Bloggers' Bites: Brunch at Russet

Bloggers' Bites is a series of posts chronicling the foodie adventures of Penn Appétit's blog staff. On Saturday, January 26, Penn Appétit bloggers trudged through the snow for a lively brunch at Russet.

Leslie Robledo: As a newcomer to Philly, the idea of trying a new restaurant was so exciting! I was down from the moment I heard of the opportunity and it was even better when I met the people I was going to spend the time at the restaurant with me. They were all as excited and anxious as I was which made the experience even more great. With decor that made you feel like you were at a close friend's house for brunch, the setting had a comforting intimacy that allowed everyone at the table to be sociable and full of smiles. Eyes widened as the food came out. The presentation was cute, not too extravagant and in no time there were satisfied taste buds all around. The time at Russett was nice. I met new people, ate good food, and ventured into the city. Something I recommend to everyone new and old to Philly!

Kristen Duda: Hailing from a small suburb outside of Philadelphia, I have not been exposed to the most exotic or interesting foods that one can find so easily in the city. Therefore, my experience at Russet in the Rittenhouse Square neighborhood was extremely refreshing! The restaurant's atmosphere was quiet and warm, and every item on the menu seemed to have something I did not recognize in it, which I love.

I tried the wild mushroom sformato (which I had to Google in order to know what I was ordering). It was similar to a soufflé but less airy, and its earthly mushroom flavor was nicely counterbalanced with a parmesan cheese crisp, fine nuts, and something pickled on top. Needless to say, our trip to Russet was one I would love to repeat!

Nicole Woon: Upon entering Russet, I felt as if I had walked into someone's home. While warm and cozy, the interior still managed to be open and spacious. Hence, it was the perfect setting for our group of nine! After perusing the small menu, I knew my choice would be easy: I elected for the duck confit croque madame.

Out came a neatly-cut sandwich topped with a dripping sunny side up egg, flanked by a pile of lightly-dressed greens. Much to my surprise, one of the sandwich triangles had a duck leg--bone and all--comfortably sticking out the side: a statement piece, for sure. The sandwich was a touch dry; perhaps a fruity compote or jam would have made the meal more moist and added a new dimension of flavor? The cheese also did not have as much of a pronounced flavor as I would have liked. Regardless, this spin on the classic French sandwich was something I had not seen before and am glad I had the opportunity to try.

More treats from that bloggers enjoyed at brunch:

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Bloggers' Bites: Thanksgiving 2012 Edition

Bloggers' Bites is a series of posts chronicling the foodie adventures and musings of Penn Appétit's blog staff. For this special Thanksgiving edition, Penn Appétit bloggers reflect on their favorite memories from a holiday that's all about good food.

Zoë Kirsch: Thanksgiving Day is all about the day after Thanksgiving. I say this because in my home, Thanksgiving dinner is almost too much. It's a heaven-sent avalanche of food, hell bent on sending you straight into a coma. My Kentucky-born grandmother and mother pull out all the stops. There's the classic: stuffing, two kinds of gravy (vegetarian and meaty), turkey (light and dark), cranberry sauce, and mashed potatoes. There's the Southern regional: pickled peaches, marinated brussels sprouts, and corn pudding. The pair have dessert covered, too, in the form of three pies (Chess, pecan, pumpkin). As the dinner winds down, we pat our bulging tummies and decide no more meals for the next ten years. Cue the next day. The sun has risen, and we can now stand up without falling over. Time for round two. We tell ourselves that the suffering endured last night has made us wiser, and so we help ourselves only to measured portions of stuffing, gravy, turkey, and cranberry sauce. Just those, microwaved and sandwiched between two thick slices of whole grain bread.

Katie Behrman: 10 years ago, my family made a pecan pie for Thanksgiving. I had never had a pecan pie before, but all I had heard that day were my mom’s rave reviews. After consuming a delicious, and plentiful, meal, we first decided to go see the 2nd Harry Potter movie. We left the freshly baked pie on the counter and bid goodbye to my dog. When we returned from the movie, however, we were shocked to see that the pie had fallen to the ground! Its dismantled container rested on the floor, but its contents were nowhere to be found. What could have happened? My dog sulkily came in to greet us, and for good reason. Crumbles of pie had attached themselves to his whiskers and crust lay embedded in his eyelashes. He had eaten the ENTIRE PIE! Crust and all. Somehow, while we were at the movie, my dog had managed to knock the pie off the counter and lick away each and every morsel! Although I was disappointed that I didn’t get to try the pie, I don’t think I would have remembered the taste as much as I remember seeing my dog mope across the room, tail under legs, with little specs of gooey pecan littering his nose.

AJ Winkelman: Thanksgiving, for me, is not about food. Yes, I LOVE ridiculous amounts of moist, healthy turkey meat, but honestly most other Thanksgiving staples are just not that exciting for me. Thus, in my most special Thanksgiving memory, food is an afterthought. That Thanksgiving is the one in which my family and my cousins, who had previously never shared a Thanksgiving, were together. The piles of fluffy mashed potatoes, multiple turkeys, and the pumpkin pie were better than any food I've ever had, not because they tasted better, but because they did what no other food had successfully done before them: they connected our three families, if only for one day.

Laura Sluyter:  With all the lore and love surrounding the Thanksgiving turkey, some may find it surprising that my vegetarian aunt always hosts our family's Thanksgiving feast. I, however, think it's the perfect arrangement. My aunt cooks the turkey (and tofurkey) with as much care as anyone, and she takes the sides to a whole new level. Green beans, asparagus, salad, beets, mushrooms, brussel sprouts, creamed onions, sweet potatoes, mashed potatoes, stuffing, dressing, homemade bread, and so on. With a side dish to person ratio greater than one, its no surprise we all leave the table stuffed. At least, I tell myself, it's mostly vegetables.

Krystal Bonner: As a vegetarian, my favorite part about Thanksgiving is introducing my extended family to delicious meatless holiday dishes. As a rule, I steer clear of preparing cooking that attempts to mimic meat (anyone who has tried Tofurky can attest to the prudence of this). Instead, I try to utilize seasonable produce and fresh herbs to create flavorful dishes that everyone can enjoy. This year I'm going to attempt a walnut and apple cornbread dressing (some Thanksgiving jargon for you—it's only called "stuffing" if it is cooked while "stuffed" inside the turkey). Of course, my other favorite part of Thanksgiving are the desserts—no dietary restrictions there other than the size of my stomach!

