Goat Tuade At Wyebrook Farm

goats2

Last November, butcher Bryan Mayer (scheduled to open Kensington Quarters very soon now) partnered with chef Andrew Wood from Russet and the team at Wyebrook Farm in Honey Brook, PA on “la tuade” a day that began with one of Wyebrook’s heritage hogs on the hoof and ended with a multi-course meal featuring cuts from that hog.

The day of butchery demonstrations and discussions of sustainable farming was so well-attended that they’ve scheduled a second event on Sunday,  April 27th, with one of the male dairy goats from Doe Run farm. While this event isn’t for everyone, for folks who eat meat it is a rare chance to confront the realities of meat eating in a respectful and professional context.

And, of course, we have the menu…

Read more »

What You’ll Be Eating At The Franklin Flea

FranklinFleaPlymouth1

The Franklin Flea, Philly’s homegrown answer to the Brooklyn Flea’s departure, reopens tomorrow from 10 to 5 in the historic Strawbridges’s building at 801 Market street, and it’s worth bringing your appetite as well as your hand-sewn shopping bags.

Read more »

First Look: Bar Volver

BarVolver01

Last week, we dropped some knowledge on you in the form of Bar Volver’s menu, and over the weekend we paid our first visit. For those not following along, Volver is Jose Garces’ newest venture in the Kimmel Center, a ticketed dining experiment (with opening night this coming Wednesday) as yet untested in Philadelphia waters. One feature of this format is that the beautiful bar at Volver doesn’t offer a traditional a la carte menu, but what they do offer is sophisticated snacks worthy of Gordana Kostovski’s heavy-on-the-bubbles wine list.

Details and lots of photos, right this way

About Last Night: Philly Farm & Food Fest

FFF2

Yesterday, the third annual Philly Farm and Food Fest brought area growers, producers, and eaters to the Convention Center for a tasty, noisy festival of local edibles. A joint project of Fair Food and the Pennsylvania Association for Sustainable Agriculture, the event featured representation by more than 130 farmers and food artisans and how-to demos of hands-on, homestead-y skills like mozzarella-making, beekeeping, and canning. The heart of the event though was the chance for attendees to meet producers, ask questions, and taste an amazing variety of local products: cheeses, sauerkraut, grass-fed beef sticks, green juice, chutney, soups, shrubs, granola, and more. Exhibitors included Philly favorites like Birchrun Hills Farm cheeses, ReAnimator Coffee, Weckerly’s ice cream, and Metropolitan Bakery, but there were plenty of fresh-faced newcomers to the scene as well. Keep an eye out for West Philly-based RedFox’s rosemary caramel popcorn, Crisp & Co.’s puckery pickles, inventive nut butters by PB&Jams, and Chaikhana Chai’s pleasantly spicy masala.

And yeah, we got pictures. Lots and lots of pictures.

Read more »

The Dirt: What To Get At The Farmers’ Market This Weekend

watercress

Judging by restaurant menus this time of year, one would think that asparagus, ramps, and fiddleheads are the first signals of the return of spring to our plates. But no matter how much we fetishize them, these are spring foods that, locally at least, are barely beginning to emerge. If the farmers and foragers aren’t yet eating them, you can be sure that we city dwellers won’t be either.  Around here, the true signals of the warming season are the leafy green things, cultivated with care inside or under protective cover. Soak up some sunshine this weekend, spring clean your sorry little excuse for a garden, and pick up some greens and beneficial bacteria, both for you and your garden, as we wait for those big stars to make their debuts.

Read more »

About Last Night: Lolita, Reborn

Lolita12

Valerie Safran and Marcie Turney are still a couple of weeks away from opening the re-vamp of their first restaurant, modern Mexican Lolita, but the place already has polish to spare and we were lucky to get an early glimpse.

Safran and Turney have transformed Lolita–once a narrow, rectangular, rosy-hued room with an open kitchen smushed in to the middle of the space–to a layout that feels much more open. While it is, of course, still narrow, the kitchen and bar now run along one side of the room, creating ample bar seating that affords a primo view of cocktails being shaken, tortillas being rolled (on a Mexican machine complete with menacing safety illustrations), and meat sizzling shawarma-style on a vertical roaster.

The food, the drinks and lots of photos, right this way

The Dirt: What To Get At The Farmers’ Market This Weekend

CSA_text

The trees are starting to bloom, the daffodils are cropping up, and the rain is falling; thank goodness for springtime. While we wait for the spring veggies to get bigger, this is a great time of year to consider signing up for a CSA share. CSA stands for Community Supported Agriculture, and signing up for a CSA means that you basically pay for your summer produce up front (which helps farmers shoulder myriad early season expenses) and in exchange you receive a weekly share of veggies (and sometimes fruits or eggs) all season long. Here are just a few of the local CSA’s to consider joining.

Read more »

« Older Posts