Archive: May, 2009
|Photo l Felicia D'Ambrosio|
The burgeoning South of South neighborhoods will be getting their very own food co-op soon, when Molly Russakoff's Bella Vista Natural Foods transforms from a conventional retail space into a cooperative grocery.
BVNF patrons and Bella Vista neighbors have all been enthusiastic about the possibility of a local co-op, writes Russakoff in an e-mail newsletter. But what is a co-op, exactly? How is it run?
These questions will be answered at a steering meeting Wednesday, June 10 at the Palumbo Rec Center, when Weaver's Way Co-op general manager Glen Bergman and Alex Moss, a founding member of Praxis Consulting Group, willï¿½ provide an overview of the current situations and options for BVNF.
Everyone is welcome to attend the meeting and find out how they can be a part of the BVNF cooperative. Anyone interested in volunteering with flyering and organization prior to the meeting should contact Molly atï¿½ email@example.com or 215-923-3367.
Bella Vista Food Co-op Meeting, Wed., June 10, 7 p.m., Palumbo Rec Center, 725 S. 10th St. (at Fitzwater)
Bella Vista Natural Foods, 1010 S. Ninth St., 215-923-3367
To watch, go to http://vendr.tv/live.
|Photo | Drew Lazor|
Meal Ticket's definitely amped for the opening of P.Y.T., PaperStreet founder Tommy Up's spot in the still-got-that-new-car-urban-enclave-smell Piazza at Schmidts. Here's the scoop on the place (probably about a month out) from my recent Piazza restaurant rundown:
Inspired, to an extent, by L.A. spots like 25 Degrees and the Apple Pan, P.Y.T. is promoter Upï¿½s shot at bringing a non-chain destination burger joint ï¿½ and alcohol-infused milkshakes (!) ï¿½ to Philly. Josh McCullough, chef at Time, is putting together P.Y.T.ï¿½s sandwich menu, whichï¿½ll feature affordable burgers ($6-$7) and grilled cheeses ï¿½with twistsï¿½ (plenty of veg options, says Up). Other eats will include hand-cut fries and lobster tempura fish sticks. Behind the main bar, Up is planning on mounting a vintage-era photo of his pops rocking a fu manchu standing next to a VW Beetle painted like the American flag. The front of the space will be the eatery ï¿½ in the back, expect a unisex bathroom space and a ï¿½speakeasy-styleï¿½ bar thatï¿½ll be pouring bespoke cocktails designed by a guy from NYCï¿½s Milk and Honey.
After the jump, peep two preliminary renderings of the interior, being designed by DIE Creative ï¿½ the West Coast-inspired front room/patio, and the hidden bar/lounge area in the back. (Click to enlarge.)
|Photos | Drew Lazor|
That's CP associate web editor, photographer and occasional Meal Ticket contributor Neal Santos to you.
SNACK TIME: canelï¿½s de Philadelphie, earning your Cicerone stripes, DIY carnitas, another spring, another radish, tooth-grinding energy from Red Bull Cola
|Philly Market Cafe|
|Possible canelï¿½ packaging by Gaetano|
Every Wednesday, Meal Ticket pokes around the food blog world too see what's simmering.
- Canelï¿½ King Gaetano of Philly Market Cafe is getting his nascent canelï¿½ vending business off the ground. Look for his Bordeaux pastry sharing space with Joe the Coffee Guy at the Headhouse Farmer's Market, and at an upcoming market outside Whole Foods on Thursdays that launches June 18.
- Plato gravity, the specs of the Reinheitsgebot and identifying phenols are child's play to the Craft Beer Institute's Cicerone Certification Program. Joe Sixpack's current column in the Daily News profiles the exam that tests the geekiest of beer geeks. Try your hand (or dash your hopes) at Beer Radar.
-Gabe Jaffe at Drawing For Food posts a recipe for slow-braised pork carnitas that's easy and way tempting, if not faster than hitting up Veracruzana.
- 'Tis the season for radishes, and Farm To Philly has some suggestions for what to do with the little sparkplugs. Try out a soup made from radish greens and a riff on the classic radish-cooked-in-butter.
- MenuPages blog picks up a fun story on Red Bull Cola, which was found to contain traces of actual cocaine! Six German states have already banned the drink; read all about it on the New York Post's site.
