|Steve Poses, Rick Nichols and Jose Garces|
They met late this afternoon prior to Poses' presentation as part of the Reading Terminal Market's renovation celebration. That celebration centered around the dedication of the Rick Nichols Room, the new multi-purpose room serving as the keystone of the market's Avenue D renovation program.
It was Nichols, retired food columnist at the Philadelphia Inquirer, who arranged for Garces to make a surprise visit to La Cucina, the kitchen and cooking school located adjacent to the new room. Poses was genuinely surprised by Garces' appearance, who he had never met before.
While Garces may be the face of Philadelphia food these days thanks to his role as one of the Food Networks' Iron Chefs, it was Poses, more than any other single individual (George Perrier included), who is associated with the city's restaurant renaissance in the 1970s through his first restaurant, Frog, and later The Commissary. Poses today concentrates on catering, including the recent Franklin Institute fund-raisers for the Obama reelection campaign.
For his 5 p.m. program today Poses demonstrated an item which made an early appearance on Frog's menu: Siamese Chicken Curry with Broccoli and Peanuts. Poses said it was added after he tasted a similar dish at staff meals prepared the Thai cooks who populated Frog's kitchen; his twist was to use the Thai curry paste to flavor a defiantly un-Thai bechamel sauce. The more than two dozen foodies in the audience had a chance to sample the dish, as well as a watermelon-feta salad he prepared.
The recipe is included in The Frog Commissary Cookbook, which remains a steady seller among cookbooks in the Philadelphia market.
|Poses and Garces|