At Tangerine, Chef Fuller Has Developed A Cure For The Lost Art Of Salami

AT TANGERINE, CHEF TODD FULLER
HAS DEVELOPED A CURE
FOR THE LOST ART OF SALAMI

PHILADELPHIA, PA - Deep beneath the breathtaking scenery at Tangerine, the stunning Mediterranean-inspired restaurant at 232 Market Street, Executive Chef Todd Fuller has been hashing out a cure for a seemingly lost art. His remedy? House made salamis and other cured meats. The 35-year-old chef and budding Salumiere has perfected three types of cured meats, including a traditional Fennel Salami, Sopprassata and Genoa-style Salami, which guests can enjoy nightly at the restaurant.
"Curing meats has been an extremely rewarding experience for me," says Chef Fuller. "It's said to be the pinnacle of the art of meat, and for me it's a true badge of culinary honor."
Cured meats, which are fast becoming a lost art in the United States, are not cooked. Traditionally, they are cured with salt, stuffed into natural casings and left exposed to the air, where wild yeasts and other cultures bring about a fermentation process. Like wine and cheese, cured meats are aged in cool, humid places, where the slow ripening develops rounded, savory flavors.
At Tangerine the process, which Chef Fuller taught himself, begins with Niman Ranch pork butts that he cures with a nitrate and salt mixture for at least five days. Once the meat is cured, Chef Fuller grinds and mixes it with seasonings. Then he and his team of talented chefs, stuff the cured and spiced meat into natural casings. From there it is set to rest in state-of-the-art temperature-controlled meat lockers for a month. Finally the salamis are suspended from the kitchen's ceiling for another month, before they are ready to be served.
Chef Fuller's house cured meats are one of the featured items on Tangerine's Meze menu, a selection of small plate specialties that are the Mediterranean equivalent to Spanish tapas. Guests can enjoy Tangerine's Meze menu any night of the week at the bar or in the lounge. The Meze menu also includes: Tzatziki Salad, Squash Cappelini and other vegetables; Crispy Calamari Salad, Grilled Octopus, White Fish Ceviche and other fish; and Parmesan Reggiano with Balsamic Vinegar, Ubriaco (Drunken Cow) with Raisin, Marinated Manchego and other cheeses.
Guests are encouraged to create their own Meze by combining multiple plates, which are priced at $5 per plate, three for $12, five for $20 or seven for $28. Meze gives guests the opportunity to mix and share tasty little dishes that compliment beverages, tease the appetite and encourage friends to linger around a table and enjoy each other's company.
Chef Fuller developed his cutting-edge culinary repertoire while working at the highly acclaimed Vetri Restaurant, and for restaurateur Stephen Starr, who owns Tangerine and 11 more of the city's hottest restaurants. Since 2000, Chef Fuller has worked with the Starr Restaurant Organization, first at Buddakan and last year, accepting the Executive Chef position at Tangerine.
Tangerine's awe-inspiring atmosphere of shimmering lights and flowing fabrics radiate an exotic mood throughout the restaurant's dining room and lounge. From the entrance on bustling Market Street, guests proceed through a candlelit entryway into the lounge area. A granite-colored slate tile floor, dark brown leather tables and club chairs create a casual and intimate setting. A burned-out-velvet curtain with a damask design cascades to the floor creating a luxurious backdrop. The six candle-filled chandeliers cast a romantic glow on the entire 60-seat lounge. Overall, the effect is laid-back, fresh and glamorous.
Tangerine is located at 232 Market Street. Open for dinner Monday through Thursday from 5:30 to 11 pm; Friday and Saturday from 5:30 pm until 12 midnight; and Sunday from 5:30 to 10 pm. For reservations and more information, please call 215.627.5116 or visit the web site at www.