Restaurants in Chinatown to ring in the Chinese New Year, cheesesteak adventure, Korshak Bagels, Lady Lancaster,
Places in Chinatown to celebrate the Lunar New Year in Philadelphia
Chinese New Year falls on February 1 this year, with 2022 marking the Year of the Tiger.
In Asian culture, there is also Vietnamese New Year, Korean New Year, etc. All adhere to the lunar calendar, so the date changes every year depending on the phase of the moon.
If you want to celebrate the Lunar New Year with a good meal, you can head to Chinatown and try “Shanghai-style” pork soup dumplings – filled with meat and broth – at Dim Sum Garden.
At Nan Zhou Hand-Drawn Noodles, you can try hand-drawn noodle dishes, a method that uses a special stretching technique.
Also in Chinatown is Chuan Kee, where they specialize in the Chinese kebab experience.
Vietnam Restaurant and Cafe has locations in Chinatown and University City, founded by the Lai family who fled Vietnam in the 70s and continues its legacy of traditional âVietnamese home cookingâ.
Delco Man Takes Big Milestone in Cheesesteak Adventure
We all know Philadelphia is a cheesesteak city, and a man from Delaware County is on what he calls a Cheesesteak Adventure.
Jim Pappas has spent the past four years carving his way through the cheesesteak capital of the world. He just ate his 1,000th cheesesteak, each from a different store ranging from Princeton, New Jersey to Reading, Pennsylvania to Bear, Delaware.
He ate No. 999 at Joe’s Pizza in Hatboro, ordering his usual fried onions, mushrooms and American cheese.
And he’s not just eating Philly’s favorite sandwich, he’s judging it.
He created a 100-point system in which he rates each cheesesteak based on five categories: bun, meat, cheese, extras, and then the overall experience of the place.
He has legions of fans who follow his adventure and await his reviews.
Pappas declared the Joe’s Pizza cheesesteak the winner, and he bit into number 1,000 the very next day at the G Lodge Cafe in Phoenixville, where he arrived decked out in a festive green sequined jacket.
He is now planning his 3rd annual March Cheesesteak Madness, hosted as the NCAA Men’s Basketball Tournament.
Perrytstead Dairy supplies Philadelphia markets with unique cheese blends
Yoav Perry opened Perrystead Dairy with big plans.
He uses local dairy products to support Pennsylvania’s rich dairy industry. He creates cheese recipes that blend classic European techniques with styles he learned over two decades in the cheese industry.
Perry calls his cheese-making technique American. His Kensington-based store has modern facilities with a specially designed shipping container to pasteurize the product and a temperature-controlled “cheese cellar” where he ages his creations.
Perry distributes to 60 local stores where you can buy his cheese and he also offers boxes for pickup and delivery. Boxes contain special creations not available in store.
A centuries-old mill in Doylestown Township makes old-fashioned grain
Doylestown Twp-Castle Valley Mill sits above Neshaminy Creek – a mill built in 1798 on property where millers processed grain into flour and groats as early as 1730 – before George Washington was born, before the United States do not become a nation.
It is now owned by the Fischer family – Mark and his wife Fran and their children Curran and Deming.
The place was bought in 1946 by Mark’s grandfather, who had been a master miller in Germany. But here in the United States, he had a moving company.
Thus, each time an old mill in the region closed, he bought the machines, dismantled them and installed them at random on the three floors of his mill.
He never finished grinding on the property, but 15 years ago his grandson, Mark, decided to make a hobby of himself trying to put the milling machines back in place and restore the mill to its original state. original purpose of grinding ancient grains.
When he restarted a mill, bought some wheat, and ground his first batch of flour, it was the first time the mill had produced grain in a century.
He gave the flour to his wife, Fran, and she made her grandmother’s banana bread with it.
The taste, they all agreed, was mind-blowing.
So they started grinding and selling to top chefs in Philadelphia, New York and Washington, DC.
Then COVID happened. Gastronomy was decimated and their business, they thought, was practically dead.
Until Food & Wine published an article about small mills across the country that could ship flour. Remember there was a shortage of flour at the start of the pandemic.
The Fischers were soon inundated with orders from across the country and as far away as Denmark and Puerto Rico.
They joke that they drew the line overboard, but soon turned to producing small 2-pound packages, and say the online retail store was their salvation.
They grind on demand to maximize freshness and promise that whether you try their oats, oatmeal and pasta or cook with their flours, the difference in taste is âmind blowingâ.
Korshak Bagels is on the prestigious New York Times must-have list
Philip Korshak is a poet, a bagel seller, and a man who thinks deeply about the food he produces for his fellow Philadelphians.
At Korshak Bagels, he makes the usual cinnamon raisins, egg, rye (his dad’s favourite) and more creative flavors like French toast, a piping hot cooper he says doesn’t exist anywhere. somewhere else and something he calls the Gemini-half poppy/half sesame. .
He also does a lot of prints; plain, vegetarian, a long roasted hot schmears and turns his bagels into whole meals like Cinnamon Raisin with Peanut Butter and Jam, Mike’s Hot Honey and Bacon or BLT on a Sesame Bagel.
Each bagel is a love letter, a way to communicate meaning and connection, and the bagel plays a part in its own love story.
He and his wife, Kendra, had a tradition of eating bagels on Sunday mornings when they lived in New York.
When they moved to Texas, they found there were no bagels.
So Korshak looked at his wife and said, “I’m going to learn how to make bagels.”
18 years later, he opened his own place in South Philadelphia, using a sourdough starter he calls Helen Mirren.
He likes to say that it takes 10 people and a few days to make each bagel. That’s nine people to make the bagel and the 10th person eats it.
He hopes his bagels will not only nourish our bodies, but also open our hearts and make the world a better place, one bagel at a time.
Head to Amish Country to meet Lady Lancaster aka the “Quilt Queen”
Lady Lancaster transforms rare museum-quality quilts into luxurious jackets. Her wearable art is adorned with hand-embroidered stitches and geometric patterns, as well as being a window into history.
Founder Elizabeth Leaman, a Lancaster County native, is of Mennonite descent. Her heritage is richly steeped in the traditions of quilt making, a hobby that brings the community together.
She uses a local Mennonite-owned sewing business and is committed to sustainable business practices. Leaman hopes to inspire younger generations about the lost art of quilt making and show that every stitch counts.
Lady Lancaster | instagram
Broadway Philadelphia’s Hottest Play Hadestown Is An Epic Journey
If you’re looking for a Valentine’s Day idea, Broadway Philadelphia brings Hadestown to the Academy of Music, inviting audiences to “date with the three fates.”
It brings to life two love stories from Greek mythology. And he follows Hades, king of the underworld.
“It’s the story of Orpheus and Eurydice and their sort of almost doomed romance,” says Fran Egler, senior director of programming and presentations at Kimmel Cultural Campus.
The show won the Tony Award for Best Musical in 2019.
“It’s beautifully told, it’s this kind of intimate set in New Orleans with a score by Anas Mitchell, a singer-songwriter,” says Egler.
Hadestown plays at the Academy of Music from February 9-20.
Hadestown at the Academy of Music | instagram
FYI Show extras
Philadelphia 76ers forward Tobias Harris used to get acclaim on the basketball court, but now he’s an ambassador for the new Crumbl Cookies store in Wynnewood Plaza.
He says he loves cookies and the smiles they put on people’s faces, but he’s also longtime friends with Crumbl franchise owner Charles Terry, who was the strength and conditioning coach. Harris Physics.
Popular flavors include Honey Bread, Peanut Butter Bar, Heath Bar, Cookie Cup, and an M&M, with new flavors added regularly.
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