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Recapping: The Alex's Lemonade Stand Great Chefs Event
As of Wednesday night, the Great Chefs Event made "just under a million" dollars for Alex's Lemonade Stand.
Recapping: The Alex's Lemonade Stand Great Chefs Event
- As of Wednesday night, the Great Chefs Event made "just under a million" dollars for Alex's Lemonade Stand, with each ticket selling for $300, to say nothing of its big-ticket auction items like a home dinner for 20 people with Jose Garces, which went for $25,000.
- Upcoming stuff: Marc Vetri, the fountainhead of the Great Chefs Event, was much too busy to talk about anything but Alex’s Lemonade Stand. Shame. I really wanted to bug him about why he changed the name of his Italian gastropub at 600 North Broad to Alla Spina from Birerria 600. B600 sounded so mod, so Marcello Mastroiani. One new restaurant whose name will probably stick is Kevin Sbraga’s cool-casual Sbraga, which should open early autumn at 440 S. Broad Street in the Symphony House corner of Broad and Pine.
- Philly expatriate Michael Schwartz of Miami's Michael’s Genuine Food & Drink, a 2010 James Beard winner, confirmed that he is spending a few days here talking with realtors and investor types for a possible Philly restaurant. He would not confirm that the space he had nailed down was the same 600 N. Broad location that his buddy Vetri is involved with. That said, he did spend June 15 with Brad Spence of Amis for a four-course dinner based mostly on Schwartz’s new book, Michael's Genuine Food: Down-To-Earth Cooking for People Who Love to Eat.
- Tom Colicchio, the New York restaurant giant, Top Chef judge and Diet Coke pitchman, was a no-show. Word was heard that he was ailing and sent his Colicchio & Sons crew in his place. Oh, Tom. Where television food personalities were concerned, no one was a better get than Food Network chef Anne Burrell, she of the messy punk rock hairdo and exaggerated speech patterns. It was all I could do to stop myself from imitating her when we met.
- Washington D.C. chef Katsuya Fukushima spent the evening working a cotton candy machine; he made lemon scallops that he packed onto limes ("After you eat the scallop, suck on the lime like you’re doing a tequila shot") and topped with a wee bit of hand-spun cotton candy. That was my fave menu item of the evening. Runners-up included Michael Solomonov (Zahav) and his grilled beef cheeks with cauliflower and pickled ramps. Jonathon Sawyer did roasted pig's head to perfection, crisp and moist. Sbraga spent much of his evening time helping Schwartz dish out scrapple and quail egg finger nibbles. Tiny dishes ruled. There was more fish than meat. More shrimp than anything else.
- barstool scientist
- Booze
- Brew Revue
- Chef Salad
- Closings
- Coffee
- Contests
- Dealage
- Dirty Dishes
- Don't Front
- Eat This Immediately
- Field Trip
- Food and Art
- Food and Holidays
- Food and Movies
- Food and Music
- Food and Politics
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- Food and Web
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- Gifted
- Happy Hour Hopper
- How-To
- In Print
- Interview
- Meal Ticket
- Menu Time
- Not So Quickfire
- Notes from the Weekend
- On Wheels
- Openings
- Patio Drinking
- Philly Beer Week 2010
- Photos
- Private Chef POV
- Product Placement
- Recipes
- Snack Time
- Stiff Drank
- SUPPER
- Tea
- Testing
- Ticket Stubs
- Top Chef
- Vegan
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- Video
- Weekly Candy
- Weird Regional Foods
- We're Here to Help
- Where'd We Eat?
- Drew Lazor's Ill-Advised Rant Factory
- Pregame
- Ill-Advised Ranting
- The Week Without Meat
- Philly Beer Week 2009
- Real Big
- Where'd I Eat Last Night?
- Top Chef Masters
- The Good Word
- Next Iron Chef
- Arterial Terrorism
- Food and Radio
