Philly Eats Eats Magazine_#5

#5 issue 

Magazine 

How to Pick a 

Cutting 

Board 

Do It Yourself 

Guide to 

Wine Pairing 

Holiday Helpers 

The Kitchen Tools 

You Need 

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2 Philly Eats Magazine #5 issue 


44 

Publisher’s 

Letter 

H 

ello, we hope that this 

issue of Philly Eats finds 

everyone in a great place 

enjoying all the finer foods in life. 

This issue will bring some at home 

recipes a well as tips to design your kitchen, 

get longer life out of your cookware and 

even help describe some items that will 

make your life easier around the kitchen. 

Chef Melissa 

Wieczorek 

Chef 

Bianca 

#5 Issue 

Publisher 

Bob LePage 

L and S Publishing 

Contributors 

Chef Emily 

Scott 

Chef Chris 

Welsh 

Magazine 

Chef Diane 

Floyd 

Chef David 

Silverman 

Contents 

4 

Do It Yourself Guide to 

Wine Pairing 

7 

L and M Bakery 

8 

Balanced Diet - Balanced Life 

10 

The Kitchen Tools 

You Need 

12 

Where’s The Beef ? 

15 

Redesigning 

Your Kitchen? 

18 

Surviving Brew 

20 

How to Pick 

a Cutting Board 

23 

Banana Sushi 

24 

Keeping Those Pots and 

Pans In Prime Shape 

26 

The Hive 

Cocktail 

28 

Table Setting 

10 

31 

Prospector’s 

Steakhouse & Saloon 

34 

The VIllage Pub 

36 

Around the neighborhood 

38 

Diner Breakfast 

40 

10 Healthy Foods That 

Will Help You Lose Weight 

42 

Tourtière: A French-Canadian 

Meat Pie Recipe 

44 

Crock Pot Specials 

46 

The Real Story About 

Tipped Employees 

Here at Philly Eats, we try our best to 

bring a robust magazine for both the DIY 

Foodie and the restaurant goer. If at any 

time there is a recipe or a restaurant you 

would like to see us review please feel free 

to send me an email. 

Thanks and enjoy this issue of Philly Eats 

Chef Marilyn 

Moser-Waxman 

Gabriella 

Mayer 

Erika Sherek 

Graphic Designer 

Rusdi Saleh 

Maryam 

Malekian MS,RD 

Bob LePage 

Editor-In-Chief 

bobl@Landspublishing.com 

No content, for example, articles, graphics, 

designs, and information in this publication 

can be reproduced in any manner without 

written permission from the publisher. 

For all Advertising Inquiries Contact: 

advertise@landspublishing.com 

All Rights Reserved 

© 2018 Philly Eats Magazine 

2 

Philly Eats Magazine #5 issue

wine 

Do It Yourself Guide to 

Wine Pairing 

[ By Paul Stern ] 

Seeking an expert wine pairing 

recommendation makes 

menu planning easy. You 

can simply find a professional 

you trust and take 

their word for which wine will match 

your food, but sometimes, it can be 

more fun to choose your own wine 

and food combination. This article will 

give you some questions to ask that 

will help you to find your own wine 

pairings for any dish. 

1. What kind of wine do you 

and your friends like to drink? 

The first question is important because 

it can help you to eliminate options 

and make your decisions easier. 

If you only like red wine, for example, 

then you don’t have to worry about 

white wine. If your friends don’t like 

sparkling wine, you can stick with 

red or white. While there are many 

“classic pairings” that call for specific 

wines, you shouldn’t be expected 

to drink anything that you or your 

guests won’t enjoy. 

2. How intense are 

the flavors in your dish? 

This question does not refer to which 

flavors are in your food, but how 

strong or subtle they are. If the dish 

were a musical piece, you’d consider 

the overall volume without regard 

to which instruments were playing. 

If you’re serving a strongly flavored 

dish, you should serve a powerful 

wine that won’t be subsumed by the 

food. Conversely, you should serve 

delicate wines with delicate foods so 

that the wine won’t be overwhelming. 

Even if you normally prefer rich, 

flavorful wines in general, you should 

consider something lighter if you’re 

serving subtle dishes. 

3. Is the food sweet and/ 

or sour? 

Foods featuring sweet or sour flavors 

are more difficult to pair with wine. 

The wine should generally be sweeter 

and more acidic than the food - otherwise, 

it will taste harsh or overly 

sour. So, for example, dishes 

with lemon or vinegar will pair 

well with tart wines, while foods 

with sugar or honey should pair 

nicely with sweet wines. Keeping 

all of this in mind, it becomes 

clear that higher acid wines with 

a slight sweetness are the most 

versatile for wine pairing. 

4. What is the fat content 

of your dish? 

Foods with higher fat content call 

for wines with higher tannins - the 

compounds found mainly in red wine 

that coat your tongue and teeth with 

a drying sensation. Tannins and fat 

soften and enhance each other. This 

is why tannic wines like Cabernet 

Sauvignon work so well with marbled 

meat, like steak. 

5. What are the main flavors 

in the food? 

Now we’re leaving intensity behind 

and asking about the character of 

the food’s flavor. Does your dish 

have a savory, meaty flavor, a fresh 

vegetable flavor, or subtle, briny seafood 

notes? The traditional European 

approach to wine pairing is to seek 

wines that have similar flavors to the 

Wine and food that 

originate in the same 

region tend to be 

a good match. 

dish. For example, you could pair lamb 

with mint alongside a Cabernet Sauvignon 

from Australia. The Cabernet 

has enough tannin to match the fat 

in the lamb, and Australian red wines 

are famous for flavors of eucalyptus, 

which has a green taste similar to the 

mint in the dish. 

For another example, think about 

pasta with butter sauce and toasted 

almonds. Chardonnay features both 

nutty and buttery flavors that would 

match the food well. 

6. Where is your dish from? 

There’s a famous saying: “what grows 

together, goes together.” This simply 

means that wine and food that originate 

in the same region tend to be 

a good match. Pasta with red sauce 

and Italy’s most popular red grape, 

Sangiovese, work very well together. 

The Alsace region in France produces 

wines that are great with pork - the 

mainstay of local cuisine. When in 

doubt, look for wines from the area 

that your dish comes from. 

7. Which course is 

the wine pairing for? 

If you find yourself with more than 

one possible wine for a particular 

dish, you can decide between them 

based on the course order. If you are 

serving salmon as a first course, 

you might consider a dry Rosé, 

but if it’s an entree, maybe a 

Pinot Noir would be better. 

Most of the time, lighters 

wines are served earlier 

in the meal, and sweet 

wines are served last 

with dessert. You can, of 

course, make exceptions 

if you want. 

8. Don’t be afraid 

I’ve heard it said that 80% 

of wine pairings are fine, 10% 

are great, and 10% are terrible. 

In my experience, this holds true - 

meaning that you have a 90% chance 

of finding a wine that’s at least okay 

- even if you guess. If, however, this 

article helps you find a truly wonderful 

pairing, you’ll be proud of yourself, 

impress your guests, and have a 

unique culinary experience. Have fun 

with the journey and let us know if 

you come across a top-notch pairing. 

Paul Stern has spent the last nine years 

in various roles in the wine industry, 

from tasting thousands of bottles in 

North Carolina to coordinating the 

wine pairings for some of Philadelphia’s 

elite restaurants. Before joining WTSO’s 

Product Development Team, Paul 

earned a certification with the Court of 

Master Sommeliers. Paul enjoys wine 

of all styles but has a particular love of 

lighter style reds and aromatic whites. 



akery of the month 

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On a back road in Delran NJ sits a 

bakery that has been around for 

decades and has had the consistency 

to answer the question of 

why. L and M Bakery has been a 

staple in the river communities of NJ for obvious 

reasons if you have ever tasted their wears. 

The selection of items is as you would expect 

the quality of them is far better than you would 

expect. With the rise of the use of warehouse 

clubs and grocery stores for baked goods, L and 

M have still strived to build a reputation as a far 

superior bakery. 

Whether you are coming in for a breakfast 

treat or a cake for a special occasion, there is an 

answer here. The prices are fair, and the items are 

even better. 

We at Philly Eats enjoy a great deal, but L and 

M Bakery has the best buttercream donut that 

has been tried anywhere. 

So if you can make your way to Delran a trip to 

Philly Eats is worth the visit. 

L and M Bakery 


health 

Balanced Diet - Balanced Life 

[ By Malekian MS,RD ] 

Carbohydrates: these provide a source 

of energy. 

Proteins: these provide a source of materials 

for growth and repair. 

Fats: these provide a source of energy 

and contain fat-soluble vitamins. 

Vitamins: these are required in minimal 

quantities to keep you healthy. 

Mineral Salts: these are required for 

healthy teeth, bones, muscles, etc.. 

Fiber: this is required to help your intestines 

function correctly; it is not digested. 

Balanced Diets: we must have the 

above items in the correct proportions. 

