Josh Lawler from Farm & The Fisherman was the quickest out of the gate this year, posting this snap of the first cases of Troegs Mad Elf on the Twitters just moments ago.
So I guess it’s official. Welcome to the holiday drinking season everyone.
Josh Lawler [Twitter]
I’m just asking because it’s tomorrow night. And it’s the kinda thing you have to plan for–at least a little. You gotta get your tickets, find your favorite drinking pants, figure out how best to work your way through the bajillion spirits that will be available. It requires some thought.
VIP tickets are already sold out, but there are still some general admission tickets left. $95 a head basically means you can drink (and eat) for two-and-a-half straight hours and, frankly, if you can’t get your money’s worth in that amount of time, you need to seriously re-think your strategy.
There will be plenty of restaurants there (Indeblue, Luke’s Lobster, Slice and Village Whiskey just to name a few), and the guys from Righteous Felon will be doling out the jerky. But really, this is about the booze. And as in years past, there will be no shortage of liquor on the premises. I mean, check out this list. You pour a little Stranahan’s down your neck, chase it with some 15 year old Redbreast, and you’re already well on your way to making back that ticket price.
Anyway, we’re all gonna be there tomorrow so here’s hoping you’ll be joining us. Get your tickets below and we’ll see you tomorrow night.
Whiskey Fest [Official]
It’s that time again–time for another entry in the Bar Volver Guest Bartender Series. Tonight, starting at 5pm, Dan Lan Hamm from 1 Tipling Place will be behind the bar, and he’ll be slinging four original cocktails for the crowd.
In case you’ve forgotten, let me remind you why this series is awesome…
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One of Philadelphia’s most well-known kitchen-less chefs will have a home for the night when Jen Carroll steps behind the stoves to work as sous chef for Marcus Samuelsson, who is coming to town as part of the First Person Arts festival.
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Okay, so the piece in the New York Times Dining & Wine section wasn’t all about Le Diplomate. As a matter of fact, Stephen Starr‘s new(ish) D.C. version of Parc only gets one paragraph in a story talking about the newly-booming restaurant scene in our nation’s capitol.
But what’s important is that the writer has a line (paraphrasing Starr, I assume) that has likely never been spoken before about Philadelphia.
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And the best part? Jeff Michaud is taking pictures (along with Brad Spence and Marc Vetri), so check out a collection of snaps of what you’ll be eating when Lo Spiedo opens to the public on October 27. For starters, that one up top is a milk chocolate semifreddo sundae with meringue and salted caramel sauce, courtesy of chef Michaud.
More photos after the jump
Photo by Neal Santos
This love affair we have with bacon is stupid. Bacon is delicious, but it’s one-dimensionally delicious. The best thing you can do with bacon is have more bacon, and this leads to nothing but a sort of culinary one-upmanship reminiscent of Cold War nuclear proliferation.
Lemongrass was the bacon of the 1990s. We got past it. The recent obsession with cupcakes nearly derailed the upward curve of American cuisine. Thank the food gods that long national nightmare is behind us. Fried chicken worries me a little because in some quarters, it’s worshipped like the Second Coming of flourless chocolate cake — the thing that’s going to save us all, translate across all customer demographics, make any chef who can dunk a bird in hot fat the prettiest stripper in town.
You want to know the thing we all should be obsessed with? The dumpling. The dumpling is the solution to all the (bad, dumb, ridiculous) questions posed by fusion cooking in the days when fusion was huge. It’s the thing that unites all cuisines everywhere — more than the taco, more than fried chicken — because it’s the thing that all cuisines have in common. The dumpling gives comfort to diners in duress as they stare down a menu filled with words they’ve never seen before and ingredients they can’t pronounce. The dumpling is beloved in its innumerable forms and disguises. It’s a tiny, unassuming and awesome hand grenade that can be packed with a virtually limitless spread of culinary ordnance and deployed in a thousand different ways. Lucky for us, they are all over Philly.
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Brick & Mortar–the new neighborhood joint being opened at 12th and Pearl by ex Franklin Mortgage partner Michael Welsh–has gone and gotten itself an executive chef.
Brian Ricci, coming off a turn as exec at Kennett and ex of Django, Supper and Pub & Kitchen, will be running the kitchen for Welsh. No word yet on what, exactly, Ricci might be doing with the menu (though we hear there will be some rotisserie stuff, and Ricci’s got a strong streak of British gastropub in him, plus a bit of Indian street food from his time at Danny Meyer’s Tabla in NYC), but you’ll know as soon as we do.
Brick & Mortar is looking to get open some time in late November.
Brick & Mortar [Foobooz]
No, seriously. The Free Library’s fall schedule for their Culinary Literacy Center has just been released and, if you’re looking to learn about how to break down a whole goat or what to eat as a young cancer survivor, they’ve got you covered.
Here’s what’s on tap for the season.
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Remember last week when we ever-so-lovingly discussed the impending launch of the Sakara meal delivery service in Philadelphia? These are the folks who claim to feed a bunch of Victoria’s Secret underpants models, Gwyneth Paltrow and various other famous-ish people that are (or claim to be) very concerned with what they put into their bodies. They want organic, meatless, buzzword-fortified meals but, being very busy and pretty and whatever else, they don’t have time to actually go down to the farmers market or, you know, cook.
So Sakara is there to do all the hard work for them–and for you. They’ll deliver three meals a day, already packaged and on ice. All you have to do is open them and eat (though, occasionally, some re-warming is required).
Oh, and guess what? We arrived at Foobooz World HQ this morning to find that, wisely or unwisely, the folks from Sakara had a package waiting for us. Yes, despite making many jokes at the expense of supermodels, hemp and “Green Goddess Milk,” they decided to send us along a sample. And because we are who we are, we decided to eat it and see how good (or bad) it might be to eat like a model for a day.
Let’s start with breakfast, shall we?