jen carroll’s goodbye dinner

Last Wednesday was Chef Jen Carroll’s last day at 10 Arts. It was also the Philly stop on the Celebrity Chef Tour. To celebrate Jen’s last day, there was a reception followed by a seven course dinner.

Local Philly chefs and mixologists contributed to the reception. The chefs who helped out were Marcie Turney (Barbuzzo), Mike Solomonov (Zahav), David Katz (Meme), Akiko Moorman (Hapa Kitchen), Kevin Sbraga (Sbraga), and Jeff Michaud (Osteria). These chefs served a variety of canapes consisting of foie gras soup, Wagyu beef, lamb croquettes, and sweetbreads, just to name a few.

A couple local mixologists were present during the reception. Katie Loeb of the Oyster House made an Autumn Fizz consisting of Mango vodka, Laird’s 7 year apple brandy, lime juice, housemade orgeat, St. Elizabeth Allspice Dram, black walnut bitters, club soda, and nutmeg. Other mixologists in attendance were John Connor (10 Arts), Al Sotack (Franklin Mortgage), Christina Tessaro (London Grill), and Phoebe Esmon (The Farmer’s Cabinet).

Chef Jen Carroll served the first course, a yellow fin tuna with orange, ginger, and white miso. It was paired with The Marquis de Lafayette Cocktail which consisted of Plymouth gin, cilantro shrubs, and prosecco.

The second course was Fermin Iberico pork with California caviar, and Greek yogurt paired with a Segura Viudas Rose. This course was prepared by Chef Victor Albisu of BLT Steak in Washington DC.

Chef Eli Kirshtein, contestant of Top Chef: Las Vegas, prepared the third course of Marvesta shrimp with whipped cauliflower and piment d’espelette. Kirshtein’s dish was paired with a 2009 Domaine Serene Chardonnay.

The fourth course was prepared by Chef Adam Sobel of Bourbon Steak in Washington DC. Sobel served sturgeon poached in duck fat with apples, chanterelles, and baby turnip. The sturgeon was paired with a 2009 Davis Bynum Pinot Noir.

Course five consisted of Lola duck breast, Hudson Valley foie gras, and duck confit crepinette with rhubarb and parsnip mousseline. Chef Michael Ginor of Hudson Valley Foie Gras and New York State Foie Gras prepared this course. It was paired with a 2008 Domaine Serene Pinot Noir.

Chef Scott Drewno of Wolfgang Puck’s The Source in Washington DC prepared the sixth course of Creekstone Farms “szechuan style” filet with kabocha squash puree and caramelized shallot sauce. The filet was paired with a 2007 Rodney Strong Cabernet Sauvignon.

The dessert course was prepared by 10 Arts’s own Monica Glass. Glass served a pumpkin budino with brown butter, bourbon, apple, hazelnut, and sour cream sorbet. Dessert was paired with a 2009 Villa Rosa Moscato d’Asti.

jen & monica

It was a fantastic night of fun and delicious eats. I wish Jen the best of luck in the future and look forward to seeing what she has up her sleeve!

If I only had enough in me to make it to the after party. I heard it was crazy…

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2011 meme pig dinner

Last night was the third annual pig dinner at Meme. This year the lineup consisted of chefs David Katz (Meme), John Taus (The Corner), Jen Carroll (10 Arts), Monica Glass (10 Arts), Terence Feury (Fork), Mike Solomonov (Zahav), Matt Levin (Adsum), and Peter Woolsey (Bistrot La Minette) with guest sommelier Michael Madrigale of Bar Boulud in NYC. The dinner consisted of five courses plus hors d’oeuvres and wine pairings.

