What to Eat at the Feast of San Gennaro

When Italian immigrants first arrived in the U.S., they had to make do with the ingredients they had on hand. Restaurant owners were also looking to cater to American palates. Traditional Italian recipes slowly transformed, and the cuisine became the hybrid Italian-American one it is now.

When food retailer Eataly first opened in the Flatiron district back in 2010, Little Italy’s business owners were definitely not pleased. They began losing the remainder of their Manhattan clientele, who were increasingly sourcing their mozzarella and olive oil from the 50,000-square-foot food emporium instead. But Little Italy continues to be a spot for Italian fare. Each year, the famous Feast of San Gennaro spills across the district, with piles and piles of sweets and sizzling sausages. The festival celebrates the life of Saint Januarius, the patron saint of Naples.

In addition to pizza, pasta, calzones, gelato, and cheese, here are some of the foods you’ll likely come across when exploring the festival’s many stalls:

  • Sausage and peppers: a trifecta of Italian pork sausage, bell peppers, and onions served in a sandwich bun, and one of the festival’s bestsellers
  • Zeppole: originating from Italy’s Campania region, these deep-fried dough balls incite nostalgic carnival memories
  • Cannoli: the famous Sicilian pastry is made up of a fried dough shell stuffed with sweet ricotta cream
  • Arancini: staples in Sicily and New York alike, these baseball-sized rice balls are coated with bread crumbs and deep-fried
  • Parms: the tried-and-trusted Parm takes on many forms: meatball, chicken, or eggplant
  • Torrone: a nougat and traditional Italian Christmas treat, the seasonal dessert’s name references the “Il Torrione” tower in the Northern Italian city of Cremona
  • Braciole: beef roulades stuffed with parmesan and bread crumbs and then braised in tomato sauce
  • Porchetta: a late-night street food favorite Italy-wide, the roast pork is typically served in a sandwich bun
  • Fried Oreos: hardly Italian, but a Feast of San Gennaro staple nevertheless!

If you’re not in town for the Feast of San Gennaro, you can still enjoy fantastic Italian food. Explore the options today on Shef, all brought to you by local shefs.

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A Brief History of Little Italy

Welcome to Little Italy sign at night, Manhattan, New York

Manhattan’s Little Italy is, without a doubt, the most famous Little Italy in the world. A massive part of Italian-American history, the neighborhood once housed large clusters of Italian immigrants who brought the bella vita to the city: Italian food, coffee, artisanal craftsmanship, customs, and that uniquely Mediterranean spirit.

Today, thanks to an ongoing slew of blockbuster gangster films like The Godfather, romcom honeymoon scenes, and Frank Sinatra nostalgia, Little Italy is more of a tourist destination than it is a regularly-functioning neighborhood. You can expect to encounter an overwhelming amount of souvenir stores and — as the Yelp reviews claim — overpriced chicken parm.

Snow globes aside, the city’s Italian population profoundly influenced New York and its cuisine, and Little Italy stands as a loving testament to that lasting impact. But how exactly did the neighborhood come to be the cannoli destination that it is today? Let’s dive in.

Building in the colors of the Italian flag in Little Italy, New York, USA

A 3,000-mile Journey

In the early twentieth century, Italians began moving to the U.S. in search of better opportunities. In fact, more than four million Italians immigrated to America between 1880 and 1924. These newcomers were largely composed of poverty-stricken farmers and laborers from Southern Italy who traveled to America by ship. For many European immigrants, New York and its Ellis Island Immigration Center were merely a transit spot. But for one-third of incoming Italians, the Big Apple was the final destination.

By 1900, the majority of New York Italians were living in Manhattan. This population was largely split into two areas: the area around Mulberry Street in Lower Manhattan and East Harlem in the Upper East Side. The Italians settled in clusters and even sub-clusters, mimicking their city and village structures back home.

