Philly Eats Magazine_First Edition 2017


June 2017 Edition of Philly Eats Magazine. A Delaware Valley Foodie Magazine that adds reviews, tips, recipes and fun.

#1 - JUNE 2017



Not just for




Delicious Recipes

and Tips

The Real Debate

Sauce or



You Might Not Have Heard Of!



Issue #1 — June 2017


Bob LePage

L and S Publishing


Welcome to the first issue of “Philly Eats

Magazine”. “Philly Eats Magazine” is a

foodie-fun magazine focusing on food,

restaurants, and chefs in the Delaware

Valley area. Each issue will feature theme

recipies using seasonal ingredients grown

locally. Monthly recurring columns will include top Restaurants

You Might Not Have Never Heard Of, Backyard Pitmaster, Kid’s

Corner (cooking with your children), Bakery of the Month, From the

Neighborhood, Boiling Pot Question of the Month, and a feature story

on a local chef.

Since this is our maiden voyage issue, we are focusing on salads.

We thought salads would be an appropriate introduction to

our magazine in the same sense that salad is the appetizer for all

other courses.

We will also be focusing on restaurants you may not have

heard of. We have all said to ourselves …”let’s try a new restaurant”.

Well this is the magazine for you! Each issue we will introduce

you to restaurants that you might never have heard of and

that we feel are worth the drive.

This month our Backyard Pitmasters section focuses on proper

spring cleaning and maintenance of your backyard grills. The

hour it takes to properly clean and maintain your grill will keep

your burgers free of any unwanted flavors while maintaining and

lengthening the life of you grill.

Kid’s Corner has an easy and fun recipe that you can make

with children of any age. This month we make Milk Shake Pop

Ups…. reminiscing of my childhood memories. Hopefully you can

start your own memories for you and your family.

As always, we bring you the Bakery of the Month and our

featured Local Chef.

Please enjoy the magazine and share it with others. The

issues are meant to be fun and interactive with recipes and

articles that will appeal to the masses. We encourage comments,

suggestions and nominations for the different food columns

we write. Simply contact us through our website at www.philly

I thank you for your time. I realize you have many options

available to you regarding food magazines and appreciate you

giving us an opportunity to entertain and educate.

Mike Stavalone

Editor in Chief





Editor in Chief

Mike Stavalone


The Liberty Bell


Chef Emily


Chef Chris


Chef Marilyn


Graphic Designer

Rusdi Saleh

No content, for example, articles, graphics,

designs, and information in this publication can

be reproduced in any manner without written

permission from the publisher.

Bob LePage

Publisher and Restaurant Reviewer

For all Advertising Inquiries Contact:

All Rights Reserved

© 2017 Philly Eats Magazine

Chef Diane


Chef David



Philly Eats Magazine June 2017


10 19 46


Good Herb Choices

for Salads


How Good Does

Your Fresh Food Look?


8th and Union Kitchen


Vault Brewing Company


WooJung Sushi

Plymouth Meeting


Screw Cap = Cheap Wine?


Kitchen 519




Pennsylvania 6

Center City Mid Town Village



Chef Of the Month

Chef Bianca


Beyond the Shot:

Secrets to Cooking

with Tequila


Bakery of the Month

The Pie Lady


Boiling Pot Question

Gravy or Sauce ?


2312 Garrett


Backyard Pitmaster Column

Spring Grill Cleaning


Dos Gringos, Media PA


Cocktail of the Month

Tequila Mockingbird



Kid Corner

Milkshake Pop Up


Recipe For A Satisfying

Spring Cleanse



The Neighborhood


A Kitchen Gadget

That Actually Works


Local Wine & Kitchen


Recipe From Around the World

Seafood Paella


Marinated Beet

and Cabbage Salad



Spice Spice Baby

June 2017 Philly Eats Magazine 5




[ By Diane Floyd ]

What herbs make

good choices to

liven up a salad?

Where do we begin!

Chives, cilantro,

lemon balm, parsley, basil, thyme,

dill, mint, sage, watercress, marjoram,

oregano, fennel, rosemary, and tarragon

are just the beginning. Chevril,

peppermint, and lemongrass are other

popular choices for herb garden

enthusiasts. Lovage leaves are an

under-appreciated herb that adds a

spicy celery-like taste to a salad.

Some herbs make a better addition

to a dressing than to the actual salad

due to their strong flavor. Consider

grinding stronger herbs like rosemary

or sage, then whisking the herb into

a light vinaigrette dressing. Fennel

may be too strong for some people

to bite into, but when you grind or

chop it, then add to an oil and vinegar

dressing, the flavor mellows out just

right. Other herbs like mint, cilantro,

parsley, dill, and thyme can be sprinkled

about the salad after chopping to

bring out the flavor.

Herbs aren’t just for your typical

green salad and dressings, either.

They can add delicious life to things

like fresh-sliced tomatoes in balsamic

vinegar, fruit salads, and sandwich

spreads. Add fresh mint leaves to fruit

salads, too. Create smooth, savory

herb butter for basting grilled vegetables,

meats, or even bread to go along

with your salads.

Think of all the traditional foods you

prepare regularly and consider adding

fresh garden herbs to make your dishes

even better. A simple cucumber salad

comes alive with a little fresh mint.

Any potato salad will benefit from

parsley, rosemary, and dill. Fennel is an

especially good herb to add to roasted

turkey, chicken, and pork, then serve

the meat over a bed of mixed greens

topped with a vinaigrette dressing with

more fennel and you have layers of flavor

that scream gourmet!

Any time of year is the right time

to consider planting an herb garden.

With fresh herbs available right in

your own kitchen or garden, you may

be more incline to toss together a real

honest-to-goodness salad featuring

your fresh herbs.


Philly Eats Magazine June 2017

Boston Lettuce with Herbs


¼ cup extra-virgin olive oil

Extra Virgin Olive Oil

4 teaspoons fresh lemon juice

½ teaspoon Dijon mustard

Coarse salt and ground pepper

2 heads Boston or Bibb lettuce, torn into

bite-size pieces

½ cup torn or chopped fresh herbs, such as

parsley, tarragon, and chives


In a small bowl, whisk together olive oil, lemon

juice, and mustard; season with salt and

pepper. In a large bowl, combine lettuce and

herbs. Add dressing and toss to combine.

Recipe adapted from Martha Stewart.




[ By Chef David Silverman ]

We seem to be brainwashed

into the whole

good looking appearance

thing. Our cars

have to look good,

our significant other, clothes, hair,

face, furniture everything has to look

“good” for us. We spend millions of

dollars on advertising and consuming

products that are made to look good.

But, is the best looking anything really

the best?

Take fruits and vegetables. They

are grown naturally, in soil along with

rocks, bugs, and other animals, with

sunlight, wind, rain or not! They are

not grown in a perfect environment,

nor should they. Just a good one.

Companies have spent millions of

dollars and hours to help make our

food look good for us to buy. From

the perfect shape, to color, we

even go as far to put wax

on our food to make

them shiny so we buy

them! And then say

not to eat the skin.

Which by the way has

most of the nutrition

in them. Then we even

publicize the “The

Ugly Tomato”

But why do we have to buy raw

products without blemishes? Let’s

take vegetables, for example. We buy

them and we cut them into pieces,

cook them, then we eat them. So do

they really need to look that good

when we first purchase them if we

are going to change them into something

else anyway? What about fruit

you might say? We eat a piece of fruit

raw. Yes we do. But do they have to

look perfect in order to enjoy that delicious

apple, pear, plum, peach or any

other. What about oranges or melons

where we cut the skin off? Does the

skin have to be perfect in order to enjoy

the fruit on the inside?

Why do our fruits and vegetables

have blemishes on

them on the first place? Is

it how or where it was grown? As our

food grows it may run into obstacles

that may cause imperfections to them.