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Bloggers' Bites: Pub & Kitchen

Bloggers' Bites is a series of posts chronicling the foodie adventures of Penn Appétit's blog staff. Last Thursday, Penn Appétit bloggers went to Pub & Kitchen.

Ashlee Burris: Going to Pub & Kitchen was my first Penn Appétit blog outing- we ventured across the South Street Bridge for some delicious, Euro-American comfort food. After walking twenty minutes and more than ten blocks away from campus, we arrived at a rustic, warm, yet obscure setting that housed our destination. The eatery was packed; which is typical for a restaurant in Philadelphia on a Thursday evening. Pub & Kitchen does not accept reservations, so we had to wait 30 minutes for a table. However, my meal definitely made up for the wait. Picking it from their fall menu though did require some scrutinizing attention. I classify myself as a food economist- I pick meals off of menus based on quantity, quality and popularity. I don’t like to take too many food risks when it involves a more than moderately priced meal, especially on a college budget. I did a quick scan of the restaurant clientele and easily observed that the majority of people were eating burgers and short ribs. Our complementary appetizers consisted of autumn vegetables and their daily selection of cheeses and bread. Both appetizers tasted delicious. So to switch it up for my entrée, I ordered the burger and was pleasantly surprised. Not only did I receive a large portion of both burger and fries for $18, but also the burger had unique flavoring. It was stuffed with bleu cheese and topped with double cut bacon strips, pickled red onions, and buttered challah bread. The fries were also hand-cut and seasoned with the right amount of salt. I wouldn’t advise a health-conscious person to order this item off the menu, but I thoroughly enjoyed my selection- 2,000 calories and all. I wholly enjoyed my first outing and the restaurant selection. The items on the menu were a great spin on typical pub food with a unique and high end American flare. I strongly encourage more students to try this restaurant; especially on a night after midterms when comfort food is crucial.


AJ Winkelman: My first trip to Pub and Kitchen was an enjoyable one. After a long wait and some tasty drinks, we were finally seated at our table by an extremely friendly waitress. She felt bad that we had to wait so long so we got two plates of free appetizers -- a plate full of unidentifiable (but delicious) vegetables and a cheese plate. I love cheese and am very choosy, but even I thought the cheese was pretty good. Even better were the spreads that came with the cheese: fruity delicious.

On to the main course. I recently decided I would try to eat more fish, so I forced myself to try the trout. First thing I noticed about the dish was how pretty it was. The light green olive oil surrounded a centerpiece of trout, causing me to pause a bit to admire the aesthetics of the dish before I devoured it. Once I finally took a bite, I noticed a little bit too much salt. The olive oil was clearly of very high quality and was very well paired with the trout, but the saltiness of the trout itself threw me off. I would be happy to return to Pub & Kitchen, if only to try a hamburger next time, because as pretty as my dish was, the hamburger looked unbelievable.


Elliott Brooks: I'm embarrassed to say that last Thursday was my first time at Pub & Kitchen. Having heard amazing things about this upscale American-British pub and its lick-smacking fare, I was eager to make the trip across the Schuylkill. Once seated (after our 30 minute wait!) I ordered the warm beet and apple soup. I have always been a fan of borscht, a beet soup found in most Central and Eastern European countries, and was curious to try Pub & Kitchen's borscht-like variation. The soup itself was a beautiful bright red, garnished with apple slivers, a spoonful of trout roe, a dollop of creme fraiche and a bit of horseradish. The soup was thick and almost creamy, although that didn't prevent me from stirring in all the creme fraiche. It had that wonderful sweet-sour tang that I've come to associate with all beet soups, making the trout roe was an interesting combination. As delicious and beautiful as it was, it didn't come close to my Mom's homemade borscht. Worth the $9? Maybe- I haven't yet mastered the art of making beet soup, so for now Pub & Kitchen will have to do!

Pub & Kitchen
1946 Lombard St.
(215) 545-0350

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Bloggers' Bites: Baltimore Avenue Dollar Stroll

Bloggers' Bites is a series of posts chronicling the foodie adventures of Penn Appétit's blog staff. On September 20th, Penn Appétit bloggers went to the Baltimore Avenue Dollar Stroll.

Elliott Brooks: Despite living on Baltimore Avenue, last Thursday was my first ever Dollar Stroll- a recurring summer treat where all the restaurants and markets along the avenue set up side-walk stands selling $1 goodies. I started off my stroll by declaring it to be a "backwards day" and eating dessert first. Milk & Honey Market was giving out generous scoops of Bassetts ice cream which, as always, was pure creamy comfort. Word on the street is that they now sell Lil' Baby's Icecream too.

The next stop was Aksum, where I got two stuffed grape leaves. I have yet to meet a stuffed grape leaf I did not like, however Aksum's were at the lower end of my "grape leaf tastiness" scale. I prefer my grape leaves to be flavorful little pockets of rice, meat and spice goodness. Aksum's grape leaves were vegetarian, so the nice meaty richness was missing.

Down the street from Aksum was my favorite Malaysian-Laotian restaurant- Vientiane Cafe. They were serving out grilled skewers of tender chicken morsels and spring rolls bursting with fresh vegetables and mint. I ate both happily before moving onto my last stop, Atiya Ola's Spirit First Foods. This was my first time at Atiya's, which is located in a side street off Baltimore. They specialize in Caribbean health food, including a lot of vegan and raw options. The smoothie I tried was sweet and refreshing, and tasted like a non-alcoholic pina colada. I can't wait to go back to try their other options- I have a feeling Atiya's might be Baltimore's hidden gem.

Nicole Woon: For a queue that was as long as one you might find for a Disneyland ride, you would think the food waiting at the end would leave your taste buds starstruck. As we learn in Marketing 101, however, satisfaction is based on both our expectations and the perceived performance, and the concept of "disconfirmation" was about to play out in real life. Such was the case at Elena's Soul.

Just to experience a taste of the South, we waited a solid half hour--if not longer--in a line that eked along at a snail's pace. The servers were friendly (at least during our brief interaction), yet inefficient; orders had to be repeated multiple times to multiple people and only one woman was dishing out orders. Elena's could greatly improve this aspect for future Dollar Strolls, especially considering how popular the spot is among the West Philly crowd. In any case, we at last reached the front and for $1 per serving, I picked up a Fried Chicken Wing, Candied Yams, Macaroni and Cheese, and Peach Cobbler.