Carbohydrates 

Carbohydrates are the most important 

source of energy. They contain the elements 

Carbon, Hydrogen, and Oxygen. 

The first part of the name “carbo-” 

means that they contain Carbon. The 

second part of the name “-hydr-” means 

that they contain Hydrogen. The third 

part of the name “-ate-” means that they 

contain Oxygen. In all carbohydrates, 

the ratio of Hydrogen atoms to Oxygen 

atoms is 2:1 just like water. 

We obtain most of our carbohydrate 

in the form of starch. This is found in potato, 

rice, spaghetti, yams, bread, and cereals. 

Our digestive system turns all this 

starch into another carbohydrate called 

glucose. Glucose is carried around the 

body in the blood and is used by our tissues 

as a source of energy. Any glucose 

in our food is absorbed without the need 

for digestion. We also get some of our 

carbohydrates in the form of sucrose; 

this is the sugar which we put in our tea 

and coffee (three heaped spoonfuls for 

me!). Both sucrose and glucose are sugars, 

but sucrose molecules are too big to 

get into the blood, so the digestive system 

turns it into glucose. 

When we use glucose in tissue respiration, 

we need Oxygen. This process 

produces Carbon Dioxide and water and 

releases energy for other methods. 

Proteins 

Proteins are required for growth and 

repair. Proteins contain Carbon, Hydrogen, 

Oxygen, Nitrogen and sometimes 

Sulphur. Proteins are enormous molecules, 

so they cannot get directly into 

our blood; they must be turned into amino-acids 

by the digestive system. There 

are over 20 different amino-acids. Our 

bodies can convert the amino-acids back 

into protein. When our cells do this, they 

have to put the amino-acids together 

in the correct order. There are many 

millions of possible combinations or sequences 

of amino-acids; it is our DNA 

which contains the information about 

how to make proteins. Our cells get their 

amino-acids from the blood. 

Proteins can also be used as a source 

of energy. When excess amino-acids are 

removed from the body, the Nitrogen is 

excreted as a chemical called urea. The 

liver makes urea, and the kidney puts the 

urea into our urine. 

Fats 

Like carbohydrates, fats contain the elements 

Carbon, Hydrogen, and Oxygen. 

Fats are used as a source of energy: they 

are also stored beneath the skin helping 

to insulate us against the cold. Do not 

think that by avoiding fat in your diet you 

will stay thin and elegant! If you overeat 

carbohydrate and protein, you will convert 

some of it into fat so that you will 

put on weight. You must balance the 

amount of energy containing foods with 

the amount of energy that you use when 

you take exercise. 

You must have some fat in your diet 

because it contains fat-soluble vitamins. 

Vitamins 

Vitamins are only required in minimal 

quantities. There is no chemical similarity 

between these chemicals; the similarity 

between them is entirely biological. 

Vitamin A: good for your eyes. 

Vitamin B: about 12 different chemicals. 

Vitamin C: needed for your body to 

repair itself. 

Vitamin D: can be made in your skin, 

needed for absorption of Calcium. 

Vitamin E: the nice one – reproduction? 

Mineral Salts 

These are also needed in small quantities, 

but we need more of these than we 

need of vitamins. 

Iron: required to make hemoglobin. 

Calcium: required for healthy teeth, 

bones, and muscles. 

Sodium: all cells need this, especially 

nerve cells. 

Iodine: used to make a hormone called 

thyroxin. 

Fiber 

We do not // cannot digest cellulose. This 

is a carbohydrate used by plants to make 

their cell walls. It is also called roughage. 

If you do not eat foods materials which 

contain fiber you might end up with 

problems of the colon and rectum. The 

muscles of your digestive system mix 

food with the digestive juices and push 

food along the intestines by peristalsis; if 

there is no fiber in your diet, these movements 

cannot work correctly. 

Maryam Malekian, MS, RD 

is a board certified bilingual 

(Farsi) Registered Dietitian 

and health coach with a Master’s 

degree in Nutrition and Food 

Science from San Jose State University. 

She is the founder and president of On- 

CallDietitian.com and specializes in clinical 

nutrition and counseling. 

Maryam has a passion for helping individuals 

improve their health and lifestyles 

in a practical way that are supported by 

up-to-date science. She is currently working 

as a registered dietitian at the public 

health department and the consulting 

dietitian with San Mateo County. 

Maryam is also an elected nominating 

committee member of American Dietetic 

Association, and active member of United 

State Tennis Association. 



gadgets 

The 

Kitchen 

Tools You 

Need 

Turkey or Roast Cutting 

Tongs, Kitchen Gadgets 

Hold and slice roast or turkey 

for a beautiful presentation 

on your Thanksgiving dinner. 

Instead of using a fork and letting 

all the juices out, you can 

use these tongs to hold your 

roast in place while you cut it. 

Cave Tools 

Shredders 

There’s not a lot to say about a pair 

of claws you use to pick up hot stuff, 

except: Where have they been all my 

life? These unique gadgets turn any 

normal human into a Human Shredding 

Machine. 

These Pulled Shredder Claws are 

great for shredding a pork or any other 

meat for sandwiches. Also, good 

for lifting a ham, roast, or some other 

cut of meat out of the roaster to 

a platter. They stab into the meat for 

easy lifting. These kitchen gadgets 

would be useful for a holiday dinner 

or awesome gift idea. 

The Pulled Shredder Claws are 

well made and very sharp, almost lethal, 

which is a good thing. There are 

definitely endless opportunities to 

use these great kitchen gadgets. 

Gravy Fat 

Separator 

Review – Useful 

Kitchen Product 

A new fat separator from Trudeau 

makes healthy gravies, stocks and 

soups by separating out more fat 

from meat juices. I think this unique 

gadget is another thing that you will 

love to have in the kitchen. 

The gravy separator is really convenient, 

the top is wide and easy to 

pour the drippings into. The handle of 

the tool is big enough so it’s easy to 

grab or hold. You will be very pleased 

with this kitchen product, especially 

for the price. I believe the kitchen 

gadget is a lifesaver at the holidays. 

Oven Companion 

3-Tier Oven Rack 

The Nifty 3-Tiered Oven Companion 

makes the most efficient use of your 

oven space. This tool comes in very 

handy when cooking large meals such 

as Thanksgiving or Christmas dinner. 

Also, the kitchen gadget is a great 

gift for any family member that uses 

an oven a lot but does not have a lot 

of oven space. 

Chef’s 

FLask 

Everyone wants to be a holiday 

chef and sometimes that pressure 

needs a tip off the top!!!!! 

10 

Philly Eats Magazine #5 issue 


food 

Where’s The Beef ? 

Well, there are a significant 

number of characteristics 

and differences, the 

“best” depends on what 

the recipe calls for and how you want 

to cook it. The great news is that the 

cuts of beef that cost you the most 

might be the best for your recipe or 

taste. To give a better understanding of 

the different cuts of beef, let us break 

down each starting with primal cuts. 

What is “Primal Cuts” of Beef 

A side of beef is broken into eight primal 

cuts, or main divisions if you will: 

chuck, brisket, shank, rib, short plate, 

loin, flank, and round. Each of these 

primal cuts is then sectioned off again 

into subprimal cuts for sale in most cases 

because we all don’t need 1/8th of 

a cow. The chart with the article will 

show you where each cut is from and a 

suggested method to cook it. 

Now that there is the 

most basic of butchering lessons 

behind us let us try to 

break down the cuts. 

Chuck 

The chuck is the shoulder area. 

Obviously, being the shoulder, this 

is a very well-used muscle group; it is 

loaded with connective tissue, it is incredibly 

lean and, as you can imagine, 

callous. The chuck is usually, what is 

ground into hamburgers or diced into 

stew cuts or pot roasts, which require 

that long moist-heat is stewing or 

braising to break down the collagen 

and make them tender. With this, you 

can still find a real tender few sections 

like the chuck eye steaks. 

Ribs 

This primal cut includes parts of the 

ribs, plus a portion of the spine and the 

large muscle located between the spine 

and ribs. The center muscle area is very 

tender and is full of fat, and is one of the 

most preferred cuts of beef. Whether it 

is bone-in or boneless prime rib roasts, 

both come from this primal cut, as do 

rib eye steaks, which are cut individually 

from the roasts. These premium cuts 

are cooked in dry heat (roasted, grilled 

or seared in a skillet) to preserve their 

flavor and juiciness. 

Loin 

The loin is made up of two subprimal 

cuts. On is the strip loin and the other is 

the tenderloin, the tenderloin contains 

the most tender and prized cuts of 

meat. The strip loin, which is the larger 

of the two, is a long muscle which runs 

along the spine. The tenderloin is smaller, 

and it intertwines with the strip loin. 

The steaks that are butchered from the 

strip loin are known as New York Strip 

Steaks. The tenderloin may be sold in 

roast-sized chunks for Chateaubriand, 

or sliced into individual steaks known 

as filets mignons 

A steak cut to 

include both the strip and the 

filet separated by the t-shaped bone 

between them is called a T-bone steak. 

