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Booze
I've been to the last two Philly Beer Week dinners featuring Michigan's Founders at South Philly Tap Room (1509 Mifflin St.) and can attest to its eternal badassness — that's why it's surprising to hear that there are still a handful of seats left for the nine-course, nine-beer, $90 feast, scheduled for tomorrow, June 8, at 7 p.m. After the jump, check out chef Scott Schroeder's full menu for the evening, including pairings, after the jump. Really liking the sound of crab egg drop soup paired with the mysteriously named "Cashew Experiment" (Founders always busts out some weird, rare stuff for this) and the boozy ice cream and cherry oatmeal cookie sandwich dessert paired with the magical Kentucky Breakfast Stout.
No taste for liquid bread? Crowds of beardo weirdos got you down? Find refuge from Philly Beer Week madness with events-of-other-sorts popping off all over town. From Sicilian sips to African bites, there's plenty to do sans suds. Click the jump for the anti-Beer-Week itinerary.
Weeeeeee, look what we found last night at Monde Market 21st and Chestnut! Dogfish Head's Festina Peche, our favorite hot-weather beer. (We were excited about this last year, too, remember?) If you're unfamiliar, Peche is a light, low-alcohol Berliner Weisse-inspired beer brewed with puckery peach concentrate. It's perfect for spicy food (what's good Han Dynasty or Jamaican Jerk Hut?). That was our first sighting of the young summer, but please leave comments as to where we can snag some Peche in bottles and on tap in Philly.
Photo: Drew Lazor
Kenzinger, Philadelphia Brewing Co.'s popular and ubiquitous flagship ale, now has a slick little TV commercial courtesy of local filmmakers Peter Heacock and Woody Pase. The duo, who wrote, directed, shot and edited the spot themselves, rolled camera at various locations around Philly (the bar is Johnny Brenda's) in late March. Look for the ad on television soon. And if that 30 seconds wasn't enough for you, there's also a behind-the-scenes/blooper reel on PBC's YouTube channel.
And we just wanna say good luck. There's always way too much to do and see and attend and imbibe and all, so just play it cool and you should be fine. There's really no good way to recommend precisely what to do, but here's a quickie rundown of links that might help:
- Yesterday, Felicia D. posted this extremely beer-geek-friendly guide to sour beer events during PBW 2011. She'll have much more coverage in the coming week keep an eye on Meal Ticket.
- Here's our roundup of food-forward PBW events — beer dinners and otherwise — going down between today and June 12.
- Laurel Rose Purdy has a few more event picks in her What's Cooking column.
- Here's our piece from PBW 2010 featuring survival advice from local bar owners. This quote, from Adam Ritter of Sidecar and Kraftwork, sums it up best: "Pace yourself, fucking pace yourself. It's not a race to stupid. It's OK to embrace the buzz. You don't have to race to the red zone."
- Oh and here's the event rundown on PBW's official site. Good luck with that.
Pucker up, buttercup, it's Philly Beer Week. Though suds of every sort will flow through town like the Mississippi River creaming Memphis, lambic-heads have a much shallower range of events offering a fix of funk. As always, professionals arrive early, cash in hand. Don’t be 'that guy" and you might even earn a precious extra ounce of Cantillon from your harassed server. Our picks for gueuze-y glory after the jump.
We here at Meal Ticket may never be able to recline like F. Scott Fitzgerald characters along the polished balustrades and leather chaises of our own Rittenhouse mansions, but at least we can pretend at First Friday at the Wine School. "Starting this week, we’re swinging open our doors to a different type of wine education," says president and founder of the Wine School of Philadelphia, Keith Wallace, who recently relocated the grape academy from Fairmount to a Victorian manor on 22nd and Sansom.
Each week, Wallace and his team selects half a dozen thematic wines, beers or spirits. Tomorrow, from 6 to 10 p.m., they’re showcasing their favorite summer wines. "We don’t select them until the day of," says Wallace. "I like keeping that spontaneous and centered around what we really want to be drinking ourselves — which makes it much more fun."
Thirty bucks covers entrance, light education and vino. "There isn't a set limit, which can be a bit tricky, but after about three glasses we turn off the tap, so to speak," Wallace explains. "Basically, we keep an eye out for overconsumption, but as long as folks are chill, enjoying the vibe, then there isn't an issue."
Capogiro's gelato-izing dukes and duchesses have come up with a number of beer-based treats for Philly Beer Week, which officially kicks off on Friday, June 3. (It's here already?!) After the jump, have a peek at which boozy gelati will soon find their way into the cold cases at any of Capogiro's four locations (Capo's tasting notes included). Oh, and we'll have plenty of written-while-sober Beer Week coverage coming up, so keep an eye open for that.
Back in March, we shared the backstory of Philadelphia Distilling's newest product, the 100 percent corn whiskey Shine. Solid news for local white dog sippers: the Northeast Philly-based liquor brand officially bottled its first run of the stuff earlier this afternoon. The distillery's Andrew Auwerda tells Meal Ticket that Pennsylvania state stores should (fingers crossed) have bottles of Shine in a week's time, while the PLCB's online store should have it available for order within the next few days. For now, wet your whistle with the booze's origin story.
Photos: Courtesy of Philadelphia Distilling
A liquor license application at 1710 Sansom Street, posted May 18, caught a Meal Ticket tipster's eye the other day — does the LLC name on the posting, The Corner Foodery, suggest a joint effort between the long-running Philly bottle shops and the Midtown Village restaurant The Corner (102 S. 13th St.)? Yes, confirms The Foodery's Glen O'Neill. Further details on what the partnership will entail are forthcoming. Looking forward to the possibility of a crazy craft beer selection paired up with food from Corner chef John Taus.
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