Weckerly’s and Birchrun Hills Farms Offering Cheesy Ice Cream Sandwiches

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Ko Ko Blue and Fat Cat’s Creamsicle ice cream sandwiches. Only through the weekend.

Ice cream and cheese: both are tasty, but have you had them together? If not, now’s your chance— Best of Philly winning Weckerly’s Ice Cream and Birchrun Hills Farm have teamed up to create two limited run cheese ice cream sandwiches: Ko Ko Blue and Fat Cat’s Creamsicle. Available exclusively through Di Bruno Bros.

Ko Ko Blue is made of Dominican chocolate ice cream with Birchrun Hills blue cheese and candied walnuts in between two bourbon brown sugar cookies, and Fat Cat’s Creamsicle is a completely different taste with two layers of Birchrun Fat Cat cheese ice cream, an orange marmalade in the middle, and a shortbread cookie on the top and bottom.

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What Mattered To You In 2015: Cheese, Idiots, Beer And Tacos

Foobooz Morning AvatarEvery year we take a moment to look back at the Foobooz web statistics and see what it was that brought you to visit us. There are always some obvious things: Restaurant openings and closings, reviews, and our big packages like 50 Best Restaurants. But there are always some small, odd tidbits and trends that we discover while poking at the data.

So here’s what visitors to Foobooz were most interested in this year, and what we learned.

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A Cheese Class to Yodel About

di-bruno-cheese-class-400All week, Di Bruno Bros. has been celebrating the cheese of the Alps. Each day a different cheese is being showcased at all Di Bruno Bros. stores. The cheese mongers, or sherpas will guide visitors through the high altitude cheeses of Germany, France and Switzerland.

And even if you’ve missed some of the cheeses so far this week, you can play catch up at Di Bruno’s Alpine Cheese Class on Sunday, November 15th upstairs at the Rittenhouse location (1730 Chestnut Street).

The BYOB class will feature all seven cheeses highlighted during the week plus sweet and savory accompaniments.

The class runs from 4 p.m. to 5:30 p.m. and tickets are available online.

The other Alpine cheeses being featured this week »

Tastings, Demonstrations and More at Eat Retreat Bite

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Photo by James Collier

 

This Thursday, in partnership with Fair Food, Eat Retreat Bite is happening in Philadelphia. Rub elbows and eat bites with the region’s food and drink making elite. The event takes place at Impact Hub (1227 N 4th Street) and includes olive oil tastings, butchery demonstrations and more.

Tickets are $55, $70 with the olive oil training seminar. Food industry professionals can use the code BITEINDSTRY for $20 off tickets.

Check out the full Eat Retreat Bite lineup »

Get Cow and the Curd Curds at Kraftwork

kraftwork-cow-curdsChef Brian Lofink alerts us that Kraftwork in Fishtown will be the first restaurant serving cheese curds from the Best of Philly winning Cow and the Curd food trucks.

Rob Mitchell, owner of the Cow and the Curd has been working with Drexel University’s Food Lab to get his cheese curds out to the masses.

The Curd Caprese Salad, served with classic curds, basil aioli, aged balsamic vinegar, oven dried tomatoes and micro basil salad will be available for a limited time only. So get out there and get yours while you can.

The curd salad will also be available at the Sidecar Bar & Grille starting next Friday, April 24th.

I was lucky enough to try the “salad” yesterday  with some friends and it was a hit. Just one word of advice, don’t pop the whole curd in your mouth at once, bite halfway through and stretch that curd out. It just makes it even better.

Cow and the Curd [Official]
Kraftwork [Foobooz]
Sidecar Bar & Grille [Foobooz]

Science Says Cheese Is Good For You

cheezboozSee? We told you so.

We’ve been trying to tell you for years that cheese (and whiskey and hot dogs and Sriracha) is good for you, but no one took us seriously because we’re not, you know, scientists of whatever. But despite our complete lack of education and qualifications, we stood by our convictions and have now been proven totally and completely right by science!

Okay, actually by a small study published in the Journal of Agricultural and Food Chemistry, but who cares? First, the JofAFC is THE place to go for all your cheese-related news. And second, did I mention we were proven right by science?

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