What: Check Chef Anne Coll's latest five-course tasting menu at Meritage! From an amuse bouche of Foie Gras Mousse with pomegrante molasses and pickled apple with toasted brioche to Crispy Duck Confit (accompanied by a cured spiced torchon of foie gras, curried lentils, pineapple and kumquat chutney and a port wine reduction) to Peanut butter and Foie Gras Mousse (with dark chocolate and currant jam sauce), your taste buds are sure to thank you. See the full menu here and make reservations here.
Where: 500 S. 20th Street
When: now until Friday, December 16
Cost: $39
What: Zahav is hosting three special dinner events for the holiday season, each with a festive prix fixe menu. Start with Chanukah (Tuesday, December 20 until Wednesday, December 28) ($45), where you can enjoy classic fare such as Hummus with Glazed Brisket, served with house-made laffa and a selection of salatim; a selection of Latkes; and Sufganiyot with dates and orange. "A Very Jewish Christmas” features Israeli-inflected Chinese food, movies shown on a big screen, and hot buttered popcorn. Screenings of the to-be-determined movies (make your movie request via Twitter!) will be at 6 and 9 pm. On New Year’s Eve, the restaurant will serve a spectacular four-course dinner with menu highlights including Glazed Veal Shanks with saffron, apples and cinnamon and Chocolate-Hazelnut Babka with orange-vanilla ice cream. Check out more info here.
Where: The rotunda at the Shops at Liberty Place
When: Chanukah- Tuesday, December 20 until Wednesday, December 28; "A Very Jewish Christmas”- Thursday, December 22; New Year's Eve- Saturday, December 31
Cost: Chanukah- $45; "A Very Jewish Christmas”- $50 ($100 with bottle of Johnnie Walker Black for the table, additional $9 each for Chinese-inspired cocktails); New Year's Eve- $65 ($100 with drink pairings)
What: In the true spirit of the season, Le Castagne Ristorante is offering its customers a complimentary Sunday brunch entrée in return for donating a new unwrapped toy for charity. Toys go to the 23rd annual CBS-3 Joy of Sharing Campaign, which has provided thousands of holiday toys to underprivileged children throughout Philadelphia and benefits The Salvation Army, The Children’s Hospital of Philadelphia and Children’s Crisis Treatment Center. Eligible Sundays for the complimentary brunch entrée offer are December 11 and 18. Enjoy delectable offerings like Brioche french toast stuffed with Nutella & finished with dark rum & caramelized banana; and apple glazed braised pork sandwich. Reservations are not required.
Where: 1920 Chestnut Street
When: Sunday, December 18, 11 am-2 pm
Cost: One unwrapped toy per guest
Sabrina's Cafe Breakfast Deal
What: All three Sabrina's Cafes, included the newly opened University City location, will be offering a special of any of four breakfasts and a cup of coffee for only $6.99. The breakfasts offered are Two Eggs Any Style plus your choice of a breakfast meat and toast, Short Stack Buttermilk Pancakes, Challah Frenchtoast or Pigs in a Blanket.
Where: Any Sabrina's Cafe
When: Weekdays, 8-10 am, through December and possibly into January
Cost: $6.99
Thursday, December 15, 2011
Food Events @ Penn
Monday, December 12, 2011
Federal Donuts - Fried Chicken & Hot Donuts: What's Not to Love?
As a special belated birthday treat, my friend Erich and I took an impromptu foodie trek over to Federal Donuts, a little outpost of deliciousness in South Philly. While I'd been keeping tabs on Michael Solomonov's newest co-owned venture ever since its opening two months ago, I'd been waiting for the right moment to pounce.
Due to the speed with which the donuts (available at 7 AM daily) and the fried chicken (available at noon daily) disappear, pouncing (and planning) is by all means necessary. Well, generally, that is. This particular time, we decided last-minute to check out Federal Donuts for Saturday brunch. And with serendipitously impeccable timing, we showed up at approximately 11:55AM.
After thanking Erich for expeditious parking, we dodged in front of an older couple walking towards the entrance to the corner store front. (No one gets in the way of me and my brunch!) And I couldn't have been happier to enter a warm room permeated by smells of fried chicken, hot donuts, sugar, and spices.The space was indeed small, with the majority of the room taken up by fryers, trays, carts, and a wraparound counter.
With only a few seats available, the set-up is definitely meant for take-out service. While I wasn't quite sure what to do when we walked in, we made our way to the counter to grab our numbers for our half chicken orders. Word on the street is that there are only so many chickens fried each day, so if you don't make it in time to grab a number, you're essentially out of luck. Happily, we'd arrived in time to be 41st and 42nd in line.
