Penn Appétit

A One Pot Meal: Easy and Delicious

2012-01-31T08:00:00.000-05:00

There’s an apple orchard near my house, and every autumn when I was younger, we went apple picking. My parents attempted to place some limit on the number of apples we picked, but you simply cannot go apple picking and bring home only twenty or so apples. Thus, we always came home with pound upon pound of apples so that they filled every nook and cranny of the fridge.

For the first couple of days, we would just enjoy the crisp sweetness of plain raw apples. Then we would start dipping them in peanut butter and caramel sauce, and later on, we would begin baking: making apple crisps and applesauce. Some year during this baking period, my mom first made sausage and apples. A dish that perfectly melds the fattiness of sausage with the sweetness of apples and cinnamon, it became one of my favorites.

Since it’s delicious and easy to make, sausage and apples has become one of my staple meals, but last week, when I went to make it, I decided the recipe could do with a bit of a makeover. Into the mix, I added squash and mushrooms, and the recipe below was born. Like its predecessor, this meal is easy to make and tastes great. Sausage and apples will always have a special place in my heart, but this alteration has earned a spot as well.

Sausage, Apple, Squash, and Mushroom Bake
(Serves 2)

Ingredients:
1 pre-cooked sausage (I used aidells Chicken & Apple sausage)
1 acorn squash (butternut would work as well)
1 apple (preferably one that is good for baking such as granny smith or Rome)
1 cup of mushrooms
Salt, pepper, and cinnamon to taste

Directions:
1. Preheat your oven to 400 degrees.
2. The squash will take the longest to cook, so I recommend starting with that. First, slice the squash in half from stem to tip. This can be difficult, so use a good knife. If you find the squash is too difficult to cut, microwave it for about a minute and then try again. After slicing the squash in half, use a spoon to scoop out the seeds.
3. If you’re not in a rush, place the halves cut-side down it in a pan filled with a shallow layer of water, and place the pan in the oven for about 50 minutes or until soft. If you have less time, place the squash cut side down on a plate and microwave on high in four-minute increments until soft.
4. After removing the squash from the oven or microwave, allow it to cool briefly. Then use a knife to peel off the skin. Cut the squash into bite-size cubes and place them in an oven safe casserole dish.
5. Peel the apple and cut it into bite-size pieces. Slice the mushrooms, and cut the sausage into small pieces. Add these all to the dish.
6. Sprinkle all the ingredients with salt, pepper, and cinnamon as desired. Personally, I suggest a generous amount of cinnamon (~2 teaspoons), a fairly generous amount of pepper (~1 teaspoon), and just a dash of salt.
7. Stir all the ingredients together to distribute the spices.
8. Place the pan in the oven and cook for about 10-15 minutes. The key to telling when it’s finished is when the mushrooms and apples are the right texture.
9. Serve and enjoy!

Roundeye Noodle Hits The Bullseye

2012-01-30T08:00:00.002-05:00

There is nothing more fun in the restaurant world than pop-ups. Sure, I love exploring tantalizing tasting menus and find dessert carts/rooms are positively rad, but the exclusiveness and menu uniqueness inherent in a one-night-only menu excites me. Pop-ups kill two birds with one stone: customers get to try dishes not usually offered at restaurants, while chefs and restaurateurs can test new menus and concepts and judge consumer satisfaction.

Yesterday evening (Sunday, January 29) marked the debut of Ben Puchowitz and Shawn Darragh’s brainchild Roundeye Noodle. Conceptualized by the four-year Matyson veteran and food and retail marketing expert, respectively, Ben and Shawn wanted to “combine their respective backgrounds and their obsession for everything noodle” to create "a hip noodle spot run by two white boys from the suburbs." The pop-up was hosted in the hallowed dining room of Matyson, with a sign on the front window indicating the restaurant's one-night change.

Short and sweet, the menu was composed of three sections—Vegetables, Noodles, and Juice—of three items each. I wished I had the opportunity to try one of the juices (the pineapple with vanilla, jalapeno, and Thai basil sounded tantalizing), but they ran out by the time we sat down around 6 pm. On the upside, the menu's primary feature was its inventive spins on classic Asian-influenced noodle dishes, and there was no shortage of those yet! My companion and I each chose a bowl of noodles and split our meal so we had a chance to sample some of the kitchen’s magic.

The Duck Pho highlighted duck leg and foie gras dumplings atop a bed of glassy rice vermicelli noodles. The bowl invoked Vietnamese inspiration while simultaneously showcasing a bit of Roundeye flair. Part of the duck was integrated as a filling inside two gyoza-shaped, wonton-like dumplings; unfortunately, the soggy soup-saturated wrapper weighed down the dumplings, taking away from the duck and foie gras’ inherent richness. (I think the dumplings would have tasted fantastic as a crisp pan-fried appetizer.) The rest of the duck in the dish was thinly sliced and adorned the top of the bowl like a flower in bloom; this feast for the eyes was a feast for the taste buds. If this ingredient had a greater presence in the dish, I would have been quite happy. I also wished the broth had a stronger flavor; more cilantro and mint would have perked up the dish and would have still stayed true to its Vietnamese heritage. Luckily, pickled turnips charged the dish with a welcome tangy spark. The clear vermicelli was deliciously slurp-y and acted as a solid base for the dish.

Yet the true star of our meal was the Pork Belly Ramen: it was the epitome of umami (the Japanese “fifth taste” relating to savoriness, along with sweet, sour, salty, and bitter). The pork belly’s perfectly charred crust gave way to unctuous, melt-in-your-mouth mouthfuls of tender meat. The noodles were plump and thicker than your average ramen, with a good bite and flavor; they were authentic in the way that you can only find at hand-drawn Chinese noodle shops. The broth was rich and savory, full-bodied in the most mouthwatering way possible. Sliced shiitakes and swiss chard added varying textures and tastes in a delightful union of East and West vegetables. A whole soy stained egg—its golden yolk still pleasantly soft within the hard-boiled whites—rounded out the dish. Needless to say, we reached the bottom of the bowl way too fast.

Despite a few shortcomings, Ben and Shawn’s new venture was well-executed overall. Customer popularity can attest to that: Roundeye opened their doors at 4 pm and ran out of food before 9 pm. I wish them all the best in launching a full-time restaurant and hope to be the first one waiting outside, ready to try their delicious fare!

For more information, you can visit their website (http://www.roundeyenoodle.com/) or follow them on Twitter (@roundeyenoodle).

Blog Bites: A Round-Up of the Week's Top Food Stories

2012-01-29T08:00:00.001-05:00

• Where to get breakfast around Penn's campus - 34th Street

• New to West Philly: Crave, a new bar and lounge will serve food and drinks to movie goers at The Rave - The Daily Pennsylvanian

• Special K hoagie from Koch's Deli at 4309 Locust St. profiled in Serious Eat's "A Sandwich a Day" series

• Midtown Lunch reviews Pitruco Pizza Truck, which can be found at LOVE Park or 34th and Market

• Three bells for Stephen Starr's latest Italian venture, Il Pittore - Craig LaBan in The Inquirer

• Check out Uwishunu's "Amuse Bouche Philadelphia" series highlighting must-try menu items at restaurants and eateries around the city

• Yum: Federal Donuts, new to Philly last fall, now has a S'more Donut - Grub Street Philadelphia

• "Travel + Leisure Picks Garces Trading Company And Jones As Two Of America’s Best Brunch Spots" - Uwishunu

• Food LOL: "Little Girl Slaps Mom with Piece of Pizza, Saves Life" - Gawker

Bloggers' Bites: Garces Trading Company

2012-01-27T08:00:00.042-05:00

Bloggers' Bites is a series of posts chronicling the foodie adventures of Penn Appetit's blog staff. This past Thursday, we held our first meeting of the semester at Garces Trading Company at 12th and Locust.

Nicole Woon: Not only did I share great conversations with fellow Penn Appetit bloggers, I also shared my meal! For the entrees, I split the Lyonnaise Duck Salad (duck confit, poached egg, bacon lardons, mustard vinaigrette) and the Pan Roasted Scallops (bagna càuda, radish) with one blogger. The duck, which acted as the base for the salad, was warm (a pleasant surprise) and incredibly tender: GTC does their confit well. I'm not a huge fan of endive, but the mesclun-based salad allowed for a nice variety of leaves. Including the egg also added a nice roundness to the dish The scallops, which came three to a plate, were plump and tender. My only disappointment was the grit that texturally appeared in a couple bites of scallop. The radishes didn't strike me as anything particular exciting, but the entire dish was well-accented by the fragrant, garlicky bagna càuda (a warm oil dip typical of Piedmont, Italy) that spanned the bottom of the plate. If we had any sourdough bread left over, I certainly would have sopped up the remaining oil!

For dessert, another blogger and I shared the Choux Crème (honey diplomat cream, pecan nougat, crème chantilly) and the Chocolat (valrhona chocolate mousse, chocolate-covered pretzels, peanut butter center). The two desserts are drastically different in terms of texture and taste, so it was impossible to compare them. The irresistibly flaky Choux was made of the same type of light dough as you might find in a napoleon. The cream, although fluffy and generously swirled atop, didn't pack as much flavor as I would have hoped. On the opposite side of the spectrum, the rich Chocolat acted as a nice balance to the Choux. While the dome was filled with airy mousse, it still seemed dense to me due to the chocolatey richness (which isn't necessarily a bad thing!). I also expected the pretzels to add a crunch, but they must have become soggy due to the other ingredients' presence; if GTC could have figured out a way to keep the pretzels' naturally crisp texture, I would have preferred that.

I've dined at GTC before and this particular evening was just as pleasant as my previous experiences. Service is attentive, but not overly so; bread is replaced without a question and water constantly refilled. I was excited to try new dishes on this visit, but if you're considering dining here, I highly recommend the Funghi Pizza (duck fat-based dough with maitakes, royal trumpets, taleggio cheese, and black truffles) and the seasonal verrine for dessert (pudding parfait; their Winter Verrine with caramel and pumpkin was excellent). In any case, I still plan to be a repeat customer at GTC!

Elliott Brooks: I was the other splitee of the pan roasted scallops and the Lyonnaise duck salad. The scallops were deliciously tender and juicy. The garlicy herbed oil they were served on top of would not have been my first pick of what to serve scallops with, and yet they blended together harmoniously. The radishes on top of the scallop were quite a surprise: not crunchy but soft, with not hint of hotness. They almost seemed like little sea creatures themselves.

By the time I got around to the Lyonnaise duck salad, I was in seafood heaven and engaged in conversation so I wasn't paying as much attention to what I was eating as I should have. The duck was warm and delicious, and practically melted in my mouth, while the greens on top were crisp and fresh and added a nice hint of bitterness. Needless to say I gobbled it down.

On to dessert. I got the flourless chocolate "bouchon". It's not on the menu, but our server suggested it to me, telling me it would be a perfect gluten-free treat to satisfy my chocolate craving. And it was! Despite being quite small it was incredibly rich, so I got just the right amount of decadence without being overwhelmed. Furthermore, it was only $2, making it a nicely affordable alternative to the other $7 desserts.

Liz Elder: When I was a child, I walked into a Whataburger with a monstrous appetite. I boldly tottered up to the counter with my stretch pants and kitten-print shirt and demanded a triple-burger with cheese. I was that hungry. When my tiny hands could not pick up the whole burger, I knew I made the right choice. I voraciously ripped into the burger; three seconds later, I collapsed like a house of cards. My idea of my hunger greatly outweighed my actual hunger.

I have grown up quite a bit since then – I wear leggings now and cat-print shirts. However, my demon appetite has remained as active as ever. So when our bloggers went to Garces Trading Company, I was starving. Scanning the menu, I looked for doubles and triples, but realized that I am classier than that. I spotted the Pappardelle Lamb Ragu and snapped it up. The verb pappare means to gobble up, so I knew that I had made the right choice. The pasta dish was delicious. The broad noodles were tender and the lamb ragu provided a salty complement to the sauce. There were even peas, which were quite the colorful addition and provided a buffer against the ragu. For dessert, I ordered the Choux Crème. It was a temple of flaky pastry and fluffy almond cream. While it was quite difficult to eat, it complemented the heaviness of the pasta dish.

Overall, Garces Trading Company satiated my hunger, and let me stay as classy as ever with a selection of elegant and delicious entrées and cheeses.

Laura Sluyter: Even beyond the fact that it was warm and I was freezing, walking into Garces Trading Company felt good. The restaurant décor is a cross between rustic and modern with an ambiance that combines comfort and understated sophistication. I did not feel out of place in a group of college students, but I was also confident that we would be treated to an extraordinary meal. It’s a difficult balance to strike, and Garces Trading Company hit it perfectly.

Even more importantly, however, the food exceeded my high expectations. We began with sourdough bread, brought to the table in miniature crates that kept perfectly with the décor. As the waiter swirled olive oil into little dishes on the table, he explained that it was special oil from Spain. I’m far from an olive oil expert, but it did seem to make a difference. The olive oil and bread was a promising start.

For the main course, I finally settled on pappardelle with lamb ragù. Topped off with peas, piave vecchio cheese, and sunchoke purée, it was heavenly. The meat was tender, and the sauce was creamy, flavorful, and applied just delicately enough not to mask the taste of the pasta. The pappardelle, clearly homemade, held its own among its delicious counterparts. I have a soft spot for pasta dishes of this sort, and this is one of the best I’ve had.

Next, it was time for dessert, and as the case of desserts was within sight (one side of the restaurant plays home to an impressive cheese case and an equally impressive dessert display) at our waiter’s encouragement, we all left the table to goggle over the beautiful choices. Picking a dessert was another taxing decision, but I gave into my love of chocolate and peanut butter and selected the Chocolat. A dome of Valhrona chocolate mousse, it had a creamy peanut butter center and a bottom crust that contained bits of chocolate-covered pretzels. While it was perhaps less uniquely exceptional than the pappardelle, I enjoyed it immensely. Despite all the delicious restaurants in Philadelphia that I have yet to explore, I’m sure I’ll be back to Garces Trading Company.

Leyla Mocan: What I ate:

Goat Bolognese: The pasta came in a delicious sauce with ground up goat. It was my first time eating goat, but it tasted like I could have been eating lamb. The best part of the pasta was a little bit of sauce made from horseradish at the bottom of the plate, it added a slightly different taste and made the dish more interesting. Overall the flavor was great, but the portions were a bit small considering the price.

Chocolat: This was a pretzel crust with a bit of peanut butter mousse surrounded by chocolate mouse and then covered in chocolate. The crust at the bottom was a bit soft and I wouldn't have known that it was pretzel except that I was told. The mousses were really light and delicious, I was impressed by the flavor of the peanut butter mousse. Each bite was light but after a whole pastry you get a full sugar fix, good if you're really craving a substantial dessert.

Brittney Joyce: Our meal started with delicious sourdough bread. The thin slices were served with olive oil for dipping (probably one of the olive oils that they were selling but I didn't catch which one). Our waiter also brought a small container of salt with a serving spoon along with the bread, so I assumed that we were supposed to sprinkle some salt on our bread with the olive oil. Although this may not be what we were supposed to do, it certainly tasted good!

For my entree, I ordered the goat bolognese. I had never eaten goat before, but the waiter told me that it was his favorite pasta on the menu so I trusted in his advice. I was not disappointed. The goat bolognese sauce was a satisfying combination of saltiness, meaty texture and sweet tomatoes. The pasta with sauce was garnished with shaved pantaleo and something that looked like clover, and the textures of these components contrasted nicely with the rest of the dish. The pasta rested on top of a horseradish fonduta that was very mild and helped add a little bit of extra creaminess to the goat bolognese. The only thing that I was sad about was that there wasn't more of it on my plate!

I ended my meal with the choux creme. Large layers of puff pastry were filled with a honey cream, topped with pecan nougat, and covered in large amounts of creme chantilly. The top of the pastry was garnished with a square of chocolate and two "mini-choux cremes" attached to the side. The pastry was extremely rich and buttery, so much so that I had difficulty finishing the whole thing. The only part that I did not really like was the pecan nougat, but that's probably because I don't like pecans much to begin with. The rest was delicious and my only recommendation would be to split this with a friend if you have a low tolerance for buttery overload or are already feeling pretty sated by dinner.

Jessica Chung: Having just studied abroad in France, where I used to eat cheese with my host family almost every night at dinner, I was experiencing some French cheese withdrawal. Now the cheese in France is different from the cheese in the US. It is much richer in flavor. So, because there were several French dishes on the menu at Garces Trading Company, I figured that their French cheeses would be pretty authentic. I chose the Tomme Crayeuse, hoping it would be like the Tomme I had in France, with a side of cherry fig marmalade to add some sweetness to the
pungent cheese. The presentation was beautiful. The yellow wedge was placed on a black plank with a little white dish of the red marmalade. The flavor was robust. It had a deep earthy flavor and a firm texture. The cherry marmalade was the perfect complement. It was very sweet and you could taste tiny pieces of cherry skin. The sourdough bread was a little hard though for my liking. Overall, the cheese was comparable to the one in France, but still not as good.

For dessert, there was an overwhelming selection. Displayed in a glass case, we got to see them, as well as read the descriptions. I ended up splitting two desserts with another blogger, unable to pick just one. We shared the Choux Crème and the Chocolat. The Choux Crème was a flaky pastry filled with pecan nougat, topped with honey diplomat cream and homemade whipped cream. I thought it was good, but not to die for. The pecan nougat had a bit of a kick, as if it had some liquor in it. And with so much cream on top, I thought it became a little too sweet by the end. For me, that is rare, as I have a ridiculously sweet tooth: almost nothing is too sweet for me. The Chocolat was a chocolate mousse with a peanut butter mousse center on top of a chocolate covered pretzel crust, all covered with a chocolate glaze. I thought this dessert was also good but not to die for. I felt that instead of a full crust, there were just pieces of chocolate covered pretzels here and there. I would have liked more of the pretzels because the crunchiness nicely complemented the smoothness of the mousse and the slightly salty taste of the pretzels nicely complemented the rich sweetness of the mousses. Both desserts were very different from one another, so I didn’t favor one over the other.

Overall, it was a good experience at Garces Trading Company. The décor was cute and our server was very nice. My food was pretty good, but not the very best. I actually think that it’s a little expensive for the amount you get. So I wouldn’t rush back, but I wouldn’t rule it off my list either.

Food Events @ Penn

2012-01-26T08:00:00.000-05:00

Opening of La Calaca Feliz
What: La Calaca Feliz (the Happy Skeleton, for those of you who no se hablan español) opened this Tuesday in the Fairmount Neighborhood. The restaurant features contemporary Mexican cuisine, with happy hour at the bar from 5-7pm weekdays and 10pm Saturdays.
Where: 2321 Fairmount Avenue
When: On-going
Cost: Varies

Annual Beef and Beer
What: Join the South Philadelphia Tap Room for an all-you-can-eat buffet of beef with all the fixins', while drinking beer firkins from local Philadelphia breweries.
Where: 1509 Mifflin St.
When: Sunday, January 29th from 4-8pm
Cost: $50

Food Justice Movie Night
What: If the above event isn't really your cup of tea, come out for the Urban Nutrition Initiative's screening of Forks Over Knives, a documentary posing the question: can we eliminate diet-related disease by adopting a plant-based diet? Come early for a discussion on veganism, sustainability and food as medicine.
Where: The Rotunda, 4014 Walnut St.
When: Dinner at 6pm, movie at 7pm
Cost: Free

What makes a REAL Belgian waffle? And where in Philly can you find one?

2012-01-25T08:00:00.009-05:00

Though Belgium is typically under the radar when discussing the world’s best cuisines, spending the past semester abroad in Dutch-speaking Leuven made for many great food experiences. As a University town with 40,000 students, Leuven had no shortage of the culture’s most famous street foods, waffles and fries. During my four-month sojourn, I also got my fill of Belgium’s legendary beers and chocolates. I will be discussing these phe-nom-enal foods in a series of posts—starting with waffles, a treat enjoyed by both the Dutch-speaking and French-speaking regions of Belgian.

The name waffle, or wafels in Dutch and gaufres in French, comes from the 12th century French word “wafel” for “honey bee hive” and emerged from the treat’s resemblance to a honeycomb. The first waffles were sold by street vendors during religious celebrations, and were made mainly from water and flour. Still today, waffles are not eaten by Belgians at breakfast, but instead are sold as street snacks.

There are actually two varieties of Belgian waffles, Liège and Brussels—neither of which resembles America’s “Belgian” breakfast waffles. Our Belgian waffles—crusty, circular, and often served with ice cream, syrups, and fruit toppings—are in reality a far cry from authentic Belgian waffles.

The Liège waffle, invented in French-speaking Liège in the 17th century, is considered the original Belgian waffle and my personal favorite of the two. It is made from a thick dough that results in a dense and chewy waffle with uneven edges. The key attribute of the Liège waffle is its crunchy and golden exterior, formed when chucks of sugar in the dough caramelize. As you can imagine, the smell of hot pressed Liège waffles carrying through the streets is mouthwatering, and around midday in Leuven people can be see lining up for the warm and sweet treats from vendors.

The Brussels waffle, a more recent 19th century creation from Dutch-speaking Ghent, is made from a thin, yeast-leavened batter, resulting in an airy waffle with an even rectangular shape and deep pockets. Brussels waffles are traditionally served with a dusting of powdered sugar and are lighter and less dense than the Liège variety. To the chagrin of some locals, Brussels waffles can often be found in tourist areas topped with whipped cream, fruit, or chocolate syrups. The Brussels waffle was the precursor to the American-style Belgian waffle, making its debut at the 1962 Seattle World's Fair.

Curious to test out a Belgian waffle yourself? Here in Philadelphia, Bonté Wafflerie & Café claims its waffles are authentic Belgian, street-vendor style. If you want to experience a truly authentic Liège waffle, order the Sugar Waffle. For those that are not ready forgo toppings, Bonté also offers its waffles with a variety of nut, fruit, and chocolate toppings, as well as ice cream.

Delicias = "Delight" (In More Ways Than One)

2012-01-24T08:00:00.003-05:00

I admit that I’m not familiar with South American food. This is likely due to my limited accessibility, as I haven’t seen many places that serve such fare here in Philadelphia. Delicias, a new food truck located on Market between 34th and 36th, fortunately seemed to be the answer to my problems.

This authentic Venezuelan food truck officially opened its doors (or should I say window?) a few weeks ago and is quickly building a strong customer base. Delicias’ menu is primarily composed of two traditional South American street foods: arepas (filled griddled corn patties, popular in Spanish-speaking countries) and fried empanadas (crescent-shaped deep-fried turnovers). A few specials (i.e. choripan [a spicy chorizo sandwich]; white clam chowder; rotating weekly special) round out the menu. Having never tried an arepa before, I was tempted to order one, but was distracted by the equally-delicious-sounding weekly special: asado negro. The “blackened roast beef with malt sauce and secret ingredients” description called out to me, and before I knew it, I’d ordered a platter.

The owners behind the counter were quick and efficient in preparing the food. I paid with cash, but I do believe they take credit cards: something to note if you’re averse to carrying bills around. As I searched for a place to sit, the dish’s fragrant smell wafted out of the closed Styrofoam box: it was nothing short of intoxicating. I couldn’t wait to dig in!

Delicias’ roast beef was incredibly tender; its sumptuous, meaty juices exploded in my mouth with each bite. What truly made it superb, though, was the phenomenally flavorful sauce that accompanied it. How I wish I knew the secret ingredients so I could recreate the dish at home! The delicious sauce also served to flavor the fluffy white rice beneath. I was quite pleased with the sides that accompanied the main dish. The black beans—earthy and hearty—were lovingly topped with milky melted cotija cheese, while the plantains lent a sweet, caramelized flavor that made the whole platter sparkle. The serving was generously portioned, with enough there for me to consume over two meals.

While I’m happy I tried the week’s specialty, I’m still interested in trying an arepa. More specifically, I want to sample an arepa filled with traditional pabellon (Venezuala’s national dish, which is a mixture of shredded beef, plantains, rice and black beans). Oh, and another bonus? The arepas are made of corn flour, meaning that they’re wheat- and gluten-free!

Ultimately, I’d go out of my way to enjoy these tasty Venezuelan treats. Maybe I’ll have time to swing by and grab an arepa in between classes this week. (;

Jamonera: Opening Night

2012-01-23T08:00:00.120-05:00

Yesterday evening, Marcie Turney and Valerie Safran—the dynamic duo behind Barbuzzo and Lolita—opened their new restaurant venture Jamonera. Taken from the Spanish word for the clamp used to hold a ham while cutting, Jamonera is a Spanish tapas and wine bar.

Walking in, the first thing we noticed was the creative and modern decor: dark wood and red lighting highlighted interesting art and unique odds-and-ends on shelves (particular knickknacks of note were the authentic fork and knife molds). Overall, the ambiance was warm, inviting, and a bit funky. The small space was cozy, while the tables were nicely arranged to give diners enough privacy.

Tapas, small dishes commonly served at Spanish bars, are meant for sharing. Our server suggested we order two to three plates per person and share among the table. The four of us ordered eight dishes, which turned out to be the perfect size.

Warm Medjool Dates stuffed with valdeon, wrapped in serrano ham, piquillo pepper dressing, marcona almonds
These were one of the standouts of the evening and a great way to kick off our dinner. I’d had dates wrapped in ham before, and on that occasion I had found them sickeningly sweet. The ones at Jamonera were served over a smokey mayonnaise-like sauce, and the combination of this smokiness, the richness of the blue Valdeon cheese, and the saltiness of the ham made for a multi-layered yet harmoniously delicious bite. The sweetness of the date didn’t overwhelm, but came instead as a pleasant aftertaste for this otherwise savory dish. Once we tried this, we knew we were in for a treat as the night progressed.

Papa Frita crispy skin potato, wood smoked garlic aioli, brava salt, house made sherry vinegar-hot sauce
It’s hard to mess up potatoes, but it’s also hard to make them stellar. Fortunately, the potatoes we enjoyed tonight were extraordinary: they were absolutely delicious and one of my favorite dishes of the night. The wedges retained the perfect crispness and were coated with just the right amount of seasoning. Their full-bodied flavor pleasantly enveloped my mouth after each bite. They weren't too starchy, but had the right mealiness necessary for potato dishes. I didn’t find that the vinegar-hot sauce added much to the already delicious potatoes, so I happily enjoyed the patatas on their own. It would have been easy to make a meal of these alone!

Crispy Cana de Cabra fried goat cheese, olorosso infused medjool dates, greens, toasted hazelnuts
Coated with a texturally-satisfying panko crust, the large medallion of goat cheese was rich and creamy. Its characteristic tang was offset by the sweetness of the date compote. The addition of olorosso, a Spanish variety of sherry, to the dates provided dark and nutty depth. Together, the contrasting flavors were the perfect combination. The greens also added color and a light, fresh bite to the dish.

Ensalada de Aguacate avocado, salt cod, shaved fennel, citrus, arbequina olive oil, mint
I had never tried salt cod before, but knowing it is a popular delicacy in Spain, I felt I had to try it at least once. I was pleasantly surprised. Salt cod is not at all as salty nor as dry as I was expecting. In fact, it is quite moist and a bit briny without tasting overwhelmingly of fish. The generous chunks of avocado weaved throughout the dish added some nice creaminess. With the fennel, oranges, and mint present in the salad, the dish was a pleasant palate refresher.

Flamequines jamon and ibores cheese stuffed pork loin, clementine escabeche, smoked ham fat
At this point in our dinner, the larger dishes were starting to arrive. At the same time, we were starting to get stuffed, but continued to power through the meal. I was surprised at the toughness of one of the stuffed pork loin columns, but realized it must have been overcooked, as the other one was much more moist and tender. The cheese combated the meatiness of the dish, but it was still incredibly overwhelming to have pork-stuffed pork; thankfully, the pickled escabeche added a welcome tartness to break the heaviness. Still, this uninspiring plate wasn’t as exciting as the ones we had tried previously.