When a T-bone steak is cut from farther 

back on the short loin, where the 

tenderloin is thicker, it is known as a 

porterhouse. The loin is not as fatty as 

the rib eye, nor is it among the leanest 

cuts. All loin cuts are best dry-heat 

cooked like the rib cuts. 

A third subprimal cut from the loin, 

the sirloin, is the back part of the midsection 

connecting the loins to the 

hips. While the sirloin is not as tender 

as the loin cuts, it is quite lean; top sirloin 

steak is considered “extra lean” by 

the USDA. Sirloin makes a fine steak 

or roast and is loved for its more robust, 

“beefy” flavor and more moderate 

price. It also makes some of the most 

premium ground beef available. 

Round 

The round is the hind leg of the animal. 

Like the chuck, it is a profoundly used 

muscle that’s very lean and full of connective 

tissue…but unlike the chuck, it 

doesn’t contain hidden treasures like 

the flat iron. It yields roasts and steaks 

which must be stewed or braised to 

make them tender (Swiss steak is a 

known favorite), and is also a primary 

source for lean ground beef. 

Shank and Brisket 

The foreshank or arm is very flavorful 

and high in collagen and is typically 

sold as “soup bone” for making soups 

and stocks. The brisket (breast) is very 

tough and contains quite a bit of fat. It is 

brined to make corned beef or cured to 

make pastrami and has found great favor 

with barbecue chefs, who smoke it 

for great lengths of time to make some 

of the finest barbecue to be found. 

Plate and Flank 

The short plate contains the rib 

bones and is located directly beneath 

the primal rib cut. The 

flank, adjacent to the plate and 

below the loin, is the side of the animal. 

Short ribs come from the plate and are 

marinated and grilled or stewed. Skirt 

steaks and hanger steaks, also considered 

part of the plate, are part of the diaphragm…which 

is, after all, a muscle. The 

hanger steak, the part attached to the 

last rib and the spine near the kidneys, is 

one of the tenderest cuts on an animal. 

It is best marinated, cooked quickly over 

high heat, and served rare or medium 

rare because it can become chewy. The 

tougher skirt steak, from within the diaphragm, 

is often marinated and sliced to 

use in preparing fajitas. Flank steak and 

London broil come from the flank. They 

are harsh yet flavorful cuts that do well 

cooked in moist or dry heat. 

So we hope you find the basic 

breakdown of beef informative. As 

we move into future issues, we will get 

into the aging of beef and other cuts 

of meat. 



NFL ALUMNI PHILADELPHIA 

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Presented by Bradford White 

www.NFLAlumniPhilly.com for more info 

design 

May 21, 2018 

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Your foursome could win the right to compete 

in the Super Bowl of Golf in April of 2019 against 

the winners from 25+ NFL Alumni tournaments 

in a Warm destination. 

The winning team will receive two nights’ hotel 

accommodations at a top-rated east coast golf resort, 

round-trip coach airline transportation for each team 

member, a ticket to the Evening with the Legends Dinner, 

a spot in the Super Bowl of Golf Tournament 

on Saturday followed by the awards presentation. 

Winners of this national championship 

win the coveted Super Bowl of Golf ring. 

The annual NFL Alumni 

Philadelphia Chapter Golf 

Classic is our primary vehicle 

to raise much-needed funds 

in support of programs for 

at-risk youth in the Greater 

Philadelphia Region. 

Redesigning 

Your Kitchen? 

What is Your Style? 

If you spend a lot of time in your kitchen, you might be 

getting tired of seeing the same tile or countertops day after 

day. Maybe you moved into your home and never put 

your own “touch” on the kitchen, and instead kept 

the previous owner’s design choices. 


Modern Kitchen by Austin Architects & 

Building Designers Webber + Studio, Architects 

Your kitchen can be 

a conversation center, 

a board game 

locale, a place to 

eat, and more to 

your family. Looking 

around it, you want 

it to feel like home and that means 

you may want to choose how it looks. 

Designing a kitchen means starting 

with a theme, and most homeowners 

will find their tastes fall into one 

of three distinct categories: Modern, 

Contemporary, and Traditional. 

Modern: Clean and Minimalist 

Modern is a term that can confuse 

anyone who’s seeking to redesign 

their kitchen, as they may think that 

by choosing appliances and design 

styles are that are “in,” then they believe 

they’re already contemporary 

or modern. However, there’s a slight 

difference between the two, even 

though some may believe the terms 

are interchangeable. The term modern 

refers to the designstyle of the 

kitchen. You can use modern to refer 

to designs styles from early century 

to mid-century (hence the term 

“mid-century modern”). You may also 

see Danish modern in kitchen design 

as well. The emphasis of modern focuses 

on the following elements: 

Flat cabinets with zero or simple 

hardware 

Natural design that uses woods 

and stone 

Neutral color palettes throughout 

Minimal backsplash designs 

One of the things you’ll particularly 

notice about modern kitchens, 

is the overwhelming minimalist look. 

Modern kitchens may have several 

sleek countertops, but these counters 

are devoid of clutter. The focus is on 

minimizing anything taking up space, 

and modern kitchens often have 

plenty of nooks and crannies where 

things can be tucked away. Any artwork 

or decoration will be minimal 

to fit in with the theme. As for appliances, 

stainless steel and other metal 

finishes reign supreme. 

Contemporary: 

Cutting-Edge and Current 

As we stated above, contemporary is 

often a design term that is confused 

with modern. A contemporary kitchen 

features a design that incorporates 

the appliances and elements that are 

current, and “now.” These designs 

reflect the newest trends, and are 

more colorful than modern kitchens. 

You’ll see the following elements in a 

typical kitchen with a contemporary 

design: 

A mixture of materials including 

glass, concrete, wood, stones, and 

metal 

Colorful and intricate backsplashes 

Pendant lights, chandeliers, and 

other fancy lighting options 

Patterns and textures at work 

Colorful walls and countertops 

Every contemporary kitchen will 

differ, however, as some may have a 

more muted color palette, while others 

may use bright spots of color to 

emphasize all of the other elements 

of the design. One thing to notice is 

Contemporary Kitchen by San Francisco Architects 

& Building Designers Mark English Architects, AIA 

that while modern kitchens tend 

to favor boxes and clean lines, 

you can see a variety of shapes in 

a contemporary kitchen. Curved 

pendant lights, cabinets of varying 

heights, and rounded islands 

are just a few options you might 

see. Appliances are either white 

or stainless steel to mix with the 

wood, stone, and other tones 

present. You’ll see the newest 

and greatest appliances, whether 

they’re six burner gas ranges or 

industrial dishwashers, in a contemporary 

kitchen. Like modern 

kitchens, kitchens in the contemporary 

style are also uncluttered. 

Traditional: 

Warm and Welcoming 

Whereas modern and contemporary 

kitchens emphasize style meets function, 

a traditional kitchen means a 

kitchen that’s made to work for the 

homeowner, and can feature eclectic 

things that mean something to them. 

These kitchens reflect personality 

and personal style. Unlike modern 

kitchens, traditional style kitchens 

emphasize unusual elements and architectural 

details. 

Antique or period pieces used 

throughout 

Cabinetry with glass-fronts, decorative 

hardware and interior insets 

Decorative insets, niches, and 

nooks built into the design 

Furniture used in a new way to 

hold or hide appliances 

Mixes of patterns, textures and 

styles 

Use of fabrics throughout in curtains, 

seating, etc 

In a modern or contemporary 

kitchen, there’s a somewhat style of 

uniform design, but not with a traditional 

design. Appliances tend to be 

white or stainless steel, though some 

homeowners may choose black or 

even other colors. Like the contemporary 

kitchen, a traditional 

kitchen might have cabinets of 

different heights, but traditional 

will focus on displaying multiple 

things that draw your eye at once. 

You may see a backsplash design 

only over the stove, while the rest 

of the kitchen uses subway or 

another tile. Floors with patterns 

are common as well. To make it 

look inviting and warm, traditional 

kitchen style can have plenty of 

plush seating, such as a breakfast 

nook with a bench. In one word, 

traditional is custom detailing. 

Knowing what style to approach 

for your kitchen design is 

the first step toward getting that 

dream kitchen. By looking at our 

breakdown of each design style, 

and what they often feature, we 

hope you find the one that works 

for you, and makes it feel like your 

kitchen each time you enter it. 



history 

Surviving 

Brew 

The Philadelphia Institution That You 

Might Not Have Heard of Before 

[ By Bob LePage ] 

What would your idea of a long lasting 

company be? 20 years? 50 

years? 100 years? How about a 

company that has been in Philadelphia 

since 1854!!!! Let that sink 

in for a minute...........1854. President Franklin Pierce was 

in office; Lady Randolph Churchill was born (mother of 

Winston Churchill), It was the end of the California Gold 

Rush, and there were only 31 stars on the American 

Flag. The Civil War didn’t start for another roughly seven 

years. So this is a company that has staying power. 

