Philly Eats Magazine_Fourth Edition

#4 — SEPTEMBER 2017 

Magazine 

Tailgating Tips, 

Tricks and Recipes for 

SUCCESSFUL 

VODKA 

The Straight 

Story Or You 

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Magazine 

Issue #4 — September 2017 

Publisher 

Bob LePage 

L and S Publishing 

Contributors 

Editor’s 

Letter 

Chef Melissa 

Wieczorek 

Chef Emily 

Scott 

Chef Diane 

Floyd 

Philly Eats Magazine is just exploding, and 

we are so excited to have that happen. 

The August Issue had over 380,000 downloads 

making us by far the most distributed 

food-based magazine in the Philadelphia 

area. 

The September issue is a look into tailgating, going 

right at it from every angle. From the point of if you are 

at the stadium or if you are going to someone’s house to 

enjoy a game. 

This issue we have added a couple of stories that we 

thought would tackle the alcohol enjoyment in all of us. 

An article on the sediment of wine and also an article on 

the vodka distillery process. 

Our BBQ Tip this month was a bit different and on the 

portable side on how to make sure you are safe with your 

portable grill. We for sure went heavy on the tailgating 

this issue, and we are always up for a good party. 

Enjoy the issue and thank you all for supporting Philly 

Eats Magazine. 

Chef 

Bianca 

Chef Chris 

Welsh 

Chef Marilyn 

Moser-Waxman 

Graphic Designer 

Rusdi Saleh 

Gabriella 

Mayer 

Chef David 

Silverman 

No content, for example, articles, graphics, 

designs, and information in this publication can 

be reproduced in any manner without written 

permission from the publisher. 

Bob LePage 

Publisher and Restaurant Reviewer 

bobl@LandSpublishing.com 

For all Advertising Inquiries Contact: 

bobl@landspublishing.com 

Bob LePage 

Publisher 

All Rights Reserved 

© 2017 Philly Eats Magazine 

4 

Philly Eats Magazine September 2017

CONTENTS 

42 

6 

Sediment in Your Wine? 

Have No Fear! 

9 

Kriebel’s Custom Bakery 

10 

Tailgating 

12 

Tailgate Recipes 

18 

Chef David Silverman 

22 

Return of the Ugly Plants 

24 

Spice Pice Baby 

Marinade Edition 

25 

Make Those Appliances 

Last Longer 

26 

Grill Safety at your Tailgate 

28 

Yellowhammer 

Slammer 

31 

Chow Bistro 

32 

Vodka, The Straight Story 

Or You Can Mix It 

36 

Around the neighborhood 

38 

Granite or Quartz 

It is up to you! 

40 

Recipes around the world 

42 

Tailgate 

Needs and Wants 

6 

40

WINE 

Sediment in 

Your Wine? 

Have No Fear! 

[ By Aaron Wolf ] 

6 


T 

he joy of wine drinking is 

full of surprises. If you’ve 

ever poured a bottle of 

wine and found some unexpected 

gritty material in 

your glass, it’s natural to suspect that 

something’s amiss. However, there’s 

no need to spill the rest of your wine 

down the drain. What you’ve encountered 

is merely sediment, and though 

it may look out of place, we promise 

there’s nothing wrong with your wine! 

This article will explain everything you 

need to know about sediment. 

What is Sediment? 

While relatively rare, some bottles of 

wine contain sediment - a deposit of 

solid material derived from dead yeast 

cells (lees), remaining grape matter 

like pulp, skins (tannin), and seeds, as 

well as compounds, including those 

which form from tartaric acid. Wines 

cellared over long periods of time will 

also develop innocuous tartrate crystals 

that look clear or purple, depending 

on the color of the wine. Consuming 

sediment will not hurt you, but 

some people feel that removing it will 

enhance the experience of a wine. 

What are Filtered Wines? 

Thanks to the innovations of modern 

winemaking, most bottles produced 

today go through a filtering process 

to remove all non-liquid matter. There 

are two main ways to filter wine, 

depending on the objectives of the 

winemaker. The first allows the wine 

to permeate through a selected material 

in order to collect larger elements. 

The second involves straining 

the wine through a finer sieve in order 

to catch any smaller particles not 

desired in the finished wine. Some 

producers may decide not to filter because 

they feel this will detract from 

the authenticity of their wines. 

Which Wines are Most Likely 

to Contain Sediment? 

Bottles of wine produced for shortterm 

drinking usually don’t contain 

deposits of sediment because they 

are thoroughly filtered, but those 

built for long-term cellaring may not 

be filtered or may develop sediment 

over time. When dealing with older 

bottles, especially premium reds and 

fortified wines like Port, it’s probably 

safe to assume that they will include 

at least a small amount of sediment. 

How Can I Avoid Getting 

Sediment in my Glass? 

When you suspect that a bottle of 

wine may have some sediment in it, 

there are a few steps you can take 

to avoid drinking it. If you have time 

before serving, stand any bottle that 

has been kept on its side upright as 

long as possible in order to let the 

sediment slowly sink to the bottom, 

or punt, of the bottle. Once this has 

occurred, your best option is to decant, 

which will help you separate the 

sediment from the rest of the wine. 

In order to do this, keep the bottle 

between yourself and a light source, 

such as a candle or cell phone light, 

so you can clearly see the sediment 

inside. Next, carefully pour the contents 

of the bottle into a receptacle, 

commonly referred to as a “decanter.” 

The sediment should remain inside 

the bottle, but the wine is now in 

the decanter - ready to enjoy! If you 

prefer, feel free to rinse the sediment 

out of the bottle, then use a funnel to 

slowly pour the wine back in. 

Aaron Wolf has worked in the New 

Jersey wine industry since 2011, but 

his passion for food and wine began 

many years before with a rare bottle 

of 2004 Château Rayas Châteauneufdu-Pape 

Réservé Blanc. Aaron joined 

the WTSO Product Development Team 

as a Wine Researcher in November of 

2014. He recently obtained the Wine & 

Spirits Education Trust Advanced Level 

3 Award, and looks forward to further 

pursuing his wine studies. 

September 2017 Philly Eats Magazine 7

BAKERY OF THE MONTH 

Kriebel’s Custom Bakery 

You might have seen 

them on Cake War’s or 

taken a class with Chef 

Colleen or hopefully 

enjoyed one of their 

cakes. Nonetheless the baked goods 

that are coming out Kriebel’s Custom 

Bakery are top notch. 

Located in Eagleville PA on Ridge 

Pike, Kriebel’s is a treasure in her 

their own right. The decorative skills 

of Chef Colleen are top notch, and 

according to her customers, she loves 

to be challenged. 

Kriebel’s is not a one trick pony; 

the standard case items are fantastic. 

Whether you are a fan of a whoopie 

cookie or a butter cake or just your 

standard cupcake placing Eagleville in 

the GPS and finding Kriebel’s is worth 

the ride. 

We are extremely proud to award 

our bakery of the month for our September 

Issue to Kriebel’s Custom 

Bakery. 


CHEF STORY 

Tailgating 

[ By Chef Theo Petron ] 

Tailgate. No, it’s not another Washington 

DC scandal, it’s football season baby, and 

that means tailgating! I grew up in Minnesota 

and my earliest memory of tailgating 

was on a frigid November Sunday at 

Metropolitan Stadium before a Vikings game. I’m talking 

people in snowmobile suits, blast furnace heaters, tents, 

bonfires, bloody marys, food and Schmitt Beer. 

I know that people tailgate before baseball games and 

even Jimmy Buffet concerts, but in my mind, the original 

tailgate is prior to a football game. As a chef, I am often 

looked upon for providing an over-the-top tailgating experience. 

Often, this is the case, but in this short article 

you’ll find my tips for a stress-free tailgate as well as recipes 

for the Best Bloody Mary and a wicked good jerk 

chicken. Eat Well. Live Fit. Have Fun! 

