Schedule of Upcoming Featured Celebrity Chefs –

Thurs. Nov. 6  – Assistant Coach/Chef – Chef Thomas McMullen (Executive Chef, Off-Premise Catering Division for Brulee Catering) and Finalist – Dave Koller (Philadelphia)
Thurs. Oct. 22 
– Brulee Catering’s Executive Chef/Partner Jean-Marie Lacroix (Head Coach of the WIP Tailgate Throwdown) and Matt Levin (Executive Chef of the National Constitution Center)
Wed. Oct. 15 – Chef Jeremy Nolen (Brauhaus Schmitz, Wursthaus Schmitz, Soon to open Whetstone)
Thurs. Oct. 9 – Luke Palladino (Luke Palladino’s, LP Steak and Palladino’s opening Fall 2014 on East Passyunk)
Wed. Oct. 1 – Kevin Sbraga (Sbraga, Fat Ham, Winner Top Chef 2011)


Featured Celebrity Chefs

Chef Jeremy NolenJeremy Nolen

Executive chef at Philadelphia’s best authentic German restaurant and beer hall – Brauhaus Schmitz (718 South Street)
Wursthaus Schmitz, a German delicatessen and sandwich shop in the Reading Terminal Market
Soon to open Whetstone, American bistro inspired by regionally sourced meats and fish
Releasing Cookbook in January – Beyond Sauerkraut: New German Cooking
Featured in Philly Mag Best of Philly and Food + Wine Magazine.





Chef Jeremy Nolan
(Brauhaus Schmitz, Wursthaus Schmitz and soon-to-be-open Whetstone)

Beer-Braised Sausage and Sauerkraut, Served on a Roll with Mustard
With a side of Cucumber-Potato Salad

Sausages & Sauerkraut braised in beer

3 bags of fresh sauerkraut
2 bay leaves
1 teaspoon caraway seeds
1 tbsp canola oil
1 onion sliced
36 oz Oktoberfest beer, 3 bottles
6 bratwurst
6 smoked sausage such as kielbasa

Directions: Heat a large pot on high heat and add the oil and onions. Cook until the onions are translucent, about 3 minutes. Add the caraway seeds, bay leaves, sauerkraut and beer and bring to a boil. Once boiling, turn the heat down to low, add the sausages, cover and cook for 30 minutes. Serve on rolls with your favorite mustard.

Potato-Cucumber Salad
Dressing (ingredients):
2 tbsp finely chopped fresh dill
1⁄2 cup/120 ml cider vinegar
1 tbsp whole-grain mustard, homemade (see page 196) or store-bought
2 lb/910 g fingerling potatoes Kosher salt
2 large English cucumbers, halved lengthwise and sliced crosswise into half- moons 1⁄4 in/6 mm thick
1⁄2 yellow onion, finely diced
1⁄2 tsp freshly ground black pepper
1⁄2 cup/120 ml grapeseed or canola oil
1 tsp kosher salt

1. To make the dressing, in a small bowl, whisk together the dill, vinegar, mustard, salt, and pepper. Slowly whisk in the grapeseed oil until emulsified. Set aside.
2. In a large saucepan, combine the potatoes with water to cover generously and season with salt. The water should not be too salty; instead, it should be seasoned just enough to resemble a good chicken stock. Bring the water to a boil over high heat, turn the heat to medium, and simmer until the potatoes can be easily pierced with the tip of a knife, about 25 minutes. Drain the potatoes and then spread them out on a sheet pan to cool slightly, about 10 minutes.
3. Cut the warm potatoes in half lengthwise. In a large bowl, combine the potatoes, cucumbers, and onion. Pour in the dressing and toss to coat all of the ingredients evenly. Serve immediately..



Luke PalladinoLuke Palladino
 Currently operates two restaurants at the Jersey shore
 Luke Palladino – his namesake 60-seat restaurant in Linwood, NJ
 LP STEAK, a 30-seat BYO in Northfield, NJ
 Executive Chef at Borgata Flagship Restaurants – Specchio and Ombra
 Executive Chef for World Famous Celebrity Chef Todd English at Onda in Las Vegas and opened up the Aspen outpost of English’s infamous Olives brand
 From 1997 to mid-1998, Palladino was executive chef and partner at Venice’s internationally celebrated Ristorante al Covo.




