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Chef Spotlight

Two Michelin Star Chef Justin Bogle Returns Home to Philadelphia to Develop New Progressive American Food Concept Restaurant in Legendary Venue

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The iconic Philadelphia restaurant Le Bec Fin will retire in Summer 2013. The main dining room space will be reimagined under the visionary direction of one of America’s rising award-winning Chefs, Justin Bogle. Renowned local Chef Chris Scarduzio will be on hand to assist Bogle with his new endeavor as Director of Operations.

“After being given the opportunity to retire one of the city’s most celebrated restaurants and manage the development of a new concept, I knew that Justin Bogle was ‘the man’ to take on this historic transformation,” said Scarduzio. “I’m excited to help lead this process, and what we have planned for this restaurant under Justin’s culinary artistry will make it America’s next great restaurant, and a must-visit destination in Philadelphia.”

If there is anyone on the food scene who has the pedigree to take over this iconic space, it’s one of the youngest Two Michelin Star award-winning chefs in American history, Justin Bogle. Bogle’s roots in the hospitality industry began in Philadelphia working in the kitchen with the likes of Jose Garces, Douglas Rodriguez, and Christopher Lee. In 2009, he became Executive Chef at Gilt restaurant in NYC, where he gained national recognition as one of the country’s finest culinary artists.  This marks Bogle’s first return to his Philadelphia pedigree.

Philadelphia has always been ‘home’ to me,” said Bogle, who is currently developing the restaurant concept. “It’s where I got my start cooking with the incredible Chefs who helped put the city on the map as a world class restaurant destination. To be able to return to Philadelphia with all that I’ve learned while working in New York City is a dream come true. I am excited to bring my cuisine back to Philadelphia to contribute to the amazing culinary community.”

Bogle plans to reimagine the 1523 Walnut Street location with a Progressive American menu concept that highlights his achievements, inspiration from seasonal ingredients, and collaboration with local farmers and foragers. The main dining room will showcase Bogle’s resourceful technique with a variety of pre fixe options. The downstairs lounge will remain open during renovations of the main dining room and will feature a more relaxed ambiance with bistro-type food and speakeasy-inspired cocktails. 

This new concept is slated to launch in Fall 2013.

About Justin Bogle
Justin Bogle is one of America’s rising stars in the food and beverage world. He earned his culinary degree at the Restaurant School at Walnut Hill College in Philadelphia and learned under the tutelage of Jose Garces, Douglas Rodriguez, and Christopher Lee.  He became the executive Chef of Gilt in NYC where his inventive rendition of items became his trademark style. In 2009, Bogle became one of the youngest chefs in American history to earn two Michelin stars.  His cooking technique has been described as distinctive, inventive, and cutting-edge. 

About Chris Scarduzio
Chris Scarduzio is a prolific Philadelphia chef & operator who started his career at the Grill Room at The Ritz Carlton. He helped lead the Walnut Street restaurant renaissance at Brasserie Perrier. Scarduzio has several award-winning restaurants in Atlantic City and Philadelphia including Mia’s at Caesars, Scarduzio’s at Showboat and Table 31 in Philadelphia.  Chris is also creating an exciting new restaurant concept to be located in South Philadelphia‘s Passyunk Avenue booming restaurant corridor.

The Star Group is providing marketing communications support for this new restaurant concept in conjunction with Chris Scarduzio and Justin Bogle.  The Star Group, the largest woman-owned marketing communications firm in the U.S., is a Synegrated™ Marketing Communications Company dedicated to creating business for B2B and B2C marketers alike.

 

 

Caramelized Apple Tart

The Caramelized Apple Tart is a favorite FIG & OLIVE dessert from the  South of France

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Preparation Time: 1 hour

Cooking Time: 20 minutes

Yield: 6 apple tarts; 2 qts of vanilla ice cream

For the carmelized apple tart:

1 box store-bought puff pastry

3 Granny Smith apples

2 T sugar

2 T melted butter

For the glaze:

1 c apricot jam (microwaved until liquid)

Start with the puff pastry. Most available store-bought puff pastry is available in 9 x 11″ sheets. Work the dough quickly until it becomes soft. Roll the dough out slightly so that you will be able to successfully cut 6 circles (about 5 inches in diameter) using a metal ring cutter. (If you do not have a ring cutter, you can use an empty coffee can with similar dimensions). Place the dough circles on a greased cookie sheet.  Using a fork, “dock” the dough by poking a few holes in it. The holes will allow steam to escape during the baking process, and will be sure to yield a crispy pastry crust for your apple tarts.  

Next, peel and core your apples. Thinly slice the apples using a very sharp knife or a Japanese mandolin, if available. The slices should be relatively uniform in size, shape and thickness (about 1/16 of an inch thick). In a decorative spiral pattern, arrange the apple slices on your pre-cut pastry circles. Lightly brush with melted butter and sprinkle with sugar. Bake at 400F for about 20 minutes, rotating once during the baking process. The tarts should be golden brown and very slightly puffed. Remove from the oven and cool slightly before glazing with your microwaved melted jam. The tarts should be beautifully glazed and shiny. Place each hot, glazed apple tart on a plate and scoop a generous amount of  vanilla ice cream on top.  Garnish with powdered sugar and a sprig of fresh mint if desired. Enjoy immediately.

Six-Course Dinner + Cocktail Demo at Bar Marmont

The seven-story Chateau Marmont has long been a hot spot for movers and shakers. Celebrities love the hilltop hotel, overlooking Sunset Boulevard, for its discretion—and of course, for chef Carolynn Spence’s cooking. The Los Angeles Times has raved about her “lusty food,” calling her culinary approach “rustic and direct—she doesn’t know how to do dainty.” So we’re curating an exclusive Gourmet experience from Bar Marmont that showcases the best she has to offer: a pop-up-style dinner with six courses, a cocktail demo from lead bartender William Conklin, two cocktails, and three wine pairings ($160, including gratuity and other fees). The 18-seat dinners are hosted on select Mondays at 7 p.m.

In the private dining room—a comfortable space with wooden walls, warm lighting, and a vaulted ceiling—guests will be treated to a cocktail demonstration led by the master of spirits, William Conklin. He’ll craft two specialty drinks, both made with Hendrick’s Gin, to pair with the first two courses: house-smoked trout on crispy potatoes with crème fraiche, and then a cherry-balsamic-drizzled salad with peach slices, bits of cucumber, and peppered goat cheese. From there, the menu continues with three wine pairings from Semler Wines and the third, fourth, and fifth courses: almond-crusted bass with lemon-caper sauce, braised duck ragoût with English pea gnocchi, and a spiced hanger steak with avocado, heirloom tomatoes, and a corn cake. The sixth course is dessert: strawberries, granita, and cream, paired with coffee. That’s an experience worthy of the red carpet, and you never know who might be sipping martinis at the bar.

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