February 27, 2012
DEAR ABBY: My husband, "Les," enjoys cooking and inviting friends to join us for dinner. I respect people's likes and dislikes when it comes to certain foods, but Les does not. We have discussed it on many occasions and he feels people should be "open-minded, not picky or finicky. " We are having two guests over for dinner soon. One does not like onions and the other doesn't care for mushrooms. I reminded Les of this, but he's determined to prepare his spaghetti sauce with lots of onions and mushrooms.
July 25, 2010
By Richard C. Morais Scribner. 245 pp. $23 Reviewed by Karen Heller Richard C. Morais' first novel is an exquisite piece of literary gastroporn. I mean this is in the best possible way. You read this first novel at the peril of your gut. The Hundred-Foot Journey refers to the steps between two delicious food emporiums in a small town in France's Jura region, one Indian and low, the other French and, it almost goes without saying, cruelly high. Morais, a former senior editor and foreign correspondent at Forbes who now lives in Philadelphia, has eaten extremely well during his travels, enough to inspire jealousy.
May 18, 2010
Summertime is prime time for reality shows. Some shows, and their premiere dates: The Bachelorette, ABC, May 24. The latest one is named Ali Fedotowsky. There's one reason to get married. So You Think You Can Dance, Fox, May 27. They can dance, but they get sent home anyway. True Beauty, ABC, May 31. Gorgeous guys and gals are judged, unbeknownst to them, on their inner beauty. It gets ugly. Cake Boss, TLC, May 31. Mr. Personality bakes and bakes in Hoboken, N.J. Then he has flare-ups and meltdowns.
September 24, 2009 |
Mike Stollenwerk has a somewhat bigger fish to fry. That would be Fish (1708 Lombard St., 215-545-9600), his larger, liquor-licensed follow-up to his critically acclaimed Little Fish, a BYOB in Bella Vista. Stollenwerk hopes to open next week, licensing permitting. Stollenwerk will be full time at Fish, a 50-or-so-seater that occupies the double storefront in the Graduate Hospital area that for decades was Astral Plane. Sous chef Chad Jenkins is running Little Fish; he's now a partner.
July 30, 2009 |
After a short lull, the BYO scene seems to be popping again. In Northern Liberties, Restaurant School grad Mark Tropea, who spent the last seven years as executive sous chef at the Desmond Hotel in Malvern, is tuning up Sonata , a simply decorated, 40-seat BYOB that replaced Swallow in Liberties Walk (1030 N. American St., 215-238-1240). Food is contemporary American "with a little flash, but not enough to scare people away," as Tropea puts it. (Samples: braised short rib with celery root puree and braised carrot; olive oil-poached salmon with watercress puree, walnut pesto, and grilled fennel)
February 26, 2009 |
Most chefs dream of getting into the fire by opening their own restaurants. Gregory Ott got into a water bath. He and his fiancee, Kellie Boyce, opened Restaurant Rosalie in the central Montgomery County burg of Cedars last month, and his specialty is sous-vide cooking. In sous vide, championed by chefs such as Ferran Adriá and Thomas Keller, ingredients are vacuum-sealed into plastic bags, which are cooked at precise temperatures for precise times, but below the boiling point.
August 3, 2008
The beer geeks can be relied upon to travel. Put a Green Flash IPA on draft, a Rogue tripel, or a Fuller's Porter, and they will come. Thirsty. But what of the old-school locals in this working-class Kensington neighborhood who were weaned on Anheuser-Busch? Confronting that fact was among the tallest challenges Brendan Hartranft faced since opening the Memphis Taproom in the spring at the corner of Memphis and East Cumberland with nearly 50 craft beers and not a Bud in sight. (Although he does offer Miller High Life, because he likes the cool label, and the thinking man's "Lite": Lion's Head Light.
June 5, 2008 |
Joe Brown, successfully fusing Louisiana and Italy for 14 years at Melange Cafe in Cherry Hill, has ventured into Haddonfield with another BYOB, Melange @ Haddonfield (18 Tanner St., 856-354-1333). The larger spot, which opened last month, represents a new role for Shadee Holden, one of Brown's proteges. The East Camden-raised Holden started working for Brown while in high school. He went to Johnson & Wales (class of 2006), landed at Alphabet Soup and the late 707, and returned to Brown in Cherry Hill.
February 24, 2008
Not all formally trained chefs end up in restaurants - thank goodness. Experts populate school, hospital, assisted-living and other institutional kitchens all around the region. Daily, they call on their training to innovate for their clients. Dennis Duffy, 51, of Pennsauken, tried restaurant work after he graduated from the Restaurant School in Philadelphia in 1985, but the hours were often oppressive and owners unreasonable, especially when business was poor. So he answered an ad for a food-service management job at Bancroft NeuroHealth, a school in Haddonfield for children with developmental disabilities, autism, brain injuries, and other neurological impairments.