Originally posted on Gastronomical Me:
This weekend I was looking for a culinary adventure that would electrify my senses. I was searching for something edgy that pushed the boundaries of Philly’s gastronomic scene. But just as importantly, I craved a sexy interior design, a capable staff, and a stellar bar.
Serpico, renowned Philadelphia restaurateur Stephen Starr’s latest restaurant, seemed to fit all my criteria. This contemporary American restaurant, headed by award-winning chef Peter Serpico, has been deemed “the year’s best new restaurant” by Philly’s restaurant critic Craig LaBan and called Philadelphia’s “hot newcomer” by Drew Lazor in Bon Appétit magazine. After some deliberation, I decided I had found my nugget of gold tucked away on 604 South Street.
Originally posted on Happy Noms:
Authors: Monte and Tad
Exec Chef: Shaun Hergatt
January 20, 2014
Monte: I had tried SHO downtown when Chef Shaun Hergatt was still working there and thought it was great. I had been wondering what he had been up to when I randomly saw that Juni had reservations on OpenTable and I decided to google it since I had never heard of it. Surprise, it’s Shaun Hergatt’s restaurant. The lunch deal of 3 courses for $35 (or 2 courses for $30) looked accessible so Tad and I jumped on it (Tad edit: for the record, I would have jumped on it if it was $100 for three courses).
Originally posted on AnotherDish.com:
This is an incredibly easy dish to prepare, yet the end results make it look like you slaved in the kitchen all day! Unlike my typical blog post, this recipe has very few ingredients, which in my mind, is key to Mediterranean cooking — fresh, simple ingredients that go very well together! Delicious. Hope you’ll give this one a try tonight!
8 boneless, skinless chicken thighs, trimmed of excess fat
2 large garlic cloves, finely grated or minced
3 Tbsp chopped rosemary leaves
3 Tbsp olive oil, divided
1/2 tsp salt
1/4 tsp ground black pepper
8 slices prosciutto
1/2 cup dry white wine
1 Tbsp sherry
1/4 cup chicken broth
1 Tbsp sour cream
Combine garlic, rosemary, 1/2 Tbsp of the olive oil, salt and black pepper in a small bowl.
Originally posted on Where she ate:
If you want to have a delightful tasty experience with cheese, wine and cured meat visit The Truffle Table!
We ordered 5 cheeses and 5 meats and a bottle of Pinot noir.
They open at 4pm on Saturdays. We went there for a snack time after a long bike ride through Denver. We had a fabulous time! Be prepared to see a huge wheel of cheese cut during your time there! Really impressive!
Now I know I have been away far too long, but I finally got a new phone and a job I love. All new changes that play an important roll in my life. Also leaving me just the right amount of time for blogging! This new phone means better quality of pictures and much more updates! Thanks for following guys and stay tuned! Many food pictures, and experiences coming our way!