November 13, 2012
In our modern age of celebrity chefs, primetime food TV and the explosion of the word “foodie” and variations therein, successful food bloggers are basically royalty. Capitalizing on the popularity of one in particular, the National Museum of American Jewish History and Free Library are teaming up to bring Deb Perelman of the preeminent Smitten [...]
Read more»October 5, 2012
Want to get up close and personal with Iron Chef Jose Garces? Here’s your chance: Garces will be appearing at the Free Library for a very special Author Event on Monday, October 15 at 7:30 p.m. He’ll be interviewed on stage by Michael Klein, Philadelphia Inquirer Table Talk columnist and editor/producer of philly.com/food. They’ll be [...]
Read more»December 2, 2011
In honor of Center City District’s 20th anniversary, the organization released a special online cookbook called “Center City Cooks,” a compilation of recipes from Center City District Restaurant Week chefs, as part of this past fall’s edition of Restaurant Week. Now CCD has announced the Winter Edition of Restaurant Week, and in conjunction, the latest [...]
Read more»November 7, 2011
Intrigued by what the typical meal was like back in Civil War-era Philadelphia? Find out and taste some of the food yourself at a special tasting event on November 16 at the Historical Society of Pennsylvania. The society recently published a facsimile of an 1865 cookbook from its collection. This cookbook, with more than 200 [...]
Read more»October 24, 2011
As seen on the “Last Supper” episode of the Food Network’s The Best Thing I Ever Ate, a show that asks top chefs around the county to pick their absolute favorite food for a specific theme. This episode’s theme was “Last Supper,” where the featured chefs had to pick what they would want to [...]
Read more»September 2, 2011
Chef Marc Vetri is getting ready to release his next cookbook: Rustic Italian Food, available beginning November 1. It’s a thorough primer on all things Italian food, with detailed, step-by-step instructions for making terrines, dry-cured salami, cooked sausage, bread, pasta and classic Italian preserves and sauces. As Bobby Flay says of the book, “Marc Vetri [...]
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