The globally renowned macrobiotics expert and author has seven steps to healthy, mindful eating that'll make you—and the planet—a lot healthier.
Rather than going with a generic diner staple, he opted to highlight Trolley Car’s selection of less traditional fare. And instead of testing my culinary skills by having me prepare the dish step by step alongside him, Dwight decided to test my gastrointestinal fortitude by feeding me plate after plate of food.
I showed up dressed like an official member of the El Rey wait staff in jeans and a flannel shirt—then stepped inside their kitchen, smelled all the seasoned meats and spicy sauces around me, and watched my hopes of blending in fly right out the window.
Being the generous Italian that he is, Chef Kristian Leuzzi, owner of both Kris and Stogie Joe’s in South Philly, most certainly wasn’t going to let me leave my personalized cooking lesson, or his restaurant, without a solid lunch in my stomach: a braised veal short-rib sandwich with a side of gnocchi.
Big, fat dark malts with touches of chocolate throughout, plus plenty of warming booze.
The range of meats and vegetables and other dunkables is far too broad to ever be able to experience them all even over the course of several visits, but I do plan on returning often to try to work my way through them.
Borne in an oval-shaped cast-iron trivet and lined up like the winning float in the chicken-pride-day parade, each delicate knob shimmered with a pancetta agrodolce and was studded with dimples of charred flesh.
The team here is working with the foods that formed the scaffolding of my youth, that you’ve cooked in some combination or another for practically every Jewish holiday you ever hosted.