Archive: August, 2010

Stephen Starr at the Art Museum

POSTED: Monday, August 9, 2010, 6:25 PM

Filed Under: Food and Art | Food News | Openings

Photo | Drew Lazor

The weekend before last marked the official start of Stephen Starr's tenure at the Philadelphia Museum of Art, where the restaurateur's instituting a unifying French/Euro theme throughout the landmark's on-site eateries. For the first phase of the takeover (SRO won the contract from Restaurant Associates, which had held it for 16 years prior), Starr and Co. have tweaked out the upstairs Balcony Café (pictured above) and the Museum Café (the downstairs cafeteria setup). The quick-serve Balcony space features coffee from La Colombe, Premium Steap teas and grab-and-go sandwiches, salads, sweets and the like.

Photo | Drew Lazor

The downstairs space, meanwhile, is beginning to resemble a French market, with butcher-block tables and basketry; touches like subway tiles and chalkboard menus are on the way. The food will reflect the feel, as well, with a made-to-order custom omelette station, salads (nicoise, duck/farro, chopped salad) and sandwiches like the always-tasty Parc Baguette Provencal, a "Le Club" (heehee) with turkey and bacon and a roast beef sandwich with watercress and horseradish aioli. Also expect cheese/charcuterie setups, rotisserie chicken and a regularly rotating selection of hot entrées (beef bourguignon and branzino with fennel onion confit are two recent examples). And don't forget the pastries profiteroles (above), macaroons, croissants, muffins, biscotti, you name it. Still in the works for Starr are a grab-and-go-type setup in the Perelman building, a makeover of the Museum's main restaurant space (it'll also stay within this French point of reference) and plans to literally roll out a series of food carts that'll dot the Museum's iconic stairs think mobile operations dishing out coffee, crepes and bombe glacée.

Menu for SRO’s Granite Hill at the Philadelphia Museum of Art :: Meal Ticket :: Food Blog :: Philadelphia City Paper

Posted 2010-09-02 15:37:16

[...] Organization has affixed to the Philadelphia Museum of Art’s main restaurant space. (We broke down all the details on SRO’s takeover of the Art Museum’s eats last month.) Priced up to $26 (for a filet/frites plate), the Euro bistro-style menu features [...]

Posted by Drew Lazor @ 6:25 PM Permalink | Post a comment

Kingyo Sushi shutters

POSTED: Monday, August 9, 2010, 5:40 PM

Filed Under: Closings

A tipster passes along word that Kingyo (1720 Sansom St.), the sushi spot formerly known as Genji, is down for the count. It's been dark since late July. The space's landlord tells Meal Ticket that he doesn't have a new tenant lined up as of yet.

Tweets that mention Kingyo Sushi shutters :: Meal Ticket :: Food Blog :: Philadelphia City Paper -- Topsy.com

Posted 2010-08-09 13:14:37

[...] This post was mentioned on Twitter by Michael Klein, Meal Ticket. Meal Ticket said: Sayonara to Kingyo: http://bit.ly/9GXHt8 [...]

Foobooz » More News for People Who Like Bad News

Posted 2010-08-10 10:28:16

[...] Kingyo Japanese Restauran at 1720 Sansom has gone dark. [Meal Ticket] [...]

Kyle

Posted 2010-08-09 16:41:07

Rumor has it rent was mad high (not surprising) and the street just doesn't get enough foot traffic to support something at that price point. Damn shame, Genji had excellent sushi and I imagine Kingyo did as well.

Posted by Drew Lazor @ 5:40 PM Permalink | Post a comment

Eat This Immediately: Frangelli's Ice Cream Doughnut

POSTED: Monday, August 9, 2010, 4:43 PM

Filed Under: Eat This Immediately

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Yep, you read that right. Ice. Cream. Doughnut. A cardboard sign advertises this glorious union in the window at Frangellis (847 W. Ritner St.), a bare-bones deep-South-Philly bakery that looks like its been there since Bobby Rydell, Fabian and Frankie Avalon haunted these precincts. Crunchy, brown, wide-holed Italian doughnuts dipped in glossy black chocolate have always been Frangellis bag, but sandwiching an old-school vanilla or Neapolitan ice cream brick between a halved, hole-less one is something new. The flavor and contrast of texture and temperature call to mind waffles and ice cream, but this isnt something to be knife-and-forked in a twee dessert shoppe. The glory is in the $2.50 treats mess vanilla-chocolate-and-strawberry rivers will run down your forearms, and Frangellis saucy lady-bakers lay on the powdered sugar so thick youll look like Debbie Mazar in Goodfellas by the time youre through. Eat this immediately!

