Small Bites

Little Vittles

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Published: Apr 17, 2007

Shake off your Easter candy hangover and get ready for Round Two. Manufactured up the road in Horsham, Stutz Candy Company's (7306 Frankford Ave., 215-333-7323) creamy milk chocolate is shaped into everything from bingo cards and T-Rexes to cell phones and uncomfortably realistic trout. The Last Supper, a neighborhood favorite, is a tasty 14-ounce re-creation of Mr. da Vinci's infamous painting. As you nibble on St. Peter's ear, pick up some raspberry truffles, will ya? —Monica Weymouth

Harvest Song Ventures, a specialty-food company based in New York, produces artisanal jams derived from hand-picked fruit imported directly from Ararat Valley in Armenia. Delightful flavors include the wonderfully fragrant Tea Rose Petal, a chunky and delicate jam that tastes like a sweet bouquet, and classic Peach, a velvety preserve that recalls freshly picked summer peaches. Available at Di Bruno Bros., 1730 Chestnut St., 215-665-9220, www.dibruno.com. —Termeh Mazhari

Old City day-jobbers know it's slim pickings 'round these parts at lunchtime. (Mexican Post, anyone?) For a hot lunch special, look no further than Pagoda (125 Sansom Walkway, 215-928-2320), where you can choose from two deliciously cheap weekday lunch menus. For $6, order a soup and an entrée (we like the wonton and the chicken with eggplant); for $7, pick your choice of one appetizer plus entrée (cold sesame noodles with General Tso's chicken, for example). —Termeh Mazhari

We're in the midst of a rye renaissance, and boy would your hard-drinkin' granddad be proud. Kentucky's Buffalo Trace Distilleries produces three rye whiskies, including Sazerac's 18-year-old straight and a six-year-old, 90-proof baby that smacks of coconut and caramel. To drink it old-school, jigger it with Peychaud's Bitters and a splash of Herbsaint. Available at PA Wine and Spirits, 940 S. Christopher Columbus Blvd., 215-271-1908, www.pawineandspirits.com. —Amy Strauss

The crew at Elcy's Coffee House at the Glenside Train Station (1 Glenside and Easton Road, 215-884-5600) likes to name its sandwiches after regular customers (Gigi, Reggie, etc.). Brewmaster Michelle Kuhl says the Zelda was named after a retired schoolteacher. The delish concoction takes a whole wheat pita and packs it with baby spinach, feta cheese and a mix of veggies sautéed in olive oil and balsamic vinegar. The Zelda is served hot or cold — depending on how late your train is. —Amy Strauss

As if your cocktail parties weren't attended by enough plasticky people already, these photorealistic paper cups give party-goers an instant nose job. Twelve-pack sets come in all manner of decorated sniffers, including a bushy 'stache, a toothy schnozz and a beauty-marked Monroe-a-like. Just tip the cup to trick your comrades. Available at Kitchen Kapers, 213 S. 17th St., 215-546-8059, www.kitchenkapers.com. —Amy Strauss

Scrapple is the Pennsylvania food industry's dark secret. Virtually every restaurant and grocery store in the state sells it, but few will talk (not surprising considering that the pork kind can include pig hearts, tongue, skin, snouts and ears). But this Saturday, Reading Terminal Market is casting aside the fear and loathing to celebrate the mushy breakfast meat. Market butchers and scrapple pushers will be handing out free samples; other merchants will raise spatulas to battle it out in the best-tasting scrapple dish contest. Those who refuse to eat it can compete for cash prizes in the 10 a.m. sculpting competition (pre-registration required), or admire the work of resident scrapple artisans (like Godshall Poultry's scrapple wedding cake). Sat., April 21, 10 a.m.-4 p.m., free, Reading Terminal Market, 12th and Arch streets, 215-922-2317. —Carolyn Wyman

 

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