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FOOD
May 22, 1996 | by Aliza Green, Special to the Daily News
YO, CHEFS! I love sun-dried tomatoes under olive oil, but, being retired, I find them expensive. I have a bag of sun-dried tomatoes but don't know how to prepare them. Can you help me? Ray Cascella Penrose Park Dear Ray, Carla Fusaro is the chef/owner, with her husband Enzo, of the classic Northern Italian restaurant, Il Gallo Nero, which they recently relocated from Center City to Ambler. Carla says sun-dried tomatoes are similar to dried fruits like apricots.
FOOD
May 13, 2010 | By Dianna Marder, Inquirer Staff Writer
Sylva Senat is right on time. Sous chef by 25, chef de cuisine or executive chef by 30, "and by the time I'm 40, I want to own a place," says Senat, 33, the chef de cuisine at Stephen Starr's stalwart, Buddakan, in Old City. He is a study in contrasts, this ambitious but inherently humble sophisticate who presents a striking appearance with his chiseled jaw and long dreads. A French-speaking Haitian native with Manhattan fine-dining sensibilities, Senat is a kitchen-trained, not culinary-school-educated chef who learned from some of the absolute best: Andrew D'Amico when he was at the Sign of the Dove; Marcus Samuelsson, who made Senat his sous chef at Aquavit; and Jean-George Vongerichten, who made Senat chef de cuisine at 66 Leonard Street and the Mercer Kitchen.
NEWS
October 20, 1998 | by Gloria Campisi, Daily News Staff Writer
Authorities are turning up the heat on chef Guy Sileo. Montgomery County's first deputy district attorney yesterday called Sileo the prime suspect in the murder nearly two years ago of James Webb, Sileo's business partner and fellow chef at the General Wayne Inn. The two men were deeply in debt when Webb, 31, was shot in the head Dec. 26, 1996, as he worked in the offices of the historic inn in Lower Merion. Following the killing, authorities learned that Sileo and Webb owed more than $1 million on the restaurant, had been feuding over its operation and had taken out $650,000 life insurance policies on each other.
NEWS
October 11, 2004 | By Patricia Mans FOR THE INQUIRER
Joshua, 15, loves going hunting with his foster father. When the teenager bagged his first deer, using only a bow and arrow, they were both excited. Joshua's many other interests include camping, swimming, weight lifting, video games, and playing football. In the 10th grade, Joshua attends a vocational high school. He enjoyed carpentry classes so much that he may make this trade his career. He is learning auto repair. His brother Jason, 13, is in seventh grade and receives help in math and reading.
NEWS
December 28, 2015 | By Craig LaBan, Inquirer Restaurant Critic
What follows is a summary of the restaurants reviewed this year, primarily on Sundays, but also in Thursday Food features. As always, there were second chances and revisits to a handful of restaurants to check for improvement. I went back to six places that seemed within striking distance of a rating change - those are designated with an asterisk. Good news there: One stepped up from two to three bells (Aldine), one moved from one to two (Ardé), another climbed out of the no-bells basement (Bonchon)
FOOD
June 4, 1986 | By Gerald Etter, Inquirer Food Writer
Nicola Shirley wants to be a cook. Well, cook may not be exactly the right word. The Germantown High School senior has set her sights a bit higher. "I want to be a chef," she emphasized in no uncertain terms. "I don't just want to cook. I want to learn the culinary arts. This is what distinguishes cooks from great chefs. " Quite an interesting view from one so young. And just how does this 18- year-old with the self-designed challenge intend to accomplish this? "Lots of hard work," she explained.
NEWS
December 14, 1986 | By John V.R. Bull, Inquirer Staff Writer
Thanks to its recent takeover by one of the region's best chefs, the Golden Pheasant Inn has a new lease on life. The 1857 Bucks County landmark had been in a state of senescence in recent years, but it was reopened Oct. 3 by Michel Faure, a native of Grenoble, France, who has worked at a number of the area's best restaurants, including Le Bec-Fin and the Bellevue Stratford in Philadelphia and the Hotel du Pont in Wilmington. Faure had operated the nearby Carversville Inn since July 1984, but he jumped at the chance for the Golden Pheasant's larger quarters and more visible River Road location in Erwinna.
