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Philadelphia Feastival: A Fant Lover's Fantasy

Philadelphia Feastival: A Fant Lover's Fantasy



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Ek het opgemerk dat ek nie Donderdag, 18 September, ontbyt of middagete sou eet nie.

Dit was die dag waarop ek gewag het, aangesien daardie aand die kulturele geleentheid van die jaar was: Audi Feastival, of soos die inwoners dit noem, Philly Feastival. Die vars herfs lug was so skerp soos sider, en hoe nader ek aan Penn's Landing gekom het, hoe meer het ek begin vark ruik, en baie daarvan.

Feastival, 'n voordeel vir FringeArts, was 'n uitverkoopte geleentheid gevul met uitvoerende sjefs wat hul beste geregte en kroeë aanbied wat hul cocktails van die hoogste gehalte bedien. Nou in sy vyfde jaar, het dit die invloedrykste sakeleiers en kookkuns van Philadelphia ten toon gestel, terwyl die nuutste artistieke optredes en restaurante van wêreldgehalte beklemtoon is. Kaartjies beloop $ 250, en die opbrengs is geskenk aan FringeArts, wat 'n reeks kontemporêre kunste van hoë gehalte in die stad in gebruik neem, ontwikkel en aanbied.

Daniel Comly, bemarkingsdirekteur van FringeArts, het gaste verwelkom toe hulle by Feastival aangekom het, wat hy beskryf as "die beste happies van die beste restaurante. Dit is wat hierdie geleentheid die beste maak. ”

'N Uitleg wat soos 'n tapasstylbuffet lyk, was gevul met geregte van 80 van die beste restaurante in Philadelphia, waaronder miniatuurburgers van Charlie Was A Sinner en Tela's Market & Kitchen, en lepelbyte van Sampan en Volvér. My gunstelinggereg was Noord se gebraaide varkbitterballen, 'n gebakte varkvleisballetjie wat 'n ontploffing van geur was. Die geurmiddels was gebalanseerd en die konsekwentheid was alles wat ek in die happie wou hê. Van die ongelooflike aantal varkgeregte wat aangebied word, klop Noord's almal in my boek.

Die keuse van borde was gevarieerd en volumineus; van die Midde-Oosterse kos, tot die Chinese vasteland, die Europese, die Amerikaanse sielkos, die mede-gasheer Mike Solomonov, Stephen Starr en Audrey Claire Taichman het 'n goeie taak gedoen om die deelnemende restaurante te kies. Soos Solomonov, sjef en mede-eienaar van Zahav en die soet en hartige Federal Donuts, gesê het: 'Die voorstelling van Philly is eklekties. Ons wil 'n uiteenlopende groep restaurante en sjefs hê wat lewendige kunste ondersteun. "

Hierdie geleentheid het getoon hoe die crème de la crème van Philly -sjefs saamwerk om aan die gemeenskap terug te gee, en op 'n manier hul beskeidenheid saam met hul talente getoon het. Danksy Feastival het ek nou 'n notaboekie vol potensiële toekomstige aandete -avonture.


Chocolate Covered Memories met Le Castagne se uitvoerende sjef Michael DeLone

Soos Sjokolade gedekte herinneringe dikwels ondersoek, kan voedsel op familie gebaseer wees en inderdaad kan gesin op voedsel gebaseer wees. Ontmoet Michael DeLone, uitvoerende sjef by Le Castagne, een van die restaurante wat die familie Sena besit, wat al byna vier dekades lank die Italiaanse kombuis in Philadelphia vertoon. Ja, sjef DeLone is deeglik bewus van die uiters toegewyde plaaslike volgelinge van Le Castagne in die Rittenhouse Square -omgewing. En ja, hy streef daarna om die groot tradisie voort te sit wat Le Castagne groot lof en erkenning besorg het en wenner van#8212 Wine Spectator Se toekenning van uitnemendheid en volgehoue ​​lof van nasionale en plaaslike pers. Sjef DeLone is egter nie bang om die koevert te druk nie, en gee nuwe lewe aan klassieke Italiaanse bestanddele en Noord -Italiaanse geregte, soos blyk uit sy tuisgemaakte nageregte, brode, wors en salami's en natuurlik spesiale pasta's. Of u nou op soek is na 'n sakemiddag, 'n romantiese aandete of net 'n paar skemerkelkies en voorgeregte in hul moderne kroeg, Le Castagne is daarop gemik om almal tevrede te stel, net soos die gesin dit doen. Nadat ons onlangs 'n paar outentieke, maar tog moderne voorgeregte geniet het, het die marinara-sous, saam met die gebraaide calamari, die Italiaanse kant van mev. CCM baie indrukwekkend gemaak, wat ons per e-pos met sjef Michael DeLone gesels het. deel 'n paar van sy (sjokoladebedekte) herinneringe …

Hoe het jy jouself in hierdie nis van die bedryf bevind?

Ek het my nis in die bedryf gevind as 'n 15 -jarige busseun by Sonoma in Manayunk (Pennsylvania), waar ek dadelik verlief geraak het op die onderneming. Van daar af het ek begin uitreik na die sjefs saam met wie ek gewerk het en navraag gedoen oor die lewe van 'n sjef. Nodeloos om te sê, ek het baie goeie advies gekry. Ek het uiteindelik 'n week lank na die gesogte Culinary Institute of America gegaan vir 'n loopbaanondersoekprogram. Met my terugkeer het ek van hardloper na spens verhuis en vinnig die voedselketting opgetel na waar ek nou is.

Le Castagne Garnale Ravioli (foto met vergunning van Le Castagne)

Is daar 'n werk in die kinderbedryf/tienerbedryf?

Ek het baie kosherinneringe uit die kinderjare. Ek is grootgemaak deur my ma en ouma en het talle werk in die kombuis gehad. Ek verwys nie na dat dit werklike industrie -werk is nie, want dit is baie anders as 'n kommersiële kombuis. Maar ek is Italiaans, en baie van die werk in die kombuis van my Nona was kommersieel. Ek bedoel, was u al ooit einde Augustus in 'n Italiaanse kombuis met 'n boot tamaties en eiervrug? Ek onthou dat ek baie tamatiesous gemaak het, baie gebak het en talle gesinsresepte opgeneem/gememoriseer het, waarop ek tot vandag toe gebruik het.

Le Castagne ’s Tuna Crudo (foto met vergunning van Le Castagne)

Wat is jou vroegste kinderherinneringe aan kos?

Ek onthou dat my ouma vir my broccoli -rabe gemaak het toe ek 'n baie klein kind was, en ek het gedink dit was die grootste ding ooit. Ek dink steeds dit is die grootste ding ooit.

Watter kosse herinner u aan die kinderjare / Gunsteling kosse wat grootword?

Ek onthou my ouma se linguini met mossels en garnale as mense my uitvra oor kinderherinneringe en#8212 saam met my ma se tuisgemaakte wors en peperstromboli. Hulle was my gunstelinge.

Waar kom jou liefde vir kos vandaan?

Oorspronklik my familie. Tans, my familie, maats en vriende.

Le Castagne ’s Fried Calamari (foto deur Lee Porter)

Was u 'n kieskeurige eter as 'n kind? Enige voedsel wat u nie sou kon grootmaak nie?

Ek was nie regtig 'n kieskeurige eter as kind nie. Die dinge wat ek toe gehaat het om te eet, haat ek nou om te eet. Ek wil nie sê wat dit was nie, want as sjef moet ek tegnies meer oop wees vir die gebruik van alle soorte bestanddele. Laat my persoonlike oë minder trek na sampioene op 'n spyskaart, ondanks die feit dat ek in Pennsylvania woon. Ek het egter my mening oor olywe verander. Ek het hulle as kind geminag, maar ek geniet dit nou baie.

Le Castagne Limoncello Blueberry Martini (foto met vergunning van Le Castagne)

Wat was u gunsteling maaltyd/kos/versnapering wat u grootgemaak het buite? Wat van nou as 'n volwassene?

Ek geniet 'n outydse braai in die agterplaas. Burgers, honde, ribbetjies, mielies, die hele nege meter, maar ek wil nie graag buite eet as ek wil gaan eet nie.

Wat dink u van Italiaanse franchises (soos Olive Garden, Carrabba ’s, ens.)? Sal u by sulke franchises eet?

Ek dink dit is 'n skande vir outentieke Italiaanse kos. Oorgaar pasta, smaaklose souse, alledaagse slaaibars met Cisco-produkte en bodemlose advertensiebegrotings om dit hoër te laat lyk as wat dit werklik is. Daar is niks goeds aan hulle nie. Nee, ek sou nooit kies om op daardie plekke te eet nie. As ek uitgaan, gaan ek êrens waaroor ek nuuskierig is. As ek iets vinnig wil hê, kan ek 'n pot water kook, 'n bietjie linguine al dente kook en dit vinnig met botter, gekapte peper, vars Parmesaan gooi en dit binne ongeveer 13 minute self aan tafel sit.

