Citizens Bank Park.

When asked why an accomplished chef would

want to work out of a ballpark he said “Why wouldn’t I

want to work in this atmosphere, I am South Philly kid.

Our facilities our world class I have the ability to be

as creative as I want to be and it is a great challenge.”

Chef Anthony is extremely creative, his combinations

can challenge the tastebuds yet satisfy your

comfort level. His dishes are both exquisite and simple

depending on the occasion. Chef Anthony Campagna

is both a talented chef as well as a orchestrator of

such a huge venue.

Bacon-crab Pierogies

Ingredients

Recipe for Pierogi Dough

2 cups all-purpose flour

2 large beaten roomtemperature

eggs

1/2 teaspoon salt

1/3 cup lukewarm water

2 lbs. Yukon Gold Potato

8 oz. Butter

2 tbsp. Chive, Chopped

1/2 lbs. Crab Meat

1/4 lbs. bacon, fried crispy

pinch cayenne

Method

Roll dough to 1/8-inch thick.

Cut dough into 3-inch circles.

Wrap and set aside.

Boil potatoes in salted water until tender

and drain.

Place through ricer and fold in butter

and chives.

Fold in crab and bacon.

Season with salt, pepper and cayenne

32

Philly Eats Magazine July 2017


July 2017 Philly Eats Magazine 33


COOKING

How do I Know

THE MEAT

IS DONE?

Over the years everyone has just looked

at their meat and said………..Looks Good!!!

Well let us do a better job of serving

fully cooked to taste meat. Invest in a grill digital

thermometer and use this guide to help you out.

MEAT TEMPERATURES CHART

Beef and Lamb Rare: 130ºF

Medium-Rare: 130º to 140ºF

Medium: 140º to 155ºF

Medium-Well: 155º to 165ºF

Well: 170ºF and up

Veal Medium: 145º to 155ºF

Pork (like grilled pork chops) Medium: 140º to 155ºF

Medium-well: 155º to 165ºF

Well-Done: 175º to 185ºF

Grilled Chicken and Turkey Dark meat (thigh, leg): 170º to 175ºF

White meat (breast, wing): 160º to 165ºF

Fish Medium-rare: 120ºF

Medium: 135ºF

NEVER CUT INTO YOUR MEAT TO SEE IF IT IS DONE. It will detract from the presentation as well as make it

cook uneven for the rest of the time it is on the grill.

34

Philly Eats Magazine July 2017


KID’S CORNER

MAKING MASON

JARICECREAM

[ By Gabriella Mayer ]

T

here is no other cold treat that both kids

and adults love more than a delicious

bowl of ice cream with all of the sprinkles,

gummy bears, or chocolate chips

they want. This summer is the perfect time

to indulge on your favorite ice cream flavors

by making it at home with your kids!

If you do not own an ice cream maker

or do not have a lot of time to make the

ice cream, fear not. This kind of ice cream

can be made using a mason jar and your

arms. It is just that easy! Mason jars, or

Ball jars as they’re also called, are easy to

find online or at any home décor store

and are typically popular to use as storage,

candleholders, and even for an onthe-go

salad. Now you can use these jars

to make a quick dessert!

This easy and fun recipe is a fun activity

to do with your kids where you can make

any flavor you want, whether it’s vanilla,

chocolate, or mint chocolate chip! One fun

tip is that when you are done mixing your

ice cream, use any piece of chalk and write

on the metal lids to write your names or draw

a cute design!Get shaking and have fun!

Easy Chocolate Mason Jar Ice Cream

Ingredients

1 cup. heavy cream

1 ½ tbsp. sugar

1 tbsp. unsweetened cocoa powder

1 tsp. pure vanilla extract

Pinch of salt

Mason jar with lid

(Optional) Canned whipped cream

(Optional) Chocolate Chips

Steps

1. Fill half of the mason jar with the heavy cream

2. Add the vanilla extract

3. Add the sugar and cocoa powder

4. Seal the mason jar using the lid and shake for

5 minutes until the liquid doubles in volume

5. Close mason jar and freeze for 3 hours

6. Place whipped cream andchocolate chips and enjoy!

July 2017 Philly Eats Magazine 35


STORY

NON DAIRY MILKS

and How to Use them

[ By Chef Emily Scott — thewildflowerchef.com ]

There are many great reasons

why you might find yourself

avoiding dairy products:

allergies, health concerns,

or ethical reasons, to name

a few. Luckily, there are

plenty of excellent and delicious

Plant-Based “milks”

available at your grocery store.