Luke Palladino (Luke Palladino’s, LP Steak and Palladino’s on Passayunk)
Beef Short Rib Potato Skins With Cheddar, Smoked Bacon,
Scallion and Creme Fraiche

8 each Idaho potatoes, baked and cooled
Braised beef short ribs
1/2 pound sharp cheddar cheese, grated
10 slices smoked bacon, roasted crispy and roughly crumbled into pieces
1 cup scallion creme fraiche

Beef short ribs (prepare ahead):
3 pound bone-in or boneless beef short ribs, cut crosswise into 2″ pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 medium onions, chopped
2 medium carrots, peeled, chopped
2 celery stalks, chopped
1 tablespoon tomato paste
1 750-milliliter bottle dry red wine
6 sprigs thyme
4 sprigs sage
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups beef stock

Preheat oven to 300°F. Season short ribs with salt and pepper. Heat oil in a large stainless steel pot over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 10 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.
Once cool pick short ribs into rough pieces with your hands. Place meat back into sauce and cook until thick and rich. Taste it. Season if needed. Don’t eat it all…it will be good! Cool entire mixture.

Cut baked potatoes in half, scoop out the centers until you have a hollow potato skin “boat”. Use scooped potato guts for mashed potatoes or hash browns for breakfast.
Deep fry or pan fry potato skins in 350 degree oil until golden brown and crispy. Remove from oil and drain on paper towels. Season skins with salt.

Scallion creme fraiche:
1cup creme fraiche
1 bunch scallion (green tops only) sliced
Place creme fraiche and scallions in blender and ad purée until green and smooth.
Scoop into a bowl or container of your choice.

-stuff potato skins with beef short rib mixture 3/4 full.
-top generously with shredded cheddar and bacon
-bake in oven at 375 degrees until crisp, brown and bubbly. Remove from oven. OR Place on a hot grill on a foil pan, uncovered,
-close the lid and grill until crisp, brown & bubbly.
-top potatoes with more crumbled bacon and big spoonfuls of scallion crem fraiche.
-chow down!



Kevin Sbraga

Kevin Sbraga

A graduate of Johnson & Wales’ prestigious College of Culinary Arts Chef Kevin Sbraga takes his no boundaries approach to cuisine to new heights at namesake restaurant Sbraga, an Esquire magazine “Best New Restaurant” and one of Philadelphia magazine’s “Best Restaurants of 2013,” and his new Southern inspired The Fat Ham, which opened in December 2013. Sbraga’s modern American menus at restaurant Sbraga focus on pairing the most flavorful ingredients available with the perfect beverages, delighting guests with an ever-changing array of flavorful courses. The Fat Ham’s pork-centric menu draws inspiration from Southern country cooking, ingredients, and culinary traditions. Chef Sbraga was the winner of Bravo’s seventh season of “Top Chef” and received the award for “Best Meat Presentation” in the 2008 Bocuse d’Or USA culinary competition.


Kevin Sbraga (Sbraga, Fat Ham, Winner Top Chef 2011)
Calabrian Chicken Wings

Garlic Dressing
½ c roasted garlic
1/3 c sour cream
1/3 c buttermilk
¼ c mayo
1 tbsp white wine vinegar
¼ tsp Worcestershire sauce
¼ tsp kosher salt
1/8 tsp black pepper

Calabrian Chicken Wings

Chicken Glaze
2 c duck fat
2 c lard
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp kosher salt
¾ c Calabrian chiles, minced
1 tbsp Sicilian dried oregano

Seasoned Flour
2 cups flour
1 tbsp onion powder
1 tbsp garlic powder
1 tsp smoked paprika
1 tsp salt
¼ tsp cayenne

Chicken Wings
1 qt buttermilk
12 chicken wings
Oil for frying
Chopped parsley for garnish
Shaved pecorino for garnish

Preheat oil to 300°F.

For the dressing, puree the roasted garlic in a blender and fold together with remaining ingredients.

For the glaze, melt the fats together over low heat. Slowly whisk in remaining ingredients and set aside.

For the seasoned flour, whisk ingredients together in a bowl. Set aside.

