The Industry Unveils Food Writers’ Menu – Vote for the Potato Skins

art-etchells-potato-skins

Photo by Danya Heninger | Zagat

The Industry in Pennsport has unveiled a new food writers’ menu of dishes designed with the help of  local food writers. Yours truly was among those asked to participate and after much consternation, I suggested beery potato skins. Potato skins have been a crusade for me for some time and chef Pat Szoke has created the spud that will bring potato skins back to the forefront. These beauties are baked with beer-and-cheddar sauce, bacon bits, house-made bacon powder and topped with creme fraiche. The potato skins along with the other writers’ items will only be available for a limited time, though the most popular will get a permanent spot on the restaurant’s menu.

The menu and and voting kicks off Monday, March 18th.

March 18 through March 24:

  • Art Etchells, founder of Foobooz:  Potato Skins, baked with beer-and-cheddar cheese sauce, bacon bits, house-made bacon powder and crème fraiche;
  • Michael Klein, Philly.com’s The Insider:  Grown-up PB&J, with seared foie gras, cashew butter and huckleberry jam served on toasted Brioche bread;
  • Caroline Russock, editor of Meal Ticket Parisian Gnocchi with duck sausage and kimchi.

March 25 through March 31:

  • Drew Lazor, Food and Drink writer:  Spam and Eggs, crispy Spam over garlic fried rice with fried egg, cherry tomato, chive and red onion salad, served with Frank’s Red Hot sauce;
  • Danya Henninger , editor of Zagat and Drink Philly:  Toad in the Hole, with lump crabmeat, avocado and tomato salad with avocado and feta crema.

April 1 through April 7:

  • Adam Erace, City Paper restaurant reviewer and contributor to Meal Ticket:  Kampachi Crudo with jalapeño-pomegranate vinaigrette, pomegranate seeds and shaved radish;
  • Collin Flatt, editor of Eater:  Braised Pork Cheek with crispy sweetbreads and mache;
  • Collin Keefe, editor of Grub Street:  Crispy Fried Oysters with smoked paprika-and-garlic aioli and mache;

Visit the Industry to try out each writer’s dish and vote for you favorite on the Industry’s Facebook page through April 10th. The winning dish potato skins will  become a permanent offering on Industry’s menu.

The Industry [Official Site]
The Industry [Facebook]

Be respectful of our online community and contribute to an engaging conversation. We reserve the right to ban impersonators and remove comments that contain personal attacks, threats, or profanity, or are flat-out offensive. By posting here, you are permitting Philadelphia magazine and Metro Corp. to edit and republish your comment in all media.

  • immafooooodblogger

    you have to be kidding me with this. The pomposity of the this is just, well….predictable.

  • SWIDT

    After the potato skins become a hit with Philly and people in the biz, will they then be sold to a potato skin factory, where the recipe will be dumbed down, poorly executed, and a shell of its former self?

  • Jagee77

    These potato skins are awesome!!! Attacking the now!