Archive: October, 2009
|Photo | Drew Lazor
Whipped Bakeshop's Zoï¿½ Lukas is opening her Fishtown spot (636 Belgrade St.) tomorrow, so Meal Ticket dropped by today to check it out. (We originally mentioned the project back in August.) The LEED-certified corner space will largely serve as a workshop space for Lukas, whose services are in high demand for private clients, but the storefront will also introduce Whipped to the walk-in crowd ï¿½ they'll do La Colombe coffee as well as a daily-rotating selection of takeaway cupcakes. Expect varieties like red velvet, classic chocolate and vanilla buttermilk tomorrow, with seasonal choices like pumpkin spice coming very soon. Lukas' husband Brennen says they'll rely on Whipped's Twitter to let customers know the day's cupcake varieties.
The bric-a-brac light fixture in the front of the store, an original from sculptor Warren Muller, comes from Kenzo's bahdeebahdu, which also handled design for the clean, colorful interior. More pics after the jump.
Hours: Wed.-Fri., 10 a.m.-6 p.m.; Sat.-Sun., 10 a.m.-4 p.m.; closed Monday; and Tuesday by private appointment only.
|Photos | Drew Lazor|
|Photo l Michael Persico|
|Crispy squid bahn mi with Sichuan sausage on a Ba Le Bakery baguette|
Mitch Prensky, chef and co-owner of Supper (926 South St.) with his wife Jennifer, is an avowed perfectionist.ï¿½ "It took two months of trial and error to get that hot dog recipe down," he says of his bacon-wrapped, deep-fried dog dressed with kraut, barbecued onions and beer mustard, featured on Supper's brand-new lunch menu.ï¿½ In addition to house-made hot dogs on house-baked buns, Supper is lining up an array of classics with a twist for lunch service.
"I had all these great ideas for sandwiches," says Prensky. "And where can I put them?ï¿½ It's not really a dinner menu thing."ï¿½ Take the Butcher's Salad, Prensky's take on the usual chef's salad.ï¿½ "Rolled-up lunch meat on lettuce? What chef would want to eat that?" he said.ï¿½ His response is a variety of his house-made charcuterie and smokey blue cheese over greens dressed with bacon-mustard vinaigrette.
Lunch launches Wednesday, October 21 and will run Wednesday through Saturday, 11:30 a.m. - 2:30 p.m. from then on.ï¿½ Prensky prepared three of his signature sandwiches for Meal Ticket to photograph and take for a test bite. We shot, we ate, and it was scrum-delicious.
Pictured above:ï¿½ Crispy squid bahn mi with Sichuan sausage, sambal mayo, romaine, cilantro, raw red onion, pickled daikon and carrot on a Ba Le Bakery baguette with five-spice chips, $11
See the complete menu after the jump; more photos coming soon.
Lunch, autumn 2009
our signature deviled eggs of the day 4
duck fat fingerlings w/ black truffle mayoï¿½ 5
smoked butternut squash soup w/ cinnamon marshmallow, apples & sageï¿½ï¿½ï¿½ 8
the daily soup w/ cheese toasts and a little salad 9
grilled flatbread w/ fried egg, soppressata, pepper hash and pecorinoï¿½ï¿½ï¿½ 11
boston bibb and herb salad w/ apple, bacon, corn bread & buttermilk dressingï¿½ï¿½ 9
warm acorn squash and leek salad w/ clothbound cheddar, spicy walnuts and dried cranberryï¿½ 11
butcherï¿½s salad our charcuterie w/autumn lettuces, pickled vegetables, smoky blue & mustard dressingï¿½ 14
spice crusted tuna w/ grilled romaine, roasted black olives-&-tomatoes, fried potatoes & bagna caudaï¿½ 15
crispy squid banh mi on baguette w/sichuan sausage, cilantro, sweet peppers & sambal mayo, five spice chipsï¿½ 11
maine lobster roll on toasted housebaked bun w/ fresh celery and lemon aioli, old bay potato chipsï¿½ï¿½ï¿½ 19
pork belly reuben crisp pork belly & thousand island on toasted rye w/ kraut, gruyere & apple, pastrami chipsï¿½ï¿½ 12
lamb french dip housemade lamb pastrami on baguette w/ arugula, feta & olive, lamb jus & provencal chipsï¿½ 12
strozzapretti housemade pasta with shaved brussels sprouts, leeks, hazelnuts and sage brown butterï¿½ 13
the daily frittata
w/ caramelized onion hash browns and sourdough rusksï¿½ï¿½ 12
supper dog our housemade 100% pork shoulder hot dog
bacon wrapped and deep fried w/ kraut, barbecued onions & beer mustard on a housebaked bun
served w/ buttermilk fried picklesï¿½ï¿½ï¿½ï¿½ 9
supper burger 80 / 20 brisket ground in-house, daily
w/ caramelized onions, horseradish cream, roasted tomatoes & gruyere
served w/ duck fat fingerlingsï¿½ï¿½ï¿½ 14
|Photo courtesy LYFVE|
Faith Beckford, founder and co-owner of LYFVE (Love Your Fruits & Veggies LLC.) is on a mission to get your kids reaching for carrots instead of cookies.ï¿½ Beckford's cooking classes for children, nutritional coaching and delivered meals and snacks focus on fresh, whole foods that promote holistic well-being for children and adults.