The following were the dishes served:

blt cocktail

pork terrine, carolina pork bbq, and pork crepenette (L to R)

The hors d’oeuvres were a pork terrine with toasted brioche and a fig & peach mostarda, carolina pork bbq, and a pork crepenette with a port apple jam from Jen Carroll, David Katz, and John Taus (not sure who made which). The hors d’oeuvres were served with a BLT cocktail.

poached blue point oyster with pork rillons

The first course was from Terence Feury which was a poached blue point oyster with pork rillons and had choron sauce, braised lettuce, herbed bread crumbs, and oven dried tomatoes. The wine pairing for the first course was a 2009 Domaine Pinson Chablis 1er Cru, Mont-de-Milieu.

city ham terrine

The second course was a city ham terrine with swiss chard, challah, hard boiled egg, and pickled vegetables from Mike Solomonov and was paired with a 2010 La Columbera Rosato.

bbq pig tails

The third course was BBQ pig tails from Matt Levin with ranch dressing and smoked cornbread. His course was paired with a 2009 Pichierri Negroamaro del Salento.

prune stuffed pork loin wrapped in bacon

The fourth course was Peter Woolsey’s prune stuffed pork loin wrapped in bacon with grilled vegetables, french gnocchi, shallot cream vinegar, and pork jus paired with a 2009 Le Roc des Anges Cotes du Roussillon Villages


Lastly, the dessert course was Monica Glass’s melon with candied headcheese, prosciutto consume, and prosciutto gel served with a 2010 Macarini Moscato d’Asti.

The dinner was fantastic and full of porky goodness. Make sure you don’t miss this next year!

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down the shore 2 – the zahav boat

Last Thursday, Zahav held their 2nd annual Down the Shore party. This year, the theme was The Zahav Boat so the staff were dressed like shipmates and all guests were lei’d upon entry.

my boarding ticket to the zahav boat

Down the Shore 2 featured an all-star chef lineup consisting of Pierre Calmels (Bibou), Jen Carroll (10 Arts), Monica Glass (10 Arts), David Katz (Meme), John Taus (The Corner), Peter Woolsey (Bistrot La Minette), Terence Feury (Fork), and of course, 2011 JBF Best Chef: Mid-Atlantic winner Mike Solomonov (Zahav).

woolsey’s black swan

Starting at 6 pm, guests were served several different small plates during the cocktail hour. In addition to the food, Harpoon beers were being served as was several different cocktails. The dishes the chefs served during the cocktail hour were as follows: Calmels – bouillabaise, poached dorade w/ lemon verbena; Carroll – scallop ceviche w/ toasted coconut; Katz – pork souvlaki; Taus – snapper fish sandwich w/ soda bread & garlic aioli; Woolsey – White Swan (cheese puff w/ beef & mushroom) & Black Swan (crab salad w/ tarragon mayo); Feury – lobster roll w/ pickled cucumbers.

chef moni in the shot room

In the side room, Monica Glass stood her post pouring shots of this delicious mango pina colada through the Zahav Boat ice sculpture. I personally don’t think we should have been limited to shots of this. We should have been getting these by the cupful. I may or may not have.

mike solo’s fried chicken

Once the cocktail hour was over, Mike Solo’s food was placed along the front and everyone formed a line buffet style. The dinner consisted of baked potatoes, salad, ham & pineapple, mac and cheese, eggplant parm sandwiches, and fried chicken. The fried chicken wasn’t a hint to the upcoming Federal Donuts was it??? Hmmmm…. It definitely had to be. It was delicious and had a crunchiness and outside texture that I’ve only experienced eating Korean fried chicken.

key lime pie

After the main course, I was in a food coma. The food was not over though, dessert was being served. Cups of key lime pie and chocolate mousse were being served in addition to cubes of watermelon topped with mint.

#twitterlesspersico & mike solo

It would be an understatement to say that I had an awesome time. The food and drinks were excellent. The chefs and staff were all friendly and were having just as good of a time as the guests were. I also ran into a couple familiar faces and met some new ones. There’s no way you want to miss this party next year. I’m still kind of hating myself for missing last year’s!

Check out the rest of the photos after the jump:

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10 arts – 10 arts cheeseburger

I rarely have the luxury of eating at 10 Arts due to lack of extra cash in my wallet. I also rarely have the opportunity to have lunch in Center City. Last week, however, I made it out to try the 10 Arts Cheeseburger.

