Eater Philly: All Posts by Cristina CerulloThe Philadelphia Restaurant, Bar, and Nightlife Bloghttps://cdn.vox-cdn.com/community_logos/52682/favicon-32x32.png2014-07-15T07:55:00-04:00https://philly.eater.com/authors/ccerullo/rss2014-07-15T07:55:00-04:002014-07-15T07:55:00-04:00How Alex Rein Built a Slush Empire
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<i>In partnership with <a href="http://f.curbed.cc/f/DonJulio_Video3_Alex_071514_Collective">Don Julio Tequila's Collective</a>—a series of profiles of contemporary visionaries, craftsman and artists, who have made bold moves in the pursuit of their passion—Eater profiled three innovators who made drastic career changes to realize their passion for food. See those stories unfold here, and <a href="http://f.curbed.cc/f/DonJulio_Video3_Alex_071514_Collective">meet the rest of the collective this way. >></a></i><iframe width="488" height="275" src="//www.youtube.com/embed/VBwjqcsjeqA?rel=0" frameborder="0" allowfullscreen></iframe><br>Alex Rein always had a dream of selling frozen slushies for adults in his back pocket. In 2009, after being laid off at a corporate law firm, he finally decided to pursue that dream. Most of his family and friends tried to talk Alex out of this drastic move, but it turned out to be one of the best decisions of his life. He is now the successful owner of <b>Kelvin Natural Slush Co.</b>—what started as a truck selling frozen drinks and has since expanded, selling wholesale product to top bars and restaurants.<br><p>In the video above, see Alex's story and find out why he's a firm believer in building a career around doing what you love.<a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=http%3A%2F%2Fad.doubleclick.net%2Fjump%2FN6543.128174.CURBED%2FB7892609.46%3Bsz%3D1x1%3Bord%3D%255Btimestamp%255D%3F&referrer=eater.com&sref=https%3A%2F%2Fphilly.eater.com%2F2014%2F7%2F15%2F6187641%2Fhow-alex-rein-built-a-slush-empire" rel="sponsored nofollow noopener" target="_blank"><img src="http://ad.doubleclick.net/ad/N6543.128174.CURBED/B7892609.46;sz=1x1;ord=[timestamp]?" border="0" width="1" height="1" alt="Advertisement"></a><img src="http://f.curbed.cc/p/DonJulio_Video3_Alex_071514.gif?" height="1" width="1" border="1"></p>
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https://philly.eater.com/2014/7/15/6187641/how-alex-rein-built-a-slush-empireCristina Cerullo2014-07-14T08:25:00-04:002014-07-14T08:25:00-04:00Royal Caribbean Reimagines Dining At Sea
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<iframe width="489" height="275" src="//www.youtube.com/embed/KfYB-QTild0?rel=0" frameborder="0" allowfullscreen></iframe><br>Forget everything you <i>thought</i> you knew about "cruise food." <a href="http://f.curbed.cc/f/RoyalCaribbean_SP_EaterALL_071414">Dynamic Dining</a>—the new culinary experience aboard Royal Caribbean's Quantum of the Seas—offers a lineup as vast and exceptional as dining in a cosmopolitan city. Among 18 restaurants, guests will find greater flexibility with no set dining times, no assigned seating, and a relaxed dress code. <br><p>There's the chance to experiment, with restaurants like the whimsical Wonderland, a foray into molecular gastronomy. Plus, there's a new concept for cruising's traditional main dining room—now five distinctive main restaurants, each with its own style and cuisine, from pan Asian, to upscale French favorites, to American comfort classics. Three star chefs—Jamie Oliver, Michael Schwartz, and Devin Alexander—are also coming aboard with delicious restaurant concepts. In the video above, get a sneak peek at Dynamic Dining on Quantum of the Seas. And <a href="http://f.curbed.cc/f/RoyalCaribbean_SP_EaterALL_071414">head this way to start planning your next adventure. >></a><img src="http://f.curbed.cc/p/RoyalCaribbean_SP_EaterALL_071414.gif?" height="1" width="1" border="1"><img src="https://t.mookie1.com/t/v1/imp?migAgencyId=43&migSource=adsrv2&migTrackDataExt=1740393;108056050;282548302;0&migTrackFmtExt=client;io;ad;crtv&migUnencodedDest=https://ad.doubleclick.net/ad/N3867.138033.SBNATION.COM/B8073302.19;sz=1x1;pc=[TPAS_ID];ord=[timestamp]?" width="1" height="1"></p>
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https://philly.eater.com/2014/7/14/6187573/royal-caribbean-reimagines-dining-at-seaCristina Cerullo2014-07-03T08:20:00-04:002014-07-03T08:20:00-04:00This July, Fight Breast Cancer with mike's hard lemonade
