Monday, February 27, 2012

Valentine to the Market Highlights

Ready..set...electricians installing stage lighting

On the evening of Saturday February 25, the Reading Terminal Market underwent an amazing conversion to become an exciting party venue packed with hidden surprises.

Theatrical lighting and dramatic staging by event management company SpecialtyUSA transformed Center Court to the Valentine to the Market.  As you wandered around the avenues you stumbled across new wonders; turn a corner to find a huge roast pig, keep walking and you spot the temporary photo booth at the edge of Center Court (click here to find yourself in our photo album!) or stop to gawk at the face and body painters decorating guests at the Gala.

The Shutterbooth was a huge hit!
Mark Beyerle, owner of SpecialtyUSA explained the concept:  "We wanted people to have fun exploring the Market after hours.  We wanted them to walk around the Market and come across hidden surprises.  The lighting helped direct guests to the various food stations and entertainment points. 

"We changed the public spaces by dressing them up using props, models and lighting. 

So the piano court became a tropical-themed bar with palm trees and a live steel band, and Center Court was unrecognisable...disco lighting and a number of different live bands had guests dancing through the night."

Walk this way to the Piano Bar..!

The new La Cucina played an important role in the evening's proceedings.  It played host to a celebrity chef cook off featuring numerous Philly names in the food scene.  The lucky chefs were supported by celebrity sous-chefs who helped prep for the chefs who under pressure had to concoct an innovative dish is under 20 minutes, as this slide show by journalist Tara Nurin shows.

The Valentine to the Market is an annual fundraiser for Reading Terminal Market.  Remember to mark your calendar for next year's Gala!  See you in 2013.

Friday, February 24, 2012

Planning a Gala? Here's how to do it!

Put on your dancing's that time of year again!
"Expect the unexpected, because it's going to happen.  It always does." 

These sage words were uttered by Stormy Lundy, Event Manager at the Reading Terminal Market's Catering Division less than 24 hours before the Valentine to the Market Gala Fundraiser, which takes place out of hours in the Market itself this Saturday.  (To buy your tickets to the Gala, go to

Stormy sounded surprisingly calm, bearing in mind that she is co-ordinating the catering contributions of some 70 Market merchants and has to event manage one of the largest parties of the year at the Market. 

Over 600 guests are expected to dance the night away in the hallowed aisles and avenues of the Market this Saturday night.

Based on her inestimable experience catering and stage managing events large and small, Stormy offered the following nuggets for party planners everywhere...

  1. There are never enough bars!  Guests don't like to be kept waiting for their drinks, so make sure that you have enough drinks stations dotted strategically around the venue.  Keep the lines short!
  2. Be over generous on your drinks estimation.   it's difficult to best guess how much people will consume and even what they'll consume.  As Stormy recalls from a previous party: "We ran out of white wine, which is unheard of!  The event took place at the end of Winter and there was a largely male crowd, who you'd expect to drink red wine or beer and we just ran out.  We fixed the situation quickly enough, but you have to be on your toes and prepared to react to the unexpected."
  3. People eat more than you expect in the course of an evening, particularly at a Gala.  Stormy comments:  "Because the Valentine to the Market is actually at the Market people are expecting a very high standard of food and they are literally preparing for the party even now.  They're getting their stomachs ready...cutting back on food now so that they'll ready to go on Saturday.  We suggest to the merchants that they work out what they sell to the general public on a normal day at the Market -- and then double it."
At this year's Valentine to the Market, over 95% of the merchants will be involved on the night, showcasing Market favorites (such as DiNic's pork sandwich or Cheesesteak from By George) or dreaming up new recipes for the delectation of Valentine guests. 

Joining the merchant roster this year is the Down Home Diner, which will be serving up ribs and collard greens and salmon and sweet potatoes and according to Stormy, The Shangai Gourmet is "promising quite a spread."

Stormy's crew will be serving an interesting cocktail specially that night... 

It's a Basil Gimlet and it sounds delicious. 

Also on the drinks menu on tap - at the new gastropub Molly Malloy's - is the chocolate anniversary Market stout called Engine 1892 Market Stout.

Please join us this Saturday for what promises to be an amazing gala event dedicated to a celebration of one of Philly's top tourist attractions - the Reading Terminal Market.

Wednesday, February 22, 2012

Valentine to the Market at Reading Terminal

What makes a great party?

Great food.  (double check)

Great drinks. (check)
Cool place.  (check, check.)

