|Chef Amy Selevan|
It’s 3 p.m. Monday, and chef Amy Selevan is preparing Lucky 13’s bar for the evening crowd. She is in charge of the menu at the East Passyunk Crossing establishment located at 1820 S. 13th St., but doubles as a bartender certain nights.
“I like the social interaction,” the resident of Tasker Street and East Moyamensing Avenue said. “I can really sell the menu.”
Selevan enjoys taking a playful approach to the “bar food” concept by offering large portions of her homemade dishes. The Cincinnati native’s passion for the kitchen dates back to her childhood days when she was tall enough to reach the stove.
“I went to an arts high school, and I was having dinner parties,” she said of her teenage years. “My mom said why not go to culinary school. I was like ‘wow, they have a school for that?’”
The Oregon-based Western Culinary Institute helped set the foundation, which included one very unique experience on a small cruise ship that made regular voyages to Alaska. It involved spending eight to 10 weeks on a boat at a time, along with many 16-hour days.
Several years later, Selevan has settled in at Lucky 13 where she has worked for the last three years. Her Vegan Chili dish is currently being offered as part of East Passyunk Restaurant Week, which runs through Saturday (Lucky 13 is offering three courses for $15).
“Patience is the key,” she said. “You can’t rush good chili.”
8-ounce can of chickpeas
1 cup of yellow bell pepper, diced
1 cup of red bell pepper, diced
1 cup of white onion, diced
1 cup of diced carrots
1 cup of celery, diced
1 jalapeño, finely diced
4 cloves of garlic, minced
8-ounce can of diced tomatoes
8-ounce can of stewed tomatoes
1 cup of water
1/4 cup of chili powder
1 teaspoon of cinnamon
1 teaspoon of red pepper flake
1 teaspoon of cumin
1 teaspoon each of salt and pepper
Pinch of cayenne
8-ounce can of black beans, rinsed
8-ounce can of kidney beans
Sauté all of the veggies until onions are translucent. Add the diced and stewed tomato products along with the cup of water, and bring to boil. Add the beans, and reduce the heat to low. Cook for about 60 minutes until thickened; stir occasionally.
Owner: Clark Newman
1820 S. 13th St.
Contact the South Philly Review at email@example.com.
Wells Fargo Center’s Meatballs
Ramayana’s Telur Balado
Vetri migrates south