|Moore Brothers Wine Company|
|Google Maps cannot find this.|
If you're relying on computerized directions to find Moore Brothers Wine Company, be they Google, Mapquest, Yahoo or your talking GPS friend, you will be sorely tried and then thirsty.ï¿½ Moore Brothers' Pennsauken, New Jersey store, located in "a nondescript suite of offices in the Cooper River Park", is legendarily invisible to whatever techno-algorithm that produces the directions.
Co-owner Greg Moore solves your jug-handle dilemma with his hand-drawn map (above) that guides you from Philadelphia to his Wonderfulï¿½ Land of Unknown Wines.
Diminishing the thrill of purchasing awesome intoxicants that the irritating PA LCB would never even try to get their monopolizing little paws on is New Jersey's three-day-old, 25 percent alcoholic beverage tax increase.ï¿½ The hike ups the tax rate for manufacturers, wholesalers and distributors.ï¿½ Mark Zimmaro of The Intelligencer notes who will likely be footing the bill:
Some distributors acknowledged that the increase most likely would be passed on to their customers.
Taxes on liquor and wine increased by 25 percent, but liquor took the biggest hit in price per volume. A consumer purchasing a gallon of liquor will pay $5.50 in taxes, a jump of $1.10. Wine buyers will pay 87.5 cents per gallon in taxes, an increase of 17.5 cents.
It works out to an additional 51 cents for a 1.75-liter bottle of vodka or 3 cents for 750 milliliters of wine.
Add that extra 3 cents per bottle on to the $4 bridge toll and... well, it's still way better than buying cooked bottles at PA Wine & Spirits stores.
Moore Brothers Wine Company, 7200 N. Park Dr., Pennsauken, NJ, 856-317-1177, moorebrothers.com
|Photo l Felicia D'Ambrosio|
|Brown's hot doughnuts|
Craig LaBan, most powerful food critic in five counties, blew up my spot. His July 12 article on cheap Shore eats led with a mention of "Freakies," the misshapen, dollar-a-bag doughnuts you can occasionally snag at Brown's. Located on the Boardwalk at St. Charles Place in Ocean City, New Jersey, Brown's only serves from Easter to Thanksgiving and is a must-stop for breakfast whilst down the Shore.
Though the omelettes, waffles, pancakes and coffee at Brown's are all worth a mention, it's the doughnuts that draw the crowds. The line forms daily around 8 a.m., trailing north from the window where teenage boys furiously drop batter into the conveyor fryer that turns out the sweet treats. At 70 cents each, $4.05 for six and $8.10 a dozen, the mini cakes are both delightful and appealingly inexpensive. Get yours plain or dipped in vanilla or chocolate icing, rolled in cinnamon or powdered sugar, or my favorite, glazed with honey syrup.
You used to be able to run up to the window, skipping the impatient line and ask if there was a bag of Freakies for a buck. Now, bargain-hunting beachgoers with eyes as glazed as doughnuts are asking every five minutes. Damn you, LaBan.
Brown's, Boardwalk & St. Charles Place, Ocean City, N.J.,ï¿½ 609-391-0677, brownsnostalgia.com/restaraunt.html
Short, sweet and to the point, the Wednesday Farmers Market (3-7 p.m.) at Second and Poplar in Northern Liberties has everything you need to put together a healthful, seasonal meal ï¿½ or just treat yourself to a quick rack of slow-smoked ribs from Miss Amelia's Barbecue.
The Food Trust sponsors this and dozens of other seasonal markets in the city and suburbs to connect farmers with consumers. More pictures of the array of goodies after the jump, as well as an unexpected portrait.
Visit thefoodtrust.org to download a .pdf of the complete farmer's market schedule.
|All Photos l Felicia D'Ambrosio|
|What do we all have in common?ï¿½ Appreciation for good eats.|
It all starts with asparagus. The long winter gives way to a trickling spring thaw, and before you know it, the spears of asparagus are emerging from the ground so quickly you could lay in the rows and watch them reach for the sun, no time lapse necessary.
Before you know it, summer has come and the sweet profusion we dreamt of in dark January is exploding all around. Strawberries are already gone, but blueberries, melons, blackberries, raspberries (black and red), cherries, plums, nectarines and peaches are all awaiting their turn on your table.
