As he occasionally does, Marc Vetri took to the internet again today, writing a piece for the Huffington Post about how modern food writing, particularly as it relates to him, all sucks all the time always, and how all the punk kids in town have to get off his lawn.
His list of grievances, in no particular order:
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Adam Erace has a new favorite Vetri restaurant and it’s Lo Spiedo. The newly opened restaurant at the southern end of Broad Street impresses the City Paper critic with its cocktails, its burger and its pasta. Surprisingly, he isn’t in love with the entrees that come off Lo Spiedo’s namesake spit but he has does have praise for other dishes coming off chef Scott Calhoun’s wood-fired grill.
Scott Calhoun is a stud that deserves as much of the credit as his mentor. I couldn’t quit the Lancaster native’s smoky spit-roasted cabbage in a crock of Gorgonzola fonduta, or the sponge of cornbread soaked in rotisserie drippings. Al dente rigatoni tossed with spit-roasted tomato sauce and ricotta salata had such depth of flavor, I barely believed him when he told me it was vegetarian.
Vetri’s latest, Lo Spiedo is firing on all cylinders at the Navy Yard [City Paper]
Lo Spiedo [Foobooz]
If you slept in today, you already missed this. I’m talking about it now just because I think it was kind of awesome–and proof of how much social media has affected the way restaurants do business these days.
Early this morning, Marc Vetri went on the Twitters and made an announcement:
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We’ve talked before about the classes Marc Vetri and his team hold upstairs in the newly remodeled test kitchen-slash-classroom space above his eponymous restaurant. It’s the kind of place where you have the opportunity to get up close and personal with your favorite members of Team Vetri, eat a bunch of awesome food and, as a bonus, learn how to make some delicious pasta (or chocolate, or gnocchi, or whatever) in the process.
What we didn’t know was just how up close and cozy the classes here get. As shown in the video below, this isn’t just about having Marc Vetri teach you how to make dinner, this is actually making dinner with Marc Vetri.
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Marc Vetri and Michael Solomonov. Photograph by Dustin Fenstermacher
[Sitting in Vetri’s recently renovated upstairs private dining room]
Michael: Wow, look at this. I used to sleep on a cot in that corner.
Marc: Yeah, it used to be this crappy apartment.
PM: When Michael worked for you, Marc, did you notice his talent right away? Can you spot talent?
Marc: I used to think that I could really figure folks out when they walked into the kitchen. But after a certain amount of time — ya know, two months, three months — they can walk out and you never see them again. They leave their knife bag and everything. They are just gone. So I really don’t think I can say that anymore.
Michael: It’s a generational thing, because when you and I first met, there certainly wasn’t anything like that happening here. Read more »
Marc Vetri’s seventh restaurant, Lo Spiedo officially opens today. Located just inside the gates at the Navy Yard in South Philadelphia, Lo Spiedo aims to be a lunch option for the Navy Yard’s 11,000 plus employees as well as a dinner destination for Philadelphia diners.
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And the best part? Jeff Michaud is taking pictures (along with Brad Spence and Marc Vetri), so check out a collection of snaps of what you’ll be eating when Lo Spiedo opens to the public on October 27. For starters, that one up top is a milk chocolate semifreddo sundae with meringue and salted caramel sauce, courtesy of chef Michaud.
More photos after the jump
Philly chef Marc Vetri posted a nearly 1,400-word rant on the Huffington Post yesterday about his growing intolerance of gluten intolerance. He describes a diner who identifies herself as gluten-intolerant and who declines to eat his restaurant’s risotto, even after Vetri explains that it is made with rice and is therefore gluten-free.
I still couldn’t get over the fact she really believed there was gluten in risotto. Or for that matter, that people consider wheat to be so bad for us. To me it’s simply a lack of understanding about what wheat is, and what it is processed into. This diner most likely wasn’t gluten intolerant at all. She’s simply mesmerized by the latest fad that is consuming the nation–but it’s a fad based on misrepresentation.
I would like to offer another meaning for G.I: Grossly Ill-informed.
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Set an alarm, drop your calls, and mark your calendar because today at 1 p.m., tickets go on sale for the next Cage Match Dinner Battle at Alla Spina. And with only 26 spots open, attendees will be competing for spots as much as the chefs will be for the winning title.
The tasty matchup will happen Wednesday, July 16 between Michael Solomonov & Co. from Zahav and Marc Vetri & Co. from Vetri. Fun fact: Solomonov used to work under Vetri. Like every competition though, there can only be one winner. Will it be student or teacher? Insert dramatic sound effect here.
The ticket is $95 per person and a portion of the proceeds will go to Rooster Soup Company, a kickstarter put together by Federal Donuts and Broad Street Ministry.
To reserve your spot, call 215-600-0017.
Alla Spina [Foobooz]
Rooster Soup Company [Foobooz]
More than 1,200 guests attended the 9th Annual Great Chefs Event on Tuesday, June 10th. The yearly eating party thrown by Philadelphia superchef Marc Vetri was held at Urban Outfitters in the Navy Yard, with proceeds going to help Alex’s Lemonade Stand eradicate childhood cancer, and to the Vetri Foundation for Children. Neuroblastoma took Alex Scott’s life when she was eight, and her parents, Jay and Liz Scott, carry on her goal of helping doctors find a cure for the disease.
The event attracts four dozen top chefs from the U.S. and Italy who created delicious dishes that people raved over all night long. The event featured a live auction that brought in $80,000 and a silent auction — which included clothing, lavish trips, sports tickets and experiences — that raised nearly $100,000.
Later that evening I headed over to Vetri’s restaurant on North Broad, Alla Spina, for the after-party. There I found many of the volunteer chefs, sponsors and ticketed guests enjoying a delicious spread by the Vetri Family, and friends including Sweet Box Bakery, Debragga meat, Nomad Pizza to name a few. Behind the turntables was The Roots’ Questlove, who appears at the after-party annually and packs the dance floor from start to finish. It’s always a highlight of the evening.
Marc Vetri’s 9th Annual Great Chefs at Urban Outfitters »