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Chef' s Table with Fishtown Pickle Project

Niki Toscani and Mike Sicinski. Photo courtesy of Mike Prince Niki Toscani and Mike Sicinski are a pickle power couple. State of play: The husband-and-wife team are the owners of , where they have been selling small-batch jars of pickles since in 2018. They moved to a larger space in the same Northeast Philadelphia site earlier this year, hired more staff and invested in new equipment.The move, they say, allows them to double — or triple — their pickle output and help grow their retail partnerships. We asked Niki and Mike a few questions for our culinary advice series, Chef's Table: Must-have tool in your home kitchen: Niki: I love the microplane for fruit zest and cheese toppings. Also, a huge fan of blenders. Mike: A sharp, 8-inch knife! Go-to grocery store: N: Riverwards Produce. We go there for quality produce and locally produced goods. M: We also shop from some of our retail partners for locally produced goods. We often purchase our meat at and seafood at . Most overlooked spice: N: Sumac! M: I really love cardamom. You can use either in savory or sweet application, and in dry rubs, marinades and more. Favorite home-cooked meal: N: Oooh, it kind of depends on my mood. But for nostalgia and comfort, I love Cuban black beans like my abuela used to make. For quick, easy and tasty, give me all the tacos! Corn tortillas or bust. M: Breaded pork chops, shake and bake style like my mom used to make. Favorite local restaurant and favorite dish: N: One of our favorite local spots is , which has my favorite wings in the city: pilsner-brined hot wings. Love their kale salad too! M: . Gotta go with the combo meal with amba sauce, shwarma fries and a Turkish coffee tehina shake. Quick tip for at-home cooks: N: As a dietitian, [this is] one of my favorite tips for getting tasty meals on the table fast.Spend 1-2 hours each week prepping a protein, veggies and a starch (potatoes, rice, etc.).The key is to store everything separately, so you can throw them together quickly during the week into different dishes: tacos, wraps, salads or pasta! That way you'll never get bored of leftovers. M: I am quite the opposite. I love a good one-pot meal and cooking a lot of that meal. But they say, opposites attract. How to unplug: N: I exercise and do yoga often. I love to spend time practicing yoga and meditation at my local sangha in Fishtown. M: The truth is I watch "" or play video games. But both of those require a plug. Get more local stories in your inbox with .Subscribe Support local journalism by becoming a member.

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