Wednesday, April 16, 2014
Inquirer Daily News

Truck Stop

Every other Thursday, Truck Stop visits a local food truck.


THE COW AND THE CURD What is it? Cheese curds in Philly? Yes, whey! The classic, Midwest county-fair staple has come to the big city. Bite-sized chunks of fresh cheddar shipped in from Wisconsin are deep fried in a light crust for a gooey, crunchy finger food not unlike a miniature mozzarella stick. Unlike your average stick, though, these morsels are bursting with flavor.
A fried cheese curd truck? Of course.
TROY What to eat: Mediterranean meat? Yes, please. Beef, chicken, kofte (ground meat) and gyro. Over rice with a mini-salad on the side, or in a wrap...
High demand for local vegan products
Cold case: Beer in cans is cool again
Chefs compete for Sbraga-ing rights

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