Food Events @ Penn

Baltimore Avenue Dollar Stroll
What: Get $1 deals on espresso, ice cream, foccacia, samosas, beers, cupcakes, mango lassis, brownies and more. Participating merchants include Milk & Honey Market, Green Line Cafe, Dock Street Brewery, Jimmies Cupcake Co., Desi Village and Desi Chaat House
Who: University City District
Where: Baltimore Avenue between 42nd and 50th Streets
When: Thursday June 2, July 7, August 4, September 1, 5:30-8:30pm


First Friday at Wine School June 3
What: Wine tasting and wine class
Who: The Wine School of Philadelphia
Where: 127 S. 22nd Street
When: Friday June 3, 6-10pm
Cost: $30, no reservations






Philadelphia Cheese Experiment
What: Cook-off among Philly's amateur chefs with cheese as the star ingredient. Attendees will sample all dishes and vote.
Where: World Cafe Live, 3025 Walnut
When: Sunday June 5, 12-4pm
Cost: $10, buy tickets online here.


Night Market
What: A street-food festival celebration of Philly's ethnic restaurants and gourmet food trucks. With: Guapos Tacos (Jose Garces' truck), Nomad Pizza, Little Baby's Ice Cream and 30 other vendors. There will also be music, fire performers and crafts.
Who: University City District, Philly Beer Week, the Food Trust
Where: 39th and Market
When: Thursday June 9, 6-10pm (rain date: Thursday, June 16)

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Southern Sights, Southern Hospitality, Southern Food

As soon as Penn let out for the summer, I had the great pleasure of visiting North Carolina (the cities of Durham and Raleigh), South Carolina (Charleston), and Georgia (Savannah). I explored beautiful historical plantations, saw famous Civil War sites, and strolled down cobblestone streets. However, the true star of my vacation was food! We encountered two menu items that seemed to be present at every restaurant: cornbread...

Jestine’s Kitchen; Charleston, SC
...and fried chicken.

Jestine’s Kitchen; Charleston, SC
Savannah played host to my favorite places for both. The Olde Pink House Restaurant had incredible cornbread—golden in color, airy in texture, and buttery in taste—and Mrs. Wilkes’ dished out moist, flavorful fried chicken with excellent seasoning that left you hankering for more (more on this extraordinary place later). I couldn’t believe it, but we found amazing authentic French food in the South!

Croque Monsieur; Papillote; Savannah, GA
Chocolate Macaron; Macaroon Boutique; Charleston, SC

Palmier; Harris Baking Company; Savannah, GA
Some meals stayed true to their Southern roots…

Chicken Pot Pie; The Lady and Sons (for you Food Network fans, this is Paula Deen’s restaurant); Savannah, GA
…others were BBQ-inspired...

Carolina-style Ribs; The Pit; Raleigh, NC
...but ultimately, all were just plain delicious.

Pan Seared Crab Cake with Sauteed Corn, Arugula, and Truffle-Corn Puree; Middleton Place Restaurant; Charleston, SC
Housemade Potato Chips; Magnolias Uptown/Down South; Charleston, SC
Braised Pork Shank with Pineapple Glaze; The Olde Pink House Restaurant; Savannah, GA
Crispy Local Pork Belly with Clams, Potatoes, Leeks, and Tomato Broth; Slightly North of Broad; Charleston, SC
Sauteed Duck Breast with Goat Cheese and Confit Duck Risotto, Glazed Carrots, and Honey Thyme Reduction; Slightly North of Broad; Charleston, SC
There was no shortage of delicious sweets either (much to the excitement of my sweet tooth).

