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Archive: June, 2009
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| All signs point to happy hour. |
Get your mind right with City Paper's Moveable Feast weekly happy hour.� Our inaugural Feast kicks off this Thursday at Eulogy, with complimentary appetizers and specials on Belgian beer from 5-7 p.m.
The Feast will float to a new location each Thursday -- look for us next week in GHo at Ten Stone.
CP's Moveable Feast, every Thursday from 5-7 p.m. starting June 11, citypaper.net/moveablefeast
[...] Meet up with City Paper’s new Moveable Feast Happy Hour as they kick off the fun across the street from their offices at Eulogy. There will be complimenatary appetizers and Belgian beer specials from 5 to 7 pm. [Meal Ticket] [...]
[...] On Monday, Felicia D. told you about A Moveable Feast, the new CP-sponsored happy hour that’ll take place at a new Philly bar every Thursday. This evening, the fun will kick off at Eulogy Belgian Tavern (136 Chestnut St., 215-413-1918) in Old City â expect complimentary apps and hot pricing on beers. A Moveable Feast runs from 5 to 7. [...]
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| Photos | Neal Santos |
It came with hickory-accented white and wild rice, tomatoes and scallions with caramelized garlic butter.
UPDATE: Clue � it's in Fairmount.
Rembrandt's
Neal tells me that Erin P is correct!
rembrandts!
But was it good?
It was pretty good, the butter sauce was a little rich, and needed something to cut the flavor, so I asked for a few wedges of lemon. All in all 'twas yum.
[...] Meal Ticket :: Blog Archive :: Whereâd I eat baked rainbow trout? :: Philadelphia City Paper :: Ph... mealticket.blogs.citypaper.net/blogs/mu/2009/06/08/whered-i-eat-baked-rainbow-trout – view page – cached o ⢠Dodgers, running scared, make last-minute trades for Thome and Garland o ⢠Get Lit (All Summer Long): Win a copy of Stephen Elliott's The Adderall Diaries o ⢠Grid magazine September issue release party o ⢠Night Moves: Cash Dance at Kung Fu Necktie o ⢠Brad Lidge makes his case o ⢠My near-deaf Youtube guitar teacher can hear again! o ⢠Help a West Philly teacher buy an LCD projector o ⢠The Clog Weekend Omnibus: Dance Your Pants Off Weekend o ⢠Pissed Jeans show CANCELLED o ⢠Vote for Philly filmmaker in Amazon.com ad sweepstakes o ⢠The Trouble With Foxwoods o ⢠Another take on Lidge: Part-time Closer o ⢠Jason Bateman on Fresh Air o ⢠That was [DEL: un :DEL] expected: Pro-Michael Vick rally — From the page [...]
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We're a little obsessed with deviled eggs over here � you can catch us at family gatherings hording handfuls of the things in soggy cocktail napkins and going out to the garage to eat while the relatives are fighting over whose turn it is to rock on the bootleg karaoke machine. That's why it's exciting that Supper (926 South St., 215-592-8180, supperphilly.com) has plans to launch a happy-hour deviled egg menu on Wednesday, July 1.
On that day, visit between the hours of 5 and 8 (we'll be there at 4:59 banging on the door and screaming for blood yolks) to check out chef/owner Mitch Prensky's lineup of a dozen different deviled egg preparations (do yourself a favor and read the detailed rundown after the jump). Here you'll be able to cop the snacks for a dollar a pop, or all 12 for $9; three more dollars will get you a can of Sly Fox. For the rest of July, the deal will be $6 for four deviled eggs (rotating regularly) and a can from said brewmasters.
- Sriracha Deviled Egg with pickled daikon, carrot and coriander
- Pistou Deviled Egg with ratatouille
- Horseradish Deviled Egg with steak and Roquefort
- Deep-Fried Scotch Deviled Egg with country sausage
- Wasabi Deviled Egg with uni and crispy nori
- Saffron Deviled Egg with salt cod and roasted garlic
- Black Truffle Deviled Egg
- Chevre Deviled Egg with Spring Asparagus
- Lobster Deviled Egg with dill cr�me fraiche
- "Bacon and Egg" with braised bacon and cheddar;
- Smoked Chile Deviled Egg with corn-red onion salsa
- Vadouvan Spiced Deviled Egg with roasted cauliflower and mint
Are these prices for a full egg or half-an-egg?
