Phil rosenhal is best known for being one fo the creators of the great comedy "Everybody Loves Raymond." Yet he's also a foodie, loving every high and low end place. he now has another season of his popular season and a diner all set to open.Then there's the egg creams. Every episode ends with a delicious glass of foam and chocolate.
Regular contributor Julia Moskin contributed the article about him in today's New York Times Food Wednesday section.For Ray ROmano fans, Mr.rosenthal's name is well known.He produced and wrote the show's episodes while his wife Monica Horan played Amy, Ray's sister-in-law on the show.Yet he also had a soft spot for food - all kinds.It's surprising ,considering his background. His parents, both escapees from Nazi Germany (his mother and grandmother spent time in a French concentration camp) stuck to basically bland food. He didn't;t taste garlic until he was an undergrad at nearby. Hoftsra University His father only care for one dish - scrambled eggs. In fact his question about them -"Are they fluffy?" is on his tombstone. When Mr Rosenthal was an aspiring actor he saved up for months to eat at such gourmet Meccas like the famous La Lutece and The Quilted Giraffe.He then could afford to eat anywhere after he moved to Los Angeles and garnered success with Raymond.
After his TV show ended, he became wrapped up in food reporting. He hired the late Anthony Bourdain's production company Zero Point Zero for his own show "Somebody Feed Phil."It first aired on PBS and then moved to Netflix. He had originally pitched another comedy but that didn't take off so he turned his attention to food. He traveled around more and spent more time with food experts., chef Nancy Silverton who now also cooks for his diner Max and Helen's .named for his parents. There was also the late Los Angeles Times food critic Jonathan Gold. He adopted Mr. Gold's philosophy of showing what other people eat , clsoign teh gaps between ethnic groups. Mr. Rosenthal even has cookbooks and a new one "Phil'd favorites is coming out in November. Being from the New York area every episode ends with an egg cream. This is a sip of heaven for egg cream lovers. His recipe calls for the classic city soda shop syrup Fox's U-UBet and milk mixed with a plain seltzer (although it';s sheer perfection blended with a cherry flavored seltzer).Use three tablespoons of syrup to one half cup of milk and add seltzer to taste. Cut down on the milk for a truly foamy, fizzy drink.
Does the world need another foodie exploring restaurants and countries> Yes, if the foodie in question is Phil ROsenthal. He brings sweetness and dedication along with a love of food and people to a great show.
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