In 1996 he became one of two head chefs at the legendary Goat Hollow in West Mt. He subsequently worked as a line cook for The Farmhouse, Rosebuds, J.B. McLaughlin got hooked on cooking while working at Boston Chicken in Flourtown. The Sabina, with melted goat cheese and mushrooms, is about as good a pizza as we have ever had.)
We were getting carried away at the time with fusion cooking, and I learned restraint, to get back to the basics.” (We sampled the Farmer John and Sabina pizzas on opening night, and both were awesome. “I actually learned in Europe that less is more. “We will honor Old World tradition but also offer fresh, modern technique as well as gluten-free and vegan options,” said John right before the opening. The menu features crisp, artisanal pizzas with all fresh ingredients – nothing canned or frozen – as well as an eclectic mix of salads and other fare drawing on influences from John's long culinary career. He is offering takeout and delivery and online ordering only, thanks to Toast, a user-friendly Point-of-Sale platform.
in Wyndmoor, in the spot where Bhagya’s Kitchen used to be, right around the corner from his home. After lots of hiccups, McLaughlin opened Terra Nova Wood-fired Pizza and Grill on Sept. Airy, has been a chef in Northwest Philadelphia restaurants for 27 years.īut like most chefs who work for someone else, John has long aspired to be his own boss. Over many years we have actually had the pleasure of eating in seven area restaurants where John was behind the stoves. If you live in the Chestnut Hill area, the odds are you have savored John McLaughlin's cooking.
0 kommentar(er)