NEW YORK, USA - Apr 28, 2016: Little Italy street scene. The Americans on the streets of Manhattan in NYC

Little Italy Is Getting…Littler

At its peak, Little Italy spread across fifty square blocks. But today, that area has shrunk to just three, which largely house restaurants and stores catering to single visits. Businesses with everyday goods and services, like beauty salons, are long gone.

This is due to a variety of factors. As the population became more affluent, the number of Italians living around Mulberry Street began to drop. By 1930, much of the population moved out to other areas and boroughs for larger homes, and the percentage of Italians living in Manhattan dropped to 27 percent, according to the U.S. Census. Little Italy’s Italians also began to rent and sell their properties to their Chinese neighbors, and Chinatown began to increase and overtake the Italian areas.

Another factor? The passage of time. Second and third-generation Italians have exhibited less interest in maintaining the cluster structure relevant to their parents and grandparents, who, at their arrival, spoke little to no English and encompassed limited knowledge about their newfound homes. These cycles of urban change and movement are only natural: Italian Harlem and Bronx Little Italy faced similar fates.

But! There’s still good food to be found, especially at the Feast of San Gennaro. You can also explore the city’s Italian cuisine by ordering a dish from a local shef. Explore all the options today!

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3 Must-Try Chinese Dishes in Seattle

WA, Seattle, Pagoda with blossoming cherry trees at Hing Hay Park

Seattle’s Chinatown Historic District is a bustling residential neighborhood, a popular tourist destination, and, of course, a hub for Chinese food and food culture. In fact, it was once the heart of the most extensive Asian community in Washington state, attracting immigrants far and wide to Seattle.

The first Chinese settlers arrived in Seattle during the 1860s. The Chinese community provided the city with a labor force for a sophisticated system of railroads, fishing operations, and lumber mills. During the 1900s, Chinese businessmen contracted laborers and opened up shops in a small location just south of Pioneer Square, where Seattle’s first Chinatown formed.

From fresh, hand-shaped dumplings to comfort food like stir-fried tomato and egg, here are some of the must-try Chinese dishes while exploring Seattle’s Chinatown Historic District.

Stir-Fried Tomato & Egg

Known as the unofficial “national dish” of China, stir-fried tomato and egg sits at the top of every Chinese comfort food list. It consists of silky-smooth eggs stir-fried in a mix of fresh tomatoes, sugar, and soy sauce, and is light and simple but also balanced with deep umami.

The idea of cooking scrambled eggs with tomatoes came about during the late Qing Dynasty (1644-1911), when Western-style restaurants began using tomatoes in their dishes. This influenced the Chinese to experiment with adding ripe tomatoes to many of their own recipes. Soon after, stir-fried eggs and tomatoes became a prominent flavor in Shanghai, being sold in restaurants all over the city in the 1920s and 1930s. The dish instantly became a national favorite.

One of the best things about this meal is how easy it is to prepare. Plus, most of the ingredients are likely already in your kitchen! Start by reducing fresh tomatoes in a hot pan until they release enough liquid to mix with the soft eggs. Add the eggs and cook until slightly set. Add your desired aromatics and seasonings, then transfer to a bed of white rice. It’s perfect for any budget and anyone needing a quick meal after a stressful day of work in Seattle.

Interested in trying an authentic, homemade version? If you’re in Seattle, you’re in luck! Shef Andrew grew up in a Chinese household and learned to cook Chinese dishes at home with his parents. Stir fried tomato and egg is one of his most popular dishes.

Close-up of a person making chinese dumplings.

Dumplings

One of the most iconic dishes in Chinese food and food culture is the humble dumpling. It’s believed that dumplings were created by the famous Chinese medical practitioner Zhang Zhongjing of the Eastern Han Dynasty (206 BC to 220 AD). During a difficult winter, Zhongjing wrapped mutton, chilis, and herbs in dough to preserve the ingredients through the harsh climate. These parcels were steamed and served to keep people warm. It’s said that the herbs in the filling helped improve blood circulation and kept many people alive during the harsh climate. Since then, dumplings have been a symbol of prosperity and good fortune.

