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Pastry Chef

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.
FOOD
November 26, 2015 | By Elisa Ludwig, For The Inquirer
Once, there was a time in your life when a slice of cheese was orange and smooth, when it was wrapped in cellophane, when it was called a "single. " Sure, nowadays you choose to nibble on aged Gouda for a snack; you have your favorite blues and goats; and you'll order anything on a restaurant menu with tallegio. But a part of you - hidden in the most unacknowledged recesses of your palate - still secretly craves the uniform texture and yielding blandness of American cheese. To that, some local chefs would say: No shame in your game.
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.
ENTERTAINMENT
February 9, 2012
Bio : 35; from Ocean City, N.J.; lives in Philadelphia with his wife. Philly/Jersey restaurant connections: Avenue B, Café Loren, Fathom Seafood House, Fish, Little Fish and Washington Inn. Culinary training: Academy of Culinary Arts, Mays Landing, N.J. First restaurant gig: Age 13, as a busboy at Daniel's Restaurant in Somers Point, N.J. What's new? Mike sold Little Fish and Fathom Seafood House (now East Girard Gastropub) to their respective chefs de cuisine to focus on his newly expanded Fish (1234 Locust St., 215-545-9600, fishphilly.com )
ENTERTAINMENT
July 3, 2014
The deal: The South Philly corner spot's been there since 1947 and still feels like a best-kept neighborhood secret. When owner, pastry chef and neighborhood kid John Conlosi bought the biz in 2010, he kept the recipes - and resurrected a summertime tradition: the plain doughnut, sliced in half and filled to order with vanilla or chocolate Jack & Jill ice cream, and dusted with powdered sugar. Conlosi said that he remembered the treat "as a child, growing up right across the street, at 9th and Jackson.
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.
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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