Archive: March, 2010
|PHoto | Drew Lazor|
Who better than the Italian Market itself to let us know that Wishing Well (Ninth and Catharine), the public house from Chris Martino and Carmen Cappello, officially opens April 5? Check out our March 12 sneak-peek post for details on Cappello's food, including the intense scrapple- and egg-topped SHAME Burger.
|Photo | Neal Santos|
- Trey Popp finds "uncommon focus and finesse" in the down-to-earth cooking at Avenida, Edgar and Kim Alvarez's fam-friendly restaurant in Mt. Airy. How good can home-style cooking be? "The answer is very good."
- Oyster shucking nuts! Fancified mod Seder dinners! Ancient Roman food! Find out what the hell we're yelling about in What's Cooking.
- Word on Dmitri's No. 3, brand-new burgerage and coffee/tea stops galore in Feeding Frenzy.
Asher Roth, Bucks County's finest MC, yesterday dropped a mixtape titled Seared Foie Gras with Quince and Cranberry. The DJ Wreckineyez-mixed release, unfortunately fortunately, does not feature any rhyming couplets skewering the controversial gavage process. Instead, we got Roth (plus guests like Talib Kweli and B.o.B.) over beats from the likes of Kanye, Just Blaze and 9th Wonder, with a few food-related lines mixed in there for good measure.
Here's "Hot Wangs," featuring passing mentions of breakfast cereal, lo mein, leftover-stuffed sandwiches and escargot:
Download link and track listing after the jump.
|Click to enlarge|
The venerable Italian bakery Iannelli's (1155 E. Passyunk Ave.), which we recently featured in our Meal Ticket supplement piece on Philly pizza styles, is in the process of remodeling its tiny Passyunk Avenue storefront into a modest sit-down cafÃ©, says owner Vincent Iannelli.
They're moving the register and deli case further back into the space to install counter seating, which will provide a full view of the 100-year-old brick oven the family's been using forever. (They've been in this location since 1965.) They'll add a selection of breakfast sandwiches, salads, panini and other gourmet sandwiches (filet, sautÃ©ed spinach and smoked gouda on their house-baked Italian bread; veal/pork meatballs; crab meatballs smothered in their new crab fra diavalo sauce), and there are plans for "Pasta Sundays," a flat-rate red-gravy meal deal. The new setup will also allow the bakery to expand its cake/cupcake business.
Iannelli says he's aiming to have the renovation complete in the next few months, ideally before summer hits.
|pottery by Ayumi Horie|
Celebrate seasonality, locality and creativity, all under one sustainable roof. Noble: an American Cookery will host A Useable Feast next Tue., March 30 to benefit the Buy Fresh Buy Local program that educates communities on the value of farming and cooking with local products.
Event organizer Lyla Kaplan of Down to Earth tells us "functional pottery by Jim Dugan, Mel Griffin, Ayumi Horie and Gwendolyn Yoppolo will be placed in the restaurant to be used by guests, creating an active environment where the common experience of eating and drinking becomes a celebration of the interdependence among pottery, food, cooking, and people."
Guests are invited to sip a complimentary ROOT cocktail as they preview the collections from 7 to 8 p.m. A ROOT-infused, four-course dinner will be served family-style after the preview. (Full menu after the jump.) Here, guests may choose a plate from the artists to act as their first course's substructure.
The $85 ticket includes the aforementioned cocktail and beer or wine with dinner. Part of the proceeds will be donated to Buy Fresh Buy Local's PA chapter and other local food organizations. Call 215-568-7000 for reservations.
1ST COURSE (served individually on the potters plates)
GREEN ASPARAGUS, Serrano ham, poached egg with brioche crumbs, coffee and ROOT
2ND COURSE (served family style on platters)
DAYBOAT FLUKE, spring vegetables, shrimp jus flavored with ROOT
3RD COURSE (served family style on platters)
LANCASTER COUNTY DUROC PORK LOIN, spiced and roasted, parsnip, kale, sour orange, rice with chickpea and saffron
4TH COURSE âSWEET COURSEâ (served on individual plates)
SEMOLINA DUMPLING, marinated blackberries, Nutella cream, vanilla ice cream, ROOT gelee
SNACK TIME: an animated First Lady on nerds and gardening, New York comes to Rittenhouse, operations for Standard Breading Procedure, pro tips on tough reservations, Jacques Torres is a cereal killer
|The First Lady flexes some guns for gardening|
Every Wednesday, Meal Ticket pokes around the food blog world to see what's simmering.
