Served With a Side of History
Meet & Eat
Meet & Eat
Food trucks have been a sta- ple of big cities, college campuses and just about anywhere else that you find folks on the go and in need of quick, cheap eats.
The Black Bass Hotel has 18th-century charm and room for everyone.
Do images of flavorless tofu and bean sprouts come to mind when you hear the words “vegetarian food”? As recently as five or 10 years ago, it was difficult for anyone embracing an animal-free diet to find restaurants that would accommodate their tastes and preferences. Things have changed; today’s health conscious diners can enjoy some of the most creative and surprising cooking throughout the entire state. According to Andrea Kyan from Philadelphia’s P. S.
As editor of PAM+E, I am often coming up with ideas to fill the pages of the magazine, newsletter and blogs, but sometimes it comes full circle and the magazine gives me ideas, too.
German culture is intertwined with Pennsylvania’s past and present—from a section of Philadelphia named Germantown and the Pennsylvania Dutch culture dominating the central part of the state to the German roots of Pennsylvania companies such as Bachman pretzels and Yuengling beer. For a taste of history and culture, visit one of these eateries.
THE FARM-TO-TABLE MOVEMENT has become all the rage around the U.S., and Pennsylvania is no exception. Many restaurants in the area have teamed with farmers and other food producers to deliver fresh, locally grown food to their patrons. For event planners concerned about their carbon footprint, there are plenty of restaurants throughout the state to hold events and meetings that feature fresh eats straight from the farm.
Photos courtesy of Po Le Cucina
I’m feeling a bit of Pennsylvania pride at the moment. It might be the well-deserved summer after that really long winter, or it might be the fun things I’ve done in PA the last few weeks, but I think it really has more to do with Pennsylvania earning top marks for its food by Open Table.
Last week the Four Seasons Los Angeles at Beverly Hills hosted a poolside cooking demonstration to celebrate the launch of some new additions to the Cabana Restaurant menu. As waiters circulated with samples on silver serving trays the press in attendance (myself included) swarmed for every bite. Here’s what makes this surprising: those nibbles didn’t include the usual high-end fare of caviar or glistening slices of sashimi. There were no Kobe beef sliders or lobster wontons.
THE CRAFT BEER INDUSTRY is a multibillion-dollar, growing industry. Each year, craft beers are taking a larger percentage of the entire beer market. The craft beer craze is especially evident in Pennsylvania, with 16 new craft breweries founded in 2013 alone, which brings the total to more than 100.