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If one were interested in altering phrases, Christina De Silva could inspire the transformation of “Good things come to those who wait” to “Good things come to those who are great.” Having recently commenced executive chef duties at Taproom on 19th, the industrious 21-year-old has already claimed ample kudos in her compact career and is approaching her rapid journey to responsibility with exultation and anticipation.
“Initially, it was shocking to receive that title at my age, but I’ve come to believe that’s going to make everything easier as I continue to learn,” the resident of 17th and Moore streets said from the Girard Estate establishment. “I love knowing what people enjoy and giving them plenty of options.”
The Newbold inhabitant developed her dietary curiosity as a Lansdale-based youth, with her parents proving pivotal in her education. She acquired formal awareness through a Restaurant School at Walnut Hill College summer course then through studies at the JNA Institute of Culinary Arts, 1212 S. Broad St. Externing for Elijah Milligan at Stateside, 1536 E. Passyunk Ave., she reunited with the fellow cook at Taproom when he sought her as his sous-chef.
“When he left here, I had some concern, but I concluded that I’d be ready for the challenges,” De Silva said.
With Sicilian heritage and traditional French technique mastery courtesy of JNA, she finds herself presenting a different sort of cuisine, dubbed “upscale stoner food,” confessing an affinity for following co-owner Michael Strauss’ allegiance to regulars’ tastes. A colleague’s hunger, however, encouraged the creation of the Bonzo Burger, which has become a consistent seller.
“I definitely wanted a nice vegetarian option but something with more than just vegetables to it,” De Silva said. “I like experimenting, so this is a menu item that I’ve come up with to establish trust between me and our customers.”
Having recently received recipes from her mother, the young professional figures to add some of those dishes to her repertoire, but regardless of the source of her selections, De Silva will offer perpetual positivity when welcoming Taproom’s enthusiasts.
“I love South Philly,” she said, “especially this neighborhood, so I’m excited to keep meeting and feeding everyone.”
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| Executive Chef Christina De Silva |
Ingredients:
1 can of chickpeas
2 cups of black quinoa
3/4 cup of cumin
1/2 cup of chili powder
1/2 cup of kosher salt
1/2 cup of lemon juice
2 cups of feta cheese
2 cups of panko breadcrumbs
Directions:
Cook the chickpeas over high heat, folding in the quinoa and the seasonings. Add the lemon juice and the breadcrumbs, and let the mixture cool before adding the feta. Weigh out into 6-ounce portions, and form patties. De Silva adds cilantro yogurt to the bun and serves her creation with either fries or a side salad.
Tap Room on 19th
Owners: Pete Fry and Michael Strauss
Opened: November 2013
2400 S. 19th St.
267-687-7817
taproomon19th.com
Contact Managing Editor Joseph Myers at jmyers@southphillyreview.com or ext. 124.
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