Her latest scheme is the Life Giver, a countertop fruit and vegetable dispenser. One turn of the lever delivers a one-ounce portion of mixed fruits or vegetables, much to the delight of gadget-happy kiddies.ï¿½ "We went to a birthday party," says Beckford, "and I was watching a mom trying to get her three-year-old to stop eating cookies. We bring the Life Giver in and when the kid turns the handle and the grapes come rolling out,ï¿½ he was just so excited... the cookies were forgotten."
Life Givers are available for purchase ($49 for one, $43 for more than ten) and refills of fruits (strawberries, blueberries, grapes, pineapple, raisins) and vegetables (green beans, cherry tomatoes, baby carrots, corn, etc.) are $15 each and can be delivered or picked up.ï¿½ï¿½ Beckford notes that the Life Giver is sanitary, has an air-tight lid, reduces packaging and the container can be lifted off the dispenser for storage in the refrigerator.ï¿½ï¿½ Her primary customers so far have been schools, who often add squeeze bottles of LYFVE's homemade "ketchups"ï¿½ (honey mustard, hummus, strawberry-banana) to add a fun dipping element for kids.
"People are buying them for their homes," said Beckford. "It makes it easy to eat healthy, when the things are already prepared.ï¿½ It's also the novelty and fun of it... it's like a jackpot machine."
Life Givers are available for rental or purchase by calling LYFVE at 267-584-0831 (PA) or 877-445-6051 (outside PA).
|Courtesy of Hub Bub
Drew Crockett's Hub Bub Coffee truck, which'll begin pouring Stumptown coffee at the corner of 38th and Spruce tomorrow morning, got its finishing touches earlier today. (We had all the info for you this morning.) Hit up the jump for a few peeks at the big red machine.
|Courtesy of Hub Bub|
Eleven women chefs will compete to prepare the most delicious plate at Dish It Up!, an October 29 gala event at Moore College of Art and Design, to raise money for Women Against Abuse, Philadelphia's largest domestic violence agency.ï¿½ The evening will feature dancing, tastings of savories and dessert, "Lavender and Old Lace" cocktails created by Chick's Cafe & Wine Bar bartender Phoebe Esmon, beer provided by Carol Stoudt of Stoudt's Brewing, as well as a screening of the PBS documentary "Big Cities, Big Solutions", which highlights the work of Women Against Abuse.
Over 200 guests will attend, including Mayor Michael Nutter, who will present the ï¿½Purple Dish Awardï¿½ at the end of the evening to the best dish with an element of purple - the official color of the anti-domestic violence movement.ï¿½ Competing chefs include:
- Jennifer Carroll, chef de cuisine, 10 Arts;
- Sheryl Borish, founder, Marathon Grill;
- Effie Bouikidis, owner, Effieï¿½s/Paul;
- Katie Cavuto Boyle, owner/chef, Healthy Bites;
- Maria Forte, owner/chef, Cucina Forte;
- Moon Krapugthong, owner/chef, Mango Moon/Chabaa Thai;
- Catherine Lee, owner & Luciana Spurio, chef, Le Virtu;
- Ane Ormaechea, owner/chef, Cafï¿½ Apamate;
- Lynn Marie Rinaldi, owner/chef, Paradiso;
- Delilah Winder, owner/chef, Delilahï¿½s Southern Cuisine
Judging the plates are City Paper's own Drew Lazor; Kristen Welker, weekend anchor, NBC 10 News; Kirsten Henri, Philadelphia editor, Grubstreet.com and MoShay LaRen, radio personality, 107.9 WRNB.