Fideos wild mushroom vermicelli, olorosso, caramelized onions, turnip greens, garlic aioli
This was the biggest disappointment of the plates. While the mushrooms were quite flavorful and gave the dish a meaty texture, the noodles and overall dish fell extremely flat. It tasted like cheap Chinese food, but not the good kind. Greasy and bland— I'd pass this dish up to try something else on their expansive menu.

Heirloom Pumpkin Croquetas urgelia cheese filled, pumpkin seed puree, green apple, pickled brussel leaves
Like glorified mozzarella sticks (and I mean this in the best, most delicious way possible!), these marble-sized croquettes packed a punch of flavors and textures. The just-crisp-enough breaded exterior gave way to one of the creamiest, fluffiest, cheesiest interiors I’ve ever had. I couldn’t distinguish the pumpkin very well in the croquettes, but it may have been because the cheese took such a strong role in the dish. The tart salad that accompanied the croquettes contributed a nice pungency. Overall, I was quite pleased with this interpretation; I definitely would have eaten many more of these.

Pulpo y Ensaladilla Rusa grilled Spanish octopus, potato, baby carrots, crunchy bonito tuna aioli, pickled chorizo vinaigrette
The octopus was by far one of the clear favorites of the evening. The grilling technique used gave it a nice smokiness without being overly charred. It was also surprisingly tender—the texture was so soft, it was almost reminiscent of scallops—, which is hard to achieve with such a naturally chewy cephalopod. The accompanying vegetables supplied a fresh crunch, while the vinaigrette was a nice twist on childhood memories of fish and chips sprinkled with vinegar; both added a brilliant brightness and perked up the dish.

The Bottom Line
Jamonera is definitely worth visiting. The plates were mostly all hits, with just a couple of misses. However, the hits strongly made up for any of the sub-par dishes. The great thing about tapas is the chance to explore and try new foods without investing in an entree, which Jamonera provided. I would strongly suggest coming with a group to truly explore their menu.

-Nicole and Elliott

Food Events @ Penn

2012-01-19T08:00:00.030-05:00

Restaurant Week Winter 2012
What: It's that time of year again! Restaurant Week gives you the opportunity to indulge in your favorite restaurant or try a new place. All participants offer 3-4 course prix fixe menus at affordable prices. See the list of participating restaurants and their menus here.
Where: Center City restaurants
When: January 22–27 and January 29–February 3
Cost: $20 for lunch, $35 for dinner

Chinese New Year 2012
What: Ring in the Year of the Dragon with Chinatown festivities! Philadelphia Chinatown Development Corporation (PCDC) will kick things off with its first ever Flower Market (January 21-22, 10 am-4 pm). The Abakus Chinese New Year Party happens January 21 (6-9 pm) and the New Year’s Eve Midnight Celebration takes place on January 22 starting at 10:45 pm. The annual Chinese New Year parade (January 29, 11 am-2:30 pm) is not to be missed! Uwishunu has an excellent guide detailing other fun New Year's activities.
Where: Various locations (primarily Chinatown)
When: Various event dates and times (read "What" section)

Roundye Noodle Bar Pop-Up
What: Roundeye Noodle will be holding a pop-up restaurant on Jan. 29, 2012 at Matyson. Conceptualized by longtime buddies Ben Puchowitz and Shawn Darragh (four-year Matyson veteran and food and retail marketing expert, respectively), Roundeye Noodle is "a hip noodle spot run by two white boys from the suburbs," with a menu featuring inventive spins on classic noodle dishes like pho, ramen, and soba (i.e. Duck Pho with duck leg dumplings, foie gras, pickled turnips). Check out more info here.
Where: Matyson, 37 S. 19th Street
When: Sunday, January 29, starting at 4 pm
Cost: Pay as you go

Davio's Valentine's Day Dinner
What: Bring your date to Davio's, Philadelphia's favorite Northern Italian Steakhouse, for a romantic rendezvous this Valentine’s Day. Davio’s is offering a special four-course prix fixe menu including items such as the Crispy Fried Oyster, Lobster Ravioli, and Petite Filet Mignon for only $75.00 per person (tax and gratuity not included). Forgetting the flowers and chocolate? Don’t stress. All guests will receive one complimentary flower and handmade chocolates prepared by our Pastry Chef Thomas Heck to take home. What’s not to love? Reservations are required and can be made by calling 215-563-4810.
Where: Davio's Philadelphia, 111 South 17th Street
When: Tuesday, February 14, 5 pm-11 pm
Cost: $75

Robert Mondavi Facebook and Youtube Launch

2012-01-17T08:00:00.000-05:00

Our friends at Robert Mondavi Private Selection have officially launched on Facebook and YouTube! Read on to hear more about their latest developments.

Robert Mondavi Private Selection has officially launched on Facebook and YouTube! To help launch the pages, we created a “Tuesdays with Ted” video series from Robert Mondavi Private Selection brand ambassador and Food Network host, Ted Allen. These videos are rolling out on both social platforms one-by-one in a ‘progressive dinner party’ fashion, starting with the most simple topics such as uncorking and pouring wine to restaurant and food pairings. Robert Mondavi Private Selection hopes to not only educate wine consumers via these channels, but also to help solve the sometimes-daunting wine pairing puzzle. No question (no matter how obvious the answer might seem), is off limits to ask!

Check out the new features today!

Robert Mondavi Private Selection on Facebook: www.facebook.com/robertmondaviprivateselection
Robert Mondavi Private Selection on YouTube: www.youtube.com/RobertMondaviPS

Bloggers' Bites: Best Winter Break Food

2012-01-16T08:00:00.001-05:00

Bloggers' Bites is a series of posts chronicling the foodie adventures of Penn Appetit's blog staff. During winter break, our staff traveled back home or gone on exciting foodie adventures, delighting in both comfort foods and culinary masterpieces.

The question: What was your favorite food experience this winter break?

Elliott Brooks: This winter break, I discovered my new favorite cheese, La Tur. It's the most creamy melt-in-your mouth cheese made from a combination of sheep, goat and cow's milk. The outside is an incredible dripping, oozing goodness surrounding the firmer center. The most amazing thing is that, while it has a pungent smell, the taste is still incredibly mild. I just discovered that La Tur can be found at the Downtown Cheese Shop in Reading Terminal Market, so I won't be deprived of its decadence in Philadelphia.

Hoi Ning Ngai: The best way I could’ve spent Christmas Eve in Philly was sipping hot chocolate at the Ritz-Carlton. Sitting in the lounge, with my unopened mail and my unread magazines, staring at the Christmas tree, with families and couples milling about, the only thing that could’ve made this experience better was having cookies to go with my hot chocolate. And so I ordered those too! My server was hilarious, and even reprimanded me for not taking more than a few bites of three very substantial cookies. Better to savor than overindulge, right? Then again, I did manage to find room for all that hot chocolate….

Nicole Woon: I had an ethereal experience this break with Apizza Scholls' pizza in Portland, OR. We had just arrived in the city and wanted to pick up something before heading to our hotel room: pizza sounded like the perfect option, so it was off to the well-reviewed Apizza for a pie! With a number of equally-delicious-sounding combinations on the menu, it was tough to decide which pie to order. We finally chose a ½ and ½ pizza: ½ Tartufo Bianco (whole milk and fresh mozzarella, pecorino romano/grana padano, truffle oil, and sea salt) and ½ Bacon Bianca (whole milk mozzarella, pecorino romano/grana padano, lots of fresh garlic, herbs, black pepper, extra virgin olive oil, and house cured bacon). Those of us not driving dug in as soon as we shut the car door.
Everyone knows that you can't have a drool-worthy pizza in the making without a solid foundation, and Apizza's crust was just that: salivating. It was one of the best I've had with the right chew, spot-on seasonings, and a fantastic wood-fired taste. There's just something in the water in the Oregon/Northern California areas that makes incredible bread and baked goods! The cheese combination had a creamy freshness and the perfect gooey, stretchy consistency, complimenting the other ingredients quite nicely. The Bacon's... well, bacon was generously spread atop its respective pizza half; its crispness and flavorful saltiness added to the full-bodied flavor. The Tartufo's truffle essence also gave the pizza slices a rounded richness, which I can only describe as the ultimate umami. The wait at this restaurant is always long, and it was easy to see why after one bite of this pizza. Bravo!

Abigail Koffler: My favorite food experience over break was at Estancia 460, an Argentine restaurant in Tribeca. We dined for my friend's birthday on modern Argentine dishes. I hope to study abroad in Buenos Aires junior year and if this restaurant is any indication, I will be eating well. Grilled mozarella was my favorite dish (seriously everyone needs to try this). We sampled three types of brushetta, steak salad and salmon. The steak salad incorporated traditional argentine flavors without being heavy. We also couldn't stop eating the warm bread with chimichurri sauce, a total upgrade from the average stale role. The best part, of course, was catching up with old friends in the spacious and well lit setting over delicious food.

Emily Yoon: Delivery in Korea is super fast. Whatever one orders--fried chicken, McDonald's, sushi, you name it--it will usually arrive under half an hour. In fact, many pizza and fried chicken joints guarantee a 30-minute-or-less delivery time (or the customer gets a discount or a free meal). Amazingly, the food is still good and there is no delivery charge! Additionally, lots of places either deliver until late into the a.m. or for the entire 24 hours. Korea is one country that never seems to sleep!

Bainbridge Island Mochi Festival

2012-01-13T08:00:00.002-05:00

For the past two years my friends and I have celebrated the new year by going to the Bainbridge Island Mochi Festival. The festival is put on by the Bainbridge Island Japanese American Community (BIJAC), which uses the event as both a way to celebrate mochi tsuki, meaning the process of pounding sweet rice into patties, and to inform fellow islanders and out-of-town visitors of their history.

Bainbridge Island is a small, forested island in the middle of the Puget Sound, just a short ferry ride away from Seattle. Ever since the late nineteenth century, the island has had a significant Japanese-American community, who played a crucial role in the development of the island's strawberry farming industry. Right before WWII, all the strawberry farms were owned by Issei (first generation Japanese) and were the island's largest industry. However, during WWII the Japanese-American community on Bainbridge was forced to evacuate, and sent to the Manzanar internment camp in California. One of my favorite novels is about this period in Bainbridge's history, Snow Falling on Cedars by David Guterson.

While the Mochi Festival is a time to reflect on the dark history of the island, it is first and foremost a time to have fun and learn about mochi tsuki. Mochi is one of the traditional foods eaten for the Japanese New Year celebration. Since mochi is pounded rice, in can be eaten many different ways. Most people are familiar with mochi surrounding icecream or cut into cubes to sprinkle on top of frozen yogurt. The traditional form mochi takes for New Year's day, however, is mochi kagami, meaning "mirror mochi". The mochi is made into two circular disks, one on top of the other, and topped with a bitter fruit, like an orange.

At the Bainbridge Island Mochi Festival the long process of making mochi, from beginning to end, took place. First, the sweet rice was steamed in wooden boxes over an outdoor fire. Once it was sticky, it was quickly transferred to a stone usu, or mortar. One of the BIJAC members then chose three volunteers to pound the rice. As much as I tried to be picked, the BIJAC member always chose three big, strong-looking men. These men were handed kines (wooden mallets) and given numbers, ichi, ni or san. They were instructed to pound the rice when their number was called. "Ichi, ni, san! Ichi, ni, san!" the BIJAC member called, and between each strike he nimbly flipped over the rice without getting his fingers pounded. It was quite thrilling to watch!

Once the rice was completely pounded, it was transferred inside. There, visitors were allowed to roll their own mochi. We were instructed to pull a small piece off with our fingers and, with our hands coated in rice flour, roll it into a ball. We then flattened the ball between our palms, and put a small amount of ahn, or red bean paste, in the center. We pinched the mochi up around the ahn, and again rolled it in our hands until we had our beautiful mochi.

Visitors were also given a cup of green tea and a bowl of ozoni soup to enjoy, the recipe for which is below.

Ozoni Soup

Ingredients

4 cups clear soup, such as dashi, chicken broth or vegetable broth
1 Tbsp soy sauce
1 tsp salt
4 pieces plain softened mochi (not with ahn in the center)
Vegetables such as carrots, spinach or daikon
8 slices kamaboko, or fishcake

Directions

Mix broth with soy sauce and salt.
Toast mochi until puffed.
Cut vegetables and kamaboko into 1/4 inch slices, then blanch vegetables in boiling water.
Place one or two mochi in each bowl, garnish with kamboko and vegetables, then pour soup on top.

-Elliott Brooks

_

Food Events @ Penn

2012-01-12T08:00:00.028-05:00

Mussels Monday
What: Every Monday enjoy a special of a bowl of steaming mussels paired with a Belgian style Ale or glass of wine for at Bridget Foy's.
Where: 200 South St.
When: Every Monday
Cost: $12

Pop-up Paladares at Cuba Libre
What: Chef Guillermo Pernot has teamed up with some renowned Cuban chefs and each meal will be a collaboration between him and one of these chefs. It is these chefs' first time cooking in the USA.
Where: 10 S. 2nd Street
When: Thursday the 12th and Friday the 13th, seatings at 6 and 8:30pm
Cost: $39 per person

Weekend Fried Chicken
What: Federal Donuts is now offering a fried chicken dinner, available on a first-come, first-served basis on the weekends, until they are sold out. For more information about Federal Donuts infamous fried chicken and donuts, check out our blog post here.
Where: 1219 S 2nd St.
When: Every Saturday and Sunday at 5pm, beginning the 14th and 15th
Cost: $9-$17

Bloggers' Bites: Holiday Traditions

2012-01-02T08:00:00.003-05:00

Bloggers' Bites is a series of posts chronicling the foodie adventures of Penn Appetit's blog staff. This Winter Break, we celebrate both holiday traditions and glorious time off from school.

The question: What food tradition are you most excited for this holiday season and why?

Nicole Woon: I can't remember a time when I didn't go to my aunt's house on Christmas Eve to prepare the classic Mexican Christmas fare: tamales. We'd wake up early in the morning and head to my aunt's house, ready to become part of the tamale-making crew. As soon as we stepped in the door, we were met with a blast of warm air and a kitchen table overflowing with corn husks and gigantic bowls of masa, a sauce-based beef/pork/chili mixture, and olives. The process is simple: select a large husk, spread masa on the surface, add a generous dollop of meat, accent with an olive for flair (and flavor), and fold it up! Tamale-making requires manpower, so family members of all ages would crowd around the table and share stories and laughter while we mass-produced. Tamales would be done by the afternoon, where we'd munch on them with Spanish rice, tortilla chips, salsa, guacamole, and a plethora of multicultural desserts. This year went off without a hitch, and I'm already looking forward to the pockets of deliciousness the next holiday season.

Abigail Koffler: Every holiday season, I look forward to the mail. While I anticipate gifts and holiday cards featuring adorable children, I wait for one particular tin. This wonderful tin, an annual arrival from our family friend, features a tempting collection of holiday sweets. Opening the festive tin yields layers of lace cookies, gingerbread, chocolate covered peanut butter balls, and chocolate buttercreams, my personal favorite. Her candies are perfectly textured, coated in not too sweet chocolate. We are in awe of her skill and the time she commits to these treat boxes. While it would be easy to devour these sweets in one sitting, my family opts to savor them, using a ration system of one treat per day. The box usually expires around new years, leaving us plenty of time to anticipate next year's package.

Elliott Brooks: The smell of quaresimali baking is one of the most comforting reminders of being home during the holidays. Every December, my mom makes batches upon batches of these Italian biscotti loaded with almonds and cinnamon. And each year, despite my self-assurances that I don't really like quaresimali, I find myself sneaking one cookie... then another, and another. Despite the fact that they are crumbly and dry (two traits that I avoid in most cookies), quaresimali taste like Christmas. Furthermore, they are downright delicious when dunked in coffee, hot chocolate or wine (I discovered the latter at a young age, much to my parent's chagrin).

Laura Sluyter: Every Christmas since I can remember, my family has turned up the Christmas music, tied on our aprons, and gathered around the kitchen counter to decorate gingerbread cookies. With pastry bags of red, green, yellow, and white frosting, we make Christmas trees and Santas, Rudolphs and bells, my brother's meticulously symmetric stars and my gingerbread girls with fancy dresses. When we were younger, we always set aside our most prized designs for Santa Claus but even as that mission has faded, our love for decorating gingerbread cookies has not. This was the first year that my brother was working and living in another state, but we still made time for decorating gingerbread cookies - my favorite of all traditions.

Alex Marcus: My family and I started a new Hanukkah tradition this year, based on a typical food eaten on the holiday. At my sister's prodding, we made our own jelly doughnuts, which are traditionally eaten to signify... I don't know, a sweet year or something. The food's the important part, and we executed it well. It started with a basic recipe for doughnuts, found online, with plenty of yeast to ensure an airy, doughy final product and not a dense, cakey one. We threw some vegetable oil in a pot on the stove, fried em til golden brown (though we found that taking them out more golden and less brown resulted in a better tasting product). Once the doughnuts were out of the pot, we dredged them in cinnamon sugar (who needs the messy powdered stuff?), and took some kind of mini-turkey baster-like thing to stuff raspberry jelly into their still-steamy centers. We even made doughnut holes that were better than the commercial variety, and boasted a higher jelly-to-dough ratio. Hanukkah or not, any tradition that tastes this good is sure to remain in my family's stable.

Dark Chocolate Espresso Cupcakes: Chocolate Paradise

2011-12-30T08:00:00.004-05:00

Cupcakes have a way of making me smile. Maybe it’s the fact that these perfect treats resemble miniature cakes, and who doesn’t smile at the sight of an iced celebratory cake with perfect loopy prose spelling their congratulations? But cupcakes are really something special: eating a cupcake is like saying congratulations to yourself for picking such a lovely treat to feast on. Also, eating a cupcake always presents a bit of a struggle. It’s so hard to get the perfect balance of cake and frosting in each bite. But this struggle makes the cupcake even more fun. The petit round desserts are always beautifully decorated; it is the simplicity that really adds to their perfection in my opinion. There are countless ways a simple cupcake can taste, so many bold flavors can be baked into the cake base and the frosting is what really gives a cupcake its character.

The other day, I really needed to make cupcakes. There was no occasion, I just had to bake. I chose cupcakes to play the main role, and set out to pick the batter flavor and frosting that would play the lead supporting actors. I didn’t go into this search haphazardly though, I was prepared, I had an idea. My idea took me to 4 years ago when I went to visit family in Iran for a wedding. One sunny afternoon before the wedding, my aunt took me and my mother to a cute but crowded corner bakery called Bebe (pronounced bee bee). We chose as our poison a lovely chocolate cake with a thick rich chocolate icing that had hints of espresso baked right in. This cake was delicious: it was the yummiest cake ever, seriously. I needed to recreate this flavor in my cupcakes.

After searching through online baking blogs, I finally found a good recipe for a flavorful but not overpowering chocolate cake base and an amazing recipe for a bold dark chocolate espresso frosting. This recipe is adapted from a blog titled Bakeaholic. After a quick trip to the grocery store, I was ready to bake. The recipe is shown below.

Chocolate Cupcake Base
Ingredients:
3/4 cup + 1 tablespoon. flour
1 cup sugar
1/4 cup + 1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup milk
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1/2 cup boiling water
1 teaspoon instant coffee

Directions:
1. Preheat oven to 350 degrees. Line standard muffin tin with paper liners.

2. Stir the instant coffee into the boiling water until dissolved. Set aside.

3. Combine flour, sugar, cocoa powder, baking soda, and baking powder into a bowl. In another bowl, combine milk, oil, egg, and vanilla. With an electric mixer, slowly add the wet ingredients to the dry. Add the coffee with the mixer still on.

4. Distribute the batter, filling each cupcake well 2/3 full. Bake for 18 to 22 minutes.

Dark Chocolate Espresso Frosting
Ingredients:
1/4 cup + 1/2 tablespoon unsweetened cocoa powder
1 teaspoon instant coffee
1/4 cup + 1/2 tablespoon boiling water
1 cup butter, room temperature
1/4 confectioners’ sugar
1 cup dark chocolate, melted and cooled

Directions:
1. Combine the cocoa and the boiling water, stirring until the cocoa has dissolved. Add the instant coffee. Stir until dissolved.

2. Melt the dark chocolate chips in the microwave and then place then in the refrigerator to cool. Be sure not to let it harden!

3. With an electric mixer, beat the butter and confectioners’ sugar until fluffy. Add the melted and cooled chocolate, beating until combined. Beat in the cocoa and coffee mixture.

4. Use a pastry bag to pipe frosting onto cooled cupcakes.

This recipe took some alterations from the original, but the final product was just what I had hoped for. The cupcake base not too sweet or overpowering and the frosting was absolutely amazing. What really makes the frosting excellent is using good quality dark chocolate. I used Ghiradelli 60% cocoa bittersweet dark chocolate chips. These worked perfectly because they melted quickly and tasted delicious. Because the frosting did not have much added sugar, I wanted to use a dark chocolate that was sweet enough on its own and not too bitter. Also, the bold flavor of the instant coffee added hints of rich espresso to the frosting. The original recipe had called for unsalted butter but all I had in the house was Smart Balance butter. This worked perfectly and had a much lower saturated fat content than regular butter so you feel less guilty. Also, I felt as though a little salt in the butter really enhanced the flavor of the dark chocolate (think Starbuck’s Salted Caramel Mocha minus the caramel, yum!). This recipe made 14 cupcakes and was very easy and quick. Bake some for a New Year’s gathering for family or friends and your cupcakes will be talked about for the entirety of 2012, they are that good. Happy baking and Happy New Year’s!!

--Monica Purmalek

How Lucky Old Souls Became “McDonalds for the Mount Airy and Chestnut Hill set”

2011-12-29T08:00:00.000-05:00

No food truck has drummed up more hype lately than Lucky Old Souls, the locavore burger-joint-on-wheels from jazz promoter Matt Feldman. We sat down with Feldman to discuss the music-food connection, his methods for local sourcing, and the wacky menu specials that have made his truck stand out from the crowd.

You’ve been performing and promoting jazz under the “Lucky Old Souls” moniker for years, and you chose to attach that name to this endeavor too. How exactly does a jazz show translate to a burger truck?

I have two main passions in life: music and food, and my interests in both of them focus on avoiding things that are mass produced, in favor of things that are genuine and heartfelt. To me, they really go together; I support local musicians, and I support local farmers. It might seem like an odd pairing, but it’s truly how I live.

I’ve had long-term plans to open a jazz club, and for various reasons, that hasn’t happened yet. I saw the truck as a way to spread the word about shows I promote and about jazz in Philly in general. If and when the club does open, the truck will be a mobile ambassador for it. As for the burgers, it bothered me that there was no place in Philly to get a relatively inexpensive, take-out burger made with good beef—that is, local, grass-fed beef. I have a family, and that’s the way we eat, and the only way to get anything like that would be to go to a bar.

Once you figured out that a burger truck was the right thing to pursue, how did you know what first steps to take? Like, where does one even buy a food truck?

I didn’t go about it in a particularly methodical or premeditated way. I had this idea in the spring, and my wife and I discussed it, and we decided that it was a good idea but—for personal reasons, mostly—not the right time to do it. Fast forward to the end of July, and I saw that the Renaissance Sausage truck was for sale. [Don’t worry, it's still around on new rolling stock – ed.] I was familiar with it, just as a customer, and it seemed like the price was very reasonable. I did some quick research to verify that my initial reaction was right, and it turned out it was a good price. That same day I saw it was for sale, I called the owner, went and saw it, and put a deposit on it. A few days later, we closed on it, and by the beginning of August, the truck was mine.

Around then, my wife and I started working on recipes. Most of them were based on ingredients we used at home. The beef, for example, comes from Rineer Family Farm, and we’ve been using their beef at home for at least two years—they sell at a couple of local farmers markets. I did try some other local farms’ beef to do my due diligence, but we still ended up going with Rineer. Same thing for the rolls, which are from Wild Flour Bakery—we’d been using those at home for a while.

Your specials—which can be really out there—seem to be the biggest thing setting LOS apart. What’s the process for creating them?

It’s not all that systematic. Something comes to me, I try it out, I taste it, and then I have some people taste it. If we think it’s pretty good, we go with it. Generally it starts with me looking at what’s available from the farms and thinking, “What sounds like fun to play with? What can I do with this?”

What are some of the most popular combinations you’ve offered so far?

We’ve been running a special that’s been really popular with collard greens, because they’re so available this time of year. I cook the greens with bacon (which I cure and smoke myself), and thought one day, “That might be good on a burger.” I tried it once, and it was.

Another thing that’s been really popular that, I’ll be honest, took me by surprise, is the smoked poblano mayonnaise. One of my purveyors had poblanos that were pretty cheap, and I honestly didn’t even know what I was going to do with them. I threw a few into the smoker that I use for my bacon, then I pureed them into homemade mayo, and I liked it so much I ended up not even adding anything else.

Other things are just happenstance. With the maple-black pepper shake, for instance, I had bought a whole big case of syrup for my bacon cure, because it was at a good price. I was talking with one of my employees, and he said, “Let’s do a milkshake with it.” At first, that sounded too sweet, but then I immediately thought of black pepper. To me, those are two things that just naturally go together—they’re both in my bacon cure, for one.

The ginger spice milkshake we’re doing now took a while to get right. It was never gingery enough, so I ended up making fresh ginger tea, then straining the ginger out and putting the tea in the shake.

What’s next?

Our next special starts Thursday. It’s going to have sliced apple, homemade mustard, Swiss cheese, bacon, and caramelized onions. I’ve known for a while that I wanted to do something with apple, and last week my wife was eating apple, sausage, mustard, and cheese as a snack, and I thought, “Oh, maybe we should try that on a burger.” We tried one right then and there, and it was great.

Most of these sound at least somewhat reasonable, but how’d you come to pair blueberry jam with habañero cheddar?

That’s a combination you can get on our breakfast sandwich and breakfast burger, and for me, sweet, savory, and spicy are the flavors of breakfast. Every time I go out for brunch, I always have the dilemma: do I get sweet, or do I get savory? In fact, my ideal brunch is when I’m with someone else and we can share one of each. I love getting pancakes, eggs, and potatoes, then putting hot sauce on the potatoes and syrup on the pancakes—to me they just counter each other very well.

You’ve tried locations all over the city. How do they vary in terms of customer preferences?

Depending on location, people are more or less likely to “get” something like the breakfast burger. When I was at the Punk Rock Flea Market, people really got it, and told me, “man, this works together.”

Love Park during the week is mostly office workers, on the lunch rush. Clark Park on a Sunday is more relaxed. We go up to Chestnut Hill on Saturdays to do a farmers market, and there we get a lot of families. We’ll have fathers come and get six burgers to bring home to the family, and that’s something we don’t see anywhere else. We’re like McDonalds for the Mount Airy and Chestnut Hill set, who appreciate grass-fed beef and want their children to be eating that kind of meat.

We also tried a Wednesday stop last week at 33rd and Arch, and there’s a good chance we’ll be adding that as regular Wednesday stop sometime early in the New Year.

What else is on the horizon for LOS—both as a truck and as a jazz organization?

Well, I have to keep reminding myself that we started at the end of the nice weather, so as well as we’re doing now, spring and summer are going to be even better. Plus once spring hits, there are a lot of different possibilities for ingredients.

As far as other LOS stuff, we’re still doing a concert series, and we’ll see what happens with the club. Certainly I can’t be on the truck every day forever, but as far as when and how that change will be made, I don’t know yet.

--Alex Marcus

~

Latkes and Brownie Pudding: It's Hanukkah Time

2011-12-28T08:00:00.001-05:00

(Yes, I painted this menorah. No, I'm not a fine arts major.)

