Crunchik'n

For those in the know, Korean Fried Chicken wings are all the rage these days. Typically twice fried, these wings don't seep out grease at first touch, the meat stays incredibly juicy, and there are often a variety of glazes. Relative newcomer to the Jefferson East area is Crunchik'n and I'm here to tell you that they've got the bomb "KFCs."

What's the story behind co-owners Jon & Jen? Jon was a retiring theology professor and Jen had recently finished grad school. Jon convinced Jen to open up Crunchik'n and now they're providing that homemade touch, while executing to high-quality perfection on all fronts. I recently had the chance to meet up with Jen and try some of their menu offerings.

Clockwise from Top Right: Korean Fried Chicken Wings | Crunch Ball! | Oven Baked Galbi or Spicy Wings | Crunchik'n Spread

Do start with their wings and the whole or half chicken. The batter is light & crunchy and the meat is marinated for 24 hours. The glazes range from mild to spicy and are all tasty. They've even got an oven-baked version for those that are attempting to be health-conscious and thankfully, they're just as tasty. The galbi version of the oven-baked ring was sticky, sweet, and delicious - all thanks to Jen's dad's homemade marinade. Looking for a fried ball of goodness? Check out the Crunch Balls which have bits of veggie or beef. Top that jawn with some spicy mayo and you're set.

Co-Owner Jen of Crunchikn | Spicy Tuna Rice Bowl | Homemade Dumplings | Kimchi Cheese Fries

The ricebowls are beautifully presented with everything you could ever want. We loved the spicy tuna version, which came with a bed of rice, Korean japchae noodles (sweet potato glass noodles), a fried veggie dumpling, salsa, crisp veggie, and guac. Definitely filling and you'll probably have leftovers. Be sure to try some of the homemade veggie, meat, or kale & spinach dumplings, made by a family friend! Looking for that next level comfort food? The kimchi cheese fries provide that fusion-level goodness with the spicy funk of the kimchi and the cheese sauce all over the batter-fried fries.

Be sure to stop by and say hi! The staff is so warm, welcoming, and you can clearly get a sense of the pride and homemade touch to what they do. Most important, the food is delicious and clearly Crunchik'n has plans to be a mainstay in Philly.

Crunchik'n

212 S. 11th Street

Philadelphia, PA 19107

(267) 886-9373

www.crunchikn.com

Iron Hill Brewery Center City is Open!

Iron Hill Brewery just expanded to bring craft brews to Market East! And with this, they maintain the stance that nothing's more local than beer that's brewed ten feet from your table. 

Owners Kevin Finn, Mark Edelson, and Kevin Davies note that Iron Hill is more than just a craft brewery and a scratch kitchen. In fact, their motto is "Craft Kitchen, Scratch Brewery." 

Flight of Iron Hill Craft Beers | First Pour with the Founders, Brew Master, Chef, & Management | Cheesesteak Eggrolls

After popping in for a media event, we were invited to stop by for a soft-open dinner. 

Hot Chicken Sliders | Bourbon King Stout 

I knew I had to start off with the bourbon king stout. This was definitely right up my alley - great chocolate and bourbon notes here. Paired up with the hot chicken sliders - I was very happy. The chicken was Crispy, with spicy cayenne notes. But the sweet bread & butter pickles really made it each bite. 

Gold Medal Baby Back Ribs

With a sweet Bedotter Ale BBQ glaze, I appreciated that these ribs weren't overly sauced and the spice rub came through. Fall apart tender, these were easily enjoyed. Fries were well-seasoned and had just enough crisp to enjoy the texture. 

Drunk Monk Burger

The Drunk Monk Burger was right up my alley, especially with the addition of the fried egg. Perfectly medium rare and with a well-seasoned crust, the burger was amped up by the rosemary truffle aioli and creamy brie. The Wee Heavy Ale caramelized onions provided additional depth along with the mushrooms. Pro-tip: ask for extra napkins! 

Bourbon Pecan Ice Cream

So if you're looking for craft brews and good eats, be sure to stop by Iron Hill Brewery. I'd highly recommend popping in for Happy Hour as well - especially if those hot chicken sliders are on the menu! 