I am sure there are a lot of you out there that haven’t 

heard of Ellis Coffee, but I am sure if you drink coffee in 

restaurants, banquet facilities or diners and many more 

places you have had it. The majority of their market is 

in the business to business sector, however, within the 

last bit of time they have developed and invested in the 

K cup market. 

Out of their headquarters are on Bridge Street in 

Philadelphia, they have their roasters, grinders, packaging 

and their K-cup processing machine. The Ellis distribution 

network is from Maine to Florida as well as out 

to the Rockies. 

Ellis takes deliveries of coffee beans every day from 

farms all over the world. When we were there, they 

were taking beans in from Asia. As the beans and blends 

are developed the structure of the coffee bean is considered 

so it will roast consistently and be ground in 

a way that will give a patterned taste to every pot and 

cup. 

When speaking with President/CEO Adam 

Kestenbaum, he was asked some questions about 

how Ellis has kept its staying power in the marketplace 

through numerous changes in the market. 

“Consistent quality and service are huge factors 

for us,” Kestenbaum said, “We aren’t big enough 

to take any customers for granted” he continued. 

“Our customers and their customers judge every 

cup of coffee today, so it is essential not only to 

meet expectations but to exceed them in every 

way possible.“ 

A couple of years ago Ellis decided to get into 

the ever-expanding K-Cup business and bring 

their product to the grocery stores. This is a different 

approach for Ellis considering for well over 

100 years they only dealt in direct to hospitality. 

One of their strong goals was to keep the fresh 

coffee taste and quality in a K-Cup. Ellis spent a 

considerable amount of time on developing the 

proper amount and blends of coffees to use in 

their products so a customer could enjoy the same 

experiences they receive in a restaurant. 

A specific aspect of the Ellis Coffee company 

that I found to be fascinating is that the employees 

stay for DECADES. That goes a long way to 

making sure the products out the door are consistent. 

Ellis Coffee is an exciting place, and from the 

conversation, we had with Adam there is a very 

bright future to go with the storied past. 

18 



tips 

Here’s why: Those boards 

with the handles on 

them…. they take up 

much needed space on 

my counter and just get 

in the way. The one shaped like a 

pear, that might be nice for serving 

something on but it’s just a little too 

impractical for me. I don’t need cute, 

I need efficient. The one in the center 

– waaayyyy toooooo small. Round – 

useless. Put a bowl of fruit on it and 

it’ll look nice. 

Give me a nice, rectangular cutting 

board. When I need a new cutting 

board here’s what I look for and 

where I go: 

First – the cutting board must be 

wood or bamboo. These have been 

How to Pick a 

Cutting 

Board 

Even though this photo I found is cool, 

I wouldn’t use any of these. 

[ By Chef Marilyn, www.thenourishingwell.com ] 

proven to be the safest 

surface to work on, bacteria 

wise. 

Second – walk into 

Home Goods. If you don’t 

have a Home Goods near you, 

then TJ Maxx or Marshalls (all 

three of these are owned by the 

same company), any place that 

gets lot ends (but you know it can 

be hit or miss). See what they have. 

Or if you have a restaurant supply 

place near you that can be a good 

place to get reasonably priced cutting 

boards. 

Pick the cutting board that suits 

the space, but not one that’s too 

small. Something around 16 x 24 

generally works well. I really like the 

bamboo cutting 

boards that are available 

these days. Bamboo is a 

great, quick growing, renewable resource. 

There are some absolutely beautiful 

cutting boards like Boos, but they 

are just outside my budget. 

To clean your 

cutting board 

just use 

some warm 

soapy water. 

You’ll find some cutting boards 

have a groove about an inch or so 

in from the edge. This is for catching 

the juices of foods that, well, 

are juicy. Meat and poultry have 

plenty of juice that will get all over 

your counter without a board like 

this. Not good! Tofu or seitan can 

be a bit drippy too (but not full of 

bacteria so no worries on that end). 

You don’t want these plastic 

cutting boards! → 

One, because they’re plastic. We 

already have too much plastic 

in our lives, and it’s toxic and I 

always wonder if little, unnoticeable 

bits of plastic get into the 

food somehow. 

Two, because these plastic cutting 

boards get deep grooves 

in them when you cut on them. 

Those deep grooves hold bacteria. 

And three – I’m convinced they 

dull a knife faster than a wooden 

cutting board. 

However, see that rack the boards 

are standing in. You could use one of 

those. I got mine at, ummm, Home 

Goods (these guys should be giving 

me a stipend! They’re not, no 

worries). You want one of those 

racks so you can stand the 

cutting board up to 

dry after you clean 

it at the end of 

your work day, 

or work hour, 

or work minute. 

I guess 

for me it’s a 

work day (I’m 

a personal 

chef), but not 

for most of you. 

You don’t want to 

tuck a damp cutting 

board into a cupboard or 

closet. It’ll start to mold if it doesn’t 

get a chance to dry. Yuck! If you 

don’t have the space for a rack like 

this then just stand the board up on 

end and lean it against a wall where it 

won’t fall or get knocked into. Once 

it’s thoroughly dry then you can tuck 

it away in a closet or drawer. 

Oh, I forgot to mention glass cutting 

boards. I have no idea who ever 

invented those. Nobody who cooks. I 

always know if I’m in the home 

of someone with one of these 

they definitely don’t cook. Maybe 

you can cut a bagel on them. 

Glass cutting boards are dangerous 

since the knife can slip on 

them and they dull a knife 

faster than anything. Put a 

plant on it. It’ll look pretty. 

I have several cutting 

boards, some that 

I use only for meat, 

poultry and fish and 

the others are specifically 

for plant-based 

foods. Is that necessary? 

Probably not. But it keeps 

me happy to know they are 

kept separate. And my vegan clients 

like to know that too. 

To clean your cutting board just 

use some warm soapy water. If you 

want to disinfect it, which I do immediately 

after prepping any sort of 

animal foods on my board, I rinse the 

board off in an empty sink and then 

spray it with a natural disinfecting 

spray or simply white vinegar or diluted 

tea tree oil. I also wash the sink 

with hot soapy water, then spray the 

sink with a natural antibacterial cleaner. 

Don’t – let me repeat – DON’T 

put your cutting boards in the dishwasher. 

Great way to ruin them. 

There are other things you should 

know – like how to oil a cutting board 

so it doesn’t crack so you can keep 

it for a lifetime and how to keep the 

cutting board from slipping around on 

your table or counter top. I’ll be blogging 

about those things in the near 

future. Keep an eye out for those 

Happy Cooking! 

Marilyn 



Kid’s Corner 

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tips 

3 

Season your 

cookware 

Going and buying an 

expensive set of cookware 

is just the start of 

your exploration into the 

kitchen. You spent your 

hard earned money so 

why don’t you do all you 

can to make sure your 

cookware is clean and 

will endure time. 

According to my guide 

for my Calfalon. 

cookware 

gently with a 

soft sponge, warm 

water, and dish 

“Hand-wash 

soap. Soak first in 

warm, soapy water if necessary. 

If any burnt spots or oil residue remain, 

make a paste of one part baking 

soda and one part water. Dab some of 

the paste onto stubborn spots and let 

it stand for 15 minutes. Rinse and dry. 

Pour a small amount of vegetable 

oil onto a paper towel and rub into 

the surface of the cookware. 

Store carefully. If you must stack,, 

place a napkin or paper towel between 

different pieces of cookware 

to protect the nonstick coating.” 

We all do that right? Let us see if 

we can help....... 

Anyone who’s ever struggled to 

scrub scrambled egg gunk off a stainless-steel 

pan knows nonstick cookware 

can be a godsend. Whether that 

nonstick coating is ceramic or Teflon, 

Keeping Those 

Pots and Pans 

In Prime Shape 

it’s sure to make cleanup easier....as 

long as you clean up correctly, that is. 

Nonstick coatings can be fragile, 

and if you’re too rough with your 

cleaning, cooking, or storage, you can 

ruin them for good. At best, this could 

mean your ceramic pan loses some of 

its non-stickiness; at worst, you could 

end up with toxic Teflon flaking into 

your food. 

So please pay attention. If you’re 

using nonstick pans, you should know 

how to clean and care for them. 

Here’s what is recommended. 

How to clean and maintain your 

cast iron skillet 

1 

Gently 

wash 

the cookware by hand 

It may seem obvious, but once you’ve 

used your cookware, your first line of 

defense against ordinary food deposits 

is good ol’ dish soap and water. 

Sponge with water 

Your first line of defense against ordinary 

food deposits is a regular sponge 

loaded up with soap and water. 

Because nonstick coating requires 

a gentle hand, you’ll want to make 

sure you use a soft sponge—nothing 

harsh or overly abrasive. 

If you’re having trouble getting rid 

of tougher stains, you can give the 

pan a good soak in warm, soapy water. 

Just steer clear of the dishwasher. 

