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FOOD
February 27, 2000 | By Maria Gallagher, FOR THE INQUIRER
Fritz Blank, the chef-owner of Deux Cheminees, flipped open a Styrofoam takeout container and set it down before the eight guests gathered around the staff dining table in his restaurant kitchen. The provocative hors d'oeuvre was local muskrat, trapped in Salem County, New Jersey, and brought back from a dinner that Blank had attended the night before. Everyone bravely took a pinch of the dark meat, which could have passed for pot roast. The muskrat, Blank noted, had been simmered in court bouillon with fistfuls of allspice to mellow its strong flavor, then sauteed in a sea of butter, resulting in a taste rather like "a cross between goose and snapping turtle.
NEWS
June 29, 2012 | By Michael Klein and PHILLY.COM
Your restaurant is riding high. Day after day, plates of food go out of the kitchen looking beautiful and come back empty. Costs are in line. Employees are happy. Then one day, the chef sits you down. "I'm leaving. " Such is what happened recently at Fork, Ellen Yin's bistro in Old City. Terence Feury, who joined Yin to fanfare in January 2009, said he had a golden opportunity to invest in the renovation of the Old Swedes Inn in Swedesboro, Gloucester County, and to lead its kitchen later this summer when it opens as Tavro 13. Yin might have been surprised, but she could not have been shocked.
NEWS
February 22, 2010 | By Craig LaBan, Inquirer Restaurant Critic
There was cannon fire in Philadelphia on the morning of Feb. 22, 1797, as 16 rounds of salute - one for each state - rang out in celebration of the nation's greatest hero. It was the 65th birthday of George Washington, the "man who united all hearts," as John Quincy Adams called him. And with Washington's final weeks as president ahead, the event was celebrated with "more sincere joy" than ever, according to the Philadelphia Gazette. People of all classes paraded to the President's House at Sixth and Market.
NEWS
April 6, 2009 | By Patricia Mans FOR THE INQUIRER
Personable and sociable, 13-year-old Mikal loves to talk and enjoys meeting new people. He has a great sense of humor and gets along well with his peers and adults. Among his many interests are gardening, playing video games, and cooking. Mikal has two possible careers in mind: veterinarian and chef. He recently had the opportunity to increase his culinary skills when he visited with a chef at a hotel restaurant. Mikal received some cooking tips and in return created one of his favorite dishes - crabcakes.
ENTERTAINMENT
December 15, 2011
Bio: 38; she's single, grew up in Media and now lives in Cochranville. What's new? The menu at Meritage Restaurant & Wine Bar (20th and Locust, 215-985-1922), where she is executive chef. Philly restaurant connections: Le Bec-Fin, Susanna Foo, Savona (her first chef gig). Starting out: At 22, as a server at the Village Porch in Springfield. Favorite ingredient: "Salt and pepper . . . I'm joking. I use a lot of citrus and a lot of zest. " On working with Georges Perrier: "A great experience.
NEWS
March 18, 1989 | By Donna St. George, Inquirer Staff Writer
John Janus 88, a restaurateur and chef who was a leader in Philadelphia's restaurant renaissance, died Wednesday near his home in the Pennsport section of the city. Mr. Janus worked in the restaurant business for nearly five decades, capping his career with the opening in 1970 of Konstantino's, a restaurant at the corner of Second and South Streets modeled after a Greek taverna and featuring ethnic entertainment daily. The business was among those that helped boost the fortunes of the Head House Square area.
NEWS
October 10, 1997 | By Herb Drill, INQUIRER CORRESPONDENT
Gennaro Gabriele, who left his home in Italy as a teenager and went on to become the executive chef at one of the Philadelphia area's oldest and most popular restaurants, died Wednesday at Grand View Hospital in West Rockhill Township. He was 101 and resided in North Wales. For 47 years - from 1924 until his retirement at age 75 in 1971 - he was executive chef at William Penn Inn in Gwynedd, Montgomery County. Mr. Gabriele was born in Arpino, Italy, and went to school only through the third grade because he had to help support his family.
ENTERTAINMENT
February 8, 2014 | By Tirdad Derakhshani, Inquirer Staff Writer
Philly's Elmi wins 'Top Chef' Nicholas Elmi scored major national culinary cred for Philadelphia Tuesday night by winning the crown on Bravo's Season 11 Top Chef , following in the footsteps of the Season 7 winner, Philly's Kevin Sbraga. Elmi, the owner of Laurel, a new BYOB on East Passyunk, beat his final competitor Nina Compton, the St. Lucia-born chef de cuisine of Scarpetta Miami, in a multi-course showdown in Hawaii. But Elmi, the former chef at Le Bec-Fin and Rittenhouse Tavern, had some sous-chef help from homie Jason Cichonski, the Ela chef who was booted earlier in the show.
NEWS
August 6, 1992 | By Suzanne Gordon, INQUIRER STAFF WRITER
There were many reasons the Upper Main Line YMCA campers said they wanted to be chefs and spend a day cooking with a real-life executive chef. But none was quite as practical as the one offered by Ryan Doto, 8, of Paoli, who arrived at Tuesday's cooking session at the Great Valley Hilton with his own "master chef" pink-haired troll doll. "I need to cook so my wife won't get mad at me!" said Doto, whose comment touched off some ribbing by his fellow young chefs. The 17 campers, accompanied by several day camp officials and a few parents, arrived on the outdoor deck of the Hilton shortly before lunch to cook their own meal under the direction of executive chef Sam Kenyon.
NEWS
September 28, 2012 | ASSOCIATED PRESS
LOS ANGELES - A chef who told police he boiled his wife's body for four days to hide evidence of her death was convicted Thursday of second-degree murder. David Viens showed no reaction as the verdict was read. The sister of his victim burst out sobbing. In a recorded interrogation presented by prosecutors during the trial, Viens, 49, can be heard saying that he cooked the body of his wife, Dawn , 39, in late 2009 until little was left but her skull. "He treated her like a piece of meat and got rid of her," said Karen Patterson, the couple's best friend who spoke with reporters outside court.
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