Philadelphia Magazine

Philadelhpia Magazine

Philadelphia Magazine

January 2010

Remember how delicious your first potato skin was, way back at the beloved mall eatery of your youth? The melted orange cheddar, the cool sour cream, the Bac-o bits? Chef David Cox took that memory and made it over with apple-smoked bacon, creme fraiche, locally grown Yukon golds and gruyere, in a phyllo crust-an epicure’s version of the best of your teenage years.

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