Franklin Fountain’s Eric Berley, whose brother Ryan talked to Felicia D. for an interview earlier today, tells Meal Ticket that Man v. Food just wrapped up two days of shooting at their Old City scoop shop. Host Adam Richman dropped…

John Tumolo, who co-founded Rita’s Water Ice with his brother Bob and his mother Betty in 1984 before selling the brand in 2005, is getting back into the food biz in a decidedly hotter sense with a new location of…

�2009 Courtney Grant Winston Marshmallow Peeps, those sweet, explodable treats, are the quintessential Easter-basket filler.� Though the Just Born Peeps will satisfy sugar craving-kiddies, homemade marshmallows are a fit for a foodie’s basket. Chef Alison Barshak has been making her…

Read A.D. Amorosi’s interview with Katz here. Photo | Michael T. Regan David Katz of the brand-new Mémé (2201 Spruce St.) likes music. And he likes to play it in his restaurant. “The music will be heard in this joint…

southphillyexperience.com Thanks to our girl Cathy of Gastronomy, a former Philly resident who now eats out of L.A., for putting us on to The South Philly Experience, an upcoming City-of-Angels food truck that aims to fatten up Cali with all…

Nick Macri, whose charcuterie work at Beneluxx (33 S. Third St.) garnered some good looks from the foodie crowd, is out of the Old City tasting room, the chef tells Meal Ticket. He wants to focus on La Divisa Specialty…

Baker/chef Nick Bronson was profiled by CP back in 2007, and eventually started contributing to our food pages. He tells Meal Ticket that he left his post as chef at South Philly’s Michael’s Cafe (reviewed back in May) less than…

Courtesy of Reading Terminal Market The White Dog Caf� Foundation’s Fair Food Farmstand, currently in the process of relocating from its original Reading Terminal Market location to the much-bigger space that housed Rick’s Steaks, is aiming for the first weekend…

All photos by Felicia D’Ambrosio “It’s been four years,” Richard Blais told me when I asked him if his foie gras milkshake — the item that seems to cling to the Atlanta chef’s trouser cuff like a bristly, gavage-fed burr…