3. Arrive Early and Stay Late 

You’ve plunked down about half a mortgage payment for 

those tickets, so you might as well enjoy yourself. Get 

to the stadium early, you’ll have a better choice of spots 

and surely less traffic. Regardless if the game ended on 

a happy or sour note, there is no need to inch your way 

through the lot to the expressway. Fire that grill back up 

and nourish yourself for that drive home. 

The Ultimate Bloody Mary 

In a cocktail shaker combine the following: 

4 oz Clamato Juice or Sacramento Tomato Juice 

2 oz Vodka, Rum or Tequila (All three are wonderfully 

different—I like rum) 

Stress-Free Tailgating Tips 

1. K.I.S.S. (Keep It Stupid Simple) 

Unless you’ve got a few days or the entire week to plan 

your pre-game, make it easy on yourself and keep it simple. 

Make your Bloody Mary mix ahead of time (recipe below), 

get your beverages on ice the night before, pack the 

car early, be sure you have enough utensils, napkins and 

cups. Don’t forget the trash and recycling bags! Grilling? 

Those light-the-bag charcoal options are perfect for tailgating, 

buy 2, one for before and one for after the game. 

2. Scope Out Your Spot 

Take a look at the parking lot layout online ahead of time 

and choose your spot wisely. What’s important to you; 

Close to the exit? Near the restrooms? Easy stadium access? 

Sunny spot? 

10 


1 oz Beer 

1/2 tsp Worcestershire Sauce 

1/2 tsp Horseradish 

1/2 tsp Dijon Mustard 

1/2 tsp Celery Salt 

1 Tbsp Pickle Juice 

1 tsp Tabasco Sauce 

Wedge of Lime—Squeezed (retain lime) 

Wedge of Lemon—Squeezed (discard lemon) 

Ice to fill 

Rub the rim of your glass completely with the retained 

lime. Place 2-3 Tbsp of Celery Salt in a shallow dish and 

coat the rim, tapping off the excess. 

Shake ingredients for 8-10 seconds and pour into prepared 

glass. Garnish with a very crisp dill pickle, green 

olive, lime wedge, lemon wedge, pickled asparagus and 

a Slim Jim. Enjoy! 

Marinating meats is a great way to make your tailgate 

stand out. My go-to is Jamaican Jerk Chicken. Legs, 

Wings and Thighs are super tasty, portable, sharable 

and inexpensive. Buy more than you think you’ll need as 

the aromas will attract a crowd, you’re going to want to 

do some sharing! 

Jamaican Jerk Marinade 

Enough for about 5# of chicken 

2 C. Scallions-finely chopped 

2 ea. Habanero Peppers-seeded and diced (wear 

gloves!) 

2 T. Soy Sauce 

2 T. Lime Juice 

5 t. Ground allspice 

3 t. Dry English mustard 

2 ea. Bay leaves-rib removed 

2-3 cloves Garlic-chopped 

1 T. salt 

2 t. Sugar 

2 t Dried thyme 

1 t. Cinnamon 

Add all ingredients to a food processor and pulse to 

form a paste. Pour marinade into a freezer weight 

plastic zip-top bag. Add chicken and remove all the air. 

Massage bag to distribute marinade. Marinate at least 

8 hours and preferably overnight. Grill. 

Chef Theo Petron is Originally from Minnesota, Chef Theo left his career in advertising after realizing 

he cared more about the food served at his business meetings than the actual meetings 

themselves. A year-long apprenticeship at a local bistro provided Theo with the basis to move 

forward with his culinary dreams. 

While running his personal chef company, DinnerWhere, Theo started doing private chef 

work on yachts, at vacation destinations and other excursions, honing his craft while attending 

to the needs of his clients. 

You can contact Chef Theo through his website www.zestchefs.com 


RECIPES 

Tailgate 

Recipes 

We all have had the call either the night before or a few hours for 

the game,”Just bring whatever you want” they say. Sure it would 

be easy to pick up the phone and order something, but you feel 

like being “That Person,” you know the one that everyone can’t 

believe actually can cook. The following recipes are easy and fun 

as well as the recipes that will make you “That Person”! 

12 


Italian Roast Beef Sliders 

with Pepperoncini Slaw 

Makes: 12 servings 

Yield: 12 sandwiches 

Start to Finish: 20 mins 

Talk about easy! Thanks to convenience foods, 

these sliders come together in minutes. 

INGREDIENTS 

1 1/6 - ounce package refrigerated cooked beef 

roast au jus 

2 cups frozen peppers (yellow, green, and red) 

and onion stir-fry vegetables 

1/2 teaspoon dried Italian seasoning, crushed 

1/8 - 1/4 teaspoon crushed red pepper 

2 cups coleslaw mix (shredded cabbage with 

carrot) 

1/2 cup pepperoncini salad peppers, stemmed 

and chopped, plus 2 tablespoons drained liquid 

1/2 teaspoon dried Italian seasoning, crushed 

12 2-3 - inches rolls, split 

DIRECTIONS 

1. Place beef and juices in a medium saucepan; 

break up any large pieces. Add stir-fry vegetables, 

1/2 teaspoon Italian seasoning and the 

crushed red pepper. Heat through just to boiling. 

2. Meanwhile, for slaw, in a medium bowl, combine 

coleslaw mix, pepperoncini peppers and liquid, 

and 1/2 teaspoon Italian seasoning. 

3. To serve, spoon meat mixture on roll bottoms. 

Top with coleslaw mixture; add roll tops. 

Ripe Olive Cheese Ball 


Yield: 2 balls (3 1/2 cups) 

Prep: 15 mins 

Chill: 4 hrs 

Stand: 45 mins 

Total Time: 5 hrs 

Make these cheese balls up to three months ahead 

of time then freeze. Thaw frozen cheese balls overnight 

in fridge before serving. 

INGREDIENTS 

2 8- ounce package cream cheese 

1/2 cup butter 

1/2 cup crumbled blue cheese (2 ounces) 

1 4 1/4 - ounce can sliced pitted ripe olives, 

drained 

2 tablespoons chopped green onion or snipped 

fresh chives 

2/3 cup coarsely chopped almonds, toasted 

Assorted crackers and/or apple or pear slices 

DIRECTIONS 

1. In a large bowl, place cream cheese, butter and 

blue cheese; let stand 30 minutes to reach 

room temperature. With an electric mixer, beat 

mixture on low speed until smooth. Stir in olives 

and green onion. Cover and chill for at least 4 

hours or up to 24 hours. 

2. Shape mixture into 2 balls; cover and chill until 

serving time. (Or, place in a freezer container 

and freeze up to 3 months. Let thaw in refrigerator 

overnight before serving.) To serve, roll 

in nuts. Let stand for 15 minutes. Serve with 

assorted crackers or apple or pear slices. 


RECIPES 

SouthernCornbreadSalad 

Makes: 18 to 20 servings 

Prep: 30 mins 

Bake per package directions 

Chill: 4 hrs to 24 hrs 

Sunny Broccoli Salad 

Makes: 12 to 16 servings 

Prep: 20 mins 

Chill: 2 hrs 

This nutrient-packed salad is a classic for 

good reason. The combination of sweet 

raisins, nutty sunflower seeds, smoky bacon 

and crisp broccoli is irresistible. 

INGREDIENTS 

1 cup mayonnaise or reduced-fat mayonnaise 

dressing or salad dressing 

1/4 cup finely chopped red onion 

1/2 cup raisins 

3 - 5 tablespoons sugar 

2 tablespoons vinegar 

7 cups chopped fresh broccoli florets 

1/2 cup sunflower seeds 

8 slices bacon, crisp-cooked, drained and 

crumbled 

DIRECTIONS 

1. In a large bowl, stir together the mayonnaise, 

onion, raisins, sugar and vinegar. 

Add chopped broccoli and stir to coat. 

Cover and chill for at least 2 hours or up 

to 24 hours. 

2. Just before serving, stir in sunflower 

seeds and bacon. 