Tickets are $60 at womenagainstabuse.org; all proceeds benefit Women Against Abuse, whose work has helped more than 10,000 individuals each year through emergency housing, legal services, hotline counseling, education and advocacy.
Dish It Up!, Thu., Oct. 29, 6 ï¿½ 9 p.m. at Moore College of Art and Design, 20th St. & the Parkway
|Photo | Michael T. Regan|
Say "beer" to college students and the first things that come to mind are red cups of cheap swill and keg stands. But Philly is no ordinary college town, so ordinary beer just won't do. Rosemarie Certo, owner of Dock Street, will advance the palates of college kids when she leads a tasting of three of her beers this Thursday, Oct. 22 at Christian Association House at the University of Pennsylvania (3451 Walnut St.).
In two sessions (6:30 and 8 p.m.), Certo will lay out the fundamentals of Dock Streetï¿½s Rye IPA, the historic Man Full of Trouble Porter and the sorghum-brewed Sudan Grass ale. Tasters will learn how to properly pour each beer (rather than shotgun it) and how to take note of a brewï¿½s appearance instead of idly chugging it. Then tasters will actually sample the beer, learning how to identify malty, hoppy, full-bodied, dry or sweet characteristics.
Dock Street has teamed up with Reverend Beverly Dale, of the CA's Passion Works sexuality ministry, to host the tasting. Does this mean the kids lured in with free beer will be hoodwinked into listening to a sermon? No. "This is more like a social, and [Reverend Dale] will talk about her mission,ï¿½ says Certo.ï¿½ That mission includes cultivating positive body image, self-respect and womenï¿½s rights, issues that Certo feels are diminished when young people and beer are combined. "Weï¿½re putting [these issues] in a social context,ï¿½ she says.
Thu., Oct. 22, 6:30 & 8 p.m., free, CA House at the University of Pennsylvania, 3451 Walnut St., dockstreetbeer.com.
This coming Thursday, Oct. 22, at 7 p.m., Bridget Foy's (200 South St.) is hosting Downingtown's Victory Brewing for a boozy hors d'oeuvres tasting in the South Street institution's newly renovated second-floor "Copper Bar." Tix, which are $30 a head (call 215-922-1813 or e-mail firstname.lastname@example.org for space) get you tastes of five Victory beers matched with as many small plates. Check out the beer/food pairings after the jump.
Prima Pils paired with Seared Scallop & Bacon Flatbread
Festbier paired with Butternut Squash Risotto Cake
Hop Devil paired with Roast Pork & Broccoli Rabe Spring Rolls
Moonglow Weizen Bock paired with Short Rib Sliders
Storm King Stout paired with Butterscothc Krimpet Tiramisu
|Fabio is from Florence; but ate frozen pizza as a
If you are in the 30th Street Station 'hood today between 3 and 6 p.m., swing through to meet former Top Chef contestant-turned-pizza pitchman Fabio Viviani, who is handing out 5,000 Dr. Oetker's Ristorante frozen pizzas in celebration of the brand's debut in Philadelphia, Boston and New York.
Tomorrow morning, the Great Wraps location in the Shops at Liberty Place (1625 Chestnut St.) will be giving out free "Old Faithful" breakfast wraps (bacon, sausage or ham with eggs and cheddar jack cheese) to customers. The freebie deal's running from 8 to 11 a.m.
This Tuesday will see the launch of Hub Bub Coffee, a new cart at 38th and Spruce aiming to tweak West Philly out with a selection of high-end java. The brains behind the mobile operation is Philly native Drew Crockett, a former Deutsche Bank employee who spent more than $45K tricking out an old lunch truck with top-of-the-line barista ware, from Fetco coffeemakers and a La Marzoco espresso machine to stainless steel fixtures and a water filtration system. Hub Bub will be brewing beans from Stumptown, the lauded roaster out of Portland, Oregon; they'll also be pouring iced coffee and chai, tea and lemonade. Snacks will include cinnamon rolls, cookies and muffin tops (yea, the tops!), plus Rice Krispy-type deals from Pub & Kitchen.* Prices will start out at $1.50 for a 12-ounce house brew.
Hub Bub, which'll be sharing info on Twitter, will be pouring Monday to Saturday from 7 a.m. to 5 p.m., but Crockett, a UPenn grad, knows his audience ï¿½ during exams, he plans to stay open till 1 a.m.
* NOTE: This post has been corrected ï¿½ P&K will provide only Rice Krispy treats for Hub Bub, with the rest of the baked goods coming from other purveyors.
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