684 replies to this topic

[Holly Moore]

I had a wonderful dinner and a unique dining experience last evening at Philadelphia’s StudioKitchen. StudioKitchen is a studio apartment in West Philadelphia that has been designed into a sleek food preparation and dining space.

Three or four days a week Shola Olunloyo, who has cooked in many of the world’s more respected kitchen serves a four course dinner for eight guests. The cost is $50 plus gratuity and byo wine - a world class bargain.



Our menu for the evening:

Yukon Gold Potato and Gruyere Onion Souffle with White Truffle and Parmesan Broth

Spring Pea Soup with Tuscan Ham, Warm Mushroom, Confit of Duck and Truffle Ragout, Parsnip Puree

Fennel Salt Roasted Black Bass, Apple and Fennel Salad with Meyer Lemon and Miso Sauce

Sweet Cream of Peanut Soup, Extra Virgin Peanut Oil, Warm Chocolate Souffle with Mascarpone, Chocolate and White Pepper Sorbet



My two favorite courses were the Gruyere Onion Soufle for it’s blend of flavors and the Warm Chocolate Souffle which was deliciously understated - I was concerned that the flavors would overpower each other, coming off as a Reese’s peanut butter cup. Rather, the sweet peanut soup perfectly complemented the richness of the souffle.

As the group and Shola warmed up to each other, the conversation turned into an education, with Shola doing the teaching, a blend of his vast knowledge and great charm. We talked about the ingredients and preparation of each course, best cookware, best sources of supply (Shola air freights in more ingredients than he buys locally), and his plans for the future, starting and only starting with opening a small restaurant in the near future. Right now StudioKitchen both supports Shola’s catering business and provides a lab of willing gullets for testing menu items.

I told Shola I was worried that he will loose what’s so special about StudioKitchen when he evolves into a restaurant. He promises me he won’t. I’m hoping it will take him a while to find a location.

Studio Kitchen is usually booked at least a couple of weeks in advance. You can reach them either by email, studiokitchen424@aol.com or by phone (215) 662-5307.

And yes, the meal and the experience is worth the cab fare from New York City. And then some. Let me know if you need an eighth.

[robert40]

studiokitchen sounds like a experience not to miss.

But so far I have got no response to three e-mails to Shola.

[robert40]

I was able to secure reservation at studiokitchen next month, which I am highly looking forward too.
Sure was not an easy task convincing my wife this excursion is worth the drive from upstate N.Y. and worse yet that it would likely not be an appropriate setting for a ten month old baby girl and her baby sitting service would be highly appreciated because this is purely an educational experience. [Hopefully I'll be off the couch by new years]
But amends are already made because we plan to fit a dinner in at Vetri in early December also.
Wondering what peoples thoughts on Vetri are? Any opinions?



Robert. R.

[herbacidal]

very much the same vein of dining.

vetri is of course more italian though.

[herbacidal]

Robert,

tell us about the dinner. please!!!

[Louisa Chu]

Is this a one man op? Great concept but it's amazing that he's making a profit - enough to support a catering business. Or is it something of a preview/marketing for it. In any case the dish shown looks beautiful and sounds like some interesting flavour explorations - like the white pepper sorbet.

[herbacidal]

Is this a one man op? Great concept but it's amazing that he's making a profit - enough to support a catering business. Or is it something of a preview/marketing for it. In any case the dish shown looks beautiful and sounds like some interesting flavour explorations - like the white pepper sorbet.

studiokitchen is not for profit.
it is mostly a one man op. he has someone come in most nights to clean the dishes, but that's about all. he cooks and serves.

it is a food studio that he set up to basically continue to hone his skills and develop a menu while he bides his time before opening a restaurant.

the catering business is more for profit though, although he keeps certain restrictions there as well, just not as many.

he also does cooking classes.

[Louisa Chu]

Thanks so much for all the info.

And I want to hear about that dinner too!

[robsimons]

Wow this sounds like a great idea. I also read an article about him in the Philly Mag. Really good about how he "invents" his dishes.

Does anyone know how he got started doing the "StudioKitchen"? Does he ru7n it ou7t of his hou7se? Does he rent the physical plates, etc? Or does he own them? How long has he been doing this?

for the BYO does he give suggestions? Or is it just hit and miss for the diners?

I am really interested in some operational details of this concept because I do think it is a great idea.

Does anyone know how he got his first customers to show?

What a great idea....

[Elissa]

must you be eight?

anyone free sat night?

Edited by lissome, 18 April 2003 - 12:36 PM.