Iron Hill Center City

1150 Market Street

Philadelphia, PA 19107 

https://www.ironhillbrewery.com/center-city-pa

Founding Farmers King of Prussia Review

If you've ever been to the King of Prussia Town Center, you know it's a burgeoning enclave, replete with a myriad of dining options beyond your typical mall eats. In fact, I'd venture to say that it's well worth the drive out from Center City because I have yet to be disappointed by any of the restaurants. And after visiting the newly opened Founding Farmers, I'd highly recommend it as one of your first stops on your KoP food tour. 

Clockwise from Top Right: Founding Farmers' hand-crafted liquors | Upstairs Bar Area | Downstairs Cafe 

The first three locations are in D.C. and Virginia and considering the name of the restaurant, it only made sense to come to Philadelphia. The values of the American family farmer are at the core of what they do, with more than 47,000 family farmers owning the majority stake in this restaurant group. Each menu item is made in-house daily. They also work diligently to ensure sustainability and with a focus on scratch cooking. They grind their own meat, press their own juices, bake their own bread, and yes, even churn their own butter. You can definitely taste the difference! Downstairs, they have a to-go cafe and upstairs, they offer a la carte dining all day. On the weekends, you can get a full taste of all of their offerings. Their Farmers Market Buffet Brunch is $29 pp and even includes passed items straight to your table. It's only $14 for children ages 7-12 and free if they're 6 and under!

Clockwise from Top Right: First Bake Blend Drip Coffee from Compass Coffee | Super Premium Tea Time | Breakfast Cocktails | Scratch-made Manhattan Soda [Coffee, Espresso, Jerk Soda, Whipped Cream]

Also included in your meal is tea service and Compass Coffee's First Bake Blend drip coffee (a company started by two former marines!). Of course, you can also indulge in a variety of breakfast cocktails and scratch-made sodas. I really enjoyed the Manhattan soda, which definitely offered up an effervescent caffeine jolt in my step to the buffet. 

Clockwise from Top Right: Bacon Lollies | Spinach & Tomato Eggs Benedict | Fried Shrimp | Pierogi Cart 

But before I even had a chance to do so, the servers came around to our table offering up a variety of dumplings from their pierogi cart, bacon lollies which were reminiscent of candied jerk bacon, spinach & tomato eggs benedict, and fried shrimp with a wonderfully crispy and meaty texture. 

Clockwise from Top Right: French Toast | Breakfast Staples | Bruleed Grapefruit | Carving Table [Maple Black Pepper Bacon, Picnic Ham. Brisket, Turkey]

After the initial foray into what Founding Farmers had to offer, I had to check out what else was available. You'll find everything you'd ever want or need for breakfast, including hash browns, eggs (they have a cacio e pepe iteration!), sausages, fruit, french toast, and pancakes. Head over to the carving station for ham, brisket or turkey. I obviously went back for seconds of the hand-carved maple black pepper bacon - thick-cut, juicy, and unctuous. 

Clockwise from Top Right: Hot Crab & Artichoke Dip | Winter Stew | Seven Cheese Mac | Cheese Ravioli Bolognese

Looking for even heartier fare? Indulge in crab and artichoke dip, a meaty winter stew, indulgent seven cheese mac, or their homemade cheese ravioli with a hearty bolognese sauce. 

Green Chili Chicken Enchiladas | Spicy & Regular Southern Fried Chicken

You'd be remiss if you didn't try their chicken enchiladas. But you're a fool if you don't grab the fried chicken. They offer up a spicy and regular version and it was definitely some of the best fried chicken I've had in recent memory. A crisp well-seasoned batter housed tender, moist chicken that was perfect to pair with ... 

Buck's Donuts | Philadelphia Vanilla Bean Cheesecake | Build Your Own Sundae Bar

Donuts! All baked in-house, Founding Farmers offered up a variety of glazed, baked, and filled donuts that are also seasonal (pumpkin spice lovers will be happy!). They also have blondies, vanilla bean cheesecakes, trifles, fruit crisps, and a build-your-own ice cream sundae bar if donuts aren't enough to satiate your sweet tooth!

