By Phyllis Stein-Novack
All of my life, I’ve been a nice Jewish girl. I was one of those crazy kids who loved Hebrew school and attended Saturday morning services. The beautiful, ancient, liturgical music transported me to a higher place. At one time, I wanted to be a cantor.
FOOD & DRINK > RESTAURANT REVIEWS
By Phyllis Stein-Novack
Waiting for the brutal heat to break is like waiting for Godot.
Preformed patties at the market can make grilling a snap, but the TLC put into freshly made burgers can make all the difference at a barbecue. Christina Maiellano knows nothing can top her lovingly prepared Italian Provolone Burgers and it’s the secrets found in each bite that make guests coming back for more.
Mrs. Cubbison’s Foods is introducing its new, resealable bag for its Restaurant-Style Croutons with a “No More Naked Salads” contest to see what ingredients people use to top their favorite salads. The contest runs until Dec. 31.
Two images come to mind when I think of tweed. Gorgeous expensive wool and cashmere jackets made by the world renowned Turnbull & Asser in London that are worn by Prince Charles and his clan along with movie stars and company moguls.
Thomas Jefferson was a renaissance man. America’s third president was a lover of fine food and wine. He loved to entertain at the White House and in his dining room in Charlottesville, Va. His table was resplendent with fruits and vegetables from his garden. For Jefferson, meat, fish or poultry served as a condiment during his meals. The stars were fresh in-season produce.
My friend Esther was born in Morocco, raised in Marseilles and moved to Tel Aviv. She met an American, married him and moved to Philadelphia.
