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Chef Salad
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| Courtesy of Brauhaus Schmitz |
[...] This post was mentioned on Twitter by Simply Trini Cooking, jenny hensel and Lexy Smiley, Ashley Hen. Ashley Hen said: Brauhaus Schmitz goes modern with New German Cooking http://bit.ly/f9ou2G [...]
Do they use salt in modern German cooking, because from what i can tell they don't use it traditionally. ZING!
[...] This post was mentioned on Twitter by Bobbie Hayes and Enrica Wacho, Jeremy Nolen. Jeremy Nolen said: Check the post on our specials! RT @mealticket: Chef Jeremy Nolen (@BrauhausChef) goes modern at @BrauhausSchmitz: http://ow.ly/3Z4Ut [...]
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| Photo | Michael Persico |
- Guacamole
- Tamales
- Mission-style Veggie Quesadilla
- Adobo Chicken: white onion, radish, cilantro, cotija and lime
- Carnitas: smoky black beans, pineapple-habanero salsa
- Mahi-Mahi: pickled red cabbage
- Desayuno: scrambled eggs, chorizo, poblano rajas and salsa Mexicana
- Duck Barbacoa: radish kimchi, togarashi aioli
[...] This post was mentioned on Twitter by Jon Hughes, Meal Ticket. Meal Ticket said: On Wheels: @chefjosegarces' @guapostacos truck preps a spring return to Philly http://ow.ly/3YDNu [...]
Don't care
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Philadelphia is quickly becoming a nationwide destination for excellence when it comes to dining. While you, dear in-the-know Meal Ticket reader, already knew all about that, this morning, The James Beard Foundation dropped the science on the rest of the food world. The annual list of semifinalists for the JBF Restaurant and Chef Awards was posted earlier today, and the 215's presence on the list is palpable.
13th Street darling Barbuzzo snagged a well-earned spot on the "Best New Restaurant" list (while pastry chef Erin Stafford is listed for "Outstanding Pastry Chef"), accompanied by fellow 13th Streeter, Marc Vetri's Amis. Vetri and fellow all-star Jose Garces are both up for "Outstanding Chef" noms, and Vetri's namesake flagship up for "Outstanding Restaurant" and "Outstanding Service." Garces' recent Iron Chef challenger, Zahav's Michael Solomonov, also received a nod for "Best Chef Mid-Atlantic."
Peep the complete list of locals who made the pre-cut cut after the jump!
BEST NEW RESTAURANT Amis (412 S. 13th St.) Barbuzzo (110 S. 13th St.) OUTSTANDING CHEF Jose Garces (Amada, 217 Chestnut St.) Marc Vetri (Vetri, 1312 Spruce St.) OUTSTANDING PASTRY CHEF Carla Gonçalves (Koo Zee Doo, 614 N. Second St.) Erin Stafford (Barbuzzo, 110 S. 13th St.) OUTSTANDING RESTAURANT Vetri (1312 Spruce St.) OUTSTANDING RESTAURATEUR Stephen Starr, Starr Restaurants (Alma de Cuba, Barclay Prime, Buddakan, Butcher & Singer, The Continental, The Continental Mid-town, The Dandelion, El Rey, El Vez, Granite Hill at the Philadelphia Museum of Art, Jones, Makota, Morimoto, Parc, Pizzeria Stella, Pod and Steak 954) OUTSTANDING SERVICE Lacroix at The Rittenhouse Hotel (210 W. Rittenhouse Square) Vetri (1312 Spruce St.) OUTSTANDING WINE SERVICE Tria (123 S. 18th St.; 1137 Spruce St.) RISING STAR CHEF OF THE YEAR Lee Styer, Fond (1617 E. Passyunk Ave.) BEST CHEF: MID-ATLANTIC Pierre Calmels (Bibou, 1009 S. Eighth St.) David Gilberg (Koo Zee Doo, 614 N. Second St.) Adán Saavedra (Paloma, 763 S. Eighth St.) Michael Solomonov (Zahav, 237 St. James Place) For a complete list of nation-wide semifinalists, head over to jamesbeard.org. A panel of judges will be narrowing this list down to the best of the best over the next month, and on March 21, the JBF will be live-tweeting the nominees leading up to the main event in May. Stay tuned! Is there anyone else whose name you would have liked to see on this list? Who do you think will make it to the next round? We want to hear your thoughts share them in the comments!
I would have liked to see Kanella and Konstantinos Pitsillides getting some mentions!
[...] This post was mentioned on Twitter by E.F. and Allison Wolf, Meal Ticket. Meal Ticket said: Philly is all over the 2011 @beardfoundation Restaurant/Chef awards semifinalist list! http://ow.ly/3YprQ [...]
I am pretty sure Erin Stafford was never the pastry chef @ Barbuzzo.
Couldn't agree more Emily.
I am not dissapointed if ,I never been nominated. The only thing I know is that Iam an active chef who loves to cook for my beloved customers. That gives me a great satisfaction,...a lot more than a nomination. Kanella has no PR machine to play with. All our energies and budget goes towards good food and good service I am happy that Pierre(Bibou)been nominated,and Steven Starr. I need to go now.I need to cook Konstantinos
I am SO happy to see that Erin Stafford was recognized!
[...] This post was mentioned on Twitter by Eilon Gigi, BorkDaBorkChef. BorkDaBorkChef said: Zahav's Michael Solomonov at TEDxPhilly http://tinyurl.com/4mq4tq9 [...]
