Dietz & Watson #ChooseTheTable: Top Chef Nicholas Elmi

Dietz & Watson is a Philly-based institution of premium & artisanal delicatessen foods. They notably ensure that no artificial flavors, colors, fillers, or extenders are ever used. Founded in 1939 by Gottlieb Dietz, the company passed on to daughter Ruth "Momma Dietz" Eni to become a national brand. It's now in its fourth generation under Dietz' great-grandchildren. Employing over 1,000 people, Dietz & Watson continues to do Philly proud. 

This past Monday, they kicked off their #ChooseTheTable campaign, which is their commitment to bringing everyone together, starting at the dining table. And with #ChooseTheTable, Lauren Eni, VP of Brand Strategy, is encouraging people to spend more quality time - and food - together: "With today's hectic pace of life, finding time to connect with family and friends can sometimes seem like a struggle." To support their campaign, Dietz & Watson partnered with No Kid Hungry to connect children across the U.S. with 1.5 million meals. And at this kick-off event, we started off with drinks and a kaleidoscope of Dietz & Watson products that certainly whet our appetites! 

Spicy Bourbon-Citrus Cocktail & Blackberry Mojito

The spicy bourbon-citrus was definitely my favorite of the night's specialty cocktails - smooth with the undertone of dry vermouth. There was plenty of citrus from the grapefruit juice and lime, along with some heat from the fresno chiles, which helped provide a bit of kick on the finish. The GF's mojito was effervescent, with the foundation of rum and a freshness from the muddled blackberries and mint.

Whiskey Pomegranate & Spicy Bourbon-Citrus Cocktail

The whiskey pomegranate featured rye, with wonderfully warm spice notes from the freshly ground cloves and Peychaud's, as well as some sweetness from the Luxardo maraschino liqueur and honey simple syrup.  

After the pre-dinner drinks and snacks, we were welcomed to the communal table, where dinner was served, along with a wine pairing.

2013 Cotes Catalanes D66 Grenache [Maury, France]

Speaking of wine, in true family style, generous pours (and re-pours!) were had by all. We started off with a wonderful Grenache blend. The nose was fruit and cocoa, with spice notes that finished with jam.

And with the vino poured. Chef Elmi came out to introduce his first Dietz & Watson-inspired course, which he humbly described as "just a salad."

Grilled Butter Greens

Pistachio, cured egg, crumbled wurst

If this was just a a salad, I'd definitely be eating more greens! The light grill on the butter greens imparted subtly savory undertones, with the cured egg offering up weight and depth. Pistachio provided texture, along with the the crumbled wurst, which was was the baco-bits of your dreams. Crunchy, and crisp, they brought forth salty flavor bombs to each bite.  

Fresh Ricotta Gnocchi

Fine herbs, green garlic, sopressata

Elmi's well-known for his ethereal gnocchi and I was glad to see them here, but with a green garlic kick to your palate. Veering towards an enjoyably raw flavor, the rich sauce and sopressata helped to temper any abrasiveness. And the gnocchi themselves? Pillowy clouds of heaven, as per usual.

Rosemary Ham & Sottocenere Panini

Truffle Potato Bisque

Dietz & Watson's rosemary ham was showcased to great effect in one of the best grilled cheese's I've had. First off, the bread was deftly drowned in butter and then crisped perfectly. And within, the ham and mild sottocenere created a meld of flavors that paired well with the accompanying truffle potato bisque. Comfort food easily elevated by Elmi.

2014 Chateau de Sancerre Sauvignon Blanc [Sancerre, Loire Valley, France]

It's clear why sancerre's a favorite, especially now that it's getting warmer. Citrus forward, with a crisp acidic tang on the finish, this was easy drinking that served as a nice intermezzo between the grilled cheese and the next dish.

Kielbasa-Wrapped Pork

Mustard, bacon-braised kale

For our final savory course, moist pork was wrapped with ground Dietz & Watson kielbasa, with the bacon-braised kale offering up the primary punch of flavor and mustard crisps providing the perfect foil.

Moet & Chandon Brut Rose Imperial Champagne [Champagne, France]

Always an elegant end with Moet, the Rose Imperial emanated rich raspberry and strawberry, with an effervescent and lingering finish.

Green Apple Espuma

Horseradish, yuzu curd 

Even Elmi's dessert showcased Dietz & Watson, with their horseradish providing an interesting and "biting" counterbalance to the sweet tang in the green apple foam and the citrus custard. Expected no less from our city's Top Chef! 

Curious as to how you can #ChooseTheTable with some of the best Chefs in your city? Just enter on the Dietz & Watson website! Phoenix, AZ is up next on June 13th, with Chef Cullen Campbell highlighting his coastal Italian takes while utilizing premium Dietz & Watson products. The campaign extends as far west as Seattle, WA, so be sure to regularly check their website! 

