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Introducing Le Virtu’s New Pastry Chef: Angela Ranalli

Jim Adair — Wed, 10 Aug 2011 19:00:48 +0000

Le Virtu (1927 East Passyunk Avenue) has got themselves a new pastry chef, and in that video above, she is cooking up something mighty delicious. She makes her Ravioli fritti al cioccolato e peperoncino (fried ravioli with chocolate and chili). When we first read that we were all “whaaat?” but now we’re all “yumm.”

Food Blob: New Chefs On The Scene, New Beers In The Fridge

Mark — Tue, 22 Mar 2011 21:03:19 +0000

· Drexel University‘s Goodwin College has produced a prodigy! Senior student Emma Louth (pictured) was recently crowned the “Fan Favorite” at the S. Pellegrino Almost Famous Chef Competition in Napa Valley, CA back on March 12th. She won a nail-biter of a competition, edging out her opponent by 30 votes (Louth won 1,243 online votes out of a possible 3,099 voters). Her winning recipe, Smoke+Ocean+Prairie, got her a prize of $3,000; she was also recently featured on 6ABC’s FYI Philly TV program.

· Chef Patrice Rames, of Bistro St. Tropez, is dishing out an Easter Brunch on April 24th from 11AM-3PM. The first of three courses is a choice between Saumon (house-cured salmon with cream cheese, red onions, capers, cucumber and farmer’s greens) or Vichyssoise (customary creamy potato-leak soup). The main course’s first option is Saucisse, sausage with roasted fingerling potatoes with spanish onions, swiss chard and two fried eggs. The other choice is Mollets Florentine, a dish that consists of three poached eggs on a bed of spinach with roasted wild mushrooms and butter-poached lobster, and parmesan and grilled french baguette croutons. Dessert is Assiette de Fromages (a plate of french cheese, fruits, walnut pralines and grilled croutons) or Pain Perdue, a small plate of challah bread french toast with caramelized bananas, creme anglaise, walnut pralines, whipped cream and a drizzle of maple syrup. After brunch guests get to pick an egg out of Bistro’s Easter Basket for a chance to win either a free dinner for two, a brunch for four, bottle of wine or one of their other prizes. Bistro St. Tropez is located at 2400 Market St.

· The Iron Hill Brewery & Restaurant‘s brew-master Chris LaPierre and his girlfriend Suzanne Woods are creating a pepper-infused beer called Saizanne. Starting next Tuesday, March 29, the duo will start brewing. On Saturday, April 30, from 12 noon until 5 p.m., guests can meet and greet Woods and sample the beer, which LaPierre says will be unfiltered, light-bodied, bright and complex with earthy, fruity, spicy character and a refreshing finish. Woods is also the president of In-Pursuit of Ale, an all-women beer appreciation club and the author of the beer-inspired blog, beerlass.com. The release party will be held at the Iron Hill in Maple Shade, NJ.

Lotus Farm To Table Welcomes Fresh Mind Of Chef Michael Giletto

Brynn — Mon, 07 Feb 2011 21:30:47 +0000

Lotus Farm to Table, Courtney Rozsas‘s 32-seat just-so restaurant/teahouse in Media, PA, is already known for its naturally fresh, locally grown menu options, but has strengthened its pledge to the farm-to-table movement with the addition of Chef Michael Giletto.

Giletto cut his teeth at a his family-owned and operated blueberry farm in Central, NJ, and also did time at golf clubs and catering gigs in the ‘burbs. But Lotus is clearly a break for him: He hopes to incorporate his food philosophy by using organic, natural, fresh, local foods in his seasonal menus. Giletto will also be incorporating Lotus’ tea vibe into his menu with his tea-infused duck breast and chrysanthemum tea-smoked tuna. Along with the philosophies and infusions, he makes his own Agavi butter, mozzarella and ricotta cheeses. Giletto’s in the kitchen at Lotus now.

Lotus Farm to Table, 112 W. State Street. Media, PA. 610.565.5554

Oh, This Old French Tarragon? Just Picked It From the Roof

Juliana — Wed, 09 Jun 2010 21:58:22 +0000

Noble’s Sunday Tasting Menu offers a curious dessert option: Rooftop verbena ice cream. Look up through the skylights, and you’ll find they mean it literally — Noble has a full garden on its roof, including three different beds and one potted garden. New executive chef Brinn Sinnott designed and planted the garden with the help of Grace Wicks of Graceful Gardens. The garden boasts a lengthy list of herbs, produce and edible flowers, among them several species of rosemary, French tarragon, Mexican marigolds and Vietnamese cilantro (yeah, it’s quite the picture of multiculturalism).