Fun crowd.  (Up to us.)

Last year's Valentine to the Market was an epic bash.   The food was staggering; catered by the Reading Terminal Market Merchants, the variety and quality were truly amazing.  The bars flowed generously with signature cocktails, wine, and beer.  As to the fun factor, well, we can personally attest to this.   We were literally pushed out the door in a conga line by the security team.  Guess they figured "if you can't beat 'em, join 'em."  And they did, right out onto 12th Street.  Kaboudi, the steel drum band who played the final set to close the evening down, was thaaat good, and they'll be back this year. 

In addition to Kaboudi, there will be plenty of other diversions:  Various dance bands and musical performances;  Shutterbooth to snap pictures of you with your nearest and dearest; a tarot card reader to tell your fortune; face painters to adorn your visage (or something else)....

This year's Party is particularly special; it marks the 120th birthday of Reading Terminal Market.  To commemorate this milestone, the party will have a Victorian theme, with ambient entertainers dressed in period costumes.

We'll see you there--don't forget to book your tickets!

Monday, February 20, 2012

Chocolates Galore - Don't you Just Love the Market?

Freshly made turtles

Where do we start? 

The Reading Terminal Market is a temple to chocolate and all things sweet.  Sure, there's plenty of gorgeous fresh produce, first class fresh fish and meat, but what really sets our hearts racing are the sweet treats to be found in the Market.

Wondering what to get your honey for Valentine's Day?  Fresh flowers and chocolate in some shape or form is probably your safest bet.

We had fun scouting around the Market for all things chocolate.  These are just a few of our favorite things!

Any guesses where these are from? 
Chocolate nonpareils. We may not be able to pronounce the word but are happy to consume - any time.
How decadent!  Chocolate coated chocolate chip cookies from Famous of course...

Termini Red Velvet minis - cocoa gives the cake that special something

Whoopie Pies in the making - molten chocolate gloriousness.

What are you planning to stock up on this Valentine's Day?

Prefer something less calorific?  Why not buy a pair of tickets to the Valentine to the Market Gala on February 25th?  This Gala is a fun-filled out of hours fundraiser which includes live music, entertainment and a dazzling array of food catered by your favorite merchants at the Market.  Expect to see amuse-bouche versions of all your favorite Market classics such as mini-cheesesteaks from By George, mini roast pork sandwiches from DiNic's, fried oysters and chicken salad from Beck's Cajun Cafe.

Show your love for the Market and impress your date by buying your tickets now!  See

See you there.

Friday, February 17, 2012

Pennsylvania General Store Owner Michael Holohan Talks Chocolate

Love and chocolate are in the air.  Valentine's Day may have come and gone, but at  Reading Terminal Market, they're prepping for a giant love fest on February 25, the Valentine to the Market Gala.  We've discussed the connection between love and chocolate before--how the body responds to the chemicals in chocolate in the same way that we experience the euphoria of a love affair.  We also shared a bit about Philadelphia's illustrious chocolate making history last year
Michael Holahan of the PA General Store
Today's post is dedicated to one of our favorite chocolate experts, Michael Holahan, who, along with his wife Julie, owns Pennsylvania General Store. 

Michael took time out of his busy schedule to chat chocolate with us.....

PFL:  What is the best selling chocolate item in PA General Store? 

MH:  Chocolate Covered Pretzels.  And pretzels with toppings are a big seller, but personally, I think that toppings and sprinkles are unnecessary.  The perfect chocolate covered pretzel has the right proportion of pretzel to chocolate, the right mix of salty and sweet.   There's no need to add anything else.
Dark Chocolate Wilbur Buds, Michael's favorite.

PFL:  Dark or Milk?
MH:  For me, there's nothing better than a dark chocolate Wilbur Bud.  A simple piece of good dark chocolate stands on own.   Scientifically, you need less to fill up,  you are satiated more quickly with a good piece of dark chocolate.   I've been in this business for 25 years, and there has been a big increase in the popularity of dark chocolate.  Historically, certain ethnic groups and urban dwellers favored dark chocolate over milk, but milk was more popular in general.  Now we're seeing about 50-50.  Our customers in Middle America are still almost universally milk chocolate, though. 

PFL:  Any Gender Differences in Chocolate Buying Habits?
MH:  Men have no self control.  They buy supersize Asher's Peanut Butter Heaven, or other giant pieces of chocolate which really constitute several servings, but as one piece they can pretend it's for one.  Often, slim, attractive women come into the store and buy $1.00 worth of Wilbur Buds.  This gives them about 6 or 8 buds, a very sensible, modest portion.  But women have self control.   And as the chocolate seller, I'm not complaining that slim, attractive women frequent my shop.

