Archive: September, 2009
Meal Ticket dropped by the Hotel Palomar's Square 1682 (121 S. 17th St.) earlier today to catch a glimpse of the Kimpton Hotels restaurant, slated to open Wednesday, Oct. 14.
Dayna Lee of Hollywood's Powerstrip Studios is responsible for the Art Deco-inspired space, spread out over two floors. The ground level features the bar/lounge area, with room for about 30 to sit; highlights down here include a exhibition kitchen and large chalkboard wall that'll feature rotating renderings from local artists. (Right now it's got a wispy piece of work from Donna Czapiga.) The top floor, which is more like the proper dining room, has room for between 50 and 60 more, and it's done up with lots of polished wood, bold throw pillows and mounted architect's lamps, in a nod to the structure's heritage as the Architect's Building. Other features worth noting include a floor-to-ceiling wine tower, accessible from both floors, with a Rubenesque woman in colorful panes on the doors, and a recurring motif of bronze chain links.
Chef Guillermo Tellez, who we recently spoke to here on Meal Ticket, says he's working right now pickling and preserving seasonal vegetables for the colder months. The full menu has yet to be released (we teased a few items here), but dishes Tellez is particularly excited about include a petite poblano en nogada stuffed with pork, beef, pomegranates and apricots and topped with a traditional cold walnut sauce; and the shrimp, chicken and beef yakitori on the bar menu, which'll be served with Korean barbecue, mustard chili and coconut peanut sauces.
SNACK TIME: umami questing, Vetri at Kitchen Stadium, this rainbow is the pot of gold, local brewers earn big bling, art and Starr atmosphere collide
|Try your luck on the Umami Wheel|
Every Wednesday, Meal Ticket pokes around the food blog world to see what's simmering.
-- Collin Flatt of Phoodie.info quests for the secret of umami, the savory "fifth taste". StudioKitchen chef Shola Olunloyo guides Flatt through his first lesson in deliciousness: the Nigerian fare at Tastee D's.
-- The little birds were chirping this little tune months ago, and now The Insider confirms it: Marc Vetri has taped an episode of Iron Chef America, battling first season winner Michael Symon. No word on the air date yet.
-- Foobooz dreams up another clever infographic, this one chronicling the many ventures of Mr. Stephen Starr in cheery rainbow form.
-- Jack Curtin tallies the medal haul for local brewers at the Great American Beer Fest on the Beeryard's news page.ï¿½ We'll just say it was total domination, as usual.
-- Here's one for Foobooz to add to its Starr-y rainbow: Rat's Restaurant at Grounds for Sculpture in Hamilton, New Jersey.ï¿½ SRO took over the fine-dining destination this summer, writes The Restaurant Club, installing former Garces Restaurant Group culinary director Kevin Sbarga behind the stove.
|Photos | Drew Lazor|
|Albert Yee | messyandpicky.com
On Monday, Mark Tropea, chef/owner of Sonata (Liberties Walk, 1030 N. American St., 215-238-1240), treated us to a sneak peek of his new fall menu, which just went live last night. Check it out in full after the jump.
Head over to Messy and Picky for lots of pics and a detailed rundown of each course. Pictured above, courtesy of M&P, is our favorite dish at the tasting ï¿½ rabbit and andouille sausage gumbo over polenta, topped with a bit of creme fraiche.
|Click to enlarge
|Photo l Michael Persico|
|"Blue Label" spicy pulled pork|
It's the time of the season for changing leaves and changing menus.ï¿½ Pub & Kitchen (1946 Lombard St., 215-545-0350) drops some new tastes on their faithful Thursday, Oct. 1.ï¿½ Fans of the whitefish roll mops from the $3 "Bar Snacks" menu will be pleased to see them return, joined by an intriguing boudin noir with piccalilli -- a traditional blood-enriched black pudding paired with a pickled vegetable relish for contrast.ï¿½ This half of Meal Ticket was relieved to see her favorite pig sandwich in the known universe remain in the mix.
