The largest bar crawl ever officially took place last year in Kansas, drawing 4,885 people. On Saturday, May 3rd, that record is expected to be shattered in Philadelphia during what will likely be the new World’s Largest Bar Crawl.
Spring is in the air and you know what that means…it’s festival season! And on Saturday, May 3rd it’ll be eight blocks of food, music, art and much more when the South Street Spring Festival returns for a second year.
If you’re off on a spring cruise or overseas getaway, try putting some planning into your foreign bargain shopping.
This week on “What’s Cooking,” KYW’s Hadas Kuznits reports on the new bar at Townsend, cooking workshops at PS&Co, and how to cook up your own eco-friendly cleaning supplies.
If you’re tired of hocking the house for a bushel of crabs on a Maryland getaway, you’ll be pleased to know the do-it-yourself crab season opened on April 1st.
A “new American” bistro with a French flair opens right off Rittenhouse Square. In South Philadelphia, Anastasi Seafood begins home deliveries.
Wine can be paired with many things, including desserts. That’s one of the lessons you can learn at Penns Woods Winery in Chadds Ford, Delaware County most weekends in April during their Wine & Cupcake Pairings event.
It’s called poutine, and it’s being served for the first time this year at Harry the K’s, in the ballpark.
KYW’s Hadas Kuznits reports on two new restaurants opening and a fundraiser taking place, all in center city Philadelphia.
This week on “What’s Cooking,” Hadas Kuznits reports on an ice cream store’s plans for April Fool’s Day and a center city shellfish bar’s upcoming oyster-shucking contest. (Amateurs invited!)
Kate Moroney describes her new venture, “Philly Wine Week.” A new brick-oven restaurant opens in center city, and the “Achievability” organization gets ready for its annual fundraiser.
Northern Liberties has a new bar that recalls that “speakeasies” of the 1920s, and a Northern Liberties hamburger joint has expansion plans.
This week on “What’s Cooking,” KYW’s Hadas Kuznits reports on a new food market/restaurant coming to Old City, a new cookbook by a Philadelphia author, and the Red Cross’ annual ball.
“Fat Tuesday, the fasnacht donut, is a potato donut fried up, just plain or powdered with cinnamon and sugar,” explains Keith Beiler of Beiler’s Bakery.
Get ready for a unique new bakery, some great deals at restaurants in Chestnut Hill and some fun on Fat Tuesday.