Unfortunately for various Jewish clubs on campus, Hanukkah fell during winter break this year. Fortunately for me, this signified eight homemade meals, a welcome respite from dining halls. To commemorate the third night of Hanukkah, my family invited my close friend’s family for a festive dinner. My Greek friend and her family took their maiden Hanukkah voyage. While my dad produced the excellent spice rubbed chicken main course, my sister, cousin and I took the lead on dessert and the Hanukkah staple of latkes.

First, we made dessert. We have two ovens in my house, but the dessert we chose bakes for an hour so we wanted to clear the space for other items (keeping latkes warm and roasting chickens).

One of my favorite Food Network personalities is Ina Garten. Watching her show is so calming, and she and Jeffrey are adorable. I would love to attend a dinner party at her beautiful Hamptons house. Several years ago, I saw her make brownie pudding and had to try it. Well, let’s just say this was not our first time preparing it (and it always gets rave reviews).

Here’s the recipe from Ina Garten and Food Network with my notes in bold:

Brownie Pudding

Ingredients:
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish (melt this when you begin so it has time to cool)
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder (Ina always asks for good ingredients, just get unsweetened. I like Trader Joe’s brand)
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean (Cut the vanilla bean in half lengthwise and scrape the seeds out using a knife going in one direction. You may have to do it twice to get most of them out. You should get a little pile of seeds. Vanilla beans are expensive so you can substitute vanilla extract)
1 tablespoon framboise liqueur, optional (I never use this)
Vanilla ice cream, for serving

Directions:
Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

(Don't forget to sift; cocoa powder can be lumpy.)

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

(Action shot.)

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

(Our two pan set up (mix and match your own pans).)

(How good does that look? The batter's delicious (but you didn't hear that here).)

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Look around your cabinets to find two pans that fit together. We use a normal cake pan inside a roasting pan (you want something kind of deep for the water). Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. Pouring the hot water can be tricky, but it’s much easier if you use a liquid measuring cup that’s easy to pour from. I tried to use a mug once and water spilled everywhere. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding, a.k.a. it’s very delicious.

Allow to cool and serve with vanilla ice cream.

As the brownie pudding baked, we moved on to latkes. Potato latkes are eaten on Hanukkah to remember the miracle of the oil (oil that was supposed to last for one day lasted for eight). This year we made three types of latkes: zucchini, sweet potato, and the classic potato. The formula varies slightly for each variety. We made each batter before we started cooking to save time, grating the main vegetable with a grater attachment in the food processor, which sped everything up. Cooking latkes gets very hot and smoky, so we made them and placed them in the oven on “keep warm” so we could air out the house before our guests arrived.

I got the recipe for zucchini latkes from one of my favorite food blogs, smitten kitchen. She posted it in August, but that’s not important. You can read about it (and see her gorgeous photos here).

Here’s the recipe, again with notes in bold:

Zucchini Fritters
Adapted a bit from Simply Recipes

Yield: About 10 2 1/2 inch fritters (we doubled this)

Ingredients:
1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying

To serve (~~optional~~) (highly recommend this topping. We served it with all three latkes)
1 cup sour cream or plain, full-fat yogurt
1 to 2 tablespoon lemon juice (This is about a half a lemon. Save the other half to keep the potatoes from browning later)
1/4 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic

Directions:
Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. The latter is my favorite as I’m convinced it creates the coarsest and most rope-like strands and frankly, I like my fritters to look like mops.

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. You’ll be shocked (I was!) by the amount of liquid you’ll lose, but this is a good thing as it will save the fritters from sogginess. (Wringing out AS MUCH LIQUID AS POSSIBLE is essential to make any type of latke crispy.)

Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet — cast iron is dreamy here — heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.

(Zesting up some sour cream.)

For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving. We sprinkled some paprika on top to differentiate the jazzed up sour cream from regular. It also added a nice color. These fritters are also delicious with a poached or fried egg on top, trust me.

Do ahead: These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.

(The final toppings result!)

Zucchini batter done, we moved to the potato and sweet potato versions, once again using our grater attachment for the food processor. I remember grating potatoes by hand for latkes when I was younger and let me tell you, it takes forever. My dad always jokes that that version includes some skin (and he’s not talking about potato skin).

Our recipe for latkes comes from Jewish Family Celebrations: The Sabbath, Festivals, and Ceremonies. We make "Aunt Tissy’s Latkes," found on page 98, notes in bold:

Aunt Tissy’s Latkes

Yield: ~12 latkes

Ingredients:
6 potatoes (we used the same recipe for sweet potatoes)
1 onion
2 eggs, beaten
¼ teaspoon baking powder
¼ teaspoon pepper
½ teaspoon salt
3 teaspoons flour (to thicken)
oil (You’ll need a lot)

Directions:

(Sweet potatoes nearly ready to fry.)

Peel and grate the potatoes and onion. Add the beaten eggs to the grated vegetables. Add the rest of the ingredients except the oil and mix well. Drop by tablespoons onto hot oil. Shape the potato mixture into round, flat pancakes. In hot oil, fry on both sides a few at a time until they are crisp. Drain well on paper towels. (We put them in the oven on keep warm in paper towel-lined cookie sheets.)

(Latkes frying away.)

Batters made, we got to frying. You need to watch the latkes and use oil liberally. It gets smoky and hot, but the result is worth it.

(The "Latke" spatula was a Hanukkah gift this year.)

When we sat down to dinner, we tasted the sweetness of the sweet potatoes, the crispness of the potatoes and the freshness of the zucchini, topped with sour cream or applesauce. Latkes are a tad labor intensive so they tend to be annual food. Making different types is time consuming but oh so worth it. (And there’s no law declaring them an exclusively Hanukkah food; make latkes in March, why not).

(A decadent red velvet cake.)

(The finished brownie pudding!)

No one had any complaints about the rich chocolaty dessert (or the red velvet cake our guests brought). Brownie pudding had a flaky crust and a creamy chocolate interior. As Ina often says, “How bad can that be?”

Our Hanukkah feast was satisfying and delicious. A mix of new and old recipes combined into the perfect winter spread. We also may have gained about five pounds.
--

Aztec Hot Chocolate Cupcakes

2011-12-27T08:00:00.005-05:00

There is nothing better than spicy, rich hot chocolate, often called Aztec hot chocolate. Except for maybe cupcakes. Therefore, when I stumbled upon this recipe for hot chocolate cupcakes, I just knew I had to try an Aztec version. The result was the richest, most chocolatey cupcakes I had ever tasted, with a molten center, just like thick European hot chocolate. The cayenne pepper and cinnamon I added gave each bite a nice spicy kick.

I made a gluten-free version, by substituting the flour in the recipe with the all-purpose gluten-free flour mix at the Gluten-Free Girl blog. I'm sure the recipe is just fine with regular all-purpose flour however.

Ingredients

6 oz extra dark chocolate, chopped into pieces (I used Green & Black's 85% chocolate bar)
2 tbsp unsalted butter
1/2 cup sugar
2 large eggs
2 egg yolks
1/2 cup all-purpose flour
1 tsp cinnamon
1/2 tsp cayenne pepper
whipped cream
more cinnamon, for sprinkling on top

Directions

1. Line a muffin pan with 12 muffin papers.
2. In a small saucepan, melt the butter and chocolate together over low heat until smooth. Set aside.
3. Beat the sugar, eggs and egg yolks together, until a thick ribbon falls from your whisk. I did this by hand, and it took over 10 minutes. (My arm started burning after the first minute!) If you have an electric beater, lucky you, this step will be a lot easier. If not, persevere. I did it and so can you!
4. Mix cinnamon and cayenne into the flour, and then sift it all over the egg and sugar mixture. Using a spatula, gently fold the flour into the egg, so that it doesn't loose its fluffiness.
5. Gently pour the molten chocolate on top of the mixture, and once more use a spatula to gently fold it all together.
6. Pour the batter into the muffin papers, and refrigerate for over an hour. When you are ready to bake the cupcakes, preheat the oven to 400 degrees.
7. Bake the cupcakes for around 7 minutes. You want the outsides cracked and the insides moist and gooey.
8. Serve warm, with whipped cream for frosting and cinnamon sprinkled on top.

-Elliott

An Even Jewisher Christmas at Zahav!

2011-12-26T08:00:00.003-05:00

As a special holiday splurge, I decided to treat myself to "An Even Jewisher Christmas" at Zahav -- a special event featuring a surprise film and Michael Solomonov's take on Chinese food.

As soon as I walked in the door (30 minutes early as requested), I was greeted by servers dressed up in kitschy red t-shirts, and by the smell of, well, burning popcorn. With the staff working furiously to re-set the old school popcorn popper, a number of us waited patiently (ever so patiently) to be seated.

After 30 minutes of semi-starvation, I was taken to a table at the front of the house, right by the projector and the makeshift screen. Not a bad seat, if I do say so myself. Plus, they didn't make me sit with random strangers. Brownie points -- check.

As we all waited for the movie to start, servers brought out little brown paper bags of seasoned popcorn to tide us over until the main courses came out. (It would've been lovely to try one of several Chinese-themed cocktails, but I doubt my alcohol allergy would've agreed with me.)

The movie of the night turned out to be (drumroll, please) Big Trouble in Little China. Starring Kurt Russell and Kim Cattrall in their early days, this was definitely not something I would've chosen for myself. That said, it was the perfect flick for this setting. Campy, kitschy, and all-around ridiculous. Brilliant pick.

To kick things off, servers brought out the shrimp salad -- which I considered to be a lighter version of the traditional walnut shrimp dish. Here, the shrimp was less battered, the sauce was less rich, and everything was placed nicely atop a crunchy (non-green) salad, which had a bit of acid that cut through the cream.

Next up was one of my favorite dishes of the night -- the Szechuan-style pork belly. While I could've done without the bitter greens and the useless carrots, the pork belly was perfect in all of its unctuousness. Sliced thin like bacon, I could've lived off this dish alone.

Considering that I normally don't eat much red meat, the veal dumplings were probably the heaviest items of the night. The skins on the dumplings were lovely and smooth though, which made up for the slight grittiness of the filling. The harissa oil added a bit of heat, which was balanced by the chill of the diced cucumber.

At this point, I was already starting to feel sated, yet I still had four more courses to go. I did what I could to power through, but I definitely realized that eating solo at some events is nearly impossible, especially if I actually want to enjoy what I'm taking into my body. Oh, the trials and tribulations of single-dom.

With sweetbreads being one of my favorite things to eat, I was sad that this dish didn't come out earlier, especially since my stomach was shrinking furiously. That said, I wasn't too pleased with the dish as a whole, so perhaps everything worked out for the best.

The exterior of the salt and pepper sweetbreads was definitely more breaded than usual, and the interior was quite mealy. I'm also (shockingly) not a fan of lo mein or water chestnuts, so I essentially picked off the protein and left the carbs and veggies untouched.

Like every meal I had growing up, which had to have at least one big dish of greens, Chinese broccoli arrived at the table, topped with shreds of smoked mackerel. Being used to having greens served au naturel, I wasn't quite sure what to make of the fish/veggie combination. Ultimately, I don't think the combination of textures worked very well.

Even with no appetite left, there was no way that I was leaving without finishing the entire plate of moo shu duck set before me. Not only did this dish look absolutely breathtaking, but the flavors and textures were more than spectacular.

While moo shu pork is fairly ubiquitous in the Chinese takeout world, moo shu duck is rare, if not non-existent. This preparation appears to have been a cross between moo shu pork and Peking duck, given that tortilla-like pancakes and white rice were brought out as accompaniments.

Although the meat was a bit salty, it was also tender, moist, and flavorful. In addition, red chilis and green onions added both heat and color. From the looks of it, I really shouldn't have been able to finish everything on the plate. That said, where there's a will, there's a way.

The way being that I barely touched the white chocolate cake at the end of the meal. As one friend indicated, that was pretty much sacrilege given my love of sugar. At the very least, I made it through the tiny scoop of mandarin orange sorbet. The rest of the cake was a bit too dense, and the berry sauce was a bit too sweet.

All in all, this was a delicious experience. The food was creative and flavorful, and the service was excellent. I couldn't believe how many times I had to fend off water and rice, but I certainly didn't find the attention excessive. Plus, I was greeted by Michael at the beginning and end of the meal, which was very considerate and certainly gracious.

Zahav continues to be one of my favorites, and special events like this that showcase Michael's culinary breadth are definitely not to be missed.

Zahav
237 St. James Place
Philadelphia, Pennsylvania
215.625.8800

"Penn-e" Pasta for Finals Crunch Time

2011-12-20T08:00:00.008-05:00

During finals period, most of my cooking falls by the wayside as I turn instead to cereal, cheese, crackers and take-out. I tell myself that grocery shopping and cooking take too long, and sometimes this is true. However, if you find yourself with a lull in your tests or need a reason to procrastinate studying, this recipe is a great one. It yields a delicious meal with a mouthwatering sauce that even tomato sauce novices can successfully produce. It is tasty and filling and will provide plenty of leftovers to carry you for at least a day. (See? You're saving time already!) There is also the added benefit of cooking providing a productive form of relaxation- you get a nice break for your brain and create something that is edible in the process. Without further ado (I too have studying that I should probably be doing), I present said recipe:

Ingredients

1/2 Cup olive oil, divided
6 cloves garlic, minced
1 teaspoon red pepper flakes (can be more or less, depending on desired spiciness)
1 (28 ounce) can diced tomatoes with garlic
1/2 cup tomato sauce
1 bunch fresh basil, chopped
1 (12 ounce) package dried Penne pasta
2 eggs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 pound thin chicken breast cutlets

Directions

1. Heat 1/4 cup olive oil in a large skillet over medium heat. Add the garlic and saute for a few minutes. Next add red pepper flakes, and saute for one more minute. Pour in diced tomatoes and tomato sauce, and add basil. Reduce heat and simmer for 20 minutes, stirring occasionally.
2. Meanwhile, bring a large pot of water to a boil. Add Penne pasta and cook according to package directions. Drain.
3. In a small bowl, whisk eggs. Place breadcrumbs in a separate bowl and mix in garlic powder, salt and pepper. Dip chicken cutlets first into the egg, then press in the breadcrumbs until completely coated in both sides.
4. Heat remaining 1/4 cup olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating has turned a nice golden-brown to dark brown color.
5. Remove chicken and slice. Toss chicken slices with sauce, and let simmer for 10 more minutes. Serve sauce over Penne pasta and enjoy!

So Sweet a Snapshot

2011-12-19T08:00:00.008-05:00

What happens when you combine an artist's eye with a gastrophile's love of chocolate? Bars of chocolate that look like old-school Polaroid photos, of course! Former artist-turned-cake-decorator-turned-chocolate entrepreneur Rae Vitorelli recently launched her new initiative, Cocoagraph. I stopped to chat with her at HyLo Boutique's holiday fête, showcasing ten of Philadelphia's best artisans.

Rae prints an edible photo on top of every Cocoagraph chocolate bar. Although she has already created a set of generic bars, ranging from photos of adorable owls to jolly old Saint Nick, she can also create customized bars of any photo sent to her. Consequently, Cocoagraphs make the perfect gift as a way of sharing an (edible) treasured moment with a friend.

Cocoagraph chocolate bars are available in white, milk and dark varieties. The chocolate comes from the family-operated Santa Barbara Chocolate Company, which prides itself in its ethical trading practices. From my sampling I can assure you that not only is their chocolate fair-trade, it is also quite yummy.

More information on Cocoagraph is available at the Cocoagraph website. You can order Cocoagraph chocolates from Rae's Etsy store front.

-Elliott

Food Events @ Penn

2011-12-15T08:00:00.000-05:00

Meritage Foie Gras Tasting Menu
What: Check Chef Anne Coll's latest five-course tasting menu at Meritage! From an amuse bouche of Foie Gras Mousse with pomegrante molasses and pickled apple with toasted brioche to Crispy Duck Confit (accompanied by a cured spiced torchon of foie gras, curried lentils, pineapple and kumquat chutney and a port wine reduction) to Peanut butter and Foie Gras Mousse (with dark chocolate and currant jam sauce), your taste buds are sure to thank you. See the full menu here and make reservations here.
Where: 500 S. 20th Street
When: now until Friday, December 16
Cost: $39

Zahav Holiday Celebrations
What: Zahav is hosting three special dinner events for the holiday season, each with a festive prix fixe menu. Start with Chanukah (Tuesday, December 20 until Wednesday, December 28) ($45), where you can enjoy classic fare such as Hummus with Glazed Brisket, served with house-made laffa and a selection of salatim; a selection of Latkes; and Sufganiyot with dates and orange. "A Very Jewish Christmas” features Israeli-inflected Chinese food, movies shown on a big screen, and hot buttered popcorn. Screenings of the to-be-determined movies (make your movie request via Twitter!) will be at 6 and 9 pm. On New Year’s Eve, the restaurant will serve a spectacular four-course dinner with menu highlights including Glazed Veal Shanks with saffron, apples and cinnamon and Chocolate-Hazelnut Babka with orange-vanilla ice cream. Check out more info here.
Where: The rotunda at the Shops at Liberty Place
When: Chanukah- Tuesday, December 20 until Wednesday, December 28; "A Very Jewish Christmas”- Thursday, December 22; New Year's Eve- Saturday, December 31
Cost: Chanukah- $45; "A Very Jewish Christmas”- $50 ($100 with bottle of Johnnie Walker Black for the table, additional $9 each for Chinese-inspired cocktails); New Year's Eve- $65 ($100 with drink pairings)

Complimentary Brunch for Toy Drive Donors
What: In the true spirit of the season, Le Castagne Ristorante is offering its customers a complimentary Sunday brunch entrée in return for donating a new unwrapped toy for charity. Toys go to the 23rd annual CBS-3 Joy of Sharing Campaign, which has provided thousands of holiday toys to underprivileged children throughout Philadelphia and benefits The Salvation Army, The Children’s Hospital of Philadelphia and Children’s Crisis Treatment Center. Eligible Sundays for the complimentary brunch entrée offer are December 11 and 18. Enjoy delectable offerings like Brioche french toast stuffed with Nutella & finished with dark rum & caramelized banana; and apple glazed braised pork sandwich. Reservations are not required.
Where: 1920 Chestnut Street
When: Sunday, December 18, 11 am-2 pm
Cost: One unwrapped toy per guest

Sabrina's Cafe Breakfast Deal
What: All three Sabrina's Cafes, included the newly opened University City location, will be offering a special of any of four breakfasts and a cup of coffee for only $6.99. The breakfasts offered are Two Eggs Any Style plus your choice of a breakfast meat and toast, Short Stack Buttermilk Pancakes, Challah Frenchtoast or Pigs in a Blanket.
Where: Any Sabrina's Cafe
When: Weekdays, 8-10 am, through December and possibly into January
Cost: $6.99

Federal Donuts - Fried Chicken & Hot Donuts: What's Not to Love?

2011-12-12T08:00:00.021-05:00

As a special belated birthday treat, my friend Erich and I took an impromptu foodie trek over to Federal Donuts, a little outpost of deliciousness in South Philly. While I'd been keeping tabs on Michael Solomonov's newest co-owned venture ever since its opening two months ago, I'd been waiting for the right moment to pounce.

Due to the speed with which the donuts (available at 7 AM daily) and the fried chicken (available at noon daily) disappear, pouncing (and planning) is by all means necessary. Well, generally, that is. This particular time, we decided last-minute to check out Federal Donuts for Saturday brunch. And with serendipitously impeccable timing, we showed up at approximately 11:55AM.

After thanking Erich for expeditious parking, we dodged in front of an older couple walking towards the entrance to the corner store front. (No one gets in the way of me and my brunch!) And I couldn't have been happier to enter a warm room permeated by smells of fried chicken, hot donuts, sugar, and spices.The space was indeed small, with the majority of the room taken up by fryers, trays, carts, and a wraparound counter.

With only a few seats available, the set-up is definitely meant for take-out service. While I wasn't quite sure what to do when we walked in, we made our way to the counter to grab our numbers for our half chicken orders. Word on the street is that there are only so many chickens fried each day, so if you don't make it in time to grab a number, you're essentially out of luck. Happily, we'd arrived in time to be 41st and 42nd in line.

While we waited, we checked out the minimalist menu overhead, and made some key decisions on how we wanted our chicken finished off, what donuts to pick up, and which beverage to pair with our savory and sweet treats. We also had the opportunity to sample various donuts that the staff cut up for all of their patiently waiting customers. Erich was good (and strong) enough to restrain himself -- I, however, demonstrated absolutely no self-control. Yummy yummy donuts.... Nom nom nom....

When our numbers were called, Erich chose the Za'atar Crispy finish on his chicken, along with a combination of Fresh and Fancy donuts. With my sweet tooth, I went with the Honey-Ginger Glazed finish on my chicken, along with the Vanilla-Lavender, Key Lime, and Nutella-Tehina-Pomegranate donuts. Having tasted a number of donut samples, I have to admit that I found most of the Fancy ones way too sweet. And given my general love of sugar, that's saying a lot.

To top off my take-out meal, I went with a Dr. Brown's celery soda. Given that I'm not a big fan of soda, I was essentially choosing something that I'd never heard of nor tasted before. With his Dr. Brown's root beer in hand, Erich collected our semi-greasy white paper bags, and we made our way out of South Philly, in search of the perfect spot to dive into our fried chicken and donuts.

We quickly found our way to Fitler Park in Fitler Square, and made a beeline for a park bench in the sun. As soon as we opened our bags, we realized that the restaurant had given us each a free Fresh donut! Setting those aside for dessert, we focused our attention on the task at hand -- getting through a half chicken without creating a greasy mess.

As neither of us chose to share (shocking), I can only comment on my order. That said, I was more than satisfied. The chicken was crispy without being shiny, and the fact that it wasn't entirely covered in batter was actually quite pleasant. (I really hate the feeling of eating equal parts meat and batter.) The glaze was both savory and sweet, and the stickiness contrasted nicely with the crispness.

I had no trouble finishing my entire order, though I must say that the chicken breast was my least favorite piece, being quite dry and stringy. It seemed like it'd been left in the fryer just a few seconds too long. On the other hand, the free Fresh donut was my first experience with a truly phenomenal cake donut. While I'm still very much committed to my beloved Krispy Kremes, I definitely have a new-found appreciation for the cake donut. The celery soda was also surprisingly amazing, and washed down everything quite nicely.

By some miracle, I was able to save my other three donuts for several days -- before promptly inhaling them all in one sitting. As expected, the Key Lime was, like the other Fancy donuts, way too sweet. The Nutella-Tehina-Pomegranate was slightly better, and not as overwhelmingly saccharine. The Vanilla-Lavender, like the free Fresh donut, was another perfect cake donut. (By the way, I ate them all too quickly to have photos of them. *Sigh*)

Given that Erich polished off his chicken almost as quickly as I did, I suppose he liked the Za'atar as much as I liked the Honey-Ginger. He also seemed to prefer the Fresh donuts over the Fancy ones, which were scrumptious in their simplicity. And not only was the food delicious, but affordable as well. With the Fresh and Fancy donuts costing $1.25 and $2, respectively, and the half chicken costing only $9, I'd choose FD over KFC any ole day. All in all, this was a wonderful foodie experience, and I can't wait to come back for more. Now I just need to make sure and time my visit to a tee....

Federal Donuts
1219 S. 2nd Street
Philadelphia, PA 19147
267.687.8258

A Christmas Tradition: Candy Cane Cookies

2011-12-09T08:00:00.016-05:00

The holiday season- a time that embraces the smell of pine, the crispness of a winter breeze, the comfort of hot chocolate by a fire, the sight of a brightly lit tree, the melodious sounds of carolers, and the taste of candy cane cookies of course!

Every year, my friends and I come together during the holidays to bake this delicious treat. Although this dessert requires more effort to make than your typical slice-and-bake cookies, the end result is worth the extra exertion.

The hardest part of making these cookies is rolling the dough ropes into a shape of a candy cane. My friends and I found it was easier to twist the dough into straight “canes” rather than actual canes that bend. We also got creative and began to make twisted candy cane hearts amongst other figures. We had a lot of fun while making these cookies, and I encourage you to enjoy the process as much as we did by listening to Christmas music, wearing cute aprons (if you’re a girl), drinking sparkling cider, and just enjoying the company of your friends!

Ingredients

1/4 cup shortening
1/2 cup butter or margarine
1 cup powdered sugar
1 egg, slightly beaten
1 tsp almond extract
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp red food coloring
1/3 cup finely crushed peppermint candy canes
1/3 cup sugar
1 package mini candy canes

Directions

1. Cream shortening and butter in a large mixing bowl until the mixture is fluffy.
2. Add the following ingredients and mix well: powdered sugar, egg, almond extract, vanilla extract, all-purpose flour, and salt.
3. Divide the dough equally into two separate piles.
4. Choose one of the piles and add red food coloring to it. Make sure you the dye is evenly spread throughout the dough.
5. On a lightly floured surface, role a teaspoonful of each type of dough (plain and red) into 4 ½” long ropes.
6. After rolling out all of the dough, carefully twist a red rope and a white rope into the shape of a candy cane.
7. Repeat procedure with the remaining dough.
8. Put cookies on an ungreased cookie sheet and bake for 9 minutes or just until the edges begin to brown.
9. For the candy cane sugared topping, open up the package of mini candy canes and begin to break them apart.
10. Put the candy cane pieces into a food processor and grind them until they form a fine solid powder that resembles sugar.
11. Add sugar to the mixture of crushed candy canes.
12. When the cookies are done baking, immediately remove them from the oven and sprinkle them with the candy mixture.

Enjoy! But don’t forget to share with your friends and family!

-Carissa Gilbert

Food Events @ Penn

2011-12-08T08:00:00.001-05:00

Vegan Cocktails Philly
What: Enjoy vegan drinks and grub as you while mingling with vegans, vegetarians and the veg-curious at Khyber Pass Pub. A Philadelphia tradition, the latest installment of Vegan Cocktails Philly will highlight vegan specialty cocktails for the event, including a salute to vegan singer-songwriter with the Fiona Apple Cider, organic apple cider with a choice of Buffalo Trace Bourbon or Kraken Spiced Rum, served hot or cold.
Where: 56 S 2nd Street
When: 6pm - 2am
Cost: Varies

Cookie Contest
What: Only the best thing ever, a free cookie giveaway! It's a cookie contest featuring some of the best pastry chefs in the city, and you get to vote on the winner. If you like charity, bring a couple bucks for Saxby's coffee, since all the proceeds that afternoon will be given to the winner for the charity of their choosing.
Where: The rotunda at the Shops at Liberty Place
When: Friday, December 9, 12-2 pm

(Photo courtesy of Matthias Rhomberg)

Sommelier Smackdown
What: Imagine two of the city's top wine professionals competing to create the perfect food & wine pairing... and all for you! The Wine School is pitting one of Philadelphia's top sommeliers against one of their top wine educators. Those attending try each of the food & wine pairings, and get to choose the winner. Buy tickets here. Plus, they're giving away free tickets via their Twitter.
Where: 127 S 2nd Street
When: Wednesday December 14th, 7:30-9:30 pm
Cost: $65 or if you're lucky, free!

Sabrina's Cafe Breakfast Deal
What: All three Sabrina's Cafes, included the newly opened University City location, will be offering a special of any of four breakfasts and a cup of coffee for only $6.99. The breakfasts offered are Two Eggs Any Style plus your choice of a breakfast meat and toast, Short Stack Buttermilk Pancakes, Challah Frenchtoast or Pigs in a Blanket.
Where: Any Sabrina's Cafe
When: Weekdays, 8-10 am, through December and possibly into January
Cost: $6.99

From Israel to New York: A Familiar Aroma

2011-12-07T08:00:00.002-05:00

Israel is associated with countless political issues, hummus and more. When I think of Israel, I think of coffee shop called Aroma. Aroma is the Starbucks of Israel in terms of ubiquity, although not atmosphere. At locations around the Starbucks-free nation, drinks are served in ceramic cups, bread for gourmet sandwiches is baked on site and every order comes with a sweet piece of milk chocolate. In 2007, I visited Israel and subsequently Aroma daily. Believe it or not, it is easy to get into a routine of starting one’s day with delicious coffee, a croissant and a little bit of chocolate. I even visited Aroma after climbing Masada, a mountain in Northern Israel and the site of an ancient Israeli struggle. Israel’s desert climate meant we began our hike around sunrise, and were hungry for lunch around 10:30 am. Aroma was there, thankfully. On the plane back to America, as I ate an Aroma sandwich I hoped I would find my way back to the Holy Land and my beloved Aroma.

