Reading Terminal Market

Reading Terminal Market

Market Blog

A blog about what's happening at Reading Terminal Market.

“Winging Your Way Around the Market in Time for the Big Game,” by Carolyn Wyman

Chicken wings were one of the cheapest things sold at Godshall's poultry stand when it opened in the Market in 1916. At that time and for many decades afterward, people only bought chicken wings to make stock or to feed animals, if they bought them at all.

Now chicken wings are among the priciest parts of the chicken at Godshall's and anywhere else chicken wings are sold, all because a Buffalo, N.Y., bar ran low on food one night in 1964 and decided to try serving chicken wings with hot sauce. Hence the wildly popular Buffalo wing appetizer was born.

That's why you can now not only buy fresh chicken wings at Godshall's and Guinta's in the Market but also already cooked ones for lunch or dinner or parties at Dienner's, Franks A-Lot and Keven Parker's. Sales of wings rise during the fall football season and the holidays but fly out of the Market in the days leading up to Super Bowl Sunday (i.e. right now).

Dienner's only sold whole rotisserie chickens when the stand opened in the Market in 1980.  Its first wings -- also rotisseried -- followed two years later and soon became best-sellers. Wings now account for about three-quarters of stand sales.

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"They're portable. That's the way people eat today," explains third-generation family owner Anthony Dienner. About 60 percent of Dienner's wings' business come from only two flavors: the original rotisserie and the smoked (Anthony's personal favorite). The rotisserie are flavored with both a dry rub and a wet sauce before being cooked for about two hours. The smoked sit overnight in a dry coating before being cooked in a smoker containing hickory chips for a similar long time.

Fried and the spicy ranch-flavored San Antonio round out Dienner's whole wing menu. The Thai chili is the most popular of three party-style fried half wings the stand introduced alongside Memphis sweet and honey Buffalo just four months ago.

As its name implies, Franks A-Lot mainly sold hot dogs when it opened in 1982. But it probably should be called Wings A-Lot based on sales cited by employee-turned-owner Russell Black.

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Franks A-Lots' first wing was honey barbecue. Introduced in 1991, it's still the stand's most popular. Franks A-Lot cook Lana Santoso says they go through 1,200 pounds of wings a week to make this flavor alone. The wing is baked in a confection oven then seared on a stovetop "to enhance the barbecue flavor," Black says.

Their fried and Buffalo wings are Santoso inventions, introduced within the last four years. The fried are redolent of garlic and reminiscent of the salt and pepper wings popular in nearby Chinatown. The Buffalo is really a Buffalo/barbecue sauce hybrid and so only mildly spicy.

As at Dienner's, you can buy Franks A-Lots wings by the pound or as part of platters with sides, including, in Franks A-Lot's case, the unexpected salted cabbage and the Black-lauded cornbread. Cornbread is, in fact, only one of two side dishes regularly featured in the spiffy display case that tempts Reading Terminal Shoppers walking down Avenue C.

Food Network personality Robert Irvine called Keven Parker's fried chicken wings (not to mention his fried chicken thighs, breasts and drumsticks) "the best thing I ever ate" on the food channel's show of the same name in 2012. Irvine praised the chicken's "salty crispiness and spiciness" as well as its "juicy, soft flesh." Based on owner Keven Parker's grandmother's recipe, the chicken marinates in a spicy wet sauce, then is coated in seasoned flour before deep-frying. The wings are sold as part of a meal dish with one side, or per piece.

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The Market also offers help for wing do-it-yourselfers.

The aforementioned Godshall's carries whole chicken wings in two sizes: the jumbo ones many grocers carry as well as smaller fryer ones co-owner Dean Frankenfield gets from a farm in Maryland that many of his customers covet. On the other hand are the sizeable minority of Godshall's patrons who prefer to make their game day appetizers with whole turkey wings. Godshall's will cut any of these wings to order for free.

