Reporting Hadas Kuznits
Filed underAudio, Business & Economy, Heard On, Leisure, Local, New Jersey, News, Philadelphia, SHOWS, Syndicated Local, Watch + Listen
“I’m Ian De Fabio with the Dubh Linn Square Pubs Beer School and here’s What’s Cooking on 1060!”
By Hadas Kuznits
Ian De Fabio invites folks to get educated at Dubh Linn Square Pubs “beer school,” in Cherry Hill the third Monday of every month.
“There’s fruit beers, there’s sour beers, there’s beers that taste like pine trees, there’s beers that taste like citrus, and there’s beers that taste like your mother’s spice cabinet,” De Fabio (top photo) says.
At his next beer class he’ll be exploring barley wines.
“We’ll just talk beer. We’ll figure out the flavor profile of the beer.”
Listen to Hadas Kuznits’ full interview with Ian De Fabio in this “What’s Cooking” podcast…
Meanwhile, Joshua Homacki, executive chef of the Freight House in Doylestown, is planning for a special meal at the restaurant next month.
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“February, we’re going to have a dinner with Glenlivet — it’s a scotch — and we’re going to do a game dinner using pheasants, duck, and if I can get a hold of some nice, local squab we like to do that. Guinea hens, probably about 15 people,” Homacki says.
As he prepares to switch to his late winter menu, I asked him what his go-to winter storm grocery foods are.
“I mean, everybody grabs the standards: eggs, milk, cheese, bread. Get some grains: amaranth, quinoa — they’re hearty.”
Listen to Hadas Kuznits’ full interview with Joshua Homacki in this “What’s Cooking” podcast…
And with Federal Donuts in South Philadelphia experiencing so much success over their chicken and donuts, Felicia D’Ambrosio (below) says they’ve decided to expand weekend chicken service into dinner.
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“We’ll start serving 11:45 (am) every Saturday and Sunday, like we do every day,” D’Ambrosio says, “and we will have chicken clear through dinner, through 8 o’clock, when we close the door.”
Listen to Hadas Kuznits’ full interview with Felicia D’Ambrosio in this “What’s Cooking” podcast…
For this week, that’s “What’s Cooking on 1060!”