Fitler Vibe: Culinary Edition
FOOD. Do you miss going out to eat? Yeah, us too. Therefore, we decided to dedicate the second edition of The Vibe to food. Glorious food. Comforting food. Life-giving food. The Vibe’s intention is to entertain and uplift. We recognize that food is a complicated subject right now. It is not lost on us that people are in need of more of it. People are out of work because they can’t prepare or serve or deliver it. We could go on. Instead, we hope you’ll join us for a sampler of food fun to tide us over until we are back together again preparing, serving and enjoying FOOD.
Michael Solomonov
Leftovers anyone? Join James Beard recognized “Outstanding Chef” Michael Solomonov as he transforms leftovers from his own refrigerator into a simple-to-make and tasty dish. Hey, it’s the best we can do until Zahav reopens, ok?
Jezabel Careaga
Have you ever wondered how Jezabel Careaga, owner of Jezabel’s Argentine Café & Bakery, manages to capture so much flavor in her simple dishes? Well, your curiosity is about to be satisfied! Jezabel shares some of her culinary secrets right from her very own kitchen.
Mario Vetri
Marc can’t have all of the fun! Mario Vetri is making the perfect hamburger and we’re along for the ride! Catch Mario’s entire cooking series on Marc’s IGTV @marcvetri.
Rosy’s Taco Bar
Cinco de Mayo may have come and gone but guacamole is forever. If you missed our event on how to make margs and guac with Chef Beth and Beverage Director Matt Deutsch, you can catch it here. (and to the members who took over for almost 2 minutes… you took the class very seriously and we were impressed with the way you limed the rims of your glasses!)
Sadly for all of us, we’ve been deprived of the gloriousness that is a meal at Royal Sushi and Izakaya since March. It’s one of the best dining experiences in town and chef and owner Jesse Ito can’t wait to get back to doing what he does best—serving up sushi, sake and smiles. In the meantime, Jesse shares with us a little about what he’s been up to the past few months.
What I’m reading: “Crossing the Chasm” by Geoffrey Moore
What I’m watching: Westworld
What I’m listening to: Al Green and M83 today
What I’m cooking: Asian comfort food, Japanese, Korean, Chinese, Vietnamese.
What I’m doing: Gardening, yoga, cleaning, painting, cooking, and playing Mario Kart
Favorite cookbook: “The Good Cook: Beef & Veal” or this really old and beautiful omakase/kaiseki cookbook my father gave me.
We are proud to announce our collaboration with Vetri Community Partnership! Twice a week, we are preparing carryout meals for front-line hospital workers and their families at the Hospital of the University of Pennsylvania. The meals are being distributed to feed 60 families of medical workers. Thank you to everyone on the front lines!
SHORT CAKES
Yield 10 each
5 2/3 c AP flour
1/3c white sugar
3T demerara sugar
3T+1t baking powder
1t salt
16T butter, chilled and cut into small pieces
1 3/4 c + 2 T buttermilk
3 egg yolks
FRUIT FILLING
5 pints raspberries
½ cup raspberry jam
1 t lemon zest
1 T lemon juice
Pinch salt
½ t vanilla
Combine all ingredients together allow to marry for 10-15 minutes, stir again before using
WHIPPED CREAM
1 qt heavy cream
¼ – ½ cup powdered sugar
Heavy pinch salt
1 t vanilla extract
Combine all ingredients together in a kitchenaid mixer, with a whisk attachment, whip until medium peaks.
INSTRUCTIONS
In a KitchenAid mixer combine the first 5 ingredients, mix on low for 30 seconds.
Add chilled butter, mix for 20-30 seconds on low just until incorporated.
Mix buttermilk and egg yolks together.
While mix is on low speed stream in wet mixture, mix until 90%.
On a lightly floured surface tip bowl and pat mixture into a rectangle.
Fold the right third into the center like a letter, then fold the left third over to the center.
Turn the dough a quarter turn to the right so the sides you just folded are now the top and bottom.
Using a rolling pin, roll back into a rectangle. Repeat folding until you have a total of three folds.
On your last fold wrap the dough in plastic and allow it to rest in the fridge for 30 minutes or overnight.
Roll dough out to 1 1/4 inches, using a 3 inch round cutter (dip in flour to keep from sticking) cut out shortcakes, extra dough can be re-rolled once and re-cut.
Place on a cookie sheet lined with parchment.
Brush tops with buttermilk and sprinkle with more demerara sugar.
Bake at 350ºF for 18-25 minutes.
Once cool, split in half and top with your favorite fruit and whipped cream.
DRY INGREDIENTS
2 cups Crispix (or Corn Chex)
2 cups Rice Chex
2 cups Wheat Chex
2 cups butter flavored pretzels
2 cups Gardettos rye chips
3 cups Cheerios
2 cups Pepperidge Farms Goldfish
2 cups peanuts
WET INGREDIENTS
3/4 cup of melted butter (1.5 sticks)
3/4 cup of Worcestershire sauce
3 or 4 dashes of soy sauce
1.5 tablespoons of seasoned salt
3/4 teaspoons of garlic powder
3/4 teaspoons of onion powder
1/2 teaspoon of paprika
Pinch cayenne
INSTRUCTIONS
Mix and heat up all the wet ingredients together and slowly fold it in the dry mix in a large bowl until all the pieces are coated.
Spread out evenly over 4 cookie sheets and bake for 45 minutes at 250 degrees, stirring every 15 minutes until it’s dry, toasted and fragrant. Then cool on the counter.
*Feel free to mix and match the dry ingredients – as long as the dry-to-wet ratio is around the same proportion (my family loves more Cheerios).