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Food and Holidays
Filed Under: Food and Holidays | Food Events
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[...] This post was mentioned on Twitter by yooangel. yooangel said: RT @mealticket: Vive le France! @negitron breaks down Bastille Day options in Philly: http://bit.ly/br05Gj [...]
Filed Under: Food and Holidays | Meal Ticket
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[...] This post was mentioned on Twitter by Rachel Kuptz and Meal Ticket. Meal Ticket said: Instead of posting today, we're gonna be doing this: http://bit.ly/cE37w7 You should do the same! [...]
Funny.
[...] We weren’t working … National Nap While Wearing Sunglasses Day, remember? [...]
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| Photos | Rachel Burgos |
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| NAME: Kate FROM: South Philly FAVORITE HOAGIE: Italian HOW LONG DID YOU WAIT IN LINE? "I didn't, I cut. Shhhh!" |
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| NAME: Kris FROM: Philadelphia FAVORITE HOAGIE: Roast beef and cheddar cheese HOW LONG DID YOU WAIT IN LINE? "I'm a line jumper, so about 30 seconds." |
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| NAME: Alison FROM: South Philly FAVORITE HOAGIE: Turkey with buffalo sauce HOW LONG DID YOU WAIT IN LINE? "Forty minutes ... then we just walked under the ropes and snuck in." |
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| NAMES: Zuleika and Victoria FROM: North Philly FAVORITE HOAGIE: Italian HOW LONG DID YOU WAIT IN LINE? "A while. It was worth it, though." |
Great write up, pixs and question. So funny people would admit to jumping the line. No shame girlfriends.
What a wonderful write up, great job!
[...] to be working with two new intrepid interns here on Meal Ticket Rachel Burgos, who filed last week’s dispatch about Wawa Hoagie Day, and Anthony Sica, who ran down the Talula’s Table pop-up at Washington Square. Meet Rachel [...]
Filed Under: Dealage | Food and Holidays
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[...] This post was mentioned on Twitter by blank. blank said: RT @mealticket: Freeeeeee @Arbys alert: http://bit.ly/bl3pwG [...]
Filed Under: Dealage | Food and Holidays
Forward to all your jobless friends: to commemorate Wrap Shack's (120 S. 18th St.) third birthday, owner Scott Hockfield will give away buffalo chicken and Thai chicken wraps to the first 300 comers this Friday, May 7 beginning at 11:30 a.m. If previous Center City grub giveaways are any indication, Hockfield and his crew should get their rolling fingers flexed and ready for the hungry horde sure to appear.
If standing in line for the spot's two most popular sandwiches doesn't appeal, perhaps you'll prefer the crowd sure to clog the Shack from 6-7 p.m., when Hockfield rolls out a customer-appreciation $1 draft beer happy hour.
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Pub & Kitchen's Diana Kennedy Cuisines of Mexico retro cookbook dinner $35 per person excluding tax and gratuity. The menu will include: Sopa de Tortilla (p. 143), tortilla soup with pasilla chiles, epazote and chicken broth; Carne Clavetada (p. 183), pot roasted brisket studded with almonds and bacon; and Cocada Imperial (p. 339), coconut flan prepared imperial style.
