Fall 2016 Issue

Last Updated September 01, 2016
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Fall 2016 Issue of Edible Philly



This issue of Edible Philly was built around the theme of Chefs and Restaurants. Though we all have an image of the archetypical chef—someone like Marc Vetri or Georges Perrier—it’s only one possible expression of that career. I knew from the outset that I wanted to look at other ways to be a professional chef in today’s changing dining landscape.

One of the most invisible ways is to be the creative cook behind the recipes for packaged foods. Writer Michele Berger spent time with Campbell’s chef Carrie Welt and traces the progression of one of Campbell’s new organic soups from inspiration to store shelf. (We also have Welt’s recipe for a homemade version.) In our Cookshelf column, I talk to Dan Giorgio, chef de cuisine for Marcie Turney and Valerie Safran’s 13th Street Restaurant Group, about the difference between being essentially the private party chef and the guy who runs a restaurant kitchen.

Our food-writing-fellow-turned-contributor Katherine Rapin writes about the surge in “secret supper clubs” around Philadelphia. During these pop-up events, young chefs have more creative freedom than they would on the line at a traditional restaurant. I was inspired to attend one of these floating dinner parties after reading the story, and it was the most fun I’ve had around the table in a long time. I ate outstanding local food cooked by chef Ari Miller—and made new friends, too.

Also in this issue, Alex Jones explores the special relationship between chefs and the farmers who grow the ingredients needed to make superlative restaurant meals and Amy McKeever takes us to Sate Kampar, one woman’s detail-oriented homage to her home country, Malaysia.

I suspect it will be very tough for you to read this whole issue and avoid making some reservations.

Please use this issue to plan a very delicious fall.

-Joy Manning, Editor, joy@ediblephilly.com

First Person: Mystery Shopping Confidential

mystery shopping
Our writer goes under-cover as a "mystery shopper," and shares with us some of her experiences and pros and cons of working in the industry.

Global City: A True Taste of Malaysia

chicken sate
To step into Sate Kampar on East Passyunk Avenue is to step into a restaurant half a world away. But really, you’re in a Malaysian restaurant in Philadelphia.

Cookshelf: Dan Giorgio

dan giorgio
Dan Giorgio has what it takes to run a high-profile restaurant kitchen. But these days, he enjoys combining those cooking skills with overseeing one of the prettiest and most in-demand private dining...

Road Trip: Oley Valley in a Day

Bieber Creek
Stefanie Angstadt agreed to show our writer around her home turf where they made a day of eating, drinking and treasurehunting their way through her favorite hometown haunts.

Edible History: The Great Pumpkins

Linvilla Orchard, a 300-acre farm in Media, Pa., has been the epicenter of autumn in the region for three generations. And during those decades, the farm has inspired many seasonal traditions.

Agave Advocate

Restaurateur David Suro-Piñera is on a mission to save tequila
This September, Philadelphia’s pioneering Mexican restaurant Tequilas will celebrate its 30th anniversary. After reaching such an impressive milestone, many restaurateurs might put their retirement...

Dinner Under the Radar

Diners gather around the table at Boku
The woman to my left handed me a bowl of golden dinner rolls. I took one and passed it down the long table, which sat 20 of us. As I broke into the crust and pulled off a corner of the feathery foie...

From Chef to Shelf

making harira soup
In one of Campbell’s test kitchens at its Camden, New Jersey, headquarters, chef Carrie Welt scoops harira, a Moroccan soup traditionally made with chickpeas and lentils, into three small bowls...

Farming for Chefs

A view of Blue Moon Acres farm across rows of young lettuces.
The relationships between chef-farmer duos are an integral part of what makes food in Philly so great right now. Here’s an inside look at how they work.

Cabbage: Four Ways

cabbage four ways
Find out four new ways to incorporate cabbage into your meals.


Harira traditional vegetable moroccan soup
This recipe for Harira, a traditional Moroccan soup, is packed with vegetables and full of flavor.

Vegetable Couscous Salad

vegetable couscous salad
This recipe for vegetable couscous salad is the perfect healthy fall dish, filled with onion, eggplant, zucchini, tomatoes and more!

The Food Life: Fall 2016 Checklist

’Tis the season for hearty charcuterie, warming spirits and the last of the ripe tomatoes we’ll get until next summer. Our must-taste-it list for fall offers distinctly local flavors for health...
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