December 18, 1991 |
Emily Luchetti, head pastry chef at Stars, a celebrated San Francisco restaurant, says that at the end of the day, she would rather smell like chocolate and strawberries than garlic and shrimp. To that end, she spends each week turning 200 pounds of butter, 40 gallons of cream, 80 pounds of chocolate, 450 pounds each of sugar and flour, and 1,500 eggs into some of the country's finest desserts. Now she interprets these recipes for the home cook in Stars Desserts (HarperCollins, $27.50)
June 1, 2016 |
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.
February 15, 1995 |
Baked pastries - the basic wheat-flour and shortening kind - are about the last thing that Americans have come to expect on a Chinese menu. So it may come as a surprise to find a pastry chef from China preparing sweets for the annual series of Chinese New Year banquets now under way at the Chinese Cultural and Community Center, 125 N. 10th St. Wu Naiying is part of a cuisine team representing Taiyuan, in Shanxi Province, a region near Beijing...
October 26, 2000 |
After an investigation that spanned nearly four years and never strayed from its focus, the Montgomery County District Attorney's Office yesterday charged Guy Sileo Jr. with first-degree murder in the 1996 slaying of James Webb, his business partner at the General Wayne Inn. Authorities portrayed Sileo, 33, of Wallingford, as a failed restaurateur and husband who had, in the months before the killing, repeatedly told a pastry chef that he might...
November 24, 2013 |
Alf Ake Winte, 83, a lifelong pastry chef who emigrated from Sweden and later owned a pastry shop in Havertown, died Friday, Oct. 18, at his home in Newtown Square from a stroke brought on by heart disease complications. Mr. Winte honed his culinary skills as an apprentice pastry chef in Stockholm and Sala, which is about 65 miles outside the Swedish capital. By 1951, Mr. Winte and his future wife, Britt Lundvik, had opened their first bakery in Stockholm, Grev Ture. The two married a year later, and in 1955 they came to America, settling in Denver, where one of his sisters was living.
November 26, 2011 |
Susan Detscher Pizzano, 63, of Chestnut Hill, who raised money to build the Top of the Hill Fountain near the intersection of Germantown Avenue and Bethlehem Pike, died of breast cancer Sunday, Nov. 20, at home. Her husband, Joseph, said she was cochair of Friends of the Fountain Plaza. "She had a very complex, interesting life," he said. After working as a nurse, teacher, and pastry chef, Mrs. Pizzano was attracted to the writings of Michael Harrington, author of the 1962 work The Other America: Poverty in the United States . "I went to Holy Cross College, and he went to Holy Cross.
September 2, 2016 |
We in the Philadelphia area are smack in the middle of peach country - as New Jersey is the fourth-largest peach-growing state, followed directly by Pennsylvania. And, at the moment, local peaches are at the height of their season and flavor, with the fruit making its annual sweet, lush showing at farmers' markets and groceries around the region. Despite the hard freezes in April, the regional peach crop of 2016 has been described as average - which is far better than growers in winter-ravaged New England can say. With supplies of fresh peaches expected to be steady well into September - and prices reasonable - restaurants are adding them everywhere.
November 15, 2007
If you order pumpkin pie at Continental Mid-town, you won't get a hunk of shimmering, brown-orange pie set in a flaky crust. Kate Honeyman, pastry chef for Buddakan and Continental Mid-town, says she and her staff wanted to create something seasonal. Someone came up with pumpkin creme brulee. "The flavor was great," Honeyman said. "But then we asked how can we do it differently?" The finished dessert is a pumpkin custard piped into cinnamon pizzelle cones and topped with vanilla whipped cream.
May 21, 1997 |
Yo, Chefs! I am a prison inmate and am interested in becoming a chef. Can you suggest a top-notch school? - Name withheld Dear Chef-To-Be, Cooking professionally is stressful work with long hours. But if you love to cook and think you can take the heat in the kitchen, now is the perfect time to consider culinary school. After struggling for many years, Philadelphia's restaurant business is booming. Because of that, a second major culinary school is opening this fall.
February 16, 2006 |
Nick Malgieri, award-winning cookbook author, educator and renowned pastry chef, will be the recipient of the 2006 Toque Award, presented in conjunction with the 22d annual Book and the Cook event, a 10-day restaurant and food festival scheduled for March 17-26. The program pairs nationally known cookbook authors with Philadelphia-area restaurants and their chefs. The Toque Award was instituted in 1990 to recognize exceptional lifetime achievement in culinary arts and letters. It is given jointly by the Book and The Cook and the City of Philadelphia.