Top Chef's Jennifer Carroll doing cooking at the South Philadelphia Tap Room?" | Philadelphia City Paper | 11/08/2011" /> Top Chef's Jennifer Carroll doing cooking at the South Philadelphia Tap Room?" | Philadelphia City Paper | 11/08/2011"> Top Chef's Jennifer Carroll doing cooking at the South Philadelphia Tap Room?"" />
 

"What the fuck is Top Chef's Jennifer Carroll doing cooking at the South Philadelphia Tap Room?"

If Scott Schroeder wasn't the chef at SPTR (1509 Mifflin St.), he'd have a career in developing press-release intros like the attention-grabbing gem above.

2 comments

“What the fuck is Top Chef’s Jennifer Carroll doing cooking at the South Philadelphia Tap Room?"

POSTED: Tuesday, November 8, 2011, 2:37 PM
Filed Under: Chef Salad | Food Events

If Scott Schroeder wasn’t the chef at SPTR (1509 Mifflin St.), he’d have a career in developing press-release intros like the attention-grabbing gem above. Today, he dropped word of his upcoming two-part Allagash dinner with former 10 Arts chef Jennifer Carroll and Collegeville's Longview Center for Agriculture, the first part of which takes place at SPTR on Wednesday, Nov. 30 at 7 p.m. Schroeder and Carroll will be taking diners on a culinary drive up 95 with seven courses inspired by New England. Think scallop carpaccio, clam chowder with milk-braised bacon (a la Southwark's Nick Macri), short rib pot roast and more, all paired with Allagash beers. (Full menu after the jump.) The dinner is $80-plus-plus, and reservations can be made starting tomorrow at noon by calling SPTR at 215-271-7787. The second part of this dinner series will be held at the Longview Center; stay tuned for more details.


Allagash Beer Dinner with Guest Chef Jennifer Carroll


1st course: day boat scallop capaccio, shaved celery, cracked pepper, chilled cherry tomato-horseradish infused vodka | white

2nd course: chowder style little neck clams, milk braised country time bacon | little big

3rd course: skate wing, squash puree, brown butter | grand cru

4th course: classic lobster newburg | triple

5th course: meyer’s all natural beef shortrib pot roast, mashed potatoes, root vegetables | black

cheese: cabot cloth bound cheddar, honey crisp apple jam, oat streusel | dubbel

Posted by Adam Erace @ 2:37 PM  Permalink | 2 comments
2 comments
Comments  (2)
  • 0 like this / 0 don't   •   Posted 3:05 PM, 11/08/2011
    Great to see classic lobster newburg on the menu. Am hoping that like Next's Escoffier menu (Grant Atchaz, Chicago), this foretells a retro-evolutionary trend to the occasional traditional preparation of the 20th (and 19th) century classics.
    Holly Moore
  • 0 like this / 0 don't   •   Posted 12:04 PM, 11/09/2011
    Is that a Strawberry Shortcake ice cream bar? They are my fav!
    MLF


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