INGREDIENTS 

1 8 1/2 - ounce package 

corn muffin mix 

1 cup mayonnaise 

1 8 - ounce carton sour 

cream 

1 1 - ounce envelope 

ranch dry salad dressing 

mix 

2 cups shredded cheddar 

cheese (8 ounces) 

2 15 1/2 - ounce can pinto beans, rinsed and drained 

2 15 1/4 - ounce can whole kernel corn, drained 

10 slices bacon, crisp-cooked, drained, and crumbled 

3 cups coarsely chopped tomatoes (6 medium) 

1 cup chopped green and/or red sweet pepper 

(1 large) 

1/2 cup sliced green onions (4) 

DIRECTIONS 

1. Prepare corn muffin mix according to package directions 

for corn bread. Cool and crumble (should have 

about 5 cups).* Set aside. 

2. For dressing, in a small bowl combine mayonnaise, 

sour cream, and salad dressing mix. 

3. In a 3- to 4-quart glass salad bowl or 3-quart rectangular 

baking dish layer crumbled corn bread and 

1 cup of the cheese. Spread with half of the dressing. 

Layer in the following order: beans, corn, the 

remaining 1 cup cheese, bacon, tomatoes, sweet 

pepper, and the remaining dressing. Cover tightly 

and chill for 4 to 24 hours. 

TIP: If you like, toast the crumbled cornbread. Preheat 

oven to 350 degrees F. Spread the cornbread in a 

15x10x1-inch baking pan. Bake about 10 minutes or 

until crisp; cool. 

14 


Tex-Mex Cheesy 

Chicken Chowder 


Prep: 20 mins 

Cook: 20 mins to 22 mins 

Nina Swan-Kohler of Cedar Rapids, Iowa, loves easy-tomake 

dishes that travel well to football games or other 

events. Tex-Mex Cheesy Chicken Chowder is one of her 

favorite recipes. “It uses a variety of convenience foods 

that are stirred together in one big pot, and 

brings out the great flavor of all the 

ingredients,” Nina says. 

INGREDIENTS 

1 large onion, chopped 

(1 cup) 

1 cup thinly sliced celery 

2 cloves garlic, minced 

1 tablespoon cooking oil 

1 1/2 pounds skinless, boneless 

chicken breast halves, cut 

into bite-size pieces 

2 14 - ounce can chicken broth 

1 32 - ounce package frozen diced hashbrown 

potatoes 

1 2.64 - ounce package country gravy mix 

2 cups milk 

1 8 - ounce package process cheese spread, cut into 

chunks 

1 16 - ounce jar chunky salsa 

1 4 - ounce can diced green chili peppers 

Corn chips 

DIRECTIONS 

1. In a 6-quart Dutch oven, cook and stir onion, celery, 

and garlic in hot oil over medium heat for 5 minutes or 

until onion is tender. Add chicken, broth, and potatoes. 

Bring to boiling; reduce heat. Simmer, covered, for 15 

to 18 minutes or until chicken is done and potatoes 

are tender, stirring occasionally. 

2. Meanwhile, in a medium bowl, dissolve gravy mix in 

milk. Stir milk mixture into soup mixture. Stir in cheese, 

salsa and green chilies; reduce heat to low. Cook and 

stir until cheese is melted. Serve with corn chips. 

Makes 16 servings. 

Chicken Cuban 

Sandwiches 


Start to Finish: 15 mins 

We traded the traditional roast pork for 

rotisserie chicken, but kept the signature 

Cuban flavors--mustard, onion and 

pickles. 

INGREDIENTS 

4 hoagie rolls, halved 

1/4 cup yellow mustard 

1/2 cup thinly sliced onion 

2 ounces reduced-sodium deli ham, 

thinly sliced 

8 bread and butter lengthwise sandwich 

pickle slices (such as Vlasic Stackers) 

2 cups purchased deli-roasted chicken, 

shredded 

4 slices Monterey Jack cheese 

DIRECTIONS 

1. Spread the sides of the cut rolls with 

mustard. Layer roll bottoms with 

onion, ham, pickle slices, chicken and 

cheese. Replace roll tops. 

2. Grill sandwiches in a panini press or 

indoor covered grill until bread is golden 

brown. 


RECIPES 

Spicy Cajun Snack Mix 


Prep: 10 mins 

Bake: 30 mins 

Cajun seasoning is a 

blend of black and 

cayenne pepper 

with onion, garlic, 

and other herbs. 

Because many 

brands are high 

in salt, look for a 

salt-free version. 

INGREDIENTS 

4 cups popped popcorn 

2 cups pretzel sticks 

2 cups bite-size square rice cereal 

2 cups dry roasted peanuts 

1/2 cup butter, melted 

1 tablespoon salt-free Cajun seasoning 

1 cup snipped dried fruit 

DIRECTIONS 

1. Preheat oven to 300 degrees F. In a large 

roasting pan, combine popcorn, pretzels, 

cereal, and peanuts; set aside. 

2. In a small bowl, combine melted butter 

and Cajun seasoning. Drizzle butter mixture 

over popcorn mixture; toss gently to 

coat. 

3. Bake for 30 minutes, stirring once. Spread 

mix on a large piece of foil to cool. Stir in 

dried fruit. Makes about 20 servings. 

MAKE AHEAD TIP 

Prepare the snack mix as directed; cool. Store 

in an airtight container at room temperature 

for up to 3 days. 

Loaded Buffalo Nachos 


Hands On 20 mins 

Total Time 25 mins 

When it comes to 

game-day snacking, we 

leave the messy task of 

deep-frying hot wings to 

the pros. But buffalo-flavor 

nachos? Game on. (Be sure to 

use kettle-cooked chips; they’re 

crunchy enough to support all the toppings.) 

INGREDIENTS 

6 cups kettle-cooked wavy potato chips 

2 cups shredded cooked chicken* 

1/3 cup cayenne pepper sauce (Frank’s RedHot) 

1 cup shredded Monterey Jack cheese (4 ounces) 

1/2 cup crumbled blue cheese or shredded cheddar 

cheese (2 ounces) 

Very thinly sliced celery and chopped celery leaves 

DIRECTIONS 

1. Preheat broiler. Spread potato chips evenly on a 

baking sheet or in a shallow oven-going skillet. (If 

you like, line the pan with foil for easy cleanup.) 

2. In a small bowl, combine chicken and 1/3 cup 

pepper sauce. Top chips with chicken, then 

sprinkle evenly with the Monterey Jack and blue 

cheese. 

3. Broil 4 to 5 inches from the heat for 2 to 3 

minutes or until cheese is melted and chips start 

to brown. Garnish with celery and celery leaves. 

Serve immediately. 

TIP: Since purchased deli-style rotisserie chicken 

is very salty (and you’ll get plenty of that from the 

chips), we recommend cooking plain chicken for this 

recipe. Place a large (12 ounces) boneless skinless 

chicken breast in unsalted or very lightly salted water; 

bring to a boil and simmer for 12 to 15 minutes, or 

until cooked through (165 degrees or no longer pink 

inside). 

16 


BuffaloCorn-PotatoChowder 


Hands On: 25 mins 

Total Time: 35 mins 

Buffalo Sweet 

Pepper Poppers 


Yield: 16 stuffed peppers 

Hands On: 25 mins 

Total Time: 37 mins 

These easy appetizers combine two 

party favorites — jalapeno poppers and 

buffalo chicken wings. 

INGREDIENTS 

3 ounces cream cheese, softened 

3 - 4 tablespoons bottled cayenne 

pepper sauce (Frank’s Red Hot®) 

1 cup finely chopped cooked chicken 

1/4 cup finely chopped carrot 

1/4 cup finely chopped celery 

1/3 cup crumbled blue cheese or 

shredded cheddar cheese 

16 miniature sweet peppers, slit 

down the side, seeded and deveined 

(about 10 ounces) 

DIRECTIONS 

In a small bowl combine cream cheese 

and pepper sauce. Stir in chicken, carrot, 

celery, and cheese. Fill each sweet 

pepper with a rounded tablespoon of 

the filling. Place on a foil-lined baking 

sheet. Bake in a 425 degrees F oven 

for 12 to 15 minutes or until 

Inspired by Buffalo chicken wings, 

this zesty twist on classic cheesy 

potato soup is perfect for dishing 

up on game day. The recipe 

doesn’t call for chicken, but 

you can add it if you like. 