Back in New York, Google came to the rescue. A quick search revealed Aroma’s first US location in Soho had just opened, a quick subway ride from my house. A few weeks later, jet-lag having been conquered, my travel companion and I set off on a mission. We arrived at the storefront, at the corner of Greene Street and West Houston and felt at home. The familiar red and black logo was no longer executed in Hebrew but the fresh bread in the display case, along with the large population of Israeli expats and small pieces of chocolate on every plate assured us that we would not be disappointed. We ordered iced Aromas, their signature blended iced coffee drink (they have a diet version made with skim milk) and two types of sandwiches (you can order a half or a whole) to sample both. I recommend the mozzarella and the chicken Caesar salad, which I have since sampled. Aroma’s bread is fresh and fluffy and their salad dressings are delicious. During winter, their soup is hearty and filling. The store's layout of long tables and a bar encourage lingering and it’s a great place to rest and refuel after a long day of shopping.

My first visit to America’s Aroma left me thoroughly impressed. Since then, I’ve dragged countless friends to Aroma for a snack or coffee after a day of shopping in Soho. It’s steps from the subway and a true respite. Aroma was the site of a mini family reunion prior to my sister’s Bat Mitzvah in which my family monopolized half the tables and was entirely too loud, in keeping with Israeli traditions.

During Thanksgiving break, I visited the Upper West Side Aroma (on 72^nd Street and Amsterdam) for the first time with a friend who I previously took to the Soho location after her trip to Israel. The uptown location not only featured the great food we know and love, but a wine bar, beers on tap and a rooftop patio, as well as seating upstairs. Even a glass of wine comes with their signature chocolate. We dug into a mozzarella sandwich on multi-grain bread, along with cappuccinos and iced Aromas. People spoke English rather than Hebrew and we wore jeans and jackets rather than shorts and t-shirts. New York City is far from the Middle East, but sitting in Aroma, the distance is bridged, even if it's only for one bite.

Want to be on the Penn Appetit Board? Apply Now!

2011-12-06T12:00:00.004-05:00

Penn Appetit, the student-run food magazine at the University of Pennsylvania, is excited to announce that applications for our 2012 board are now open. Positions include:

Editor(s)-in-Chief
Treasurer
Photo Editor(s)
Design Editor(s)
Blog Editor(s)
Business Manager(s)
Publicity Manager(s)
Recording Secretary
General Board Member(s)
Outreach Chair(s)
Webmaster
Events Chair(s)
Culinary Director(s).

Descriptions of all board positions are below. There are openings for all positions, including Editor-in-Chief. Applications are due by 11:59 pm on Saturday, December 10th. Late applications cannot be accepted.

To apply, please read the position descriptions below and submit an application to pennappetit@gmail.com consisting of the following:

- Name
- Email address
- Year/School
- One paragraph on the experience that qualifies you for the position, with Penn Appetit and otherwise
- One paragraph explaining why you want to be involved with Penn Appetit and this position specifically, including what you believe you would bring to the publication.
- Some positions require additional application materials, as noted below.

Important notes on board applications:
- The board term lasts for one year starting in January (Spring 2012 to the end of Fall 2012). The Class of 2012 is not eligible to apply.
- Anyone is welcome to apply, although some positions require specific experience, and we give preference to individuals who have contributed to Penn Appetit in the past.
- We encourage you to speak with the individuals who currently hold any position for which you are considering applying. (Culinary Director, Webmaster, Recording Secretary, and Events Chair are new positions, and thus are not currently held by anyone.)
- You may apply for more than one position, but if you do, rank the positions starting with the one you most want.
- Current board members must re-apply if they wish to retain their positions.
- If you are studying abroad for one semester of 2012, you are still eligible to apply, but you MUST note this on your application.
- Several positions require additional application materials:

Design Editor: A detailed list of design experience, including two (2) samples of your work
Photography Editor: A detailed list of photography experience, including two (2) samples of your food photography
Blog Editor: Two (2) samples of blog posts you've written, either with Penn Appetit or another blog, plus the URL of any personal blogs you'd like us to consider as part of your application
Webmaster: A detailed list of web design or website maintenance experience.
Culinary Director: A note detailing what access to a kitchen you will have over the term (including next fall), and at least one (1) recipe developed on your own.

Email pennappetit@gmail.com with any questions about the applications/application process. Good luck!

__________________________________

Position Descriptions:

1. Editor-in-Chief. There shall be an Editor-in-Chief or Co-Editors-in-Chief. This person is responsible for the general workings of the magazine. The Editor-in-Chief’s duties are as follows:

1. He/she shall set up all writing, editing, and general body meetings. He/she shall attend all said meetings, as well as meetings for other staffs, as appropriate.
2. He/she shall oversee the submissions and the editing process. He/she shall assign stories in a general meeting with all Members of Penn Appétit. With all general Members, he/she shall set deadlines for submissions, dates for layout, and the date of Penn Appétit’s distribution on campus.
3. He/she shall oversee the business aspect of the magazine, advising the business staff on money matters, advertising, and publicity.
4. He/she shall oversee the layout of Penn Appétit. He/she shall resolve all disputes about placement of advertisements and submissions.
5. He/she shall make final decisions about appropriateness of magazine content, with the help of the Advisor (if there is one).
6. He/she shall send out informative communications to all Members of Penn Appétit.
7. The Editor-in-Chief must have previous experience on the Editing Staff of Penn Appétit, except in the first year of its publication.
8. He/she shall authorize expenditures from and deposits to the Penn Appétit bank account.

2. Treasurer. The Treasurer’s duties are as follows:

1. He/she shall attend all Business meetings.
2. He/she shall maintain the bank account for Penn Appétit. He/she shall write checks and handle deposits.
3. He/she shall update the budget spreadsheets. There shall be a magazine spreadsheet keeping track of all expenditures, as well as the Student Activities Council online budget account.
4. He/she shall send updated budget reports to the Editor-in-Chief once every two weeks.
5. He/she shall execute all reimbursements for Penn Appetit Members.
6. He/she shall work closely with the Business Manager and the Editor-in-Chief on all money-related matters
7. He/she shall take minutes at all Business meetings.
8. He/she shall work closely with the printer to obtain estimates and plan the printing process.
9. He/she shall attend Student Activities Council General Body Meetings.
1. This person shall act as the liaison between Penn Appétit and the Student Activities Council.
2. He/she shall attend all SAC meetings as necessary.
3. He/she shall apply for re-recognition by SAC annually.
4. He/she shall keep Penn Appétit up to date in regards to SAC guidelines.

3. Publicity Manager. The Publicity Manager’s duties are as follows:

1. The Publicity Manager shall be in charge of all magazine publicity, including flyers, banners, and any other publicity campaigns.
2. He/she shall organize all walk shifts, both for magazine distribution and for flyering.
3. He/she shall work with the Events Chair to assist in planning and executing all events for the magazine.
4. He/she shall attend all business meetings and general meetings.

4. Photography Editor (Head of Photography Staff). The Photography Editor’s duties are as follows:

1. He/she shall organize all Photography Staff meetings and inform all members of the Photography Staff of these meeting dates.
2. The Photography Editor shall preside over all Photography meetings with the Editor-in-Chief.
3. He/she shall assign all photography tasks to the Photography Staff.
4. He/she shall coordinate all photographers for the blog.
5. He/she shall assist all photographers in the photographing process, or find someone to do so.
1. There shall be a photography training session at the beginning of each semester, as necessary. The Photography Editor shall be the instructor, or shall find an experienced photographer to do so.
2. He/she shall help photographers arrange photography shoots as needed.
3. He/she shall ensure that all photographs taken are of quality high enough to be published in the magazine.
6. He/she shall choose all photographs that will run in the magazine, in conjunction with the Editor-in-Chief and the Layout/Design Editor.
7. The Photography Editor shall edit or assist in editing all photographs that are intended to run in the magazine.

5. Layout/Design Editor (Head of Layout/Design Staff). The Layout/Design Editor’s duties are as follows:

1. He/she shall organize all Layout/Design Staff meetings and inform all members of the Layout/Design Staff of these meeting dates.
2. The Layout/Design Editor shall preside over all Layout/Design meetings with the Editor-in-Chief.
3. He/she shall work with the Editor-in-Chief to place articles, photographs, and all other submitted pieces in the magazine.
4. He/she shall be present at all Layout sessions.

6. Blog Editor (Head of Blog Staff). The Blog Editor’s duties are as follows:

1. He/she shall organize all Blog Staff meetings and inform all members of the Blog Staff of these meeting dates.
2. He/she shall preside over all Blog meetings.
3. He/she shall assign and schedule blog posts at the bi-weekly meetings.
4. He/she shall monitor blog traffic and the blog’s email.
5. He/she shall work with the Photography Editor to capture photos to accompany blog posts.
6. He/she shall edit and subsequently publish all blog submissions.
7. He/she shall submit photos featured on the blog to food photo websites (to increase blog traffic).
8. He/she shall work with the Editor-in-Chief to transfer articles, photographs, and all other submitted pieces that were not selected for the magazine onto the blog.
9. He/she shall post about upcoming food events.
10. He/she shall run the Penn Appetit Facebook and Twitter accounts.

7. Business Manager. The Business Manager’s duties are as follows:

1. The Business Manager creates and executes strategy for advertisement sales in the magazine.
2. He/she directs and monitors the business staff in this activity.
3. He/she is to seek out and evaluate all new opportunities for advertisements and other revenue generation.
4. He/she shall help with publicity activities as needed.
5. He/she shall attend all business meetings and general meetings.

8. Recording Secretary

a. He/she shall attend all executive board meetings.
b. He/she shall record minutes at those meetings.
c. He/she shall assist the business, publicity, blog, and editorial boards as needed.

9. General Board Member

a. He/she shall attend all executive board meetings.
b. He/she shall assist the business, publicity, blog, and editorial boards as needed.

10. Outreach Chair

a. He/she shall oversee all community service and other outreach initiatives.
b. He/she shall be in charge of creating new outreach events and programs as appropriate.
c. He/she shall organize one day of food-related outreach for the executive board each semester.

11. Webmaster

a. He/she shall update and maintain the Penn Appetit website.
b. He/she shall renew the domain name as needed.
c. He/she shall register the website with Penn each year.

12. Events Chair

1. He/she shall plan all magazine events (e.g., speakers, competitions, trips).
2. He/she shall plan all social events for magazine members.
3. He/she shall delegate tasks as necessary to other board members to execute events.

13. Culinary Director

1. He/she shall plan and execute menus for magazine events.
2. He/she shall test recipes to be featured in issues and make revisions as needed.
3. He/she shall develop recipes upon request for inclusion in the magazine.
4. He/she shall prepare all cooked items for magazine photo shoots.

'Tis the Season for Hot Chocolate!

2011-12-06T08:00:00.001-05:00

The beginning of winter means different things to different people—hope for snow, the impending winter break and an end to the misery that is finals, heartwarming Christmas songs—but for me, it signifies that it is once more socially smiled-upon to drink hot chocolate. Hot chocolate, a drink generally delegated to children, once possessed both nutritional and status-related value in Europe and South America. Before cocoa powder and chocolate candy bars were invented, chocolate was only consumed in a thick, liquid form. Following the extraction of the cocoa oil, chocolate’s value as a solid food grew, in part supplanting its use as a beverage. While hot chocolate continues to be drunk today, its consumption in the U.S. at least is mostly restricted to colder months and younger people. That should not deter anyone of any age from enjoying this special drink, however, and to add a little spin on the familiar ingredients you could try one of the following add-ins! Hot chocolate is a wonderful treat that you can adjust to your own taste. Here are a few additional ingredients—some more creative than others—that fellow Penn students recommend:

The Classics
Whipped cream
Marshmallow

The Spices
Cinnamon
Chile pepper

The Caffeinated
Coffee (mocha)

The Candies
Peppermint
Caramel
Butterscotch

The Fruits and Nuts
Coconut Milk
Hazelnut (Nutella)
Orange (rinds or melted chocolate)

The Adventurous
Peanut Butter
Black licorice

And if chocolate isn’t your thing but you are still looking for a warm, seasonal beverage, you could try hot vanilla! Boil milk on the stove (or microwave), add a few drops of vanilla extract, and cinnamon and sugar to taste!

Davio's Executive Chef David Boyle

2011-12-05T08:00:00.000-05:00

Davio’s Northern Italian Steakhouse, a refined restaurant residing in Center City, focuses on simple, regional Italian foods with an emphasis on the grill. The Philadelphia location joins other branches situated in Boston, Foxborough, and Atlanta. Located in the historic Provident Bank Building near Rittenhouse Square, the open space inside is elegant with tall arched windows, high ceilings, and beautiful wood floors. Yet there is still a warmth and intimacy that glows throughout the restaurant, making it the perfect spot for a birthday meal, special anniversary, or business dinner.

I had the pleasure of talking with charismatic Executive Chef David Boyle, captain of Davio’s well-oiled machine of a kitchen in Philadelphia. Born in this “City of Brotherly Love,” David grew up in a suburb of Anchorage, AK, before returning to his roots and enrolling in the Restaurant School of Philadelphia. After an enriching externship at the Four Seasons Hotel, he stayed with the team past graduation with a yearlong interlude at the Michelin Hotel Restaurant in Le Grande Monarque Hotel in Chartres, France. He eventually took his talents to Jake’s in Manayunk and worked his way up to Executive Chef in only eight months. After years of rave reviews (including complimentary words from Zagat and Philadelphia Inquirer food critic Craig LaBan) there, he brought his honed skills to Davio’s.

NW: How did you get your start in the food business?
DB: I first dabbled with the food world when I worked on a vegetable farm as a teenager. You’d wake up at 6 am, grab a burlap bag, and start picking in the field until sundown. Corn, tomatoes, you name it… I learned a lot during my time there from the people I worked with and the overall experience.

NW: Was it difficult transitioning between the different restaurants you’ve cooked at during your career?
DB: There was no real transition. Being trained classically, you learn how to use ingredients and apply basic techniques. I’ve had the opportunity to work in a variety of kitchens, whether it was strictly French or had a heavy Asian influence. You find over time that a steakhouse is much different from a normal fine dining establishment versus a tapas bar versus a BYOB. It’s really a continual education.

NW: What makes Davio’s different from other steak houses?
DB: We pride ourselves on quality. Sometimes the steak itself will be 50% of the end price, so excellence is certainly important to us. We take the finest ingredients and prepare them properly to create an exceptional final product. Our dishes don’t necessarily have to be complicated: they just need to be consistent, simple, and good.

NW: Speaking of something that’s good, you’re known for inventing the Philly Cheese Steak Spring Roll in 2003. How did it come to life?
DB: My wife is Vietnamese, so she definitely inspired the spring roll concept. We used to have a duck and vegetable spring roll at the Four Seasons, which was quite popular. Eventually, we thought, “Why not apply that to a Philly classic?” We use spring roll wrappers because they’re a little thinner and crispier than egg roll wrappers. The rolls are also complemented with a spicy house-made ketchup and Sriracha dipping sauces, which both add a dash of Asian influence. After we put the new spring rolls on the bar menu and heard rave reviews, we sent it up to Boston; before I knew it, the spring rolls were being sold in the freezer section at the local supermarket! Now there’s a range of flavors available, including Buffalo Chicken and Chicken Parma. The classic will always be the Cheese Steak version, though—that’s what people come for.

NW: What motivates you in the kitchen?
DB: There are two vital criteria that I constantly aspire to meet with the dishes we serve: one, I would feed it to my mother, and two, I would feed it to a blind person. If you can satisfy these and achieve phenomenal look, smell, and taste, you’re set. I’m also fortunate to have a loyal crew that wants to come to work. My career keeps me busy, but it makes me happy. I’m able to balance my family and work lives and am creatively challenged every day.

NW: Does that mean you have a lot of autonomy with the menu, even though there are multiple Davio’s branches?
DB: We do have the opportunity to feature our own dishes. This especially applies to plates that feature seasonal ingredients. If one of my sous chefs has something special up their sleeve, I’m happy to feature it on the menu that evening. Of course, we always have our classic dishes—these should be cooked the same way all the time. It shows our attention to detail and expresses our commitment to a consistent quality product.

NW: What’s one of the lessons you’ve learned during your career?
DB: You’re only as good as your staff and your dishwasher.

NW: What’s your favorite food memory?
DB: Wow, there’s a lot… one would have to be when I was in Cleveland, OH. It was very simple, extremely casual: we barbecued turkey legs and had pitchers of beer. I’ll never forget how juicy the turkey legs were. For me, it’s all about taking simple, perhaps mundane ingredients and making them fantastic.

NW: Do you have a food weakness?
DB: I’m happy with ramen soup—add some cilantro, some bean sprouts, make it spicy… I cook all day, so I want something that’s easy to make when I get home! That being said, I’m fortunate that my wife is an excellent cook!

The Stanton Social

2011-12-02T08:00:00.000-05:00

There are a lot of things to love about New York (and a good number not to love), but my favorite part is undoubtedly the food. The number of outstanding and unique restaurants is mind-blowing, and I am quite confident that I will never be able to try them all even if I make it my life’s mission. Considering the wide array of restaurants, my family and I generally like to try new places, so it is quite a compliment when we return to a restaurant for the second time. This weekend, we paid that compliment to the Stanton Social, an eclectic tapas restaurant in the Lower East Side.

The restaurant itself is rather chic, or as my brother called it hipster, and according to the restaurant website, its design is supposed to pay tribute to the Lower East Side’s past as the heart of the garment industry. Most of the tables are round – all the better for sharing plates – and the walls are lined with circular booths which I find to be quite comfortable as well as stylish. When it comes down to it, however, the design is little more than a side note. This restaurant is all about the food.

As I mentioned, the Stanton Social is tapas style, so it has a menu full of small plates that are meant to be shared. Our server recommended that we choose two to three per person. Luckily, there were five of us, so we had the ability to make lots of choices from the amazing menu on which just about everything sounds delicious. The waitress was also very accommodating in offering to scale all the dishes to the size of our group so that each dish had at least five pieces. After some serious deliberation, we settled on an order that I had the task of memorizing and reciting to the waitress. It was a matter of life and death to make sure that no dish was forgotten.

Before long, the constant flow of plates began. We started with the Baby Spinach Salad and the Red Snapper Tacos. The spinach salad was served with smoked goat cheese and spiced nuts and had a great smoky flavor. Even my brother, who doesn’t like spinach, enjoyed it. The snapper tacos were also tasty. The snapper was mixed with avocado, which gave it a creamy texture similar to a very upscale tuna fish salad. The tacos were then topped with spicy mango salsa. Although I found the salsa to be a bit spicy, my dad declared the tacos to be one of his favorite dishes.

Next came the French Onion Soup Dumplings, which are a signature dish of the restaurant and probably one of my favorites. Although the name sounds a bit puzzling, the dumplings are exactly as described. They are crispy dumplings, shaped a bit like donut holes, that are covered in cheese and filled with onion soup.

After the dumplings, came Potato and Goat Cheese Pierogies, which were delicious as well although not particularly unusual. Next, we got a Grilled Apple and Brie Quesadilla that was perfectly crispy with melted cheese dripping out the sides and crumbled bacon sprinkled on top. As I am a fan of fruit with cheese and particularly fruit with brie, this is a dish that couldn’t go wrong.

Next, we had Sweet Potato and Butternut Squash Ravioli – a mouthwatering combo of tender pasta, smooth and flavorful filling, and a browned butter sauce. Like any recipe that includes sweet potato or squash, it found a special place in my heart. Additionally, the Stanton Social distinguished their ravioli with a very unique seasoning, but although I wish I could say what it was, none of us was able to figure it out.

Next (yes, the courses do keep coming), we had a Wild Mushroom Pizzetta (little pizza) and roasted beets. I have a soft spot for mushrooms as well, so the Pizzetta won me over. It also had a thin New York crust that put the pizza around Philadelphia to shame. Topped with cheese, the roasted beets made a delicious accompaniment.

For our second to last course, we had Braised Short Rib Soft Tacos, which were undoubtedly my favorite of the two types of tacos. They were served with a fairly simple tomato relish, but the meat was so tender and juicy that no additional flair was needed. Finally, we ended our savory courses with Thai Spiced Baby Back Ribs. Like everything else we tried, the ribs were good, and the meat fell right off the bone.

After finishing out whirlwind tour through all the savory dishes, it was time for dessert. Since our first visit to the Stanton Social last summer, my dad has not stopped talking about their warm doughnuts, which are large poofs of dough, coated in sugar and served with chocolate, caramel, and raspberry dipping sauces. My dad insisted on ordering two plates of warm doughnuts and concluded that they tasted just as good as he had remembered. While I agree that the doughnuts are good, I actually enjoyed the other two desserts that we chose even more. For one, we ordered a pumpkin sundae that had pumpkin pie ice cream, toasted nut streusel, and cinnamon whipped cream. Generally, I avoid ice cream at restaurants and favor the cakes and other carb desserts, but the sundae was amazing. The ice cream, with a strong pumpkin and spice flavor, was truly unique and was layered with generous amounts of scrumptious streusel. The final dessert we ordered was actually another ice cream dish –peanut butter bon bons. The rich peanut butter ice cream was covered in a layer of dark chocolate and playfully paired with grape sorbet. Yum!

From start to finish, the Stanton Social provides a fun and delicious experience. It’s exciting to be able to try so many dishes rather than just having to choose one, and after two amazing dining experiences, I am confident in saying that at the Stanton Social, you can’t go wrong.

Photos courtesy of The Stanton Social

Food Events @ Penn

2011-12-01T08:00:00.029-05:00

Shane Confectionery Grand (Re)Opening
What: Shane Confectionery, a Philadelphia candy institution in Old City dating back to 1863, is slated to reopen this month thanks to The Franklin Fountain’s Eric and Ryan Berley. Shane is among the handful of local candy makers still in operation. Sweets for sale will include many that the original shop sold, in addition to modern updates: chocolate dipped espresso creams, the famous butter creams whose recipe was hand-written by Barry Shane on the back of an envelope, and French specialties. Join them for their grand opening with a ribbon cutting by the mayor.
Where: Shane Confectionery (110 Market Street)
When: Monday, December 5; 10:30 am

Book Signing and Meet-and-Greet with Brooklyn Brewery's Garrett Oliver
What: Considered the foremost authority in the United States on the subject of traditional beer, renowned author and beer expert Garrett Oliver will be at London Grill for a special Book Signing and Meet-and-Greet to promote his new book, The Oxford Companion to Beer. London Grill will be pouring The Companion, a Brooklyn Brewery Brewmaster Reserve which is brewed in an old style called “wheat wine”, a wheat-based equivalent to barley wine. They will also dig deep into their library of rare and exotic beers, offering such treats as Oliver’s own Brooklyn Black Ops, a famed stout that is aged in bourbon barrels and highly coveted by aficionados. Signed copies of The Oxford Companion to Beer will be available at a special price of $35 each (normally $65).
Where: London Grill, 2301 Fairmount Avenue
When: Wednesday, December 7; 7-9 pm

Greensgrow Holiday Bazaar
What: Looking for local, handmade gift ideas from some of the neighborhood's most talented crafters and artists? Make a dent in your Christmas shopping at Greensgrow's Holiday Bazaar! Plus, stop by the nursery to grab fresh, local holiday greens and gifts, from a variety of Pennsylvania trees to garlands and wreathsto holiday decorations and ornaments. The bazaar will be open rain or shine.
Cost: Free!
Where: 2501 East Cumberland Street, Kensington
When: December 10, 11, 17 & 18; 11 am - 4 pm

Latkepalooza
What: This hugely popular Hanukkah foodie tradition is back for its 8th year at the Gershman Y. Featuring gourmet lip-smacking latkes–from restaurants including Bar Ferdinand, Delicatessen, Estia, Federal Donuts, Sabrina’s Café, Singapore Chinese Kitchen, Talula’s Garden and Tashan– and live music from The West Philly Orchestra, this is the perfect way to celebrate the greasiest and most festive of Jewish holidays. Plus, new this year, a Holiday Bazaar will feature wonderful gifts for the holiday season.
Cost: $15 for adults, $5 for kids; purchase tickets here
Where: UArts, Hamilton Hall (320 S. Broad Street)
When: Sunday, December 11; 2-4 pm

Photo courtesy of Gershman Y.

Penn Appétit's Issue Launch TONIGHT!

2011-11-30T08:00:00.005-05:00

Vancouver Foodie Adventures

2011-11-29T08:00:00.003-05:00

For my very first Thanksgiving outside of the United States since age one, I decided to schlep across multiple time zones to visit one of my dearest friends in Vancouver, British Columbia.

As a foodie, Thanksgiving is my absolute favorite holiday of the year, and I'm generally wont to cook (or at least contribute to) a lavish meal of epic proportions. That said, it's a *big deal* to be visiting a country that doesn't even celebrate Thanksgiving when I do -- and with no plans even to be cooking or baking! (I have to admit though that prepping a lavish meal of epic proportions is quite exhausting, so perhaps this trip was more of a blessing than a curse.)

DAY 1:

Upon arriving in downtown Vancouver via the super speedy SkyTrain, I decided that I was starving. After having nothing more than some dark chocolate peanut butter cups care of Justin's (OMG - DELICIOUS!) and several ChocoPods care of Chuao (perfect packages of chocolate goodness) from a chi-chi food vendor at the Seattle airport, I was in need of some serious eats.

My first stop was Jugo Juice, a Canadian juice and smoothie chain (reminiscent of my beloved Jamba Juice), where I picked up a refreshing Wacky Watermelon Snackin' Smoothie. With so many delicious foodie adventures awaiting me, I couldn't necessarily jump the gun on calories, so at 14 oz. and only 150 calories, this was the perfect way to kick off the afternoon.

A good strategy, especially since I proceeded to bump into the most amazing food truck outside the Vancouver Art Gallery -- Mom's Grilled Cheese. One of the few exceptions to my no-bread lifestyle is grilled cheese sandwiches, especially ones with BACON. For my order, I chose multi-grain bread, havarti cheese, and double-smoked bacon. After buttering and toasting my bread, letting my cheese melt, and crisping up my bacon, Cindy (the proprietor) handed me my sandwich, cut in half, and placed in a paper cone.

Despite my pangs of hunger, I tried to savor every bite, allowing my teeth to enjoy the multiple layers of texture and flavor -- the buttery crunch of the bread, the mild ooze of the havarti, and the salty crisp of the bacon. Before I knew it, the sandwich was gone, and to my surprise, I still had a bunch of homemade chips waiting for me at the bottom of the cone. And while I generally avoid anything associated with the white potato, I thought I'd indulge this once. The whole experience was phenomenal -- I only wish I'd had enough room in my stomach to try the rest of the menu.

As I wandered from downtown to Gastown, I came across the Juice Truck. Seeing as how I was still so full, I really didn't want to stop. Unfortunately, I simply can't resist sweet things, so I ended up picking up a cacao coconut bar to go. The staff made sure to let me know that the bar was raw, and that it could be left at room temperature for a few hours, but that it should probably be refrigerated for any time thereafter. I decided to take one bite, and then another, and then of course a few more. In a matter of minutes, the bar had vanished -- and my sweet tooth had been sated, by a fairly healthy-tasting bar no less. Are we surprised that I had no room for dinner?