PFL:  Best Romantic Chocolate Story?
MH:  Several years ago we had a customer who was getting married but had proposed without a ring because he couldn't afford one.  When it came time for the rehearsal dinner, he really wanted to surprise his bride with a ring.   He had us deliver the ring to the rehearsal dinner in a box of our chocolate covered strawberries.  The rehearsal dinner was held at a rowhome in South Philly with tables stretching in a long line from the kitchen through the dining room and living room.  When we got there and presented the bride with the box of chocolate covered strawberries, she opened it, found the ring, and there wasn't a dry eye in the house.  We were really excited to play a part in a moment like that.

PFL:  Worst Chocolate Story?

MH:  When we started the Pennsylvania General Store, Reading Terminal Market didn't have as reliable climate control as it does now.  Early on, I stored a huge box of just-delivered chocolates on the top of a walk-in refrigerator.  It was up high, and I didn't take into account the simple rule of thermodynamics that heat rises.  The chocolate bloomed--it got that dusty, ash coating that arises when the temperature rises and falls.   It still tastes fine, and the chocolate isn't really damaged when this happens, it just looks horrid.  But we didn't know about the bloom because the boxes were decoratively packaged and sealed for Valentine's day so we never opened them.  We had customers returning the stuff for the next week.  It was awful, it looked like the chocolate had died.

We also made a big mistake our first Mothers' Day.  We made up these lovely baskets with sugar cookies, chocolates, and lavender soap--not taking into account how permeable chocolate is.  The scent of the soap seeped into the chocolate with disastrous results.  We had a bunch of calls that Monday asking why the chocolate tasted like lavender.  

I often thing of the Mark Twain quote about experience being the best education.  But sometimes the tuition is really high.  Fortunately we've managed not to repeat many mistakes....but we do make new ones from time to time!

We had a great time chatting with Michael and checking out his gorgeous array of treats.  For a great selection of chocolates and other locally produced specialties, head over to the Pennsylvania General Store.  And if you blew Valentine's Day, you'll have a great chance for redemption if you come bearing gifts from their wonderful shop.

Wednesday, February 15, 2012

The Best Chocolate Pudding on the Planet

In a previous post on puddings, we promised we'd double back and share our chocolate version when we got to our Valentine/chocolate feature.   Being women of our word, here it is. 

The Best Chocolate Pudding on the Planet

3 TBSP sugar
2 TBSP corn starch
2 TBSP unsweetened cocoa powder
1 1/2 cups whole milk
1/2 cup heavy cream
4 oz dark chocolate (Ghirardelli double chocolate chips recommended)
1 tsp vanilla

In medium saucepan, whisk sugar, corn starch, and cocoa powder.  Add milk and cream, cook on medium or medium low heat stirring frequently til pudding thickens and starts to bubble.  Cook for one minute more, making sure pudding doesn't burn.  Remove from heat, add chocolate and vanilla.  Stir til melted.

Chill and serve with lightly sweetened whipped cream, or serve warm.  If you are having a particularly bad day, eat it straight from the pot.

Monday, February 13, 2012

An Orgy of Chocolate (and the Secret to Perfect Chocolate Curls)

Be warned.  You're likely to accrue calories just by reading this blog.  No apologies; we wanted to share some of our favorite chocolate desserts as everyone has chocolate on the brain at this time of year! 

The three desserts featured here are culled from this little book, which has become my dessert bible.  Called Everyday Chocolate : A Collection of Over 100 Essential Recipes, I bought this gem of a book for next to nothing last Summer from Marshalls.  You can buy your own used from Amazon for a mere 87cents - cheaper than a bar of chocolate...

Highlights to date include:

Millionaire's Shortbread - this was a heady confection of caramel, chocolate and buttery shortbread.  While it tasted delicious I vowed never to make it again - it required two cans of condensed milk and quite a lot of corn syrup so is too unhealthy to make except as an extra special treat. (It was good though.)

Lemon and Chocolate Tart.  My fellow baker, Keri, who normally refuses to eat chocolate when paired with any fruit or fruit flavoring relented on this dessert; Keri admitted that she actually quite liked the pairing.  

