Staff Blog
Time for a new chef?
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| vintage-philadelphia.com |
Crazy how much a kitchen staff can change before a restaurant even opens. Last week, we reported that the head chef at Time, Jason and Delphine Evenchik's restaurant opening soon in the former Ludwig's Garten (1315 Sansom St.), would be Frank Imbarlina, formerly of the Jersey Shore's Brass Monkey. That's no longer the case — Imbarlina is out, and Keith Murphy, currently top chef at the couple's Vintage Wine Bar & Bistro (129 S. 13th St.), is in. "We just thought Keith would be a better fit," says Evenchik. "The menu he proposed to us is just really awesome. It struck some chords." The focus will still be continental, he adds, with a lot of game dishes and so forth.
Vintage will be run by Josh Keeler, a sous chef from El Vez, until he takes off to teach English in Nepal in two month's time. Then they'll most likely be promoting from within.
Ooh yeah, the opening. It all depends on when those crazy Health Department kids get out there to sign off on an inspection. Should be very soon. Check back here (category: Bite This) often for the latest.
[...] Frank Imbarlina was supposed to be the chef at Time but he’s out before they opened. Stepping in will be Keith Murphy who is currently the chef at Jason and Delphine Evenchik’s Vintage. [The Clog] [...]
Hello,
I am writing because it has been brought to my attention that there have been two pieces about myself being and not being the Executive Chef of Time Restaurant. I want to make it clear that I am currently suing The Evencheck’s for Intellectual Property infringement and the dishes and menu conpcept that Jason Evencheck so proudly gave himself and Keith credit for are actually mine. My attorney is pursuing this suit as we speak and I would greatly appreciate it if you would please stop printing anything about Time or their menu or concept. The place is going to be a disaster and I do not want my name in any way associated with it. Thanks so much and please feel free to contact me if you like. -Regards, Frank Imbarlina
This is a joke. I actually currently work for Jason and Delphine and someone needs to speak out. They hired Frank who seems like a really nice guy and from the reviews I read an extremely talented and creative chef. I saw the original Time menu and I saw the menu Frank put together. It’s obvious that they used him to help develop their concept and menu for Time and then cut him loose. They flat out ripped him off. Like I said, someone had to speak out about this. I thought they were good people, but this changed my mind. So if anyone is looking for a great bartender with fantastic wine knowledge email me!
[...] Time for a new chef? [The Clog] Read More:Center City East, Time [...]
Good lord - I am close to the situation and am good friends with the Evenchiks. The man claimed to be a fine dining Chef and didn’t know what a jerusalem artichoke was or a sunchoke or even that they are the same thing - clueless as to what a piperade is? Come on.
Intellectual property? The menu presented (such as it was)was essentially what they told him to put on it. Chef or stenographer Frank? During the menu creation discussions is when it became clear that Frank had oversold himself and that the Evenchiks were not getting what they were expecting (or paying for).
Who is going to open a restaurant without faith in their Chef? Go ahead - litigate. Hack.
Here’s sneak peak at TIME’s menu:
Starters
TIME Shrimp cocktail-
Chilled jumbo shrimp served grilled vegetables and a Bloody Mary sorbetto
Tomato Mozzarella napoleon
Beefsteak tomatoes, fresh mozzarella and basil leaves piled high with baby spinach fire roasted tomato coulis
Oysters Rockefeller
Panko encrusted oysters fried and served with smoky spinach artichoke dip
Cucumber Salad
Thinly sliced English cucumbers marinated in a dill vinaigrette, served with a lime sorbet
Steak tartar
Finely sliced tenderloin served traditionally with toast points
The Country Club
Braised pork belly, turkey bacon, and proscuitto served on toasted brioche with a roasted garlic aioli
Brandied Seafood Bisque
Rich and creamy with a tarragon crème fraiche
Crab Cakes
Crab Mousse, breaded and seared, served with sautéed leaks and pickled jalapeño
Antipasti platter
A selection of fine cheeses and meats served with traditional accompaniments
New England Lobster roll
Fresh tail and claw meat tossed in a lemon aioli, and served on a new England roll with sage brown butter
Dinner
10 oz. flat iron steak
Rubbed in adobo served with hand cut fries tomato confit
Time’s Signature Burger
10 oz. sirloin patty, topped with crispy pancetta, Lancaster cheddar served on a whole wheat bun
8 oz. filet mignon
Beef tenderloin encrusted with grated horseradish and served with a Creole bouillabaisse and scalloped potatoes
16 oz.Porterhouse
Topped with a fresh gremolata and served with a butternut squash ravioli and peppered watercress
12 oz. NY Strip
Served with grilled leaks, gorgonzola butter, seared risotto, and a fried quail egg
16 oz. Cote de Boeuf
Bon-in rib eye served with Time’s signature mashed potato, haricot verts, and topped with marrow and red wine jus
Venison Tenderloin
Marinated in aged bourbon and served with a celery root puree, pickled mustard greens and a raspberry-basil coulis
Braised Veal Cheeks
Braised in a local IPA and served with fava beans, seasonal mushrooms and a bourbon glazed fig confit
Wild Boar Rack
Encrusted in pine nuts and served with black olive fritters, tomato confit and black truffle oil
Mako Shark
Filet of Mako shark served with shaved Brussel sprouts, pancetta, and lemon tarragon butter
Free Range Chicken
Breast cut, served with sweet potato biscuits, creamed corn and a grilled leak coulis
-Vegetarian options upon request using seasonal ingredients-
Email you where Frank?
