Dubbed “Philly’s seafood Golden Boy” by Eater, Mike Stollenwerk first came on the scene with the lauded Fish and Little Fish. Now he’s back in the kitchen at his new eatery, 26 North, once again treating Philadelphia diners to modern cuisine featuring the very best catch of the day. It's no surprise then that at his recent Beard House dinner, Stollenwerk wowed guests with bites that showed off his knack for all things oceanic (think: corn–peekytoe crab fritters with espelette pepper). Another favorite of the evening was this ruby-hued gazpacho. Grilled shrimp, chiles, and fragrant Thai basil balance out the sweet watermelon and tomatoes for a refreshing summertime soup. Get the recipe.
View all upcoming Beard House event menus and book your seat at jamesbeard.org/events.
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Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.
