Crisp on the outside, soft on the inside, the scrapple at Restaurant Eve is embellished on a bed of hash brown and with a poached Polyface Farm chicken egg -- and of course a drizzle of Path Valley Farms maple syrup to honor the sweet and savory balance that one would expect before the afternoon (or any time in the day for that matter).
WHY WE LOVE IT:
While traditional scrapple is made from a blend of pork, Eve's scrapple is made from ground antelope, sauteed, and seasoned with white pepper, cayenne, onions and garlic, bound with a cornmeal slurry. It is then sliced and panfried. It's the rustic staple of Philly revisited
PAYING HOMAGE:
Often referred to as "Philadelphia Scrapple," the dish actually originated in the Eastern Pennsylvania farmlands of German settlers (and is it any coincidence that our chef de cuisine, Jeremy is from Pennsylvania...). Scrapple was popular among the Pennsylvania Dutch because they needed a way to work hard and reward themselves with stick-to-your-ribs food on a budget. They coined the name from "scrap" or "scrappy," meaning they made their scrapple from odds and ends of leftover pig meat ground with cornmeal and spices.
Antelope scrapple takes the concept from the farm to the four star dining table. What better way to get the note of history with a modern twist?
