December 7 2015

Franklin Foodworks Du Jour

ff-du-jourA large portion of Franklin foodworks’ customers are the kids of all ages who visit the The Franklin Institute—thus our hand-breaded chicken fingers, fresh made pizza and all-beef hot dogs are big sellers. But we know that the parents accompanying these young visitors are looking for quality and freshness as well as more sophisticated fare so we always keep the proceedings interesting.

Our sandwiches, soups, and salads are made from scratch daily in our kitchen. Lately that means you might find a hot meatloaf sandwich with provolone and braised greens or our black lentil and vegetable soup, alongside our vegetarian chili. We use the same high quality, meat, fish and produce that we use for our catered events, drawing on local products where possible. This year, we’ve welcomed a new bread purveyor and our sandwiches are now made on artisan slices from Philly Bread.

The recipes for our food items are developed by our Executive Chef Chris Greway who studied at the Culinary Institute of America and has worked at restaurants like Gotham Bar and Grill and Morimoto. Chris has recently changed our core menu items to reflect the Autumn/Winter season, gravitating toward more rustic fare. So in addition to our signature sandwiches and salads we’re currently offering seasonal dishes like whole grain salad with winter vegetables, and a portobello mushroom wrap.

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Lately our daily changing specials have incorporated one of our newest equipment additions, a large Japanese rice cooker most often seen in Sushi bars and other Asian restaurants. Our daily rice or noodle dish might be grilled flank steak and sticky rice with sweet chili sauce or a saffron seafood rice bowl.

And always there are our “Chef’s Special Dailies”, based on Chef Chris’ whim with inspiration from our high-end catering events. Recently, visitors found soft tacos with striped bass and chipotle on the menu.

Providing the highest caliber food in fast-casual eatery with an ever-changing audience is a challenge, to be sure, but we continue to keep our customers in mind as we aim to set a new standard for the museum restaurant.