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Afternoon Snacks
On today's Afternoon Snacks plate we've got repurposed fried chicken courtesy of Michael Solomonov, tasting galore at Tria and an unlikely okra menu.
Afternoon Snacks
On today's Afternoon Snacks plate we've got repurposed fried chicken courtesy of Michael Solomonov, tasting galore at Tria and an unlikely okra menu.
This week at Tria (1137 Spruce St.), they are honoring Andre Mack of Mouton Noir Wines. Their weekly 5 for 5 happy hour on Wednesday will feature his “Love Drunk” Rosé and Other People's Pinot (O.P.P.). If you want to see more of what this black sheep winery has to offer, there will be a private tasting session on Wednesday from 4 to 4:30 p.m. with Andre Mack himself for $11 per person.
Tonight, Summer of Riesling continues from 4 to 11 p.m. at Tria Wine Room (3131 Walnut St.) with Drink.Think. Guests will taste and compare a dry Austrian Riesling and a sweet German Riesling, and take home a print-out to teach you a little bit about this great variety of wine. Just bring $7 and show up for your lesson.
Michael Solomonov of Federal Donuts (1219 S. 2nd St.) serves his fried chicken up hot and sizzling to die-hard diners who get in before they sell out. Most people eat all of their chicken the moment they get their hands on it, but experts know the value of cold, next-day chicken too. Solomonov shared his recipe for 2nd day falafel fried chicken rolls on Tasting Table so that you don't have to feel bad about not finishing the entire chicken your ordered in a fried-chicken-deprived craze.
2nd Day Falafel Fried Chicken Rolls
Ingredients
- 2 tbsp. fresh lemon juice
- 1 garlic clove, finely chopped
- 2 tbsp. tahini sesame paste
- 1 tblsp water
- ¼ tsp. ground cumin
- Kosher salt
- 2 pieces leftover fried chicken (preferably drumsticks or thighs)
- 2 hot dog buns
1. In a medium bowl, add the lemon juice and garlic and set aside for 10 minutes. Mix in the tahini, then stir in the water and cumin. Season to taste with salt.
2. Remove the chicken meat and skin from the bones. Use your fingers to shred the meat and skin into fine strands (you should have about 1½ cups) and add it to the bowl with the tahini-lemon sauce. Toss to combine and divide between the buns. Serve.
Tasting menu ace Ben Puchowitz is making an under-appreciated vegetable tasty in this week's okra tasting menu at Matyson (37 S. 19th St.). 5 courses for $45 as always, BYOB.
First Course
Smoked okra and octopus kabobs with heirloom tomatoes, mint, and romesco
Second Course
Stuffed okra blossom with shrimp, corn, shishito peppers and andouille
Third Course
Black bass with okra coconut curry, mussels, thai basil and peanut
Fourth Course
Berkshire pork belly with okra kimchi, black rice, egg and napa cabbage
Fifth Course
Summer berry trifle
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