W

e prepare food for

many individuals with

dietary restrictions,

and this experience

has taught us that

certain varieties are better for certain

applications. So, if you have ever

found yourself staring at the many

options lining the shelves of your supermarket

and are confused about

where to start, look no further!

In this article, I’ll review some general

facts and tips to consider when

purchasing non-dairy milks. I’ll also

share detailed insight on the most

common types you can buy at the

store and how we like to use them

in cooking, smoothies, and everyday

applications - plus, we’ll provide you

with a recipe to make your own almond

or cashew milk at home.

Tips when considering non-dairy

milks:

● Refrigerated or Shelf-Stable Plant

Milks? When you start shopping

for non-dairy milk, you will notice

that you generally have two op-

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Philly Eats Magazine July 2017


tions: larger half-gallon containers

sold in the refrigerated section

near the dairy milk, or smaller

quart-sized cartons, most often

available in the organic or “natural

foods” section. To me, both are

good for various reasons. I have

found that the refrigerated milks

can be less expensive by volume,

plus there is something just oddly

comforting and familiar about

pouring milk out of a carton that

feels like the dairy milk that you’re

used to. The shelf-stable milk is

nice because you can stock up on

it and keep it in your pantry for

months, ready for when you need

it. It’s also great for traveling, since

you can’t always count on your

hostess or hotel having a nondairy

option for you. Some brands

are only available in refrigerated

form, others are only available in

the cartons - that’s just the way

it is, so I find myself buying both,

regularly.

● Sugar Content: Regardless of

which department you buy your

milk from, you’ll want to watch out

for brands that add lots of sugar.

Some milks are naturally high in

sugar (rice, oat) and they have their

place, but other varieties can be

very low in sugar, unless the manufacturer

chooses to add it for flavor.

I tend to go for the unsweetened

varieties, only, because then I

can control the sugar by adding my

own sweetener, if I want it. Most

brands will offer an “original”, “vanilla”,

and “unsweetened”. Just read

labels.

● Gums and Stabilizers: I’ll admit,

I used to be wary of the number

of ingredients on the labels

of plant milks. Cow’s milk just

says “milk” so that’s better for

you, right? Not necessarily.

First, understand that small

amounts of stabilizers are used

to give the milk a pleasant and

smooth consistency. (If you

make nut milks at home, you’ll

understand that completely

raw, natural almond milk, for

example, will separate into solids

and liquid as it sits, unlike

the brands you’ll find at the store.)

We are by no means advocating

that plant milks become a large

part of your diet - they are simply

a supplement to avoid dairy-milk,

as needed. So, in my opinion (and

after personal review of scientific

research on the topic of stabilizing

gums in the human body), I have

found no evidence to suggest that

I need to avoid them completely.

The other ingredients that you’ll

see listed on the side of those cartons

are generally added vitamins

and minerals, since most plant

milks are fortified. I consider this a

bonus, so it does not bother me.

If you decide that you really want

to avoid any stabilizers, there are

brands available to purchase online

for home delivery that are purely,

freshly processed plant-milks with

no added ingredients - of course,

these come with the matching

price tag for the level of perishability

and quality, so that is a personal

decision that you can make.

● Ingredients: As mentioned above,

I don’t like added sugars in my

plant milk. I also avoid stevia,

monk fruit, and other “natural”

sweeteners, because I’d prefer the

unsweetened variety, always. You

can decide what works best for

your tastes and your family. Lastly,

I will always opt for

the organic brand

if given the choice

between two similar

options.

Without further ado, here are some

of our favorite non-dairy milks and

how we like to use them:

● Almond Milk: Subtle, nutty, and

usually thicker in texture. This is

one of the most popular types, and

so there are many varieties and

blends available - think almond-cashew,

almond-coconut, and chocolate-almond.

These varieties are

enjoyable straight out of a glass.