[herbacidal]

rob:

he runs it out of his old apartment. he no longer lives there, he just does food studio + catering business + cooking classes out of there.

everything is owned i believe.
he's been doing it for probably 2 to 2.5 years now.

he'll email you the menu about 2 days before.
take it to a really good wine shop, and if the people are on their game,
they'll be able to pair well.

be forewarned, the shop should have really knowledgeable staff.

lissome:
for most purposes, yes, you must be 8.
in other words, if he gets to know you, he'll agree to do 10.
but that's probably the limit. it's just him, no helpers.

i'm free. did someone bail on you?

i could be a host of sorts.
i've hosted 3 dinners there, none since he added the 5th course.

doubt you could get the date now if you didn't already.

[Holly Moore]

If seven other local or not so local eGulleteers are interested in putting Studio Kitchen to the test, I will be glad to set up a meal.

I know they are booked somewhat in advance. And I'd prefer to do this on a weekday. If you are so interested, why not confirm here with what weekdays in May you can not make it.

[herbacidal]

BTW rob,

great quotes as far as life philosophy. like to think that's how i live.

need something funnier/more amusing tho.

[Elissa]

sounds great. i was thinking next weekend but could too otherwise. how far is the drive from nyc?

Edited by lissome, 18 April 2003 - 01:10 PM.

[Elissa]

he just told me after july 14

[Holly Moore]

I'm still game to set something up for late July then. August is pretty much out for me.

As to driving from NY, it's a realistic 2 1/4 to 2 1/2 hours if the traffic out of NYC isn't too backed up. You might consider the train. It would be easy for a local to pick you up at 30th Street on the way to Studio Kitchen which is just a few blocks from the station.

[KatieLoeb]

Holly:

To quote another infamous eGulleteer:

I'm in!

Keep me posted on the date. Week nights are much easier to book in this lifetime given Shola's popularity, and easier to do in summertime for me. I'll be happy to play sommeliere too, if the menu is in my hot little hands with enough lead time.

The train is a good idea for any out of towners that would wish to join us. It's a ten minute walk or a three minute cab ride from 30th Street Station to Studiokitchen.

[herbacidal]

jeez, thanks lissome

i had my hopes all up for immediate gratification.

oh well.

maybe i can make it anyway.

[jeunefilleparis]

katieeeeeeeeeeee

when is the next SK dinner, i want in , i m sick of hearing about these fab meals, take me to your maker:)

[Mummer]

I grabbed an opportunity to pinch hit at Studiokitchen on Friday night.

(The last minute request was placed on another Phila board.)

Shola was, as always, the delightful host who prepared a marvelous meal from scallops to salmon to lamb chops to dessert/cheese. The man insists on the best ingredients and adds his world-class skills to create a meal unlike any other I've had. (Except for the other times I've been there.) Marvelous flavors, interesting contrasts, amazing vibe in the place!

Mark and Darr made the Moore Bros. trip that evening, and they told us about the gang putting together the box of fine bottles we enjoyed.

I didn't take notes, I asked few questions, I enjoyed. Studiokitchen is a gem!

[Holly Moore]

Got back to Studio Kitchen with Katie Loeb and six other gullets. Another grand meal. Price is now up to $75 for 5 courses. Still too cheap, but don't tell Shola.

Started this time with



Coriander Scented Red Lentil Soup, Grilled Pandan Leaf Shrimp w/Argan Oil.



Rabbit Confit and Maui Onion Ravioli, Fennel Caramel, Almond Praline



Oil Poached Halibut with Sweet Pea and Clam Stew, Horseradish Emulsion



Slow Roasted Pork Shoulder, Parsnip Foam & Grain Mustard Jus. This was a last minute change. The menu had promised pork belly. Takes something like half a day to roast. Shola has promised Katie and me a "Pork Belly Tasting." We're going to hold him to it.



Pineapple Ginger Ravioli, Almond Black pepper Croustillant, Lemon Brie Ice Cream, Basil Oil.



There was ice cream left over, so Shola passed it around. Neat both because the ice cream, a little warmer, had more of the brie flavor and because it symbolizes the dichotomy of the high level of Studio Kitchen's cuisine and the casual style of Shola's approach to the evening.



Throughout the meal Shola works between the kitchen and table. Finishing and plating the dishes, serving them, and explaining them. After the meal, a general bull session on the meal and Shola's ambitions for his food.



Studio Kitchen is actually the third floor of Shola's home. A large dining table seating 8, a turnout area, and small kitchen. The walls are for storage which makes for some stunning design presentations.

[davidbdesilva]

Next time a group of you decide to go and need a pair, please please let me know, we'd love to get back there. It's been way too long since I have tasted Shola's delights and would love to again soon! We rarely taste food that even approaches Shola's creations and creativity. This winter we ate at Blue Hill in NYC and we both agreed that it was in the Shola-style of cooking. But, it cost a lot more than Shola does! So keep us in mind!

[SG-]

Where the heck did he get his hands on Pandan leaves (fresh I trust..)??