INGREDIENTS 

1/2 cup chopped onion 

1/2 cup chopped red sweet 

pepper 

2 garlic cloves, minced 

1 tablespoon vegetable oil 

1 16 - ounce package frozen whole kernel corn 

1 14 1/2 - ounce can chicken broth or vegetable broth 

1 cup cubed, peeled potato (1 medium) 

1 1/2 cups half-and-half or light cream 

2 tablespoons all-purpose flour 

1/2 cup crumbled blue cheese 

1/2 cup shredded Swiss cheese 

3 -4 tablespoons bottled cayenne pepper sauce (Frank’s 

Red Hot) 

Chopped celery and/or crumbled blue cheese (optional) 

DIRECTIONS 

1. In a large saucepan, cook onion, sweet pepper and garlic 

in hot oil until onion is tender but not brown. Stir in corn, 

broth and potato. Bring to boiling; reduce heat. Simmer, 

covered, for 10 to 15 minutes or until vegetables are 

tender, stirring occasionally. 

2. Stir together half-and-half and flour until combined. Add 

to corn mixture. Cook and stir until slightly thickened and 

bubbly. Cook and stir for 1 minute more. Stir in 1/2 cup 

blue cheese and Swiss cheese and heat until melted and 

smooth. Stir in bottled pepper sauce. If desired, top with 

chopped celery and additional crumbled blue cheese. 

TIP: Buffalo Chicken Corn-Potato Chowder If desired, stir 

in 2 cups chopped cooked chicken with the pepper sauce. 

Cook and stir until heated through. 


CHEF OF THE MONTH 

Chef 

David 

Silverman 

The Executive Chef / Owner of 

David’s Culinary Delights 

P 

ersonal Chef/Catering 

Services. “Food 

is my life, I love 

cooking” is the motto 

of Chef David. From 

a young age, he experimented with 

cooking. Whether it was for his siblings 

and friends or himself, he has always enjoyed 

creating in the kitchen. 

Chef David holds an Associate’s Degree from 

The Culinary Institute of America and a Bachelor’s 

Degree from Fairleigh Dickinson University, in Hospitality 

Management. In addition to having over 35 

years of professional hospitality experience. 

Chef David has opened country clubs, restaurants 

and casinos as well as his current calling as a 

personal chef. Chef David specialty is food; he loves 

to cook it and create for others. 

Chef David’s personal chef service, David’s 

Culinary delights can be reached on his website. 

http://www.davidsculinarydelights.com/ 

18 


Chef David’s Cheddar 

Cheese Beer Soup 

Ingredients: 

(Yield 6-8 servings) 

1 cup onion, chopped 

1/2 cup celery, chopped 

2 cl. garlic, chopped 

5 T. Butter 

1/2 cup flour 

1 med bay leaf 

1/4 t. thyme 

to taste salt & pepper 

1 bottle.(12 oz) Beer, I used Oktoberfest but a good pale ale is sufficient. 

Nothing dark 

3 cups Chicken Broth 

7 oz. cheddar cheese, shredded. I used sharp would stay away from 

extra sharp 

1/2 cup Heavy Cream 

Croutons: 

1 oz. Cheddar Cheese, shredded 

1 cup Croutons, sourdough is best 

dash Cayenne Pepper 

Procedure: 

1In a 2 qt pot, melt the butter over medium heat. Add onions, celery, 

garlic, bay leave, thyme and sprinkle in a little salt and pepper. Using 

a whisk, stir and Cook over med. heat for 5 min. or until vegetables are 

tender. When vegetables are tender add 1/2 cup of beer and let cook 

1 minute, any longer may cause the soup to become bitter. 

2 

Stir in flour to make a smooth consistency and cook 1 minute. 

Add the chicken broth and stir till smooth. Raise the heat a little to 

come to a boil, making sure you continually stir the soup till it comes to 

a boil. Reduce heat back to medium, stir occasionally for 15 minutes. 

Stir in cheddar cheese until all is melted. 

3 

Raise the heat a little, add heavy cream, stir and bring back up to 

a boil. Gently pour, you want to keep the bubbles, the rest of the 

beer into the soup, stir and bring to a boil. Turn off stove and remove 

from the heat. 

4 

Adjust seasoning with salt & pepper. Strain into a 1 1/2 qt container. 

Serve with croutons on top. 

5 

Croutons: Pre-heat oven to 425. Using a regular crouton, sprinkle 

with a little cayenne pepper and toss. Lay croutons out on cookie 

tray and sprinkle cheese over top. Place in oven till cheese browns a 

little. Remove from oven. While croutons are still hot, remove them 

from the cookie sheet. 


PLANT STORY 

Return of 

THE UGLY 

PLANTS 

So as the leaves change so does the choices 

at the farmer’s stand and the produce aisle. 

Long gone until next spring are those big 

beautiful strawberries, melons, peaches and 

fresh veggies right from the growing season 

of your farmer of choice. (Start Dark Scary Music) Enter 

the FALL crops; they are bumpy, they look funny, they 

are a bit bitter at times, you have to cook them differently. 

We have to treat them like the dog at the pound 

when he was fully surrounded by puppies. It might not 

have been everyone’s first choice, but he turned out to 

be a great dog. 

So Let us start out with the first and the biggest of 

the ugly!!!! 

Pumpkin 

The Pumpkin isn’t even a vegetable; it is considered a fruit. 

But like tomatoes and other nonsweet fruit, it gets the 

vegetable treatment. If you’re cooking pumpkin, especially 

for pie, make sure to buy a pie pumpkin. Whether you 

make a pie or chunk it and place it in the soup, you are 

going to work for the results. Either way, the most nutritious 

part of the pumpkin is those seeds so make sure you 

keep them and find your favorite way to use the seeds. 

Pumpkin seeds are one of the healthiest foods on Earth. 

Carrots 

Carrots have always been a spring vegetable but as we 

continue to have mild falls into the winter farmers continue 

to plant. Good thing because in our opinion a 

fresh carrot is a great ingredient into most stews. 

Sweet Potatoes & Yams 

Do you know the difference between sweet potatoes and 

yam? The biggest misconception is the only way you can 

eat them is either loaded with brown sugar or candied. 

That is so wrong, and they are fantastic for you. Read up 

on both of those amazing little treats. seeds. Pumpkin 

seeds are one of the healthiest foods on Earth. 

22 


Cabbage 

Cabbage is one of those vegetables 

that seems like it is in season year 

round, but Fall is truly its time. Fall 

vegetables tend to ripen sweeter at 

the end of the summer as the nights 

get cooler and dewpoint lowers then 

they do in mid-summer. The weather 

change allows the cabbage to get 

a tad bit sweeter as they ripen. So 

even though you have seen them all 

summer Fall is the best time. 

WIth outdoor tailgating and cabbage 

is a great staple for those kinds 

of events, there are a ton of slaw recipes 

that can tickle your fancy. Or a 

simple apple cider vinegar and bacon 

in a crock pot for a while makes for a 

good side with ham. 

Potatoes 

Potatoes are obviously available year 

round, but they first come out in the 

fall, so the storehouses are at their 

freshest. 

Acorn Squash 

Easiest vegetable ever!!! Cut in half, 

scoop out seed place a little butter 

and seasoning if you choose and bake 

it. Voila!!! 

Butternut Squash 

This odd-shaped vegetable is so 

creamy and delicious inside; it could 

stand-in for cheese or a spread once 

it’s roasted. The most important piece 

of this is the way to prepare it, make 

sure you look up the proper way to 

cook this squash. You can roast it or 

steam it, and butternut squash takes 

flavors really well but don’t over season 

it. 

Brussels Sprouts 

Brussels sprouts used always to be 

steamed and no wonder everyone 

hated them. This nutritious little vegetable 

is great roasted with olive oil 

and plays well with others in a saute 

pan as well. 

Cauliflower 

Cauliflower is at its freshest in the autumn, 

as ugly as it is Cauliflower is a 

fragile vegetable. Since cauliflower 

doesn’t produce heads in hot weather, 

and it’s frost tolerant once mature. 