Gemma: Price by the half-egg looks to be the standard rate.
[...] Ticket recently told you about the deviled egg menu Supper is launching on July 1. We were lucky enough to get a little preview of chef Mitch Prensky’s creations for [...]
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The beverage-bearing vehicles � dubbed CONVERTibles (hee) � started at 10 a.m. and will be tooling around Philly until 6. There'll also be a station set up at Franklin Square (Sixth and Race) where y'all can sign up to support the GBC.
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| Radishes are rich in vitamin C, folate, riboflavin, fiber and vitamin B6. |
Emmy Award-winning host of Christina Cooks and nutrition expert Christina Pirello's latest book, This Crazy Vegan Life (Penguin Group, 2008), is packed with more than 100 recipes based on fresh plant ingredients, offering a road map for those eliminating or reducing meat, fish and dairy in their diet.
The bounty of Pennsylvania and New Jersey's farmland is pouring into the city right now, making it even easier to fill your plate with locally grown, nutrient-dense and seriously sexy produce. Pirello celebrates this most wonderful time of the year and complements her book with a seasonal guide to shopping farmers' markets, shared after the jump.
Get to your favorite market now for bright organic strawberries, healthful chives, sweet peas and just-picked spinach � peep Pat Rapa's May 6 cover story The Freshmakers for a completely handy 2009 Philly farmer's market guide.
Click through for Pirello's spring-early summer picks for wild flavor and good health.
RELATED: The Freshmakers: 2009 Philly Farmer's Market Guide [06may09]
Christina Pirello�s Farmers� Market Shopping List
This is a special time of year, one that is even more near and dear to my heart than Christmas: the season of farmers� markets. �We are especially lucky in this region of the country, where we are surrounded by some of the most lush and abundant farm land in the nation.
So why should you be shopping at a farm market? A better question is, why wouldn�t you?
I know what you�re thinking: �In these economic times, can we afford to be elitist and run off to the oh-so-trendy outdoor market for designer veggies?� In these economic times, you can�t afford not to buy local. �One of the biggest misconceptions about farm markets is that they are unaffordable and only for foodies. And while you will see latte-sipping chic urban types strolling around eating freshly baked croissants, most of what you will experience at the market are local farmers and shoppers looking to create synergy between the city experience of food and the rural production of it.
Farm markets offer the best bang for your buck on many levels. With truly fresh produce (like, picked this morning fresh) at truly affordable prices, the local outdoor market gives you the chance to experience food on another level. Since it�s so fresh, the flavors are off the charts and the nutrients are at their most dense. Perhaps best of all, you get to connect with the person responsible for growing your food. You create relationships when you shop regularly at a farm market, building a sense of community.
But if nutrients are all you care about, well, the market is still for you. Check out these incredible powerhouses of nutrition, all available at your local farmers� market right now!
Peas
With 134 calories in a whole cup of peas, these seasonal beauties are delicious examples of why we eat veggies. A great source of calcium (43% of your daily requirements!), potassium, magnesium and phosphorus, fresh peas contribute fiber to our diets, folic acid for strong blood and immune-boosting vitamins A, C and K for all you antioxidant lovers out there.
Baby Spinach
This antioxidant-rich tender green is an amazing source of vitamins A, C and E, as well as calcium, iron and protein (Yes, protein!). With only 7 calories per 30 grams of baby spinach, this is green you can binge on until your heart�s content. Satisfying and nutritious, baby spinach will keep you sated and never land on your hips.
Chives
Just a garnish, you say? Not so fast. With just one calorie in each tablespoon, chives are dense with essential nutrients and can do so much more than just make a dish look lovely. A rich source of niacin and thiamine, which help to regulate metabolism, this delicate herb can aid in the battle of the bulge � so pile them on. Oh, and the vitamins (A, K, C, B6), as well as calcium, iron and folate, make them all the more beautiful � you, too!
