What's Cooking On 1060: Center City Restaurants, Vetri Pizza, and… Honey!
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By Hadas Kuznits
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PHILADELPHIA (CBS) -- "Pizzeria Vetri" opens on Friday, September 6th, in the Granary building, 20th and Callowhill Streets, in Fairmount.
Jeff Michaud (top photo), who owns the new restaurant with chef Marc Vetri, says the menu and the atmosphere will be fairly simple:
"We'll have about six to eight different kinds of Neapolitan pizzas, and then we're gonna do about three to four different kinds of salads. The only cooking that we have in here is actually inside the pizza oven."
How would he characterize the place, which is half a block from the new Barnes Museum, on the Parkway?
"Very casual. We're going to do takeout, delivery. We have about 30 seats, we have an eating counter, we'll have some outdoor seating."
Hear the full "Pizzeria Vetri" interview (runs 3:59)…
What's Cooking on 1060
Meanwhile, it's time to make reservations for Center City District Restaurant Week (actually two weeks), taking place this year starting September 15th.
Garth Weldon (below), managing partner of The Prime Rib, 1701 Locust Street in center city, has been involved in this promotion since it began ten years ago.
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"It starts on Sunday, the 15th of September, through the 20th, Friday; and then again, Sunday, the 22nd, through Friday, the 27th," Weldon explains.
What does he like about Restaurant Week?
"I like the fact that you see new faces -- and crowds!" he tells What's Cooking.
During Restaurant Week, participating eateries offer three-course dinners for $35. Some also offer a three-course lunch for $20.
Hear the full "Center City District Restaurant Week" interview (runs 5:42)…
What's Cooking on 1060
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And the Philadelphia Honey Festival takes place September 6th through 8th.
Jimmy McMillan (below), of the Philly Homebrew Outlet, will be participating by having brewing demonstrations of honey beers and honey wines called "mead."
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"Beer is typically malted barley, hops, water, and yeast," McMillan explains. "And when you add the honey, it just adds a little bit more sugar that the yeast can eat, and it boosts up the alcohol, so it's going to make it a little bit more of a potent beer -- and then it adds a little bit of a honey flavor as well."
Hear the full "Philadelphia Honey Festival" interview (runs 8:26)…
What's Cooking on 1060
And for this week, that's "What's Cooking on 1060!"
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