Located just on the outskirt of campus, Sabrina’s Café is fairly well known among Penn students for good reason. However, if you haven’t frequented Sabrina’s this winter, hurry now to try their pumpkin pancakes before this extra sweet brunch special goes out of season!
For my friends and me, pumpkin flavored anything is guaranteed to please. But Sabrina’s didn’t stop there. Rather, the pancakes were topped with Nutella, fluffy ricotta, white and milk chocolate chips, toasted walnuts, fresh berries, and a generous “sprinkle” (more like blanket) of powdered sugar and cinnamon. If the description doesn’t say it on its own, this was quite the extravagant and delicious indulgence – well worth the Saturday morning trek against forceful winds in freezing temperatures. The pancakes soft and the chocolate chips melted, this dish brought back nostalgia for the comforts of winter break in the best way possible. If you are an avid pumpkin lover like us, you have to CHOW NOW on these pancakes!
Tuesday, February 5, 2013
CHOW NOW: Pumpkin Pancakes at Sabrina's
Friday, December 7, 2012
Friday Night Excursion: Le Bercail
The food is absolutely amazing and inexpensive. The majority of the entrees are $10 or below and the portions are very generous. Le Bercail serves Senegalese fried rice and chicken, fried okra, chawarma and many other options. I highly recommend their Dibi viande entree, which consists of grilled lamb with a choice of rice and beans, cassava couscous or fried plantains as sides. I ordered this dish with rice and beans, or “riz aux haircots” in French. The lamb pieces were generously seasoned and very tasty. I could have ordered the rice and beans by itself and been just as pleased with my meal. My friends ordered Dibi viande, chawarma with chicken, and grilled chicken chops. My friend noted that her grilled chicken chops were also well seasoned and her side of fried plantains tasted delicious.
However, a major downside to the restaurant is the service. Our server was very inattentive even though there were very few patrons present. If you’re willing to look past the poor service for some incredible food, then I suggest you try the restaurant. In my opinion Le Bercail would be better fit for takeout based on the prices and the service.
Thursday, November 15, 2012
An Uncommonly Tasty 1920 Commons
If you ask most upperclassmen their opinion of 1920 Commons, generally it won’t be very positive- the food is thought to be mediocre at best. I’m not a picky eater, and as one of the few sophomores with a small meal plan, have meal swipes to use. This meant dining at Commons fairly often, and my opinion of the selection was always average, until I got inventive.
Commons food is considerably bland, but as I’ve learned, has unlimited potential. I was recently filling my takeout box with spinach from the salad bar, and wondered about the possibility of actually cooking the spinach leaves. I have a stove in my apartment, and realized this would actually be possible.
I then proceeded to add a variety of raw vegetables, quinoa and grilled chicken. All were healthy, but flavor-wise, none of these foods were spectacular by themselves. When I returned to my apartment and sautéed them together with olive oil, salt and pepper, the result was wondrous. Believe it or not, my Commons meal was actually tasty.
Since then, I’ve come to realize that when it comes to Commons, all you need to do is add flavor. The salad bar is basically a stir-fry bar waiting to happen, and other foods can be improved upon too. For instance, the grilled chicken is generally tasteless, but when I cooked it with vegetables, balsamic vinaigrette, and lime juice, it was delicious.
Freshmen generally don’t have the option to cook, but for any upperclassmen that still have meal swipes and enjoy cooking, give Commons a chance. Putting in a little effort and adding your own twist makes the world of a difference.
Wednesday, October 31, 2012
Kung Fu Hoagies
Tucked away on 38th street between Chestnut and Walnut along a strip of food trucks is a new face on the scene – Kung Fu Hoagies. Once you get far enough up the block you can’t miss the little food cart with bright red umbrella and brilliant green and blue dragon on the side (painted by the owners themselves!). Kung Fu Hoagie specializes in Vietnamese hoagies and noodles that are all vegetarian or vegan. I went for lunch with two friends – one an omnivore, the other a vegan but both huge fans of the truck. I’ll have to say that after my lunch I was converted, too.
