What’s Cooking On 1060: Temporary Menus, and Food-Inspired Giving
By Hadas Kuznits
“The biggest thing that we’ve seen over the weekends, the really busy times, from the kitchen standpoint, is that we know we need to be ready when there’s a break — like when the Zamboni cleans, everybody literally lines up! You can’t turn the food out fast enough,” says chef George Sabatino.
But don’t delay: the Lodge at Winterfest remains open only until January 5th.
Hear the full “Lodge at Winterfest” interview (runs 10:20)…
Also for a limited time, you can still check out the special menu inspired by the great French modernist Fernand Léger at the Stephen Starr-operated Granite Hill restaurant, inside the Philadelphia Museum of Art.
Mark Gagnon, division executive chef for the Starr Restaurant Catering Group, says that special menu ends when the “Léger” exhibit at the museum ends on January 5th.
What challenges lie in making food that is inspired by art?
“It has to be beautiful and approachable,” Gagnon tells What’s Cooking. “It has to taste as great as it looks. But really, the style of the cuisine really lends itself to a really clean, contemporary presentation, which really complemented the exhibits that are at the museum right now.”
Hear the full “Léger” interview below (runs 9:23)…
And as we approach Christmas, here’s a gift suggestion to keep you in the holiday spirit.
Nancy Voluck, executive vice president of charitydine.com, says you can combine your shopping with a little charitable giving:
“Charitydine.com is a web site where consumers come on, they buy a certificate to a restaurant of their choice, and at the completion of their purchase they have an opportunity to (send) 20 percent (of their purchase amount) to a charity of their choice.”
Hear the full “charitydine.com” interview (runs 10:44)…
And for this week, that’s “What’s Cooking on 1060!”