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| Photo l Felicia D'Ambrosio |
Waldemar "Val" Stryjewski is a meat man.� Since he arrived at Silk City (435 Spring Garden St.) as sous chef, he's been turning out house-made charcuterie like the tender pork sausage that graces the diner's overloaded brunch plates every Saturday and Sunday.� That piggy blend is now a crucial ingredient in what Stryjewski posits is the only foie gras scrapple in existence.
"I did some research," he deadpans. "I couldn't find anything like it, anywhere."� Stryjewski makes a straightforward smoked sausage out of mostly pork butt and belly, then blends it with diced foie to form the signature scrapple loaf.� Slices are fried to create a crisp exterior, concealing the melting, delicate liver inside.
If anything called scrapple could qualify as light and ethereal, this is it.� The sweetness of the foie unfolds on your tongue, with the pomegranate seeds scattered over an accompanying root vegetable hash and a tart cranberry compote providing contrast.� The foie gras scrapple is available as a composed plate with that root veg hash and sunny-side up eggs for $11, or single ($5) or double ($10) slices available a la carte, every Saturday and Sunday at brunch, 10 a.m.-4 p.m.
Eat This Immediately.
Whoa.. sounds like a dream come true
Val is the one of the most innovative chefs in Philly. I gain 3 pounds just looking in his general direction. Still waiting for some polish sausage empanadas.. or maybe black bean piroguis..? I kid... But seriously, the man knows food.
[...] Eat this Immediately: Foie gras scrapple at Silk City [Meal Ticket] Silk City [Official Site] geopress_addEvent(window,"load", function() { geopress_makemap(126961,"Silk City Diner",39.9612315,-75.1461877,"google",Mapstraction.ROAD, { pan: true, zoom: 'small', overview: false, scale: false, map_type: false },15) }); [...] [...] usual Eat This Immediately picks veer unhealthily towards the rich and fatty (like foie gras scrapple, 12-year cheddar, this insane burger), so we were shocked– shocked– to fall in love [...]
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