Get outside and bring home some local produce at one of Eastern PA's many pick-your-own farms. PickYourOwn.org has a PA harvest schedule so you can plan ahead, as well as a comprehensive listing of pick-your-own farms sorted by county.
I grew up excitedly anticpating pumpkin-patch season at Linvilla Orchards in Delaware County. In the summer Linvilla offers a dizzying A to Z of pick-your-own fruits, as well as Saturday festivals dedicated to peaches, blackberries, tomatoes, pears and sweet corn. Pack up the kids, the car and the sunscreen for a day of satisfying picking, before it's pumpkin time and the berries are just a sweet memory.
|Vodka bar + bread pudding = happy|
When chef Derek Davis opened Sonoma eighteen years ago in Manayunk, the hilly 'hood didn't have much in the way of designer eats... or anything else.ï¿½ Main Street was mostly shuttered businesses before Davis introduced locals to the joy of seasonal ingredients long before farm-to-table became de rigeur.
Sonoma, which changed concepts over thirteen years the way a teenager changes moods, was reincarnated five years ago as Derek's, serving new American small plates.ï¿½ To celebrate his eighteen years on Main Street, Davis is now offering a spectacularly priced three-course menu for $18, with selected glasses of wine to match at $5.
Diners can choose from an array of Davis' greatest hits from his past Manayunk restaurants Sonoma, Arroyo Grill, Kansas City Prime and Carmella's. Small plates include sweet potato and sesame dumplings with sweet soy and cabbage; then taste the nineties with Sonoma's signature "piedini": chicken confit with caramelized onions, raspberry barbecue sauce, arugula and chevre all rolled in pizza dough.
The $18 prix-fixe runs seven nights a week, all summer long.ï¿½ For those itching to relive their callow youth, scoot upstairs to the greenhouse, where the original vodka bar remains.ï¿½ Stocking one of America's most extensive vodka collections and fixing drinks complete with fresh-squeezed juices, the vodka bar was the happening spot back in the day for the freshly-minted Manayunk brats.
Take a peek at the full special menu after the jump.
Derek's Restaurant, 4411 Main St., Manayunk, 215-483-9400, dereksrestaurant.com
Derek's 18th Anniversary $18 Rollback Menu
(3 courses for $18 per person, plus tax and gratuity)
Small plates (choice of)
steamed sweet potato and sesame seed dumplings
pan seared with sweet soy and cabbage leaf
crispy thin onion rings
lightly floured and flash fried
local-organic baby green salad
with pear tomatoes, diced cucumber and balsamic vinaigrette
"best of philly" caesar salad
hearts of romaine with handcut croutons and grated romano cheese
Large plates (choice of)
arborio rice tossed with broccoli, peas, rapini, haricot verts, tomato,
red peppers, basil, parsley, butter and romano cheese
grilled turkey breast paillard
marinated with basil pesto and served with shoestring potatoes
and broccoli aglio olio
spinach noodles and local grass fed heavy cream
chicken and goat cheese piedini
chicken confit with caramelized onions, raspberry barbecue sauce,
arugula and chevre
all rolled in pizza dough, served with baby green salad. a sonoma classic!
grilled chicken breast and mashed potatoes
cardamom scented with fried shallot rings, balsamic glaze and italian greens
Dessert (choice of)
classic crï¿½me brulee
I was fortunate enough to work with sirio maccioni in the 80's
at the original le cirque. the original recipe was perfected here and we still do it exactly as the master intended
white chocolate bread pudding
this is a reprisal of the original kansas city prime recipe
served warm with white chocolate sauce and berries
chocolate trifle semifreddo parfait
layers of chocolate cake and berry laced cream
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.ï¿½ Here, amidst the swarms of unapologetic Giants and Mets fans, we find the Point Pleasant location ofï¿½ 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.ï¿½ With the help ofï¿½ his football coach -- who was also a banker -- the high school senior assembled $125,000 to purchase the business.ï¿½ Today, Cancro is theï¿½ CEO of Jersey Mike's, presiding over a franchise system with over 350 locations.ï¿½ 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.ï¿½ The slicer-operator engages in friendly repartee, a personal touch espoused by Cancro, while they assemble the elements of your personal sub.ï¿½ 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.ï¿½ A "regular" sub runs six to seven bucks, a "giant", which easily makes two meals, about $10.
