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Archive: June, 2012
Attention aficionados of of all things porcine, David Katz's epic Pork Dinner is going to be held on July 30th at Mémé (2201 Spruce St.) and it's serious. Katz has scaled it back from 60 seats to a cool 30 and has added quite a few flourishes for these privilaged diners.
Lucky seat holders will begin the evening with charcuterie courtesy of Southwark's Nick Macri, plus a suckling with and hors 'oeuvres from the Mémé crew. Suckling pig counts as an amuse, right?
Dinner will be a six courses of pork paradise prepared by an all-star cast including Bistro la Minette's Peter Woolsey, Michael Solomonov of Zahav fame, Terence Feury formerly of Fork, Concrete Blond Jennifer Carroll, John Taus from The Corner, with Monica Glass heading up dessert.
Katz is bringing in sommelier Michael Madrigale down from Bar Boulud in New York to pair the pair the affair with some mind blowing bottles.
All of this porky magic can be yours for the bargain basement price of $200.
Seats are going to go quick so get on the horn and reserve at (215) 735-4900
Calling all science-minded food folks. On July 23 Alexander Talbot and Aki Kamozawa of Ideas in Food are going to be taking over the kitchen of the Rittenhouse Tavern. Chef Nicolas Elmi is handing over the reigns to the culinary consulting couple so that they can share their unique approach to recipe development. As cooks, husband and wife Talbot and Kamozawa have spent their careers figuring out the hows and whys of deliciousness and sharing their findings through their blog and their book.
This event, $250 for a six hour intensive, is your chance to bounce ideas off Talbot and Kamozawa in an intimate, hands-on environment, and it's one that's bound to improve your cooking, no matter what level you're coming in at.
Open to all ready, willing, and interested chefs, culinary students, and home cooks the workshop runs from 10 a.m. to 4 p.m. For an additional $105, Elmi, Talbot and Kamozawa are going to be hosting a seven course meal showcasing the methods focused on in the workshop.
Broke? Stuck on hard times? Strapped for cash? Just plain cheap? Luckily for all who can relate, East Passyunk’s Birra (1700 E. Passyunk Ave.) has a new summertime happy hour special chock-full of special deals for you. Every weekday from 4 p.m. to 6 p.m. customers will be treated to an array of cocktails, crafts and cans on sale for $3. Or you can keep it simple and grab a cheese pizza and a 16 oz. Lionshead pounder for just $5. Pizza, beer, and loads of outdoor seating? Sign us up.
Lorenzo and Sons, the stalwart slice joint on the corner of 3rd and South has been struck by fire. Clouds of dark smoke are billowing from the corner and six fire trucks are on the scene. At least one firefighter was carried off on a stretcher.
For the latest in this pizza tragedy, head over to twitter for breaking news, pizza opinions, and fond memories of South Street's go-to late night slice.
The fact that Rittenhouse Rye is distilled in Kentucky has always seemed like something of a cruel joke. If anyone should hold the rights to Rittenhouse Rye, shouldn't it be a Pennsylvanian? Well, it's too late to get the name back but PA spirits enthusiasts will be pleased to know that Dad's Hat Pennsylvania Rye Whiskey is hitting the shelves of our lovely state stores.
Distilled in Bristol by Mountain Laurel Sprits, Dad's Hat is the first rye to be produced in state in over twenty years. Made with locally sourced rye, the Bucks County distillery begins the process with a white rye (or white dog) that's aged in charred oak casks. Once the casks have done their part to infuse the rye with all of those smooth, round notes, it's ready to go. If you're interested in the before and after of the process, Mountain Laurel sells their spicy White Rye as well.
Kicking off July 14th, Dad's Hat is going to be offering free distillery tours every Saturday afternoon so if you want to see how the rye making magic happen, get yourself to Grundy Commons Complex (925 Canal St., Bristol, 215-781-8300) between 1 p.m. and 4 p.m.
It’s pizza week over at the Zagat blog and in typically democratic Zagat fashion, they've rounded up the top five pizzas in Philly sourced from their loyal surveyees. Of the 5,500 folks surveyed, the top picks are a curious mix.
In fifth place is Jake’s and Cooper’s Wine Bar, a Manyunk small plates joint offering up some solid pizza options. Coming in at number four is Rittenhouse staple Mama Palma Gourmet Pizza. Third goes to deep South Philly strip mall sensation Celebre’s, home to what may very well be the city’s top pizzazz. Coming in second is the perennially packed Tacconelli’s Pizza, a place where reserving your dough in advance is a must. And in the number one slot we have Osteria, hardly a pizzeria but the wood fired pies are pretty out of control.
