I’ve done nothing but gush since the rumors of Audrey Claire’s COOK – a studio kitchen hosting cooking classes and chef tastings. The corner space that once housed Snackbar transformed over months into an intimate gathering space to learn, dine, and make new friends. I’ve stalked the class listings since it’s opening in early September, kicking myself over not committing to classes that quickly sold out. Before I knew it, Halloween was rolling around and dressing up just didn’t thrill me this year. You know what did though? The promise of an intriguing meal with Pumpkin at COOK on Halloween night.

After dodging some costumed Rittenhouse youngsters, I was relieved to seek refuge in the comfortable space that is COOK. Lily and Jackie – the unassuming power-duo of cuteness who run the show at Audrey Claire’s COOK – greeted guests, hung coats, and encouraged mingling & exploration like hostesses you’ve known for years. After a quick intro, I explored my seat options among the crisp place settings. The counter seating is like an open bracket commencing a night of gastronomic commentary. Low light kept the seating area ambient while the illuminated kitchen and counter were ready to highlight every angle & hue of the night’s fare. The stage was perfectly set for a intimate dinner among 16 strangers.

I arrived early, not only to lock in some prime seat real estate, but also to indulge a growing hobby of mine – cookbooks. COOK’s library had some personal favorites – my technical bible Larousse Gastronomique; the beautiful imagery of NOMA; my current love affair with Gabrielle Hamilton’s Blood, Bones, & Butter – and plenty others that went right on my Christmas list. I’ll definitely be back to cruise their shelves again, just hope that I can figure out if/when they’re open to the non-class-attending public.

COOK’s retail Pantry is tucked in a nook past the library with more awesome kitchen whatnots. I’ll take one of these beautiful leather knife bags in case you’re feeling generous – either color, I’m not picky.

If you have a friend who calls her/himself a “foodie”, just stop in COOK for the perfect birthday/house-warming/holiday gift. Place a tin of COOK’s own mulling spices with a bottle of full-bodied Cabernet in the center of a tea towel, gather the excess fabric, and tie with kitchen twine. Attach a gift certificate for Twenty Manning, Audrey Claire, or a class at COOK and you’re set!

7 o’clock rolled around and we took our seats, the chefs in final prep mode. Our lovely hostesses kicked things off with a quick ice-breaker – introducing ourselves and sharing our favorite Halloween costume. I had plenty to choose from – Madonna in full blonde wig & cone bra in college, Elvira with a hair bump taller than Snooki herself, and a love affair with my Elmo last year as Cookie Monster-ette.

And then it was on to the food! Pumpkin seriously impressed me with a technical, yet whimsical autumn tasting – an amuse en bouche and 5 beautiful courses. I have to give it up to our hostesses, especially Jackie, for the wine selections, too. I like wine, I just don’t know wine, so these 3 immediately go on my list of bottles to pick up next time I head to a BYO like Pumpkin.

Throughout the meal, Lily & Jackie were fully engaged with the room. They cleared dishes, poured soup & wine, snapped photos for the COOKbook blog, and kept the conversation going as the chefs focused on serving the next course. I’d love to have such an awesome job spending night after night with the city’s best chefs and culinary contributors. They were such great hostesses that they sent us all home with these cute little plants.

So I think this is more than a crush. I LOVE COOK! It was such a fun, educational, indulgent night and I can’t wait to get back there soon. COOK just launched their list of classes for December and they’re already starting to sell out, so make your reservation today.

COOK
253 South Twentieth Street
Philadelphia, PA 19103
215.735.COOK
www.audreyclairecook.com

For most of the afternoon set-up, I checked in restaurants with my longtime catering pal, Harry Spivak, making sure everyone unloaded quickly and was situated at their stations. And along with that job, came dealing with your stereotypical chef personality traits – asking where their dedicated freezer space was (in a pier warehouse…), getting cursed out in a mix of English & French (guess who!), and endless inquiries of when the bar would be open. I’m used to it, enjoy it to some sadistic degree, and took it all in stride as the event professional that I am.

Before I knew it, I was speed-changing in a Porto-o-potty and slapping on a crimson-lipped smile as everyone from Rittenhouse “socialites” to CEOs of XYZ Company to the ex-Governor (who remembered who I was!) poured into the open-air Pier 9. The space really transformed as cocktail party met perfomance art – acrobats trapezing over a glass-topped bar, ballerinas floating above the who’s who of our great city, and the three belles of Strange Fruit teetering next to my soon-to-be-new-addiction, Federal Donuts. I soaked up what I could while I checked in press for most of the night, taking an awkward pride in knowing who most of the local food writers were before they could even get their name out. Any of you guys/gals hiring?