The booze list underwent a mini-makeover as well, with highlights looking like a Tub Gin Negroni (gin, sweet vermouth, Campari and blood orange bitters) and the cultish and hard-to-find Lucifer Belgian golden ale in bottles for $10.
Click the links for the full bar and dining menus.
Pigskin Gourmet is a new Philly-based Web cooking show from Philly fans Cecil E. Rudd and Brent Evans, who share tailgating ideas for season's eatings. They drop a new episode every Friday before gameday. Check out the latest installment above, where the duo prepares strawberry-jalapeno chicken wings, buffalo chicken dip and stuffed celery.
Scheduled for this Sunday, Oct. 4, at 5 p.m., Unbreaded's Sandwich Smash will feature five Philly chefs ï¿½ Michael Solomonov (Zahav), Arthur Cavaliere (Parc), Peter McAndrews (Paesano's), Rick Olivieri (Rick's Steaks) and Mark Coates (Bebe's Barbecue) ï¿½ï¿½ putting live sandwich-making demos at the Park Hyatt at the Bellevue. Tickets (there are still a few available) get you tastes of each chef's signature sandwich, plus beer from Anheuser-Busch, chips from Herr's and gelato from Capogiro.
Want a free pair of tix to the event? (Don't worry, Iggles heads ï¿½ it's bye week this week.) All you gotta do is send correct answers to the three trivia questions after the jump to email@example.com. (Do NOT leave answers as a comment.)
UPDATE: Well, that was fast. Meal Ticket reader Andy checked in with the correct answers a mere 7 minutes after this post went live. Well-done, sir. We've added the answers after the jump.
1. On the show House M.D., what is Dr. House's go-to sandwich?
2. Which Philadelphia institution, famous for its sandwiches, also serves a gigantic six-egg omelette stuffed with 12 ingredients?
3. Which prolific American author/poet wrote a semi-autobiographical novel that's also the name of a sandwich?
Charles Bukowski (Ham on Rye)
Philly Beer Week web dude Sparks reports that if you were a fan of Philly Beer Week on Facebook, you may have been deleted (he was not drunk when this happened) and to please add Philly Beer Week again.
Giant clams fleeing before
the giant clambake
Design Philadelphia, now in its fifth year exalting all things as pleasing to the eye as they are useful, is getting down with the food crowd with Dining By Design, a new series of events highlighting creativity and innovation in the kitchen.
They invited OpenChefAMe masterminds Bart Mroz and Jesse Middleton and uber-bearded Web cooking-show-host Tim Crowe of Eating Crowe to come up with an event for Design Philadelphia's week-long program. The men went big, joining their skill sets to bring you a small sea's worth of clams, crab, lobster, mussels and 5 tons of sand in which to cook them.ï¿½ Also sausage, which is generally not found in the ocean, but goes with mollusks like Ritz crackers and spray-on cheese.
The Piazza at Schmidt's (N. Second St. & Germantown Ave.) is hosting the party on Wednesday, October 7 from 6 to 8 p.m., with burger lounge P.Y.T. offering drink specials to complement the intoxicating shellfish liquor.ï¿½ Tim Crowe and team will be filming a live episode of Eating Crowe to add to the frenetic atmosphere of consumption.ï¿½ Tickets are $25; get them here on OpenChefAMe.com.
Chinatown's Ly Michael's is now known as Tazia, and the restaurant (101 N. 11th St., between Arch and Cherry) is celebrating its grand opening this coming Thursday, Oct. 1. Owner Melissa Dimalaluan describes chef Justin Ky's food as "dim sum meets tapas" ï¿½ the menu's broken down in to small plates, flatbreads, greens, soups, sides and snacks. Check it all out after the jump.
Tazia's also doing some sweet happy hour deals ï¿½ from 3:30 to 6:30 daily and from 10 to midnight Sunday to Thursday, check out a $3 "tapatizer" menu (full selection after the jump), $3 beers, martinis, wines and sake, $4 cocktails and $4 beer/wine flights. Yes, flights for four bucks!