Le Castagne ’s Beetslaai (foto met vergunning van Le Castagne)

Wat dink u van die moderne voedselwêreld (van Whole Foods tot franchises soos TGI.Friday ’s, van die Food Network tot Groupon, van Yelp tot foodie bloggers)?

Ek hou van tradisie en outentieke kulinêre meesterwerke. Dit is in my bloed. Die moderne koswêreld is egter wonderlik, want dit bring soveel mee. Daar is soveel opwindende, nuwe geleenthede vir almal wat betrokke is. As jy my 15 jaar gelede sou vra of hierdie bedryf so groot sou wees, sou ek gesê het: Nee. Ek sou nooit kon dink dat sjefs bekendes sou wees nie, die Food Network so groot sou wees en programme op mobiele toestelle om resepte te vind en plekke te vind om te eet sou so gewild wees. Dit verbaas my regtig hoe meer ek daaraan dink. Wegman's en Whole Foods het inkopies en voedselbewustheid op nuwe vlakke gebring, en ek erken dit dat dit niks minder as wonderlik is nie. Die lees van kosblogs is beslis my gunsteling ding. Ek hou daarvan om te sien wat kosliefhebbers oor verskillende restaurante te sê het, en ek wend my altyd tot hulle wanneer ek my volgende eetplek probeer kies. Ek hou ook daarvan dat blogposte, in teenstelling met 'n groot, langdradige resensie, vinnig gelees kan word, want ek het nie baie tyd nie.

Le Castagne's Flat Bread Pizza (foto deur Lee Porter)

Watter resepte wil jy met ons deel?

Ek gebruik 'n gesonder weergawe van die tradisionele 'Straw and Hay' fettuccine -gereg op ons somerspyskaart, en ek maak 'n gemene gnocchi waarvan ek tonne resepte het. Dus kan ek een deel wat pampoen gebruik, wat binne 'n paar maande oorvloedig moet wees!

Le Castagne se uitvoerende sjef Michael DeLone


Chocolate Covered Memories met Le Castagne se uitvoerende sjef Michael DeLone

Soos Sjokolade gedekte herinneringe dikwels ondersoek, kan voedsel op familie gebaseer wees en inderdaad kan gesin op voedsel gebaseer wees. Ontmoet Michael DeLone, uitvoerende sjef by Le Castagne, een van die restaurante wat die familie Sena besit, wat al byna vier dekades lank die Italiaanse kombuis in Philadelphia vertoon. Ja, sjef DeLone is deeglik bewus van die uiters toegewyde plaaslike volgelinge van Le Castagne in die Rittenhouse Square -omgewing. En ja, hy streef daarna om die groot tradisie voort te sit wat Le Castagne groot lof en erkenning besorg het en wenner van#8212 Wine Spectator Se toekenning van uitnemendheid en volgehoue ​​lof van nasionale en plaaslike pers. Sjef DeLone is egter nie bang om die koevert te druk nie, en gee nuwe lewe aan klassieke Italiaanse bestanddele en Noord -Italiaanse geregte, soos blyk uit sy tuisgemaakte nageregte, brode, wors en salami's en natuurlik spesiale pasta's. Of u nou op soek is na 'n sakemiddag, 'n romantiese aandete of net 'n paar skemerkelkies en voorgeregte in hul moderne kroeg, Le Castagne is daarop gemik om almal tevrede te stel, net soos die gesin dit doen. Nadat ons onlangs 'n paar outentieke, maar tog moderne voorgeregte geniet het, het die marinara-sous, saam met die gebraaide calamari, die Italiaanse kant van mev. CCM baie indrukwekkend gemaak, wat ons per e-pos met sjef Michael DeLone gesels het. deel 'n paar van sy (sjokoladebedekte) herinneringe …

Hoe het jy jouself in hierdie nis van die bedryf bevind?

Ek het my nis in die bedryf gevind as 'n 15 -jarige busseun by Sonoma in Manayunk (Pennsylvania), waar ek dadelik verlief geraak het op die onderneming. Van daar af het ek begin uitreik na die sjefs saam met wie ek gewerk het en navraag gedoen oor die lewe van 'n sjef. Nodeloos om te sê, ek het baie goeie advies gekry. Ek het uiteindelik 'n week lank na die gesogte Culinary Institute of America gegaan vir 'n loopbaanondersoekprogram. Met my terugkeer het ek van hardloper na spens verhuis en vinnig die voedselketting opgestapel na waar ek nou is.

Le Castagne Garnale Ravioli (foto met vergunning van Le Castagne)

Is daar 'n werk in die kinderbedryf/tienerbedryf?

Ek het baie kosherinneringe uit die kinderjare. Ek is grootgemaak deur my ma en ouma en het talle werk in die kombuis gehad. Ek sinspeel nie dat dit werklike industrie -werk is nie, want dit is baie anders as 'n kommersiële kombuis. Maar ek is Italiaans, en baie van die werk in die kombuis van my Nona was kommersieel. Ek bedoel, was u ooit einde Augustus in 'n Italiaanse kombuis met 'n boot tamaties en eiervrug? Ek onthou dat ek baie tamatiesous gemaak het, baie gebak het en talle gesinsresepte opgeneem/gememoriseer het, waarop ek tot vandag toe gebruik het.

Le Castagne ’s Tuna Crudo (foto met vergunning van Le Castagne)

Wat is jou vroegste kinderherinneringe aan kos?

Ek onthou dat my ouma vir my broccoli -rabe gemaak het toe ek 'n baie klein kind was, en ek het gedink dit was die grootste ding ooit. Ek dink steeds dit is die grootste ding ooit.

Watter kosse herinner u aan die kinderjare / Gunsteling kosse wat grootword?

Ek onthou my ouma se linguini met mossels en garnale as mense my uitvra oor kinderherinneringe en#8212 saam met my ma se tuisgemaakte wors en peperstromboli. Hulle was my gunstelinge.

Waar kom jou liefde vir kos vandaan?

Oorspronklik my familie. Tans, my familie, maats en vriende.

Le Castagne ’s Fried Calamari (foto deur Lee Porter)

Was u 'n kieskeurige eter as 'n kind? Enige voedsel wat u nie sou kon grootmaak nie?

Ek was nie regtig 'n kieskeurige eter as kind nie. Die dinge wat ek toe gehaat het om te eet, haat ek nou om te eet. Ek wil nie sê wat dit was nie, want as sjef moet ek tegnies meer oop wees vir die gebruik van alle soorte bestanddele. Laat my persoonlike oë minder trek na sampioene op 'n spyskaart, ondanks die feit dat ek in Pennsylvania woon. Ek het egter my mening oor olywe verander. Ek het hulle as kind geminag, maar ek geniet dit nou baie.

Le Castagne Limoncello Blueberry Martini (foto met vergunning van Le Castagne)

Wat was u gunsteling maaltyd/kos/versnapering wat u grootgemaak het buite? Hoe gaan dit nou as 'n volwassene?

Ek geniet 'n outydse braai in die agterplaas. Burgers, honde, ribbetjies, mielies, die hele nege meter, maar ek wil nie graag buite eet as ek wil gaan eet nie.

Wat dink u van Italiaanse franchises (soos Olive Garden, Carrabba ’s, ens.)? Sal u by sulke franchises eet?

Ek dink dit is 'n skande vir outentieke Italiaanse kos. Oorgaar pasta, smaaklose souse, alledaagse slaaibars met Cisco-produkte en bodemlose advertensiebegrotings om dit hoër te laat lyk as wat dit werklik is. Daar is niks goeds aan hulle nie. Nee, ek sou nooit kies om op daardie plekke te eet nie. As ek uitgaan, gaan ek êrens waaroor ek nuuskierig is. As ek iets vinnig wil hê, kan ek 'n pot water kook, 'n bietjie linguine al dente kook en dit vinnig met botter, gekapte peper, vars Parmesaan gooi en dit binne ongeveer 13 minute self aan tafel sit.

Le Castagne ’s Beetslaai (foto met vergunning van Le Castagne)

Wat dink u van die moderne voedselwêreld (van Whole Foods tot franchises soos TGI.Friday ’s, van die Food Network tot Groupon, van Yelp tot foodie bloggers)?

