What's Cooking On 1060: Cave-Raising, Restaurant Week, and a Formula For Success
By Hadas Kuznits
PHILADELPHIA, Pa. (CBS) -- The Cheese Ball II takes place Saturday, January 18th, at the Ruba Club, in Northern Liberties.
This time around, the event is a "cave-raising" -- a fundraiser for a cheese cave.
"A cave-raising is a giant cheese party to literally help a local cheesemaker build a complex on her site where she can age her cheeses that she makes herself," says organizer Tenaya Darlington.
Admission is ten dollars and a hunk of cheese.
"We are building the city's largest cheese board," Darlington says. The cheese cave will help Chester County dairy farmer Sue Miller and her family manufacture their Birchrun Hills Farm cheeses for area restaurants, stores, and farmers' markets.
Hear the full "Cheese Ball II" interview (runs 7:49)…
What's Cooking on 1060
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"Cooking is best left to the professionals, I say," notes Michelle Shannon, vice president of marketing and communications for the Center City District.
She's calling attention to Center City District Restaurant Week (actually a two-week event), which takes place this year the weeks of January 19-24 and 26-31.
Shannon says all dinner are $35, and all menus are reviewed to make sure the restaurants are offer a great value for the price.
"They might add a fourth course or even a fifth course if they need to, so we work with them to kind of massage their offerings," she tells What's Cooking.
Hear the full "Center City Restaurant Week(s)" interview below (runs 6:15)…
What's Cooking on 1060
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And Steve DiFillippo, owner of a chain of Davio's Steakhouses up and down the east coast, including one in center city Philadelphia, has just written a book called It's All About The Guest: Exceeding Expectations in Business and in Life, The Davio's Way.
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DiFillippo's book talks about how to be successful in the service industry.
"I'm assuming we all have good food," he says. "But if you just have good food, you might not make it -- tt's much more than that."
Hear the full "Davio's Book" interview (runs 12:46)…
What's Cooking on 1060
And for this week, that's "What's Cooking on 1060!"
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