While we waited, we checked out the minimalist menu overhead, and made some key decisions on how we wanted our chicken finished off, what donuts to pick up, and which beverage to pair with our savory and sweet treats. We also had the opportunity to sample various donuts that the staff cut up for all of their patiently waiting customers. Erich was good (and strong) enough to restrain himself -- I, however, demonstrated absolutely no self-control. Yummy yummy donuts.... Nom nom nom....
When our numbers were called, Erich chose the Za'atar Crispy finish on his chicken, along with a combination of Fresh and Fancy donuts. With my sweet tooth, I went with the Honey-Ginger Glazed finish on my chicken, along with the Vanilla-Lavender, Key Lime, and Nutella-Tehina-Pomegranate donuts. Having tasted a number of donut samples, I have to admit that I found most of the Fancy ones way too sweet. And given my general love of sugar, that's saying a lot.
To top off my take-out meal, I went with a Dr. Brown's celery soda. Given that I'm not a big fan of soda, I was essentially choosing something that I'd never heard of nor tasted before. With his Dr. Brown's root beer in hand, Erich collected our semi-greasy white paper bags, and we made our way out of South Philly, in search of the perfect spot to dive into our fried chicken and donuts.
We quickly found our way to Fitler Park in Fitler Square, and made a beeline for a park bench in the sun. As soon as we opened our bags, we realized that the restaurant had given us each a free Fresh donut! Setting those aside for dessert, we focused our attention on the task at hand -- getting through a half chicken without creating a greasy mess.
As neither of us chose to share (shocking), I can only comment on my order. That said, I was more than satisfied. The chicken was crispy without being shiny, and the fact that it wasn't entirely covered in batter was actually quite pleasant. (I really hate the feeling of eating equal parts meat and batter.) The glaze was both savory and sweet, and the stickiness contrasted nicely with the crispness.
I had no trouble finishing my entire order, though I must say that the chicken breast was my least favorite piece, being quite dry and stringy. It seemed like it'd been left in the fryer just a few seconds too long. On the other hand, the free Fresh donut was my first experience with a truly phenomenal cake donut. While I'm still very much committed to my beloved Krispy Kremes, I definitely have a new-found appreciation for the cake donut. The celery soda was also surprisingly amazing, and washed down everything quite nicely.
By some miracle, I was able to save my other three donuts for several days -- before promptly inhaling them all in one sitting. As expected, the Key Lime was, like the other Fancy donuts, way too sweet. The Nutella-Tehina-Pomegranate was slightly better, and not as overwhelmingly saccharine. The Vanilla-Lavender, like the free Fresh donut, was another perfect cake donut. (By the way, I ate them all too quickly to have photos of them. *Sigh*)
Given that Erich polished off his chicken almost as quickly as I did, I suppose he liked the Za'atar as much as I liked the Honey-Ginger. He also seemed to prefer the Fresh donuts over the Fancy ones, which were scrumptious in their simplicity. And not only was the food delicious, but affordable as well. With the Fresh and Fancy donuts costing $1.25 and $2, respectively, and the half chicken costing only $9, I'd choose FD over KFC any ole day. All in all, this was a wonderful foodie experience, and I can't wait to come back for more. Now I just need to make sure and time my visit to a tee....
Federal Donuts
1219 S. 2nd Street
Philadelphia, PA 19147
267.687.8258
Friday, December 9, 2011
A Christmas Tradition: Candy Cane Cookies
The holiday season- a time that embraces the smell of pine, the crispness of a winter breeze, the comfort of hot chocolate by a fire, the sight of a brightly lit tree, the melodious sounds of carolers, and the taste of candy cane cookies of course!
Every year, my friends and I come together during the holidays to bake this delicious treat. Although this dessert requires more effort to make than your typical slice-and-bake cookies, the end result is worth the extra exertion.
The hardest part of making these cookies is rolling the dough ropes into a shape of a candy cane. My friends and I found it was easier to twist the dough into straight “canes” rather than actual canes that bend. We also got creative and began to make twisted candy cane hearts amongst other figures. We had a lot of fun while making these cookies, and I encourage you to enjoy the process as much as we did by listening to Christmas music, wearing cute aprons (if you’re a girl), drinking sparkling cider, and just enjoying the company of your friends!
Ingredients
1/4 cup shortening
1/2 cup butter or margarine
1 cup powdered sugar
1 egg, slightly beaten
1 tsp almond extract
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp red food coloring
1/3 cup finely crushed peppermint candy canes
1/3 cup sugar
1 package mini candy canes
Directions
1. Cream shortening and butter in a large mixing bowl until the mixture is fluffy.
2. Add the following ingredients and mix well: powdered sugar, egg, almond extract, vanilla extract, all-purpose flour, and salt.
