Late Summer Farmstead Collection | Photo by Courtney Apple
Trey Popp says it’s a shame that Talula’s Daily’s chef Scott Megill’s dinner was interrupted by a sales pitch.
But somewhere before dessert and the individually tailored cheese course, our cheerful waitress broke the enchantment of Aimee Olexy’s ode to homespun coziness by delivering what you’d have to call a sales pitch. Everything on the table, she divulged, was a product for sale by Anthropologie.
Two-and-a-half stars – Good to Excellent
Philadelphia Restaurant Review: Talula’s Daily [Philadelphia Magazine]
Talula’s Daily [Philadelphia Magazine]
Last night was another one of our Open Stove Nights at COOK–a night where we brought together incredibly talented chefs from some of the best restaurants in the city, put them up in front of a crowd of their adoring fans, and then tried really hard to make them cry.
This time around we had Scott Megill from Talula’s Table out in Kennett Square and Matt Broeze from Russet in Rittenhouse Square. Both places are lovely, restrained examples of the modern farm-to-table style of cookery, where talented kitchens turn out beautifully composed plates utilizing nothing but the best, freshest and most local ingredients. As such, we figured that the proper way to honor such dedication to terrain and terroir was to offer them a spread of secret ingredients that were also local.
So local, in fact, that they came from just a few hundred feet away from the COOK kitchen.
From the 7-11 right down the street.
So what happens when you make dedicated, farm-to-table chefs cook with barbecue potato chips, 7-11 coffee, Tostitos queso dip, corn nuts, marshmallow Peeps, Froot Loops and squeezable grape jelly? Check out the snaps from COOK photographer and Friend of Foobooz, Yoni Nimrod collected below and have a look for yourself.
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