What’s Cooking on 1060: Soups on the Front Burner
By Hadas Kuznits
RADNOR, Pa. (CBS) — A third Honeygrow restaurant is now open, this one in Radnor (Delaware County). Owner Justin Rosenberg (top photo) says it’s been a learning experience.
“From the center city (Philadelphia) location, with its 1,400 square feet, we’ve learned that we definitely needed more space. Bala Cynwyd is, I think, in my opinion, a bit too big. And this one — I think it’s just right,” he tells What’s Cooking.
He says a Cherry Hill restaurant is coming soon, and he’s got plans for more center city Philadelphia stores.
Hear the full “Honeygrow” interview (runs 10:52)…
Chef-owner Tyler Akin says the eighteen-seat BYO is called “Stock.”
“Our broth, or stock, is built from all grass-fed bones,” he explains. “We’re also doing a mushroom equivalent.”
And, he acknowledges, the noodles are all handmade.
Hear the full “Stock” interview (runs 6:12)…
And the team from Federal Donuts has launched a Kickstarter campaign for their charitable Rooster Soup Company, with all proceeds benefitting a new restaurant that will help provide services for Philadelphia’s homeless, in collaboration with the Broad Street Ministry.
Co-owner Steve Cook says their chicken soup will be made from the unused chicken backs generated by Federal Donuts’ fried chicken operation:
“And the beauty of the project is that our main ingredient, which is the soup base, is essentially free.”
And he promises the soup will be out of this world.
“We cook it for a long time, and then we actually make what’s called a ‘double stock.’ So we make a chicken stock and then we make another chicken stock, but instead of the water that you would normally add, we add the first chicken stock.”
Hear the full “Rooster Soup Co.” interview (runs 6:53)…
And for this week, that’s “What’s Cooking on 1060!”