Sure this list crowd sourced but where’s the love for Stella, Zavino and Nomad? Or the only in Philly square pies of Santucci’s and Stogie Joe’s?
And what about your pizza picks, friends of Meal Ticket? Go ahead and share your top five in the comments section.
With killer monthly specials and a roster of outstanding dogs, South Street's Hot Diggity has been killing the encased meats game now for a little over a year. Instead of going with the obvious beer and wiener pairing, owner Keith Garabedian oragnized a beverage program of obscure and intriguing sodas (think medicinal Moxy and Manhattan Special, an espresso flavored sparkler.)
Recently Garabedian and the Hot Diggity dudes are upping their carbonated beverage offerings with a selection of home brewed sodas. Sourcing ingredients from Green Meadow Farm, Hot Diggity pours four flavors of house made sodas from a draft system. The soda menu so far has seen maple lemonade, lime cilantro jalapeño soda, root beer, and switchel, a Caribbean cooler flavored with vinegar and ginger.
Look forward to a thrilling summer of Hot Diggity sodas including watermelon, basil. lime balm, and mint, yellow heirloom tomato, and house fermented black raspberry komucha.
This sunny afternoon we're heading over to the home base of Philly wine appreciation, Tria, to celebrate Summer of Riesling. Tria is all over this celebration of all things Riesling, and their premier by the glass offerings are predictably thrilling.
Riesling, Shloss Gobelsburg, '10 Kamptal, Austria - This light, fragrant specimen is a big time favorite with Meal Ticket buds Serious Drinks, slurp-able and breezy.
Riesling Kabinett, Von Hovel '09 Mosel, Germany - All about red and green apple notes, this Riesling from the Steep hills of the Mosel has a long, flinty finish.
Riesling Ice, Standing Stone Vineyards, '10 Finger Lakes, NY - This New World ice wine made with Riesling grapes. Despite the chilly process, this dessert wine is full of warm tropical fruit flavors.
Tria will be switching up the Riesling pours all summer long as well as hosting lunch hour classes featuring ultra rare bottles and paired bites.
Everyone knows the story of the sandwich, right? Some degenerate gambling earl named John Montagu couldn't be bothered to leave the card game for meals and decided that sandwiching two pieces of bread around some meat was just the thing to sustain him during those long evenings of wagering. Well, that's the story at least.
So it's kind of perfect that alleged descendants of the Montagu clan have opened up the aptly named Earl of Sandwich shop in the lobby of the Showboat Casino in Atlantic City. Playing up the edible component of their family legacy, the Earl serves up a roast beef and cheddar with horseradish sauce dubbed the Original 1762 (that'll be the year of the inception of the sandwich) and a Full Montagu of beef, turkey, swiss, cheddar, and Earl's mustard sauce. While's there's nothing even remotely British about Earl of Sandwich and no real was to tell if the owners are in fact relatives of the Earl, Montagu would be very pleased to know that Earl of Sandwich is open 24 hours a day, seven days making sure that all of the devoted gamblers out there aren't wasting too much time away from the tables.
If you're not a certified Amex black card carrier but still chomping at the bit to checkout the newly repolished and reopened Le Bec Fin, you'll be pleased to know that owner Nicholas Fanucci and chef Walter Abrams have rolled out a $55 lunch prix fixe. For about a third of what dinner will run you, the menu includes all of the foie gras, caviar, truffles, and dry aged beef that you'd expect for a luxe lunch at Le Bec. But status menu items aside, it's Abrams' bright vegetarian options that appear to be the winners, on this summery menu at least.
Here's a peak a the full menu in all of its glory:
Vichyssoise, Caviar and Cucumber
Hudson Valley Foie Gras Terrine, Brioche, Red Currants and Pistachio
or
Saffron Pappardelle, Sweet Corn, Parmesan Broth, Basil, and Bronze Fennel
Diver Scallop, English Pea Fondue and Australian Truffles
or
Harvest Vegetable Ceviche, Garden Herbs and Creme Fraiche
32 Day Dry Aged Beef, Chanterelle Mushroom Puree, Spring Onions, Baby Gems and Natural Jus
or
Champignons de Paris, Lemon, Young Beets, Goat Yogurt and Tarte de Rye
Mousse au Chocolat de Michel Cluizel, Poached Cherries and Macadamia Nut Ice Cream
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