Mocha Chocolate Chip Ice Cream; Leopold’s Ice Cream; Savannah, GA
Red Velvet Cupcake; Cupcake!; Charleston, SC
Napoleon; Amelia Café; Durham; NC

Orange Curd Tart with Coffee Ice Cream and Chocolate; McCrady’s; Charleston, SC

The best food experience of the trip? That would have to go to Mrs. Wilkes’ Dining Room. The all-you-can-eat family-style restaurant serves traditional Southern fare and is only open on the weekdays from 11 am to 2 pm. They don’t offer reservations, so people begin standing in line at least an hour before the place opens. We arrived around 10:45 am and waited 1 ½ hours before we sat down to eat! Trust me, the wait is well worth it. As soon as you enter the door, you sit down to a 10-person table already laden with over 20 different heaping piles of food. We had the chance to try fried chicken, beef Brunswick stew, red rice with sausage, cabbage, snap beans, macaroni and cheese, black eyed peas, squash, white rice, mashed potatoes, candied yams, collard greens, okra and tomatoes, baked beans, potato salad, English peas and egg noodles, butter beans, pickled cucumbers, apple salad, biscuits, cornbread, peach cobbler, and banana pudding. Mrs. Wilkes' makes the most incredible biscuits I’ve ever had. Each bite I took was like eating a pillow: light and airy, soft and fluffy, not dense at all. You will not leave hungry after this Thanksgiving-esque meal. Dining with other visitors who waited in line with us was also a fun unique social experience. It truly emphasizes the worldwide power of food. This one-of-a-kind meal is a must-see (and must-eat) if you visit Savannah!

I greatly enjoyed visiting the Carolinas and Georgia, getting a wonderful taste of their delicious cuisines, beautiful sights, and Southern hospitality. Take a trip here whenever you get the chance!

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

• Closed: Marathon Grill has not renewed its lease at 40th and Walnut due to declining business, reports The Daily Pennsylvanian. No details on what will fill its spot.

• Reopened: University Square Farmers’ Market at 36th and Walnut, with three new vendors come August - The Daily Pennsylvanian

• Opening: Authentic Mexican restaurant "Guacamole Mex-Grill" at 4612 Woodland Ave. in early July - Meal Ticket

• More details about Honest Tom’s Taco Truck's, a favorite of Clark Park Farmer's Market goers, move to a permanent location - Grub Street Philly

• Speaking of food trucks, Philadelphia will hosts its first Vendy Awards, a food truck competition and cook-off, on July 9 - Uwishunu

• Meal Ticket reports on the new "Philly Disloyalty Program," a customer reward card featured at seven local, non-chain Philly coffee houses, including West Philly's Lovers & Madmen at 28 S. 40th St.

• Uwishunu has the guide for Philly Beer Week 2011, running from June 3-11

•...and Penn's34th Street interviews the event's executive director and Philadelphia Daily News columnist, Don "Joe Sixpack" Russell

• The politics of food: A look at how the eating habits of liberals and conservatives differ - Mashable

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Banana Chocolate Chip Muffins

What is the difference between a cupcake and a muffin? It can be a confusing question--answers range from size (muffins are bigger), frosting (only cupcakes have it), or appropriate consumption time (muffins go with breakfast). In reality, muffins are quickbreads (meaning they do not contain yeast and are usually leavened with baking powder); cupcakes are made of cake batter. The distinction lies in the ratio of the ingredients and how they are combined, giving them separate consistencies. Muffins have less fat and sugar and tend to be denser.

These muffins walk the line between cupcake and muffin. It is muffin batter, but the amount of butter and the quantity of eggs mean that these lean toward dessert territory. They are the closest I've come to mimicking the kind of giant, glistening muffins found in bakeries and coffee shops: soft, pillowy texture with fine crumbs and little pockets of melted chocolate. Tell yourself that the banana makes them healthier and be sure to top with sugar before they go in the oven.

Ingredients
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
3 eggs
2 large bananas
1/4 cup milk
1 cup milk chocolate chips

Directions
Preheat oven to 375 degrees. Combine flour, baking powder, baking soda and salt in a large bowl. Beat butter and sugar in a large bowl until creamy. Add eggs one at a time, until just blending after each addition. Beat in bananas, and then alternate adding the dry ingredients and milk until all combined. Stir in chocolate chips, and spoon batter into lined baking cups 3/4 full. Bake for 25 minutes.

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Dinner of Champions: Grilled Salmon with Lentils

Home, sweet home.

Nothing spells summer to me like the short walk from my front door to kitchen, where I throw open the double doors of the refrigerator to behold the stockpile of ingredients inside. My parents are well-intentioned health nuts, and our crisper drawers of fruits and vegetables rarely close with ease. However, with two of four children in college and a third on the way in September, they still have not given up their habit of bulk buying, for which I am grateful. My favorite summer vegetables were at the ready, including a bundle of asparagus stalks that looked like they needed immediate attention.

