Alison Barshak comes out of her shell
The chef from the long-gone Striped Bass and Venus & the Cowboy is behind a frozen lobster.
Twenty years ago, Alison Barshak prepared lobster at Striped Bass, one of the destinations that helped define the start of Walnut Street as Philadelphia's restaurant row.
Now Barshak is out of the kitchen - she's in the product-development game. She is behind Absolutely Lobster, a frozen lobster tail that is billed as better than restaurant quality. The tails, which go from freezer to fork in under three minutes, are caught in Maine and split, cleaned and frozen within 36 hours of the catch.
Di Bruno Bros., selling the tails, will host the Atlanta-based Barshak for three tastings on consecutive Saturdays from noon to 2:30 p.m.
Saturday, November 8, Farmer's Market, Ardmore's Suburban Square, 120 Coulter Ave.
Saturday, November 15, 1730 Chestnut St., Rittenhouse Square.
Saturday, November 22, The Franklin, 834 Chestnut St.