CHEF NOTES: Episode Five


Being a chef away from my kitchen and my team at World Cafe Live is very challenging, but I am focused on the opportunity to evaluate next steps and really process the negative impacts of this pandemic on our industry. Additionally, I am grateful for the chance to reconnect with the core of why we do what we do, and seek out the potential for positive outcomes as well.

The big question on my mind these days is when can we re-open and what will we need to do get to that point? With so many uncertainties, it is easy to get lost in the questions – but there is a strong foundation to our industry for us to lean on during this chaotic time.

As an organization that prides itself on being a home away from home for our guests, World Cafe Live has always implemented essential food safety practices to create a culture of proper sanitation procedures that are followed at all times. Like any good restaurant, we want to be in business for a long time, which means ensuring that bacteria do not grow and infection does not spread has always been and will continue to be a top priority. Our industry has a long history of guidelines from organizations like ServSafe and our own Philadelphia Department of Health. And while we can stand solidly on that institutional knowledge, it is also a platform on which we can and should continue to build.

As COVID-19 restrictions begin to lift, and we know that it is responsible for us to open our doors again to invite you in, we will be working tirelessly to make sure your mind can be at ease when you decide to join us. We are monitoring all changing regulatory requirements so that we can not only meet them, but find areas to exceed expectations and continue to make sure that your guest experience is the best possible.

If you are able and would like to direct contribute to organizations supporting our industry and it’s workers right now, please consider donation to Hospitality Response Assistance of Pennsylvania (HARP), James Beard Foundation Relief Fund, or locally with Philly Music Fest.

And if you need a break from all things sanitation and re-opening related, I recommend the following binge-worthy programming:
FX’s Devs
Netflix’s Dirty Money
And if you want to dive in even harder, check out this exercise hosted by The Johns Hopkins Center for Health Security .

CHEF NOTES: Episode One


I have had the fortunate opportunity to meet many people throughout my life and travels, and every single one of them has taught me something about getting where you want to go. In this current chapter of my life as Executive Chef of World Cafe Live, I am grateful to work alongside many people in both the hospitality and music industry who are working hard daily to stay sharp in their respective fields. Here you will find my interviews with some of those people, and an exclusive inside look behind the scenes of who we are and what we do and why we love it.


As a Chef, one of the best compliments to your food is the perfect cocktail. One of my favorite collaborators is World Cafe Live Bar Manager and resident mixologist, Gabe Dullek.


RC: What do you feel like defines a mixologist and how do they differ from bartenders?
GD: Like a most bartenders, I’m reticent to embrace the term “mixologist”, even if it makes sense on paper. That’s probably because of the common perception surrounding it; it suggests an image of pretention that most of us don’t want to be associated with. Given the chance to rewrite popular perception, I’d define a mixologist as a bartender who also creates cocktail recipes and has a passion for the art of the cocktail.

RC: Where does your passion for spirits and cocktails stem from?
GD: I get most of my culinary appreciation from working with my dad, who’s been a chef for as long as I can remember. He’s always had a capital “R” Romantic view of cooking and treated it as his art that he had the opportunity to share. I can’t place the exact moment when I steered that same passion towards spirits, but after a few years in the industry, I started taking over the cocktail program at WCL. When I realized I had been reading cocktail books in my free time, I knew I’d caught the bug.

RC: What is your take on representing traditional recipes vs using personal creativity to put a twist on a classic?
GD: My love of history leads me to try more than my fair share of traditional cocktail preparations, and when I share those with other people, it feels like momentarily resurrecting the past. But the past isn’t necessarily sacred, and older isn’t necessarily better. That’s why it’s important to study context, learn from it, and expand upon it. Never stop improving what’s been done before.

RC: How do you encourage people who are less informed about the nuance of spirits and invite them in to try something new?
GD: I asked the same question of Derek Brown at a signing of his book “Spirits, Sugar, Water, Bitters”. He told me that a bartender’s most important tool behind the bar is charm. If someone asks for a basic cocktail, offer to make them something better. Make it a collaboration between you and them. Bartending being a social career, you can usually pick up on whether someone will be receptive to that approach. The other key is to avoid being condescending. I treat my liquor knowledge with the same enthusiasm as a kid opening their toybox for something to show you.

RC: What is your favorite spirit to use in cocktail creation, and why?
GD: There’s a wide range of Italian Amari (bittersweet herbal liqueurs) out there, and maybe the best thing about them is that no two are alike. Take any cocktail and swap out the sweet ingredient for an Italian Amaro and it’ll result in a beautifully complex drink.