Or maybe it is getting old and starting

to get rotten? There are many reasons

why a fruit or vegetable may have a

non perfect skin or outer layer. Does

this make it not tasty? After all we

do eat to enjoy the taste, don’t we?

If we compare to humans, babies are

born with soft smooth as silk skin. As

they grow they may get cuts, scrapes

or bruises that leave a scar. Does this

make us not good because we have a

scar on our skin? The older we get, the

wiser we get. Which is better, isn’t

it? Same goes for food

we eat. People do

not like fruit that

is not ripe. It

may be hard

and not taste


Philly Eats Magazine June 2017

very good. In fact we go to great length to purposely ripen

your bananas, tomatoes and others before we eat them. So a

piece of fruit with a small blemish might just be ripening. Which

means it may taste better as it is producing the sugars in them

that make them sweet.

So, keep in mind when picking fruits and vegetables like

anything else, the best looking are not always the best. As is

the bigger is not always best either. Large fruits or vegetables

sometimes have stayed on the plant too long and can be

tough, stringy or too starchy. Don’t be afraid to pick something

that does not look “perfect” because it usually is not! Looks are

deceiving. We need to look at the whole picture before we

make the decision to purchase. How much do we need, what

are we using it for, and when do we plan on using it.

Next time I will give some tips on how to pick some fruits and

vegetables. Till then, enjoy all the fresh foods available to us

this season.

David Silverman, the Executive Chef/Owner of David’s Culinary

Delights, Personal Chef/Catering Services. Food is my life,

I love cooking. From a young age I experimented with cooking.

Whether it was for my siblings and friends or myself. I hold

an Associate’s Degree from The Culinary Institute of America

and a Bachelor’s Degree from Fairleigh Dickinson University, in

Hospitality Management. In addition to having over 35 years

of professional hospitality experience.

For more information on David’s Culinary Delights contact us

by email or call 609-251-


Grilled Tomato

Mozzarella Salad


2ea Large Jersey Tomato

1ea Red Onion

1lb Fresh Mozzarella Cheese

TT Salt

TT Pepper

2T Basil

2oz Olive Oil

2T Wine Vinegar

1T Shallots, minced

1/2t Garlic, minced

1/4t Bl. Pepper

3T Basil

1/2t Salt

1/2c. Olive Oil

1T Cilantro

1T Parsley

3T Pine Nuts,Toasted

1ea Basil leaves

1c. White Balsamic Vinager

1t. Sugar


1. In a small saucepan place the sugar and

vinegar. Reduce in half o until syrup consistency.

Remove from heat and let cool.

2. Heat grill make sure grids are clean. Cut

Tomatoes, Onions, and Cheese into ¼ in.

slices. Marinate with oil, basil, s&p. Place

on hot grill and mark on both sides.

3. In a mixing bowl combine rest of ingredients

except pine nuts. Adjust if necessary.

4. On a salad plate, start with a tomato,

cheese, onion, tomato, repeat and top

with tomato. Place basil leave on top of

tomato. Sprinkle dressing over the tower.

Drizzle vinegar over all and plate. Place

pine nuts on the plate.

June 2017 Philly Eats Magazine 9


8 th and Union Kitchen

Sometimes when you receive a recommendation from

a friend or even a food magazine you never really know

what to expect. Everyone’s tastes are different. And

when you get to the restaurant there is nothing on the

menu that interests you. This can not be said about 8th

and Union Kitchen! Located in Wilmington Delaware,

8th and Union Kitchen is a simple drive from both NJ

and PA and offers plenty of free on street and off street


Chef / Owner Brian Ashby

really has had an interesting

path that led him to

this 175 seat restaurant

space with another 60

seat banquet room

in Wilmington. After finishing his

degree at the University of Delaware

he went to Culinary School

in Sydney, Australia. While

“down under”, he worked in a

Southeast Asian restaurant.

From there, his path took him


Philly Eats Magazine June 2017

to Los Angeles and then to a resort

in Honduras. All these influences are

obvious when you look at the decor

as well as the menu of this rustic

looking eatery and bar.

After scanning the menu, a few

things immediately caught my eye. The

number of ingredients that went into

each item - which speaks volumes to

the thought behind each menu item.

The menu spells out exactly what

you should expect. Another benefit is

that almost everything can be made

gluten free. And when I asked Chef

Brian about that very point he said

that his kitchen is divided to accommodate

these types of requests.

Even though his sandwiches,

burgers and plate presentation

looked amazing; there were other

items on this menu I wanted to try.

After all, a chef with this kind of experience

and creativity can obviously

create a knock out burger - which

was obvious by how many I saw coming

from the kitchen. But I thought

I would better challenge his culinary


So I ordered the brisket and steak

PHO with rice noodles, sprouts, chili

peppers, spices, and lime. For those

not familiar with PHO - which includes

most of us - it is a Vietnamese

soup made from beef stock. I also

had to try the Pad Thai which is a

mix of shrimp, rice noodles, chicken,

peanuts, egg, bean sprouts and tamarind.

This dish was amazing,

and the serving size

was huge. Even

the heartiest

of eater


have a hard time finishing either of

these dishes.

8th and Union Kitchen is more

than just an Asian restaurant. As I

mentioned earlier, Chef Brian has an

extensive path that brought him back

to Delaware. This menu has a number

of items that will take multiple visits

to even scratch the surface of enjoying

all of these flavors. A visit to 8th will show his complete

menu and daily specials.

They run a lot of specials for happy

hour including live misuc! Their

brunch was featured in Food Network’s

50 States of Brunch. One

thing I found interesting about the

brunch menu is that it is available on

both Saturday and Sundays.

I would be remiss if I didn’t discuss

the pricing structure of this scratch

kitchen. In today’s world of pre-prepared

national chain meals costing

$15, I found a well-crafted thought

out a meal with great value. That being

said I found the pricing of 8th and

Union Kitchen to be extremely fair. If

you go on days with their specials it is

even cheaper for a burger than some

of the drive through restaurants. Additionally,

since it is in Delaware you

don’t have to worry about any sales


The addition of 8th and Union

Kitchen into our “Great Restaurants

You Might Not Have Heard Of” makes

us proud and we hope you all try it

and enjoy it.

June 2017 Philly Eats Magazine 11


Tuna Poke

Chef Brian Ashby’s of 8 th and Union Kitchen’s Tuna Poke

¼ diced avocado

¼ cup pineapple salsa

¼ cup cucumber

4oz sushi grade tuna

2oz Poke Dressing

¼ cup wakame

(seaweed salad)

toasted sesame seed

- a dousing of your favorite

hot sauce (sriracha works


- thinly shave plantains and

fry on 325 to add some

crunch to the dish.

Dice all fruit, vegetables, and

protein. Mix in a bowl with

dressing. Stack in a ring mold

or spread over cooked rice.

Pineapple salsa

1 qt diced pineapple

1c shallots

½ c fresno peppers,

no seeds

½ cup red/orange bell

pepper, diced

1/4 c rice wine vinegar

1/4c mirin

1tsp sesame oil



Black pepper

Poke dressing

1/2c mirin

1/4c rice wine vinegar

1/2c soy sauce

1c lemon juice

1/6c sesame oil

1/8c coconut oil


Combine in blender.


8th & Union Kitchen

801-805 N. Union St.

Wilmington, DE 19805

Phone: 302-654-9780

Fax: 302-654-0238


Philly Eats Magazine June 2017


Vault Brewing Company


Okay, to say that I like

beer is a bit of an understatment.

So it

was no suprise that I

was looking forward

to visiting Vault Brewing Company

and sampling the extensive beer and

food menu. This Yardley PA establishment

is really something you can’t

classify. A Gastropub is a bar with

good food, a brewpub is a brewery

with food items. Vault Brewing Company

is a bit different, so we will let

the readers classify it.

