The Inquirer, Digested (09/25/2008)

• This week’s food section may as well be titled “We Love Garces and Vetri.” One of the lead articles is “Chefs of Philly’s Future,” in which LaBan dissects Philly’s changing fine dining scene, and how Marc Vetri and Jose Garces fit into this landscape (or have shaped it). To sum: fine dining has relaxed, but not in the sense of being lazy — rather in that of being less stuffy.

• Next up, we have the history of Marc Vetri — his beginnings, what makes him tick, and so forth. He gets props for bringing real Italian cooking to “a town simmered in a century’s worth of Italian American red sauce and meatballs, but Vetri dared to forgo the penne marinara and Caesar salad.”

Jose Garces gets the same kind of treatment, but in this profile, the accolades are for being “Latino way before Latino was cool. Before it was prefixed with nuevo.” Both profiles include videos of the chefs making one of their dishes, which is beyond cool.

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The Inquirer, Digested (09/25/2008)