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<a href="http://f.curbed.cc/f/MikesHard_SP_070214_Main"><img alt="MikesHardLemonade_500x350_RTD.jpg" src="http://cdn2.vox-cdn.com/uploads/chorus_asset/file/741570/MikesHardLemonade_500x350_RTD.0.jpg" width="500" height="350"></a> <p>This one's for the girls! This Fourth of July, toast the summer with <a href="http://f.curbed.cc/f/MikesHard_SP_070214_Main">mike's hard pink lemonade</a>. Join the movement to fight breast cancer while enjoying the crisp citrus and refreshing tart of this fresh new flavor. Perfect for sunny afternoons and backyard BBQs, mike's hard pink lemonade is only available for a limited time, don't miss the chance to drink pink!</p> <p>Join the fight against breast cancer, and <a href="http://f.curbed.cc/f/MikesHard_SP_070214_Main">grab a mike's hard pink lemonade</a>. And, be sure to 'Like' them on <a href="http://f.curbed.cc/f/MikesHard_SP_Eater_070214_Facebook">Facebook</a>, and check them out on <a href="http://f.curbed.cc/f/MikesHard_SP_Eater_070214_Twitter">Twitter</a> and <a href="http://f.curbed.cc/f/MikesHard_SP_Eater_070214_YouTube">YouTube</a>.<br><img src="http://f.curbed.cc/p/MikesHard_SP_070214.gif?" height="1" width="1" border="1"><img src="http://bs.serving-sys.com/BurstingPipe/adServer.bs?cn=tf&c=19&mc=imp&pli=9964051&PluID=0&ord=[timestamp]&rtu=-1" height="1" width="1" border="1"></p>
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https://philly.eater.com/2014/7/3/6195267/this-july-fight-breast-cancer-with-mikes-hard-lemonadeCristina Cerullo2014-07-02T08:18:00-04:002014-07-02T08:18:00-04:00See Where Esquire Network's Brew Dogs Are Headed
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<br><iframe width="489" height="275" src="//www.youtube.com/embed/_eGnQLuQN70?rel=0" frameborder="0" allowfullscreen></iframe>Beer obsessives rejoice: Scottish duo James Watt and Martin Dickie—owners of the most successful brewery in the UK—are back with another season of <i><a href="http://f.curbed.cc/f/BrewDogs_SP_EALL_070214">Brew Dogs</a></i>. This season, they're continuing their cross-country tour, highlighting local breweries, restaurants and pubs—and the craftsmen behind them—across the nation that work to build America's appreciation of the good stuff. <br><p>Here now, we've rounded up the highlights—the most exciting breweries that the duo plans to hit in the coming weeks. Catch a sneak peek of the all-new season in the video above, and click through to check out the map. <b><i>All-new episodes of <a href="http://f.curbed.cc/f/BrewDogs_SP_EALL_070214">Brew Dogs</a> are every Wednesday at 9|8c, only on Esquire Network</i></b>.<img src="http://f.curbed.cc/p/BrewDogs_SP_EALL_070214.gif?" height="1" width="1" border="1"><img src="http://ad.doubleclick.net/ad/N4518.154386EATER1/B8153857.109380825;sz=1x1;ord=%7Brandom%7D?"></p>
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https://philly.eater.com/maps/see-where-esquire-networks-brew-dogs-are-headedCristina Cerullo2014-06-24T08:12:00-04:002014-06-24T08:12:00-04:00Catch an All-New Season of Esquire Network's Brew Dogs
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<br><iframe width="488" height="275" src="//www.youtube.com/embed/FoDa5cyvvH8?rel=0" frameborder="0" allowfullscreen></iframe>Beer obsessives rejoice: Scottish duo James Watt and Martin Dickie—owners of the most successful brewery in the UK—are back with another season of <i><a href="http://f.curbed.cc/f/BrewDogs_SP_EALL_062414">Brew Dogs</a></i>. Last year, the pair toured Seattle, Boston, San Diego and beyond to unleash their zany, outlandish brewing stunts and share their love for craft beer. This season, they'll continue the tour, highlighting local breweries, restaurants and pubs—and the craftsmen behind them—across the nation that work to build America's appreciation of the good stuff. <br><p>Catch a sneak peek in the video above, and learn the art of craft beer through the eyes of these eccentric beer evangelists, with an all-new season of <i><a href="http://f.curbed.cc/f/BrewDogs_SP_EALL_062414">Brew Dogs</a></i> beginning <b>tomorrow at 9|8c, only on Esquire Network</b>.<img src="http://f.curbed.cc/p/BrewDogs_SP_EALL_062414.gif?" height="1" width="1" border="1"><img src="http://ad.doubleclick.net/ad/N4518.154386EATER1/B8153857.109382128;sz=1x1;ord=%7Brandom%7D?"></p>