As the night wound down, I worked the room with requests to return all Feastival coats along with gift bags for the chefs. The busy bee that I was, I actually enjoyed eating with my eyes as I scurried past the remaining samples at each station. The crowd dwindled, the chefs migrated towards the bar, and I was officially relieved of a great day of helping to make some serious magic happen. So, I migrated to the bar, too… and not only because I needed a drink after a long day, but because 2 of my favorite Philly bartenders were pouring the booze. Colin, the no-longer bearded (sad face!) GM from Franklin Mortgage (the only bar I’d ever drink at if I could afford to), was on hand with the promise of whiskey. He took the edge off with a strong pour of Jim Beam’s Devils Cut in a martini glass, the last of the clean options. And you know I can’t have whiskey up without a beer… or beers. Thanks to my old co-worker and favorite day bartender from the Belgian Cafe, Lisa, I cruised through 2 Yard’s Pale Ales to end a perfect night.

Long story short, a pretty rad lady I know founded and created a simple, yet beautifully-executed concept, The MMS Gallery: Masterpieces Made Simple (acronym intended). It’s an online collection showcasing user-submitted smartphone photography from around the globe. I stopped in here or there to check out their first couple of themes, but the topic of their third was right up my alley: FOOD!

After a month or so of submitting pics, I went about my life. Summer has been flying so I sorta forgot about it all until I got an event invite to the gallery opening… and saw their infographic about the submissions… and realized 7, yes 7, of my photos were chosen!! This shot is my fave – a #nofilter capture of Spring afternoon white sangria with one of my favorite ladies, Heidi.

See the rest of my MMS photos after the jump.

MMS Gallery Opening
Thursday July 14th | 630-930pm |1000 N Hancock St Suite 103

Check out this Geekadelphia article/interview w. my favorite creative couple,
Hilary Sedgwick + Kenny Kim about their creation of The MMS Gallery.

Rise + Shine

Jay’s Hand-Cut Turkey Sandwich

 Market Salad

Sweet + Salty

I can’t speak of Marathon Catering & Events without a shout-out to my office ladies.
You bring (update: brought) sunshine into each of my work days! Thank you.

Marathon Catering & Private Events
215.561.0500 | www.eatmarathon.com/catering

The service was fairly underwhelming – pretty typical during Restaurant Week.

The pictures sum it up.

Barbuzzo
110 S. 13th St. | Philadelphia, PA 19107 |215.546.9300
www.barbuzzo.com

Green Eggs’ namesake is about taking care of our Mother Earth, as noted in their mission. Their full commitment to conservation, sustainability, & environmental responsibility deserves respect as does the locally-sourced food they gracefully deliver. They don’t even have freezers so they’re certainly not faking the funk like many other places w. their guarantee of freshness.

As most solid brunch places go, a wait is expected on the weekends. Green Eggs alleviates that with comfy couches & free coffee in their next door waiting room. Finally seated, Dre, my sis, & I mulled over what deliciousness to order and indulged in a “complimentary” bottle of prosecco paired with a carafe of chilled fresh-squeezed orange juice. Just as the mimosa buzz hit, our youthful server delivered the best of their sweet & savory breakfast selections.

Creme Brûlée French Toast w. Fresh Berry Compote

Artichoke + Mushroom Frittata w. Truffle Cream

Cheddar Grits w. Scrapple Toast

Waffles w. Berry Compote + Crème Anglaise

Green Eggs Cafe
1306 Dickinson Street | Philadelphia, PA 19147 | 215.226.EGGS (3447)
http://www.greeneggscafe.net/

Every other week, my sister and I split a surplus of vegetables, fruit, & dairy from the self-serve farmstand. I had alot of fun exploring the freshest of ingredients, especially those I’ve never cooked with before. Along the way, I managed to capture some moments for your viewing pleasure and in the hopes of encouraging you to eat & buy local.