DAY 2:

Allowing myself to sleep in a few hours the first night, I was more than ready for another day's worth of roaming. After some serious and focused putzing, I finally made my way out into the cold and windy drizzle that characterizes Vancouver in November. Upon my friend's recommendation, I decided to check out JapaDog, a hot dog-focused chain of carts and restaurants.

After making sure I had enough cash (the restaurant doesn't accept credit cards or large bills) and checking out their extensive hot dog menu, I decided to try the Okinomi, a hot dog made of Kurobuta pork, covered in bonito flakes, and drizzled in Japanese mayonnaise. As a pig lover, I couldn't resist ordering the pork. That said, it was really the bonito flakes and the Japanese mayonnaise that made the experience. The whole combination was like a party on the palate.

While I would've loved to try the dessert dogs with ice cream (like match green tea), I'd done a bit of Yelp research online, and I was dead set on trying the best ice cream in my friend's neighborhood of Yaletown. All reviews pointed to Yaletown Gelato, so despite the freezing rain, I decided I had to find the shop. Tucked away inside a smaller and quieter mall, I quickly made my way in to sample a variety of flavors.

Being a s'mores fan, I decided on the toasted marshmallow, a flavor akin to Capogiro's burnt sugar. For contrast, I went with the traditional panna, which tasted like a milder vanilla. The combination was perfect, as the toasted marshmallow seemed sweeter and richer in comparison to the panna. I certainly didn't need two scoops, but yet again, I couldn't really help myself. Overall, the gelato seemed denser than I've had elsewhere, and I might've preferred more air to lighten things up a bit.

After three hours at the local pool hall, an hour in the gym, and a hot shower, it was just about time for...Thanksgiving dinner! Because my friend had to work late, and because I was in no mood to cook while on vacation, we decided to have one of her favorites for dinner -- Phnom Penh, a Cambodian restaurant tucked away in Chinatown.

On a quiet street with no other lighted storefronts, the restaurant looked like a beacon of sorts. I'm thankful that we arrived before 9PM, because we were quickly ushered in and told that it was last call. Talk about providence. While the staff worked to find us a table, we had the chance to peruse some very thick menus. After debating how starving we were, how full we wanted to be, and how many dishes we wanted to try, we decided on: the deep fried chicken wings with lemon pepper dipping sauce, the lu lac (beef dish) with fried egg, and the lemongrass chicken. (My friend wanted to find a vegetable dish, but failed miserably.)

Seeing as how it was indeed Thanksgiving, some sort of poultry had to be part of the meal. And happily for us, we had two different version of chicken to enjoy that night. The chicken wings were hot, crispy, *and* juicy, with my friend falling head over heels for the dipping sauce. The lemongrass chicken though was by far my favorite, serving as a kicked-up version of teriyaki chicken -- less saucy, more seasoned. Beyond the chicken, the beef was well-seasoned, though a bit more saucy for me personally.

DAY 3:

Of all things to be thankful for, I was especially thankful that my friend had a day off on a gorgeous sunny day to explore Vancouver together. Seeing as how the weather report had predicted rain for the entire trip, we were keen on spending as many hours outside as possible.

We trekked through Yaletown and downtown, and skimmed the edge of Gastown, to check out the waterfront of the Burrard Inlet. The skyline on this side of town is particularly futuristic, as if pulled out of a science fiction movie set in some other time on some other planet. As we moved up toward Coal Harbour, we found the waterfront peppered with luxury yachts, modern houseboats, and seaplanes, bringing us back to our time if not our own lives.

Armed with our Starbucks drinks (with 18% coffee cream -- why doesn't the US have this?) and this season's Cranberry Bliss Bar, we made our way around the edge of Stanley Park, a piece of land with about eight kilometers of waterfront trail. We decided to trek out to Brockton Point and back (about four kilometers round-trip), and we got some great views of the skyline, alongside other walkers, runners, bikers, and rollerbladers. After checking out a military gun, a disappointing lighthouse, and some totem poles, we were ready for lunch.

From the park, my friend led us to the West End for Korean food at Jang Mo Jib. Between the two of us, we ordered a kim chi hot pot that arrived on a mobile burner. As my friend ladled out the hot soup, we realized that we got out fair share of kim chi, but not our fair share of beef. And at $25+, we were definitely disappointed at the lack of meat represented. In addition, the banchan (spread of complimentary small dishes) was quite limited.

Happily, this left room for delicious gelato from Gelarmony. (Who could resist stopping at a place with a name like that?) For a lighter option, I went with the lychee and passion fruit sorbetto. More so than the ones at Capogiro have ever been able to do, these sorbetto conveyed true fruit flavor -- as if I was biting straight into cold lychee and passion fruit. Mmmm....

After strolling further along the water from English Bay to False Creek, we decided to take an impromptu trip over to Granville Island via Aquabus. At $5.50 for a round-trip ticket, the price is rather steep. For a tourist, the trip is worth it, especially with the holiday season upon us. In addition to jewelry, glass, and clothes, we found shops that sold brooms (yes, brooms!) and totem poles (a bit of a check-in challenge).

Not surprisingly, my favorite stop was the Granville Island Public Market, a market akin to Reading Terminal, with lots of gourmet goodness -- fresh seafood, fresh produce, gourmet chocolates, and delicious pastries. Before we headed back across the water, my friend made sure we stopped by the Granville Island Tea Company, which supposedly has the best chai in Vancouver. My friend took hers with fresh grated ginger and cayenne pepper, while I took mine with ginger alone. An intense blend of tea, milk, and spices, and a lovely bit of ginger to chew in between sips.

To close out our night of feasting, we picked up my friend's husband and headed straight for Carolina style barbecue at Peckinpah in Gastown. Having passed by the restaurant earlier on in the week, I was dead set on coming back for the fried Mars bar noted on the list of dessert specials. And as a barbecue lover, I was ecstatic to try barbecue on this side of the border.

Of the various platters available, we went with the "Divorce" -- a half order of everything (beef brisket, beef short rib, pork ribs, pulled pork, jalapeno pork sausage), four sides (we decided on the Southern greens, creamed corn, baked beans, and coleslaw), and jalapeno cornbread. Thankfully, we didn't order more than that, because we were barely able to finish the voluminous amount of food that showed up at our table.

The beef short rib was by far the favorite of the night -- perfectly seasoned with dry rub, moist and tender, falling off the bone. While the beef brisket and pork sausage were both dry and grainy, the pork ribs and pulled pork were easily salvageable with a bit of Carolina style barbecue sauce and chili vinegar. On the other hand, all of the sides were delicious -- the Southern greens not too salty, the creamed corn not too sweet, the baked beans not too mushy, and the coleslaw not too creamy.

With the last bit of room in our stomachs, we ordered the fried Mars bar, which came warm and melting. While I'm a fan of any fried candy bar, I have to admit that nothing compares to the fried Twix bar from A Salt & Battery in New York. There's something about the crunch of the cookie that balances out the ooze of the chocolate. So while the fried Mars bar was delicious in terms of flavor, it came up short in terms of texture.

DAY 4:

After sleeping in a few extra hours, and getting in an intense Crossfit workout, I picked up a bit of caffeine at JJ Bean in the form of a delicate 6 oz. fresca medici -- a cool drink made with cream, honey, vanilla, ice, and two shots of espresso. Not only was it refreshing and not too sweet, but also perfectly sized, especially since American drinks are often larger than necessary. I also picked up a day-old pumpkin scone, which looked much better than it tasted. The coffee was deep and intense, but perhaps the baked goods should be left to the professionals.

For my final meal of the trip, I was treated to a lovely birthday dinner at Le Crocodile. With French being my favorite cuisine, I was absolutely ecstatic -- and even more after I'd tasted the food. As an amuse-bouche, we were presented with little tarts made with porcini mushrooms and goat cheese -- just enough crust, just enough egg, plenty of earthy mushroom flavor.

As my appetizer, I chose one of the appetizer specials -- a plate of foie gras that could've been seared a bit longer. For my entree, I went with the veal sweetbreads with black truffled foie gras cream sauce. The sweetbreads came perfectly browned, along with thin and crispy potato galettes. The cream sauce brought all of the textural elements together seamlessly.

As we prepped ourselves for dessert, we received a little scoop of pear sorbet to cleanse our palates. This set us up nicely for our passion fruit creme brulee (with passion fruit sorbet) and our lemon tart (with raspberry sorbet). The gooseberries that accompanied our dishes were absolutely bland and pointless, but the citrus in both dishes were lovely ways to end one of the best vacations to date.

Oh, Vancouver, you'll certainly be missed! What a splendid and scrumptious way to kick off another amazing year!

Penn Appétit's Issue Launch THIS WEDNESDAY!

2011-11-28T14:00:00.001-05:00

Pre-Prohibition Cocktail Class with Jason Wilson

2011-11-28T08:00:00.001-05:00

On Friday, November 18, Jason Wilson, the spirits columnist from the Washington Post, lead a class on Pre-Prohibition Cocktails at the Wine School of Philadelphia. Originally supposed to discuss and sample wine cocktails, the name of the class was changed by the Wine School a week before it was given to attract more people.
Arriving on Friday evening, every seat was full and people were eagerly anticipating both the drinks and Jason Wilson's impressive knowledge of liquors, cocktails, and their histories. Over the course of the night we had seven flights of drinks and were allowed to sample some of the ingredients in the cocktails. As we drank, Jason asked us what we thought about each cocktail, including any tastes or pairings (food or weather). We started off the evening with Light Guard Punch, which was a hot-weather punch. As we drank the punch, Jason gave us a background of the punch: since drink history is generally nebulous and passed down orally, it is hard to be certain about the origins of drinks; for instance punch was the first mixed drink and dates back to the 16th century. It was possibly first made by British sailors.
He noted that punch (and any good cocktail) should have the following five elements: strong, sweet, sour, bitter, and weak.

We then tried a drink containing sherry, sweet vermouth and bitters called the Duke of Marlborough, a version of which can be found in most early-20th century guides. Variations of the ingredients in the drink can lead to different names. Both sherry and vermouth are fortified wines, although Jason added that the latter was much disdained in the United States, leading to the creation of the dry martini. To Jason, bitters (which are 90 proof and can be bought in grocery stores) are used like salt and pepper - it brings the flavors of the drink together, and you use only a dash or two.

In the picture to the left, the Light Guard Punch is on the left and the Duke of Marlborough is on the right. These two are light cocktails, consumed early in the meal. Delving for a short time into the history of vermouth in the United States, Jason speculated that as vermouth became popular around the Civil War, which was about when martinis originated, ordering a martini was ordering the Martini-Rossi sweet vermouth with gin, as there was a limited variety of alcohol in bars at the time.

We then had two variations of the Manhattan, which generally contains whiskey (rye, bourbon, or Canadian), vermouth, sherry, and bitters. The Manhattan bianco consisted of bourbon, a lemon peel twist garnish, and Bianca vermouth, which Jason said was the most popular spirit in Italy, where it is drunk on the rocks with lemon. We then had the Red Hook, a more complex drink, of which the ingredients were rye whiskey with Punt e Mes and Maraschino liqueur and a Maraschino cherry for garnish.

The other drinks we had were Thieves' Punch, (which consisted of cachaca, a distilled sugar cane liquor that is the most popular alcohol in Brazil, port, lime juice, syrup, and bitters and tasted a bit like tequila due to the lime but did not induce a gag reflex as tequila often does for me), Nouveau Sangaree (which was red wine, applejack, sloe gin, maple syrup, and bitters), and the Dunaway (made from sherry, Cynar, maraschino liqueur and bitters).

Though I omitted ice when listing ingredients, it was used in the making of every cocktail except for the Nouveau Sangaree. Towards the end of the class, Jason fielded some questions about a variety of topics. When asked how old bars operated (contrasting them a bit with the new speakeasy style bars), he said like today, they did use measure out the quantities (and proportions) of alcohols using jiggers. A bourbon fan then asked a question that I thought was fairly relevant to college students: should he use his high quality bourbon for drinking on the rocks (on ice in a tumbler) and use cheap low quality bourbon for mixed drinks? Jason thought about this one for a little and then remarked that if the man liked his bourbon, he recommended not using total garbage in mixed drinks, as you want the real thing. He added that you also don't want a low proof whiskey when mixing cocktails, because with a high alcohol whiskey the flavors can compete, then commenting that an act of Congress regulates the content of bourbon (and then someone said "at least they got something right!"). We also learned that the charred oak bottle that bourbon must spend time in determines the color of the whiskey, as distilled whiskey comes out white. I came away from the class with a fantastic buzz, some fun recipes, a broadened alcoholic pallet, and a greater appreciation for early 20th century cocktails.

Bloggers' Bites: Buy Bai?

2011-11-25T08:00:00.064-05:00

Last week, the Penn Appetit blog staff had a wonderful Thanksgiving dinner together. We feasted on a homemade roast chicken (masquerading as chicken), an elegant homemade gluten-free chocolate cake, black and white cookies, and homemade pumpkin chocolate chip cookie cakes. We also purchased our sides, macaroni and cheese and broccoli with peppers and onions, from Picnic, located a little past David Rittenhouse Labs. It was a great way to enjoy each other's company and indulge in some delicious seasonal fare. Plus, we learned how to carve a chicken (thank heavens for Youtube videos)!

We also had the pleasure of sampling Bai. An "antioxidant infusion" beverage, we were able to sample 4 different flavors: Costa Rica Clementine, Jamaica Blueberry, Panama Peach, and Sumatra Dragonfruit. Here's what we had to say about the drinks:

Nicole Woon: Every day, it seems like we're assaulted by ads for the latest electrolyte drink or newest vitamin water. As a result, I'm never keen on trying it each time something new is launched. Yet here I found myself sipping Bai. Marketed as a "100% Natural, antioxidant-infused beverage, powered by the coffee fruit," I wasn't sure what to expect. The taste resembles water with fruity undertones. I was surprised by both the large dosage of "coffee fruit" (caffeine?) and the serving size of only 5 calories. While this isn't my usual drink of choice, I'd be fine drinking it every once in a while.

Abigail Koffler: I sampled the Costa Rica Clementine flavor and enjoyed the more delicate citrus taste. The flavor selection was good, as clementine is an uncommon drink flavor. However, I am skeptical of the antioxidant benefits that Bai provides and wary of the sweeteners used in their low calorie flavors. I would probably not pay money for Bai but I'd be happy to enjoy some at friend's house or event.

Laura Sluyter: I don't see myself ever buying Bai. To be fair, I'm probably not their target audience as for taste and health reasons I'm rather skeptical of anything sweetened with unrecognizable ingredients. The taste wasn't as pure or natural as I would like, but I do appreciate Bai's efforts to make a healthier drink. Given a choice between Bai or soda, I would definitely choose Bai.

Elliott Brooks: I'm not a huge fan of low-calorie energy drinks, and Bai was no different. The Costa Rica Clementine that I sampled tasted vaguely orange-like, but was overpowered with the cloying chemical taste of artificial sweeteners. I hoped the non-sugar free flavor, Jamaica Blueberry, would be different. However, it was just as chemical tasting, not reminiscent of a blueberry at all. I ended up trying to pass off my free bottles to my friends, but they quickly warned each other off saying, "It's a trick! Don't accept any of the drinks from her, they're nasty!"

Brittney Joyce: I enjoyed the Bai more than I expected to. I don't usually like flavored-water type drinks but the Bai was surprisingly tasty without being too watery or too much like juice. My favorite was probably the dragonfruit. Although I have never eaten a real dragonfruit, the dragonfruit-flavored Bai was pleasantly thirst quenching and subtly sweet.

Maggie Buff: I liked the Bai drinks as a low-calorie, low-sugar, cold, caffeine-containing alternative to coffee and tea. As someone who has been wary of experimenting with anything as “unnatural” as Red Bull for an energy boost, I liked the idea of using “coffee’s superfruit” as an energy source, plus the flavors were all very interesting-sounding (Costa Rica Clementine and Panama Peach, for example). As far as taste goes, the Jamaican Blueberry flavor was definitely my favorite of the three I tried. I found it more natural tasting, which I suspected might be due to its higher fruit concentration (it contained 10% fruit juice, while the other two flavors contained just 4%). Overall, while I like tea and coffee too much to consider switching to another energy supplement, I will keep Bai in mind if I ever want a cold caffeinated drink.

Bloggers' Bites: Thanksgiving Edition

2011-11-24T08:00:00.055-05:00

Bloggers' Bites is a series of posts chronicling the foodie adventures of Penn Appetit's blog staff. We bring you a Thanksgiving-themed post in honor of the truly-foodie holiday.

The question: What dish do you look forward to the most on Turkey Day and why?

Laura Sluyter: Mmmhhh... stuffing. Given my general love of all things starchy, it should come as no surprise that stuffing tops my Thanksgiving food list. Each year, we go to my aunt’s house for Thanksgiving and her stuffing, with a little extra sweetness from dried cranberries, is worth getting fat over. Being a vegetarian, my aunt cooks some of the stuffing inside the turkey but also reserves some to cook separately in the oven. Despite my omnivorous nature, I much prefer the out-of-the-bird version, which, unlike the mushy in-the-bird version, develops a crisp crust that complements the softer layer below. Daydreaming about it makes me wonder why I don’t ask for the recipe and make it all year round, but I suppose waiting for Thanksgiving makes the stuffing all the more special.

Samantha Field: My favorite Thanksgiving dish without a doubt is mashed sweet potatoes. I look forward to the sweet taste and smooth texture each year. My aunt has the best recipe and I refuse to try anyone else’s. On the morning of Thanksgiving, my mouth begins to water in anticipation of what is to come. Mashed sweet potatoes are the perfect compliment to any Thanksgiving meal.

Abigail Koffler: I'll be honest: I don't like Thanksgiving foods. I think turkey is dry, stuffing is usually bland and the desserts don't really excite me. My favorite thanksgiving memory involves two rather unexpected foods: a bagel and a chocolate chip cookie. My childhood thanksgiving tradition involved waking up early to watch the parade. However, I didn't watch on tv. Family friends graciously invited us to their apartment, which conveniently sits along the parade route (ah the joys of growing up in New York). The apartment is classic New York with tall windows. My childhood strategy involved staking out a spot near the window and pressing my nose against the glass. As the less exciting parade attractions (marching bands and clowns) passed, I rushed to get a mini bagel with lox and cream cheese and a chocolate chip cookie (my family's annual contribution to the event). At my most adorable/lazy I could sometimes get an adult to deliver a bagel to me, so as not to not miss a single event. I scurried back to my nook, ready to see the next float, whether it was an old favorite or a new entry. After a morning like that, turkey was really just an afterthought. Happy Thanksgiving.

Carissa Gilbert: I look forward to sweet potato crunch the most! Sweet potatoes are my favorite vegetable and when they are mixed with candied walnuts and syrup, they taste even better. Thanksgiving wouldn't be the same without my family's tradition of sweet potato crunch on our plates.

Hoi Ning Ngai: One of my favorite things to have on a brisk cold day is a bowl of piping hot soup. With the leaves outside turning bright yellow, orange, and red, I love sitting in my pajamas and drinking seasonal soups, like butternut squash, chestnut, apple, and sweet potato. My soul is already warmed and heartened by the delicious purees, but a touch of cream adds just the right amount of richness. As a result, anything called a bisque naturally grabs my attention and leaves me asking for more.

Jessica Chung: Stuffing! Because it's absolutely delicious! It's unlike any other dish with its mix of sweet and savory flavors, as well as soft and crunchy textures. There is also a recipe for stuffing that has been passed down through my family that makes it personally special too.

Monica Purmalek: My Thanksgiving is a little different from most in that it combines the most savory foods from two cultures. I guess I like to think of it as more of a “Persian Thanksgiving”, especially because my mother’s turkey is decorated with a saffron rub and a side of “Baghali Polo” (a dill rice dish with lima beans). My favorite American dish is stuffing with a Persian twist that includes the subtle yet brilliant flavors of saffron laced throughout and the bold essence of an assortment of herbs. I hope it is clear that Persians use saffron in literally everything from desserts to soups to rice to meats to breads. This is no exception on even the most American of holidays. My favorite Persian dish on Thanksgiving is called Fesenjoon and is the perfect addition to a table of hearty and savory dishes. Fesenjoon is a pomegranate and walnut stew made with butternut squash and served with chicken over rice. This sweet yet tart dish is an absolutely delicious crowd-pleaser and I can’t wait to enjoy it with friends and family! Happy Thanksgiving!

Brittney Joyce: This may not be the most unique food to look forward to, but what I am most excited to eat on Thanksgiving is turkey. Turkey seems to be the food that brings all the other dishes together and gives them relevance. When I was a vegetarian, I experienced four turkey-free Thanksgivings and found them to be rather lacking. Eating extra mashed potatoes and mac and cheese can only do so much when compared with devouring succulent roasted turkey. This year, I'm hoping to help actually cook the turkey, which should make eating the final product all the more satisfying!

Elliott Brooks: A leftover open-face sandwich. Let me explain: in my opinion, turkey is dry and bland and only good with copious amounts of gravy poured on top of it. Which seems to be an easy fix, the only problem is that when served on a plate, gravy manages to slide off the turkey and cover everything it wasn't supposed to. Consequently, I have found a solution for this problem that makes eating leftovers much more enjoyable. A piece of toast, spread with cranberry sauce, topped with turkey, with gravy poured all over. The gravy soaks into the toast, making each bite so flavorful you forget the dry turkey is there at all.

Nicole Woon: There's nothing more American than apple pie, so what could be a better dessert on the most American of holidays? I look forward to not just the apple pie (although my favorite is the apple pie my uncle brings each year, courtesy of The Filling Station), but all the pies on display during Thanksgiving. From silky chocolate satin to caramelized pecan to classic pumpkin, the co-mingling of crisp, buttery crust with sweet, decadent fillings makes my taste buds water just thinking about it. What truly puts these slices of deliciousness over the top is pie a la mode; the best ice cream to grace the top of your pie is Fosselman's rich homemade ice cream.

Happy Thanksgiving!

Photo courtesy of Monica Purmalek

A Taste Around the World: Philly Phood Phest

2011-11-23T08:00:00.000-05:00

The Wharton Cohort Directors planned a delicious global food tour for this year's Wharton freshmen. Each cohort station served fare that was representative of their currency's country. From baklava at Cohort Dinar's table to Cohort Shekel's pitas, it was a quick and tasty way to explore the world's cuisine all in one place.

A variety of seafood- and vegetable-based sushi was distributed by Cohort Yen.

Cohort Rand handed out authentic South African fare, including plaintains, yams and raisins, and beef jerky.

There were crispy samosas aplenty at Cohort Rupee's table.

Mediterranean cuisine, from dolma to baba ghanoush, delighted attendees courtesy of Cohort Shekel.

Cohort Euro came prepared with garlic cheese bread and potato-stuffed pierogi.

Cohort Dollar embraced one of America's classics: fried chicken.

Pork and chicken tacos, as well as tortilla chips and salsa, were on hand at Cohort Peso's stand.

Cohort Yuan doled out yummy chow... chow mein, that is!

ShopHouse Southeast Asian Kitchen: Southeast Asian Food Right From its Roots

2011-11-22T08:00:00.013-05:00

Have you heard about the new Asian-themed Chipotle spinoff? Unfortunately the only one stateside is in Dupont Circle in Washington DC. From what I have gathered, it may be worth taking the train down south just for one meal. ShopHouse just recently opened in mid-September and I am crossing my fingers hoping that one opens soon in Philadelphia. The idea behind this restaurant is to follow the distinct Chipotle model with fast, customizable, and fresh food options, but this time with an Asian flare. A shophouse is a traditional, architectural design located in the older quarters of cities in Southeast Asia. Industrious families tend to work upstairs while simultaneously managing a restaurant on the ground level. McDonalds in America is the equivalent to shophouses in Asia.

The typical food items arising from these long-established kitchens include rice and noodle bowls combined with various sauces, meats, and vegetables. With numerous mixings, it is a food staple that can be eaten on a daily basis. Like Chipotle, ShopHouse distinguishes itself with its organic meats and fresh vegetables. The menu begins with the choice of jasmine rice, brown rice, or chilled rice noodles. The next step down the line is to choose a protein: grilled chicken satay, grilled steak, pork and chicken meatballs, or tofu. Then come the vegetables. The options include Chinese broccoli, wok-fried with chili vinegar, spicy charred corn, eggplant with Thai basil (my cousin in DC said this was absolutely delicious), and long beans with caramelized onions. As hard as it is to believe, we are not finished yet. Next comes the choice of a sauce: either green curry, spicy red curry, or Tamarind vinaigrette. If your bowl is not filled to its brim at this point, they offer garnishes and crispy toppings as well. The garnishes include pickles mixed with radishes, carrots, and cucumbers, a green papaya slaw, or an herb salad. Lastly, one can choose from crispy garlic, crushed peanuts, or toasted rice to top it all off. In addition, for those who fancy a more substantial and Americanized version of the traditional Southeast Asian meal, Shophouse offers a Banh Mi. This option includes a freshly baked piece of bread (looks like the bread in a meatball sub) with a choice of meat or tofu and the various garnishes listed above.

One last thing. For those who are over 21, they even carry authentic beers like Singha from Thailand and BeerLao from Laos.

Now if this does not leave your mouth watering, I do not know what will.

Picture courtesy of ShopHouse Southeast Asian Kitchen.

Dining at Distrito

2011-11-21T08:00:00.066-05:00

When I arrived at Distrito after a busy weekend of writing papers, my mood brightened. The colorful restaurant on 40^th and Chestnut, owned by Iron Chef Jose Garces (he won “The Next Iron Chef), is large and cheerful. The Mexican wrestling masks lining the staircase and whimsical booths with swings as seats assure you this is no ordinary Mexican restaurant. Distrito, short for Distrito Federal, the official name for Mexico City, focuses on modern Mexican food popular in the capital city. Fusion is common and creativity abounds. The menu offers a small section of “tradicionales,” traditional dishes that we barely sampled. I’m sure they’re very good, but there’s no reason to venture in to that section with such unusual offerings. I ate there with a friend and her parents so we had slightly more budgetary flexibility than the average college student. Distrito is reasonable but you must get multiple dishes (most are under $10) and it’s best to share. They also offer promotions on tacos and drinks during football season and a happy hour.

Now it’s time for the food. We were greeted with a plate of spicy peanuts to nibble on as we mulled over the menu. Our helpful waitress, Casey, recommended her favorite dishes and did not steer us wrong. Her two recommendations were some of our favorite dishes of the night.

Our only disappointment, unfortunately, was our very first course (and one of my favorite foods): the guacamole. I know you must be horrified to hear of a Mexican restaurant with dismal guacamole, and I was wary as well. The guacamole, while presented nicely, was overly salty and not tasty. We sent it back to the kitchen and our apologetic waitress returned with an even saltier batch. She claimed that today’s guacamole was not up to par and removed it from our bill. I believe her assertion that the guacamole is usually better, especially after sampling the other food and hope to exonerate it on future visits.

Our next dish was one of the best (and Casey’s first recommendation): a gluten free mushroom huaraches (flatbread) with cheese. It was delicious and flavorful, highlighting the richness of the mushrooms. I plan on ordering it on subsequent trips.

We next ordered savory carnitas tacos with a radish salad on top and a squirt of lime. The taco orders usually contain three but we were able to add a fourth without issue to accommodate our group.

We ordered a corn dish on our waitress' advice (that I forgot to photograph) called esquites with queso fresco, chipotle and lime from the tradicionales section. It was presented in a tall glass where every bite yielded a new level of flavor.

We moved on to mahi mahi tacos which were a master of textures. The crunchy fish, creamy avocado, tart red cabbage salad and chipotle sauce provided several exciting bites. This is another dish I would order over and over again.

Our final savory dish, and Casey’s final recommendation, was another huarache with duck confit, dried cherries and tequila sauce. The huarache tasted luxurious and was very decadent, making me happy that I had people to share with.

