Food From Long Ago
Rick Nichols checks in on a growing local trend, the interest in long ago culinary traditions.
But, in the nick of time, a curious reversal has occurred – a seemingly spontaneous countertrend. And it is a wonderful good thing to behold.
Salty, glistening Cape May Salts on the half shell can be had at Village Whiskey, the new bar at 20th and Sansom.
Yards, the riverfront brewer, has re-created a strong golden ale from the original recipe of Thomas Jefferson.
New restaurants (in particular, one called MidAtlantic) serve the saffron noodles of the Pennsylvania Dutch, and well-cooked platters of Berks County heritage pork with thick-cut sauerkraut and airy apple fritters.
Don’t forget, this weekend that this Saturday is the Festival of Forgotten Foods at the Reading Terminal Market.