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https://philly.eater.com/2014/6/24/6203555/catch-an-all-new-season-of-esquire-networks-brew-dogsCristina Cerullo2014-06-18T09:15:00-04:002014-06-18T09:15:00-04:00For Chef Cornelius Gallagher, A New Frontier: The Sea
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<iframe width="489" height="275" src="//www.youtube.com/embed/dm4SvYazFdI?rel=0" frameborder="0" allowfullscreen></iframe><br>Forget what you think you know about "cruise food." Cornelius Gallagher, Director of Culinary Operations at Royal Caribbean, is busting up the clichés one gastronomic wonder at a time. Winner of <i>Food & Wine</i> magazine's "10 Best New Chefs in America," Gallagher applies his learnings in some of the worlds top restaurants to create the most innovative seafaring restaurant ever: <a href="http://f.curbed.cc/f/RoyalCaribbean_SP_EaterALL_061814"><b>Wonderland Imaginative Cuisine</b></a>, on Royal Caribbean International's new game-changer, Quantum of the Seas. <br><p>In a surreal environment of smoke and mirrors, Gallagher employs modern techniques in an innovative and entertaining menu that will make guests feel they've traveled down the rabbit hole at Alice's side. Slow cooked eggs are smoked with hickory under a glass dome, vanishing foie gras noodles disappear before your eyes, and wild flower honey sweetens flash-frozen fruits. Here now, we go into his kitchen to learn about his vision for dining at sea and his detailed preparation of caviar tempura, slow cooked halibut and more. </p>
<br><p><span class="credit">This feature was produced in collaboration between VOX Creative and Eater. The Eater editorial staff was not involved in the creation or production of this content.</span><img src="https://t.mookie1.com/t/v1/imp?migAgencyId=43&migSource=adsrv2&migTrackDataExt=1740393;108056050;282548302;0&migTrackFmtExt=client;io;ad;crtv&migUnencodedDest=https://ad.doubleclick.net/ad/N3867.138033.SBNATION.COM/B8073302.19;sz=1x1;pc=[TPAS_ID];ord=[timestamp]?" width="1" height="1"><img src="http://f.curbed.cc/p/RoyalCaribbean_SP_EaterALL_061814.gif?" height="1" width="1" border="1"></p>
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https://philly.eater.com/2014/6/18/6205437/for-chef-cornelius-gallagher-a-new-frontier-the-seaCristina Cerullo2014-06-05T08:18:00-04:002014-06-05T08:18:00-04:00How Ayr Muir Is Shaping the Future of Fast Food
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<i>In partnership with <a href="http://f.curbed.cc/f/DonJulio_Video2_Ayr_052914_Collective">Don Julio Tequila's Collective</a>—a series of profiles of contemporary visionaries, craftsman and artists, who have made bold moves in the pursuit of their passion—Eater profiled three innovators who made drastic career changes to realize their passion for food. See those stories unfold here, and <a href="http://f.curbed.cc/f/DonJulio_Video2_Ayr_052914_Collective">meet the rest of the collective this way. >></a></i><iframe src="//player.vimeo.com/video/88203656" width="488" height="274" frameborder="0" webkitallowfullscreen mozallowfullscreen allowfullscreen></iframe> <p>After running labs at MIT and getting an MBA at Harvard, <b>Ayr Muir</b>—founder and CEO of Boston's <b>Clover Food Labs</b>—decided he wanted to change the way American's eat rather than consult big businesses, a drastic career change that puts him where he is today. At Clover Food Labs, every day he tackles environmental issues and works to build a community around food. </p>
<br><p>In the video above, find out why Ayr decided to follow his dream to shape the future of fast food.<a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=http%3A%2F%2Fad.doubleclick.net%2Fjump%2FN6543.128174.CURBED%2FB7892609.46%3Bsz%3D1x1%3Bord%3D%255Btimestamp%255D%3F&referrer=eater.com&sref=https%3A%2F%2Fphilly.eater.com%2F2014%2F6%2F5%2F6212305%2Fhow-ayr-muir-is-shaping-the-future-of-fast-food" rel="sponsored nofollow noopener" target="_blank"><img src="http://ad.doubleclick.net/ad/N6543.128174.CURBED/B7892609.46;sz=1x1;ord=[timestamp]?" border="0" width="1" height="1" alt="Advertisement"></a><img src="http://f.curbed.cc/p/DonJulio_Video2_Ayr_052914.gif?" height="1" width="1" border="1"></p>