Sinnott has been using these ingredients in some of his dishes but this month, he’s debuting a whole menu based around the garden. Noble’s first “Roof-to-Table” dinner will debut Thursday, June 24 at 7:30 p.m. Spots are capped at an exclusive 10 guests only, so make that reservation fast. The dinners will continue every last Thursday of the month and as of now, will still only offer 10 seats each time. The menu in all its sustainable, green glory:

Cherry Tomato Cocktail with assorted basils and mints; Barnegat Light Sea Scallops with faro and nasturtium pesto; Slow-Cooked King Salmon with apricot, chanterelles and herbes de Provence; Grilled Beef Sirloin with Vietnamese cilantro; and Cherry Clafoutis with lemon-verbena ice cream.

$55 per person, additional $20 for wine or cocktail pairings with each course by mixologist Christian Gaal.

Noble: An American Cookery, 2025 Sansom St., 215-568-7000

Key West Gets Some Philly Flavor

Ryan McShane — Tue, 25 May 2010 19:59:23 +0000

Pat Croce’s Key West restaurant, Rum Barrel, will be adding some extra Philly flavor to the joint by new head Chef Patrick Dunn. Dunn, a native of Philadelphia and protégé of Jose Garces, plans to create a menu of signature dishes for the restaurant which will include his take on the Philly cheesesteak. “Expect flavorful, fun, exciting food,” said Dunn. “It’s still a casual atmosphere, but it will have a twist on your everyday food.”

Celebrate Ansill’s Re-Emergence And New Beers At Ladder 15 on March 16!

CEF — Thu, 04 Mar 2010 16:01:50 +0000

So we mentioned the fact that David Ansill has landed at Ladder 15 and is making really cool shit like the burger above, and there’s some lively discussion in the comments.

But decadent/over-the-top or not, there will be some to try on March 16 at 8PM. Max Tucker and crew are rolling out the new menu in style, with some free passed appetizers that will include the following (and yes, THERE’S KOREAN TACOS):

Korean Tacos
Chicken Confit Lollipops
Fried Cauliflower
Goat Cheese and Potato Cigars
Burger 15
….and some other surprises.

Not to be left behind, though, is the new beer list, that has been overhauled by our very own Collin “I drink way way too much” Flatt, and will launch with:

Port Brewing Wipeout IPA
Dogfish Head Black and Blue
Schlenkerla Helles Smoked Lager
Stoudt’s Kolsch
Yards Philly Pale Ale
Bell’s Oarsman Ale
Ommegang Hennepin
Flying Fish Abbey Dubbel
Sly Fox O’Reilly’s Stout
Left Hand Polestar Pilsner
Victory Storm King Stout

The list will be constantly rotating, and Collin tells us he has a keg of Troeg’s Nugget Nectar and Ithaca Flower Power for the hop heads coming in once the Wipeout IPA is gone. Look for a bottle list that will feature local longnecks and those crazy Sly Fox cans.

Under Construction: Xochitl To Come Back With a Bang

Molly Guyer — Thu, 04 Feb 2010 18:01:48 +0000

The owners of Zahav and Percy Street Barbecue will be renovating their trendy restaurant, Xochitl, located in Society Hill. After it closes this Sunday, February 7th, Xochitl will bring on a new chef, new menu and a more casual look serving up cuisine seven days a week. When it re-opens on February 21st, the dining area will have undergone minor construction, tearing down the wall that separates the bar and dining area, going for a more casual dining experience. Chef Lucio Palazzo, formerly of Zahav and Percy Street Barbeque, will replace Dionicio Jimenez, who decided to leave and take on other endeavors. Palazzo and the owners have been revising the menu and prices to complement the new atmosphere of the restaurant. One thing that will stay the same is manager Sergio Ruiz‘s famous cocktails and margaritas with a few new additions. Thanks to Ruiz, Xochitl was voted “best margarita in town” by US Airways magazine; in its soon-to-be ended present life, the spot also garnered acclaim from Philadelphia Magazine as one of the “Top 50 Restaurants of 2009.”