Guinta's sells both whole and cut (into "party-size" flats and drumettes) fresh wings but also 4-pound packages of wings marinated in Buffalo sauce. Just take and bake. The "boneless wings" sold at most butcher stands and restaurants are actually refashioned chicken breast meat but for special occasions like the Super Bowl, Guinta's actually debones chicken wings and fills the resulting cavity with either prosciutto and Italian spices or blue cheese and hot sauce to create a unique appetizer that stand owner Rob Passio says "taste phenomenal."

Passio gets the hot and wing sauces he uses from Market merchants and so can you.

Condiment's fresh-made sauce offerings include the traditional Buffalo as well as several styles of barbecue. In addition, stand owner Elizabeth Halen says her rosemary-heavy Italian, hot, spicy sweet chili and peanut sauces could make "excellent, nontraditional wing flavorings."

If you're looking for a hot sauce to plug into a Buffalo wing sauce recipe, the shelf behind the cash registers at The Head Nut are lined with dozens of varieties. That stand also carries Wing It, Stubb's, Hoboken Eddies, Guy Fieri and (the beer-containing) Yuengling brands of dedicated wing sauces. Jonathan Best stocks Cholula, Crystal and Frank's hot sauces (the latter was reportedly used on the original Anchor Bar Buffalo wings) as well as Moore's Alabama steakhouse wing sauces.

If you're trying to figure out amounts of wings to buy for a party: Market wing sellers generally agree that you will need 4 to 8 whole wings per person if no other hearty appetizers are served; and 2 to 3 per person if the wings are just one of several meat offerings on the table. (Double that if you're buying half-size party wings.)

As for cooking tips: Franks A-Lot's Black recommends making your own wing sauce, like he does. "It's not that difficult and you'll know what's in it." To achieve the "crispy skin and moist interior everyone wants" in a home oven, Anthony Dienner recommends starting out at a low temperature and increasing it later. "If you turn it too high too fast they will dry out." He also recommends "adding moisture in any way you can" -- like putting a tray of water on a low rack.

For those who need more precise instructions: Halen will be posting wing recipes at Condiment Super Bowl week. Or pick up Wing It!, a cookbook of "flavorful chicken wings, sauces and sides," by Robert Quintana at The Cookbook Stall. Or go to http://www.seriouseats.com/recipes/2010/02/the-best-buffalo-wings-oven-fried-wings-recipe.html

for what is probably the most popular wings recipe now on the Internet.

Carolyn Wyman is the Market's news correspondent and operator of the Reading Terminal's bi-weekly Taste of Philadelphia Food Tour (www.tasteofphillyfoodtour.com).

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MLK Day of Service

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Reading Terminal Market would like to thank everyone who helped make our MLK Day of service a huge success! We were able to make 2500 sandwiches for volunteers at Girard College. 


Thank you to our volunteers:

American Board of Internal Medicine
Global Citizens
Liberty Communications Services
Pepsi

 

Thank you to the vendors who donated all of the food items needed:

Beck's Cajun Cafe
Carmen's Famous Hoagies & Cheesesteaks
Condiment
Dienner's Bar-B-Q Chicken
DiNic's
Down Home Diner
Dutch Eating Place
Hatville Deli
Halteman Family Country Food
Head Nut
Hershel's East Side Deli
Iovine Brothers Produce
Jonathan Best Gourmet Grocer 
Meltkraft
Olympia Gyro
Pearl's Oyster Bar
Spataro's Cheesesteaks
Tootsie's Salad Express

 

Thank you for the in-kind donations from:

City Kitchen
Coca-Cola
Foods Galore
Sysco

 MLK action

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A New Year & New Ways to Experience Shopping At RTM!

New Shopping Experience Blog

 

 

We’ve made many changes and updates in the past year to help make your shopping experience at Reading Terminal Market easier and more exciting. Below are a few things we hope you take advantage of in this new year!

 

$4 Parking

We partner up with two garages to offer $4 parking for up to two hours! Bring your parking garage ticket into The Market with you and get it validated by any merchant when you spend at least $10. When you go to pay for parking, your cost will be reduced to $4! No need to hassle with finding an open parking space and paying a meter while you do your grocery shopping! We’ve got you covered! After two hours regular parking rates apply. The two garages' locations are listed below:

Hilton Garage (located at 11th & Arch Streets)

Parkway Garage (located on 12th and Filbert Streets)

 

FREE Shopping Bag Concierge

Arms tired? Let us hold your bags for you while you continue to shop around The Market, or feel free to explore the city bag free!

