Seasonal Musings: Your ticket to grilling and chilling this summer

By Elisa Ludwig For most people, the image of summer leisure is sitting around a grill, casually turning out food for a crowd while sipping on a beer. In reality,… Read More

Fresh From the Oven: A Letter from Frog CEO Christina Sterner

After a somewhat unpredictable start, we can finally say spring has arrived and summer is on the way. Here at Frog, it’s been a wonderful time of transformation as well.… Read More

The Latest from TFI: What’s New and What’s Next at The Franklin Institute

This spring and summer, celebrate the evolution of gaming, with The Franklin Institute’s newest exhibition, Game Masters—housed in the Nicholas and Athena Karabots Pavilion and the Mandell Center through September… Read More

By The Glass: Pairing Spirits with Food

by Larry Sterner For Frog Commissary’s recent Westworld party, the clients specifically requested that we select spirits to match with the food. I have a long and happy history with… Read More

Sweet Talk: Keep it cool with Philly’s frozen fabulousness

Philly’s rich ice cream history (we even have an ice cream style named after our city) has inspired a thriving frozen confection scene with microcreameries, sundae shops and make-your-own stores.… Read More

At Home: Steve Poses Reflects on 45 Years of Frog

by Steve Poses Forty-five years. How do I make sense of a forty-five year career? Forty-five years ago: Richard Nixon was President. Barack Obama was 11 years old. The Nixon… Read More

Party in Focus: Frog Partners with HBO to help Launch the New Season of Westworld

by Elisa Ludwig Every now and then, Frog gets called up for a fantasy catering job—the kind that allows the staff to build an entirely new world for one night.… Read More

The Takeaway: Your New Favorite Side Dish

For Executive Chef John Peralta, this Filipino fruit and vegetable slaw is an ideal addition for summer meals, be they picnics, backyard barbecues or al fresco weeknight dining. He typically… Read More

The Dish: John Peralta Builds on Frog’s Long Tradition of Diverse Culinary Influences

by Elisa Ludwig Showcasing kitchen talent has always been vital to Frog’s success, which is why the company recently welcomed John Peralta as Executive Chef to work with Chef de… Read More

The Dish: Cook brisket like you mean it

By Elisa Ludwig   Of the crowd-accommodating cuts of meat brisket is one of the easiest to make and the most forgiving, with mostly passive cooking time. Yet too many… Read More