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Pastry Chef

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.
FOOD
April 4, 2013 | By Craig LaBan, Inquirer Restaurant Critic
Here's an excerpt from Craig LaBan's online chat of April 2, 2013: Craig LaBan : Good afternoon, hungry friends. It's been two weeks since we last got together. Please dish, so we can catch up. We do have a Crumb Tracker Quiz, with a chic apron for the first person who names all three places I ate these dishes: (1) crawfish mac-n-cheese; (2) shrimp "cupcakes"; (3) Puerto Rican-style fried chuleta pork chops. Ready, set - start crumbing! Reader: Do you know where the former Vernick pastry chef who made their delicious blueberry pie went?
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
September 29, 2011 | By Michael Klein, Inquirer Columnist
The restaurant space at the Wayne Hotel in downtown Wayne, once the home of Restaurant Taquet, has been expanded and renovated into a dining room and bistro bar called Paramour (139 E. Lancaster Ave., 610-977-0600). As part of the two-year renovation to the hotel, developer S.W. Bajus has also set up an outdoor veranda and a lobby lounge. The bistro has plush semicircular banquettes and floor-to-ceiling windows, and the main dining room - now allowing for plenty of natural light - has an open kitchen, marble floors, and an enormous glass-walled wine display.
NEWS
April 12, 2012
Husband-wife veterans Guy Shapiro and Luli Canuso have been around the block a time or two after meeting at the once-trendy Mirabelle on Callowhill Street in the 1980s. She was a pastry chef at Le Bec-Fin. He cooked for Russian mobsters, among other employers. Now they have set up on a sunny corner near their Fairmount house with BlueCat (1921 Fairmount Ave., 267-519-2911). Named in homage to the couple's pussycat - who Canuso says "is a domestic gray but thinks he is a Russian blue" - the BYOB features modern Latin fare at modest prices.
NEWS
December 21, 2003 | By Catherine Quillman INQUIRER SUBURBAN STAFF
The Terrace Restaurant at Longwood Gardens brings to mind those informal but genteel eateries one often finds in a major art museum. The decor is understated here, and the cuisine has the civilized trappings, from the fris?e salad to the caramel apple tart. There are actually two restaurants at the Terrace: a cafe/buffet and a linen-and-candlelight, fine-dining room. Still, the style is casual, in part because the service is neighborhood-bar friendly. "We're sort of the back-end of the gardens," executive chef Frank Perko said.
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