Spring 2015 Issue

Last Updated March 01, 2015
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Spring 2015 Issue Edible Philly

LETTER FROM THE EDITOR

AT THE TABLE: WHAT’S NEXT

As I’m writing this, it’s 6° outside. It’s hard to believe that spring will ever actually be here, even though it’s only weeks away.

And with the new season will come a series of events that now seems impossible: Ramps will sprout up, favas will arrive, and just a little while after that we’ll all be treated to the first tender green spears of asparagus. All these ingredients give us the thrilling taste of a fresh start.

This issue marks our second annual celebration of our reader-selected Local Heroes, page 15. Honoring exceptional chefs, nonprofits, and food craftspeople is a tradition throughout Edible Communities’ family of publications, and this year’s crop of heroes really made me stand back and appreciate how spectacular local food here is. There is so much talent in our region. Some of our local heroes are relatively new to the business of food, but the subject of Sarah Grey’s first feature for us has been around a very long time. On page 22 she tells the story of Sulimay’s, a diner that has been changing with the times in Fishtown for generations.

Danya Henninger explores a different corner of the city with her roundup of West African options in West Philadelphia on page 44. If your culinary curiosity is as stirred as mine was, you’ll be inspired to jump on a trolley with your appetite primed to discover this lesser-known cuisine.

Since the German beerhall Brauhaus Schmitz first debuted on South Street, Jeremy Nolen has been one of my favorite chefs. Robert DiGiacomo’s profile on page 34 dives into the subjects of Nolen’s new cookbook and his next restaurant, Whetstone, which is slated to open this season.

Finally, talking with South Philly Review’s longtime restaurant critic, Phyllis Stein-Novack, about her best-loved books for this issue’s Cookshelf column, page 38, was the cherry on top of this great issue for me. I hope you’ll make her favorite recipe for roast chicken and serve it with some of the ramps, favas or morels that make this season so delicious.

Joy Manning, Editor

Spring Checklist

Nanna's Secret All-Natural Dukkah
As the darkness of winter lifts and spring stirs to life, seek out these local food and drink in Philly finds this season.

Looking for Love, Tableside

Waiter
Philly’s kitchens run like well-oiled machines—but some servers are the wrench in the works

Edible Philly's 2015 Local Heroes

Broad Street Ministry
It’s that time of year again. We asked you to name the brightest stars in Philly’s local-food firmament, and you voted for your favorites...

Breakfast at Sulimay's

Sulimay's Restaurant
Inside, Sulimay’s is a classic Philadelphia diner. Not much has changed in its 35 years in business.

Green Meadow Farm, From Fryer to Fire

Glenn Brendle of Green Meadow Farm
Green Meadow Farm powers through the winter on an unlikely energy source: vegetable oil.

Philadelphia & the Fresh Pasta Revolution

Fresh pasta balls
How one local company changed Italian restaurants around the country

Beyond the Biergarten

Chef Jeremy Nolen
Chef Jeremy Nolen on his new cookbook and restaurant To all those tweezer-wielding, molecular-chemistry-obsessed chefs out there, Jeremy...

Cookshelf: Phyllis Stein-Novack

Phyllis Stein-Novack
Restaurant Critic For the past 19 years, critic Phyllis Stein-Novack has written about Philadelphia restaurants in the South Philly Review...

Road Trip: Exploring Frenchtown

Minette's Candies
The Delaware River, winding its way through five states on its path from New York’s Catskills to the Delaware Bay, is a spectacularly...

Eating West African in West Philly

Youma Ba of Kilimandjaro
The West African coast is at least 4,500 miles from Philadelphia, but an authentic taste of the region’s cuisine is waiting much closer to home.

Termini Brothers Bakery

Termini Brothers
Termini Bros. bakery has been creating Easter classics for generations in South Philadelphia.

Simple Recipes for Spring Peas

Pea Crostini illustration
A list of quick and easy recipes for spring peas

Spaetzle with Asparagus, Gouda and Ramp-Hazelnut Pesto

Spaetzle with Asparagus, Gouda and Ramp-Hazelnut Pesto
This spaetzle recipe takes on spring by utilizing in-season ingredients such as asparagus, gouda and ramp-hazelnut pesto.

Tea Time Three House-Made Blends You’ll Chai for

Chai
After sipping through chai lattes of all kinds, here we present some of the most delicious from-scratch options.

Mastering Pasta by Marc Vetri and David Joachim

Mastering Pasta by Marc Vetri and David Joachim
As in most modern cookbooks, exquisite photographs of sensuous-looking food are sprinkled throughout Mastering Pasta. Marc Vetri’s new cookbook infuses you with the confidence that you might...

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