If you think you are going to visit

the Vault Brewing Company and order

a craft beer, a dozen wings and

watch the game - think again! There

are no wings and there are no tv’s. As

previously mentioned, this is a unique

experience. The menu is diverse. Everyone

in our party could easily find

something that was appealing. The

staff rotates menu items based on

season and what herbs are available.

They brew their beers about twice

a week and they sell just as quick.

We sampled everything they had on

tap - from an Aussie Double IPA to a

Breakfast Stout. All of the beers had

a ton of flavor and body. They were

really enjoyable and fresh.

After a few sips of beer, we finally

decided to order food. I split a wild

mushroom pizza and prosciutto and

fig salad. They were both fantastic. It

was obvious the kitchenvtook pride

in their preparation and presentation.

As much as I enjoyed our pizza

and salad, the Cuban Panini hit the

spot. It was a perfect compliment to

the beverages that we were enjoying.

No matter what style of beer you

prefer or what type of food you like,

make sure you give yourself plenty of

time to enjoy the entire atmosphere.

Vault Brewing Company should be

enjoyed - not rushed.

Philly Eats Magazine is proud to

introduce you to the Vault Brewing

Company - a great addition to the

“Great Restaurants You Might Not

Have Ever Heard Of”.


Philly Eats Magazine June 2017

WooJung Sushi


Woojung Sushi is a

very unassuming

sushi restaurant

in a strip mall in

Plymouth Meeting.

However, the food is anything but ordinary.

Woojung has one of the most

creative and enjoyable menus of any

sushi restaurant that I have ever gone


After being seated, the server described

the many different combinations

offered and how it all works so

well. To be honest, sushi is truly an individual

taste that a lot of people are

afraid to ever try. One of the things

that you have to get over when eating

sushi is the name itself. If you take a

good look at a lot of the ingredients

of the individual rolls and dishes, they

are generally the same ingredients

that you would eat in dishes prepared

at other typical restaurants.

Many of the rolls we tried during

our visit were quit unique - one being

“The Kiss of Fire”. They literally lit it

on fire; it was fun to watch and better

to eat! And suprisingly, we were not

the only ones in the restaurant brave

enough to order it. It was fun to see,

as one by one, each table ordered one

of these rolls. Another unique roll was

The Kiss of Death, which included

Thai chilies. Simply pick your threshold

of pain (1 thru 5) and let the chef

do the rest. The most unique item on

the menu was the Tuna Munchkins -

which resembled donuts. They were

made up of tuna sushi and a potato

puff pastry - without a doubt one of

the highlights of the evening. The selection

was great but the pure freshness

of the food was even better.

During our visit, this family owned

restaurant had a variety of clientele;

from families and couples to business

dinners and a large party. But one

thing for sure, everyone that walked

in was very happy they came. This Sushi

restaurant was fantastic.

Woojung is a BYOB restaurant, so

enjoy your choice of beverage with

your meal.

Philly Eats Magazine is happy to

add Woojung Sushi as another Great

Restaurant in the Philadelphia Area

that you might not have ever heard


June 2017 Philly Eats Magazine 15

Screw Cap = Cheap Wine?

Years ago a good ol screw cap bottle

of wine had many different meanings

and none of them were for a

good meal with someone special.

However, in today’s wine world it is

a different story. We are living in a environment

where cork is scarce and there are more vineyards

worldwide producing great wine.

The reality is, the screwcap allows you to

enjoy one glass of wine at a time while keeping

the oxygen out of the bottle; whereas the cork

either forced waste or over indulgence.

On the other side of the argument, a good

number of wineries still appreciate the cork or

synthetic cork because the oxygen releases the

tannins in the wine that makes it smoother.

No matter what your preference, if you ask

the experts they will tell you on bottles that are

mass produced for consumers there isn’t really a

difference. It comes down to if you want to hear

the pop when you are using your corkscrew.


Philly Eats Magazine June 2017




Sometimes you drive past a

place and it takes a friend

or a suggestion for you to

actually try it. Once you do

you find yourself really enjoying

it. That was the case when we

tried Kitchen 519 in Glendora. This

scratch kitchen restaurant has a mix

of fine flavors and fun. The décor is

unique and different and Kitchen 519

can accommodate large parties.

Prio to arriving, we took adavantage

of technology and viewed their

menu online, The menu had breath

and depth - much more than we are

accustomed to seeing in scratch kitchens.

Even though there were only a

few of us, we ordered 5 entrées. So

the server, who was really nice and

friendly, thought we were crazy. To

be completely clear, when we go into

a restaurant, the staff is unaware as to

why we are there. They have no idea

what we were doing outside of being


We started with a cup of creamy

reuben soup followed by fish tacos

and rojo pork sandwich. Next

came a Cuban sandwich and lastly a

grilled salmon and macadamia crusted

chicken (which was my favorite).

They were all excellent. And considering

what you pay for a sandwich at

a chain restaurant, this a no brainer.

These meals were unique and well

rounded and the suggestion was spot


Kitchen 519 is a great find and

Philly Eats Magazine is proud to add it

to the list of great restaurants that you

probably have not heard of before.

June 2017 Philly Eats Magazine 17




Mastoris has been around

for decades. People that

live in the Burlington

and Mercer County areas

have known about

it for years and kept it their secret -

until now!! I have known about this

hide-a-way for years and have enjoyed

all of my meals. One thing that

you need to know about Mastoris is

that it’s more than a diner, it truly is

an eating experience.

The portions they give you are

very generous. Whether you want to

go there for breakfast, lunch, dinner,

or even a late-night snack, their menu

is expansive and reasonably priced.

You could eat there every day of there

year and eat the same item twice.

What really makes Mastoris such

an interesting restaurant, is that everything

they make is spectacular

- not an easy feat considering the

number of dishes on their menu. The

day that we went, there were five of

us in the party. Our table had everything

from grilled salmon to a chef

salad to a wonderful chicken pesto

dish and a simple burger. The way

that they prepare their food was beyond

expectations. And like many of

our restuarants that we write about,

their portions were generous. In fact

we had a take home package for all of

our entrees.

Mastoris is a double threat because

they also operate their own

bakery. To be fair I can’t say that I had

an ounce of space to eat dessert but

we brought home a fantastic fruit tart

that was out of this world.

Mastoris is without a doubt the

type of eatery that you can hold a

family reunion and no one would


Philly Eats Magazine is happy to

include Mastoris into the best restaurants

in the area that you might not

have heard of yet.


Philly Eats Magazine June 2017

Pennsylvania 6

Center City Mid Town Village

Amodern restaurant with

a retro feel is the best

way that I can describe

Pennsylvania 6. When

you walk into Pennsylvania

6 its as though you should be

given a secret password to get into a

speakeasy. Love the food, liquor and

everything about it,

I suggest enjoying a cocktail before

and during your meal. The libation

menu is without a doubt from that

speakeasy era with a jolt of modern

fusion. There is a true group of handcrafted

cocktails that will stimulate

those taste buds before the food is

served. I enjoyed a drink called “The

Perfect Gentleman”, a very tasty treat.

Visit their website for the ingredients.

When we made our way to look at

the food menu I was really surprised

to find a French Canadian specialty

of poutine. We enjoyed the poutine

with some pork belly tacos to start

off. For our main meals, we had a

wonderful pan seared salmon and

Berkshire pork collar dishes respectively.

The food was fantastic with a

ton of flavor.

To be honest we didn’t make it

to the traditional dessert but we had

room for another cocktail. When you

visit Pennsylvania 6 make sure you

go with an Uber or designated driver

in mind so you can enjoy everything

that they have to offer on all of their


Philly Eats Magazine is proud to

introduce Pennsylvania 6 as a great

restaurant you might not have heard

of before.

June 2017 Philly Eats Magazine 19



[ by Staff Writers ]

Here at Philly Eats Magazine we decided to take this very

opinionated discussion to the people and set up the most unofficial and

transparent poll that we could. We went out and directly asked over

1200 people across our area - “Gravy or Sauce”


Philly Eats Magazine June 2017

Matt S. — Mt Laurel NJ:

“ Are you serious? Only if

there is meatballs or sausage

in it…...sauce of course..”