Elena's leaves the wing tip, a part that is mostly skin and bones, attached to each chicken wing. While the drumette and flat portion of the wing were fairly moist and had a nicely-spiced coating, the thin crust was not crunchy enough. Additionally, the amount of meat present was minimal. The yams were indeed quite sweet, as their moniker suggests, and rather liquidy; it could have easily substituted as a pie filling, if that's your cup of tea. With the countless ways chefs interpret mac and cheese, I was curious to see how Elena's would prepare their version. The mac and cheese served was tasty, but ultimately unremarkable. The side was more creamy than cheesy and lacked the delicious crust that normally develops from baking in the oven. The peach cobbler was happily laden with chunky peaches, but I was disappointed with the dish's cool temperature and lack of flaky crust; I had been expecting a warm dessert with a crisper dough crust.

Fortunately, I was much more pleased with my findings at Desi Village, a spot I discovered at my first Dollar Stroll in October 2010. The pyramidal samosas were plump and crispy, jam-packed with cumin-scented potatoes and peas and dressed with a thin chutney. The show-stopper was the mango lassi, some of the best I've ever had the pleasure of sipping! The Indian yogurt-based drink was so smooth, genuinely fruity, and absolutely refreshing for the palette on a warm summer's night.

Farrel Levenson: If I told even a Penn student there was great food in the Baltimore area, he would probably think I was referring to Baltimore, Maryland. My natural inclination would be to think of Maryland as well, if it wasn’t for the Baltimore Dollar Stroll. Previously, whenever I was looking to vary my cuisine, I gravitated towards the more obvious areas: Old City, Rittenhouse Square, South Philly. Save for a few restaurants near Locust Street in the mid-forties, I was convinced a quality meal was a SEPTA ride away.

However, last Thursday I indulged in a hot, savory samosa, sugary sweet plantains, spicy mushrooms, a peanut butter-chocolate cupcake, a succulent chicken kebab, and a scoop of the famous Basset’s ice cream. All were acquired within a four-block radius, to my surprise, on Baltimore Avenue.
Little did I know, the street I believed to be mostly residential was actually a mini-melting pot of cuisines, offering everything from Ethiopian to Indian to Chinese fare at reasonable prices.

As I participated in the Baltimore Dollar stroll, basking in the perfect 70-degree weather, I marveled at my ignorance. Who knew a street a few blocks from my house had so much to offer? My accompanying friends and I immediately began formulating future dinner plans, eager to explore our new-found options. Penn students often joke about rarely leaving the “Penn Bubble,” and it's unfortunate to think that Baltimore Ave. is often excluded from this realm. Both myself and my taste buds have the Baltimore Stroll to thank for pulling us a few blocks out of the bubble, and into a new slice of Philly.

Jessica Chung: The Baltimore Avenue Dollar Stroll is a great concept: seven blocks of restaurants selling food for a dollar that you would normally pay up to $5 for! Unfortunately what that also means is a lot of waiting and only a little bit of food. My first stop was Elena’s Soul. Personally, I didn’t think it was worth waiting thirty minutes for a couple dollars’ worth of food. Nevertheless, I was craving good mac and cheese and candied yams, so I chose to stick it out. The mac and cheese was good, but not exceptional. It was very simple with no breadcrumb topping. There was a layer of cheese baked on top, but it didn’t make the dish stand out. And there were some spices mixed in, making the macaroni taste peppery. The candied yams were almost bitter. They sat in a nice amount of glaze, but I think there was too much cinnamon in it, making what could be a sweet spice actually the opposite. I also tried a chicken wing, worried that the other restaurants would be running out of food by the time we got through this line. The chicken was a little dry on the inside, but nice and crisp on the outside. Although it was greasy, it was flavorful. I also tried a samosa from Gojjo. Again, I was not thrilled. The fried shell was thick, but on the verge of being soggy, which is to be expected from sitting outside. The potato and pea filling was lacking in peas, and was a little too spicy for my liking.

However, the night ended on a good note. Desi Village was selling mango lassi’s, which were perfectly sweetened, creamy, and full of mango flavor. I also tried what I believe is called gulab jamun, mini fried doughnut-like balls soaked in a sweet syrup. These were very good too, although a little denser than usual after sitting in the syrup for so long. By the end of the night, I was certainly full. However, many of the restaurants did run out of food before the Dollar Stroll was over. I would have liked to have tried Sweetbox’s cupcakes, Mariposa Co-Op’s banana whips, and Green Line Café’s carrot dogs. Nevertheless, it was a good experience, as it allows you to try a variety of foods for just $1 each. Next time, I think we’ll just have to split up, each of us buying one another a variety of foods from different restaurants so that we can all taste a larger gamut of goods!

*Photo courtesy of University City District

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Bloggers' Bites: Clark Park Farmers' Market

Bloggers' Bites is a series of posts chronicling the foodie adventures of Penn Appétit's blog staff. On Saturday, September 15, Penn Appétit bloggers explored the nearby Clark Park Farmers' Market at Clark Park (43rd and Baltimore).

Elvina Yau: I’ve heard plenty of hype about the Clark Park Farmers' Market before coming to Penn, so when the opportunity to check it out finally arose, I felt compelled to go! As an avid foodie and lover of fresh and organic items, visiting the farmers' market was nothing short of divine. I snapped photos like a madwoman and was enraptured by the plump fruits, the twisty hot peppers, the vivid floral arrangements, and the decadent chocolates. It was a lovely experience to drink in the sights of the array of comestibles, meet the vendors, and learn more about how they make the transfer of their goods from farm to table. I ultimately ended up making a sole purchase: a jar of scrumptious apple butter. Upon the insistence of the seller himself, I grabbed a spoon and ate straight out of the container. Tasting the concentrated flavor and natural sweetness of the apples was definitely life-changing. I can say for sure that I’ll be a chronic visitor to Clark Park on Saturdays!

Nicole Woon: The heady perfume of freshly-picked flowers wafts through the air. Rosy sun-kissed apples—including Honeycrisp, my favorite variety—spill out of wooden crates. Spacious straw baskets hold various breeds of voluptuous mushrooms. Long queues trail from food trucks and carts lined up along Chester Avenue. This is the Clark Park Farmers' Market in its prime, which just happens to be every Saturday throughout the year. The local market is the perfect location to stock up on farm-fresh produce and just-made baked goods. On this visit, I dove into a plump loaf of cheddar cheese bread accented with hints of cayenne from Lancaster-based Slow Rise Bakery. While the bread could have used the addition of more cheddar, it still had a delectable crumb and soft interior. I also sampled Slow Rise's satisfyingly-crunchy pretzels and became an instant fan; these will surely be on my shopping list next time around. Slow Rise offers a whole host of organic baked delicacies, from classic seven grain loaves to sourdough banana bread, brownies to dog biscuits. Be sure to give them a try next time you swing by the farmers' market.

