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Famous Dana Bate Quotes

“Slushy spiked lemonade/beer Boiled peanuts/homemade pickles/kettle corn Mini corn dogs with chili ketchup, curried mustard, and cheese sauce Turkey leg confit Deep-fried Brussels sprouts Poker-chip potatoes Ginger-pear sno-cones and cotton candy Pumpkin funnel cake "What the hell are poker-chip potatoes?" "I'm going to slice the potatoes paper thin- like poker chips or carnival tokens- and line them up in a baking dish, accordion-style, with thyme, shallots, and garlic, and bake them until they're crispy around the edges but tender in the middle.”

FoodPotatoesMenuCarnival
Book:The Girls' Guide to Love and Supper Clubs
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“Growing up outside of Philadelphia, I never wanted for diner food, whether it was from Bob's Diner in Roxborough or the Trolley Car Diner in Mount Airy. The food wasn't anything special- eggs and toast, meat loaf and gravy, the omnipresent glass case of pies- but I always found the food comforting and satisfying, served as it was in those old-fashioned, prefabricated stainless steel trolley cars. Whenever we would visit my mom's parents in Canterbury, New Jersey, we'd stop at the Claremont Diner in East Windsor on the way home, and I'd order a fat, fluffy slice of coconut cream pie, which I'd nibble on the whole car ride back to Philly. I'm not sure why I've always found diner food so comforting. Maybe it's the abundance of grease or the utter lack of pretense. Diner food is basic, stick-to-your-ribs fare- carbs, eggs, and meat, all cooked up in plenty of hot fat- served up in an environment dripping with kitsch and nostalgia. Where else are a jug of syrup and a bottomless cup of coffee de rigueur? The point of diner cuisine isn't to astound or impress; it's to fill you up cheaply with basic, down-home food. My menu, however, should astound and impress, which is why I've decided to take up some of the diner foods I remember from my youth and put my own twist on them. So far, this is what I've come up with: Sloe gin fizz cocktails/chocolate egg creams Grilled cheese squares: grappa-soaked grapes and Taleggio/ Asian pears and smoked Gouda "Eggs, Bacon, and Toast": crostini topped with wilted spinach, pancetta, poached egg, and chive pesto Smoky meat loaf with slow-roasted onions and prune ketchup Whipped celery root puree Braised green beans with fire-roasted tomatoes Mini root beer floats Triple coconut cream pie”

SandwichesNostalgicComfort FoodMenuDinerTrolley Cars
Book:The Girls' Guide to Love and Supper Clubs
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“Red and white wine/Manischewitz cocktails Apple cider challah/homemade date honey Potato and apple tart with horseradish cream Old-Fashioned braised brisket with tomatoes and paprika Tzimmes duo: Honeyed parsnips with currants and saffron, sweet potatoes with dried pears and prunes Stuffed cabbage Mini Jewish apple cakes with honeycomb ice cream "What's the difference between 'Jewish apple cake' and regular apple cake?" Rachel asks. I shrug. "Not sure. Maybe the fact that it's made with oil instead of butter? I think it's a regional thing.”

ApplesPotatoesSeasoningsFood And WineMenuJewish FoodAutumnalApple Cakes
Book:The Girls' Guide to Love and Supper Clubs
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“Red and white wine (TBD) Victory Brewing Company Prima Pilsner Soft pretzel bread/spicy mustard sauce Cheesesteak arancini/homemade marinara sauce Deconstructed pork sandwich: braised pork belly, sautéed broccoli rabe, provolone bread pudding Lemon water ice Commissary carrot cake I'm particularly proud of my riff on the pork sandwich, one of Philadelphia's lesser-known specialties. Everyone presupposes the cheesesteak is Philadelphia's best sandwich, when, in fact, my favorite has always been the roast pork. Juicy, garlicky slices of pork are layered with broccoli rabe and sharp provolone on a fresh roll, the rich juices soaking into the soft bread while the crunchy crust acts like a torpedo shell, keeping everything inside. The flavors explode in your mouth in each bite: the bitter broccoli rabe, the assertive cheese, the combination of garlic and spices and tender pork.”

SandwichesPhiladelphiaPorkFood And WineMenuDeconstructed
Book:The Girls' Guide to Love and Supper Clubs
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