There was a time — long before food blogs existed, long before the rise of cheflebrities — when the world assumed kitchen workers ate like royalty at home — because of course they did. Because chefs are around great ingredients every waking hour of the day, there’s no chance that they go home to peanut butter and jelly.
But when the world got obsessed with food, secrets were spilled. And now we know: the guy who built that 18-course menu with caviar and gold leaf? He probably wen’t home to a lovely spread of instant ramen and Arby’s. And there’s no shame in that. The kitchen is exhausting and junk food is easy. It makes sense.
But that’s where the love affair between chef and junk food begins, and it doesn’t stop there. Here, now, nine junk foods reimagined by some of our city’s best chefs.
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The Blue Duck from two years ago, back when it was a “sandwich company.”
Northeast Philadelphia’s Blue Duck is turning two and celebrating with a couple days worth of events. On Sunday, October 2nd, owners Kris Serviss, Joe Callahan and general manager Nick Cammarota are hosting their second annual Blue Duck Block Party. Last year there was brunch food, games, prizes, live music, a DJ and even a giant blue duck. This year, they’re going to repeat the party but you know, bigger and better.
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Kris Serviss is a year in at the Blue Duck.
The Blue Duck in Northeast Philadelphia is celebrating its first year in business with a week of specials. Tonight, a “Reverse Taco Exchange” brings Adan Trinidad (Jose and Sancho Pistola’s), Chris Kearse (Will), Josh Kim (SpOt Burgers) and Jennifer Zavala to the Holme Avenue for a taco dinner. A few seats remain for the 6 and 8 p.m. seatings, dinner costs $50 per person.
Tomorrow, Tuesday, September 29th, the restaurant is giving out free duck fries and is screening Billy Madison at 10 p.m. And on Wednesday, it’s half-priced wings from open to close.
And on Thursday, Blue Duck chef Kris Serviss is cooking up a special six-course menu with everything from cobia crudo to duck leg confit. The dinner is $55 per person and reservations are a must.
Check out the menu »