Like all these other vegetables, it’s 

wonderfully roasted, but it can do so 

much more. 

Turnips 

Turnips, it is an acquired taste, have 

an intense flavor. So look for the 

smallest baby turnips you can find in 

the fall; they are sweeter and milder. 

They’re wonderfully roasted, and 

their slight bitterness means that they 

take well to sweet glazes. 

WE left Kale off of the list because it 

is the buzz vegetable of the decade, 

so it isn’t as specialty grown as it once 

was a couple of years ago. 


RECIPE 

SPICE PICE BABY 

Marinade Edition 

In this section of the magazine, we are proud to bring 

you a different look on how to spice up your basic 

ingredients with items you have lying around. This 

month we realize that you could very easily just grab a 

bottle of marinade off the shelf for a couple of bucks but 

honestly what fun is that? 

Core ingredients in All Marinades that we are doing, a 

super strong zip lock bag or better use a large snap tight 

container. 

Steak Sauce Marinade 

1 cup soy sauce 

Can or bottle of Cola, try to use the REAL SUGAR version 

of the soda. 

1/4 cup fresh lemon juice 

1/2 cup canola oil (We think it makes a difference) 

2 tablespoons Worcestershire Sauce 

3 cloves garlic, minced 

Mix it and let your beef or lamb soak overnight. 

Jerk Pork /Chicken Marinade 

2 cups coarsely chopped green onions 

1/2 cup coarsely chopped onion 

3 tablespoons white vinegar 

2 tablespoon soy sauce 

2 tablespoons vegetable oil 

3 teaspoons kosher salt 

2 teaspoons fresh thyme 

3 teaspoons brown sugar 

2 teaspoons chopped peeled fresh ginger 

1 teaspoon ground allspice 

1 teaspoon ground nutmeg 

1 teaspoon black pepper 

1 teaspoon ground cinnamon 

3 garlic cloves, minced 

2 habanero peppers, seeded and chopped 

Throw all of this in a blender to make it mix well is you 

wish but you really don’t have to do that with this recipe. 

Kickin Sweet Garlic Marinade 

1 Can of Crushed Pineapple 

1/4 cup of olive oil 

3 garlic cloves minced 

1 tablespoon of salt 

1 tablespoon of pepper 

1 tablespoon of cayenne pepper 

This marinade we recommend using a tight seal container 

to keep all of the flavors in the meat. 

24 


MAKE THOSE 

APPLIANCES 

LASTLONGER 

Time for your Captain Obvious moment, kitchen appliances are not cheap. 

Every time you go shopping for a refrigerator or a new oven, you shell out 

a nice chunk of change for what you hope will last you several years. So if 

you want to protect your kitchen appliances, there are a few basic things 

you can do to keep them in great shape as long as possible. 

Protect Your 

Glass-Top Stove 

Your stove doesn’t have too many 

moving parts, so it usually will last 

longer than other appliances, but 

there is one major way you can damage 

it — breaking the glass stove-top. 

Damage can be done in a few ways. 

DON’T PLACE A REAL HEAVY POT 

ON THE GLASS!! 

Using concave-bottoms pan, these 

trap heat and can cause the glass below 

them to crack. 

You also don’t want to drag your 

pots and pans across the surface, 

make sure you pick up the pot or pan 

and place it on the next burner. 

Dragging will damage the glass 

and ultimately destroy the balance 

heating. 

Keep Your 

Refrigerator 

Coils Clean 

This sounds so basic, but who gets 

behind their fridge? Hire someone 

once a year to do this if you don’t feel 

you can; it is worth it. If your refrigerator 

coils are dirty, your unit will have 

to work harder to function, and that 

will ultimately cause it to break down 

much sooner than it normally would. 

When it comes to keeping your refrigerator 

coils clean, you should: 

Clean your coils at least once a 

year — twice if you have pets whose 

fur can attach to the coils. 

Use a toothbrush to remove any 

dust, hair, and other grime from the 

coils, then vacuum the remaining residue 

away. 

Protect Your 

Dishwasher 

Your dishwasher can easily be damaged 

by rust and sneezing on it. I 

don’t think there is a more moody 

appliance in the entire kitchen. Unfortunately, 

once your dish rack or 

another part of your dishwasher begins 

to rust, there’s no stopping it, 

and replacing the rack isn’t cheap. To 

prevent rust from getting into your 

dishwasher: 

Wash skillets, colanders, and any 

kitchenware with sharp edges by 

hand. 

Never force any pan or dishware 

to fit into your dishwasher. 


BBQ STORY 

GRILL SAFETY AT 

YOUR TAILGATE 

During our Research we 

came across this article done 

by Texas Propane in 2015, 

we decided that it needed to 

be publicized as a PSA since 

so many people don’t know 

how to handle their propane 

grills. We did add a little to 

it, but for the most part, this 

article is there and can be 

found on their website. 

Propane gas grilling is an outdoor activity 

and should not be something 

enjoyed indoors. Although some people 

choose to grill in their garage, this 

is not advisable. The ideal location 

for grilling is in a well-ventilated area 

outdoors, such as a patio, driveway or 

similar non-combustible surface open 

to fresh air and away from a building. 

The three primary stages most 

grill users follow include lighting the 

grill, cooking (grilling) and the shutdown 

process. Each step is outlined 

below. Remember to follow the manufacturer’s 

instructions when using 

propane gas grills or any appliances. 

The manufacturer’s instructions will 

be the ones you will need to follow 

ultimately. 

Lighting the Grill 

Lighting a propane gas grill is very 

straightforward, but doesn’t need to 

be done routinely each time the grill 

is used. Whether the grill comes with 

an automatic ignition or if the user 

lights the grill manually, the following 

steps should be taken to ensure there 

Propane gas grills are one of 

the most popular outdoor 

appliances used today, especially 

at tailgates. They 

are increasingly replacing 

charcoal grills because of the little 

cleanup involved. Operating your grill 

safely, whether it be in your backyard 

or at your tailgate, will ensure that 

you are safe from harm, as well as 

your food being properly prepared. 

Grilling Safely With Propane 

26 


isn’t a flash fire or even explosive 

combustion associated with collected 

propane vapors. 

Be sure that the burner control 

knobs are closed when in the “off” 

position. 

Before anything else, open the 

grill lid or cover. This will ensure that 

once the flow starts, there is no gas 

vapors are released into a closed 

space. Keeping the grill cover allows 

the propane gas vapors to vent to the 

atmosphere with the breeze. Do not 

set up your grill by the front of your 

car or the gas tank side of your vehicle 

since there could be combustible 

fumes in the air. 

To start the flow of gas 

opens the propane cylinder 

valve slowly. The burner 

knobs should not be 

opened before opening 

will also minimize your chance of the 

burning the food. 

Shutting Down 

the service valve on the propane bottle. 

Start the ignition source. Then 

open the burner knobs closest to the 

ignition source. If you light the grill 

manually, keep the flame next to the 

burner producing the flow of gas. 

The remaining burners can be 

opened in sequence starting with the 

burners closest to the burner that is 

already lit. You are now ready to grill 

with gas. 

Grilling 

After the grill has been started appropriately 

and the burners are operating, 

the lid can be closed. Letting the 

grill heat up before putting anything 

on it is a good idea because it helps 

burn off any residual grease from previous 

gas use. Staying close to the grill 

is also a good idea because flare-ups 

can occur. Burning off the old grease 

Once the grilling is complete and the 

food is ready to be served, it is a good 

idea to leave the grill on for a short 

period to burn off any left-over meat 

or grease. This process will also help 

keep the burner openings clear for 

the next time you grill. But mainly it 

will get a majority of the grease off of 

it, so you are not placing hot grease 

in your car, that could light your upholstery 

on fire. But remember to 

shut the propane off. Setting a timer 

will help. Closing the cylinder service 

valve before turning the burner grill 

knobs off will ensure that there is no 

gas between the cylinder and the 

burners when the grill is not in use. 