Ticket Stubs: Meal Ticket Weekly Recap, August 9-13 :: Meal Ticket :: Food Blog :: Philadelphia City Paper

Posted 2010-08-16 11:02:18

[...] Ice cream-stuffed doughnuts from Frangelli’s are what you should eat immediately, says Adam Er... [...]

Sam J

Posted 2010-08-09 15:54:56

Wow. You paint a glorious picture Adam, yet you were still unable to full prepare me for that experience. And they even gave us free cookies to eat while we waited. Insane!

Let’s get crazy | Ice Cream Boss

Posted 2010-08-22 19:31:49

[...] invention and…. DOH! I’ve been beaten to the punch by places like Holey Cream and Frangelli’s…. or have I? Their’s is more of an doughnut ice cream sandwich, plus they use those [...]

Sweetie

Posted 2010-08-10 18:19:06

Oh I wish to taste it but darn I live in Calif and am a dibetic..  SHOOT!

Sweetie

Posted 2010-08-10 18:19:36

typo error... diabetic

Oleg

Posted 2010-08-10 10:51:32

This has been my favorite donut place for a while and indeed their hand pumped jelly and cream donuts are amazing. It makes 11AM on any particular weekend that much more interesting.

Tweets that mention Eat This Immediately: Frangellis Ice Cream Doughnut :: Meal Ticket :: Food Blog :: Philadelphia City Paper -- Topsy.com

Posted 2010-08-09 13:23:42

[...] This post was mentioned on Twitter by Adam Erace and Amy Twinkler, Meal Ticket. Meal Ticket said: Ice cream doughnuts from Frangelli's?! @adamerace says eat them IMMEDIATELY: http://bit.ly/92Htna [...]

BarryG

Posted 2010-08-09 13:31:52

Their filled-to-order jelly donuts are awesome, too.

Meal Ticket’s 2010 in Pictures: August :: Meal Ticket :: Food Blog :: Philadelphia City Paper

Posted 2011-01-01 10:01:19

[...] - Eat This Immediately: Frangelli’s Ice Cream Doughnut [09aug10] [...]

Posted by Adam Erace @ 4:43 PM Permalink | Post a comment

Ticket Stubs: Meal Ticket Weekly Recap, Aug. 2-6

POSTED: Monday, August 9, 2010, 4:02 PM

Filed Under: Meal Ticket | Ticket Stubs

Monday, August 2 The Liverrace at Paesano's is something you should eat immediately. The $25 tastings at Han Dynasty have proved so popular that ownership had added two new installments. Under-500-cal Fuel is opening a location in Center City. Oysters, canelé, beat-baiting jugs, Puerto Rican breakfast ... all in Notes from the Weekend. Tuesday, August 3 Bartenders Christian Gaal and Phoebe Esmon team up with Philly Distilling for a cocktail dinner at Koo Zee Doo. Fifteen bucks will get you a three-course lunch at Butcher & Singer through August. Supper is the latest destination for Happy Hour Hopper. David Ansill of Ladder 15 is planning an awesome-sounding tailgate menu for the upcoming NFL season. Wednesday, August 4 Buy some Rescue Chocolate this month and your purchase with benefit PAWS. There's a new chef and a new approach at the Morris Hotel's M Restaurant. Our most-commented post from this week dealt with the future of The Khyber. Thursday. August 5 Anthony Sica's got the early word on Speck in the Piazza. Friday, August 6 Where in the world is Carmen Sandiego? Still not sure, but she did make some brief appearances in our latest Top Chef D.C. recap. Chhaya Café opens on East Passyunk. Adam Erace gets Ethiopian for his latest Top Chef Not So Quickfire recipe. More frozen yogurt for 13th Street?! Foreal though? La Colombe coffee goes mobile.