Filling, folding, and pleating dumpling dough requires an immense amount of practice, and many chefs trained for years in specialized classes and programs until they were considered ready to take on this elegant art form. It’s passed down from generation to generation, with Chinese parents teaching their children how to perfect the dumpling shape. Fast forward to today, and dumplings have taken the world by storm — and Seattle is no exception.

Mapo Tofu

The classic Chinese dish of mapo tofu consists of silky soft tofu folded into an aromatic sauce of chili oil, black bean paste, and minced meat — a reminder that heat and spice are core elements of Chinese cooking and flavor.

Mapo tofu’s origins can be traced back to the Qing Dynasty of 1862 to a small restaurant called Chen Xingsheng located near Wanfu Bridge in North Chengdu. The name “mapo” came from Mrs. Chen, who ran the restaurant alongside her husband and had a unique way of cooking the tofu, known for its amazing aromatic flavor, smell, and presentation. The couple’s humble restaurant eventually became one of the most famous eateries in all of Chengdu, with mapo tofu emerging as a nationally recognized dish.

Today, many Seattle restaurants serve the classic Sichuan dish, as do experienced cooks in the community. Shef Andrew’s homemade mapo tofu is delivered fresh to your doorstep and can be enjoyed in the comfort of your own home. Order it today!

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3 Must-Try Latin American Dishes in Seattle

Latin American food and food culture in Seattle is unmatched. Seattle is filled with Latinx cooks serving traditional dishes as well as more modern ones — there’s truly something for everyone. Let’s take a closer look at some of the many mouthwatering dishes that make Latin American cuisine worth trying.

a dish of pupusas and others mexican food on the take out mexican restaurant table

Pupusas

Pupusas are savory tortillas made from masa de maiz, a corn flour dough used all across Latin American cuisine. They’re thicker than Mexican tortillas and packed with special ingredients like quesillo (cheese), frijoles refritos (refried beans), chicharron (fried pork meat), or other meats. The term pupusa comes from pupusawa, which translates to “puff up” or “inflate.” Though it’s unclear exactly who invented the pupusa, it’s linked to the Pipil tribes that inhabited El Salvador in the 11th century. The National Museum of Anthropology has also stated that the pupusa was a crucial part of the pre-Columbian settlements’ diet in El Salvador during the early 19th century.

Making pupusas is simple. First, you’ll make a dough out of maize flour and warm water. (Doing this by hand will give you full control over its consistency). When it’s evenly mixed, you’ll shape the dough into small balls and add your chosen fillings. Flatten the now-filled pupusas into thick discs, then grill in a hot griddle or skillet for two to four minutes per side. Serve with curtido (pickled cabbage coleslaw) or salsa roja! It’s an absolute must-try in Latin American cuisine.

Peruvian Aji de Gallina made with ají peppers, chicken, parmesan and a cream sauce with rice in the plate on the table. Horizontal

Aji de Gallina

Aji de gallina is a comforting dish enjoyed by Peruvians during cold, rainy days — aka the type of weather you’ll likely experience in Seattle. The spicy, creamy chicken dish is filled with Latin American aromatics and spices like aji amarillo chilis, nuts, cheese, oregano, turmeric, and more. The sauce is also made with smaller pieces of milk-soaked bread, providing a wonderful creamy consistency like nothing you’ve tried before.

Aji de gallina is believed to have originated from manjar blanco, which comes from Catalonia, Spain. Upon its arrival to Peru in the 16th century, locals adapted the dish using Peruvian ingredients and spices like aji chilis. Instead of the sweet flavors manjar blanco was known for, Peruvians created a savory dish that many adored and declared their favorite comfort food. Aji de gallina became widely popularized in the 1800s, and to this day Seattleites enjoy it the Peruvian way, served over rice with boiled potatoes and black olives.