Although we were full, our meal needed a sweet finale. We chose to share Los Frios (Casey’s favorite dessert), a dessert composed of vanilla flan, almond cake, compressed mango and dulce de leche. The vanilla flan was the only flan I’ve ever enjoyed in my life. It was creamy and tasty with a smooth texture and lacked the weird aftertaste I associate with flan. The almond cake was more like an almond crouton; it was crunchy and provided the perfect contrast to the flan. The mango added a touch of freshness, and I must confess that we all scraped the last bits of dulce de leche, a caramel made from condensed milk, off of our plates.

Distrito is a great place for a celebratory dinner with its playful ambiance, great service and memorable food. You don’t even need a SEPTA token to visit modern Mexico City.

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Froyo at T Bowl

2011-11-18T08:00:00.000-05:00

I love frozen yogurt; it's never too sweet or sticky, and I like that I can choose toppings to accompany this already tasty treat. So when I heard that T Bowl has recently begun serving froyo, I was anxious to try it out. How I let several weeks go by, I don't know, but I finally got the chance to taste it this Wednesday. There are two sizes available: Medium and Large. When I asked for a Medium, the cashier said that they only had the pumpkin flavor that day. I did not realize that T Bowl had any other flavors other than the original, and because I usually like the original, I hesitated before I said I'll take the pumpkin. T Bowl did not offer too many toppings that day: a variety of fruit purées, strawberries, and chocolate and caramel sauce. T Bowl also charges 50 cents for a 2nd topping, so I just asked for the chocolate sauce.

When I had my first spoon, though, I was immediately satisfied. I could taste the pumpkin--a flavor that I had been a bit wary of--but the tangy, tart flavor of the yogurt that I love was still there. The texture was perfectly creamy and rich, not too watery or icy, and the chocolate sauce was a good complement. The portion size was what one would expect from a "Medium" at any froyo bar. The only complaint I have is that with the Medium costing $4, the restaurant could be more generous with their toppings. Granted, there weren't that many options to choose from, but offering only one topping is a bit stingy, especially since Kiwi has a sizable selection of toppings that customers can freely get, and Sweetgreen offers three toppings for no extra cost (and with Sweetgreen's Small froyo, which is pretty much the same size as T Bowl's Medium, costing the same $4, Sweetgreen's seems like a better deal in the quantitative sense).

But then, many people don't need piles of various toppings, and it is true that truly good froyo can afford to stand by itself. Even though I am not one of those "purists" and like at least two toppings with my froyo, I still do consider the texture and taste of T Bowl's froyo quite excellent. I will be going back to try the original froyo in the very near future.

Food Events @ Penn

2011-11-17T08:00:00.009-05:00

Route 6 Opening
What: Yet another brainchild of Stephen Starr is opening this week: Executive Chef Anthony DiRienzo, previously Executive Sous Chef at Morimoto and Executive Chef of Buddakan in Atlantic City, is serving dishes inspired by the coastal towns spanning Maine to Maryland. Dishes include a raw bar, clam chowder, lobster rolls, crab cakes and Johnny cakes, as well as daily lobster and whole fish selections. Non-seafood dishes will include grilled steaks and fried chicken, while the dessert menu will feature a selection of freshly baked seasonal pies and cobblers. Reserve your table at their website.
Where: 600 N. Broad Street
When: Opening later this week.

Pre-Prohibition Cocktail Class
What: The Wine School of Philadelphia's first ever cocktail tasting class will feature the wine-based cocktail, the classic pre-prohibition drink. This tasting class will take you back to the golden era of the cocktail, before the Volstead Act... and long before vodka destroyed the martini.
Where: The Wine School of Philadelphia. 127 S. 22nd Street
When: Friday, November 18, 7:30-9:30 pm

2nd Annual Stout & Chowder Festival
What: Come out for the fantastic beer list (including brews from Triumph, Yards, Dock Street, Weyerbacher and Troegs) and home-style soups courtesy of Brulée Catering, the latest culinary endeavor of famed Philadelphia chef Jean-Marie Lacroix. A special “savor session,” sponsored by Franklin Fountain and Betty's Speakeasy, will be dedicated to local desserts made (and paired) with local beers. For our male readers, the festival will also be offering the opportunity for men to sport their best beards in the Burly Beard Competition in honor of No-Shave November. Bonus: free admission to museum exhibits, a glass keepsake beer mug, and more delicious brews at the after-party at Triumph Brewing Company. More info here.
Where: Independence Seaport Museum, 211 S. Columbus Boulevard
When: Saturday, November 19, 5-8 p.m.
Cost: $60 per person, $5 off each ticket for groups of 6 or more

Penn Gastronomy Sugar High Showdown
What: Penn Gastronomy's 2nd annual dessert-making contest, co-sponsored by Sugar Philly! The event is open to both seasoned bakers and those who love dessert. Contestant prizes include your dessert featured on Sugar Philly's menu and a delicious, free dessert outing. Everyone who attends the event will 1) receive an exclusive Sugar Philly coupon and 2) get to taste some truly fantastic desserts!
Where: JMHH 240, University of Pennsylvania
When: Saturday, November 19, at 5 pm (contestants must arrive at 3:30 pm)
RSVP: Please fill out this form by Thursday, Nov. 17, at 11:59 PM, regardless if you are entering the contest or simply excited to sample a variety of desserts.

Photo courtesy of Nicole Woon.

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Forgotten No More: Festival of Forgotten Foods

2011-11-16T08:00:00.000-05:00

Reading Terminal Market celebrated "forgotten regional favorites" from the Pennsylvania region this past Saturday with their Festival of Forgotten Foods. Setting up shop in the Market's Center Court, the festival featured samples abound of pepper pot soup (a stew of beef tripe, peppers and other veggies popular during the Revolutionary War), liverwurst (an often-spreadable German sausage made with pork liver), Paw Paw ice cream (made by Bassett’s from fruit indigenous to the U.S. that’s a cross between a mango and a banana), and more.

A live banjo player serenaded guests as they munched on classic Pennsylvania cuisine.

Oyster stew from Beck's Cajun Cafe simmers in a chafing dish, tantalizing passersby with its fragrant ocean smell.

The fried apple pies, pulled fresh out of the fryer, were crisp to the bite with a juicy fruity filling within. These treats were also courtesy of Beck's Cajun Cafe.

At the Pennsylvania General Store stand, Wilbur Buds (precursor to the Hershey Kiss) take center stage, with a pitcher and cups of refreshing raspberry shrub (known as one of Ben Franklin’s favorite drinks, it's a non-alcoholic drink made with vinegar-marinated raspberries and water) in the background.

Fried catfish and waffles: this classic was the 19th-century equivalent of a cheesesteak. For each serving, Down Home Diner served pieces of the meaty fish with a waffle stick.

Ela -- A Few Days In!

2011-11-15T08:00:00.019-05:00

Not realizing that my fellow bloggers were planning to grace Ela with their presence on opening night, I made a last-minute reservation for this past Sunday, after catching up on all the latest foodie news on my beloved uwishunu. Having heard off-the-chart reviews about Chip Roman's Blackfish, I couldn't resist trying a place he had his name on. Two clicks on Open Table and I had a reservation for one!

Atmosphere

Queen Village is an adorable neighborhood -- quaint and quiet, and with just enough hustle and bustle coming off South Street. Ela is situated on the corner of 3rd and Bainbridge, and with a soft glow cast over a chic black door, I felt like I was entering an upscale pub -- and I got just that.

With a sleek bar to the left and a series of tables on the right by the windows, I was greeted by the hostess and shown to a small table for two that seemed to be right in the line of traffic. When I asked for a quieter table tucked away in the corner, she quickly obliged (always a good sign!) and I found myself pleasantly situated.

While I waited forever for my server, I got a chance to check out the rest of the clientele. At the bar were a bunch of Eagles fans (most likely mulling over their earlier loss to the Cardinals) with beer flowing as well as several pairs munching on appetizers. Across the warmly lit dining room and back room, I noticed older couples, younger couples, and groups of friends and family members.

A handful of hipsters looked ready to go out, while most diners seemed fairly dressed down. If anything, the wandering hosts and hostesses were more dressed up than anyone else. Chef Jason Cichonski himself was dressed to the nines as he wandered the restaurant greeting guests.

From what I could tell from overheard conversations, Ela is already gaining favor with the locals. Indeed, one couple was already back for a second meal -- and the restaurant had just opened two days before!

That said, it's likely that service will need to be watched, as the bar and dining room both seemed slightly understaffed. And while I may not be the most patient diner, I didn't expect to have to ask for water and menus.

Food

With Ela's website yet to be fully operational (which I have to admit I always question), I didn't have the opportunity to preview their menus prior to arrival. This isn't necessarily a bad thing, as it forces you to make decisions based on your gut -- which is wholly appropriate in this case.

As noted by my fellow bloggers, the menu is divided into four different plate sizes. Seeing as how I was dining solo (which I'll expound on shortly), I decided to go with two smaller plates and one larger one, so that I could save just enough room for dessert. The strategy worked, as I was pleasantly full by the end of the meal, without being overwhelmingly so.

To give some context, November is my birthday month, and I'm planning to celebrate all month. And however much I love my friends, even my foodiest of foodie friends, dining solo ultimately gives me the fullest extent of time and space to thoroughly savor and consider the food set before me. And with another birthday coming up, I really could think of no one else I'd rather have eaten with than me, myself, and I.

My first plate was the foie gras. To be clear, this was far and away the best dish of the night. The foie itself was lighter than usual, simultaneously airy and creamy. The huckleberries provided just enough acidic contrast, and the gingerbread crumbles offered a nice sweetness and crunch. The shredded parsley root was a bit of a throwaway, as the dish was perfect enough with the first three elements. Having this dish was like having dessert as an appetizer, to the extent that I seriously considered ordering it AS the dessert. (This I actually should've done since the dessert ultimately needed the most work.)

My second plate was the crab banh cam. These crab balls consisted of crabmeat wrapped in glutinous rice flour (similar to mochi) and flash fried. The result is a delightful contrast in textures and flavors -- from the super crispy outside, to the first layer of semi-sweet chewiness, and then to the seasoned crabmeat inside. The shredded daikon radish added a freshness to the dish, but tasted even better soaked in the miso mayonnaise underneath. As a whole, the dish was a great example of what modern Asian cuisine has the potential to be.

The most fascinating element was the thinly sliced and delicately scored pieces of mushroom supporting the crab balls. If anything, the pieces looked and tasted more like pieces of calamari -- a unique element that made for an interesting foil if nothing else. Despite all its wonderful elements, however, the sad thing about this dish was that one of the two crab balls contained *no* crabmeat! When I mentioned this to one of the hosts, he immediately apologized and ran off to tell the chef -- and ultimately comped the dish entirely. Totally unnecessary, but most definitely a sign of good service.

For my last plate, I chose the diver scallop "noodles" -- essentially noodles made from flattened diver scallops. In general, I must admit that I hate scallops. I've never liked their texture, but while I'm wont to avoid them totally, I thought I'd have them for my brother's sake (my little brother who adores scallops beyond anything and will order them whenever he sees them on a menu). Plus, who wouldn't want to try something as creative as scallop noodles, right?

And to my thankful surprise, the dish was delightful. While I could've done without the carrots (I absolutely hate carrots -- and yes, more than I do scallops), the shredded root vegetables were nicely pickled (from what I could tell) and the scallop noodles were tender but offered a noodle-worthy chew. A drizzle of sweet and salty (possibly honey and soy) sauce brought together the various elements of the dish, and a dusting of black sesame seeds gave the dish a bit of Asian flair.

Because of my incredible sweet tooth, I can't help but end practically every meal with dessert. With the leaves finally changing color, and the fall finally upon us, I decided to go with the whipped pumpkin pie. To my chagrin, I was met with a horrible deluge of mismatched flavors and textures. First of all, the whipped pumpkin tasted like air (and FYI that I despise cotton candy). This would've been salvageable had the pumpkin seed praline not been in diametric opposition in terms of texture and flavor -- overly crunchy and cloyingly sweet. In addition, the figs on the side were bland, and the cookie underneath was mushy. A major disappointment, and I totally made it known to my server that the dish needed serious work.

Service

After taking a while to get to my table initially, my server made a point to check in on me throughout the meal, asking me what I thought about the food and really taking in what I had to say. In fact, she even asked me to write thoroughly on a comment card, especially since they were still tweaking dishes in their first week of opening. My water glass was consistently full, and my fellow diners were regularly checked on as well. One minor issue was that I was told by a host that the chef would come by my table to say hello, and he ultimately didn't. While I wouldn't have cared if it hadn't been mentioned, it was mentioned so therefore I cared. That aside, I tipped well.

Final Thoughts

Despite a few culinary stumbles, the overall experience of Ela was quite excellent. The main dishes were creative and thoughtful, and well-executed in terms of contrasting textures and flavors. Each dish had the right amount of seasoning, and I never felt any element to be overwhelming. Moving forward, ensuring all crab balls have crabmeat in them will be critical. However, more than anything, the desserts (particularly the pumpkin one) need some serious overhaul. Expanding and/or rotating the menu may help keep folks coming back for more. All in all, the atmosphere seemed to draw in an eclectic mix of locals, visitors, and foodies. With creative food, reasonable prices, and plenty of drink options, I hope Ela continues to bring in a diverse clientele that enjoys good food without pretension.
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Ela's Opening Night

2011-11-14T08:00:00.003-05:00

Ela, the new restaurant under the partnership of chefs Jason Cichonski and Chip Roman, opened this Friday night. The duo already worked together at Roman's Mica (which opened this March) on Chestnut Hill. However, if you thought Mica served inventive cuisine then Ela's is downright crazy. Before going we had sneaked a look at potential dishes. Popcorn pana cotta with paddlefish caviar, asparagus and shrimp? Duck magret with pretzel spaetzle, Brussels sprouts and smoked butternut squash puree? We knew we were in for a gustatory adventure.

We arrived at Ela at half past nine. After walking ten blocks from the Septa station we were a bit cold and hungry. Ela was understandably packed and the staff seemed quite frazzled. Even though we had made a reservation, I was afraid we wouldn't be seated for a while. Fortunately I was wrong, in less than two minutes we found ourselves seated at an awkwardly long two-person table. With the noise levels so high, we found ourselves leaning in uncomfortably and nearly shouting at one another. I'm sure on a less busy night it would be much easier to communicate, however the set-up was far from romantic. I'm imagining the awkwardness that would ensue from a couple trying to play footsie at such a table.

However, we didn't come to Ela to analyze table proportions, and we were quickly distracted by the creative menu. It was similar to a tasting menu, arranged into first, second, third and fourth bite sections. Each dish ranged from $8-$23 dollars, and ordering one from each category was too much for our poor college students' budget. Being gluten-intolerant, I asked our server which of the dishes were gluten-free. Unfortunately, out of the twenty or so dishes offered on the menu, only three were edible to me. I ordered the hamachi with green apple, horseradish and truffle ($9) and the sweet potato soup with porcini and coffee ($7). Maggie, who had free-range of the entire menu (the lucky girl!) chose the foie gras with gingerbread, huckleberry and parsley root ($13).

"The Bites"

Elliott's take: The raw hamachi, a Japanese fish commonly used in sushi, tasted fresh and was elegantly folded. The promised green apple was served in long strips. They were surprisingly tart and almost pickled, I imagine they had been marinated in a vinegary concoction. The truffle and horseradish were quite a surprise. As far as I could tell the truffle was a white truffle, crumbled all over the plate and flavored with horseradish. It was like eating airy horseradish clouds that dissolved in my mouth. A lot of fun, but I was disappointed that the truffle's flavor was masked. Swirled between all these different components was a syrupy fruit puree. When eaten together, a mouthful of hamachi, syrup, apple and horseradish truffles, the flavor combination was quite unusual but not bad.

I was at first taken aback when the server brought me my sweet potato soup. He placed a bowl down in front of me, empty except for an artistically arranged assortment of cylindrical sweet potato pieces, jellied cubes of something, a sprig of fennel and a sprinkle of a vibrant red spice. Very beautiful, but where was my soup? I was appeased however as a pitcher of soup materialized in his left hand. He then proceeded to pour it over the still-life with sweet potatoes that had been waiting in my bowl. It was quite the show; I'm sad my camera wasn't out to photograph such a demonstration. The soup itself was delicious; I thoroughly enjoyed every spoonful. The flavor of fennel permeated the soup, adding an unexpected complexity to the sweetness of the sweet potato. The jellied cubes however are still a mystery to me. The moment I saw them I thought that they must be the coffee, but they didn't taste like it. To me they were reminiscent of aspic, a culinary "delight" that my Belgian host family never succeeded in convincing me to enjoy.

Even though I had been restricted to only a few choices of the menu, I enjoyed my dinner more than I had expected. Some of the flavor combinations worked surprisingly well together. However for me the most fun thing about the dinner wasn't the flavor combinations but just trying to figure out what in the world I was actually eating.

Maggie's take: My plate was made up of tiny portions that were artfully displayed. The foie gras was mousse-like and airy, served in dollops on the crumbled gingerbread. It was dotted with gooseberries and the parsley roots lay on the side of the dish. The end result was an eclectic group of flavors, with the salty foie gras, the sweet gingerbread, the fruity gooseberries, and the crisp parsley roots. The proportions were perfect, and I had enough of the refreshing parsley root to pair with each bite of the foie gras. The foie gras was saltier than I expected, and I would have preferred the gingerbread to be more heavily ginger-flavored and less dessert-like, but altogether it was an interesting experience for my taste buds. Because the foie gras was in a mousse and the gingerbread was crumbled, the dish was not “substantial” in the same sense that a slab of foie gras paired with bread would be. However, in spite of the small quantities and the emphasis on presentation, I ended up feeling quite full from the rich food.

After our plates were cleared Maggie and I were taken aback as our server asked us kindly, "Is that all?" He must have noticed the look of horror cross our faces since he immediately added, "Or would like to see the dessert menu?" We assured him that we would very much like to see the dessert menu. There were three sweet offerings (along with an artisanal cheese plate), on the menu. The options consisted of whipped pumpkin pie with crust (I found it odd they had to mention that, doesn't pie usually come with crust?), pumpkin seed praline, candied ginger and figs, and hot chocolate chip cookie dough with vanilla semifreddo and banana. Our server was quick to point out the last item, manjari chocolate with with apricot, malt and peanuts ($9) was the only dessert suitable to my digestion. We quickly agreed to split such a decadent-sounding treat.

The Dessert

Elliott's Take: I like to think of myself as a bit of a chocolate aficionado. However, I'll admit that I had no idea what "manjari" chocolate was and had to look it up once I got back to Penn's campus. Apparently, manjari chocolate is made from "the best beans" in Madagascar, and has around a 64% cocoa content. I'm not so sure about these being the best beans, but the mousse was certainly quite good. Not as rich as I was expecting, with a bit of a tart edge (manjari chocolate is often described as being citrusy). While I prefer my chocolate darker, the lower cocoa content was a perfect complement to the apricot puree that oozed from its center. The addition of the peanuts and malt powder made the apricot puree an interesting twist on the usual caramel sauce. The most confusing bit of the dessert were these little white crunchy clouds scattered along the plate. The moment I saw them I was worried that bits of my previous horseradish-flavored white truffles had been mistakenly strewn on the plate. After nibbling one, however, I was assured that they were just harmless meringue. I must have appeared perplexed however, because our server quickly rushed over and assured me that they were "malt bits". I don't think they were however, since I had already found the malt powder sprinkled on the plate, and these white bits didn't taste anything like malt. The identity of these mysterious bits became the focal point of Maggie's and my discussion. I'm still quite convinced that they were meringue. Once again, the game of what-could-I-possibly be eating was played by all. I thought it was a lot of fun.

Maggie's take: Once again, I was initially struck by the small portion of food on my plate but once more I was pleasantly surprised by it being just the right amount. The chocolate was delicious, more semi-sweet than sweet and with an interesting texture that was in between the hardness of a chocolate bar and the lightness of a mousse. The apricot gel in the middle added a slight citrusy sweetness but was not an overpoweringly strong flavor. The salted peanuts and malt powder were delicious with the chocolate. Overall, it was not a strongly sweet dessert. As with my main course, the flavors contrasted with each other to create an intriguing and delicious end result.

The Bottom Line

Elliott's take: Would I go back to Ela? Maybe. They promise ultra-seasonal dishes and I would love to go back to see how their menu has changed. However, the night was definitely a splurge, and next time I would hope to go on someone else's dime.

Maggie's take: I definitely enjoyed going to Ela for the experience. It seemed to emphasize different flavors and foods than I was used to, and also focused on presenting them in artistic ways. While it was not the sort of menu I am used to and is more expensive than I’d typically like to spend, it was certainly a fun dinner.

-Elliott Brooks and Maggie Buff

English Food: The Good, The Bland, and The Delicious Dairy

2011-11-11T08:00:00.002-05:00

I'm spending my junior year studying abroad at Oxford. There have been many adjustments to be made: to different academics, different currency and different cell phones, and very importantly, at least in my case, a different perspective on food.

I love scones, and I came to England already adoring tea, which is a good thing because they take tea very seriously here. I’ve so far had tea at several cafes in Oxford (by tea, I don’t just mean the drink, I mean the whole meal: scones, cute triangular sandwiches, sometimes chocolates, pastries or cake, all piled on a tiered platter; otherwise called a “cream tea” or “Devonshire tea”). At home, I take my tea with honey. That’s considered weird: usually, it’s served with a little milk pitcher and a bowl of brown and white sugar cubes. The scones vary: some are wedges, some are circular, some doughy, some dry and crumbly, some dusted with powdered sugar, and always accompanied by strawberry jam and clotted cream.

I love the formality of tea: you place a sugar lump in your cup, pour the tea over it, add the milk, stir with a tiny silver spoon, drink carefully, and replace the cup on its saucer. Repeat.

Clotted cream, like many British dairy products, tastes fresher and richer than American versions (the chocolate is better, too!). I’m not sure if this is because their food is more likely to be locally sourced, but the difference is palpable. Clotted cream has a butter-like consistency but is not salted. As for the dainty sandwiches, there are the standards, with rare deviations: salmon and cream cheese, watercress and cucumber, egg salad, all crustless and angled.

One of the best things about being in England is the abundance of food items that I’m not familiar with. While getting a gingerbread latte at a chain coffee stand on Cornmarket street, I saw a package labeled “toffee waffle.” Of course I had to find out what a toffee waffle was, if only for the sake of the very-fun-to-say moniker. Toffee waffles are wafer-like sandwich cookies with sticky toffee in the middle; the label helpfully suggests you balance the cookie on top of your coffee to warm it up before eating. Another recent discovery is the Cornish Pasty, sold by the West Cornwall Pasty Company on Oxford’s main street. Pasties are the national dish of Cornwall (according to Wikipedia): a pastry sealed with a crimped edge that is filled with meat, vegetables and spices. I’ve eaten the traditional one, which includes beef, onion and potato; and also an onion and cheese variation that was very yummy. For about £3, it makes for a good deal on lunch, and you don’t have to wait for your food as they’re kept hot and ready under lamps.

British food is notoriously bland, but I’ve only found that to be true of the dining hall food, and really, I think that has more to do with the fact that dining hall food is always bad than with national culinary character. The dining hall gives us fried fish at least twice a week. We have "formal hall" on Tuesdays, Thursdays and Sundays. Students must wear their gowns (kind of like a black cape but with awkward shoulder flaps); Latin grace is said, and there are three courses served. I have a hard time with this: it is always in need of salt, always mushy, and always starchy. But I’m a big fan of the Full English Breakfast, available at any self-respecting pub: sausage, British bacon, poached eggs, tomato, mushrooms, blood pudding, some form of potatoes, although British bacon (I call it fakin’) is not as good as its American cousin. It’s thinner and leaner and tougher, and it arrives in deep red ribbony bits, not greasy strips.

When I’m stressed, I head over to G & D’s, the neighborhood ice cream cafe, conveniently (or not so conveniently, depending on your views on massive amounts of ice cream consumption) located right up the street. The “cookie monster” sundae is delicious. The best desserts, however, are farther away in the Covered Market. The Covered Market is sort of like Reading Terminal, but with serious historical cred. As in, it was founded before the United States existed. Nutella milkshakes from Moo Moo’s and hot cookies from Ben’s Cookies are the best treats I’ve had so far.

If you want to read more about Oxford, I'm keeping a blog about my experiences. This is a list of places where you can try the Full English Breakfast in Philly; and here is a list of British pubs in the area. One of my favorite places (a bit further away from Penn; it's about a 30 minute train ride) is A Taste of Britain in Wayne, which offers an authentic British tea service, complete with adorable teapots, warm scones and clotted cream, and a selection of British candies imported from the motherland.

-Kiley

Food Events @ Penn

2011-11-10T08:00:00.030-05:00

Ela Restaurant Opening
What: Opening of Chefs Chichonski and Roman new restaurant serving creatively seasonal American food. Dishes may include playful combinations such as duck magret with pretzel spaetzle, popcorn pana cotta with paddlefish caviar and hot chocolate chip cookie dough with vanilla semifreddo and banana. Reserve your table at their website.
Where: 627 S 3rd Street
When: Friday, November 11th, 5:30 pm
Cost: Dishes range from $8-$23

Philly Beer Week Raffle
What: Enter the raffle to win a trip to Belgium with a local brewer of your choice who will help you brew a collaboration beer at renowned Brasserie Dupont or a gift package including a trip to Tröegs Brewing Company with top local brewers to create the local collaboration brew Brotherly Suds 3.
Where: City Tap House, 3925 Walnut Street
When: Wednesday, November 30, beginning at 7pm

Festival of Forgotten Foods
What: Come to Reading Terminal Market to discover once-popular Philly dishes- including fried catfish on a waffle, the history of which you can find in our Spring 2010 issue. Other delicacies will include Wilbur Buds (what Philadelphians ate before Hershey's kisses) and Rasberry Shrub, one of our dear Benji's favorite drinks!
Where: Reading Terminal Market
When: Saturday, November 12th, 10am-4pm
Cost: $15.95

Penn Gastronomy Sugar High Showdown
What: Penn Gastronomy's 2nd annual dessert-making contest, co-sponsored by Sugar Philly! The event is open to both seasoned bakers and those who love dessert. Contestant prizes include your dessert featured on Sugar Philly's menu and a delicious, free dessert outing. Everyone who attends the event will 1) receive an exclusive Sugar Philly coupon and 2) get to taste some truly fantastic desserts!
Where: JMHH 240, University of Pennsylvania
When: Saturday, November 19, at 5 pm (contestants must arrive at 3:30 pm)
RSVP: Please fill out this form by Thursday, Nov. 17, at 11:59 PM, regardless if you are entering the contest or simply excited to sample a variety of desserts.

Photo courtesy of Nicole Woon.

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Corn Chowder for Homemade Soup Skeptics

2011-11-08T08:00:00.006-05:00

Soup is one of my all-time favorite comfort foods. It's warm, substantial but not too filling, and usually pairs wonderfully with rustic-style bread or classic Saltines. During my four year stint as a vegetarian, memories of chicken noodle soup and beef stew were mouthwatering enough to hasten my transition back to meat-eating (not to say that there aren't many delicious vegetarian soups, stews, and chowders as well, but the presence of some chicken or beef stock hold an irresistible sway over me).

Despite my great enjoyment of soup, I had never tried to make it from scratch until this year. I saw nothing wrong with my canned soup and was a little bit afraid that whatever soup I attempted to make would take a lot of time and end up being bland. In other words, my bias towards canned soup was motivated by laziness and a fear of watery broth. I finally decided to attempt a soup recipe while maintaining multiple self-assurances that, if it didn't turn out well, I could go back to my canned soups forever. Corn chowder seemed like a relatively simple and well-liked option to try. So, armed with a cookbook, a soup pot, and a hand-held vegetable chopper (notice the recurring theme of reluctance towards physical labor?), I set out to make my first soup.

