Archive: June, 2009
|All signs point to happy hour.|
Get your mind right with City Paper's Moveable Feast weekly happy hour.ï¿½ 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
|Photos | Neal Santos|
It came with hickory-accented white and wild rice, tomatoes and scallions with caramelized garlic butter.
UPDATE: Clue ï¿½ it's in Fairmount.
We're a little obsessed with deviled eggs over here ï¿½ 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 crï¿½me 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
If you see gaudy eye-catching convertibles around the city today, chances are they have Crystal Light for you
The beverage-bearing vehicles ï¿½ dubbed CONVERTibles (hee) ï¿½ 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.
|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 ï¿½ 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.
Christina Pirelloï¿½s Farmersï¿½ 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 farmersï¿½ markets. ï¿½We 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 wouldnï¿½t you?
I know what youï¿½re thinking: ï¿½In these economic times, can we afford to be elitist and run off to the oh-so-trendy outdoor market for designer veggies?ï¿½ In these economic times, you canï¿½t afford not to buy local. ï¿½One 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 itï¿½s 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 farmersï¿½ market right now!
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.
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 heartï¿½s content. Satisfying and nutritious, baby spinach will keep you sated and never land on your hips.
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 ï¿½ 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 ï¿½ you, too!
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 fatsï¿½ 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?
With a harvest season that can seem like just minutes, when you see local strawberries at a farm market, grab them ï¿½ 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, youï¿½ll understand: they are worlds away from the flat-tasting, out of season, ripened-under-grow-lights versions you find at the supermarket.
I know, I knowï¿½seriously, 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. ï¿½Are you still rolling your eyes?
The epitome of summer, lettuce is more than the delicate leaves that serve as the base of your salad. ï¿½Low 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 ï¿½ 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. ï¿½High 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 wonï¿½t find anything in your bread that you canï¿½t pronounce (and certainly wouldnï¿½t want to eat!).
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. ï¿½And you thought it was just delicious!
ï¿½ Hey, who says you canï¿½t eat your way to health?
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 ï¿½ 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 ï¿½ prime rib and creme brulee ï¿½ will be served as regular special and a dessert, respectively.
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.
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 ï¿½ 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 Cafï¿½ (1171 S. Ninth St., 215-465-3515, rimcafe.com), where owner Renï¿½ 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 Cafï¿½ ï¿½ including a look at the meticulous preparation behind the iced chai drink detailed in my piece.
|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.ï¿½ 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 Josï¿½ 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 ï¿½ 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."
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 ï¿½ 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.
|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 ï¿½ this is important ï¿½ 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
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