To make aji de gallina, you’ll start by cooking chicken breasts and then gently shredding the meat. Take some fresh slices of bread and soak them in cold milk for a few minutes, and in the meantime fry onions, garlic, and aji chilis. Once cooked, blend the aromatics with the soaked bread until it reaches a dough-like consistency. Transfer to a pot and add the shredded chicken. Serve with hot rice, hardboiled eggs, potatoes, and even a bit of cheese for a balanced flavor.

Hispanic cuisine: Arroz con pollo in a frying pan on the table. horizontal top view

Arroz con Pollo

Arroz con pollo is one of the most popular dishes in Latin American cuisine. At its core, it’s a simple chicken and rice dish, but the details vary from country to country. In Mexico, the chicken and rice dish is usually seasoned with fresh spices and chili, while in Colombia, chefs add sofrito. Peruvian-style arroz con pollo contains pureed cilantro and sometimes dark beer for a unique depth of flavor. Many Seattle restaurants and households also have their own recipe and unique take.

Making arroz con pollo from scratch is easy, and only requires one pot. You’ll first cook your chicken in a seasoned flour mixture until browned. Set this aside while you brown uncooked rice with olive oil. Add aromatics, allow the mixture to cool, then add the chicken and an aromatic blend of tomatoes, chicken stock, and various spices (a pinch of saffron is a popular ingredient). Allow your arroz con pollo to simmer for less than half an hour, and it’s ready to serve!

It won’t be hard finding a mouthwatering plate of arroz con pollo in Seattle. Many Latin American shefs offer this popular dish, including Shef Carolina, who grew up eating it in Colombia. Her version features sautéed onions and garlic are the base, and is packed with rice, veggies, and shredded chicken.

Learn more: A Taste of Latin American Cuisine in Seattle

 

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A Taste of Latin American Cuisine in Seattle

Two carne asada tacos with cilatro and onion on corn tortillas.

Did you know that the largest minority group in Washington state are persons of Latino origin? In Seattle, about 6.6 percent of the city’s diverse population is made up of the Latin American community.

The origins of the Latin American community in Seattle starts post-World War II, when rural Latino families began migrating to the city to take advantage of the booming post-war economy. Political turbulence in South and Central America in the 1970s and 80s also brought many new communities from Latin America to Seattle and the Pacific Northwest.

Because of this, the Latin American community has grown significantly in Seattle. In South Park, for instance, numerous Latin American restaurants, markets, and food businesses are thriving. The neighborhood even holds an annual Fiestas Patrias parade in September, where the community gets together to celebrate with music, dancing, and festival traditions. There are also many other fun annual holidays celebrated around the city, including Cinco de Mayo and Dia de Muertos.

Hoping to try the delicious cuisine for yourself? Order from one of Seattle’s incredible shefs today.

Learn more: 3 Popular Latin American Dishes in Seattle

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Adobo and Lugaw: Two of Seattle’s Most Famous Filipino Dishes

White rice, mollusks, stuffed bangus (milkfish), hipon (shrimp), lumpia (Filipino egg rolls), stuffed torta (Filipino eggplant), BBQ pork and chicken, crab legs, watermelon, young coconut drink, and plenty of dipping sauces all sitting atop banana tree leaves. popular Filipino dishes

For those curious about what sets Filipino cuisine apart from the crowd, here are a few special dishes and cooking styles of the Philippines you can find around Seattle.

Adobo Pork in black bowl at dark slate background. Pork Adobo or Adobong Baboy is filipino cuisine dish with braised pork belly, bay leaves, soy sauce, vinegar and spices. Filipino food.

Adobo

When you think of Filipino food, adobo likely comes to mind. The popular dish consists of tender slow-braised meat simmered in a deeply flavorful mixture of vinegar and soy sauce, then served over a steaming bowl of rice. It’s sweet and savory with a balanced vinegary tang — a signature flavor found throughout Filipino cuisine.