On Saturdays from 9 am - 6 pm, and Sundays from 10 am - 5 pm we offer refrigerated and dry storage for your purchased items. The best part is- it’s completely free! The Shopping Bag Concierge is located behind The Head Nut. Be sure to ask the Concierge about Saturday curbside pickup!

 

FREE Recipe Cards

Located in Center Court next to the statue of Philbert the Pig you’ll find an array of seasonal recipe cards that we encourage you to pick up. The cards include the necessary ingredients for each recipe, which vendors you can find those ingredients at within The Market, and a step-by-step recipe to make these delicious dishes! We’ll be changing out the cards seasonally, so be sure to check back often.

 

Ask the Experts on Facebook LIVE

On Fridays at 10:30 am we’re LIVE on Facebook with a different expert merchant each week. We have a conversation with the lead expert of each store and highlight how they contribute to the uniqueness and diversity of The Market, as well as their expertise in their particular products. We encourage viewers to ask questions live during the interview and we can answer them as the conversation progresses. If you’re busy at 10:30 am on Fridays, no problem! The videos live on our Facebook wall and can be viewed at any time.   

 

FREE Chef Tours: Shopping with Chef Tess

Every 1st & 3rd Saturdays learn how to optimize The Market for the ultimate grocery shopping experience! Chef Tess takes you around The Market and highlights merchants & food items that are relevant to your interests. Learn how to pick and prepare meals using your favorite foods. Be sure to show up a little early, as tours are first come first serve. Meet in front of City Kitchen, tours starts at 10 am (located next to the Rick Nichols Room & The Head Nut.)

 

FREE Tasting Thursdays

Every Thursday from 12:00  – 1:00 pm visit City Kitchen (located next to the Rick Nichols Room & The Head Nut) and join Chef Tess for a free sample of the specially picked food of the day. Each week will feature samplings of products from a different merchant. Past Tasting Thursdays have included items such as  house-made pâté, leg of lamb, crab salad, seasonal winter soups, and spiralized vegetables. 

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December Daystalls

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December is underway, and that means you're probably looking for the *perfect* gifts for your loved ones. You're in luck this season! We have 7 vendors selling their wares now through the end of December. Below is a list of who, where, & when they will be selling within the Market.

Happy Shopping!

 

Acadia Antlers - selling natural treats for your dog

Located: Center Court, across from Spataro's

Days: Dec. 16, 17, 23 & 24

Birdie's Biscuits - selling homemade biscuits, made with butter from the Market's full-time merchant Condiment

Located: Center Court, across from Condiment

Days: Wednesdays and Thursdays

Clay Place - selling ornaments and other decorations

Located: Center Court, across from Philbert the Pig

Days: Monday-Sunday

Eight Oaks Distillery - local distiller near Allentown selling spirits distilled from the grains they grown on their own farm

Located: Center Court, across from Flying Monkey Bakery

Days: Thursdays, Fridays & Sundays

MacGregor Art - selling cards, wrapping paper and other items printed with the artists' own Philly-centric designs

Located: Center Court, across from Philbert the Pig (normally located in Piano Court)

Days: Fridays

Paprika Letterpress - selling the designer's notecards and greeting cards printed on a letterpress

Located: Center Court, across from The Original Turkey (normally located in Piano Court)

Days: Saturdays

Russ Brown Photography - selling the photographer's own photos, printed in both small and large formats

Located: Center Court, across from Hershel's East Side Deli

Days: Thursday-Sunday

 

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"Thanksgiving Traditions at Reading Terminal Market," by Michael Holahan

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At 7:30 am inside the Reading Terminal Market on the day before Thanksgiving there is a mad dash of activity.  The green grocers are frantically stacking mounds of collard greens, yams, and onions.  Butchers are icing down freshly killed turkeys and the Pennsylvania Dutch bakers are wondering if they’ve made too few or too many pumpkin pies this year.  For many of the 80 merchants inside this over 100 year old public market in downtown Philadelphia today is the busiest day of the year.