And one more thing that spells summer: salmon. It’s the epitome of Sunday dinner, eaten outside next to the grill while my dogs try their hardest to snag a taste. Luckily, my mom was at home to help with dinner, and immediately volunteered our favorite fish. Usually, we would grill our summer vegetables at the same time, but I wanted a different twist (and something a little more manageable, for those of us who don’t always have access to a family-grade grill).

I quickly browsed for some recipes which included a cabinet staple of mine at school: lentils. My last delicious salmon experience in Philadelphia was a fillet served over a bed of lentil ‘hash’ at Table 31 (of all places). There was no way I was going to try to recreate the dish, but the pairing served as inspiration all the same. At school, I would typically cook up a salad of lentils with winter veggies (carrots, celery, etc.) and a little chicken stock, top a bowlful with a fried egg (to complement the protein content), and call the whole thing dinner. But not now-- not with family to impress and salmon waiting for the grill.

Most recipes I scanned called for pan-frying or broiling, but with simple seasoning: a brush of olive oil, salt and pepper. Some also included instructions for herb butter and other sauces; unfortunately, chives and tarragon were not in the fridge stockpile. Instead, I opted to lightly season the lentils with mustard and red wine vinegar, a pairing that gives the dish a slight tang without weighing it down.

Finally, I have been itching to try a shaved asparagus salad (this recipe from Smitten Kitchen looks fabulous: http://smittenkitchen.com/2011/05/ribboned-asparagus-salad-with-lemon/). However, the stalks I was working with turned out to be too slim to shave with a peeler. After a few attempts, I took the whole bunch and put them in the oven to roast. I did, however, take a few tips from the recipe, adding toasted sunflower seeds for a nutty crunch and a few shaves of Parmesan cheese, as well as a spritz of lemon flavor.

The recipe below serves 6, but can be simplified for fewer portions. Extra lentils can always be saved and mixed with rice or with a cooked egg the next day. The seasonings can be omitted or changed, if you want something a little simpler or heartier (Ina Garten has a lentil recipe that calls for carrots and celery, chicken stock and tomato paste). Creating a sauce for the salmon would also be a great way to amp up the flavors of the dish.

As is, the recipe was a success! Clean plates all around, and many went back for seconds on the lentils. Now, on to tackling the crate-sized container of strawberries I spy in the bottom of the crisper ...

Lentil salad:
Ingredients
¾ cup of lentils (many recipes call for a French green variety, but any kind will do)
4 cups of water
¾ tsp. kosher salt
1 summer squash and 1 zucchini, small dice
1 medium yellow onion, small dice
2 cloves of garlic, diced
2 tbsp red wine vinegar
2 tbsp grain mustard
1 squeeze of lemon juice

Directions
1. Bring water and salt to a boil in a small saucepan.
2. Add lentils, reduce heat slightly, and cook for 15 minutes or until al dente.
3. In the meantime, dice the squash and zucchini (these were medium-sized), as well as garlic and onion. A fine dice works better here, to match the size and texture of the lentil grain.
4. Saute the onion and garlic for 2-3 minutes on medium heat, then add the squash and zucchini for an additional 3-5. Cook until tender.
5. When lentils have softened somewhat, drain and reserve ½ cup of cooking liquid.
6. Add lentils to vegetable mix, along with cooking liquid, red wine vinegar, and mustard. Reduce heat to low and simmer for another 10 minutes, or until the lentils have absorbed the liquid.

Salmon:
Ingredients
6 4 oz. portions
2 tbsp olive oil

Directions
1. Brush with olive oil, season with salt and pepper.
2. Grill, skin-on, 6-8 minutes per side.
3. Plate the dish with about 1 cup of the lentil mixture, topped with a grilled salmon fillet. I didn’t prepare a garnish, but the dish could always be served with a slice of lemon or a sprig of fresh herbs.