The menu is quite limited offering only 4 options (not including specials) but they are all delicious so it doesn’t really matter. We got the Traditional Banh Mi as well as the Veggie Pho. The Banh Mi is basically a Vietnamese hoagie, it comes with lemongrass tofu, vegan chicken or beef (we got the tofu) and is topped with picked carrot and daikon, cucumbers, cilantro, vegan mayo and their special Sriracha sauce. They make the sandwich right in front of you on an impossibly small cart. We had fun chatting with the owners while they lightly grilled the fluffy rolls and filled them with deliciousness. I’m happy to say that the sandwich didn’t disappoint. The tofu was satisfying, even for people who aren’t regular tofu eaters. The acidity of the carrots and daikon went with the sandwich perfectly. At $4 a hoagie it’s a perfect lunch size and a great bargain. We also tried the Veggie Pho, which I think might have been the real star. The broth is vegetarian but tastes so much like traditional pho broth that I was startled. They also include several pieces of vegan beef and chicken “meatballs.” For someone who likes to eat meat I was happily satisfied with the vegan alternatives. Pho coming from a food cart was certainly a pleasant surprise and made for a lunch that I’d be happy to repeat anytime. The bottom line is that everyone – vegans, vegetarians and those of us who eat everything – can find something to like at this food cart (not to mention that it’s both really healthy and affordable). Check them out for Thursday lunch on 38th street and follow their twitter for more location updates!
Wednesday, October 24, 2012
Your favorite food is… lettuce?
“Your favorite food is… lettuce?”
I dread the unavoidable question, “What is your favorite food?” While the most common answers include some sort of chicken, a pasta dish or the always-popular pizza, I hesitate to say that I often scribble the word “salad” when I come across this question on any survey. Now, I know what you’re thinking. You can tell so much about a person from what their “favorite” things are. Whether it is food, music, or academic subject, while trying to get to know someone these types of questions are the ones people ask first. So, when I voice that the food I enjoy the most is a mixture of raw vegetables, I usually get some puzzled looks automatically wondering if I am (a) a vegetarian (b) a freakishly health conscious individual or (c) just a really bland person. Well, the answer to that question is none of the above. Yes, I often run for the salad bar in a dining hall (and not only because this is sometimes the safest choice), but I could not imagine not eating meat, I am no more concerned with my weight than the next person and I happen to think that I’m far from ordinary. Yet, the frequency of which I consume salad has given me a bad rap.
However, out of all foods, salad allows a person to express him or herself more than any other. The possibilities for how to create your own salad are endless if you think far beyond the standard lettuce, tomato and cucumber combination often used as an appetizer for the more flavorful meal to follow. Skeptics, especially the male ones who find their masculinity threatened by the idea of a salad as a meal, should start at a place like Sweetgreen, located ironically right next to Chipotle and Bobby’s Burger Palace on Walnut Street (so, if your stomach is really aching for a burrito or a burger after a salad, you’re in the right place, though I can almost guarantee it won’t be). There, you’ll find tasty and unique options from “Guacamole Greens,” a mixture of mesclun lettuce, roasted shrimp or chicken, avocado, grape tomatoes, red onion, crushed tortilla chips and drizzled with lime cilantro jalapeño vinaigrette dressing or their “Chic P” salad which is baked falafel, chickpeas, cucumber, peppers, and pita chips topped with a lemon hummus tahini dressing over baby spinach leaves. Once you have graduated from the options already created for you, Sweetgreen allows you to combine all the vegetables, meat, and crunchy topping you desire to build a salad that caters to whatever you’re in the mood for at that very moment. Though a little overpriced, it is places like Sweetgreen that prove that it is OK to like salad as much as I do. I’ve learned to embrace the quizzical glances as I joyously dive into sweet corn, plump red grapes, carrots, dried cranberries and toasted walnuts over baby arugula and keep quite as my eating habits are constantly questioned. Those who have labeled salad as boring or to be only consumed while on a diet are sadly mistaken. There needn’t be anything painful about eating lettuce, you just need to know mix it up a little.
-- Xandria James
Tuesday, October 23, 2012
Ddukbokki
After tough weeks of midterms, we’ve finally earned fall break! While it is very exciting to go out exploring for exquisite restaurants (which sometimes gives me feeling of awakening when I find the one I really like), enjoying mom's homemade food is also joyful. Nothing can be more comforting than savoring home food that instantly brings you back into good relaxing times that I used to enjoy as a young kid. I was fortunate enough to visit home over the fall break. There, my mom made me one of my favorite Korean food, Ddukbokki, on Saturday afternoon, which immediately brought me feelings of comfort.
