Last Meals BY CHASE MATECUN
Michael Solomonov—Chef and Owner of Zahav, Owner of Federal Donuts, Percy St BBQ "It would be pho with my son. Pho from Pho 75, it's just so good. I eat there the most of any restaurant. Why wouldn't I want it on my last day, too?" Amy Gutmann—President of the University of Pennsylvania “Choosing the food is no problem: a main course of sushi, featuring fresh tuna, salmon, and yellowtail, followed by heaping scoops of Capogiro gelato in both Cioccolato con Menta and Stracciatella (after all, you only get a last meal once!) and some authentic and airy French meringues with a colorful macaron or two thrown in for good measure.” Annie Wasserman- Freshman, University of Pennsylvania “I would have Raclette with prosciutto di parma, Serrano ham, Yukon potatoes, and—of course—baklava for dessert.” Sr. Francisco Fernandez—Spanish professor at University of Pennsylvania Translation: “I would have bacala or ham croquettes and fried eggs and fried potatoes like they serve in Spain. The potatoes would be homemade—nothing like the ones you find here in McDonalds. A dessert also; my favorite is tarte de llema con llema. You can’t find it very easily in the United States. It’s a pastry with a chocolate base and a crème filling—it’s very rich. The frosting and filling is made of caramelized egg yolk, similar to crème brulee.”
Interview with:
Weckerly’s Ice Cream
Patterson Watkins—Chef and Manager of Kings Court English House “Foie gras terrine with black cherry mostarda, speck ham and manchengo sandwiches, Bulgogi (with medium rare beef), Pirate’s Booty (from Trader Joes), Southern Maryland blue crab with Irish butter, North Carolina pulled pork with extra vinegar, A cold Pabst Blue Ribbon”
Andy and Jen Satinsky, Owners BY NICOLE WOON
Allie Zamarin—Sophomore, University of Pennsylvania “My dad's chocolate cake (more properly named chocolate fudge)”
1) What makes Weckerly’s ice cream so special? JS: It’s French-style, made with an egg custard base. It has such a smooth and creamy texture, and you can profile flavors in different ways. AS: As a small-batch producer, we get to work one-on-one with dairy farms. There’s Lancaster Farm Fresh Co-op, Maplehofe Dairy, Birchrun Hills, Seven Stars Farm— JS: —they make this dark golden, grassy cream that’s wonderful for the ice cream base— AS: Yes! All the farms have smaller herds of cows that are 100% grass fed. There’s a lot of love, and it makes better quality products. 2) What goes into designing a flavor? AS: We want to build an experience for the eater; we create something exciting and new for them. There’s a familiar, comforting element that we want to bring out. JS: What’s in season really guides what we do. It does half the work for you!
Get Your Pie On in Philly
3) What’s one of the most interesting flavors you’ve created? JS: The Mint Chocolate Truffle. It comes out in the summertime. The mint is from Green Meadow Farm and over the course of the season, it takes on this stronger, colder spearmint/peppermint flavor. The chocolate truffle brings this soft texture that’s complementary. The flavor shows how dynamic ingredients are and how their flavors evolve. AS: Same thing with our Rosemary Chocolate Chip. It starts out mellow and by the end of the season, it’s like eating a pine tree.
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BY MARISA DENKER
Butterscotch bourbon pie / Magpie Artisan Pies / 1622 South St. Cream cheese pie / Percy Street Barbecue / 900 South St.
4) What has your experience with Fair Food been like?
Pumpple cake / Flying Monkey Bakery / N 12th St.
AS: Not only do they facilitate connections between farmers, producers, and restaurants, but they also educate the community to source more food from sustainable places. All the people there are local food warriors.
Apple pie / Silk City Diner / 435 Spring Garden St.
penn appétit
Tomato pie / Sarcone’s / 758 S 9th St. pennappetit.com
spring 2014
penn appétit
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