Soba Noodles Beef Stir-Fry, Shiitake Mushrooms, Baby Bok Choy

This week I attended a Q&A with Justin Rosenberg, the CEO of Honeygrow. Honeygrow is a Philadelphia-based fast-casual restaurant chain that offers stir-fries and salads. Justin came up with his concept while he was vegan, and most of his diet consisted of stir-fries. He realized that he could build a business around that dish and that people would surely line up for delicious take-out food they’d feel good eating. In other words, Honeygrow resembles an Asian spin on Chipotle‘s “healthier” and local take on Mexican food. Their motto is that they’re “Honestly Grown Locally,” which reflects a search for the best ingredients possible. Yet, the stores aren’t organized in the same way, and the customizing rather happens on handy tablets that face the open kitchen.

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Farewell to Fall Spaghetti Squash with Fried Egg and Mushrooms

Right before Thanksgiving, my class was fortunate enough to host the Canal House cooks for the afternoon. Christopher Hirsheimer and Melissa Hamilton form the duo that produces the Canal House Cooking books. These two women create the recipes, cook for, photograph, and publish their own “magazine” three times a year. While their cooking has European undertones, an American heritage influences most of their recipes.