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Cheese pairings generally come hand in hand with wine and beer but tonight the folks at HyLo Boutiques (242 N. 3rd St.) are brewing up something a little bit different. This evening from 7 to 10 p.m. HyLo will be telling the tale of the city's coffee, cheese and beer revivals in recent years. With the coffees stylings of Ultimo, Elixir, Bohdi, Shot Tower and with the beer and cheese chops of Brew, DiBruno Brothers and Madame Fromage, it should be a spectacular evening of unique to Philly coffee, beer and cheese.
Starting this Sunday, Josh Lawler is launching a once-monthly butchery class on Sunday afternoons at The Farm and Fisherman (1120 Pine St.). The trio of classes, which range from $125-$160, will be held in June, July and August, each one focusing on a different whole animal. It's pig to start, sourced from Lawler's buddy Dean Carlson at Wyebrook Farm, and after learning the ins and out of breaking it down and crafting sausage, students dig into a five-course feast. Goats and lamb in July, cows in August. For reservations, email Judy.
The folks over at Passyunk Post got a look at Tiffin Bistro, the newest South Philly endeavor from Munish Narula. Taking over the the 11th and Federal corner formerly home to Kris, Tiffin Bistro opened up shop this past Sunday.
The menu includes all of your usual Indian suspects (think samosas, saag paneer and tikka masala) as well as some reimagined plates like Masala pork belly, gunpowder scallops and pesto naan.
As of right now Tiffin Bistro is serving dinner with plans of lunch hours in the near future.
In very important, totally not made-up food holiday news, we'd like to wish all of you a very happy NATIONAL DONUT DAY! Please join in the celebration by ordering dozens of Boston creams, glazeds, crumb-topped and jelly-filled 'nuts.
Our pals at Federal are celebrating with a lineup of throw back fancies including favorites like French toast, PB&J, s'mores and salty caramel Nutella. Other donut day options throughout our fair city include ricotta donuts with chocolate-stout sauce at South Philly Tap Room and bourbon glazed donut holes from Street Food Philly.
"Regular readers of my column know I adore sandwiches, when they are properly built. The lobster roll is to Maine what the hoagie and cheesesteak are to Philly." This is how South Philly Review resident restaurant critic Phyllis Stein-Novack begins her glowing review of Luke's Lobster (130 S. 17th St.)
Although PSN has never made it up to Maine, she's experienced the glory of a properly built lobster roll both in Boston and at Sansom Street's Oyster House. And while we were more than ready for PSN to balk at the $17 dollar price tag for a lobster roll with Cape Cod chips, a pickle and Maine soda (or Pellegrino in PSN's case) she had no complaints.
"Lobster is one of my favorite foods. The good people at Luke’s steam Maine Lobster to perfection and use sweet claw meat for their rolls. It is chopped into bite-sized pieces and stuffed into the split-top roll. I remember a reasonable facsimile of this bun used at Howard Johnson’s for their fried clam sandwich."
"I took a bite and was in lobster heaven. Less is more here." The lobster roll won points for its minimalism, just a wisp of mayo, lemon butter and secret spices and not a bit of celery in sight.
PSN also sampled a cup of clam chowder, which was missing the usual bacon, celery and onion. While she would have liked to have seen more of the never chewy clams she was pleased with its creamy broth imparted with the ligh flavor of clam juice.
All and all PSN sees Luke's as fine taste of New England in Philly and awards them a pretty much perfect three-and-a-half tips of the toque.
Our favorite for the people/by the people spot, The Industry (1401 E. Moyamensing Ave.) is celebrating its first anniversary tonight and they're throwing a party! Happily this mile marker falls during Philly Beer Week and the draft list is as stellar as one might imagine. Drafts are going for $5 a pop all night long and there are promises of passed apps (fingers crossed for Buffalo sweetbreads and pig ear lettuce wraps) plus there's a free party bus running between sister bar Good Dog and The Industry all night long for optimal beer list enjoyment. Some of the evening's highlights include Brotherly Suds Collab, a seven way pale ale from the great brewing minds of Yards, Stoudt’s, Victory, Flying Fish, Nodding Head, Troegs, Iron Hill and Sly Fox and Duclaw Sweet Baby Jesus!, a desserty chocolate peanut butter porter.
Party kicks off at 6 p.m. and 20% of the evening's proceeds are going to The Edward O'Malley Athletic Association, a charity that sponsors youth athletic programs in South Philly.
Note: With over 1000 events happening over the course of ten days, Philly Beer Week can be a daunting endeavor to say the last. But have no fear, in the days leading up to Opening Tap until June 9th we're going to be highlighting PBW 2013's most notable events.
If you're not familiar with the always entertaining two day Beer Week event that is Dunkel Dare, all you have to do is think back to Double Dare, the late 80s era Nickelodeon show that combined trivia, obstacle courses and some pretty out of control physical challenges. Okay, got it? Well, Dunkel Dare is pretty much exactly like that only with less tweens and way more beer. And hey, it's even hosted by Marc Summers.
Tonight the second and final round of Dunkel Dare kicks off at 7 p.m. (doors at 4 p.m.) at Frankford Hall (1210 Frankford Ave.) and spectators can look forward to not only plenty of great beer and pretzels, but also lots of fast paced action from the competing brewery teams.
Here at Meal Ticket we don't pay much attention to the Main Line (mostly because very little interesting happens there), but apparently there's some golfing thing going on in Ardmore next week? Golf does't really excite us, but you know what does? TACOS. And Nick Farina, who owns Verdad (818 W. Lancaster Ave.) in Bryn Mawr, is launching a spiffy taco truck next weekend. Unlike most local taco-slangers, Farina will serve his proteins (carnitas, crispy mahi, pork cheek, braised beef) on house-made oversized flour tortillas instead of the usual corn. Expect unorthodox accompaniments to the tacos, like fig and house-made jalapeno queso for the beef and pickled tomato relish for the pork. The truck's U.S. Open location is not finalized yet; follow them on Twitter at @VerdadTacoTaxi.
Has it really been a year since Shack Shake (2000 Sansom St.) brought its standing in line worthy burgers to Rittenhouse? To celebrate one year of awesome burger and fries action, the Shack is teaming up with ultimate old school Philadelphia bakery Termini Brothers for a birthday cake concrete. This celebratory concrete is only available today and is going for $4.25 for a half and $6.50 for a full. We'd advise getting to Shake Shack immediately to get in on the birthday cake shake action.
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