My all time favorite Korean snack, Ddukbokki, is likely very new to many people (unless you’ve been to Koreana - on 37th and Chestnut, right behind Chili’s- quite often). Ddukbokki is a popular snack amongst Koreans that serves very well as a good, filling snack. It originated as a food sold by street vendors. The major ingredients are cylindrical rice cakes, fish cakes, spicy Korean pepper paste, and sugar. From these basic ingredients, you can then make your own twist from here on, putting whatever you like or think would blend well to make your own style of Ddukbokki. For me, I like adding sliced onion, green onion, fish cake, boiled eggs and tempura in the cooking stage. Some other popular ingredients that people enjoy are ramen noodles. There also are many different types of tempura from sweet potato to pepper to squid (ultimately whatever you want to fry). This time, my mother made a very special Ddukbokki which I had tried for the first time. She made me Sea Food Ddukbokki with cylindrical rice cakes, sliced fish cakes, boiled eggs, onion, green onion, sugar, spicy Korean pepper paste, and on top of those, added squid and crab which made it really special. It was my first time trying Sea Food Ddukbokki and it was quite good compared to other ddukbokkis that I’ve eaten.
Ddukbokki is a very popular and I would say most beloved street food and snack in Korea. If you ever get a chance to visit Korea, I would highly recommend you trying many different ddukbokkis from different street vendors and find the one you most like. I can guarantee that you’ll never be able to forget the taste once you try the authentic ddukbokki from a street vendor in Korea.
Wednesday, October 3, 2012
Strolling to brunch on a casual Saturday morning – Sabrina’s Cafe
On one Saturday morning, just a week and a half into the new semester and just before my weekends would start to get hectic with many obligations, I texted my friend the night before to walk up to Sabrina’s on Drexel campus to grab a nice, relaxing brunch. The weather was about to get cold during the weekdays, but the weather on that Saturday morning was warm and breezy, just perfect to take a enjoyable stroll couple blocks up the street.
I discovered this place, Sabrina’s – there are three stores in Philly, but the one on Drexel campus is the closest – while I was staying on campus over the summer. Unfortunately, despite my willingness to, I could not make a visit to Sabrina’s while I was on campus under scorching sun. Therefore, I was thrilled to explore this brunch restaurant and sense the vibe of Drexel campus (it was my first time visiting Drexel's campus) as I came back in September. To give you an idea about the direction from Penn's campus, walk straight up 34th Street for several blocks through Drexel's campus; it will be on your right hand side. When I was there, there were about five groups of people waiting to be seated. The nice, enjoyable walk took about 15 minutes, and I was glad to see Sabrina’s sign!
We were there during popular brunch time (11a.m.-12p.m.), so we had to wait about 20 minutes before we were escorted to our table. Our table was actually very nice as we were in a part of the restaurant where all three sides (except for the side connecting to the main restaurant floor) was surrounded by glass windows so we could see outside into the nice neighborhood. Out of so many choices, we ordered two entrees from the Brunch Specials list. One dish was composed of a croissant, eggs, spinach, potato, onion, and homemade apple sauce; the other was The Tower of Terror Stuffed French Toast. Their freshly squeezed orange juice was also delicious.
As soon as the dishes came out, we hurriedly devoured our savories as it was already close to noon (I was very hungry by then). We wanted to try both orders, so our waiter kindly divided both of our savories into halves. The first entrée was really good, with the egg and spinach well blended with their own version of apple sauce. The stuffed French toast was also satisfactory. However, we were full even before we had completely finished half of our first entree! I barely finished half of the first one and had to take out half of the French toast as I could only eat a couple nibbles to see what it tasted like. With nice weather, happy and now full, we strolled back to our campus.
Walking up to Sabrina’s on a weekend morning to enjoy a little bit of relaxing time with good brunch was certainly a good idea and hope I can have another Sabrina’s experience soon!
Friday, September 28, 2012
Kiwi Berry, Ho!
