Pennsports The Industry, which was founded on the mission of serving those who serve in the hospitality trades trenches, is casting a wider net for what it considers the industry with a series of menu add-ons inspired by writers covering the local restaurant beat (including yours truly). Chef Pat Szoke came up with the dishes through polling the scribes to get a sense of their favorite foods and flavors. The plates start going on the board today, and over the next three weeks, guests can order them, and vote for the ones they like best. The dish that receives the most votes will be added to the regular menu. Keep reading to check out the dishes, and when they are being served.
March 18 through March 24:
Art Etchells, founder of Foobooz: Potato Skins, baked with beer-and-cheddar cheese sauce, bacon bits, house-made bacon powder and crème fraiche
Michael Klein, Philly.coms The Insider: Grown-up PB, with seared foie gras, cashew butter and huckleberry jam served on toasted Brioche bread
Caroline Russock, editor of Meal Ticket: Parisian Gnocchi with duck sausage and kimchi
March 25 through March 31:
Drew Lazor, Food and Drink writer: Spam and Eggs, crispy Spam over garlic fried rice with fried egg, cherry tomato, chive and red onion salad, served with Franks Red Hot sauce
Danya Henninger , editor of Zagat and Drink Philly: Toad in the Hole, with lump crabmeat, avocado and tomato salad with avocado and feta crema.
April 1 through April 7:
Adam Erace, City Paper restaurant reviewer and contributor to Meal Ticket: Kampachi Crudo with jalapeño-pomegranate vinaigrette, pomegranate seeds and shaved radish
Collin Flatt, editor of Eater: Braised Pork Cheek with crispy sweetbreads and mache
Collin Keefe, editor of Grub Street: Crispy Fried Oysters with smoked paprika-and-garlic aioli and mache