|
|
|
This is.... Spinal Tapas
Get the flash player here: http://www.adobe.com/flashplayer
This is.... Spinal Tapas
Amidst apocalyptic typhoons Saturday night, 18 guests squeezed into Philly Kitchen Share (1514 South St.) to taste Tim McGinnis and Brian McManus'� interpretation of their Philadelphia Weekly cover story collaboration with Adam Erace, Must Eats. Together with guest chef Brad Jennings, the Spinal Tapas founders dished out nine courses based on the city's can't-miss plates. Team Meal Ticket was kindly treated to the experience by the event's organizers.
Highlights included green pickles and beets from A.J.'s Pickle Patch to start things off on a crisp note; a black sea bass ceviche with an addictive tamari romesco sauce based on a Chifa dish; the sticky-zippy contrast of a fennel and fig mostarda with stinky Taleggio (the condiment to Fiorella's hot fennel-seed sausage on Parc baguette) and a transcendent braised lamb shoulder with lamb and veal demi and tarragon on more lovely Parc baguette, based on Michael Solomonov's dish at Zahav.
McGinnis assured Meal Ticket that this evening was just the first of many Spinal Tapas dinners. "You know StudioKitchen?" he asked, referring to chef Shola Olunloyo's signature multi-course tasting dinners served in his home. "We're going to do StudioKitchen for the common man."
See the full menu for the Must Eats dinner in Drew Lazor's preview post.
I had fun. The food was great. Does anyone really need to worry about anything more than that at dinner? I'll see you next year/time.
i don't think they should be allowed to do another one. if they were going to actually have chefs/people who actually made the dishes it would be a good idea. but to do their amateur versions is lame and insulting to the creators. i was also told by two people who went that it wasn't very good at all
All 3 went to culinary school and all have worked extensively in professional kitchens. McGinnis studied in France and teaches culinary arts at a high school with Jennings. Please get your facts straight before you comment. They are all pros and the food was fantastic. as for "allowed to do another one" Who do you think can stop them?
PhillyGreg, First, reinterpretation of dishes is very close to the soul of cooking. There is nothing insulting or amateurish about the pursuit nor about the event in question. In fact, many of the "original" dishes that McGinnis and company riffed on were themselves interpretations derived from world cuisine. Reinterpretation is an engine of innovation. It is one of the ways that cooking grows as a form of expression. Second, I am not sure where you are getting your information on the quality of the food that evening. I do not agree with your secondhand opinion. I attended and enjoyed my evening thoroughly. I recommend you try one. The menu was an interesting concept: thoughtfully designed from primary research and crisply executed right in front of us. It was also accessible (remember the "common man" part), nothing on the menu was arcane or daunting (It's Philly after all). All the while, the chefs and hostesses spun and cooked and quipped and made everyone right at home. This is not to say that there were not aspects they could work on, some dishes could have used an extra dimension - I personally would have liked one more note from the tempura green beans, the flavor was all in the sauce. From a presentation standpoint, there are some amenities needed at the Kitchen Share facility to make it a better venue for this type of event. In fairness it was not first conceived as Kitchen to entertain in, it is primarily a business incubator for the culinary industry. All 3 chefs have a legit background with room to grow and I wish them the best of luck while they do. I will attend the next one as well. Hope to see you there.
@ phillygreg-It was the best idea to have the people who didn't create the dishes prepare them. Maybe u missed the part of the article you're commenting on when the writer says it was their interpretation. The food was awesome! It was the best way to get a taste of some of the great food in this city. And in case your mother never told you, imitation is the best form of flattery.
[...] far Spinal Tapas McMasterminds Tim McGinnis and Brian McManus have tackled Philly Weekly’s 50 Must-Eats cover story, the legendary barbecue of Texas and flavors emerging from Peru’s culinary [...]
[...] Dating back to October ‘09, we�ve talked plenty about Tim McGinnis and Brian McManus (aka Spinal Tapas), Philly Kitchen Share�s frequent occupants/dinner party hosts. Here�s the latest for yas: On Saturday, June 12, the “McMasterminds” will mix it up with Yards for a Brawler Pugilist Style Ale Dinner. [...]
- barstool scientist
- Booze
- Brew Revue
- Chef Salad
- Closings
- Coffee
- Contests
- Dealage
- Dirty Dishes
- Don't Front
- Eat This Immediately
- Field Trip
- Food and Art
- Food and Holidays
- Food and Movies
- Food and Music
- Food and Politics
- Food and Sports
- Food and Web
- Food Blogs
- Food Books
- Food Events
- Food News
- Food TV
- Gifted
- Happy Hour Hopper
- How-To
- In Print
- Interview
- Meal Ticket
- Menu Time
- Not So Quickfire
- Notes from the Weekend
- On Wheels
- Openings
- Patio Drinking
- Philly Beer Week 2010
- Photos
- Private Chef POV
- Product Placement
- Recipes
- Snack Time
- Stiff Drank
- SUPPER
- Tea
- Testing
- Ticket Stubs
- Top Chef
- Vegan
- Vegetarian
- Video
- Weekly Candy
- Weird Regional Foods
- We're Here to Help
- Where'd We Eat?
- Drew Lazor's Ill-Advised Rant Factory
- Pregame
- Ill-Advised Ranting
- The Week Without Meat
- Philly Beer Week 2009
- Real Big
- Where'd I Eat Last Night?
- Top Chef Masters
- The Good Word
- Next Iron Chef
- Arterial Terrorism
- Food and Radio