On Wednesday, I had a Columbus-and-the-New-World, Galileo-and-the-moons-of-Jupiter, Benjamin-Franklin-and-electricity-kind-of moment. Granted that my moment was of considerably smaller scale, I was still pretty excited when amidst the farmers’ market’s apples and concord grapes, its strawberries and cherry tomatoes, I found a new kind of fruit. On Wednesday, I discovered the kiwi berry. Unwilling as I was to leave my new discovery behind, I purchased a little carton of the smooth, green, grape-like berries, brought them home, and as the farmer’s market sign had instructed me, patiently waited until they were very soft and wrinkly. In the meantime, I turned to Wikipedia and discovered that the kiwi berry grows on a vine native to Korea, Northern China, and Siberia. The vine is very hardy and able to survive temperatures well below freezing, but it has not yet been widely commercialized because the fruit has a short shelf life and an unpredictable ripening pattern. Wikipedia also told me that the kiwi berry should taste just like an extra-sweet kiwi.
When my kiwi berries were finally ripe, I was excited to do a taste test of my own. Biting the little berry in half, I was immediately blown away by how similar its taste was to that of it bigger cousin. Judging on flavor alone, it was as if I had discovered nothing new. Even more remarkable was that the inside of the berry looked just like the inside of a miniature kiwi. Despite these similarities, however, I feel in love with the little berries because while the bigger kiwifruit is equally delicious, the tiny berries are so easy to eat. This coming Wednesday, I plan to return to the Beechwood Orchards stand and rediscover my new world. If you’d like a little hump day adventure, I recommend you come along.
Friday, September 21, 2012
News Feed: A Round-Up of the Week's Top Food Stories
• Coming Soon: Harvest Seasonal Grill and Wine Bar expects a late September opening at 40th and Walnut Streets
• BYOB: 34th Street lists the best "BYOBaltimore" spots. Also check out Uwishunu's latest installments to its BYOB guide, University City and South Philly
• Hungree Girl is back on The Walk blog with a guide to Philadelphia's best vegetarian restaurants
• Secret dishes? That's right, Grub Street Philly has the lowdown on Philly's best off-menu dishes, from Nutella Pizza at Osteria to Foie Gras Kebab at Zahav
• Fall Fests: Foobooz has compiled a list of the best upcoming Philadelphia food and drink festivities
• Who is Peter Serpico? Philly foodies went bonkers when they heard the former Momofuku Ko chef is partnering with Stephen Starr on a new South Street restaurant. Eater Philly explains the excitement behind the news.
• Bizarre Eats: PYT in Northern Liberties is now offering up a Fried Butter Burger, while the folks over at Little Dan's food truck have conjured up a Vanilla Oreo Crusted Chicken Breast
• Foodie TV: Bravo has announced season 10 of Top Chef is taking place in Seattle; premiere is November 7
• Food Photography: Check out this awesome photo series on literature's famous food scenes, from Catcher in the Rye to Alice in Wonderland
Thursday, September 20, 2012
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.
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| Picnicking bloggers after a bountiful farmers' market trip! |
Saturday, September 15, 2012
Ramen Bar
Ramen Bar, which opened at 4040 Locust on Tuesday, is a welcome addition to the University City dining scene, filling a gap in noodle offerings in West Philly. The restaurant boasts a fully renovated space, with clean lines and hardwood finishings. The food is tasty and the prices are reasonable (most of the entrees are around $10 and most of the appetizers are below that). I ordered the Tonkotsu Ramen, a pork bone soup with hunks of pork belly, scallions, ginger, bamboo and mushrooms. The pork belly was tender and well-seasoned, and the broth was the perfect combination of salty and savory. For $9, this is a great dinner deal--it's so much soup that I couldn't finish it. I also tried the seaweed salad ($5), a standard that was good if not exceptional, and the green tea ice cream ($5), another bargain portion size-wise. Like many new businesses, though, Ramen Bar has a few kinks to work out before it's ready for primetime. The service was slow (it was a long time before they brought the water I asked for and I had to ask twice) and they might want to spell-check their menu ("appetitizers," anyone?). However, I'm confident that given time, Ramen Bar will smooth about these little hiccups and make this place a must-try for noodle lovers the city over.
Check out the full menu over at Grub Street Philly.