What’s fascinating about adobo is how much it varies from region to region. In some places you’ll find adobo sa dilaw, or yellow adobo, which uses turmeric, ginger, and fresh chili peppers; in others you’ll taste adobo sa gata, which combines coconut milk and chili for a sweet and spicy flavor. The protein can vary too, from pork to chicken to seafood. But while there are dozens of variations, the soy-vinegar sauce remains the most popular.

You can easily find adobo in Filipino restaurants across Seattle, and you can also order it today from Filipino shefs like Mercedes.

Delicious Chicken Rice Porridge on the table. Filipino cuisine. Arroz caldo.

Lugaw and Arroz Caldo

Seattle is notorious for its rain, and when the wet weather hits, locals in the city turn to comfort food to cure the blues. Many Filipino dishes do just that, most notably arroz caldo, which translates to “hot rice” in Spanish. Arroz caldo is known for its deep ginger flavor with a bit of aromatic saffron, which gives the dish its signature deep yellow hue. Tender slices of boiled chicken are added as a protein, making it a complete meal.

Lugaw, which consists of rice cooked in water until reduced to a thick consistency, is the umbrella term for Filipino porridge-style dishes. It’s usually served plain and flavored with fish sauce and fresh scallions. Lugaw and its many variations, including arroz caldo, can be found all over Filipino restaurants in Seattle.

Take Archipelago, for example. Located in Seattle’s Hillman City neighborhood, this restaurant has an intimate menu of many comfort dishes known in Filipino culture and cuisine. On one of their tasting menus, lugaw and arroz caldo are paired with unique side dishes and drinks, creating the perfect way to experience  Filipino food in Seattle.

Learn more: Filipino Cuisine in Seattle

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A Taste of Filipino Cuisine in Seattle

Deep-fried eggplant, Tuna Steak and Steamed Shrimp dishes on the table, Philippines
Ever since the first recorded Filipino resident moved to Seattle in 1883, the Filipino community has played a strong role in the history of the city. In 1979, Delores Sibonga became the first member of the Seattle City Council. Bob Santos, a minority-rights activist and member of the Filipino American community of Seattle, was appointed by President Bill Clinton as the representative for the U.S. Department of Housing and Urban Development. And in 1996, Alex Tizon and Byron Achohido won Pulitzer Prizes for their reports in The Seattle Times. The list goes on!

There are thousands of Filipinos who live and thrive in Seattle today, and the Filipino food scene continues to evolve as the community builds new restaurants and experiments with new flavors. Many Filipino chefs tell a story through their food by merging their Filipino roots with their American upbringing. Take Musang, for example. Created by Chef Melissa Miranda, this contemporary Beacon Hill restaurant serves up Filipino dishes with a Pacific Northwest twist. Some of the more famous Filipino dishes they offer are squid ink pancit (noodles), pinakbet (vegetables cooked in fermented fish), short rib kare-kare (oxtail in peanut stew), all of which draw from the local produce of the area. The squid is locally caught by Chef Melissa and her Filipino father.

Musang’s unique food and drinks menu, along with the team’s passion to share Filipino cuisine, has helped Musang grow to international fame. The restaurant was even nominated for the prestigious James Beard Award in 2021. But it’s not just restaurants like Musang helping keep the Filipino spirit alive in Seattle. It’s also brilliant cooks who are delivering food through Shef. So whether you’re in the mood for biko or sinigang, go ahead and place an order today.

Learn more: Adobo and Lugaw: Two of Seattle’s Most Famous Filipino Dishes

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Why Ethiopian Ful Is Beloved in Seattle

Ful Medames or Fava Beans in black bowl at grey backdrop. Foul Mudammas is a Egyptian, Lebanese, Syrian, Eritrean, Israeli cuisines breakfast dish of cooked beans with cumin, tomatoes, parsley

Ful, a popular breakfast stew loaded with fresh ingredients and nutrient-rich vegetables, is a traditional Ethiopian dish worth getting to know. It can be found in Ethiopian restaurants around the world, and Seattle is no different: you can find this hearty stew in Ethiopian restaurants and cafes all over the city.