The end result was pretty impressive, but I struggled with the chocolate curls which seemed to melt before I could curl them.  Perhaps the curls in this case could best be described as chocolate shavings?

I thought this chocolate lemon tart was quite a 'grown-up' dessert. 

Several philly food lovers fans offered up suggestions for how to make curls properly, including a suggestion to drop the curls directly into a bowl of iced water so that they keep their shape.  Caroline Scala McMahon kindly provided a link to a helpful website describing how to get the best result.  See here for details...

We should have just asked Termini Bros how to get the perfect chocolate curls!
For me the best part of the chocolate lemon tart was the chocolate pastry crust, which worked out a treat.

Without further delay, here's the recipe for the Chocolate Crumble Pie:

I started to make this pie after I stumbled across a packaged Graham Cracker crust in my pantry. Cutting to the chase, the recipe below omits the pastry shell, because I substituted the shell for the cracker crust.  The recipe below only details the fudgy chocolate filling and the crumble topping, which again - lacking the correct ingredients in the pantry - I made do with what I had.  The toppings turned out perfectly with my substitutions.

Chocolate Filling:
5 fl oz heavy cream
5 fl oz milk
8oz semi sweet chocolate, chopped
2 eggs

Crumble Topping:
3 1/2 oz of brown sugar
3oz amaretto cookies ( we used ginger nut cookies instead)
3 oz toasted pecans (we didn't have these, so switched them out for some caramelized walnuts)
1 tbsp of unsweetened cocoa
4oz semi-sweet chocolate

  1. Pre-heat oven to 375degreesF
  2. Bring cream and milk to a boil.  Turn off heat and add the chocolate broken up into small pieces.  Stir thoroughly
  3. Whisk eggs.  Add to chocolate mixture and ensure mixed through.  Pour into pastry shell or cracker crust
  4. Bake for 15 minutes.  Remove from oven and leave to set for an hour.
  5. Place all the crumble topping ingredients in a food processor and chop up into chunky pieces.  Sprinkle over the pie to decorate.
Hope you enjoyed this Chocolate Fest.  We certainly had fun researching it.

Wednesday, February 8, 2012

Countdown to the Valentine to the Market Gala

Philbert, the Market's bronze piggy, will also be getting spruced up as part of the overhaul of the Market

We're counting down the days until the Valentine to the Market Gala.  We hope that you'll show your love for Reading Terminal Market by joining us Saturday February 25 in an epic celebration of the Market's 120th Anniversary.  To get your tickets, go to

It's difficult to believe that the Market came into being in 1892.  We doorstepped Paul Steinke, General Manager of the Reading Terminal Market, to chat with him about where the Market came from and the direction in which it's now heading in light of the major renovations currently taking place.

As Paul observes: "The world was a different place in 1892.  The Market was a public market selling foods grown by neighborhood producers.  There was little in the way of resellers; there were only fresh produce merchants.  This all changed as the century progressed. 

"Some of the household names have been with us for a long time. 
Bassetts, for example, was in at the very beginning and Godshalls have been here since 1916. Haltemans is probably the next oldest business - they were founded in 1918. And Spataros joined us in 1947," says Paul.

The Reading Terminal Market is a remarkable place. Few food-related institutions have survived and thrived like the Market. 

Paul continues: "We count ourselves as one of the five oldest continuous markets in the U.S.  I think Lancaster Central Market is possibly the oldest -- that was started in 1740."

The Market is in the throes of a major renovation which when completed around Easter time will dramatically improve what was formerly known as the "back" of the Market.  These renovations were prompted by the skyrocketing growth of the market in terms of merchants and visitors, as Paul explains:  "We currently see around 115,000 visitors a week.  We felt that the market was getting older and our facilities for both customers and merchants were inadequate.  We knew we had to upgrade our basement storage, the elevators and our ancient restrooms."  Clearly, the Market was beginning to show its age!

Nearly 1.5million visitors stop in at the Market every year

The Philadelphia-based firm Friday Architects was selected to design the new space. 

Friday has built up a reputation in the City for the team's ability to come up with creative solutions for hard-working urban spaces.  According to Paul: "They have a lot of experience in the City and were excited by this urban challenge.  Also they have credentials in this area, for example, they are working on the Center for Culinary Enterprise in West Philly."

Paul claims that he is most proud of the way the renovation has brought to life a part of the market that was a bit a dead zone for customers (although much used by the merchants).  "Avenue D, as we call it, will now be center stage and will become a vital part of the Market.  It no longer feels neglected," he comments.