We find that almond milk is very

versatile for use in baked goods,

pancakes, smoothies, and even in

savory applications (unsweetened,

of course). Most surprising use? Almond

milk as the base for a creamy

mushroom soup.

● Cashew Milk: Subtle, nutty, and

rich. Cashews are amazing when

used in place of dairy in savory

applications. (We’ll share our cashew-ricotta

recipe on the blog

later this season!) Cashew milk

is delicious when used in Vegan

Macaroni and Cheese - I love using

the recipe by Minimalist Baker.

Cashew milk is also smooth and

easy to enjoy in cold cereal and

smoothies, and functions well as

a substitute for dairy milk in baked

goods.

● Macadamia Milk: Delicious, mild

nutty flavor. I have only seen macadamia

milk available in shelf-stable

form, so far, however I think

it makes an excellent milk substitute

when refrigerated and used

in breakfast cereal or with granola.

I also love it used in a rich, dark

hot chocolate. Since it is not very

sweet (assuming you buy unsweetened!)

it can also be used in savory

applications, such as in a “creamy”

soup or sauce. I love the slogan on

my favorite brand: “Moo is moot!”

● Coconut Milk: Rich and decadent,

with a fragrant coconutty flavor.

Coconut milk is available in refrigerated

cartons, in shelf-stable

cartons, or in cans. We use the

canned variety in savory curries

and in desserts, because it is super

rich and naturally contains a lot of

(delicious) fats which work well in

those types of foods. The kind sold

in cartons tends to be much lighter

July 2017 Philly Eats Magazine 37


STORY

in flavor, and lower in fat, and is

fortified with vitamins and minerals

- so it is best as a stand-in for

dairy milk in cereals, smoothies, or

baked goods.

● Flax Milk: Slightly earthy, sweet.

Flax milk is a great alternative to

nut-milks for those with nut allergies.

I have found a brand in the

refrigerated section at Wegmans

that is unsweetened and contains

added pea protein, which I like using

in my smoothies.

● Hemp or Quinoa Milk: Earthy.

These tend to be stronger in flavor,

and thinner in texture. I would use

these in smoothies or baked goods,

where they are not the prominent

flavor. Just like flax milk, these are

an awesome alternative for folks

who are avoiding both dairy and

tree nuts. (And by all means, if

you enjoy their flavor, there’s certainly

no reason not to drink them

straight-up, too!)

● Soy Milk: Mild and light in flavor.

Soy milk has long been used as a

stand-in for dairy milk in coffee

drinks (think lattes), cereal, and

even a nice cold glass of chocolate

“milk”. We don’t use a lot of soy in

our kitchen because of allergies,

but if you enjoy soy, then it is a

great, mild option for your plantbased

needs.

● Oat and Rice Milk: Mild and slightly

sweet. Since these milks are produced

from starches/grains rather

than seeds/nuts, they are naturally

much sweeter and thinner. Use

these in sweet applications like

baked goods. We don’t recommend

using these in large quantities

regularly, since they do tend to

contain a lot of sugar.

Want to make your own?

Here’s how!

ALMOND MILK

Use this method to prepare Cashew

or Macadamia Milk, also. Seed

milks can be made using the same

basic process, but typically do not

require the pre-soaking. The optional

ingredients listed may be added if

you’ll be drinking it straight or using

it in breakfast cereals and smoothies -

they add amazing flavor. I would leave

out these flavorings if you plan to use

the milk in more savory dishes.

● Nut milk bag or cheesecloth

● 1 cup raw almonds, soaked (see

directions, below)

● 3.5 cups filtered water

● 2 to 4 pitted Medjool dates, to

taste (optional)

● 1/2 teaspoon vanilla extract (optional)

● 1/4 teaspoon cinnamon (optional)

● Small pinch fine sea salt (optional)

Steps

● Place the almonds in a bowl, cover

with filtered water, and refrigerate

for 8-10 hours.

● Drain and rinse soaking water.

● Place drained almonds into a

high-powered blender along with

the 3.5 cups filtered water and optional

ingredients, if using.

● Blend on the highest speed for 1

minute.