3. Divide the dough equally into two separate piles.
4. Choose one of the piles and add red food coloring to it. Make sure you the dye is evenly spread throughout the dough.
5. On a lightly floured surface, role a teaspoonful of each type of dough (plain and red) into 4 ½” long ropes.
6. After rolling out all of the dough, carefully twist a red rope and a white rope into the shape of a candy cane.
7. Repeat procedure with the remaining dough.
8. Put cookies on an ungreased cookie sheet and bake for 9 minutes or just until the edges begin to brown.
9. For the candy cane sugared topping, open up the package of mini candy canes and begin to break them apart.
10. Put the candy cane pieces into a food processor and grind them until they form a fine solid powder that resembles sugar.
11. Add sugar to the mixture of crushed candy canes.
12. When the cookies are done baking, immediately remove them from the oven and sprinkle them with the candy mixture.
Enjoy! But don’t forget to share with your friends and family!
-Carissa Gilbert
Thursday, December 8, 2011
Food Events @ Penn
Vegan Cocktails Philly
What: Enjoy vegan drinks and grub as you while mingling with vegans, vegetarians and the veg-curious at Khyber Pass Pub. A Philadelphia tradition, the latest installment of Vegan Cocktails Philly will highlight vegan specialty cocktails for the event, including a salute to vegan singer-songwriter with the Fiona Apple Cider, organic apple cider with a choice of Buffalo Trace Bourbon or Kraken Spiced Rum, served hot or cold.
Where: 56 S 2nd Street
When: 6pm - 2am
Cost: Varies
Cookie Contest
What: Only the best thing ever, a free cookie giveaway! It's a cookie contest featuring some of the best pastry chefs in the city, and you get to vote on the winner. If you like charity, bring a couple bucks for Saxby's coffee, since all the proceeds that afternoon will be given to the winner for the charity of their choosing.
Where: The rotunda at the Shops at Liberty Place
When: Friday, December 9, 12-2 pm
(Photo courtesy of Matthias Rhomberg)
Sommelier Smackdown
What: Imagine two of the city's top wine professionals competing to create the perfect food & wine pairing... and all for you! The Wine School is pitting one of Philadelphia's top sommeliers against one of their top wine educators. Those attending try each of the food & wine pairings, and get to choose the winner. Buy tickets here. Plus, they're giving away free tickets via their Twitter.
Where: 127 S 2nd Street
When: Wednesday December 14th, 7:30-9:30 pm
Cost: $65 or if you're lucky, free!
Sabrina's Cafe Breakfast Deal
What: All three Sabrina's Cafes, included the newly opened University City location, will be offering a special of any of four breakfasts and a cup of coffee for only $6.99. The breakfasts offered are Two Eggs Any Style plus your choice of a breakfast meat and toast, Short Stack Buttermilk Pancakes, Challah Frenchtoast or Pigs in a Blanket.
Where: Any Sabrina's Cafe
When: Weekdays, 8-10 am, through December and possibly into January
Cost: $6.99
Wednesday, December 7, 2011
From Israel to New York: A Familiar Aroma
Israel is associated with countless political issues, hummus and more. When I think of Israel, I think of coffee shop called Aroma. Aroma is the Starbucks of Israel in terms of ubiquity, although not atmosphere. At locations around the Starbucks-free nation, drinks are served in ceramic cups, bread for gourmet sandwiches is baked on site and every order comes with a sweet piece of milk chocolate. In 2007, I visited Israel and subsequently Aroma daily. Believe it or not, it is easy to get into a routine of starting one’s day with delicious coffee, a croissant and a little bit of chocolate. I even visited Aroma after climbing Masada, a mountain in Northern Israel and the site of an ancient Israeli struggle. Israel’s desert climate meant we began our hike around sunrise, and were hungry for lunch around 10:30 am. Aroma was there, thankfully. On the plane back to America, as I ate an Aroma sandwich I hoped I would find my way back to the Holy Land and my beloved Aroma.
Back in New York, Google came to the rescue. A quick search revealed Aroma’s first US location in Soho had just opened, a quick subway ride from my house. A few weeks later, jet-lag having been conquered, my travel companion and I set off on a mission. We arrived at the storefront, at the corner of Greene Street and West Houston and felt at home. The familiar red and black logo was no longer executed in Hebrew but the fresh bread in the display case, along with the large population of Israeli expats and small pieces of chocolate on every plate assured us that we would not be disappointed. We ordered iced Aromas, their signature blended iced coffee drink (they have a diet version made with skim milk) and two types of sandwiches (you can order a half or a whole) to sample both. I recommend the mozzarella and the chicken Caesar salad, which I have since sampled. Aroma’s bread is fresh and fluffy and their salad dressings are delicious. During winter, their soup is hearty and filling. The store's layout of long tables and a bar encourage lingering and it’s a great place to rest and refuel after a long day of shopping.