Walt C. — Springfield PA:

“My grandmother was Italian

(her family came from central

Italy) and we always called it


Melissa V —

Cinnaminson NJ:

“It’s sauce! Gravy is

made from meat.”

Lori A. — Cinnaminson NJ:

“ Well....I was brought up “sauce”.

Gravy was a meat sauce (red) which

was always made on Sunday with

meatballs, ribs, sausage and braciole.

Technically “Sunday sauce”.

New York.... who knows??

I call it yummy “

Tracy B. — Manolia NJ

“ Gravy...i sear meat and add

the drippings to the tomato

base. If there is meat in it....

its a gravy”

Kris O. — Philadelphia:

“It’s sauce, not gravy. Pork roll,

not Taylor Ham for the North

Jersey weirdos.”

Joey R. —

South Philadelphia:

“ Are you really asking that

question? Gravy!!!!”

Pete M. —

South Philadelphia:

“ Gravy end of story.”

Catherine L. — Upper Darby:

“ God rest my grandmother’s

soul but I could never understand

why she would call

something without meat gravy

it is sauce.”

Maria Z. — King of Prussia:

“That is a funny one, if it has

puree we call it gravy if it has

chunk tomatoes we call it


Howard K. — Newtown:

“ Ha, I call it sauce,

do you call it a vodka gravy?

Or a pesto gravy?”

Amy S. — West Chester:

“Since I am vegan I guess

I can’t call anything gravy.”

Melinda T. — Warrington:

“ I love this debate but this has to be

the ender, the reason it is gravy is

because the tomato pulp was called

the blood of the Earth in yester year.

So this was a blood gravy.”

No matter what side of this heated

debate you are on, we did find one

absolute conclusion ... it is a heated

and passionate debate! We highlighed

a few interesting answers that

we thought you would enjoy

This data was collected on facebook,

and in person at various locations

over a 4 week period. 560 men answered

and 683 women answered.

The results were as follows:

GRAVY: 521

SAUCE: 722

Checkout and respond to next issue’s

question of what cheese do you

put on your cheese steak? Whiz or

Cheese. Respond on

June 2017 Philly Eats Magazine 21



Philly Eats Magazine June 2017


In today’s world of GPS, I really appreciate a restaurant that’s name is it’s address.

almost as much as I appreciate a nitrogen beer line. When the phrase “GastroPub”

was coined in the 1990’s it generally was for a bar with better food. 2312 Garrett in

Drexel Hill is the definition of a GastroPub.

In today’s world of GPS, I really

appreciate a restaurant that has

the address right in its name almost

as much as I appreciate a

nitrogen beer line. When the phrase

“GastroPub” was coined in the 1990’s

it generally was for a bar with better

food. 2312 Garrett in Drexel Hill is

the definition of a GastroPub.

Owners Rick Wachter and Chris

Mullane have developed a menu that

will both challenge the foodie and satisfy

the traditional bar food junkie. This

complex menu has traditional favorites

done right such as burgers, wings, and

such. However, when we dig deeper

into this menu you can find some real

unique treats that are worth the drive

from anywhere in the Delaware Valley


It is not every day, in just any

place, that you sit in a pub and find a

couple unique lamb dishes, a chicken

and shrimp burger, or a burger served

on a donut bun. There are some excellent

quality combinations on this

menu that make for a very flavorsome

fun eating experience. The boys of

2312 Garrett like to mix the bar with

the kitchen as well, they have come

up with a special Maker’s Mark sauce

that is used on their ribs and pulled

pork that is really an enjoyable treat.

The sauce is full of flavor and goes really

well with a handful of drinks off of

their matching menu.

Not only will they shake the meat

around at 2312 Garrett but they do

have a quality vegetarian and salad

selections to make everyone in your

party enjoy their atmosphere and

their meal. The salad combinations

make the gardens go empty because

they are so big.

The food selection is really strong

at 2312 Garrett, but they have a rotating

12- line tap system that includes

a nitrogen tap, local craft beers and

a Thursday night tap tak over which

keeps the menu fresh. In addition

they some of the finest tasty brewed

libations in the area that are already

bottled. We have all been to pubs

that have more lines, but I doubt you

will find many that have the quality

beer that these 12 lines serve.

This place is fun and fair priced for

the quality of the food and portions.

The crowd is there to have an awesome

time and so is the staff. This is

absolutely a place that you can visit

with a group of friends with full expectation

to enjoy great food and

great drinks.

2312 Garrett has a vast number

of specials for happy hour, dinner and

beyond, taco Tuesdays is a very popular

one, with more than just tacos on

special. With live music and open mic

nights during the week there is always

something going on at 2312 Garrett.

Check out their website for their

schedule of events,

Philly Eats Magazine is happy

to introduce you to another great

restaurant in the area that you might

not heard of before. 2312 Garrett

June 2017 Philly Eats Magazine 23


Spring Grill Cleaning

[ by Mike Stavalone ]


Philly Eats Magazine June 2017

“Last year’s grease on the grill. Last

year’s ashes on the bottom. That’s

what makes a Bundy Burger special”

Al Bundy, “Married With Children”, 1989

Check the fuel lines

for invisible openings.

Create a sudsy mixture of soap and

water. Using a paintbrush, apply the

soapy mixture to the fuel lines. Turn

on the gas, and brush more soapy water

onto the gas lines. If any bubbles

form, that indicates a gas leak. Immediately

replace any fuel lines that exhibit

signs of a gas leak.

That may be true for the

sitcom “Married With Children”,

however for real-life

back yard pit-masters, year

old food is not the starting

place for the perfect burger. The reasons

are obvious but for the sake of

clarity, let’s review them

Pretty simple equation: Grease

and oil go rancid and spoil causing

bacteria to form inside your grill. Rancid

food on the grates flavors you

food but not the same way as salt

and pepper! The grease

that drips to the bottom

of your grill

vaporizes and

also ruins your

food. Grease

sitting too

long forms

a black

crust which

is mostly

carbon. The

carbon tastes

like burnt


Besides adding

the wrong flavor to

your food, the grease and

oil contains water which turns

to rust. Unless your hubby wants a

new grill every spring (hint … Father’s

Day!!), a rusted grill is not a man’s

best friend!

So what does this all mean? A

spring and fall cleaning of your favorite

grill not only extends the life of

your grill but also keeps the unwanted

flavors off of your food. These 2

cleaning along with regular maintenance

– pre and post cook will keep

your grill and more important, your

pit-master happy for many seasons.

So let’s talk about the BBQ spring

cleaning and discuss the basics steps.

Check the fuel lines

for visible defects.

If any fuel lines have

damage, replace

the parts prior to

your next cook.

Also be sure

that the fuel

lines have

no kinks

or bends.

Bent lines

can prevent

gas from

flowing correctly.


the exterior of

the gas tank for

any damage as well;

things like dents, erosion,

punctures, or any evident

signs of damage. If you find areas that

have obvious damage, you could potentially

have a gas leak. If you are

unsure about the condition of your

gas tank, have it inspected by a professional

gas supplier.

Check the ignition system.

Turn the gas off, and test your ignition

button to see if it creates a spark.

If both the pressure regulator on the

gas tank and the ignition system are

running normally (meaning the pressure

regulator is tracking and maintaining

correct gas tank pressure, and

the ignition system is sparking and

lighting correctly), you can finish testing

the grill by turning the gas back

on and lighting the grill up as you normally


If there is no spark, check the

pressure regulator, and be sure it is

secured tightly on the tank. Just like

your stove at home, you can try to

manually light the grill using a grill

lighter. Just be sure to keep your arms

and face away from the grilling area

so you don’t burn yourself when the

burners ignite.

Once you know your grill is operating

properly, it is time for the actual

deep cleaning process.

