Between the Barleywine Bonanza, the Brewer’s Plate, the Craft Beer Express, and all your regularly scheduled imbibing, there’s going to be a lot of drinking happening in Philadelphia this weekend. And what’s the best thing to eat with beer? Burgers. And what’s the best burger around? A burger made from pasture-raised beef, pork, lamb, or turkey. Thanks to the modern miracle of residential refrigeration, we’re able to enjoy any of the above raised locally and with care by the very same people who will price it out and wrap it up for you at your local market this weekend. Here are some suggestions for your next patty:
Save the date all you drinkers of brown spirits, because Whiskey Rebellion is coming to the Theater of the Living Arts on Sunday, April 13th. Brought to you by Aaron Cohen, Nick Korn and Danya Henninger (the same folks who organized last year’s Bacon and Beer Festival) the first Whiskey Rebellion happened in Boston where tickets sold out in all of three minutes. Looking at the ticket price it’s not hard to see why.
$40 gets you a cocktail demo, free snacks throughout the event, and the chance to sample whiskeys by American producers such as Angel’s Envy, Beam, Brown Forman, Catoctin Creek, Dad’s Hat, Four Roses, High West, Hudson, Koval, Michter’s, Philadelphia Distilling, Sazerac, Templeton, Western Grace, Western Spirits, WhistlePig, and Wild Turkey.
Whiskey Rebellion [Official]
Earlier this week we told you about the Annual Brewer’s Plate benefit for Fair Food at the Kimmel Center. The eats and drinks there are sure to be epic, but if you need a Saturday pre-game guaranteed to get you blitzed, stop by The Institute for their fifth annual Big Banging Barleywine Bonanza.
For the uninitiated, barleywines are in fact beers, though they typically pack a punch sitting somewhere on the 8-12% alcohol by volume scale. Though they often have a dark amber to chocolate hue, barleywines tend to have a perky, fruit forward flavor. Some stay on the bittersweet side of things while others are aggressively hoppy.
The Institute will be serving more than 20 different barleywines, including locally brewed Old Horizontal by Victory, Flying Mouflan by Tröegs, and Arctic Alchemy by Bethlehem Brew Works. They’ll also be playing superhero movies on all day because apparently you’ll have to have superpowers to try all twenty of the following…
We’re in the home stretch, people. March and April are some of the toughest months for seasonal eating, because we’re winding down on the storage crops (potatoes, apples, squash, and root vegetables), but the spring favorites that make it clear that a new season is beginning are still several weeks away. Nonetheless, there’s still plenty of good stuff to be found at our winter markets. Here are a few hyperlocal heroes that have been hanging around since fall that you might be overlooking.
The good stuff keeps coming from Eli Kulp and the Fork and High Street on Market crews. This spring, Kulp is teaming up with self appointed “cheese courtesan” and author of The DiBruno Brothers House of Cheese book, Madame Fromage (née Tenaya Darlington) to host a series of monthly dinners. The dinners will happen on Tuesday evenings March 4th, April 1st, and May 6th, when High Street normally does their friends & family dinner series. Each evening will feature the products of a local cheesemaker in a three course prix fixe menu for $25.
Do you ever get a craving for something that you just can’t shake? For me this week, that craving is for Korean barbecue. I could (and probably should, considering the terrible ventilation in my kitchen) make the trip up 5th Street to Kim’s BBQ, but since area farmer’s markets are looking to get back on track this week–and since we’re in for a few relatively warm days (mid-fifties! woo!)–I’m going to fire up the grill and attempt it at home. Here’s my plan:
The Dirt this week is buried under The Snow. Even the Fair Food Farmstand at Reading Terminal–normally toasty warm from the fat sizzling off the cheesesteak beef at Carmen’s and the wafts of hot, smoky air from The Rib Stand–is feeling the chill. Their farms and suppliers had a rough week for deliveries with all the bad weather, so you might find local food availability to be a bit spotty at your regular shops. The good news is that even if you can’t get your full compliment of local goodies, you can always have a PB&J. February is made for comfort food, and what could be more comforting than a classic peanut butter and jelly? Local-ize yours because, snow or no, the Clark Park and Fitler Square farmer’s markets will be happening as usual (though the Chestnut Hill Farmer’s Market is definitely closed tomorrow), so bundle up and head out there.
Now that East Passyunk’s The Garage has approval worked out for their indoor food cart (which they tested out last week with a slider menu from Tavern’s chef Mackenzie Hilton), they’re starting to build a fun calendar to feature some of Philly’s food truck favorites and some wild cards as well.
Tonight, Poi Dog Philly takes over with an ambitious multi-item menu that includes kare kare (Filipino peanut and beef stew), kalua pork tacos (smoky Hawaiian-style pulled pork with pineapple habanero salsa), chicken adobo tamales and, for dessert, kona coffee mochi and pineapple bibingka with guava caramel.
Tomorrow, The Whirly Pig is serving up pork belly sandwiches, and on Sunday afternoon Trevor Budny, sous chef at Justin Bogle’s Avance, is serving up fine-dining caliber Kegs and Eggs–heirloom Carolina gold rice grits cooked in bacon dashi, with local double-smoked bacon and poached eggs.
The calendar continues…
With every drugstore and florist in full, garish Valentine’s Day splendor, it’s only fitting that the farmer’s markets get in on the action. Whether you’re a V-Day grinch or a fan, here are some rosy, local options to love.
Rumor has it that there’s some kind of significant football game this weekend. Despite being born into the Steeler Nation, I don’t follow that kind of thing, but I do love the kind of food that people seem to serve when such sporting enterprises are happening. It tends to be indulgent, stick-to-the-ribs food that has undeniable (if somewhat unhealthy) appeal, and much of it can be local-ized if you so desire.