Your nonstick cookware can’t handle 

the heat. 

2 

Break out 

the baking soda 

Scrubbing nonstick pan: 

If you can’t get the pan clean using an 

ordinary soapy sponge, you may have 

to try washing with baking soda. 

Baking soda is truly one of the 

home’s most versatile tools. Not only 

does it do a great job leavening your 

baked goods, but it also makes an excellent 

cleaning agent. 

It comes in particularly handy 

when you’re fighting resilient, burnton 

food in a nonstick pan. If soap, 

water, and gentle scrubbing won’t do 

the trick, there’s no need to risk ruining 

your pan with an abrasive sponge. 

Make a paste out of one part baking 

soda and one part water, then dab 

it onto the dirty areas of the pan. Let 

it stand for 15 minutes, then rinse it 

away and dry the pan. The unwanted 

food bits should quickly wash away. 

It’s common knowledge that you’re 

supposed to season your cast iron 

skillet—essentially, build up a protective 

layer of polymerized oil on its 

surface. This process keeps it smooth, 

reducing its stickiness and preventing 

it from rusting. But did you know that 

you should also season your nonstick 

cookware? 

Yep, it’s true. Many nonstick pans 

even say so, right on the label. 

Oil in pan 

Use vegetable oil to lightly season 

your pan and protect the nonstick 

coating. 

If your nonstick cookware is ceramic, 

you can skip this step. Otherwise, 

try pouring a small amount 

of oil on a paper towel and rubbing 

the inside of the pan after each use. 

Unlike cast iron, nonstick coating 

can’t withstand extremely high heat, 

so don’t heat the pan after oiling it. 

Simply rubbing it in will do enough, 

combined regular use and careful 

cleaning. 

4 

Store 

carefully, 

use carefully 

Take care during cleaning is essential, 

but it’s only one part of the equation. 

If you want your nonstick cookware 

to last, you should also be careful not 

to damage the surface when you’re 

cooking and storing it. 

Take care not to scratch or gouge 

your nonstick cookware. 

When you’re cooking, use wooden 

spoons or soft silicone spatulas 

rather than metal utensils. You’d be 

surprised how easy it is to scratch a 

pan with a metal spoon. 

When it comes time to put nonstick 

cookware away, don’t stack pots 

and pans carelessly on top of each other. 

The bottom of one pan can scratch 

the top of another. Instead, place a 

napkin or paper towel between each 

pot or pan before stacking them. 

Hopefully, some of these tips can 

help your cookware last longer. 

24 



drink of the month 

The Holiday at 

The Hive Cocktail 

We were introduced to this drink 

at a party many years ago and no 

one could tell anyone how it came 

about. It is an easy drink to make 

in a pitcher as well and have it 

ready for holiday guests. 

INGREDIENTS 

a Honey 

a Hot water 

a Orange Vodka 

a Triple sec 

a Lemon juice 

a Orange juice 

3⁄4 oz 

1 oz 

1⁄2 oz 

1⁄2 oz 

1⁄2 oz 

1 pinch 

Glass: 

Martini 

DIRECTIONS 

This is real easy, add of the 

ingredients together and stir it 

until the honey dissolves. Serve in 

a martini glass to enjoy the texture 

and consistency of this great drink. 

26 


tips 

What’s going on? 

Table 

Setting 

[ By Erika Sherek ] 

I’m on Pinterest a lot! I’m always looking 

for inspiration for brides and for 

myself. I love a good table setting 

and Pinterest is FILLED with different 

ideas for centerpieces and cute ways 

to set the table for your event. Now a 

lot of these are not actual events but 

styled shoots. For those of you who 

have no clue what a styled shoot is 

lemmesplain. Event planners and designers 

typically style for others. They 

very rarely get that opportunity to 

show what their style is or what they 

can do without limitations. So they 

partner with other vendors and create 

a mock event to show off a particular 

style that they want to showcase or 

just as a creative outlet to test some 

new ideas. 

One thing that I’ve noticed time 

and time again, is these pictures are 

just gorgeous! The look, the feel, the 

mood. Flowers are just right. The decor 

is spot on. And then you look at 

the table setting and for some unknown 

reason, the spoon is on the 

inside of the knife. WHAT?! I”m not 

going to lie. When I first moved up 

here from Colorado and started to 

notice this I thought maybe there was 

some bizarre trend going around that 

would make Emily Post cringe. I started 

asking around. I had even interviewed 

dozens of planners at a yearly 

convention, and they all agreed with 

me! What is going on!? 

Basic table setting 101 

I’m not going to get too in-depth 

with table settings because, to be 

honest, I could write an entire book 

about the different types of settings 

and service. There are different rules 

depending on what part of the world 

you live in and there are different setups 

depending on what meal you are 

are serving and the formality of that 

meal. But regardless of all that, the 

one thing that is ALWAYS uniform is 

the order of the utensils. Now obviously 

there is buffet style where the 

flatware is wrapped, or put into a cute 

pocket made from the napkin. But we 

are talking about a basic table setting. 

Here is a tip to remember the order 

of the flatware, glasses and butter 

plate. Just remember FORK. The 

letters spell out how the table is set. 

Again, although there are some slight 

variations, always remember the order 

from left to right 

F - fork 

O - the shape of the plate 

K - knives 

S- spoons 

(Yeah...no R...) 

The blade of the knife ALWAYS 

faces in towards the plate. You can 

also think that the knife protects the 

spoon from the fork. When you go 

to use the flatware, you are always 

working from the outside in. So you 

will use the flatware furthers away 

from the plate first. One other thing 

to note. You only put out the utensils 

that you will be using for the meal. 

Meaning, if you are not having soup at 

the meal, don’t put out a soup spoon! 

There’s more? 

A few other things to keep in mind. A 

setting should never have more than 

3 pieces of flatware on each side of 

the plate. The only exception is if you 

are using an oyster fork, then you can 

have 4 on that side, or are doing a 

European setting. Another part of the 

table setting people have a hard time 

remembering is, which sides the butter 

plate and glasses go? An easy way 

to remember is to make an “okay” sign 

with both hands. Touch your index 

finger and your thumb on both hands, 

and point the other 3 fingers up. 

When you put the “O’s” together the 

left hand creates a lower case “b” and 

the right hand creates a lower case 

“d”. The “b” stands for bread or butter 

(left side of the plate, above the 

forks). The “d” stands for drinks (right 

side of the plate above the knives and 

spoons). 

But I’m being “Creative” 

No, you really aren’t. You are showing 

people that, although you have 

a wonderful sense of style, you just 

don’t know the basics of setting a table. 

And in the event industry...that’s 

kind of a big deal. You can be as creative 

as you want. As long as that 

spoon is to the right of the knife and 

the forks are on the left. As stated, 

there are so many variations of table 

settings depending on the formality 

and meal and locale. But the 

one constant is the placement of the 

forks, knives, and spoons. I don’t care 

how beautiful your centerpieces are, 

and how stunning your stemware is. 

If the table is set incorrectly people 

will judge you! 



estaurant 

AN SUV OF A DIFFERENT STRIPE. 

Be original. Drive original. 

Land Rover prices start at $392 a month. What are you driving for 

$392 a month? 

Come see the area’s #1 Land Rover centre today. 

LAND ROVER CHERRY HILL 

1100 Haddonfield Rd, Cherry Hill, NJ 

LandRoverCherryHill.com 

(800) 98-ROVER 

Prospector’s 

Steakhouse 

& Saloon 

Mt Laurel NJ 

If you are a fan of country music, I am sure you 

have heard of this place as a location where up 

and coming acts come to play. If you are not a 

country music fan, you might not have heard of 

Prospector’s Steakhouse and Saloon. 

Located off of Route 38 in Mt Laurel is this family-friendly 

restaurant that is great for a date or family 

function. Their versatile menu is open to all tastes. 

The consistency of the food at Prospector’s is indeed 

one of their trademarks. Make no mistake this is not 

a chain restaurant that you have seen thousands of 

commercials on TV. From sandwiches to full entrees 

the portions are enormous and full of taste. Not to 

mention they have something that is rare today on a 

restaurant’s menu.............. a salad bar like no other. It 

is close to 30 feet long. 

From an outdoor bar to the indoor saloon to the 

large dining room and concert venue, Prospector’s is 

worth a visit. We didn’t review menu items since we 

have been there so many times we wouldn’t know 

where to start. 


what is CORE? 

CORE (Children of Restaurant Employees) is a 501(c)(3) 

national nonprofit organization that grants support to 

children of food and beverage service employees 

navigating life-altering circumstances. Since 2004, CORE 

has supported over 300 families and raised over $3M. 

QUALIFYING EVENTS INCLUDE BUT ARE NOT LIMITED TO: 

Diagnosed medical condition (child or guardian) 

Injury or accident (child or guardian) 

Death of an immediate family member (child or guardian) 

Loss of home from fire or natural disaster 

CORE grants support to children of food + beverage 

service CORE employees grants navigating support to children life-altering of food circumstances. 