FOOD
September 16, 2016 | By Beth D'Addono, For The Inquirer
When he was a student at Harriton High School in Lower Merion, Alon Shaya chopped a lot of onions. That's because Shaya - now a superstar chef whose New Orleans spot was just named best new restaurant in the country - was a troublemaker as a kid. And every time he got thrown out of class, he'd ask to be sent to Donna Barnett's home-economics class. Barnett, a spitfire of a woman who just retired after 25 years at Harriton, saw something in the troubled teen. When he was at his worst, Shaya would face a mountain of onions.
NEWS
December 25, 1999 | By Jason Wermers, INQUIRER SUBURBAN STAFF
Family and friends of James E. Webb, who co-owned the General Wayne Inn in Lower Merion, will hold a memorial service tomorrow night to commemorate the third anniversary of his slaying. The service will take place 8 p.m. at St. Timothy's Church on Route 452 in Aston. Carol Casey of Folsom, a friend of Webb's, said the family wanted to honor his memory and keep him alive in the thoughts of those who knew him. "It's also important, I believe, since it's an unsolved murder, to keep it out in front," Casey said.
FOOD
May 19, 2011 | By Michael Klein, PHILLY.COM
Through tense silence at Avery Fisher Hall in New York earlier this month, he heard his name wash over him. Michael Solomonov. Pronounced correctly, even. Sol-ah-MON-ov . Beaming, he made his way to the lectern, where he was handed a bronze medallion bearing the visage of James Beard, attached to a yellow ribbon. Best chef, Mid-Atlantic region. Solomonov had no prepared speech for the James Beard Foundation, the Oscars of the food world. "I didn't want to lose again and go home with a speech in my pocket," said Solomonov, 32, who was nominated last year in the same category and two years ago in the category of rising-star chef.
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FOOD
September 16, 2016 | By Beth D'Addono, For The Inquirer
When he was a student at Harriton High School in Lower Merion, Alon Shaya chopped a lot of onions. That's because Shaya - now a superstar chef whose New Orleans spot was just named best new restaurant in the country - was a troublemaker as a kid. And every time he got thrown out of class, he'd ask to be sent to Donna Barnett's home-economics class. Barnett, a spitfire of a woman who just retired after 25 years at Harriton, saw something in the troubled teen. When he was at his worst, Shaya would face a mountain of onions.
NEWS
August 11, 2016 | By Barbara Boyer, Staff Writer
A Camden County woman pleaded guilty Tuesday for her part in the exploitation of two children featured in pornographic images, federal authorities announced. The 35-year-old Audubon woman appeared in U.S. District Court in Camden before Judge Jerome B. Simandle. The woman, who is not being identified to protect the identity of the victims, pleaded guilty to one count of conspiring with her former boyfriend, Alexander Capasso, 42, of Collingswood, to engage in the sexual exploitation of two children by producing sexually explicit images of them.
NEWS
July 24, 2016 | By Elizabeth Wellington, Fashion Writer
A nattily dressed chef? You are kidding, right? The trendlet Denim bib aprons are keeping city chefs' whites white while bringing a decided bro-look into the kitchen. Where do they come from? Aprons - a standard part of barber, blacksmith, and mason uniforms - comes from the French word napperon , which translates as "small tablecloth. " Traditional whites became fashionable in the kitchens of fancy restaurants with the rise of high-level French cuisine in the 19th century.
FOOD
July 8, 2016 | By Elisa Ludwig, For The Inquirer
When you're a chef and you're trying to go beyond the same-old, same-old, often the answer is in the tiniest specks of flavor. Chefs around town continue to introduce new and interesting spices. Lately it's sumac, Urfa pepper seeds, and swarnadwipa, as the concept of "American" cooking increasingly broadens to include ingredients from around the world. Used judiciously, spice can be a signature touch, making the cooking feel more personal and innovative. It's also, potentially, a cheap way to do so. "If you want to keep food at a lower price point, adding spices is a great way to be creative and introduce new elements," says Brian Ricci, chef of Brick & Mortar.
