Welcome To Peppers Cafe Online!
Friends and Patrons,
Over a decade ago, I opened the Peppers you know to address a need. I had (and continue to have) a great love of food: its preparation, its conception, its appreciation--and of course, its consumption. My family, however, was almost exclusively interested in the last part. So I needed another family.
Food has always meant more to me than a means to survive. Peppers has gone through open signs, barstools, refrigerators, frying pans, and more ventilation fans than I care to count, yet its goal never changed and never wavered: to provide good, simple food. We have enjoyed providing a much-needed alternative in our fast food world. Busy people, it seems, do want to eat well.
If good, simple food was our intended goal, I feel we have surpassed it in ways I never could have imagined fourteen years ago. I think of the kid who came in upset at the lack of French fries, only to come back time and again as a healthy teen to order the spring mix salad. I think of our community's workers coming out of the sun or wind for a hard-earned lunch at our counters. I think of young couples having first dates on our porch. I think of beloved regulars mourning fresh loss with a departed father's favorite soup. I think of welcome new faces stopping in, having passed by for years. I think of all of these people, and I can close Peppers with the conviction that we leave behind us a job well done.
Know that I mean "we" in every sense of the word. Peppers has seen dozens of hard workers come and go, young kids and seasoned professionals who filled this restaurant full of love and cheer even as the roaring flames and fast pace forged in them strength and pride. Over the years it even brought my first family closer together, and that alone is worth it all.
But most importantly, "we" are every one of you who have ever stopped in for a bite to eat. Whether you tried us for takeout once or sat with us for fourteen years, you have done us a great service by allowing us to become part of the community and part of your lives.
So I say thank you for the opportunity to serve every last meal, and to provide the warmth of good food and good company.
Check our website from time to time so we can share what we are up to.
Eat well, my friends!
Kate Rapine Peppers Cafe
October 2nd, 2010
Saturday October 2,2010 marked Peppers Cafe 12th Haverford Days!! The weather could not have been more beautiful. The day seemed to bring out record crowds and a good time was had by all.Many Thanks to our valued customers. See you next year at the corner of Brookline and Darby roads.
Peppers Cafe Was Featured on NBC's The Scene
Featured in Philadelphia Daily News
Kate Rapine, Owner/Chef
"The Ripe Stuff"
Kate was recently featured in an issue of the Philadelphia Daily News' Yo! Food section. Below is a link to the article.
"Kate Rapine, whose pocket-sized Pepper's Café in Ardmore serves fresh and seasonal Mediterranean-tinged dishes to a wide range of Main Line clientele, started gardening in earnest a few years ago. "My mom always grew flowers in our yard in Merion, and I did that too. But as the kids were getting older, I realized, I'm a chef, I need to be growing veggies!"
Rapine has experimented with heirloom tomatoes, colorful varieties of chard and stately stalks of Brussels sprouts in the past few years. "They are the coolest looking things, big stalks with a sprout at every leaf junction. I watch them get bigger all summer and cut the stalks to the ground at first frost. Then I caramelized them in olive oil, pancetta and chicken stock with a touch of balsamic vinegar, reduced down until the liquid evaporates. Yum."
Rapine makes a tasty and easy appetizer with hot cherry peppers, stuffing them with prosciutto and sharp Italian cheese and baking them until they literally bubble with flavor.
Pesto is ever present in her King of Prussia kitchen, made with different varieties of basil, as well as other herbs, including mint, which doubles as an excellent ingredient for mint juleps. "I wish I could grow bourbon . . . but haven't figured that one out yet," she joked."
... "As sweet as it is to savor summer fruits and veggies, the satisfaction of eating food the way it's meant to be eaten - ripe and freshly picked - is positively addicting. "There's something about walking through your own garden and picking a zucchini the size of your head, or dashing out in the pouring rain to pick herbs, that is just great," said Rapine. "It doesn't get better than that."
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