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America’s Top Dozen Donuts
This past winter we popped into Frangelli’s Bakery in Philadelphia to try their donnoli — that’s a donut filled with cannoli cream. Alas, they were out, and we returned home with a fine selection of “regular” donuts, which included a dossant (like the trademarked Cronut). Little did we know at the time that their jelly donuts are a force to be reckoned with. Frangelli’s jellies were just named one of America’s top 12 donuts by The Huffington Post (full disclosure: the story’s writers are from Philly). Continue reading
Magnifico’s Ice Cream, East Brunswick NJ
REVIEW
Many folks who grew up in New York, New Jersey, or Connecticut have fond memories of heading to the local Carvel stand for Brown Bonnets and Cherry Bonnets, Flying Saucers and twin peaks cones. Carvel is still around but most of the iconic stand-alone stores are not, at least not as Carvel stores. Pre-made ice cream cakes and supermarket novelties seem to be Carvel’s main focus today. Continue reading
HAPPY NATIONAL EGG DAY!
You, Too, Can Tip $150 On a $20 Check
Paul Hewson stopped in to Canter’s deli in Los Angeles with some friends very late Saturday night. He asked the waitress to decide for him what to eat. His 80-year-old waitress, a five-decade veteran, brought him some matzo ball soup and a Reuben. He finished his food which, if you know Jewish delis, is really saying something. His check came to $20. He left his waitress, who wasn’t aware that Paul Hewson’s stage name is Bono until after he had eaten and her co-workers clued her in, a $150 tip. Guess she chose his dinner well!
The white bass (or sand bass) is the state fish of Oklahoma, and spring is the time for local anglers to catch ‘em. Madill, Oklahoma celebrates with the annual National Sand Bass Festival, held this year (2015) from June 1st through the 6th. This 41st festival, which was first held in 1963 (the festival was not held from 1976 through 1987), will mostly take place downtown on the square. There will be arts and crafts booths, a car show, a midway, a fun run, horseshoes, fishing of course (presumably not in the town square), terrapin races, food booths, and free live music. Continue reading
Forno Campo de’ Fiori, Rome Italy
HAPPY NATIONAL ROCKY ROAD ICE CREAM DAY!
Have You Tried the Philly Taco Yet?
We first became acquainted with the trend in Washington D.C. with the U Street Taco: get yourself a chili-topped half-smoke at Ben’s Chili Bowl, then walk down the block to a pizza joint which sells giant slices. Wrap the dog in the slice and eat! Now comes the Philly Taco (we think South Street Taco is catchier): wrap a cheesesteak from Jim’s on South Street with a big slice of pizza from Lorenzo’s, also on South Street. Ken Silver of Jim’s figures you’ve got about 2,000 calories of Philly eatin’ right there. Continue reading
HAPPY NATIONAL HAZELNUT CAKE DAY!
Gluttony Girls
You don’t have to be a fan of competitive eating to have heard of Kobayashi (the first superstar of the genre) and Joey Chestnut (with the catchy made-for-media name). The casual observer might extrapolate from those two guys, and common stereotypes of women and men, to the conclusion that competitive eating is a man’s game. Wrong! Some of the most accomplished competitive eaters are women. Continue reading
HAPPY NATIONAL MINT JULEP DAY!
Burgerville Seeking to Add Alcohol to Menu
The Pacific Northwest burger chain Burgerville (one of the very few burger chains we actually enjoy, because of its quality food and hyper-regional menu), currently serves alcoholic beverages at two of its 40 restaurants. They are seeking approval from the Oregon Liquor Control Commission to begin serving craft beers, wine, and cider at a third Burgerville, in Portland, Oregon, on Hawthorne Boulevard. The chain denies that this is the beginning of a general trend at Burgerville.
Philadelphia Soft Pretzels, Inc., Philadelphia PA
REVIEW
Maybe you’ve tried those butter-sopped mall pretzels, or the smoky (and too often dry and stale) New York City street cart pretzels, but until you’ve eaten one in Philadelphia you haven’t had soft pretzels at their best. Most people pick them up locally from a convenience store, or in brown paper bags from a street vendor, and they’re quite alright, but if you really want to see how good they can be, head straight for the bakery. Continue reading
HAPPY NATIONAL TAFFY DAY!
Free Chocolate Tours of Bissinger’s
One of the benefits to the public of Bissinger’s move last year, in St. Louis, to their new location in a former railroad depot is the opportunity to tour the manufacturing facility. Three times a week, at 10 a.m., free tours, of up to an hour or so, are offered. Not only do you get to see how the candy is made, but samples are offered at the end of the tour! Spaces are limited and the tours are popular, so it’s a good idea to reserve a month or more in advance. Read about the tours in this story in the Belleville News-Democrat.
Portland Farmers Market, Portland OR
REVIEW
We have a particular fondness for farmers markets, even the three vendor kind found by the side of the road in small towns. They provide an opportunity to enjoy real, local food presented in-season, by folks who usually care deeply about the products they offer. Most will readily chat up anyone showing an interest. It’s both inspiring and reassuring to hear the enthusiasm of these craftspeople working outside of the mass-production system. Continue reading
HAPPY NATIONAL VANILLA PUDDING DAY!
First Chicago Area Graeter’s Now Open
The first Chicago-area Graeter’s ice cream shop was announced last December, and it finally opened two weeks ago. The store is located at 1347 Shermer Road in Northbrook, north of the city. The grand opening is planned for next Friday, May 29th. Graeter’s co-owner Chip Graeter says that the success of Graeter’s in grocery stores (it’s been a big seller around Northbrook), has been a good indicator of success for a Graeter’s ice cream shop. So there’s a tip for you if you want a Graeter’s to open near you. Buy the pints in your supermarket!
Forno Siciliano, Astoria NY
REVIEW
Crust is a big part of the story at Forno Siciliano. The pizza dough is stretched out on a semolina-sprinkled board, resulting in a sandy-textured surface around the edge and underneath the pie. It’s baked in an impressive wood-burning oven, which you see to your left as you enter. These pizzas pick up a whiff of smoke from that oven, and the intense heat gives the crust a good crunch without drying it out. The baked crust has a faint yeastiness and well-developed flavor to go along with a chewy texture. There won’t be a pan of pizza crust edges left over on your table. Continue reading