Asparagus side dish:
Ingredients
1 bunch of asparagus
Olive oil
Salt, pepper
½ cup toasted sunflower seeds
2 oz. Parmesan cheese, shaved or grated
1 squeeze of lemon

Directions
1. Preheat oven to 425.
2. Prepare stalks of asparagus by trimming woody end.
3. Line a baking sheet with tin foil, arrange stalks, and drizzle with olive oil. Toss to coat.
4. Roast for 8-12 minutes (depending upon your oven’s personality). Check to ensure even cooking, and toss as needed.
5. Once out of the oven, season with salt, pepper, and lemon.
6. Immediately before serving, top with sunflower seeds and Parmesan cheese.

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Rittenhouse Spring Festival

As if Philadelphia needs another reason to be proud of its ever expanding food scene; this past weekend the Rittenhouse Row Spring Festival was the stage for the city's most sought after eats to show off their flavors!

From the park's perimeter to every sidewalk, there was culinary madness, fashion shows, and family fun spread up and down Walnut Street. The atmosphere was abuzz with food filled mouths chattering about all the surprises found housed in each white tent.

Well-loved eateries such as 10 Arts Bistro, Alma de Cuba, Square 1682, Le Bec Fin, Rouge, Continental Midtown, Village Whiskey, Prime Rib, Di Bruno Bros, El Rey, The Dandelion, Marathon Grill, Butcher and Singer, Le Castagne, Parc, Barclay Prime, Swiss Haus, The Oyster House, and La Croix and more all sported signature dishes cooked on the spot. As some of these locations have reservation lists booked for months in advance, Saturday was a great way to get a taste without the wait! From wine tastings, to beer sampling, full sized dinner plates, to spoonfuls of ice cream, Rittenhouse Row had it all going on.

(2) The pastry mavens at Termini piped cannoli on command throughout the day;(1) Le Bec Fin served up itty bitty bites of France with each signature mini dessert; (3) Continental Midtown did their best to keep the crowd cool with a variety of popsicles made in-house, like this one, themed after their famous Tang based cocktail "The Astronaut"; while Alma de Cuba (4) turned up the heat with a spicy pulled pork sandwich complimented by cabbage slaw! And the local produce purveyors were impossible to miss as they added the vibrant colors to the day. With selections including crates of strawberries, tomatoes, spring onions, and bibb lettuce,(5) everyone was toting something around to accompany that night's dinner. That is of course, if they had any room leftover after spending the day enjoying so much of the city's greatest treats. Read more from guest-blogger Aly at Gradtogourmet.com

 

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Father's Day Recipes

For mother's and father's day, I really like to do a full day of cooking for my parents, especially because it's just so personal and shows my appreciation for them. Since father's day is coming up soon, I wanted to share some of my personal favorites that have been huge hits in my family.

For brunch, I have found great success with Rachael Ray's scrambled eggs with smoked salmon recipe. It is simple and the smoked salmon taste isn't overbearing and all the flavors are well balanced -- plus it's super easy to make.

Prep time: 10 minutes, Cook time: 6 minutes, Total time: 16 minutes

Ingredients
1/4 pound sliced smoked salmon
12 eggs
1/2 cup heavy cream
Salt and freshly ground black pepper
2 tablespoons butter
12 to 15 blades of fresh chives, finely chopped

Directions
Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.

Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.

In addition to the scrambled eggs, I like to pair it with fresh squeezed orange juice from scratch and a little bit of champagne (a mimosa) to add a celebratory touch.

For dinner, I usually pull out the grill if it's a nice day and either do a fish dish or some pork spare ribs.
If your dad likes seafood, the Wegman's grilled swordfish with tomato cucumber salsa is likely to be a hit -- the salsa is crisp and refreshing and adds a lot of flavor to the swordfish, which is light and flaky -- the perfect white fish in my opinion. This really is a great dish for a warm summer day. Some wines that I recommend pairing with this dish are chardonnay, pinot grigio, pinot noir, chablis, or dolcetto. Swordfish is not a difficult dish to pair with wine, but these seem to enhance the flavors of the dish the most.
Serves: 4, Total time: 20 minutes

Ingredients for Swordfish
2 Swordfish steaks (about 10 oz each)
Salt and pepper
Wegmans Basting Oil

Directions
Preheat grill on high 10 min.
1. Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.
2. Season both sides of swordfish with salt and pepper. Drizzle lightly with basting oil. (Too much oil will cause flare-ups on grill.)
3. Sear swordfish on grill until swordfish has changed color 1/4 way up from bottom. Turn and brush seared side with basting oil. Sear other side; turn again and brush. Reduce heat; close lid.
4. Grill swordfish 1-inch thick or less about 4-5 min/side on medium. Grill swordfish thicker than 1-inch about 6-7 min per side on low.
5. Cook swordfish to 130 degrees internal temp, about 15-20 min. Check by inserting thermometer halfway into thickest part. Remove from grill; let rest at least 2 min. Serve with Tomato Cucumber Salsa (see recipe).

