Delicious City Philly Episode 21

Today we get together with some really awesome folks doing interesting things in the food and drink industry. Talented chef and restaurant owner Ange Branca and founder of Dad’s Hat rye whisky, Herman Mihalich, are hanging out with us today to discuss delicious dishes, drinks, and durian!

Ange transports us to Malaysia and shares how she grew up eating sate and the whole sate experience in Malaysian cuisine. Ange lets us in on what sambal actually is and how she likes to make it. There are some interesting ingredients in there you won’t want to miss out on! 

Herman takes us back to his first experiences with whiskey and why he got into the business. This highly knowledgeable rye whiskey maker shares how his rye is made and what makes it so unique and smoothe. We also get to find out why he named it Dad’s Hat.

This episode’s best bite features a wide array of restaurants and dishes, from eggplant parm that is said to taste better than chicken, a Mexican cantina, and for the first time we have a best gulp, with Herman highlighting his favorite drink.

We are taken all over the world in this episode and highlight amazing mouth watering dishes in philly that will be sure to leave your mouth watering. 

Topics discussed in this episode:

Discuss the Philly Grown Food & Music event Ange’s invitation as guest chef at Liberty Point The sate experience Uniqueness of Malaysian sambal All things durian How Herman started in the whiskey business How Dad’s Hat got its name How Dad’s Hat rye whiskey is created Types of rye whiskey Dad’s Hat sells The difference between scotch and American whiskey Best bite segment Food news segment Fact or fiction

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