Outside customers sip coffee provided by Market management as they wait for the Market to open.  To pass the time, they map out their strategies for getting their shopping done as quickly as possible.  Traditional wisdom holds that you save the heaviest purchases, like turkeys and potatoes, for last, for in this bustling 2-acre public market, jammed full with all manner of fresh and prepared foods, there are no shopping carts or centralized checkout.  If, however, you save your turkey purchase until the end of your shopping list, thus avoiding carrying a 20lb bird around for an hour, you may find your favorite butcher surrounded by an impenetrable wall of customers.

At 8:00, as the doors open, the planning stops and the shopping frenzy begins.  Couples split up to divide and conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants.  As the line at Termini’s Bakery slows to a crawl, good natured patrons start folding the bakery boxes to help speed the process.  As the customers move like hordes of locusts through mounds of produce, workers hustle to restock and replenish the ravaged displays.  The ticket machine at Godshall’s Poultry completes the first circuit of 001 to 100 and back again.  The game is definitely afoot.

In the midst of all this, of harried buying and selling, there is a sense of collegiality.  Customers share and debate cooking tips and shopping secrets.  “Do you brine your turkey?” “Of course.”  “Where do I buy lemon zest?”  “You don’t buy it; you get it from peeling or zesting a lemon a lemon.”  “Oh thanks.”  And despite the pressure to finish waiting on one customer to get to the ones that are waiting, merchants make the time to quickly trade milestones with customers: birthdays, funerals, weddings, etcetera.  For customers and shopkeepers alike, today is part business and part family reunion.

At Godshall’s Poultry, the staff works feverishly to keep up with the demand for locally raised, freshly killed turkeys, sage sausage for stuffing, and bacon for the weekend.  In between calling out the next number in line or asking “can I get you anything else today?” they pause to advise a nervous first-time Thanksgiving hostess on the ins and outs of cooking the perfect turkey.  “Cook it at 350 degrees, 14-15 minutes a pound.  If it’s stuffed, you want an internal temperature of 165 degrees.  You’ll want to use a meat thermometer.  You can buy one down the aisle at the kitchen store.  You’re welcome.  Good luck.  Number 88.”  The next day, if all goes according to plan, a beaming young woman will take a bow for serving a Thanksgiving masterpiece and a lifelong customer will be born.  It is in these moments that they keys to the Reading Terminal Market’s longevity can be found.  For in this exchange of money for merchandise, there is also something more personal and less transactional going on.  What happens here day in and day out is not complicated; in fact it is simple, simple and very, very hard to do.

Many of today’s customers first discovered the Market as children brought here by parents or grandparents.  No doubt overwhelmed by the crazy quilt of sights, sounds, and smells of the place, they quickly learned the value of patience.  For after being dragged from stall to stall seeking the freshest meat or ripest tomatoes, there was always the hope of a dish of Bassetts Ice Cream.  Today they return as prodigal sons and daughters of the Market, having moved out to the suburbs away from the row homes where they or their parents were raised.  They find themselves drawn back to the city, foregoing supermarkets offering free turkeys to shop in this place where food is not so much a commodity but a central part of someone’s life work.  It’s not a sign of unoriginality that leads the shopkeepers to name their stores for themselves, Giunta’s Prime Shop, Bassetts Ice Cream, Beiler’s Bakery, etcetera, but rather a sense of pride in the foods they grow, prepare, and sell.

For those travelling some distance, perhaps the trip to the Reading Terminal Market is not a necessary evil to find what they need to prepare Thanksgiving dinner.  The trip itself is an essential part of the Thanksgiving experience; it is the quest that reminds them that preparing and sharing food with the ones they love is a sacred experience.  Perhaps today includes the initiation of a young family member into the hurly burly of the Reading Terminal Market, making them part of a tradition that stretches back to 1892, when the Reading Terminal Market first opened its doors to the public, a tradition that hopefully includes a dish of Bassetts Ice Cream.