● Place a nut milk bag (or cheesecloth)

over a large bowl and slowly

pour the mixture into the bag. (It

may take a while for the milk to

filter through the cloth, so take

your time rather than pouring it all

at once.) When most of the liquid

has filtered through, squeeze the

bottom of the bag to release the

remaining milk. Transfer milk to a

storage container, such as a glass

jar, and keep in the refrigerator for

up to 4 days. Shake well before

using, as contents will settle.

What to do with the leftover

almond pulp? You can find endless

ways to use the leftover pulp online,

from baking it into muffins, to drying

it and grinding it into almond meal,

to stirring it into your breakfast cereal.

Get creative! If you want to hold

onto it but don’t have the time to get

creative, just seal it in a freezer bag,

label it, and pop it in your freezer so

that you can decide how to use it

later without it going bad.

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Philly Eats Magazine July 2017


GADGETS

KITCHEN GADGETS

THAT ACTUALLY WORK

This month we focus on the RoboTwist – a robotic

jar opener that easily twists off the toughest

lids. I know what you are thinking … who needs

this product when I can open most lids myself

and if I cant, I give them to my spouse or better yet simply

beat the side of the jar with a knife. And “yes” those options

do work – but not for everyone. This is the perfect

gift for seniors, children and those with arthritic hands.

I purchased one for my mother who has arthritic hands

and she uses it on a regular basis.

How does it work .., well its quite simple. Simply set

RoboTwist on the jar, press the button and watch it work.

And it really is that simple. And best of all, it works on

most any size jar and it

It is compact in size weighing in at .80 LBS and is just

over 7 inches long. And it uses very little energy, needing

just 2 aa batteries.

Costing just under $20 (excluding S&H) the RoboTwist

makes a perfect gift for almost anyone.

To learn more about their product or to place an order,

simply visit their website www.buyrobotwist.com.

July 2017 Philly Eats Magazine 39


RESTAURANT

Around

THE NEIGHBORHOOD

THE SICILIAN DELI

Woodbury, NJ

Specializing in Italian Hoagies,

Imported and Domestic Delicacies

with Homemade Salads, keeps them

the talk of the County from City Hall

to the Residents. All Hoagies are

freshly sliced upon ordering.

PUMPERNICK’s — North Wales PA

Pumpernick’s is a true family-owned and operated deli-restaurant.

Pumpernick’s is everything you expect in a traditional deli and more.

They load a plate and make you want more.

FRANCO’S MARKET

DELI & PIZZERIA

Bridgeton NJ

The service here is off the charts.

Prices are very reasonable,

and the food is very good.

Definitely a stop to add to your

trip when in the area.

MILANESE PIZZA

Riverton NJ

This great little spot has warm pies

and great sandwiches. The friendly

staff makes it feel like it is more

than just the food that is comfortable.

They even have a taste of the

boardwalk waiting for you.

VID’S DELI

Delran NJ

You never get a bad sandwich

at Vid’s. Enjoy the hearty

sandwiches in this old

style deli that won’t kill

your bank account.

MAIALE DELI

AND SALUMERIA

Wilmington DE

Maiale makes over 30 different

varieties of fresh sausage

and over 10 different

types of salami.

40

Philly Eats Magazine July 2017


CASAPULLA’S NORTH

STEAK & SUB

Wilmington DE

It is the standard for

what all other subs in the area

are measured against.

UPTOWNE DELI

Doylestown PA

Stop on by. At Uptowne Deli,

you’ll always be greeted with a

smile and fed a meal you won’t

forget.From sauce to marinated

vegetables, roasted turkey to

roasted beef, almost everything at

the Deli is created in house.

EAGLES NEST DELI

Mont Clare PA

Great subs and great people!

Try a Mont Clare. It’s incredible!

Their Collegeville sub

is outstanding.

AL’S CORNER DELI

Torresdale AVE Philadelphia

They’re hoagies are awesome,

the rolls are always fresh & soft.

They’re desserts are delicious

& come in a variety.

FAMOUS 4TH STREET

DELICATESSEN

4th Street Philadelphia

This classic Jewish Deli is high on

the list with quality food and a lot

of it. One sandwich can feed two

people. THey have it all that you

would expect in this style of deli.