So what are you waiting for? If you're venturing out to the KoP mall, don't stick to what you know. Head over to the Town Center and check out what Founding Farmers has to offer. You won't be disappointed! 

FTC Disclaimer: I was invited by the Founding Farmers PR team. Regardless, my opinions are mine alone and, therefore, unbiased. 

Kimmel Center Balcony Pop Up Happy Hour

Philly is definitely place to be during the summer. You have PHS Pop Ups, traveling beer gardens, and of course, Spruce Street Harbor Park. Now, the Kimmel Center and Garces Events have partnered up to provide you with the Balcony Pop Up Happy Hour - the perfect perch to view Broad Street's cultural hub. 

The GF and I stopped by to preview the Happy Hour and appreciated that there was plenty of seating throughout the balcony. Easy to post up with a drink and sample some small bites before heading off to dinner, a show at Academy of Music, or perhaps the most obvious, a Kimmel Center concert. 

They had two drinks on offer at the preview event. The pictured Terrace cocktail was easy drinking, featuring Effen green apple vodka, with the citrus being more pronounced from lemonade and a smooth undertone from almond liqueur. They also have The Balcony, which highlights Effen's blood orange vodka, with the addition of pink peppercorn for a subtle kick and enhanced spice from the ginger beer. Both are perfectly refreshing for a summer happy hour. During HH (5-7PM), house specialty cocktails are priced at $7, house wines are $6, and draft beers are $5. 

And you know you're going to be indulging in some great bites because after all, this is a Garces Events production. If you're like me and simply adore heat, you'll need to try the Iron Chef's take on hot chicken. The Nashville hot chicken slider is crisp, juicy, and with a lingering burn that is somewhat tempered by the sweet bread and butter pickle. The meatball sliders were just as juicy, with a sweetness from the red sauce and a gooey provolone fondue. Vegetarians rejoice for there are black bean burger sliders - hefty in their own right, with pickled red cabbage, avocado, and thousand island dressing. And you can opt for all three for a reasonable $10! The pierogies will satiate - deftly fried, featuring potato-cheddar within and accompanied by fried pickles and ranch. Other available bites include seasonal pickles, a margherita pizza, and shoestring fries! 

So if you're looking for the new spot to bring your HH crowd, look no further. The Balcony will be open on Wednesdays to Fridays, from 5-9PM. Pro-tip: They'll also be participating in SIPS! 

FTC Disclaimer: Thanks to Gloss PR and Garces Events for inviting us. Regardless, my opinions are mine alone and, therefore, unbiased. 

Bar Volver Review [2]

This is for a series of posts related to Iron Chef Jose Garces including:

Amada, Distrito, Rosa Blanca, Bar Volver, Bar Volver [2], Buena Onda, The Blue Anchor, PHS Pop Up Garden, JG Domestic, Tinto [1], Tinto [2], and Village Whiskey.

Located in the Kimmel Center, Bar Volver is Iron Chef Jose Garces' more approachable and modern concept when compared to the multi-course tasting at Volver. Previously, that meant smaller bar bites and a myriad of tartares & tartines. Starting Wednesday, September 7th, Bar Volver re-opens with an expanded dinner menu. This includes large plates to satiate diners looking for a quick, yet elegant pre-theater dining experience. 

The Bar Volver space is intimate, yet inviting and comfortable. The bar is the focal point, with 30+ wines available by the glass, along with a variety of globally sourced craft beers or artistic and innovative cocktails. 

Chef's Garden
Gin, citrus cordial, rosemary, basil, thyme, chili oil 

My favorite of the night had to be the Chef's Garden. Wonderfully floral from the gin and basil, the rosemary and thyme helped to temper the bright, yet sweet citrus cordial. I enjoyed the addition of the chili oil, which surprisingly didn't distract. 

Oh Sandy 
Pisco, green apple, sherry, absinthe, lemon 

This drink was light, with the green apple bringing forth some acidity, and the absinthe and sherry providing a subtle backbone. 

Champagne Cocktail 

Sparkling wine, angostura bitters, sugar, lemon twist 

Bar Volver's sparkler was a nice interplay between sweet and dry, with the sugar and lemon balancing out the the effervescent wine and bitters. 