Chacha Wang: Today was the first outing of the Penn Appétit bloggers and what a start! We headed to the University City District Clark Park Farmers' Market, definitely one of the hidden gems of West Philly. Just a short stroll of ~15 min away from campus, the market boasts over a dozen vendors and is one of the largest in the city. Starting at the front were mouthwatering bakery booths that showcased everything from cookies and pies to freshly baked bread. It was really difficult to contain myself from wanting to linger by those tables forever, so I had to quickly devour the goodies with my eyes and move on. Then came booths filled with fresh, crisp organic vegetables and fruit that looked so good, they were almost as irresistible as the buttery baked goods. Eden Garden Farm is heaven for apple lovers: there's apple cider, fresh apples, apple butter (which is especially good! I was bombarded with compliments about it from random shoppers), you name it. Other miscellaneous goodness included Little Baby's ice cream, organic meat, drool-worthy food trucks, and a very unique chocolate booth called John & Kira's. Personally I've never seen such intriguing and delicate-looking chocolates: there are at least 15 flavors like pistachio, lemongrass, honey, and fruit. What's even cooler is that the fruit chocolates actually look like miniature versions of the real fruit themselves. Check them out at John & Kira's website!

Laura Sluyter: Being the fruit fanatic I am, I've always been a fan of farmers' markets. While I was in California this summer, however, I fell in love. Thus, I was very excited that the first Penn Appetit outing of the summer was to the Clark Park Farmers' Market. The market was full of activity and had a good variety of fruit and vegetable stands as well as a couple bakeries, some food trucks, and a little ice cream stand. In no time, I had happily accumulated a couple vegetables, quite a few delicious fall apples and the last of the summer peaches (so sad to see them go). I was also tempted by a carrot loaf and a four seed cookie from the Special Rise Bakery. The bakery's focus on wholesome food was apparent in both treats. The cookie was just slightly sweet with a great chewy texture. Accented with a sprinkling of chocolate chips, it made a great midday snack. The bread was similarly delicious. Like the cookie, it was not too sweet with a fairly dense wholegrain texture.


Dylan Sun: There is something to be said for good frosting. But first, a little bit of semantics. Though there is an adage which refers to the “icing on the cake,” cakes are much more often slathered with frosting. Some maintain that the two are basically interchangeable, but I believe frosting is creamier on the tongue and more matte in appearance, generally with a higher proportion of (butter) fat to sugar. Regardless of the terminology, however, a good frosting is difficult to come by. Supermarket varieties certainly do not cut it for me; I always bear the brunt of a hundred disbelieving eyes when I scrape the stiflingly sweet varnish off my cake. Good buttercreams often elude me in the kitchen as well, chunks of unmixed butter marring what should be a perfectly smooth affair. Last weekend, however, I finally found my perfect frosting at the Farmer's Market at 41st and Baltimore. I was immediately drawn to the pastry tent. Being from only an hour and a half away in New Jersey, I've always associated this region with honest, uncluttered baked goods, worlds away from the manicured eats one might find at a high-end New York shop. I got exactly what I was searching for. For only a dollar, I nabbed a whoopie pie, created in what I hoped was fine Amish tradition. Chocolate cake and peanut butter icing. One bite was enough to convince me never to scrape the frosting off anything sold to me by anyone wearing a wide-brimmed hat. The cake was certainly stellar, but the frosting took center stage. It was smooth and rich, but definitely not too sweet. The texture was fluffy, but it was strong enough to stay unrefrigerated on the warm fall day. This is the frosting that everyone should be making. Perhaps I should forgo my electric mixer the next time I try my hand at frosting and simply wait for the butter to soften properly. I was relieved, frankly, that I had attained my frosting nirvana in such an unpretentious environment. Sitting on the grass in the warm sun, there was absolutely nothing stopping me from licking the last bit of frosting from the wrapper.

Alina Grabowski: If I had to make a list of my top five favorite things, farmers markets would claim one of the coveted spots (following desserts and campfires). So when I got the e-mail from Penn Appétit about heading to the Clark Park Farmers’ Market, there was no question about whether or not I would go. I was not disappointed. In comparison to my local farmer’s market, which takes place in the parking lot of our commuter rail station and features a handful of vendors, the Clark Park market was a sprawling oasis of locally sourced goods. Everything from glass jars of amber honey to neat rows of hand-drizzled truffles could be found tucked beneath the white tents. I was particularly fascinated by a table lined with crates of apples with familiar names, like Granny Smith and Gala, and unfamiliar ones, like Jonagold and Honeycrisp. I bought two Honeycrisps because of a recommendation by one of the blog editors and its marbled red-green skin. It would not be an overstatement to say that they were the most delicious apples I have ever eaten (and this is coming from a picky apple-eater who can spend hours browsing produce). The Honeycrisps had a satisfying crunch while also being remarkably juicy (I think I sprayed a fellow blogger with my enthusiastic chomps). I’ll be returning to the farmer’s market, and this time I’ll be sure to buy more than two Honeycrisps.

Farrel Levenson: After a few weeks of sourcing my food from dining halls and corporate conglomerates (i.e the “Fresh” Grocer), I found it easy to forget that food couldoccasionally be both fresh and natural. Processed and packaged were common themes in my diet. Therefore, it comes as no surprise that on a bright and sunny September day, I found myself utterly enchanted by the array of brightly colored stalls at the Clark Park Farmers’ Market. Real fresh fruits, homemade baked goods, and organic chocolate free samples welcomed me; the vendors could name the very town their goods came from. I was charmed by the Amish vendors in traditional garb- a shy young boy in conservative dress was quite the adorable salesman. The uniqueness of many of the goods intrigued me- goat milk caramel pudding and corn-and-blueberry bread aren’t your typical grocery store fare. Browsing through the market was an exciting and fun experience, except for when I had to choose which delectable goods I had to forgo.However, my enjoyment didn’t end when I left the market. A day later, a bite of a plump Honeycrisp apple and a sip of fresh apple cider brought me back to days of apple picking with my family. For a second, I was back outside among fallen golden-colored leaves, a brisk wind blowing through my hair, rather than inside my stuffy airless apartment. Even better was later that day, when I treated myself to Amish-made pecan-raisin sticky bun. Sugar-sweetness and warm dough mingled in my mouth while I marveled at the ability of people from such a foreign culture to bake such an incredible good from scratch, and the comforting aroma reminded me of dozens of bakery trips past. The nostalgic power of food never fails to astound me, and the Farmers’ Market fare was no exception.