Ingredients for Salsa
1 medium (about 1/2 lb) cucumber, peeled, sliced lengthwise, seeded, diced small
1 tsp salt
1 jalapeno pepper (wear gloves) halved, seeded, diced very fine
4 large (about 3/4 lb each) tomatoes, diced small
3 Tbsp red onion, diced
4 Tbsp lime juice
2 Tbsp extra virgin olive oil
2 Tbsp chopped fresh cilantro

Directions
1. Toss cucumbers in bowl with salt (will draw out moisture). Let set 30 min; squeeze, then drain water off.
2. Combine all ingredients in medium bowl.

In addition to this swordfish recipe, I have also tried the Kraft recipe for barbecue spare ribs (I know, I know, why would I use a Kraft recipe) that has proven to be easy to make as well as very flavorful. As with anything barbecue related, a good beer seems to be the beverage of choice -- in general, I think good barbecue should be served with something that doesn't compete or contrast heavily with the sweetness of the dry rub, so a light beer is probably the way to go so that the focus of the meal is the flavor of the meat. This recipe is super easy and simple but is surprisingly flavorful for what seems to be an overly simple Kraft recipe -- don't underestimate it!

Serves: 5, Prep time: 10 minutes, Total time: 1 hour, 25 minutes

Ingredients
3 lb. pork baby back ribs
1 Tbsp. brown sugar
1 Tbsp. paprika
2 tsp. garlic powder
1-1/2 tsp. ground black pepper
1/2 cup water
1 cup Bull's-Eye or Kraft Original Barbecue Sauce

Directions
Heat grill to medium heat.
Place half the ribs in single layer on large sheet heavy-duty foil. Mix sugar and seasonings; rub half evenly onto both sides of ribs. Bring up foil sides. Double fold top and one end to seal packet. Add 1/4 cup water to packet through open end. Double fold remaining end, leaving room for heat circulation inside. Repeat to make second packet. Grill 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil. Return ribs to grill; brush with barbecue sauce. Grill 15 min. turning and brushing occasionally with remaining sauce.

I don't usually make dessert for Father's Day because my dad doesn't have much of a sweet tooth. However, some personal favorites of mine that I like to make if you need some dessert ideas are cheesecake or carrot cake (I really enjoy the cream cheese flavor).

Hopefully these recipes will provide inspiration for some ideas of your own. None of these recipes are my personal creations, I am not nearly creative enough or have the patience to make my own recipes. But my parents really seem to enjoy a good home-cooked meal now and then and I think that this is a great way to show your appreciation for everything your parents do for you. Happy cooking!

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Adsum for Hedonists

I saw Molly O’Neill’s awesome “Adsum for Pescatarians” review the other day, and I felt compelled to paint the other side of the picture. Adsum and its decadent menu seemed like a great choice for me, since my only dietary restriction is that everything must taste as good as possible.

I’m pleased to say that the requirement was fulfilled when I stopped in to give Matt Levin’s pretentiously subtitled “refined neighborhood bistro” another try after a strong-but-not-standout meal there last year. My dining partner and I ended up at a bar table because the one we’d reserved outside was too chilly. Things were good quickly; already the staff was more attentive than last time, and more than happy to move us inside. Overall, they were cordial and personal—not personable, but personal; you got the sense you weren’t getting the same spiel as every other customer. Another plus I hadn’t noticed during my last, late-night trip was Adsum’s huge windows; people-watching a block away from South Street added an element of fun to the meal, with everyone from punked-out little kids to pierced 60-somethings walking by. Our favorite character was a girl with bright purple hair glued up in Sonic the Hedgehog-like spikes.

