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Here at Meal Ticket we're always looking to further our horizons whether it be through tequila tutorials, tiki intensives or any other manner of eating/drinking class. With that in mind we're pleased to announce the inaugural series of Hot Diggity University classes, a four part American hot dog history seminar taking place at the South Street encased meat emporium.
Lead by local hot dog hobbyest (and friend of Meal Ticket) Hawk Krall, the first class in the series is taking place on April 22nd at 7 p.m. and topic is New England dogs. Hawk will be covering iconic spots like Flo's, NY System Weiners, and Blackies and of course there will be plenty of dogs and beers to go around. Having spent more than our fair share of time on the hot dog trail with Hawk, we're going to go ahead and say that these HDU classes are going to be a good time. To reserve your spot call 267-886-9253 or stop in to Hot Diggity (630 South St.) and sign up n person.
Winter is coming! And so is the season-three premiere of America's favorite saga of incest, dragons, military duplicity and Arctic zombies, Game of Thrones! Old Eagle Tavern (177 Markle St.) in Manayunk is commemorating the Easter Sunday event by broadcasting the episode for its monthly Dinner, Beer & a Movie special. The bar will be pouring Ommegang Iron Throne, the first of four collaborative beers between the Cooperstown brewery and HBO, while chef Morgan Malachi will be cooking show-inspired eats like roasted turkey legs and deviled dragon eggs. Guess the store was all out of unborn puppies or honeyed doormice.
A huge makeover of an old Lafayette Hill favorite, one restaurant's take on how to deal with no-shows, and what it means if the French are giving up wine, all on today's Afternoon Snacks!
In major overhaul news: Brittingham's Irish Pub (640 East Germantown Pike, Lafayette Hill)—which has been around in some form for longer than the Union as we know it—has new owners, a new chef, and is about to get a radically different new look. (Above is a rendering of the new interior.) They're closing on April 1st to undertake the massive project, and expect to re-open this fall. While the new exec will be Joseph Frost (The Ritz-Carlton, Brasserie Perrier), the menus will see some influence from consultants Johnny Mac (Rival Bros. Coffee, ex-Pub and Kitchen) and Keith Raimondi (Lemon Hill) on the cocktail tip.
Twitter drama and major shifts in French wine culture, after the jump! »
Just a friendly reminder that our favorite beer-fueled cooking competition, Hop Chef is less than a month away. The action is happening at 7 p.m. on Tuesday, April 23rd at Union Transfer and there will be plenty of Ommegang beers and samples to go around.
We broke the news about this year's totally solid line up of young talent a little while back, but hey, let's go had and revisit this year's Hop-testants (with links to their twitter feeds). We've for Fork forman Eli Kulp (check out his R & D ninjas above), food blogger menu master Pat Szoke of the Industry, pretzel cheesesteak creator Mike Deganis of Alla Spina, nu-Mex-er Lucio Palazzo of la Calaca Feliz, Southwark's cured meats curator (and token Canadian) Nick Macri and local produce pusher Yun Fuentes of JG Domestic.
The judging lineup hasn't been officially announced yet but let's just say Team Meal Ticket will be well represented.
Tickets are going fast so head over to Ticketfly to reserve your spot and please do yourself a favor and follow the Twitter action using the #HopChef hash tag.
Ever since we tried those mini bialys with hay-infused cream cheese and cheese-filled pretzel bites at out first meal at Fork (306 market St.) with Eli Kulp at the helm, we knew that bread is something that this guy had some pretty genius ideas about.
Now with the help of pastry chef Jonathan Saliba and head baker Sam Kincaid, the Fork crew is launching a next level bread pairing to go along with Kulp's House Menu and Whole Animal Feast.
And if you're thinking that bread isn't really something to get excited about, please take a minute to take in some of the bread-butter combos that the kitchen has come up with: Dry-aged beef brioche with carrot and salted butter, squid ink sponge bread with seaweed butter, beet volkornbrot with smoked beet butter. We've tried 'em all and we weren't kidding when we said next level.
Canned beer has plenty of advantages: air tight packaging makes for less skunk-age, quicker chill factor, you can drink 'em on the beach or (discreetly) in other public places, great, right? Sure, but there's one thing that the can isn't all that great for - getting the full sensory experience of the beer i.e. taste and aroma. Of course is totally not an issue if you're pounding tallboys of Bud but it's another story when you're shelling out the extra bucks for craft cans.
The good folks at Sly Fox have come up with a solution to this carbonated conundrum with the 360 Lid, a entirely removable lid that transforms the can into a more beer-friendly drinking vessel. Sly Fox is using the new packaging for the launch of their Helles Golden Lager hitting shelves at the beginning of April. They'e also going to offering up their Pikeland Pilsner with the 360 Lid at Citizens Bank Park all season long.
Business Insider released its list of the 50 Coolest New Businesses in America and unsurprisingly there are quite a few local shout outs. The list is full of MT favs like our favorite summer hang Moragn's Pier, chicken and fancy go-to Federal Donuts, Fishtown pizz-uem Pizza Brain and our AC home away from home, Revel. Schmancy cocktails at Hop Sing made the cool cut as did Jason Cichonski's diver scallop "noodles" getting him yet another nod for Ela. On the non-edible side of things, Curalate, a local start up providing Pinterest analytics got cool kudos. Congrats on the coolness, dudes!
Notes from the Weekend is a feature that sees the members of Team Meal Ticket compiling all the food/drink highlights uncovered during prime eatin' time, Friday to Sunday. We'd love to hear all about YOUR weekend eating adventures in the comments. Go for it! (View past NFTW installments at citypaper.net/notes.)
Adam Erace: AE
Caroline Russock: CR
Emily Kovack: EK
Meatball subs, Spanish-accented sandwiches and plenty more weekend eats right this way! »
Unless you've been living under a rock avoiding the internet all day, you're probably well aware that tonight is the first night of Passover so get your gefilte fish on and do plenty of reclining and wine drinking. And if you've set foot in a drug store or supermarket recently (to stock up on Cadbury Cremes and Butter Krak eggs, you are also probably aware that Easter is on Sunday.
Okay, now that we've got that out of the way lets talk about a holiday, that's, well, a whole lot more colorful.
In honor of Holi, the Hindu Festival of Colors, Tashan (777 S. Broad St.) is throwing a late night happy hour party on Friday from 9 to 11 p.m. Expect half price drinks and food (think Tashan cocktail, a mix of Penn 1681, blueberries, lemongrass and cardamom and plates like samosa chaat and venison soolay) plus a Bollywood soundtrack. No word yet on whether or not guests are going to get doused with colored powder and scented water.
On today's Snacks, we've got something to tide you over while you wait for Noord, some far-ranging advice on eating lunch at work, and one more reason to get your ass on the very next flight to Tokyo.
While Noord is still just a glimmer on the horizon (OK, original estimates put it about a month or two out, but we’re not known for our patience), our interest in smørrebrød and pickled fish remains as strong as ever. That could explain why this New Yorker review for Tribeca’s Aammans-Copenhagen caught our eye, and why we’ve added the spot to our list for our next trip up to NYC. (P.S., on the off-chance you’ll be up there, their Easter menu includes multiple kinds of pickled herring, plus the stuff of dreams: rye bread cake with apples and caramel. Rye bread. Cake. Maybe we have weird dreams?)
Working lunches and gummi fabrication madness, after the jump! »
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