amanda! amanda shulman: hi, sibley. hi!scoles: an experience at her place is like going to a fun dinner party that's serving some pretty serious food. what she cooks is what you get, and you always go home full. what shall i do? we are finishing up some prep for lunch. peeling the skin off of these cherry tomatoes, and then they're going to get marinated in this bright dijon vinaigrette, and they, like, pop and burst, and super juicy. back-to-back best emerging-- [music playing] how did we get there? honestly, i don't know how we got there. [laughter] this was actually supposed to be a popup in the middle of the pandemic. and it's cool that this small little thing we're doing here is resonating with so many people. i feel like what you just described is going to be a big conversation at the meal that we're going to have today with everyone that's joining us. on the guest list are a few close friends who, along with amanda, have catapulted philly to the top of our nation's food scene. james beard award-winning chad williams,