TIME Bomb!??!!! Someone spell check that menu!!!
Did someone mention sour grapes !!!
Dear Frank. Waaaaaahhhhhh.
Do we have an opening date?
I love taco taco!!
Are you people serious? Have you even seen this menu, it’s terrible! How many sorbets are you gonna put on cold appetizers? Sooo cutting edge dude. Raspberry coulis with venison? And where are you getting favas right now? That taste like anything? And do you know what cote de boeuf means? It’s not a 16 oz. bone in ribeye…It’s a double cut bone in rib. You gotta be coming with at least 24 oz to be a cote! And sage brown butter on a lobster roll? You’d be put in jail in New England. Read some books or something and figure out what goes with what before law suits get thrown around. This town isn’t gonna respond to this minor league menu very well, so you could be wasting your time fighting over such a wack-ass menu that won’t last very long…
BEER WILL BE GOOD
Favas are in fact in season. if you know what a ramp is they are in season too!!!!
to beaver cleaver.. what makes you such an expert at fine dining? isnt part of the culinary field combining things that wouldnt go together and see how they could work together? you havent tasted any of it to know if it’s good or not. living this way and judging so much causes you to lose out on some great experiences.
Like I said, favas that taste like anything. Favas are JUST becoming in season and thus not very accomplished in flavor quite yet. And wild leeks (ramps) are the same, with a shorter spring season than favas but aren’t in “epic” form right about now. And no me… in the culinary field you don’t exactly put things together that wouldn’t go together and hope for the best. Part of being a chef or professional cook for that matter is knowing what does go together and what doesn’t. Whether through reading, and/or experimenting with flavors in the kitchen, but not using the public as lab rats. Example…sage and shellfish really isn’t a very pleasant flavor match. Same with raspberries, basil, and venison. You need something a little more bold in flavor to stand up to venison. But whatever, just my opinion. You guys must be right, I’m no “fine dining expert”. Whatever that means…
I have heard that there have been a lot of posts since I made my statement (which I thought was only going to the editor) regarding the proposed menu at Time in which owner Jason basically described the menu concept that I created. Since then a menu has been posted on another site that someone told me about and I reviewed it. I am happy to say that thanks to my sister/attorney and perhaps karma it seems they decided to go back to their steakhouse concept. I heard there were a lot of positive things said about me here and also negative things. I would like to thank those of you that know me or know of me or just think it was wrong and backed me up. I am not going to read any of them though as I want this to be over.
Now it’s important to me that people know it is not my menu or even menu concept…haha what a funny business. The menu is terribly unimaginative and generally boring, which I think shows that they had to scramble when they realized that I would not let them get away with it. At least I hope that is the reason, because if this is the “Awesome Menu” Jason spoke of they are in deep trouble…I wish them all the best of luck.
I had a peak at the old menu and order list…frozen corn? Really? I don’t think ANYONE would use that menu! Go back to Jersey or Pittsburg or wherever you can hide and use your sister to back you up…Philadelphia is not for a coffee shop owner pretending to be a chef…good luck dude
Let’s set the record straight… Frank Imbarlina is a whiny little bitch that can’t even hack it in the restaurant industry. No one gives a fuck about where you came from or how many restaurants you opened or your shitty little coffee shop “down the shore.” Bottom line is your a 40 year old, unemployed asshole. Your menu sucked and you didn’t do jack shit the whole time you were there. I couldn’t even make it to your entrees without falling asleep. You will never work in this city why don’t you just pack up your knives and head back to Boston to live amongst your people. You know, second rate, whiny, assholes? Oh yeah, and only little girls blog about themselves. Go fuck yourself Frank.
Frank, Honey. come home to Boston where love you
I WORK AT TIME.
Ok, to set the record straight, I work at Time, and oh yeah, I’ve actually TASTED the food, unlike the rest of you self righteous assholes. The food is excellent, and as for you “beaver cleaver”, you’re entirely wrong on the majority of your criticisms, the sorbets are to die for and our lobster roll you scorned is actually the most popular menu item, people love it.
Jason and Delphine are the most wonderful people I have ever met, to lash out at their characters is a lost battle. They are the stylish bohemian couple everyone wants to be, this powerhouse duo has a lot more in store for Philadelphia.
Good riddance to frank Imbarlina whomever you are, Chef Keith Murphy is a wonderful chef and an even more wonderful human being.
Just wanted to set the record straight because none of you know what you’re talking about.
hey i work at time too!!! thanks for that post! time is the best of all worlds and i’m so happy to be a part of it!! to everyone posting, going there once to taste the food for yourself.. wouldnt hurt, you’ll actually thank yourself for it
[...] report on all the eating and drinking I did out here in Portland, Oregon.)You might remember the springtime uberdrama surrounding the head chef position at Jason and Delphine Evenchik’s Time. Now comes word of a new [...]