-- Kiley Bense
I am a huge ramen fan. My first experience with ramen was in the summer of 2010 in Tokyo, and I fell in love with it. After that I visited a number of ramen restaurants in Seoul, Busan (another Korean city), Philadelphia, New York, and even London. Still, the ramen I had for the first time remained the best. The ramen places that I visited in Korea were good, some amazing, but some of the ones I went to in Philly and New York were disappointing. Maybe I had picked the wrong restaurants, but it was enough to chisel in me the notion that if I wanted really tasty and authentic ramen, I would need to wait until my next visit to Korea or Japan. I had been satiating my ramen cravings at Tampopo (near 44th and Spruce), which actually sells okay ramen, but being always in search for great ramen, I was more than ready to try out Ramen Bar on 40th and Locust. My friend and I arrived at Ramen Bar around 7:15, and since the restaurant just opened, it was no surprise to find the place brimming with people. After waiting 20 minutes, we were seated, but had to wait another 10 minutes for the waiter to bring the water. I ordered my favourite Tonkotsu Ramen, and my friend ordered the Spicy Miso Ramen. Then waited another 30 or 40 minutes for the food. The Tonkotsu ramen has pork bone broth, while the Miso of course has miso base. I ladled my long-anticipated Tonkotsu ramen soup to my mouth, and I was pleasantly surprised to find that it was actually quite delicious. The broth was rich and savory. The meaty flavour was there, but did not overwhelm; and was not too oily or salty, which was the opinion of a couple of my friends who had already eaten here. The yolk of the egg was moist, and the slice of pork (chashu) was very generously thick and succulent. My only complaint is that the noodles were clumped together. The clump did not separate well at all, so I felt like chewing on a big piece of flour at times. I only had a ladle of the Spicy Miso ramen soup, which was equally good, but did not try the noodles, which were thicker than my Tonkotsu ones. Lucky for my friend, his noodles were not all stuck together. So overall, the meal itself was highly satisfactory, and the decor and location are very nice--but I was not impressed with the service. Of course, the place was jam-packed even when we left but the waiters were not very attentive. Hopefully when the hype dies down a little bit, the service and speed will improve, because I do want to visit this place again... and again... and again.
-- Emily Yoon
Ramen Bar
4040 Locust St
215.243.9999
Tuesday, June 5, 2012
Chez Yasmine
Because food trucks are such a large part of Philly’s food culture, it’s always exciting when a new one pops up. Chez Yasmine isn’t so new anymore, but it is certainly one of the newer ones, having only been around for a few months. And it’s on Penn campus, which is even more exciting because it is so accessible to students. So when I received an email about it from the Penn Gastronomy Club, I searched the food truck online, looked over the menu, and finally decided to check it out.
The owner, Jihed Chehimi, was extremely friendly. He welcomed me to the truck with a warm smile, while continuing his conversation with the three people ahead of me in line and putting together a sandwich. He chatted with regulars as if they were old school friends, knowing what they wanted and addressing them by name. He also explained to newcomers the inspiration behind his truck; both the names and the ingredients of each dish represent the places he has lived, worked, studied, and traveled— like Tunisia, France, and Philadelphia. After he finished preparing each customer’s order, he told them to pick a fruit and a mini water bottle to make their sandwich or salad a meal for no extra charge. He then took a picture of his new customers. I honestly found the photo a little strange, but he said he wanted it for a keepsake.
Unfortunately, the food wasn’t as outstanding as the service. I ordered the Wistar: Brie, sautéed mushrooms, avocado, basil/walnut pesto, and herbes de Provence on a baguette. When I got it, I thought it would be warm, like a French twist on a grilled cheese sandwich. But it wasn’t. So the brie was cold, not soft and melted. It was tasty, as well as smooth and creamy. But the rind was left on, which gave it a very pungent flavor. Although the rind is edible, I personally think it overpowers the flavor of the actual cheese, especially brie because it has a mild flavor. However, the mushrooms were seasoned well and the texture was agreeable because they were cooked. But again, I think that they would have been better warm, especially because they weren’t raw. The avocado would have provided a nice cool contrast to the warm, melted brie and mushrooms. However, since the cheese and mushrooms were as cold as the avocado, there was no variation in temperature. Also, the avocado was not evenly distributed, but randomly placed throughout the sandwich, providing either a mouthful of smashed avocado or a mouthful completely void of the ingredient. Finally, the baguette had a nice crunch on the outside, but the inside was a little tough instead of soft and tender. To fix this, I think the bread should have been toasted. On the other hand, the pesto sauce was tasty. It had a bold garlic flavor and was distributed evenly and generously. But the herbes de Provence shaken on top of the pesto sauce were overwhelming. There were too many, providing a grainy texture on your tongue, and tasted heavy on the thyme. Overall, I think that the Wistar is the right blend of ingredients, sans the herbes de Provence, but would only make me come try it again if the mushrooms were warm, the brie melted, and the baguette toasted.
