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Who has time these days to make homemade pasta and fresh-baked bread, not to mention smoked fish, ice cream, and pickles? Bryan Sikora, that’s who. Sikora refuses to take any short cuts in his kitchen at Django, where his seasonal dishes reflect the Austrian, Spanish and Moroccan influences of his broad culinary background. His “old world” philosophy and his penchant for organic ingredients are what make Django a successful neighborhood restaurant and foodie heaven.



Courtesy: http://www.starchefs.com/chefs/rising_stars/2004/philly_revue/red_tail_carpaccio_b_sikora.shtml

 
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Bryan Sikora
Who has time these days to make homemade pasta and fresh-baked bread, not to mention smoked fish, ice cream, and pickles? Bryan Sikora, that’s who. Sikora refuses to take any short cuts in his kitch
http://www.chef-opedia.com/Bryan_Sikora/profile
 
Rising Star Revue: Chef Bryan Sikora of Django - Philadelphia, PA
Rising Star Revue: Chef Bryan Sikora of Django - Philadelphia, PA. Recipe for Venison Carpaccio with White Bean Puree, Chickpea Socca chips, Asparagus Salad
http://www.starchefs.com/chefs/rising_stars/ 2004/philly_revue/bio_b_sikora
 
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