Archive: October, 2012
A little earlier this afternoon we shared the details on the collaborative cookbook dinner that chefs Jeff Michaud and Hedy Goldsmith are hosting at Osteria on October 16th.
If you were on the fence about attending the dinner this recipe for Popcorn + Peanut Bark from Goldsmith's new cookbook Baking Out Loud is more than enough to push you over the edge. Plus she'll be serving it as part of her cookie plate next Tuesday.
Here's what Goldsmith has to say about this sweet and salty confection:
Bark, noun: Tough protective covering of the woody stems of trees.
Popcorn + Peanut Bark, noun: Delicious dark chocolate covering protecting buttery, salty, freshly popped popcorn and peanuts.
Bark, verb: Speak in an unfriendly tone when it's all gone.
Limited edition concretes, fall menu changes (including new fresh pastas) at In Riva, and a pumpkin ice cream PSA, all on today's Afternoon Snacks.
As DesignPhiladelphia takes hold of the city for the next several days, even Shake Shack (2000 Sansom St.) is getting in on the action. They’re hosting an exhibit of new products from Shift Space Design, the brand behind the much-talked-about wall of greenery that served as the shop’s construction fence during renos, as well as the green you now see along the Shack's facade. And tomorrow evening (Oct. 11 from 5:30 – 7 p.m.) you can stop by for their “Concretes by Design” reception. They’ll be serving two limited-edition concretes (pictured above) featuring ingredients from La Colombe and Nook Bakery: the first, called "Nook’s Fall Look," combines vanilla custard with Nook’s graham cracker pumpkin pie; the second, "La Colombe’s Espresso Session," blends chocolate custard with LC’s Nizza beans, cannoli shells, and cinnamon-fudge sauce.
Next Tuesday October 16th Osteria (640 North Broad St.) is hosting a pretty sweet cookbook dinner. Pastry chef Hedy Goldmith is up from Florida collaborating with chef Jeff Michaud for a six course tasting menu featuring recipes from her newly released cookbook Baking Out Loud. Goldman heads up pastry for Michael's Genuine Food & Drink, a game changing restaurant in the Miami dining scene.
Since this is a chef-and-pastry chef planned meal the six courses are an even split between savory and sweet. Dinner begins with a selection of Michaud's stuzzichini and ends up with a whopping three courses of dessert including Tangerine Creamsicle Pots de Crème and Goldsmith's career-making Junk in da Trunk cookies. The dinner is $125 a seat and dinners will have a chance to get their copies of Baking Out Loud signed by Goldsmith and hopefully a few cookies to go. There are just a few seats left for this sweet tooth satisfying supper, head over to Eventbrite to reserve your spot at the table.
Former Fork chef Terrence Feury's South Jersey venture Tavro 13 (1301 Swedesboro Rd.) is all set to open on October 22nd. Taking over the former Old Swedes Inn, Tavro is home to a bar and lounge featuring live music, a patio for outdoor seating as well as a private dining rooms and a banquet area. The eclectic decor features a mural by Effie Tzitzifas, wife of Gus Tzitzifas, Feury's partner, overstuffed red velvet couches in the lounge and what appears to be a pretty wild chandelier.
Chef Feury is planning on a menu of seasonal, straightforward American dishes and talking about bar bites like grilled octopus and chicken liver mousse. The website is still under construction but we'll be checking back often to see what else Feury has planned menu-wise.
Chicago chef Joncarl Lachman sure is resilient. Months ago, during an Eater interview, he expressed interested in Fond's soon-to-be-vacated for space for his forthcoming BYOB Noord, not knowing that Lee Styer plans on holding on to his lease there. With real estate at a premium in South Philly, it didn't look like he'd land a space in his desired hood, but yesterday, Michael Klein broke the official news Lachman has signed a letter of intent with the Passyunk Avenue Revitalization Corp. for the redbrick building at the southeast corner of 11th and Tasker. (PARC is also Christopher Kearse's landlord at Will on the 1900 block.)
"I couldn't be more thrilled to be coming home to my favorite city," said Lachman, who we included in our recent profile of out-of-town chefs coming here to cook, during an interview this morning. "I'm super excited to be part of the exciting redevelopment of the East Passyunk corridor. To be in a hood with Fond, Stateside and Will... pretty psyched."
Early spring is the word for Noord, which will bring Philly its first taste of New Nordic cuisine, the global movement crystallized at Copenhagen's Noma. Lachman is planning a smoked fish program (smoked shrimp and egg salad tartine, smoked bluefish rillettes...) and growing his own produce. "I have friends outside the city with a bit of land; they're indulging me and letting me grow some of my own vegetables. I'm also excited to introduce bitterballen, the world's best stoner snack, to Philadelphia."
