Small Bites
Little Vittles
|
The first time I received a latte with a fluffy foam heart etched into it, I melted, assuming that the dreamy guy behind the counter was subtly hinting at his affection for me. Then I saw him do the same thing for the old man in line behind me. Though I have since recovered from my barista boy-induced heartbreak, curiosity over that little design remained, so I decided to direct my efforts toward learning how to make my own. I went to Seattle native John Hornall, a veteran barista at the Chestnut Hill Coffee Co. (8620 Germantown Ave.). But before we even started, I learned that first I had to perfect espresso pulling and milk steaming. After honing my grinding, pounding and brewing skills, I was finally deemed worthy of learning the art of the heart. A slight tap of the tin steamed-milk pitcher's spout to the mug's rim causes a dollop of froth to land in the center of the drink. A quick flick of the wrist creates a line down the middle, splitting one side of the dollop and creating a little point at the other that shaped — to my surprise — a perfect little heart. (You can also make a leaf design the same way by adding a little zigzag motion to your pour.) After practicing a few times, I felt prepared to give the wrong impression to my very own unwitting café customer. —Kristin Pazulski
|
A credo posted on the Web site for Popchips suggests that "snacking is good and should be encouraged." It also insists that we're allowed to eat the whole bag — really. The California-based company found its niche rebelling against the homogeny of the snack food aisle, where deep-frying holds court over all other processes. Popchips uses air and pressure to "pop" its munchies, which include everything from whole-grain brown rice to organic white corn and organic potatoes. They're then sprinkled with flavorful natural seasonings like sea salt, parmesan and garlic. With half the fat of fried chips and only 120 calories per pouch, the non-greasy, bite-size pleasures are a healthy alternative for snack fiends, and they work wonders as hors d'oeuvres and garnishes. Sample the wasabi rice chips, with a blend of zesty wasabi, sesame seeds and seaweed. Available at www.popchips.com. —Amy Strauss
|
Although that green apple body wash in your shower might smell good enough to eat, it's probably not the best idea — do you even know what Disodium Cocoyl Glutamate is? Neither do we. Unreadable ingredient lists were part of the reason Marion Summerville decided to try her hand at soapmaking using natural ingredients purchased at her local grocery. These experiments led to the founding of Demarah, her own skincare line. Though Summerville now orders her components in bulk from restaurant supply stores, she has stuck to her original plan of using high-quality food products — the same stuff you would use in the kitchen — to craft her wares. (See her whipped mango butter skin cream, produced with fractionated coconut oil, or her foaming body polish, crafted with extra virgin olive oil and pure cane sugar.) Everything, from production to packaging, takes place right in her 1,100-square-foot Chestnut Hill home, and she sells her products weekly at the Clark Park and Headhouse Square farmers markets. For more information, visit www.demarah.com. —Ciana Hardwick
The Ardmore Farmers Market's Amish-run Stoltzfus Bakery (Suburban Square, 120 Coulter Ave., Ardmore, 610-649-2954) is a humble little spot nestled within an attractive array of offerings — the Main Line destination features everything from flowers and fresh produce to a a high-end winery. Stoltzfus, however, stands out by producing delicacies like sour cream cheesecake and doughy potato rolls, as well as familiar choices like apple pies and banana-nut mini-loaves. Sure, the sweets are heavenly, but the best deal you'll come across here is the assortment of breakfast rolls — sausage, bacon, ham or turkey paired with gooey egg and cheese and wrapped in crisp golden pretzel dough — from $2.50. Wash one down with a large cup of fresh-squeezed orange juice and stay to watch the women expertly roll and twist dough into their famous pretzels and cinnamon sticks. —Sarah Westbrook
Also In This Week's Food Section
Pork It Over
Faux Your Consideration
Feeding Frenzy
You Ask We Answer
Comments
Be the first to comment on this article.