The results far exceeded any of my expectations. Granted, they were low to begin with, but making and eating homemade soup was a revelation. The process was far easier and far less time consuming than I had imagined. Even for a relatively inexperienced cook, the corn chowder recipe is pretty hard to mess up. The difference in taste between the corn chowder made with fresh ingredients and the canned soups was astounding. The ingredients seem to resonate more distinctly and the chowder was less salty than canned soup in a way that was refreshing rather than bland. This is the (slightly adapted) recipe from Molly Katzen's "Get Cooking" that changed my mind about homemade soup:

Ingredients

2 tablespoons butter
2 teaspoons minced garlic
1 medium red onion, minced
1 stalk celery, minced
1.5 teaspoons salt
4 cups chicken stock
5 medium-small waxy red potatoes cut into 3/4" dice, preferably with skins on
1 pound (about 3 cups) corn kernels
1/2 heavy cream
Freshly ground black pepper
Chives for garnish

Directions

1. In the soup pot, melt the butter over medium heat. Add the garlic, onion, celery, and salt. Cook for about 5 minutes or until the onion and celery are softening.

2. Add the chicken stock and the diced potatoes. Bring to a boil, then turn the heat down to the lowest setting. Partially cover and simmer for about 15-20 minutes (or until the potatoes are completely soft).

3. Add the corn and simmer for another 5 minutes. Stir in the heavy cream and heat for about 1 more minute. Season with pepper, garnish with chives, and serve in a sourdough bread bowl if you are feeling extra fancy!

Winter Beef Stew

2011-11-08T08:00:00.004-05:00

With the days shorter and the weather crisper, sometimes all you want to do is snuggle down in your blanket and read a good book while a pot of old-fashioned beef stew simmers on the stove top. Unfortunately, my reality this weekend was actually studying for a midterm while periodically checking on the stew, but the outcome was still delicious. The friends I invited for dinner agreed; beef stew is the ultimate winter comfort food. Although a bit nontraditional, I served the stew over the Butternut Squash and Mushroom Risotto featured on the blog a few weeks ago. The flavors of the two paired perfectly. However, this stew would be just as good served over plain rice, or with a hunk of crusty bread. The recipe itself is quite simple and quick to prepare, but you must be willing to stay near the kitchen for three hours to make sure the pot doesn't boil over.

Ingredients

1 3/4 lbs beef stew meat
Olive oil (around 1/4 cup)
Couple tablespoons balsamic vinegar
16 oz can of tomatoes
2 cups diced carrots
1 medium diced onion
Around 3 cups beef stock (plus extra)
One bay leaf
16 oz can of garbanzo beans
3 cups chopped kale

Directions

1. In a saute pan, working in small quantities, brown the beef stew meat in olive oil. You don't need to cook it all the way through, cook just until you can see no more red on the outside.
2. Set the cooked beef aside, and deglaze the saute pan with the vinegar, scraping with a spatula to get all the crispy bits.
3. Pour this olive oil and vinegar mixture into a big pot (I used a cast iron crock pot). Add the beef, pour in the can of tomatoes, layer the carrots and onions on top, then pour the beef stock on top until it covers anything. Add the bay leaf.
4. Bring the stew to a boil, then immediately turn the heat down to low and cover with a lid, set on a bit crooked to let a bit of steam escape.
5. Cook for around two and a half hours, until the meat is tender.
6. Add the kale and the can of garbanzo beans, rinsed and drained. Stir to submerge the kale in the liquid, and add more beef stock if needed. Simmer for another thirty minutes.
7. Take off the heat and serve.

-Elliott

Best Brunch in Town

2011-11-04T08:00:00.000-04:00

Looking for a perfect Sunday brunch? Well, look no farther because Green Eggs Café is your destination. Located in South Philly at 1306 Dickinson Street, this exceptional eatery specializes in carefully crafted breakfast and lunch items that will soon be your favorites!

This past Sunday, my family and I ventured to Green Eggs Café. Although Sunday is the restaurant’s busiest day and the wait was an hour, there is no doubt in my mind that the long wait was worth the quality meal we received. While waiting, I admired the hip, urban, and “green” themed environment of the restaurant. The cozy, comfortable atmosphere was made complete with the warm fireplace which I ended up standing by to escape the frigid, autumn weather. I noticed the green plants which were dispersed throughout the building and added to the earthy, environmental quality of the café. Although I didn’t make it to the roof of the restaurant, I was told by a waitress that there are even more plants up there. In fact, some of the spices in the menu selections are even grown in the restaurant’s rooftop garden.

The only difficulty I encountered at Green Eggs Café was trying to figure out what to order since the menu description of every item sounded superb. Even though the menu is divided into categories of Eggs, Sweet, Savory, Sandwiches and Salads, it is even hard to choose among the food items listed in the same category. I was faced with the following dilemma: if I ate under the Eggs section, then did I want the Ultimate Tofu Scramble (firm tofu, green peppers, Spanish onions, chiffonade of spinach, and vegan breakfast sausage with toasted Le Bus bread) or the Philly Style Eggs Benedict (grilled pork loin on a pretzel roll with Philadelphia cream cheese, topped with two poached eggs and béarnaise sauce)? But if I ordered within the Sweet section, would I rather eat the Crème Brulee French Toast (vanilla bean custard, fresh berry compote, drizzled with vanilla anglaise and warm 100% maple syrup, topped with Chantilly cream and fresh berries), Peanut Butter Crunch French Toast (brioche slices stuffed with whipped crunchy peanut butter cream cheese, topped with chantilly cream, fresh berry compote, and blackberry coulis), or Red Velvet Pancakes (red velvet buttermilk pancakes with chocolate morsels layered with strawberry mascarpone and topped with fresh strawberries, pure maple syrup & chantilly cream)?

Then, I pondered the Savory section. The “Kitchen Sink” (three eggs scrambled with cheese, our signature potatoes, peppers, and onions, topped with homemade jumbo biscuit and country sausage gravy in a cast-iron skillet) and the Breakfast Burrito (habañero tortilla with eggs, olives, corn, house made chorizo, potatoes, peppers, and onions, tex mex cheese topped with pico de gallo, sour cream, avocado, and fire roasted red pepper black bean sauce) both sounded delicious. Within the Sandwich category, I knew I would enjoy the Veggie Burger (beets, French lentils, yellow onion, quinoa, jalapeños, herbs & spices topped with lettuce, tomato and chipotle mayo on a brioche bun) and the Crab Cake (panko encrusted lump crab meat with lettuce, tomato and remoulade sauce on a brioche bun). In the Salads section, the Beet Salad (pickled beets, mixed greens, goat cheese, toasted walnuts, red onions and mandarin orange segments with an orange balsamic vinaigrette) and Steak Salad (marinated flank steak served with an arugula salad, potato confit and roasted tomatoes tossed in a chimichurri vinaigrette, topped with onion frites and a fried egg) both sounded appetizing.

Considering I am a person who has trouble making decisions, I was overwhelmed, but in a good way, with all of these wonderful menu items. I knew I couldn’t go wrong with any selection so I did what any reasonable person would do under these circumstances—I split two menu items with my mom. We (but when I say “we,” I really mean “I” since I pretty much told her what sounded most delicious to me) opted for the Red Velvet Pancakes and Veggie Burger with sweet potato fries. Both items were absolutely phenomenal. The Red Velvet Pancakes were square with crisp edges and were layered with decadent cream cheese frosting. Strawberries and whipped cream topped them off, and powdered sugar was sprinkled on their edges. Green Eggs Café achieved the perfect consistency and balance of flavor on this dish in that the pancakes were not bland but not overwhelmingly sweet. The Veggie Burger was just as scrumptious and consisted of a fairly red patty. The chipotle mayo added a certain kick to the meal and left my taste buds wanting more. Dusted with cinnamon, the sweet potato fries were not only fresh but also flavorful.

All in all, I had the perfect meal on Sunday, and my companions did too. I hope you, too, can visit the Green Eggs Café soon and have your own scrumptious brunch experience!

(Don’t forget to bring cash though since Green Eggs Café can’t accept credit cards.)

Food Events @ Penn

2011-11-03T08:00:00.002-04:00

National Sandwich Day- Hoagie Invitational
What: In honor of National Sandwich Day, Primo’s, Greater Philadelphia Tourism Marketing Corporation, and Philly.com/food are hosting a Hoagie Invitational. This one-time competition brings five amateur hoagie makers together, all aiming to create the official "With Love Hoagie." The public is invited to sample the finalists' hoagies (while supplies last) and vote on a winner. Plus, explore all there is to know about Philly's famed sandwich here.
Where: Rotunda at The Shops at Liberty Place (1650 Market St)
When: Thursday, November 3 at 11 am to 1 pm

Photo courtesy of Primo's Hoagies.

Peddler’s Village Apple Festival
What: From apple pie eating contests to artisan vendors, live entertainment to apple picking, this a true celebration of apple treats galore for the whole family. More info here.
When: Saturday, November 5 and Sunday, November 6, 10 am – 6 pm
Where: 41 Peddler’s Village Road, Lahaska (Bucks County)
Cost: Free admission and parking, pay as you go activities

Photo courtesy of Peddler's Village.

Percy Street Barbecue: Sandwich Shop Grand Opening
What: The 2nd location of Percy Street Barbecue opens this coming Monday, offering an affordable menu of easy-to-eat hand-crafted smoked meat sandwiches, signature homey sides, and sweet desserts. See more info here.
When: Monday, November 7, at 10 am
Where: The Market & Shops at Comcast Center (17th Street and JFK Boulevard)
Hours: Mondays through Fridays, 10 am to 7 pm; Saturdays, 10 am to 5 pm (closed on Sundays)

Garces Trading Company [GTC] Chocolate Bar Debut
What: Chef Jose Garces and Éclat Chocolate master chocolatier Christopher Curtin bring us GTC Chocolate Bars, from Marcona Almond with Pimentón de la Vera to Porcini & Thyme. JG Domestic will host a 5-course "launch dinner," with the menu including Moulard Duck Breast and Carolina Style Suckling Pig.
Where: JG Domestic (2929 Arch Street)
When: Wednesday, November 9 at 6 pm
Cost: $55 per person for dinner
RSVP: Call (215) 222-2363 or visit here
More Info: GTC chocolates bars also available for purchase at the Garces Coffee Kiosk at the Cira Centre, Garces Trading Company (1111 Locust Street), and online here.

Photo courtesy of Brett Thomas.

It's Brunch Time (at Fare)

2011-11-02T08:00:00.000-04:00

Grab your parents; it’s brunch time.

As Penn students without cars we find ourselves in a bit of a bubble. An adventure is a trip to Rittenhouse for a BYO or maybe a jaunt to Chinatown. Enter your saviors, your ambassadors to a wider world: parents. While your own parents are preferred, feel free to be resourceful. Your friends likely have parents who would love to buy you a meal so you can tell them what their child is really like at school.

This family weekend, which coincided with Halloween and a terrible storm, my parents and I did brunch. We headed to Fare, an organic and sustainable restaurant in Fairmount, a neighborhood in North Philadelphia. Fare is beautifully designed, with an open and light filled dining room. The seats are comfortable and tables are laid out so you don’t hear every word of your neighbor’s conversation (a true luxury for a native New Yorker).

Fare pays attention to details. The coffee is French press and they’re happy to leave a press on your table and refill it endlessly. The mugs are large and ergonomic; I want to buy one and use it daily. Ditto with water; they offer still or sparkling at no charge. It was only upon researching for this post that I found out they filter municipal water and don’t believe in charging people for bottled water. I was first impressed with the ambiance, then with the food.

I ordered poached eggs with corn cakes and salsa verde. They arrived with the eggs jiggling and a salad of mixed greens. The corn cakes had the unexpected surprise of actual pieces of corn, which provided wonderful texture with the corn and perfectly cooked eggs. It was a dish difficult to stop eating. Every bite was followed by a desire for more until suddenly the plate was empty (and I hadn’t taken a photo). My dad ordered a sausage omelet (they offer a special vegetable and meat omelet each week; the vegetable one featured leeks and mozzarella) and my mom also ordered the poached eggs. Alas, I could only order one thing, and I settled rather immediately on the poached eggs, both because of their delicacy and lack of availability at any dining establishment on campus, other dishes caught my eye. I was tempted to order a batch of their baked chicken meatballs or perhaps a mango smoothie for later. We somehow managed to resist the dessert menu, but future visits are definitely in order. I left the restaurant satisfied and grateful for a lovely weekend with my family (we dined with my uncles, long time Philadelphia residents who greatly enriched our conversation).

And then something interesting happened. As I googled Fare for information for this article, I realized just how much attention to detail this Fairmount restaurant pays. A cheeky and informative blog post on their website entitled “I’m not going to say it” detailed the painstaking efforts towards sustainability taken by the restaurant. To illustrate, "I am not going to say that all the wood tables and veneers are FSC-certified. I am not going to say that the substrates are non-formaldehyde. I am not going to say that the fabrics for the chairs and banquettes are eco-friendly coming from very high post-consumer recycled content. I am not going to reveal to you that the red light pendants over the bar are, in fact, made from traffic lights. I also won’t bring up the fact that the ceiling tiles in the kitchen and bathrooms are made from recycled material-and that includes the grid! The carpet? Yup. Recycled polyester. How gorgeous is that.” So let me get this straight: this restaurant is well designed and delicious. They neither own a deep fryer nor pollute the earth too much. Next year’s family weekend is October 5-7^th. I’ll see you (and your parents) at Fare.

Photo courtesy of Ask Miss A.

Easier than Apple Pie

2011-11-01T08:00:00.001-04:00

Some nights, I find that I’ve read several pages of this textbook or that without comprehending a thing. Usually I attribute this to being preoccupied by a post-dinner craving for something sweet. As I haven’t had the energy or time for any baking and my stock of fall break goodies has long since been depleted, my go-to dessert has become Nutella on whole wheat toast.

Some nights, though, even that magical chocolate hazelnut spread doesn’t seem like quite enough. That’s where my super-simplified apple crisp comes in. Requiring less than five minutes of preparation, it nevertheless provides a tasty (and healthy – bonus points!) evening snack.

While I love the apples from the Farmer Market (the giant honeycrisps are heavenly), I just use cheap apples from FroGro for this recipe. Once they’re baked, it no longer matters whether they were really crisp and fresh to start. Nevertheless, some types of apples do work better than others. Golden Delicious and Granny Smith apples bake well, but any apple you have on hand should be fine. Just be aware that apples not generally intended for baking will get mushy more quickly, so you probably won’t want to cook them for as long.

Anyway, once I’ve plucked an apple from the fridge, I peel it, slice it (into 12ths or so), and toss it into an oven-proof pan. Next, I sprinkle a spoonful of brown sugar over the top, add a few generous shakes of cinnamon, mix it all together, and pop it in the oven at 400 degrees.

Before long, our kitchen smells delicious, and after about fifteen to twenty minutes, the apple slices are ready to eat. Still, it never hurts to test them at this point to see if they’re your desired level of softness. Then come a couple more choices. The apples slices are great as they are, but you can also sprinkle some granola or nuts on top to make your dessert more like an apple crisp.

Yum, the taste of fall! Snow steer clear; I’m definitely not ready for winter yet.

Seven Layer Bars: Heaven in a Dessert

2011-10-31T08:00:00.002-04:00

Warning: you should discontinue reading this if you are the type of person who will take a bite of dessert and then stop eating it. With seven layer bars, you will be tempted to eat the entire pan. Good news is, this is the easiest and most delicious recipe you will ever make. For all those college students who cannot manage to put together an apple tar tar tan (I do not blame you), this is the perfect dessert for you.

Growing up, this was the one recipe that my brothers and I could make without my mother. We just threw everything into a pan (sometimes arguing over which ingredient we each got to add), and in 35 minutes we had a delicious dessert. So, since I know at this point you must be on your toes about what the seven ingredients are, I will go ahead and list them. Butter, graham crackers, semisweet chocolate chips, butterscotch chips, walnuts, coconut, and sweetened condensed milk. The recipe could not be simpler. First, you add one stick of melted butter to the bottom of the pan. Then, sprinkle the graham crackers on top. Afterward, toss the semisweet chocolate chips on top followed by the butterscotch chips. Next, add the chopped walnuts and the coconut. Lastly, the sweetened condensed milk is poured on top sealing all of the ingredients into one, flawless dessert. The different textures of the coconut, chocolate, walnuts, and graham crackers combined with the sweetness of the condensed milk makes for that perfect gooey bite that will melt in your mouth.

So, next time you want to impress your roommate or significant other with an exquisite but scrumptious dessert, pull out this recipe (or just remember it like I do). Trust me, they will think you spent hours on the intricate layers. One last suggestion, this is the perfect break-up food. You will eat the entire pan and never look back on your ex. All in all, I am ever endowed to the genius that created this recipe and after trying it, you will be too.

Ingredients

1 stick of butter, melted
1 cup of graham crackers
1 normal sized bag of semisweet chocolate chips
1 smaller bag of butterscotch chips
1 cup of chopped walnuts
1 cup of coconut
1 can of sweetened condensed milk

Directions

Layer the ingredients (starting with the melted butter, and ending with the sweetened condensed milk in 9x13 pan. Bake it for 35-40 minutes in a 350 degree oven.

Butternut Squash and Mushroom Risotto

2011-10-28T08:00:00.006-04:00

As the air becomes colder and Halloween creeps closer, my thoughts turn to earthy fall foods. Squash, in particular, is foremost on my mind. Thoughts of delicious roast acorn squash and delectable butternut squash soup make my mouth water. Pumpkin pie smothered in whipped cream sounds like a realistic dinner option (okay, most things smothered in whipped cream sound pretty good to me but pie is especially appealing). Carving pumpkins certainly crosses my mind also, but since I don't usually eat my carved pumpkins this does not hold quite the same appeal.

Butternut squash was not always so high on my most-sought-after fall foods list. Its rich flavor and texture were despicable to my childhood palate and it wasn't until high school that I really started loving it. The turning point? While babysitting my neighbor during freshman year of high school, I was left butternut squash ravioli with sweet brown butter to heat up in the microwave for dinner. My young charge ate about three raviolis before deciding that she was ready for dessert, and I felt bad letting so much pasta go to waste. I tried half a ravioli, then the other half, and then finished the bowl. How could I have avoided this delicious food for so long?

Imagine my dismay when I realized that my small dorm kitchenette did not have an oven. Preparing squash without roasting it at all was something that I had never done before, and hadn't really considered before this predicament. Fresh Grocer also did not seem to have any delicious ready-made butternut squash ravioli. However, I couldn't let that stop me from eating one of my favorite fall foods. A risotto recipe from Boston.com held the cure to my squash cravings in a preparation that was totally oven-free. Although a bit skeptical about whether or not this would work, I decided to ignore my misgivings and try the recipe with some slight modifications. The results, I'm happy to report, were deliciously squashy and pleased even my previously-doubtful tastebuds.

Ingredients

4 cloves garlic, minced
1 small white onion, diced
1.5 cups mushrooms (whatever kind you like- I just used sliced white button mushrooms)
1.5 cups butternut squash, diced (pumpkin can also be used if you prefer)
1.5 cups Arborio rice
4-5 cups chicken stock
Small bunch of fresh parsley, minced
Grated Parmesan cheese
Salt and pepper
Butter
Olive oil

Directions

1. Put about 1 tablespoon olive oil and 1/8 stick butter into a very large sauce-pan/similar large, not too deep pan
2. Add garlic and onions and stir gently for several minutes
3. Add rice and stir until completely coated in oil, about 1 minute
4. Add butternut squash, mushrooms, and 1 cup of chicken stock*
5. Stir frequently until chicken stock is totally absorbed, then continue adding one cup at a time and stirring frequently until the rice is tender (25-35 minutes)
6. When rice is done, add parsley as well as salt, pepper and Parmesan to taste
6. Serve and enjoy!

*keeping the chicken stock warm will help the rice absorb it more quickly

Food Events @ Penn

2011-10-27T08:00:00.006-04:00

Robert Mondavi Prize Pack Giveaway!
What: You have until 7pm to enter our giveaway contest! The giveaway will include Ted Allen's cookbook, “The Food You Want to Eat: 100 Smart, Simple Recipes,” a water bottle, a keychain, and an apron. Check out instructions here.
When: Thursday, October 27th 7pm

Halloween Extravaganza at Cantina Dos Segundos
What: Cantina Dos Segundos will be serving spooky snacks all day, followed by a night of drink specials and $2 tacos starting at 7pm and DJ-ed music starting at 10pm.
Where: 931 N 2nd St., Northern Liberties
When: Monday, October 31st; 11am to 2am

Halloween "Mischief Night" at Cantina Los Caballitos
What: Cantina Los Caballitos, a neighborhood bar and restaurant in South Philly, will be hosting a Halloween costume contest all day, followed by a fiesta with music, refreshments and special fiesta fare!
Where: 1651 East Passyunk Ave, South Philly
When: Sunday October 30th all day, with the fiesta lasting from 10 pm-2 am

Oh, You Bake
What: The Green Line Cafe will be hosting baking classes meeting every Monday for eight weeks or one-time thematic classes every Tuesday. Next Tuesday will be teaching cupcakes, and the week after jams and preserves. More info here.
Where: 4239 Baltimore Avenue
When: Every Monday and Tuesday for the next eight weeks
Cost: $50 for each Tuesday class, $400 for the Monday eight-week course

Up in Smoke
What: Varga Bar will be hosting a roast of an array of local chicken, pork and lamb and autumnal side dishes.
Where: 10th and Spruce
When: Saturday October 29th, 1-8pm
Cost: $25 for your choice of meat and two side dishes

There's a New Yogorino in Town!

2011-10-26T08:00:00.004-04:00

Ok, so full disclosure, I work at Yogorino so this post is going to be a bit biased. I hope you'll forgive that and just be excited about this announcement like I am.

There is a new Yogorino now open at 12th and Walnut! The soft opening this past weekend was well attended and well received. The grand opening this Wednesday is sure to be one of the biggest events in the frozen yogurt community.

Yogorino is an Italian company which made its debut in the United States a little over two years ago right here in Philadelphia. While it is still not well known throughout the country the company is slowly opening up new locations as itbegins its quest to bring real, Italian frozen yogurt and gelato to the American market.

The newest Yogorino to open is also here in Philly. However, this store is different than all the others opened in the US so far. This store is the first to offer both frozen yogurt and gelato. For the soft opening this past weekend there were over 10 flavors to choose from including Bacio, Chocolate, Pistacchio, Pastrocchio Wafer, Tiramisu, Barley, Dark Cherry Pastrocchio, Fior di Latte, Stratchetella, Nutella Pastrocchio, Hazelnut, and Raspberry in a free gelato giveaway. Customers flocked to the store and were treated to gelato that some called "to die for," and "pure perfection." One enthusiastic customer even said "It's as good as the gelato I had in Italy, if not better." While I've never been to Italy, this gelato made me feel like I was getting a little taste of Italy. I wanted to try all the flavors but was only able to try three because I felt bad eating more when there were so many people in line anxiously awaiting their free gelato.

Each flavor of the gelato is created by mixing a simple, creamy, delicious base flavor with different added flavorings and mix-ins. One flavor that I tried and fell in love with is called Pastrocchio Wafer which added chocolate wafers and a decadent chocolate swirl to the base flavor. It was the perfect mix of chocolate, wafer and the delicate flavor of the gelato. The other two flavors I had were Hazelnut and Nutella Pastrocchio. They were both excellent as well the first being a subtle and tasty hazelnut flavor with chopped hazelnuts on top and the second being basically gelato with a Nutella swirl. (Need I say more?)

Yogorino's yogurt is already regarded as some of the best in Philly (In fact it won Best of Philly in 2010). With the new addition of gelato it is gaining an even bigger reputation for its sinfully delicious Italian confections. Yogorino takes its products seriously. They even flew in an Italian gelato artisan to teach us how to make the gelato. Let me tell you, this guy is the real deal. He doesn't speak a word of English so he needs a translator (my boss speaks Italian so she fills this role) and he really knows what he is doing. He treats the gelato like he would treat his child, with care and love, gently folding in the chocolate, softly mixing in the wafers and other additions. I was so pleased to see him at work that I was speechless. The concoction would go in and just minutes later out came this beautiful snowy white gelato. Just the thought of it makes my mouth water.

For those of you who already know and love Yogorino, trust me, you are going to want to check this place out. The new store is bright and has a very cool feel to it; I could spend an hour just looking at it and marveling at its beauty. Plus, with both the yogurt you already know and love and the addition of gelato, how could anything be better?

For those of you who have never been to the old Yogorino, take a trip downtown to 12th and Walnut to see this place (and eat the gelato and yogurt of course!). You will not be disappointed, I promise.

The grand opening today, Wednesday the 26th so make sure you get over there and check it out! Regular hours will begin starting that day so head on over this weekend too if you want.

Yogorino
1205 Walnut Street
www.facebook.com/yogorinophilly

A "Wine"derful Time with Robert Mondavi Winery (TASTE Philadelphia Pt. II)

2011-10-25T08:00:00.001-04:00

The 6th Annual Robert Mondavi Discover Wine Tour made its final stop in Philadelphia for the 2nd Annual TASTE Philadelphia Festival. The wine tour aims to bring “the Napa Valley wine country experience to wine lovers across the United States” through various educational seminars and interactive stations. At TASTE, Mondavi set up a Napa-inspired tasting pavilion with details down to the very last trellis. I was fortunate enough to attend a cooking demonstration with Ted Allen, host of Food Network’s “Chopped,” and participate in an intimate wine tasting session.

My evening began with the delicious cooking demo, complete with excellent samples. Ted has been a Robert Mondavi Private Selection Food and Wine Ambassador for five years running; his enthusiasm for the role was evident as soon as he took the mic. After explaining his passion for Mondavi Winery, he engaged the fifty-person audience in a toast and soon took center stage in the makeshift kitchen. He happily answered questions from the audience and offered helpful tidbits of advice throughout the demo, from identifying the best steak to serve “blue” (a.k.a. very, very rare) (after much thought, he suggested a filet) to encouraging chefs at home to “taste as they go” to produce the best dishes.

For this festival’s demonstration, he prepared corn salad and grilled skirt steak with chimichurri sauce. The corn salad included its namesake ingredient, beefsteak tomatoes, garlic, basil, extra virgin olive oil, salt, and pepper. The salad was crisp and refreshing; the plump corn kernels had a sweet juiciness, while the other components meshed to satisfy my taste buds. It reminded me of summer; it would be the perfect side to bring to a backyard barbecue.

Ted next prepared the chimichurri sauce—which I always think of as an Argentinean pesto—for the steak. After humorously warning us about the “obscene amount of seasonings” he was about to use, he blended parsley, chervil, cilantro, red wine vinegar, red wine, lemon juice, extra virgin olive oil, garlic, salt, and pepper. This produced a thick, herby paste with a vibrant green hue. Moving on to the steak, he suggested seasoning the steak “aggressively with salt and pepper” to bring out the flavor. He insisted that it should not be cooked long: at most, it should be medium-rare. It took under five minutes for the steak to cook perfectly, after which it was left to sit for a few moments so the juices could absorb into the meat. The skirt steak was extremely flavorful, but the true star was the chimichurri sauce. Each ingredient shone through, enveloping my tongue in garlicky goodness. It inspired me to make the recipe at home myself!

In addition to the cooking demo, the audience was able to sample two wines from Robert Mondavi’s Private Selection. We tried the Meritage (sounds like “heritage”), which was a “classic Bordeaux-style blend of Cabernet Sauvignon, Merlot, Petit Verdot, Malbec, and Cabernet Franc that offers lavish black fruit flavors, a plush texture, and supple tannins.” This dark wine was contrasted by a white Chardonnay with “enticing fruit flavors and floral aromas.” The “partial barrel fermentation and sur lie aging” during the winemaking process incorporated “just a hint of oak through the silky texture and lingering finish.” Everyone acted as true wine connoisseurs as they gently swirled their glasses, took a deep sniff to soak up the aroma, and sipped away to their heart's content.