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Michael Holahan, who co-owned the Pennsylvania General Store with his wife Julie and twice served as president of the Reading Terminal Market Merchants' Association, passed away suddenly on March 16, 2016.  Michael penned this piece in 2011, and it has been our tradition to share it every year since.  This year, we share it in his memory.

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“A Practical Guide to Condiment, the Market’s Newest and Most Innovative Stand," by Carolyn Wyman

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Think gourmet food store where all of the food products are freshly made on-premises daily.  That’s Condiment, the Market’s newest vendor, which opened last month.  Condiment’s co-owners Elizabeth Halen and Jason Wagner have done their homework and have yet to find another store like theirs anywhere in the country.  If you’ve had trouble figuring out how best to access Condiment, we are going to fix that with this brief introduction to their products and services and how it all works. 

At its most basic, Condiment is a place to buy fresh, high-quality versions of familiar foods like butter, mayonnaise, salad dressing, salsa, jams, cookie dough, and barbecue and dessert sauces to use in the usual ways. Says Halen: “We make them exactly the way you would make them if you had endless amounts of time, the way everyone made them years ago,” that is, from scratch without preservatives or artificial ingredients.

But it’s much more than that if you:

• Ask to see one of their product books. These contain ingredient lists as well as less-obvious ideas on what you can do with what they sell. That book suggests subbing their pistachio pesto for red sauce on pizza, and mixing it into scrambled eggs as well as putting it on pasta. Ice cream might be your first thought upon seeing their salted caramel sauce. But “the book” suggests it would also work well on a cheese plate, as a filling for cookies and cupcakes and as a topping for yogurt or pancakes.

• Look for the two recipes of the day previewed on their Instagram and Facebook pages but only posted at the stand. These feature the usual ingredient lists and instructions but also where in the Market you can get the (non-Condiment) ingredients. Neither of those current recipes appeal? Ask to see the archive of recipes from when Condiment first opened -- Buffalo chicken sandwiches, Italian stuffed- zucchini, pasta with spicy meatballs, and roasted broccoli cheddar soup, among them.

(FYI: The stand also sources its products from other Market merchants as much as possible, including, in some cases, sustainably repurposing waste. They use The Original Turkey carcasses to make their turkey stock, for instance.)

• Get a head start on your dinner prep by having Condiment marinate the meat, fish or chicken you buy from another Market merchant in one of their dressings or sauces. They will put both products in a vacuum-sealed plastic bag and store it in one of their refrigerators while you finish shopping.

• What you see in their refrigerator cases is not all they have. Condiment’s biscuit dough is stored in a freezer -- as are stocks and some jams and curds (to extend the availability of out-of-season fruits). Little signs atop the stand’s front window tell you what’s back there.

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• Check out the fresh herb “mix-ins of the day” (listed on the window in the front of the stand). These allow you to customize their butter and mayonnaise and really just about anything they sell. (Garlic-thyme hummus? Why not?) In the case of butter, Condiment employees work the ingredients in on a refrigerated marble slab Cold Stone Creamery-style while you wait.

• Posted prices generally range between $3 and $8 per 8-ounce portion but you can buy as much or as little as you want (thus cutting down on waste and making the offerings affordable for singles and small families).

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• Afraid their Sambal Oolek might be too hot? Ask for a taste. It’s expected, nay, encouraged.

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• Having a game-day party? Halen suggests tossing some baked or fried chicken wings with their Buffalo, spicy sweet chili or Fra Diavolo sauces or serving one of their salsas or dips (hummus, pimento or their best-selling roasted eggplant) with their own crackers or chips from 12th Street Cantina or Jonathan Best.

• Condiment naturals for Thanksgiving include (the much-feared) turkey gravy, cranberry sauce, jam, and pie crusts (available already rolled out or in a ball).

Don’t have the time to shop more than one Market stand? Hang on. Condiment will eventually also offer meal kits of Market produce, protein and their own sauces and recipes, and, sometime even further in the future, precooked dishes that will simply require reheating.

