One of the best things about the seasons changing is seeing what local chefs will do to introduce ingredients to their menus that reflect that change.
Chef Carlo deMarco at Radnor’s 333 Belrose has added some great new appetizers, entrées and desserts to the menu that are about as fresh and summery as it gets. We think the cool cucumber-honeydew soup with Greek yogurt and dill sounds refreshingly tasty, as does the new crab cake entrée with summer corn succotash, Tabasco-spiked red pepper cream and microgreens.
Throughout the month of July, chef Michael Cappon at Isabella in Conshohocken is paying homage to corn by offering a sweet summer corn menu using local goods from Snyder Farms in Perkasie. Think chilled corn bisque, seared scallops with creamed corn, crispy pork cheeks with sweet corn relish and grilled corn with toasted chili and saffron crema to name a few.
Chef John Wolferth at Narberth’s Aperto has also revised his menu a bit to bring lighter dishes to the menu. Try the lemon sole roulade (which he recently made on NBC’s the 10! Show), seared watermelon with feta, baby arugula and a mint-lime vinaigrette, and of course, his delicious pasta.