Holly Moore

Enjoying this year's Top Chef, whidh is something I haven't been able to say for a few years. The low point in the series was the Peewee Herman and the bicycles episode. Figured they had jumped the shark at that point. The producers were playing with the chefs like a little girl plays with her Barbie Doll's. All about placing chefs in ridiculous situations and going for the chuckle. At the risk of speaking too soon, it seems this year is more cooking oriented. My guess is Tom Colicchio got pissed and steered the show back to an actual cooking competition.

Carman is out of town Thanksgiving weekend and then opening again the following Thursday or Friday. Then Thursday to Monday until her final day, Monday, December 16th. I was there yesterday, Monday, and the place was packed.

I used to own a copy center. If doing a limited run, up to 500 or a thousand, don't spend the money on color printing or offset printing. Pay a good designer for a professional layout. Pay a little extra for decent paper stock - 24 lb bright white perhaps. Black and white copies nowadays are digital. Excellent reproduction. To save money, if your menu is limited, consider going two up (two menus per copy). Or use legal size or 11x17 and go three or four up. Unless I was doing huge runs, I'd only use offset printing if I wanted to run two or three colors. Again, what comes out of the press is only as good as the design that goes into it. Have it professionally done. Full color copies are less expensive than they used to be, but still relatively costly. Unless color photos are essential, I'd go either black and white or two or three color printing.

After twenty two years Carman’s Country Kitchen, 11th and Wharton, will close Sunday, December 16. Carman lost her lease when her landlord decided to open a corner pizza business. Just the push she needs. Eventual closing was inevitable. It is a time for new challenges and new worlds to conquer. Carman hopes to take her cooking and people skills overseas, maybe Europe or the Middle East. Philadelphia is losing one of its more unique restaurants. A small place, three tables, maybe eight counter seats and, in good weather, room for eight around the table built into the bed of Carman’s red and yellow pickup. The décor at Carman’s Country Kitchen is more Pleasure Chest than country kitchen, not for the small of mind. Friendly servers know the regulars and qualify newcomers, making sure they understand what they are in for. Carman’s menu changes weekly - depends on what is in season and long time purveyors like Anastastio Produce and Esposito’s meats insist she try. Her dishes are always imaginative, sometimes quirky – often surprising combinations that work extraordinarily well. Every week there is a different choice of French toast, pancakes or waffles, an omelet and one more special. This week’s options - honey crisp applesauce pancakes or waffles with cherries and blackberries; roasted butternut squash and banana challah French toast; spinach, lentil, smoked gouda and vegetable medley omelet and roasted turkey with mashed potatoes, gravy, two eggs and toast. The menu does its part, but it is Carman who makes Carman’s Country Kitchen so special. Sparkling, sometimes outrageous, Carman is almost as happy shocking customers as feeding them. Carman’s life is the stuff of novels. She has been most everywhere, done most everything and knows most everyone. Carman cooks up a storm when the place is packed, and chats up customers when time permits -talking everything from Israeli politics to a recent dinner at Bibou and the pontificating wine sophisticates at nearby tables. For many regulars Carman is the “Fixer.” Lost your job, breaking up, looking for an apartment, cat has kittens needing homes, seeking a savvy political connection or a good doctor? Carman is a good bet to have just the right answer. There is not much time left to stop by. Carman has a bunch of travel scheduled the next couple of months – a little in October and more in November. Best bet is to call the same day and make sure she is there. Carman’s Country Kitchen is open Thursday thru Monday from 8 AM to 2 PM. (215) 339-9613

The insiduousness of Groupon and such is that many of the restaurants who use them are desparate for sales or cash flow. These restauranteurs may not realize that they may lose money on every Groupon customer and will likely never see that customer a second time until they again offer 50% off. I sense that for some restaurants the coupon deal may be the final coffin nail. As a diner I am leery of Groupon restaurants both because they may be overwhelmed by Groupon toters and because the fact that they need to use Groupon could be indicitive of their level of competence.

I don't think there has been a single episode of either Hell's Kitchen or Master Chef where the judging is not tied just before a commercial, with the deciding vote being cast just after the break.

I might have suggested this before elsewhere, but given the number of guests toting cameras and cell phones, restaurants with low lighting and the space might consider setting aside a room or area so picture takes can shoot away without disturbing more solemn diners.

A dining room is not a chapel. People talk loudly. Tables sing "Happy Birthday." Diners snap photographs. All part of dining out. It is a balance of the level of dining, the judgement of the diner taking pictures and the tolerance/sensativity neighboring diners.

Too late for me to edit, Katie. People should see your correction. Thanks again for organizing all of this..

Sunday brunch at Han Dynasty, 108 Chestnut Street in Philadelphia. Katie bats 1000 for throwing one hell of a weekend. I may have a couple of names of the dishes wrong. Let me know and I'll edit the post. Cold Sesame Noodles Spicy Crispy Cucumber Scallion Pancake Fryed Taiwanese Sausage with Raw Garlic Wontons in Chili Sauce Dumplings in Chili Sauce West Lake Beef Soup Cumin Style Lamb Double Cooked Chicken Sauteed Greens Tripe Double Cooked Fish Three Cup Chicken Sauteed Green Beans Crispy Rice Style Shrimp Hot Sauce Style Pork Salt and Pepper Shrimp

Great and thanks Jim. What was the cooked cheese dish? Also the Sweetbread dish? Thanks again.