Urban Greenhouse

Courtesy of Cactus Dan

Plant Pots

Welcome to the Greensgrow CSA

CSA Week 1

(1) bunch each of Scallions & Asparagus - Week 1

(1) bunch of Radishes - CSA Week 1

Greensgrow CSA - Week 3

Beet, Carrot, & Squash Saute w. Brown Rice

CSA Week 9

Spicy Red Pepper Pasta (Superior Pasta Co.) & Pesto

Spicy Shrimp Stuffed Aubergine

I love every part of the current surge in farmer’s markets, CSAs, urban farms, eating local, and eating fresh. It feels good to be a part of the Greensgrow CSA and to cook with meaningful ingredients. I’m just as excited to be hosting a Farm to Table Dinner at Marathon in early October with produce supplied by and benefiting Emerald Street Urban Farm.

Dre & I rushed to AC after work that Wednesday, checked into our amazing room in the new Chairman Tower at the Taj Mahal (thanks, Mike!), and hurried over to the Pier at Caesars. We arrived at Phillips first and were greeted with smiles from Tina & Jennifer, the dynamic mother-daughter duo behind Breslow Partners. Our server, Mike, took drink orders as we got to know our hostesses and perused the amazing menu of food coming our way. How could you not be excited for this?

Phillips Seafood Blogger Dinner Menu

Cocktails arrived and so did 5 other new friends. It was so great to meet the people behind the local food blogs I enjoy, let alone dive into an indulgent seafood feast with them. Lisa & Lisa joined us first, from Jersey Girl Cooks and John and Lisa are Eating in South Jersey, respectively (har-har!). We then welcomed Allie of A Food Coma and her guest Mikey with Elaine of Elle Eats rounding out the group. No sooner did we finish our introductions when our first course arrived, Steamed Mojito Clams.

The GM, Brian Fountain, and Executive Chef Paul Drew were nothing short of hospitable, informative, & accommodating through out the meal. They joined us between each course to explain the history & philosophy of Phillips along with all the juicy ingredient and prep details that really  make foodies like us drool.

Steamed Mojito Clams from Phillips

We all had already dove into the tender clams while Chef Drew recapped the Mojito-inspired ingredients that flavored the dish. Phillips excels in freshness when it comes to their seafood and these middle necks fit the bill. They were cooked in butter, rum, mint (which I believed is mis-mentioned on the menu), slivers of garlic, & anaheim peppers and served with a ramekin of extra Mojito butter on the side. We happily sopped up the remaining butter with the warm bread we were served. I appreciated learning that Phillips strives to maintain the option for sustainable seafood by returning all clam shells to the Chesapeake.

Next up was a raw bar lovers dream, The Chilled Plateau. Its top tier featured fresh Maine Lobster and Alaskan King Crab Legs, each steamed with cinnamon, cloves, lemon, Phillips seasoning, pickling spice, & orange and served chilled. Melpac & Blue Point Oysters and Middle Neck Clams on the half shell outlined the bottom tier with fresh lemon wedges and a red wine, shallot, & garlic mignonette. Bowled in the middle, were Tuna Tartar (ahi poke style), U15 Shrimp, and Jumbo Lump Crab Meat with sides of cocktail sauce & mustard sauce for dipping. It was a tower of raw seafood indulgence and I loved every bite (and swallow in the case of the oysters) of it!

The Chilled Plateau from Phillips

The penultimate course for our dinner were the famous Phillips Chesapeake Crab Cakes,  packed with their own pasteurized crab meat, a process first developed by Phillips. 300 million tons of their crab meat are canned each year with 1/3 of that coming from our Gulf. The effects of the current outrageous oil leak saddens me beyond words and I’m sure this will have a grave effect, short & long term, on Phillips crab meat distribution. Let’s all hope for the best that can come out of this unimaginable disaster. But, this afternoon, it’s back to the crab cakes…

Chef Paul Drew explained that Phillips variety includes jumbo lump, back fin, & special lump crab meat for a variety of taste & texture. The whole chunks of crab are seasoned and bound with Phillips seasoning, lemon, mustard, Worcestershire, egg, & mayo. They’re formed into mounds and chilled at 40degrees until broiling them at 450degrees. Dre inquired about their cooking approach, as growing up in Maryland he was used to the deep-fried variety. Without solicitation, the Chef was happy to whip up a batch of fried crab cakes for comparison.  Their table was split on their cooking preference, but I think Lisa (of John & Lisa) summed it up perfectly – “They’re really good baked, but ethereal fried!”