My first visit to America’s Aroma left me thoroughly impressed. Since then, I’ve dragged countless friends to Aroma for a snack or coffee after a day of shopping in Soho. It’s steps from the subway and a true respite. Aroma was the site of a mini family reunion prior to my sister’s Bat Mitzvah in which my family monopolized half the tables and was entirely too loud, in keeping with Israeli traditions.
During Thanksgiving break, I visited the Upper West Side Aroma (on 72nd Street and Amsterdam) for the first time with a friend who I previously took to the Soho location after her trip to Israel. The uptown location not only featured the great food we know and love, but a wine bar, beers on tap and a rooftop patio, as well as seating upstairs. Even a glass of wine comes with their signature chocolate. We dug into a mozzarella sandwich on multi-grain bread, along with cappuccinos and iced Aromas. People spoke English rather than Hebrew and we wore jeans and jackets rather than shorts and t-shirts. New York City is far from the Middle East, but sitting in Aroma, the distance is bridged, even if it's only for one bite.
Tuesday, December 6, 2011
Want to be on the Penn Appetit Board? Apply Now!
Penn Appetit, the student-run food magazine at the University of Pennsylvania, is excited to announce that applications for our 2012 board are now open. Positions include:
Editor(s)-in-Chief
Treasurer
Photo Editor(s)
Design Editor(s)
Blog Editor(s)
Business Manager(s)
Publicity Manager(s)
Recording Secretary
General Board Member(s)
Outreach Chair(s)
Webmaster
Events Chair(s)
Culinary Director(s).
Descriptions of all board positions are below. There are openings for all positions, including Editor-in-Chief. Applications are due by 11:59 pm on Saturday, December 10th. Late applications cannot be accepted.
To apply, please read the position descriptions below and submit an application to pennappetit@gmail.com consisting of the following:
- Name
- Email address
- Year/School
- One paragraph on the experience that qualifies you for the position, with Penn Appetit and otherwise
- One paragraph explaining why you want to be involved with Penn Appetit and this position specifically, including what you believe you would bring to the publication.
- Some positions require additional application materials, as noted below.
Important notes on board applications:
- The board term lasts for one year starting in January (Spring 2012 to the end of Fall 2012). The Class of 2012 is not eligible to apply.
- Anyone is welcome to apply, although some positions require specific experience, and we give preference to individuals who have contributed to Penn Appetit in the past.
- We encourage you to speak with the individuals who currently hold any position for which you are considering applying. (Culinary Director, Webmaster, Recording Secretary, and Events Chair are new positions, and thus are not currently held by anyone.)
- You may apply for more than one position, but if you do, rank the positions starting with the one you most want.
- Current board members must re-apply if they wish to retain their positions.
- If you are studying abroad for one semester of 2012, you are still eligible to apply, but you MUST note this on your application.
- Several positions require additional application materials:
Design Editor: A detailed list of design experience, including two (2) samples of your work
Photography Editor: A detailed list of photography experience, including two (2) samples of your food photography
Blog Editor: Two (2) samples of blog posts you've written, either with Penn Appetit or another blog, plus the URL of any personal blogs you'd like us to consider as part of your application
Webmaster: A detailed list of web design or website maintenance experience.
Culinary Director: A note detailing what access to a kitchen you will have over the term (including next fall), and at least one (1) recipe developed on your own.
Email pennappetit@gmail.com with any questions about the applications/application process. Good luck!
__________________________________
Position Descriptions:
1. Editor-in-Chief. There shall be an Editor-in-Chief or Co-Editors-in-Chief. This person is responsible for the general workings of the magazine. The Editor-in-Chief’s duties are as follows:
1. He/she shall set up all writing, editing, and general body meetings. He/she shall attend all said meetings, as well as meetings for other staffs, as appropriate.
2. He/she shall oversee the submissions and the editing process. He/she shall assign stories in a general meeting with all Members of Penn Appétit. With all general Members, he/she shall set deadlines for submissions, dates for layout, and the date of Penn Appétit’s distribution on campus.
3. He/she shall oversee the business aspect of the magazine, advising the business staff on money matters, advertising, and publicity.
4. He/she shall oversee the layout of Penn Appétit. He/she shall resolve all disputes about placement of advertisements and submissions.
5. He/she shall make final decisions about appropriateness of magazine content, with the help of the Advisor (if there is one).
6. He/she shall send out informative communications to all Members of Penn Appétit.
7. The Editor-in-Chief must have previous experience on the Editing Staff of Penn Appétit, except in the first year of its publication.
8. He/she shall authorize expenditures from and deposits to the Penn Appétit bank account.
2. Treasurer. The Treasurer’s duties are as follows:
1. He/she shall attend all Business meetings.
2. He/she shall maintain the bank account for Penn Appétit. He/she shall write checks and handle deposits.
3. He/she shall update the budget spreadsheets. There shall be a magazine spreadsheet keeping track of all expenditures, as well as the Student Activities Council online budget account.