Turn the grill on high for 15 minutes

allowing the grates to get hot.

Allow enough time to burn off any

leftover food and debris and wait until

the smoke diminishes. Wire brush

the grates removing any leftover food

or debri. Turn over grates and repeat

the process, being careful not to burn

yourself. DO NOT clean your grates

in the dishwasher. The grease from

the grates will coat the entire inside

of the dishwasher.

If your grill grates are overly dirty,

simply fill a bucket with hot water and

dish detergent. With a brush, scrub

both sides and rinse thoroughly. Be

warned, if you do this on cast iron it

will likely lose some of its non-stick

June 2017 Philly Eats Magazine 25


allow the air and gas to mix together,

altering the intensity of the flame Remove

the burners and venturi tubes,

and place a hose head at one end of

the tube. Turn the water on to clear

out any debris or insects that could

have gotten inside. If your burners are

not easily removable (or you’re not

confident that you could properly replace

your grill burners), use a sponge

lightly moistened with water to wipe

down the burners.

• Failure to re-assemble your grill

burners correctly could result in a

fire hazard.

• If the small holes in the burners

are blocked and obstructed, use

a small paperclip or pin to poke

through the debris and clear the

holes. However, if the holes are

deteriorated and cracked, replace

them with new burners.

Clean the cook box.

Remove the cooking grates and use

a stainless steel cook brush to brush

all the excess grease and debris from

inside of the grill into the collecting

bottom tray. Then, remove the bottom

tray and throw out the collected

grease and debris. Some of the debris

will be loose and easily disposable,

whereas other debris will be caked

on. You might need to use a scouring

pad or a sharp putty knife to remove

the stuck on debris. Also, wash out

the bottom tray to keep things clean

and keep grease buildup from accumulating.

If you do decide to clean

the bottom tray, just wash it out with

soapy water, rinse and dry it, and then

put it back into position under the


properties, but sometimes, especially

if there is rust, you have no choice.

Just make sure you thoroughly dry

and season the cast iron after washing.

While the grates are still removed,

take time to remove and clean the

burners. Use soapy water and an old

sponge to give them a good scrub

down. The accumulated grease and

grime should wash right off, leaving

your burner protectors clean, and

looking good as new.

Clean out the burners

and venturi tubes.

The venturi tubes are the pipes that

go out from the burners and connect

to the grill control valves. These tubes

Clean the exterior

of your grill.

If you have a stainless steel grill, you

can use a stainless steel cleaner to

wipe down the outside surface with a

paper towel, and keep your grill looking

like new. If you have a porcelain

grill, you can use a specialized porcelain

grill cleaner.


Philly Eats Magazine June 2017



I know when you thinking of getting some really

good, high-quality Mexican food you immediately

say we have to drive to Media…….. Well,

you should Dos Gringos Mexican Kitchen in

Media (they also have a food truck).

The term gringo is a derogatory term but

there is nothing negative that can be

said about the menu or the flavors that

come out of the kitchen of Dos Gringos .

Owners Alan Reh and Greg Quintiliano have created

a fun authentic restaurant.

After tearing into some gorditas and empanadas

as an appetizer the main meal was a go time for

us. There was an Alambre Mexicano which is a grilled

sirloin steak with mushrooms, green peppers and onions,

Oaxaca cheese. We also had Costilla de Res which

was a coffee-braised short ribs. The menu also has all of

the standard Mexican favorites too.

The food came out super fast and it was extremely

fresh, Dos Gringos isn’t all that big of a place but has

great outside seating out front so it is a great place to go

on a nice night.

These guys are so unique they will take their show

on the road, literally with their

truck they go to events and you

can even book them for a private

party. Their menu is pretty extensive for their food truck

as well.

So where ever you want to enjoy Dos Gringos we can

tell you that Philly Eats Magazine is happy to add them to

the list of great restaurants that you might not have heard

of before.

June 2017 Philly Eats Magazine 27




About The Tequila

Mockingbird Cocktail

Tequila and watermelon is a combination that

should go together nicely on a hot summer day.

Not as tangy as a Margarita the Mockingbird is

refreshing and clean with a touch of heat so you

can walk later…..

Ingredients In The Tequila

Mockingbird Cocktail

1 Jalapeño pepper slice

2 oz Patrón Silver Tequila

1 1⁄2 oz Watermelon-Basil Purée

3⁄4 oz Fresh lime juice

3⁄4 oz Agave syrup (one part agave nectar,

one part water)


aFlavor: Fruity/Citrus-forward Spicy Sweet

aBase Spirit: Tequila

aCocktail Type: Margaritas

aServed: On the Rocks

aPreparation: Shaken Violently

aStrength: Medium

aDifficulty: Complicated

aHours: Happy Hour or Dinner

aOccasions: Any Hot Summer Day!!!!!

Glass: Rocks

How To Make The Tequila

Mockingbird Cocktail

In a shaker, muddle the jalapeno slice.

Add the remaining ingredients and fill with ice.

Shake for 10 seconds and double strain into a

rocks glass filled with fresh ice.

Other Information

*Watermelon-Basil Purée


2 cups Chopped fresh watermelon

7 Basil leaves


Purée both ingredients in a blender or food processor

until smooth. Refrigerate until needed.

Spirits Used In The Tequila

Mockingbird Cocktail

Patron Silver


Philly Eats Magazine June 2017



My story with food begins with my family. I grew up in New

Jersey and watched my mom bread piles of chicken cutlets while

dancing to salsa music, as the familiar scent of garlic filled the

kitchen. Every night we ate dinner at the table and talked about

our day. It was our safe place and our sacred time.

While obtaining my BA

from The University

of Delaware, I began

to recreate those special

moments. I would

make food for my roommates and

co-workers, and loved every minute

of it. But what I enjoyed most was

bringing people around the table.

After I graduated from the Art Institute

of Philadelphia with a Culinary

Arts degree, I realized that I wanted

to serve families. Taking a cue from

my entrepreneurial father, I turned a

passion for what I love into a career.

He helped me to set up my business

and in 2013 “Bianca’s Personal Chef

Service” was born.

My father passed away a year

later and I strive every day to make

him proud. Because of his love and

support, I’m able to help families

(like yours) create lifelong memories

around your very own table. Please

have a seat, and let me serve you.

I hold a Food Safety Management

certification and have been a member

of the United States Personal Chef

Association since 2013.

Who needs

a Personal Chef?

Busy families on the go with no

time or desire to cook.

Those who are on a health conscious

diet regimen.

New parents who may not have

the time to cook after their new


Patients recovering from surgery

who need to be off their feet.

People who want a great meal that

is healthier than takeout and faster

than delivery.

We can customize any meal plan

to fit your family’s needs.

How does a Personal

Chef Service Work?

We begin with an initial consultation;

this will be at your home. We

will discuss your likes & dislikes

and any specific dietary needs and

allergies. Together we will complete

a questionnaire which will

help me to plan your menus.

I will produce a draft lunch and

dinner menus, complete with pricing,

which I will send to you for

your comments.

We will then agree a final menu


On the agreed date I will cook your

food at your home. All the food

will be clearly labeled and stored

in your refrigerator or freezer.

All food will be supplied with heating


Grilled Tequilla Lime Chicken

Makes 6 servings

Prepare this Tequila Lime Chicken the

night before you want to grill it so

the flavors absorb into the chicken.

You can also use a pork loin for this

marinade but your

cooking times

will be different.


1 cup fresh

lime juice

1/2 cup tequila

1/2 cup orange juice

1/4 cup chopped fresh cilantro

2 tablespoons minced seeded

jalapeño chilies

1 tablespoon of onion powder

1 tablespoon of coarse salt

1 1/2 tablespoons chili powder

1 teaspoon cumin

3/4 teaspoon ground black pepper

6 boneless chicken breast

1. Mix first 10 ingredients in bowl.

2. Add chicken

3. Turn to coat chicken in marinade.

4. Cover; Keep refrigerated overnight.

5. Prepare barbecue (medium heat).

6. Brush grill rack with oil.

7. Grill chicken until cooked through,

turning occasionally, about roughly

18 minutes.


