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Archive: July, 2009
That's how owner Cata Raisbeck describes the product at her new corner shop, which soft-opened on July 4 on the corner of 20th and Locust (267-639-5287). The Yogorino brand, founded in Italy in 1994, has locations in sexy locales like Dubai, Milan, Madrid, Ibiza and Seoul, but we've got the very first standalone operation in the U.S. right here in Rittenhouse. The shop will be open today until 10 p.m. today before closing from Tuesday to Thursday to handle final preparations for a grand opening event Friday or Saturday. (Regular hours will be 8 to 10, with late-night hours on weekend� nights.)
Raisbeck, who was born in Colombia and came to Philly on account of her husband studying at Wharton, first encountered Yogorino while studying abroad in Italy in 2000. The tart, single-flavor yogurt is made from all-natural, organic ingredients and milk, with no high fructose corn syrup, and Raisbeck's exploring the option of sourcing from a local dairy farmer. There are quite a few toppings (fresh-cut fruit, nuts, cereals, candies, sprinkles) as well as a rotating lineup of 15 different Italian sauces, including bitter chocolate, dulce de leche and pistachio. Raisbeck also touts the six probiotic strands � that "good" bacteria that makes yogurt healthful � inherent in the stuff. Four sizes, with prices topping out at $6 for a large. Raisbeck promises expanded menu offerings in the coming months.
It's so delicious! Best thing to hit Rittenhouse in a long time.
[...] in August• Feed the need with Mugshots' Local Food Buying Club• Oceanaire shuts down• "It's not frozen yogurt. It's Yogorino."• FIELD TRIP: Jersey Mike's Subs• First farm dinner at Greensgrow• Where'd I order [...]
I'm a big fan of fro-yo and decided to check out Yogorino yesterday. I thought the yogurt was delicious, but was not happy with the price and the plastic (bad for the environment)cups that make you seem like you are getting more than you actually are. I'm choosing Sweet Ending over Yogorino.
Anonymous: For what it's worth, I'm told the plastic cups used by Yogorino are made from a corn starch-based biodegradable material.
Just visited Sweet Green in D.C. this weekend. By far the best frozen yogurt I've ever had (same deal, one flavor, fresh toppings...Green certified restaurant). I'm curious to see if this will hold up!
visited the franchize exhibition today in beijing, and tried yogorino. Really tasted good and planning to franchise the brand, but the fee seems high. Anyone in changchun, china would like to franchise the brand could contact me for coorporation at 8613500886052. Thanks.
Thanks to all for comments. For any official information of yogorino and business oportunity, visit our official website: www.yogorino.com email: info@yogorino.com Tel. +39.045.6702521 (ITALY) Fax. +39.045.6703767 (ITALY)
I buy this in Bermuda and it is sinfully delicious!!
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Follow the Jersey Turnpike north until you get to the mystical exit of 1-95, the gateway to hundreds of shore points as foreign as Nepal to the typical Philadelphian.� Here, amidst the swarms of unapologetic Giants and Mets fans, we find the Point Pleasant location of� Jersey Mike's Subs.
Founded in 1956, Jersey Mike's was on its third owner in 1972 when 17-year old store employee Peter Cancro overheard his boss talking about selling the shop.� With the help of� his football coach -- who was also a banker -- the high school senior assembled $125,000 to purchase the business.� Today, Cancro is the� CEO of Jersey Mike's, presiding over a franchise system with over 350 locations.� Meal Ticket visited the original Point Pleasant locale to see if the famous subs matched up to our hometown hoagies.
The basics: Meats from quality producers (Dietz & Watson, Boar's Head), cheeses and bread are all sliced to order, an absolute requirement for a superior sandwich.� The slicer-operator engages in friendly repartee, a personal touch espoused by Cancro, while they assemble the elements of your personal sub.� Choose your toppings (lettuce, tomato, onion, oil, vinegar, mayo, "spices", pickles, hot and sweet peppers) and watch as they are applied and the sammy is wrapped.� A "regular" sub runs six to seven bucks, a "giant", which easily makes two meals, about $10.
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The results: Not only is the sandwich fresh, it's bangin'.� Jersey Mike's trims and roasts their own Angus beef and bakes all the bread on premises and it shows through in the taste.� Not only are the cold subs a harmonious balance of meat, cheese, toppings and spread, the place turns out a completely respectable cheesesteak, a claim Meal Ticket would not apply lightly to a far-afield from Philly location.� Wraps, salads and something called "a sub in a tub", a complete sandwich minus the bread, are also on the menu.