Other intitiatives of which the Market is justifiably proud include:

* enticing Jonathan Best into the Market from their heartland in Chestnut Hill in 2007
* introducing Cajun cuisine in 2009 

Jambalaya is now on the menu at the Market at Beck's Cajun Cafe

* showcasing the organic produce of Fair Food Farmstand, which came to the Market in 2009
* bringing in a Kosher-style merchant in the shape of Hershel's Deli to serve the needs of the Jewish community, which was previously underrepresented in the Market
* expanding the Pennsylvania Dutch presence with the introduction of Millers Twist in 2010
* launching Molly Malloy's, the Market's first gastropub which serves craft beers and fine food daily in the Market.

All renovations should be concluded by April this year.  At this time, Paul will also be announcing the five new merchants who will be opening up for business in the new Market spaces.  Other exciting projects in the pipeline include:
  • A permanent exhibition in the new Rick Nichols room.  "We've been working with the Philadelphia History Museum at Atwater Kent.  They are developing an installation featuring photographic exhibits that will detailing the changing life and times of the Market," Paul adds.
  • Continuing use of technologies such as the payment system Level Up and QR readers.  "We're also going to introduce a gift card to replace our Market vouchers," says Paul. "We'll have proper 'market money' that can be used at any of our merchants."
  • Continuing to develop the space available for events and out of hours entertaining. 
Paul concludes:  "One of our biggest challenges will be to digest the renovations and continue business as usual - only better!  We will have these stunning new facilities such as the Rick Nichols room and the new La Cucina and we want to put them on the map."

To see how your Market is evolving, remember to buy your tickets to the Valentine to the Market.  Party on with other Market lovers and show your love for the Market this month.

Monday, February 6, 2012

DiNic's Secrets to a Great Sandwich

Have you tried the new DiNic's in Reading Terminal Market?  We're delighted to report that it's just like the old DiNic's--I mean, why mess with perfection--but bigger.      We caught up with owner Tommy Nicolosi last week and he was kind enough to take some time from his busy schedule to chat with us.

 PFL:  How long have you been in the business?

TN:  My whole life.  I was literally born into it.  Fortunately, I love it.  My wife says it all the time:  You go to bed happy, you wake up happy.  She's right, as usual.  I see hundreds of people every day.  I work with the other merchants, we cooperate for the good of the Market.  I love the interaction; I would go crazy in an office by myself.  I also love the actual business--working with the meat, cooking,  I'm a lucky man to have the chance to do something that I really enjoy.

PFL:  Tell us about the expansion, and the move to the former Och's Butcher Shop space.

TN:  We did this for one reason:  Our customers.  Our old space only allowed us 2 cooks, so our customers had to wait.  Now we have 4 cooks, so the wait time is much, much  less.  We also have a lot more seating so people can be comfortable.  I feel the ghost of Harry Ochs every day--in a positive way.  Harry was a good friend and such a presence in the Market.

PFL:  What is the secret to a great sandwich?

TN:  (laughing)  That is a GREAT question.  I LOVE that question.  The secret is that there is no secret.  It's all about the fundamentals.  The techniques are centuries old:  brown the meat, caramelize the onions, deglaze the pan, use the classic cooking methods with quality ingredients and you'll have a great sandwich.  Check any cookbook and learn the basics.  We make everything from scratch and we don't skimp on the fundamentals.

PFL:  What changes have you seen in the business?

TN:  Broccoli Rabe.  I grew up eating broccoli rabe 2, 3 times a week, but until recently a lot of people had never heard of it, and when they tried it they didn't like the strong flavor.  Twenty-five years ago, we'd stock it but it would go bad in the kitchen because on one ate it.  Then about five years ago, my son suggested we try it again, and it became so popular that we can barely keep enough in stock.

PFL:  What's your favorite sandwich?

TN:  Brisket.  It's my least profitable item because of the cost of the ingredients, but I love it.

We're hard pressed to choose a favorite, but we'll certainly enjoy exploring the inventory in our decision making process.

Saturday, February 4, 2012

Superbowl Sunday Snacks

Get this: Twenty-five per cent more carrots are consumed on Superbowl Sunday than on any other Sunday of the year. So says Thursday's Wall Street Journal.

