CollectionsTop Chef
IN THE NEWS

Top Chef

NEWS
November 4, 2011 | By Craig LaBan, Inquirer Restaurant Critic
The show is being billed as "The Good vs. Evil Tour. " But there will be no flaming pans or flashing knives or mythical Chairman sitting in judgment, which may come as a surprise, since the dueling stars are two celebrity chefs. When Eric Ripert takes the stage Wednesday night at the Merriam Theater, just a few blocks south of his restaurant 10 Arts, he'll be sitting in an easy chair across from the culinary world's bad boy, Anthony Bourdain. And the two will - chat. "I'm eager to see how they're going to fill an hour and a half," said Rosemarie Fabien, an architecture writer who's spent $153 in all to take her son, Nick Normile, a Wharton School freshman and food blogger.
NEWS
May 2, 2004 | By Maureen Fitzgerald INQUIRER SUBURBAN STAFF
This is one in an occasional series of profiles of local chefs or restaurant owners. The cutting edge of American cooking is a lot like the history of our country itself: an experiment with different cultures and different ingredients that come together in an exciting way. That is the philosophy of Daniel Stern, former executive chef of Le Bec-Fin, who is poking around the area for the right space to open a place of his own. "What is...
ENTERTAINMENT
June 4, 2009 | By Rick Nichols INQUIRER FOOD COLUMNIST
It was a bit of a surprise all around last fall when Martin Hamann showed up in the sprawling kitchen of Philadelphia's old-line Union League. The accomplished chef, a product of Morton, Delaware County (where his father ran a bakery specializing in Danish and after-church pastries), had spent fully half his 50 years at the classy Four Seasons hotel, working his way up from apprentice to top chef. He'd ascended to that post in 2001 when his friend and mentor Jean-Marie Lacroix stepped down.
ENTERTAINMENT
August 31, 2008 | By Rick Nichols, Inquirer Columnist
It's a pity the Geneva Conventions haven't been invoked to end the cruel abuses regularly inflicted on Cajun and Creole cuisine hereabouts - horrible bread suffocating the po'boy, gumbos salty beyond belief, gummy rice, unrecognizable jambalaya, odd olive salads that insult the great state of Louisiana. I have taken to squirming and averting my eyes upon encountering Cajun-themed eateries, unleashed by the blackened-redfish craze of the 1980s, still popping up now and then, often in the worst of all possible hands.
FOOD
September 1, 2011
Here is an excerpt from Craig LaBan's online chat:   Reader: Gut feeling, how do you think Tryst will be received? C.L. : I've been out of town since Tryst opened as a replacement for Le Bar Lyonnais below Le Bec, so obviously, I haven't had a chance yet to visit. I think it's a good idea to give Le Bec a fresh draw - even downstairs - and chef Nicholas Elmi certainly has the talent worth highlighting. Lyonnais was a great spot for well-cooked bistro classics (quenelles, steak frites, etc.)
ENTERTAINMENT
September 14, 2010 | By Dan Gross
IT'S PRETTY HARD not to recognize former Sixers center Dikembe Mutombo . But Dana Spain , president of Philadelphia Animal Welfare Society, says that she couldn't figure out why the 7-foot-2 passenger she spoke French with Sunday on a flight from Paris looked so familiar. Spain, who also works in branding and marketing, said that she and Mutombo talked real estate, including how he hasn't been able to sell his home in Villanova, and only when they traded business cards at PHL baggage claim did Spain get "clued into the fact that I'm a total f---ing idiot," she told us yesterday.
ENTERTAINMENT
December 26, 2010 | By Rick Nichols, Inquirer Columnist
Matt Ridgway calls the slabs that come out of his curing room at PorcSalt, simply, bacon. Which doesn't quite tell the whole story. That the pork bellies come from flavorful, old breeds - Berkshire and Berkshire-Duroc crosses, that last one from Breakway Farms in Mount Joy. That it is cured in the Bucks County honey his father, Josef, collects. Or alternatively - for 10 days - with red Burgundy wine. Or that it is, by design, hot-smoked for 10 hours over fruitwood at temperatures 10 degrees higher than name brands, which renders it (unlike commercial bacons)
FOOD
September 14, 2012 | By Maureen Fitzgerald, Inquirer Food Editor
WASHINGTON - Philadelphia's capital culinary cred was on display here last week, when seven area chefs were named to the American Chef Corps, a new State Department program engaging the country's top toques to foster diplomacy among nations. Chef Joe Cicala of Le Virtú, who was thrilled to be tapped along with some of his "culinary heroes," believes this is an opportunity for him to serve his country with what he does best. Chef Jean-Marie Lacroix, the old-guard French master at the restaurant that still bears his name after his departure, considers it a chance to show the world how far American cuisine has evolved.
ENTERTAINMENT
May 28, 2009 | By MARK KENNEDY, Associated Press
NEW YORK - Dan Barber emerges one recent afternoon from the Union Square Greenmarket with a spring bounty: asparagus, purple kohlrabi, ramps, fiddlehead ferns and dandelion greens. They're luscious, fresher-than-fresh and Barber can't wait to get them into the kitchen. When he does, what will he do with them? The answer is pure Dan Barber. "Not a lot," he says with a smile, sipping iced coffee near the market. "As I get better and better as a chef, I'm doing less and less.
NEWS
September 1, 2000 | by Leon Taylor, Daily News Staff Writer
When William F. "Willie" Wilson retired from the Long Island Railroad, they named a railroad car after him. The "Wilson Special" traveled between New York and Florida, the same route Wilson manned as master chef for about 30 years. Wilson would leave his South Philadelphia home long before dawn and catch the Amtrak to New York to make his LIRR connection. He'd be gone for days at a time, supervising his 80-man galley crew, and sometimes he slept over in New York or Florida to make another run. His penchant for punctuality earned him the nickname "Tick Tock" up and down the LIRR lines.
« Prev | 1 | 2 | 3 | 4 | 5
|
|
|
|
|