Mistystix are a new product that adds some Halloween party-drama to your next cocktail. The Mistystix themselves areï¿½plastic swizzles that encapsulate a piece of food-grade dry ice.ï¿½Watch the demo video for the effect. Sure to be a fantastic hit at vomitous nightclubs the world over.
|Getty Images | cnn.com
|Two of the game's best: Barcelona's Lionel Messi and Man U's Cristiano Ronaldo
UEFA Champions League Final. Manchester United FC vs. FC Barcelona. Today. 2:45 p.m.
If any of the above is alien to you, consider this: A visit to the right bar today will mean an immersion into excitement, expectation and awe ï¿½ taps will flow, songs will be sung, bitter enemies will draw together. The only thing like it, of course, is any given day of the all-too-brief World Cup tournament. So shed insularity and come along for the biggest match in European soccer ï¿½ though, of course, many of the people youï¿½ll meet today will be born and raised stateside.
Pitting the best teams from every major European soccer league against each other, the Champions League runs from August until today ï¿½ imagine if the Phillies had to play a home series against the Mets before flying out for a three-game affair in Japan with the Saitama Seibu Lions. This is just what these soccer teams face as they battle through group stages and past elimination on their way to claiming domination of Europe.
The winners of the English Premier League and La Liga (Spainï¿½s top league) will meet in Rome this afternoon, with both squads helmed by luminaries of the game. Manchester United looks to become the first team of the Champions League era (started in '92) to repeat as champions against a gifted Barcelona squad. Though The Red Devils (Man U) look to stifle first ï¿½ their defense has been incredibly stingy all year ï¿½ and punish on the counter, fans new and old should expect to see brilliance up and down the field. Don't worry if youï¿½re at a loss for nuances or names ï¿½ after a few pints, you'll certainly find enough new friends to elucidate things for you.
Meal Ticket's rundown of where to watch the game (arriving early is a MUST) after the jump.
Fado Irish Pub | 15th and Locust streets, 215-893-9700
The soccer pub in Center City. Expect crazed supporters from both sides and hence, a sea of red (MUFC) and red/blue (Barcaï¿½s two-color shirt). Get ready to cheer and chant. Multiple large flat screen TVs. $4 Heinekens.
Dark Horse Pubï¿½ | 21 S. Second St. 215-928-9307
Headhouse Squareï¿½s contender for best soccer pub in the city boasts three distinct rooms that are often jam-packed with devout supporters on the weekends well before most of us have turned off the alarm and given up on running. Multiple big-screen TVs and flat screens.
Tir Na Nog | 1600 Arch St. # 103, 267-514-1700
Corporate as hell for lunch the week through, she lets her hair down for top matches. Down comes the projection screen and up goes the sound. TVs around the bar, as well.
The 700 Club | 700 N. Second St, 215- 413-3181
Celebrate ecstacy with a Mackesonï¿½s XXX English Stout. If agony is the rule of the day, then bend your head further with a Delirium Tremens. Either way, this usually laidback setting, which lends itself to a quiet study of the game ï¿½ wraparound windows on lazy mornings/afternoons with diehard regulars ï¿½ will offer one of the best beers selections around for the raucous event. One giant flat screen; happy hour prices during the match.ï¿½ï¿½
New Deck Tavern | 3408 Sansom St., 215-386-4600
An enthused crowd is a guarantee as youï¿½ll be watching and drinking with grad students and overworked scientists from around the world. Heineken Lite and Heineken bottles/drafts and Amstel drafts: $3.50. Multiple flat screens.
Oï¿½Neals | 611 S. Third St., 215-574-9495
Immerse yourself in one of the finest beer menus around while enjoying the subtleties of the Beautiful Game. $3.50 LandSharks. Multiple TVs.
The Blarney South | 323 South St., 215-413-8294
A cool spot to down a few pints before or after a show at the TLA, The Blarney draws a good crowd for footy, as well. And that has nothing to do with the fetish boutique around the corner. Multiple TVs.
Memphis Taproom | 2331 E. Cumberland St., 215-425-4460
Ease up to the bar and pair world-class soccer with well-crafted food and a plethora of also-world-class beers at this emerging landmark. One sizable flat screen.
|Photo l Felicia D'Ambrosio|
|Barbecued chicken thighs and corn grilled in the husk|
Chicken thighs need a P.R. firm. Though possessed of great dollar value and wowza texture, the little legs' image suffered grievously during the fat-free, skinless-boneless zealotry of the nineties and desperately want re-branding for 2009.
