Tony Luke Jr
Philadelphia: home of the Liberty Bell, Rocky, the Phanatic, and the famous Philly cheese steak.
Pat’s King of Steaks claims to be the creator of the iconic sandwich, around 80 years ago, and among tourists, the Italian Market’s Pat’s and Geno’s have become the “go-to” places in Philadelphia. However, ask any true-blue Philadelphian who makes the best cheese steak, and more often than not they’ll direct you to the innovative newcomer, Tony Luke’s.
Tony’s original family eatery is at 30 East Oregon Avenue, and their franchise has grown to eight locations, from Atlantic City in New Jersey to Bahrain in the Middle East.
Using Himalayan Salt Blocks is a growing culinary trend!
Himalayan salt blocks and slabs are quickly becoming an exciting new trend in the culinary world.
Hand-cut from salt deposits deep in the Himalayan mountains, these thick pink salt slabs can be used for serving appetizers or cooking an entree right at the table.
Chill your salt block in the refrigerator or freezer for a few hours, and presto – you have a fun and interesting new way to serve fruit, sashimi, or any other cold food! It will no doubt have your family and friends talking for days.
Though salt blocks offer a beautiful way to present your food, their functionality extends beyond just a serving platter. Heat the block slowly on your grill, then sear some flank steak – it’s sure to be the perfectly salted star of your meal. For a new take on breakfast, heat the salt slab on your stove top, then fry an egg right on it! Feeling romantic? Check out this beautiful presentation of chocolate fondue on a salt slab – it’s sure to wow that special someone!
Welcome back to our Made in the USA Month! This week, we’re talking about another fantastic all-American company, All-Clad Cookware.
Of the many materials used to manufacture cookware, stainless steel is the most popular among consumers, and All-Clad Stainless is among the very best. Made in Canonsburg, Pennsylvania, All-Clad pots and pans are adored by home cooks and professional chefs worldwide.
This week’s post packs a double punch! We were honored to have Marisa McClellan of Food in Jars in-store for a book signing on Saturday. Her helpful advice proved invaluable, and the preserves and pickles she brought were absolutely delicious! So we caught up with Marisa afterward, to pick her brain some more.