Posted my pics from last night's feast at Zahav's on the HollyEats Facebook page.

A cautionary note for those out and about in Center City tomorrow. Welcome to Philadelphia.

At seven the only thing I wrote were letters from summer camp to my parents asking them to send chocolate chip cookies. Tasty Sausages: A Food Blog "Next came the pasta. They make all of that in house too. The sweet corn fettuccini with pecorino and zucchini flowers was so good I could just eat all of it! I don’t know, it’s just too good for me. I didn’t like the piopponi mushroom taccozelle. I didn’t like it because it had mushrooms and I don’t like mushrooms. But everyone else loved it because there was none left."

Check out Hot Diggity on 600 block of South Street for their root beer and other house crafted sodas. At a recent class they conducted at Cook they served a selection including dragon fruit, cucmber and sumac, lime with jalapeno, and ginger ale. The seclection keeps changing so can't be sure what they will be offering this week. Some of the best pommes frits in Philadelphia too. Interesting hot dogs.

With Katie's permission and for those with spare time, here is a list of some special Philadelphia places not included in the weekend's agenda. Carman's Country Kitchen - Open 8 AM to 2 PM Thursday thru Monday. Small, unique, brunch - every week four new choices: pancakes, french toast, omelet and other. Decor is not for those with delicate sensibilities. Saturday and Sunday are busy after 9:30. Reservations day of. Be on time. Be cool. Let Carman know you are with the eGullet group. American Sardine Bar - Scott Shroeder's take on sandwiches. Despite the name, only one sandwich with Sardines. Two fisted eating. Federal Donuts - Donuts in the morning, fried chicken in the afternoon. Michael Solomonov of Zahav is a partner. Local and national raves. John's Roast Pork - Old time pork sandwich and cheesesteak stand. Closes early - 3 PM and closed on Sunday. My favor pork sandwich is Dinic's in Reading Terminal Market, but the lines there on Saturday are a killer, and many Philadelphian's prefer John's which is equally as famous for their cheesesteak. Sarcone's Deliand Chickie's Deli - Two places for hoagies. Sarcone's is part of the same family that runs Philadelphia's premier Italian Bakery, Sarcone's. Chickie's is famous for the Italian Vegetable and Italian Tuna hoagies. Capogiro for world class gelato and Franklin Fountain for ice cream. For a deep South Philadelphia water ice, gelati or pretzel, Italiano's Texas Weiners for Texas Weiners and Texas Tommies - Philadelphia style hot dogs. Johnny's Hot for a Philadelphia Surf and Turf - a hot dog with a fish cake smashed on top. Los Gallos for my favorite down home Mexican cooking. There are plenty of others too. Shake Shack at 20th and Sansom, if you've never been. Jose Garces's Village Whiskey across the street for burgers and greaserific french fries topped with short ribs and cheese sauce. The new Blue Belly BBQ at 6th and Catherine for barbecue without borders. For classic scrapple at an old time South Philly luncheonette, Brunic's. See my Philadelphia Page for a bunch more good eating options. Enjoy

Wetson's, circa 1961, north Jersey. I think just ketchup, but not sure. I mostly remember their orange drink and a guy from Boonton who tried to pick a fight with me cause I was from Mountain Lakes. I remember mustard from diner cheeseburger. Never on a hamburger. Just a cheeseburger.

Things often overlooked in calculating initial investment - Inventory, rent and itility Deposits, licenses and drawings for licenses and health department, pre-opening labor and training, cash on hand, Renovations typically cost far more than anticipated. There are always surprises. Exhaust and Ansel system can be very expensive. Same for operating costs - social security and other employer paid payroll taxes, waste and shrinkage, garbage disposal, liability insurance, credit card processing fees,

My biggest frustration when I was new product manager for Dunkin Donuts was that I could not persuade the dumbass operations department to test market premium jelly donuts filled with fruit laden preserves. I still think it would make a great family of donuts. Also, a natural for your concept, is a donut ice cream (gelato) sandwich. Curious if savory donuts would work, using a savory donut batter and savory fillings? Coffee is tremendously important. An espresso maker may complicate things with all the other stuff you have going on. But buy the best grade off coffee you can, even if it means importing the coffee beans from outside your area. Offer light cream along with half and half and milk. Wonder if gelato base would work as coffee cream? For gelato inspiration, might be worth your time to visit Capogiro in Philadelphia.

There was a time when California style meant a burger topped with lettuce, tomato and mayo. Closest thing to east coast style would have been a mustard cheeseburger. Nowadays, the distinction is between the purist/minimalist and the despoiler/camouflager who hides the burger with whatever ingredients are lying about the walk-in.

Last night Gordon Ramsay got so upset he threw both teams out of the kitchen. Yawn.

1. Pommes Frites and Texas State Fair fried stuff 2. Breakfast Biscuits 3. Wonder if a bacon truck could make it?

Count me in for Zahav - not sure about the rest.

Basic here. Non-supermarket white bread, toasted. Helman's mayonnaise, ripe heirloom or at least farm stand tomato, iceburg lettuce for the crunch and bacon warm and greasy from the skillet, cooked but not brittle.

Katie, thinking Vedge might make for an interesting Thursday night if they can accomondate this size group. Also thinking it wierd that I, of all people, would come up with Vedge. Edited to add, Vedge is BYOBacon