Radishes
Not just the colorful bits in a salad, radishes offer great nutrition. With 16 calories in a cup, radishes are jam-packed with nutrients like vitamin C and folate, both essential to strong red blood. Great sources of fiber and riboflavin, radishes help to regulate digestion, particularly of fats� Meanwhile, vitamin B6 levels off your nervous system making you (and everyone around you) less stressed and happier.
Baby Bok Choy
Part of the cabbage family, these sweet and tender beauties are not only delicious, but are one of the greatest anti-inflammatory foods on the planet. And since they contain the cancer-fighting compounds common to other cruciferous veggies, as well as beta carotene and calcium, can you think of a reason not to add them to your veggie repertoire?
Strawberries
With a harvest season that can seem like just minutes, when you see local strawberries at a farm market, grab them � especially if they are not sprayed or are organic! Their sweet-tart flavor is just one bit of their allure. With only 49 calories in a cup, these vitamin C-rich berries give us all the immune-boosting power we need, in a delicious way. A great source of fiber, magnesium and potassium, strawberries go a long way towards helping us feel balanced. And once you have tried locally grown, you�ll understand: they are worlds away from the flat-tasting, out of season, ripened-under-grow-lights versions you find at the supermarket.
Turnips
I know, I know�seriously, turnips? Yup. A member of the cruciferous family, turnips are cancer-fighting powerhouses with a mild flavor that lends itself to roasting or braising, not to mention boiling, perhaps to add to a potato salad. This time of year, you can get turnips as Mother Nature intended, with their tops intact, and get the added benefit of the vitamin C in those bright green leaves. In natural medicine, turnips are used to help lower blood pressure and regulate blood sugar, as well as cardiovascular disease. �Are you still rolling your eyes?
Romaine Lettuce
The epitome of summer, lettuce is more than the delicate leaves that serve as the base of your salad. �Low in calories (try eight per cup) and high in fiber, folate, vitamins C and K and lutein for eye health, romaine lettuce aids in digestion and is said to aid in prevention of heart disease, stroke and even cataracts � helping you see your salad in a whole new light.
Local, Whole Grain Breads
There is nothing like freshly baked artisan bread, and most farm markets include a local baker. Look for the loaves that are dark in color and made from whole grain flours, nuts and seeds. �High in digestible iron, bread is more than just fun to eat. Whole grain breads provide fiber, antioxidants, protein, essential amino acids and other nutrients. And since these were baked by a local artisanal baker, you won�t find anything in your bread that you can�t pronounce (and certainly wouldn�t want to eat!).
Local Honey
Collected from a wide variety of flowers, honey is an ingredient that has more than yummy flavor going for it. Being a bit lower in calories than white sugar and not turning to fat in the body in the same way, honey is not as damaging to your waistline as other sweeteners. Used as a digestive aid and to relieve respiratory irritations, honey also has antibacterial properties. It reduces the amount of acid in the mouth, aiding in oral health. It even has antiseptic qualities, making it a great way to treat minor burns and scratches. A rich source of iron, honey is used in many cultures to treat anemia. Finally, because it comes from flowers, it can be effective in calming allergy symptoms. �And you thought it was just delicious!
� Hey, who says you can�t eat your way to health?
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| octophilly.com |
OCTO Waterfront Grille, Clark Maloney's forthcoming reconceptualization of Del Ave's Rock Lobster, has named its top kitchen dog. That'd be Patrick Dwyer, who's put in work at pretty much every stalwart steakhouse in this city, including Chart House, Smith and Wollensky, McCormick and Schmick's and The Prime Rib. Spread out across 13,000 square feet, the lunch/dinner/entertainment concept is set to officially debut Friday, June 19, and Dwyer has big plans for opening weekend � 3,000 lobsters, 400 pounds of shrimp, 200 pounds of octopus, 200 pounds of lump crabmeat and 100 filets are but a few of the bullet points on chef's over-the-top order list.