Charcuterie

As you might expect from any Garces establishment, Bar Volver has a stellar mixto of cheese and charcuterie. From Andalucian lomo iberico to La Quercia prociutto, you know the cured meat game is strong with the Iron Chef. Perfect to pair with Acacia honey and a variety of artisanal cheeses. 

From there, I was able to head to the Volver space to meet Chef de Cuisine Dave Conn and try the new large plates at Bar Volver. 

Ricotta & Herb Ravioli
Charred eggplant, fresh tomato, basil, ricotta salata 

Pasta lovers rejoice - Bar Volver offers ravioli, filled with creamy ricotta. Charred eggplant and salty ricotta salata provided some heft to each bite, with the freshness from the tomato and basil offering some balance. 

Alaskan Halibut 
Chanterelles, watercress, celeriac emulsion, truffle jus

A gorgeous hunk of Alaskan halibut is featured with earthy chanterelles and a truffle jus. It's paired with bitter watercress and celeriac emulsion. 

Organic Fried Chicken
Buttermilk fried chicken, corn puree, parsnip remoulade, biscuit 

Chef's take on an American classic was a standout. The crisp, yet light batter offered enjoyable texture, which yielded to incredibly moist and juicy chicken. Paired with a bit of the biscuit, the sweet corn puree, and the parsnip remoulade of cole slaw, this was picnic nostalgia encapsulated in a single bite. 

Lamb Frites
Lamb chops, fries, feta, rosemary, lamb gravy

Elegantly frenched lamb chops were perfectly mid-rare and well-seasoned. The smokiness of the shishitos and rosemary added some depth along with the salty feta. The fries were crisp and thick-cut.

Beef Tenderloin

Loaded heirloom potatoes, charred broccolini, JG steak sauce 

Steak was as tender as could be - perfectly seasoned, with a nice sear and mid-rare within. Finished with salt and compound butter on top. Charred broccolini had a smoky bitterness that was enjoyable and the loaded heirloom potatoes were heaven. 

So if you're looking for the right place to take your date pre-theater, look no further than the Kimmel Center itself. Heck, don't limit yourself to theater nights - stop by for Happy Hour or for dinner. I normally don't order the fried chicken on a fine dining menu, but I'd highly recommend Chef's take on it! Pure modern nostalgia. 

Also - be sure to follow Chef Garces' Estudio on Instagram. Chef was kind enough to take some time to talk to us and apparently it's his new test kitchen! Working with the entire Garces team, he's creating some of his most inventive dishes at Estudio. You never know when he'll randomly open the doors to the first few guests with the special password! More to come on this ...

FTC Disclaimer: I was invited to this Media Preview as a guest. Regardless, my opinions are mine alone and, therefore, unbiased.

Bud & Marilyn's Review

Ever since Chef Marcie Turney & Valerie Safran opened up their latest venture on 13th Street, I knew I had to stop by Bud & Marilyn's. I don't know why it's taken me this long, but I finally made it and I'm here to stay. 

During Happy Hour, the ambiance is relaxed, yet bustling. There are plenty of seats at the handsome vintage bar, as well as smaller 2-tops by the bar. We were lucky enough to snag one of these tables so indulged in a few of the Happy Hour offerings, on top of some of the dishes from the regular menu. 

Rhubarb Basil Smash [$6 Happy Hour | $10 Regular Menu]
Tequila, rhubarb liqueur, grapefruit, basil syrup 

The Rhubarb Basil smash is a slushy on steroids. Saccharine with a nice herbaceousness from the basil and a tartness from the rhubarb liqueur and grapefruit, this will start your night off right. One's probably enough or else you'll go into a diabetic coma, but not going to lie, I ultimately indulged in a second. 

Cannonball! [$6 Happy Hour] 
Blanco tequila, lime juice, orange, "Electric blue" 

The cocktail of the day came in the form of the Cannonball, which was electric blue! Basically Bud & Marilyn's take on a margarita, it was strong and boozy. Our server David knew I enjoyed the basil smash a lot better though, so brought me another one of those instead. Clairvoyant, I tell ya. 