The 10 Arts Cheeseburger is made up of Pineland Farms ground sirloin. It’s served on a brioche bun with cheddar, pickles, lettuce, tomato, red onion, ketchup, and mustard. The burger was ordered medium rare and fries were chosen as the accompaniment over a salad.

This burger had more of a traditional flavor profile. Of course a brioche bun doesn’t fit into traditional but it tasted great. It stood tall and was very neatly assembled considering the 50/50 ratio of toppings to burger. The bun held it’s own and no ingredient fell onto the plate except for some ketchup and mustard drippings. I’m a fan. The fries were also delicious. They had a tasty seasoning and were cooked perfectly.

I almost left without dessert, but that would have been a no-no. Since I couldn’t really decide on something, I had Pastry Chef Monica Glass choose for me. She brought out her Vanilla Cheesecake Tart. The tart was topped with honeycomb ice cream, pistachio powder, caramelized pistachios, pomegranate verbena gelee, lemon verbena, frozen pomegranate seeds, and bee pollen. Despite the food coma I was already in, getting dessert was a great decision. That tart was damn good!

I want to come back to try Chef Jen Carroll’s five course tasting as well as the Five-Bite Lunch. I need to have those pretzels!

10 Arts Bistro & Lounge by Eric Ripert
The Ritz-Carlton
10 Avenue of the Arts
Philadelphia, PA 19102

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10 arts – top chef all-stars premiere party

Last night I went to 10 Arts for the Top Chef All-Stars Premiere Party with my friend Jen of Married to a Meat-Eater. Chef Jen Carroll had a pretty awesome run in the sixth season, Top Chef: Las Vegas, and is competing again in All-Stars. To celebrate, 10 Arts played episodes of Top Chef: Las Vegas until the premiere of All-Stars (Season 8 ) at 10 pm. In addition to the viewing, Chef Jen offered a special five course tasting menu featuring some of the dishes she made in season 6.

first course

clam ceviche – tomato, jalapeno, cilantro, mint, basil – made during a quickfire challenge
second course

blue bay mussels – steamed mussels, pea tendrils, potato lemongrass emulsion – also made during a quickfire challenge
third course

halibut – poached halibut, braised endive, black peppercorn lobster-bourbon sauce – made during an elimination challenge based on personal vices

fourth course

snake river kobe skirt steak – grilled kobe beef, salad of fennel, asian pear and orange, tomato-cardamom broth – made during an elimination challenge with chef kevin gillespie
pasta dish jen ordered – don’t remember the name but it was ridiculously good
fifth course

s’mores – soft chocolate, pomegranate, toasted marshmallow, graham ice cream – childhood favorite dessert of chef jen
spice cake – ice cream, persimmons
petits fours
We were lucky enough to get invited by Chef Jen to take a look at the kitchen. It was very, very cool to be able to take a peek.

Drinkwise, I started off the night with a Ri-Pear cocktail (Anjou pears, Grey Goose La Poire, white cranberry juice) and eventually had two Chef Takes Manhattan’s, 10 Arts’s special of the night.

Chef Eric Ripert originally intended on attending but unfortunately had to cancel last minute. Also, I ran into Chef Kevin Sbraga, winner of this last season’s Top Chef: D.C. (Season 7).

I’ve only been here one other time for restaurant week and I didn’t feel that I got quite the experience. Tonight was absolutely terrific. I will surely be back, hopefully soon to try Pastry Chef Monica Glass’s Sucre dessert bar or the Five Bite Lunch.

Huge thanks to Chef Jen Carroll, Chef Monica Glass (thanks for the extra desserts!), our excellent waiter Keeton, and rest of the 10 Arts staff. The dinner was fantastic and definitely an experience to remember.

10 Arts Bistro & Lounge by Eric Ripert
The Ritz-Carlton
10 Avenue of the Arts
Philadelphia, PA 19102

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