MICHAEL’S DELI

Michael’s Deli

“The Jewish Delicatessen

& Restaurant of King of Prussia”

For 20 Years, Michael’s has

Focused on Basics like Food,

Quality & Quick Friendly Service!

SPONSORED BY PALMORE REALTY GROUP

Jonathan Palmore | Broker Associate| ABR, MRP, SFR, SRS

Joe Wiessner Realty | 45 Route 73 North | Winslow Township, NJ 08009

O: 609-704-8700 | Direct: 609-668-7389 | F: 888-739-9870

E: Jonathan@PalmoreRealtyGroup.com

Search for Homes: www.PalmoreRealtyGroup.com

July 2017 Philly Eats Magazine 41


CULINARY HISTORY

Culinary History of

CAPE MAY

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Philly Eats Magazine July 2017


Freelance writer and foodie John Howard-Fusco decided that

the rich history of Cape May food needed to be written and explored.

His book “A Culinary History of Cape May: Salt Oysters,

Beach Plums & Cabernet Franc” does just that. Below you can

find an explanation as well as a summation of what to expect

in this extremely well written and informative book.

“C

ape May is the place of places

for an epicure. All our great

hotels…have become famous

justly for their cuisine. Everything

that the world gives in the

edible line is to be found in the bills of fare of

our Cape May hotels – aye and on their tables.”

– Cape May Ocean Wave, August 24, 1878

More than a century after these words appeared

in print, the New York Times declared

Cape May “The Restaurant Capital of New Jersey.”

While we now bask in the brightness of a

multitude of great restaurants, local farm markets

and vineyards, microbreweries

and top-notch oysters

and scallops, Cape May

has had its share of culinary high

points and low marks. As America’s

Original Seaside Resort made its

journey from a hunting ground for the

Native Americans to a sea bathing destination

for the affluent, from a shore town

on decline and lost in time to its modern renaissance,

food has been an important part all

the way.

This is the story that I explore in my book

“A Culinary History of Cape May: Salt Oysters,

Beach Plums & Cabernet Franc.” And the journey

will take you, inquiring reader, from the Kechemeches

hunting for wild game and seafood to

the Europeans who

would eventually

take over the land.

From the ambitious

yet failed plans of

Dr. Daniel Coxe to

start a whaling fishery

as well as harvest

wild grapes

and grow fruit

trees, to the yeoman farmers that

would harvest the land and sea. From the early

tavern owners to the hoteliers that would make

Cape May a grand resort for Victorian America.

Even before the American Revolution, sea

bathing brought people to visit Cape May. But

an advertisement placed by Ellis Hughes in the

Philadelphia Gazette in 1801, announcing “Sea

Shore Entertainment” and that “fish, oysters,

crabs, and good liquors” would be available,

opened Cape May for the vacationing business.

Ellis’ son Thomas H. Hughes would go one step

further, building his Big House by the Sea in

1816. When Thomas was elected to Congress

in 1828, his hotel got a new name: Congress

Hall.

The cuisine in Cape May would change drastically

as the level of sophistication increased. A

traveler to Cape May in 1829 might have had to

help in the catching and dressing of the evening

meal. By 1837, hotels were seeking out the best

cuisiniers in the country. And the hotel dining

rooms would expand as more seaside visitors

July 2017 Philly Eats Magazine 43


CULINARY HISTORY

Immigrants came to Cape May

after the Civil War and opened

restaurants and bakeries.

made their way to Cape May. The

Mount Vernon Hotel, which would

only see a few summer seasons in the

1850s before fire consumed it whole,

had a dining room that could seat

3,000 guests.

People from diverse backgrounds

and homelands would make their

mark in Cape May throughout the

19th Century. African-Americans

worked the kitchens and dining rooms

all throughout the century, enduring

numerous racial incidents. Immigrants

came to Cape May after the Civil War

and opened restaurants and bakeries.

And the question of alcohol would

rage on for decades before Prohibition

became the law of the land.

