Re: [diningout-263] New Meetup: MPMNSC@ Chifa

From: Betty R.
Sent on: Wednesday, June 24, 2009 10:26 PM
Hi Jo Ann - Bring enough cash to pay for what ever you order plus 28% for tax and tip.

See you there,

Betty

--- On Wed, 6/24/09, Jo Ann <[address removed]> wrote:

> From: Jo Ann <[address removed]>
> Subject: Re: [diningout-263] New Meetup: MPMNSC@ Chifa
> To: [address removed]
> Date: Wednesday, June 24, 2009, 10:09 PM
> Can someone who has attended
> before please advise on how the financces are handled?
> ��
> Thank you very much!
> Jo Ann
> 
> --- On Wed, 6/24/09, Betty Robinson
> <[address removed]> wrote:
> 
> 
> From: Betty Robinson <[address removed]>
> Subject: [diningout-263] New Meetup: MPMNSC@ Chifa
> To: [address removed]
> Date: Wednesday, June 24, 2009, 1:26 PM
> 
> 
> Announcing a new Meetup for Metro
> Philly Monday Night Supper Club!
> 
> What: MPMNSC@ Chifa
> 
> When: July 13,[masked]:00 PM
> 
> Where:
> Chifa 
> 707 Chestnut St. 
> 215.925.5555. 
> chifarestaurant.com
> Cuisine: Peruvian-Cantonese.
> Atmosphere: Vibrant, fresh, sexy, breezy.
> Food: Mostly delicious, occasionally expensive.
> AGAIN PLEASE DO NOT SIGN UNLESS YOU ARE COMMITTED TO
> ATTENDING. TOO MANY LAST MINUTE CANCELLATIONS HURT THE
> GROUP.
> 
> Jose Garces, famous Latin chef, Philly restaurateur, and
> cookbook author���s latest in a string of successful
> restaurants. Chifa, a Peruvian-Cantonese fusion restaurant,
> is a high concept restaurant modeled after the cuisine
> created when Chinese immigrants to Peru began experimenting
> with and merging the flavors of both cultures.
> 
> The restaurant sports a glamorous ceviche bar, three
> decked-out dining rooms, a lounge, and exotic drinks like
> the mint and lima bean gin
>  fizz. Carved Chinese wooden screens, hanging lanterns, and
> custom tile are just a few of the big ticket items that add
> to the ambience of the space. 
> 
> Garces��� other Philadelphia restaurants include Amada,
> Tinto and Distro.
> ____________________­____________________­_____
> Jose Garces is the Indiana Jones of local chefs,
> convincingly whisking us away to exotic destinations. I���ve
> never been to Spain, but if I go, and it doesn���t look like
> Amada, I���ll be a little disappointed.
> 
> This time, Garces beckons us to come fly with him, to float
> down to Peru, where for centuries an entrenched Chinese
> immigrant community has interpreted Cantonese recipes
> through South American ingredients. In Lima, this
> cross-pollination blooms at restaurants called chifas, the
> inspiration for his latest adventure.
> 
> For Garces, who experimented with chifa cooking under
> mentor Douglas Rodriguez and later, worked up a Latin-Thai
> concept for Washington
>  Square, the idea has been percolating. When 707 became
> available, Garces moved swiftly. A chef, Amada���s Chad
> Williams, was promoted; a field trip to Peru organized;
> small plates planned; sculptural plates from Old City���s
> Hudson Beach Glass ordered; red light bulbs screwed into
> restrooms so sexy the only things missing are a basket of
> Trojans and ���Roxanne.
> 
> Chifa opened in February, and Jun Aizaki���s design is
> gorgeous. Tropic zephyrs seem to course through the space,
> fluttering potted palms and floral skirts, gently spinning
> the gold communal table���s lazy susans. Blue-and-white
> calico vases cover one wall; plantation shutters and
> intricate tiling another.
> 
> Beaded curtains shimmy around circular booths backed by
> mist-shrouded Machu Picchu panoramas, and at the ceviche bar
> beyond, chefs slice iridescent squares from whole fish
> loins, embellishing them with an apothecary of pickles, gels
> and espumas.
> 
> Chifa���s ceviche menu is
>  divided into tiriditos and mixtos. The former���like the
> bluefin tuna with coconut and cilantro tapioca (too sinewy
> for its $16 price tag) and the pristine hiramasa arranged
> like lounge chairs around a pool of vibrant pineapple nectar
> spiked with ginger, mint, chili, charred pineapple and
> ���mustard air������are more Garces��� interpretation of
> fish-and-citrus cocktails, while the latter are more
> traditional in flavor and composition. Still, the two sweet
> shrimp in the bright Ecuadorian (a mixto) were poached
> separately rather than ���cooked��� in the natural acid of
> orange, lime and tomato.Dropping $10 to $16 per ceviche is
> fine, but the portions (about 2 ounces of fish) are teeny.
> 
> At other times, Chifa can be your wallet���s BFF, with
> savory scallion pancakes ($6) and feather-soft steamed
> Chinese buns filled with luscious pork belly and pickled
> daikon ($8). Slathered with spicy-sweet guava butter, warm
> pan de bono (South American yucca-flour
>  cheese rolls) took the place of bread, but were more like
> a bonus appetizer.
> 
> Garces and Williams treat the Chifa Chicken like a duck���a
> Peking duck, that is. They poach, hang and lacquer half an
> air-chilled Giannone bird in molasses, soy, vinegar and
> spices for six hours straight. Roasted crisp and juicy, the
> chicken is paired with bok choy, almonds and soy consomm��
> for one of the most flawless, flavorful roast chickens in
> town.
> 
> I washed this $22 bargain down with pastry chef Ann
> Giles��� clever root beer float; it foamed and fizzed like a
> science experiment when rice pudding ice cream met
> house-brewed root beer infused with molasses, sarsaparilla,
> vanilla and canella. On a lighter note, the coconut/passion
> fruit quintet (mousse, meringue, sorbet, curd, noodles)
> tasted joyful and lively, even if its fussy presentation
> made it seem something to ponder rather than to eat.
> 
> But any beef I had with Chifa disappeared when the
>  complimentary apr��s-dessert surprise arrived: a chewy,
> gooey, Rice Krispie Treat topped with edible potato paper
> tattooed with a Chinese dragon. You���d have to be a
> heartless robot not to smile at that, even with a lofty
> check riding shotgun.
> 
> Learn more here:
> http://diningout....­
> 
> 
> 
> 
> --
> Please Note: If you hit "REPLY",
> your message will be sent to everyone on
> this mailing list ([address removed])
> This message was sent by Betty Robinson
> ([address removed]) from Metro Philly Monday
> Night Supper Club.
> To learn more about Betty
>  Robinson, visit his/her member
> profile
> To unsubscribe or to update your mailing list settings, click here
> 
> Meetup Support:
> [address removed]
> 632 Broadway, New York, NY 10012 USA
> 
> 
> 
> 
> 
> 
> 
> 
> 
> 
> --
> 
> Please Note: If you hit "REPLY",
> your message will be sent to everyone on
> this mailing list ([address removed])
> 
> This message was sent by Jo Ann  ([address removed])
> from Metro Philly Monday
> Night Supper Club.
> 
> To learn more about Jo Ann , visit his/her member
> profile
> 
> To unsubscribe or to update your mailing list settings, click here
> 
> 
> 
> 	Meetup Support: [address removed]
> 
> 	632 Broadway, New York, NY 10012 USA
> 
> 
>

People in this
Meetup are also in:

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy