Philly's Latest Food Trend: The Steak Knife Tray

Philly's Barclay Prime Steakhouse

In LA restaurants, the bread tray is the star. Waiters at Mozza and Providence flit around their respective dining rooms offering patrons warm pieces of country white, multi-grain and even bacon and seaweed breads. In Chicago, steak take bread's place, with diners hand-picking their cut of prime filet, ribeye or porterhouse off of silver trays loaded with Midwest-grown beef. Last week, during my first trip to Philly, I encountered a new (and slightly over-the-top) tray trend: the steak knife tray.

The place: Barclay Prime Steakhouse in Philly's bustling Rittenhouse Square. The restaurant, which occupies the first floor of what once was a luxury boutique hotel in the late 1920's, couples a glamorous, old-world decor with decidedly modern accents. Guests are surrounded by richly-hued wood-paneled walls, bask in the glow of no-less-than-six crystal chandeliers, lounge in stark green and white leather chairs and rest their glasses on gleaming Carrera marble tabletops. The luxury doesn't stop there, either. Order one of Barclay Prime's tantalizing steaks and you'll soon encounter perhaps the restaurant's most unique feature: the steak knife tray.

The latest "tray"trend: Barclay Prime's Steak Knife Tray

The tray itself is a focal point: bright green leather (pleather?) with a faux snakeskin finish. On it were five distinct knife options, each one proudly exhibiting a different steak-cutting advantage. My skepticism turned to intrigue when our waiter launched into the most sincere, awe-inspiring description of each knife: (from left to right in the photo above) "The Henkel, a longer stainless steel knife with better 'grip' ergonomics and more substantive cutting leverage; the Wusthof, perfect for select bone-in cuts, like a rib-eye or filet; the Shun, a shorter Samurai-style knife, light but strong and made from 16 layers of compressed metal; the Global, heavy but well-balanced, with weight that's easy to control; and finally, the Porsche Chromatype 301, with its ergonomic handle and a metal 'pearl' that dictates the end of the handle."

We were encouraged to touch each one, roll it around in our hands, try "sample cuts" (cutting an invisible steak just doesn't have the same effect, trust me) and make our selections. My friend chose the Shun, which sliced through her 8-ounce filet like butter. I went with the Global, simply to try something new. It was fine, comparable to its Shun/Henkel/Wusthof companions. The one stand-out was the Porsche knife (yes, that Porsche), but not in a good way. It was heavy with an overwhelmingly awkward handle. Not to mention, the metal "pearl" left divots in your fingers. No bueno.

No word on when the knife tray trend might make its way to LA, but I have to say it definitely left an impression on me. In the meantime, I'll have to stick with Providence's bread. One bacon roll, please.

Barclay Prime
237 South 18th Street
Philadelphia, PA 19103
(215) 732-7560
BarclayPrime.com

Dessert: Peach Cake with Cinnamon Sugar Walnut Topping

Peach Cake with Cinnamon Sugar Walnut Topping

Spring seems to be having an identity crisis. For the past month, temperatures across the country have been feeling a lot like early summer -- 88 degrees in Boston?! -- but a trip to my local Farmers market doesn't match up. Weaving through the aisles of produce stands reveals spring's typical bounty of  oranges, artichokes, asparagus and even strawberries, but there's not a hint of summer's harvest. Mother Nature has pulled a cruel bait and switch; it feels like June but the plump cherries, juicy plums and fuzzy peaches are nowhere to be found!

No matter. I've got a peach cake recipe that I'm going to make, summer or not. I'm so intent on making it not just because of the peaches, but because of these four words: cinnamon-sugar walnut topping. Mmmm-mmm. A quick trip to my grocer's freezer section provides a solution to this seasonal setback. I grab sliced peaches that are picked at their peak and flash-frozen, sealing in the fruit's sweetness and gorgeous jewel tones. The rest of the ingredients are in my pantry at home and probably in yours, too! Nothing exotic, just a delicious combination of butter, sugar, eggs, sour cream, flour, baking soda, baking powder, salt, sugar, cinnamon and walnut pieces. Add the peaches and you've got an amazing dessert that will make your kitchen smell like peach cobbler mixed with cinnamon-sugar toast. A perfect ending to any meal, whether it's spring, summer, winter or fall! 

Peach Cake with Cinnamon-Sugar Walnut Topping

Recipe adapted from Ina Garten's cookbook, "How Easy is That?"