To finish, coat the chicken wings in the buttermilk. Dredge into the seasoned flour, coating all sides. Place into hot oil, shaking off any excess flour while doing this. Fry until wings are crispy and fully cooked, about 6-8 minutes. Pull wings out and toss them in a bowl with the chicken glaze. Garnish with pecorino and chopped parsley and serve with garlic dressing.



Guillermo Pernot
Guillermo Pernot
Nationally renowned chef and restaurateur Guillermo Pernot is responsible for maintaining the quality, taste and authenticity of Cuba Libre’s cuisine at all locations as the company expands its concept across America. His dinner, lunch and brunch menus envision what Cuba’s cuisine would be like today, if it had continued to flourish beyond the golden era of the 1950s. Pernot’s dishes are full of color, aroma and style.

Pernot is credited for introducing Nuevo Latino cuisine to Philadelphia. His restaurant ¡Pasión! earned an impressive list of accolades including awards from Gourmet, Philadelphia Magazine and Fodor’s. Pernot was named Esquire’s “Chef of the Year” in 1999. Additionally, he received two of the most prestigious awards given in the food industry: The James Beard Award for “Best Chef of the Mid-Atlantic Region” and “Best Single Subject Cookbook” for Ceviche: Seafood, Salads and Cocktails with a Latino Twist.

Pernot’s background also includes the launch of Vega Grill, during which Food & Wine named him one of “America’s Ten Best New Chefs,” and Restaurant Hospitality named him one of the “Ten Rising Stars.” He also spent time in Miami, where he led the kitchen at Gloria Estefan’s Latin restaurant, Allioli, in South Beach.
Pernot’s culinary success can been attributed to his passionate and flavorful cuisine – a culinary dedication to his roots. Pernot and his wife, who is Cuban and whose great, great grandfather was a former President of Cuba, live in suburban Philadelphia with their two children. “I love the idea of leading Cuba Libre’s expansion,” Pernot says. “I am able to use my experience and culinary skills to mentor young chefs, manage multiple outlets and foster the future growth of the Cuba Libre concept.”




.Cuban Ribeye and Slaw Sandwich

(A Cuban Take on a Vietnamese banh mi sandwich)

Chef Guillermo Pernot- Cuba Libre

Instructions for 1 sandwich (Recipes will yield 6)
1 Piece Cuban Bread (1/3 loaf, about 8 inches long)
2 tbl Mayonnaise
2.5 oz Onions and Peppers (See Recipe Below)
6 oz Ribeye Steak (Cut paper thin)
1 tbl Guajirito Sauce (See Recipe Below)
2 g Fresh Picked Cilantro
2 oz Cabbage Slaw (See Recipe Below)
  2 oz Carrot Slaw (See Recipe Below

-Slice bread open along the side and scoop out excess interior bread.
-Spread both sides with mayonnaise.
-Heat a small amount of oil in a pan; when the pan is smoking, add the sliced ribeye, onions, and peppers. Stir fry quickly until the steak is just cooked through and the onions and peppers are hot.
-Deglaze the pan with Guajirito sauce, and allow to reduce slightly.
-Place the steak, onions, and peppers on the prepared bread.
-Toss cabbage slaw, carrot Slaw, and cilantro together.
– Top sandwich with the mixed slaw and serve.

Guajirito Sauce – Yields 2 cups
3 cup Rice Wine Vinegar

1 tsp Cayenne
4 tbl Molasses
3 ea Star Anise Pods
1.5 tsp Black Peppercorns (Whole)
3 tsp Crushed Red Pepper
2 tsp Kosher Salt
4 tbl Soy Sauce
4 tbl Fish Sauce
4 tbl Fresh Lime Juice
2 tsp Sesame Oil
1 tsp Annatto Seed
-Combine all the ingredients in a nonreactive pot.
-Bring to a simmer, then reduce to 1/2 volume.
-Strain out all the spices.