Ek hou van tradisie en outentieke kulinêre meesterwerke. Dit is in my bloed. Die moderne koswêreld is egter wonderlik, want dit bring soveel mee. Daar is soveel opwindende, nuwe geleenthede vir almal wat betrokke is. As u my 15 jaar gelede sou vra of hierdie bedryf so groot sou wees, sou ek gesê het: Nee. Ek sou nooit kon dink dat sjefs bekendes sou wees nie, die Food Network so groot sou wees en programme op mobiele toestelle om resepte te vind en plekke te vind om te eet sou so gewild wees. Dit verbaas my regtig hoe meer ek daaraan dink. Wegman's en Whole Foods het inkopies en voedselbewustheid op nuwe vlakke gebring, en ek erken dit dat dit niks minder as wonderlik is nie. Die lees van kosblogs is beslis my gunsteling ding. Ek hou daarvan om te sien wat kosliefhebbers oor verskillende restaurante te sê het, en ek wend my altyd tot hulle wanneer ek my volgende eetplek probeer kies. Ek hou ook daarvan dat blogposte, in teenstelling met 'n groot, langdradige resensie, vinnig gelees kan word, want ek het nie baie tyd nie.

Le Castagne's Flat Bread Pizza (foto deur Lee Porter)

Watter resepte wil jy met ons deel?

Ek gebruik 'n gesonder weergawe van die tradisionele 'Straw and Hay' fettuccine -gereg op ons somerspyskaart, en ek maak 'n gemene gnocchi waarvan ek tonne resepte het. Dus kan ek een deel wat pampoen gebruik, wat binne 'n paar maande oorvloedig moet wees!

Le Castagne se uitvoerende sjef Michael DeLone


Chocolate Covered Memories met Le Castagne se uitvoerende sjef Michael DeLone

Soos Sjokolade gedekte herinneringe dikwels ondersoek, kan voedsel op familie gebaseer wees en inderdaad kan gesin op voedsel gebaseer wees. Ontmoet Michael DeLone, uitvoerende sjef by Le Castagne, een van die restaurante wat die familie Sena besit, wat al byna vier dekades lank die Italiaanse kombuis in Philadelphia vertoon. Ja, sjef DeLone is deeglik bewus van die uiters toegewyde plaaslike volgelinge van Le Castagne in die Rittenhouse Square -omgewing. En ja, hy streef daarna om die groot tradisie voort te sit wat Le Castagne groot lof en erkenning besorg het en wenner van#8212 Wine Spectator Se toekenning van uitnemendheid en volgehoue ​​lof van nasionale en plaaslike pers. Sjef DeLone is egter nie bang om die koevert te druk nie, en gee nuwe lewe aan klassieke Italiaanse bestanddele en Noord -Italiaanse geregte, soos blyk uit sy tuisgemaakte nageregte, brode, wors en salami's en natuurlik spesiale pasta's. Of u nou op soek is na 'n sakemiddag, 'n romantiese aandete of net 'n paar skemerkelkies en voorgeregte in hul moderne kroeg, Le Castagne is daarop gemik om almal tevrede te stel, net soos die gesin dit doen. Nadat ons onlangs 'n paar outentieke, maar tog moderne voorgeregte geniet het, het die marinara-sous, wat die gebraaide calamari vergesel het, die Italiaanse kant van mevrou CCM — wat ons met sjef Michael DeLone gesels het, baie beïndruk. deel 'n paar van sy (sjokoladebedekte) herinneringe …

Hoe het jy jouself in hierdie nis van die bedryf bevind?

Ek het my nis in die bedryf gevind as 'n 15 -jarige busseun by Sonoma in Manayunk (Pennsylvania), waar ek dadelik verlief geraak het op die onderneming. Van daar af het ek begin uitreik na die sjefs saam met wie ek gewerk het en navraag gedoen oor die lewe van 'n sjef. Nodeloos om te sê, ek het baie goeie advies gekry. Ek het uiteindelik 'n week lank na die gesogte Culinary Institute of America gegaan vir 'n loopbaanondersoekprogram. Met my terugkeer het ek van hardloper na spens verhuis en vinnig die voedselketting opgestapel na waar ek nou is.

Le Castagne Garnale Ravioli (foto met vergunning van Le Castagne)

Is daar 'n werk in die kinderbedryf/tienerbedryf?

Ek het baie kosherinneringe uit die kinderjare. Ek is grootgemaak deur my ma en ouma en het talle werk in die kombuis gehad. Ek verwys nie na dat dit werklike industrie -werk is nie, want dit is baie anders as 'n kommersiële kombuis. Maar ek is Italiaans, en baie van die werk in die kombuis van my Nona was kommersieel. Ek bedoel, was u al ooit einde Augustus in 'n Italiaanse kombuis met 'n boot tamaties en eiervrug? Ek onthou dat ek baie tamatiesous gemaak het, baie gebak het en talle gesinsresepte opgeneem/gememoriseer het, waarop ek tot vandag toe gebruik het.

Le Castagne ’s Tuna Crudo (foto met vergunning van Le Castagne)

Wat is jou vroegste kinderherinneringe aan kos?

Ek onthou dat my ouma vir my broccoli -rabe gemaak het toe ek 'n baie klein kind was, en ek het gedink dit was die grootste ding ooit. Ek dink steeds dit is die grootste ding ooit.

Watter kosse herinner u aan die kinderjare / Gunsteling kosse wat grootword?

Ek onthou my ouma se linguini met mossels en garnale as mense my uitvra oor kinderherinneringe en#8212 saam met my ma se tuisgemaakte wors en peperstromboli. Hulle was my gunstelinge.

Waar kom jou liefde vir kos vandaan?

Oorspronklik my familie. Tans, my familie, maats en vriende.

Le Castagne ’s Fried Calamari (foto deur Lee Porter)

Was u 'n kieskeurige eter as 'n kind? Enige voedsel wat u nie sou kon grootmaak nie?

Ek was nie regtig 'n kieskeurige eter as kind nie. Die dinge wat ek toe gehaat het om te eet, haat ek nou om te eet. Ek wil nie sê wat dit was nie, want as sjef moet ek tegnies meer oop wees vir die gebruik van alle soorte bestanddele. Laat my persoonlike oë minder trek na sampioene op 'n spyskaart, ondanks die feit dat ek in Pennsylvania woon. Ek het egter my mening oor olywe verander. Ek het hulle as kind geminag, maar ek geniet dit nou baie.

Le Castagne Limoncello Blueberry Martini (foto met vergunning van Le Castagne)

Wat was u gunsteling maaltyd/kos/versnapering wat u grootgemaak het buite? Wat van nou as 'n volwassene?

Ek geniet 'n outydse braai in die agterplaas. Burgers, honde, ribbetjies, mielies, die hele nege meter, maar ek wil nie graag buite eet as ek wil gaan eet nie.

Wat dink u van Italiaanse franchises (soos Olive Garden, Carrabba ’s, ens.)? Sal u by sulke franchises eet?

Ek dink dit is 'n skande vir outentieke Italiaanse kos. Oorgaar pasta, smaaklose souse, alledaagse slaaibare met Cisco-produkte en bodemlose advertensiebegrotings om dit hoër te laat lyk as wat dit werklik is. Daar is niks goeds aan hulle nie. Nee, ek sou nooit kies om op daardie plekke te eet nie. As ek uitgaan, gaan ek êrens waaroor ek nuuskierig is. As ek iets vinnig wil hê, kan ek 'n pot water kook, 'n bietjie linguine al dente kook en dit vinnig met 'n bietjie botter, gekapte peper, vars Parmesaan gooi en dit binne ongeveer 13 minute self aan tafel sit.

Le Castagne ’s Beetslaai (foto met vergunning van Le Castagne)

Wat dink u van die moderne voedselwêreld (van Whole Foods tot franchises soos TGI.Friday ’s, van die Food Network tot Groupon, van Yelp tot foodie bloggers)?

Ek hou van tradisie en outentieke kulinêre meesterwerke. Dit is in my bloed. Die moderne koswêreld is egter wonderlik, want dit bring soveel mee. Daar is soveel opwindende, nuwe geleenthede vir almal wat betrokke is. As u my 15 jaar gelede sou vra of hierdie bedryf so groot sou wees, sou ek gesê het: Nee. Ek sou nooit kon dink dat sjefs bekendes sou wees nie, die Food Network so groot sou wees en programme op mobiele toestelle om resepte te vind en plekke te vind om te eet sou so gewild wees. Dit verbaas my regtig hoe meer ek daaraan dink. Wegman's en Whole Foods het inkopies en voedselbewustheid op nuwe vlakke gebring, en ek erken dit dat dit niks minder as wonderlik is nie. Die lees van kosblogs is beslis my gunsteling ding. Ek hou daarvan om te sien wat kosliefhebbers oor verskillende restaurante te sê het, en ek wend my altyd tot hulle wanneer ek my volgende eetplek probeer kies. Ek hou ook daarvan dat blogposte, in teenstelling met 'n groot, langdradige resensie, vinnig gelees kan word, want ek het nie baie tyd nie.