Devil’s Den Appoints New Head Chef

tips — Tue, 19 Jan 2010 22:11:39 +0000

South Philly’s Devil’s Den has just announced their appointment of new head chef, Alex Urena. Chef Urena came to Philly from New York, where he ran his own restaurant, Pamplona, to be chef de cuisine at Two Liberty’s R2L, but left abruptly before its opening. Some of his honors include: A 2000 James Beard nomination for “Best New Restaurant: Blue Hill,” 2001 Gold medal winner, in Culinary Excellence from American Tasting Institute and a 2006 Rising Star Chef Award. Now, as head chef at Devil’s Den, he will add his American and European cuisine to the menu in hopes to transform the Den into one of the best gastropubs in town; as it stands now, their extensive beer selection is nothing to sneeze at, either.

Is Public House Trying To De-Douche-ify?

tips — Wed, 18 Nov 2009 21:06:27 +0000

Call it The Lessons Of Arthur Kade, call it The Great Recession’s New Humility, call it what you will, but mark our words: 2010 is going to be The Year Douchebags Broke. This year, we’ve already seen the opening shots across the bow, wherein finally, Douchebags (that umbrella social grouping that pulls together frat boys, guidos, middle management jerkoffs and so on) are self-identifying, and not altogether liking what they see. Bottle service is almost a thing of the past. Sports bars are rebranding themselves as “gastropubs.” Change is in the air. Change we can believe in. Take, for example, Public House. One look at the Logan Square megapub’s Yelp page and it’s immediately clear that, up until now at least, this place has been Douchebag Mecca. A Wailing Wall For Dudes In Affliction T-Shirts, if you will. But is Public House trying to change its ways? Could be. PH announced its new Executive Chef, Al Paris, today. Paris has done time previously at a rather mixed bag of spots: Zanzibar Blue, Marabella’s, Pomodoro’s, Rococo, City Grill, Guru, and Mantra. (And before you throw your arms up in the air and shout, “Marabella’s? Are you fucking kidding me?,” hold up, and remember: Guru totally ruled.) And with new dishes like Crab Corn & Chimay Chowder and Hong Kong Firecraker Shrimp Salad on Paris’ menu, Public House has something it may have never had before: Food you’d eat when your boss or your parents aren’t paying, hoping that you go with the chicken tenders. But can one man change a legendary douchebar? Stranger things have happened. After the jump, the freshly updated Public House menu. (Don’t worry, Dave from Accounting: The Cheesesteak Spring Rolls are still on there.)

