Yes, ladies and gentleman, we’re doing it again. Foobooz and COOK have gotten together and organized a new semester of the COOK Masters Program–a totally free cooking school curriculum designed to put up-and-coming cooks in front of some of the most talented chefs in the city so that they can learn from the best.
As always, the program is free. COOK will host one class every week for 7 weeks, beginning January 13 (with most classes happening on Monday afternoons in order to work around the schedules of busy line cooks), for just 10 students. They’ll learn butchery from Jon Cichon of Lacroix, French sauces from Peter Woolsey of Bistrot La Minette, talk about wine with Brian Freedman and more.
But this time around, we’ve made a change. While, in the past, the program has been open only to cooks, this time we’re holding a couple spots open for food writers–and having a special class taught by Rick Nichols and Drew Lazor which will focus completely on the business of writing about dinner rather than cooking it.
So are you interested? Of course you are. We’re taking applications for ten days (starting today), and you can find a full course schedule and links to the application paperwork below.
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We understand how excited some people get over menu changes. We’re the same way here at Foobooz World HQ. But some people just go bonkers when they announce new donuts at FedNuts.
So take a breath, steady yourself and then click through the jump to hear about the new holiday flavors just launched by Michael Solomonov, chef Matt Fein and their Federal Donuts team.
Show me the donuts!
Alright folks. We’re outta here. We’ll be at the bar at McGillin’s for the next couple hours, having some drinks, checking out the grub and giving away some free stuff to the fans. So if you’re in the neighborhood, stop by and say hi.
McGillin’s Olde Ale House [f8b8z]
So last week, before all the madness of the Thanksgiving holiday (and all its attendant drinking and regrets), we threw a little party of our own. It was just us, twenty or so of our nearest and dearest, and two of the best sous chefs in the city who’d come together for one night only at COOK to battle it out for Thanksgiving supremacy.
Our competitors were Chuck Formoso who possesses a formidable Ron Swanson mustache and will soon be behind the stoves at the forthcoming Petruce et al and Keith Krajewski, who was once kicked out of the CIA (the cooking one, not the other one) but didn’t let that stop him from becoming sous chef at Marigold Kitchen. Despite us saddling them with all manner of questionable Turkey Day staples (like bagged stuffing, fried onions and canned cranberry sauce), and, at one point, making the chefs stop cooking entirely so that their assistants had to finish dishes in their stead, both teams came up with some spectacular plates. Granted, a liberal application of pumpkin vodka and mystery beers to the crowd might’ve helped a little, but if you click through the jump and check out some of what we got to eat last week, I think you’ll agree that both sides handled themselves with skill and brought honor to their houses.
Of course, at the end, only one man could claim victory…
Show me the pictures already…
Han Chiang has graduated, shutting down his beloved (if small) Han Dynasty in Old City and moving the Szechuan restaurant across the street into the enormous, opulent 180-seat space formerly occupied by Reserve steakhouse (among other operations). The bar manager from the University City location has come over to craft a cocktail program for the new space. The menu is roughly the same burn-your-face-off-spicy Chinese food that’s served at all of Chiang’s other locations (at the same price point, despite the upgraded digs), but he’s added a late-night menu inspired by Taiwanese street food, served fast and cheap across a small second bar on the main floor. Highlights include the dry pepper fried chicken wings and the pork belly buns, but be on the lookout for frequent changes as Chiang tinkers with the new board.
Han Dynasty [Foobooz]
First appeared in the December, 2013 issue of Philadelphia magazine.
Really? It’s Monday already?
Well, if you’re anything like us at Foobooz World HQ, you’re still struggling to recover from Thanksgiving and don’t really want to work today anyway. So why not just write off this afternoon completely, play a little hooky and come down to hang out at McGillin’s where we’ll be hiding out and doing a special “Foobooz On Location” day at the bar?
Yeah, we’ll be drinking some. But we’ll also be checking out the menu, the Christmas decorations that have now officially gone up (as shown above), AND we’ll be giving away some cool stuff from the Foobooz store in our own little counter-intuitive Cyber Monday celebration. Sure, we might make you answer some trivia questions or something, but still. Free tee shirts and swag? Can’t beat that.
We’ll be at the bar today from 2pm-4pm–just hanging out, doing a little bloggity-bloggity and (hopefully) meeting a few of you fans. So if you can manage to sneak away, why not come on down and have a drink with the team?
McGillin’s Olde Ale House [Official]
Franklin Mortgage is known for constructing intricate, endlessly referential cocktail menus that touch on literature, classic film and alcohol’s historical place in the American consciousness. And on Sunday, December 1, they’re bringing this all together for one night of cocktails based on the movie Top Gun.
No, really. They’ve got guest bartender Michael Buonocore from Vernick behind the stick and a whole menu of drinks already planned. One of them is called “Jeans and Volleyball” You know you want to see it. And if I wasn’t going to be spending my Sunday trying to escape from the frozen wasteland of Upstate New York, I would totally be there myself…
Check out the menu
So now that the big day is over, what’s the second-best thing about Thanksgiving? Leftovers. And while you may be perfectly happy with turkey-and-stuffing sandwiches or just eating mashed potatoes out of the bowl with your fingers, the crew at Ela is doing something a little classier.
On Wednesday, December 4 at 7pm, chef Jason Cichonski and Ela are doing a one-time-only Thanksgiving Leftovers And Bourbon dinner. Four courses, $55 a head, and all the bourbon is being provided by Jim Beam. The cocktails are being designed by Ela’s bartenders. The kitchen crew is putting the menu together. And you can score your reservations by calling the restaurant at 267-687-8512.
And, of course, we have the full menu after the jump. Because we’re looking out for you, that’s why.
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So you think you’re too late to get in on the whole one-night-only Chanukah menu at Zahav happening tomorrow night? Well, you’re only half right. While the dinner itself is pretty much sold out (according to the managers, there might be some last-minute cancellations, but there’s also a REALLY long waiting list), there is still hope. The bar at Zahav is going to be open on a first-come/first-served basis, and everything that’s on the special, six-course Chanukah menu will be available at the bar, a la carte. So yes, that means you’ll be able to assemble the entire dinner for yourself, or just order six plates of the fried challah donuts with burnt marshmallow and call it a night.
Check out the full menu after the jump.
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