While Cape May as a whole may

have struggled during the first part of

the 20th Century, a number of dining

establishments that are known to this

day got started in this period. Susie

and Calvin Slatterfield from Virginia

purchased The Chalfonte (first owned

by Civil War hero Henry Sawyer in

1876) in 1911 and brought with them

Southern cooks. From these cooks a

young Helen Dickerson learned the

ways of perfect fried chicken and

other Southern staples – passing that

knowledge onto her daughters Dot

Burton and Lucille Thompson. The

Collins Café would become The Merion

Inn in 1906, and the martini has

never had a better home. Harry Redding

opened his C-View Inn in 1917

and can proudly carry the nickname

“Cape May’s Oldest Tavern.” And in

1926, Naum Kahn opened Kahn’s

Restaurant. When he turned the business

over to his son Sam in 1949, he

changed the name to The Ugly Mug.

In 1926, Jess Lauderman started

his Cold Spring Fish & Supply Company

in Wildwood. By 1939, he made

the decision to move his operations to

Schellenger’s Landing and purchased

a property that had a restaurant included.

After leasing out the restaurant

for a number of years, he gave

his son Wally an opportunity to run

the place. That place was called The

Lobster House, and people to this day

seek them out for fresh seafood.

Fishing and farming would see

great changes during the last century.

Staples of the 19th Century, such

as the sheepshead and the Cape May

goody (which was compared to hogfish

and perch), were fished out of

existence. The oyster industry was

dealt massive blows by diseases:

MSX in the 1950s and DERMO in the

1990s nearly wiped out the industry

altogether. But a savior came in the

form of the little scallop. Harvesting

them from the Hudson Canyon (75

miles from Cape May) in the Atlantic

Ocean, commercial scallop fishing has

helped make the port of Cape May

the second busiest fishing port on the

East Coast.

Even the oyster industry has gotten

a new lease on life. With help

from the Rutgers Aquaculture Innovation

Center, oyster farmers have been

able to bring back a more sustainable

Cape May Salt oyster. Slow Food USA

deemed the Cape May Salt the first regional

food item worthy of preserving.

Protecting the oyster beds is nothing

new to Cape May, which saw the first

protection law passed in 1719.

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Philly Eats Magazine July 2017


For the local farmers, it would be

the Fordhook pole lima bean that

would sustain them for many decades.

Grown for their size and ability

to stay green when dried, as many as

125 farms grew lima beans as late as

1950. Rea’s Farm in West Cape May

dedicated 700 to 1200 acres alone

just for lima beans. The lima bean

growers supplied Seabrook Farms,

then Hanover Foods, with limas.

When Hanover moved their operations,

it was a death blow. Now, Rea’s

Farm grows seven to twelve acres of

limas. But this bean’s decline has not

stopped West Cape May from throwing

its annual Lima Bean Festival,

which attracts visitors by the thousands.

While the lima bean has declined,

the beach plum has enjoyed a renewed

interest. The native fruit has

gone from a cottage industry to a serious

crop. In 2010, the humble beach

plum was named the official fruit of

Cape May County. Smaller than a

regular plum and carrying a slightly

tart flavor, beach plums are finding

their way onto the tables of local

restaurants as well as in local wine

and beer. And it was the taste of the

beach plum that attracted Reverend

Carl McIntyre to Cape May. When he

purchased Congress Hall, he changed

the name of the circular restaurant

on the corner of the property to

Beach Plum. He also employed

his grandson, Curtis Bashaw, as

a waiter. Bashaw would play a

prominent role in Cape May’s

resurgence in the latter half of

the 20th Century.

Farmland acreage in Cape

May County saw a dramatic reduction

in the last century. In

1950, there were 29,212 acres

of farmland. By 2007, that number

was down to 7,976 acres. In

the last quarter century, one industry

has emerged as a way to

preserve farmland: winemaking.

Growing wine grapes is not a

new crop in Cape May. Farmers

had been growing wine grapes

for much of the 1800s, selling

the grapes while also making

Cape May

Winery would

open in 1995, and

continues to be the

most popular of

the wineries in

the area.

their own private barrels of wine.

A black rot in the 1880s destroyed

many of the vines, but the industry

recovered. Then came Prohibition,

and the wine industry was dead.