An exclusive blogger tasting followed the largely attended cooking demo. I was guided through four different wines, learning about the production process and the best way to navigate each tasting. At a small wooden table set up for the tasting, the three of us were introduced to two red and two white wines, my favorite of which was the Chardonnay, which I could imagine pairing with a pecan and herb encrusted grilled salmon, an excellent food and wine experience indeed. It has been well established that Robert Mondavi was an innovator in Napa Valley’s early wine industry, introducing to California the cold fermentation process and the use of stainless steel tanks and French oak barrels, a mix of new technology and beloved tradition. A lesser known fact is that he did not launch his winemaking business until the age of 53, proving that it is never too late to follow your passion. His passion: sharing his love of food, wine, and art with family and friends. Interestingly, the representative from Robert Mondavi Winery seemed to follow a parallel path: he switched careers and has found great joy in becoming a wine expert. It seems that we could all learn a lesson from their stories about following our dreams. It was a unique opportunity to engage in such an intimate wine tasting experience and to get a sense of Robert Mondavi’s philosophy, “drink what you like, and like what you drink.”

I greatly enjoyed my time at the TASTE Festival, especially my Mondavi experiences. Thank you to Robert Mondavi Winery for giving me the opportunity to partake in such great sessions!

Don’t forget about Penn Appetit’s Mondavi prize pack giveaway! Contest ends on Thursday, October 27, at 7 pm; contest rules can be found here.

A Taste of Home

2011-10-25T08:00:00.000-04:00

I love fall break because I get to spend time with my family, relax, and enjoy all the comforts of home. But I also love fall break because of the food- specifically, my mom’s food. While I’m at school, I always miss eating fish, so on the way home the Friday of fall break, we stopped at the local fish market. When we finally made it back home, I first admired our kitchen. After several weeks cooking in a tiny kitchen in Rodin, it seemed unbelievably spacious. More than a few square feet of counter space, a big stove that can comfortably fit several large pots and pans, and a massive sink. The sink was what I missed the most. Who knew that I could love a sink so much? In the couple of hours before dinner, I also took advantage of the fruit collection in the fridge and enjoyed some Crenshaw melon and grapes. Nothing like a delicious afternoon snack!

When it was time to make dinner, there was double the excitement. First, my mom and I made the arctic char we had bought at the fish market with sautéed mushrooms and asparagus with a sauce of made from sesame oil, soy sauce, garlic, and ginger. While sauteing the char, we simultaneously baked sheet after sheet of cookies. My mom had made the dough for these "everything cookies" (comprising of chocolate chips, coconut, nuts, and oats) in advance and let in sit in the fridge for thirty-six hours. A couple of years ago, there was an article in the New York Times about how to make the best chocolate chip cookies (best article ever), and one of the insights that the crusading journalistic team uncovered was that refrigerating cookie dough for at least 36 hours in advance makes for better cookies. As a result, even when we’re not making the cookie recipe from the New York Times, we always try to let cookie dough sit in the fridge. Of course, sometimes this can be really hard. When I make cookies, I normally want to eat them, not wait a couple days. However, this time I was lucky since my mom had made the dough in advance. I got to eat them on the first night home: a delicious dessert after a great dinner.

After four days of good food, I was back at school making my own meals again. Of course, I did manage to bring a few bags of food back with me, so tonight I’m enjoying a taste of home: an "everything cookie" taken from my stash in the freezer. Of course, that’s served up with a heaping side of work, but it’s delicious all the same.

The everything cookie recipe we use is Laura Bush’s Cowboy Cookies recipe. You can find it here.

Study Breaks: Coffee Shop Edition

2011-10-24T13:00:00.000-04:00

While many residents of the northeast are savoring the crisp fall air and idyllic trips to the apple orchard, Penn students are visiting the library in droves. Midterm season is upon us and with that comes important decisions: where to study and where to snack. While libraries are the obvious choice, I like to mix it up every now and then with a visit to a coffee shop. Studying in a coffee shop offers an entirely different intellectual experience. Instead of feeling trapped in a library, you are an intellectual expanding your mind in a cozy setting. You seem at once hardworking, sophisticated and classy. In short, coffee shop studying is a win-win situation.

A good study snack is satisfying but quick, a real escape that won’t take hours to consume. My first recommendation is Metropolitan Bakery at 40^th and Walnut, more specifically, their chocolate chip dried cherry cookie with sea salt (pictured). Metropolitan Bakery has the added perks of staying open until 7 pm and a 10% Unieats discount. I also recommend the pound cake. It’s deceptively simple but refreshingly delicious.

Another worthwhile spot is Café Clave, located at 43^rd and Locust. While this University City destination is a bit of a trek for some students (ahem Hill/King’s Court), the added walk ensures that you will work for a solid few hours, so as not to have wasted your journey. Café Clave is a place to settle in and get stuff done. My GA introduced my suite to Café Clave, and it’s a real treasure. The best part is the little known quiet back room, which features desks, chairs and outlets aplenty. It’s a perfect place to study while the front room is good for chatting or working. Outdoor tables are nice during warmer months. The coffee is good and they are famous for their empanadas, which run out quickly. I recommend their parfaits and grilled cheeses (although definitely not together) with an iced coffee.

Lastly, and not to be overlooked are on-campus coffee shops, notably Williams Café. As a humanities student, I visit Williams Hall at least four times a week. Its central location makes Williams Café the perfect spot to grab a snack and coffee during the day, filling those awkward half hour breaks between classes. Grab some coffee (it’s La Colombe, not Starbucks) and one of their notoriously flaky croissants and grab a seat, either in the Café or Silfen Study Center. Newspapers are readily available, and a few minutes of relaxation or reading does wonders for a stressful day. Even better, there are opportunities for free stuff with punch cards that give a free small or medium drink every 10 drinks. For the social media savvy, you can follow @WilliamsCafe on Twitter to find out about free drink giveaways (the first one is this week).

School is stressful. Routines are easy to establish but hard to break. Deviate from your routine just once; study at a coffee shop; try a new flavor of tea; spend 10 minutes eating a croissant and just thinking. A little study break makes all the difference.

Tasting Our Way Through TASTE Philadelphia

2011-10-24T08:00:00.044-04:00

This past Friday, October 21, was the kick-off evening to the 2nd Annual TASTE Philadelphia Festival of Food, Wine and Spirits. Located at the Valley Forge Convention Center in King of Prussia, the festival hosted more than 150 stations over the course of the weekend, featuring food, liquors, and more from regionally renowned restaurants and brands. My friend Amy and I had the exciting opportunity to attend this delicious event. Below are some of our favorites of the evening:

Seasons 52 had the best desserts of the night by far. Their decadent yet surprisingly low-calorie “Mini Indulgences” are served parfait-style in shot-size glasses, inspired by the French layered dessert known as a verrine. That evening, they had crowd favorites on hand: Key Lime Pie, Rocky Road, Red Velvet, and Pumpkin Pie with Double Gingersnap Crust. Each elegant dessert was a piece of art with the greatest attention to detail. The parfaits were sumptuous and full-bodied, flawlessly capturing the essence of their original namesake desserts. The citrusy Key Lime was stellar; it had a refreshing zesty flavor that would be the perfect ending to any meal.

The first thing we noticed upon arriving at Sweet Addiction was their festive Halloween décor. Their tables were decked out in colorful orange and black, with their candies appropriately designed to fit the upcoming holiday. They specialized in treats involving chocolate, and for good reason: their chocolate was milky and smooth. Crunchy pretzel clusters, creamy giant peanut butter cups, chunky peanut clusters, and more came in both milk and dark chocolate varieties, all tempting my wallet to become much lighter.

Peanut Butter and Co. had a vast variety of their namesake nut butters on hand. There were more than just your normal smooth or crunchy types. The Heat is On brings in fiery spices to the mix, while The Bee’s Knees includes scrumptious honey. Our favorites were the Dark Chocolate Dreams, featuring peanut butter swirled with rich dark chocolate; Cinnamon Raisin Swirl, incorporating aromatic cinnamon and plump raisins; and Mighty Maple, blending peanuts with sweet Vermont maple syrup. All the additions complemented the peanut butter’s natural nutty taste, which would certainly make for a unique PB&J. Plus, each purchase came in an adorable tote bag emblazoned with a picture of their Dark Chocolate Dreams jar!

Mama’s Famous BBQ Sauces embodied true Southern flavor and hospitality. With its Texas-raised owner bringing the mouthwatering BBQ sauces she grew up with to the public, Mama’s offers a wide selection of flavors to tantalize your taste buds. The owner pays the greatest attention to detail, keeping her samples warm over lit candles. My favorite was the savory-sweet pineapple sauce. The fruit added a nice tang that spread throughout the succulent marinade; it’d be perfect seasoning meat/poultry or eaten by itself.

Quite the original assortment of cookies could be found at Cookie Confidential. Beyond your standard chocolate chip, we sampled such options as the Cheese Steak (dehydrated grass fed beef and dehydrated red onions mingled in a cheesy cheddar cookie, topped off with sweet tomato cream cheese) and Sriracha Mango (a sweet, savory, and spicy mix composed of its namesake ingredients). These were extremely bizarre flavor combinations and I was a little wary of what to expect; I can handle Bacon Chocolate Chip, but dehydrated beef and sriracha? I couldn’t taste anything past the cheesiness in the former, but the latter had a fruity sweetness followed by a mild kick.

More tasty offerings we encountered that evening:

Pick your poison… olive-oil style! Cape May Olive Oil Co.

Goat cheese and local grilled vegetables on whole-wheat flatbread. Becca’s Restaurant.

Salts and sugars for all your cooking needs. Cape May Olive Oil Co.

Liqueur-enriched cakes, from Mango Coconut Rum to Amaretto. Full Spirited Flavours.

Award-winning Canela Tres Leches cupcakes. Sweet Spot Co.

See tomorrow’s post to read Amy’s recap of Robert Mondavi Wine Tour’s exclusive experiences!

Robert Mondavi Prize Pack Giveaway

2011-10-23T08:00:00.007-04:00

Two of Penn Appetit's writers had the exciting opportunity to attend this weekend's TASTE Food and Wine Festival in Valley Forge. (Recap of the festivities will be up tomorrow!) In honor of their "Discover Wine" Tour (an exhibit at the festival), Robert Mondavi Wine is offering Penn Appetit readers an exclusive prize package! The giveaway will include Ted Allen's cookbook, “The Food You Want to Eat: 100 Smart, Simple Recipes,” a water bottle, a keychain, and an apron.

For a chance to win, describe the best wine and food pairing you've had lately in 140 characters or less in the comments or tweet us on Twitter.

To increase your chances of winning, you can also:

● “Like” Mondavi wines on Facebook
● “Like” Penn Appetit on Facebook
● Send a tweet to @pennappetit and @RobertMondavi

We will pick a winner by Thursday, Oct. 27, at 7 pm!

Gourmet Mac and Cheese at Its Finest

2011-10-21T08:00:00.023-04:00

Out of all of my culinary discoveries in New York City last weekend, S’MAC was my favorite. S’MAC, which is short for Sarita’s Macaroni and Cheese, is located in Manhattan and opened in June of 2006. Since that time, this East Village eatery has attracted thousands of customers, like myself, who have fallen in love with the decadent macaroni served at this establishment. Strolling into the store, I was immediately impressed with the hip orange and yellow décor, whose color scheme hinted at the scrumptious macaroni that I was about to consume. After glancing at the menu for a few seconds, I immediately knew what I was going to order—the 4 Cheese. Considering my love for cheese, my menu selection was a no brainer. However, S’MAC’s menu features a variety of options for those who are not as attached to cheese as myself. Regardless of your food preferences, an item on the menu is sure to appeal to you.

● Are you a lover of Italian cuisine? Try the Napoletana (fresh mozzarella, roasted tomatoes, roasted garlic, fresh basil) or Mediterranean (goat cheese, sautéed spinach, kalamata olives, and roasted olives).
● Trying to get all of your veggies in for the day? Go for the Garden Lite (lite cheddar, parmesan, roasted cauliflower, portobello mushrooms, roasted garlic, broccoli, and scallions).
● Do you consider yourself a carnivore? You can’t go wrong with the Cheeseburger (American, cheddar, and seasoned ground beef.
● Are you not feeling adventurous? No worries, stick with the All-American (American and cheddar).
● Do none of these categories accurately describe you? Then design your own macaroni dish by choosing a size, up to two cheeses, and three mix-ins.

Not only does S’MAC’s cater to different taste buds but the eatery has vegan, reduced lactose, and gluten-free options as well.

After selecting my preferred variety of macaroni, I then had to choose a size. Since I knew I was going to get frozen yogurt (my other food obsession) after eating at S’MAC’s, I opted for the smallest size which is Nosh. However, if you aren’t saving room for dessert or can’t enough of the cheesy goodness, then order the Major Munch or Mongo size.

After paying for my food at the counter, I sat down and after a few minutes, a friendly server brought my food out in a warm skillet. I took one bite, and the rest is history... the comfort of the quintessential food of childhood returned to me.

Food Events @ Penn

2011-10-20T08:00:00.031-04:00

Robert Mondavi Discover Wine Tour
What: Cooking demonstrations and tips by Food Network "Chopped" host Ted Allen, a Robert Mondovi Private Selection Food & Wine Ambassador, who continues to engage with consumers and solve - and simplify - the food and wine pairing mystery. Along with Ted at the Robert Mondavi Winery’s Napa-inspired tasting pavilion will be educational seminars and other interactive events all communicating Robert Mondavi’s message that wine is for everyone, not just connoisseurs and sommeliers.
This is part of the TASTE Philadelphia Food & Wine Festival; more information about the weekend festival below.
Where: Valley Forge Convention Center
When: October 21

2011 TASTE Philadelphia Food & Wine Festival
What: A festival celebrating food, wine and spirits featuring cooking demonstrations and live music. Get tickets here
Where: Valley Forge Convention Center
When: October 21-23
Cost: Varies by day. $10 off with discount code "samba."

Women of Beer
What: Celebrate The Women of Beer and benefit breast cancer as Midatlantic welcomes the ladies of Stoudts, Allagash, Dogfish Head, Victory, Ommegang and Rogue. Please contact Midatlantic to make reservations for the 8-course beer-paired dinner.
Where: Midatlantic Restaurant, 3711 Market Street
When: Tuesday, October 25
Cost: $150 per head all-inclusive, with $50 benefiting the Philadelphia Affiliate of Susan G. Komen For the Cure

2nd Annual Great Meatball Match Up
What: Villa di Roma, Marabella Meatball Co., Village Belle, Pastaficio, Ikea, and more businesses will be on hand for this meatball tasting contest. Even amateurs get in on the meat/breadcrumb/minced onion action. Tasters can vote for their favorite in the pro category, while a special panel of judges will choose the best amateur meatball extraordinaire. More info here.
Where: American Swedish Historical Museum, 1900 Pattison Avenue
When: Sunday, October 23, 4-6 pm
Cost: $8 for adults, $6 for seniors and students, $4 for ages 4-12

Photo courtesy of Marabella Meatball Co.

South Street Headhouse District Pumpkinland Event
What: Experience the city’s only downtown pumpkin patch at Pumpkinland, which aims to bring the farm to the city. From a petting zoo to balloon art, pumpkin decorating to pony rides, this is an event for the whole family to enjoy. More info available here.
Where: Headhouse Square, 2nd & Pine Streets
When: Saturday, October 29, 10 am – 1 pm
Cost: Free

The Best Ice Cream Ever: The Juice Bar

2011-10-19T08:00:00.000-04:00

This review could be written in five words. The best ice cream ever. However, I will add some more detail to entice you a bit more.

The Juice Bar is the only scoop shop in Nantucket, Massachusetts that sells homemade ice cream and frozen yogurt. It is located on Broad Street, right near the Steamship Wharf, where the ferry dock is located. However, it is not just any ice cream shop; the word “delicious” does not do enough justice to the thick, creamy, and scrumptious ice cream that they serve.

I grew up going to Nantucket every summer, and going to The Juice Bar was definitely a highlight. It was a ritual for my family and I to wait in the long line out the door (if not down the street) during the summer. The sweet smell of the homemade waffle cones wafting out of the store lured us in each time. There is a large sign that displays all of the flavors each day (there are several flavors that are prepared fresh daily). My favorite flavors include chocolate chip cookie dough, peanut butter cup, coffee heath bar, blackberry, chocolate peanut butter cookie-dough, and mint chocolate chip. The coffee heath bar is definitely one of the Juice Bar’s most popular flavors. It is a low fat ice cream, but is unique because it does not taste like the typical Turkey Hill or Healthy Choice product that lacks the rich and smooth quality that the coffee heath bar flavor contains. Additionally, the blackberry ice cream is perfect for those who prefer a fruitier flavor. The blackberries are handpicked from local Nantucket farms and the fresh ingredients are apparent in just one single bite. The daily flavors are also mouthwatering and creative. Some examples have been Almond Joy, caramel cookie crunch, and peppermint stick.

I also cannot forget to discuss the homemade hot fudge. There is no doubt that it is the richest and most delicious hot fudge I have ever tasted. It is the perfect, indulgent treat that pairs perfectly with any ice cream. Just a drizzle will enhance the flavors and leave you in a dreamy and wondrous state.

One last thing. For those of you who are not huge fans of ice cream, their fresh squeezed juices and smoothies should not be missed. My personal favorite is the watermelon juice that is squeezed right in front of you. I do not know how they do it, but I promise that they use the sweetest watermelons to ever exist. It is the perfect refreshment on a hot, summer day.

Trust me, attending The Juice Bar will be the best ice cream experience you will ever have. It is a must to add to your itinerary next time you are in Nantucket!

LaDurée and a Macaron Fad

2011-10-18T08:00:00.001-04:00

Walking along the streets of New York over Fall Break, I was surprised to see a line forming outside one of the fashionable shops on Madison Avenue. The elegant gold letters above the door read “LaDURÉE” and the store window displayed a beautiful arrangement of pastel boxes and artfully arranged macarons. The inside was equally exciting, with gorgeous decorations and cases of macarons in a multitude of colors and flavors. Not being a tremendous macaron-connoisseur myself, I googled "macarons" and "LaDurée" to discover what was so particularly enticing about this store.

Macarons—not to be confused with coconut macaroons—are small cookies made principally of egg whites, sugar, and ground almonds. While the simple macaron biscuit dates to the 16^th century, the sandwiched macaron filled with ganache was invented in the 20^th century by LaDurée itself. The macaron has enjoyed enormous prestige in France and across Europe as a whole, although the United States generally has had less of an appreciation for them. However, recent days have seen a surge in American macaron consumption with shops opening across the country and Bon Appetit declaring the macaron “the new cupcake.” The New York LaDurée is the first to be opened in North America. Lines like the one I saw continue to form out the door even though it has been open since late August. One newspaper article even reported that a woman in labor had her husband stop on the way to the hospital to run into LaDurée and buy macarons.

Part of what makes the macaron so special is the variety of colors and flavors they come in. LaDurée invents a new flavor each season. Existing favorites include vanilla, pistachio, strawberry-mint, rose, chocolate, blackcurrant violet, and caramel with salted butter. The two seasonal New York flavors thus far have been green apple and cinnamon raisin. Each flavor also has a correspondingly unique color. Not all flavors are globally accepted, however. One variety, the licorice macaron, was not granted FDA approval and thus is not sold in the US!

Although prices are steep at $2.70 each, the dainty boxes with arrangements of the colorful cookies make a beautiful gift. The macaron itself is light and sweet. So the next time you’re in New York, hazard the lines for a taste of something deliciously French!

Food Classes for Spring 2012

2011-10-17T08:00:00.018-04:00

With the opening of advance registration, the rush to find those interesting and obscure classes to pad your schedule has begun. In honor of foodies all across Penn, I have compile a succinct list of food-related classes for the following semester:

Photo courtesy of Boy_Wonder on flickr

Metropolitan Food Systems
CPLN-621-001
Dominic Vitiello
This course introduces students to the planning and development of metropolitan food systems. Major topics include regional planning and policy; sustainable agriculture; food access and distribution; and markets. The class includes a mix of lectures, discussion, and field trips; and students will work on real-world projects in Philadelphia. Ultimately, the course aims to develop students' broad knowledge of food systems planning in the global North and South, with an emphasis on community and economic development strategies for sustainable food systems and food security.

Food and Feasting:
Archaeology of the Table
ANTH-248-301
Katherine M. Moore
Food satisfies human needs on many levels. Anth 248 explores the importance of food in human experience, starting with the nutritional and ecological aspects of food choice and going on to focus on to the social and ritual significance of foods and feasts. Particular attention will be paid to the way that archaeologists and biological anthropologists find out about food use in the past. Contemporary observations about the central significance of eating as a social activity will be linked to the development of cuisines, economies, and civilizations in ancient times. The course will use lectures, discussions, films, food tastings, and fieldwork to explore the course themes. An optional community service component will be outlined the first week of class.

Food Habits in Philadelphia Communities: Exploring Eating and Changing Food Habits in Philadelphia Middle Schools
ANTH-252-401/URBS-352-401
Jane Kauer
Academically Based Community Service Class
In this course, Penn Undergraduates will explore and examine food habits, the intersection of culture, family, history, and the various meanings of food and eating, by working with a middle-school class in the Philadelphia public schools. The goal of the course will be to learn about the food habits of a diverse local community, to explore that community's history of food and eating, and to consider ways and means for understanding and changing food habits. Middle school students will learn about the food environment and about why culture matters when we talk about food. Topics include traditional and modern foodways, ethnic cuisine in America, food preferences, and 'American cuisine'. The course integrates classroom work about food culture and anthropological practice with frequent trips to middle school where undergraduates will collaborate with students, their teachers, and a teacher partner from the Agatson Urban Nutrition Initiative (UNI). Undergraduates will be responsible for weekly writing assignments responding to learning experience in the course, for preparing materials to use middle school children, being participant-learners with the middle school children, and for a final research project. The material for the course will address the ideas underlying university-community engagement, the relationships that exist between food/eating and culture, and research methods.

The Biology of Food
BIOL-017-001
Richard Scott Poethig
Living World Sector
This course will examine the ways in which humans manipulate - and have been manipulated by - the organisms we depend on for food, with particular emphasis on the biological factors that influence this interaction. The first part of the course will cover the biology, genetics, evolution, and breeding of cultivated plants and animals; the second part will concern the ways in which food/plants can cause and cure human disease.

Food in the Islamic Middle East: History, Memory, Identity
NELC-235-301
Heather Sharkey
Benjamin Franklin Seminar
In the tenth century, a scholar named Ibn Sayyar al-Warraq produced an Arabic manuscript called Kitab al-Tabikh ("The Book of Cooking".) This volume, which compiled and discussed the recipes of eighth-and ninth-century Islamic rulers (caliphs) and their courts in Iraq, represents the oldest known surviving cookbook of the Arab-Islamic world. Many more such cookbooks followed; in their day they represented an important literary genre among cultured elites. As one food historian recently noted, "there are more cookbooks in Arabic from before 1400 than in the rest of the world's languages put together". This course will take the study of Ibn Sayyar's cookbook as its starting point for examining the cultural dynamics of food in the Middle East across the sweep of the Islamic era, into the modern period, and until the present day. It will use the historical study of food and "foodways" as lens for examining subjects that relate to a wide array of fields and interests. These subjects include politics, economics, agricultural and environmental studies, anthropology, literature, religion, and public health. With regard to the modern era, the course will pay close attention to the social consequences of food in shaping memories and identities - including religious, ethnic, national, and gender-based identities - particularly among people who have dispersed or or otherwise migrated.
(Editor's note: Please, don't all sign up for this class. I'm trying to get in it!)

Writing Seminar: Global Foodways
WRIT-011-302
Durba Chattaraj
(Editor's note: No syllabus has been posted, but I took Durba Chattaraj's writing seminar last year on the globalization of Indian cuisine, and it was excellent.)

Food Events @ Penn

2011-10-13T08:00:00.073-04:00

Reading Terminal Market Harvest Festival
What: Fall is here, and that means it's harvest time! Celebrate the foods of the Pennsylvania harvest at the Market's 11th Annual Harvest Festival. Filbert Street will be closed to vehicle traffic and transformed into an urban farm with hay bales and corn stalks. Kids and adults alike will have the chance to climb on an authentic farm tractor for a hay ride around the Market, take a walk through a pumpkin patch, and enjoy freshly made donuts, locally grown seasonal fruits and vegetables, candy apples, and more. Check out last year's coverage to know what to expect!
Where: Reading Terminal Market, 51 North 12th Street
When: Saturday, October 15; 10 am to 4 pm

Brew Debut by Yards Brewing Company
What: Yards Brewing Company will debut its new Cerebus Triple Wet Hop IPA. Cerebus was brewed using fresh “wet” hops (24 hours from picking to brewing) from the Pacific Northwest including Citra, Chinook and Amarillo varieties. The event will be pay-as-you-go.
Where: Percy Street Barbecue, 900 South Street
When: Tuesday, October 18; 7 to 11 pm

2011 TASTE Philadelphia Festival
What: A festival celebrating food, wine and spirits featuring cooking demonstrations and live music. Get tickets here
Where: Valley Forge Convention Center
When: October 21-23
Cost: Varies by day. $10 off with discount code "samba"

Film Screening: Pressure Cooker
What: Join Urban Nutrition Initiative for a dinner and film screening of Pressure Cooker, a documentary about three Philadelphia high schoolers competing in a citywide cooking competition.
Where: Claudia Cohen Terrace Room
When: Monday, October 17 6 to 8:30 pm
Cost: Free

Fall Break Frozen Yogurt

2011-10-12T08:00:00.000-04:00

Photo courtesy of Inju on flickr

For fall break, I had the pleasure of heading to my home state of Massachusetts to spend a few days hanging out with friends and family. Specifically, I spent a significant amount of time in Harvard Square and for me, no trip to Harvard Square is complete without a trip to Berryline. Berryline is a locally owned group of frozen yogurt stores with four locations in Cambridge and Boston. Although Penn boasts several frozen yogurt options around campus, Berryline will forever have my undying loyalty. Maybe it's because it was the first real tart frozen yogurt that I ever had, or maybe it's because of the excitement that driving into the city from my suburban home in pursuit of a sweet frozen treat provides- the sentimental reasons are various and a bit hard to define, but the taste begs no argument in terms of absolute deliciousness.

On this particular trip, I found myself venturing slightly from my usual Berryline ritual. I almost always go with the original tart accompanied by a fruit topping, and my satisfaction with this particular combination has been so great that I have a hard time convincing myself to try something new. However, my frozen yogurt dining companion convinced me to step outside of my comfort zone and give the two current yogurt flavor specials a try. We got peppermint-oreo frozen yogurt with crumbled oreo cookies on top and strawberry frozen yogurt with raspberries on top, deeming this to be a good balance between rich chocolate and lighter fruity flavors.

The strawberry frozen yogurt with raspberries was delicious. The frozen yogurt had a tasty strawberry flavor without being too sweet, and the raspberries added a nice texture and complementary fruitiness that made for a delicious sweet-tart treat. I was slightly more apprehensive about the peppermint-oreo frozen yogurt, because I have previously maintained a certain suspicion for what I consider to be flavors better suited to soft-serve ice cream than frozen yogurt- when a frozen yogurt loses its tartness I often feel that it has transformed to a soft-serve imitator rather than a proud tangy yogurt. However, the peppermint-oreo frozen yogurt was a pleasant surprise. I was impressed by the way that the peppermint and oreo flavors were present and blended harmoniously with the classic frozen yogurt tartness. The crumbled oreos amplified the chocolate flavor already present and made for a dessert that provided a refreshing contrast with the strawberry-raspberry combination. The moral of this particular trip to Berryline has been this: stepping out of your comfort zone can provide truly delectable results.