4. He/she shall send updated budget reports to the Editor-in-Chief once every two weeks.
5. He/she shall execute all reimbursements for Penn Appetit Members.
6. He/she shall work closely with the Business Manager and the Editor-in-Chief on all money-related matters
7. He/she shall take minutes at all Business meetings.
8. He/she shall work closely with the printer to obtain estimates and plan the printing process.
9. He/she shall attend Student Activities Council General Body Meetings.
1. This person shall act as the liaison between Penn Appétit and the Student Activities Council.
2. He/she shall attend all SAC meetings as necessary.
3. He/she shall apply for re-recognition by SAC annually.
4. He/she shall keep Penn Appétit up to date in regards to SAC guidelines.
3. Publicity Manager. The Publicity Manager’s duties are as follows:
1. The Publicity Manager shall be in charge of all magazine publicity, including flyers, banners, and any other publicity campaigns.
2. He/she shall organize all walk shifts, both for magazine distribution and for flyering.
3. He/she shall work with the Events Chair to assist in planning and executing all events for the magazine.
4. He/she shall attend all business meetings and general meetings.
4. Photography Editor (Head of Photography Staff). The Photography Editor’s duties are as follows:
1. He/she shall organize all Photography Staff meetings and inform all members of the Photography Staff of these meeting dates.
2. The Photography Editor shall preside over all Photography meetings with the Editor-in-Chief.
3. He/she shall assign all photography tasks to the Photography Staff.
4. He/she shall coordinate all photographers for the blog.
5. He/she shall assist all photographers in the photographing process, or find someone to do so.
1. There shall be a photography training session at the beginning of each semester, as necessary. The Photography Editor shall be the instructor, or shall find an experienced photographer to do so.
2. He/she shall help photographers arrange photography shoots as needed.
3. He/she shall ensure that all photographs taken are of quality high enough to be published in the magazine.
6. He/she shall choose all photographs that will run in the magazine, in conjunction with the Editor-in-Chief and the Layout/Design Editor.
7. The Photography Editor shall edit or assist in editing all photographs that are intended to run in the magazine.
5. Layout/Design Editor (Head of Layout/Design Staff). The Layout/Design Editor’s duties are as follows:
1. He/she shall organize all Layout/Design Staff meetings and inform all members of the Layout/Design Staff of these meeting dates.
2. The Layout/Design Editor shall preside over all Layout/Design meetings with the Editor-in-Chief.
3. He/she shall work with the Editor-in-Chief to place articles, photographs, and all other submitted pieces in the magazine.
4. He/she shall be present at all Layout sessions.
6. Blog Editor (Head of Blog Staff). The Blog Editor’s duties are as follows:
1. He/she shall organize all Blog Staff meetings and inform all members of the Blog Staff of these meeting dates.
2. He/she shall preside over all Blog meetings.
3. He/she shall assign and schedule blog posts at the bi-weekly meetings.
4. He/she shall monitor blog traffic and the blog’s email.
5. He/she shall work with the Photography Editor to capture photos to accompany blog posts.
6. He/she shall edit and subsequently publish all blog submissions.
7. He/she shall submit photos featured on the blog to food photo websites (to increase blog traffic).
8. He/she shall work with the Editor-in-Chief to transfer articles, photographs, and all other submitted pieces that were not selected for the magazine onto the blog.
9. He/she shall post about upcoming food events.
10. He/she shall run the Penn Appetit Facebook and Twitter accounts.
7. Business Manager. The Business Manager’s duties are as follows:
1. The Business Manager creates and executes strategy for advertisement sales in the magazine.
2. He/she directs and monitors the business staff in this activity.
3. He/she is to seek out and evaluate all new opportunities for advertisements and other revenue generation.
4. He/she shall help with publicity activities as needed.
5. He/she shall attend all business meetings and general meetings.
8. Recording Secretary
a. He/she shall attend all executive board meetings.
b. He/she shall record minutes at those meetings.
c. He/she shall assist the business, publicity, blog, and editorial boards as needed.
9. General Board Member
a. He/she shall attend all executive board meetings.
b. He/she shall assist the business, publicity, blog, and editorial boards as needed.
10. Outreach Chair
a. He/she shall oversee all community service and other outreach initiatives.
b. He/she shall be in charge of creating new outreach events and programs as appropriate.
c. He/she shall organize one day of food-related outreach for the executive board each semester.
11. Webmaster
a. He/she shall update and maintain the Penn Appetit website.
b. He/she shall renew the domain name as needed.
c. He/she shall register the website with Penn each year.
