Posted by Alex Tewfik on November 28th, 2012
The broth’s flavor intensity is what does it for me, but to others, it could be another component. Maybe it’s the crunch from the Moyashi that contrasts so soundly with the delicate beef and supple noodles. Maybe it’s the thai chili’s heat cut by its tart lime counterpart. But most likely, it’s all of it. There’s a reason pho has the following it does — it’s a perfect mixture of ingredients, and its balance is unparalleled.
So when Marcos Espinoza (Side Project Jerky) and Chef Sean Magee (Executive chef at Time) ran into each other at a thrash metal concert, they threw a few back between sets, and parted ways when it was over. It wasn’t until Sean Magee saw that Espinoza had an interest in chef collaborations that he emailed Side Project with his idea. As a self-styled pho addict, he decided to create pho flavored jerky.
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Related: News, Best Beef Jerky, Hurricane Sandy, Sean Magee, Side Project Jerky, Time
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Posted by Amanda Shulman on October 24th, 2012
Its that time again, for fall menu additions at Time. Fall’s hearty flavors leave their mark on every part of Time’s menu. Check out chef Sean Magee’s seasonal hearty appetizers like the Roasted Quail with foie gras stuffing, cherry gastrique sweet potato puree and puffed wild rice or the Risotto Balls with wild mushroom and truffle emulsion.
The theme continues into the entrees with autumn doused items like Acorn Squash with whipped tofu, seared wild mushrooms, cinnamon, star anise oil and ginger snap and the Smoked Rabbit with farmers cheese spaetzle and fall vegetables. In order to experience these fall flavors in full, opt for the five course tasting menu at $45, or the seven course at $65.
Time Fall 2012 Menu (PDF)
Time [Official Site]
Related: Food, News, Center-City-East, Fall Menus, Midtown-Village, Sean Magee, Time
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Posted by Foobooz on October 4th, 2012
Adam Erace revisits Time on Sansom Street after a less than stellar first impression. Now he’s back to see how the restaurant has changed under the tutelage of chef Sean Magee.
Magee takes risks, both on the nightly menu and in the five-course ($45) and seven-course ($65) tastings of on-the-fly caprices and percolating experiments. The risks don’t always pay off, but I’ll take one dud for every four inspired successes. That creative spirit is what makes Time more relevant as a dining destination than it ought to be, best exemplified by the Kung Pao bone marrow, a long canoe of jellied beef fat brushed, while roasting, with soy sauce and brown sugar and fortified with Szechuan peppercorns and Chinese chilies. Crushed peanuts, chopped scallions and shards of crystallized ginger released their essential oils over the hot marrow’s surface, creating another layer of flavor that drew me in bite after bite after bite. I loved the ginger in particular, sneaky little grenades of sugarcoated fire.
Third Time [City Paper]
Time Restaurant [Official Site]
Related: Reviews, Adam Erace, Center-City-East, Midtown-Village, Reviewed, Sean Magee, Time
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