STARTERS
CRAB CORN & CHIMAY CHOWDER
Blue Crabmeat, Potato, Peppers, Spices, Light Cream
ROAST CHICKEN & ORZO MINESTRONE
Mixed Vegetables, Simple Broth, Herbs
FRESH FRIED MOZZARELLA
Roasted Tomato, Caper-Olive Vinaigrette
BUTTERMILK CHICKEN TENDERS
Public House BBQ and Honey Mustard
CREAMY HUMMUS PLATTER
Olive Salad, Marinated Feta, Grape Tomatoes, Grilled Pita
STEAKHOUSE CHILI
Spiced Steak, Beans, Chili Peppers, Cheddar Cheese, Jalapeño Corn Bread
LOADED NACHOS
Jack & Cheddar, Jalapeños, Onions
Add Chicken $4 | Steak $5 | Shrimp $6
PUBLIC HOUSE WINGS
Low & Slow Roast, Orange Jerk Toss or Buffalo
SANTA FE SHRIMP & SCALLOP MARTINI
Chilled Lime, Avocado, Chili, Tomato
CRISPY RHODE ISLAND CALAMARI
Jalapeños, Onions, Lemon-Herb Dip
TRUFFLED PARMESAN FRIES
Waffle Cut Fries, Fresh Herbs, Spicy Ketchup
PRINCE EDWARD ISLAND MUSSELS & CHORIZO
Garlic, Tomatoes, Leeks, IPA
HOT SPINACH & ARTICHOKE DIP
Asiago Cheese, Toasted Pita Bread
SALADS
STARTER SALAD
Mixed Baby Greens, Tomato, Cucumber, Balsamic Vinaigrette
Add Chicken $4 | Steak $5 | Shrimp $6 | Salmon $7
CLASSIC CAESAR SALAD
Parmesan Cheese, Foccacia Croutons, Crisp Romaine, Caesar Dressing
Add Chicken $4 | Steak $5 | Shrimp $6 | Salmon $7
BLT SALAD
Applewood Smoked Bacon, Vine-Ripened Tomato, Romaine, Maytag Blue Cheese, Buttermilk Ranch Dressing
Add Chicken $4 | Steak $5 | Shrimp $6 | Salmon $7
UNCLE HO’S CHICKEN SALAD
Shredded Cabbage Salad, Plum-Peanut Vinaigrette
BLUE CRABCAKE SALAD
Whole Grain Roast Potatoes, Baby Greens, Red Pepper Jelly, Frizzled Sweets
PUBLIC HOUSE STEAK SALAD
Seared Flat Iron Steak, Rough Cut Romaine, Tomato, Red Onion, Au Poivre Dressing
SANDWICHES
BUFFALO CHICKEN WRAP
Blue Cheese, Hot Sauce, Carrots, Celery, Lettuce, Tomato, Onions
CLASSIC RUEBEN
Corned Beef, Swiss, Russian Dressing, Sauerkraut, Marble Rye, Kettle Chips
THE GREAT BBQ VEGGIE BURGER
Sautéed Onions, Mushrooms, Maple Mascarpone, Mixed Greens
CHEF’S CHEESESTEAK SPRINGROLLS
Crispy Wonton Wrap, Smokey Ketchup, Waffle Fries
BBQ PULLED PORK
Slow Roasted Pulled Pork, Public House BBQ Sauce, Crispy Onions, Cole Slaw
FILET MIGNON SLIDERS
Caramelized Onions, Blue Cheese Drizzle, Baby Buns, Fries
GREEK STYLE CHICKEN PITA
Feta & Cheddar Blend, Roasted Peppers, Kalamata Olives, Marinated Vegetables, Served Hot
PUBLIC HOUSE BURGER
Half-Pound Angus Burger, Potato Bun, Lettuce, Tomato, Onion, Pickle, Fries
Choice of 2: American, Swiss, Provolone, Mozzarella, Cheddar, Blue, Mushrooms, Sautéed Onions, Crispy Onions, Bacon
ENTREES
NORTHERN FRIED CHICKEN
Cider Cabbage, Corn-Spinach Mashers, Marzen Gravy
ST. LOUIS BBQ RIBS
HALF RACK or FULL RACK
Root Beer Glaze, Cole Slaw, Jalapeño Corn Bread
MANGO BBQ SALMON
Asparagus Raft, Ginger-Coconut Rice, Mango BBQ Drizzle
THICK-CUT GRILLED RIBEYE
Hot Garlic Butter Baste, Potato Spinach Toss, Crumbed Blue Cheese, Fried Onion Rings
PUBLIC HOUSE EARTH & OCEAN
3 Petit Filet Mignon, King Shrimp, Mixed Greens, Accordion Potato
PUB-ROAST MONKFISH IN RASHERS
Chive Pounded Potato, Mustard Glaze, Snap Peas
PAPPARDELLE PRIMAVERA
Asparagus, Snap Peas, Mushrooms, Peppers, Cauliflower, Grape Tomatoes, Herbs
Add Chicken $4 | Steak $5 | Shrimp $6 | Salmon $7
DESSERT
COOKIE DOUGH SMASH
Half-Baked Cookie Dough, Vanilla Ice Cream, Hot Fudge Sauce
MAKERS CHOCOLATE CRÈME BRÛLÉE
Velvety Smooth, Sugar Crackle Topping
WARM BANANA BREAD PUDDING
Bourbon Butterscotch Drizzle
GELATO TRIO
Chef’s Selection

El Camino Real Announces New Executive Chef, Dustin Chalermkittichai

K-Fai — Thu, 22 Oct 2009 17:33:19 +0000

El Camino Real has announced its new executive chef: Dustin Chalermkittichai has a resume as impressive and extensive as his last name: Education at the French Culinary Institute in New York, employment at Gordon Ramsay at Claridge’s (London), Maze (another Gordon Ramsay restaurant in London), Arzak (Donostia, NE Spain), Waverly Inn (New York), and most recently, he was sous chef at Rouge in our own Philadelphia. Chalermkittichai promises to apply exotic techniques to bbq such as sous-vide (essentially slow-cooking in a vacuum-sealed plastic bag, sous-vide does carry a risk of botulism, but when done correctly is scrumptious).

Chalermkittichai replaces Jennifer Zavala, who is now at Xochitl and was the first to be kicked off the current season of Top Chef. Those two tidbits, Zavala has assured us, are unrelated.