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Dear Friend:
 We knew summer had started when everyone who came in over Memorial Day Weekend had on white shoes and ordered soft shell crabs.
To me, the taste of crabs is the taste of summer. The summer when I was 11, we caught and steamed crabs right on the beach in South Carolina. I can still remember the taste. I was even younger when my Dad’s family in Baltimore introduced me to crab cakes on saltines. We’d go to our favorite crab place, Bo Brooks, for piles of hard shells, crab fluffs, French fries, onion rings and those memorable crab cake sandwiches on saltines. The crab cakes we serve are made with fresh, domestic lump and jumbo lump crabmeat all year round. I’m serving them with fresh tomato and horseradish sauce and warm potato and green bean salad with tartar sauce vinaigrette. And we’re serving them with saltines – just in case you want to make a sandwich.
If you’re craving soft shells or crab cakes but can’t get a reservation, don’t forget that we hold our outside tables until we know how the weather will be. So if the weather is pleasant, we have 20 extra seats available every day. Just give us a call.
 Wine dinner – The wine dinner with Jonathan Newman, chairman of the Pennsylvania Liquor Control Board (PLCB) was so much fun that we’re going to do it again in the fall. People asked how a BYOB can do a wine dinner. I wrote the menu and Jonathan matched it with wines, mostly Chairman’s Selections. Customers bought them at state liquor stores and brought them. There was lots of sharing and conversation. No one wanted to leave – we took that as a sign that we should do it again -- so we will. Once we’ve set a date, I’ll let you know.
Culinary Trip to Tuscany – Join us for a Culinary Trip to Tuscany with James Beard Award-winning cookbook author and PBS-TV personality, Joanne Weir. From September 10-15, 2006, Joanne and I will lead 5 hands-on cooking classes, visit an outdoor market, a regional vineyard, an olive mill, a Pecorino cheesemaker and more. If you’ve been thinking about joining us, now is the time to sign up. There are just a few spaces left. Details can be found at http://joanneweir.com/tourpromo2005.html or contact Irene at 215/782-2258 or spotlightpr@comcast.net.
Food & Wine magazine – Our 5-seat counter was highlighted in an article about serious restaurants with counters in the July issue of Food & Wine. Guests enjoy sitting at the counter and watching the action in our open kitchen. I enjoy hanging out with them while I work. The editors of Food & Wine noticed.
Philadelphia magazine – The “Eat This Now” column in the July issue of Philadelphia magazine features my Steamed Clams with Garlic, Lemon, Tomato and Truffle Butter with Artichoke Aioli and Truffled Grit Croutons. As you know, every year I take a road trip down to St. George, South Carolina to pick up fresh-ground grits. And every year we invent new ways to use them.
“A Chef’s Table” on National Public Radio – I prepared Steamed Clams with producer Lari Robling on “A Chef’s Table,” the nationally-syndicated show on National Public Radio. I will try to let you know when the interview is scheduled to air. I don't which was more fun making them or eating them.
Epicurious – Tune in to “Epicurious”on the Travel Channel to watch me prepare Parmesan Crusted Monkfish with Pastina Pasta and White Clam Sauce. It’s an easy dish for entertaining. I had a great time with Host Michael Lomonaco during the taping. He’s full of energy and warmth. As soon as I walked in, he offered me an espresso “to relax.” Yeah, right! The episode is tentatively scheduled to air on Thursday, August 3 at 9am and 1pm. Double check the Travel Channel website (www.travelchannel.com) as the date get closer as sometimes airdates change.
Marinades, Rubs, Brines, Cures & Glazes – I’m always excited to see a fellow foodie recognized. Jim Tarantino just published a revised version of his cookbook. It was mentioned in Bon Appetit and Philadelphia Magazine this month.  It’s a fabulous book and I was lucky enough to get a signed copy when Jim was in the restaurant!
Favorite Restaurants – We all love talking about our favorite restaurants. Several customers turned me on to Bluefin in Plymouth Meeting. I try to get there once a week even if it’s just for takeout. Everyone knows NYC is a city of neighborhoods. I usually stay on the Upper West Side. I recently ventured out of my ‘hood to revisit Lupa. I enjoyed their small plate Italian menu and friendly service. Fatty Crab reminds me of the food I had in Singapore, which I loved. They’re both relaxed and fun – perfect for a late lunch or early dinner.
 Blueberry Pie – Sweet, juicy Jersey blueberries are now available at Maple Acres Farm. They inspired us to create a Warm Blueberry Pie with Vanilla Ice Cream and Cinnamon Anglaise.
Corn –There’s a sign at Maple Acres that says corn will be harvested next week. I’m psyched! There is nothing like just-picked corn. We plan to stop there every morning to get corn and other just-picked produce for Black Bean Corn, Crab and Mango salad with Cornmeal Dusted Fluke with Salsa Verde, as well as Truffled Creamed Corn and Corn Salsa.
Rib Eye – What, another meat option? Yes, that’s right. I’ve added a rib eye to the menu. But not just any rib eye. I get organic, prime beef from Wolfe Neck Farm. The Red Angus cattle are raised on local family farms with relatively small operations and fed a vegetarian diet with no added antibiotics, hormones, steroids or animal byproducts. You can taste the difference. So if you don’t feel like standing in front of your hot grill, relax on our outside patio with our mesquite-grilled rib eye.
Burrata Cheese – We’re the only restaurant in the region with hand-made, fresh Burrata cheese. I fell in love with Italian Burrata cheese after discovering it at Zabar’s a couple of years ago. Recently I spent a leisurely afternoon at Claudio’s in the Italian Market and found out that they can actually make fresh Burrata cheese. And it is amazing! A soft buttery center made from fresh cream and unspun mozzarella curds is surrounded by springy sheets of mozzarella and tied with a green ribbon. When you take a bite, the soft, creamy center oozes out. Burro means butter in Italian and it just melts in your mouth. I’ve added it to the menu on Thursday, Friday and Saturday nights. It’s a great appetizer, for two, with local tomatoes, basil and olive oil. We also serve it as a cheese course, for two, with figs and balsamic.
 Happy Summer,
Alison |
