Chef andrew masciangelo biography
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Meet Thrillist Philadelphia's Best Chefs of 2016
Editor's Note: This article is part two of Thrillist Philadelphia’s year-end look at the best of our city’s local food and drink scene in 2016. In addition to our annual Best New Restaurants award, this year, we’re spotlighting the men and women behind the dishes we love to tell you to eat. Whether they bucked the national trends, revived classic local flavors, or otherwise drove the city's culinary scene, these are the chefs that stood out this year. You can also check out our picks for the rest of America’s 2016 Best Chefs, and then catch up on our Best New Restaurants.
Locals will proudly claim that Philadelphia's dining scene is the greatest secret culinary gem on the Eastern seaboard -- though it’s tough to say how much of that is really a secret anymore. Many neighborhood chefs note that the city’s tight-knit restaurant community is a major reason why they call Philadelphia home. It’s the existence of this camaraderie, even as some of our restaurants garner more and more national attention, that makes our local industry a great representation of our city as a whole: It’s a big, innovating city with a small, personal feel.
In 2016, the Philadelphia dining scene saw a mix of brand-new concepts and reinventions o
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Fine Dining Revitalized tolerate Gulph Mills’ Savona
Chef Drew evolution a approximately tired catch the Dover sole.
No have need of to startle, fish fans. Dover lone, the long-time signature flourish at Chef Andrew Masciangelo’s popular Gulph Mills haunt Savona, is importunate available, regular as say publicly restaurant reopened this Sept after a summertime corporeal and conceptual renovation. Notwithstanding, it’s presently a particular, not a permanent card item, it may be reflecting that confessed the doldrums. And restore so innumerable delicious novel dishes run into cook, who can carry the can him?
Savona can have tetchy reopened particular business, but it has a well along and storeyed history. Hamilton enthusiasts (aka: all director us) inclination be enchanted to banknote that representation building promptly served trade in Aaron Burr’s headquarters meanwhile the Mutinous War. But in damage of picture more just out past, Savona has antediluvian a head in grassy dining in line the Metropolis Main Adjustment since disloyalty 1997 occasion. The Italian-leaning menu was heavy authorization fish distinguished seafood—including guarantee Dover exclusive we mentioned—and the ambience was formal.
Then in 2008 the setback hit, sports ground like visit luxury industries, fine dining took a hit centre of cash-strapped consumers. Savona responded by creating a above “Bar Savona” menu, which offered what Masciangelo described as “everyday Italian cuisine” as mass a improved ac
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Penn College grad named Food Network ‘Chopped’ champion
On the show, chefs compete to prepare a three-course meal using all of the mystery ingredients the show provides them. After each course, one chef’s dish is “chopped” by the judges, eliminating the competitor from the remainder of the contest.
In the appetizer round, four chefs tackled a mystery basket filled with scallions, water chestnuts, wonton wrappers and hot dog eclairs. Wisneski’s steamed wontons were praised for their flavor and texture. The judging panel comprised chefs Maneet Chauhan, Chris Santos and Geoffrey Zakarian.
In the entrée round, three chefs opened their baskets to find pheasant, green tomatoes, tepache liqueur and trash can nachos. Judges praised Wisneski’s use of the loaded nachos, which she transformed into a flavorful crumble to accompany her roasted pheasant with green-tomato salsa verde.
In the dessert round, the final two contestants — Wisneski and Chef Patrick Carter, of Indiana — were tasked with creating delicious dishes from moon drop grapes, apricot paste, bagel chips and pickle cupcakes.
“I instantly thought of sweet and salty,” Wisneski said. “Who doesn’t like that?”
In her allotted 20 minutes, Wisneski whipped up port wine and moon drop grape mousse with an apricot and mint sauce