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Afternoon Snacks
Pot lucks at Lemon Hill, dollar deals on Baltimore and Celebrating Julia Child on today's Afternoon Snacks.
Afternoon Snacks
Lemon Hill (747 N. 25th St.) is supporting it's community by hosting a benefit for the Fairmount Community Development Corporation featuring a Philadelphia Guest Chef Pot Luck dinner. All of the proceeds from night will go to two local charities: the Bache-Martin School for their Saturday Programming Initiative, and the Corinthian Park and Garden Project through the Friends of the Eastern State Penitentiary Park. Tickets will cost $25 per person, with a special drink menu that will be pay-as-you-go at the bar. The participating chefs are as follows: Joel Mazigian of Lemon Hill, Jeff Michaud of Osteria, Tim Spinner of La Calaca Feliz, Scott Schroeder of South Philadelphia Tap Room and Townsend Wentz of McCrossen's Tavern. To sit down for a meal cooked by this all start cast, and to win a Fernet Branca Bicycle raffle, buy your ticket at the door on August 26th.
If you missed last month's edition, the Baltimore Avenue Dollar Stroll is back tomorrow evening (5:30 – 8:30 p.m.), where Baltimore Ave and mobile vendors are selling their wares for just a buck. Food bites include Ethiopian cheesesteaks from Gojjo Restaurant and Bar (4540 Baltimore Ave), Bassett's ice cream scoops at Milk & Honey Market (4435 Baltimore Ave), and mini black bean burgers from the Green Line Café (4239 Baltimore Ave).
Russet (1521 Spruce St.) is celebrating Julia Child's birthday with an option tasting menu going on tonight only. Chefs Andrew and Kristin Wood chose 4 classic dishes from Child's most famous cook book, The Art of French Cooking. Bring $55 per head and some wine to drink to the life of America's most-loved chef.
First Course
Saffron garlic soup with poached farm egg, parsley and country toast
Second Course
Scallop gratin à la provençale with caramelized zucchini, tomato fondue and herbes de provence
Third Course
Mustard-crusted lamb shank with braised shell beans, thyme and malabar spinach
Fourth Course
Cherry-fig galette with honey cream
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