What’s Cooking on 1060: Seafood, Cajun Food, and a South Philly Feast

(David Ralic of Ralic's On South.  Credit: Hadas Kuznits)

(David Ralic of Ralic’s On South. 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) — The owner of Ralic’s Steakhouse, in Haddonfield, NJ (see related stories), is opening a new restaurant at 119 South Street in Philadelphia, with an entirely different cuisine.

“Seafood, seafood, and seafood,” says David Ralic (top photo).  “We feel there’s a big void in Philadelphia for a seafood restaurant, and we’re ready to serve that up to the city.  A commercial fisherman is our chef, so if anybody knows seafood, it’s that guy.”

Hear the full Ralic’s Seafood interview in this CBS Philly podcast (runs 4:42)…

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whats cooking border 375 Whats Cooking on 1060: Seafood, Cajun Food, and a South Philly Feast

Over at Beck’s Cajun Café in the Reading Terminal Market, owner Bill Beck says his shop is churning out seasonal dishes from the bayou.

“Creole Christmas is a celebration otherwise known as ‘Reveillon,’ for the Christmas holidays,” Beck says.  “It involves most of the foods that are indigenous to Louisiana, andouille sausage, oysters, game, sweet potatoes, all sorts of wonderful things.”

(Bill Beck of Beck's Cajun Café.  Photo provided)

(Bill Beck of Beck’s Cajun Café. Photo provided)

Hear the full Bill Beck Cajun Café interview (runs 4:00)…

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whats cooking border 375 Whats Cooking on 1060: Seafood, Cajun Food, and a South Philly Feast

And speaking of feasts, chef Joe Cicala of Le Virtù on East Passyunk Avenue in South Philadelphia, celebrates “La Panarda” with a 40-course (!) menu this Sunday.

Chef Joe Cicala of Le Virtù restaurant. (credit: Hadas Kuznits)

(Chef Joe Cicala of Le Virtù restaurant.   Credit: Hadas Kuznits

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“It’s kind of built in waves,” Cicala says. “The menu was built in stanzas of five courses, where each course is its own little meal, so to speak.  It starts off very light and it gets very rich and heavy, and it goes down to light again, so you’re constantly refreshing your palate and easing your stomach for digestion purposes.”

Hear the full Le Virtù interview in this CBS Philly podcast (runs 3:45)…

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whats cooking border 375 Whats Cooking on 1060: Seafood, Cajun Food, and a South Philly Feast

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

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