FOOD
June 24, 2016 | By Drew Lazor, For The Inquirer
Most of the customers at Stargazy, chef Sam Jacobson's British pie-and-mash shop, come in very hungry and leave very happy. Most. "I've had a woman throw a tantrum here," says the relocated Londoner, who opened last fall on East Passyunk Avenue. The trigger for her freak-out: spotting the word tripe on Stargazy's menu board. Jacobson had made a pie filled with bits of the beef stomach, slow-cooked in the French style with cider, cream, brandy, mustard, and herbs, as a daily special.
NEWS
June 12, 2016 | By Susan Snyder, Staff Writer
Nine-year-old Ava Terosky has been cooking with her dad for as long as she can remember, making food in the shape of animals to try to get her little sister, a picky eater, to dig in. Whole wheat pancakes shaped like elephants. Sandwiches that look like dinosaurs. Apples carved to resemble playful turtles. So when she decided to enter Michelle Obama's Healthy Lunchtime Challenge, a nationwide recipe contest sponsored by the White House, Ava wasn't exactly sure what she'd make, but she knew what shape it would take.
FOOD
June 10, 2016
Every time someone orders a burger or chicken wings at Morgan's Pier - something that happens several hundred times a night when the sky is clear - a little piece of James Burke's cheffy heart withers. Even the good-natured Burke (the former chef and co-owner of James, recently returned from high-profile gigs in New York) readily acknowledges this. It's simply part of the Faustian bargain one makes when signing up for the great tradition of being seasonal "chef in residence" at the popular beer garden in the shadow of the Ben Franklin Bridge.
NEWS
June 1, 2016 | By Stephanie Farr, Staff Writer
Richard Creamer says he was living high, a real estate and entertainment lawyer with "six or seven" houses and a few nice cars, when he began a high-grade cannabis-growing operation at a North Philadelphia warehouse in 2009. "It came across my plate in a way that was like, 'This makes really, really crazy economic sense to me at this moment in my life,' and I didn't hold it to a great deal more scrutiny," said Creamer, 44. "It didn't take me very long to wish that I had. " In July 2009, federal authorities raided Creamer's operation, which produced about 20 pounds of marijuana a month, and busted Creamer and his pot-growing partner.
FOOD
May 13, 2016 | By Drew Lazor, For The Inquirer
Joe Cicala's meat is ahead of schedule. But that doesn't mean it'll be eaten anytime soon. "This is perfect," says the chef, grinning as he gently thumbs a butcher-twined hunk of pork the size and shape of a beehive. We're standing close in a stuffy, funky-smelling curing room, an industrial walk-in where a few dozen culatellos, cut from the rear leg of the pig, dangle on metal S-hooks. Cicala pulls out a leather sheath housing his ago di osso di cavallo , a bone chisel carved from the femur of a horse that could pass for a weapon on Game of Thrones . Drawing the insanely sharp tool and wielding it like a dagger, he plunges the business end into the flesh of a few hanging specimens, sniffing it on the way out. An off-putting odor would indicate curing has gone awry, he explains.
FOOD
May 5, 2016
Here is an excerpt from Craig LaBan's online chat:   Craig LaBan: The results of the James Beard Awards, the self-styled "Oscars" of the food industry, are getting to be a familiar sad story. Lots of Philly chefs get finalist nominations, but none come home with hardware from that national stage. I, for one, don't put too much stock in the real significance of those accolades. We know Philly has one of America's great culinary scenes - because we're the ones eating here every day. A restaurateur like Stephen Starr and chefs like Eli Kulp, Rich Landau, Greg Vernick, Alex Bois, and Michael Solomonov absolutely belong on that stage.
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