No Meat, but Lots of Hart!

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BigBite Philly can sometimes be purists about how we define chili. According to Webster’s:

“Chili is a spicy dish made of ground beef, hot peppers or chili powder, and usually beans.”

For the most part, our competitors stand by this definition, but they also rock out with a long list of other ingredients and other fun variables. Mixed into the competition are a few awesome vegetarian chilis and for veggie chefs, the last thing we want to do is exclude any yumminess. We all understand that there are plenty of health benefits to moderating our meat intake (although that’s not a strength of ours).

Of our many past vegetarian entrants, one in particular has been sooo tasty that even some of the most seasoned carnivores were fooled by her meticulously simulated “meatiness”. Back by popular demand, Saidah Hart aka the Veggie Virtuoso aka the Spawn of Seitan will compete in her 4th BigBite Philly Chili Bowl – exhibiting yet another meatless masterpiece!! Come be mystified, give her a run for her money with your own batch of chili, learn her secrets and taste the magic that might make you meat-eaters reconsider!!


6th ANNUAL PHILLY CHILI BOWL
PhillyChilliBowl2015SPONSORED BY:
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Di Bruno Bros

Saturday, March 14, 2015

The Ukrainian Club (aka Ukie Club)
847 N. Franklin Street. Philadelphia, PA 19123
2:00 pm for contestants; 3:00 pm doors open

If you’ve been to a BigBite Philly event, then you know we are going to bring the heat! Join us for the Sixth Annual Philly Chili Bowl! Twenty-five competitors will get to showcase their culinary skills in front of Philly notable restaurants chefs, critics, and chili friends!

Cost:
$10 ($15 at the door) to enter, eat, and judge the People’s Choice round.
$15 for single entry or $20 (for teams of 2)

Judges 
Joncarl Lachman
 –  Chef, NOORD eetcafe
Drew LazorFreelance Food & Drink Writer/Editor
Mason WartmanOwner, Rosa’s Fresh Pizza
Jennifer Zavala  Top Chef alumn, Chef of Cherrybomb Bus, and host of Scrapple Internet TV

Host 
Reef the Lost Cause

Music 
DJ Philly Phil

Cheese Bar Provided By
Di Bruno Bros.

Cornbread Bar By
Cornfed Cornbread

Entertainment By
South Street Magic

Entry Requirements:
1. Complete entry form and payment
2. Each individual/team will cook 6 (or more) quarts of chili
3. Each individual/team will serve their own chili recipes to the general public
4. All chili must be made from scratch before the event and cooked entirely
5. Teams are limited to 2 people per team

Click here to compete!
(25 entries only!)

Purchase tickets!!

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SAVE THE DATE! Philly Chili Bowl 6 – March 14th!

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A Slice for a Cause: Rosa’s Fresh Pizza

The Lawrence family dines at Rosa's Fresh Pizza in Philadelphia, Pennsylvania

Ever get that burning yearning for a delicious, greasy slice of cheese pizza, knowing damn well that it doesn’t fit in your new Paleo diet regimen? Me neither, but sometimes I have felt a little guilty indulging in the pleasures of a good pie… But not anymore.

You see Rosa’s Fresh Pizza ( 25 S. 11th Street, Between Market and Chestnut)
Philadelphia, PA 19107)  has a special topping on their business model that is gauranteed to make you feel good about each slice. Creator of the now viral “Pay it forward pizza program”, Owner Mason Wartman, insures that for each piece of pizza purchased at Rosa’s, one slice is donated to the homeless. So if you buy a pie(8 slices) Rosa’s will sit 8 slices on the counter for homeless members of our community, sometimes 40 a day, to walk in and pick up a slice at no cost!

Rosa's Fresh Pizza owner Mason Wartman, a former Wall Street equity researcher, makes a pizza in Philadelphia, Pennsylvania

Wartman quit a big time Wall Street gig in search of a more community transforming venture, and we are really inspired by it. Ellen Degenerous was excited too, so much so she just donated 10,000 to the movement.

Next time you are downtown and you have a need for cheese, make your dollar count, support someone in need and keep the movement moving!

 

Rosa’s Fresh Pizza – 25 South 11th Street, Philadelphia, PA 19107
Phone – (215) 627-6727

 


It’s What’s for Brunch: Shakshuka

Happy New Years friends!! We ring in 2015 with bone-chilling cold weather (yay) and I am beginning it with a few resolutions like – staying in and cooking more. So, here’s my first attempt for 2015.
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Today I bring you a great Mediterranean dish that’s perfect to warm you up and help you forget about how freezing it is outside: Shakshuka.  This Mediterranean stew is a delicious, healthy and very easy dish that I love to make for brunch during winter. Shakshuka (or sometimes spelled shakshouka) means “a mixture” in Arabic slang and is tomato-based sauce with chili peppers, onions and cumin with eggs poached in the sauce. It  is a staple of Tunisian, Libyan, Algerian, Moroccan and Egyptian cuisine and is traditionally served in a cast iron pan with bread to soak up the sauce. Doesn’t that sound delicious?  I mean, come on!

My version is slightly different than the traditional recipe as I make it a bit spicier and poach my eggs separately, but nonetheless, it is still very similar. Here’s the recipe! Enjoy and stay warm!

INGREDIENTS

  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, copped
  • 4 medium sweet pepper (red, yellow, orange), seeded and chopped
  • 2 jalapeno peppers, seeded and chopped
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon sweet paprika
  • 1 pinch fennel seeds
  • 1 (28-ounce) can diced tomatoes with juices
  • 1/2 cup cilantro
  • tomato paste, for thickening
  • feta cheese, for serving
  • large eggs

INSTRUCTIONS

  1. Heat oil in a large cast iron pot over medium-low heat. Add onion, pepper and jalapenos. Cook until soft, about 10 minutes. Add garlic and cook until tender, 2 minutes; stir in cumin, coriander, paprika and fennel seeds, and cook 1 minute. Add tomatoes and season with salt and pepper; simmer about 30 minutes. Add cilantro and a dash of tomato paste to thicken the sauce. Simmer for 20 more minutes. The longer it simmers the more flavorful it becomes. Finish with feta cheese.
  2. Place water in a pot with salt to boil. Once water boils, gently crack each egg into the water. Let cook 2-3 minutes. Remove from water; serve over shakshuka. Sprinkle with cilantro.
  3. Eat!

This Week!!! LoveBar Chocolate x Mural Arts Education

OMGOMGOMG…This week our good friend Tegan Hagy of LoveBar Chocolate Company will be unveiling a recent collaboration with the City of Philadelphia Mural Arts Program.

Yes, the city’s most collaborative arts organization is working with one of the tastiest emerging food businesses… TO BRING US CHOCOLATE.

Underserved youth from six Mural Arts Education sites around Philly used their fresh design perspectives to create vibrant wrapper designs for LoveBar as well as holiday wrapping paper. This Thursday from 5-7pm at Globe Dye Works the two organizations will celebrate the project and will be selling chocolate and wrapping paper to benefit youth in the program. If you like kids, chocolate and or really good people, this event is one that you do not want to miss!! See the flyer below for more info!

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Philly Chili Bowl 5 Video Recap

Philly Chili Bowl 5 – A glimpse of a lovely Beans and Cornbread kinda day!


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