As a young girl, Chef Kim's love of cooking was born as she watched her aunts and grandmother craft huge family meals. Today, at Chef Kim's Kitchen, she creates meals for customers who don't have the time or the inclination to cook. Before she starts cooking, customers fill out a culinary questionnaire to inform Chef Kim of food sensitivities and preferences. Meals arrive packaged in reusable containers, ready to heat, freeze, or build a fort with, and most are crafted with local and organic ingredients when possible.
A traditional layout of kempt bent-grass fairways and greens, Wedgwood Country Club's gently rolling 18-hole course wends through a dense thicket of trees, bunkers, and ponds. Measuring 7,100 yards from the farthest tees, the par-72 course eases clubbers into the round with a relatively open front nine before testing their accuracy and squirrel diplomacy on a tight, tree-lined back nine. With four sets of tees, the course presents a par-hunting test to all players, from beginners to those who can wallop a drive more than 300 yards.
Course at a Glance:
18-hole, par-72 course
Total length of 7,100 yards from the back tees
Course rating of 74.4 from the back tees
Slope rating of 133 from the back tees
Bent grass tees, greens and fairways
Four sets of tees per hole
The cozy ambiance of Vitale's Italian Bistro sets the scene for the comforting regional dishes made from scratch. Spicy marinara and creamy alfredo sauces simmer in pots while chefs tuck cheese into ravioli pockets and roll out gnocchi dumplings. Chicken and veal dishes arrive in six different varieties, including saut?ed in a sweet marsala wine sauce or breaded, fried, and topped with a layer of melted cheese. Upgrading the classic grilled pork chop, chefs instead stuff the chops with spinach, roasted peppers, and provolone cheese, then cover them in a marsala demi-glaze and roast them in the oven.
Philadelphia calls Madame Saito the Queen of Sushi, and it's easy to see why. Armed with formal culinary training from Le Cordon Bleu and the Ritz Escoffier in Paris and experience from apprenticeships under premier Tokyo sushi chefs, she has committed the last 26 years to spreading her love for Japanese culture and contemporary fusion cuisine. Although she leaves time in her schedule to manage Tokio Sushi Bar—her sushi restaurant with French culinary influences—, The HeadHouse Cafe, and to conduct an annual sushi-making competition, Madame Saito counts education as one of her highest priorities. She regularly commits her quadrilingual tongue to demystifying the art of sushi during classes for aspiring chefs and casual students alike, teaching them how to hand roll maki and slice fish into perfectly uniform dodecahedrons.
When Roald Dahl wrote Charlie and the Chocolate Factory, he imagined a much-coveted golden ticket that granted access to myriad wonders and unveiled the inner workings of an entire industry. Adele Fridman, founder of MetaBody, created a real-life version of that ticket with her MetaBody Yoga & Fitness Pass, though it applies to fitness instead of candy. The pass grants access not to a single gym but to classes at a variety of local studios, specializing in everything from yoga to boot camp. With the freedom to move from location to location, students can sample different regimens, instructors, and styles of exercise to cobble together a program that fits their needs and goals. MetaBody's nutritionists supplement class packages by coaching clients in healthy eating, recipe cooking, and speed-reading nutrition-fact labels.
Not everyone is lucky enough to have a cool nickname. But Steve Stein, owner of Steve Stein's Famous Deli & Restaurant, is talented enough to have two.
"Most people call him 'Mr. Deli' and many people in the trade identify him as 'the Deli Godfather,'" wrote one Uptight Suburbanite reviewer of Stein's various monikers.
Drawing on decades of experience, Stein and his team prepare Jewish deli classics that have kept regulars coming back throughout the years. Yet unlike your typical deli, these dishes are served amidst a comfortable and welcoming atmosphere. Diners enjoy lox sliced by hand, sandwiches piled high with corned beef, and baked juicy fillets of kippered salmon. Stein is known for the care he puts into each dish, from spicing and curing many of his own meats to baking fresh rye bread and bagels. In addition to the sit-down restaurant, visitors can shop for groceries to prepare at home or in the display section of the local kitchen-supply store.