Nashville Hotbun [$3.50 Happy Hour | $10 for 2 Regular Menu]
Hot fried chicken, little pickles, ranch, pickle brine slaw

Bud & Marilyn's standardly has a trio of buns available on the menu. For Happy Hour, they offered the Nashville hot bun, which was stellar. So much so that I had to get another one of these bad boys and was itching for a third. A buttery and crusty bun house crispy chicken. The chicken had a nice cayenne kick that wasn't exactly on a spice level that would make the Fat Ham sweat, but it was just right for the GF. The vinegary slaw and pickles made each bite, offering some acid and respite from the chicken. Get these! 

Crispy Cheese Curds [$5 Happy Hour | $8 Regular Menu]
Wisconsin cheddar, smoked guajillo chile salsa, burnt scallion ranch 

You know I won't be denied fried cheese curds, and these are some of the best I've had. Lighter and airier than the Cow and the Curd's take, I enjoyed the glassiness of the crisp batter. The accompanying burnt scallion ranch and smoked guajillo chile offered contrasts for your dipping pleasure. An obvious must order.

Pan Seared Pierogis [$6 Happy Hour | $9 Regular Menu]
Shallot, brown butter, apple-celery root salad, horseradish creme fraiche 

Well-seared and crisp, the brown butter came through and the creamy potato innards were hearty. The celery root salad offered some freshness and while I enjoyed the creme fraiche, it would have used a bit more horseradish. 

Pork Belly Buns [$10]
Shaved pork belly, Korean chili, papaya slaw, peanuts 

From the regular menu, I had to get the pork belly buns. I prefer my pork belly to be thick, unctuous and fatty. Here we're talking about crisp, shaved pork belly housed within buttery buns. The papaya and Korean chili slaw had a nice fermented funk and acidity that I enjoyed. 

Chop Suey [$12]
Country ham fried rice, carrot, broccolini, English pea, fried farm egg, pork belly, kohlrabi, cabbage

That same crisp pork belly made its way into the chop suey, which was essentially Korean bibimbap fried rice. I loved the acidity from the lime, which offered some balance to the hearty heft of the rice, pork, and fried egg. A healthy portion for only $12! 

Seared Sea Scallops [$23]
Fava & corn succotash, pancetta, Castle Valley corn cakes, smoked orange dressing

Bud & Marilyn's had a stunner of a scallop dish as well. Well-seared and seasoned, the huge scallops were supported by the additional sweetness from the corn succotash and grit corn cakes. The salty savoriness from the pancetta was appreciated in its effort to prevent the dish from becoming overly sweet. 

Peanut Butter Maltball Cake [$9]
Dark chocolate cake, peanut butter buttercream, crispy pearls

Despite being stuffed, I knew I couldn't leave without having tried one of the cakes I've heard so much about. The peanut butter maltball cake was gorgeous to look at and even better to eat. Creamy, chocolatey, and moist, the cake had a nice contrast in texture from the shattered malt pearls. 

Service at Bud & Marilyn's is top notch, personable, and efficient. And without a doubt, the food here will leave you wanting more. Considering the 80's theme, I was concerned that Bud & Marilyn's might go the way of Kevin Sbraga's now defunct Juniper Commons. Clearly, there's no reason it should. 

Shady Maple Smorgasbord Lunch Review

The last time around at Shady Maple Smorgasbord, the GF and I stopped by the Lancaster area to brunch on down-home Pennsylvania Dutch breakfast eats. This time, we brought her folks out to the area to show that Pennsylvania isn't just Philly city living. In addition to actual greenery (farms, pastures, cows, and the like), we were able to enjoy some lunch at Shady Maple. And by some lunch, I mean troughs full of it. Perfect for the belly of this pig.  

You know the deal with buffets. Endless lines of including carving stations for your meats, grilled items, seafood, sides, and desserts. It still amazes me how quickly they turn around each item - you rarely find that anything has been sitting our for long. Perhaps it's a testament to the number of people  that come here on a weekend or the quality of their grub. In any case, I give you my 4+ plates on this particular visit. And no, I don't know how it all fit. And yes, there's a reason why there's one common thread throughout all the non-dessert platters (the mac was just that good!). 