The modern resurgence of the

wine industry in Cape May started

with Bill and Joan Hayes, who

self-taught themselves in the ways

of winemaking. Cape May Winery

would open in 1995, and continues

to be the most popular of the wineries

in the area. There are now six wineries

in Cape May County, each with

its own style and wine varieties.

After the storm in 1962 that devastated

Cape May, once again the

town was at a crossroads. Cape May’s

modern dining makeover began over

a poker game when Harry Kulkow-

itz became interested in owning the

Carroll Villa. He opened the hotel

in 1976 along with The Mad Batter

restaurant, got a positive review

from the Philadelphia Inquirer, and

suddenly became a destination. Then

came The Washington Inn in 1978,

owned by schoolteachers Toby and

Rona Craig. Two years later, Louisa

Hull and Doug Dietsch brought the

philosophy of Alice Waters to Cape

May in the form of Louisa’s Café.

Down on Bank Street, Steven and

Janet Miller brought Chef Henry Sing

Chen and established a whole new

dining experience to this shore town

with the opening on 410 Bank Street

in 1984. And then, the last of the true

restaurant anchors opened in 1989.

After a $3 million renovation, The Virginia

Hotel emerged with the elegant

dining showpiece called The Ebbitt

Room.

So where does Cape May find itself

in the 21st Century? For the food

enthusiast, times are good. Congress

Hall got a $20 million makeover, and

became a top-notch hotel once again

with the excellent Blue Pig restaurant

and two exciting bar areas. There’s

never a shortage of restaurants old

and new, from Peter Shields Inn to the

yb. West Cape May has stepped out

on its own as Cape May’s hipster granola

sister, complete with farm markets

and unique dining in places such

as Good Earth and Empanada

Mama’s. Elizabeth Degener, aka

The Bread Lady, keeps drawing

long lines along Sunset Boulevard

with her clay oven-baked

breads. And James Beard-nominated

chef Lucas Manteca has

made The Red Store in Cape

May Point destination dining.

And let’s not forget Cape May

Brewing, one of the great microbreweries

in the state.

My hope is that you are able

to carve out a little time and read

about the stories of Cape May’s

history through food. And if you

are a fan of Cape May, or have at

least dined there as some point,

I hope that you think about and

reminisce fondly on your own

culinary tales.

July 2017 Philly Eats Magazine 45


RECIPES AROUND THE WORLD

TANDOORI CHICKEN

INDIA / PAKISTAN (WELL SORT OF)

46

Philly Eats Magazine July 2017


In the United States, tandoori

chicken began appearing on

menus in the 1960s as air travel

became more common and people

started traveling to India. Supposedly

Jackie Kennedy was reported

to have eaten “chicken tandoori” on a

flight from Rome to Bombay in 1962

and loved it. In the 60’s if Jackie Kennedy

ate it, it had to be amazing.

Tandoori Chicken can be used

as an appetizer or as a main course

and because of the spice it is recommended

to eat with a bread around if

you are not used to eating spicy food.

Originally and authentically Tandoori

chicken is cooked in a clay oven at

a super high temperature but since

most of us don’t have that laying

around we will go a different direction

and grill them for our purposes.

You can use chicken breasts or

thighs, bone-in or boneless. I prefer

boneless because they lie flat against

the grill and are easier to eat. Remove

the skin to let the marinade soak in.

Trim the chicken of most of its fat if

you want, but do leave a little: it’s vital

for moistness and flavor.

Grilling tandoori isn’t hard, but

there are some essentials for moist,

juicy chicken.

Serve it with some White rice and

a Raita which is a real simple cucumber

salad with a little bit of a kick.

GRILLED TANDOORI

CHICKEN RECIPE

Prep Time: 30 minutes plus marinating

time

Cook Time: Depending on your

chicken

Level of Difficulty: Easy

Serving Size: 4

INGREDIENTS

Marinade

3/4 cup fat-free Greek yogurt

2 tablespoons fresh ginger, peeled

and chopped

1 tablespoon paprika

1 tablespoon fresh lime juice

1 teaspoon chili powder

3/4 teaspoon salt

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/8 teaspoon ground red pepper

3 cloves garlic, chopped

4 12-ounce bone-in chicken legthigh

quarters, skinned

Raita

3/4 cup fat-free Greek yogurt

3/4 cup cucumber, chopped and

seeded

2 tablespoons fresh mint,

chopped

1/2 teaspoon ground cumin

1/4 teaspoon salt

Cooking spray

DIRECTIONS

For the marinade:

1. Place first 10 ingredients in a

blender; process until smooth.