Le Castagne's Flat Bread Pizza (foto deur Lee Porter)

Watter resepte wil jy met ons deel?

Ek gebruik 'n gesonder weergawe van die tradisionele 'Straw and Hay' fettuccine -gereg op ons somerspyskaart, en ek maak 'n gemene gnocchi waarvan ek tonne resepte het. Dus kan ek een deel wat pampoen gebruik, wat binne 'n paar maande oorvloedig moet wees!

Le Castagne se uitvoerende sjef Michael DeLone


Chocolate Covered Memories met Le Castagne se uitvoerende sjef Michael DeLone

Soos Sjokolade gedekte herinneringe dikwels ondersoek, kan voedsel op familie gebaseer wees en inderdaad kan gesin op voedsel gebaseer wees. Ontmoet Michael DeLone, uitvoerende sjef by Le Castagne, een van die restaurante wat die familie Sena besit, wat al byna vier dekades lank die Italiaanse kombuis in Philadelphia vertoon. Ja, sjef DeLone is deeglik bewus van die uiters toegewyde plaaslike volgelinge van Le Castagne in die Rittenhouse Square -omgewing. En ja, hy streef daarna om die groot tradisie voort te sit wat Le Castagne groot lof en erkenning besorg het en wenner van#8212 Wine Spectator Se toekenning van uitnemendheid en volgehoue ​​lof van nasionale en plaaslike pers. Sjef DeLone is egter nie bang om die koevert te druk nie, en gee nuwe lewe aan klassieke Italiaanse bestanddele en Noord -Italiaanse geregte, soos blyk uit sy tuisgemaakte nageregte, brode, wors en salami's en natuurlik spesiale pasta's. Of u nou op soek is na 'n sakemiddag, 'n romantiese aandete of net 'n paar skemerkelkies en voorgeregte in hul moderne kroeg, Le Castagne is daarop gemik om almal tevrede te stel, net soos die gesin dit doen. Nadat ons onlangs 'n paar outentieke, maar tog moderne voorgeregte geniet het, het die marinara-sous, wat die gebraaide calamari vergesel het, die Italiaanse kant van mevrou CCM — wat ons met sjef Michael DeLone gesels het, baie beïndruk. deel 'n paar van sy (sjokoladebedekte) herinneringe …

Hoe het jy jouself in hierdie nis van die bedryf bevind?

Ek het my nis in die bedryf gevind as 'n 15 -jarige busseun by Sonoma in Manayunk (Pennsylvania), waar ek dadelik verlief geraak het op die onderneming. Van daar af het ek begin uitreik na die sjefs saam met wie ek gewerk het en navraag gedoen oor die lewe van 'n sjef. Nodeloos om te sê, ek het baie goeie advies gekry. Ek het uiteindelik 'n week lank na die gesogte Culinary Institute of America gegaan vir 'n loopbaanondersoekprogram. Met my terugkeer het ek van hardloper na spens verhuis en vinnig die voedselketting opgestapel na waar ek nou is.

Le Castagne Garnale Ravioli (foto met vergunning van Le Castagne)

Is daar 'n werk in die kinderbedryf/tienerbedryf?

Ek het baie kosherinneringe uit die kinderjare. Ek is grootgemaak deur my ma en ouma en het talle werk in die kombuis gehad. Ek sinspeel nie dat dit werklike industrie -werk is nie, want dit is baie anders as 'n kommersiële kombuis. Maar ek is Italiaans, en baie van die werk in die kombuis van my Nona was kommersieel. Ek bedoel, was u ooit einde Augustus in 'n Italiaanse kombuis met 'n boot tamaties en eiervrug? Ek onthou dat ek baie tamatiesous gemaak het, baie gebak het en talle gesinsresepte opgeneem/gememoriseer het, waarop ek tot vandag toe gebruik het.

Le Castagne ’s Tuna Crudo (foto met vergunning van Le Castagne)

Wat is jou vroegste kinderherinneringe aan kos?

Ek onthou dat my ouma vir my broccoli -rabe gemaak het toe ek 'n baie klein kind was, en ek het gedink dit was die grootste ding ooit. Ek dink steeds dit is die grootste ding ooit.

Watter kosse herinner u aan die kinderjare / Gunsteling kosse wat grootword?

Ek onthou my ouma se linguini met mossels en garnale as mense my uitvra oor kinderherinneringe en#8212 saam met my ma se tuisgemaakte wors en peperstromboli. Hulle was my gunstelinge.

Waar kom jou liefde vir kos vandaan?

Oorspronklik my familie. Tans, my familie, maats en vriende.

Le Castagne ’s Fried Calamari (foto deur Lee Porter)

Was u 'n kieskeurige eter as 'n kind? Enige voedsel wat u nie sou kon grootmaak nie?

Ek was nie regtig 'n kieskeurige eter as kind nie. Die dinge wat ek toe gehaat het om te eet, haat ek nou om te eet. Ek wil nie sê wat dit was nie, want as sjef moet ek tegnies meer oop wees vir die gebruik van alle soorte bestanddele. Laat my persoonlike oë minder trek na sampioene op 'n spyskaart, ondanks die feit dat ek in Pennsylvania woon. Ek het egter my mening oor olywe verander. Ek het hulle as kind geminag, maar ek geniet dit nou baie.

Le Castagne Limoncello Blueberry Martini (foto met vergunning van Le Castagne)

Wat was u gunsteling maaltyd/kos/versnapering wat u grootgemaak het buite? Wat van nou as 'n volwassene?

Ek geniet 'n outydse agterplaasbraai. Burgers, honde, ribbetjies, mielies, die hele nege meter, maar ek wil nie graag buite eet as ek wil gaan eet nie.

Wat dink u van Italiaanse franchises (soos Olive Garden, Carrabba ’s, ens.)? Sal u by sulke franchises eet?

Ek dink dit is 'n skande vir outentieke Italiaanse kos. Oorgaar pasta, smaaklose souse, alledaagse slaaibare met Cisco-produkte en bodemlose advertensiebegrotings om dit hoër te laat lyk as wat dit werklik is. Daar is niks goeds aan hulle nie. Nee, ek sou nooit kies om op daardie plekke te eet nie. As ek uitgaan, gaan ek êrens waaroor ek nuuskierig is. As ek iets vinnig wil hê, kan ek 'n pot water kook, 'n bietjie linguine al dente kook en dit vinnig met botter, gekapte peper, vars Parmesaan gooi en dit binne ongeveer 13 minute self aan tafel sit.

Le Castagne ’s Beetslaai (foto met vergunning van Le Castagne)

Wat dink u van die moderne voedselwêreld (van Whole Foods tot franchises soos TGI.Friday ’s, van die Food Network tot Groupon, van Yelp tot foodie bloggers)?

Ek hou van tradisie en outentieke kulinêre meesterwerke. Dit is in my bloed. Die moderne koswêreld is egter wonderlik, want dit bring soveel mee. Daar is soveel opwindende, nuwe geleenthede vir almal wat betrokke is. As u my 15 jaar gelede sou vra of hierdie bedryf so groot sou wees, sou ek gesê het: Nee. Ek sou nooit kon dink dat sjefs bekendes sou wees nie, die Food Network so groot sou wees en programme op mobiele toestelle om resepte te vind en plekke te vind om te eet sou so gewild wees. Dit verbaas my regtig hoe meer ek daaraan dink. Wegman's en Whole Foods het inkopies en voedselbewustheid op nuwe vlakke gebring, en ek erken dit dat dit niks minder as wonderlik is nie. Die lees van kosblogs is beslis my gunsteling ding. Ek hou daarvan om te sien wat kosliefhebbers oor verskillende restaurante te sê het, en ek wend my altyd tot hulle wanneer ek my volgende eetplek probeer kies. Ek hou ook daarvan dat blogposte, in teenstelling met 'n groot, langdradige resensie, vinnig gelees kan word, want ek het nie baie tyd nie.

Le Castagne's Flat Bread Pizza (foto deur Lee Porter)

Watter resepte wil jy met ons deel?

Ek gebruik 'n gesonder weergawe van die tradisionele 'Straw and Hay' fettuccine -gereg op ons somerspyskaart, en ek maak 'n gemene gnocchi waarvan ek tonne resepte het. Dus kan ek een deel wat pampoen gebruik, wat binne 'n paar maande oorvloedig moet wees!

