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When Osteria's chef directs a workshop, his students dream of crackling crusts drizzled with delight. First lesson: Artistry takes time.
When the word went out that Osteria's estimable chef Jeff Michaud was hosting a pizza workshop in the demonstration kitchen at Foster's Homeware in Old City, I could feel a mischievous glint rising in my eye.
THIS WEEK IN FOOD
Fresh salad greens deserve equally fresh dressing.
And a simple vinaigrette - a quick blend of oil and vinegar with seasonings - is the freshest and purest of them.
- Treat Mom to an assortment of fresh artisan chocolates in gourmet flavors from praline to fleur de sel to Tahitian vanilla. Choose a one-of-each sampling or a custom selection of favorites.
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Wax poetic if you must about the good old days, but some of great-grandmama's recipes should probably not be revived - even for Mother's Day, says writer and food historian Laura Schenone.
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Apothecary Bar + Lounge, the city's newest lounge, is right down the block from one of its oldest, the circa-1874 McGillin's Olde Ale House.
- Saturday, May 10 Philadelphia Wine Festival, benefiting Children's Hospital of Philadelphia and featuring a tasting of nearly 200 wines from around the world, as well as an opportunity to interact with winemakers and to buy wines and food from several eateries, including
- Treat Mom to an assortment of fresh artisan chocolates in gourmet flavors from praline to fleur de sel to Tahitian vanilla. Choose a one-of-each sampling or a custom selection of favorites.
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Steak with Bearnaise sauce is a bistro classic. But how can you get some of that great flavor without the fat and calories of eggs and butter?
- Zakes Cafe, set in Marlene Zakes and Joe McFadden's Victorian mansion in Fort Washington, built a rep for cakes before segueing into brunch/breakfast/lunch/dinners. Lately, the sous chef known as Mrs. Thieu, classically trained in Vietnam, has added Asian
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Misso
- In the wave of new sushi spots, this BYOB bobs to the top.It's been hailing neon fish roe and raining spicy mayo on the Philadelphia dining scene lately. And the storm of stylish new sushi counters bringing it on has given the city a fresh contender for "most overdone" concept. (Italian BYOBs are so 2007.)
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CRAIG LABAN | RESTAURANT REVIEWS
Jasper could be a poster BYOB for the DIY era.
Owner Nick DiFonzo did all the renovations himself, spending a year and a half converting a Victorian home in downtown Downingtown into a 45-seat restaurant. He trained the servers, mostly high school and college students, to his own specs. He personally sources all his ingredients on regular trips to the Regional Produce Market in South Philadelphia. And he is the only chef in the kitchen.
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RICK NICHOLS ON FOOD
When Osteria's chef directs a workshop, his students dream of crackling crusts drizzled with delight. First lesson: Artistry takes time.
When the word went out that Osteria's estimable chef Jeff Michaud was hosting a pizza workshop in the demonstration kitchen at Foster's Homeware in Old City, I could feel a mischievous glint rising in my eye.
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