Effie Bouikidis of Effie's Restaurant (1127 Pine St.) says that Paul, her contemporary American BYOB at 1120 Pine Street, will most likely open in about a month's time. Named in honor of Bouikidis' father, who recently passed, the 30-seat space (formerly an antique shop, but long vacant) is more spacious than your average crammed-in Center City BYO, with floor-to-ceiling windows. Chef: Adam Merlin, formerly of Georges' in Wayne. We'll have more menu details soon, but for now, Bouikidis mentions that two of her dad's all-time favorites � prime rib and creme brulee � will be served as regular special and a dessert, respectively.
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If you missed Fat Tuesday a couple months ago, America's giving you another chance to make sure you're on the road to unnecessary guilt weight by honoring today, the first Friday in June, as National Doughnut Day.
The tradition was founded in 1938 by the Salvation Army to support the needy during the Great Depression. Many shops around the city are celebrating, including all Dunkin' Donuts locations, where you can grab a free doughnut with the purchase of a beverage.
RELATED: Create Dunkin's Next Donut; win $12Gs
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In this week's food section, I told you about red espresso, a concentrated, rooibos tea-based riff on traditional espresso that's just arriving here in Philly. Since it's both caffeine-free and boasts five times as many antioxidants as green tea, it resides in an interesting tweener gray area in the coffeehouse milieu � recovering fiends who're weaning off caf can sip the stuff and still feel like they're getting their latte fix, and at the same time, traditional tea drinkers can opt for something a little more bold.
Developed in South Africa, red espresso (that's the brand name, all lowercase) has just recently become available in Philly. You can get it at Caffeination (2100 Chestnut St., 215-568-8006, caffeination.com) as well as at Rim Caf� (1171 S. Ninth St., 215-465-3515, rimcafe.com), where owner Ren� Kobeitri and his wife, Mimi, whip up all manner of red specialty drinks.
After the jump, check out some photos from my visit to Rim Caf� � including a look at the meticulous preparation behind the iced chai drink detailed in my piece.
I could put a urinal cake in a group head, but that doesn't make it yellow espresso.
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| All photos l Felicia D'Ambrosio |
| Infusions in the works |
Flavored liquor is not my thing. You can keep your APeach, APear and Cherry Bombs; I like to chew my sugar, not mainline it.� Prejudiced as I am, the words "apricot-peanut bourbon" markered across a homey glass jar behind the bar at Fairmount stalwart London Grill sent my brown-liquor antennae spinning.
London Grill bartender Adrian Cane, former cook at Jos� Ramon Andres' D.C. tapas temple Jaleo, is the man behind the apricot-peanut bourbon, as well as a spicy hibiscus- and cucumber-infused tequila. Other bartenders, as well as bar manager Cristina Tessaro, owner Terry Berch and chef/owner Michael McNally concoct their own infusions, as well � the housemade lineup comprises dozens of choices. "I love how interested everyone is in this," said Berch. "We wanted them to be involved in this process and they have come up with amazing things."
The kitchen is integral to their whole-house approach to developing a cocktail list. "Sous chef Jason Lemon and I have meetings all the time, about what seasonal ingredients I can use for infusions," said Cane. "I talk to him about what liquors to cook with and we share ideas."
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| Infusion Array |
Chef McNally's Italian-style blood orange and grapefruit-cello is intensely floral, with a harmonious balance of sweetness and citrus; the beguiling potion begs to be mixed with a bit of Prosecco for a glam breakfast drink or apertif. Both this infusion and his classic limoncello cannot be rushed � they infuse for at least two months to develop their full flavor. "We don't sell anything until it's ready," said Tessaro. "Everything is tasted throughout its stages and checked."
Though the neutral base of vodka makes it a natural for infusions, the London staff does not limit their creativity. Berch has a violet gin in the works, which will be the base of a Pre-Prohibition classic, the Aviation. Mint and lavender from London's garden are making their way into a new infusion now.
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| Bartender Adrian Cane |
Cane explained the trial-and-error approach to doctoring up booze. "The apricot-peanut bourbon was an experiment. We used dried, un-sulphured apricots and � this is important � dry-roasted unsalted peanuts," he laughed. "That could have gone badly had we forgotten the unsalted part." The mixture was left undisturbed for a few days, until Cane noticed the peanuts had released a significant amount of oil into the alcohol. At that point, he removed the nuts to keep them from from dominating the flavor. After infusing for a few weeks, he decanted the jar in front of me to offer a sample.