Le Castagne se uitvoerende sjef Michael DeLone


Chocolate Covered Memories met Le Castagne se uitvoerende sjef Michael DeLone

Soos Sjokolade gedekte herinneringe dikwels ondersoek, kan voedsel op familie gebaseer wees en inderdaad kan gesin op voedsel gebaseer wees. Ontmoet Michael DeLone, uitvoerende sjef by Le Castagne, een van die restaurante wat die familie Sena besit, wat al byna vier dekades lank die Italiaanse kombuis in Philadelphia vertoon. Ja, sjef DeLone is deeglik bewus van die uiters toegewyde plaaslike volgelinge van Le Castagne in die Rittenhouse Square -omgewing. En ja, hy streef daarna om die groot tradisie voort te sit wat Le Castagne groot lof en erkenning besorg het en wenner van#8212 Wine Spectator Se toekenning van uitnemendheid en volgehoue ​​lof van nasionale en plaaslike pers. Maar sjef DeLone is nie bang om die koevert te druk nie, en gee nuwe lewe aan klassieke Italiaanse bestanddele en Noord -Italiaanse kos, soos blyk uit sy tuisgemaakte nageregte, brode, wors en salami's en natuurlik spesiale pasta's. Of u nou op soek is na 'n sakemiddag, 'n romantiese aandete of net 'n paar skemerkelkies en voorgeregte in hul moderne kroeg, Le Castagne is daarop gemik om almal tevrede te stel, net soos die gesin dit doen. Nadat ons onlangs 'n paar outentieke dog moderne voorgeregte geniet het, het die marinara-sous, saam met die gebraaide calamari, die Italiaanse kant van mev. CCM baie beïndruk wat ons met sjef Michael DeLone per e-pos gesels het. deel 'n paar van sy (sjokoladebedekte) herinneringe …

Hoe het jy jouself in hierdie nis van die bedryf bevind?

Ek het my nis in die bedryf gevind as 'n 15 -jarige busseun by Sonoma in Manayunk (Pennsylvania), waar ek dadelik verlief geraak het op die onderneming. Van daar af het ek begin uitreik na die sjefs saam met wie ek gewerk het en navraag gedoen oor die lewe van 'n sjef. Nodeloos om te sê, ek het baie goeie advies gekry. Ek het uiteindelik 'n week lank na die gesogte Culinary Institute of America gegaan vir 'n loopbaanondersoekprogram. Met my terugkeer het ek van hardloper na spens verhuis en vinnig die voedselketting opgestapel na waar ek nou is.

Le Castagne Garnale Ravioli (foto met vergunning van Le Castagne)

Is daar 'n werk in die kinderbedryf/tienerbedryf?

Ek het baie kosherinneringe uit die kinderjare. Raised by my mother and grandmother, I had innumerable jobs in the kitchen. I’m not alluding that those are real industry jobs because it’s very different helming a commercial kitchen. But I’m Italian, and many of the jobs in my Nona’s kitchen felt commercial. I mean, have you ever been in an Italian kitchen at the end of August with a boatload of tomatoes and eggplant? I remember making a lot of tomato sauce, did a lot of baking and absorbed/memorized countless family recipes, which I draw upon to this day.

Le Castagne’s Tuna Crudo (photo courtesy of Le Castagne)

What are your earliest childhood memories of food?

I remember my grandmother made me broccoli rabe when I was a very little kid, and I thought it was the greatest thing ever. I still think it’s the greatest thing ever.

What foods remind you of childhood / Favorite foods growing up?

I remember my grandmother’s linguini with clams and shrimp — when people ask me about childhood food memories — along with my mom’s homemade sausage and pepper stromboli. They were my favorites.

Where does your love of food stem from?

Originally, my family. Currently, my family, peers and friends.

Le Castagne’s Fried Calamari (photo by Lee Porter)

Were you a picky eater as a kid? Any foods you couldn’t stand growing up?

I was not really a picky eater as a kid. The things I hated to eat then, I hate to eat now. I don’t want to say what those were, because technically as a chef I should be more open to using all types of ingredients. Let’s leave it that my personal eyes gravitate less towards mushrooms on a menu, despite living in Pennsylvania. I have, however, changed my opinion on olives. I despised them as a kid but really enjoy them now.

Le Castagne’s Limoncello Blueberry Martini (photo courtesy of Le Castagne)

Growing up, what was your favorite meal/food/snack to eat outside? How about now as an adult?

I enjoy an old fashion backyard BBQ. Burgers, dogs, ribs, corn, the whole nine yards, but I am not big on eating outside when I want to go out to eat.

What do you think of Italian franchises (like Olive Garden, Carrabba’s, etc.)? Will you eat at such franchises?

I think they are a disgrace to authentic Italian food. Overcooked pasta, tasteless sauces, mundane Cisco-product riddled salad bars and bottomless ad budgets to make them appear higher-end than they really are. There’s nothing good about them. No, I would never choose to eat at those places. When I go out, I go somewhere I’m curious about. When I want something fast, I can boil a pot of water, perfectly cook some linguine al dente and quickly toss it with some butter, cracked pepper, fresh Parmesan and get it to the table myself in about 13 minutes.

Le Castagne’s Beet Salad (photo courtesy of Le Castagne)

What do you think of the modern food world (from Whole Foods to franchises like TGI.Friday’s, from the Food Network to Groupon, from Yelp to foodie bloggers)?

I love tradition and authentic culinary masterpieces. It’s in my blood. However, the modern food world is great because it brings so much with it. There are so many exciting, new opportunities for everyone involved. If you asked me 15 years ago whether this industry would be this big, I would have said: No. I never would have thought chefs would be celebrities, the Food Network would be so huge, and apps on mobile devices for recipes and finding places to eat would be so widely popular. It really does amaze me the more I think about it. Wegman’s and Whole Foods have brought shopping and food awareness to new levels, and I credit them with being nothing short of amazing. Reading food blogs is hands down my favorite thing to do. I love seeing what food lovers have to say about different restaurants, and I always find myself turning to them when trying to pick my next spot to eat. I also like that blog posts, unlike a huge, long-winded review can be read in quick snapshots because I don’t have a lot of time.

Le Castagne’s Flat Bread Pizza (photo by Lee Porter)

What recipes do you want to share with us?

I’m running a healthier version of the traditional ‘Straw and Hay’ fettuccine dish on our summer menu, and I make a mean gnocchi of which I have tons of recipes. So I can share one that uses pumpkin which in a few months should be abundant!

Le Castagne’s Executive Chef Michael DeLone


Chocolate Covered Memories with Le Castagne’s Executive Chef Michael DeLone

Soos Chocolate Covered Memories often examines, food can be based on family and, indeed, family can be based on food. Meet Michael DeLone, executive chef at Le Castagne, one of the restaurants owned by the Sena family, who have been showcasing Italian cuisine in Philadelphia for nearly-four decades. Yes, Chef DeLone is well aware of Le Castagne’s extremely devoted local following in the Rittenhouse Square area. And yes, he strives to continue the great tradition that has earned Le Castagne great accolades and recognition — winner of Wine Spectator ’s Award of Excellence and consistent high praise from national and local press alike. Yet, Chef DeLone is not afraid to push the envelope, breathing new life into classic Italian ingredients and northern Italian fare, as is evident by tasting his homemade desserts, breads, sausages and salamis and, of course, specialty pastas. Whether you are looking for a business lunch, a romantic dinner or just some cocktails and appetizers at their modern bar, Le Castagne aims to please all, just like family does. After recently enjoying some authentic-yet-modern appetizers — the marinara sauce, which accompanied the fried calamari, greatly impressed the hard-to-impress Italian-side of Ms. CCM — we conversed with Chef Michael DeLone via email to share some of his (Chocolate Covered) Memories …

How did you find yourself in this niche of the industry?

I found my niche in the industry as a 15 year old busboy at Sonoma in Manayunk (Pennsylvania), which is where I instantly fell in love with the business. From there, I started to reach out to the chefs who I worked with and inquired about a chef’s life. Needless to say, I received some really good advice. So I ended up going away to the prestigious Culinary Institute of America for a week for a career exploration program. Upon my return, I moved from runner to pantry and quickly “up the food chain” to where I am now.

Le Castagne’s Shrimp Ravioli (photo courtesy of Le Castagne)

Any child/teenage food industry jobs?

I have a ton of childhood food memories. Raised by my mother and grandmother, I had innumerable jobs in the kitchen. I’m not alluding that those are real industry jobs because it’s very different helming a commercial kitchen. But I’m Italian, and many of the jobs in my Nona’s kitchen felt commercial. I mean, have you ever been in an Italian kitchen at the end of August with a boatload of tomatoes and eggplant? I remember making a lot of tomato sauce, did a lot of baking and absorbed/memorized countless family recipes, which I draw upon to this day.

