Philly Eats Magazine_First Edition 2017

#1 - JUNE 2017 

Magazine 

Tequila, 

Not just for 

Margaritas 

Summer 

Salads 

Delicious Recipes 

and Tips 

The Real Debate 

Sauce or 

Gravy! 

GREAT RESTAURANTS 

You Might Not Have Heard Of!

Editor’s 

Letter 

Issue #1 — June 2017 

Publisher 

Bob LePage 

L and S Publishing 

Magazine 

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 

eatsmagazine.website. 

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 

Tony 

Lawrence 

Chef 

Bianca 

Editor in Chief 

Mike Stavalone 

Cover 

The Liberty Bell 

Contributors 

Chef Emily 

Scott 

Chef Chris 

Welsh 

Chef Marilyn 

Moser-Waxman 

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 

bobl@LandSpublishing.com 

For all Advertising Inquiries Contact: 

bobl@landspublishing.com 

All Rights Reserved 

© 2017 Philly Eats Magazine 

Chef Diane 

Floyd 

Chef David 

Silverman 

4 

Philly Eats Magazine June 2017

CONTENTS 

10 19 46 

6 

Good Herb Choices 

for Salads 

8 

How Good Does 

Your Fresh Food Look? 

10 

8th and Union Kitchen 

14 

Vault Brewing Company 

15 

WooJung Sushi 

Plymouth Meeting 

16 

Screw Cap = Cheap Wine? 

17 

Kitchen 519 

18 

Mastoris 

19 

Pennsylvania 6 

Center City Mid Town Village 

30 

32 

Chef Of the Month 

Chef Bianca 

33 

Beyond the Shot: 

Secrets to Cooking 

with Tequila 

34 

Bakery of the Month 

The Pie Lady 

20 

Boiling Pot Question 

Gravy or Sauce ? 

22 

2312 Garrett 

24 

Backyard Pitmaster Column 

Spring Grill Cleaning 

27 

Dos Gringos, Media PA 

30 

Cocktail of the Month 

Tequila Mockingbird 

40 

35 

Kid Corner 

Milkshake Pop Up 

36 

Recipe For A Satisfying 

Spring Cleanse 

38 

Around 

The Neighborhood 

40 

A Kitchen Gadget 

That Actually Works 

41 

Local Wine & Kitchen 

42 

Recipe From Around the World 

Seafood Paella 

44 

Marinated Beet 

and Cabbage Salad 

46 

Spice 

Spice Spice Baby 

June 2017 Philly Eats Magazine 5

RECIPIES 

GOOD HERB CHOICES 

FOR SALADS 

[ 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. 

www.mealmakersinc.com 

6 


Boston Lettuce with Herbs 

Ingredients 

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 

Directions 

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.

TIPS 

HOW GOOD DOES 

YOUR FRESH FOOD LOOK? 

[ 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 

8 


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 david@davidsculinarydelights.com or call 609-251- 

4137. 

Grilled Tomato 

Mozzarella Salad 

Ingredients 

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 

Procedure: 

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. 


RESTAURANT 

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 

parking. 

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 

10 


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 

creativity. 

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 

would 

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 

andunion.com 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 

taxes. 

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. 

www.8thandunion.com 


RESTAURANT 

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 

well) 

- 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 

Lime 

Salt 

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 

Salt 

Combine in blender. 

BRIAN ASHBY 

8th & Union Kitchen 

801-805 N. Union St. 

Wilmington, DE 19805 

Phone: 302-654-9780 

Fax: 302-654-0238 

www.8thandunion.com 

12 


RESTAURANT 

Vault Brewing Company 

YARDLEY, PA 

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”. 

www.vaultbrewing.com 

14 


WooJung Sushi 

PlymouthMeeting 

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 

to. 

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 

of! 

www.woojungsushi.com 


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. 

16 


KITCHEN 

519 

GLENDORA, NJ 

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 

gluttonous. 

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 

on. 

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. 

www.kitchen-519.com 


RESTAURANT 

MASTORIS 

BORDENTOWN NJ 

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 

complain. 