+ beverage 

service employees Learn navigating how you can life-altering help at COREgives.org 

circumstances. 

Learn how you can help at COREgives.org 

get involved 

CORE (Children of Restaurant Employees), 

CORE aims to help even more families through 

a Nashville-based There's nonprofit a way organization for everyone with the to rest be of involved 2018 and beyond. in Through their corporate 

food partnerships, and beverage monthly Bear-a-Factor individual 

nationwide reach. supporting They are CORE! indeed an You organization 

like no service other. family for support at COREgives.org/refer, 

donor program and volunteer ambassadors across 

can refer a 

CORE, which grants support to children the country, the organization seeks to make a true 

become a COREporate Member or event sponsor, 

of food and beverage service employees navigating life-altering 

circumstances, has cared for recipients in more than munity, host a bettering promotion their or circumstances one industry 

difference in the lives of this underserved com- 

become a CORE Ambassador, or 

30 states, raised over $3 million event and to benefit supported CORE. over 350 For more information, family a time. visit For us more at information on the organization, 

visit www.coregives.org. 

families since their inception COREgives.org in 2004. or email info@COREgives.org. 

Most recently the organization has jumped in to offer 

support to the food and beverage service industry employees 

affected by the hurricanes, raising funds to help with 

About CORE 

the devastating aftermath they have been left to navigate. 

CORE is a 501c3 charitable organization founded 

in 2004. The organization grants support to 

Comprised of past and present food and beverage service 

members, CORE and their team bring support, joy and 

children of food and beverage service employees 

a sense of caring to the families of those who work in the 

navigating life-altering circumstances. Through the 

food and beverage service industry during times of emotional 

and financial strain caused by a death in the family, 

quick fast casual support fine of an catering/ active board, experienced leadership 

service casual dining team dining and CORE banquets ambassadors across the country, 

the nonprofit has been able to actualize their 

injury, medical condition diagnosis, loss of home or other 

sudden or extreme circumstance. 

mission and grant support to these families during 

“We are so thrilled to have been able to make a difference 

in the lives of more than 100 families this year 

in more than 30 states have been helped to date, 

the worst moments of their lives. Over 350 families 

through the help of our partners and supporters,” said 

with over $3 million raised by the organization. To 

cafeteria/ concessions hotel bar/ food truck 

Lauren LaViola, executive director of CORE. “The food and 

dining hall 

dining and connect with CORE and stay up-to-date on happenings, 

follow them on Facebook, Instagram or 

beverage service industry is a giant family that spends its in-room 

days serving others, and we are honored to continue giving service Twitter. Visit www.coregives.org for more information 

on back to our own.” 

CORE. 

VES.ORG 

1196 Buckhead Crossing, Woodstock, GA 30189 

COREGIVES.ORG 

501c3 #20 -1584617 

32 

/COREgives @COREgives @CORE_gives 



estaurant 

The VIllage Pub 

Sewell NJ 

Due to an immense amount of requests, we 

went to visit The Village Pub in Sewell. 

A gastropub that has all of the fun of a 

sports bar is the best way to describe The 

Village Pub. This place has a good time 

during games and even when there isn’t a game on the 

screens. We did a visit during lunchtime, and there were 

people just dancing on the dance floor. A good time is a 

mandatory reaction here. Not a place for a quiet dinner, 

but it sure is if you want to let your hair down and have 

fun with friends. 

Our lunch menu for this day was a simple try it all 

mentality. Zucchini pancakes, Candied Bacon Deviled 

Eggs, Cheese Steak Wontons, Mile High Burger, 

Eggplant Quinoa Meatballs, Eggplant Quinoa Burger, 

Grilled Harvest Turkey Sandwich. Everything had a lot of 

flavors and had that scratch cooked feeling to it. Then you 

add a choice or two from beer list, and even a lunch can 

turn into a party. 

Highly recommend a trip to The Village Pub. Enjoy and 

make sure you have a designated driver or Uber on speed 

dial. 

Look us up on Facebook: 

https://www.facebook.com/phillyeatsmagazine/ 

34 


pizza shops 

Around 

the neighborhood 

Santucci’s 

Original Square 

Pizza 

Italian Market (Christian Street) 

Philadelphia 

This is some good stuff right here, 

Santucci’s makes a fantastic pie. 

Great mixtures of cheese and 

sauce, when you are down 

in the Italian Market this 

is worth a stop. 

No matter what neighborhood 

you find yourself in, you can 

always find a great, comfortable 

friendly place to go. Theses are 

some great place if you are 

ever in these neighborhoods. 

Milanese Pizza 

Delran NJ 

This corner pizza shop and everything 

you would expect with warm friendly 

faces and quality food. If you’re ever in 

the area of Milanese make sure you try 

their signature pies. 

Jobstown Pizza 

and Grill 

Jobstown NJ 

http://www.jobstownpizzagrill.com/ 

Fantastic Pizza at a great price if you’re 

ever in the area Don’t Think Twice Jobstown 

Pizza and Grill serves great food. 

Adriatic Pizza 

Levittown PA 

This is a go to place for wings and hot 

pizza, they have great deals on top 

of it. Tough to beat good hot food 

that is reasonably priced. 

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 

Gusto Pizza 

22nd Street Philadelphia 

http://gustopizzeria.com 

Fantastic calzones and different choices 

for your pizza and sandwiches. 

Great prices for being in the city. 

Charlie’s Pizza 

Claymont, DE 

They might not deliver but boy do they 

bring the food to an order, this is a great 

spot to grab steaks, pizza or any other 

delight you might want. 

Mario’s Pizza 

Exton, PA 

Always a great pie and great service. 

Mario’s is an institution in the Exton 

area and there is a great reason why. 

Consistency is the key to a great pie. 

Fresco Pizza and Grill 

King of Prussia, PA 

http://www.frescopizzakop.com 

More than just pizza this neighborhood 

icon has been running in the King of 

Prussia area for almost 20 years. 

Fast service and great pricing. 

Penn Pizza Palace 

Mt Royal, NJ 

AS their customers say, “Pizza done 

right!” their fast service and high quality 

product make them an institution 

in the area. 

La Bella Pizza 

Medford, NJ 

Choices, Choices and more choices. 

La Bella will give you just that. 

Fantastic options and great flavor in tasting 

this wonderful pizza restaurant. 

36 



estaurant 

Diner 

Breakfast 

[ By Bob LePage ] 

The diner breakfast has been a mystery of existence 

for years. The diner in the Mid Atlantic 

States is like no other entity in itself. A restaurant 

that is open in a lot of cases 24 hours a 

day, with a menu that usually is 8 to 10 pages 

front and back, that serves anything you can imagine. 

A staple of the after-bar crowd in areas or the after 

church brunch it is difficult to ask someone what their 

go-to diner is without them having an answer. One of 

the fascinating things about a diner is the selection and 

consistency of their recipes. Regardless if it is a bowl of 

soup, or sandwich, a meal with sides or my personal favorite 

the diner breakfast. 

In today’s restaurant environment the breakfast is the 

least used for obvious reasons. Five days a week the go 

to work crowd is out of the mix, so while you can buy a 

full-blown breakfast in most cases for the same price as 

your Dunkin sandwich and coffee people just don’t have 

time. So if you are looking for a good hot breakfast that 

you don’t feel like cooking you make your way to the staple 

diner you know. 

I enjoy going to a diner for breakfast, the selection and 

abundance you receive are worth it. In most cases where 

can you get food you just don’t want to make or even 

want to buy in the grocery store. 

To be honest how many people make creamed 

chipped beef? Or eggs benedict and if you do chances 

are you spent a lot more to make that one dish that you 

would have if you just went to the diner. 

In traveling all around the country, it is tough to find 

restaurants that are like our diners in Jersey, and we 

should be grateful for them. 

38 


Healthy Foods 

10 Healthy Foods 

That Will Help 

You Lose Weight 

If you want to cook healthy recipes then you 

should learn about foods that are good for you 

and your family. It’s one thing to know if a 

particular food is good for you or not, but it’s 

better to know exactly why it is healthy for you. 

Remember that not only 

do different types of food 

contain different nutrients, 

they also have different 

effects on the body. These 

effects can range from simple weight 

loss to prevention of major illnesses. 

To help you get started on this topic, 

here are 10 healthy foods that you 

should know about. 

Asparagus 

Asparagus is filled with all sorts of 

healthy nutrients. It contains folate, 

copper, selenium, manganese, phosphorus, 

potassium, zinc, iron, protein 

and various types of vitamins. 

Aside from its high nutritional content, 

it’s also worth mentioning that asparagus 

plays a prominent role in many 

healthy recipes. They are used in soups, 

salads as well as in dressings. If you 

don’t know much about cooking asparagus 

then click here to know more information 

about how to cook Asparagus. 