Philly Eats Magazine June 2017

Beyond the Shot:

Secrets to Cooking

with Tequila

[ By Chef Bianca ]

Did you know tequila pairs

well with other garnishes

besides lime and salt—and

in configurations other than

shot glasses? While margaritas are a

must for every Cinco de Mayo party,

the dinner and dessert menu can include

pops of tequila, too.

Tequila: A Cooking Alcohol?

Cooking with tequila is totally possible,

much to the surprise of many

home cooks. This alcohol is distilled

from the blue agave plant and is native

to the Jalisco region of Mexico. It

typically has a distinct smokiness that

can add sophistication to your meals.

In cooking, tequila binds food compounds

and evaporates rapidly. This

wafts those compounds into your nose

and makes the food smell even better.

Since cooking and eating are about using

your senses, the increase in aroma

elevates the flavor of the dish.

Tequila in not only for Cinco de Mayo

Cinco de Mayo just came and I am

sure a good number of you indulged

on some your share of tequila, so I

recommend cooking with tequila in

honor of the holiday! Since it’s pretty

diverse, you can try it in salad dressings,

marinades, sauces or desserts.

Add it to a citrus-based vinaigrette, or

use it to enhance the acidity in tomatoes.

Tequila complements rich chocolate

and helps transfer flavor compounds

from marinades into meat

bound for the grill.

Think: Tequila-Marinated Grilled

Chicken, Mahi Mahi Tacos with Tequila-Lime

Crema and Vanilla Ice Cream

with Tequila-Spiked Hot Fudge.

Our Favorite Pairings

Here are a few of tequila’s flavor affinities

from Karen Page and Andrew

Dornenburg’s The Flavor Bible. Mix

and match items from the list below

to create your own tequila-inspired

dishes. Or, use these ingredients to

prepare the perfect margarita!

Chile peppers





Lemon, lime or orange juice

Pomegranate juice



We particularly like the combination

of tequila, Cointreau, lime juice

and sage. Experiment and see what

combinations unfold for you.

Chef Bianca Russano is an award

winning personal chef and published

author based in Northern Delaware.

She is a graduate from the University

of Delaware and The Art Institute of

Philadelphia. She has been operating

her personal chef business, About The

Table, since 2013 where she offers

chef-prepared meals, cooking classes

and boutique catering services. She

hopes to continue helping families

get “about the table” and enjoy food

while creating lasting memories.

June 2017 Philly Eats Magazine 33


The Pie Lady


If you are ever in need of a pie for an occasion or just because

you want a tasty treat, The Pie Lady is the spot for you. This

little unassuming café sits right on Main Street in Moorestown,

you can’t walk past it without smelling the work that is done


Depending on the season the flavors vary but the consistency

doesn’t, owner Christine McHale has created a specialty environment

that is very enticing to the nose as well as palate. The pies,

muffins and scones that comes out of this café are spectacular.

In eating a pie from The Pie Lady, the only thing that is going

to take a hit is your waist line, not only are these pies fresh but

they are reasonably priced. I was really shocked to learn the prices

that she charged versus even a grocery store bakery. This place is

worth the drive.

Philly Eats Magazine is happy to focus on The Pie Lady in

Moorestown NJ as the Bakery of the Month.


Philly Eats Magazine June 2017


Milkshake Pop Up


405 mL can light condensed milk

1 tsp vanilla bean paste

1 ripe banana chopped

10 strawberries

4 paper/dixie cups

Tin foil

4 lolly sticks


1. Pour the light condensed milk into a

food processor

2. add the vanilla beam paste

3. add chopped banana.

4. Whizz until smooth.

5. Add strawberries

6. whizz again

7. Pour mixture into 4 paper cups and

cover with tin foil.

8. Push lolly sticks thru the foil until you

hit bottom of cup

9. Place in freezer until solid

June 2017 Philly Eats Magazine 35


Snap Pea and Asparagus Salad

Recipe For A Satisfying

Spring Cleanse

Spring is a time for renewal. After a winter of hibernation (and Netflix) it’s

time to ditch the heavy comfort foods in favor of lighter, more refreshing

fare. With produce like strawberries, spinach and lettuce in season, there’s

plenty to eat without missing the mac ‘n cheese too much.

Cleanses are popular this time

of year, but extreme measures

like the Master Cleanse

or juice fasting are usually

unnecessary. If you don’t want to survive

on vegetable juice for a week (or

more), there are simpler and gentler

ways to reset your system.

The principles of a successful

cleanse are quite simple: take it slow,

enjoy real food and prepare meals in

advance. If you’re armed with delicious

and nourishing recipes, you’ll

actually look forward to your cleanse

as opposed to counting down the

days until it’s over. This is more about

a lifestyle change than a quick fix, so

there’s no need to go to overboard.

My Daily Detox Plan

Increasing your vegetable intake is

the name of the game. Whether you

eat them raw or steamed, consume a

variety of colorful veggies (especially

the green, leafy ones). Visit your local

farmers market or join a CSA (community

supported agriculture) to see

what’s popping up in the fields lately.

Try a new vegetable like dandelion

greens or daikon radish if you’re feeling


Making some easy changes to

your diet will leave you feeling happier,

stronger and more energetic as

the weather warms up. There’s so

much to do during these long days—

it’s important to eat foods that will

support your activities!

Here’s a snapshot of my daily

spring cleanse:

Start your day with lemon water,

followed by fruit and nuts, or a

smoothie with protein powder.

Don’t forget to add spinach or

kale to the smoothie for an extra

vitamin and mineral boost.


Philly Eats Magazine June 2017

Sip green tea mid-morning or

in the afternoon, and switch to

chamomile tea in the evening to

relax. Green tea is a natural detoxifier

and won’t drain your adrenals

like coffee can.

Eat a hearty salad with steamed

veggies for lunch. Mix it up with

arugula or mustard greens for a

spicy kick.

Serve protein and veggies for dinner,

such as chicken breast with

our Snap Pea and Asparagus Salad.

Drink plenty of water all day long

to flush the toxins out of your

body. If you start feeling thirsty,

you’re already dehydrated. Sip water

throughout the day instead of

chugging your daily intake in one


Author Bio

Personal Chef Chris Welsh is the

Executive Chef and Owner of Secret

Ingredient. She believes that the secret

to living a healthy and balanced

life starts with wholesome food.

For over 15 years, she has helped

dozens of busy families, professionals,

those with dietary needs, and

people recovering from illness, save

time and eat healthier.

Chef Chris serves Main Line Philadelphia,

PA towns and surrounding

communities. For more tips and recipes,

or to learn about her personal

chef services, visit: Secret-Ingredient.


Mindful eating habits are also important.

Remember to chew slowly

and without distraction. This way,

you’ll be able to recognize signs of

fullness sooner. If you end up eating a

donut at your morning meeting, don’t

panic and give up. Try again at your

next meal. Getting used to a new routine

can take time.

Stick with it, and you’ll notice a

change in your overall disposition.

You may experience clearer skin,

more energy and increased immunity.

Often, a gentle detox can also ease

symptoms like digestive discomfort,

belly bloat and intense cravings.

Get started:

1. Create a weeklong menu.

2. Look for new recipes to sprinkle

into your meal plan.

3. Prepare a grocery list and stock up

on everything you need.

4. Discard or set aside “unsavory”

items you wish to avoid, such as

processed foods, sugar and coffee.

5. Cook a few meals on a free day, so

you’re not scrambling last minute.