Posted by Drew Lazor @ 4:02 PM Permalink | Post a comment

This Sunday, get "closer to the roaster" at La Colombe

POSTED: Saturday, August 7, 2010, 12:05 AM

Filed Under: Coffee | Food Events

Courtesy of La Colombe

La Colombe co-founder Todd Carmichael and his crew dont make coffee. "We cook coffee," he clarifies. "Were cooks." This culinary roasting approach has made L.C. a fave of big guns like Daniel Boulud and Jean-Georges Vongerichten, and you better recognize. If youve fallen out of touch with our acclaimed house blend, get reacquainted this Sunday at their Rittenhouse cafe (130 S. 19th St.). From 1 p.m., Carmichael (whos been penning a coffee column for Esquire.coms Eat like a Man blog, by the way) will be roasting, grinding and brewing out of his sweet new ride, a vermilion 1967 French panel van equipped with a circa-1930s Vittoria roaster he and business partner JP Iberti unearthed during an espresso machine expedition in Bologna. Carmichael "refurbished it down to the bearings," and the ride is now a totally mobile coffee shop, capable of going from green bean-to-brew in less than 15 minutes. "Its all about getting closer to the roaster" is the notion fueling Cranked, Carmichael and Ibertis caffeinated Philly-to-Chicago road trip. If all goes according to plan, the new ride will hit the road in mid-fall, after Carmichael, an avid (and record-setting) trekker, traverses Death Valley on foot. "Ive got a rickshaw with a bag of food, a tarp and 500 pounds of water," he says of his preparation for the challenge. "Im gonna heave that bitch all the way across." What about caffeine? I make the worlds best survival coffee," says Carmichael. "I burn butane-infused wax to heat a six-ounce Turkish coffee pot. Nizza, sugar, stirred with a knife, all on my haunches."

barry eichner

Posted 2010-08-07 08:51:41

This just made my day!  I'm going to re-post this!  I worship la Colombe coffee.

Posted by Adam Erace @ 12:05 AM Permalink | Post a comment

More 13th Street Philly froyo!?

POSTED: Friday, August 6, 2010, 8:35 PM

Filed Under: Openings

A tipster drops us this shot of Yogurt City, an in-the-works frozen yogurt parlor going in at 13th and Chestnut. What is it with 13th and froyo, y'all? Tutti Frutti just opened at Juniper and Walnut, and a second location of the 18th-and-Chestnut Sweet Ending is going in about 6 inches away at 13th and Walnut. This means fro-war!

Tweets that mention More 13th Street Philly froyo!? :: Meal Ticket :: Food Blog :: Philadelphia City Paper -- Topsy.com

Posted 2010-08-06 18:48:54

[...] This post was mentioned on Twitter by african-elephant., Meal Ticket. Meal Ticket said: Fro-yo-verload! http://tinyurl.com/26ann46 [...]

Holly Moore

Posted 2010-08-06 16:45:03

Enough with the frozen yogurt.  What the Center City area needs is a true frozen custard source - the genuine article like the Shake Shack in NYC serves or Zwahlen's in Audubon - past King of Prussia.

NOW OPEN: Berry Sweet Frozen Yogurt :: Meal Ticket :: Food Blog :: Philadelphia City Paper

Posted 2010-08-25 17:22:42

[...] be in the coming days, so check back here for more. So now there’s Berry Sweet, two Sweet Endings, Tutti Frutti, Sprinkles Kiwi, “Yogurt City” at 13th and Chestnut … and Yogorino [...]

Foobooz » Quick Bites

Posted 2010-08-10 15:00:43

[...] 13th and Walnut is becoming fro-yo central. Yogurt City is joining Tutti Frutti and Sweet Ending on the block. [Meal Ticket] [...]

