Escargots Snail Ragout, Fava Beans and Chanterelle Mushroom, Flavored with Tarragon. A lot of love goes into making this Bibou staple from Chef Pierre Calmels.
Classics Escargots At Bibou
June 2, 2013
Fussing With Forks
Menu Items Sangria Blanca At Jamonera
May 23, 2013
Cool down with a pitcher of Chef Marcie Turney’s Sangria Blanca, Spanish white wine, summer melons, rum & citrus at Jamonera.
Menu Items Bread at Fork
May 7, 2013
Chef Eli Kulp’s revamped bread service features over ten varieties daily, at Fork in Old City.
Classics The Philly Soft Pretzel
April 24, 2013
Get one hot from Center City Soft Pretzel Co., The Philly Pretzel Factory, or find one just about anywhere you can grab a paper within city limits.
Menu Items Sea Bream At Sbraga
April 19, 2013
Top Chef Kevin Sbraga’s Sea Bream, Calamari Noodles, Pork Belly, Squid Ink Sauce at his namesake Sbraga.
Classics Antipasto Siciliano at Zeppoli
April 16, 2013
Chef Joey Baldino’s Antipasti Siciliano, a selection mix of typical Sicilian salads, cured meats and cheeses. A classic worth crossing the bridge for, from Zeppoli in Collingswood, NJ.
Makers Chef Chip Roman
April 11, 2013
Chef Chip Roman shares his recipe for pickled ramps, foraged locally along the Wissahickon near Chestnut Hill’s Mica.
Pickled Ramps
1 cup Barolo wine vinegar
2 tbsp agave
2 tbsp water
1 tbsp salt
Spices to taste
1 gram malic acid
Boil mixture and pour over washed ramps. Let sit minimum 24 hours.