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https://philly.eater.com/2014/6/5/6212305/how-ayr-muir-is-shaping-the-future-of-fast-foodCristina Cerullo2014-05-13T11:28:00-04:002014-05-13T11:28:00-04:00Why Tasia Malakasis Chose Cheese
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<i>In partnership with <a href="http://f.curbed.cc/f/DonJulio_Video1_Tasia_051414_Collective">Don Julio Tequila's Collective</a>—a series of profiles of contemporary visionaries, craftsman and artists, who have made bold moves in the pursuit of their passion—Eater profiled three innovators who made drastic career changes to realize their passion for food. See those stories unfold here, and <a href="http://f.curbed.cc/f/DonJulio_Video1_Tasia_051414_Collective">meet the rest of the collective this way. >></a></i><iframe src="//player.vimeo.com/video/87612580" width="500" height="281" frameborder="0" webkitallowfullscreen mozallowfullscreen allowfullscreen></iframe>Tasia Malakasis wasn't always an award-winning cheese maker. Growing up in Alabama, she spent her years trying to leave her hometown. She succeeded when she embarked on a 15-year stint working in the tech space in New York and Silicon Valley. But eventually, it was her love of food that brought her back to Alabama to learn the art of cheese-making. She is now owner and president of <a href="http://f.curbed.cc/f/DonJulio_Video1_Tasia_051414_Belle">Belle Chevre</a>, the shop that defines her passion for bringing people together through food.<br><p>In the video above, find out about how Tasia made a drastic career change and the challenges she overcame to realize her dream. <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=http%3A%2F%2Fad.doubleclick.net%2Fjump%2FN6543.128174.CURBED%2FB7892609.46%3Bsz%3D1x1%3Bord%3D%255Btimestamp%255D%3F&referrer=eater.com&sref=https%3A%2F%2Fphilly.eater.com%2F2014%2F5%2F13%2F6225105%2Fwhy-tasia-malakasis-chose-cheese" rel="sponsored nofollow noopener" target="_blank"></a></p> <p><img src="http://ad.doubleclick.net/ad/N6543.128174.CURBED/B7892609.46;sz=1x1;ord=[timestamp]?" border="0" width="1" height="1" alt="Advertisement"><img src="http://f.curbed.cc/p/DonJulio_Video1_Tasia_051414_Belle.gif?" height="1" width="1" border="1"></p>
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https://philly.eater.com/2014/5/13/6225105/why-tasia-malakasis-chose-cheeseCristina Cerullo2014-01-23T07:08:00-05:002014-01-23T07:08:00-05:00Chef Nick Curtin's Spicy Fried Chicken
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<img alt="122936643_188432964687105_282800828_n.jpg" src="http://cdn2.vox-cdn.com/uploads/chorus_asset/file/860892/122936643_188432964687105_282800828_n.0.jpg"><br><p><span class="credit">Lower East Side restaurant Rosette, where Nick Curtin runs the kitchen. [Photo:<a href="https://www.facebook.com/RosetteNYC/photos_stream">Facebook</a>]</span></p>
<br>There's only one week left to finalize the ultimate menu for the big game. With that in mind, chef <b>Nick Curtin</b>—of the newly opened <a href="http://f.curbed.cc/f/Tabasco_SP_Eater_012314_rosette">Rosette</a> in New York City—offers up his favorite fried chicken recipe: <blockquote>One of my favorite game-day snacks is fried chicken. It is a heartier finger food that hits all the right points—crunchy, moist, salty, tangy—and hits the spot every time. A brine is what separates the good fried chicken from great fried chicken. The brine will keep your chicken moist, give it tons of extra flavor, and will break down protein strands, keeping the chicken tender.<br> <br><p>For my fried chicken brine, I always use <b><a href="http://f.curbed.cc/f/Tabasco_SP_EALL_012314">Tabasco Sauce</a></b> combined with buttermilk (a classic component in fried chicken brine). The acid helps break down the chicken, and the spice really punches up the flavor. For a fun twist, I like to use <b><a href="http://f.curbed.cc/f/Tabasco_SP_EALL_012314_Chipotle">Tabasco Chipotle Sauce</a></b>. It brings a nice smoky note to the chicken, and the flavors are a little deeper. I also make my brine work double duty, incorporating it into my breading for extra crunchy bits.</p>
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<br><p>Click through for Nick's full recipe. And, <a href="http://f.curbed.cc/f/Tabasco_SP_EALL_012314">head this way for more game-day recipes from Tabasco. >></a><img src="http://f.curbed.cc/p/Tabasco_SP_Eater_012314.gif?" height="1" width="1" border="1"></p>