Chesapeake Crab Cakes, Potato Gratinée, & Broccolini

The crab cake entree was well-rounded with sides of Potato Gratinées with Swiss cheese and tender Broccolini. We discussed our final thoughts on the meal over a palate-cleansing dish of mango sorbet. Overall, it was a great experience to try a restaurant I normally would not have with great fellow food bloggers. It was a refreshing experience, as sometimes a classic presentation of a seafood indulgence truly hits the spot. I couldn’t ask for a better meal that this beachside feast to kick off my Spring/Summer!

Blogger Dinner Contacts

Breslow Partners

• Blog – http://breslowpartners.wordpress.com/
• Website – http://www.breslowpartners.com/

Phillips Seafood AC

• Website – http://www.phillipsseafood.com/index.cfm?page=menus&id=7

Jersey Girl Cooks

• Blog – http://www.jerseygirlcooks.blogspot.com/

John and Lisa are Eating in South Jersey

• Blog – http://johnandlisaareeatinginsj.blogspot.com/

A Food Coma

• Blog – http://www.afoodcoma.com/

Ell Eats

• Blog – http://www.elleats.com/

Termini Bros. Cannoli - Filled to order with a smile!

Termini Bros. Cannoli

Making our way back down 9th street, we relocated the impressive Trompo of marinated pork for some tasty Tacos al Pastor. Again, “to order” service with a smile!

Trompo of Al Pastor on the Italian Market

The spiced pork was moist & tender and brimmed with flavor & depth. What I was truly impressed by, however, were the tortillas. Each order didn’t just call for hand-shaved pork, but also hand-pressed & fresh grilled corn tortillas. To top them off, literally, were fresh cilantro, mango, and salsas. Taqueria Los Taquitos de Puebla (9th b/t Ellsworth & Federal Sts.) ”officially” wins best tacos in Philly!

Tacos al Pastor

UPDATE: Special thanks to Drew Lazor, of CityPaper’s Mealticket food blog fame, for the shout-out! Without you, dude, we wouldn’t be able to do what we all do so well.

Italian Market + Food Love = Al Pastor Lust

Buttery Blueberry Pancakes

L'eggo Tom's pancake!

Dre - picture of confidence in his Sunday whites

My Moufullobacon

Spring Patio Brunch

Filed under: Weekend Update Tagged: bacon, blueberry, breakfast, brunch, butter, buttermilk, champagne, eggs, maple syrup, mimosa, orange juice, pancake, pancakes, patio, Philadelphia, raspberry lemonade, scrambled eggs, Spring, sriracha, syrup ]]> http://nolovemoresincere.com/2010/05/25/spring-patio-brunch/feed/ 1 nolovemoresincere Buttery Blueberry Pancakes Tom & Pancakes Dre in Whites Erin & Bacon Sunday Patio Brunch http://nolovemoresincere.com/2010/05/25/max-brenner/ http://nolovemoresincere.com/2010/05/25/max-brenner/#comments Wed, 26 May 2010 01:49:39 +0000 Erin L. http://nolovemoresincere.com/?p=751 Keep reading →]]> The weekend before Mom’s Day, my sister & I met up with my parents for Sunday dinner. Kerry decided on Max Brenner, a global chain focused on inspiring a new “chocolate culture.” Many a man has named a restaurant after himself and this bald guy seemed a bit suspect. But in the spirit of celebrating Mary Ann’s birthday, it made sense to give our family chocolate lover an indulgent experience. And that is was!

The menu consisted of familiar items with a “Max Brenner Chocolate Culture” twist. It was hard to focus on savory dinner items with a bible of chocolatey confections tempting you, so we made up our minds on dessert before placing our dinner order. I ordered the Veggie Conscious Burger. The soft, herb-flavored patty topped with tomato & avocado engulfed a brioche bun smeared with avocado-cilantro mayo. chili-chocolate powder dusted waffle fries with some yummy spiced mayo dipping sauce sat opposite  on the long oblong wooden serving plank. My dad ordered The Brenner Burger and we loved both!

NOTE: 2 pickle spears and I didn’t even have to ask!

Veggie Conscious Burger @ Max Brenner

Dad & I decided to share a side dish as well and were fully impressed with the Black & Tan Beer Battered Vidalia Onion Rings w. Dark Chocolate Ranch. You heard that right – time to get some chocolate Ranch dip in your life!

