Small Bites

Little Vittles

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Published: May 2, 2007

Defying the laws of career sanity, Elisa Strauss abandoned a job as a textile designer for Ralph Lauren to sculpt quirky cakes in her Upper East Side kitchen. Nowadays, her edible creations � think Louis Vuitton hand bags, Campbell's soup cans and Manolo Blahniks � earn Strauss top-tier clientele and mountains of press (one of her tri-tiered wedding cakes was featured on Sex and the City). The baker's The Confetti Cakes Cookbook: Spectacular Cookies, Cakes and Cupcakes from New York City's Famed Bakery, outlines creating extravagant deathly sweet art, from acquiring uncommon ingredients (food gels, gum paste) to step-by-step instructions on how to bake up cakes yourself. From scratch, of course. �Amy Strauss

Kitchen appliances never get any love, but this new line of silicone bakeware may just change all that. That's right: The stuff that brought you breast implants and industrial-strength adhesives is now holding your cupcakes. Why? Silicone can effortlessly transition from freezer to oven � stuff can withstand temperatures from -58 degrees to 428 degrees Fahrenheit. It's also nonstick, nontoxic and charmingly bendy (no more smacking the back of that bread pan). And, unlike traditional metals, it comes all sorts of fun colors. If you're still hanging onto that Teflon, it might be time for an update. Available at www.siliconezoneusa.com. �Mary Wilson

Gianna's Fighting Dog Italiano (507 S. Sixth St., 215-829-GG4U, www.giannasgrille.com) could very well serve as Philly's diplomatic ambassador to the People's Republic of Veggiesteaklandia. For just $7.25, you get a fresh roll packed with tender chicken and succulent sausage (all faux, of course), blended with fresh garlic and your choice of spinach or broccoli rabe. The Fighting Dog is so huge that it can easily feed a twosome � just remember to pack extra mints for your friend. �James Saul

For the ultimate all-you-can-possibly-eat experience, head over to Minado (Swede Square Shopping Center, 2917 Swede Road, East Norriton, 610-277-7375, www.minado.com). The buffet features 30 sushi choices, including classics like spicy tuna and creative maki like the Green Roll (smoked salmon, avocado, carrot, cucumber and parsley). What's more, at least 100 other hot and cold options are but a tong snag away: Minado also serves traditional and contemporary Japanese fare like grilled butterfish with ginger, scallop ceviche salad and calamari in wispy lemon sauce. �Termeh Mazhari

Filled with a delectable blend of eggs, chicken and cinnamon, sprinkled with powdered sugar and layered in flaky phyllo, the bastilla at Fez Restaurant (620 S. Second St., 215-925-5367, www.fezrestaurant.com) packs a seriously sweet bite. It's just one of eight courses included in the eatery's Fez Feast, which features traditional Moroccan fare like harira (a lentil, tomato and lamb-based soup), marinated eggplant salad, honey-and-almond lamb nuggets and melt-off-the-bone tender chicken in a spicy harissa sauce. Visit on Friday or Saturday and a belly dancer will sashay around your table; stop in on Hump Day and puff on a hookah filled with mixed berry, rose or mint tobacco. �A.S.

Hidden inside UPenn's Houston Hall is the culinary gem that is Pari Creperie (3417 Spruce St., 215-222-6500). Owner Pete Goundis has run this busy spot for over a decade, serving up both savory (chicken dijon, chicken pesto) and sweet crepes (decadent fillings include cheesecake and mixed berries). Our personal favorite boasts a blend of bananas, strawberries and Nutella. �T.M.

 

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