Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.
Issue link: http://gastronome.epubxp.com/i/745503
Leaving the Red BY ELIAV BARR, Vice Chargé de Presse SOUTH PHILADELPHIA HAS a longstanding reputation as the sine qua non of working-class Italian Philadelphia: the neighborhood of Rocky Balboa, Frankie Avalon, and the traditional "red-gravy" trattoria. While the charac- ter of the neighborhood, anchored by the salumerias and panetterias of the Italian Market, has not changed much (thank- fully!), the explosion of the city's fine-dining scene has impacted traditional South Philly Italian restau- rants. Establishments serving spaghetti and meatballs are being replaced by restaurants focused on more mod- ern approaches to the rich heritage of Italian cuisine. The Philadelphia Bailliage has helped foster this movement by holding many events at the venues of rising South Philly chefs. One such dinner was held on November 16, 2015, at Owner/Chef Luke Palladino's restaurant Palladino's on Passyunk. The Culinary Institute of America-trained chef spent several years in Italy honing his skills and knowledge before returning to Philadelphia. True to his promise, the feast he created for confrères drew from rustic traditions but showed spectacular style and delicacy. Clearly, Palladino's on Passyunk and restau- rants like it have elevated the bar for Italian cuisine in Philadelphia! G PHILADELPHIA Palladino's on Passyunk November 16, 2015 SCALLOP-BUTTERNUT SQUASH CRUDO Pomegranates, Sea Urchin Aïoli Conceito Contraste Vinho Branco 2013 FOIE GRAS SFORMATO Porcini Spuma, Aged Balsamico San Rustico Amarone della Valpolicella Classico 2008 VEAL-SWEETBREAD RAVIOLI Sugo d'Arrosto, Black Truffles Gulfi Nerojbleo Nero d'Avola 2008 RED WINE-GLAZED BEEF CHEEKS Horseradish-Citrus-Pine Nut Gremolata, Bloody Butcher's Polenta Fuligni Brunello di Montalcino 2007 CHOCOLATE-HAZELNUT CUSTARD Candied Hazelnuts, Chantilly Cream Conceito 10-Year-Old Tawny Port Palladino's on Passyunk... [has] elevated the bar for Italian cuisine. PHOTOS BY PAUL KOULOGEORGE Owner/Chef Luke Palladino, Vice Chargée de Missions Linda Knox and Bailli Thomas Knox. Chevalier Niels Haun and Dame Carolyn Temin. Chevalier Bernard Guet and Hoi Ming Guet. Chevalier Ken Schoenholz and Jane McGowan. Vice Echanson Cyril Evian and Dame Adriana Lo Piccolo. BAILLIAGES 82 :: C H A I N E U S . O R G :: 2 0 1 6 v 2