LOLITA ¡ cinco de mayo! Choose one item from each course, $38 per person First Course coconut vuelve a la vida "back to life" seafood cocktail of shrimp, scallop and mahi, jalapeno, cilantro, coconut milk, lime gorditas con puerco * cheese filled masa cakes, pulled pork, cabbage pickle, chipotle salsa, guacamole shaved vegetable salad watermelon radish, cucumber, jicama, green mango, popped pepitas, aged cotija cheese, thai basil crema, crispy garbanzos tostaditas de salmon ahumado tequila-lime cured salmon tostaditas, jicama-orange slaw, malanga chip * may be made vegetarian Second Course enchiladas verdes * street style green herb- chile enchiladas, mushroom-chihuahua cheese stuffing, chipotle shrimp chuleta de puerco adobado * adobo rubbed pork chop, rhubarb bbq glaze, cotija cornbread, jicama slaw mahi mahi con ensalada de palmitos grilled mahi mahi, hearts of palm-chayote salad, citrus-apple salsa pechuga de pollo adobado adobo rubbed chicken breast, plantains, refried beans, guajillo chile salsa * may be made vegetarian by substituting three chile tofu or portobello mushroom Dessert mexican pot de creme dark chocolate pot de creme, whipped cream, ancho peanut brittle, salted caramel pecan cheesecake warm goat cheese caramel, whipped crème, ancho chile-chocolate crust tiramisu a la mexicana mexican coffee soaked lady fingers, kahlua mascarpone, toasted hazelnuts
[...] Meal Ticket has the rundown on a bunch of places including Xochitl, Table 31, Distrito, McGillin’s, and O’Neals [...]
Filed Under: Food and Holidays | Food and Politics
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| Baked good |
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| Spring morels |
SQUARE 1682 â CHEF TELLEZ'S EARTH DAY VEGETABLE TASTING AND OPTIONAL WINE PAIRINGS
Terrine of asparagus and petite carrots
Preserved mushrooms, carrot cardamom vinaigrette
Optional wine pairing: Adelsheim Pinot Noir Rosé, Willamette Valley, Oregon (Sustainable)
Spring pea soup and bleeding heart radishes
Cashew butter, lime-mint graniteì
Optional wine pairing: 2008 King Estate Signature, Pinot Gris, Oregon (Organic)
Petite vegetable medley
Celery root, red wine reduction, mustard vinaigrette
Optional wine pairing: 2007 Paraducci Pinot Noir, Mendocino, California (Organic)
Roasted local mushroom tart
Brie cheese, pickled turnips, herb oil
Optional wine pairing: 2007 Descendientes de Jose Palacios Petalos, Bierzo, Spain (Biodynamic)
Lemon curd napoleon
Almond cream
Optional wine pairing: NV J "Cuvee 20" Brut, Sonoma, California (Sustainable)
Valhrona dark chocolate pateì
Coconut eggless custard
Optional wine pairing: 2006 Chapoutier Banyuls, France (Biodynamic)
SQUARE 1682 EARTH DAY COCKTAIL
âGreen Squaredâ
Organic Square One Cucumber Vodka, fresh lime juice, natural agave nectar and muddled cucumbers
[...] 2-3: Colin Shearn and Al Sotack of The Franklin• April 22: The Whole 9 Yards at London Grill• All-veggie Earth Day tasting at Square 1682• New bar menu and cocktail list at Union Trust's "Mezz Bar"• Wynnewood's Tiffin opens [...]
Excellent work on this particular post. It makes for an interesting and thoughtful read. Myself, I prefer to go the organic route. But then again I'm rather particular.
If you read our latest What's Cooking column, you know that Zahav (237 St. James Place) is offering a one-of-a-kind Passover menu (in full after the jump), which'll launch this Monday and run through the following Tuesday, April 6. For $42, chef/co-owner Michael Solomonov will cook eight courses showcasing his modern interpretations of Passover fare. Meal Ticket's Felicia D stopped by the restaurant the other day to learn how to put together Solomonov's leek fritters with charoset, a fruit- and nut-based paste that's a staple of the holiday. (It, like all the elements of the Seder ritual, holds massive symbolic importance at the Passover table.)
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These videos are so great....Really awesome to spend a little time with these great chefs around town!!!
I love the idea of leek fritters for Passover. Only if this is a Sephardic dish, I want to know what it is about the flavors that made him choose a more Ashkenazic style of charoset. I don't suppose you guys relay questions, do you? Thanks for the timely video.
[...] On the Scene: SquareBurger opens for the season• Liquor-license debut deals tomorrow at Brew• VIDEO: Food for Passover with Zahav's Michael Solomonov • SUPPER: Matzagna al Pesto at Il Portico • SATURDAY: Oyster House's first annual [...]
