VERY TASTY TREATS

I love finding new products, or old favorites like ice cream done so well,

that I have to share my findings.

Jeni's is just that. High quality absolutely delicious ice cream and frozen yogurt. I have only sample about 6 of them so far, but my research will continue.

With flavors like:

Bangkok Peanut

Banana Cajeta

Goat Cheese with Red Cherries

Guava Cloverton

Mango Lassi

and my favorite...Salty Caramel

Every day I’m surrounded by an ice cream-making crew of artists, writers, photographers, bakers, big-brain mathletes, travelers with omnivorous cultural appetites, and world-class experience gatherers.

We create ice creams we fall madly in love with, that we want to bathe in, that make us see million-year-old stars. We devour it out of Mason jars, coffee mugs—whatever we can get our hands on. Handmade American ice cream = Bliss with a big B. Every single thing we put in our ice cream is legit. Generic chemist-built ice cream bases and powdered astronaut-friendly gelato mixes? No, ma’am. We build every recipe from the ground up with luscious, Snowville milk and cream from cows that eat grass. With that exquisite base, we explore pure flavor in whatever direction moves us at any moment, every day, all year.
To more pleasures,

StarChefs.com Rising Star Philadelphia

Rising Stars are up-and-coming chefs and culinary professionals who represent the vanguard of the contemporary American dining scene. They have strong, compelling culinary philosophies, are able to see beyond the four walls of their restaurant, and are committed to fostering a culinary community by sharing their knowledge with fellow professionals. Ultimately, creativity, ambition, exquisite presentation and, most important, delicious food wins a chef the designation of StarChefs Rising Star. They are the future of American cuisine.

RISING STARS AWARD WINNERS

PHILADELPHIA 2013

CHEFS

Nicholas Elmi
Rittenhouse Tavern
Yun Fuentes
JG Domestic
Chris Kearse
Will

Eli Kulp
Fork

Josh Lawler
Farm and Fisherman

Greg Vernick
Vernick Food & Drink

Will Zuchman
Alma de Cuba

PASTRY CHEF

Peter Scarola
R2L

SUSTAINABILITY

Andrew and Kristin Wood
Russet

 

ARTISANS

Joe Cicala
Le Virtù

Sara May
Franklin Fountain

Davina Soondrum
Shane Confectionery

CONCEPT CHEF

Jeremy Nolen
Wursthaus Schmitz

COMMUNITY CHEF

Kevin Sbraga
Sbraga

HOTEL CHEF

Jonathan Cichon
Lacroix at the Rittenhouse Hotel

RESTAURATEUR

Michael Solomonov
Zahav

SOMMELIER

Brian Kane
Zahav

MIXOLOGIST

Al Sotack
Franklin Mortgage & Investment Co.

Brewer

To be announced at the Gala
Candidates include Daniel Endicott and Gerard Olson of Forest & Main Brewing Company; Jeremy Myers, Rob Jahn, and Steve Capelli of Neshaminy Creek Brewing; Rob DeMaria of Prism Brewing Company; Scott Rudich and Rich DiLiberto of Round Guys Brewing Co., Jean Broillet IV of Tired Hands Brewing Company, and Mark Thomas of Vault Brewing Co.

HOST CHEF

Adam DeLosso
Garces Group

WHAT TO DO WHEN A WINTER STORM HITS

As much as I enjoy the change of seasons and a White Christmas (sometimes) here in the Northeast,

a snowstorm can put a damper on the day.

But what better way to cope than cook.

My favorite is a pot of chicken soup so loaded with chicken and vegetables that one bowl just isn't enough.

CHICKEN SOUP 

- create your own signature soup-

share your ideas, I would love to hear what you add to

make it yours

Ingredients

4 small onions, quartered

6 cloves garlic, peeled

1 pound carrots, peeled and cut into -2inch chunks

2 pounds chicken thighs, skin removed

Handful thyme sprigs

Kosher salt and freshly ground black pepper

1 1/2 pounds red bliss potatoes, washed and quartered

2 handfuls green beans, trimmed

Hot pepper sauce, to taste

Sea salt to taste

Directions

In a large pot, combine onions, garlic, carrots, chicken and thyme. Season with salt and pepper. Add cold water to cover. Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top.

Simmer until the meat of the chicken falls off the bone with almost no pressure from a fork, about 1 to 1 1/2 hours. Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone. Add the meat back to pot.

Add the potatoes, cook until fork tender, about 20 minutes. Add green beans, cook until crisp-tender, about 3 to 4 minutes. Remove from heat, add hot sauce, salt and pepper to taste.

Other Add Ins

Crimini Mushrooms, Spinach, Roasted Red Peppers, Kale, Artichokes, Butternut Squash, Corn, Fresh Cilantro, Roasted Tomatoes, Garbanzo Beans

THE BEST IRISH COFFEE EVER

WHAT LEGENDARY FOOD or DRINK ESTABLISHMENT

HAVE YOU BEEN TO RECENTLY?