Philly Eats Magazine is happy to 

include Mastoris into the best restaurants 

in the area that you might not 

have heard of yet. 

www.mastoris.com 

18 


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 

menus. 

Philly Eats Magazine is proud to 

introduce Pennsylvania 6 as a great 

restaurant you might not have heard 

of before. 

www.pennsylvania6philly.com 


BOILING POT 

GRAVY OR SAUCE ? 

[ 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” 

20 


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 

sauce.” 

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 

sauce.” 

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 Phillyeatsmagazine.website 


RESTAURANT 

22 


2312 GARRETT 

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 

area. 

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, www.2312garrettpub.com 

Philly Eats Magazine is happy 

to introduce you to another great 

restaurant in the area that you might 

not heard of before. 2312 Garrett 


BACKYARD PITMASTER 

Spring Grill Cleaning 

[ by Mike Stavalone ] 

24 


“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 

toast, 

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. 

Check 

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 

would. 

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 


BACKYARD PITMASTER 

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 

burners. 

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. 

26 


DOS GRINGOS 

MEDIA PA 

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. 

www.dosgringosmedia.com 


COCKTAIL OF THE MONTH 

Tequila 

Mockingbird 

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 


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) 

COCKTAIL PROFILE 

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 


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 

Ingredients: 

2 cups Chopped fresh watermelon 

7 Basil leaves 

Preparation: 

Purée both ingredients in a blender or food processor 

until smooth. Refrigerate until needed. 

Spirits Used In The Tequila 


Patron Silver 

30 


CHEF OF THE MONTH 

CHEF BIANCA 

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 

arrival. 

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 

plan. 

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 

instructions. 

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. 

Ingredients 

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. 

32 


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 

Cilantro 

Cointreau 

Ginger 

Grenadine 

Lemon, lime or orange juice 

Pomegranate juice 

Sage 

Vermouth 

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. 

wwwaboutthetable.com 


BAKERY OF THE MONTH 

The Pie Lady 

MOORESTOWN NJ 

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 

inside. 

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. 

Facebook.com/pieladycafe/ 

34 


KID’S CORNER 

Milkshake Pop Up 

Ingredients 

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 

Steps 

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 


CHEF’S STORY 

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 

adventurous. 

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. 

36 


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 

shot. 

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. 

com. 

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 

love! 

Serves: 4 

Ingredients 

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 

Directions 

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 

provider. 


PIZZA SHOPS 

AROUND 

Santucci’s 

Original Square 

Pizza 

Italian Market (Christian Street) 

Philadelphia 

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. 

THE NEIGHBORHOOD 

No 

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 

http://gustopizzeria.com 

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. 

38 


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 

http://www.jobstownpizzagrill.com/ 

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 

E: Jonathan@PalmoreRealtyGroup.com 

Search for Homes: www.PalmoreRealtyGroup.com 

Fresco Pizza and Grill 

King of Prussia, PA 

http://www.frescopizzakop.com 

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. 


GADGETS 

A KITCHEN GADGET 

THAT ACTUALLY WORKS 

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. 

40 


BAR 

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. 

www.localwineandkitchen.com 


RECIPIE AROUND THE WORLD 

SEAFOOD PAELLA 

PAELLA A LA MARINERA 

42 


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). 

Ingredients: 

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 

minced 

2 large, ripe tomatoes, cut in half 

and grated on a box grater, skins 

discarded 

1 teaspoons sweet (not smoked) 

paprika 

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 

serving 

Allioli, for serving 

Directions: 

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. 

7 

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. 


SALAD 

Marinated Beet 

Cabbage 

AND 

Salad 

[ 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. 

44 


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. 

Marinade 

for the beets 

2 tablespoons sherry vinegar 

(no sherry vinegar – any 

ol’ vinegar will be nice in 

this) 

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 

Directions 

Beets 

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. 

Cabbage 

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 

shiricha. 

- 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 

massage. 

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 

time. 


SPICE 

SPICE SPICE 

BABY CLUCK 

Edition 

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!!! 

46

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