About PhillyHomegrown VisitPhilly.com
Homegrown Blog: What's New and Local

Restaurant Week Q&A Series with Philadelphia’s Finest Chefs

Photo by J. Fusco for GPTMC

We hope you’ve had a flavorful journey through some of Center City’s best restaurants during this year’s Center City District Restaurant Week! And to extend the fun a little longer, we wanted to bring you a round-up of chef interviews conducted by our sister site, uwishunu.

Check out the Restaurant Week Q&A series for their complete answers, but as a quick snap shot, here’s how our great chef’s answered the question ‘What’s your favorite local ingredients to cook with?”:

Chef Caspi: The amazing fresh peaches. We use them in our house salad and I also make a vinaigrette with them.

Chef Perrier: Kennett Square mushrooms.

Chef Tellez: My favorite local ingredients are the peppers, the mushrooms and tomatoes we’ve been getting from the garden and other local sources. The dish I like to make this time of year is the Roasted Vegetable Lasagna.

Chef Turney: My favorite local ingredient to use in the kitchen are tomatoes. We have so many varieties of local tomatoes on all three of our Restaurant Week menus: Barbuzzo has sungolds with the pan seared gnocchi; Bindi has a mix of heirloom tomatoes in the tomato-ginger chutney with the parsi chicken liver mousse; and Lolita has crazy amounts from fresh salsas to the house smoked tomato “crying salsa” on the murrays chicken breast a la parilla.

Chef Coll: Right now we are using only local ingredients that are all being sourced by me from Chester and Lancaster counties. I am also growing all of the restaurant’s tomatoes. Heirloom tomatoes and sweet white corn and white peaches are probably all of my favorite things right [now] to use. And I have been getting great heirloom watermelons from an Amish farm near my house.

Chef Stern: It’s hard to choose a favorite dish, as everyone’s preferences change with time or the weather or just what you’re craving right then. Fortunately there is enough variety, and so much available to us, that we are able to offer a range of tastes and flavors.

Featured Q&As:
Chef Daniel Stern of R2L
Chef Anne Coll of Meritage Restaurant & Wine Bar
Chef Marcie Turney of Bindi, Lolita and Barbuzzo
Chef Guillermo Tellez of Square 1682
Chef Georges Perrier of Le Bec-Fin
Chef Michael Caspi of M Restaurant

Also See

Local Food Blogs

Homegrown on uwishunu

Roundup: Our Top Picks For The Best Old-School Diners In Philadelphia

Uwishunu has caught a case of Oscar Fever. With all the buzz around Silver Linings Playbook and its eight oscar nominations this Sunday, we couldn’t help but get caught up in it all. We’ve rounded up our top picks for Oscar Viewing parties on Sunday; we’ve put together a Silver Linings-themed itinerary of Philadelphia; and [...]

Teuscher Chocolates Of Switzerland Declared Best Chocolate In The World By National Geographic

Teuscher Chocolates, whose Philly outpost is one of only ten in the U.S., has been declared the Best Chocolate in the World by National Geographic who, just over a year ago, gave us some dessert love by naming Capogiro the #1 ice cream spot in the world. Dolf Teuscher founded his chocolate house 70 years [...]

Greensgrow Farms To Host Its Annual Holiday Bazaar, December 8-9 And 15-16

There’s a chill in the air, which means that the holidays are upon us. That, in turn, means that it’s time to start thinking about decorating and gifting. If you’re looking to go green — literally and figuratively — this holiday season, check out the annual Holiday Bazaar at Greensgrow Farms. The event runs two [...]

Art In The Age Presents “Jerky And Jeans” With Norman Porter And Side Project Jerky Tonight, First Friday, November 2

If fashion design is up your alley, you won’t want to miss this “tailor-made” event. Norman Porter, a local denim, canvas and leather company, will be demonstrating how to construct denim jeans at Art in the Age on Friday, November 2, from 6 to 8 p.m. Learn the fascinating process of denim and leather crafting [...]