Philly Eats Magazine Second Edition 2017

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CHEF OF THE MONTH ANTHONY CAMPAGNA Executive Sous Chef Citizens Bank Park This month our feature chef is a person that is one of the busiest chefs in one of the largest venues in Philadelphia. Chef Anthony Campagna has worked with Aramark years and Citizens Bank Park since it’s opening in 2004. Chef Anthony is a graduate of the Arts Institute of Philadelphia and the Culinary Institute of America. His food and work has been in some of the most well known events in Philadelphia as well as on the East Coast. Citizen Bank park is host to over 170 events a year outside of Phillies games. Chef Anthony has his fingerprints on most of those events as well as the menus of the Diamond Club and Harry the K’s. Some of his career highlights include the 2016 DNC where they prepared a meal for over 10,000 people. The 2014 Super Bowl at MetLife Stadium, Working numerous All Star Games across the country and the Papal visit in 2015. He also was a founding team member of the opening of Citizens Bank Park. When asked why an accomplished chef would want to work out of a ballpark he said “Why wouldn’t I want to work in this atmosphere, I am South Philly kid. Our facilities our world class I have the ability to be as creative as I want to be and it is a great challenge.” Chef Anthony is extremely creative, his combinations can challenge the tastebuds yet satisfy your comfort level. His dishes are both exquisite and simple depending on the occasion. Chef Anthony Campagna is both a talented chef as well as a orchestrator of such a huge venue. Bacon-crab Pierogies Ingredients Recipe for Pierogi Dough 2 cups all-purpose flour 2 large beaten roomtemperature eggs 1/2 teaspoon salt 1/3 cup lukewarm water 2 lbs. Yukon Gold Potato 8 oz. Butter 2 tbsp. Chive, Chopped 1/2 lbs. Crab Meat 1/4 lbs. bacon, fried crispy pinch cayenne Method Roll dough to 1/8-inch thick. Cut dough into 3-inch circles. Wrap and set aside. Boil potatoes in salted water until tender and drain. Place through ricer and fold in butter and chives. Fold in crab and bacon. Season with salt, pepper and cayenne 32 Philly Eats Magazine July 2017
July 2017 Philly Eats Magazine 33
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