Le Castagne’s Tuna Crudo (photo courtesy of Le Castagne)

What are your earliest childhood memories of food?

I remember my grandmother made me broccoli rabe when I was a very little kid, and I thought it was the greatest thing ever. I still think it’s the greatest thing ever.

What foods remind you of childhood / Favorite foods growing up?

I remember my grandmother’s linguini with clams and shrimp — when people ask me about childhood food memories — along with my mom’s homemade sausage and pepper stromboli. They were my favorites.

Where does your love of food stem from?

Originally, my family. Currently, my family, peers and friends.

Le Castagne’s Fried Calamari (photo by Lee Porter)

Were you a picky eater as a kid? Any foods you couldn’t stand growing up?

I was not really a picky eater as a kid. The things I hated to eat then, I hate to eat now. I don’t want to say what those were, because technically as a chef I should be more open to using all types of ingredients. Let’s leave it that my personal eyes gravitate less towards mushrooms on a menu, despite living in Pennsylvania. I have, however, changed my opinion on olives. I despised them as a kid but really enjoy them now.

Le Castagne’s Limoncello Blueberry Martini (photo courtesy of Le Castagne)

Growing up, what was your favorite meal/food/snack to eat outside? How about now as an adult?

I enjoy an old fashion backyard BBQ. Burgers, dogs, ribs, corn, the whole nine yards, but I am not big on eating outside when I want to go out to eat.

What do you think of Italian franchises (like Olive Garden, Carrabba’s, etc.)? Will you eat at such franchises?

I think they are a disgrace to authentic Italian food. Overcooked pasta, tasteless sauces, mundane Cisco-product riddled salad bars and bottomless ad budgets to make them appear higher-end than they really are. There’s nothing good about them. No, I would never choose to eat at those places. When I go out, I go somewhere I’m curious about. When I want something fast, I can boil a pot of water, perfectly cook some linguine al dente and quickly toss it with some butter, cracked pepper, fresh Parmesan and get it to the table myself in about 13 minutes.

Le Castagne’s Beet Salad (photo courtesy of Le Castagne)

What do you think of the modern food world (from Whole Foods to franchises like TGI.Friday’s, from the Food Network to Groupon, from Yelp to foodie bloggers)?

I love tradition and authentic culinary masterpieces. It’s in my blood. However, the modern food world is great because it brings so much with it. There are so many exciting, new opportunities for everyone involved. If you asked me 15 years ago whether this industry would be this big, I would have said: No. I never would have thought chefs would be celebrities, the Food Network would be so huge, and apps on mobile devices for recipes and finding places to eat would be so widely popular. It really does amaze me the more I think about it. Wegman’s and Whole Foods have brought shopping and food awareness to new levels, and I credit them with being nothing short of amazing. Reading food blogs is hands down my favorite thing to do. I love seeing what food lovers have to say about different restaurants, and I always find myself turning to them when trying to pick my next spot to eat. I also like that blog posts, unlike a huge, long-winded review can be read in quick snapshots because I don’t have a lot of time.

Le Castagne’s Flat Bread Pizza (photo by Lee Porter)

What recipes do you want to share with us?

I’m running a healthier version of the traditional ‘Straw and Hay’ fettuccine dish on our summer menu, and I make a mean gnocchi of which I have tons of recipes. So I can share one that uses pumpkin which in a few months should be abundant!

Le Castagne’s Executive Chef Michael DeLone


Chocolate Covered Memories with Le Castagne’s Executive Chef Michael DeLone

Soos Chocolate Covered Memories often examines, food can be based on family and, indeed, family can be based on food. Meet Michael DeLone, executive chef at Le Castagne, one of the restaurants owned by the Sena family, who have been showcasing Italian cuisine in Philadelphia for nearly-four decades. Yes, Chef DeLone is well aware of Le Castagne’s extremely devoted local following in the Rittenhouse Square area. And yes, he strives to continue the great tradition that has earned Le Castagne great accolades and recognition — winner of Wine Spectator ’s Award of Excellence and consistent high praise from national and local press alike. Yet, Chef DeLone is not afraid to push the envelope, breathing new life into classic Italian ingredients and northern Italian fare, as is evident by tasting his homemade desserts, breads, sausages and salamis and, of course, specialty pastas. Whether you are looking for a business lunch, a romantic dinner or just some cocktails and appetizers at their modern bar, Le Castagne aims to please all, just like family does. After recently enjoying some authentic-yet-modern appetizers — the marinara sauce, which accompanied the fried calamari, greatly impressed the hard-to-impress Italian-side of Ms. CCM — we conversed with Chef Michael DeLone via email to share some of his (Chocolate Covered) Memories …

How did you find yourself in this niche of the industry?

I found my niche in the industry as a 15 year old busboy at Sonoma in Manayunk (Pennsylvania), which is where I instantly fell in love with the business. From there, I started to reach out to the chefs who I worked with and inquired about a chef’s life. Needless to say, I received some really good advice. So I ended up going away to the prestigious Culinary Institute of America for a week for a career exploration program. Upon my return, I moved from runner to pantry and quickly “up the food chain” to where I am now.

Le Castagne’s Shrimp Ravioli (photo courtesy of Le Castagne)

Any child/teenage food industry jobs?

I have a ton of childhood food memories. Raised by my mother and grandmother, I had innumerable jobs in the kitchen. I’m not alluding that those are real industry jobs because it’s very different helming a commercial kitchen. But I’m Italian, and many of the jobs in my Nona’s kitchen felt commercial. I mean, have you ever been in an Italian kitchen at the end of August with a boatload of tomatoes and eggplant? I remember making a lot of tomato sauce, did a lot of baking and absorbed/memorized countless family recipes, which I draw upon to this day.

Le Castagne’s Tuna Crudo (photo courtesy of Le Castagne)

What are your earliest childhood memories of food?

I remember my grandmother made me broccoli rabe when I was a very little kid, and I thought it was the greatest thing ever. I still think it’s the greatest thing ever.

What foods remind you of childhood / Favorite foods growing up?

I remember my grandmother’s linguini with clams and shrimp — when people ask me about childhood food memories — along with my mom’s homemade sausage and pepper stromboli. They were my favorites.

Where does your love of food stem from?

Originally, my family. Currently, my family, peers and friends.

Le Castagne’s Fried Calamari (photo by Lee Porter)

Were you a picky eater as a kid? Any foods you couldn’t stand growing up?

I was not really a picky eater as a kid. The things I hated to eat then, I hate to eat now. I don’t want to say what those were, because technically as a chef I should be more open to using all types of ingredients. Let’s leave it that my personal eyes gravitate less towards mushrooms on a menu, despite living in Pennsylvania. I have, however, changed my opinion on olives. I despised them as a kid but really enjoy them now.

Le Castagne’s Limoncello Blueberry Martini (photo courtesy of Le Castagne)

Growing up, what was your favorite meal/food/snack to eat outside? How about now as an adult?

I enjoy an old fashion backyard BBQ. Burgers, dogs, ribs, corn, the whole nine yards, but I am not big on eating outside when I want to go out to eat.

What do you think of Italian franchises (like Olive Garden, Carrabba’s, etc.)? Will you eat at such franchises?

I think they are a disgrace to authentic Italian food. Overcooked pasta, tasteless sauces, mundane Cisco-product riddled salad bars and bottomless ad budgets to make them appear higher-end than they really are. There’s nothing good about them. No, I would never choose to eat at those places. When I go out, I go somewhere I’m curious about. When I want something fast, I can boil a pot of water, perfectly cook some linguine al dente and quickly toss it with some butter, cracked pepper, fresh Parmesan and get it to the table myself in about 13 minutes.

Le Castagne’s Beet Salad (photo courtesy of Le Castagne)

What do you think of the modern food world (from Whole Foods to franchises like TGI.Friday’s, from the Food Network to Groupon, from Yelp to foodie bloggers)?

I love tradition and authentic culinary masterpieces. It’s in my blood. However, the modern food world is great because it brings so much with it. There are so many exciting, new opportunities for everyone involved. If you asked me 15 years ago whether this industry would be this big, I would have said: No. I never would have thought chefs would be celebrities, the Food Network would be so huge, and apps on mobile devices for recipes and finding places to eat would be so widely popular. It really does amaze me the more I think about it. Wegman’s and Whole Foods have brought shopping and food awareness to new levels, and I credit them with being nothing short of amazing. Reading food blogs is hands down my favorite thing to do. I love seeing what food lovers have to say about different restaurants, and I always find myself turning to them when trying to pick my next spot to eat. I also like that blog posts, unlike a huge, long-winded review can be read in quick snapshots because I don’t have a lot of time.