Condiment is located at the west end of Center Court, and is open 8 a.m.-6 p.m. Mon.-Sat., 9 a.m.-5 p.m. Sun. 215-574-7698, www.condimentphl.com.


Carolyn Wyman is the Market's news correspondent and operator of the Reading Terminal's bi-weekly Taste of Philadelphia Food Tour (www.tasteofphillyfoodtour.com).

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Celebrate Fall at Reading Terminal Market's Harvest Festival

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Saturday, October 15, 10am-4pm, Free (Food is pay-as-you-go)

It wouldn't be fall at the Market without our annual Harvest Festival!  Taste the flavors of the Pennsylvania harvest as Filbert Street is transformed into an urban farm.  Enjoy hay rides, arts and crafts, live music, and of course, delicious food!  This year's offerings from a dozen Market merchants include a beer garden, turkey legs, grilled pork ribs, pumpkin humus, pulled pork, candy apples, harvest cookies, jewelry and crafts, skincare and lip balm, and much much more.   

Stop by the Reading Terminal Market Sampling Station where General Manager Anuj Gupta will be sampling a selection of products from our purveyors.  

From 11am-3pm, enjoy live music by Bobby Mansure's Stars & Stripes band.

And don't miss our Guess the Weight of the Giant Pumpkin contest!  Visit the giant pumpkin in Center Court, guess the weight of the pumpkin for a chance to win a $100 gift card to the Market.  The contest ends October 28th.

Admission and activities are free; food is available for purchase.

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"Slurp and Sip Like an Old-Time Philadelphian at OysterFest, by Carolyn Wyman"

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 OysterFest featuring 12 oysters from Pearl’s and 12 beers from Molly Malloy’s, 7-9 p.m., Fri., Sept. 23, $50, ReadingTerminalMarket.TicketLeap.com.

Philadelphia was once the oyster capital of America. In the late 19th century, the Delaware Bay’s 2 million-bushel annual haul were served up by almost every Philadelphia bar, restaurant and street vendor, in addition to 379 dedicated oyster houses. The discarded shells paved the streets, formed makeshift wharves and served as ship ballast.

It’s perhaps ironic that Reading Terminal Market’s (nearly) annual fundraising OysterFest was inspired not by Philly’s long and strong oyster heritage -- but by an annual oyster festival held at a counterpart public market in Milwaukee since 2010. (As you might have guessed, oysters are not indigenous to the Great Lakes.) In 2013, then-Market-manager Paul Steinke had heard about the Milwaukee Public Market’s Oyster Fest and approached David Braunstein of Pearl’s Oyster Bar about the idea of doing it here.

Reading Terminal’s OysterFest debuted that September and was held again in fall 2014. (The event paused in 2015 because of the pope’s visit.)

The Braunstein family has owned the Market’s lone oyster bar since the early 1980s and oyster stew and fried oysters were longtime specialties. But Steinke’s idea for a Philadelphia Market OysterFest was in part sparked by a serious program of fresh-shucked local oysters that Braunstein had started earlier that year. Pearl’s still offers a menu of six fresh-shucked raw oysters daily. It usually includes four from the Jersey Shore, at least one from the West Coast and, often, one from Atlantic Canada.

What’s the difference?

“West Coast oysters are normally sweeter and creamier,” says Braunstein. “East Coast oysters are brinier. The further north you go, the brinier they are.”

Although Braunstein won’t know for sure what oysters will be available for the festival until just before OysterFest, Pearl’s oyster menu regulars and Braunstein favs Cape Shore Salt and Sweet Amalia’s, both from Cape May, are two likelies.

The Delaware Bay’s identity as the nation’s oyster bar ended by the early 1900s due to overfishing and pollution and today most local oysters are farmed. That mollusk’s relative rarity today compared to colonial and Victorian times makes them more of a higher-end treat, though Braunstein notes that modern aquaculture oysters have the advantage of being a lot more consistent than wild-caught.