Allow the grill to cool adequately before 

putting the protective cover or 

lid back on it and putting it back in 

your vehicle. Your grill should be as 

cold as your coolers when you place 

it back into your vehicle. 

These just a few helpful safety tips 

for grilling this tailgating season. Always 

be sure to do your research and 

follow the manufacturer’s instructions 

before using a propane grill. 


DRINK OF THE MONTH 

Yellowhammer 

Slammer 

This is a real easy quick 

drink so you can get back to 

the game, make it tall and 

make it strong. 

INGREDIENTS 

a 2 oz. vodka 

a 2 oz. rum 

a 1 oz. amaretto 

a 4 oz. orange juice 

a 7 oz. pineapple juice 

a 1 handful ice 

DIRECTIONS 

1. Mix vodka, rum, Amaretto, 

orange juice and pineapple juice. 

1. Serve in a 20-ounce cup over 

ice. 

28 


Chow Bistro 

Collegeville PA 

We listen to our readers, 

and our readers 

recommended we 

take a visit to Chow 

Bistro in Collegeville 

for lunch. We were informed that this 

little restaurant in Collegeville would 

rival any in Center City. Additionally, 

that Chef Guy and his team could 

cook anything a fine dining restaurant 

could and more. 

Before our visit, we did scout the 

menu on their website to see what to 

expect and how many dishes we were 

going to order. We were incredibly 

impressed with the variety and complexity 

of the lunch menu. This menu 

indeed rivaled some major fine dining 

locations in center city. 

We decided to start with lobster 

mac and cheese, Korean BBQ short 

rib egg rolls, and Arugula beet salad. 

The freshness and flavors were very 

well designed in all three. 

The main menu had a lot of choices 

that could have been made, and 

they were tough ones to make. For 

having rigorous options on the menu, 

Chow has a true variety that can satisfy 

everyone’s palate. After careful 

consideration, the table ordered Mahi-Mahi 

Tacos, Moroccan Lamb Meatball 

Sandwich, and Maryland Style 

Crab Cakes. Food came out, and it 

was fresh, hot and flavorful. It was a 

pure joy to eat. 

Chow Bistro in Collegeville is honestly 

a great experience, and Philly 

Eats Magazine is proud to offer you 

another great restaurant you might 

not have heard of before. 


VODKA 

VODKA 

The Straight Story 

Or You Can Mix It 

32 


Vodka is without a doubt the largest produced distilled spirit used in 

mixed drinks. Vodka’s popularity in a bartender’s mixology comes from 

the simple being that it has no noticeable smell or flavor of its own and it 

is pretty much a clear liquor. Vodka then allows the other ingredients of 

a drink to become the focal points of the recipes. 

T 

oday’s vodka market is 

expanding rapidly, from 

large distilleries to neighborhood 

one’s vodka is 

sections in liquor stores 

are becoming the most major parts of 

the store. With the infusion of small 

boutique distilleries, we see flavors 

and ingredients in vodka that haven’t 

been seen before. 

There is a certainty; all vodka is 

not on the same playing field. You will 

find outstanding bottles and brands 

as well as the ones that should be 

used as paint thinner. What is interesting 

about vodka is it is such a huge 

category of spirit, but there aren’t any 

regulations on its quality. 

Vodka is called a ‘neutral spirit’ 

since the standard method of making 

it is by fermenting and distilling grain. 

Vodka can be rye, wheat, corn, or any 

other grain that the distiller chooses 

to use for their batch. I am sure many 

of us have had our share of potato 

vodka from Poland too. 

Ok here are some tricks that will 

tell the differences between your vodkas. 

Vodka is a rectified spirit, which 

means simply that the more it goes 

through the still, the more impurities 

will be removed and the smoother it 

will become. 

After distillation, vodka requires 

zero aging and could be consumed 

immediately, but in most cases, it is 

filtered through charcoal to remove 

the impurities. Despite the facts of 

filtering and the ability to drink the alcohol 

content would be so high that 

it needs to be cut with water. So that 

is where the different spring waters 

and flavor-infused water come in to 

reduce the vodka in most cases to 80 

proof. 

Since vodka has no distinct taste 

on its own without the factors above, 

a fundamental difference in the 

brands is the taste texture on the 

consumer’s tongue. This composition 

is called a liquor’s mouthfeel. 

It should also be pointed out that 

vodka is not necessarily tasteless or 

odorless and there are distinct differences 

between vodkas. The flavor of 

vodka is subtle and often like a clear 

grain. If you taste enough vodka of a 

great variety, you will begin to pick up 

the differences. 

You can liken it to the difference in 

taste between tap water and bottled 

water. If you pay attention to it, you 

can easily tell when you drink unfiltered 

water. 

A great way to tell how filtered a 

vodka is coming out of the bottle is 

how it burns on your throat. The less 

filtered, the more the burn. Better 

vodkas will advertise their burn rate 

to explain how soft and smooth they 

are versus should they be used as an 

alternative fuel. 

Flavored Vodkas 

The flavored vodka scene has exploded 

in recent years, and if you can 

think of a flavor, it is probably available 

somewhere. This includes favorites 

like citrus and berry along with 

chocolate and pomegranate. 

A new category simulates the 

taste of a variety of desserts and candies. 

There are even more obscure 

flavors like salmon, bacon, hemp, and 

even tobacco, though these tend to 

not last long on the market. 

Some flavored vodkas are produced 

using the traditional infusion 

method of steeping ingredients like 

fresh fruits and herbs in a finished 

vodka. Many vodkas, however, simply 

add ingredients like natural or artificial 

flavor extracts to the vodka. 

Another option for flavored vodkas 

is to do your own infusion. Beginning 

with a clear vodka and using 

fresh fruits, herbs, and spices, you 

can easily create your own flavor 

combinations that are fun to use in a 

variety of cocktails. 


VODKA 

7 Tips for Choosing 

and Buying Vodka 

There are many vodka brands available. 

While the list is seemingly endless 

and ever-changing, there are a 

few generalizations that can be made 

when choosing a vodka. 

Cheap vodka will taste cheap. 

Vodka is one of the liquors where 

price usually reflects quality. In general, 

the cheaper the vodka is, the 

harsher it will be. 

If you’re mixing drinks with a lot of 

fruit and other dark flavors, most of 

the impurities of a cheap vodka will 

probably be masked. However, if you 

go up one price increment, you are 

likely to find the quality improves significantly. 

As is often the case, some 

decent vodka brands are surprisingly 

affordable. 

It is standard practice that the 

cheaper vodkas are on the bottom 

shelves (often those $5 liters of 

gut-wrenching liquor) and the more 

expensive vodkas (the ‘top-shelf’) are 

higher up. If you’re looking for a good, 

mid-range vodka that is great in a variety 

of cocktails and may be good 

straight and chilled, scan the shelves 

at eye level. 

5x Distilled. If a vodka has made 

multiple trips through the still, the 

Have a variety 

in stock. If you 

enjoy vodka, you 

may want to have 

a few of your 

favorite bottles 

in stock at 

all times. 

brand will likely tell you very clearly 

on the label. This can be used as a 

measure of quality and purity. 

It is true that the more times vodka 

is distilled, the smoother it can be, but 

that is not always the case. All of the 

other factors - grain, water, filtering, 

etc. - will also play a factor in quality 

and sometimes the ‘5x Distilled’ label 

is simply a marketing ploy. 

The origin of your vodka. Russia 

has long been known for its great 

vodkas, as has Poland and both 

countries continue to produce some 

impressive vodkas. Though they did 

once dominate the market, there are 

now great vodkas being produced all 

over the world. The American craft 

distillery scene is producing some of 

the best vodkas available today. 

While mouthfeel know where 

your vodka came from, it is no longer 

as big of a factor in quality as it once 

was. 

Look for the unknown brands. 

There will always be the big brand 

names in vodka, but you will find 

hidden gems if you explore some 

of the lesser-known labels. Many of 

the smoothest vodkas are distilled 

by some of the smallest distillers 

who take great pride in their craft 

and these boutique vodkas can really 

change your view of this liquor category. 

