Our Night Out at The Restaurant School

Last week, my wife and I got to experience a very unique and memorable night out on the town. We were invited to our friend Traci’s birthday dinner at the prestigious Restaurant School at Walnut Hill College in Philadelphia. To say that this dinner was anything less than an unforgettable event would be a lie. Of course, being both a foodie at heart and a seasoned graphic designer by trade, supporting the arts (whether it be visual, musical or culinary) is something that I take pride in. Having the opportunity to dine in an environment almost completely operated by students was not only gratifying, but also educational…for both the staff and those of us dining that night. Having heard over the years how much of a great experience it is to dine at the Restaurant School, I was sure to pay full attention to and soak up every moment that we had at the dinner party.

Offering both Associate and Bachelor of Science degrees in Culinary Arts, Pastry Arts, Restaurant Management and Hotel Management, the Restaurant School presents students the opportunity to experience working in in a high-end restaurant right from the get-go, preparing them to take on the culinary responsibilities in some of the most elite and celebrated locations around the world. In exchange, the patrons get to enjoy five star treatment and and cutting edge menu selections influenced by some of the top chefs in the area…all prepared and served by the students themselves. The diners not only get to enjoy a delicious and creative meal, they also get to give back to the students by allowing them to perfect their craft. It’s a win-win situation!

Our dinner party was exceptionally special. First off, by request of the birthday girl, this was a semi-formal event. Opportunities for my wife and I to go out to dinner without the kids are often few and far between, so being able to dress up for a night out on the town was fun. The party took place in a private dining room, which had an all-white decór and blown-glass ornaments dangling from the ceiling. The menu was made up of seven-courses, personally paired up by both Traci’s husband and the Chef. The French influenced menu, including a frisée salad, lobster bisque, Scottish salmon with beluga lentils, ginger sorbet, a main course of either roasted chicken or New York strip steak, a cheese course (featuring a sheep, goat and cow’s milk sample) and a miniature dessert selection were accompanied by a featured wine list that was hand selected by our sommelier.  The Pouilly Fuissé Nicolas Potel Burgundy and the Di Majo Norante Sangiovese were two of the most delicious wines I’ve ever tasted, and were paired beautifully with our meals.

What made this night even more exceptional and memorable was the seating arrangement for each course. There were four tables of 5 seats to accommodate all 20 of us. We each received a seating card at arrival, with our name and seven numbers on the card, ranging for 1 to 4 (for example, my card had 4-4-3-2-1-1 listed under my name) The numbers represented which table we were to sit at for each course. This was an great opportunity for all of us to mingle and speak to one another throughout the evening. Even though I did not know many of the guests at the start of the dinner, by the end of the party we had all laughed and joked together at one time or another that night. This arrangement, by the way, was not planned by the school, but rather by our hosts. It was a unique and original way for everyone to mingle and have a good time.

One of the biggest highlights for me personally was being offered a personal tour of the kitchen. Traci’s husband, Scott, is on the board of directors for the school, and like myself is a foodie at heart. Being that he took time to show me around in the kitchen and giving me the chance to speak with the chef personally really was icing on the cake for me that night. Seeing the students hard at work in the kitchen while having the Chef express his gratitude while showing pride in his students was awe inspiring. Somehow I felt at home and at one with the entire staff that night.

Of course, the best part of all was having an opportunity to spend quality time with some of our closest and best friends. Coming from an Italian-American culture where food, family and friendship all blend into one, this night was definitely one that will be memorable for a long time to come.

If you are looking for a unique and education dining experience, I highly encourage you to enjoy a meal at the Restaurant School. It is an experience that I guarantee you will walk away from with a smile.

The Restaurant School at Walnut Hill College is located at the corners of 42nd and Walnut Streets in University City, Philadelphia. Please call 215-222-4200 for more information or reservations.

Buffalo Chicken Meatballs

I realize that this post is a day past the Superbowl snack food deadline, but if the game could be delayed for a black-out, this recipe surely could be delayed until I was able to taste it and decide that it was worth sharing. Now that I’ve had the chance to try them, I have no problem saying that they are a phenomenal snack food to serve up for any game or party. Inspired by Rachael Ray’s recipe, this dish  has all of the tangy flavor and heat of the traditional buffalo wing. Unlike Rachael Ray’s alternate buffalo chicken meatball recipe, where the meatballs are served in a hot sauce, this recipe actually incorporates the hot sauce into the meatball mixture. The flavor of the chicken and the sauce are blended perfectly, and there is no messy eating factor to it. Served up with toothpicks and a side of bleu cheese or ranch dip, there’s no losing with this recipe!

