Oops! Earlier this afternoon, we inadvertently published our working notes for today’s lunch post. Here’s what we meant to say:

Last night we were prowling Philadelphia for good food and drink. We had a very tony guide in food writer extraordinaire Rick Nichols. We ended up having dinner at Fork which was just wonderful. But first we stopped at Vernick for cocktails and nibbles. Rick took us back to the kitchen to meet Chef-owner Greg Vernick. All food people are generous, and true to form, he offered us a little plate of roasted Brussels sprouts just out of his wood-burning oven. Drizzled with olive oil and sprinkled with sea salt, it couldn’t have been simpler or more delicious. Inspired, we pan-roasted marble-size Brussels sprouts in good olive oil with red pepper flakes and tossed them with torcetti pasta and some preserved lemon for lunch today.

 

 

Oops! Earlier this afternoon, we inadvertently published our working notes for today’s lunch post. Here’s what we meant to say:

Last night we were prowling Philadelphia for good food and drink. We had a very tony guide in food writer extraordinaire Rick Nichols. We ended up having dinner at Fork which was just wonderful. But first we stopped at Vernick for cocktails and nibbles. Rick took us back to the kitchen to meet Chef-owner Greg Vernick. All food people are generous, and true to form, he offered us a little plate of roasted Brussels sprouts just out of his wood-burning oven. Drizzled with olive oil and sprinkled with sea salt, it couldn’t have been simpler or more delicious. Inspired, we pan-roasted marble-size Brussels sprouts in good olive oil with red pepper flakes and tossed them with torcetti pasta and some preserved lemon for lunch today.

 

 

The town farm stand has white sweet potatoes now. We remembered how good they were last year, so we bought a basketful. We fried a ham steak in a black cast-iron skillet, baked a sweet potato and served it sprinkled with the last of our window-box chives. The French call sweet and salty—sucré et salé. Sounds fancy for such a simple lunch but that’s just what it tasted like. Try it, dear friends, on this lovely Columbus Day weekend.

 

It’s a nice rainy day—a soft day, as the Irish would say. To keep us in good cheer, we have a little fire crackling away in the Franklin stove, and this lunch of salmon and potato cakes, topped with poached eggs, smoked salmon, and chives.

 

We took two plates of linguine with clam sauce and two small glasses of a crisp Sicilian white, Insolia, outside for lunch. We sat down in the empty courtyard under an umbrella at a table of the closed Hamilton’s Grill Room (they’re only open for dinner during the week). So we had the place to ourselves. The breeze  blew dry leaves out of the trees—no place better to be.