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Also this issue: Good Directions |
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August 1- 7, 2002
food
Last month we told you about the students from The Restaurant School at Walnut Hill College who were preparing for a national competition at the American Culinary Federation’s convention in Las Vegas. The hard work paid off: The Walnut Hill College/Delaware Valley Chefs Association Youth Team took first place and the gold medal, earning the right to compete as the USA Junior Culinary Olympic Team at the International Culinary Olympics in Germany in 2004. With three German judges watching their every slice and dice, the teams cooked and served in tense competition last Tuesday and Wednesday. The rewarding results came back the following day. The team members -- Scott Campbell, Chad Durkin, Kim Lex, Krystal Weaver and Louis Yaccho -- were coached by chefs Tom Macrina and Gerald Scanlon. (The latter also was inducted into the American Academy of Chefs.) The Apprentice Team -- Jennifer Marker, Amy Jaep, Hyo Jung Koo, Mark Tropea and Bill Polzin -- won the silver in The Student National Championship. And finally, 2001 Restaurant School graduate Yvonne Westlake, a line cook and tournant at The Desmond Hotel and Conference Center in Malvern, was named ACF Junior Member of the Year. For more information on The Restaurant School, see www.therestaurantschool.com.
Another local kid makes good: Philly native Joncarl Lachman won the Almost Famous Chef competition, sponsored by sparkling-water seller S.Pellegrino, in Las Vegas this week. A student at the Institute for Culinary Education in New York City, Lachman wowed the judges with his Seared Salmon on a Summer Risotto Cake with Fennel Four Ways, Sauteed Spinach, Garnished with Fresh Potato Chips (waiters will love having that on the list of specials); he whipped it up in a 90-minute cook-off in which each contestant started with baskets of the same ingredients. His prize includes a trip to the Italian Culinary Institute for Foreigners and a bunch of cool kitchen stuff. The win was Lachman's second honor in less than a year. In December, he and two other ICE students took first place in Food & Wine magazine's School Jam competition (in which Philly's The Restaurant School competed as well). Can someone find out what this kid's doing after graduation?
Circa (1518 Walnut St.) is offering a $32 prix fixe, four-course shellfish dinner menu Mondays through Saturdays until Labor Day. The menu will change weekly.... Avenue B (Broad and Spruce sts.) has added a $21, three-course summer pasta special, Sundays through Fridays.... Bowing to diners' demands, Striped Bass (1500 Walnut St.) is now offering meat dishes on request for the first time in its nine-year history. The dishes will vary daily.
Got a tip for Off the Menu? Contact Frank Lewis, flewis@citypaper.net or 215-735-8444, ext. 204.
