What’s Cooking on 1060: Tavern-Style Food, Latkas, and Modern American
.By Hadas Kuznits
PHILADELPHIA (CBS) — Josh Lawler is opening his second Farm and the Fisherman in Cherry Hill (the first is in Center City). He describes his second restaurant as a more casual, tavern-style eatery:
“We have some great first course for sharing for the table, they’re served on lazy susans,” Lawler says. “One is called breads and spreads, one is like a veggie plate with lots of different vegetables. As far as sandwiches go, we have like a homemade reuben, we do two great burgers and then we have a tavern steak.”
Hear the full interview with Josh Lawler (runs 10:10)…
This Monday, celebrate Hannukah with the 11th annual Latkapalooza. This year, it has moved out of the Gershman Y and into the Vie catering space at 600 North Broad Street.
“It was all a part of taking this to another level, and giving this the atmosphere that it deserved,” says event chair Dana Rosen.”
Rosen says 12 chefs put their gourmet spin on the latka.
Kuznits: “So you’re going to have like Mexican latkas and pierogi latkas!”
“Just whatever your wildest imagination can conjure up,” Rosen says. “It’s gonna be really exciting!”
Hear the full interview with Dana Rosen (runs 6:58)…
And Justin Bogle is opening Avance in the iconic Le Bec Fin space on Walnut Street.
Kuznits: “Le Bec Fin is a very traditional looking.”
“WAS! Yes, yes so we needed to have a synergy between the room and the cuisine,” Bogle says. “They needed to speak of each other so the food is modern American in its approach, contemporary plating styles, modern techniques.”
Hear the full interview with Justin Bogle (runs 10:55)…
And for this week, that’s “What’s Cooking on 1060!”