RSSCategory: Connoisseur

The Next Craft Beer Hotbed

The Next Craft Beer Hotbed

There’s a gold rush in Kennett Square, which’ll be home to four gastropubs by the fall, including two opening behind local brewers in the next few months. By Mike Madaio Nestled at the heart of Chester County farmland, humble Kennett Square’s become ground zero in recent years for some of the most sophisticated cooking in […]

April 10, 2014 | By | Reply More
A Study in Contrast

A Study in Contrast

At first glance, very little makes sense about Restaurant Racine, a new BYOB in Pottstown—yes, Pottstown, for starters. But, in the end, none of it matters, or all of it matters, because the food deserves total distinction. By Mike Madaio Contrasting sights immediately struck me as I arrived in Pottstown: a block of newly-constructed townhomes […]

February 21, 2014 | By | Reply More
A Kinder Pursuit of Perfection

A Kinder Pursuit of Perfection

Quietly—by today’s standards, at least—Marc Vetri is building an empire that, upon its inception, sparked a citywide revolution and now, spilling—finally—into the suburbs, is threatening to make him a household name. Not that he’ll be fazed by it. By Erica Chayes Fedderly Marc Vetri. The name draws reverence in a number of elite circles: the […]

February 21, 2014 | By | Reply More
A Sweeter Year Ahead

A Sweeter Year Ahead

With the opening of Tradestone Confections, a gourmet candy shop in Conshohocken, the door to a once exclusive world is being pried open. Consider yourself the carrier of a golden ticket. By Jennifer Hetrick Chip Roman, the do-no-wrong chef and co-owner of the stud restaurants Blackfish in Conshohocken, Mica in Chestnut Hill and Ela in […]

February 21, 2014 | By | Reply More
Schooled by a Butcher

Schooled by a Butcher

He expected a sermon on the glory of bacon. And a chance to wield a bone saw. Instead, a demonstration on cutting up a pig defined the countless errors of the author’s ways. By Mike Madaio I’ll admit it. I arrived at the Heritage Pig Butchering Class at Wyebrook Farm, in Honey Brook, with visions […]

December 16, 2013 | By | Reply More
Standing on the Cusp

Standing on the Cusp

Well removed from the fast times of the start of the millennium, it was through a gradual and necessary coming-to-terms that we’re about to arrive at an entirely fresh eating culture. By Cailen Ascher Tastes are always evolving. But, talking strictly within the confines of our eating habits, it’s felt, for some time now, as […]

February 1, 2013 | By | Reply More
Heeding the 4:30 a.m. Wake-up Call

Heeding the 4:30 a.m. Wake-up Call

Tomorrow morning, when you’re filling your cereal bowl, try to envision the origin of that gallon of milk. Or, better yet, visit the farm itself. Really. They’re looking for an audience. By Lynne Goldman If you’ve never been to a working dairy farm, you owe it to yourself—and your children—to visit one before the endangered […]

February 1, 2013 | By | Reply More
The Ultimate Comfort Food

The Ultimate Comfort Food

Ruthie Bzdewka’s ambitions were modest. Still, when the recession settled in a month after she opened her shop, she feared the worst. But, opportunity soon came calling, literally. And once the world was familiarized with her cupcakes, there’d be no more worrying. I’m pinching myself a lot these days. Fortunately, never once has it snapped […]

February 1, 2013 | By | Reply More
The Food is Serious, the Chef, Not So Much

The Food is Serious, the Chef, Not So Much

The name of a certain Ottsville caterer delivers a distinct impression, which makes it worth noting that we do not live in a box of Lucky Charms, and food is not magically delicious. Whimsical as a brand like The Flying Avocado Whole Foods may seem, it gets you through only so many doors. The owner […]

February 1, 2013 | By | Reply More
Upping the Ante

Upping the Ante

Cashing in on a chunk of his James Beard cred, Michael Solomonov tackles kosher. But the price of authenticity may be more than even he can cover this time around. By Mike Madaio Wherever the James Beard Award-winning chef Michael Solomonov and restaurateur partner Steven Cook lay claim, critical praise and full stomachs follow in […]

February 1, 2013 | By | Reply More