Philadelphia’s eclectic culinary culture is one not to miss and on Nov. 2-3, the city is set to celebrate the most revered and resourceful chefs in the area. In its fall tour, the James Beard Foundation’s nationwide culinary series Taste America comes to the City of Brotherly Love for a weekend filled with food-centric events. “I’m thrilled to celebrate the diverse and red-hot culinary scene that is exploding in Philadelphia right now,” says co-chair Michael Schulson. Festivities include a benefit dinner at The Rittenhouse, pop-up events at King of Prussia, cooking demos, book signings and lots of savory eats. “I’m honored to be part of a very special night that will shine a light on our great food city and help foster its future as one to be reckoned with nationwide,” Schulson adds. Sneak a peek at the weekend’s menu and prepare to honor Philly’s finest.
ELI KULP & JOHN PATTERSON, Fork
DISH: Roasted Truffled Sunchoke Stuffed with Sunchoke and Truffle Cream, Dusted in Black Trumpet Mushroom Powder
“We chose to do the Sunchoke Truffle for the event because it really showcases our commitment to presenting seasonal ingredients in new and exciting ways. For this dinner, we are taking one of our favorite fall root vegetables, the sunchoke, and combining it with another type of root dweller, the black truffle, to create a surprisingly delicious bite. We then dust it with a powder made from black trumpet mushrooms which gives it the appearance of the black winter truffle. It’s a delicious and complex bite that we hope people enjoy as much as we do.”
MICHAEL LOUGHLIN, Scarpetta
DISH: Raw Bonito with Lemon Juice, Black Olive Oil, and Micro Basil
“One slice of bonito is all it took to inspire this dish. It's so soft and tender while offering a light umami experience. The raw fish is dressed with evoo and topped with black olives, a fruity condiment used on seafood here at Scarpetta. Finally we turn up the volume with some minced preserved lemon and a single micro basil sprout for light spice.”
NICK ELMI, Laurel, ITV, Royal Boucherie
DISH: Poached Bass with Black Pumpkin, Trumpet Mushrooms, and Cauliflower
“I’m highlighting the best products of the Mid-Atlantic in the fall which is seafood, mushrooms and pumpkins. We have some of the best of each category produced in our back yard.”
CAMILLE COGSWELL, Zahav
DISH: Pistachio Cake with Poached Quince and Candied Lemon
“This dish combines two of my favorite things: Zahav's pistachio cake, it’s moist and flavorful, and quince, which I think is a magical fruit. When you cook quince with sugar and acid it turns a vibrant pink color and releases an intoxicatingly floral and spiced aroma."