Enjoy eating in a way your body will


Serves: 4


4 cups chopped lettuce

1 bunch asparagus, steamed,

grilled or roasted

2 cups sugar snap peas

1 plum tomato, diced

⅓ cup sherry vinegar

¼ cup olive oil

1 garlic clove, minced

¼ cup chopped fresh basil

Salt and pepper to taste


1. In a large bowl, combine the

lettuce, asparagus, snap peas

and tomato.

2. In a small bowl, whisk the

vinegar, oil, garlic and basil.

Snap Pea and

Asparagus Salad

3. Pour dressing over the salad

and toss well. Season with

salt and pepper to taste.

Serve immediately.

Chef’s Note: Replace the

vinaigrette with your favorite

dressing, if desired.

Disclaimer: This information is

not intended, and should not be

taken, as medical advice. Nor

is it intended to treat, diagnose,

make claims or suggest

a change to your diet. I’m not

a doctor or nutritionist. I’m a

healthy foods chef. If you have

a medical concern or question,

speak with your healthcare


June 2017 Philly Eats Magazine 37




Original Square


Italian Market (Christian Street)


This is some good stuff right here,

Santucci’s makes a fantastic pie.

Great mixtures of cheese and

sauce, when you are down

in the Italian Market this

is worth a stop.



matter what neighborhood

you find yourself in, you can

always find a great, comfortable

friendly place to go. Theses are

some great place if you are

ever in these neighborhoods.

Gusto Pizza

22nd Street Philadelphia

Fantastic calzones and different choices

for your pizza and sandwiches.

Great prices for being in the city.

Charlie’s Pizza

Claymont, DE

They might not deliver but boy do they

bring the food to an order, this is a great

spot to grab steaks, pizza or any other

delight you might want.

Mario’s Pizza

Exton, PA

Always a great pie and great service.

Mario’s is an institution in the Exton

area and there is a great reason why.

Consistency is the key to a great pie.


Philly Eats Magazine June 2017

Milanese Pizza

Delran NJ

This corner pizza shop has everything

you would expect with warm friendly

faces and quality food. If you’re ever in

the area of Milanese make sure you try

their signature pies.

Jobstown Pizza

and Grill

Jobstown NJ

Fantastic Pizza at a great price if you’re

ever in the area Don’t Think Twice Jobstown

Pizza and Grill serves great food.

Adriatic Pizza

Levittown PA

This is a go to place for wings and hot

pizza, they have great deals on top

of it. Tough to beat good hot food

that is reasonably priced.

Sponsored by Palmore Realty Group at Joe Wiessner Realty

Jonathan Palmore | Broker Associate| ABR, MRP, SFR, SRS

Joe Wiessner Realty | 45 Route 73 North | Winslow Township, NJ 08009

O: 609-704-8700 | Direct: 609-668-7389 | F: 888-739-9870


Search for Homes:

Fresco Pizza and Grill

King of Prussia, PA

More than just pizza this neighborhood

icon has been running in the King of

Prussia area for almost 20 years.

Fast service and great pricing.

Penn Pizza Palace

Mt Royal, NJ

As their customers say, “Pizza done

right!” their fast service and high quality

product make them an institution

in the area.

La Bella Pizza

Medford, NJ

Choices, Choices and more choices.

La Bella will give you just that.

Fantastic options and great flavor in tasting

this wonderful pizza restaurant.

June 2017 Philly Eats Magazine 39




Every Sunday I cook breakfast for my wife

and 4 children. Preparing breakfast for a

family of 6 takes a bit more time than a lot

of families have. A Sunday morning staple

is home fries with onions. I have my father’s favorite

recipe and my family loves them. Unfortunately

a family of six can eat a lot of potatoes,

so it does take some time to peel 15+ potatoes.

I typically use a potato peeler but somehow I always

end up with a few nicks on my hands. After

searching the web, I found an interesting kitchen

gadget that I thought would make my Sunday’s

more enjoyable – an electric peeler.

Although they have been out for many years,

I never actually bought or used one. After talking

to my mother, I decided to invest in Starfrit

93209 electric peeler. I purchased mine from

Amazon and I paid just under $20 and could not

be happier.

The Starfrit peels potatoes, fruits and vegetables

with a simply bush of a button. The peeler

has top and bottom prongs that secure the food.

The robotized adjustable arm has a cutting edge

on it that glides along the surface and removes

the entire peel in 1 piece. As long as you take

the time to properly secure the food, the Starfrit

works as advertised.

The Starfrit also includes a non slip base,

thumb knife, 4 peeling blades and operates using

the 6v adapter (included) or 4 AA batteries.


Philly Eats Magazine June 2017


LOCAL Wine & Kitchen

In Ardmore, there is

a wonderful restaurant that

will give you the old world

feeling of Europe but with all

the ingredients from

the Philadelphia area.

Local Wine & Kitchen is

right on Lancaster Avenue

in Ardmore. What makes

The Local unique is beyond

a simple sentence, from the

wine list to the menu, to the

charcuterie, to the extensive

cheese list.

This fantastic creation is

the brain of child of Stefan

Gagliano, a Drexel grad that

grew up in the restaurant

business. Just by glancing at the

menu and the wine list you can tell

that the extensive traveling that Stefan

did fully influences his palate.

The Local is not your typical

restaurant and bar by any stretch

of your imagination. This relaxing

atmosphere has a menu that changes

seasonal and is more on the finer

side. The sheer fact that they have

a charcuterie, a bar of cured meats,

should tell you that they want to

touch your unique palate. This,

however, should not scare you away

currently they only have six main

dishes but everyone can tempt your

taste buds or even take you out of

your normal. From a Chicken Roulade,

all the way to a Coffee Braised

Rabbit Ravioli.

The menu for appetizers and

small plates is just as engaging, a

Grilled Vegetable Paella with saffron

and avocado that smells as great as

it tastes. The menu is extremely balanced

so even then the finickiest of

eaters should be able to enjoy the

atmosphere and a fantastically constructed

eating experience.

The wine list at The Local is just

as engaging if you are not as fluent

in the finer art of wine consumption

that is alright. Let the staff pair you

up with a suggestion that fits both

your meal and your mood. If wine is

not your thing their choices of beers

is of excellent quality. What really

caught my eye, however, was the

finely crafted cocktails. These drinks

are a great way to start or finish a

fantastic meal, the care of blended

ingredients take you to a place when

a drink is more than just a bottle of

something with some fruit juice.

Having a meal at The Local is a

different experience and one that

shouldn’t be rushed so when you visit

make sure you come with an open

mind and plenty of time to enjoy the

beverages as well as the food that

they have to offer.

Philly Eats Magazine is extremely

excited to introduce The Local Wine

and Kitchen to it’s readers.

June 2017 Philly Eats Magazine 41





Philly Eats Magazine June 2017

Paella is just one of those

perfect dishes you make for

a family style dinner - the

big colorful dish on the table,

to the beautifully seasoned,

addictively flavorful rice. A

paella includes rice and any

available ingredients, most

often seafood or chorizo

(a pork sausage that dates

back to Roman time).

According to numerous

sources, the dish originated

in Valencia of

Eastern Spain, which is

a large rice-producing

region, when the farmers out in the

fields would cook rice over an open

fire, adding available meats such as

poultry and rabbit to the mix. It is

believed that the dish takes its name

from the two handled frying pan on

which it is cooked - paella (from Latin

“patella” meaning pan).


About 5 cups shrimp shell stock

or 3 cups clam juice diluted with

1 cups water (more if using

bomba rice)

1 large pinch of saffron,

pulverized in a mortar

6 tablespoons extra-virgin

olive oil

1 pound boneless Chicken

thighs diced (We like to

dice so they get all of the flavor)

- 1 lb of Chorizo sausage

- 12 oz package of frozen peas

Coarse salt (kosher or sea)

10 medium-size garlic cloves;

8 crushed with a garlic press, 2


2 large, ripe tomatoes, cut in half

and grated on a box grater, skins


1 teaspoons sweet (not smoked)


1 cups short- to medium-grain rice

Cup minced fresh flat-leaf parsley

12 small littleneck clams, scrubbed

12 jumbo shrimp, shelled and deveined

2 lemons, cut into wedges, for


Allioli, for serving


1Place the shrimp stock in a medium-size

saucepan and bring

to a simmer over medium heat.