FTC Disclaimer: Many thanks to Lauren Eni and the entire Dietz & Watson family for hosting this amazing event. Regardless, my opinions are mine alone and, therefore, unbiased.

Tony's I-75 Review

This is for a 2015 Michigan Trip including:

The Filling Station Microbrewery, Morning at Maggies Omelette Shoppe, Mackinaw Brewing Company, and Tony's I-75.

Regular readers know I love bacon. I mean, I love anything pork-related, but bacon and pork belly? Be still my cholesterol-clogged heart. So when I was in Michigan, I knew I had to stop by Tony's in Birch Run to try their BLT.

I don't normally order simple BLT's. But when I do, I go big or go home. What's so special about Tony's BLT? We're talking abut a joint that serves over 1,000 pounds of hash browns on an average weekend. More importantly, they serve 5 and a half tons of bacon weekly! But before we get to the show stopper, let's check out some of their other goodies.

Hot Beef Sandwich [$11.99]

Gravy, potatoes
 

The hot beef sandwich is served open face and draped with rich gravy, which cascades over tender beef and homemade mashed potatoes. Leftovers for days and a food coma to boot!

Grilled Cheese Trio [$4.95]
American, Swiss, Mozzarella

Thinking that she could grab a few strips of bacon off of my plate (was she joking?), the GF opted for a simple grilled cheese. This was a bit disappointing in that the cheese was not fully melted. Still, it's hard to completely mess up grilled cheese - the bread was well toasted and sufficiently buttered.

But really, we're here for the BLT. We had a few friends with us, so check out these heart stoppers. Did I mention that Tony's served 11,000 pounds of bacon per week? Insane. We definitely got a few envious (disgusted?) stares our way. 

BLT [$9.99]
Pound of bacon, lettuce, tomato, mayo

What I was most surprised about? How good the BLT was. Yes, I knew I'd be happy with the bacon alone. But the complement of fresh greens, ripe tomato, and a generous slab of mayo between two thick slices of toasted Italian bread was just right for this portion of porky goodness. And the bacon? Amazingly thick and crispy. It was good enough that I could have easily finished this behemoth. But I could feel some judgement coming from my compatriots. But let it be known that I enjoyed bacon for breakfast the next few days!

French Fries
 

This was rounded off by a basket of fries that was shared by all. While it wasn't seasoned, they were crisp on the outside and creamy within. 

So if you're ever by Birch Run, I'd highly recommend you stop by Tony's I-75. I know the next time I'm in the area, I'm going to have to tackle their banana split. You've seen how they do justice to the BLT. If you can imagine this applied to a banana split, you'll get a sense of what to expect. Life goals people!

Grand Traverse Pie Company Review

This is part of a series of posts for Michigan 2014.

Other posts in this series include: Tony's Original Restaurant, Whitehouse, Cops & Doughnuts, Levi's Food & Spirits, Genji's, Clam Lake Beer Company, and Grand Traverse Pie Company.

In addition to being known for cherries, Traverse City as a whole is scenically set on a gorgeous blue lake. So what better setting to have grab some lunch and pie from nearby Grand Traver Pie Company?

Spinach with Goat Cheese Salad [$7.49]
Baby spinach, blueberries, red onion, apple, cinnamon roasted pecans, goat cheese, honey mustard vinaigrette
  

The GF went with the spinach and goat cheese salad, which seemed pretty standard, but had a nice mix of apple and cinnamon roasted pecans added in for texture. The honey mustard vinaigrette was sweet and creamy, with the moist grilled chicken and tangy goat cheese providing some heft to each bite.

GT Grilled Cheese [$6.99]
Cheddar, Havarti, cherrywood smoked bacon, sourdough

I went with the grilled cheese. Sandwiched between two thick, buttered slices of sourdough were crisp bacon and a nice melange of cheddar and havarti. The tart acidity from the tomato really made each bite. This came with a dill pickle and a pat of creamy mayo-based slaw.

We had to get some pie as well so stopped by to peruse the multitude of offerings. 

Cherry-Peach Crumble Pie [$3.29] a la Mode [$1.50]
 

The cherry peach crumble offered a nice mix of sweet and tart, with the sugar crumble providing texture against the creamy vanilla ice cream. Nice.

Grand Traverse Pie Company seems known for their pies, which are homey and tasty. But their other offerings are on point as well. 

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!

Bobby's Burger Palace: Cherry Hill Review

The GF and I were in Cherry Hill to do some shopping. Having never had the chance to venture to the UCity Bobby's Burger Palace, I was excited to see another outpost in the Cherry Hill Mall.

There's a retro-chic American vibe at Bobby's Burger Palace, with friendly servers and quick service. Alas, at this Cherry Hill location, there is no alcohol served. So while the milkshakes are in virgin territory, the food was what I was more interested in.

After ordering, you're given a number to set on your table so the servers can bring the food to you. Fountain sodas are to the back - they even have Fresca!