That said, it is a rough business 

and, unfortunately, many of these 

brands do not stay around for long. If 

you find a great boutique vodka you 

enjoy, support them and tell them (almost 

every brand can be found online 

and via social media). 

Have a variety in stock. If you enjoy 

vodka, you may want to have a 

few of your favorite bottles in stock 

at all times. 

Find your favorite budget-friendly 

brands to mix into a Bloody Mary, 

Sex on the Beach, and other heavily 

flavored cocktails. Then, choose your 

favorite top-shelf vodka to keep on 

hand for Vodka Martinis, other light 

drinks, and for sipping straight (chilled 

or on the rocks is best for vodka). 

It’s also a good idea to have a few 

flavor options in your bar. Citrus is 

the most common, though you can 

use something like a melon or berry 

vodka in many drinks that call for unflavored 

vodka. 

Taste in vodka is subjective. As 

with all liquor, everyone is not going 

to like the same brands, and this is 

very true for vodka. You can read all 

of the reviews you like, ask everyone 

you know, and you will end up with 

too many different opinions to distinguish 

which is the best. 

Use these opinions as a guide, but 

I encourage everyone to experiment 

on their own. Everyone’s tastes are 

different and what I may find pleasing, 

you may not. After all, you’re the 

one drinking it, right? 

34 


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PIZZA SHOPS 

AROUND 

Santucci’s 

Original Square 

Pizza 

Italian Market (Christian Street) 

Philadelphia 

This is some good stuff right here, 

Santucci’s makes a fantastic pie. 

Great mixtures of cheese and 

sauce, when you are down 

in the Italian Market this 

is worth a stop. 

No matter what neighborhood 

THE NEIGHBORHOOD 

you find yourself in, you can 

always find a great, comfortable 

friendly place to go. Theses are 

some great place if you are 

ever in these neighborhoods. 

Gusto Pizza 

22nd Street Philadelphia 

http://gustopizzeria.com 

Fantastic calzones and different choices 

for your pizza and sandwiches. 

Great prices for being in the city. 

Charlie’s Pizza 

Claymont, DE 

They might not deliver but boy do they 

bring the food to an order, this is a great 

spot to grab steaks, pizza or any other 

delight you might want. 

Mario’s Pizza 

Exton, PA 

Always a great pie and great service. 

Mario’s is an institution in the Exton 

area and there is a great reason why. 

Consistency is the key to a great pie. 

36 


Milanese Pizza 

Delran NJ 

This corner pizza shop and everything 

you would expect with warm friendly 

faces and quality food. If you’re ever in 

the area of Milanese make sure you try 

their signature pies. 

Jobstown Pizza 

and Grill 

Jobstown NJ 

http://www.jobstownpizzagrill.com/ 

Fantastic Pizza at a great price if you’re 

ever in the area Don’t Think Twice Jobstown 

Pizza and Grill serves great food. 

Adriatic Pizza 

Levittown PA 

This is a go to place for wings and hot 

pizza, they have great deals on top 

of it. Tough to beat good hot food 

that is reasonably priced. 

Sponsored by Palmore Realty Group 

Jonathan Palmore | Broker Associate| ABR, MRP, SFR, SRS 

Joe Wiessner Realty | 45 Route 73 North | Winslow Township, NJ 08009 

O: 609-704-8700 | Direct: 609-668-7389 | F: 888-739-9870 

E: Jonathan@PalmoreRealtyGroup.com 

Search for Homes: www.PalmoreRealtyGroup.com 

Fresco Pizza and Grill 

King of Prussia, PA 

http://www.frescopizzakop.com 

More than just pizza this neighborhood 

icon has been running in the King of 

Prussia area for almost 20 years. 

Fast service and great pricing. 

Penn Pizza Palace 

Mt Royal, NJ 

AS their customers say, “Pizza done 

right!” their fast service and high quality 

product make them an institution 

in the area. 

La Bella Pizza 

Medford, NJ 

Choices, Choices and more choices. 

La Bella will give you just that. 

Fantastic options and great flavor in tasting 

this wonderful pizza restaurant. 


TIPS 

Granite 

or 

Quartz 

It is up to you! 

Here are some things that you might not know, Quartz countertop 

material is man-made. The countertop is made up of 

a mixture of quartz and resin to the ratio of roughly 93% to 

7%. There is a vast amount of patterns, colors, textures, and 

manufacturers to choose from to get one that exactly fits your 

need. On the other side, granite countertops start off as large 

blocks of rock that were quarried somewhere and brought to 

be made into countertops. The blocks are machined into slices 

to be made into countertops. 

Quartz countertops are very 

durable and stain-resistant. 

Being a non-porous substance, 

quartz does not require 

sealing, and as a result, produce 

countertops that require very little 

maintenance. Although they aren’t 

indestructible, their stain-resistant 

nature makes them easier to clean. 

Quartz is also stronger than granite, 

which helps reduce chips and possible 

cracking. The appearance of quartz 

tends to be more uniform, but lately, 

many manufacturers are making patterns 

that look more like granite. 

The appearance of granite is not 

consistent because they come straight 

from the earth. Some might find this a 

drawback while others will view it as 

a benefit. A big drawback for some 

is granite countertops require sealing 

before being used. The sealing 

should be done every year, meaning 

additional maintenance costs and labor. 

Since granite is porous, it needs 

proper sealing for it to be considered 

stain-resistant, so if you don’t stay 

with it, your countertop could stain 

and hinder the aesthetic value you 

were looking for originally. Although 

they are destructible, granite countertops 

are extremely durable. Lastly, 

hiding the seams in granite countertops 

is not possible, hence you should 

expect them after they have been installed. 

There are different reviews about 

granite vs. quartz available on the Internet. 

One homeowner might convince 

you why you need quartz countertops 

while another one will tell 

you the benefits of installing granite 

countertops. This indicates that granite 

and quartz countertop owners defend 

their personal choices because 

they are pleased with them. 

The choice of installing a quartz 

or granite countertop is often determined 

by the eventual installation 

costs and your budget. Whether you 

choose to use granite or quartz, the 

fact is that you’ll have to dig deep 

into your pockets. The price of a slab 

of granite starts from $60 per square 

foot while quartz cost anywhere between 

$67 and $95 per square foot. 

38 


You’re most likely to spend more if 

you choose quartz. Prices often vary 

according to the manufacturer, color, 

and pattern of the granite slab. Fortunately, 

the cost of granite countertops 

continues to drop as their supply 

continue to increase. 

Another factor that makes granite 

more expensive is because it is a natural 

rock. This means that one whole 

slab should be excavated directly from 

the earth as one large stone. The cost 

of extraction and shipping consumes 

a lot of time, energy and money. This 

means you should be willing to pay 

more if you choose to use granite 

slabs rather than quartz slabs. Nonetheless, 

the most important thing is 

your budget and whether you can 

afford to install granite countertops 

without stretching it any further. 

Consider Aesthetics 

Aesthetics should be a personal 

choice. Each one of us has different 

tastes and preferences; hence you 

shouldn’t let anyone tell you which 

one between the two looks better. 

Some beautiful and amazing brands 

make quartz, including Cambria and 

Caesarstone. If you’re an avid fan of 

paintings and adore them, someone 

who comes along to tell you how bad 

pictures are won’t make you change 

your preference. The same applies to 

quartz and granite. Both make lovely 

countertops, but there is one that 

will grab your attention more than the 

other. Some people like the lustrous 

uniform look of quartz, while others 

prefer the natural earthy appearance 

of granite. Your personal preference is 

what makes the difference in this case. 

Why is Granite 

More Popular? 

Anyone who owned a countertop 

made of granite back in the 90s was 

considered to have done it because 

granite was regarded as a symbol of 

high status. Furthermore, granite is 

the natural link to nature, something 

that you can’t replace with any marble, 

quartz or even stainless steel 

countertop. Granite is even deemed 

as being more prestigious than other 

materials that can be used to make 

countertops. It continues to be the 

most sought-after natural counter 

in the market, even though quartz 

is continuously gaining ground and 

Silestone and other quartz products 

are coming out with new colors every 

year. 