Raisins 

Although they don’t have great weight 

loss properties, raisins do have a lot of 

antioxidants, which can be quite valuable 

if you’re trying to lead a healthy 

life. They can also prevent inflammation 

and gum disease as well as various 

heart problems. 

What makes raisins valuable, however, 

is that they are sweet without 

being fatty. You can consume large 

amounts of them, and you will gain very 

little weight. So if you want an alternative 

to conventional sweeteners then 

raisins can give you what you need. 

Oats 

Oats contain a lot of dietary fiber. 

They also have manganese, selenium, 

phosphorus, magnesium, and zinc. 

Oats are also quite popular among 

athletes and bodybuilders, because of 

their low carb content as well as their 

energizing properties. 

Moreover, it’s worth mentioning 

that oats are often used to prepare 

desserts and various cereal-based 

recipes, but they also taste great on 

their own. A single serving of oatmeal 

can be quite filling. So they are a great 

alternative to most snacks, which is 

important if you’re on a strict diet. 

Avocado 

What makes the avocado unique is 

that it contains plenty of monounsaturated 

fatty acids, which are basically 

healthy fats. Moreover, avocados also 

contain a lot of potassium, fiber and 

20 different types of vitamins, and 

the presence of such nutrients make 

it a great food for weight loss programs 

and long term diets. So as far 

as health benefits go, avocados have 

a lot to offer. 

Due to their sweet taste, avocados 

are commonly used as ingredients for 

dessert recipes. One good example is 

the avocado guacamole, but avocados 

are also commonly used in salads, 

cakes, sandwiches and more. There 

are even pizzas and burgers that feature 

avocados. 

Apples 

Apples contain fiber, vitamin C and 

are filled with sorts of antioxidants. 

They also make for great snacks and 

are a great alternative to most appetizers. 

Aside from their great taste, apples 

may also reduce cancer, cardiovascular 

problems as well as diabetes. And 

thanks to their high fiber content, apples 

are also great foods to eat whenever 

you’re having your diet. 

Lastly, it’s worth mentioning that 

although most apple-based recipes 

use sugar, there are plenty of recipes 

that don’t use them at all. Fruit salads 

and no-sugar apple and oatmeal cookies 

are good examples of apple recipes 

that don’t use sugar, and there are 

plenty of other examples to choose 

from if you know where to look. 

Mushrooms 

If you’re tired of eating vegetables 

then try some mushrooms. Mushrooms 

contain protein, fiber, calcium, 

selenium, minerals and all sorts of vitamins. 

However, what really makes 

them special is that they also contain 

a unique type of antioxidant called ergothioneine, 

which happens to be a 

very powerful antioxidant. 

Additionally, mushrooms are also 

popular as ingredients. They are featured 

in soups, pizzas, steaks and 

more. If you prefer something more 

special, you can even use them 

as ingredients for some vegetarian 

meals. 

Salmon 

Salmon is another fish 

that offers a lot of nutritional 

and weight 

loss benefits. Not only 

does it have antioxidants, 

it also features a lot of vitamin 

b12, vitamin d, vitamin b6, 

selenium, protein, phosphorus, biotin, 

potassium, pantothenic and niacin. 

Also, like tuna, salmon contains omega-3 

fatty acids, which means that it 

can also help keep your heart healthy. 

There are plenty of salmon recipes 

out there, but if you want to maximize 

the health benefits, you should 

stay away from those that involve 

smoking, roasting or large amounts of 

heat. Salmon loses most of its nutrients 

from too much heat. Also, meats 

exposed to smoke may have carcinogenic 

effects. 

Tuna 

Tuna is one of the healthiest meats you 

could eat, but it’s particularly helpful if 

you are concerned about your heart. 

Tuna contains a lot of Omega 3 fatty 

acids, which is very effective at reducing 

cholesterol in the arteries. Aside 

from keeping your heart healthy, tuna 

can also strengthen cell membranes, 

boost the immune system, prevent 

certain types of cancer and help 

prevent inflammatory ailments, like 

gout and arthritis. 

Nuts 

Nuts contain a lot of 

vitamins, minerals, and 

monounsaturated fats. 

Also, they may reduce 

heart ailments, 

which is always a 

good thing. 

Nuts – especially 

the healthier varieties 

– can help you 

lose weight by giving 

you something healthy 

to snack on. They can 

be eaten on their own, or as an ingredient 

in a healthy recipe. 

Green Tea 

Finally, we have green tea. Although 

tea could barely be called a foodstuff, 

it is ideal for weight loss. It contains a 

lot of antioxidants, and other valuable 

nutrients, including vitamin b2, vitamin 

c, folic acid, theanine, β-carotene 

and more, all of which are useful if 

you’re trying to burn away fat. 

Thanks to these nutrients, green 

tea can improve brain functions, reduce 

the risk of cancer and improve 

weight loss. Additionally, it can also 

kill oral bacteria, which is helpful for 

dental health and other related concerns. 

Surprisingly, there are recipes that 

use green tea, but not as the main ingredient. 

Certain types of salad dressings, 

for example, may green tea as 

one of its ingredients. Likewise, there 

are vegetarian cuisines that use green 

tea as one of their ingredients. 

40 



Recipes around the world 

Tourtière: 

A French-Canadian 

Meat Pie Recipe 

Being that winter doesn't seem to want 

to leave us and being the Editor-in- 

Chief with some French Canadian 

heritage I decided to include a fantastic 

meal that warms your insides. 

This meat pie is extremely easy 

to prepare and will impress quests and 

family with not only it’s taste but the 

aroma it generates all through the 

house. 

For the crust you can use a pre 

made dough or if you have a good 

recipe go and have at it. FOR THE 

PIE: 

1 1/2-2 pounds ground pork, we 

like to use pork sausage 

Kosher salt and freshly ground black 

pepper to taste 

2 tablespoons neutral oil, like canola 

Diced carrot, 1 large 

2 tablespoons unsalted butter 

1 medium-size yellow onions, 

peeled and diced 

4 cloves garlic, peeled and minced 

2 tablespoons parsley, roughly 

chopped 

10-12 ounces cremini mushrooms 

or a mixture of wild mushrooms, 

sliced 

½ cup of stock 

1 teaspoon ground cinnamon 

1 teaspoon ground clove 

Pinch of ground nutmeg 

Pinch of cayenne pepper or to taste 

2 medium-size potatoes, like Yukon 

Gold, diced small 

1 large egg yolk, beaten with a 

tablespoon of water 

DIRECTION: 

1 

In 

2 

Place 

3 

Once 

4 

Take 

5 

Assemble 

6 

Place 

a bowl mix your spices, pork and large 

egg yoke with the stock. 

mixture in the frying pan and 

brown all of the meat. 

browned, add all of the vegetables, 

garlic, and potatoes to activate the 

flavor. Don’t cook to long since they are 

going to bake. 

it off the heat and let it cool, you 

don’t want to place the hot filling in 

the pie crust since the crust will cook 

uneven. 

the pie. Place a large baking 

sheet on the middle rack of oven, and 

heat to 400. 

pie in oven on hot baking sheet, 

and cook for 20 minutes, then reduce 

temperature to 350, and cook until 

the crust is golden brown and the 

filling is bubbling, about 30 to 40 

minutes more. Let cool 20 minutes 

before serving. 

Enjoy. 

42 



Reader’s Choice REcipes 

Crock Pot Specials 

We have had a lot of positive feedback with our recipes and 

tips over the last few months. One of the best thing that we 

have had is unsolicited recipes and now we have decided to 

reward all of the fantastic people that have sent those recipes 

to us. 

Since our magazine title is growing across the country we 

receive these recipes from all over the place and hey, a great 

recipe is a great recipe. 

This Month they are going to publish Crock Pot treats. 

Slow Cooker 

Lasagna 

By. Patrice R. Wilmington, DE 

Italian Chicken 

in Cream Sauce 

By. Mary T. Malvern, PA 

INGREDIENTS 

1.5 to 2 lbs of diced chicken breast 

1 envelope Italian salad dressing mix 

1/2 cup water 

1 package (8 ounces) cream cheese, 

softened 

1 can condensed cream of chicken 

soup, undiluted 

1 Zucchini Diced 

Handful of fresh Mushrooms 

A couple of shakes of dried Oregano 

Hot cooked pasta of course it wouldn’t 

be Italian without it. 

Preparation 

1. Place all items in a large bowl and mike 

together before the slow cooker. Combine 

salad dressing mix and water; pour 

over chicken. Cover and cook on low 

for 3 hours. Remove chicken. Cool 

slightly; shred meat with two forks. Return 

to slow cooker. 

2. In a small bowl, beat cream cheese and 

soup until blended. Stir in mushrooms, 

oregano, and zucchini. Pour over chicken. 

Cover and cook until chicken is tender, 

1 hour longer. Serve with pasta or 

rice. If desired, sprinkle with parmesan 

cheese. Yield: 6 servings. 

INGREDIENTS 

2 containers ( 15 oz. ea.) ricotta cheese 

2 cups shredded mozzarella cheese (about 8 oz.) 

