Last season the Philadelphia Eagles offered food from Kevin Sbraga at Lincoln Financial Field. This year the Eagles and Aramark are teaming up with Jose Garces, Marc Vetri and Peter McAndrews. For the 2013 season fans will be able to get dishes from each of these chefs at various spots in the stadium including on the main concourse, Headhouse Plaza and the club levels.
Look for more details on the food at Lincoln Financial Field to be released next week.
The New York Times’ Frank Bruni was at the final night of Le Bec-Fin at Vetri where he was able to enjoy a heavenly dinner from a bygone era.
Mr. Perrier teamed with Mr. Vetri in the kitchen, and they produced a seven-course tasting menu that wasn’t just a distillation of the best of Le Bec-Fin but a valentine to a lost civilization, the one where Lutèce, La Caravelle and La Côte Basque in Manhattan once flourished.
And what a valentine. From the caviar and the escargots, my dining companion and I proceed to sautéed sweetbreads, a crab galette, a fillet of beef and more, some of it with sauces so rich and intense they’re druggy.
For 3 Nights, a Legend Lives Again [New York Times]
For the next three nights Le Bec-Fin will return to its original location and current location of Vetri at 1312 Spruce Street. Marc Vetri is converting his restaurant over to Le Bec-Fin and handing his kitchen over to Georges Perrier. The dinners sold out almost immediately when announced last month. As you can see, Vetri is going all out in transforming the restaurant to its former self.
Check out more photos on Marc Vetri’s instagram feed.
Photo via Carolyn Gracie
Chef, mega restaurateur and James Beard Award Winner are all titles you can use in conjunction with Marc Vetri. But now you can also call him Doctor Vetri. That’s right, The Drexel Dragon was honored this past Saturday (June 15th) at his alma mater’s commencement ceremony where he was bestowed an honorary degree of Doctor of Humane Letters.
Marc Vetri’s impressive resume includes some of Philadelphia’s best restaurants (Vetri, Amis, Osteria, Alla Spina), being named one of Food & Wine’s Ten Best New Chefs and creating the Vetri Foundation for Children. And for those honors, Drexel University awarded him the degree. Vetri graduated from Drexel University in 1990 with a bachelor’s degree in marketing and finance. So next time you see the chef, say “what’s up Doc.”
Vetri Family [Official Site]
As is Marc Vetri’s wont, the restaurateur has broken his own news. This time the news is that he’s opening a restaurant just inside the gates to the Navy Yard. No word as what exactly the new restaurant will be and when it might open.
UPDATE: The restaurant will be called The Brig as it occupies the old brig building at the Navy Yard. But you won’t be eating there until 2014.
Osteria executive chef Jeff Michaud tells us that he has promoted 29-year old Brad Daniels to the role of chef de cuisine. It is the first time the restaurant has had someone in that position.
Daniels is a South Jersey native who graduated from the Culinary Institute of America in 2010. Before Osteria, Daniels worked at Harvest Cafe in New Paltz, New York, Del Posto NY, Birdsall House in Peekskill, NY and at A&B Marina in Key West, Florida.
Daniels began at Osteria in 2011 as a line cook. He also staged in Italy at several of the same places where Michaud has worked. As for Michaud, he remains executive chef of Osteria and is partners with Marc Vetri and Jeff Benjamin at Osteria, Amis, Alla Spina and the forthcoming Pizzeria Vetri.
Vetri Family [Official Site]
The back page of the June issue of Philadelphia magazine is dedicated to an interview with Philadelphia chef Marc Vetri, who hosts Great Chefs on June 11th, benefiting Alex’s Lemonade. Among the revelations: Marc Vetri hates garlic. Read more »
We were impressed back in October 2012 when we learned that Center City red meat emporium Del Frisco’s had purchased nearly $900,000 worth of wine and spirits through the Pennsylvania Liquor Control Board the year prior. But in our most recent report, Del Frisco’s (and two other spots) break the $1 million mark.
More Statistics »