In the world of food, it is an exciting time to be living in Philadelphia. Between mutiple James Beard Award winners and a locally-based Iron Chef, it's safe to say that we’ve long outgrown our "cheesesteak" status.
So, it’s fitting that our recent accomplishments be documented in a bound cookbook: Philadelphia Chef’s Table: Extraordinary Recipes from the City of Brotherly Love by April White.
White describes what's happening in our city today as a "restaurant renaissance."
"One of the things that is fueling this renaissance is the collaboration between the city's chefs," she told me in an email. "There's less of a sense of cutthroat competition in Philadelphia than there is in other cities' restaurants scenes. Instead, chefs here are working together, learning from each other and building on each other's successes."
Marc Vetri’s Amis, Vetri and Osteria
Michael Shulson’s Sampan
Michael Solomonov’s Percy Street Barbecue and Zahav
Mitch Prensky’s Supper
David and Sam Mink’s Oyster House
Jonathan Adam’s (formerly) Pub & Kitchen
Peter Woosley's Bistrot La Minette
Lance Silverman’s Sabrina’s Cafe
Ellen Mogell’s Honey’s Sit ‘N Eat
Rob Wasserman’s Rouge
Stephen Starr's Alma de Cuba, Parc, Buddakan, Talula's Garden, El Rey, The Dandelion and Franklin Fountain
1/2 cup soy sauce
1/2 cup grape seed oil
12 ounces skirt or flank steak
1/2 red onion, finely diced
1 tomato, diced
1/2 Thai red or jalapeño chile, sliced thin
1 clove garlic, chopped
3 basil leaves, chiffonade
1/4 cup cilantro leaves, chiffonade
1/2 cup bean sprouts, chopped
4 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Kosher salt and white pepper, as needed
1 head Bibb or iceberg lettuce, leaves cut into 2-inch circles
1/2 cup roasted peanuts, chopped
In a large bowl, combine sake or white wine, soy sauce, and grape seed oil. Marinate steak in mixture, refrigerated, for 1 hour.
Light grill or preheat broiler. Remove steak from marinade. (Discard marinade.) Grill or broil steak for 7 minutes on each side (medium rare) to 12 minutes per side (well done). Allow meat to rest for 5 minutes. Slice beef into 1-inch cubes, slicing across the grain.
In a bowl, combine onion, tomato, chile, garlic, basil, cilantro and bean sprouts. Toss with vinegar and olive oil. Season with salt and white pepper.
Place lettuce rounds on a serving plate. Top each with salad and a piece of meat. Garnish with peanuts.
The Bubbi Project