Though skinless chicken breasts have their place in the culinary hall of fame (see: Chick-Fil-A), thighs are a cook's dream. A veritable yin-yang of white and flavorsome dark meat, thighs are also ideal recession food: I picked up a giant package at Acme for just $1.29/lb.
My venerable Mom-Mom seasons hers with Italian spices and Locatelli cheese before packing them in an egg dip and herbed breadcrumb crust; a whole tray of the thighs gets baked in the oven. Served hot, room temp or cold from the fridge, the meat is moist and tender, with a crunchy, almost burnt bottom and crispy crumb shell. These last bare seconds at family gatherings.
The boyfriend does his on the grill, simply seasoned with salt and pepper and basted with barbecue sauce for the last few moments of cooking, and a better grilled chicken I've yet to taste. Scope his fast method after the jump ï¿½ and get thee to the freezer sale at Acme to load up on newly fashionable chicken thighs.
|Photo l Felicia D'Ambrosio|
|After the first flip, pre-sauce|
Mike Persico's Barbecued Chicken Thighs
Figure on 2-4 chicken thighs per person (depending on size) for dinner, plus a side or two
Go Get This:
Salt and pepper to taste
Barbecue sauce of choice
Now Do This:
Preheat a gas grill to medium-high, or make a hot pile of coals in a charcoal grill.
In a large bowl, lightly coat the chicken thighs in vegetable oil on all sides.ï¿½ Season with salt and pepper on both sides and place thighs on grill, skin side down.ï¿½ Allow to cook with grill cover closed for 10 minutes.
Flip thighs to other side and allow to cook with cover closed for twelve minutes.
Turn heat down to medium. With a brush or mop, glaze thighs with barbecue sauce on both sides and allow to cook for three minutes with cover closed.
Flip and brush with sauce again on both sides; cook another minute, taking care not to allow sauce to char.
Chicken is done when juices run clear when pierced with a knife, or until an instant-read meat thermometer reads 170 degrees Fahrenheit.ï¿½ 25 minutes of total cooking time is recommended -- like most human thighs, the chicken legs have a fair amount of fat and won't dry out as quickly as breasts.
|Photo l Felicia D'Ambrosio|
|Always start skin-side down -- this goes for fish, too.|
You know how you're always talking about how you want to make a viral video starring deli meats you purchased at your local Acme? Well now you got yourself a chance to scam $4K out of it, too. Vincent Giordano brand meats wants "you and/or your family" to put together a clip featuring an original sandwich recipe. Here are the details:
Entrants are encouraged to use Vincent Giordano brand Premium or SteakHouse Roast Beef, Corned Beef or Pastrami from your local ACME deli counter.
Record a video of you and/or your family creating a unique and delicious sandwich recipe. Be clever, creativeï¿½be funny!
Upload your video by June 15, 2009.
Consumer prize: First prize is $4,000.00. Four honorable mention prizes of $100 Vincent Giordano Gift Certificate each are not transferable and are not redeemable for cash.
One of the stipulations is that the video "must be in good taste," which automatically eliminates Team Meal Ticket ï¿½ we were planning to center our work around several pastrami-centric double entrendres. Dammit! Please let us know if you're planning on entering.
|Crappy Phone Photo l Felicia D'Ambrosio|
|Delight in a bite|
Where did I eat a special of "Mexican construction worker-style headcheese tacos"?
Each rich little two-biter was layered with a square of headcheese, queso fresco and avocado, then piqued with a slice of jalapeno and minced red onion. A side spoon of a very hot and possibly pickled salsa made the whole thing linger.
Did I mention each taco was just a buck? Paired with a 9 percent ABV goblet of Arcadia Hop Rocket Double IPA, I was in heaven.
Once someone gets the answer in the comments, I'll add yesterday's impressive specials menu and draft beer list, after the jump.
Strong work, Meal Ticketers!ï¿½ Scope Memorial Day's special menu at SPTR, where chef Scott Schroeder is absolutely killing it. My notes on the bottom are in regard to the porter-braised shortrib sandwich on the menu, which was "what a cheesesteak SHOULD taste like," in Mike Persico's words.
The Mystery Belgian Beer draft is a fun conceit, as well ... our mystery draft was complex, sour and a steal at $4.
|Headcheese tacos, subtitled with "If you don't order this
you're a sissy"
|Try the Lagunitas Undercover Shutdown|
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