Philly Eats Eats Magazine

#5 issue

Magazine

How to Pick a

Cutting

Board

Do It Yourself

Guide to

Wine Pairing

Holiday Helpers

The Kitchen Tools

You Need

#5 issue Philly Eats Magazine 1

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2 Philly Eats Magazine #5 issue

#5 issue Philly Eats Magazine 3

Publisher’s

Letter

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

Do It Yourself Guide to

Wine Pairing

L and M Bakery

Balanced Diet - Balanced Life

The Kitchen Tools

You Need

Where’s The Beef ?

Redesigning

Your Kitchen?

Surviving Brew

How to Pick

a Cutting Board

Banana Sushi

Keeping Those Pots and

Pans In Prime Shape

The Hive

Cocktail

Table Setting

Prospector’s

Steakhouse & Saloon

The VIllage Pub

Around the neighborhood

Diner Breakfast

10 Healthy Foods That

Will Help You Lose Weight

Tourtière: A French-Canadian

Meat Pie Recipe

Crock Pot Specials

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

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.

4 Philly Eats Magazine #5 issue

#5 issue Philly Eats Magazine 5

akery of the month

Does Your Business Need

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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

#5 issue Philly Eats Magazine 7

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.

8 Philly Eats Magazine #5 issue

#5 issue Philly Eats Magazine 9

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!!!!!

Philly Eats Magazine #5 issue

#5 issue Philly Eats Magazine 11

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.

12 Philly Eats Magazine #5 issue

#5 issue Philly Eats Magazine 13

NFL ALUMNI PHILADELPHIA

CELEBRITY GOLF TOURNAMENT

Presented by Bradford White

www.NFLAlumniPhilly.com for more info

design

May 21, 2018

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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.

#5 issue Philly Eats Magazine 15

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.

16 Philly Eats Magazine #5 issue

#5 issue Philly Eats Magazine 17

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.

Philly Eats Magazine #5 issue

#5 issue Philly Eats Magazine 19

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

20 Philly Eats Magazine #5 issue

#5 issue Philly Eats Magazine 21

Kid’s Corner

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#5 issue Philly Eats Magazine 23

tips

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

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.

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.

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.

Philly Eats Magazine #5 issue

#5 issue Philly Eats Magazine 25

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 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.

Philly Eats Magazine #5 issue

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!

28 Philly Eats Magazine #5 issue

#5 issue Philly Eats Magazine 29

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.

#5 issue Philly Eats Magazine 31

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

/COREgives @COREgives @CORE_gives

Philly Eats Magazine #5 issue

#5 issue Philly Eats Magazine 33

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/

Philly Eats Magazine #5 issue

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.

Philly Eats Eats Magazine_#5

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