2. Pour into a large zip-top plastic

bag.

3. Add chicken; turn to coat.

4. Marinate chicken in refrigerator at

least 4 hours or overnight.

For the raita:

1. Combine 3/4 cup yogurt and next

4 ingredients (through 1/4 teaspoon

salt) in a small bowl.

2. Cover and refrigerate.

For tandoori chicken:

1. Remove chicken from refrigerator,

and let stand at room temperature

45 minutes.

2. Prepare grill for low heat grilling. If

using a gas grill, medium to low heat

depending on your grill. If using a

charcoal grill, arrange hot coals on

either side of charcoal grate, leaving

an empty space in the middle.

3. Remove chicken from marinade,

and discard remaining marinade.

4. Place chicken on unheated part

of grill rack coated with cooking

spray you don’t want to cook off

the marinade this is a slower cooking

meal. Should be about 7 minutes

a side for chicken breasts.

5. Serve 1 chicken quarter each with

about 1/3 cup of raita.

6. You could Garnish with a little Cilantro

if you want to as well.

July 2017 Philly Eats Magazine 47


BURGER

Easy

Burger

Receipes

Meat, Grill, Flip that is

a pretty basic way of

cooking your summertime

burgers. Here are

a few recipes that can spruce up

those little pieces of meat.

We recommend making all of

your patties about a ¼ lb and use

80-85% lean. This allows equal

cooking temps as well as some

portion control, also you need

some fat in the buger so they stay

together. Use a small kitchen scale

and patty press they are both

cheap enough and trust us the

consistency will always have your

family and guests raving about the

king/queen of the grill.

Keep your meat really cold before

placing them on the grill, yes

it makes a difference.

48

Philly Eats Magazine July 2017


Ingrédients:

JUICY LUCY

Use this mix for 1 lb of meat.

1 tablespoon of Worchester Sauce

1 tablespoon of salt

1 tablespoon of pepper

YOUR cheese of choice

Steps:

1. Place the ground beef in a large

bowl and season with the Worcestershire

sauce, salt and pepper.

Mix until well combined.

2. Divide the meat into ¼ lb equal

portions and form each into a ball,

cut balls in half.

3. Using your press, flatten them into

thin patties, about ¼ inch thick.

4. Divide the cheese place cheese on

one of the smaller patties and then

cover with the other patty.

5. With your hands, smooth out the

edges and press on the top to flatten

slightly into a thick single patty.

6. Grill it slow and low

7. Remove to a plate or cutting board

and let the burgers rest for at least

3 minutes.

8. Enjoy the heck out of this inside

out cheeseburger.

TRUE WHISKEY

BURGER

¼ c. whiskey

3 garlic cloves, chopped

Bacon for each burger

Cheese of Choice

2 large vidalia onions, peeled, cut

in half and thinly sliced (serve them

Raw or saute them)

1 t. Salt

1 tablespoon of pepper

1 teaspoon of thyme

This one is unique but if you like

something different this is a great one

that is easy to make.

BEEF SATAY

BURGER WITH

PEANUT SAUCE

Ground Beef

2 tablespoons of olive oil

2 tablespoons of Soy Sauce

2 tablespoons of lime juice

2 tablespoons of brown sugar

1 tablespoon of garlic powder

1 tablespoon of ginger

Mix this all in and let sit overnight.

PEANUT BUN

SAUCE

½ cup finely chopped onion

2 teaspoons peanut oil or canola

oil

2 teaspoons minced garlic

1 teaspoon ginger

1/4 cup “lite” coconut milk

¼ cup peanut butter

2 tablespoon ketchup

1 tablespoon lime juice, or to taste

1 teaspoon brown sugar, or to

taste

1 teaspoon Asian chile sauce, such

as Sriracha, or other hot sauce, or

to taste

This burger will completely knock

your socks off.

July 2017 Philly Eats Magazine 49


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