Food and Holidays
Six different Food Trust farmers markets ï¿½ big-boy Headhouse among them ï¿½ will be running tomorrow, Nov. 25, for any and all last-minute shopping needs for your Turkey Day meal. After the jump, check out the location rundown and hours of operation for each.
Broad & South Farmers' Market
Broad and South streets
1 p.m. to 6 p.m.
Clark Park Farmers' Market
43rd Street and Baltimore Avenue
10 a.m. to 4 p.m. or until vendors sell out
Cliveden Farmers' Market
Chew Avenue and Johnson Street
2 p.m. to 6 p.m.
Fairmount Farmers' Market
22nd Street and Fairmount Avenue
10 a.m. to 4 p.m. or until vendors sell out
Haddington Farmers' Market
52nd Street and Haverford Avenue
1 p.m. to 5 p.m.
Headhouse Farmers' Market
2nd and Lombard streets
10 a.m. to 4 p.m. or until vendors sell out
|Photo l Felicia D'Ambrosio|
|This was only one table of the spread last year|
T-day is just around the corner, procrastinators. Whether you're hosting the big feed or trekking out to Grandma's, it is time to get your shop on. Acme and Whole Foods have already descended into Lord of the Flies-style madness; DiBruno Brothers is more Apocalypse Now.ï¿½ Still, arriving right at opening hour keeps you ahead of the worst of the fray, along with arming yourself with detailed lists of to-dos and things you need to beg, borrow or buy before Thursday (as well as a protective bubble of patience and/or well-developed appreciation for chaos).
Just in case you're still stumped on what to offer your loved ones this holiday, we've pulled our most holiday-appropriate SUPPER recipes and tricks from the archives.ï¿½ Check it out:
- Butternut (or Kabocha) squash soup gets spiked with garam masala and apple cider vinegar in a first-course recipe that's incidentally vegan
- Massaging a kale salad can help relieve turkey anxiety. A little salt and olive oil breaks down the superfood for raw eating; add seasonal treats like toasted pine nuts, sliced kumquats or pomegranate seeds to this healthy green side that takes up zero space on the stovetop (vegetarian)
- My great-grandmother invented aï¿½ stuffing that has traveled the word. Bacon, celery, onions, parsley, white bread and a clutch of eggs make this savory bread pudding the highlight of the meal and everyone's most-wanted take home item
- Don't forget about the bread, which you can make the day before and smash into the oven for ten minutes to warm when the guests arrive.ï¿½ Try classic, gruyere-rich gougeres to butter your family into good behavior, or a batch of savory muffins (we like rosemary-Parmigiano) that add a homey touch to the table.
|Photos | Lauren Seibert|
They called out to ye faithful, and all ye faithful answered. Saturday night, at the second session of this weekendï¿½s Winter Beer Fest, I watched the huge Naval Yard warehouse space slowly but surely fill up ï¿½ and then flood and spill over ï¿½ with the most faithful of beer-goers. Let me assure you, shelling out about $50 for a four-hour session of limitless holiday beer sampling is absolutely worth it, especially when many of these beers arenï¿½t even out yet, or are limited-edition, or are 8.5 percent ABV and up.
Around 50 breweries made an appearance at that night of the Fest, manning tables in a giant circle around the perimeter of the Philly Cruise Terminal. Holiday tastes ranged from Sam Adamsï¿½ Cherry Wheat ï¿½ a golden ale with light brushes of cherry and honey ï¿½ to Dogfish Headï¿½s Indian Brown Ale, a malty brew blending flavors of coffee, ginger, Raisinettes and chocolate. I definitely didnï¿½t taste any Raisinettes in the Brown Ale, but it did feature a hint of unsweetened cocoa.
There were also things like Original Sin Cider, which kegmaster Dan Murphy trumpeted as "the real Champagne of beer." It was indeed one of the lightest, sweetest ciders Iï¿½ve tried, apple-y and altogether delicious. "We had girls lined up all day," laughed the tableï¿½s other server, Ryan McDonald. ï¿½It was the most popular beer last session.ï¿½ (Iï¿½ll admit I visited the table again after my first go-round.) Also light and tasty was the new Salient de Scotia Brune from California-based organic brewery Eel River.
At Weyerbacherï¿½s table, I sampled another Belgian-style golden ale, Merry Monk, which was fruity and aromatic, with warm, cheery flavor. ï¿½You can pair it with anything,ï¿½ noted festival volunteer Beth Goldfischer. ï¿½It brings out the flavors of any food.ï¿½
|Photos | Lauren Seibert|
During my visit to the Beers of Legend magazineï¿½s table, salesman Jonathan Nitka opened my eyes to the world of beer gossip (I was unaware such a thing existed). For instance, Ommegang's Chocolate Indulgence, not yet released, has faced some controversy. "Actually, there has been this rumor that it wasnï¿½t chocolatey enough," Nitka confided to me. I headed over to Ommegangï¿½s table to check it out for myself, but sadly they hadnï¿½t brought it. Instead, I tried their Abbey Ale, a dark but smooth mesh of plum, cinnamon, caramel and licorice flavors. According to the information sheet, this ale was "known to cause spontaneous meditation." I found this highly amusing (but everything was getting pretty funny at this point).
