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Archive: December, 2012
Looking to add a touch of class to your holiday gathering this year? Oyster House (1516 Sansom St.) is offering a new Oysters To-Go program where you can pick up plenty of these briny, pre-shucked buddies. Priced by the piece or by the dozen, Oyster House has six East and West Coast varieties on hand on any given day. To get in on the raw bar at home action all you have to do is give the Oyster Bar an hour's notice and they'll have your Bluepoints and Pemaquids shucked, iced and ready to go with all of the necessary oyster accoutrements.
December 12th, 2012: A day shrouded in ancient mythology and doomsday numerology, an excuse for people to take screenshots of their phones and photos of their watches or...a great excuse to drink beer!
In honor of this (not so) momentous Wednesday the folks at Brauhaus Schmitz (718 South St.) are unleashing a new German beer, Apostelbaru Dinkelbock. Brewed with spelt (or dinkel in German) this medium-bodied brew packs a punch at 6.6% ABV with a bit of malty sweetness. Keg taps at 5 p.m.
Here at Meal Ticket we're committed to bringing you the latest in local ice cream-related news and with that in mind we'd like to share three new flavors from West Philly churners Weckerly's.
Mexican "Hot" Chocolate with Toasted Marshmallows - A rich cocoa base accented by chipotle and cinnamon, dotted with torched handmade marshmallows.
Spiced Wine and Sweet Cream - The frozen equivalent of mulled wine. Red wine, fresh cranberries, cider, citrus, and a wealth of warm spices make for a delightfully aromatic ice cream.
Eggnog - We couldn't resist. Custard, cream, nutmeg, and more than a hint of rum.
A while back we spoke to the Weckerly's folks about their plans to sell scoops out of Green Line Cafe. They're not quite ready at that location yet but you can sample the new flavors along with old favorites like Rosemary Chocolate Chip and Cajeta Caramel Swirl this Saturday where they'll be scooping at the Rotunda (4014 Walnut St.) for the GO WEST! Craft Fest from 11 a.m. to 2 p.m.
If you're looking for a place to get your Seven Fishes on this Christmas Eve, you've definitely got some options. Amis should be great, of course, and Sbraga's chef's counter version has the added benefit of going on for two weeks instead of just one night. But if we're really being honest, we think a trip down East Passyunk is what we want for this particular feast. And no, we're not talking about Le Virtù this time (we assume their crew will still be slumped over in a heap of exhaustion from La Panarda this weekend)—we've got cozy-elegant E. P'yunk fixture Paradiso (1627 E. Passyunk Ave.) in our sights for this one.
Paradiso's doing a $70-a-head feast marrying family-style abundance with individual customization. Brandade crostini and seafood fritto misto start off the meal for the whole table, followed by your choice of pasta course and entree, with vegetable sides to share. (You'll sup on plenty of fishes either way, but we think if you order the entree including shrimp, swordfish and salmon, you get extra credit.) Dessert is a mini-buffet of cannoli, pizzelles, and other traditional cookies from chef/owner Lynn Rinaldi's family recipes.
The menu's full of classics like linguine with clams, spaghetti con le sarde, baccalà, and plenty of other options. Check out the full menu below, and if you want in, you'll definitely want to lock things down with a reservation.
Today's Afternoon Snacks has got a ton of tequila, a periodic table of wine, and one of Christmas's most charming treats!
If you haven’t been up to Cantina Dos Segundos (931 N. 2nd St.) yet this month, you may not be aware that they’ve been unwrapping a new tequila (and a different deal) every night in December through Christmas Eve. You can check out the full schedule here, with tequila flights or different flavors (black currant, ginger nutmeg) of margaritas on sale as the month goes on—this week, take note that tonight they’re doing a fundraiser for Norris Square Neighborhood Project from 6 to 8 p.m., and on Thursday margarita pitchers are half-off. (!)
Kinda weird how we're all talking about Christmas even though the end of the world is scheduled for several days before then, right? But the folks at Resurrection Ale House (2425 Grays Ferry Ave.) have their priorities straight, at least: they're cramming their "Christmas Eve Eve Eve Eve" and end-of-the-world festivities into one day. Our final day. Friday, Dec. 21.
