In tonight’s preview of Top Chef: Las VegasJennifer Carroll is stressing herself out as she prepares to cook for guest judge Charlie Palmer.
Carroll is showing up in more and more places. Today you can find her on UWISHUNU where she’s dishing on her relationship with Philadelphia and wishing for a 24-hour Sarcone’s.
On December 7th she’ll be taking her show on the road as she’s doing a guest-chef night at Conshohocken’s Blackfish. The 7-course dinner is $85 per person. Reservations are of course a necessity.
10 Arts chef Jennifer Carroll is going to be competing in the upcoming season of Top Chef and now you can try her new summer menu for $35.
The deal is offered Tuesday through Saturday until September 30th. Diners get 3-courses from a changing menu and can add a 2-glass wine pairing for just $15.
Highlights include:
Grilled octopus with crispy chickpeas
Wild salmon with wasabi pea puree and citrus vinaigrette
Steak frites with shallot sauce
chocolate peanut, a dark chocolate, caramel and peanut tart with TastyKake ice cream
carrot cake served with Philadelphia Cream Cheese mousse with hazelnuts and carrot sorbet
Which of Philadelphia’s contestants on Top Chef will go further? Will it be Jennifer Carroll of 10 Arts by Eric Ripert or will it be Jennifer Zavala of El Camino Real?
The first five seasons of Top Chef were devoid of Philadelphia chefs but season 6 is looking to make up for that oversight. Premiering Wednesday, August 26th on Bravo and taking place in Las Vegas, three chefs with Philadelphia ties will be competing.
Eagle-eyed HughE Dillon spotted tables for 10 Arts at the top of the landing of the Ritz Carlton on Broad Street. According to Dillon there are 6 tables, 4 two-tops and 2 four-tops. Just please mind the luggage carts.
We’ve already updated our Outdoor Dining Guide with the 10 Arts listing and plenty of other outdoor dining options since our launch last week.
Mac and cheese is all the rave right now and Craig LaBan traverses the Delaware Valley taking in everything from the simple to the haute.
LaBan calls Deborah’s Kitchen’s rendition of mac ‘n’ cheese his soul food favorite and 10 Art’s “creamy, ham-studded macaroni is my absolute favorite of the new lot.”
Also included in the article are recipes for versions of mac ‘n’ cheese from 10 Arts, Cooper’s Brick Oven Wine Bar, Lacroix and Talula’s Table.
Craig LaBan hands out two bells to 10 Arts but thinks there could be more.
But it all feels so restrained. And there are flashes of fresh inspiration – like the seviche special of fluke draped over sweet watermelon and tiny charred tomatoes with a frozen “snow” of shaved goat cheese granita, or the tender square of braised pork belly over summer bean succotash – that give an intriguing glimpse of Jennifer Carroll’s real creative talent. Indulging that further, freeing this kitchen to express a more ambitious personality, could allow 10 Arts to step up to the next level.
David Snyder reviews 10 Arts and finds much of it a bit too safe.
There are bright spots on the menu, though, that show 10 Arts has the potential to be more. My favorite dish was the Pennsylvania brook trout. Sourced from Pocono Farms, this lightly sautéed fish is dressed in a classic hazelnut brown-butter sauce. The briny capers in the sauce complement the perfectly cooked fish, while the sauce’s subtle sweetness adds a layer of complexity. I only wish the large chunks of hazelnuts were smaller so as to not overwhelm the subtle flavors at play.
Philadelphia Weekly’s Adam Erace dines at celebrity chef Eric Ripert’s 10 Arts in the Ritz Carlton and finds the French cuisine meshes nicely with the local menu items.
Eric Ripert swept into town doing all the right things: sniffing green beans at Reading Terminal, extolling boar prosciutto from D’Angelo’s and—most important—bringing in Le Bernardin sous chef (and Somerton native) Jennifer Carroll to run 10 Arts.
The French-inspired menu shares 60 percent of its DNA with Westend Bistro, 10 Arts’ sister restaurant in the D.C. Ritz-Carlton. Carroll deserves props for making it locally relevant with Delaware Valley treasures like Pennsylvania brook trout, soft pretzels and Kennett Square mushrooms. Don’t let her pedigree fool you. She’s still just Jenny from the block.
Joy Manning visits 10 Arts and wonders if we’re getting a copycat restaurant or our own place.
10 Arts chef de cuisine Jennifer Carroll, a Northeast Philly native and five-year veteran of Le Bernardin, lends 10 Arts a local flavor that keeps it from being a copycat. The dishes conceived especially for Philly by Carroll and Ripert reflect the tastes and trends of our region. Items like gourmet pretzel bites (inspired by Ripert’s infatuation with Fisher’s doughy knots at Reading Terminal), Pennsylvania brook trout and even a tribute to the Tastykake help 10 Arts feel like it belongs to us.
Loading ...
The first five seasons of Top Chef were devoid of Philadelphia chefs but season 6 is looking to make up for that oversight. Premiering Wednesday, August 26th on Bravo and taking place in Las Vegas, three chefs with Philadelphia ties will be competing.
Mac and cheese is all the rave right now and Craig LaBan traverses the Delaware Valley taking in everything from the simple to the haute.