Is he ever going to open a restaurant??

[Tom D]

Hello all

My wife and I plus a few friends would like to sample the many skills of Sholo and StudioKitchen.

How does one set a reservation, e-mail, phone number. Are there any restrictions. Thanks in advance.

From everyone's comments this seems to be quite a dining experience.

Tom

[cinghiale]

Studio Kitchen is usually booked at least a couple of weeks in advance.  You can reach them either by email, studiokitchen424@aol.com or by phone (215) 662-5307.

Info you requested is in the body of the post.

[KatieLoeb]

Although I thought I'd lost it, I actually accidentally came upon the menu that Holly desribes above with my wine pairing notes on it. Better late than never I guess, so here are the wines we enjoyed with our incredible feast at StudioKitchen.

Coriander Scented Red Lentil Soup with Grilled Pandan Leaf Shrimp and Argan Oil
Roederer Estate NV Sparkling Wine
- The Roederer was a lovely aperitif/accompaniment to our first course. Roederer Estate is great sparkling for the money. Full and yeasty, it was a nice contrast to the soup. The lentil soup, whilst tasting "legumey" (if that's a word) was completely lacking in the mealiness one would expect from a pureed bean soup. This was silky and delicious and the grilled shrimp was perfect with it.

Rabbit Confit and Maui Onion Ravioli with Fennel Caramel and Almond Praline
Two Hands Angel's Share McLaren Vale Shiraz 2002
- This shiraz was absolutely luscious and a perfect match with the rabbit. This wine is viscous and inky in the glass. Smells like all manner of "dark things" like chocolate, cooked down black currant jam and spicy notes of anise in the background. Yow! Although it would probably have been ideal to have this course just before dessert, it was too late to change the order Shola had the courses prepared and we managed to forge bravely ahead.

Oil poached West Coast Halibut, Sweet Pea and Clam Stew and Horseradish Emulsion
Unti Vineyards Grenache Rosé 2002
- I've waxed rhapsodic about this wine all over these forums, so I won't go the Full Monty again. But this wine has so much going on, and is so full bodied for a pink wine that it's incredibly food friendly and particularly complimentary to a gutsy fish dish such as this one. Since the grapes are picked for this at a pretty advanced stage of ripeness, there's a depth of flavor and color that you rarely see in a rosé. What can I say. I love this stuff. I love this winemaker. It's all good.

Slow Roasted Pork Shoulder with Parsnip Foam and Grain Mustard Jus
Keegan Russian River Valley Pinot Noir 1998 (in magnum)
- This is just elegant California Pinot Noir at its best. Lots of cranberry and currant and a lot of depth of flavor. This is silky smooth and the earthy undertones in the wine were a perfect compliment to the parsnip/root vegetable earthiness in the dish. The pork shoulder was etherial. Thanks Shola!!

Pineapple Ginger "Ravioli", Almond Black Pepper Croustillant, Lemon Brie Ice Cream with Basil Oil
Domaine Larredya Jurançon Moelleux 2001
- This is really interesting dessert wine. It's sweet, but also has a nice tension with the acidity and honey flavors. This pairing was right on with the rich and citrusy Lemon Brie ice cream, as well as the spicy/sweet combo of the pineapple and ginger flavors. The basil oil was such a neat touch to this dish that sort of brought the flavors back down to earth. Literally.

All in all although our menu was a bit out of "order" in terms of the dishes and wine progression, it was a spectacular meal shared with an appreciative audience.

[percyn]

Anyone heard from Shola lately? I heard he is hanging out in the NYC area....it would be a great loss to Philly if he decides to move

BTW, if he is around and some eGulleters would like to band together for a meal/experience, count me in.

Edited by percyn, 29 December 2004 - 11:45 AM.

[KatieLoeb]

Anyone heard from Shola lately? I heard he is hanging out in the NYC area....it would be a great loss to Philly if he decides to move 

BTW, if he is around and some eGulleters would like to band together for a meal/experience, count me in.

I saw Shola just before Christmas - he popped in to Rouge and said hello. We created a new dessert idea together- a Moscato Float with the yummy Lemon-Brie Ice Cream he makes. Yow! I can hardly wait to actually try that with him. It has potential to be truly awe inspiring.

He is well and busy doing the catering in NYC thing a few days per week, but StudioKitchen is still very much an ongoing concern in the present tense. He hasn't mentioned any plans to move, at least to me. We could certainly try and arrange an eGullet outing sometime in February perhaps. Anyone else interested?

[philadining]

We could certainly try and arrange an eGullet outing sometime in February perhaps.  Anyone else interested?

I could make a hole in my ridiculous schedule for this...

[Andrew Fenton]

We could certainly try and arrange an eGullet outing sometime in February perhaps.  Anyone else interested?

Oh Katie. Need you even ask?