1/2 cup grated Parmesan cheese 

2 eggs 

1 pound of fresh spinich 

2 tablespoons of oregeno 

1 tablespoon of minced garlic 

2 jars of pasta sauce if you don’t make your own 

12 lasagna noodles, uncooked 

Prep Time : 20 Min 

Ready in : 5 Hr 20 Min 

Cook Time : 5 Hr 

Servings : 8 

Preparation 

1. Combine ricotta, 1 cup mozzarella, 1/4 cup parmesan, 

eggs, spinach and spices. Mix in medium bowl; 

set aside. 

2. Spread 1 cup Pasta Sauce in 6-quart slow cooker. 

Layer in 4 lasagna noodles, broken to fit, then 1 cup 

Pasta Sauce and 1/2 of the ricotta mixture; repeat. 

Top with remaining 4 lasagna noodles and 2 cups 

Pasta Sauce. Reserve remaining Pasta Sauce. Cook 

covered on LOW 5 to 6 hours. 

3. Sprinkle with remaining cheeses. Cover and cook 

an additional 10 minutes. Let stand 10 minutes 

before serving. Serve with remaining Pasta Sauce, 

heated. 

Tortilla Soup 

By. David P Freehold, NJ 

Ingredients 

3 boneless chicken thighs 

10-ounce can diced tomatoes with green chiles 

1 can of black beans 

1 1/2 cups chicken broth 

1 cup water 

1 red onion, finely chopped 

4 garlic cloves, finely minced 

1 jalapeno, finely chopped 

1 teaspoon ground cumin 

1 teaspoon chili powder 

Juice of 1/2 lemon 

25 tortilla chips 

3 tablespoons finely chopped fresh cilantro 

Shredded Monterey Jack cheese for serving 

Preparation 

1. Place the chicken, tomatoes (and juices), beans, broth, 

water, onion, garlic, jalapeno, cumin, and chili powder 

in a slow cooker. Cover and cook on high for 3 to 4 

hours or on low for 6 to 8 hours. 

2. Uncover the slow cooker and use tongs to remove the 

chicken from the pot. Once cool enough to handle, 

shred, then return the meat to the pot. Stir in the lemon 

juice. Crumble a few tortilla chips into each bowl 

and cover with some soup. Serve sprinkled with cilantro 

and grated cheese. 



Reader’s Choice REcipes 

Kung Pao 

Chicken 

By. Maria V. Baltimore MD 

SPRING HOLLOW 

Open to the Public! 

GOLF DINING EVENTS 

INGREDIENTS 

1 lb boneless, skinless chicken thighs, trimmed, 

patted dry and cut into chunks 

3 Tbsp all-purpose flour 

2 tsp black pepper 

2 tsp ground red pepper 

1 Tbsp seasoned rice vinegar 

1 Tbsp soy sauce 

1 Tbsp sesame oil 

1 tsp brown sugar 

1 tsp minced garlic 

1 Tbsp tomato paste 

1 tsp Tabasco sauce 

½ cup of peanuts 

Preparation 

1. Place flour, black and red pepper in a resealable 

plastic bag. Drop the chunks of chicken into flour 

mixture. Zip the bag and shake to coat the chicken 

well with the flour. 

2. Pour the chicken into the bottom of a 2-3 quart 

slow cooker. 

3. In a small bowl combine the vinegar, soy sauce, 

sesame oil, brown sugar, garlic, tomato paste and 

Tabasco sauce. Whisk to blend. Spoon the sauce 

over the chicken and coat chicken with sauce. 

4. Cover and cook on LOW for about 3-4 hours. 

5. Remove lid and turn to HIGH. Let cook on HIGH 

for about 15 minutes to let sauce thicken up. 

Serve chicken over rice and top with your desired 

toppings. 

Apple Spice 

Pork 

By. Amy F Altuna, PA 

Ingredients 

1 Regular sized Pork Loin to fit in your Crock Pot 

5 Apples sliced with skin on them 

1 Cup of Apple Juice 

3 tablespoons of olive olive oil 

3 Tablespoons of nutmeg 

3 Tablespoons of brown sugar 

2 tablespoons of cinnamon 

1 tablespoon of salt 

1. Place cut apples on the bottom of the crock pot 

2. Place meat on top of the apples. 

3. Pour apple juice over meat 

4. Drizzle Olive Oil over the meat 

5. Place the spice mix on the meat. 

6. Cover and let cook until temperature is hit. Give 

yourself plenty of time the lower the temperature 

the meat cooks the more tender the loin is to eat. 

3350 Schuylkill Road (Route 724), Spring City, PA 19475 

610.948.5566 • www.springhollowgolf.com 

Spring Hollow Golf Club 

Spring Hollow Golf Club, 3350 Schuylkill Road (Route 724) Spring City, 

is a challenging, 18-hole public Golf Course with a full-service restaurant 

and banquet facilities that opened in 1993 in beautiful Chester County. 

Spring Hollow Golf Club is truly a hidden treasure of the Tri-County 

Area. The golf course was designed by Architect John Thompson who 

created a layout that blends in the features of this one time dairy farm. 

The frequent elevation changes and multiple sets of tees affords players 

not only challenging shot selections, but also beautiful views of the 

surrounding area. 

The Grille is the full-service restaurant at Spring Hollow. With its 

comfortable setting it is a great place to meet friends after work or to 

have a relaxing sit-down dinner. In the warmer months, you can dine 

outside on the covered deck or on the patio while overlooking the 

golf course. 

The Banquet facilities at Spring Hollow can be used for all types 

of events - Reunions, Birthday parties, Weddings, Business meetings, 

Golf Outings just to name a few. 

For additional information, please call 610.948.5566. 

Advertisement 

46 


Money 

much more than $8.25 per hour, your 

employer must pay you an additional 

$2.13 per hour. For example, if you 

work a six-hour day and receive $90 

in tips (including cash that you take 

home), that would mean that you 

made $15 per hour in tips. Even so, 

your employer must pay you an additional 

$2.13 per hour for a paycheck, 

bringing your real gross hourly wage 

up to $17.13 per hour. 

The government takes seven deductions 

from every employee in 

America: State and Federal Income 

Taxes, as well as deductions for Family 

Leave, Social Security, Unemployment, 

Disability, and Medicare. As 

tipped employees can take home 

most of their cash tips, these deductions 

can exceed the $2.13 per hour 

additional that your employer pays 

you by check. In such cases, the entire 

$2.13 per hour would go to the 

government to satisfy these deductions. 

The check will be zero because 

the funds were transferred from 

your employer to 

the government. 

Tipped employees’ 

income is 

subject to the 

same withholding 

as non-tipped 

employees. 

As a tipped 

employee, 

am i entitled 

to a premium payment 

for overtime? 

Yes. Whenever you work more 

than 40 hours in an established work 

week, all hours worked in excess of 

40 must be compensated at the 

overtime pay rate like any other nontipped 

employee. Overtime must be 

paid at 1.5 times the regular rate for 

all hours worked in excess of 40. The 

minimum overtime rate must not be 

less than $12.38. 

What we would like to point out is 

that absolutely please tip for quality 

service but do remember that all of 

our waiters and waitresses live off of 

your generosity. 

The Real Story About 

Tipped Employees 

Bad or No Credit? No Problem We Finance 

Jojosauto.com 

48 

With the change in the 

Governor’s Mansion, 

there is a lot of discussion 

on the effects on servers 

and restaurants. We have 

received a ton of questions 

on what is going to 

happen in the future. 

If we could predict the 

future, the sportsbook 

would be busy our predictions. 


What we can talk 

about is how 

they are paid now 

since according 

to a lot of our 

comments people don’t have an understanding. 

The New Jersey Restaurant 

Association published an article 

on this very subject, and for that, 

we are going to reference it since it 

will give you everything you need to 

know. 

What is the minimum wage 

for tipped employees? 

Tipped employees in the State of New 

Jersey must make the same minimum 

wage as everyone else: $8.25 for every 

hour worked in a work week up 

to 40 hours. Federal law requires that 

employers pay no less than $2.13 for 

all such hours. If your tips (over the 

required $2.13) do not amount to at 

least $8.25 per hour, your employer 

must make up the difference in your 

paycheck. This is a requirement and 

not optional. Tipped employees are 

not second-class citizens, and the law 

entitles you to the same minimum 

wage as everyone else. 

What if i make more than the 

minimum wage in tips alone? 

Regardless of how much you make 

in tips, your employer is required to 

pay $2.13 per hour. Even if you make 

The Dealer That Makes A Difference 

(856) 251 - 9200 

1382 Delsea Dr. 

Deptford Township, NJ 08096

TRIUMPH 

BREWING COMPANY 

CRAFT BEER 

LOCAL FOOD 

LIVE MUSIC 

138 NASSAU STREET 

PRINCETON, NJ 

609- 924-7855 

TRIUMPHBREWING.COM 

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