Food of the Free, PA

Today we are Philadelphia bound for the morning. Traffic into the city and finding parking, let alone reasonably priced parking, are the first two obstacles to overcome. We find a lot run by Mike, originally from Eritrea.  When he learns that I am also African, he immediately wants to know if I have watched Daniel Teklehaimanot in the Tour de France. He is very proud of his countryman. Granted, I had to Google both Eritrea and Daniel, but today I am richer in knowledge for having met Mike. The parking experience also blew my mind, the car keys are simply handed to Mike and he parks it for us while we head into the city. My first question to Kat is ‘Are you sure the car will still be there when we get back?’. ‘Sure’ she responds, ‘just take your valuables.’

Reading Terminal is not far away, an artisan food market to satisfy any food pallet. Pies, sausages, raw honey, beef jerky, Indian food, German food, popcorn of all flavours, oversized cookies, doughnuts, fresh vegetables, seafood, you name it they have it even chocolate covered onions. Who knows why.

My veins are empty and in desperate need of a decent cappuccino. Old City Coffee has my vote, especially since they roast on the premises. 5 minutes later, both Kat and I see the world in colour again and I’m ready for a taste of Philly. We sit on the tall red stools at the counter of Tommy Dinic’s,  famous for their slow roast pork. A weary shopper to my right, a businessman plus Kat on my left, we all tuck in to our choice of sandwich. Mine is accompanied by provolone cheese and broccoli raab. The bread is crisp, the pork adds that slightly salty flavour while the crunch comes from the raab and at the last minute the provolone melts into it all for a full taste. Now I need to walk it off.

A large part of what America is today was formed right here in Philadelphia. The fight to make every man free and the symbol of that fight, the Liberty Bell with its distinct crack, can be viewed close to the Independence Hall. According to the guard,  I need to get a bell-fie. We try but a very excited schoolteacher keeps interfering with our attempts which leads us outside to rather get a selfie in front of the Hall. Pitstop at La Colombe for another shot of pick me up and I am in love with this cappuccino. Beans bought, these nuggets of joy are coming back to Africa with me.

How do you order a Philly cheese steak at Pat’s? Depends on what you want. I want all American and as local as possible so it’s with American cheese and onions …’Cheese steak WITH’. Done deal. Same process across the road at Geno’s and it’s comparison time. My final decision, I prefer Geno’s. It is creamier but if you like meatier, Pat’s is the way to go. Just a warning, come here at night and you will queue for your steak, hence the quick and easy order instructions. Learn it!!!

Eating my way through PA is not an easy task but someone has to do it. At Highland Orchards in West Bradford I am introduced to Apple cider doughnuts. This is what Autumn tastes like, soft and with subtle flavours of apple, cinnamon and magic. No need for over the top toppings, this is the real deal.

Eclat in West Chester is special, it is chocolate like you have never experienced before. It tastes like travel, bringing the unique flavours from all over the world into a tiny square of chocolate or truffle. The chocolatier Chris Curtin chats to us for over a half hour about his travels and collaboration with well known chef, Anthony Bourdain. When his chocolate uses a herb as an ingredient, it comes from the beautiful gardens at Longwood, so you could say his chocolates capture the essence of spring.

We need to clean our palettes before indulging some more, we choose sorbet at  D’Ascenzo’s Gelato. A bit of lemon and then my favourite Blackberry with Cabernet Savignon – sweet treat with an adult twist. If I could, I’d bottle that flavour and take it home.

Last stop for the day, authentic Mexican at Casa Harrera. I manage the chips with salsa and guacamole made in front of me but the fajitas hardly get touched. Take me out of the oven, I am done.

Thanks Kat, mission accomplished with flare.