By Hadas Kuznits
PHILADELPHIA (CBS) — Opening this Wednesday is Square Peg, at 10th and Walnut Streets in center city Philadelphia, in the former Marathon Grill location.
Executive chef Matt Levin (top photo) says he has some favorite foods he’ll be cooking.
“I’ve been kind of known for fried chicken in this town for a little while,” he tells KYW Newsradio. “We’re doing that with a Kool-Aid pickled watermelon, and braised greens.”
And he says to be sure to try an “adult” milkshake.
(Kuznits:) “Is that the trend now, spiked milkshakes?”
(Levin:) “I think it’s fun! Everybody loves a milkshake, and everybody loves a good cocktail, so why not mix the two?”
Listen to Hadas Kuznits’ full interview with Matt Levin of Square Peg in this CBS Philly podcast…
For something even crazier, head over to Cool Dog Café in Cherry Hill, NJ, for Shawn Harwood’s deep-fried dessert dog.
(Kuznits:) “What’s the magic ingredient that made it work?”
(Harwood:) “Peanut butter. The peanut butter’s both salty and sweet, so we took the salt from the hot dog; sweet from all the brownie, the caramel, and the chocolate syrup; topped it with a little whipped cream, and it just transitioned perfectly.”
Listen to Hadas Kuznits’ full interview with Shawn Harwood of the Cool Dog Café in this CBS Philly podcast…
Jar Bar means juicy and raw. Jennifer Vanheeswyk, who lost 45 pounds transitioning into a raw food diet, says believe it or not, raw food is delicious! And she offers more than just juices at her restaurant near 12th and Chestnut Streets in center city.
“We also have knockoffs of our traditional American food,” she says, “like we have a sweet potato pasta — but it’s made from vegetables, with sun-dried tomatoes and olive oil and basil. And we also have a burger — it’s a patty of almonds and vegetables and flax, and it’s pressed together, and it’s served with jicama fries. They’re not cooked — nothing’s cooked.”
Listen to Hadas Kuznits’ full interview with Jennifer Vanheeswyk of Jar Bar in this CBS Philly podcast…
For this week, that’s “What’s Cooking on 1060!”