12. Events Chair
1. He/she shall plan all magazine events (e.g., speakers, competitions, trips).
2. He/she shall plan all social events for magazine members.
3. He/she shall delegate tasks as necessary to other board members to execute events.
13. Culinary Director
1. He/she shall plan and execute menus for magazine events.
2. He/she shall test recipes to be featured in issues and make revisions as needed.
3. He/she shall develop recipes upon request for inclusion in the magazine.
4. He/she shall prepare all cooked items for magazine photo shoots.
'Tis the Season for Hot Chocolate!
The beginning of winter means different things to different people—hope for snow, the impending winter break and an end to the misery that is finals, heartwarming Christmas songs—but for me, it signifies that it is once more socially smiled-upon to drink hot chocolate. Hot chocolate, a drink generally delegated to children, once possessed both nutritional and status-related value in Europe and South America. Before cocoa powder and chocolate candy bars were invented, chocolate was only consumed in a thick, liquid form. Following the extraction of the cocoa oil, chocolate’s value as a solid food grew, in part supplanting its use as a beverage. While hot chocolate continues to be drunk today, its consumption in the U.S. at least is mostly restricted to colder months and younger people. That should not deter anyone of any age from enjoying this special drink, however, and to add a little spin on the familiar ingredients you could try one of the following add-ins! Hot chocolate is a wonderful treat that you can adjust to your own taste. Here are a few additional ingredients—some more creative than others—that fellow Penn students recommend:
The Classics
Whipped cream
Marshmallow
The Spices
Cinnamon
Chile pepper
The Caffeinated
Coffee (mocha)
The Candies
Peppermint
Caramel
Butterscotch
The Fruits and Nuts
Coconut Milk
Hazelnut (Nutella)
Orange (rinds or melted chocolate)
The Adventurous
Peanut Butter
Black licorice
And if chocolate isn’t your thing but you are still looking for a warm, seasonal beverage, you could try hot vanilla! Boil milk on the stove (or microwave), add a few drops of vanilla extract, and cinnamon and sugar to taste!
Monday, December 5, 2011
Davio's Executive Chef David Boyle
Davio’s Northern Italian Steakhouse, a refined restaurant residing in Center City, focuses on simple, regional Italian foods with an emphasis on the grill. The Philadelphia location joins other branches situated in Boston, Foxborough, and Atlanta. Located in the historic Provident Bank Building near Rittenhouse Square, the open space inside is elegant with tall arched windows, high ceilings, and beautiful wood floors. Yet there is still a warmth and intimacy that glows throughout the restaurant, making it the perfect spot for a birthday meal, special anniversary, or business dinner.
I had the pleasure of talking with charismatic Executive Chef David Boyle, captain of Davio’s well-oiled machine of a kitchen in Philadelphia. Born in this “City of Brotherly Love,” David grew up in a suburb of Anchorage, AK, before returning to his roots and enrolling in the Restaurant School of Philadelphia. After an enriching externship at the Four Seasons Hotel, he stayed with the team past graduation with a yearlong interlude at the Michelin Hotel Restaurant in Le Grande Monarque Hotel in Chartres, France. He eventually took his talents to Jake’s in Manayunk and worked his way up to Executive Chef in only eight months. After years of rave reviews (including complimentary words from Zagat and Philadelphia Inquirer food critic Craig LaBan) there, he brought his honed skills to Davio’s.
NW: How did you get your start in the food business?
DB: I first dabbled with the food world when I worked on a vegetable farm as a teenager. You’d wake up at 6 am, grab a burlap bag, and start picking in the field until sundown. Corn, tomatoes, you name it… I learned a lot during my time there from the people I worked with and the overall experience.
NW: Was it difficult transitioning between the different restaurants you’ve cooked at during your career?
DB: There was no real transition. Being trained classically, you learn how to use ingredients and apply basic techniques. I’ve had the opportunity to work in a variety of kitchens, whether it was strictly French or had a heavy Asian influence. You find over time that a steakhouse is much different from a normal fine dining establishment versus a tapas bar versus a BYOB. It’s really a continual education.
NW: What makes Davio’s different from other steak houses?
DB: We pride ourselves on quality. Sometimes the steak itself will be 50% of the end price, so excellence is certainly important to us. We take the finest ingredients and prepare them properly to create an exceptional final product. Our dishes don’t necessarily have to be complicated: they just need to be consistent, simple, and good.
NW: Speaking of something that’s good, you’re known for inventing the Philly Cheese Steak Spring Roll in 2003. How did it come to life?