On the cheesesteak and cold sandwich fronts, Jersey� Mike's is doing it up right.� The bread is a little bit squishy for Meal Ticket's taste, but this half of the team grew up in Philly on Cacia's and Sarcone's and will always consider them the ne plus ultra when it comes to sandwich bread.� Otherwise, heaven. Use the zip-code locator or widget that finds every Jersey Mike's in a 15-mile radius of� your route the next time you take a roadtrip -- this shop is Jersey Perfect.
Visit JerseyMikes.com for more information and to find a location.
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| Photo l Felicia D'Ambrosio |
Heirloom tomatoes from Greensgrow (last year's bounty) |
Everyone's favorite Kensington community farm initiative is inviting you to dinner.� Chef Corbin Evans will man the grill at Greensgrow's first-ever farm dinner on Thursday, July 30, where the table will be set amidst the profusion of plants under the stars.
The $45, five-course meal will benefit the Kensington Community Kitchen, Greensgrow's project creating new food opportunities in Philadelphia neighborhoods.� The menu, which is not quite finalized, will include a seasonal heirloom salad, house smoked fish appetizer, fresh fruit and local cheese, main course and fresh roasted coffee and dessert.� In a fun twist on their community-building ethos, all guests will be asked to switch seats in the middle of the meal to better get to know their neighbors.� If you choose to enhance your meal with adult beverages, you may feel free to BYOB.
Seating is limited, so RSVP to Erik@greensgrow.org for reservations.
Greensgrow Farms First Farm Dinner, Thu., July 30, 6:30 p.m., $45, 2501 E. Cumberland St., 215-427-2702, greensgrow.org
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| Photos | Drew Lazor |
Chick's
Will: You got it. My girlfriend got the thingie on the left (can't remember its name) and I got the Old Fashioned on the right.
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| Photo | Drew Lazor |
You're having a bunch of hollow-legged friends over to cook out before booing Sheryl Crow taking in the fireworks on the Parkway. Problem is you haven't picked up a single foodstuff for your exceedingly elaborate Mediterranean-inspired menu yet � and you gotta work late Friday night. What to do?
Before you stock up on a stack of Tombstones, peep game: Di Bruno Brothers' Emilio Mignucci tells Meal Ticket that about 90 percent of the businesses in the Ninth Street Italian Market will be open tomorrow, July 4, from 8 a.m. to 3 p.m. Typically the strip is shuttered up for Independence Day, but since the Fourth falls on a Saturday this year, most all vendors have made the decision to open (adhering to traditional Sunday hours) to accommodate folks like you. What's more, most of the merchants will be selling $5 coupon books packed with clippable discounts you can use during your last-sec shopping sesh.
Brendan "Spanky" Hartranft and Leigh Maida, who already have two hits on their hands with Memphis Taproom and Local 44, have just signed a lease for challenge numero tres � they're taking over G-Ho's Yello'bar (2425 Grays Ferry Ave.) and converting it into Resurrection Ale House.
Photo | Drew Lazor
The couple will soon begin renovating and reconceptualizing the interior of the bar, which opened at the corner of Catharine and Grays Ferry in the spring of 2007. (Yello'bar just never quite hit its stride, despite a recent facelift.) A few years back, Hartranft and Maida actually used to live in the 'hood, right near where The Sidecar is now.
How will Resurrection differ from the first two beer-toting gunboats in the Spanky/Leigh armada? Memphis is set apart by chef Jesse Kimball's suds-spiked menu, while West Philly's 20-tap Local 44 is a little more like a beer bar that also offers tasty complementary plates. Resurrection will do the beer right, but it'll also be notably food-forward. "We're focused (as always) on a stellar craft beer list, but we're equally focused this time on the dining side of things, too," says Maida in an e-mail. "For now, we're sort of working under the term 'beer bistro' as a guiding principle." No chef has been hired just yet.
Resurrection � Maida explains that the name's a nod to the reemergence of the greater Graduate Hospital area, plus it sounds a little Belgian � is aiming to open the first week of September. They're working on securing a keg of the Belgian-style Resurrection Ale from Bmore's Brewer's Art for the opening.
[...] had the rundown on the beer bistro earlier this [...]
[...] a mission-specific roadtrip to collect. Read up on Resurrection’s chef, Joe Chmiko, and the story on the concept in our previous [...]
[...] PREVIOUSLY: Memphis Taproom team to turn Yello’bar into Resurrection Ale House [...]
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| Photo l Felicia D'Ambrosio |
| A Drosophila melanogaster trap with victims |
'Tis the season for juicy local cherries, sticky Mexican mangoes and beer, beer, beer. What do all these things have in common? Fruit flies � species Drosophila melanogaster, poetically Greek for "dark-bellied dew lover" � enjoy them even more than we do, and if you leave one strawberry on the counter for even a second, the petite pests will invade your kitchen.
