Barbuzzo & Bindi in September Bon Apetit

Marcie in the September Issue of Food & Wine

Marcie's First Pig!

Since returning from Fleisher's Butcher School a couple of weeks ago, Marcie has been looking forward to the arrival of her first whole pig. And now...it's here! All 250 pounds of it (that is A LOT of pig). We have plans for all of the piggy parts and nothing will go to waste! Here is a shot of Marcie and the boys working away in the Barbuzzo kitchen...

BARBUZZO: rabbit: it's what's for dinner!

Our Barbuzzo + Victory Beer Dinner is tonight! For our fourth course we'll be serving Yakima Glory Dark Brined Rabbit Saddle, and the boys in the kitchen have been working on this one all week! They were pretty excited about the process and are anxious to show off the finished product at dinner tonight...

Chef Marcie @ the 2011 Brewer's Plate

From philly2philly.com

BARBUZZO: 2011 Brewer's Plate

Marcie and George took part in this year's Brewer's Plate last weekend at Penn. They did some cooking, a little beer tasting, and had a great time!
Below: Marcie and her brother, Evan Turney of Varga Bar
Jimmy and Lauren from Bindi
Marcie & George, aww!

BINDI: In the Kitchen at Bindi

Marcie and the kitchen staff at bindi have been working on some new menu items lately...below you'll see some work in progress, some happy chefs, and our new lamb sliders!

BARBUZZO: Marcie on the 10! Show for Valentine's Day & February Freebies

this aired on February 1st...we don't have any free budinos left!

BARBUZZO: Philly Food Trends

"Philly food critics Craig LaBan and Collin Flatt along with Chef Marcie Turney highlight the city's top food trends for 2010 and look ahead to 2011."

BARBUZZO: PASTA!

One of the most exciting parts of our job is making our own pasta! Marcie is busy these days making pasta recipes for the approaching winter months. Everything you see above was created in our kitchen using different dies and a pasta extruder. From left: Our pasta dies; Tuffoli; Bucatini; Caserrece; Trecce; Squid Ink Tonnarelli; Paccheri; Our fresh pasta resting on sheet trays in the kitchen!

BARBUZZO: How Do We Do It?...

with a little help from mama...

(george, marcie, chris & nikki)

BARBUZZO: Congratulations Marcie! Congratulations George!

As busy as things are at Barbuzzo these days, we always have time to share our talents and passion (and delicious food!) with others...

Marcie headed over to Moore College of Art recently to participate in "Dish it Up"--an event held by Women Against Abuse. There she competed with other chefs to make the most delicious purple dish...and won! Her beet ravioli stuffed with sheep's milk ricotta and topped with hazelnut brown butter proved to be a big hit.

Elsewhere...George, Barbuzzo's beloved Chef de Cuisine, is featured on thefeast.com making botifarra sausage, something he has done a lot of since the restaurant opened--everyone loves that stuff! Watch the video here!

BARBUZZO: Marcie on the 10! Show

Marcie was on the 10! Show recently cooking up some delicious beet ravioli. Watch the video to see how it's done!

BARBUZZO: Lardo Pizza

The latest addition to our pizza menu is the Lardo pizza. We make it with wild mushrooms, artichoke, leek, George's lardo, and Barbuzzo secret white sauce. It's delicious!

BARBUZZO: Delicious Fall Pasta Dishes...

BARBUZZO: Preserved Meyer Lemons

Meyer Lemons just came in season and Marcie has been in the kitchen preserving them to use on our upcoming Fall menu! To preserve the lemons she cuts them into eighths and then combines them into a mason jar with salt, lemon juice, a cinnamon stick, peppercorns, and a bay leaf. After a month or two the preserved lemons will be ready to use in our dishes! The peel will become part of the Sardines Portuguesa and the Fregola with preserved lemon & oregano oil. The rest will be used for marinades on dishes like our Wood Roasted Murray's Chicken. Delicious! (And they look pretty beautiful in the jars!)

BARBUZZO: Barbuzzo On Good Day Philadelphia!

We were featured this morning on Good Day Philadelphia! Marcie cooked up some Sunday Supper Pork Ragu over Pacherri, one of our most popular dishes! Check it out and try some for yourself soon!

BARBUZZO: Salted Caramel Budino Madness!

Our Salted Caramel Budino with a dark chocolate crust, vanilla bean caramel and sea salt is one of the most delicious things we've ever eaten. And a lot of people agree...we've been making this dessert non-stop and can barely keep it in the kitchen! The finished product is above and the delicious budino-making process is shown below...stop in soon and try a budino (or two!)

 

BARBUZZO: Coo-Coo for Caserecce!

Making pasta is crazy! Look how fast this machine cranks it out--eat it now! Caserecce with squash, ricotta & a little bit of chile for a kick!

BARBUZZO: Nikki's Gnocchi!

Nikki, our sous chef extraordinaire, prepares her delicious gnocchi (with smoked corn, baby tomatoes, wood roasted mushrooms & homemade truffle butter) on a daily basis--people just can't get enough of it! Here are a few shots of the gnocchi-making process...and one of the finished product...