DB: My wife is Vietnamese, so she definitely inspired the spring roll concept. We used to have a duck and vegetable spring roll at the Four Seasons, which was quite popular. Eventually, we thought, “Why not apply that to a Philly classic?” We use spring roll wrappers because they’re a little thinner and crispier than egg roll wrappers. The rolls are also complemented with a spicy house-made ketchup and Sriracha dipping sauces, which both add a dash of Asian influence. After we put the new spring rolls on the bar menu and heard rave reviews, we sent it up to Boston; before I knew it, the spring rolls were being sold in the freezer section at the local supermarket! Now there’s a range of flavors available, including Buffalo Chicken and Chicken Parma. The classic will always be the Cheese Steak version, though—that’s what people come for.
NW: What motivates you in the kitchen?
DB: There are two vital criteria that I constantly aspire to meet with the dishes we serve: one, I would feed it to my mother, and two, I would feed it to a blind person. If you can satisfy these and achieve phenomenal look, smell, and taste, you’re set. I’m also fortunate to have a loyal crew that wants to come to work. My career keeps me busy, but it makes me happy. I’m able to balance my family and work lives and am creatively challenged every day.
NW: Does that mean you have a lot of autonomy with the menu, even though there are multiple Davio’s branches?
DB: We do have the opportunity to feature our own dishes. This especially applies to plates that feature seasonal ingredients. If one of my sous chefs has something special up their sleeve, I’m happy to feature it on the menu that evening. Of course, we always have our classic dishes—these should be cooked the same way all the time. It shows our attention to detail and expresses our commitment to a consistent quality product.
NW: What’s one of the lessons you’ve learned during your career?
DB: You’re only as good as your staff and your dishwasher.
NW: What’s your favorite food memory?
DB: Wow, there’s a lot… one would have to be when I was in Cleveland, OH. It was very simple, extremely casual: we barbecued turkey legs and had pitchers of beer. I’ll never forget how juicy the turkey legs were. For me, it’s all about taking simple, perhaps mundane ingredients and making them fantastic.
NW: Do you have a food weakness?
DB: I’m happy with ramen soup—add some cilantro, some bean sprouts, make it spicy… I cook all day, so I want something that’s easy to make when I get home! That being said, I’m fortunate that my wife is an excellent cook!
Friday, December 2, 2011
The Stanton Social
There are a lot of things to love about New York (and a good number not to love), but my favorite part is undoubtedly the food. The number of outstanding and unique restaurants is mind-blowing, and I am quite confident that I will never be able to try them all even if I make it my life’s mission. Considering the wide array of restaurants, my family and I generally like to try new places, so it is quite a compliment when we return to a restaurant for the second time. This weekend, we paid that compliment to the Stanton Social, an eclectic tapas restaurant in the Lower East Side.
The restaurant itself is rather chic, or as my brother called it hipster, and according to the restaurant website, its design is supposed to pay tribute to the Lower East Side’s past as the heart of the garment industry. Most of the tables are round – all the better for sharing plates – and the walls are lined with circular booths which I find to be quite comfortable as well as stylish. When it comes down to it, however, the design is little more than a side note. This restaurant is all about the food.
As I mentioned, the Stanton Social is tapas style, so it has a menu full of small plates that are meant to be shared. Our server recommended that we choose two to three per person. Luckily, there were five of us, so we had the ability to make lots of choices from the amazing menu on which just about everything sounds delicious. The waitress was also very accommodating in offering to scale all the dishes to the size of our group so that each dish had at least five pieces. After some serious deliberation, we settled on an order that I had the task of memorizing and reciting to the waitress. It was a matter of life and death to make sure that no dish was forgotten.
Before long, the constant flow of plates began. We started with the Baby Spinach Salad and the Red Snapper Tacos. The spinach salad was served with smoked goat cheese and spiced nuts and had a great smoky flavor. Even my brother, who doesn’t like spinach, enjoyed it. The snapper tacos were also tasty. The snapper was mixed with avocado, which gave it a creamy texture similar to a very upscale tuna fish salad. The tacos were then topped with spicy mango salsa. Although I found the salsa to be a bit spicy, my dad declared the tacos to be one of his favorite dishes.
Next came the French Onion Soup Dumplings, which are a signature dish of the restaurant and probably one of my favorites. Although the name sounds a bit puzzling, the dumplings are exactly as described. They are crispy dumplings, shaped a bit like donut holes, that are covered in cheese and filled with onion soup.
After the dumplings, came Potato and Goat Cheese Pierogies, which were delicious as well although not particularly unusual. Next, we got a Grilled Apple and Brie Quesadilla that was perfectly crispy with melted cheese dripping out the sides and crumbled bacon sprinkled on top. As I am a fan of fruit with cheese and particularly fruit with brie, this is a dish that couldn’t go wrong.
Next, we had Sweet Potato and Butternut Squash Ravioli – a mouthwatering combo of tender pasta, smooth and flavorful filling, and a browned butter sauce. Like any recipe that includes sweet potato or squash, it found a special place in my heart. Additionally, the Stanton Social distinguished their ravioli with a very unique seasoning, but although I wish I could say what it was, none of us was able to figure it out.