We're more than ready to meet.
We’ll just say it: we think the upcoming Made with Moxie “all girl chefs’ dinner” to be hosted by Marcie Turney and Valerie Safran is one of the don’t-miss meals of the year. The dinner, which brings together some of the strongest talent in the city, is being thrown to celebrate the release of Charlotte Druckman’s book Skirt Steak: Woman Chefs on Standing the Heat and Staying in the Kitchen. (Druckman spoke with and tagged along after more than 70 female chefs to create her of-the-moment portrait of women in professional kitchens.)
At $95 for a six-course meal with wine and cocktail pairings, plus a copy of the book, the evening is kind of a major steal. What’s more, a portion of the proceeds from the night will benefit Women Against Abuse. And we’re not blowing smoke when we say the talent pool is stupid impressive: working the line that night will be Natalie Maronski of Chifa; Jen Carroll, who Philly will always claim as its own despite Concrete Blonde’s NYC location; Anne Coll, whose menu at Meritage has the distinction of making Craig LaBan rethink his stance on Restaurant Week; Susan VanVreede of Distrito; Monica Glass, whose move to Boston’s Clio was a loss as keenly felt as any we’ve seen; and of course, host Marcie Turney, cooking alongside colleague Lindsay McClain of Jamonera.
By way of lily-gilding, the menu also includes a pair of incredible-looking cocktails from Katie Loeb of U-City’s Han Dynasty, and bartender/consultant Phoebe Esmon (check out this profile and recipe from June, courtesy of former Meal Ticketeer Felicia D’Ambrosio).
The meal is scheduled for Sun., Oct. 21 at Barbuzzo (110 S. 13th St.), and you’ll need to call for reservations. The menu, which is strong enough to speak for itself, is listed in full below.
A round of applause for Drury Beer Garden (1309 Sansom St.), the Midtown Village outside drinking destination that has recently won a spot on Food & Wine magazine's list of America's Best Beer Gardens.
This converted parking lot attached to Greek restaurant Opa boasts not only a comprehensive list of cans, bottles drafts and a handful of bar snacks but also couple of ping pong tables, because there are few things more fun than a round of table tennis after a couple of drinks.
To celebrate the win Drury is hosting a little celebration on Sunday, October 14th with t-shirt and gift card giveaways from 1 p.m. to 5 p.m.
On today's Afternoon Snacks, we belie our deep-seated fondness for all things Eastern European, and share a few choice tasting menus and other good deals to boot!
At the risk of editorializing, can we just say that kielbasa is having a very good day on twitter? (That first pic is kielbasa in golabki’s clothing—with cabbage, stewed tomatoes, and pilsner-horseradish mustard—and it's just a little something to look forward to from upcoming Wursthaus Schmitz.)
More fall menu excitement is happening down in Queen Village at Ela (627 South 3rd St.) www.elaphilly.com. Chef Jason Cichonski is beginning brunch service on Sunday with an autumn-inspired over-the-top morning menu.
Cichonski is taking cues from brunch standards and reinventing them in a way that is pretty genius. Biscuits and gravy becomes biscuits and bone marrow, topped with a bone marrow gravy and scrambled eggs. Oatmeal is made with toasted farro and finished with dulce de leche and banana jam and butternut squash finds its way into French toast.
And then there are the brunch cocktail. To accompany this elevated brunch experience Cichonski's bar crew has crafted a menu of amazing a.m. cocktails. Bloody marys are coming in flavors like kimchi, truffle and roasted beet and there's fall-perfect caramel apple mimosa.
Main Liners will be pleased to know that today marks the opening of The Saint James (30 Parking Plaza), the American bistro concept from Sampan's Michael Schulson and Rob Wasserman of Rouge. Located in Ardmore's Suburban Square the menu features shrimp and crab cocktails from the raw bar and some good looking bar snacks like a smoked trout dip with everything bagel chips and beet and goat cheese toast to accompany the cocktail list.
Sandwich selections include the St. James Roast pork with South Philly kale and provolone and buttermilk fried chicken served with pickles on a potato bun. Larger plates are going the comfort route with spaghetti and meatballs and a roasted half chicken. For dessert Schulson and Wasserman have put together a pie-heavy fall-centric menu with a roasted yam pie with brown butter caramel and an autumn-spiced Honeycrisp apple pie. Check out the full menu right here.
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