Small Bites

Little Vittles

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Published: Jul 10, 2007

If the old fries/ketchup duo just isn't satisfying anymore, swing by Media's Iron Hill Brewery location (30 E. State St., 610-627-9000) for a tasty threesome � of sauces, that is. Their thick, hand-cut sweet potatoes come with a trio of gourmet dippers. The smoked paprika aioli's got a warm, peppery vibe perfect for spicing things up, while the tangy kick of their habanero lime'll get you hot in a hurry. For those who like it sweet, there's the bourbon vanilla � a rich, rice-pudding-like cream with great body. Find your favorite or double- or triple-dip your way to tater bliss. They all go down great with a glass of Iron Hill's Raspberry Wheat summer brew. �Molly Dickinson

Think you're passionate about ice cream? You've got nothing on Turkey Hill's daily ice cream blog (icecreamjournal.turkeyhill.com). Yes, daily. As in, throughout July (which happens to be National Ice Cream Month), someone will have something new to write about ice cream every day. As will the dozens of commenters, even if it's just to talk about which flavors their cats like or how they get brain freeze when shoveling down Turkey Hill too fast. (One random commenter will win a year's supply of the stuff.) Visiting might even learn you a thing or two: For example, the technical term "inclusions" refers to mixed-in additions like cookie dough and peanut butter cups. �Ciana Hardwick

The Northeast's Wild Flour Bakery (8701 Torresdale Ave., 215-624-3300, www.wildflourbakery.net) is behind the buttery challah buns, roasted onion ciabatta and potato bread at places like Good Dog, Standard Tap, Snackbar and Ants Pants, just to name a few. They're also dabbling in the sweet stuff these days: Wedding cakes, brownie bombs and pecan tarts head up an expanding dessert menu. Although the bakery mostly deals in wholesale, they'll happily fill special orders and are looking into a retail location. In the meantime, bag a fresh baguette at their Headhouse Farmers Market table. �Monica Weymouth

Stop halving grapefruits and listen as New York Times science and medicine writer Gina Kolata drops by the Free Library to discuss her new book, Rethinking Thin: The New Science of Weight Loss and the Myths and Realities of Dieting (Farrar, Straus and Giroux). The work explores the science weight loss � Kolata suggests that everyone has a genetically determined weight range that we're basically stuck within. Thin also addresses dieting techniques dating back to the 19th century and the changing perceptions of the ideal body. �CH (Thu., July 12, 7 p.m., free, Free Library of Philadelphia, Central Library, 1901 Vine St., 215-567-4341. )

Just when you want to curse new Silk City owner Mark Bee for tampering with a classic formula, he serves up a root beer float and it's sweet waitresses named Flo all over again. The old-fashioned favorite consists of Philly's own Hank's poured into a frosty glass and topped with ice cream. After sweating it up on the dance floor, this dessert is more hug from Grandma than chic treat � not like that matters on a hot July night. Available at Silk City (435 Spring Garden St., 215-592-8838). �Kelly White

Darren McGrady � former pastry chef to Queen Elizabeth and private chef to the late Princess Diana � delves feeding the bluebloods in his latest, Eating Royally: Recipes and Remembrances from a Palace Kitchen (Thomas Nelson). He fills the pages with tales of preposterous tasks (peeling carrots for the palace horses, walking over a mile to deliver fresh-churned ice cream, etc.), but also offers an array of personal recipes. For example, McGrady outlines several of Di's favorites, including fluffy tomato mousse with lobster, bread and butter pudding and dark chocolate sponge cake. All proceeds from the book go to the Elizabeth Glaser Pediatric AIDS Foundation. �Amy Strauss

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