Posted by Drew Lazor @ 8:35 PM Permalink | Post a comment

Top Chef Not So Quickfire: Injera Report

POSTED: Friday, August 6, 2010, 8:08 PM

Filed Under: Food TV | Not So Quickfire | Recipes | Top Chef

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If youre a food nerd like me, you cant watch Top Chef without screaming obscenities at the contestants while peacefully pondering what youd whip up for Transcendently Beautiful Padma each episode. If a case of backseat cooking is what ails ya, dig this fresh weekly column featuring recipes based on each Top Chef Quickfire challenge. Have fun making injera, read the text from Drew Lazor, zapped to my phone as I gaped at Philly-chef-for-a-hot-minute/life-ruiner Marcus Samuelson on the TV screen. Sammy, born in Ethiopia and raised in Sweden, had just unleashed a monster of a Quickfire on the Top Chef contestant: prepare your take on an Ethiopian dish. And now I had to too. I considered making injera from scratch until I found out Id have to ferment the pancake-like batter for three days. Shortcut: I scooped some of the unleavened Ethiopian bread at West Phillys sunny Kaffa Crossing. The gentleman behind the counter seemed impressed your (white)boy was cooking a wat (stew) for dinner and assented to my begging for injera to go, which they typically dont do. Ok. Delivery will be here in five minutes, and soon a guy rolled in carrying a laundry basket full of the giant wheat-hued sourdough rounds. He made me buy a whole bag (about a dozen layers) for $6, and I hauled them out like a heap of heavy Persian rugs. Ive never cooked Ethiopian, but I have cooked chicken. So what Ive prepared for you today is a chicken wat, a la reasoning of Jersey Kev, with eggplant and chard. The stews doctored with a pilau spice blend I smuggled home from Tanzania, a short hop to Ethiopia, earlier this year. The fragrant potpourri of cumin, cardamom, cloves, black pepper and cinnamon is typically used to flavor rice, but Ive got it crusting Mountain View Poultry pastured chicken legs, an economic cut for an economic wat. This dish feed four for about $20.

Pilau Chicken Wat with Lime-Clove Raita(feeds 4)

Go Get This: ...for the chicken 4 whole legs chicken 2 oz. pilau spice (buy it at spice stores or make your own by toasting and grinding cumin, cardamom, cloves, black pepper and cinnamon) 1 medium eggplant, cubed 1 shallot, roughly chopped 1 bunch rainbow chard (or other sturdy green), stemmed and chopped into large ribbons ½ jalapeno 1 bottle dark beer 1 quart chicken stock 2 tbsp. olive oil Salt and pepper, to taste ...for the raita 1 cup plain yogurt ½ cucumber, seeded and finely diced ½ lime, juiced 1 tsp. cloves, toasted and ground Salt and pepper, to taste Now Do This: First, preheat the oven to 300. Then, make the raita by combining the yogurt, lime juice, ground cloves and salt and pepper to taste in a mixing bowl. Whisk together and gently fold in diced cucumbers. Cover with plastic wrap and chill. Get the olive oil warming in deep-bottomed Dutch oven over medium heat. For the chicken, lay the legs out in a baking dish and liberally rub both sides with salt, pepper and pilau spices. (You can do this ahead of time, if youd like; just cover a refrigerate.) Once the oil is hot, sear the legs skin-side down, two at a time. If your pot is bigger than mine, feel free to do them all at once. The spices will toast and skin will brown up in about 8 minutes. Flip and sear an additional 8 minutes. Transfer chicken back to the baking dish and reduce the heat to medium-low. Add the eggplant to the pan. Saute 5 minutes. Add the shallots and jalapeno. Saute an additional 5 minutes. Deglaze with a splash of beer, scraping up all the delicious brown chicken bits on the bottom of the pan. Return chicken to the pot, cover with remaining beer and stock, and finally add the chard. Cover and transfer to the oven. Cook at 300. After 2 and ½ hours, wats up. Serve over injera with raita on the side. Eat with hands.

Tweets that mention Top Chef Not So Quickfire: Injera Report :: Meal Ticket :: Food Blog :: Philadelphia City Paper -- Topsy.com

Posted 2010-08-06 16:05:09

[...] This post was mentioned on Twitter by Lisa Chan-Simms, Meal Ticket. Meal Ticket said: Wat up, P? @adamerace cooks Ethiopian for this week's Not So Quickfire challenge http://tinyurl.com/2cvc4yc [...]

