View Taste the Difference – Reading, PA Edition in a full screen map
With Maple Grove Raceway in central Pennsylvania as the venue, Coast Packing Company’s R&E Racing Team tracked its award-winning ’69 ProCharger Pro Mod Camaro at P2 Racing’s PDRA Northern Nationals Aug. 12-14 — and once again waved the flag for some of the most flavorful fare in the Keystone State.
For the PDRA circuit’s latest stop, Coast Packing, the leading supplier of farm fat-based shortenings in the Western U.S., updated its special online gastronomic #FatMap610,showcasing local dine-in, take-out and delivery spots where race fans truly can “Taste the Difference.”
Located midway between Philadelphia and Harrisburg, Reading regards its culinary staples as pretzels, hoagies, scrapple, tomato pies and cheesesteaks – but leaves plenty of room for dishes prepared with farm fats lard and beef tallow, as #FatMap610 documents.
The hot spots on #FatMap610 – in all, 12 locations in 9 cities – include places like Bird In Hand Bakery & Café in the town of the same name, where patrons can grab a handful of potato chips made with lard, as they can at Brewers Bar & Grille in West Reading. In Reading, you can get your fried chicken (in lard) fix at the popular chain Bojangles.com. In Lancaster’s Amish Country, Calabar Meat Co. serves up beef tallow fries and lots more. At Chef Adam Diltz’s Elwood Restaurant in Philadelphia, ask for the potato rolls, which are dressed with house butter, lard and sea salt. Or wake up your taste buds at Smoke & Pickles Ltd., an artisan butcher shop in Mechanicsburg, where the fries are cooked in beef tallow and topped with smoked pulled pork or smoked pulled chicken.
In Krumsville, Dietrich’s Meats and Country Store is the go-to place for “fresh rendered lard – Dietrich’s Secret Ingredient.” As the menu proclaims, “Dietrich’s has the secret ingredient that will send your homemade pies, cookies and breads over the top! Lard is well known for making the most flavorful, flaky pie crust. It is also superb to make raw-fried potatoes, tamales and so much more! Simply substitute lard for shortening.”
“Central Pennsylvania boasts some of the foodie essentials of the Mid-Atlantic region, an area where it’s impossible not to work up an appetite,” said Eric R. Gustafson, Coast CEO. “In terms of freshness, flavor and texture, foods prepared with lard and beef tallow are natural standouts, which is why we’re so delighted when consumers can taste for themselves, as they can in and around Reading. As we have at each stop during the racing season, we’re showing that consumers don’t need to go far to find places that pay tribute to authentic, traditional cuisine.”
Have a favorite restaurant that puts lard or beef tallow on the menu (or just in some of its prize dishes)? If so, drop Coast an email at firstname.lastname@example.org and the company will put it on the #FatMap. Consumers can also post an image or link to via Twitter/Instagram/Pinterest, etc., with the hashtag #LardOnTheMenu or #TallowOnTheMenu.