Seasonal Musings: Your ticket to grilling and chilling this summer

Posted on: May 14th, 2018 by Frog Commissary


By Elisa Ludwig read more

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

Posted on: May 14th, 2018 by Frog Commissary


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. We’re celebrating our 45th anniversary year, a huge milestone and opportunity for reflection. We just wrapped up the annual Awards Dinner, which was a resounding success and attended by nearly 800 guests. The event helped The Franklin Institute raise more than $1 million to fund youth education programs and further its mission to inspire a passion for learning about science and technology in ways that honor the legacy of America’s first scientist Benjamin Franklin. We also threw a Westworld party, launching the new season of the hit HBO show, another fabulously memorable party that showed off The Franklin Institute’s festive and infinitely versatile gathering spaces. read more

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

Posted on: May 14th, 2018 by Frog Commissary


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By The Glass: Pairing Spirits with Food

Posted on: May 14th, 2018 by Frog Commissary


by Larry Sterner read more

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

Posted on: May 14th, 2018 by Frog Commissary


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. Here are a few of our favorites to try this summer: read more

At Home: Steve Poses Reflects on 45 Years of Frog

Posted on: May 14th, 2018 by Frog Commissary


by Steve Poses read more

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

Posted on: May 14th, 2018 by Frog Commissary


by Elisa Ludwig read more

The Takeaway: Your New Favorite Side Dish

Posted on: May 14th, 2018 by Frog Commissary


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 serves it with his adobe chicken wings—an update on the classic vinegar-spiked Filipino recipe whereby the chicken is cooked on the grill instead of by braise. The salty-sweet-bright tangle of crisp pickles will also go nicely with any kind of pork barbecue, steamed or grilled fish or seafood. read more

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

Posted on: May 14th, 2018 by Frog Commissary


by Elisa Ludwig read more

The Dish: Cook brisket like you mean it

Posted on: December 14th, 2017 by Frog Commissary


By Elisa Ludwig read more