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Afternoon Snacks
Some seriously in-depth food education, plus the CliffsNotes version of history (in a glass!) and a tasting menu that'll teach you a few new ways with apples.
Afternoon Snacks
Today on Afternoon Snacks, get yourself some food education the old-fashioned way (like, with books), the quick-and-dirty way (with a glassful of history), or the hands-on way (by eating your way through it).
Kitchen geeks, take note: there are a couple of free evening classes starting soon at the Wagner Free Institute (class locations vary; see links) that you might want to check out. More Physics and Chemistry in the Kitchen starts this Thursday, Sept. 27th, with a series of eight weekly lectures on the science of cooking. The course will cover topics from the basic chemistry of the building blocks of our diet, to fermentation, to modernist techniques including emulsions, foams, and gels. A second class offers An Evolutionary and Global Perspective on Food and Diet, a 6-week course of lectures with a more anthropological approach to how the human diet has changed over time and space, starting on Tuesday, Oct. 2nd. There are no fees or preregistration required, but you can check out the links above for location details, full lecture schedules, and suggested reading lists.
We fully appreciate that you may have had your fill of Oktoberfest buzz by now. Well, maybe not fully, because here’s one more thing about Oktoberfest: tonight, you can sample a little taste of Oktoberfest history at Tria’s Rittenhouse Square (123 S. 18th St.) and Wash West (1137 Spruce St.) locations. They’ve got Hofstetten’s Original Hochzeitsbier von 1810 on tap—the Austrian brewery’s reproduction of what people may have been drinking at the early 19th-century royal wedding commemorated by Oktoberfest. (Despite having been around for more than 160 years, Hofstetter still isn’t old enough to know the 1810 scene first-hand, so they had to do some serious research to get this to you.) Described as darker and more full-bodied than most Oktoberfest beers we’re now familiar with, the brew is a bit more potent than many as well, at 6.3% ABV. While it lasts, Tria’s offering pints for $8 a pop.
Tonight through Thursday at Matyson (37 S. 19th St.), the weekly tasting menu takes a bit of a lighter turn as their attention turns to apples. (OK, we’re still talking fried cheese, foie, and doughnuts, but hey, it’s lighter than five courses of butter.) This apple tasting pretty much defines seasonality—the very autumnness of it all pretty much smacks you in the face, with more than a couple of nods to the food traditions of the Jewish High Holy Days to boot. We’re not anywhere near tired of eating apples out of hand yet, but for $45 a head, we’d still be happy to see how the Matyson crew can elevate them.
Apple Kohlrabi Soup
fried cheese, celery, rye
Smoked Trout & Apple Rillettes
pumpernickel, horseradish, sorrel, trout roe
Seared Foie Gras
charoset, matzo scrapple, calvados
Braised Niman Ranch Pork Cheek
curried apple puree, mustard greens
Apple Doughnuts & Hot Cider
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- Chef Salad
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- Testing
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- Philly Beer Week 2009
- Real Big
- Where'd I Eat Last Night?
- Top Chef Masters
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