Wednesday, September 17, 2014
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Tops at Comfort Food Fest: Foie gras pierogi

Anthony Goodwin of Butcher & Singer went for a French twist on the Eastern European staple.

Tops at Comfort Food Fest: Foie gras pierogi

Anthony Goodwin, chef at Butcher & Singer steakhouse, captured the Golden Spoon Award Tuesday night at the fifth annual John DeBella Comfort Food Fest, an invitation-only soiree at Vie catering for 400 WMGK listeners and three judges:, NBC10's LuAnn Cahn, food writer Beth D'Addono, and Inquirer writer Ashley Primis.

Goodwin went for richness with his pierogi filled with duck confit and foie gras, and topped with porcini mushroom cream. Recipe is here.

Chefs go all out for fun at this event. Brad Spence, chef at Amis, trotted out the meatball recipe of Marc Vetri's father, Sal. Matt Levin, chef at Square Peg (opening in late March), goosed up mac-and-cheese grilled cheese with something he called drunken tomato marmalade. For the record, that contains tomato, garlic, onions, olive oil, basil, cardamom, fennel seed and pepper-infused vodka.

Besides Goodwin, the lineup:

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OLD HOMESTEAD STEAK HOUSE AT BORGATA: Chef Romeo DiBona with Five-Cheese Grilled Cheese with Tomato Soup

SQUARE PEG: Chef Matt Levin with Mac & Cheese Grilled Cheese with Drunken Tomato Marmalade

CUBA LIBRE: Chef Jasper Alivia with Crispy Pork Belly Slider with Slaw (Chinese barbecue marinated pork belly, steamed bun, pickled green papaya slaw)

VIE: Chef Ryan Kirwan with Brisket Shells & Cheese w/ Stewed Tomato Compote and Crispy Parmesan

AMIS: Chef Brad Spence with Sal's Old School Meatball Sandwich with Burrata Cheese

HARVEST SEASONAL GRILL & WINE BAR: Chef David Walti with Slow-Braised Beef Shortrib Sliders, onion poppy seed roll, sweet potato aioli, celeriac slaw

ROUTE 6: Chef Anthony DiRienzo with Crab Deviled Eggs Stuffed with Blue Crab

NECTAR: Chef Patrick Feury with Steamed Pork Bun

BISTROT LA MINETTE: Chef Peter Woolsey with Gratin de Pâte “à la Peggy” (macaroni and cheese)

PACIFIC PRIME + VIVANO AT VALLEY FORGE CASINO: Chef Michael Inferrera with Hot Dog & Baked Beans, featuring an Applewood Bacon & Caramelized Shallot Baked Bean Puree, Yellow Mustard Fondue, Gherkin Chip

Duck Confit & Foie Gras Pierogie – Porcini mushroom creme

Michael Klein Philly.com
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About this blog
Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here. Reach Michael at mklein@philly.com.

Michael Klein Philly.com
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