DIY Down the Shore: Chris Kearse’s Heirloom Tomato and Summer Melon Salad

will-kearse-milk-fed-poulardeFor the past couple weeks, we’ve been talking to a variety of Philly chefs and bartenders, asking them what they bring with them to eat and drink when they go down the shore. And now, for the next couple weeks, we’re going to be sharing with you their favorite recipes for snacks, cocktails and other delicious things so that you, too, can eat and drink like a pro.

It’s clear by reading the menu at Will BYOB that executive chef and owner, Chris Kearse, has a passion for featuring the freshest ingredients of the season, always with an added twist. Today, Kearse has shared his take on a traditional summer tomato salad for you to take down the shore with you.

But don’t fret. If you’re familiar with the chef’s elaborate and artfully designed plates, rest assured that you won’t need tweezers for this recipe. Chef Kearse’s tomato salad is delightfully simple, and showcases some of summer’s best produce.

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DIY Down the Shore: Better Than A G+T

Screen Shot 2014-07-14 at 2.00.40 PMFor the past couple weeks, we’ve been talking to a variety of Philly chefs and bartenders, asking them what they bring with them to eat and drink when they go down the shore. And now, for the next couple weeks, we’re going to be sharing with you their favorite recipes for snacks, cocktails and other delicious things so that you, too, can eat and drink like a pro.

In the words of Franklin Mortgage’s head bartender, Mike Treffehn, “In the dog days of summer, the G+T is king. And while I’ll never say no to a standard well gin and gun tonic, at home and at my bar I like to step it up a notch.” 

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The Oval Kicks Off with Something New from Yards

YARDS21223_FairmountParkAle_Outbeersy_FBPosts2

This Wednesday, July 16th, Eakins Oval will transform into more than just a parking lot on the Parkway. For the second summer, The Oval returns, as Philadelphia’s Parks and Recreation partnered with the Fairmount Park Conservancy and the Association for Public Art, changes the otherwise dull space into a public park. The Oval will be used to promote the parkway as a space all Philadelphians can utilize and enjoy, not just those looking for daytime parking.

The kick-off event will feature music, food, BEER and a performance by the Philadelphia Rhythmic Academy. The space also doubles as a canvas for this year’s art installation and theme entitled, Magic Carpet by the artist Candy Coated.

Yards Brewery will also be debuting something for Philadelphians to get excited about. The brewery will be launching their new concoction, the Fairmount Park Ale. The new brew is “for outbeersy folk” so there’s no better place to enjoy it than outdoors at The Oval, right? Do we even need to say more? Well, Yards will also be the exclusive draught beer at The Oval. The Fairmount Ale will always be available, plus a rotating tap.

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TONIGHT: Soom Foods at the Garage

soom foods underground garageThis evening, Soom Foods, the Philadelphia-based, women-owned business of three sisters— Shelby, Jackie and Amy is going to be in the food cart at the Garage on Passyunk Avenue. They will be serving a Middle Eastern street food menu of dishes like sabich, a traditional eggplant pita sandwich and a spiced lamb dish. All dishes will feature Soom Foods Tahini and for dessert, they’ll be offering samples of their Chocolate Sesame Butter, which they are describing as similar to Nutella with only three ingredients and only seven grams of sugar.

The event kicks off at 6 p.m. and runs till the food runs out.

Soom Foods Underground [Facebook]
Soom Foods [Official]

The Garage [Foobooz]

Burger Monday At Taproom On 19th

TaproomBurger

Today is Monday. And Mondays at Taproom on 19th means Burger Monday, which means 1/2 off burgers from Elijah Milligan and his crew in the kitchen.

So that burger right up there? That lovely creature is half-price right now. And we are jealous of every single person who is currently running from their desks to go and score one of them for themselves.

Taproom On 19th [f8b8z]

Collaborating with Chris Kearse

clambakeChris Kearse is a chef’s chef. His technique and food make chefs like Eli Kulp a fan. So it isn’t surprising to see a couple of collaborations coming up with the chef/owner of Will BYOB.

This Wednesday, July 16th, Will is hosting chef Adan Trinidad of Sancho Pistola’s and Jose Pistola’s for a special five-course dinner and clambake. The dinner is $50 per person and includes a complimentary drink.

And then next Tuesday, July 22nd, Chris Kearse is heading to Rosemont, New Jersey to collaborate with Matthew Ridgway, chef and owner of The PASS restaurant.

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Sushi School is Back in Session At Pod

No, your sushi won't look this good.

No, your sushi won’t look this good.

By Isabelle Gallicchio and Ella Torres

Last year Stephen Starr’s West Philly pan asian restaurant, Pod, launched an in-house Sushi School, taught by head sushi chef, Tomoyuki Takasu. After a successful first summer session, Pod decided to bring back the popular class this year. Sushi school provides hungry students the opportunity to learn how to prepare and roll their own sushi under the watchful and helpful eye of chef Taka. It’s also very popular with the first date crowd, in case you need some inspiration.

And because we kept hearing unceasing praise for Pod’s class, we decided to check it out ourselves. So last week, Foobooz went back to school…

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We Want Answers: Eli Kulp

You grew up in Mossyrock, Washington. Is that a town of more or less than 100 people? Ha. Last time I saw, it had 498. My mom is from Holland; my dad is from New York. And they were sort of hippies traveling in the ’70s, doing their thing. They met and found this little plot of land in the middle of nowhere and bought it, put a single-wide trailer on it, and that’s where I grew up.

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Two Bell Review for CoZara

Photo by Kyle Born

Photo by Kyle Born

Craig LaBan reviews Hiroyuki “Zama” Tanaka’s CoZara in University City. LaBan finds some misses in the izakaya’s very large menu but he finds a bunch of hits as well.

CoZara excels in those simple Japanese comforts done right – a griddled rice ball lacquered in teriyaki, a hearty braised beef and potato Niku Jaga stew (which I’d return for – in winter), the thick chunks of velvety white salt-braised pork belly posed over dark ponzu. And there was something so soul-satisfying about the purity of the ochazuke, a chunk of broiled salmon over rice that almost turned to congee when the server poured dashi broth from a teapot overtop, that I could understand that taste of home Tanaka is going for here.

Two Bells – Very Good

At CoZara, chef puts sushi aside and turns up the heat [Philadelphia Inquirer]

CoZara [Foobooz]