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Archive: October, 2009
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Last week, Felicia D. tipped you off to Foster's Homeware's plan to move from 399 Market to 33 N. Third Street, the site of a former gallery. Owner Ken Foster tells Meal Ticket that Sat., Oct 31 will definitely see the debut of the new space, which is slightly smaller than his current digs. It'll be spread out over two floors, with product upstairs and their demo kitchen and cooking school downstairs. Foster also mentions a slight tweak in approach. "We're keeping the same mix and philosophy of well-designed modern housewares," he says, "but we're going away from big brand names that are in department stores and focusing on more unusual, quirky companies." Both this shift and the move, Foster adds, are meant to up the shop's profile as a boutique destination.
There's no big grand opening gala or anything planned, but since they will be debuting on Halloween, Foster says they might offer "a few treats."
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Highly decorated cheese expert � "maitre fromager," if you will � Max McCalman, who's releasing his latest tome on queso this coming November, is appearing at Fork (306 Market St.) tomorrow, Oct. 22, at 6 p.m. to lead an hour-long seminar on the art of wine and cheese pairing. In addition to his writing, McCalman also lectures, consults on high-end restaurant cheese programs and holds the title of Dean of Curriculum at New York's Artisanal Cheese Center.
Tickets are just $20 for the class, with the option of a three-course tasting with McCalman, paired with wines, for an additional $55.
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| Photo | Drew Lazor |
We had word of Paesano's expansion from Girard Avenue (above) to 901 Christian back in September. Nathan Baynes, who co-owns with Modo Mio's Peter McAndrews, tells Meal Ticket that the new location should debut sometime next month, city paperwork pending. The partners are testing a few new eats for the South Philly location, including a tripe sandwich and a namesake burger that'll feature pancetta, gorgonzola cheese, balsamic drizzle and French fries all under the bun, but Baynes points out that "these are predictions at this time, as we are not entirely sure how elaborate we can get." Dear Sandwich Gods: Please allow that burger to happen.
Where are they testing that? Girard Ave?
Sub the pancetta for bacon and that burger already exists, it's the Paesano burger at Rembrants, Peter McAndrews' old haunt. And it's FABULOUS.
Very Pittsburgh-Primanti-Bros-esque, with the fries inside.
[...] to go no later than this Friday. (We first mentioned the expansion in September, with more details coming to the fore in November.) More soon, sandwich [...]
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| Courtesy of georges' |
Last night, French-born Jeremy Duclut (above), of georges' in Wayne (503 W. Lancaster Ave.), bested chef Peter Karapanagiotis of Priv� (246 Market St.), Lower Merion-based caterer Barbara Esmonde and one other competitor on an episode of Food Network's Chopped. (The group filmed the show back in April of this year.) Karapanagiotis made it to the final dessert round � secret ingredients of sharp cheddar, Limoncello, parsnips and Saltines � where he was edged by Duclut, who walked with $10,000. What's he going to do with the cash? "I have a wife, I will have to ask her," he says in a statement. Aw.
Chef Peter should have won. Jeremy was very dule, boring, and made out to be like a true frenchman, ignorent! Peter was humble and a great and creative good, good sport, and 10 years younger than Jeremy.
[...] Duclut, chef at georges‘ in Wayne, took it home in an October Chopped episode that also featured Prive chef Peter Karapanagiotis and local caterer Barbara Esmonde. Reminder: [...]
The final issue of Gourmet, which went under earlier this month after 68 years in print, is arriving in subscribers' mailboxes this week. While the demise of the mag is lamentable, at least we got some Philly representation in the final edition � Steve Grasse's ROOT, profiled by Trey Popp back in June, is featured along with a ROOT-based cocktail recipe from former APO/current Franklin bartender Nicholas Jarrett. Check it out below.
Check citypaper.net/food later today for Popp's guide to life after Gourmet.
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| Photo l Felicia D'Ambrosio |
| Three Hosui pears |
In season from late May through October, Asian pears come in a variety of cultivars.� The "Hosui" variety, pictured, grows to the size of a big apple, and shares the apple's characteristic round shape and crisp, juicy flesh.� Unlike European pears, which must be picked green and ripened at room temperature, Asian pears are picked ripe and are ready for eating immediately.� The Hosui's bronzy-yellow skin is overlaid with a lighter dot-matrix pattern, and will show black marks (see above) a day after careless handling.
Biting into the Hosui pear is an all-sensory experience: the crunch of the super-crisp flesh and the shock of honeyed floral sweetness that follows makes for as memorable a moment as one could hope for from produce.� Best eaten raw, the Hosui paired beautifully with a chunk of double-cream Gouda; a salty blue would also make a happy partner.
