Pennsylvania Dutch goes gourmet with classy makeovers by high-end chefs

 
Photo by fauxto_digit

Photo by fauxto_digit

→ Pennsylvania Dutch goes gourmet with classy makeovers by high-end chefs – Morning Call

The “New Pennsylvania DutchCuisine” is on the rise, taking authentic traditional PA Dutch classics and updating them:

Shoofly pie already has morphed into shoofly-pie-ice-cream floats. Scrapple and pickled broccoli rabe are going into upscale sliders. Dried corn is being ground and turned into sweet corn polenta. As momentum builds, even pig’s stomach (hog maw) could land on center plate in pricey, white-tablecloth restaurants.

Read the rest of the article, it’s packed with information on traditional Pennsylvania Dutch restaurants in the area, tips on where to find the New Dutch cuisine in Philly, as well as quotes from author and Pennsylvania Dutch Cuisine expert William Woys Weaver– who also happens to be teaching Regional Foods of Pennsylvania: The Dutch Country, a 10 week course at Drexel University running through June 2nd. 

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There’s a saying that everything but the squeal was used in the early days of pig butchering. And there is some truth to that, as frugal and careful butchers kept not ...
You can also view this episode by following this link.
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