Le Castagne’s Flat Bread Pizza (photo by Lee Porter)

What recipes do you want to share with us?

I’m running a healthier version of the traditional ‘Straw and Hay’ fettuccine dish on our summer menu, and I make a mean gnocchi of which I have tons of recipes. So I can share one that uses pumpkin which in a few months should be abundant!

Le Castagne’s Executive Chef Michael DeLone


Chocolate Covered Memories with Le Castagne’s Executive Chef Michael DeLone

Soos Chocolate Covered Memories often examines, food can be based on family and, indeed, family can be based on food. Meet Michael DeLone, executive chef at Le Castagne, one of the restaurants owned by the Sena family, who have been showcasing Italian cuisine in Philadelphia for nearly-four decades. Yes, Chef DeLone is well aware of Le Castagne’s extremely devoted local following in the Rittenhouse Square area. And yes, he strives to continue the great tradition that has earned Le Castagne great accolades and recognition — winner of Wine Spectator ’s Award of Excellence and consistent high praise from national and local press alike. Yet, Chef DeLone is not afraid to push the envelope, breathing new life into classic Italian ingredients and northern Italian fare, as is evident by tasting his homemade desserts, breads, sausages and salamis and, of course, specialty pastas. Whether you are looking for a business lunch, a romantic dinner or just some cocktails and appetizers at their modern bar, Le Castagne aims to please all, just like family does. After recently enjoying some authentic-yet-modern appetizers — the marinara sauce, which accompanied the fried calamari, greatly impressed the hard-to-impress Italian-side of Ms. CCM — we conversed with Chef Michael DeLone via email to share some of his (Chocolate Covered) Memories …

How did you find yourself in this niche of the industry?

I found my niche in the industry as a 15 year old busboy at Sonoma in Manayunk (Pennsylvania), which is where I instantly fell in love with the business. From there, I started to reach out to the chefs who I worked with and inquired about a chef’s life. Needless to say, I received some really good advice. So I ended up going away to the prestigious Culinary Institute of America for a week for a career exploration program. Upon my return, I moved from runner to pantry and quickly “up the food chain” to where I am now.

Le Castagne’s Shrimp Ravioli (photo courtesy of Le Castagne)

Any child/teenage food industry jobs?

I have a ton of childhood food memories. Raised by my mother and grandmother, I had innumerable jobs in the kitchen. I’m not alluding that those are real industry jobs because it’s very different helming a commercial kitchen. But I’m Italian, and many of the jobs in my Nona’s kitchen felt commercial. I mean, have you ever been in an Italian kitchen at the end of August with a boatload of tomatoes and eggplant? I remember making a lot of tomato sauce, did a lot of baking and absorbed/memorized countless family recipes, which I draw upon to this day.

Le Castagne’s Tuna Crudo (photo courtesy of Le Castagne)

What are your earliest childhood memories of food?

I remember my grandmother made me broccoli rabe when I was a very little kid, and I thought it was the greatest thing ever. I still think it’s the greatest thing ever.

What foods remind you of childhood / Favorite foods growing up?

I remember my grandmother’s linguini with clams and shrimp — when people ask me about childhood food memories — along with my mom’s homemade sausage and pepper stromboli. They were my favorites.

Where does your love of food stem from?

Originally, my family. Currently, my family, peers and friends.

Le Castagne’s Fried Calamari (photo by Lee Porter)

Were you a picky eater as a kid? Any foods you couldn’t stand growing up?

I was not really a picky eater as a kid. The things I hated to eat then, I hate to eat now. I don’t want to say what those were, because technically as a chef I should be more open to using all types of ingredients. Let’s leave it that my personal eyes gravitate less towards mushrooms on a menu, despite living in Pennsylvania. I have, however, changed my opinion on olives. I despised them as a kid but really enjoy them now.

Le Castagne’s Limoncello Blueberry Martini (photo courtesy of Le Castagne)

Growing up, what was your favorite meal/food/snack to eat outside? How about now as an adult?

I enjoy an old fashion backyard BBQ. Burgers, dogs, ribs, corn, the whole nine yards, but I am not big on eating outside when I want to go out to eat.

What do you think of Italian franchises (like Olive Garden, Carrabba’s, etc.)? Will you eat at such franchises?

I think they are a disgrace to authentic Italian food. Overcooked pasta, tasteless sauces, mundane Cisco-product riddled salad bars and bottomless ad budgets to make them appear higher-end than they really are. There’s nothing good about them. No, I would never choose to eat at those places. When I go out, I go somewhere I’m curious about. When I want something fast, I can boil a pot of water, perfectly cook some linguine al dente and quickly toss it with some butter, cracked pepper, fresh Parmesan and get it to the table myself in about 13 minutes.

Le Castagne’s Beet Salad (photo courtesy of Le Castagne)

What do you think of the modern food world (from Whole Foods to franchises like TGI.Friday’s, from the Food Network to Groupon, from Yelp to foodie bloggers)?

I love tradition and authentic culinary masterpieces. It’s in my blood. However, the modern food world is great because it brings so much with it. There are so many exciting, new opportunities for everyone involved. If you asked me 15 years ago whether this industry would be this big, I would have said: No. I never would have thought chefs would be celebrities, the Food Network would be so huge, and apps on mobile devices for recipes and finding places to eat would be so widely popular. It really does amaze me the more I think about it. Wegman’s and Whole Foods have brought shopping and food awareness to new levels, and I credit them with being nothing short of amazing. Reading food blogs is hands down my favorite thing to do. I love seeing what food lovers have to say about different restaurants, and I always find myself turning to them when trying to pick my next spot to eat. I also like that blog posts, unlike a huge, long-winded review can be read in quick snapshots because I don’t have a lot of time.

Le Castagne’s Flat Bread Pizza (photo by Lee Porter)

What recipes do you want to share with us?

I’m running a healthier version of the traditional ‘Straw and Hay’ fettuccine dish on our summer menu, and I make a mean gnocchi of which I have tons of recipes. So I can share one that uses pumpkin which in a few months should be abundant!

Le Castagne’s Executive Chef Michael DeLone


Chocolate Covered Memories with Le Castagne’s Executive Chef Michael DeLone

Soos Chocolate Covered Memories often examines, food can be based on family and, indeed, family can be based on food. Meet Michael DeLone, executive chef at Le Castagne, one of the restaurants owned by the Sena family, who have been showcasing Italian cuisine in Philadelphia for nearly-four decades. Yes, Chef DeLone is well aware of Le Castagne’s extremely devoted local following in the Rittenhouse Square area. And yes, he strives to continue the great tradition that has earned Le Castagne great accolades and recognition — winner of Wine Spectator ’s Award of Excellence and consistent high praise from national and local press alike. Yet, Chef DeLone is not afraid to push the envelope, breathing new life into classic Italian ingredients and northern Italian fare, as is evident by tasting his homemade desserts, breads, sausages and salamis and, of course, specialty pastas. Whether you are looking for a business lunch, a romantic dinner or just some cocktails and appetizers at their modern bar, Le Castagne aims to please all, just like family does. After recently enjoying some authentic-yet-modern appetizers — the marinara sauce, which accompanied the fried calamari, greatly impressed the hard-to-impress Italian-side of Ms. CCM — we conversed with Chef Michael DeLone via email to share some of his (Chocolate Covered) Memories …

How did you find yourself in this niche of the industry?

I found my niche in the industry as a 15 year old busboy at Sonoma in Manayunk (Pennsylvania), which is where I instantly fell in love with the business. From there, I started to reach out to the chefs who I worked with and inquired about a chef’s life. Needless to say, I received some really good advice. So I ended up going away to the prestigious Culinary Institute of America for a week for a career exploration program. Upon my return, I moved from runner to pantry and quickly “up the food chain” to where I am now.

Le Castagne’s Shrimp Ravioli (photo courtesy of Le Castagne)

Any child/teenage food industry jobs?

I have a ton of childhood food memories. Raised by my mother and grandmother, I had innumerable jobs in the kitchen. I’m not alluding that those are real industry jobs because it’s very different helming a commercial kitchen. But I’m Italian, and many of the jobs in my Nona’s kitchen felt commercial. I mean, have you ever been in an Italian kitchen at the end of August with a boatload of tomatoes and eggplant? I remember making a lot of tomato sauce, did a lot of baking and absorbed/memorized countless family recipes, which I draw upon to this day.

Le Castagne’s Tuna Crudo (photo courtesy of Le Castagne)

What are your earliest childhood memories of food?

I remember my grandmother made me broccoli rabe when I was a very little kid, and I thought it was the greatest thing ever. I still think it’s the greatest thing ever.

What foods remind you of childhood / Favorite foods growing up?