WikiHow has a multi-pronged battle plan for fighting a major infestation, but if you have just an annoying few settling into your banana bowl, you can get rid of them quickly by using their alias against them: They are also known as vinegar flies.
In a small glass or cup, pour an inch of apple cider vinegar and a few drops of liquid dish soap. The flies will be attracted to the cider vinegar, then be taken down by the soap and summarily drowned. Winner, you.
Dude! This totally worked! Thanks for the tip.
Emily: Sweet, I'm glad this worked for you. It's a bartender's trick that keeps all your Stoli Raz & sodas from getting sent back in the summer.
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| gophila.com |
Nothing says USA like a deluge of dairy treats. Head down to the Great Plaza at Penn's Landing from noon to 5 p.m. Friday, Saturday and Sunday for the Welcome America!� Super Scooper All-You-Can-Eat Ice Cream Festival.
A minimum $5 donation per person goes to the Joshua Kahan Fund while snagging you all the frozen cream you can lick from Ben & Jerry�s, H�agen-Dazs, Edy's, Breyers/Good Humor, Bassett's, Turkey Hill, Jack & Jill, Philadelphia Water Ice and more.
Held every Fourth of July weekend in Philly, the fundraiser is now in its 11th year. To date it's raised more than $700,000 toward finding a cure for pediatric leukemia.
Super Scooper All-You-Can-Eat Ice Cream Festival, Fri.-Sun., July 3-July 5, noon-5 p.m., Great Plaza at Penn's Landing, Columbus Blvd. at Chestnut St., delawareriverevents.com
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Eulogy owner Mike Naessens' Beneluxx Tasting Room (33 S. Third St., 267-318-7269, beneluxx.com) is a little more Euro than your average bar, but that doesn't mean they can't get down with the Fourth. To celebrate Uncle Sam's 233rd b-day, the subterranean destination's offering some all-American dealage this Friday and Saturday. They're doing a $9 cheese threesome featuring Nancy's Hudson Valley camembert (NY), Jasper Hills clothbound Cabot cheddar (VT) and Point Reyes blue (CA), as well as a red, white and brewed American beer flight (Victory Storm King, Pennichuck Pompier, Bell's Two-Hearted) for just $6. Get both brought to your table for $13.
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| Photo l Felicia D'Ambrosio |
| Learn to make these three demonic eggs |
Rick Nichols profiled Supper chef/owner Mitch Prensky's many variations on the classic deviled egg in last week's Inky, providing key tips for hard-boiling eggs without that creepy green ring to piping egg filling from a portable Ziploc bag.
Well, we love deviled eggs as much as we love Nichols, so we're expanding on his theme with even more deviled egg recipes courtesy of chef Prensky After the jump, learn to make his Vadouvan Spiced Deviled Eggs with Roasted Cauliflower and Mint, Horseradish and Steak Deviled Eggs and Sriracha Deviled Eggs to bring down the house at your next family barbecue.
Taste Supper's devilish bounty all this month, where $9 buys you an even dozen of Prensky's imaginative egg output.
Supper, 926 South St., 215-592-8180, supperphilly.com
Vadouvan Spiced Deviled Eggs with Roasted Cauliflower and Mint
6 Eggs, hard boiled, halved with yolks separated out into a bowl
3 Tbsps. Mayonnaise
1 tsp.� Dijon
2 tsps. Vadouvan or curry spice
1 tsp. lemon juice
1 tsp. chopped mint
salt and pepper to taste
Garnish
Roasted cauliflower florets tossed with chopped fresh mint
Directions
Make a stuffing with all ingredients. Pipe into eggs. Top with garnish.
Horseradish Deviled Egg with Seared Steak and Blue Cheese
6 Eggs, hard boiled, halved with yolks separated out into a bowl
3 Tbsps. Mayonnaise
1 tsp. Dijon
2 tsps. horseradish
1 tsp. lemon juice
1 tsp. chopped parsley
salt and pepper to taste
Garnish
Thinly sliced seared New York strip steak
Crumbled blue cheese
Directions
Make a stuffing with all ingredients. Pipe into eggs. Top with garnish.
Sriracha Deviled Eggs
6 Eggs, hard boiled, halved with yolks separated out into a bowl
3 Tbsps. Mayonnaise
1 tsp. Dijon
2 Tsps. Sriracha (Vietnamese chili sauce)
1 tsp. lime juice
1 tsp. chopped cilantro
salt and pepper to taste
Garnish
Diced pickled carrot and daikon and cilantro leaves
Directions
Make a stuffing with all ingredients.� Pipe into eggs.� Top with garnish.
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