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Food Writer Menu going live at The Industry
Not to brag or anything but our dishes were pretty dope.
Food Writer Menu going live at The Industry
Remember that Food Writer Menu we told you about, the one The Industry's (1401 E. Moyamensing Ave.) Pat Szoke was collaborating on with culinary media (including Team Meal Ticket) around town? Well, it's going live over the course of the next three weeks, with each featuring two or three of the writer-inspired dishes; diners can then vote which deserves a permanent spot on the menu via the Industry's Facebook page. So will it be Drew Lazor's fried rice, eggs and SPAM? CR's gnocchi Parisienne with duck and kimchi? Yours truly's kampachi crudo with pomegranate and jalapeño? Or a dish by one of the city's other illustrious food writers? Go eat, starting March 18th, and vote. We'll try not to sway you.
March 18 through March 24:
· Art Etchells, founder of Foobooz: Potato Skins, baked with beer-and-cheddar cheese sauce, bacon bits, house-made bacon powder and crème fraiche;
· Michael Klein, Philly.com’s The Insider: Grown-up PB&J, with seared foie gras, cashew butter and huckleberry jam served on toasted Brioche bread;
· Caroline Russock, food editor of City Paper: Parisian Gnocchi with duck sausage and kimchi.
March 25 through March 31:
· Drew Lazor, Food and Drink writer: Spam and Eggs, crispy Spam over garlic fried rice with fried egg, cherry tomato, chive and red onion salad, served with Frank’s Red Hot sauce
· Danya Henninger, editor of Zagat and Drink Philly: Toad in the Hole, with lump crabmeat, avocado and tomato salad with avocado and feta crema.
April 1 through April 7:
· Adam Erace, City Paper restaurant reviewer and contributor to Meal Ticket: Kampachi Crudo with jalapeño-pomegranate vinaigrette, pomegranate seeds and shaved radish
· Collin Flatt, editor of Eater: Braised Pork Cheek with crispy sweetbreads and mache
· Collin Keefe, editor of Grub Street: Crispy Fried Oysters with smoked paprika-and-garlic aioli and mache
- barstool scientist
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