There's a condiment caddy containing jalapeno, chipotle ketchup, and Bobby's Burger sauce. The latter is similar to Bobby's steak sauce at Bobby Flay Steak, without as much horseradish.

Philadelphia [$7.95]
Angus burger, provolone, griddle onions, hot peppers
  

You get to crunchify all of the burgers for free - so why not? The addition of potato chips is so Americana and provides some extra texture in each bite. Ordered medium-rare, this came out perfectly, with a salty crust on the beef. The provolone and griddled onions showcased the Philadelphia cheesesteak taste just right. The addition of hot peppers helped to add some brightness and acidity.

Bobby Blue [$7.95]
Angus burger, blue cheese, bacon, lettuce, tomato  

The GF got the Bobby Blue, which provided a hefty bite of funky blue, crisp bacon, and juicy beef. The sesame-seeded bun housed it all quite well. The pickle helped to offset the savory richness of each burger bite.

Griddled Pimento Cheese & Bacon [$7.50]
Pimento cheese, bacon, tomato

 

I had to try their pimento grilled cheese - which was just as spectacular. We're talking about simple white bread here, but it's buttered and griddled nicely. The spicy pimento cheese finished on the tip of the tongue. The heft of the bacon and the acidity of the tomato balanced each other nicely.

Half & Half [$4.50]
French fries, beer-battered onion rings
  

We got a side of half french fries and half onion rings. The beer-battered onion rings had nice maltiness, but unfortunately wasn't as crunchy as I would have preferred. The fries were crunchy and well-seasoned however.

So if you're shopping in Cherry Hill, I wouldn't hesitate to stop by Bobby's Burger Palace. The service is great - in fact, the manager stopped by multiple tables to make sure everyone's meal was great. It's not elevated cuisine by any means, but that's not the intent. It's good ol' American comfort food - delicious and well-executed.

www.bobbysburgerpalace.com

Best Bites of 2013

2013 was a great year for the belly of this pig. Philly has a variety of dining options including casual to haute cuisine prepared by Top Chefs and Iron Chefs alike. So as we get set to ring in 2014, here's a look back at some foodie highlights - from uni to bone marrow, and pork belly in between!

DOMA

Uni Trio
Seared scallop, yuzu 
Quail egg, dashi broth
Tempura shiso, tempura sauce

MARIGOLD KITCHEN

Beet Salad

Orange, pistachio, balsamic, port, lavender, goat kefir ice cream  

SBRAGA

Foie Gras Soup
Rose petal relish

NOM NOM RAMEN

Shio

Tonkotsu broth, chashu, kikurage mushrooms, naruto, bamboo, scallions, pickled ginger

TINTO

 Vierlas con Panchetta
Diver scallops, cider demi-glace, benton's bacon, shaved apple

 AMUSE

Foie Gras Torchon

Gingered apple puree, preserved pear, cranberry walnut bread

ROUTE 6

Crispy Fried Little Lobster Tails

SUPPER

Pork Belly PB&J
Pork belly skewers, peanut butter BBQ, root pepper jelly, fried green onions 

ALLA SPINA

Testina Hash Poutine

Pig head, french fries, mozzarella curd and sunny side up eggs

 LITTLE FISH

Octopus

Cabbage, kohlrabi, bacon, rye

JG DOMESTIC

Gambas

LUKE'S LOBSTER

Lobster Roll

MELTKRAFT

Brielle

Brie, cranberry chutney, caramelized onions and pine nuts

PIZZERIA VETRI

Rotolo
Pizza dough, mortadella, ricotta, pistacchio pesto

PIZZERIA STELLA

Tartufo
Black truffle, egg, fontina 



PIZZERIA VETRI
Pizza al Taglio del Giorno

ALMA DE CUBA

Oxtail Bone Marrow Croquettas 

Roasted bone marrow, pickled onion, natural jus

PENNSYLVANIA 6

Roasted Bone Marrow
Garlic herb crust, red onion jam

 

PENNSYLVANIA 6

 Woodford Reserve Luge

 

GREEN EGGS CAFE
Pork Belly Benedict
Maple roasted pork belly and two poached country eggs on toasted brioche,
 rosemary-maple cream and pickled red onion

 

SMOKIN' BETTY'S

Betty Burger

1/2 pound sirloin, confit pork belly, avocado, cheddar, lettuce, tomato, 

roasted garlic aioli, runny sunny side up egg

BECK'S CAJUN CAFE

Train Wreck Po Boy

Andouille sausage, steak, salami, cheese, onion

SBRAGA

Meatloaf
Root vegetables, hazelnut crust

SABRINA'S CAFE & SPENCER'S TOO
Stuffed Challah French Toast
Farmer's cream cheese, bananas, vanilla bean syrup

ALMA DE CUBA

Chocolate Cigar

Almond cake, chocolate mousse, dulce de leche ice cream