Plate 1

My first plate featured broasted chicken - a new term for me, though I can't believe I've been missing this all my life. Incredibly crisp and wonderfully moist, the fried chicken was on point. The mac n cheese was nicely creamy, featuring sharp cheddar. While the shredded roast beef was tender, it could have been seasoned a bit more. But I'm nit picking here - it's a freakin' buffet! 

Plate 2

Plate 2 is what I call my surf and more turf plate. I had a huge slab of sirloin, along with some moist country ham and a crisp crab cake. And yes, some more of that mac! 

Brisket

For plate 3, I finally realized there was brisket on offer so I obviously had to get some of that! 

Plate 3

The brisket was wonderfully tender and unctuous, cutting like butter. Along with some fried shrimp and some more of that broasted chicken and mac, I was set with my savory dishes! 

Apple Dumpling

Shady Maple features Turkey Hill ice cream and they typically have vanilla, cookies and cream (with real Oreo chunks!), as well as seasonal varieties like pumpkin since it's the Fall. They've also got a number of other desserts from pies and cakes to this apple dumpling, which I topped with vanilla soft serve. Homemade, crusty, buttery, and filled with baked apples, this wasn't a bad way to end a glut of a meal.

Look. Haute cuisine this is not. We're talking about stretchy pants and gym kicks here. But that doesn't mean the food can't be good. Most of it is "low and slow" down-home cooking. And you can always find me in line for that. 

2015 Forbes Under 30 Summit Food Festival

The Forbes Under 30 Summit highlights some of the world's top entrepreneurs and innovators. One of this year's featured speakers is Elizabeth Holmes, the CEO of the novel lab company, Theranos. She founded it at the age of 19 and Theranos is poised to dramatically change how labwork is performed. Talk about game changers! From the food perspective, Forbes announced 2015's class of 30 under 30, which includes the founder of Caviar [Jason Wang], Chef de Cuisine at Publican [Cosmo Goss], and John Lasater from famed Hattie B's, among others. The summit also features several culinary speakers including chefs Kelvin Fernandez and Aditi Malhotra, both of whom competed at this year's food festival, along with Chef Lasater. 

The food festival was held at the Kimmel Center, on the first night of the conference. It was a great way for young entrepreneurs from the health, media, tech, and entertainment industries to socialize and mingle, all while enjoying top notch food from some of the nation's most promising young chefs.

Left to Right: Jason Pfeifer, Joseph "JJ" Johnson, Kelvin Fernandez, John Lasater, Jesse Schenker, Giorgio Rapicavoli, Aditi Malhotra, Christopher Coombs, Jeff Mahin.

Shortly after the start of the event, the Kimmel Center lobby became crowded with the Summit attendees. Luckily, I was able to get in early to talk to some of the chefs and sample their creative bites.

Chef Jeff Mahin | Summer House Santa Monica

Sacchetto Negro | Shellfish consomme, uni, citrus, chive, chili, squid ink, olive oil 

Chef Mahin offered up a spoonful that successfully embodied the ocean. Nicely al dente squid ink pasta was immersed in a shellfish broth that had great depth. The heat from the chili was unexpected and lingered, but the sweetness of the uni came through.

Chef Jesse Schenker | The Gander and Recette 

"BEC" Bacon, Egg, & Cheese | Sherry caramel pork belly, circulated chicken egg, buffalo taleggio, biscuit crumble, black pepper, chives

2014's Food Festival winner, Chef Jesse Schenker, brought forth a mix of modern and comfort in the form of a deconstructed bacon, egg, and cheese biscuit. Sherry caramel pork belly ate liked pulled pork with an unctuous richness. The circulated chicken egg and buffalo taleggio providing some additional substance to each bite. The crispy bite of the tiny biscuit provided great texture. 

Chef Christopher Coombs | Boston Urban Hospitality 

Grilled Cheese & Tomato Soup | Duck confit, four cheese grilled cheese

Chef Coombs showcased an engaging personality. Even better than his showmanship was his take on classic comfort food. A nice melange of muenster, cheddar, fontina, and Monterey Jack was sandwiched with duck confit between crisp, buttery bread. The bright acidity of the tomato soup provided the perfect countervailing element to each bite of grilled cheese. 