Adam Erace

Posted 2010-08-08 00:19:03

Pequea is the bomb for sure. Thick but not Greek-thick, tangy but not so much that you need to sweeten it. God bless the Amish.

Dave

Posted 2010-08-06 16:39:01

now I got the hungers for Abyssinia's Kitfo, a carnivore's dish

Danya

Posted 2010-08-07 20:41:25

Nice use of Pequea yogurt, btw

Notes from the Weekend: August 9 :: Meal Ticket :: Food Blog :: Philadelphia City Paper

Posted 2010-08-09 18:43:55

[...] This Sunday, get "closer to the roaster" at La Colombe• More 13th Street Philly froyo!?• Top Chef Not So Quickfire: Injera Report Video Blog• Behind the Scenes with Kurt Vile• PSN Dodgeball Leagues• Tricking [...]

danya

Posted 2010-08-06 15:18:45

Almaz Cafe on 20th & Walnut also has injera. Very tasty, too.

danya

Posted 2010-08-06 15:27:03

Oh.... already mentioned. That's what I get for reading the recipe prior to the recap.

Posted by Adam Erace @ 8:08 PM Permalink | Post a comment

First Friday Food Art: We All Screen For Ice Cream at Part Time Studios

POSTED: Friday, August 6, 2010, 7:31 PM

Filed Under: Food and Art

parttimestudios.com

Tonight from 6 to 10 p.m. is the opening reception of We All Screen for Ice Cream, a group show featuring ice-cream-themed T-shirts at Part Time Studios (2031 Frankford Ave.). And, since it would be sadistic to showcase all that cool creamy art without providing the titular snack for guests, Franklin Fountain will be on hand with ice-cold treats. Also serving My Jello Americans, the awesome name for the awesome duo who makes the most gorgeous and original Jell-O shots you've ever seen (check these things out!).

Tweets that mention First Friday Food Art: We All Screen For Ice Cream at Part Time Studios :: Meal Ticket :: Food Blog :: Philadelphia City Paper -- Topsy.com

Posted 2010-08-06 15:01:17

[...] This post was mentioned on Twitter by Philly City Paper and Diane Menke, Meal Ticket. Meal Ticket said: Ice cream-themed art show opens tonight in Fishtown: http://bit.ly/9fxjmF [...]

Posted by Drew Lazor @ 7:31 PM Permalink | Post a comment

NOW OPEN: Chhaya Cafe

POSTED: Friday, August 6, 2010, 7:07 PM

Filed Under: Coffee | Openings | Photos

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Husband-and-wife team Brett Shangold and Vernana Beuria, aka V, softly opened their Chhaya Café, at 1823 E. Passyunk, early this morning. Chhaya, which we first told you about in early July, will serve coffee roasted by Joe Coffee, plus housemade pastries and baked goods, while they get their feet. Next week, V, a chef who's cooked everywhere from Marathon Grill and the Urban Outfitters' café down at the Naval Yard to Tria and the defunct ¡Pasion!, will roll out a gourmet waffle menu. Then that weekend is when they'll introduce a simple small-plate dinner menu — inspired by ciccheti, sort of the Venetian take on tapas — that'll be available Friday and Saturday nights.

Plenty opening on East Passyunk :: Meal Ticket :: Food Blog :: Philadelphia City Paper

Posted 2010-08-27 11:30:07

[...] already know there’s plenty going on down Passyunk way   the just-opened Chhaya Café, the debut of Le Virtu’s outdoor dining area, the in-the-works (but not yet official!) move of [...]

poncho

Posted 2010-08-06 14:55:16

This place looks beautiful!

Tweets that mention NOW OPEN: Chhaya Cafe :: Meal Ticket :: Food Blog :: Philadelphia City Paper -- Topsy.com

Posted 2010-08-06 15:34:19

[...] This post was mentioned on Twitter by SaucyMamaCafe, Meal Ticket. Meal Ticket said: Pics inside the brand-new Chhaya Cafe, which opened on Passyunk this morning: http://bit.ly/9mjI4V [...]

