FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Philadelphia, Pa., Penne Restaurant & Wine Bar, Chef Roberta Adamo

Mar 1, 2010
2010 / March 2010

AdamoRoberta Adamo didn’t hesitate to jump in to the fray when the chef at the restaurant where she was working unexpectedly left. Never mind that she wasn’t classically trained: Adamo, who grew up cooking at her grandmother’s side, found a cookbook and started making pasta. And the rest is history.

Now the restaurant chef at Penne Restaurant & Wine Bar, an innovative Italian eatery at Philadelphia’s Hilton Inn at Penn, Adamo’s culinary journey includes a number of highlights: Catelli’s Restaurant in Voorhees where she worked with Chef Louise Imbesi, Brasserie Perrier where she worked with Chef Francesco Martorella, and Ritz-Carlton where she worked with Chefs Kai Lerman and Alberto Vonoli.

A proud member of Les Dames de Escoffier, Adamo is affiliated with the Slow Food Movement. Her philosophy: “Food should sing and not scream any one note louder than the other. Balance is key, whether it’s taste, texture, color or temperature. It is an art I adore, and I am thrilled every day I have a chance to experience it.”


Seared sea scallops with vermouth sauce and sweet pea risotto Serves 4 (or 8 appetizer portions)

For the vermouth sauce:

½ pound scallops
½ cup blended oil
3 cups sliced white mushrooms
3 cups sliced shallots
¼ bottle dry vermouth
½ bunch basil
½ bunch parsley
¼ teaspoon red pepper flakes
1 ¼ gallons chicken stock
1 pint heavy cream
¼ pound unsalted butter
Salt and pepper, to taste

Heat a large sauce pan with a heavy bottom. Add oil when pan is hot. Add the scallops and sear until golden on each side. Add the mushrooms and shallots; sauté until tender, but not browned. Season with salt and pepper. Deglaze with vermouth and reduce by half. Add basil, parsley and red pepper flakes. Cover with chicken stock. Reduce sauce by half. Add heavy cream and cook for 8–10 minutes. Strain out the ingredients and retain the liquid in a smaller pot. Using an immersion blender, blend in butter until sauce is smooth. Season the sauce with salt and pepper to taste.

For the sweet pea risotto:

1 package risotto
1 cup sweet peas, fresh or frozen
Salt and pepper, to taste

Prepare risotto according to package instructions. Blanch the peas in salted water until tender, then cool in an ice bath. Divide peas into two portions. Puree one portion in a blender until smooth. Add the whole blanched peas and the pureed peas to the cooked risotto. Season with salt and pepper.

For the sea scallops:

2 pounds U10 sea scallops
1 tablespoon olive oil
Salt and pepper, to taste

Rinse the scallops in cold water. Pat dry; season with salt and pepper. Heat a sauté pan over medium heat. Coat pan with olive oil. Add the scallops to the pan and sear for 1 ½ minutes on each side.

Presentation:

Spoon risotto onto a plate. Top with seared scallops and drizzle with vermouth sauce. Garnish with sweat pea tendrils.

Introducing

FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

#globility

Insta Feed
Mexico
Jun 24, 2021

Just for Laughs and Pollen Presents Bring Comedy to Cancún

Love to laugh and travel? Join Just For Laughs in Cancún presented by Pollen Presents Nov. 3–7. This festival event brings together the relaxing accommodations of a 5-star resort and laugh-out-loud funny comedy sets for a long, unforgettable escape.

SPIA 2021 Winners Crowned at Gala Ceremony at W Hotel, Palm Jumeirah

The Sports Industry Awards returned with a bang last night as 200 guests packed the W Hotel Great Ball Room for the gala ceremony.

eFlyer Reviews
Jun 23, 2021

Hoffman Haus Review

A handful of historic towns in Texas Hill Country reinvented themselves as upscale food, wine and culture destinations. Fredericksburg is the shining star among them, transcending its historic German underpinnings to the point where it’s drawing a more cosmopolitan group of visitors, including many from outside Texas.

eFlyer News
Jun 23, 2021

Lufthansa, Viking Cruises Partner to Offer Customers Direct Flights to Malta

In an exclusive partnership, Lufthansa Group teams with Viking Cruises to offer the cruise line’s travelers direct, non-stop flights from the New York City area to Malta (MLA), beginning June 30. Flights will operate three times weekly on Lufthansa’s Airbus A350-900, departing from Newark Liberty International Airport.

Sports Industry Awards returns to Dubai’s Palm Jumeirah for 8th Edition

The biggest names in the Middle East sporting community will gather for the Sports Industry Awards as the event returns for its eighth edition. SPIA recognizes the achievements of individuals, organizations, facilities and campaigns that contributed to the development of sport in the region.

eFlyer News
Jun 23, 2021

Indianapolis International Airport Opens Art Gallery

Indianapolis International Airport officially opened its first-ever art gallery, The KIND Gallery, named after the airport’s international airport code. It is initially featuring artists from Harrison Center for the Arts.

Daily
Jun 22, 2021

6 Reasons to Put Panama City, Panama, on Your Travel List

As the vaccine rolls out and travel begins to pick up, it’s time to start dreaming of your next trip. Here’s some destination inspiration for you. Take a visual journey through Panama City with us.

Daily
Jun 22, 2021

Boca Raton Resort & Club Announces New Partnership

Boca Raton Resort & Club recently announced a new partnership with Major Food Groups, creating one of the best culinary destinations in the United States. Major Food Groups is the company behind some of the hottest restaurants, including Carbone, The Grill and Parm. This partnership will launch multiple dining concepts as part of the resort's $150 million transformation.