By Hadas Kuznits
Partner and co-founder Noam Kugelmass (top photo) says this is a startup configuration for his burrito business, which within the next year or so will find a more permanent brick-and-mortar home.
“The cooking’s happening at my partner Michael Halloran’s restaurant in Old City, Bistro 7. The food is transported as if Mugshots was a catering venue. It’s kept cool, it’s heated up, and then it’s finally prepared and served at Mugshots.”
Kugelmass says they hope to open their standalone burrito venue sometime next year.
Hear the full “Manita Burrito” interview (runs 5:54)…
Over at Wyebrook Farm, in Honey Brook (Chester County), Pa., farmer-owner Dean Carlson hosts a pig dinner on Sunday, November 16th, called a “twad.”
“It’s a word that comes from the Ardèche region of France that they use to describe this communal experience of a pig killing,” Carlson tells What’s Cooking. “It’s a celebration of the life of the pig, and it’s turned into meat for the community for the winter.”
Carlson says this event is an extension of the farm’s restaurant, which opened earlier this year.
Hear the full “Wyebrook Farm” interview (runs 6:53)…
And on Tuesday, November 18th, Barbara King opens The Barn at Valley Forge Flowers, 503 West Lancaster Avenue in Wayne (Delaware County), Pa.
King says this new commercial demonstration kitchen was inspired by the adjacent flower shop’s café.
“When we built The Barn, we thought, ‘Why not put a kitchen in there that we could actually use as a demo kitchen?’ — for tips, hints, recipes, and anything that has to do with creating food.”
Hear the full “Barn at Valley Forge Flowers” interview (runs 7:45)…
And for this week, that’s “What’s Cooking on 1060!”