Resurrection's fried chicken—or whatever chef Rhett Vellner wants to put out that day, really—sounds like a fine last meal to us, and you know there'll be great beer. They're hosting reps from Great Lakes Brewing from 6 to 9 p.m., with selections like their Christmas Ale and Black Out Stout on tap. And for the sake of thematic continuity and appropriate gravitas, you'll also find Dogfish Head Theobroma and (what else) La Fin du Monde. All selections are available all day—or, per not-so-standard disclaimer, "while we last."
Get into the holiday spirit tomorrow for the lighting of Percy Street's (900 South St.) epic beer can Christmas tree. Local artist Desiree Howie incorporated last year's impressive 500 can tree and added an additional 1200 cans to make for a 12 foot, 1700 can marvel made entirely of craft beer cans consumed by Percy patrons.
Along with the sure to be dazzling tree, a craft beer swilling Santa will be on hand and 21st Amendment's Marooned on Hog Island oyster stout will be making its grand debut.
April White, author of Philadephis Chef's Table is going to be at Supper (926 South St.) this upcoming Monday from 5:30 to 7:30 p.m. signing books, sipping cocktails and talking Philly chefs. Back in August when Adam Erace weighed in on Philadelphia Chef's Table he sited White's collection of recipes from local chefs as a testament to the city's second restaurant renaissance.
The price tag for the evening's event is $25 and includes cocktails, snacks and samples of Supper chef Mitch Prensky's carrot orange that he contributed to the book. Copies of Philadelphia Chef's Table will be available for purchase.
Hamburgers, ice cream, chocolate chip cookies. These are foods that it's pretty safe to say that almost everyone is a fan of. Up until recently we were under the impression that pho was also on the list. Apparently this is not the case, at least according to local biker-blogger Philly Phoodie who has some pretty harsh words for Pho Ha on Washington Avenue.
"I hate Pho. I have had it at least a dozen times, and I have never been impressed. Everyone rants and raves about how amazing it is, and in my opinion, its just a bowl of under-seasoned broth with some scraps of meat tossed in, served with a side of bean sprouts and basil."
Please put your hands together and welcome South Philly Taproom and American Sardine Bar chef Scott Schroeder back to Meal Ticket for the second installment of 10 Questions!
Name: Stephen Francis Wildy
Age: 32
Born: Bangor, Northern Ireland
Job: Beverage Director, Vetri Family
SCS3: What is your job and what do you do? I have no idea because I know you're the beverage guy but I don't even know what the hell that means.
SW: We have four restaurants and basically I over see the lists that pertain to beverage for each restaurant. So just different beverage menus, wine, beer, and cocktails.
SCS3: When I met you that was like 2004-2005, you were working at Julius Silvert, handling a lot of the specialty stuff. 2 or 3 years later and you were working with Vetri. Was that a plan?
SW: Getting into Vetri was far from my expectations. I waited tables through college and I graduated with an international studies degree. Which left me totally unemployable and I kept waiting tables. I had a friend who worked for Silvert, Steve Cortale, he told me about a position that opened up. I thought that's what I would get into for the rest of my career, do something food related. I fell in love with restaurants and waiting tables but couldn't handle where I was at the time and was fed up with the things that go along with being at a restaurant. So I sat at a desk for 2 years and really loved customer service. I was more of a customer service manager at Silver but I handled a bunch of different accounts, like you. Where we would spend 2 hours on the phone together when you'd order your 5lb. bag of sharp cheddar, send it back and say, “This isn't what I wanted, I said extra sharp cheddar, what are you an idiot?”
But I liked it a lot and really got into olive oils, cheeses, and a lot of specialty foods. I always thought that I wouldn't get back into the restaurant business unless it was for somebody like Marc Vetri. It kind of fell in my lap. Michael Solmonov referred me when they were opening up Osteria. It was just right place, right time. When I got back into it I realized that I had missed it so much. Missed being on my feet, missed being social for a living. The restaurant world affords you so many opportunities to be goofy and be social.
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