The results: Not only is the sandwich fresh, it's bangin'.ï¿½ Jersey Mike's trims and roasts their own Angus beef and bakes all the bread on premises and it shows through in the taste.ï¿½ 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.ï¿½ 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, Jerseyï¿½ Mike's is doing it up right.ï¿½ 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.ï¿½ Otherwise, heaven. Use the zip-code locator or widget that finds every Jersey Mike's in a 15-mile radius ofï¿½ 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.
|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.ï¿½ 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.ï¿½ 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.ï¿½ 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.ï¿½ 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
|Photo l Felicia D'Ambrosio|
|If I have to explain, you wouldn't understand.|
|Photo l Felicia D'Ambrosio|
|On the road|
Setting off on a road trip is one of America's most beloved summer rituals. Last Thursday, CP webmaster Marc Steel and I headed west to Pittsburgh to see our favorite band. Since Marc was kind enough to drive (he's the Neal Cassady of his group, and Neal always drove), I packed the cooler with grub suitable to take on the road.
We'd be eating everything cold, so I spent an hour preparing a lunch that would be tasty right out of containers. Organic yogurt, strawberries, mangoes cut down into cubes, a high-energy tortellini salad stocked with pigeon peas, tuna, broccoli and diced tomatoes and the makings of grilled chicken wraps with raw yellow and red peppers, bacon and romaine with sriracha-lime mayonnaise all found their way on to the portable menu.
Check out the recipes after the jump, and choose your road to follow this summer.
High-Energy Hippie Tortellini Salad
Yield: A hell of a lot of pasta salad ... enough to take with you, enough to leave some at home for your disgruntled boyfriend
Go Get This:
Two 8-ounce bags dried tri-color tortellini
One 15-ounce can green pigeon peas
Two 14-ounce cans diced tomatoes
Big handful chopped flat-leaf parsley
One 12-ounce can tuna in water, drained
One crown broccoli, washed and dried
Salt & pepper to taste
One tsp. Colman's mustard powder
Now Do This:
Bring a large pot of salted water to boil and cook tortellini according to package directions. Drain and set aside to cool.
Drain the can of tuna and peas, set aside.
Pour both cans of diced tomatoes into a medium sautï¿½ pan and cook over medium-high heat until all juice is evaporated and tomatoes are slightly shriveled. Remove from heat.
Chop the washed and dried broccoli into small pieces, using the florets and not the large central stem.
In a large mixing bowl, combine cooked tortellini, drained tuna and peas, chopped parsley, tomatoes, broccoli and mustard powder. Mix gently but thoroughly.
Taste for seasoning and add salt and pepper. Pack in plastic containers for travel and chill in fridge.ï¿½ Taste again for seasoning before service.
Grilled Chicken and Bacon Wraps
Yield: Eight wraps
Go Get This:
Eight whole-wheat tortillas
One package of organic/natural chicken breasts (usually 3 breasts)
Eight strips of bacon
One red bell pepper, washed
One yellow bell pepper, washed
Eight romaine lettuce leaves, washed
Sriracha-lime mayonnaise (recipe below)
Now Do This:
Preheat a gas or charcoal grill to medium-high for ten minutes. Spray one side of chicken breasts with vegetable oil or non-stick grilling spray and place oiled-side down on grill for at least six minutes.
Spray upside of chicken breasts with oil and flip. Grill for eight more minutes, until juices run clear when pierced and no pink remains. Set chicken aside to cool.
Fry bacon to desired level of crispiness; drain on paper towels. Set aside.
Remove seeds and stems from bell peppers and slice into 1/2 inch strips. Pack raw peppers and romaine lettuce together in plastic container for travel.
Slice chicken breast into 1/2 inch strips. Pack for travel with drained bacon in plastic container.
Go Get This:
6 tablespoons mayonnaise of your choice (I used Hellman's low-fat mayo)
Sriracha chili sauce to taste
Juice of one lime
Now Do This:
Mix all three ingredients in a small, lidded plastic container. Taste and add sriracha as desired. Keep chilled until ready to serve.
Spread desired amount of sriracha-lime mayo in a line down the center of one wrap. Add chicken, bacon, a romaine leaf and bell peppers. Roll and eat ... and eat and roll.
|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
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