I bought mine for $2.50/lb. at the Sunday Headhouse Farmers' Market -- I believe from North Star Orchards, who also had fresh Asian pear cider on offer.
This bright taste of fall is also a stellar storage fruit.� Asian pears stored dry, at around 32 degrees Fahrenheit, will retain their juicy crunch for a month; but don't stall -- you should definitely Eat This Immediately.
totally bought those exact asian pears sunday at headhouse. awesome.
Asian pears are near the very top of my favorite produce list. And man, do I love produce.
Produce, Produce, Produce. Every day I wake up and I'm like, MAN I LOVE PRODUCE!!!! Totally hear where you're coming from, Ben. PRODUCE!
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| Photo courtesy Campo's |
| The Bella Vista takes it! |
Old City meat beasts, you can let your breath out now.� Campo's (214 Market St.) has crowned the winner of their Name Your Own Cheesesteak Contest.
Cooked up by David Howard, The Bella Vista scored big in the Taste, Creativity and Name categories with a heart-stopping assemblage of chopped ribeye, aged provolone, pepperoni, hot peppers and garlic aioli all smothered in homemade mac 'n cheese.�� Order up The Bella Vista between now and November 20,� and 10 percent of the $9 purchase price goes to Helen's Hope, a nonprofit organization that provides financial assistance to individuals living with breast cancer, and their families.
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| Photo | Christopher Gabello |
Union Trust (717 Chestnut St.) has a new chef de cuisine � Chaz Brown (Le Bec-Fin, Tinto, NYC's Nobu) � who will soon begin tweaking the Philly steakhouse's dinner menu by introducing some more modern touches to the plates. But while that's all in the works, UT has introduced a hell of a deal for lunchtime and and beyond.
During lunch, weekdays from 11:30 a.m. to 3 p.m., check out a Kobe burger with a teeny wire basket fulla house-cut fries (dawww look at that thing!); a simple duck breast salad with walnuts, cranberries and raspberry vinaigrette; or fish and chips done in a Yuengling batter, each just $7.17 a pop. (The price is a nod to the restaurant's address.) Then starting at 5:30 p.m. at the second-floor bar, pay that same price for cocktails like Ketel One and Blue Coat martinis and eats like calamari, crab claws, confit chicken wings and a trio of oyster shooters.
Social comments and analytics for this post... This post was mentioned on Twitter by yooangel: holy moley RT@mealticket Union Trust rolls out $7.17 menus: http://tr.im/CrUR...
Congrats Chaz!!! I look forward to trying your creations when I travel up there. My best to you and your father. richard Byrd aka byrddog
Congratulations Chaz, you certainly did not get your talent from your Dad. It must have been your parternal grandmother Marjorie ruby Brow, Good Luck Nephew I love you
Congrats.God bless you and your family and good luck.
Bravo Chazissimo tanti auguri e buon lavoro
Come on Chaz, you know I like Food, I'll be at your restaurant with my apetite. This article Im sure is only the begining to your success. Congratulations.. Bridget
Congratulations Chaz! We can't wait to taste some of your dishes. The menu sounds good and affordable. Love You. Your cousins, Stacy and Lisa
PhilthyBlog's Conrad is at again, dropping in to Capogiro's 13th Street location (his place of employment outside the blog world) to capture the process behind the Cioccolato Calda con Panna, a super-thick Italian hot chocolate with a side of whipped cream.
Bene fatto!
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| Cakella.com |
| Cedric Barbaret knows sugar |
Monday through Friday, Le Bec Fin (1523 Walnut St.) offers a classical five-course Degustation Menu for $50, exclusive of tax and gratuity.� Chef/owner Georges Perrier and executive chef Nicholas Elmi have created an all-new Degustation that highlights decadent ingredients in classical preparations, like foie gras ensconced in ravioli with sauce perigourdine, a rich blend of veal stock, foie gras and black truffle.
Le Bec is also welcoming new pastry chef Cedric Barberet, formerly of M Resort and Spa, Las Vegas and Donald Trump's private Mar-a-Lago Club in Palm Beach, to the kitchen. In 2005, Barbaret spent two months constructing the five-foot high, 200-pound, seven-tier Grand Marnier chiffon cake (pictured) decked with nearly 3,000 icing roses for the nuptials of The Donald and Melania Knauss.� Though slightly less grandiose in scale, his daily dessert of choice ends the Degustation on a sweet note.
After the jump, Le Bec's new Degustation Menu.
Foie Gras Ravioli, Sauce Perigourdine
Saut�ed Saint Peter's Fish, Paddle Fish Caviar, Orange Scented Petite Nage
Pan Roasted Filet Mignon, Pomme Puree, Sauce Bordelaise
Mixed Greens, White Balsamic, and Walnut Oil
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