In recent years, Philly has gotten a good share of love from the legendary James Beard Foundation, but none so much as this year, with 5 nominations across 4 of the most prestigious categories.

Bibou, Osteria, Vetri, Zahav and Stephen Starr are among the finalists for the 2010 James Beard Foundation Awards, as Grub Street Philadelphia reports.

Here’s the breakdown:

Best New Restaurant
Bibou

Best Chef: Mid-Atlantic
Michael Solomonov, Zahav
Jeff Michaud, Osteria

Outstanding Restaurateur
Stephen Starr, Stephen Starr Organization

Outstanding Service
Vetri

Congratulations to our Philly foodie finalists, who will take on the nation’s best at the May 3 award ceremony — and a special thumbs-up to Philadelphia’s 15+ semifinalists, as announced on February 18.

James Beard Awards: The Philly Finalists [Grub Street Philadelphia]

Its sunny, and beautiful, and springy in the air (and yes, in my step). I’m ready to start drinking outside again. And lo-and-behold, the city is right there with me.

March 2 was the second zoning board meeting in Fishtown for Stephen Starr’s already-legendary bier garden. The whole neighborhood has been generally excited about the idea since rumors started sloshing around a few months back. At this point the big players are just looking to seal the deal. So what should you know in these preparatory drink outside days?

The Cast

Roland, nice-guy developer. He owns several properties in the immediate area, particularly along the Frankford corridor. He has a long term development plan and is requesting the assistance and support from the immediate neighbors to realize his vision.

Stephen Starr, restaurateur/mogul. You might remember him from every place worth eating in the late 90s, Buddakan, Tangerine, Jone’s, Continental. He was the Philadelphia restaurant scene before there was a Philadelphia restaurant scene, and for that we are ever thankful. Which goes a long way to forgive him for recent transgressions.

The neighbors. The Greek Chorus, if you will, made up of long time residents, new hipsters, and other great salt-of-the-earth types. They’ll sing and judge and comment, but at the end of the day, they’re going to stand back and give Philadelphia the Beir Garden it’s been hungry for.

The Scene

The property under consideration is on Frankford Ave, beginning next to the Acropolos diner (Frankford and Girard) and spans approximately 100 yards towards Frankford and Thompson.

The concept under consideration is a Bier Garten with ~250 seats. And of course the property has a courtyard type space and plans include using this outdoor space. As with all other Stephen Starr restaurants, this property would have an open kitchen until 11:00 PM and remain open for drinking/socializing until 2:00 AM.

The Plot (of Concerns)

Parking. The plan includes the use of valet parking and Roland stated he has 70 spaces available with more on the way. Parking will be reasonably priced to be on par with what a patron would pay at a meter. Even with valet service there will undoubtedly be pressure on the immediate area for parking. Efforts are already underway for the 1200 block of Crease Street to move towards permit parking and other immediate streets (Thompson, Day, Leopard) are urged to consider this to help offset this problem. Shackamaxon already has it.

Noise. Houses on Leopard Street will likely bear the brunt of the noise from this project. Roland insisted that he has taken this into consideration and will do everything possible to mitigate noise. Leopard Street residents are strongly urged to attend the zoning hearing to have their concerns heard.

Traffic. The concern about valet parking traffic was raised. Parking attendants will need to move cars around rapidly and it is a concern that their route will take them through the immediate blocks.

Still, the excitement for the project is OVERWHELMING (despite limited outcry), and basically city wide. Drinking outside it is

So, since you have to live through the rantings about the Notorious SNOW, its only fair that I announce the early spring we’ve been hosting for the past two days. 62 and sunny. And gorgeous. Tulips are already popping up amid the snow piles, and the dogs are back in full out-side, Frisbee mode. Its a beautiful thing. And even if it wasn’t, I’m heading on vacation this weekend to somewhere that’s determined to be warm and wondering. Hasta lueaga!

Now, there’s a plethora of new cookbooks out there that I’ve been lovingly fawning after for the better part of a week. Huge tomes that will give me the insights and enthusiasm to really hone my craft and become an accomplished home chef. Or at least that’s been my theory.

Still, this is not the time to purchase 30 lbs of new cookbooks. We’ve relocated (al beit, temporarily) to my in-laws with 1 suitcase, 5 books, and 2 dogs so that we can show our house without the problems of constantly scrubbing/vacuuming/straightening anything we touch at home. No cookbooks came with me, but even so, living like that has me more of a ball of stress then usual. So while I de-stress in my new nomadic existence, here are the books that the husband has been instructed to get me as ‘new house’ presents. When we finally get the new house. I’m pitching them as instant de-stressors.

I expect you to have one of three possible reactions to the above pictures:

1) O wow! Two Time James Beard Winning Chef Susanna Foo – showing you HER recipes in HER kitchen, for only $50!!! SQUEAL!

2) Hey, isn’t that the chef that had that run in with that cop?

3) All those dates have already passed, so you must be super selfish and thus we are no longer friends.

Let’s address these possible reactions one at a time, starting with the SQUEAL! When Susanna Foo closed her namesake center city restaurant last year, I’m ashamed to say that I was not moved to tears or in any way inconsolable. In fact, I had never been to her restaurant and therefore didn’t know what I was missing. It was my uneducated palate (so control your anger and redirect it towards politics or some other useful exercise), but I really didn’t understand gourmet Chinese food. Japanese, Asian Fusion, Malaysian, Thai – these were genres I could get behind. But refined Chinese? I had always stupidly assumed that the difference between great Chinese and mediocre Chinese was limited.

