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Archive: January, 2013
Word dropped today via The Insider of a traveling series of collabs bringing together Fond's Lee Styer, Will's Chris Kearse, Rittenhouse Tavern's Nick Elmi, and Lacroix's Jon Cichon. It probably goes without saying that this is a pretty big deal.
The first meal is scheduled for Sun., Jan. 13 at Will BYOB (1911 E. Passyunk Ave.)—an eight-course feast at $100 per guest, laden with what we have to assume will be inventive takes on sea robin, octopus, smoked beef cheek, oysters, and more (read: foie gras cannoli). The full menu for the first dinner is after the jump; Will is fairly tiny so you might want to jump on this one pretty quickly.
Of course, if you miss out on this one, stay tuned: each chef will host a dinner at their own restaurant in turn—one per month, culminating in April.
Now that you're back at work and facing 2013 in the harsh light of day, one of two things is probably true: either you're struggling tooth and nail to prolong the holiday revelry against all odds, or you've made some sort of healthful resolution to eat more veggies or something. OK, or there's the weird third option, which is that you're totally just going about your life as you always do.
No matter which part of this setup you relate to, a reservation for this Saturday's Farmhouse Dinner at Miss Rachel's Pantry (1732 W. Passyunk Ave.) may be in order. Being as that it's the first Saturday of the new year, this Jan. 5th iteration will include a complimentary glass of champagne (schmancy). And of course, since it's at Miss Rachel's, you'll be eschewing meat and saturated fats for mushrooms and kale and tofu (look at you, keeping that resolution going for almost a week). And as always, it all sounds delicious, from its edamame puree through its herbed cashew cream right down to its blueberry shortcake—just like these suppers always do, every Saturday at 7 p.m.
And as always, the meal is $45 for four courses (full menu below) and in this case champagne—and since Miss Rachel's table has only 12 seats around it, you'll want to call 215-798-0053 for a reservation ASAP.
Didn't get that trip to Italy that you were expecting for Christmas? Not to fret, you can still live out all of those glorious eating adventures through social media thanks to the Vetri Family, vicariously, of course.
On January first chefs Brad Spence of Amis, Adam Leonti of Vetri and Vetri GM Bobby Domenick headed to the boot in search of culinary inspiration for the new year.
First stop on the trip is Venice where the trio enjoyed tagliatelle with turkey, veal, grappa and juniper, some good lookin' liver and onions over creamy polenta and gorgeous hazelnut-studded torrone. The next destination is Piedmont.
To get in on the action follow Spence, Leonti and Domenick on Twitter or simply seach the #VetriFamilyTrip hash tag.
In this month's issue of Philadelphia Magazine Jason Fagone penned a great tribute to iconic publican Fergie Carey.
Eater has caught word that Border Springs Farm is going to be taking over the stall that used to house long-time vegetarian go-to Basic 4. The irony here is that Border Spings specializes in all things lamb-related.
Grub's got some details on the reopening of Mt. Airy's long shuttered Goat Hollow. Looks like they're going to be going the "American brasserie" route when they open their doors later in the month.
Over at Foobooz Alex Tewfik recounts a truly epic 40-course meal at Le Virtu. We know that not everyone made it through this monster, so Alex, we salute you!
Today's edition of Afternoon Snacks has a chance to win a brewing trip to Belgium, restaurant deals coming up in Ambler, and some helpful info for fermentation hobbyists.
It’s time again for Philly Beer Week’s annual benefit raffle: For $5 a vote ($20 for 5 votes), you can help select Philly’s favorite local brewer and buy yourself a chance at a trip to Belgium at the same time. Nominees include brewers from established outfits like Yards and Dock Street right down to newer names like Boxcar and Round Guys. The winning brewer will travel to De La Senne Brewery in Brussels to brew this year’s official Beer Week collaboration, and one lucky person who voted for the winner will be chosen at random to tag along. Now through Sat., Jan. 12, you can enter online or print a ballot to bring with you to the official drawing, which will take place from 1 to 3 p.m. at the newly-revamped Field House (1150 Filbert St.).
Suburban restaurant deals and advanced fermentation, after the jump! »
The latest collaboration sandwich at American Sardine Bar (1800 Federal St.) is coming from Meal Ticket founder Drew Lazor. Inspired by Lazor's pop, the Dad's Sandwich is an overstuffed grilled cheese on Texas toast with slices of turkey and pork roll, cheddar, dijonaise, jalapeños and a crunchy layer of barbecue chips tucked in between.
The Dad's Sandwich is going to be on special for the month of January. If last month's epic Gatsby Combo, the creation of local sandwich portraitist Hawk Krall was any indication, we're thinking that this series of sandwich collaboration is the beginning of a beautiful thing.
On Sunday, January 20th chef Joe Cicala will be hosting his annual La Cottora, an outdoor winter festival at Le Virtu's (1927 E. Passyunk Ave.) garden. This year he's got Stateside's George Sabatino and South Philly Taproom/American Sardine Bar chef Scott Schroeder on board cooking up a good looking winter menu. Cicala is offering up porchetta paninis, house-made sausage and the Abruzzese cold weather classic sagne e fasciul', a pasta and bean dish. Sabatino is going to grilling lamb shanks and piling spicy tripe on Sarcone's rolls and Schroeder is doing an olive oil-dressed tuna crudo with broccoli rabe and poached potatoes.
The party kicks off at 5 p.m. and runs until 9 p.m., tickets are going for $70 a person and include all sorts of winter warmers like spiced wine and Abruzzese punch.
Looks like Matyson chef Ben Puchowitz and Shawn Darragh have found a permanent home for their pop-up ramen project, Cheu Noodle Bar. They're moving into the old takoyaki spot Maru Global (255 S. 10th St.) and hoping to be open by the end of February. Puchowitz and Darragh are completely revamping the space with an open kitchen, seats at the bar and seating for 30 noodle slurpers.
The menu is going to feature a selection of noodles (obviously) along with vegetables, snacks and a few other sections that are top secret, for the time being at least. There's a liquor license in the works as well.
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