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Pastry Chef

FOOD
October 17, 2014 | By Michael Klein, For The Inquirer
Brigantessa on E. Passyunk Walk into the new Brigantessa (1520 E. Passyunk Ave., 267-318-7341) which opened Tuesday on a Passyunk Square corner. Pass by the hand-cranked slicer on the marble counter and the salumi hanging behind the bar. There's a wood-burning oven handmade outside of Naples by the well-regarded Gianni Acunto, who finished it with mortar made with ash taken from Vesuvius. Peek back farther into the kitchen and you'll see a rotisserie and grill, fueled by wood and coal.
NEWS
September 17, 2010 | By Michael Klein, Inquirer Staff Writer
Early mornings are nothing new to a baker's son. As Thursday dawned, chef Kevin Sbraga faced not a hot oven but a media scrum: A dozen media outlets on the line, a photo session for Food & Wine magazine, and promotional videos to be shot for Bravo, the cable network. Wednesday night, Sbraga - who lives with his wife and kids in his childhood home in Willingboro - was announced as the winner of the seventh season of Top Chef after outlasting 16 competitors in the weekly series of cooking challenges.
FOOD
July 9, 2009 | By Dianna Marder, Inquirer Staff Writer
Whenever I was allowed to sleep in on the Saturday mornings of my youth, I'd listen for the peddler with the sharpening stone. "Knives and scissors," he'd sing-song his way through the alley behind our Logan rowhouse. "Bring out your knives and scissors. " Unfortunately, my mother was deaf to his calls. She welcomed the Fuller Brush man. In her mind, cheap knives were good enough. And to my knowledge, she never had hers sharpened. Thus, I came to cooking inadequately armed, an easy mark for specialty gadgets I hoped would make up for my kitchen ignorance.
FOOD
December 8, 2005 | By Dianna Marder INQUIRER STAFF WRITER
Store-bought cookies may be lovelier, crispier, chewier or more elaborate, but nothing beats homemade - unless you make them with advice from a pastry chef. So we're offering you this seasonal treat: tips from several local chefs for beautiful holiday cookies. Do try these at home - because baking does more than heat up a kitchen. It creates warmth within the family. The Snowman The bakers: Ellen Shimberg and Laura Anderson are the women behind Two Tarts Baking Co. The technique: They use a classic butter cookie, "with extra butter 'cause life's too short not to have a lot of butter," Shimberg says.
FOOD
November 28, 1990 | By Marc Schogol Compiled from reports from Inquirer wire services
WHAT'S COOKING? The times, they are a-changin' in the American kitchen. Nearly two-thirds of children under 13 make at least one meal on their own each week - in part because of the microwave. An American Frozen Food Institute study showed that 38 percent of mothers of 5- to 8-year-olds let their children operate microwave ovens on their own, as do 48 percent of the mothers of 9- to 12- year-olds, according to American Demographics magazine. DESSERT TIPS Thinking of baking some pies for the holidays but leery because of disappointing results in the past?
NEWS
February 10, 1995 | by Rick Selvin, Daily News Staff Writer
Whether it's one of those $6 orange cloths that soak up an entire spilled bottle of soda, or a $3,000 dining room table, or a $10,000 redwood deck, there's dreaming room for you at the Philadelphia Home Show. Back at the Civic Center for the 14th year in a row, the show is a gathering spot where more than 500 home-equipment vendors and builders show their latest products to thousands of residents who would rather "improve" than "move. " Next year the show itself moves - to the new Pennsylvania Convention Center.
FOOD
March 12, 1995 | By Gerald Etter, INQUIRER FOOD EDITOR
When the call went out for the Great Chefs of Philadelphia Dessert Competition, about 30 of the area's culinary elite gladly put their egos on the line and joined the contest. Their job was to wow the judges, some of whom came to town just for the special event, held at the Rittenhouse Hotel, and whose names could get the chocolate moving in the veins of most pastry chefs. There were Michael and Ariane Batterberry, publishers of Food Arts magazine; cookbook author Eileen Yin-Fei Lo; food historian William Woys Weaver; Diane Brown of the James Beard Foundation; Fred Ferretti, columnist for Gourmet magazine; Barbara Kafka, cookbook author and Vogue magazine writer; Louis Szathmary, founder of the Bakery Restaurant in Chicago; and Ann Amernick, an independent pastry chef.
LIVING
March 23, 1995 | By Gerald Etter, INQUIRER FOOD EDITOR
When Bobby Flay finished high school, he figured he'd had it with formal education. But even as he was putting away that hard-earned diploma, his father made it clear that if he didn't go to college, he would certainly have to work. To show that he meant business, the elder Flay went out and got the reluctant Manhattan youth a job in the kitchen of a restaurant in the theater district. Flay remembers the times he was late for work and when he arrived, his father would be waiting for him in front of the restaurant.
SPORTS
August 24, 2012 | By Michael Vitez, Inquirer Staff Writer
Mike Golic, the former Eagles lineman turned radio celebrity, was emphatic about several things Wednesday. Let Michael Vick be Vick. Andy Reid is a great coach. The Eagles have a great chance this season. And he's got a new game now, controlling his diabetes, and a new coach, his doctor. Golic, 48, cohost of ESPN's popular Mike and Mike in the Morning show, went to City Fitness on South Street to talk about BloodSugarBasics.com, a website sponsored by Merck and the American Association of Clinical Endocrinologists.
FOOD
April 14, 2011
April 16 Spring Wine Dinner: From Farm to Table , a five-course gourmet meal featuring wine pairings with locally-produced fare. Lynne Goldman, publisher of BucksCountyTaste.com, will discuss the eat-local movement, with information on Bucks County-area producers. $95, plus tax and gratuity; reservations required. 7:30 p.m. at Crossing Vineyards and Winery, 1853 Wrightstown Rd., Washington Crossing. Information and reservations: 215- 493-6500 (Ext. 19) or www.crossingvineyards.com . Ahead April 23: Seafood 101 , a demonstration and sampling class, plus question-and-answer time, on preparing and cooking fish with cookbook author Aliza Green, featuring recipes from her newest work, The Fishmonger's Apprentice.
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