Considering local oysters’ brininess, it’s good that OysterFest will pair the 12 oysters with 12 beers -- almost all local -- curated and poured by Market bar Molly Malloy’s. And historians say beer was probably the drink accompaniment of choice for lower and middle-class Philadelphia oyster eaters of yore. Every style of beer known to go well with raw oysters will be at OysterFest, including sours, ambers, lagers, pilsners, India pale ales and even stouts (in the form of a black and tan). Brands include Yuengling, Yards, Straub’s, Philadelphia Brewing Company, Neshaminy Creek, Dogfish Head, Flying Fish and Evil Genius.

When you consider that the average price of a craft beer is $5 to $7 and fresh-shucked oysters, $16 or $17 per half-dozen; and the fact that this event is all you can eat and drink, OysterFest is a great value that can also make you feel great because proceeds will fund a weekly cooking class held in the Market’s City Kitchen for kids from the nonprofit Strawberry Mansion Learning Center in North Philadelphia.

Given the city’s oyster heritage, attending OysterFest should also make you feel like a true Philadelphian.

Carolyn Wyman is the Market's news correspondent and operator of the Reading Terminal's bi-weekly Taste of Philadelphia Food Tour (www.tasteofphillyfoodtour.com).

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OysterFest is Back!

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Friday, September 23, 7-9pm

For information and tickets, visit https://readingterminalmarket.ticketleap.com/

We are happy to partner with Molly Malloy's and Pearl's Oyster Bar to bring you this year's OysterFest!  Sample a dozen different varieties of raw oysters (including Cape Shore Salt oysters, Cape May Salt oysters, Sweet Amalia oysters, and Forty North oysters) alongside a dozen local craft beers from local breweries such as Evil Genius, Philadelphia Brewing Co., and Yards. Net proceeds will benefit Reading Terminal Market's programming for the Strawberry Mansion Learning Center.

Thank you to this year's sponsors:

Lead Sponsor:

 fisher phillips

Benefactor:

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Sustaining Sponsor:

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Supporting Sponsors: 

health mats

maurer

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Celebrate National Bacon Day at Your Favorite Market

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Saturday, September 3, 2016 is National Bacon Day, and we have all the bacon you could ever want!  Throughout the Market, our merchants are celebrating with special offers and special dishes to satisfy every bacon-lover.  Enjoy!!

Beck's Cajun Cafe: Fried Mac and Cheese Balls with Bacon

Dutch Eating Place: Egg and cheese on a Kaiser roll, loaded with Lancaster County bacon, side of fresh-cut homefries, and coffee, $6.50

Giunta's Prime Shop: Sliced hickory, applewood, & pepper bacon, 2lbs for $10; Bacon Jam, $11.95

Godshall's Poultry: Turkey Bacon, 3lbs for $13

Hatville Deli: Buy 1lb hickory smoked bbq bacon, get 1lb free

L. Halteman Family Country Foods: Buy 2lbs of any bacon, get a 3rd lb of equal/lesser value free

Martin’s Quality Meats & Sausage: $1.00 off per lb for a purchase of 2 lbs or more of any bacon product (Pork, Turkey or Beef) Sept. 2-4.

Meltkraft: The Riehl Deal: classic grilled cheese with L. Halteman Family Country Foods’ thick cut hickory bacon, $8

Miller's Twist: Bacon, egg & cheese pretzel wraps, 1 for $3 or 2 for $5

Olympia Gyro: Bacon Ranch Gyro (lamb and beef gyro with onions, tomatoes, bacon & Ranch dressing)

Pennsylvania General Store: 20% off all bacon and pig related products including Eat This's Bacon Marmalade, Bacon Jams' assorted bacon jams, chocolate-covered bacon, Girls Can Tell's Butcher Pig tea towels, Paprika Letterpress's Meet me at the Pig prints, and Chocolate Scrapple

Smucker's Meats & Grill: BLT sandwich, $5

Sweet as Fudge Candy Shoppe: Caramel Chocolate Bacon Fudge & Bacon-Peanut Brittle

The Head Nut: 15% off bacon-flavored sauces and other products including Kevin Bacon trail mix

Wursthaus Schmitz: Add bacon to any sandwich for $.50; bacon-potato salad

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