At Chez Yasmine, the food truck experience was much better than the food itself. I would go back only because I would like to support Mr. Chehimi since he seems so good-hearted. You can tell that he really puts his heart and soul into his enterprise. Perhaps something other than the Wistar would be more satisfying. After all, the dishes are very innovative, which I admire. For now though, it is really the owner that has left an impression on me, not so much the food.
Thursday, April 19, 2012
10th Magazine Issue Launch = Success!
Thank you to everyone, from students to businesses, who came and contributed to the launch of Penn Appétit's tenth issue! We greatly appreciate your support and readership. We were thrilled to see over 100 people at the event! Without further ado, some snapshots from the whirlwind evening:
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| Foreground: French macarons (chocolate, milk and honey, orange blossom) from Sugar Philly Background: Vegan treats from Sweet Freedom Bakery |
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| Deviled eggs (black truffle, pesto, and sriracha) from Supper |
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| Savory japchae (glass noodles) from Koja |
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| Koch's Deli and Penn Appétit board members satisfy hungry attendees with pastrami, corned beef, and turkey sandwiches |
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| Lokalty, a loyalty marketing business based in Philadelphia, dishes out flaky baklava from Manakeesh Bakery and Cafe |
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| Chef Jihed Chehimi preparing a signature Chez Yasmine dish |
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| Swedish Salmon Smörgås (open-faced smoked salmon sandwiches) from Chez Yasmine |
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| Hungry throngs of people |
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| Our gorgeous magazines (with a sampler plate!) |
~Tweet
Friday, April 13, 2012
The Goodness
Getting tired of those boring dining hall dinners? Feel like your dinner is just missing that special side? Although I can’t propose an entirely new dish, I can help you create something that will turn any bland dinner into something slightly more appetizing! In my house we call it “the goodness.” Why? Well, that’s the best way to describe it: it’s so good, it has to take its name from the source!
First, find some sort of dinner roll (if there isn’t any, use sliced bread or a bagel!). Then, venture to the pizza section and procure the spices. In a small bowl, add parmesan cheese (enough to cover the bottom and a small amount of the side), a sprinkle of red pepper flakes (unless you want it really spicy), a dash of black pepper, and a generous shake of oregano. Next, find oil. It’s usually located in the salad section. Pour the oil into the bowl so that your mixture contains a liquid texture, but the spices aren’t drowning. Dip the bread in the bowl, or if you’d prefer to be more proper, spread the mixture onto the bread with a spoon. And voila! You have the perfect “fancy” item that your dining hall dinner needed!
Friday, April 6, 2012
Take Five with Chez Yasmine's Jihed Chehimi
Chez Yasmine is one of Penn's latest food carts to hit the scene, with its grand opening about five months ago. The cart serves up gourmet sandwiches, soups, and salads at its location at 37th and Spruce. There's no doubt that business is thriving; even with two people working inside the cart (owner Jihed Chehimi and his partner-in-crime Jeannine), the line was consistently 10-15 people long while I was there. While juggling baguettes of bread, a sizzling pan of mushrooms, and bowls of couscous, the ever-friendly Jihed shared his thoughts during a busy (as usual) lunch hour.
NW: What did you do before Chez Yasmine came to fruition?
JC: I have a PhD in Viral Immunology. After twelve years at the Wistar Institute [at the University of Pennsylvania], I was burnt out from research and wanted to do something different.
NW: How did you create Chez Yasmine's menu?
JC: The menu reflects my life: my work, my travel (from the streets of Paris' Latin Quarter to the souks of Tunis and Ancient Carthage to the tiny roads of Gamla Stan, Stockholm’s Old City), and where I grew up (Tunisia, in North Africa).
NW: What's the story behind some of the different menu item names?
JC: There's a lot! I worked at Wistar for a long time; the sandwich [filled with brie, sautéed mushrooms, avocado, basil/walnut pesto, and herbes de Provence] is named in honor of the first independent nonprofit biomedical research Institute in the country. The quinoa salad is also known as "The Gretchen," who is a regular visitor at Chez Yasmine. And the name Chez Yasmine itself? It's for a young Swedish girl born in Philadelphia... my daughter.