Black & Tan Beer Battered Vidalia Rings w/ Dark Chocolate Ranch Dressing @ Max Brenner

Kerry was underwhelmed by the fish tacos, but Mary Ann seemed to really enjoy her Deep Bleu Cobb Salad. A sampling on my part deemed it quite tasty & crisp. Rabbit food (complete with ears) done right!

Deep Bleu Cobb Salad @ Max Brenner

Now, on to the important stuff, CHOCOLATE! We were quick to place our dessert order since our minds were already made up. Spoons in hand, the four of us waited for our two selections to arrive. Mary Ann went with the Melting Chocolate Heart, a classic chocolate bomb with a oozing raspberry filling, for a tart & rich end to a great meal.

Melting Chocolate Heart @ Max Brenner

I chose my favorite approach to a dessert crepe – Banana & Hazelnut – finished with a side of ice cream, berries & molten chocolate syrup. Took me back to the La Crêperie truck of my Temple days. I loved it –  every last bite & every moment with the fam!

Banana & Hazelnut Cream Crepe @ Max Brenner

HAPPY BIRTHDAY, MARY ANN!

Dre noticed that there was counter seating overlooking the energetic open kitchen. The hostess confirmed that a twosome was about to pay their bill and seats would be opening up. SCORE! What more could a foodie ask for than to watch the magic happen (under great lighting,too!). We got to know the cold line chefs, Matt & Onna, along the way and oggled the food porn they effortlessly executed. I’m always refreshed by a culinary team so dedicated to their craft.

Tuna w. Avocado, Puffed Rice, Flat Bread, & Spicy Sauce

Earlier in the week, I met Michael Schulson, the man behind Sampan, at a Philadelphia Weekly sponsored panel discussion on “Chefs, Bloggers, & the Blogosphere.” After the event, Chef Schulson graciously indulged my request for some personal menu recommendations. I definitely took his suggestions seriously! While we waited for each of our 7 carefully selected dishes to arrive, we sipped Sampan’s monster cocktail, the Scorpion Bowl – 64 ounces of rum, gin, white win, & fruit juice. It was really tasty, impressively strong, & lasted through the whole dinner. Our first dish, the Edamame Ravioli was light, tender, & perfectly enhanced with white truffle oil.

Sampan's Edamame Ravioli w. Truffle, Shoot, & Sake Broth

I always like to try different interpretations of the famous Philly Cheesesteak and we really enjoyed Chef Schulson’s version. The braised beef was rich & savory, accented with crispy shallots & Sriracha’s perfect heat.

Philly Cheese Steak w. Bao Bun, Shallot, & Sriracha

Next, a contrasting plate of cool freshness arrived. Chilled poached lobster nuggets laid under a simple pico of flavor-packed chopped tomatoes & garlic speckled with tender black beans for a perfect intermezzo between savory dishes.

Lobster w. Black Bean, Tomato, Garlic

I love bulgogi, so the Korean BBQ Beef Satay was a no brainer. Double-enforced skewers pierced tender ribbons of marinated medium-rare short rib topped with traditional kim che. They were a bit too pink for Dre’s liking, but that just meant more for me to savor.

Korean BBQ Beef Satay w. Short Rib, Bulgogi, Kim Che

The following dish may have be my favorite & the most interesting. I was excited to see the flavor combination & presentation of hiramasa, a sustainable substitution for yellowtail, bacon, arugula, & a pear kim che. The menu may tell you what you’re getting, but in most instances not how you’d expect to get it. From the deconstructed spicy tuna (see the photo above of Ona preparing this dish) to the current plate in front of us, Sampan’s surprises always seem to please. I really loved this dish. Beyond the interesting plating, the flavor blend was spectacular. I took the time to include a morsel of each element on my fork for each bite. The clean hiramasa fillets, painted with a peppery arugula puree, were a flawless palate for smokey bacon and sweet & spicy pear kim che. The portion was impressive and I still could have eaten another plate!

Hiramasa w. Bacon, Arugula, Pear Kim Chi

Another interesting take on a traditional dish was Sampan’s Peking Duck. The tender duck meat was pulled & served with foam in a small glass jar. The accompaniments included julienne cucumber, shaved scallion, & tamarind pancakes to build your own Peking Duck soft taco.