Add the saffron and keep the stock at

a simmer until ready to use.

2Place 3 tablespoons of the olive

oil in a 15- or 16-inch paella

pan set over a single burner

and heat on medium until it starts

to smoke. Add the chicken thighs,

Chorizo and cook until seared, about

3 minutes flipping once, seasoning

it lightly with salt. Using a slotted

spoon, transfer the chicken and chorizo

to a bowl.

3Add 1 tablespoon of the olive

oil to the center of the pan. Add

the crushed garlic and cook until

fragrant, about 30 seconds. Add

the tomatoes and peas to the center

of the pan, reduce the heat to low,

and cook, stirring the tomatoes several

times until they are

thickened and

reduced, 5 to

7 minutes. Using

two wooden

spoons, add the chicken

and chorizo toward the

center of the pan and mix

it up with the tomatoes. Add

the paprika and stir for a few seconds.

4Preheat the oven

to 425 F.

5Add the rice to the paella pan

and stir it gently to coat with

the pan mixture. Pour in 3 cups

of the simmering stock (5 cups if you

are using bomba rice), keeping the remaining

stock simmering in case it is

needed later. Set the paella pan over

two burners, stir in the parsley and

shake the pan gently

to distribute the rice

evenly. Cook over

medium heat for 5

minutes. Periodically

move and rotate the pan so

that the liquid boils evenly.

6Press the clams and the chicken

into the top of the rice and

cook until the cooking liquid is

almost level with the rice but the rice

is still rather soupy, another 2 to 3

minutes. If the liquid is absorbed too

fast and the rice still seems too raw,

sprinkle on some more stock.


Transfer the paella pan to the

oven and bake until the clams

open and the rice is tender but

still a little al dente, about 15 minutes.

Check the paella a few times

and sprinkle more stock over the rice

if it seems too al dente. Remove the

paella from the oven and discard any

clams that have not opened. Cover

the pan with aluminum foil and let

stand for 5 minutes. Uncover the pan

and let stand for another 5 minutes

(the rice gets better as it stands).

8While the rice is standing, heat

the remaining 1 tablespoon olive

oil in a large skillet or wok

over high heat. Stir-fry the shrimp,

a few at a time, adding some of the

minced garlic to each batch, until

the shrimp are bright pink and just

cooked through, 2 to 3 minutes per

batch. Transfer the shrimp to a bowl

and keep warm.

9To serve, arrange the lemon

wedges around the edge of

the paella and decorate the

top with the shrimp. Serve the paella

straight from the pan, along with the

allioli, for stirring into the rice. Serves

6 as a first course, 4 as a main course.

Send in your recipe from around the

world to recipe@phillyeatsmagazine.

com and just maybe we will publish it

in an upcoming issue.

June 2017 Philly Eats Magazine 43


Marinated Beet




[ By Chef Marilyn Moser-Waxman ]

[ Makes 6 to 8 servings ]

You’re making two salads independently then combining them.

When plating, my preference is to make a ring of the cabbage

mixed with spring mix, then put the beets in the center of the

plate so the beets don’t bleed all over the cabbage.

This salad is best if the veggies are allowed to sit

for a few hours up to overnight.

As usual, choose organic

whenever possible.


Philly Eats Magazine June 2017

For the beets:

3 large raw beets, washed, peeled

then coarsely grated.

If you have a good processor with the

shredding disk that’s the best way to

grate the beets.

Beets are difficult and a mess to

grate on a box grater, needless to say

what your hands look like from holding

all those beets.

When using the food processor,

make sure to cut the beets to fit into

the small shoot. Easy breezy.

Remove the grated beets from food

processor and put into a bowl.


for the beets

2 tablespoons sherry vinegar

(no sherry vinegar – any

ol’ vinegar will be nice in


1 tablespoon Dijon mustard

3 tablespoons good olive oil

sea salt to taste

For the cabbage:

1 small head cabbage or ½

large head cabbage, quartered,

cored and shredded

and put into a bowl

A handful or two of spring mix

mixed in to the cabbage after

it’s marinated.

Marinade for the cabbage

¼ cup apple cider vinegar

1 tablespoon liquid sweetener of

your choice: either agave syrup or

coconut nectar

2 tablespoons good olive oil

1 tablespoon chopped fresh dill or

mint (optional)

sea salt to taste



In a small bowl, whisk together the

2 tablespoons sherry vinegar, 1 tablespoon

Dijon mustard, 3 tablespoons

olive oil and salt to taste.

Mix with the beets. I use tongs to

mix the marinade with the beets so

my hands don’t look well, all bloody.


Mix the marinade in a bowl: ¼ cup

apple cider vinegar, 1 tablespoon

either agave or coconut nectar, 2

tablespoons olive oil and the mint

or dill. Mint or dill is optional but

they do add a little extra something,

something to the flavor or the dish.

Toss the marinade with the cabbage

and allow to sit for a few hours.

Stir the separate salads

About every 20 minutes or so give

the beets and cabbage a stir, using

two separate pairs of tongs, one for

the beets, one for the cabbage, so

you don’t get the red beet color all

over the cabbage.

To serve:

Toss the cabbage salad with a handful

or two of baby salad greens.

Put the cabbage salad on the plate

first and top with the beets.

Variations on a theme:

- Spice the salad up with a bit of

cayenne or chipotle powder in

the marinades. Or maybe a hit of


- Try using some toasted sesame

oil instead of olive oil. Makes it

incredibly yummy.

- Do the beet part with red beets

and gold beets: but these will

need to marinate separately

or the red bleeds into the gold

beets. Then when you plate

them have a ring of cabbage,

then either red beets then gold

beets. It’s beautiful!

- I often add some sweet pea

shoots to the salad at the end.

About Marilyn:

In the 1970’s, Marilyn Moser-Waxman

was one of a small adventurous

group who helped to establish the

health, wellness and organic food

movement in the Philadelphia area

by starting natural food stores, family

health getaways, giving cooking

and study classes and offering live-in

study opportunities.

Since that time, Marilyn has continued

to play an active role in bringing

the awareness of healthy living to

her community, again through personal

chef services, cooking classes,

lectures, consultations and Shiatsu


Marilyn’s philosophy is simple: to

obtain true health and well-being requires

a few key factors that include

exercise and freshly-prepared organic

food. She recognizes that we are all

unique and our dietary requirements

are suited to our own individual state

of health, our age, lifestyle and taste.

What works for one individual may

not work as well for another; what

serves good health at one time in

one’s life may not work at another


June 2017 Philly Eats Magazine 45





If you need a little help to get

you going here is some help from

Philly Eats Magazine……..

1½ teaspoons sea salt.

1 teaspoon dried basil.

1 teaspoon crushed dried rosemary.

½ teaspoon onion powder

½ teaspoon garlic powder.

½ teaspoon dry mustard powder.

½ teaspoon paprika.

½ teaspoon ground black pepper.

If you want a little something on

the spicier side but not wanting an

extinguisher on your tongue give this

mix a try……….

1 ½ teaspoons sea salt.

1 ½ teaspoons of brown sugar

1 teaspoon crushed dried red peppers.

1 teaspoon habanero pepper.

½ teaspoon garlic powder.

½ teaspoon dry mustard powder.

½ teaspoon paprika.

½ teaspoon ground black pepper.

When you are walking

down those aisles of the

grocery store and you

want to change things

up on those boneless chicken breasts.

Give a thought to trying a nice mix of

spices over the top of some brushed

olive oil. Creating is cooking and you

can touch flavors on your tongue that

you might not of before.

Enjoy your chicken!!!


Philly Eats Magazine June 2017

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