Guinta’s Prime Shop and Condiment joined City Kitchen on June 11 for a BBQ edition of Free Demo Saturday.
Condiment, to open later this summer in Reading Terminal Market, features fresh and delicious dry rubs and sauces that paired perfectly with Guinta’s meats and poultry.
Condiment’s Elizabeth Halen started off the cooking with a toasted baguette from Metropolitan Bakery. She added some flair by spreading the bread with some garlic butter… yum!
Saturday’s demo proved that garlic butter is a new must have. In addition to the baguette, Elizabeth used it on Rob’s beautiful steak and Iovine‘s fresh corn. Truly a versatile condiment.
Rob–and his expert meat skills–will be joining us on Father’s Day, Sunday, June 19th from 1-2:30 pm for a pairing with Yard’s Brewing Company. As always, the ingredients will be sourced fresh from the market!
Classic boneless stuffed chicken wings w/ blue cheese & hot sauce
Three Reading Terminal chefs faced off for some friendly, food-network-style competition on Saturday, May 21. Guests were lucky enough to sample dishes from Chef Bobby Fisher of Molly Malloy’s, Chef Jason LeDee of Pearls Oyster Bar and Chef Careda Matthews of Kevin Parker Soul Food Cafe.
Once things got cooking, the smells brought in the crowd.
The chefs had 30 minutes to prepare the entree, meaning guests had 30 minutes to salivate in anticipation.
At the end of the day, judges scored the dishes on plating, taste and the use of mystery ingredients. Careda’s creative, Caribbean flavors won her the challenge.
Careda said at first she was fine with the duck, but the chocolate covered onion and dragon fruit, “threw me off.” She admitted that dragon fruit can often be bland and it takes some effort to bring out any flavor. She used sherry and some of the caramelized chocolate covered onion to enhance the dragon fruit’s sweetness.
She used thyme, allspice and turmeric to season the duck and she used the onion in the cabbage slaw. She said, “cabbage is a go-to vegetable in the islands.”