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Afternoon Snacks
Tasting menus, best-of-the-best cheeses, and a fermentation primer: all on today's Afternoon Snacks!
Afternoon Snacks
Today on Afternoon Snacks, we've got a collaborative tasting menu at Cantina Feliz, a best-of-the-best cheese class at Tria, and a primer on fermentation just in time for your backyard harvest.
This week’s special tasting menu at Cantina Feliz (424 S. Bethlehem Pk., Ft. Washington), dubbed “Back to Cool,” caught our eye. Available now through Sunday, the menu is the result of collaboration between chef Tim Spinner and his line cooks, featuring dishes from the cooks’ hometowns in Mexico. The arrachera, above, features grilled skirt steak with cacahuete (peanut) sauce, jalapeno cream cheese, roasted tomatos, and asparagus. A pair of sopes opens the meal, one topped with crab, ricotta, poblanos, and caramelized onions, and another with cochinita pibil, pickled onions, and avocado. The three-course meal goes for $25 a person, with an optional $12 tequila pairing available.
Registration is open for a newly-listed class at Tria that will appeal to cheese fiends, titled “Best (American Cheese) in Show.” Class isn’t in session until Friday, Oct. 19th, but the standard disclaimer applies: these classes sell out and you should sign up soon if you’re serious. Your teacher at Fermentation School (1601 Walnut St.) is expert Rich Morillo of Di Bruno Bros., who will lead his charges through a tasting of a number of this year’s winners at the American Cheese Society Judging & Competition. Tria, of course, will be pouring some wines alongside.
Speaking of fermentation, we hope no one interested in the topic missed this Q&A from the NYT’s Diner’s Journal. Sandor Ellix Katz, of Wild Fermentation fame, answered questions about making sauerkraut, black garlic, Japanese nuka pickles, and much more in the open thread. And not a moment too soon—we know we’re not the only ones looking at heaps of produce to put up!
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