Cooking in the summer can go one of two ways: Either you’re inspired by the fresh vegetables and produce, or it’s too hot to even turn on the oven. These Philadelphia chefs, however, continue their trade at home in the most inspirational way possible. Here’s what our 6 favorite cooks are making on their days off.
“My favorite summer dish is a watermelon caprese salad: sliced watermelon, fresh Mozzarella, basil, aged balsamic, and basil oil. This is my favorite summer dish because it reminds me of my grandfather, he always had fresh out of the garden tomatoes and mozzarella and I always hated tomatoes, so one day I made it for him but instead of tomato I used watermelon and he loved it. It is like the perfect combination of sweet and savory with a touch of acid he said.”
“Nothing says summer like a plate of southern ribs with all the fixings. I can’t think of anything better than warm ribs paired with a nice cold potato salad. For a taste of seasonality, I like Bourbon Peach BBQ Glaze. Every time I have this dish, it reminds me of being outside with friends and family.”
"Growing up, my grandparents always had tomatoes and basil growing in their garden. A simple tomato and basil salad with olive oil and cheese is my favorite summer dish. When the tomatoes are at the peak of ripeness, eating this evokes nostalgia and always satisfies my palate on a summer day.”
“I love a good pulled pork because it reminds me of summers growing up in South Carolina. Pig Roasts are big community events there and everyone brings their own concoctions of BBQ sauce. Staying true to my South Carolina roots, I’m partial to a mustard based sauce. The perfect sauce manages to balance simple ingredients while bringing out the natural taste of the pork.”
“One of my favorite summer dishes is a peach and prosciutto salad with pea tendrils and herbed goat cheese, drizzled with a peach-jalapeno vinaigrette. A little sweet and a little heat in a refreshing summer salad.”
Executive Chef and Co-Owner Scott Anderson: Elements
“My favorite summertime meal is Maryland style blue crabs with corn on the cob. It's most nostalgic for me because it's the one guarantee we had as kids. When we visited our grandparents in the summer we'd have crabs. Growing up in Japan, it was something we always looked forward to in the summers”