Chef Joseph "JJ" Johnson | The Cecil

Goat Dumpling | Peanut piri piri, micro cilantro

Harlem's undergone quite the transformation and Chef JJ is a perfect example of the progressive push. Known for his oxtail dumplings, the chef brought forth goat tonight. Not at all tough in texture, the goat was tender and moist within the delicate dumpling. The lingering heat was a nice element, with the micro cilantro adding some fresh celery-like notes.

Chef Kelvin Fernandez | La Marina

Crispy Arepa | Steak, lime-scented sour cream, creamy guacamole, pico de gallo, Cotija

Kelvin Fernandez may best be known as one of the few chefs to "Beat Bobby Flay," with his tasty take on arepas. But it's his innovative takes on Latin flavors that truly brings him center-stage. The crisp sweetness from the corn-based arepa was a tasty, textural delight. A hearty portion of moist shredded steak sat atop, along with well-seasoned guacamole. Levity came in the form of line-scented sour cream. I may have come back for another, or three. 

Chef Jason Pfeifer | Maialino

Broccoli-Parmesan soup, chicken liver Reuben sandwich

Chef Pfeifer's broccoli-parmesan soup may have looked simple, but it belied a surprising burst of flavor. The fresh broccoli was a nice complement to the sharp hit of salty Parm. This was paired with a crisp bite of a not-too-intense chicken liver sandwich.

Chef Giorgio Rapicavoli | Glass & Vine, Eating House 

Huitlacoche Hush Puppies | Crema fresca, Cotija, smoked ancho

One of the more interesting (and tasty!) bites of the night belonged to Chef Rapicavoli. The huitlacoche was nicely displayed in a crisp hush puppy, with a moist, earthy, creaminess within. This was accented by wonderful smoked ancho and a bracingly intense lime crema. What a burst of flavor!

Chef John Lasater | Hattie B's

Nashville Hot Chicken | Chicken roulade, pimento cheese grits, collard greens

Straight from famed Hattie B's, Chef Lasater's hot chicken was definitely another favorite. The juicy chicken roulade was encased by perfectly crispy chicken skin. But it's the addictive heat that's the star here. The intense mix of cayenne, chili, and paprika could not be denied and stealthily crept up on me! Even as a Korean who loves a good spicy stew, I was surprised at the beads of sweat that started to form. It wasn't enough to stop me from getting another though, especially when you've got some great collards and wonderfully textured pimento cheese grits to complement all that spice.

Chef Lasater agreed that hot chicken has really taken off over the past five years and noted that while there are plenty of other great joints (Prince's obviously comes to mind), Hattie B's is distinct in their devotion to scratch sides. In a nod to Kevin Sbraga, Lasater mentioned that he was hoping to steal away to try the Top Chef's iteration over at Fat Ham! 

Chef Aditi Malhotra | Tache Chocolate

A graduate of Glion Institute in Switzerland, pastry chef Aditi Malhotra is the CEO-founder of Tache Chocolate in NYC. She had numerous sinful, yet beautifully crafted delights on offer.

French Caramel Kiss | Apple Pie Truffles | Dark Grignotines | Beer Caramel |

Moroccan 5 Spice | Spiced Chai | Coconut & Watermelon

All were great, but some of my favorites included the kiss-shaped caramel, the apple pie truffle, and the coconut-watermelon! 

There were two awards to be given out at the end of the night. The Summit attendees used an app to vote for their favorite dish. This year's People's Choice Award went to Chef Coombs and his wonderful grilled cheese and tomato soup. Forbes Editor Randall Lane and Taylor & Isaac Hanson (yes, those Hansons!) delivered the judgment for the Judge's Choice Award, which went to Chef JJ and his creative goat dumpling! Congrats to Chef JJ and Coombs on their respective wins, and to all the Chefs for providing creative tastes for some of the world's most innovative minds.

Special thanks to Skai Blue Media and Forbes for the invitation!