I began with the Poppy Doble, a kitchen-sink cocktail with lime, almond, grapefruit, maraschino liqueur, rum, and a bunch of poppy seeds. While it tasted very good, the drink contained no trace of half of its ingredients; lime was the dominant flavor, with a hint of almond and subtle nuttiness from the poppy seeds, but not much else. I was pleased, though, that it utilized my favorite crushed ice—perhaps necessary to keep the seeds (whose added texture was a fun diversion) from drifting to the bottom of the glass.

We went on one of the last nights Levin offered his now-infamous Tastykake sliders, passionately explained to us by the waiter. So we eschewed a starter of grilled octopus with black pepper caramel—the biggest standout from my previous trip—in favor of those. It was very much a just-to-say-we-did affair, but they ended up being pretty damn good. The mini sandwiches took what we all love about the combination of peanut butter and chocolate—the melange of salty and sweet—and elevated it to an unprecedented level.

The buns were Kandy Kakes, which consist of sponge cake topped with peanut butter and covered in chocolate. The patty was ground brisket and, though it had some unexpected gristle, it was still meaty and satisfying, and enhanced the salty flavor of the Tastykake’s peanut butter. The patty was topped with a thin slice of melted white cheddar that didn’t add much. On top of that was a squirt of sour cherry-sriracha jam, which wasn’t remotely hot but did effectively add to the sweetness of the chocolate. So though all of the ingredients weren’t pulling their weight, the end result was a tasty mix of familiar flavors, united in an unexpected, but surprisingly comforting way. $11 for two sliders is steep, but for a one-time experience it was worth it.

Next was the restaurant’s famed poutine: duck-fat French fries topped with separate bacon and duck gravies, fresh mozzarella curds, and a slab of seared foie gras. The fries had been overcooked and were dry as a result, rendering them no more than high-calorie vehicles for their embellishments. And while none of those were outstanding on their own, and the fancy gravy combination not discernable from a standard beef gravy, we found that there was something magical about eating a gravy-covered piece of warm cheese with foie gras oozing on top of it. And the foie, I should note, was beautifully cooked, with a thin, salty crust on the outside giving way to a center decadently viscous enough to remind anyone why it’s basically the best food on earth. At $15, this dish felt like a bargain because of the large piece of liver, making it a little too easy to forgive its other components’ shortcomings.

The last dish we tried was the pork belly entrée. Its description on the menu was cryptic: “pork belly, bananas, green curry, lobster, vanilla cream.” I anticipated a stew, with a green curry broth and bits of pork and lobster. Given Levin’s daring reputation, I should have known better. We were served a huge, unadulterated hunk of pork belly, the size of a generous entrée portion of fish. Beneath it were two creamy sauces and a mound of spinach; above it, a bit of lobster salad. And while on the whole the entrée was remarkable, it fell into the same trap as every other dish we tried: some ingredients were amazing, while others simply had no reason to be there.

The main reason for this dish’s success was its center: the pork belly was perfect in ways I never thought a piece of pig could be. For one, it was leaner than most cuts, with a roughly 50/50 mixture of meat and fat. Second, it had clearly been cooked excruciatingly slowly and with much care; the top layer was the most melty, tender fat I’ve had from any animal, and the bottom was braised meat at its finest: gorgeous pork that fell apart at the slightest pressure, beautifully moist and delicately seasoned.

The other major winner was the green curry-banana gastrique, whose spice was bold enough to hold up to the unctuous pork. A vanilla sauce on the other side of the plate wasn’t necessary, since the curry’s spice was already tempered by the banana. The spinach was sautéed and unremarkable, with no apparent connection to anything else on the plate. And the lobster salad was most offensive of all; its inclusion made no sense and didn’t work with any other element in the dish. Worse, it was too mayonnaise-heavy and had too many scallions, blocking out the flavor of the lobster itself. So while the dish would have been best as its two main components alone, it was still damn good, and easily worth the $21 price tag.

On the whole, Adsum was definitely enjoyable and worth returning to—though I won’t be rushing to do so. Every dish has so much going on that a few ingredients fall by the wayside each time, and it’d be refreshing to see simpler plates with every component working in harmony and executed right.