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| foodandwine.com |
For more than 10 years, Food & Wine has scoured the country for original, creative and talented chefs to determine its annual lineup for the magazine's "Best New Chef" award. This year, they've turned it around on you to lavish one region-specific standout with the title of The People's Best New Chef. Philadelphia's savvy exists within the Mid-Atlantic realm, where four very familiar chef faces can be found among six other guys and gals from the region. Food & Wine urges voters to decide based upon genuine dining experiences in candidates' establishments to judge the food, and nothing else.
Philly chefs in the running include: Pierre Calmels, classicFrench chef, formerly of Le Bec-Fin and now owner/operator of Bibou; David Gilberg of Northern Liberties' Portuguese BYOB Koo Zee Doo; Italian chef Jeff Michaud of Osteria; and Blackfish's seafood-obsessed chef/owner, also hailing from Le Bec-Fin and Vetri, Chip Roman. Show your Philly boys some love! The winner will be featured in the July issue of Food & Wine. Get a little more cozy with your candidates and most importantly, vote here.
[...] This post was mentioned on Twitter by Meal Ticket, Margot MacKay. Margot MacKay said: Wow, what a showdown! RT @mealticket "The People's Best New Chef" competition from @fandw features 4 #Philly contenders: http://ow.ly/3WYPC [...]
[...] The nominees for Food & Wine’s “People’s Best New Chef” are out, and Phi... [...]
Brian Ricci has an infrared thermometer, and he's not afraid to use it. The chef at Kennett (848 S. Second St.) has been working with his Forno Bravo wood-burning pizza oven for a mere two weeks, so their relationship is still in that awkward, giggly shoe-gazing phase. They don't know each other intimately just yet. That's why Ricci's kept his red-laser temperature gauge — literally point and shoot the thing, and it casts out a heat-sensitive crimson dot, like in sniper movies — to best ID the oven's various hot spots. The North Jersey native's very close to getting his flow down pat — a precise understanding of his oven-floor geography, i.e. exactly where he should slide raw dough off wooden peel, and when; how many times he should breach the oven's brick-lined craw to rotate a pizza as its crusty rim inflates with the heat; the precise right moment to yank a pie out and dress it up in his love.
Yes, the brick-oven operation at Kennett is young, but it's clear Ricci, who's worked with dough as a baker in San Francisco, has already got a feel for putting out some tasty pies reflective of the restaurant's all-local mission statement. The pizza operation here was instituted by happenstance: Before taking the Kennett gig, Ricci (Pub & Kitchen, Supper, Django, NYC's Tabla) was putting together a business plan for a mobile brick pizza oven he'd link up to the back of a truck to tour around Philly farmers markets. When Ricci hooked up with co-owner Johnny Della Polla, he suggested he integrate this operation with Kennett, though Ricci adds he'd still like to execute his oven-on-wheels idea in the future. Ricci is using high-protein Daisy bread flour milled in Lancaster, which gives his pizza a wheaty, quietly sweet flavor, with more backbone than closer-to-traditional Neapolitan crusts. For now he's doing just three individual pies, his way — a Jersey tomato marinara-slathered margherita that 86's basil for marjoram, one of Ricci's favorite herbs ("oregano's kissing cousin," he calls it); a salami-draped pie with Sicilian green olives, mozzarella and tomato; and what's sure to become a signature, a pulled pork white pizza with dollops of whipped lardo, housemade farmer's cheese, garlic confit (clutch!), herbs and a quick drizzle of honey. Ricci says there's talk of putting a bacon/egg/cheese pie on the menu for weekend brunch guests, but for now, these are his three babies. Check 'em out.
Had the porchetta pizza last night - it was excellent. Looking forward to going back for more!
[...] Kennett for the first time. We couldn’t believe it was the same space as Lyon’s Den. The pizza oven is operational and they’re cooking up a mean breakfast pizza for [...]
[...] This post was mentioned on Twitter by Drew Lazor, Meal Ticket. Meal Ticket said: Check out the pizza situation at Queen Village's Kennett: http://ow.ly/3Uhxd [...]
Wow. The pizza looks awesome! It's refreshing to hear about someone who is both passionate about his work, and clearly, very good at it!
Bravo Chef Ricci, BRAVO!!
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[...] This post was mentioned on Twitter by Bullfrog & Baum, Crystal L Wang, Michelle Shekari, Wolfgang Puck, Meal Ticket and others. Meal Ticket said: Word on Wolfgang Puck's Philly catering arm: http://ow.ly/3MgNw [...]
[...] City Creative Corridor Initiative Announced for Old City (Old City Civic Association) Kimmel Center brings Wolfgang Puck to Philly (Meal Ticket) Germantown Avenue Fire Station Reopening Today (Mt. Airy Patch) Marathon Grill could [...]
[...] This post was mentioned on Twitter by ProfilePR, Meal Ticket. Meal Ticket said: If you can boil water, you can cook a @chefjosegarces approved meal. Check it: http://ow.ly/3Jg2r [...]
I must try this!!! Wonder if my boyfriend will believe that I "made" it??
Start planning your viewing parties now, people: Two of television's most popular food programs are putting Philly's cuisine and culinary talent in the limelight.
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| travelchannel.com |
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| Courtesy of Food Network (click to enlarge) | |
[...] This post was mentioned on Twitter by Meal Ticket, Heather Skolans. Heather Skolans said: Check out Philly on Bizarre Foods and Iron Chef America this week: 30, when two members of Philadelphia's galaxy... http://bit.ly/gyjxte [...]
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