Other bite-sized factoids shared in the same report by research firm, NPD Group: include:
  • 32% of us will be happily snacking away on salsa and dips - the most popular food by far.  An upsurge in yoghurt sales suggests, however, that the dips are becoming a little healthier...
  • Chicken wings will be the food of choice for 23% of Superbowl viewers. (We know this to be true because Giuntas in the Reading Terminal Market confirmed this week that their chicken wings are quite literally flying out the door...)
  • 14% of us prefer to grab a slice of plain old pizza and
  • the same percentage are happy to munch on anything that's laden with salt.
Armed with this intelligence, we asked our friends at the Market: What will they be putting out on the table this Superbowl Sunday?
Stormy Lundy, head of the Merchants' Catering Division at the Market is not a Superbowl junkie, but she knows how to throw a good party. 
Her favorite party snack is deviled eggs, which are enjoying a vogue at the moment.  Stormy likes to grandify (is that a real word?) her eggs with the addition of smoked paprika, and crispy bacon.  She's clearly on topic.  
Last month's Bon Appetit ran a whole feature on how to transform the humble deviled egg. Their suggestions were pretty wild so we've included the recipes here.

General Manager of the Market, Paul Steinke, will probably be investing in an oversized tub of Bassett's Maple Walnut ice cream - his favorite flavor since childhood.

So what are our plans this Superbowl Sunday? Pressed for time, we're planning to run to the market and buy some epic sandwiches from By George.

This cheesesteak/pepperoni-topped stromboli will certainly be a conversation starter!

How are you planning to feed the five thousand this Sunday?

Thursday, February 2, 2012

Super Sandwiches for Superbowl Sunday

DiNic's in Reading Terminal Market, the undisputed King of the Pork Sandwich

Super Bowl Sunday is nearly upon us, and the perfect food for game viewing is a hearty handy sandwich.  This eliminates the need for utensils, and keeps a hand free for gleeful high fives or obscene gestures.  In considering sandwiches, we started to think about their history, and their many monikers.   Don't worry, we'll get to menu suggestions shortly.
Beck's Cajun Cafe Shrimp Po'boy--New Orleans without the airfare

It is said that the sandwich is named for John Montagu, 4th Earl of Sandwich (1718-1792), who was an avid gambler and reluctant to leave the gaming table to dine.  By tucking a slab of meat between slices of bread he was able to continue his play uninterrupted through the night, and still have a hand to hold the cards.

Down Home Diner's Cheesesteak

Some years later, across the ocean, the Hoagie was Christened. The Hoagie, that uber-Philadelphian sandwich, traces its name back to the Italian immigrants working in the shipyards on Hog Island in the early 1900s.   Hog Island was located in Philadelphia where the Schuylkill met the Delaware, in the area that now houses Philadelphia International Airport.   The shipbuilders would carry sandwiches to work consisting of meats, cheeses, and lettuce on a long Italian roll.  This came to be known as a "Hog Island Sandwich" and was eventually shortened to hoagie.

By George in Reading Terminal Market has an incredible sandwich selection!

About a thousand miles south, New Orleans found itself home to a similar lunch item:  the po'boy.

Po'boys are the quintessential New Orleans lunch food.  Served on an oblong roll, filled with meat or fried seafood, they are everywhere in the Crescent City.  The term po'boy has disputed origins.  Some trace it to the New Orleans restaurant owned by Benny and Clovis Martin.   The Martin brothers had been streetcar conductors prior to their culinary career, so when the transit workers went on strike in 1910, the Martins sympathized--and fed them.  The hungry strikers would enter the restaurant, invariably someone would utter, "Here comes another poor boy," and a sandwich would appear.  Hence the association.    The other claim credits  Trapani's, also in New Orleans.  This bar would offer 5 cent beers at noon and throw in a sandwich for free.  This simple repast came to be known as the poor boy's lunch, and eventually the term came to refer only to the sandwich. 

Turkey on Rye with Beck's Creole Mayo--great condiments make all the difference!

Which brings us to suggestions for this weekend's big game.  If the pictures above didn't tempt you to head to our favorite foodie haven, Reading Terminal Market, and order a tray of something wonderful, consider any of these simple crowd-pleasers from your own kitchen:

  • Italian sausages braised with onions and beef broth, simmered til tender, served on rolls
  • Meatballs with marinara sauce on long rolls
  • A selection of cold meats, assorted breads and condiments in a 'make your own' buffet
  • Chicken Cutlets, Broccoli Rabe, and Provolone Cheese on a round roll
  • Pulled Pork
Our own bbq pulled pork
Did we forget anything?  What is your favorite sandwich?