What’s Cooking On 1060: Red Sauce, Tasmanian Truffle, and Homemade Ice Cream
By Hadas Kuznits
PHILADELPHIA (CBS) — The 13th Street corridor in center city Philadelphia is getting a “red sauce joint.” Restaurateur/developer Marcie Turney and her partner, Valerie Safran, are expanding their mini-empire to 1234 Locust Street in early September, with Little Nonna’s.
“Little Nonna is ‘little grandma,’ so it was the perfect name for an Italian-American restaurant,” Turney tells What’s Cooking.
“We’ll have meatballs, but if I’m doing meatballs I want the best meatballs you’ve ever sunk your teeth into,” she says. “We’ll have the classic Sunday gravy.”
Hear the full “Little Nonna’s” interview (runs 10:08)…
Meanwhile, Philly Flavors has opened its third ice cream and water ice shop, at 44 South 19th Street, near Chestnut.
“This location is kind of like a boardwalk location,” says owner Damon Andreacchio (below).
“We have a variety of homemade ice cream, homemade Italian ice, homemade sugar-free, we do a homemade nonfat frozen yogurt, and now we’re getting into a Greek soft vanilla and a Greek mixed-berry yogurt.”
Hear the full “Philly Flavors” interview (runs 5:55)…
And Garces Trading Company, 1111 Locust Street, is offering shavings from their humongous Australian truffle for any dish on their menu.
General manager Seth Lieberman explains a generous order of truffle shavings costs $10, and all proceeds benefit the nonprofit Garces Family Foundation.
“This thing is about the size of a grapefruit,” Lieberman (below) says. “I’ve never seen… I don’t think anyone in this kitchen has ever seen one this large before!”
Lieberman says the truffle is a French variety that grows in Tasmania.
Hear the full “Garces Trading Company” interview (runs 4:41)…
And for this week, that’s “What’s Cooking on 1060!”