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Over 40 Philadelphia restaurants have come together to raise money for the National Network of Abortion Funds, which helps to remove financial and logistical barriers to abortion for patients throughout the country. ....
Appearing Soon: Museum of Illusions, restaurants and more mainlinemedianews.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from mainlinemedianews.com Daily Mail and Mail on Sunday newspapers.
It wasn’t long ago that the wine selection in Philadelphia was uninspired at best and non-existent at worst. In a city full of notable chefs, craft beer, and outstanding places to eat, interesting wine has often been a state-hampered afterthought. But over the past few years, more exciting wine styles have begun to step into the spotlight in Philly, and finally, our city is having its much-deserved wine renaissance. It all started around the summer of 2015 when rosé was rising in popularity. Not only had rosé proven itself as a legitimate style of high-quality wine, but its beauty was also Instagram-worthy, and lots of millennials were turning 21. The seemingly sudden embrace by producers, sommeliers, and consumers of a style that had largely been viewed as less-than-serious was the first step away from more traditional, perfunctory wine lists. Skin contact wine, pèt-nat, and other varieties of natural wine followed rosé onto wine lists. ....
Philly restaurant group to open new Mexican concept Sor Ynez, relocate Rex 1516 bizjournals.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from bizjournals.com Daily Mail and Mail on Sunday newspapers.
WHYY By Philadelphia chef Christopher Kearse is used to limited taste and smell. He lost those senses during a car accident as a teenager. (Courtesy of Christopher Kearse) Taste and smell are integral aspects of the culinary process. These senses guide chefs as they build flavor in their dishes. Tasting food throughout the recipe-making process is not only instinctive but part of a calculated effort to get a delicious finished product on a plate. Similarly, the aroma emitted during cooking can put chefs on the right path to a mouth-watering creation. “Whether you’re preparing sauces or meats during the day, or searing a steak during dinner service…whether you’re basting meat, you’d be spooning over your butter emulsion…and you’d get closer to the meat and smell the nuttiness of the butter, or the caramelization of the steak, and you’d know, ‘Okay, this is a great time to stop, you hit the flavor you’re looking for,’” said Chef Antimo D ....