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WEEKLYPRESS.COM ·
UCREVIEW.COM · OCTOBER 05 · 2011
All About Aimee and Her Magical Garden
continued from page 12 OCTOBER 14 - 16
menus. Scaling down to 100 seats gives that little extra breathing room, leading to more creative ideas that then lead to new inspirations for the restaurant.
MV: I think the backdrop of the twinkling lights and warm glow of the garden will make for a beautiful view when it’s snowing.
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MV: Speaking of size and ca- pacity, was it a challenge to move from focusing on just a few customers coming in for one seating to the opposite, multiple seatings throughout the evening and a many more mouths to please? AO: For me it was the ques- tion of, how do you take the principles of a little business and carry them into a place that is bigger? Part of that autonomy is teaching your servers and bartenders to be themselves but to make sure you also make solid hir- ing decisions that reflect the space. These are the people who are going to carry out the vision that the business is trying to attain.
MV: So is the training su- per intense? I notice many of your staff members have been working here since opening month. AO: Training is very hands on here. Tasting a ton of cheese is a requirement of training here at Talula’s.
MV: Sign me up!
MV: So the staff is more like- ly to be a Gouda lover rather than the Kraft cheese craver? AO: Luckily many have ei- ther worked with cheese and fresh ingredients before or it’s a lifestyle for them al- ready. Demonstrations and role-playing are also an im- portant part of the training and it differs here compared to other most of Starr’s other restaurants.
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MV: When customers are or- dering cheese, in what cours- ing order do you find them having it? AO: Usually at the beginning, and that’s because we have the cheese menus placed on the table right before they sit so it’s very typical a table will order our cheese plates as a
starter snack—often while they are looking at the main menu and having a drink.
MV: Best cheese plate for the dairy novice? AO: I feel most people today know ingredients, they are good home cooks, and are adventurous eaters…so ba- sic cheeses aren’t something we tend to focus on. But the duo curds and whey: hand- made ricotta (made in-house almost every other day) and sourced from local milk up by my house, sits on one half of the plate, and Beecher’s cheddar, a Washington state cheddar, on the other.
MV: I’ve had that particular plate and it is definitely sim- ple cheese at it’s best! And the dinner menu, you are in- volved with it 100 percent? AO: Yes, I feel it’s important that different textures and cooking methods are rep- resented on a menu. That’s how most tasting menus are coursed; the menu here is de- signed for progression. Some dishes are on the lighter side, or what one would call an austere dish, such as the seared scallops. Because of that, you’ll want to start with a more substantial course like the braised goat agnolotti (pasta) appetizer. MV: So it’s all about bal- ance? AO: There are delicate/ lighter dishes as well as more hearty/richer dishes for the reason of being able to mix and match appropriately. So the question for your server wouldn’t necessarily be, what’s good? But instead, I feel like [having] the beef dish tonight; can you recom- mend a starter that would complement it? And most likely a lighter dish like the heirloom tomato salad would be suggested. Not all the food is dainty. There are plenty of ways to design your meal to fulfill your appetite. MV: Any changes planned for the menu for the colder season that’s quickly ap- proaching? AO: Expect to see the main component of the dishes to stay similar, but some of the components will change. For example, richer sauces replacing foams and delicate purees, root veggies replac- ing asparagus and tomatoes, etc. Expect to see a larger wine list with more red selec-
tions. Oh and Talula’s Gar- den has been selected to cook at the James Beard house in NYC on November 9th
so we
may have some new items derived from what we create for that very special event. MV: Congrats! So I’m sure you get this question all of the time: what’s you favorite cheese? AO: Taleggio! For the style and texture, oozy but chewy! MV: Does Annalee have an affinity for cheese as much as you do? AO: My little one just loves mozzarella…and salami, all kinds of all charcuterie actu- ally. And it’s funny because she gets so frustrated with me that our house always smells like stinky cheese. She’ll say to me, “Why is my mama the only one who smells like stinky cheese?” or “Ew! I can’t believe you stink, Mommy,” when I come from home from work. MV: White wine or red wine with cheese? Your prefer- ence? AO: Always white wine to go with cheese. Cheese is a white food, it just makes sense. MV: Anything you want to add? Something about the restaurant that maybe not ev- eryone knows about? AO: Feel free to bring your own wine to the restau- rant…there is very little stor- age [here] for a collection of fine wines…so for a $25 per bottle corkage fee we let you bring your own wine. This way you can drink your fa- vorite bottle any time or open that exceptional wine you’ve been cellaring to celebrate a special occasion. I guess that stems from the love Aimee still has for the Philly BYOB scene.
Talula’s Garden 210 W. Washington Square Philadelphia, PA 19106 Neighborhoods: Washington Square West, Market East 215-592-7787
www.talulasgarden.com/
Hours: Mon. – Thu., Sun 5 p.m. - 10 p.m. Fri. – Sat. 5 p.m. - 11 p.m. Good for Groups: Yes Accepts Credit Cards: Yes Parking: Valet or on street Attire: Casual
Follow Maria Valetta on Twitter: MariaValetta
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