I remember my grandmother’s linguini with clams and shrimp — when people ask me about childhood food memories — along with my mom’s homemade sausage and pepper stromboli. They were my favorites.

Where does your love of food stem from?

Originally, my family. Currently, my family, peers and friends.

Le Castagne’s Fried Calamari (photo by Lee Porter)

Were you a picky eater as a kid? Any foods you couldn’t stand growing up?

I was not really a picky eater as a kid. The things I hated to eat then, I hate to eat now. I don’t want to say what those were, because technically as a chef I should be more open to using all types of ingredients. Let’s leave it that my personal eyes gravitate less towards mushrooms on a menu, despite living in Pennsylvania. I have, however, changed my opinion on olives. I despised them as a kid but really enjoy them now.

Le Castagne’s Limoncello Blueberry Martini (photo courtesy of Le Castagne)

Growing up, what was your favorite meal/food/snack to eat outside? How about now as an adult?

I enjoy an old fashion backyard BBQ. Burgers, dogs, ribs, corn, the whole nine yards, but I am not big on eating outside when I want to go out to eat.

What do you think of Italian franchises (like Olive Garden, Carrabba’s, etc.)? Will you eat at such franchises?

I think they are a disgrace to authentic Italian food. Overcooked pasta, tasteless sauces, mundane Cisco-product riddled salad bars and bottomless ad budgets to make them appear higher-end than they really are. There’s nothing good about them. No, I would never choose to eat at those places. When I go out, I go somewhere I’m curious about. When I want something fast, I can boil a pot of water, perfectly cook some linguine al dente and quickly toss it with some butter, cracked pepper, fresh Parmesan and get it to the table myself in about 13 minutes.

Le Castagne’s Beet Salad (photo courtesy of Le Castagne)

What do you think of the modern food world (from Whole Foods to franchises like TGI.Friday’s, from the Food Network to Groupon, from Yelp to foodie bloggers)?

I love tradition and authentic culinary masterpieces. It’s in my blood. However, the modern food world is great because it brings so much with it. There are so many exciting, new opportunities for everyone involved. If you asked me 15 years ago whether this industry would be this big, I would have said: No. I never would have thought chefs would be celebrities, the Food Network would be so huge, and apps on mobile devices for recipes and finding places to eat would be so widely popular. It really does amaze me the more I think about it. Wegman’s and Whole Foods have brought shopping and food awareness to new levels, and I credit them with being nothing short of amazing. Reading food blogs is hands down my favorite thing to do. I love seeing what food lovers have to say about different restaurants, and I always find myself turning to them when trying to pick my next spot to eat. I also like that blog posts, unlike a huge, long-winded review can be read in quick snapshots because I don’t have a lot of time.

Le Castagne’s Flat Bread Pizza (photo by Lee Porter)

What recipes do you want to share with us?

I’m running a healthier version of the traditional ‘Straw and Hay’ fettuccine dish on our summer menu, and I make a mean gnocchi of which I have tons of recipes. So I can share one that uses pumpkin which in a few months should be abundant!

Le Castagne’s Executive Chef Michael DeLone


Chocolate Covered Memories with Le Castagne’s Executive Chef Michael DeLone

Soos Chocolate Covered Memories often examines, food can be based on family and, indeed, family can be based on food. Meet Michael DeLone, executive chef at Le Castagne, one of the restaurants owned by the Sena family, who have been showcasing Italian cuisine in Philadelphia for nearly-four decades. Yes, Chef DeLone is well aware of Le Castagne’s extremely devoted local following in the Rittenhouse Square area. And yes, he strives to continue the great tradition that has earned Le Castagne great accolades and recognition — winner of Wine Spectator ’s Award of Excellence and consistent high praise from national and local press alike. Yet, Chef DeLone is not afraid to push the envelope, breathing new life into classic Italian ingredients and northern Italian fare, as is evident by tasting his homemade desserts, breads, sausages and salamis and, of course, specialty pastas. Whether you are looking for a business lunch, a romantic dinner or just some cocktails and appetizers at their modern bar, Le Castagne aims to please all, just like family does. After recently enjoying some authentic-yet-modern appetizers — the marinara sauce, which accompanied the fried calamari, greatly impressed the hard-to-impress Italian-side of Ms. CCM — we conversed with Chef Michael DeLone via email to share some of his (Chocolate Covered) Memories …

How did you find yourself in this niche of the industry?

I found my niche in the industry as a 15 year old busboy at Sonoma in Manayunk (Pennsylvania), which is where I instantly fell in love with the business. From there, I started to reach out to the chefs who I worked with and inquired about a chef’s life. Needless to say, I received some really good advice. So I ended up going away to the prestigious Culinary Institute of America for a week for a career exploration program. Upon my return, I moved from runner to pantry and quickly “up the food chain” to where I am now.

Le Castagne’s Shrimp Ravioli (photo courtesy of Le Castagne)

Any child/teenage food industry jobs?

I have a ton of childhood food memories. Raised by my mother and grandmother, I had innumerable jobs in the kitchen. I’m not alluding that those are real industry jobs because it’s very different helming a commercial kitchen. But I’m Italian, and many of the jobs in my Nona’s kitchen felt commercial. I mean, have you ever been in an Italian kitchen at the end of August with a boatload of tomatoes and eggplant? I remember making a lot of tomato sauce, did a lot of baking and absorbed/memorized countless family recipes, which I draw upon to this day.

Le Castagne’s Tuna Crudo (photo courtesy of Le Castagne)

What are your earliest childhood memories of food?

I remember my grandmother made me broccoli rabe when I was a very little kid, and I thought it was the greatest thing ever. I still think it’s the greatest thing ever.

What foods remind you of childhood / Favorite foods growing up?

I remember my grandmother’s linguini with clams and shrimp — when people ask me about childhood food memories — along with my mom’s homemade sausage and pepper stromboli. They were my favorites.

Where does your love of food stem from?

Originally, my family. Currently, my family, peers and friends.

Le Castagne’s Fried Calamari (photo by Lee Porter)

Were you a picky eater as a kid? Any foods you couldn’t stand growing up?

I was not really a picky eater as a kid. The things I hated to eat then, I hate to eat now. I don’t want to say what those were, because technically as a chef I should be more open to using all types of ingredients. Let’s leave it that my personal eyes gravitate less towards mushrooms on a menu, despite living in Pennsylvania. I have, however, changed my opinion on olives. I despised them as a kid but really enjoy them now.

Le Castagne’s Limoncello Blueberry Martini (photo courtesy of Le Castagne)

Growing up, what was your favorite meal/food/snack to eat outside? How about now as an adult?

I enjoy an old fashion backyard BBQ. Burgers, dogs, ribs, corn, the whole nine yards, but I am not big on eating outside when I want to go out to eat.

What do you think of Italian franchises (like Olive Garden, Carrabba’s, etc.)? Will you eat at such franchises?

I think they are a disgrace to authentic Italian food. Overcooked pasta, tasteless sauces, mundane Cisco-product riddled salad bars and bottomless ad budgets to make them appear higher-end than they really are. There’s nothing good about them. No, I would never choose to eat at those places. When I go out, I go somewhere I’m curious about. When I want something fast, I can boil a pot of water, perfectly cook some linguine al dente and quickly toss it with some butter, cracked pepper, fresh Parmesan and get it to the table myself in about 13 minutes.

Le Castagne’s Beet Salad (photo courtesy of Le Castagne)

What do you think of the modern food world (from Whole Foods to franchises like TGI.Friday’s, from the Food Network to Groupon, from Yelp to foodie bloggers)?

I love tradition and authentic culinary masterpieces. It’s in my blood. However, the modern food world is great because it brings so much with it. There are so many exciting, new opportunities for everyone involved. If you asked me 15 years ago whether this industry would be this big, I would have said: No. I never would have thought chefs would be celebrities, the Food Network would be so huge, and apps on mobile devices for recipes and finding places to eat would be so widely popular. It really does amaze me the more I think about it. Wegman’s and Whole Foods have brought shopping and food awareness to new levels, and I credit them with being nothing short of amazing. Reading food blogs is hands down my favorite thing to do. I love seeing what food lovers have to say about different restaurants, and I always find myself turning to them when trying to pick my next spot to eat. I also like that blog posts, unlike a huge, long-winded review can be read in quick snapshots because I don’t have a lot of time.

Le Castagne’s Flat Bread Pizza (photo by Lee Porter)

What recipes do you want to share with us?

I’m running a healthier version of the traditional ‘Straw and Hay’ fettuccine dish on our summer menu, and I make a mean gnocchi of which I have tons of recipes. So I can share one that uses pumpkin which in a few months should be abundant!

Le Castagne’s Executive Chef Michael DeLone


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