IT HAS to be a foodie's ultimate fantasy: Getting up-close-and-personal with a slew of superstar chefs while sampling some of their dishes.
Brian Tierney, chief executive officer of Philadelphia Media Holdings, flanked by several boxes overflowing with food, announced yesterday that more than 420,000 pounds of food had been collected for Philabundance and the Food Bank of South Jersey.
WHETHER it's the result of genetic imprinting or intelligent design, instinct compels me to avoid - at all costs - the menace known as beer cocktails. I'm inflexible on this: Mixing beer and anything else in a glass is physically risky and probably morally wrong.
It's been a long time coming for Snackbar, but this ever-adventurous corner for avant-garde eats off Rittenhouse Square has finally found the happy medium between innovation and accessibility. Gone are the cumbersome lounge seats in favor of actual tables. Gone are the overambitious prices, with entrees in a neighborhood-friendly $20-and-under range.
I don't think I've ever met a clay cooking pot I didn't like . . . or want to own.