SHARE YOUR EXPERIENCE THROUGH PICTURES OR WORDS.

I had the pleasue of sampling a number of Irish Coffees at the Buena Vista where it all started.

Truly an art form!!

THE IRISH COFFEE STORY

The historic venture started on the night of November the 10th in 1952. Jack Koeppler, then-owner of the Buena Vista, challenged international travel writer Stanton Delaplane to help re-create a highly touted "Irish Coffee" served at Shannon Airport in Ireland. Intrigued, Stan Accepted Jack’s invitation, and the pair began to experiment immediately.

Throughout the night the two of them stirred and sipped judiciously and eventually acknowledged two recurring problems. The taste was "not quite right," and the cream would not float. Stan’s hopes sank like the cream, but Jack was undaunted. The restaurateur pursued the elusive elixir with religious fervor, even making a pilgrimage overseas to Shannon Airport.

Upon Jack’s return, the experimentation continued. Finally, the perfect-tasting Irish whiskey was selected. Then the problem of the bottom-bent cream was taken to San Francisco’s mayor, a prominent dairy owner. It was discovered that when the cream was aged for 48 hours and frothed to a precise consistency, it would float as delicately as a swan on the surface of Jack’s and Stan’s special nectar.

Success was theirs! With the recipe now mastered, a sparkling clear, six-ounce, heat-treated goblet was chosen as a suitable chalice.

Soon the fame of the Buena Vista’s Irish Coffee spread throughout the land. Today, it’s still the same delicious mixture, and it’s still the same clamorous, cosmopolitan Buena Vista. Both…delightful experiences.

INSPIRATION! ENJOYED!!

With so many amazing options for dining in San Francisco, sometimes tried and true works the best. I don't have the chance to frequent the West Coast as much as I would like, but the one thing that Fog City Diner offers is delicious food always. Unpretentious and sooooo good.

DINNER

small plates

breads

jalapeno CORN BREAD, red pepper jelly 5.25
SOURDOUGH loaf, leek and basil butter 5.25
farmhouse cheddar BISCUITS, rosemary apple brown butter 5.25
all of the above 13.95

salads

mixed GREENS and herbs, toasted almonds, balsamic vinaigrette 9.50
whole leaf romaine CAESAR, torn sourdough croutons 9.95
baby ICEBERG wedge, point reyes blue cheese vinaigrette, applewood smoked bacon 10.75
butter lettuces, grilled bosc PEARS, honey buzz goat cheese, spiced walnuts, citrus vinaigrette 12.95

vegetables

jumbo ONION RINGS, spicy housemade ketchup 8.50
SWEET POTATO FRIES, picholine olive aioli 8.25
TRUFFLED FRIES, asiago cheese 9.95
sauteed BRUSSEL SPROUTS, granny smith apple, sherry onions, bacon 9.75
grilled ARTICHOKES, pepperoncini aioli 7.95
“MAC & CHEESE” new york cheddar, swiss gruyere, french morbier 13.95

seafood

OYSTERS on the half shell, old school garnishes, six or twelve 14/27
seared ahi TUNA TATATKI, avocado, mango, ponzu, 13.95
whole manila clam CHOWDER, yukon gold potatoes, applewood smoked bacon 9.75
SHRIMP cocktail, house made cocktail sauce, six or twelve 14/27
salt & pepper CALAMARI, chili lime dipping sauce 12.50
dungeness CRABCAKES, green apple slaw, sherry cayenne mayonnaise 14.50

meats

coconut curry CHICKEN lettuce wraps, pickled carrot and daikon, peanut sauce 12.50
three chicken TACOS al pastor, charred pineapple salsa, cotija cheese 12.95
three hoisin PORK steamed buns, cilantro jalapeno cole slaw, crispy pickle chips 12.95

big plates

grilled PRAWN COBB, crisp bacon, blue cheese, six minute egg, tarragon buttermilk dressing 17.50
SHRIMP and stone ground GRITS, tasso ham gravy, cherry tomatoes 18.95
anchor steam battered FISH & CHIPS, fresh dill tartar sauce, tomatillo slaw 17.50
grilled wild Scottish SALMON,sautéed kale, cauliflower puree, yellow wax bean gremolata 23.75
the diner CIOPPINO, dungeness crab, shrimp, mussels, clams, pacific fish, white wine tomato sauce 24.50
CHICKEN schnitzel, roasted garlic mashed potatoes, lemon caper butter 18.95
potato GNOCCHI, crispy pork belly, butternut squash, beach mushrooms, baby turnips 15.95
grilled black angus FLANK steak, mushroom risotto, cabernet reduction 25.50
local organic LAMB BURGER, hummus, piquillo pepper relish, goat cheese, arugula 18.95
the DINER BURGER, half pound natural black angus ground chuck 14.95
(choice of cheddar, swiss, blue or jalapeno jack cheese)
grilled onions, sliced avocado...one buck each
applewood smoked bacon, sauteed mushrooms, organic fried egg...two bucks each