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What’s Cooking on 1060: Honey, Gelati, and Gefilte Fish

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(Leslie Gale, education manager at Bartram's Garden and one of the organizers of the Honey Festival.  Photo provided)

(Leslie Gale, education manager at Bartram’s Garden and one of the organizers of the Honey Festival. Photo provided)

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 fifth annual Philadelphia Honey Festival takes place this weekend, with the final day being held at Bartram’s Garden on Sunday.

“At Bartram’s we’re doing some educational programs, sort of for beginning beekeepers, and we have our first-ever cooking contest,” notes Leslie Gale (top photo), education manager at the historic house and garden in Southwest Philadelphia.

Hear the full “Philly Honey Fest” interview (runs 8:29)…

whats cooking border 375 Whats Cooking on 1060:     Honey, Gelati, and Gefilte Fish

 

Stephanie Reitano, who owns the Capogiro gelato stores around Philadelphia, says her new place, Capofitto (Italian for “headstrong”), will offer the same great gelati — but they’ll also have a sit-down menu specializing in Neapolitan pizzas.

 

(Stephanie Reitano, owner of Capofitto pizza and gelato restaurant.  Photo by Hadas Kuznits)

(Stephanie Reitano, owner of Capofitto pizza and gelato restaurant. Photo by Hadas Kuznits)

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“We went to Italy a couple of times and we worked in a pizzeria in Naples with a master pizza chef down there, and had a great time,” she tells What’s Cooking.

The restaurant, which opens next week at 233 Chestnut Street in Old City, had been scheduled to open months ago.

“Sometimes you have neighbors that don’t exactly want you to open,” she recalls.  “The Independence Inn Hotel did not want us here.”

Hear the full “Capofitto” interview (runs 12:45)…

whats cooking border 375 Whats Cooking on 1060:     Honey, Gelati, and Gefilte Fish

Meanwhile, the newest Michael Solomonoff/Stephen Cook restaurant opened last week.   Abe Fisher , at 1623 Sansom Street, is right next to Dizengoff, another restaurant specializing in Jewish food.

“There’s the Sephardic side of Jewish food and then there’s the Ashkenazi side of Jewish food — you know, the European side — and we’re really covering everything,” notes chef Yehuda Sichel.  “Abe Fisher is like a dinner, the more fine-dining, European side.”

 

(Yehuda Sichel, in the kitchen at Abe Fisher.  Photo provided)

(Yehuda Sichel, in the kitchen at Abe Fisher. Photo provided)

 

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Hear the full “Abe Fisher” interview (runs 5:50)…

whats cooking border 375 Whats Cooking on 1060:     Honey, Gelati, and Gefilte Fish

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

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“What’s Cooking on 1060″ main page

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