RC: What spirit in your opinion should never be mixed?
GD: Single malt Islay scotch. But in general, any spirit for which the aging process is part of the appeal. Those flavors can take a generation to develop, and they’re easily masked by additives. I won’t be so dramatic as to suggest that someone who enjoys their ten-year-old scotch with sprite is committing an act of sacrilege, but it would be wasteful.

RC: What spirit do you think is the most overlooked when creating cocktails?
GD: Vermouth has been relegated to this sad role of punching bag for martini drinkers. Probably because they’ve never had a good one or worse, had one that’s been sitting behind the bar way past its expiration date (refrigerate your vermouth, everybody). Like amaro, a decent vermouth can add complexity to almost any cocktail or be enjoyed on its own.

RC: How do you handle the challenges of high volume bartending, where there isn’t time to develop a conversation around each drink?
GD: The greatest challenge has been ensuring speed and ease of service without sacrificing quality; thankfully I have as much time to prepare as I’m willing to put in. I took inspiration from stories of Donn Beach, mixing and batching ingredients ahead of time to speed up service and guarantee consistency. I’ve been given the opportunity to continuously experiment with and improve those formulas and will continue to do so.


Goose Island Takeover 2019: Bites & Brews

As part of our Goose Island Takeover on June 22nd, we are hosting a one night only Bites & Brews” beer dinner featuring seasonal and exclusive beers with dishes prepared specifically to pair with each one.


Similarly to how brewers pair hops with other ingredients to create craft beers, our Executive Chef, Rob Cottman, has tasted each beer for both hidden and prominent notes to create a five course menu meant to “take you on a journey of Goose Island and World Cafe Live cuisine.” He adds, “They all blend together like a DJ blending different genres of music in one flawless set.”

Goose Island’s Philly brewer, Tim Caron, also feels the natural connection between food, beer, and music: “We love collaborating with musicians, festivals, venues, and other people in the music industry any time we can. Music and brewing are both creative outlets, so we like to mix them together and enjoy the results.”

Plus, there are both meat and vegan options available! This menu was created with both diets in mind – no afterthought protein substitutions, but carefully crafted plates. “People have been eating a plant-based diet for decades, but these days the creativity of vegan options is out of this world. I like to create dishes that people can enjoy daily and not look at like novelty creations,” explains Cottman.


[Vegan] Thai basil risotto with a vegetable stack of eggplant, zucchini, squash, and spinach tofu ricotta finished with sundried tomato pesto

Light and flavorful, this is the perfect menu to pair with summer beers, plus our very own exclusive World Cafe Live Spotlight Session IPA — “a New England style session IPA loaded with malted and flaked oats, then abundantly hopped and dry hopped with some of our favorite hops (Cashmere, Idaho 7, and Chinook),” describes Caron.

Join us for a delicious experience and to learn more about the beer pairings from Goose Island’s own Philly brewers, who will be on site to walk you through each course.

JUNE 22 // 6PM // $60 // TICKETS

Introducing the New Menu

Created and prepared by Executive Chef, Rob Cottman, and his dedicated kitchen crew, our new menu offers bold, fresh dishes as well as returning favorites. Drawing inspiration from a diverse array of cuisines, there is something for everyone—including plenty of vegan and gluten free options!


Atlantic Salmon: blackened salmon on a bed of sautéed spaghetti squash, kale, heirloom tomato, and purple onions, with two jumbo shrimp finished with saffron garlic butter and charred lemon


Barbecue Beef Tips: tender smoked beef tips covered in bourbon BBQ sauce with grilled vegetables over garlic cilantro rice


Black Bean Burger: handmade black bean patty with guacamole, bibb lettuce, and sun-dried tomato pesto on a kaiser roll


Thai Curry Mussels: one pound of  steamed PEI Mussels cooked in a Thai basil coconut curry sauce with charred lemon and toast points


Creme Brulee Cheesecake with fresh berries and whipped cream

WatermelonCocktail  D71_5856

Island In The Sun: Bacardi rum / amaretto / coconut syrup / pineapple

Barrel Aged Black Manhattan: Thistle Finch Black Pepper rye whiskey / Amaro Averna Angostura bitters / orange bitters

Please note that the restaurant is open at 5pm for dinner only when a show or event is scheduled. Happy Hour is from 5-7pm, including Vinylly Friday with WXPN DJ, John Vettese, the first and third Friday of the month!

FRIDAY ONLY: We are also open for lunch from 11am-3pm. View the full menu here!