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Food Events
Frédéric Morin of Montreal’s Joe Beef will be joining pal Marc Vetri for a cookbook dinner next Wednesday, Dec. 7 at Osteria (640 N. Broad St.). Morin will be conjuring up plates from his new "cookbook of sorts," The Art of Living According to Joe Beef, which was recently reviewed by Adam Erace in our Nov. 17 food issue. The five-course dinner — $150, a price that includes, tax, tip, alcohol and a signed copy of the book — will feature staples from the restaurant, including Hot Oysters on the Radio, lobster-stuffed squid and duck steak au poivre. Full menu after the jump; make your reservations here.
Photo: Neal Santos
Munish Narula's Tashan (777 S. Broad St.), which earned a bang-up review last week from our Adam Erace, is hosting a fast-and-loose beer "dinner" next Wednesday, Dec. 7, with Meadville, Pa.'s Voodoo Brewing. In contrast with most events of these nature, which have eaters paying a flat fee for a multi-course, beer-paired meal, Tashan chef Sylva Senat is keeping it casual: He'll pair various small plates from his menu with four-ounce pours of Voodoo beers, all for $8 each. (Brewmaster Matt Allyn will be in the house from 7 to 9.) Peep the pairings after the jump.
Photo: Drew Lazor
Remember this? When everyone in Philly a militia of infuriated Meal Ticket commenters threatened violent regime change when the owners of The Khyber (56 S. Second St.) announced their intentions to convert the well-heeled rock club into an izakaya? As we know now, that Japanese plan was soon shifted to Queen Village (782 S. Second, where Stephen Simons and Dave Frank are plugging along) and the Khyber became the NOLA-fied Khyber Pass Pub.
This was mentioned in What's Cooking this week, but here we've got room for more soused chatter: This coming Monday, Nov. 28, David Wondrich, preeminent American cocktail historian and author of Imbibe!, will hold court at The Farmers' Cabinet (1113 Walnut St.) for an evening of strong, strong punches.
Running from 7 to 10 p.m., the pay-as-you-go event will feature seminal many-boozed admixtures like The Professor's Orange Punch (cognac, rum, Seville orange, sugar and water), which originates with bartending godfather Jerry Thomas, as well as Philadelphia Fish House Punch (peach brandy, cognac, Jamaican rum, lemon juice, water), one stiff cup our city can officially call its own. Head bartender Phoebe Esmon and the rest of the F-Cab crew will be mixing cocktails, as well, including The Buck and Breck (cognac, absinthe, bitters, Champagne, sugar and a twist), a Thomas recipe featured in Imbibe! There will be a light spread out for all drinkers. Wondrich will join Esmon and Co. behind the bar to regale the curious, serve the eager and fancifully flag the overserved, so be sure to come equipped with your best cocktail-based queries.
On Christmas Eve, Italians and Italian-Americans celebrate the Feast of the Seven Fishes, a fin-filled repast in which seven seafoods represent the seven virtues, seven sacraments or seven days of the week, depending whose nonna you ask. (Mine just shrugs.) Mike Stollenwerk of Fish (1708 Lombard St.) will be cooking a modern rendition of the feast at New York City's James Beard House on Dec. 7. Among the species being served: eel (escabeche), shrimp (with cardoons and butterscotch beans) and swordfish (salt-roasted), plus some cheeky takes on classics like crab sausage and peppers and fried smelts over smoked eggplant purée. The wine-paired dinner is $170 per person ($130 for JBF members), and reservations can be made on James Beard’s website. Full menu after the jump.
Securing spots for classes at Cook (253 S. 20th St.) has proven to be a slight challenge since Audrey Claire Taichman's kitchen demo space opened in September, due to its snug size and primo programming. So take advantage tomorrow, Nov. 20, when they open the doors to all comers for an everyone-wins charity event. Cook is teaming up with the SHARE Food Program, which has provided millions of pounds to food to regional food banks and needy families, for a pie-making fundraiser. Show up anytime between 5 and 8 (well before the Eagles game) with a $20 donation, a pie tin and an apron (it doesn't have to be frilly) — everything else you need to whip up a holiday pie will be provided by Cook. Don't sweat it if you've got baking butterfingers, as the Cook staff will be on hand to help you out. All the cash goes straight to SHARE and you get to walk out with a lovely latticed bit of work.
Nick Normile, Penn student and author of the blog Foodie at Fifteen (now 18), has organized a food-centric event for his Wharton management class that will raise money for HIP HOP Inc. (Helping to Inspire Positive and Healthy Opportunities for Progress), an organization aiming to reduce the dropout rate in West Philly high schools via youth empowerment services. He and a team of 10 fellow students have put together a night featuring food from area restaurants and vendors like Lacroix (where Normile used to stage), Fond, Belle Cakery, Fork, Chabaa Thai Bistro, Gia Pronto, Axis Pizza and Chewy’s food truck.
The event, A Night of Food in Houston Hall, will take place in that building (3417 Spruce St.) on UPenn's campus. Ten bucks at the door gets you all the food you want and all proceeds go straight to HIP HOP. It begins at 9 p.m. this coming Sunday, Nov. 20.
Food52, created by food writers Amanda Hesser and Merrill Stubbs, is dedicated to bringing together great recipes from talented home cooks across the country. Every week, the site challenges contributors to submit their best recipes for a given dish, which Hesser and Stubbs test out and rank based on crowd-sourcing the Food52 community; 140 of those recipes made their way into the new Food52 Cookbook. The authors, currently on tour, are stopping by Delicatessen (703 Chestnut St.) tonight to toast chef Ali Waks, who has three recipes in the book. The event, which begins at 6:30 p.m., is $25, which nets you a signed copy of the cookbook (a $35 value), a presentation by Hesser and Stubbs, beer from Yards and renditions of Waks' winning dishes — smoky fried chickpeas, which won "Your Best Recipe with Paprika"; cowboy-rubbed ribeye with chocolate stout pan sauce, which took the "Your Best Broiled Steak" category; and Luciana's porchetta, winner of "Your Best Roasted Pork shoulder."
Join Southwark (701 S. Fourth St.) this Wednesday, Nov. 16, for a four-course dinner inspired by the food and beer from their friends at Nodding Head (1516 Sansom St.). Nick Macri and crew will be cooking their own renditions of menu items at the Center City brewpub, all of which will be paired with the Head's house beers — nicoise salad (done with tuna crudo) and Saison; beer-steamed mussels and spicy house fennel sausage joined by IPA; a "French dip" (braised beef, caramelized onion/thyme broth, ricotta dumplings) with Grog; and chocolate pot du crème, Nodding Head owner Curt Decker's favorite dessert, with Phunkin Wishniak. There will be a 7 p.m. dining room seating, with the Nodding Head team on hand to talk up their wares; the $45 menu will also be offered throughout the evening to those who opt to sit at the bar. Call 215-238-1888 for reservations.
Photo: Courtesy of Southwark
Chef-brothers Terence and Patrick Feury (L-R) have gotten into cheesemaking, and on Monday, Nov. 14, you'll have a chance to eat their curds during a special four-course dinner on Terence's turf at Fork (306 Market St.). The Feurys have tapped Victory for pairings (included in the $55 price) and brewery cofounder Bill Covaleski will be on hand to talk beer — in 2009, the three collab'ed on Victory’s Fists of Feury — amid bites of fresh chevre with heirloom root vegetables and ricotta gnudi with pancetta, butternut squash and brown butter. Peep the full menu after jump and call Fork at 215-625-9425 for reservations.
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