Buffalo Chicken Meatballs
Inspired by Rachael Ray’s Buffalo Chicken Meatball recipe
1/3 cup hot sauce (I prefer Frank’s)
4 tbspn butter
1 lb ground chicken (I used the 85% lean version)
1 egg
3/4 cups breadcrumbs
1 tspn salt

Heat butter and hot sauce in a sauce pan over medium heat until butter is melted and is blended with the sauce. Remove from heat and let cool for about 10-15 minutes.

Combine ground chicken, egg, breadcrumbs, salt and hot sauce; mix well. Roll into small, 3/4 inch meatballs. Place on a sprayed 9″x13″ baking dish. Bake at 450˚ for about 15-20 minutes, or until meatballs are firm.

Let cool for 5 minutes, serve and enjoy!

Pale Ale Risotto with Smoked Gouda, Ham and Peas

In a recent ‘Joe Sixpack’ article that appeared in the Philadelphia Daily News, author Don Russell highlights some of the incredible combinations that local cheese makers and craft brewers are pairing together. It was very inspirationional to learn how centuries-old techniques are being embraced and incorporated into modern-day cheese and beer making. It encouraged me to put together a recipe using two of my favorite pairings, pale ale and smoked gouda. It was also an opportunity to put one of my less favorite beers (Blue Moon Belgian Pale Ale, which came in a mixed case…not bad, but by far not my favorite of this style)  to good use.

Because we are smack-dab in the middle of a frigid winter, I decided to go with risotto, one of my favorite comfort foods. I also added to the mix diced ham and peas, another of my favorite combinations, for a little extra texture and taste. This turned out to be a very hearty and flavorful dish that needed no extra seasoning. It hit the spot on a below-freezing weekend night…even my 4-year old loved it!

Pale Ale Risotto with Smoked Gouda, Ham and Peas

1 large shallot, minced
2 tablespoons unsalted butter
2 tablespoons olive oil
1.5 cups uncooked Arborio rice
1 12-oz bottle pale ale (any pale ale will do, or an IPA will add a more complex taste)
3 cups of low-sodium chicken broth
1/2 cup cooked ham, finely diced
1/4 cup peas, cooked
6 ounces smoked gouda cheese, cut into small cubes
1/2 cup grated parmigiano reggiano cheese

Heat the low sodium chicken broth to near boiling, set aside.

In a medium saucepan, add 1 tablespoon of unsalted butter and 1 tablespoon of olive oil over medium heat. Add the shallots and cook until translucent. Add the rice, sautéeing until each grain is coated.

Add the beer and heat to simmer, stirring constantly. When the beer is mostly absorbed, add a ladleful of hot chicken broth to the saucepan. Stir constantly while simmering. Repeat procedure (ladle and stir once the liquid is mostly absorbed) for around twenty minutes.

When you are down to the final two ladles of broth, stir in the ham, peas and cubed gouda. Continue to ladle and stir, the gouda will melt into the risotto.

When all broth is incorporated, remove from heat, add the parmigiano reggiano cheese and remaining 1 tablespoon of butter and stir well. Serve with crusty bread.

Beer Review: Theobroma…Food of the Gods!

It’s hard to believe that Valentines Day is only a few weeks away. Although I still have some time to plan out a special meal to share with you (I’m thinking some sort of risotto), it’s never too early to pass along a good recommendation for a gift…and I’m not talking about gold dipped roses, either. If you and/or your loved one are fans of beer and chocolate, I highly suggest searching out a bottle of Dogfish Head Theobroma.

Translated from an ancient word that means ‘food of the gods’, Theobroma is a chile beer (a light colored ale that is infused with peppers, oils or spices, ranging from mild to REALLY hot), accented with just the right amount of cocoa and honey. This is probably one of the most interesting and complex beers that I have ever tasted, and definitely one that I really enjoyed.

Cocoa and pepper are a very trendy combination nowadays, but one that I didn’t know what to expect from in a beer. Cocoa/chocolate beers can often be misleading to begin with, especially to those that have never had one, or are drawn to it because of the chocolate appeal. Most often, these beers are not sweet like chocolate, but rather bitter like a pure cocoa, often added to a stout or porter. I liken them to a burnt coffee rather than the expected chocolate malt taste. But because Theobroma’s backbone is a lighter ale, the sweet cocoa accents really do shine through. The peppery taste is mild, but enough to be recognized. The honey adds just the right amount of smoothness. Even a little bit of vanilla could be detected in there as well. Don’t let this beer fool you, though. At 9%, this one is definitely a heavy hitter, and one that should be shared with another…or by yourself if you’re planning to just chill out at home while catching up on your favorite movie or tv show.

Unlike most other beers, which are offered either seasonally or year round, Theobroma is a special, limited-edition rotating brew offered by the Delaware-based craft brewery. In other words, if you see it, get it, because you might not know when you’ll find it again.

I highly recommend serving Theobroma with a roasted chicken or a cocoa-rubbed pork, and of course with your favorite chocolate dessert.

Cheers!