For Gabriella’s Vietnam chef and owner Thanh Nguyen, showing “the world what real Vietnamese food is” has meant producing a repertoire of vividly flavored regional specialties while leading the way for a new guard of Philly’s Vietnamese restaurateurs. Here, Nguyen shows Inquirer food and dining reporter Kiki Aranita how the Bánh Xèo Miền Trung (savory crepes) and Bánh Khọt (mini coconut cakes) come together, while answering questions about the upcoming Inquirer Food Festival on Nov. 15. Get your
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Philadelphia restaurants Mawn and Meetinghouse ranked Top 50 in the U.S. by the New York Times
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Pioneers like Chef Marc Vetri worked hard to put the Philadelphia food scene on the map. It paid off. And now with @MichelinGuideWorldwide releasing their ratings in Philly next month, folks from around the world will come to learn – and taste – all that Philly has to offer. | Office of the Governor of Pennsylvania
Pioneers like Chef Marc Vetri worked hard to put the Philadelphi…
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After the abrupt closure of all Iron Hill Brewery restaurants, former employees at the Hershey location were tasked with throwing out roughly $15,000 worth of food. But one sous-chef and his fellow workers decided to donate a lot of it to those in need. | CBS Philadelphia
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Phila Lorn, chef at Mawn in South Philadelphia, wins emerging chef award at James Beard Awards
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