Lauri Bonacorsi: I was so anxious to visit the Clark Park farmers market this past weekend as my first Penn Appetit outing, and my high hopes were certainly upheld. When we arrived, Roopa, Evie and I decided to survey of all the booths before making our purchases. It felt like the same routine when we eat at 1920 Commons, but of course the food and ambience are significantly less exciting in the dining halls:). After marveling over an impressive array of sweets, fresh fruits and veggies, spreads, and sandwiches, we finally made up our minds. For lunch, I tried "The Joy" sandwich from a food truck called "YumTown," consisting of beer braised pulled pork, BBQ sauce, sesame slaw, jalapenos, and aioli on a challah bun. It was my first food truck experience, and didn't disappoint! The pulled pork reminded me a bit of my dads special BBQ back at home (in my family's humble opinion, he is the best at barbecue), and the toasted challah bun was buttery and flaky... perfect. In addition to the sandwich, Roopa and I bought a some pumpkin butter and a couple loaves of fresh bread to take back home - zucchini and pumpkin! Pumpkin ranks high on my favorite food list, and anyone who knows me knows that I will eat it in just about anything. We tried the breads Sunday night during a spontaneous study "break," that really turned into the end of our studying for the evening. The bread was delicious and moist, and the pumpkin butter was light and sweet. Bring on the fall season!!

Katelyn Behrman: Host to crisp apples, luscious peaches, juicy tomatoes, and delicate desserts, the Clark Park Farmer’s Market springs to life each Thursday and Saturday. I delighted in walking up and down the park, peering at the food choices, and engaging in conversation with the farmers. Each stand offered delicious items—cheese, produce, desserts, or juice—all of which were fresh, and most of which were organic. I made a rather eclectic purchase--three apples, three peaches, a handful of green beans, one potato, a pint of apple cider, and a loaf of pumpkin bread. All of these items proved equally as delicious as the rest. The farmers’ pleasant attitudes added to my enjoyment—they explained the difference in apples, helped me pick out peaches, and even explained how to properly bake my potato! So, if you’re looking to leave the “Penn Bubble,” looking for edible produce, or looking for yummy bakery items, I hope that you spend your next Saturday morning strolling through the greenery of Clark Park.

Picnicking bloggers after a bountiful farmers' market trip!

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Bloggers' Bites: Best Easter and Passover Food/Food Experiences

Bloggers' Bites is a series of posts chronicling the foodie adventures of Penn Appetit's blog staff.

The question: What is your favorite Easter or Passover food/food experience?

Nicole Woon: I dream about the succulent Easter ham that my mom makes each year. A quick history lesson about the classic dinner table centerpiece: according to food historian Barbara Ketcham Wheaton, "meat was not eaten during the Lenten season and so was scarce in early spring. However, farmers and peasants, having fattened their pigs on the last of the harvested corn before slaughtering them, usually had a cured ham available, hanging in the barn from the past winter. Lamb was available to some extent, but because ham couldn't be eaten by Muslims or Jews it took on a peculiarly Christian significance."

My mom prepares it traditionally, studding the pork's pink surface with juicy pineapple rings and plenty of cloves. The meat basks in the warm heat of the oven for two hours, with a generous glaze of pure honey applied each time the clock's minute hand has made a full circle. As it bakes, the aroma permeates the kitchen, filling the house with a savory-sweet fragrance. When it comes out of the oven, only the risk of burning my tongue prevents me from devouring slices. I tease my palate by sampling roasted pineapple and crunchy, unctuous pork rind. And the ham-- oh, the ham! Substantially hearty with the right touch of sweetness. Layered on flaky Pillsbury biscuits with Havarti cheese; diced into large chunks with grated cheddar cheese, sliced button mushrooms, and sweet onions for an omelette; or simply eaten by itself, this ham will satiate and satisfy anyone.

Elliott Brooks: I spent my junior year of high school studying abroad in Belgium. During Easter break I was invited by a German friend of a friend to stay with her. Of course I jumped at the chance, which is how I found myself at her Jewish grandmother's house in breathtaking Bavaria on Easter Sunday. Obviously ham was out of the question, but her grandmother still prepared us a semi-traditional Easter breakfast of fresh brezels (pretzels) from the local bakery and hard boiled eggs. We peeled the eggs, cut them in half and spooned small amounts of homemade herb-infused olive oil on top. A simple breakfast, and yet absolutely divine. It was certainly an Easter to remember!

Richie Stark: My most memorable passover food is and always will be matzoh brie. I remember having different iterations of this food on multiple passover occasions and it is the edible treat I associate most closely with Pesach. At my Savta's house I had a satisfyingly crunch, salty, almost-but-not-quite burned matzoh brie with pink applesauce on the side. At my Nana's, I have had a more moist yet still slightly crispy matzoh brie. I have always enjoyed it - it is, after all, a vehicle to give the normally bland matzoh a strong egg and a weak salt profile - and I will make it for my family for years to come at this time of the year.

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Bloggers' Bites: Fishtown's 2nd Annual Chili Cookoff

Bloggers' Bites is a series of posts chronicling the foodie adventures of Penn Appétit's blog staff. On Sunday, March 25, we ventured out to Fishtown for its 2nd Annual Fishtown Neighbors Association Chili Cookoff.

Held in the spacious Skybox @ 2424 Studios, the venue was the perfect location for the cookoff with high ceilings and plenty of room for all the challengers. The judges—Drew Lazor (Citypaper Meal Ticket), State Rep Mike O-Brien (175th District), and Joy Manning (oysterevangelist.com and former food critic at Philly Mag)—may have selected resident Theresa Decker's "Double Decker" and restaurant Loco Pez's "Loco Border Chili," but what did Penn Appétit bloggers think? Read on to find out!

Nicole Woon: 24 types of chili. 5 bloggers. 1 mission: to try them all.

Indeed, this was our quest at FNA's 2nd Annual Chili Cookoff. We rose to the challenge and powered through each challenger's entry. A tip for these types of events: pace yourself. Chili is a substantial food that fills you up quickly, and you never know what you might find at the end!

"Happiness is a Warm Chili," an entry by Andrew McGowan and Dan Friel, captured my heart, stomach, and vote in the resident division. Their epic combination of meats—beef, pork, lamb, and veal (yes, all four in one stew)—with a homemade chili powder was positively delectable. The chili was hearty without being too heavy and was robust with flavor. It was truly happiness in a sample cup. (Plus, I loved the Beatles reference! Major bonus points.)