One of the stronger beers I tried, at 9.9 percent ABV, was Lagunitasï¿½ Brown Sugar Barleywine. Very sweet, though with a noticeable malt, the batch was created by accident when they added a ton of brown sugar to save a botched brew. ï¿½Itï¿½s just a happy mistake of brewing. An incredibly happy mistake,ï¿½ said Trevor Jankowksi, who was working the table.
I concluded the night with some beef stew cooked by chef Jeremy Nolen of Brauhaus Schmitz, who demonstrated for everyone how to braise meat in a dark lager. The beer added subtle layers of extra flavor to the meat without overpowering the other spices and vegetables. Stomach and liver satisfied, I joined in the toasts that rippled through the crowd every 10 or so minutes, finally exiting the festival full of holiday cheer (and beer).
The deadline to order your high-quality birds for Turkey Day is fast approaching.ï¿½ Most local farms need their counts in now-ish, so if you aren't buying a Butterball, get your order in.ï¿½ï¿½ Some purveyors, like Griggstown Quail Farm, will even brine, truss and make your bird completely oven-ready for an additional fee or increased price per pound.ï¿½ As the helpful woman on the phone put it, "All you have to do is open the oven."
A few well-recommended sources for natural, free-range, organic, heritage or otherwise relaxed turkeys:
Griggstown Quail Farm:ï¿½ All natural free-range turkey, $3.79/lb.ï¿½ Oven-ready free-range, $5.49/lb.ï¿½ Red Bourbon heirloom turkey, $7.99/lb; add $30 flat to make oven-ready.ï¿½ Order online at griggstownquailfarm.com or by telephone, 908-359-5218,ï¿½ by Wed., Nov. 18.ï¿½ Pick up your turkey at the Headhouse Farmer's Market, Second St. between South and Pine, Sun., Nov. 22 or Wed., Nov. 25, 10 a.m. - 4 p.m.
Hendricks Farms & Dairy: Free-range, Broad-Breasted White turkey, $3.50/lb; 12 lbs. to 26-plus lbs.ï¿½ Order by emailing Trent@hendricksfarmsanddairy.com or by calling 267-382-0556; deadline is Thu., Nov. 19.ï¿½ Pick up your turkey at their suburban location, just 45 minutes outside of Philadelphia, in Telford, PA at 202 Green Hill Road.
Mountain View Poultry Farm: Broad-Breasted White turkeys, pastured-raised without antibiotics, hormones or pesticides, $3.99/lb.ï¿½ Order by telephone, 484-320-0045; deadline is Mon., Nov. 23.ï¿½ Pick up at the Headhouse Farmer's Market on Wed., Nov. 25 between 10 a.m. and 2 p.m.
|Image courtesy Royal Tavern|
|Such a romantic setting for the burger, no?|
It seems like just yesterday we moved to South Philly, took the brakes off our bikes and careened, pell-mell, into the happening party scene of the SoWash neighborhood.ï¿½ Oh wait, that was seven years ago, you say?ï¿½ Hmm.ï¿½ The seventh anniversary of the Royal Tavern (937 East Passyunk Ave.) , marked by the first ever Burger Bash,ï¿½ seems to bear your assertion out.
From 5 p.m. to 2 a.m., burgers of "many shapes and sizes" and topped with every sort of thing, will dominate the specials chalkboard; drink specials will tempt those who have to work early Wednesday morning, while former Royal chef and current Rock Tits DJ "Nez" will spin from 9 p.m. on. Burger and beer rundown after the jump.
Starting the Thursday after the Burger Bash, the Royal kitchen will get down preparing favorite specials and menu items from years past, as voted by the drinking public. Check out what Team Meal Ticket, in an admittedly whiskey-toxic condition, voted for. See the complete list of winners after the jump.
Everyone who cast a ballot for their favorite items from the past will be entered into a raffle for T-shirts, bar tabs and gift certificates. Maybe star bartenders from the Royal's storied past will show up... remember Sunday brunch with Suzanne Woods and the night before Thanksgiving with Casey Parker?
- Rosemary Scented Lamb Sliders w/ truffle aioli, caramelized onions and asiago cheese
- Bluefin Tuna Burger w/ wakame seaweed, grilled red onion and wasabi mayo
- Chorizo Burger w/ smoked gouda, tomato, piquillo peppers, and creole mustard
- Sly Fox Saison Brune
- Stoudts Smooth Hoperator IPA
- Founderï¿½s Breakfast Stout
- Yardï¿½s Brawler English Style Ale
- Unibroue Ephemere Apple
- Sixpoint Brownstone
- Reading Pilsner- priced to sell @ $3/pint
- PBC Walt Wit (a constant fave!!!)