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<b>The brine</b>:<br>2 cups buttermilk<br>1 5oz bottle of <a href="http://f.curbed.cc/f/Tabasco_SP_EALL_012314_Chipotle">Tabasco Chipotle Sauce</a><br>¼ cup water<br>2 tablespoons brown sugar<br>Kosher salt to taste <p><b>Brine chicken thighs, breasts and wings from 1 whole chicken:</b><br> <br>Mix the ingredients until the salt dissolves. Set ¼ cup of the brine aside. Pour the remaining brine over chicken. Let sit refrigerated for one hour minimum, and up to one day.</p>
<br> <br><p><b>The breading:</b><br>¼ cup brine<br>1 ½ cups all-purpose flour<br> <br>Pour the ¼ cup of brine you set aside into a medium mixing bowl. Add flour, a few tablespoons at a time, to the brine. Each time, mix with your fingers. With the first addition of flour, the texture will be like a paste, but with each addition of flour, little doughy pellets will start to form. Break these pellets up with your fingers. They will make incredible little crunchy bits on the fried chicken. The final texture, after adding all the flour, will be a mix of powder and pellets. Refrigerate until use.</p>
<br> <br><p><b>Fry the chicken:</b><br>Preheat fryer or pot with oil to 350°F. With your left hand, remove the chicken from the brine, let some of the excess brine drain off, and place into the bowl with breading. Using your right hand, cover the chicken with breading. Lift with dry hands, cupping the chicken gently, and shake off excess breading. Gently lower into the fryer. Fry until interior is cooked and exterior is golden. White meat will take 8 to 10 minutes, dark meat 12 to 14 to be fully cooked.</p>
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https://philly.eater.com/2014/1/23/6292999/chef-nick-curtins-spicy-fried-chickenCristina Cerullo2014-01-17T07:15:00-05:002014-01-17T07:15:00-05:00How to Tailgate Like a Pro with Floyd Cardoz
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<img alt="" src="https://cdn.vox-cdn.com/thumbor/O3wLA2Vf8LzpAW7EDf8Spawztyc=/134x0:945x608/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/39786822/eater-default-final.5.0.0.png" />
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<a href="http://f.curbed.cc/f/Tabasco_SP_Eater_011714_Wings"><img alt="Tabasco_SP_2_011614.jpg" src="http://cdn0.vox-cdn.com/uploads/chorus_asset/file/857558/Tabasco_SP_2_011614.0.jpg" width="488" height="299"></a><br>If you're one of the few lucky football fans who will be tailgating in New Jersey on February 2, Floyd Cardoz—<i>Top Chef Masters</i> winner and executive chef of NYC's North End Grill—has some sound advice to help you up your food game. First step: secure plenty of <a href="http://f.curbed.cc/f/Tabasco_SP_Eater_011714">Tabasco Sauce</a>. Even if you can't make it to New York (and the party is in your driveway), this sage cooking advice is still valuable:<br><p>• Resealable plastic bags are a great way to transport food—especially meats that are pre-marinating. These <a href="http://f.curbed.cc/f/Tabasco_SP_Eater_011714_Wings">Fast and Spicy BBQ Wings</a> <i>(pictured above)</i> travel well in their tangy sauce.<br> </p> <p>• If you know you'll be rushed at the grill, plan ahead and try braising the meat before putting it on the grill. This softens the meat so it cooks faster, while still imparting that distinctive grill flavor. (Try finishing this <a href="http://f.curbed.cc/f/Tabasco_SP_Eater_011414_pork">Tabasco Brined and Beer Braised Pork</a> on the grill.)<br>• If you're grilling up fish (like this <a href="http://f.curbed.cc/f/Tabasco_SP_Eater_011714_Trout">Hot Grilled Trout</a>) be sure to have plenty of oil to prevent it from sticking to the grill. Canola oil is best.<br>• And of course, always keep a back-up tank of gas. There's nothing worse than realizing you've run out of propane in the middle of a party.</p>
<br><p>For more game day recipes, and to test out Floyd's tips, head to <a href="http://f.curbed.cc/f/Tabasco_SP_Eater_011714">Tabasco.com</a>.<img src="http://f.curbed.cc/p/Tabasco_SP_Eater_011714.gif?" height="1" width="1" border="1"></p>
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https://philly.eater.com/2014/1/17/6295279/how-to-tailgate-like-a-pro-with-floyd-cardozCristina Cerullo