Photo courtesy of Audrey Claire COOK
We continue our conversation with Chris Kearse, the owner-chef of Will BYOB and Forsythia, an Old City restaurant serving “modern French cuisine with classic undertones” opening this August (The Philadelphia Inquirer).
Jezabel Careaga at FEASTIVAL Patron Party 2016; Photo by Max Grudzinski
Jezabel Careaga brings the rich flavors and traditions of her northwest Argentinian home to West Philadelphia. Drawing on memories from her childhood for inspiration, Jezabel is building an empire that includes her Café, Jezabel’s Café; her boutique/tea house/demonstration kitchen, Jezabel’s Studio; cooking classes, and dinner series. Sabrina Carter from FEASTIVAL had the opportunity to join the chef, furniture maker, and owner of Jezabel’s Café and Jezabel’s Studio and her friend and colleague, Gabriel Machado for lunch to discuss her journey.
Photo: Audrey Claire COOK
Chris Kearse’s reputation proceeds him.
And I’m not even referencing his undeniable culinary talent or his success as the owner-chef of Will BYOB, one of the city’s most loved restaurants, oft profiled in local and national food media. In article after article, quote after quote, Chris’ friends, colleagues, and family constantly point to his deep well of kindness as a source of inspiration in their lives.
After sitting with the chef at Rittenhouse’s Rival Brothers, each of us nursing a cup of coffee, I understand why.
Author Irene Levy Baker
Can I nominate Irene Levy Baker for Philadelphia’s official ambassador?
I’m going to do it anyway because the PR professional and certified foodie knows her way around Philly. Over twenty years living in the city of brotherly love has given Irene an insider knowledge that rivals natives’, and she shares her most clutch secrets, tips, and advice to exploring the city in her books, Unique Eats and Eateries of Philadelphia and 100 Things to do in Philadelphia. Readers are taking notice.Read More
Craig LaBan has described the Rittenhouse gem, a.kitchen, as “overlooked… underappreciated” and deserving of three bells in The Inquirer’s yearly round up of the top 25 restaurants in Philadelphia. Eli Collins, the executive chef for the French-influenced restaurant, has had a lot to do with the establishment’s position as a culinary destination in the city. Chef Collins sits down with us during a.kitchen’s sleepy late afternoon lull between lunch and dinner service to chat about a.kitchen, a.bar and a career that he loves.Read More