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Archive: December, 2011
Kennett (848 S. Second St.) is celebrating its first year of business with a bit of help from Yards. Chef Brian Ricci (above) is doing a special all this weekend — for $25, you get a starter (apple parsnip soup or one of Ricci's homemade terrines), an organic beer-brined half chicken plate (with vanilla-toasted barley and fall veg) and a pint of beer. On Sunday, Kennett's proper birthday (they opened on Dec. 4, 2010), Tom Kehoe and his crew will roll in a selection of bourbon-barrel-aged Yards beers (Love Stout, Porter, etc.) and pour them, with complimentary snacks from the kitchen, between 3 and 5 p.m. Ricci adds that he might be sharing tastes of his own homemade mead if you'd like to get all Beowulf about it.
Photo: Drew Lazor
- The Hanson brothers are brewing their own beer. Proposed name for their flagship release: MMMhop IPA. Fellas, prepare to mistake a bottle for an attractive flaxen-haired girl and then feel really bad about yourself for the next 13 years.
- Remember how Julie Powell managed to cook every recipe in Mastering the Art of French Cooking in 365 days? Well, Lawrence Dai, a Northwestern student, watched Julie and Julia once a day for 365 days and blogged about it. I’m eager to find out how he managed to keep his sanity.
- Here's South Philly Silly, the blog of a 27-year-old native Georgia girl who moved to South Philly and is systematically shopping and eating her way through it. Check out her blog for word on her SoPhi experiences, local "Date Idears," recipes and generally deep thoughts.
- Got leftover cranberry sauce from Thanksgiving? How six extra pounds of fresh cranberries hanging in the fridge? The Kitchn has complied a list of 10 cranberry dessert recipes. Thank goodness.
- Everyone wants to have a memorable holiday season. But whale sperm sugar memorable? That’s pushing it. Read on for more of the insane ingredients found in this guy's massively expensive mincemeat pie.
- Ron Paul is publishing a cookbook. Let that sink in. Even better, each before-the-recipe-blurb incorporates his politics. Who is he to order you how to make a raspberry scone?
- Bobby Valentine, who's just been named the new manager of the Boston Red Sox, has claimed for years to be the inventor of the wrap sandwich. In case you needed something else to blame Boston for.
Photo: Getty images via huffingtonpost.com
Melrose Diner owner Michael Petrogiannis' takeover of the long-dormant Broad Street Diner (Broad and Ellsworth) is wicked close, if the revamped facade and factory-fresh/very patriotic sign are any indication. But let us take this opportunity to pour one out for the no-longer-in-existence "A Place for Ribs" sub-signage that we admired so very much. Never had the pleasure of gnawing on ribs at BSD when it was in operation, but knowing that it was indeed a place (not the place — a place) to acquire them always served as a strange kind of comfort.
Photo: Drew Lazor
The Pita Pit franchise that opened at 16th and Ionic in 2006 is finito — by spring 2012, the street-level space in The Oakwood apartments will become honeygrow, a casual 35-seater offering stir-fry bowls, salads and shakes, with everything topping out at $10. The ordering process will appeal to the Wawa faithful, as touchscreens will guide customers through the ordering process; proposed menu items include "lettuce cups" and a variety of noodles dressed in housemade sauces (ginger scallion, spicy Szechuan, Indonesian BBQ, etc.). Partners Justin Rosenberg and David Robkin aim to grow the brand fast once this flagship opens, opening multiple locations in the Philly region between now and 2014.
Frédéric Morin of Montreal’s Joe Beef will be joining pal Marc Vetri for a cookbook dinner next Wednesday, Dec. 7 at Osteria (640 N. Broad St.). Morin will be conjuring up plates from his new "cookbook of sorts," The Art of Living According to Joe Beef, which was recently reviewed by Adam Erace in our Nov. 17 food issue. The five-course dinner — $150, a price that includes, tax, tip, alcohol and a signed copy of the book — will feature staples from the restaurant, including Hot Oysters on the Radio, lobster-stuffed squid and duck steak au poivre. Full menu after the jump; make your reservations here.
Photo: Neal Santos
Few images are more landlubbery than a sky-high stack of Farmer John hay bales, but chef Andy Kitko at Oyster House (1516 Sansom St.) has developed a way to work the grazing fodder onto his nearly-all-seafood menu. Kikto, who first worked with hay in a kitchen context at NYC's Café Boulud, pops the tops of briny oysters (Cape May Salts lately) and tops them with squiggles of compound butter flavored with shallots and Herbes de Provence. He then tosses a handful of hay directly onto a hot grill, nestles the shucked oysters right on top of the pile and domes the whole thing, letting the hay smoke permeate the unassuming bivalves for 3 to 4 minutes. When they're done, they've got a hell of a lot going on — slippery, herbaceous bite from the butter, sure, but a funky, earthy smoke far different from what you get from burning wood is what's most prevalent. How does Kitko describe this flavor? "Barnyard — in a good way," he laughs. Eat these immediately!
Photo: Drew Lazor
- Adam Erace shoots up to Roxborough and takes a seat at the counter of Mel's Kitchen, a fast, friendly luncheonette run by namesake Melanie Hannon. Find out why the regulars feel comfortable brewing their own coffee and which one of Hannon's dishes is like "having a hug for lunch."
- In Feeding Frenzy: Word on the openings of Stateside, American Sardine Bar and Belle Cakery.
- In What's Cooking: Joe Beef visits Osteria, free dogs at Hot Diggity!, and two events featuring the dudes from Yards.
Photo: Neal Santos
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