NW: What's your cooking philosophy?
JC: I want everything I make and serve to be healthy. We always give a bottle of water and a piece of fruit with every option on Chez Yasmine's menu. Also, I always want my food to be different; it should be food that you want to eat at home.
NW: What's the must-try dish on your menu?
JC: People always order the Swedish Salmon Smörgås (smoked salmon, cucumber, radishes, hard-boiled egg, dill, lemon, capers and a sprinkle of caviar, best served on rye or pumpernickel bread). A personal favorite is the Tunisian Sandwich (dolphin-safe albacore tuna, hard-boiled egg, tomato, green pepper, cucumber, olives, mint, parsley, and a dressing of lemon juice & extra virgin olive oil with spicy harissa): it was a childhood meal.
Check out Chez Yasmine's website here!
Thursday, April 5, 2012
Penn Appétit's Picnic Potluck
In celebration of our finished Spring 2012 magazine (it's currently off to the printer!), the issue's feature story, and the gorgeous spring weather, Penn Appétit held a picnic potluck for all who contributed to the magazine and blog this year! A plethora of enticing entrées, sumptuous side dishes, decadent desserts, and delectable drinks awaited all who attended the event held inside the amply-spaced Penn's Women's Center.
A prosciutto-based appetizer, with the thin slices of dry-cured ham caressing bite-size pieces of melon and mozzarella, proved to be an excellent sweet-and-salty opening. There were sleek sesame noodles, perfectly "slurpy" and dressed with just the right amount of sesame oil. A fresh salad accented with grapes, mushrooms, and tomatoes refreshed the palate, while pitas packed with layers of hummus, tomato, and cucumber brought a Mediterranean touch. Finishing with chocolatey s'more rice krispy treats and peanut butter brownies made this picnic feast a true treat for the masses.
Other excellent dishes that attendees devoured:
• marinated trout
• bread and homemade jam
• mustardy potato salad
• guacamole and tortilla chips
• homemade muffins
• Au Bon Pain cookies and palmiers
• water crackers and cheese
• Bai beverages and two types of lemonade (cranberry and strawberry) to wash down all the bites
Stay tuned for information about the launch of our ninth magazine issue on Wednesday, April 18!
Wednesday, March 21, 2012
Kiwi Frozen Yogurt: New and Nutritional Flavors for Spring
With campus beginning to heat up this spring, Penn students are looking for new ways to cool down. Though many students may indulge in the thick and creamy ice cream or gelato at various sites on campus, others may opt for a more nutritious, yet extremely delectable, sweet treat: Kiwi Frozen Yogurt.
As a froyo-obsessed freshman coming to Penn, I feared that Philadelphia would not offer that tart and refreshingly pungent taste of frozen yogurt I often crave. Kiwi, however, with its many and constantly changing flavors and toppings, has far exceeded my expectations in satisfying my taste buds. Many Penn students have been devouring this tasty treat since the shop opened under the name of Sprinkles. This spring, however, Kiwi offers a batch of new and seasonal flavors that will leave students’ mouths watering. In the spirit of Easter, Kiwi has created a baby-blue colored “Malted Milk Ball” selection that tastes exactly like Hershey’s Whopper Easter Robin Eggs chocolate treat. The Strawberry Daiquiri flavor offers an enticing substitute for those who still crave the relaxing memories of spring break, and Creamy Coconut leaves all who sample it completely refreshed. Other popular flavors have been brought back, including Espresso, Thin Mint Cookies, Ghirardelli Dark Chocolate, and Graham Cracker.
In light of the sunny weather, Kiwi has also expanded its variety of toppings to include a greater abundance of ripe fruit. Candy lovers are not to fear, however, as Kiwi has maintained its offerings of cookie dough, cheesecake bits, and many other chocolate and sweet selections. Customers are allowed to create their own yogurt confections based on personal preferences, a far better deal than offered at T-Bowl or Sweetgreen, both of which also suffer from a narrow array of flavors.
