Part of the wonder of sherry is the stunning breadth of styles in which this fortified wine appears, from the driest, straw-pale Manzanillas to the coffee-dark elixirs of a syrupy sweet Pedro Ximénez that is ideal for dessert. Here are my tasting notes on eight outstanding bottles available in Pennsylvania.
Here is an excerpt from Craig LaBan's online chat: Craig LaBan: I've been loving the unexpected trend of meals built entirely from skewered meats, as you can tell from my enthusiastic review last weekend of Saté Kampar, the fun and evocative Malaysian spot on East Passyunk that's grilling its skewered meats (try the goat) over imported coconut shell charcoal. Add in Double Knot and Sansom Kabob House, and this year's definitely been a United Nations of tasty international skewers.
Here is an excerpt from Craig LaBan's online chat: Craig LaBan: We held the Inquirer's seventh annual Brew-vitational Competition for local beers at the paper earlier in the week. The private tasting event was our biggest to date, with 35 breweries and 64 beers. I can't divulge any results until our speci
Here is an excerpt from Craig LaBan's online chat: Craig LaBan: The results of the James Beard Awards, the self-styled "Oscars" of the food industry, are getting to be a familiar sad story. Lots of Philly chefs get finalist nominations, but none come home with hardware from that national stage.
Here is an excerpt from Craig LaBan's online chat: Craig LaBan: It seems there are new breweries opening every week. The latest to announce a big development is Evil Genius, which is building its brewery under the El on Front Street in Fishtown by early 2017, according to Michael Klein. That joins the new
Live chat: Join Craig at 2 p.m. on Tuesdays in the chatroom.
Book: The Philadelphia Inquirer Restaurant Guide
4 Bells: According to Craig, the best restaurants in the Philadelphia area.