If there was ever a cure for that assumption, it would be a four course lunch in the presence of a culinary legend. Her sample menu was all of my (and I’d presume, everybodies) Chinese food stand bys. Sweet & Sour Soup, Tofu Mushroom and Tomato Stir-Fry, Ginger Carrot Salad, Beef Ribs in a sweet sauce… all in the homemade style with recipes that were definite diviasions from what you’d get when ordering at Mrs. Foo’s Radnor restaurant.

Onto possible reaction #2 – the infamous altercation. In 2006. Which was the main reaon that I didn’t go on to visit her Center City mainstay. But even than, I had to wonder about how someone so petite and quiet would get to the point where she would take on a traffic cop. Regardless, I’m over it. And you should be too – I hate to be morbid, but Mrs. Foo has been creating culinary trends for the last 30 years. And only now has she invited us into her kitchen. Am I the only one jealous that I was born too late to state in the presence of Mrs. Child and the other women that revolutionize women’s place in the kitchen?

And the 3rd point – I am totally heart-breakingly selfish, but like the Grinch’s whose heart occassionally grows to accomodate feelings and emotions, I managed to squeek out a single question to Mrs. Foo while gushing over her signing my cookbook, “Will you be hosting any more classes?” (YOU’RE WELCOME) – and her response, “Yes, I think I will. Starting in May.” From Mrs. Foo’s lips to gods ears, right?

In the meantime, here is one of her sample recipes to busy yourself with.

Directly from Mrs. Foo -
Crispy Tuna Spring Rolls With Fresh Herb Salad
Serves 6
Ingredients:
1 1/4 pounds sashimi-quality tuna, about 1 inch thick
1/4 teaspoon kosher salt
Freshly ground pepper
1 large carrot
8 ounces spinach, stemmed and washed
1 cup fresh cilantro leaves
6 Shanghai-style spring roll wrappers (available in the vegetable section of most grocery stores)
1 large egg yolk, lightly beaten
4 cups soybean oil or corn oil for deep-frying

Wasabi crème Fraiche1
1/2 cup pickled ginger (without added food coloring)Fresh mild herbs or baby greens (any or all of the following: basil, arugula, watercress, cilantro, chives)Honey Soy

Glaze Method:
Cut the tuna into 6 strips, each about 3 1/2 inches long and a 1 inch thick. Mix the salt and pepper to taste in a small bowl. Rub the mixture evenly over the pieces of tuna.

Peel the carrot and cut into 3-inch lengths. Using a mandoline or sharp knife, cut the carrot into paper-thin slices; you need a total of 12 slices.

In a medium saucepan, cook the carrot in boiling salted water for 1 minute. Immediately remove from the water and transfer to a bowl of ice water to stop the cooking. Drain, dry with paper towels, cover, and refrigerate. Repeat with the spinach and then the cilantro, squeezing out any excess water. Refrigerate, covered.

Lay 1 spring roll wrapper on a flat surface with a point facing you. Place 2 slices of carrot and a little spinach crosswise on the wrapper, about one third of the way from the top. Top with 1 piece of tuna and some cilantro. Fold the point farthest from you down and over to cover the filling, then fold in the left and right sides tightly, brush the bottom edges with a little of the egg yolk, and roll up tightly to seal. Repeat with the remaining wrappers and filling ingredients.

Heat the oil to 375 degrees. Add the spring rolls and fry until wrappers are firm, 1 to 2 minutes. Do not overcook. Drain on paper towels.

To serve, cut the spring rolls diagonally in half and place in center of six plates. Spoon 2 tablespoons of the crème fraiche around the spring rolls, mound a little of the pickled ginger next to each one, and garnish with the herbs or baby greens. Drizzle some of the glaze around the rolls and serve.

Wasabi Crème Fraiche
Makes about 3/4 cup
Ingredients
2 tablespoons wasabi powder
2 tablespoons rice wine vinegar
1/2 teaspoon kosher salt
1/2 cup crème fraiche

In a small bowl, combine the wasabi powder with 2 tablespoons cold water and slowly mix until it becomes a smooth, thick paste. Add the vinegar and salt, and mix well.
Cover and set aside for about 10 minutes, until the flavors blend.
Add the crème fraiche and mix gently until well blended. The sauce will keep, covered and refrigerated, for 1 week.

Generally, March is no friend of mine. Its dark, dank, and the February snow is still here but just less pretty. That being said, this year any month that focuses on steak rather then snow is alright in my book. And this March, 8 Philadelphia’s steakhouses will begin offering up special prix fixe menus, Sunday through Thursday.

The three course menu is priced at $50 a per person, with each steakhouse offering up their own, signature dish. Call in advance to see what’s being offered up.

Union Trust 717 Chestnut Street, Philadelphia, PA 19106(215) 925-6000 http://www.uniontruststeakhouse.com/

I’ve been frothing at the mouth at the news of the new, lower priced, more casual Xochitl thats reopening todayyyyyy! Its only been a few weeks since this Headhouse Square mainstay shuttered its doors to retool it’s concept (this after the Notorious S.T.A.RR stole away long time head-chef Dionicio Jimenez).

The refined style that Jimenez brought out of this spot has given way to a more laid back approach to Mexican glam, but I think this is probably for the best, considering new chef (an incredibly capable Lucio Palazzo) hasn’t really gotten up close and personal with Mexican cuisine yet. And Xochitl fans are the most dedicated of loyalists. Myself included, although I’ve already got plans to hit it up this weekend.