Welcome to Short Order COOK, our weekly check-in with chefs around town. Every Wednesday we’re chatting with your favorite Philly chefs to find out what they’re eating, watching, cooking and what’s in their fridge!

This week we had the chance to catch up with James Beard nominated chef Rich Landau of Vedge and V Street. Continue reading to see which podcast Rich recommends and what ingredients he’s been experimenting with in the kitchen lately.

Is your business open for takeout right now?
Vedge is open for weekend pick up. We will be doing cocktails and probably expanding our hours. V street is quietly waiting. One at a time, if we’re gonna do it we want to do it right. Right now Friday and Saturday only… but more soon.

Have you been experimenting with new ingredients or recipes?
Yes, getting deep into spices and exploring the next level of how they work alone and in combinations. Working hard at the never ending pursuit of mastering Indian cuisine and going to try my hand at Ethiopian.

What’s your guilty pleasure foods?
Spring rolls and banh mi’s. Could eat them every day.

What cookbooks would you recommend to the home cook?
Well, I am partial to the Vedge, V Street and Horizons books. But I really don’t use cookbooks other than for inspiration.

What TV shows, books or podcasts have you enjoyed recently?
Loving what Eli Kulp has been doing with his The CHEF Radio Podcasts. He’s a great guy and is crushing it with these interviews.

What’s the first restaurant you want to visit when quarantine is lifted?
Somewhere farmhousey out in the country or burbs like Spring Mill Cafe, Birchrunville or Gracies.

Now, let’s see what’s in Rich’s fridge!