• 1/4 pound (1 stick) unsalted butter, at room temperature
• 1 1/2 cups white sugar, divided
• 2 extra-large eggs, at room temperature
• 1 cup light sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon, divided
• 3 large, ripe peaches, peeled, pitted, and sliced (sliced frozen peaches will work if fresh peaches are out of season)
• 1/2 cup chopped pecans
• Vanilla bean ice cream, for serving

Directions: Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan and line with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, salt and 1 teaspoon cinnamon. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and 1 teaspoon cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with vanilla bean ice cream.

Sunday Brunch Series: BACON PANCAKES

The word of the weekend is BACON. Salty, crunchy, greasy, crackling, porky goodness. Not only did Bryan and I throw our cholesterol levels to the wind and attend an underground bacon dinner last night (review coming soon), this morning we're continuing the theme by making bacon pancakes. 

I rarely have bacon in the house and today was no exception. Luckily, we've got a Trader Joe's two blocks away... so I did what any slightly hungover Angeleno would do and DROVE to the store to buy bacon. That's right. I make no apologies.

To add to my laziness, I bought what has officially become one of my favorite time-saver products: Fully cooked, apple-smoked bacon strips. Just throw them in a hot pan and let them crisp up on one side, then flip 'em over and repeat. In two minutes, I had hot and crispy bacon pieces that would soon become the star in our hangover pancake brunch. Scrambled eggs and fresh-squeezed OJ rounded out the cast.

Making bacon pancakes is fast and foolproof. Just whip up your favorite pancake batter recipe (my favorites are my mom's pancake recipe, Kodiak Cakes and Trader Joe's multi-grain pancake mixes) and crisp up some bacon. Crumble the bacon strips into small pieces and set aside. Lightly grease and heat a pancake griddle over a medium flame. After a minute or two, sprinkle one or two TINY drops of water on the surface of the griddle. If the water sizzles and evaporates immediately, the griddle is ready. Ladle spoonfuls of batter onto the griddle. While the batter is cooking, sprinkle bacon pieces onto each pancake. When the batter begins to bubble (usually after 1-2 minutes), flip the pancakes and let cook until fluffy and browned. Transfer pancakes to a warm plate and cover with foil while you cook the rest of the pancakes. When you're ready to serve, top each pancake with butter, warm maple syrup and a few more sprinkles of bacon (because really, why not?).

That's it! No fancy gadgets, ingredients or instructions. Just some pancake mix and bacon strips and you've got yourself a heck of a bacon brunch. Indulge and enjoy!

Sunday: 12 Top Chefs, One Giant Pig Roast, One Great Cause

Top Chef Nyesha Arrington Hosts a Backyard Pig Roast!
Photo: Grubstreet

Riddle me this: How many Top Chef contestants does it take to roast a pig? The answer is 10, with two Top Chef Masters thrown in for good measure. The gastronomic gathering is going down this Sunday, April 22 from noon to 4 p.m. at Wilshire Restaurant and it's all for a good cause. Executive (Top) Chef Nyesha Arrington (at right) and co-cheftestant Chris Crary of Whist are going whole hog, hosting a backyard pig roast alongside other Top Chefs to benefit Share our Strength’s Taste of the Nation Los Angeles.

The pig is sure to be delicious, but the cast of participating chefs are the real attraction. A veritable who's-who of Top Chef alums -- namely Alex Reznik (La Seine), Antonia LaFaso, Ilan Hall (The Gorbals), Jamie Lauren, Sally Camacho, Marcel Vigneron, CJ Jacobson (The Yard), Danielle Keene (Bittersweet Treats), and Top Chef Masters Mark Peel (Campanile) and Suzanne Tracht (Jar) -- are serving up an entire pig and pulled pork, pork belly, spare ribs, and pig ears alongside BBQ sides and desserts. Wash it all down with Trashcan Punches from mixologist Devon Espinosa of Pour Vous and Michel Dozois of Neve Ice, craft beer from Firestone Walker, Smog City Brewing, and Haven Gastropub +Brewery, and espresso drinks from Handsome Coffee Roasters.

Tickets for the event are $55/each and available via Share Our Strength. Guests will also have the opportunity to purchase tickets for Taste of the Nation Los Angeles on June 10, 2012 in West Hollywood at a discounted price (regular price is $110/ticket).

Wilshire Restaurant
2454 Wilshire Blvd.  
Santa Monica, CA 90403
(310) 586-1707
WilshireRestaurant.com

Evan Kleiman's Angeli Caffe Pops Up at The Charleston, Monday, May 7

Chef Evan Kleiman's Angeli Caffe might be gone, but it's certainly not forgotten. In fact, the recently shuttered Italian institution is being reincarnated for one-night only on Monday, May 7, as the first in a series of guest chef pop-up dinners at Santa Monica nightlife venue, The Charleston.