Cabbage Slaw – Yields 12 oz
12 oz Green Cabbage (Julienned Weight)
2 cup Rice Wine Vinegar
10 tbl Sweet Chili Sauce
2 tbl Honey
2 tbl Sugar
1 tbl Kosher Salt
-Remove the core from the green cabbage, and julienne thinly into short pieces, approximately 1.5 inches long and 1/4 inch thick.
-Combine the remaining ingredients into a pickling solution (mix to dissolve sugar and salt) then pour over cabbage in a flat, nonreactive container.
-Allow to pickle for at least 24 hours before using

Carrot Slaw – Yields 12 oz
12 oz Carrots (Julienned Weight)
10 fl oz Rice Wine Vinegar
2 tbl Honey
2 tbl Sweet Chili Sauce
.5 tbl Crushed Red Pepper Flakes
.5 tbl Kosher Salt
-Cut the carrots into pieces approximately 3 inches long
-Julienne to matchstick thickness (ideally using a mandoline)
-Combine all other ingredients into a pickling liquid, and bring to a boil.
-Once the liquid is boiling, pour over the julienned carrots.
-Allow to cool and pickle overnight
Onions and Peppers – Yield 1 lb
7 oz Red Bell Peppers (Cut weight)
7 oz Green Bell Peppers (Cut Weight)
7 oz Onions (Cut Weight)
4.5 tbl Soy Sauce
1 tsp Kosher Salt
3 tbl Oil
-Heat 1 tbl of oil in a sautee pan until smoking; add the onions and allow them to quickly caramelize. Season with salt, and deglaze with 1.5 tbl of soy sauce. Set aside.
-Perform the same procedure with the green bell peppers, and then the red bell peppers.
-Once all three are cooked separately, combine and cool before using.
**The vegetables should remain slightly crunchy or ‘al dente’ after cooking, and will be cooked further upon assembling the sandwich.



Michael SolomonovMichael Solomonov

(Zahav, Percy Street BBQ, Federal Donuts) Born near Tel Aviv and grew up in Pittsburgh. Returned to Israel for boarding school at 15 and then to the US for a few semesters at University of Vermont. He returned to Israel and started working in a bakery and his love of being a chef was born. He then went to West Palm Beach to culinary school and came to Philly working under the mentorship of Marc Vetri.

In 2003, his brother was killed in the Israeli army and he wanted to learn more about his heritage and culture pushing him to Israeli food. After two more years with Vetri, he took over as Executive Chef of Marigold Kitchen, owned by Steve Cook, investment banker turned chef/restaurateur. The pair then opened Zahav in 2008 and it earned Michael THE JAMES BEARD BEST CHEF MID ATLANTIC IN 2011. Since, the team formed Cook n Solo restaurant group and have since opened Percy Street Barbeque, Federal Donuts, with a location in Citizens Bank Park, and the newly opened Abe Fisher on Sansom Street.





Percy Street BBQ Smoked Brisket Sandwich on Martin’s Potato Roll

Purchase a 12 pound brisket

Brine it for 36 hours with the following ingredients:

1 gallon water
14 ounces of salt
10 ounces of sugar
½ pound allspice berries
½ pound caraway seeds

Boil it all first. Then cool it down. Then put the Brisket in.

                                                                                         Then smoke the brined brisket for 8 hours.

                                                                                            Then slice against the grain and serve on a Martin’s Potato Roll.

Percy Street BBQ German Potato Salad

3 pounds red bliss potatoes (quartered)
1 medium red onion (small dice)

¾ pound bacon (matchstick lardon slices)
1 cup apple cider vinegar
½ cup ex virgin olive oil
1T mustard seed
½ C. scallions (chopped)
Salt for seasoning

1. Place your quartered potatoes in a medium sized pot and cover with cold water. Bring to a boil. Once boiling, turn down to a simmer. Cook for approximately 20 minutes or until the potatoes are tender, yet still hold shape. Strain and spread out on a tray to cool.

2.Slowly cook bacon until crispy and drain, reserving the bacon fat.

3. Add the bacon fat and the onions back to the pan the bacon was cooked in and “sweat” them on medium heat. Season with salt until they are sweet like candy.

4. Add mustard seed to the onions and toast for one minute.

5. Add vinegar to the onions and cook until the harsh vinegar flavor dissipates and the flavor is mild, yet tangy. Remove the pan from the heat.

6. Let onion mixture cool, then whisk in olive oil until emulsified.

7. Now mix the potatoes with the bacon and the onion mixture, heat gently and serve with fresh scallions. Serves 4

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