While many Middle Eastern countries serve their own variation of ful, the Ethiopian version is known for its rich, bold spiciness. The recipe begins with a base of tomatoes, garlic, and red onions, which are simmered on low heat until cooked to perfection. Then, the main event comes in: fava beans! Fava beans are a creamy, earthy, and nutty legume used all across Ethiopian cuisine. As the stew reduces, various spices and freshly boiled eggs are added to the dish. The final result is a spicy, umami-rich stew that will energize anyone for the day ahead.

Ready to give it a try? Order Shef Tirhas’ version, which is topped with onions, tomatoes, serrano chilies, eggs, and feta cheese, and served with two mini loaves of bread.

Learn more: Ethiopian Cuisine in Seattle

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A Taste of Ethiopian Cuisine in Seattle

Vegetarian injera meal, with shiro, lentils, egg and a variety of vegetables

Ethiopian cuisine is made up of distinctively flavorful dishes that represent the deep cultural heritage of East Africa. Seattle is home to a growing population of Ethiopian communities, and the food scene is the best way to explore this diverse culture. Expect aromatic curries, bold and spicy stews, and an emphasis on fresh produce and ingredients. But how did the abundance of Ethiopian restaurants in Seattle begin?

In the 1960s, a group of Ethiopian students enrolled in Washington school programs arrived in Seattle. Several years later, after the U.S. passed the Refugee Act of 1980, thousands more Ethiopians arrived in Seattle in search of a new life. This diverse community consisted of several religions, ethnicities, and dialects, including Amharic, Somali, Oromo, Tigrigna, and Afar. In 1981, they created the Ethiopian Community Mutual Association to unify the preservation of Ethiopian culture and traditions, while assisting ethnic communities with education, health, and housing in Seattle.

Today, the Ethiopian community operates countless Seattle businesses, including restaurants, cafes, and catering businesses. Ethiopian food has become a highlight of the city of Seattle, with many locals and tourists alike exploring the deep and rich flavors of Ethiopian cuisine. As the love of Ethiopian culture in Seattle continues to grow, locals and tourists continue to find more restaurants featuring unique, delicious Ethiopian dishes.

For authentic homemade Ethiopian food, you can order from Shef Tirhas, who grew up in the Tigray region of Ethiopia. Tirhas learned how to cook traditional Ethiopian dishes from her mother, and she makes everything from Ethiopian cheese to homemade ‘njera. Explore Shef Tirhas’ menu and more on Shef.

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Get to Know Doro Wat, a Spicy Ethiopian Chicken Stew

Doro Wat is Ethiopian stew of chicken thighs with eggs in a spicy sauce close-up in a plate on the table. horizontal

Doro wat, a spicy chicken stew, is considered the unofficial national dish of Ethiopia — and a must-have meal during the holidays. The crimson-red stew is filled with tender, slow-cooked chicken thighs and niter kibbeh (spiced clarified butter), and seasoned with spices, particularly berbere. Berbere is the cornerstone seasoning of Ethiopian cuisine, and is a blend of red chili peppers, ginger, fenugreek, cumin, cinnamon, and other aromatics.

When the stew is done cooking, many Ethiopians will add hard-boiled eggs and pair the dish with injera, collard greens, and fresh cheese. The final result is an extremely flavorful meal that will leave any eater craving another bowl.

Doro wat is popular in many Seattle-based Ethiopian restaurants. One example is Delish Ethiopian Cuisine, located in Seattle’s Hillman City. Their doro wat builds flavor by simmering for several hours, and you can instantly taste the seasonings that make this dish one of the most recognizable in the Ethiopian community. When you order their doro wat, don’t forget to try other dishes like their Ethiopian vegetable rolls, kitfo (beef with clarified butter), or assa goulash (tilapia stew). Of course, you can also order doro wat on Shef. Give it a try this week!

Learn more: Ethiopian Cuisine in Seattle

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