Our final chef interview from Pennsylvania features Chef Steve Waxman of Trax Restaurant & Café in Ambler. Not only does this chef procure ingredients from local farms, he also has a garden on the restaurant property. This garden provides vegetables and herbs for the restaurant and has received the "Community Greening Award" from the Pennsylvania Horticultural Society.
Another unique feature for Trax is that it is located in an old train station. Serving dinner Tuesday through Saturday nights, this restaurant is sure to amaze its diners with its fresh ingredients, charming atmosphere, and excellent dishes.
TT: What are you growing
Measuring Accurately
by Elizabeth Skipper August 30th, 2012 | Techniques, Tools, and Tips
If you're a somewhat unsure or new cook, following a recipe accurately for any dish is wise. New students get out the tools and begin to painstakingly measure each ¼ teaspoon. Often when I see how they're measuring, I have to stop them then and there. There are wet and dry measures, and they're not interchangeable.
Because we Americans have the quaint and inaccurate custom of measuring by volume, rather than by weight, it's important to know the difference. Liquid ingredients should be measured in something like the classic clear glass Pyrex cup, which is marked in ¼, ⅓, ½,
Because we Americans have the quaint and inaccurate custom of measuring by volume, rather than by weight, it's important to know the difference. Liquid ingredients should be measured in something like the classic clear glass Pyrex cup, which is marked in ¼, ⅓, ½,
Chef John Brandt-Lee
by TT August 29th, 2012 | Chef Interviews
When I begin searches for chefs and restaurants for article series, such as this seasonal produce series, I never know what sort of response I will receive nor where the restaurants will be located. I was pleased with the great response that I received for this query and with the diversity of locations. From West Coast to East and many stops in between, I have found fabulous restaurants and chefs that are utilizing locally harvested ingredients in their menus.
Interestingly, out of the twenty restaurants that I will be featuring, three are located in Pennsylvania. Thus, our culinary journey from
Interestingly, out of the twenty restaurants that I will be featuring, three are located in Pennsylvania. Thus, our culinary journey from
Southwestern Quiche
by BnB Finder August 28th, 2012 | Best B&B Bites
Quiche is a dish that I enjoy on occasion. There's nothing quite like fluffy eggs mixed with cheese and an assortment of other ingredients. I really am not too picky about the other ingredients: ham, sausage, peppers, mushrooms, almost any meat or veggie will work. However, the one drawback to quiche, for me, is the crust. I just don't enjoy pie crusts. So, when I make quiches, I tend to make them crust-less.
Thus, I was delighted when I received this week's Best B&B Bites recipe for Southwestern Quiche. Not only does it have a delicious array of ingredients, but
Thus, I was delighted when I received this week's Best B&B Bites recipe for Southwestern Quiche. Not only does it have a delicious array of ingredients, but
Peddler’s Village, Earl’s Buck County
by TT August 27th, 2012 | Restaurant News
This year Peddler's Village is celebrating their fiftieth anniversary. This colonial style shopping and dining destination, located in Buck's County, Pennsylvania, welcomes 1.5 million visitors each year. Covering forty-two acres, it is home to sixty-five specialty shops, the Golden Plough Inn, Giggleberry Fair family entertainment, twelve annual food festivals and seasonal events, and six restaurants.
One of the newer restaurants in Peddler's Village is Earl's Buck County. This farm to table restaurant, which serves lunch and dinner, was created by the team of Director of Restaurants Jim Perillo, General Manager David Zuckerman and Executive Chef Chris Tavares. Working with
One of the newer restaurants in Peddler's Village is Earl's Buck County. This farm to table restaurant, which serves lunch and dinner, was created by the team of Director of Restaurants Jim Perillo, General Manager David Zuckerman and Executive Chef Chris Tavares. Working with