Pennsylvania Dutch cooking gets an advocate in chef who makes scrapple appetizer, hog maw sauce

"Little develops menus with new twists on Pennsylvania Dutch cuisine. He adheres to a simple philosophy — whatever produce is plentiful, makes the plate. One week diners might find a roasted cauliflower dish on the menu, the next week a carrot salad."  This article by Sue Gleiter may be read in its entirety at PennLive.