What's Cooking on 1060: Soups on the Front Burner
By Hadas Kuznits
RADNOR, Pa. (CBS) -- A third Honeygrow restaurant is now open, this one in Radnor (Delaware County). Owner Justin Rosenberg (top photo) says it's been a learning experience.
"From the center city (Philadelphia) location, with its 1,400 square feet, we've learned that we definitely needed more space. Bala Cynwyd is, I think, in my opinion, a bit too big. And this one -- I think it's just right," he tells What's Cooking.
He says a Cherry Hill restaurant is coming soon, and he's got plans for more center city Philadelphia stores.
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Hear the full "Honeygrow" interview (runs 10:52)…
A new restaurant has opened at 308 East Girard Avenue in Fishtown, specializing in pho, the Vietnamese noodle soup.
Chef-owner Tyler Akin says the eighteen-seat BYO is called "Stock."
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"Our broth, or stock, is built from all grass-fed bones," he explains. "We're also doing a mushroom equivalent."
And, he acknowledges, the noodles are all handmade.
Hear the full "Stock" interview (runs 6:12)…
And the team from Federal Donuts has launched a Kickstarter campaign for their charitable Rooster Soup Company, with all proceeds benefitting a new restaurant that will help provide services for Philadelphia's homeless, in collaboration with the Broad Street Ministry.
Co-owner Steve Cook says their chicken soup will be made from the unused chicken backs generated by Federal Donuts' fried chicken operation:
"And the beauty of the project is that our main ingredient, which is the soup base, is essentially free."
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And he promises the soup will be out of this world.
"We cook it for a long time, and then we actually make what's called a 'double stock.' So we make a chicken stock and then we make another chicken stock, but instead of the water that you would normally add, we add the first chicken stock."
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Hear the full "Rooster Soup Co." interview (runs 6:53)…
And for this week, that's "What's Cooking on 1060!"
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