Special bottle offerings:
- Aecht Schlenkerla Rauchbier Urbock
- Russian River Damnation (availability TBD; De Dolle Arabier on deck as runner up)
- Duchess de Bourgogne Flemish Sour Ale
Thursday: Winner ï¿½ Fish & Chips
Runner up - Calamari with Pineapple
Most popular soup ï¿½ Pepperoni Pizza Soup
Friday: Winner - Bacon Wrapped Tots
Runner up - Fish Tacos
Saturday: Winner - Eggs Blackstone
Runner up - Salmon Ceviche
Sunday: Winner - Kobe Beef Corn Dog
Runner up - Pork Nachos
Monday: Winner - Duck Club (OVERALL TOP VOTE-GETTER)
Runner up - Sloppy Joeï¿½ (SECOND PLACE OVERALL)
Halloween has come and gone, but that doesn't mean we can't direct your attention to this awesome Burger-o-Lantern. It's the creation of our girl Amy Strauss of Apples and Cheese, Please. (Did you see her Good Word interview?)
CP's food events guress Erin Mae Szrankowski has rounded up some of the best Halloween bar/restaurant promotions for your spooky sipping pleasure. Check out what she's got after the jump, and feel free to leave additional events/info in the comments. All events are taking place this Saturday, Oct. 31, unless otherwise noted. For more H'ween events, check out Agenda.
The Abbaye (637 N. Third St.): It's the "Small Screen Halloween Party" ï¿½ come dressed as your favorite TV character (zombie-fied or not). Drink specials all night.
Alison Two (424 S. Bethlehem Pike, Fort Washington): Oct. 30 will see a Halloween cocktail party at A2's bar, with drink-making demos and food/booze specials from 5 to 8. Even more specials are planned for Halloween day.
Cantina Dos Segundos (931 N. Second St.): NoLibs' Cantina is throwing its second annual Halloween party, complete with $2 margaritas and beers for you costumed (and-Phillies-gear-wearing) folk.
Chipotle (area locations): Free burrito from 6 p.m. till closing if you dress up as a Chipotle menu item.
Devil's Den (1148 S. 11th St.): Friday, Oct. 30 is "Mischief Night with the Ladies" ï¿½ Megan from Ommegang/Duvel, Suzy (aka the Beer Lass) from Sly Fox and Wendy from Dogfish Head will be in the house starting at 7 p.m., and we're sure they're bringing some good stuff from their respective breweries.
The Franklin Mortgage & Investment Co. (112 S. 18th St.): In the mood for something a little more adventurous? E-mail firstname.lastname@example.org and ask for a password for the "All Hallow's Eve Masquerade." How mysterious.
Golosa (806 S. Sixth St.): This sweet shop's taking care of the treats, so all you have to bring is the booze. For $13, you get three courses of chocolate-y goodness, like hot drinking chocolates (the "black pumpkin" is 60 percent cacao and pumpkin-rum flavored) or "Goblin Seeds," pieces of dark chocolate with pumpkin seeds and chili pepper.
Grey Lodge Pub (6235 Frankford Ave.): Up in the Northeast? Stop by the Grey Lodge for a fresh tapping of Dogfish Head's Punkin Ale.
Jose Pistola's (263 S. 15th St.): It's the Haunted Halloween Rock & Roll Extravaganza, featuring drink specials, costume prizes and a performance from co-owner Casey Parker's Welcome to My Face "like you've never seen them before" (they go on after the game).
Lickety Split (401 South St.): The South Street bar's organized a Walk of the Dead Bar Crawl that's running from 6 p.m. to 2 a.m.. There'll be $2 Jello shots and $3 Dos Equis along the way.
McGillinï¿½s Olde Ale House (1310 Drury St.): Stop by and try their tasty pumpkin martinis and pumpkin bombs, made with pumpkin liqueur and Captain Morgan rum. They have Jack's Pumpkin Ale and Brooklyn Pumpkin Ale on tap currently.
Paradiso (1627 E. Passyunk Ave.): Sink your teeth into Draculaï¿½s Ball ï¿½ $75 in advance or $100 at the door gets you an open bar and buffet. Make sure to wear a costume: Prizes will be given to those with the sexiest or most original (or sexiest, did we mention sexiest?) get-ups.
Pub Webb (1527 Cecil B. Moore Ave.): Pub Webb is turning Halloween into a three-day weekend: ï¿½Halloweekend.ï¿½ Prepare for music, costumes and beer.