In the restaurant division, Loco Pez's stellar "Loco Border Chili" wowed my taste buds. Loco Pez took the mundane and made it insane, serving up wild boar chili with bacon, chocolate, stout, and habanero chipotle. The savory stew was topped with a dab of sour cream, a sprinkle of cheese, and a crisp baked tortilla chip. For me, there are five criteria for an award-winning chili: aroma, consistency, red color, taste, and aftertaste. Loco Pez's entry met and surpassed all five. They truly paid great attention to detail with each sample they served up, from the light garnish to the temperature of the chili itself, which was a definite plus in my book!

Now, for a couple awards of my own: The Magnificent Meat Award goes to resident Jed Mecham's "Chili Con Chimi." It was meltingly tender and had the most incredible flavor. One blogger likened it to ropa vieja and I must say I agree with her. While I wasn't a huge proponent for the watery broth, if you served a bowl of just his chili meat, I would be a happy camper.

The Tasty Toppings Award goes to "Murph's Bar Chili," served by restaurant participant Murph's. Each sample cup was filled with a substantial amount of chili and topped to order with fresh chives, crumbled baked tortilla chips, sour cream, and cheesy cheddar. The contrasting textures of the various ingredients was excellent; their chili was delicious as well with an unctuous meaty taste.

Elliott Brooks: My two favorite chilis were actually both resident chilis. I found that by-and-large while the restaurant chilis were consistently good, the resident chilis were allowed more creativity. This meant that while some of the resident chilis were stellar, a few were downright bizarre.

My favorite resident chili was Theresa Decker's Double Decker, which was a tasty Mediterranean spin on chili. It had a really nice texture, and had plump raisins that had soaked in the meat juices, adding a really nice sweetness to the chili. It was served with cilantro sour cream, toasted almonds and jalapeno relish. The flavors played off each other nicely, and the almonds added a great crunch.

My second favorite was Andrew McGowan and Dan Friel's "Happiness is a Warm Chili". The chili was made from a combination of beef, pork, lamb and veal and was, as I described it "meat-flavored heaven". The combination of meats made the stew incredibly rich and delicious.

Of the restaurants, my favorite chili was the Pickled Heron's "Trois Petits Cochons", which was perhaps the least chili-like of the bunch. It was more of a white bean cassolet, with sausage, bacon and headcheese. Even though the thought of headcheese is a bit repulsive, the chili itself was very buttery tasting. I personally really liked it, although other bloggers were not huge fans.

Abigail Koffler: I had a great time at the Chili Cookoff. My favorites were "Loco Border Chili" and "Carne Adovada," both prepared by professional chefs. The loco border chili, served by a charming aussie, was complicated. It had texture, sweetness and meatiness and a salty tortilla tip accent. You didn't want to spoon it down all at once. You wanted to sit down with a bowl and a good book. "Carne Adovada" would have been a delicious dinner. The cornbread added the perfect texture and everyone in our group wanted a big bowl of the avocado cream. Chili cookoffs require a certain strategy. Clever names, perfect temperatures and creative toppings make your bowl of chili stand out from the crowd. With 25 in the mix, only the best were remembered.

Brittney Joyce: Resident chili:
My favorite resident chili by far was the "Happiness is a Warm Chili" batch. The four kinds of meat, beef, pork, lamb, and veal, were incredibly tender. The chili was also warm flavor-wise without being too spicy, making it a deliciously cozy great. The makers of this batch seemed to go light on some other traditional chili ingredients like beans and chunky peppers, but this worked out perfectly because the meat was so tasty.

Restaurant chili:
The "Carne Adovado" chili was my favorite restaurant variety. The chili was not too spicy and had nice texture, but what really took it to another level was the topping. The creators had a cilantro-avocado cream that they put on top, and the bright flavor of cilantro combined with the creamy richness of the avocado paired wonderfully with the chili, complementing its spicier tones. The cilantro-avocado topping was something that I had never associated with chili before, but we saw cilantro at a couple of others tables too and it is now something that I would definitely consider as a topping the next time that I make chili. The "Carne Adovado" group also served a delicious savory chorizo cornbread muffin with their chili, which earned them some bonus points from me. The "Loco Border Chili" came in a close second for me, but was a little bit too salty for my taste.

Vegan chilis:
I tried to be open minded in trying the available vegan chilis at the competition. However, I didn't really like any of them. Most of them diverged a lot from traditional chili flavors, and while many meat-based chilis there did this as well I found that some combination of spices and texture made the vegan chilis much less palatable to me. Oh well, maybe next year!

Jessica Chung: The Fishtown Chili Cook-off was a really great experience. The atmosphere was warm and friendly and the venue was packed with locals. There were the biker type in their leather jackets and bandanas, the moms with kids, and the young couples—all craving chili. It felt like an indoor block party, one in which they only served chili!

There were twenty-five different types of chili to try. At first, that didn’t seem like too much: you only got a sample. However, I got so full by the tenth cup that I couldn’t eat any more! From then on, I would gauge whether or not it was worth it to stuff my stomach with another taste based on the other bloggers’ assessments!

Out of the ones I did try though, I did have my favorites and my least favorites. Of the restaurants’ chili, I liked “Murph’s Bar Chili.” It tasted like a taco in chili form. The meat was tender, which was good, but it was the toppings that made this one stand out. The crunchy tortilla chips, cool sour cream, gooey cheese, and crisp chives made for great contrasts against the warm broth and soft beef. All of the different textures melded well together to create something that was more than just your everyday chili. I also really liked Soup Kitchen’s chorizo sausage cornbread. Their chili was unremarkable, but their cornbread was delicious. It was sweet with little bits of sausage. It was not grainy and was very moist. The bits of sausage lent a slightly salty flavor to the sweet muffin and a bit of a chew.

My least favorite of the restaurants’ chili were Barcade’s and Brindle Café’s. Barcade’s chili consisted of beer-soaked beans and pork belly with a whiskey mole sauce. Unfortunately, the alcohol was so potent that it made me cringe on the first bite. Instead of lending flavor to the dish, the liquor made it taste like a shot! Furthermore, instead of alcohol, it was Indian spices that overpowered Brindle Café’s chili. I tried the vegan version and it tasted more like an Indian bean dish than a chili. I think the idea was good, to infuse Indian flavors into the dish, but it turned out that the spices took the show, allowing no room for the main ingredients to shine.