Posted by Drew Lazor @ 7:07 PM Permalink | Post a comment

Top Chef D.C. Episode 8: Planet rock

POSTED: Friday, August 6, 2010, 6:22 PM

Filed Under: Food TV | Top Chef

Thank God Top Chef decided to start this episode by revisiting the English pea puree scandal that so rocked the competitive cooking show world last week! I haven't been able to sleep. But pea puree theft victim Ed, disappointingly, doesn't seem interested in taking the bait. "I'm not angry about the pea puree," he says. "I'm just, like, more confused. I'm perplexed. Now I'm just trying to focus on moving forward." Chief pea puree thief suspect Alex, predictably, doesn't know nothing about nothing. The fuck, Top Chef! I need answers. My wholly baseless conspiracy theory: Tom C. stole the pea puree to give to his baby and then bitched because there was no five spice in it.

Quickfire: Top Chef Masters winner Marcus Samuelsson shows up, along with the transcendently beautiful Padma wearing what looks to be a pajama set from The Chronicles of Riddick, to challenge the remaining cheftestants to cook food inspired by Samuelsson's native Ethiopia. I honestly had no idea that that was how you were supposed to pronounce "berbere," Marcus. I've been saying it like the carpet style for a minute, my bad. Angelo, Kenny Blalicchio and Ed have experience with the cuisine, but few others do, and that shows our dude Jersey Kev is docked for his "shy" cooking, Stephen's lamb meatballs aren't juicy enough and purported pea puree purloiner Alex's food is just too dry all around. Who did a solid job? Angelo, with a traditional-looking doro wat ("You sure you're not born in Ethiopia?" Samuelsson asks. He definitely looks like he was); Amanda, who cranks out a nice goat dish; and Tiffany, who makes a goulash hearty enough to impress Samuelsson and earn immunity. Yea Tiffany! For what it's worth, tastiest Ethiopian food in Philly? Almaz Café, 20th and Walnut. Flip the menu over!

Elimination: Samuelsson and Future Padma haul out a magnetic earth board that looks like it's from Where in the World is Carmen Sandiego? and tell the chefs that they're going to be cooking international cuisines for a group of diplomatics and foreign dignitaries, plus guest judge José Andrés. This seems like it'd be such a good opportunity to assassinate someone! Next Bourne movie? Also, where is Rockapella when you need them? Ed is confident in his Chinese abilities because he's had a few Chinese girlfriends in the past. Ed's had a large diversity of girlfriends! He does tea-smoked duck and potstickers that Andrés calls inauthentic but a Chinese dude calls authentic, which goes to show you how pointless it is to harp on the authenticity of anything. Texan Tiffany grabs Mexico and plans some chicken tamales. Angelo snags Japan (but of course!) and goes the sashimi route. ("I LOVE THE COLOR OF THIS TUNA!" Andrés later exclaims.) Elsewhere, Jersey Kev picks India even though he's got little Indian experience, Amanda goes French, Blalicchio goes Thai, Alex goes Spanish and Kelly chooses Italy. Stephen, meanwhile, draws Brazil and seems to be unaware that people in Brazil eat.

At the top: Jersey Kev stewed/spiced chicken, Kelly's simple beef carpaccio and Tiffany's tamales, which are praised by Tom C for having a distinct husk flavor (mmm, husk). She had immunity this ep anyway, but Tiff ends up pulling the two-fer anyway. Good on ya, Tiff! At the bottom: Stephen, who messed up rice and mixed an "overpowering" chimichurri (isn't that Argentine anyway?); Ed, whose duck is poorly received even though that one Chinese dude liked it; and Alex, who's predictably in the bottom because who the hell wants to cook Spanish food for José Andrés? Stephen gets the boot a necessary move, I think, considering Ed's a serious contender and Alex is too hilarious not to keep around for a few more eps (did y'all see when he face-planted in the kitchen? Gold, Jerry, gold!)