But if you haven’t tried that pork belly, get on it. Seriously.
-Alex Marcus

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Cadillac Culinary Challenge

This Saturday, Cadillac, Bon Appetit and Epicurious hosted the first of thirteen "culinary challenges" planned for the next few months at King of Prussia Mall. The idea is to pit a local chef (the tour will also hit California) against a celebrity one for a one-dish competition. Representing Philly was Walter Staib of City Tavern; faced off against David Burke, who owns Townhouse and six other restaurants in New York, Connecticut, New Jersey and Chicago. The audience tries both plates and two crowd-members are randomly selected to be part of the judging panel. At the demonstration I attended a professional poker player was the third judge.

The two men had an easy rapport: Staib commented that he was glad to be standing beside Burke because it didn't make him look fat, to which Burke quipped, "at least I didn't know Ben Franklin personally." (Staib's not only gray-haired and bearded; he also runs a restaurant that was founded in 1772.) Burke was the clear winner, although not by popular vote-- he might not be a native, but his take on the Philly cheesesteak was flavorful and strikingly plated.

A slab of dry-aged beef sat atop a slider bun, with a heaping pile of caramelized onions (cooked in barbecue sauce) and melted provolone. The beef is aged for 55 days in a room where the walls are literally made of blocks of salt, absorbing moisture and keeping bacteria out. It was tender and though rare, not at all bloody. The mushroom chips were a favorite; Portobellos sliced thin and fried. They're not really crispy (more wilted), but they taste great. Staib made an angel-hair frittata and chicken on a bed of dandelion greens. Dandelion greens are very bitter--it's a strong flavor that needs to be balanced, and Staib's relatively bland chicken couldn't stand up to it. The frittata was tasty in its own right, but the dandelion greens absolutely overwhelmed its nuances.

Walter Staib's Angel Hair Pasta Frittata

Ingredients
1 cup olive oil
1 tablespoon chopped garlic
2 tablespoons chopped onion
2 tablespoons chopped green bell pepper
2 tablespoons chopped red bell pepper
8 eggs, beaten
4 cups cooked angel hair pasta, chilled for 30 minutes
1/2 cup grated Parmesan cheese
1 teaspoon stemmed and chopped fresh thyme
1 teaspoon chopped fresh basil
1/4 teaspoon dried oregano
salt
black pepper
2 tablespoons unsalted butter

Directions
Heat 2 tablespoons of oil in large skillet over medium heat, add garlic, onion, and bell peppers and saute until softened. Put in refrigerator to chill. Stir eggs, pasta, cheese, thyme, basil, oregano and sauteed vegetables in a large bowl; season with salt and pepper. Heat the butter and the rest of the oil over medium high heat in a small skillet, add 1/4 of the egg mixture, shaping it into a 1 inch thick cake about 1 1/2 inches in diameter with your hands. Cook until browned.

David Burke's Dry Aged Cheesesteak

Ingredients
32 ounces of dry-aged beef, sliced thin
4 slices of aged provolone cheese
1 large onion, sliced
2 shallots sliced thinly, fried
6 tablespoons oil
4 slider buns
salt and pepper

Directions
Heat skillet over medium heat. Add 3 tablespoons of oil to the pan, saute the onions. Remove oil, add remaining oil, and saute the beef quickly on both sides. Add salt and pepper to taste. Place beef on bun with provolone and shallots.

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

• The Daily Pennsylvanian reports that beloved campus food truck Hemo's will open a storefront location before the start of next fall semester

• Baltimore Avenue Dollar Strolls, an event with 15 University City businesses offering up one dollar delicacies, will return on June 2 - Foobooz

• Foodspotting, a social network and visual food guide, is teaming up with Visit Philly to provide Philly food excursions - Philly Homegrown

• Don't mess with Governor Corbett's new health secretary Eli N. Avila, who caused a ruckus at a Harrisburg diner over fresh eggs, culminating in the Alvia screaming "Do you know who I am? I am the secretary of health!" - The Inquirer

• Bummer: Restaurant menu prices are climbing nationwide - USA Today

• The New York Times explores the growth of recipe search engines, and reports on Google's "Most Wanted Recipes"

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