August 7, 2014
L EE WALLACH, 28, of Center City, is the chef and owner of the meal-delivery startup Home Appetit. Wallach worked behind the stoves of eateries in the Napa Valley and New York City before coming to Philadelphia. He rents the kitchen at the Farm and Fisherman, on Pine Street near 11th, where he prepares meals for delivery . Q: How'd you come up with the idea for Home Appetit? A: I moved to Philadelphia and started a personal-chef business in late 2012 and went to people's homes and prepared meals for the week.
August 1, 2014 |
When Gigi was 5, her mother, Sarah Eisenstein, was getting worried. A big child - born at 10 pounds, 13 ounces - Gigi was gaining weight, as the family dined on hot dogs and ate chips as a snack. Now, Eisenstein cooks eggplant and zucchini fries for Gigi and sister Isabella. Their mother learned these skills at Cooking with Friends, a Children's Hospital of Philadelphia program. Gigi, 8, tall for her age, is at a healthy weight. The program that helped Eisenstein will expand into a community-based study, thanks to a new partnership between Children's and the food service company Aramark, announced Wednesday at the Enterprise Center in West Philadelphia.
July 5, 2014 |
The Pennsylvania House unanimously passed a bill this week extending insurance coverage of amino-acid-based liquid nutrition formulas to children with severe food allergies. The sponsor, Rep. Daniel Truitt (R., Chester), said he hoped for Senate passage in the fall. An estimated 450 infants and children in Pennsylvania cannot eat conventional foods because of food-protein allergies. They require the elemental liquid formulas, which must be prescribed by a physician and cost about $5,000 a year.
July 1, 2014 |
BISHOP Thomas Martin, 78, starts his Tuesdays before 5 a.m. on a mission: prepare meals for 200 or more people at a North Philadelphia church - sometimes by himself. "I get tired," admitted Martin, of Elkins Park. "But it's a mission, and in a mission you get strength. " For about 15 years, Martin has helped run Mount Olive Holy Temple's feeding program, a sit-down meal from noon to about 2:30 p.m. Tuesdays at the church on Broad Street near Jefferson. The goal is to provide a hearty meal to homeless and low-income folks who come from across the city.
June 27, 2014 |
For a cook on the line, climbing up the career ladder of the brigade de cuisine is no easy feat - especially when the daily grind is often a single repetitive task amid a boisterous jumble of noise and heat. But there's a moment, at least once a day, when self-expression is encouraged and ingenuity is rewarded: staff meal. "You're working hard and learning everything that you can learn, and hoping that eventually you'll get the chance to do something so the chefs will take notice," says Pub & Kitchen executive chef Eli Collins, who worked as a line cook in multiple restaurants in Philadelphia before moving up to the sous chef position at Daniel Boulud's DBGB Kitchen and Bar in New York.
June 26, 2014
SUMMER has arrived, but hunger doesn't take a vacation. For too many students, the lunch they receive at school is their only meal. And during the summer, many of these young people lose access to regular meals. To address summer food insecurity, the city of Philadelphia provides free, healthy meals to eligible Philadelphians through the summer meals program, funded by the United States Department of Agriculture, the Pennsylvania Department of Education and local partners. Beginning this week, more than 700 summer-meal locations will open citywide, serving delicious and healthy breakfast, lunch and snacks to young Philadelphians.
May 23, 2014 |
Every so often, you stumble on a recipe with a technique so brilliant, so obvious, and so winning that you wonder why you don't cook every single meal this way. Such is the case with the one-tray meal, my most recent kitchen obsession. Not to be confused with one-pot stews or skillet bakes, or that covered standby of community cookbooks, the one-tray meal is something altogether more elegant by design, and arguably even simpler to make: a combination of protein, starch, and vegetables, scattered evenly across a half-sheet pan and roasted in the oven.
April 9, 2014 |
CAMDEN Under a mural of smiling children, local organizations and government agencies tasked with feeding hungry children gathered Monday to talk about the time of year when little stomachs typically grumble the loudest: summer. The roundtable in Camden's City Council chambers brought together New Jersey Secretary of Agriculture Douglas H. Fisher and Audrey Rowe, administrator of the U.S. Department of Agriculture's Food Nutrition and Consumer Service, for a discussion on ways to raise participation in the federally funded Summer Food Service Program.
March 10, 2014 |
The next big show at the Kimmel Center is going to be one of its most expensive tickets: dinner. The performers? Celebrity Iron Chef Jose Garces and his team. The set? Volvér, a much-awaited jewel box dining room in the Kimmel Center. And not only will its tasting menus instantly become the city's priciest meal, with food alone fluctuating between $150 and $250, it will also become Philly's first restaurant to sell those seats online as a "ticketed experience," prepaid and nonrefundable.
February 14, 2014 |
Along with the drugstores' heart-shaped boxes, they should probably offer free first-aid kits on Valentine's Day, because no other holiday inspires so much well-meaning, overambitious, and underexperienced cooking. Still, if it doesn't send involved parties to the emergency room, the right home-cooked meal could be an important turning point in a relationship, the moment of dawning realization that this thing could actually last. Food legend is filled with such recipes - engagement chicken and marry-me lasagna and kiss-me kugel - dishes that are supposedly so delicious that they inspire proposals or at least romantic escalation.