Next week: Restaurant Wars! Always the best episode of the season. Looks like Jersey Kev is gonna be getting heated too, which should be great. OK one more and I'm done:

Elad

Posted 2010-08-06 13:31:42

I can't believe you went that whole recap without one pic of Tom C. and the chief from Carmen!!!

poncho

Posted 2010-08-06 14:28:50

Such good photoshopping in this recap - I think my fav is the Chronicles of Riddick!

Almaz is has amazing Ethopian!

Tweets that mention Top Chef D.C. Episode 8: Planet rock :: Meal Ticket :: Food Blog :: Philadelphia City Paper -- Topsy.com

Posted 2010-08-06 13:45:55

[...] This post was mentioned on Twitter by Philly City Paper, Meal Ticket. Meal Ticket said: Top Chef DC Episode 8 recap  read, comment! http://bit.ly/cE4O8H [...]

Top Chef D.C. Episode 9: War pigs :: Meal Ticket :: Food Blog :: Philadelphia City Paper

Posted 2010-08-13 11:30:51

[...] Anyone else notice that the pan-seared lamb chop Alex purportedly conceived contained ENGLISH PEA PUREE? [...]

Top Chef D.C. Episode 13 (Finale Part 1): Holy Asian Extravaganza! :: Meal Ticket :: Food Blog :: Philadelphia City Paper

Posted 2010-09-20 00:18:49

[...] Episode 8. Ethiopian and offending ethnic sensibilities. Stephen goes home. [...]

Top Chef Not So Quickfire: Off to the races E-races :: Meal Ticket :: Food Blog :: Philadelphia City Paper

Posted 2010-08-16 15:08:39

[...] the recipe came together blindly, it tasted pretty damn good  and without any pea puree-related incidents.     Top Chef Not So Quickfire: Off to the races [...]

j leo

Posted 2010-08-08 16:05:01

I'm still getting over my Arnold withdrawl, but I think I'm back into this now. The pea puree scandal was fun and I think I like Tiffany the best, so I'm glad to see her assert herself as a contender. At least she'll bring some of the sass Arnold would. But I can still be angry that Amanda and Alex are still there undeservedly.

Maybe Amanda should try to have an affair with one of the male contenders. It worked for Leah (she was in trouble, but her romance with Josea dragged that season along).

I think I saw Rockapella on the corner of the Warner Bros. lot, trying to crank out some doo-wop for change.

G Nagle

Posted 2010-08-07 11:23:10

Alex's stumble was hilarious. We had to rewind it a few times for a better look. Those tamales looked amazing. I've only started eating tamales recently, and none of them have looked like that!

CMF

Posted 2010-08-10 03:08:44

i must have rewound this episode 5x to watch ed give tiffany the "you did it!" look after the quickfire.  this season doesn't hold a candle to last season but it's the little things that keep me watching now.

Colleen

Posted 2010-08-06 15:35:51

Dude, why is Amanda still around? I just want to punch her in the face. I agree that Stephen had to go but her being consistently mediocre is SO annoying.

Posted by Drew Lazor @ 6:22 PM Permalink | Post a comment

« PREVIOUS | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13

First Gigs: Jeff Ziga, Little Baby's Ice Cream
If you don't know Nutella is bad for you and your kids, then you are a total idiot and a bad parent.
An edible guide to Rittenhouse Row Spring Festival
Bar Crawl: What's new at Ortlieb's
Afternoon Snacks: Richard Blais's Ikea Burger, Waffle "tacos," Coffee nerdery, The U.N. wants you to eat more bugs
Extra! Extra! Lobster openings, chocolate closings and lots of free stuff
Hell's Kitchen casting in Philly
Spike TV's "Bar Rescue" turns Swanky Bubbles into Sheer
Real Talk: 50 Things They Never Told You About Being a Chef
Frozen Drinks Alert: Water ice cocktails at Noir

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Founded in October 2008, Meal Ticket is a City Paper blog about food, drink and assorted other things that make you go mmm. We do recipes, interviews, restaurant news, commentary and much more. We don't do restaurant reviews here — those are handled in print, mostly by our critic (and Meal Ticket contributor) Adam Erace. Got a tip, question, thought or concern? Just want to say hello? Please shoot a note to caroline@citypaper.net.

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