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What’s Cooking on 1060: Pita School; Made-in-Philadelphia; Fast But Healthy Lunch

(Chrisoula and Vasiliki Tsiouris of Opa Restaurant.  Credit: Hadas Kuznits)

(Chrisoula and Vasiliki Tsiouris of Opa Restaurant. Credit: Hadas Kuznits)

Hadas Kuznits Hadas Kuznits
Hadas Kuznits has been as a news writer/reporter for KYW Newsradio...
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By Hadas Kuznits

PHILADELPHIA (CBS) — At Opa Restaurant, 1311 Sansom Street in center city Philadelphia, owner Vasiliki Tsiouris brings her mother, Chrisoula, in for a pita-making event this Tuesday evening at 6pm.

But Vasiliki says her mom won’t be making pita pocket bread:

“It’s a filo dough for pita — spanikopita or chicken pita or lamb pita.”

Is it difficult to make filo dough?

“If you know how to do it, it’s not going to take long,”  Vasiliki says.  And of her mother, she adds: “She’s definitely an expert!”

Listen to or download the podcast with Chrisoula and Vasiliki Tsiouris…


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Starting this Friday, check out the “New Market,” weekly at the Shambles in Headhouse Square.

“Foodwise, we have ice cream, breads, sweets, chocolates, cupcakes, cookies, and there will possibly be little farm stands,” notes organizer Bob Logue, who says there will also be crafts available.

logue bob headhouse hadas Whats Cooking on 1060:  Pita School; Made in Philadelphia; Fast But Healthy Lunch

(Bob Logue stands in the “shambles” of Headhouse Square, 2nd and Lombard Streets in Philadelphia. Credit: Hadas Kuznits)

But everything will have one common denomonator: “We’re doing a market that features nothing but made-in-Philadelphia products.”

Hear or download the Bob Logue podcast…

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Meanwhile, a new eatery, Honeygrow, is set to open by the end of the month at 16th and Sansom Streets in center city Philadelphia.

“The name Honeygrow actually is a play on words of Honest Eating and Growing Local,” explains owner Justin Rosenberg.

rosenberg justin honeygrow hadas Whats Cooking on 1060:  Pita School; Made in Philadelphia; Fast But Healthy Lunch

(Justin Rosenberg stands outside Honeygrow, opening later this month. Credit: Hadas Kuznits)

The key, Rosenberg says, is to eat well, fast:

“It’s a quick-serve concept — you order on a touchscreen — with a focus on stir fry, noodles, and salads.”

Hear or download the Justin Rosenberg podcast…

 

And for this week, that’s “What’s Cooking on 1060!”

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“What’s Cooking on 1060″ main page

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