Rum Bar (2005 Walnut St.): Zombie party! Make sure to dress up like you're undead and take advantage of the mysterious $3 zombie special, three different kinds of rum mixed with pineapple, passion fruit and lemon juice. (It's $6 if you're not in costume.) A DJ and a face painter will be on hand.
Sidecar Bar & Grille (2201 Christian St.): Grab your finest sequined pants and brush off your Mick Jagger impression ï¿½ Sidecar is celebrating Halloween (and its fourth birthday) with a dead or alive rock star-themed dress-up party. Prizes for best costume.
Sumo Luxe Lounge (1225 Sansom St.): RAW's lounge side is hosting Renamity's eighth annual Haunted Ball, where a $20 GA tic gets you complimentary Asian-inspired hors d'oeuvres (shumai, gyoza, sushi, etc.) and a two-hour open vodka bar. A portion of the proceeds will benefit The Alliance for Philadelphia's Animals.
Triumph Brewing Co. (117 Chestnut St.): Itï¿½s a True Blood-themed party in Old City ï¿½ $20 gives you access to an open bar and specialty drink pitchers. If you get there by 8 p.m., cover charge is only $5.
If you drop into any Philly-area Chipotle this Saturday between the hours of 6 p.m. and closing time, the national Mexi chain will give you a free burrito. That is, if you're dressed up as your favorite Chipotle menu item. It could be an elaborate group thing, like these girls here, or you could just construct a tortilla chip basket get-up in solitude and eat a free dinner by yourself, which would be both depressing and delicious. Either way, a Chipotle costume equals a gratis 'rito, so get on it.
Oh, and to those of you whose favorite Chipotle menu item is the naked burrito, let us ask you this: What do you look like?
|Early distillation of "America's native spirit".|
On August 2, 2007, Congress unanimously passed Kentucky Senator Jim Bunning's bill to make September National Bourbon Heritage Month. Bourbon whiskey, named for Bourbon County, Kentucky, was declared "America's Native Spirit" by Congress in 1964.
The Federal Standards for Distilled Spirits define bourbon not by geographic origins (though 99 percent of bourbon is made in Kentucky), but by the methods used to produce the whiskey. Bourbon must be distilled from a mash that is at least 51 percent corn, distilled to no more than 160 proof (80 percent alcohol by volume) and aged in charred, new oak barrels for a minimum of two years.
Interestingly, the origins of bourbon trace straight back to Pennsylvania. More than 200 years ago, the first Scotch-Irish settlers of Pennsylvania arrived, bringing their whiskey-making traditions with them. Rye, a grain that grows easily and well in Pennsylvania, was the primary grain used in the mash. In 1791, when the Continental Congress attempted to tax whiskey production, the tough Scotch-Irish defied them in the famous "Whiskey Rebellion" of 1791-94. To rid themselves of the troublemakers, Congress offered incentives to anyone willing to pull up stakes and move to Kentucky (at that time a part of Virginia).
Further sweetening the deal was Thomas Jefferson, who was Governor of Virginia at this time. He offered pioneers 60 acres of land in present-day Kentucky if they would build a permanent structure and raise native corn. Abundant corn, which is both bulky to transport and highly perishable, was quickly turned into whiskey.
This corn-based distillation would only become bourbon after two coincidences: French names were applied to counties in America, in honor of their assistance in the war against Britain, hence Bourbon County, named for the French royal family. The next phase of bourbon development is a bit more hazy, but one favorite tale goes like this: Bourbon County distiller Elijah Craig, a thrifty old reverend, charred oak barrels before filling them with his whiskey to be transported for sale in New Orleans. The charred oak barrels mellowed the harsh spirit, as well as lending it a caramel color. Craig called his spirit "Bourbon" after the place it was created.
There are many conflicting legends that attribute the "invention" of Bourbon to different distilling families; it seems to have evolved into its present form by the late 19th century. Celebrate the most American of beverages this month with a pour of your favorite.
|Photo l Drew Lazor|
|What does a pabbit wish for?|
On Wednesday, Sept. 9,ï¿½ Pub & Kitchen (1946 Lombard St.) will celebrate its first birthday with $2 drafts, $3 glasses of ï¿½End of Summerï¿½ sangria and Cape May Salt oysters on the half shell for a buck each.
Festivities kick off at 9 p.m., with the tapping of a special barrel of One Year Anniversary Pub & Kitchen Ale (catchy!), a collaboration between P&K executive chef Jonathan McDonald and the boys at Yards Brewing. Birthday cupcakes from Betty's Speakeasy and champagne will be served to partygoers at 11 p.m.
Cheap drinks, free cupcakes and arguably the most attractive service staff in town. Just try to resist any of these things. You can't. Maybe you'll love it so much you won't ever want to leave. Then you should try to get employed ï¿½ they're looking for a bartender and a foodrunner.
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