- White House food initiatives are tracked on Obama Foodarama, including fun bits like "avid organic gardener" Michelle Obama's animated presence on The Simpsons Sunday last. Voiced by actress Angela Bassett, the First Lady visits Springfield Elementary to assure Lisa Simpson that high achievers/food gardeners win in the end, adding, "I got As when As were hard to get."
- The Insider has details on NY's five-outlet Italian restaurant Serafina opening a branch in the luxury 10 Rittenhouse building. Pizza, simple Northern Italian dishes, fresh-squeezed juices, coffee and pastry will make up the menu.
- Do you know SBP? That's Standard Breading Procedure, and if you want your crumby coatings crisp and not left behind to float sadly in the pan, check out SeriousEats' SBP slideshow for schnitzel.
- Ken Alan is Vice President of Concierge Services for BPG Properties, and he drops into The Restaurant Club to share pro tips on getting that competitive reservation, including key contacts. Did you know Amada takes ressies two years in advance?
- Once again, the French glam-ify something that's we 'Mericans have been mindlessly chomping since childhood. Jacques Torres Chocolate takes ordinary Cheerios and coats them with premium milk chocolate, producing wee little doughnuts of improved nostalgia. Via DailyCandy.
|Manish Swarup, AP|
|The bhut jolokia is grown in Northern India|
In an AP story that ran in the Chicago Tribune yesterday, writer Wasbir Hussain reports from Gauhati, India that the Indian military is set to weaponize the chili declared "world's hottest" by the Guinness Book of World Records in 2007.
The thumb-sized bhut jolokia, or ghost chili, rings up 1,000,000 Scoville units, the metric used to scientifically measure a chili's heat. In comparison, standard Tabasco sauce has 2,500 to 5,000 Scoville units; jalapeno peppers can have anywhere from 2,500 to 8,000. Indian military officials have approved the chili for making tear-gas like hand grenades that will be used to immobilize suspects, including terrorists.
"This is definitely going to be an effective nontoxic weapon because its pungent smell can choke terrorists and force them out of their hide-outs," R. B. Srivastava, the director of the Life Sciences Department at the New Delhi headquarters of the DRDO said.
Srivastava, who led a defense research laboratory in Assam, said trials are also on to produce bhut jolokia-based aerosol sprays to be used by women against attackers and for the police to control and disperse mobs.
|Photo | Drew Lazor
Stephen Starr's Headhouse Square pizza place, which Meal Ticket first wrote about in September, is on the move they're taking over the space directly next door, and will gain 30 table seats and a 12-seat bar. The expansion is expected to be completed in the month of April.
Meal Ticket swung by the U-City location of D.P. Dough (33 S. 40th St.) to check out some brand-new menu offerings from the spot many consider to be Drunk Kid Valhalla.
Managing partner Mike Nagao says that while D.P. Dough is a chain that values product consistency across the board, he stressed to the founders that their urban location calls for a more pliable approach. (Many other locations sit in more remote college towns.) They agreed and gave him the green light to whip up some items unique to his store.
There are now D.P. Dogs, sizable all-beef franks wrapped in housemade dough (one for $1.99, or three for five bucks) and served with a secret cheese sauce. They're doing cinnamon/sugar "CinnaSinStix" with housemade cream cheese icing, and some insane cheesy pesto sticks, as well. Then there are the real bad boys: The Dessert Zones. These things are serious. Especially the PBB Zone, for which Nagao combines a cannoli-like ricotta cheese mixture, chunky peanut butter and a sprinkling of crispy bacon (!). It's a salty-sweet kind of thing for sure, but the bacon is pretty subtle throughout the whole thing, just a slightly savory foonote to what by all accounts is a really solid idea for something to eat after you've had 60 beers (it comes with a side of maple syrup). There's also a gooey, melty S'morez Zone, combining chocolate, marshmallow and graham cracker crumbs.
Nagao teases that hes got a Nutella and banana concoction in the R&D stages right now, but we're fairly confident y'all can get your calzone-ified sugar fix with those two dessert items while you wait for that one to drop.
Do you want a Starbucks at 42nd & Woodland? Community meeting tonight @ SHCA (257 S. 45th St.) 6:30pm to hear their plans.
"I don't have much information," said Witmer in a phone call. "I found out through the neighbors some of our customers work at University of the Sciences and they told me about the meeting. I'm going to it to find out more."
Witmer, who co-owns two Green Lines in West Philadelphia, elected not to speculate on the tone of tonight's meeting, but he did add, "I feel that Starbucks kind of represents a giant corporate identity to people in this neighborhood."
UPDATE: We're now told that tonight's zoning meeting, which would involve the University of the Sciences accepting community feedback regarding a zoning variance to open the Starbucks, has been postponed. We'll update when we have more info.
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