Of the residents’ chili, I did not have an absolute favorite. I thought that Jed Mecham’s “Chili Con Chimi” had good, tender, flavorful meat, but the broth was not thick enough. On the other hand, I liked the broth of Randy Malone’s “Uncle Jack’s Tennessee Pride.” It had a sweet barbecue flavor that made it different from the usual salty chili. The meat, however, was simple—just ground beef. As for my least favorite of the resident’s chili, it was Kelly and Holly Stevenson’s “Kelly’s Kreation.” This chili didn’t resemble a traditional chili. The meat was chicken and the broth tasted like pure buffalo sauce. It was thin and tangy and would have worked better as a sauce than a broth.

Overall, the Fishtown Chili Cook-Off was a really great experience. I do not love chili, but I really enjoyed getting to try all different kinds. It was a chance to taste various creations—good and bad—without having to commit to one. I would definitely do it again…and maybe next time
on an empty stomach!

Bloggers with happy smiles and full stomachs!

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Bloggers' Bites: Best Spring Break Food

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

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

Leyla Mocan: Over spring break I went to Magnolia Cafe in the small town of St. Francisville, Louisiana. It's about a 45 minute drive from my native Baton Rouge and is fun for a quick day trip. For lunch we had a "Spicy Shrimp Poboy" which was a sandwich with shrimp cooked in garlic butter with peppers and onions. The best part was the gooey pepper jack cheese which gave the sandwich just the right amount of spice and kick. I also really enjoyed having real Louisiana shrimp, I had forgotten what a delicious, intense taste real shrimp had when they're fresh from the gulf. Topped with the classic poboy dressings of lettuce and tomato this was one awesome sandwich.

Laura Sluyter: I love carrot cake, but I’m very particular. While I’ve had delicious desserts at many, many restaurants and bakeries, there are only two carrot cakes that I like: my mom’s carrot cake and the carrot cake at Baker’s Treat in Flemington, New Jersey. As a result, I found myself making a very difficult decision when I went out to dinner with my parents over spring break. Should I take a risk and order carrot cake or go for the safer choice of chocolate chip cake? The best resolution, I decided, was to have both! That night I ordered the chocolate chip cake, and later in the week, my mom and I made carrot cake. As always, it was delicious and perfectly moist. Eating that classic carrot cake was the gustatory highlight of my break (although the chocolate chip cake was pretty delicious as well).

Rachel Marc: Over spring break, I ate dinner with my family at Trattoria L' Incontro, a delicious restaurant in Astoria, Queens. An overall fantastic dining experience, all tables are started off with a brick oven baked flat bread accompanied by a sun-dried tomato dip, followed by a visit from the waiter who recites a memorized special list that contains at least 25 options. All dishes consumed by the table were delectable, and my personal favorite was my mom's nut-encrusted chicken paillard topped with a tomato and avocado salad, slightly beating out my brother's eggplant parmigiana for the top place in my heart...and stomach. We were too full for dessert and sadly had to pass up a chocolate hazelnut pizza served with a chocolate hazelnut ice cream. If looking for a high end meal in a lively atmosphere, L'Incontro is the place to be!

Heejae Lim: During this spring break, I had a wonderful food experience in Boston! Since Boston is famous for its fresh seafood especially lobsters, I searched for restaurants noted for serving lobsters. I went to "Legal Seafood Harborside" at 210 Northern Ave. and tried the Lobster Roll, New England Clam Chowder and Linguini and Clams Pasta. The seafood, especially the lobster, was tasty and fresh. The restaurant was spacious and had a kitchen at the center that was visible and also had a huge bar with wide range of wines and cocktails. I sat at the window side, so I could see the calm harbor while eating, which was a very pleasant experience.

Carissa Gilbert: I enjoyed eating at various frozen yogurt places in California the most! I tried at least 6 different places including Pinkberry, Berrysweet, Yogurtland, and Yogurt Escape. Overall, however, a psychedelic frozen yogurt shop, called Sweet Things, in San Diego was the best. Walking into the yogurt shop, I immediately felt like I had traveled back in time to the 1970s. Not only did the music consist of popular 70s artists but the walls were tie dyed and the chairs were a groovy orange. I ate the flavors banana pudding, cinnamon, and cake batter. I also enjoyed their topping bar which had colored mochi!

Emma Silverman: Me and my Spring Break were filled with amazing meals. I went home to Chicago for the break after visiting New York for the weekend, so I definitely had my fill but I think that my favorite food experience was at my favorite burger restaurant in Chicago. The place is called Urban Burner and my mom and I go there pretty much every time I'm home. It sounds basic, but they do burgers right. I actually love the veggie burger. Veggie burgers can either be disgusting or amazing. You have to treat the patty itself as what it is: veggies and rice. It cannot go around masquerading as meat when it's just not. Their veggie burger is light and flavorful, and is topped off with chipotle mayo, avocado, some fresh arugula, and goat cheese. With a side of sweet potato fries and fried pickles (trust me) there's nothing better.

Katie Behrman: Over spring break, I went to Seed, a modern American restaurant in Marietta, GA, where I tried pork belly for the first time. Paired with pickled organic cucumbers, hoisin, and scallions and enclosed in a slider, the scrumptious pork-belly enlivened my taste buds. The crispiness of the pork-belly contrasted perfectly with the soft, gooey bun; the hoisin sauce spilled over the edges, its sweet flavor enhancing and blending each ingredient together. If you’re ever in Marietta, I highly recommend Seed and its delicious sliders!

Elliott Brooks: I went on a Penn Alternate Spring Break trip to a farm animal rescue shelter and organic farm in Paris, Virginia. Rescued farm animals mean rescued hens and rescued hens mean eggs. I spent each morning delighting in a breakfast of farm fresh eggs, harvested that morning from the barn beneath my feet. They were delicate, creamy and simply delicious without needing any pepper or salt. I tried them hard-boiled, scrambled and fried, but my favorite preparation was when I accidentally soft-boiled them.

Nicole Woon: Spring Break for me meant going home and having access to a real kitchen! At last, I could cook and bake to my heart's content with an actual stovetop, oven, and pots and pans. I had a blast cooking and baking up a storm, making everything from coconut macaroons to unctuous braised pork belly to rich chocolate French macarons. My favorite recipe over break, though, was for challah bread. Last winter, a friend of mine made the most amazing challah bread for dinner and I knew I had to try my hand at it. I had never made bread before, so it was definitely an experience baking it for the first time! I went through multiple trial runs; one time I didn't add enough yeast, another time the dried fruit I studded the bread with burnt to a crisp. Experimentation, however, is the key to discovery. Indeed, I finally arrived at a close rendition to her version by the end of break. I put my own spin on the eggy bread with plenty of plump raisins and fragrant cinnamon. The simple egg wash brushed on before baking added a beautiful glimmer on the crust of the bread; the bread itself was soft and tasted excellent spread with a bit of butter and honey. I can't wait to return home and continue perfecting the recipe in my kitchen.

