First We Feast interviews several top Philadelphia chefs, including Nick Elmi, Peter Serpico, Eli Kulp and Michael Solomonov among others, about their favorite under-the-radar eating experiences in Philadelphia.
The list is full of great spots including Kim’s Korean charcoal barbecue in Olney.
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Starting at 5 p.m. tonight, Bottle Bar East will be offering five tastes of Allagash brews plus five-cheese pairings from Reading Terminal’s Valley Shepherd Creamery.
Valley Shepherd Creamery will finally open in the Reading Terminal Market tomorrow. The outpost of the North Jersey cheese farm will feature a glassed-in cheese room, where visitors can watch mozzarella being stretched and a grilled cheese counter named MeltKraft.
MeltKraft will offer eight sandwiches and sides that include duck fat, bacon fat, chicken, bacon and truffle oil.
MeltKraft Menu »
The Rick Nichols Room is open in the Reading Terminal Market, meaning more room for lunchtime diners and a dedicated space for special events and group rentals.
Also underway in the 120 year-old building is the construction of a cheese room by Valley Shepherd’s Eran Wajswol. When completed this summer the cheese room will feature a 150-gallon cheese vat in a glassed-in production room churning out raw-milk cheese. Check out more on Wajswol and Valley Shepherd in this article by Craig LaBan.
Elsewhere in the Market, The Head Nut (dried herbs, spices, nuts, grains and coffees), The Tubby Olive (fresh olive oils and vinegars) and Wursthaus Schmitz (German specialties from Brauhaus Schmitz) are all aiming to open this summer.
Cheesemaking room to debut at Reading Terminal Market [Philadelphia Inquirer]
Reading Terminal Market [Official Site]
Photo by pompomflipflop, via the Foobooz Flickr Pool