"Peking" Duck w. Tamarind Pancake, Scallion, Cucumber

Our final dish was a last minute decision and a menu item I’d been eyeing since before we made reservations – the Wonton Taco. The wonton wrapper, crisped in the deep fryer into a perfect hard taco shell, was stuffed with spicy succulent rock shrimp balanced with blood orange & avocado. We were one of a few tables left & we scarfed them before I could snap a pic.

Sampan’s energy and delicious cuisine were a perfect setting for another amazing date night with Dre. I couldn’t imagine anyone else I’d want to “mmm & ahh” over an impressive dinner with!

Next trip to Sampan – bahn mi & homemade ice cream!

In early March, Sunshine suggested meeting up for dinner snacks at Varga Bar. I’ve been wanting to give it a try and surely looked forward to catching up with one of my favorite people. There was some Yelp! drink special going on so I went for the Cadillac Margarita & Sunshine chose the Renegade Root Beer, both $4 apiece.

Soon after our cocktails arrived, the waitress presented a marble slab with 5 cheeses & accoutrements. I’ve blanked on the specific cheese varieties, but I know we had (2) raw goat cheeses, a goat’s milk sharp cheddar, a creamy blue, and a gouda that was definitely not a gouda (but still delicious!). The platter included pairings of garlic dolce de leche, some other dolce de leche, bourbon honey mustard, grapes, granny & gala apple slices, & a fruit relish. We each had our favorites and surely appreciated the server who graciously brought us a 3rd plate of baguette.

Next up, a tower of crisp fries topped with melted white cheddar, parmesan, & tender jump lump crab. With or without the peppery homemade ketchup, they were quite tasty. Overall, the service & ambiance were ok, the food was good, & the company was certainly great!

Cheese Plate & Jumbo Lump Cheese Fries - Varga Bar

I’m glad I recalled that David Ansill (of Pif & Ansill restaurant notoriety) had revamped the menu* at the relatively new Ladder 15 – 1528 Sansom Street. Our waitress was great and beyond adorable, so I took her recommendation on the Pear Complex from their (also newly revamped) cocktail menu. DELICIOUS! We started off the meal with the Curried Lamb Empanadas. The three rich, crispy, & dense pockets were  savory and perfectly paired with an Apple Chutney & Mango Yogurt.

Curried Lamb Empanadas w/ Apple Chutney & Mango Yogurt

Ahh, the new buzz menu item around Phily – the Ladder 15 Burger! This burger is on a new level of decadence. Eff a kobe burger… a sizzling bone full of marrow & truffle sauce are where it’s at! For those that can’t handle it, they have a classic burger, too. Both are paired with perfectly crisp fries & parmesan mayo dipping sauce… with caviar on top?!?!

Burger 15 - Prime Sirloin, Braised Short Rib, Red Wine Mushrooms, Grilled Red Onion, Bone Marrow, & Truffle Sauce on Metropolitan Bakery Brioche**

Ansill’s self-titled restaurant (that unfortunatley closed last Summer) had a buzz menu item of its own – Korean Tacos! I never had the opportunity to try them, so it was exciting to have a second chance. The order came with (2) soft tacos – a Pork Belly one & a Braised Short Rib one. They were of a richness beyond my imagination with a fatty Korean BBQ marinade, kim chi, scallion, & sesame seeds. I WILL be back for these again soon… and to try whatever flaming dish I envied as it was delivered to another table.

Ansill's Korean Tacos - (1) Pork Belly & (1) Braised Short Rib

The highlight of the experience was not one, but two visits to our table by Chef Ansill. He made a welcome point to show Sarah his vision on topping off the Burger 15 and popped over again to see how we were enjoying everything. Now that’s a chef I can surely respect & support!

*Check out Ansill’s full new Ladder 15 menu HERE!

**Thanks to Metropolitan Bakery for their Twitter shoutout of my Burger 15 pic on Flickr!

So… effin’… good!

Griddled Ham, Turkey, & Swiss Sandwich w/ Spicy Remoulade

Sarcone's Roll

I had some Roasted Tomato, Mushroom, & Smoked Mozzarella Chicken Breasts left over along with some cooked Bacon and extra Smoked Mozz. I sliced the roll, whipped up some Sriracha Mayo, and piled on the goods. And, oh, was it GOOD!

Smoked Mozz, Bacon, & Roasted Chicken Hoagie w/ Sriracha Mayo, Roasted Tomatoes, & Sauteed Mushrooms on a Sarcone's Roll