The spirit's hard edges had been erased by the softness of the peanut oil, with an underlying sweetness from the apricots. It was lovely, a perfect way to transition brown liquors into the warmer seasons. "I think I'll make a Apricot-Peanut Manhattan with it," said Cane. "With peach bitters, and leave out the vermouth because it's already a little sweet." He also pondered an Apricot Julep, muddled with fresh apricots, the bourbon and a little club soda.
"You don't have to add sugar to these infusions," noted Tessaro. "The flavors are intense and don't need it."
Other summery potions include the James Bond Vesper, a blend of grapefruit-citrus gin, Finlandia grapefruit vodka and Lillet, and the Pink Pepino, a vibrantly hued martini of hibiscus-cucumber tequila, PAMA liqueur and a float of sparkling wine.
"You guys have quite the cocktail program," I marveled to the beaming staff.
"We're a little under the radar," said Tessaro. "It's a speakeasy."
London Grill, 2301 Fairmount Ave., 215-978-4545, londongrill.com
Too bad the service at London is brutal at times...otherwise I'd be in to try some of this great stuff
sounds like Pablo did not get a job at London and is spewing.The service at London is fine and I should know .i operated a restaurant for 30 years and know what service expectations should be .
So glad to see some press on what I view as not only the best bar in town, but also the best and most innovative bartenders around! Adrian and Cristina know their stuff and serve the masses with the utmost class and sophistication without a shred of uppity-ness (is that a word? well, it is now!)! Can't wait to check out their highly anticipated yearly Bastille Day festival on July 11th! Go team!
I've been a patron at London for years now, and Adrian and Cristina are both fantastic. The ideas coming out of their bar are innovative and cutting edge, and they deserve every bit of publicity that comes their way. I encourage everyone to go to London and hang out at the bar, whether you're looking for beer and a burger or some of the most interesting concoctions out there. Enjoy!
the service at london is acceptable, if slow. it certainly isn't "good" and a step behind the service at the other restaurants in the area, imo. The bar is great, and the london lemonade is my go-to-hot-summer-day drink.
I'm the owner of LG! I am on it! (service issues) We are training lots of new people for busy season and I will definetely jump in more to get us on a smooth service track. Thanks for the comments and please come back!
that is one thing i forgot to mention--LG does always respond to complaints well!
i wish it was that I hadn't gotten a job. My last three visits there have been less than wonderful. I'm glad terry is on it. I will give it another try in a couple weeks. But it seems to me there is never a server there when you need one and they can get too busy for their own good...then everyone suffers.
As the GM of London, I appreciate ALL feedback about London's service, drinks, food, etc. Pablo, the times that you came and were not happy with the service, was it during dinner, brunch, inside, outside??? Any information can help us find the root of the problem(s). Also, never hesitate to find a manager or owner. There is almost always a manager on duty (except maybe late night) and Terry is in the building almost every day. Let us know you are not happy, comment cards should always be available when your bill is presented, so we may rectify the problem then and there, rather than loosing you as a customer the minute you walk out the door!
huh, I've never really had any service issues there. the potato pizza takes a while, but they tell you that up front & it's well worth the wait. my go-to drink is also the London Lemonade.
My original comment got deleted, no doubt because I espoused an unpopular opinion that this restaurant is a detriment to YOU in EVERY way if you set foot in there. I was describing how this restaurant is the worst place in the world and about how I would rather die than eat there again. I directly contradicted claims that the barmaids are all cool and nice and knowledgeable and all that garbage and that they weren't "uppity." I provided specific anecdotal evidence. Since some people above praised the barmaids by name, I thought I would tell about my own awful experiences with those very people, but I suppose I must have just imagined having been treated as an invisible piece of trash every time I've been in this bar, according to the "moderator." If you want to know about each of my horrid experiences at London Grill, feel free to contact the moderator of these responses to the article to ask him or her what I originally said before he or she used his or her mighty power to stomp on the throat of a lifelong Philadelphia citizen.
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