The best part about Kiwi is that we can still indulge without that inevitable sense of guilt attached to more fattening sweets. In addition to offering non-fat and low-fat yogurt, Kiwi also offers sugar-free and even gluten-free options! The brand new tart flavor, my personal favorite, is completely organic. All Kiwi frozen yogurt contains beneficial probiotic cultures that enhance digestion and healthy living. Ranging from only 80-140 calories per half cup, Kiwi frozen yogurt is still a great source of calcium and protein. Its convenient location at 3606 Chestnut and its newest, seasonal flavors make Kiwi the optimal place to be this spring. Though we may not be at the beach this semester, with Kiwi, we can still enjoy the taste of pina coladas and perhaps even, considering April’s flippant weather, getting caught in the rain.
Friday, March 16, 2012
Supper at Tap House
The next time you head to Tap House for delicious meal on campus, definitely check out what Chef Kane prepared for supper that night!
Tuesday, February 28, 2012
Penn Bites
Recently I read an old blog post by Adam Roberts, the AmateurGourmet, on his New York recommendations. He began with a summary of the quintessential nibbles that define New York: dumplings from Chinatown, a hot dog at Gray’s Papaya and an epic bagel. It prompted me to think of Penn bites, the foods that provide a snapshot of life and eating at Penn. Here's my immediate bite list. Feel free to suggest more in the comments.
1. Kiwi
Yes, frozen yogurt is a huge trend. Yes, there are three frozen yogurt places within walking distance of my house. None of them are self serve and none of them offer the breadth of flavors and toppings that Kiwi provides. Kiwi also constantly changes their flavors (countdown to pumpkin season please) and it’s a fun place to run into friends. Penn and Kiwi have a great relationship. How many times have you grabbed Kiwi to catch up with a friend? It’s a thing here and we somehow all convince ourselves it’s healthy.
2. One BIG coffee nursed slowly over the course of a day of studying
My caffeine levels at college are probably dangerously high, something that ought not to continue after graduation. I’m a big fan of coffeeshop studying and suspect that nothing represents the Sundays of my college career better than a large coffee and serious study time.
3. Food carts
Perhaps my favorite part of Penn’s food scene is the food trucks. Where else can you get anything from a macaron (at Sugar Philly) to an arepa (at Delicias Philly) to meatless meatballs (at Magic Carpet) to the perfect hangover sandwich (at Hemo's) within a few blocks of one another, usually for under $5. Waiting in line and running into random people is half the fun. The other half is going so often that the employees know your name and order.
4. Wawa
Penn students get religious about Wawa and after a few weekends here it’s easy to see why. Late night Wawa runs are not merely a culinary experience; it’s social and it’s fun. Also, they have $1 coffee (any size) all of January and that needs to be acknowledged.
5. Houston Salads
I dare you to find another salad bar without a limit on toppings or a charge for anything beyond the basic carrot shreds. Houston doesn’t charge extra for cheese, nuts or nice fruits and the salads are huge! Get your parents to give you some Penncash and get nomming.
6. Brunch
There’s no such thing as breakfast or lunch on the weekends. Fact: These meals always merge. Whether you brunch at Hill, Tap House, Sabrina’s, White Dog or in your apartment, you’re brunching. It’s a thing. It’s tasty, you’re willing to wait for it and it delays the inevitable torture of a Sunday afternoon full of homework.
So there’s Penn, or at least some pivotal parts of it, in a few bites. When your kids someday ask you what college was like, just give them a tasting menu. It will be way less awkward than explaining any actual stories of your adventures.
Saturday, February 11, 2012
Try this for Weekend Brunch
Over the past few days, I’ve been reading some other food blog posts. I found a very exciting combination of waffles that I can’t wait until the weekend to try at Bon Appetit's dining hall. This would work only on weekends at dining halls, for reasons I will explain to you momentarily.
It’s waffles with ice cream!! You can enjoy your waffle not only with syrup, but with various kinds of ice cream. I’ve heard many students complaining how the syrup was not an actual maple syrup, but sugar. So how about trying your waffle with ice cream? This picture has four different types of fruit compotes, which is also a good idea (although I don’t think there are any fruit compotes in the dining halls). The reason that I think this would only work on weekends is that they have waffle makers only in the morning and don’t serve ice cream for breakfast on weekdays. Therefore, weekends would be the only time the dining halls serve both waffles and ice cream at the same time... just a thought for the next time you visit Hill. ;)
Photo courtesy of Rimi.
