Saturday, July 26, 2014
Inquirer Daily News

Recapping Circles' Thai new year's dinners

On foodistfiles.com, Darren DeBlasi deconstructs a collab meal by chef/owner Alex Boonphaya.

Recapping Circles' Thai new year's dinners

Beef Tartar with bone marrow vinaigrette, crispy shallots, scallion and taro chips.
Beef Tartar with bone marrow vinaigrette, crispy shallots, scallion and taro chips. FOODIST

Chef Alex Boonphaya of Circles is throwing weekly collaboration dinners with local chefs to mark Thai new year.

Darren DeBlasi blogs about one recent multicourse sit-down featuring guest chefs John Taus of The Corner and George Sabatino of Morgan's Pier.

Stick around at least for the fifth course: Thai Scrapple atop congee, with ginger, scallion and egg yolk. How Philly!

See it here.

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