Felicia is quite possibly the cutest girl in all of Philadelphia. You can see her passion for her job and she looks like she is having a blast. These videos are very polished. The ones with a well known philly sommelier are bunk. Those producers should take note It brings a little tear to my eye when I heard her pronounce her last name Im assuming she's of Italian heritage Its not D'amBROsio you have to roll your tongue to pronounce it properly I was guilty until recently of the same thing with my last name I americanized it because no one could pronounce it properly Now I say it like my grandmother used to say it
Aw, thanks for the compliment, Daytime Drinker! I do love my job! As to the name, I have no idea what the correct pronunciation is. Even members of my family put the accent in different places. Perhaps I will get to Naples and Abruzzo one day and learn the truth!
Social comments and analytics for this post... This post was mentioned on Twitter by mealticket: VIDEO: Chef Michael Solomonov of @zahavrestaurant shows us how he prepares modern Passover fare http://bit.ly/d4jptD...
Yes you must go Pizza in Naples was the best in my lifetime. Very serious and strict rules for pizza there. I think two types of flour (00 and 0) natural water, EVOO, marine salt, peeled tomatoes always in wood burning oven I think If its not this was they send you to Sicily as punishment or something worse Funny thing is most of the pizza makers are of turkish descent If people that think Stella is great only knew the pure magic of real Italian pizza
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| Photo l Michael Persico |
| Matzagna al Pesto for Passover |
Born in Rome and raised in Riverdale and Manhattan, Il Portico (1519 Walnut St.) chef/owner Al Delbello shrugs at the notion of "typical" seder dishes. "Typical depends on your background," the chef says over a plate of his matzagna al pesto, an airily layered take on lasagna he makes especially for Passover.
Il Portico, which will celebrate its 15th anniversary in September, was one of the first restaurants to colonize Philadelphia's Restaurant Row, as well as bring the cuisine of the Roman Jewish ghetto to the city. "Il Portico d'Ottavia was the walled Jewish ghetto," says Delbello. "This cuisine is over 2,000 years old. It is very different from Eastern European Jewish cuisine, from Sephardic cuisine."
Now appearing on Il Portico's menu, matzagna al pesto is a delicate combination of unleavened matzah squares (standing in for the usual flat lasagna noodles), béchamel sauce, basil pesto and ricotta cheese, garnished with pine nuts. The recipe comes down through Delbello's family, many of whom own and operate restaurants from New York to Hong Kong, Bali to Istanbul.
"The Jewish faith spread throughout the world," sayd Delbello. "So every culture has their own style of cuisine. It was the Jews who brought fennel, eggplants and artichokes to Italy in the first place."
Learn to make Il Portico's kosher for Passover matzagna al pesto, after the jump.
Matzagna Al Pesto (Matza Lasagna with Pesto Sauce)
Recipe courtesy Al Delbello, executive chef/owner, Il Portico
2 cups pesto sauce
8 egg matzot
2 cups ricotta sauce
1 cup milk
Coat the bottom of deep square baking dish slightly larger than the matza with pesto. Make alternate layers with uncooked matza and pesto sauce with dollops of ricotta sauce. Continue to make layers until you have exhausted all the ingredients. End with the ricotta sauce. Pour all the milk over the prepared matzagna, covered with aluminum foil, and bake in preheated 350 F oven for 30 minutes. Serve hot or at room temp.
Serves 6-8
Salsa Di Ricotta Per Pesach (Passover Ricotta Sauce)
4 tablespoons unsalted butter
6 tablespoons Passover cake flour
1 1/2 cups hot milk
1 cup ricotta
Heat the butter and flour in a saucepan and cook 2 minutes, stirring frequently. Add the milk all at once and cook another 2 minutes, and whisk. Add ricotta and simmer, stirring until ricotta is almost completely melted
Yields approx. 2 cups
[...] - SUPPER: Matzagna al Pesto at Il Portico [26mar10] [...]
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