Next (yes, the courses do keep coming), we had a Wild Mushroom Pizzetta (little pizza) and roasted beets. I have a soft spot for mushrooms as well, so the Pizzetta won me over. It also had a thin New York crust that put the pizza around Philadelphia to shame. Topped with cheese, the roasted beets made a delicious accompaniment.
For our second to last course, we had Braised Short Rib Soft Tacos, which were undoubtedly my favorite of the two types of tacos. They were served with a fairly simple tomato relish, but the meat was so tender and juicy that no additional flair was needed. Finally, we ended our savory courses with Thai Spiced Baby Back Ribs. Like everything else we tried, the ribs were good, and the meat fell right off the bone.
After finishing out whirlwind tour through all the savory dishes, it was time for dessert. Since our first visit to the Stanton Social last summer, my dad has not stopped talking about their warm doughnuts, which are large poofs of dough, coated in sugar and served with chocolate, caramel, and raspberry dipping sauces. My dad insisted on ordering two plates of warm doughnuts and concluded that they tasted just as good as he had remembered. While I agree that the doughnuts are good, I actually enjoyed the other two desserts that we chose even more. For one, we ordered a pumpkin sundae that had pumpkin pie ice cream, toasted nut streusel, and cinnamon whipped cream. Generally, I avoid ice cream at restaurants and favor the cakes and other carb desserts, but the sundae was amazing. The ice cream, with a strong pumpkin and spice flavor, was truly unique and was layered with generous amounts of scrumptious streusel. The final dessert we ordered was actually another ice cream dish –peanut butter bon bons. The rich peanut butter ice cream was covered in a layer of dark chocolate and playfully paired with grape sorbet. Yum!
From start to finish, the Stanton Social provides a fun and delicious experience. It’s exciting to be able to try so many dishes rather than just having to choose one, and after two amazing dining experiences, I am confident in saying that at the Stanton Social, you can’t go wrong.
Photos courtesy of The Stanton Social
Thursday, December 1, 2011
Food Events @ Penn
Shane Confectionery Grand (Re)Opening
What: Shane Confectionery, a Philadelphia candy institution in Old City dating back to 1863, is slated to reopen this month thanks to The Franklin Fountain’s Eric and Ryan Berley. Shane is among the handful of local candy makers still in operation. Sweets for sale will include many that the original shop sold, in addition to modern updates: chocolate dipped espresso creams, the famous butter creams whose recipe was hand-written by Barry Shane on the back of an envelope, and French specialties. Join them for their grand opening with a ribbon cutting by the mayor.
Where: Shane Confectionery (110 Market Street)
When: Monday, December 5; 10:30 am
What: Considered the foremost authority in the United States on the subject of traditional beer, renowned author and beer expert Garrett Oliver will be at London Grill for a special Book Signing and Meet-and-Greet to promote his new book, The Oxford Companion to Beer. London Grill will be pouring The Companion, a Brooklyn Brewery Brewmaster Reserve which is brewed in an old style called “wheat wine”, a wheat-based equivalent to barley wine. They will also dig deep into their library of rare and exotic beers, offering such treats as Oliver’s own Brooklyn Black Ops, a famed stout that is aged in bourbon barrels and highly coveted by aficionados. Signed copies of The Oxford Companion to Beer will be available at a special price of $35 each (normally $65).
Where: London Grill, 2301 Fairmount Avenue
When: Wednesday, December 7; 7-9 pm
What: Looking for local, handmade gift ideas from some of the neighborhood's most talented crafters and artists? Make a dent in your Christmas shopping at Greensgrow's Holiday Bazaar! Plus, stop by the nursery to grab fresh, local holiday greens and gifts, from a variety of Pennsylvania trees to garlands and wreathsto holiday decorations and ornaments. The bazaar will be open rain or shine.
Cost: Free!
Where: 2501 East Cumberland Street, Kensington
When: December 10, 11, 17 & 18; 11 am - 4 pm
What: This hugely popular Hanukkah foodie tradition is back for its 8th year at the Gershman Y. Featuring gourmet lip-smacking latkes–from restaurants including Bar Ferdinand, Delicatessen, Estia, Federal Donuts, Sabrina’s Café, Singapore Chinese Kitchen, Talula’s Garden and Tashan– and live music from The West Philly Orchestra, this is the perfect way to celebrate the greasiest and most festive of Jewish holidays. Plus, new this year, a Holiday Bazaar will feature wonderful gifts for the holiday season.
Cost: $15 for adults, $5 for kids; purchase tickets here
Where: UArts, Hamilton Hall (320 S. Broad Street)
When: Sunday, December 11; 2-4 pm
Photo courtesy of Gershman Y.