Executive Chef Jet Tila is giving still-mourning Angelenos the opportunity to enjoy Angeli's legendary chef and KCRW's "Good Food" host Kleiman's rustic Italian cuisine for two seatings, one at 6 p.m. and a second at 8 p.m.

Kleiman's four-course, family-style menu includes an appetizer of Antipasti Misti from the Farmers Market or a Caesar Salad; primi choice of Gnocchetti di Ricotta or Linguine Vongole, secondi choice of Pollo Arrosto or her famous Lasagne Angeli Verdura, and a dessert
 option of classic Tiramisu or chocolate chunk bread pudding. The dinner is $45/person, not including beverages, tax and tip. For reservations, call The Charleston at (310) 828-2115. A word of advice: Reserve your spot soon because this Kleiman comeback is going to sell out quick!

The Charleston
2460 Wilshire Boulevard
Santa Monica, CA 90403
(310) 828-2115
www.CharlestonLA.com

Must-Buy: Govino Shatterproof Wine & Champagne Glasses

Photo: govino

I've been anxiously waiting for the right time to tell you about govino shatterproof wine glasses but there's been one slight problem: The weather hasn't cooperated. Talking about my favorite outdoor dining accessory during April's torrential downpours didn't exactly seem right. Now that the warm weather is back -- hopefully to stay -- let's talk about the shatterproof, stylish, stemless wine glasses, champagne flutes and cocktail cups you must buy, like, now!

Bryan and I aren't shy about our love of wine. We got engaged and married in Napa, wine tasted our way through Italy, and have our local wine shop on speed dial. No, really. So when we find a wine product that we absolutely love, we hang on to it. Which is exactly what happened when a friend gifted us with a 4-pack of govino's stemless wine glasses.

We love having BBQs but don't love schlepping our fragile wine glasses to the patio, watching them precariously tip on the edges of patio furniture or, worse yet, accidentally crash to the brick floor below. At the same time, we'd rather put our "glass" wine glasses at risk than drink out of thick, foggy plastic versions that make our good wine taste like crap. Govino solves that for us with their paper-thin, sleek polymer glass design that not only makes your wine and champagne look stunning, but actually reflects their color and aromatics just like crystal glasses do. The ergonomic thumb indentation is also a great touch and lets the glass sit comfortably yet firmly in your hand. No fragile glass crashing to the ground here!

govino's champagne flutes
Photo: govino

Bryan and I aren't the only one's who appreciate govino's design; the glasses won an International Design Excellence Award in 2010. They're elegant, shatterproof, reusable, recyclable and truly a "go anywhere" kind of glass. And for $12.95 for a four-pack you can afford to stock up on them, which is exactly what we did. Now our outdoor patio is outfitted with a slew of unbreakable govino wine glasses and champagne flutes that are just waiting to make their appearance at summer BBQs. And this time if we lose one, it's no sweat.

govino
- Shop online or at govino's list of retailers
- Glasses available in wine (16 oz.), champagne (8 oz.) and cocktail (12 oz.) sizes
- All lines available in 4, 12, 36 and 72 packs

Picnic For the Planet: Help Set an Earth Day World Record

If I asked you to tell me the significance of April 22nd, what would you say? No, it's not just another Sunday. It's Earth Day; 24 hours to put all global warming, nuclear weapon and political worries aside and just appreciate the beautiful planet we call HOME. Personally, I can't think of a more perfect way to celebrate Mother Earth than by putting together a basket of our favorite grub (Bay Cities sandwiches, please) driving up PCH and enjoying a beach picnic overlooking the sparkling Pacific ocean.

Turns out the Nature Conservancy -- the world's largest conservation organization -- not only agrees, but is hosting Earth Day's Picnic for the Planet 2012, intended to be the largest picnic celebration in the world. Remember 1986's Hands Across America? It's like that, but you get to sit down and chow. Picnic for the Planet connects would-be picnickers, both of the host and attendee variety, and encourages both to gather friends, pack some food, and head outside to celebrate Earth Day. If you're really motivated, get 25 friends together and you can help the Nature Conservancy set a world record for the world's largest picnic!

Will you help picnic for the planet?

Just as with any good competition, there are a few ground rules:

• Each picnic must have at least 25 people
• The picnic must take place within our 24-hour period: 8 p.m. EDT on Saturday, 4/21/12 to 8 p.m. EDT on Earth Day, Sunday, April 22
• Picnics must be outdoors
• Each picnic must have three people to witness the event, count participants and fill out a couple simple forms
• The Nature Conservancy will need at least one photo of your fabulous picnicking

Interested? Download the informational packet, invite some friends and get eating. There are few better things in life than enjoying the great outdoors with loved ones and delicious food. Especially when there's a world record on the line!