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Archive for “Reading Terminal Market” news
Reading Terminal’s Valentine to the Market Gala
By HughE Dillon 2/25/2013
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Reading Terminal Market's Valentine to the Market Gala was held Saturday night. The benefit brought out a crowd of almost 600. There were interactive love-themed activities, including a love potion station, a sketch artist, tarot card readings, and a make-your-own love pillow station. There were also live performances on two different stages, and the dance floor was packed till nearly midnight. Proceeds benefited the Reading Terminal Market Preservation Trust. Pictured: Paul Steinke, general manager of the Reading Terminal Market (left) and Paul Levy, CEO of Center City District.
Broccoli Rabe Shortage Ravages Philadelphia
By Simon van Zuylen-Wood 1/14/2013
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Seriously, folks. According to the U.S. Department of Agriculture, "demand exceeds supply" (though demand is infinite, so duh), meaning you may have to wait FOUR to FIVE weeks for your next legitimate roast pork sandwich. The cause: drought. I'm no expert, but couldn't we try and get some from Italy? Or has global warming affected other countries too? [Foobooz]
DiNic’s Is Staying Put in Philly
By Joel Mathis 8/31/2012
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Tommy DiNic's roast pork may have been named the best sandwich in America by Travel Channel host Adam Richman, but don't expect to see DiNic's franchises popping up alongside the country's highways. Owner Tommy Nicolosi says he's content to keep selling sammies from his longtime location in the Reading Terminal Market. "For me to take on the stress of another store, I'd be afraid that one good store would equal two bad ones, and 'bad' or 'mediocre' I'm not satisfied with," he says. "The only thing I've ever cared about is product quality—I'm always trying to improve the product, not
DiNic’s Roast Pork Named Best Sandwich in America
By Mike Bertha 8/16/2012
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DiNic's roast pork has been named the best sandwich in America by Travel Channel host Adam Richman. It took weeks for Richman to tour the country sampling shrimp po' boy in New Orleans, a lobster roll in Maine, BBQ in San Diego, and others before determining that DiNic's was the best America had to offer. Waiting in line for DiNic's roast pork typically takes your entire lunch break. This probably won't make it an easier. [Philly.com]
U.S. Olympic Committee Makes Philly Gyro Place Change Its Name
By Mike Bertha 7/11/2012
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The United States Olympic Committee finally got around to serving a cease and desist letter to Reading Terminal Market's Olympic Gyro over the shop's use of the word, "Olympic." Athens Voulgaridis's family has owned the shop since '84 and said he wouldn't fight the government on his use of the word, but he's not happy to see it go. He estimates that changing the name to "Olympia Gyro" will cost him about $6,000 because he's got to get a new sign and new uniforms for employees. The ordeal may be a nuisance and costly measure for Voulgaridis, but least the
HughE Dillon: Reading Terminal’s 125th Birthday Party
By HughE Dillon 2/29/2012
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Have you ever wanted to be a kid trapped in your favorite toy store after closing? Well, that's what it was like for most of the folks who attended the Reading Terminal Market's "Valentine to the Market," the market's 125th birthday celebration, on Saturday. This year's event was dedicated to the memory of Rebecca Taylor Stoloff, a Philadelphia conservationist who had been president of the Reading Terminal Market Preservation Fund since 1993. The night kicked off with a celebrity-chef contest modeled on the TV cooking show Chopped in Anna Maria Florio's La Cucina demonstration kitchen. In the "Valentine to the Market" version, local chefs were paired with celebrity sous chefs. The five celebrity judges were Donna Storm, Michael Klein, Tara Nurin, Rick Nichols and Christina Pellegrini. Below: Bill Beck, of Beck’s Cajun Café, teamed with Philly Health Watch host Tiffany Bucciarelli.
Change Comes Slow to Reading Terminal Market
Market swing
By Robert Huber 2/03/2011
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Dominic Spataro is 93 years old, and toddles down the lanes of the Reading Terminal Market in his Timberlands, leading with his bald head — that’s how far he’s hunched over. The top of his head runs interference, and when he speaks, his voice still solid, the head tilts up just far enough so that he can see you. Dom’s been working at the same sandwich stand here since 1930. A radical change in his life is the fact that the stand has moved three times, within the market.