The Indoor Air Quality 

Homeowners have been concerned 

with the volatile organic compounds 

(VOCs) present in granite and quartz 

counters. Countertops made of 

quartz contain 90% of quartz and 10 

% of resin and acrylic, meaning that 

most tops made of quartz contain 

more VOCs than tops made of granite. 

However, some granite slabs contain 

low levels of radon. Nonetheless, 

both countertops are considered safe 

for indoor use. 

Adding Value to Your Home 

Your home’s value will rise immediately 

after you add stone countertops. 

Although there are other renovations 

you can employ that can 

increase the value of your home, a 

quality stone countertop is guaranteed 

to raise your home’s price value. 

If you opt to resell your home after 

some time, then you’re assured to 

get back the value for your purchase. 

Furthermore, adding quartz or granite 

countertops can help your home 

fetch the right buyer pretty fast. 

When they are looking for a home 

to buy, some buyers often ask their 

real estate agents whether the home 

has granite countertops. Additionally, 

if a buyer is considering two similar 

homes, one with laminate counter 

and another with stone counter, 

chances of choosing the home with 

granite or quartz are pretty high. 

Therefore, if you’re planning to resell 

your home, you should consider the 

status symbol effect of granite countertops. 

Granite countertops often 

attract homeowners more than any 

other type of countertop. 

The Environmental Impact 

A significant percentage of homeowners 

are currently looking for the most 

sustainable choices whenever they’re 

remodeling their homes. Quartz materials 

are known to leave less of 

carbon footprint when they are used 

to make countertops. Most of these 

products contain recycled content, 

and the manufacturing process is also 

friendlier to the environment. Therefore, 

if you’re looking for the most 

environmentally friendly choice, then 

you should consider Cambria made 

from quartz. Most of their products 

are manufactured within the U.S., 

saving on fossil fuels while at the 

same time supporting the local economy. 

Furthermore, their products are 

Greenguard Certified, which means 

they don’t 

have any negative 

impact on indoor air quality. The 

manufacturing company also recycles 

the water that was used during the 

production process, ensuring that the 

environment isn’t polluted. 

The best one to choose is one 

that fits into your budget, is the most 

aesthetically pleasing and highlights 

the ambiance and mood you want to 

create in your kitchen. Luckily, there 

isn’t a wrong choice here, but only a 

matter of personal preference. 


RECIPES AROUND THE WORLD 

Chicken Basquaise 

Chicken Basquaise is a dish 

that is a staple of French 

Basque cooking, and 

over the years French 

Chefs have added their 

various ways to the plate. Julia Child 

would recommend the entire chicken 

to flavor the pot. The recipe we are 

bringing, however, recommends the 

use of boneless chicken thighs, so 

you speed up the cooking time and 

still capture the flavor of the dish. 

If you like you can serve the dish 

over rice to help soak up the additional 

flavors. 

INGREDIENTS 

1 pound of Boneless Chicken 

Thighs, cut for sauté 

6 Tbsp Flour 

2 tsp Sweet paprika 

1/2 tsp Cayenne pepper 

Salt & pepper to taste 

1 red Onion, halved & sliced 

1 of each Red, yellow, green pepper, 

cut to strips 

6 cloves Garlic, peeled & sliced 

Handful of Pitted olives, black & 

green 

1 cup of White wine 

1 cup of low salt Chicken stock 

2 Tbsp Chopped parsley 

1 tsp Dried mixed herbs 

⅓ cup of olive oil 

INSTRUCTIONS 

Dredge the chicken pieces in 

mixed flour, paprika, cayenne & 

seasoning 

Fry in hot oil until well browned. 

Remove and reserve 

Fry the vegetables & olive in oil 

until softened and hot 

Add wine, bring to boil & reduce 

by half 

Add chicken pieces & stock 

Bring to boil and then simmer for 

20 minutes 

Check for doneness and adjust 

seasoning 

Add herbs and stir to incorporate 

Serve with drizzle of extra virgin 

olive oil 

Enjoy!!!!! 

40 


Crêpe Suzette 

There are all different kinds of 

legends on where the name 

came from but to be honest; 

I like the story of the young 

14-year old assistant waiter that accidentally 

lit the desert on fire. Because 

he was distracted by the beauty of a 

guest of the future king of England 

named Suzette. 

None the less most of us have 

enjoyed seeing and or eating a crepe 

Suzette, so we felt it time to share a 

simple recipe for them. 

The Crepe 

INGREDIENTS FOR 6-8 CREPES 

2/3 cup of plain flour 

pinch of salt 

1 medium egg 

1 1/2 cup of whole milk 

2 tablespoons of melted butter 

DIRECTIONS 

1. Mix flour and salt in a bowl, make 

it hollow in the center and drop in 

the egg. Stir with a wooden spoon 

and add the milk gradually, until all 

the flour is worked in and no longer 

lumpy. This fact is crucial. 

2. Beat well and add remaining milk 

and the melted butter. 

3. The consistency of the batter 

should be like thick cream. 

4. Cooking: For each crepe, heat a 

small amount of butter in a frying 

pan. When it begins to smoke, stir 

the batter and pour approximately 

3 tablespoons into the frying pan. 

When golden brown underneath, 

turn and cook other side. 

5. Serving: Turn out on parchment 

paper, sprinkle with sugar and roll 

up or fold into quarters. Now make 

the Suzette Sauce. 

Suzette Sauce 

(PER CREPE) 

Juice of 2 oranges 

Juice of 2 lemons 

1/4 cup confectioners sugar 

1/2 cup Grand Marnier 

1/2 Stick of butter cut into pieces 

1. Place the sugar in a pan over on 

medium heat and stir gently until 

caramelized. 

2. Squeeze the oranges and lemons. 

3. Add the orange juice to the sugar 

and stir to blend. 

4. Bring to the boil and when it is caramelised 

add the lemon juice. 

5. Reduce the juice for a few minutes 

and then add the butter and mix 

until all is blended. 

6. Add the Grand Marnier, bring to 

the boil and then careful flambé 

the mixture. 

7. place a Crepe in the pan, turn it 

over and drench in the juice. Fold 

it in half then in half again and pop 

onto a plate. 

Repeat for all the Crepes, pouring 

over some of the juice on the plate. 


GADGET 

Tailgate 

Needs and Wants 

Are You Ready for some football? We are here to 

start football season off right, with the best toys 

for your tailgate. It’s so much fun to grab the grill, 

cooler, and snacks, then head out to a game. 

We want to help you find what accessories you’ll 

need this season to have a successful tailgate party. 

For all of your great cooking ideas 

at your tailgate, we feel the 

Coleman Road Trip Propane Portable 

Grill is still the best option. It features 

an easy matchless start ignition 

with just a push of a button. Plus, 

you can cook for more than an hour 

with its one small propane cylinder. 

When you’re finished cooking, it’s 

easy to clean, and the stand will fold 

for easy storage. 

From Amazon, Cameron’s Products “Tailgating 

Table” is a perfect set up for your next parking lot 

party. It features an insulated cooler underneath 

to keep drinks cold, it also has four cup holders, 

and a food basket to place a bowl of party snacks. 

It comes with a storage travel bag that’s lightweight 

for caring. Also, it’s on sale for just $40. 

42 


Game time, sure everyone knows washers and corn 

hole, but we are leaning towards a fun and different 

product. The Pocket Passer Football Throwing Game, 

it’s a great combination of cornhole, football, and beer 

pong that will provide hours of tailgate fun for you and 

your guests. It does fold in half for easy storage and 

transport, all you have to do is remove it from the package 

and play. It even features built-in beverage holders, 

scoreboards, and nets to catch the footballs. 

The Hammaka Trailer Hitch Stand and Cradle 

Chair Combo comes ready to mount on your 

truck or RV so you can relax before the game 

starts. This package includes two chairs and slips 

right into your hitch. The set is designed to be 

used for tailgating, camping, fishing, or anywhere 

your vehicle can go.

Philly Eats Magazine_Fourth Edition

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