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Bloggers' Bites: Ocean Harbor Dim Sum

Bloggers' Bites is a series of posts chronicling the foodie adventures of Penn Appetit's blog staff. This past Sunday, we went out for Ocean Harbor's dim sum at 11th and Race.

Nicole Woon: Having grown up around dim sum and Chinese banquets, I'm no stranger to har gow (steamed shrimp dumplings) and jellyfish tentacles. What was new to me was the place we dined at: Ocean Harbor. I've been on the hunt for a good dim sum place in Philly's Chinatown and was pleasantly surprised with the fare at Ocean Harbor. While I wasn't a fan of a couple dishes—take the BBQ beef skewers (the beef and the cloyingly sweet sauce that coated it was neither good nor authentic) and the jellyfish (I never could get over the odd texture and lack of taste)—, I was quite pleased with the rest. Personal favorites included the perfect pan-fried pork and scallion dumplings (excellent pan-crusted exterior, savory and juicy interior, flavorful throughout), steamed sticky rice (deliciously glutinous with a good balance of meat to rice), and the plump siu mai (what succulent steamed pork dumplings these were!). I was disappointed that the restaurant's golden egg tarts (a must-order for every dim sum meal) weren't ready until after we left, but that's just more incentive to return. Based on the quality of the food and the excellent price ($8 per person is a steal for the feast we had!), I'm sure I wasn't the only one who enjoyed Ocean Harbor overall. The crowds are a testament to the restaurant's success as well; the dining area was PACKED and by the time we left around 11:30 am, the waitstaff was calling group #18 after giving a "place in line" ticket to group #34! The icing on the cake (er... the coating on the taro dumpling?) was the spirited Chinese New Year bash going on outside; we reveled in the delightfully noisy firecrackers and talented lion dancers' performances before our departure.

Rachel Marc: The dim sum experience was a nice change of pace from the traditional dining scene. It was nice to see so many large groups together to enjoy a meal in a lively and bustling atmosphere. The carts wheeled about by servers served as a reminder that not all restaurants operate in the same manner, and the contrast from the typical experience was refreshing. It was great to be able to sample a variety of dishes and the table sharing experience was quite pleasant. My favorite dish was the coconut pudding. It was delicious and light, and it perfectly alleviated the craving for something sweet after the meal. I also really enjoyed the jasmine tea and didn't feel the urge, as a I frequently do, to sweeten the beverage. Overall, dim sum at Ocean Harbor was a great experience and I look forward to returning there to further explore its array of options.

Jessica Chung: Dim sum is one of my favorite kinds of brunch. I love the atmosphere, in which ladies bustle around, pushing carts full of food from which you can pick the dishes that appeal to you. I love the clamor of hungry people shouting out which dish they want as it goes by. And I love the smell of the salty, fried cooking. As for the food, I find all types of dim sum delicious: shrimp dumplings, roasted pork buns, egg custard tarts. Out of the dishes the bloggers and I ate at our trip to Ocean Harbor, my favorite was the fried taro dumpling. This dish consisted of mashed taro stuffed with shitake mushrooms, shrimp, and pork in the center, covered in a fried bird’s nest shell. The crunch of the bird’s nest nicely contrasted the soft, potato-like taro. And the mushroom, shrimp, and pork filling gave the taro a salty flavor. The one thing we were missing at this brunch were egg custard tarts. This is my favorite dim sum dessert. Egg custard tarts look like mini pies with a flaky pastry crust filled with a sweet yellow egg custard. The smooth texture of the custard goes well with the flaky texture of the crust. And it is small enough to satisfy a little sweet craving at the end of such a salty meal. We did have a coconut jello though for dessert. Its consistency was that of jello, it’s color was white, and the flavor was distinctly coconut. It was satisfying, but I wouldn’t have minded an egg custard tart too! So, I guess that means we’ll just have to go for dim sum again some time!

Katie Behrman: Upon entering Ocean Harbor, I knew I was in for a treat! Waiters bustled throughout the restaurant pushing carts piled with delicacies. Once seated, our waiter brought two pots of jasmine tea. The delicate, slightly sweet tea warmed my throat and soothed my body. I cannot even tell you how many cups I drank! The food-filled carts arrived at our table throughout the meal, enabling us to taste a variety of dishes. Below, I have described some of my favorites:

Haam sui gok: My favorite dish, Haam sui gok consisted of fried dough filled with chopped pork and vegetables. The dough possessed a delightful outer crunch combined with a soft inner layer. It tasted sweet and sugary, almost like a donut, but not quite as overwhelming. I also really enjoyed the filling as the pork and vegetables complemented the dough very well.

Steamed sticky rice: Not only delicious, the steamed sticky rice contained an intricate, and mesmerizing, construction. Wrapped in a thin layer of what I believe to be a pastry, the rice and its other components (pork and vegetables) created an almost perfect circle. Although I did struggle initially cutting away a piece with my chopsticks, I really enjoyed this dish. It was hot, packed with flavor, and contained a variety of textures.

Coconut pudding: Our final dish, the coconut pudding resembled a smooth, purely white rectangle. It was cold, yet melted in my mouth. I thought that the pudding tasted like milk infused with sweet and fragrant flavors. The refreshing pudding also cleansed my palate, and I really enjoyed ending the meal in this way!

Elliott Brooks: Dim sum for the gluten-sensitive is a near impossible feat. So while my fellow bloggers chowed down on siu mai and har gow (my two favorite dim sum delicacies from before I realized I had a gluten sensitivity!) I sipped my jasmine tea and tried to think about other things. Luckily, there were a couple things I was able to try. The first was jellyfish, certainly not a dish for the faint of heart. The jelly fish had been sliced into long translucent-looking "noodles". Suprisingly, jellyfish is quite crunchy and pretty bland. However, ours had a slightly pungent fishy aftertaste, which might just be because our jellyfish wasn't particularly fresh. I ended up eating the pickled diakon (a large white radish) that was nestled under the jellyfish.

The second dish I was able to try was the coconut pudding, which came in a wobbly, jello-like block. I love both coconut and pudding, so this was the perfect dessert to me. Not to mention, it wasn't too sweet and was almost refreshing. Needless to say, I ended up eating three times more coconut pudding than a normal person, and didn't regret a single bite.

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Bloggers' Bites: Garces Trading Company

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.

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