Hours: Mon.-Thu., 11:30 a.m.-1 a.m.; Fri., 11:30 a.m.-2 a.m.; Sat., 3 p.m.-2 a.m.; Sun., 3 p.m.-1 a.m.
Happy Hour "Tapatizers"
Vietnamese Spring Rolls
Veggie Spring Rolls
Cheese Steak Spring Rolls
Baby Green Salad
Sushi of the Day
(Please Check with Server for Available Selections)
Raw Bar $1 each
(Please Check with Server for Available Selections)
Vietnamese Spring Rollsï¿½ï¿½ï¿½ ï¿½
Vegetarian Spring Rolls
Sweet Garlic Chili Dipping Sauce
Cheese-Steak Spring Rolls
Rib Eye, Cheese, Grilled Onions
Shelled, Steamed, Ginger, Scallions
Tuna and Smoked Salmon Carpaccio
Thai Basil Vinaigrette
Pan Tossed with Salt & Pepper- Coriander Seasoning
Shitake Mushroom Soy Au Jus
Sushi Roll Of The Day
Chefï¿½s 3 Special Rolls Of The Day
Black Truffle Soy
Crispy Shrimp Dumplings, Sweet Garlic Sauce
Raw Bar/ Sashimi
(Please Check with Server for Available Selections)
Sake Spiked Mussels
New Zealand Mussels, Peppers, Onions, Fresh Herbed Tomato Sauce
Steamed Clams or Mussels
Sake Garlic Broth
Coriander, Onions, Peppers
Three Cheese Portabella
Oven Baked, Gorgonzola, Cream Cheese, Goat Cheese
Steamed, Soy Sauce, Sea Salt
Pork Filling, Napa Cabbage, Steamed or Pan Fried
Indian Style Pancake, Chicken Curry Stew
Chimmichurri Sauce, Grilled Onions, Grilled Filet, Baby Cilantro
Home- Style Tomato Sauce, Italian Cured Ham
Home-Style Tomato Sauce, Seasonal Mushrooms, Organic Greens
Home- Style Tomato Sauce, Seasonal Fresh Vegetables
Mozzarella, Gorgonzola, Parmesan
Baby Greens, Gorgonzola, Cranberries, Candied Walnuts, Red Wine Vinaigrette
Garden Salad, House Ginger Dressing
Prosciutto and Goat Cheese
Mixed greens, Roasted Peppers, Balsamic Honey Lemon Vinaigrette
Thai Beef Salad
Grilled Filet with Spicy Garlic Lime Dressing
All Soups are Prepared for Two and Served in a Porcelain Clay Pot
Hand Wrapped Hong Kong Style Wontons
Thai Style Hot and Sour Soup
Steamed or Wok Tossed Seasonal Vegetables
Wasabi Mashed Potatoes
Sweet Potato Fries
Steamed White or Brown Rice
Jumbo Lump Crab Fried Rice
Thai Noodles, Shrimp, Bean Sprouts, Tofu, Eggs
Japanese Shrimp Scampi
Ginger, Garlic, Sake, Yuzu
Tempura Style Shrimp, Shitake Mushrooms, Rice Wine Reduction
Maryland Style Crab Cake Encrusted with Macadamia Nuts
Pan Seared Scallops
Infused with White Wine and Sake
Crispy Sea Bass
Shitake Mushrooms, Scallions, Caramelized Balsamic
Lightly Battered Chicken, Ginger Garlic Sauce
Duck Leg Confit, Raspberry Cognac Sauce
Proscuitto Wrapped, Whole Grain Mustard, Miso Sauce
Siamese Wild Boar
Pan Tossed, Thai Basil, Coriander
Vietnamese Wok Tossed Filet
Sweet Soy Reduction
Petite Filet Mignon
Veal and Merlot Reduction
Wasabi Pepper Sauce
Rack of Lamb
Vietnamese Style Honey Lemon Grass Rub
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