There’s A Wine Happy Hour at Wm. Mulherin’s Sons Tonight

MulherinsWineWe get it. You don’t really need an excuse to go to Wm. Mulherin’s Sons. The Fishtown restaurant was one of last year’s most impressive openings–the kind of place where you go once and then start scouting the real estate listings looking to buy in the neighborhood just so you never have to be too far away.

But in case you do need some convincing, how about a happy hour full of Calabrian wine and getting to hang out with the guy who makes them?

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Learning Bartending From The Pros

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I know you think you’re a pretty good at-home bartender. Maybe you know a few tricks. Maybe you got a couple good recipes up your sleeve. But the pros out there will still school any amateur when it comes to knocking out the classics because you know what’s a better foundational education than making a few dozen martinis for a cocktail party with friends? Making a thousand of them for strangers.

So if you’re serious about learning something, you have to go to a professional. And lucky you, the crew at the Ranstead Room is there to help.

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Le Virtu is Doing a Medieval Italian Dinner

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So here’s something you don’t get to eat every day: Stewed gourds.

Or rosewater ravioli. Or dessert made of mozzarella cheese.

But that’s exactly what you’re going to get if you show up to Le Virtu on February 23 for their (somewhat clumsily, but accurately, named) Pre-Columbian Medieval And Renaissance Dinner.

See, owner Francis Cratil is a man who loves history. The kind of guy who, with a little bit of time to kill, goes flipping through ancient cookbooks like Apicius (from the 4th or 5th century, full of marvelous and ridiculous rich-people foods from an Italy before the coming of the tomato) or Bartolomeo Scappi’s Opera dell’Arte del Cucinare (from the 16th century) looking for interesting historical tidbits like how Jewish communities in Italy were fattening goose livers for a kind of foie gras, or the first actual picture of a fork–which is found in Scappi’s book.

But he’s also a guy who owns a couple of excellent Italian restaurants, and a curious sort besides. So here’s how his thought process went…

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Parks On Tap is Back for 2017

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On a cold and gray day like today, it’s good to look forward to spring and summer. It’s even better to look forward to spring and summer knowing that the return of the sun, the warmth and the flowers will also mean the return of Parks On Tap.

Last year, the Fairmount Park Conservancy, Philadelphia Parks and Rec and FCM Hospitality all got together and thought, “Hey, you know what would be cool? If we put together some kind of mobile beer garden that went around from park to park, allowing people to hang out in hammocks and drink in the sunshine.” And then they did exactly that.

And this year, starting on May 17 (which, really, isn’t all that far away), they’re going to do it again with another full season of Parks On Tap.

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Ice Bar, Take Two: Pegsicle Reborn

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It was a good plan: Give an amateur ice carver (Peter Woolsey) some chainsaws, a set of Japanese ice chisels and a whole lot of ice in the middle of a Philadelphia winter and let him go nuts carving an ice bar outside of La Peg. There would be cocktails, mulled wine, a shot luge. The cold days and freezing nights would keep the whole thing together for a couple weeks at least, just so long as…the temperatures…uh…

Yeah. It’s like 97 degrees outside or whatever right now. And it hasn’t exactly been frigid lately either. So guess what happened? The bar melted. Fast. It was supposed to last two weeks. Needless to say, it didn’t quite make it.

So now, Woolsey is trying again. Which makes this Pegsicle 2: The Re-Carvening.

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Taking a Stand for Immigrants and Undocumented Workers at Le Virtù

Joe Cicala at La Panarda | Photo by Alex Tewfik

Photo by Alex Tewfik

Look, there’s a long story to this and there’s a short one. A complicated one and a simple one.

The short, simple version is this: On March 15, Le Virtù is hosting a dinner to benefit PAUWR (Popular Alliance for Undocumented Workers’ Rights), a group working toward gaining legal status for this group. Chef Joe Cicala and his sous chef, Poli Sanchez, will be working together to create a four-course “Sanctuary Supper” with a menu where each course includes both a Mexican and an Italian component. The dinner, including a wine pairing, starts at 6:30pm and will cost you $120 per person (not counting tax or tip), and all profits will go to PAUWR as part of a national fund-raising campaign to help them continue to fight in what is becoming an increasingly adversarial political environment.

You wanna help? Go eat dinner. That’s the simple version. But like so many things these days, the motivations behind it are complicated. Why Le Virtù is doing this dinner, how they got connected with PAUWR and why owner Francis Cratil Cretarola thinks that this kind of event at this time in history is so important? That’s the long story.

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Sneak Preview: COOK’s March Schedule

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It’s that time again. COOK is releasing their March class schedule and we’ve got a sneak preview for Foobooz readers looking to get ahead of the game and scout out their seats before they all sell out.

Slight complication this month? Owing to the vagaries of email and last-minute changes, THIS schedule is going on sale today at 2pm. So you’ve got less lead-time than usual. But still, if you’re interested in hanging out with George Sabatino or Peter Woolsey, if you want to learn about baking pies with the Hungry Pigeon’s Pat O’Malley or Jewish/Asian cuisine with Yehuda Sichel from Abe Fisher, then you know what to do.

Check out the schedule, pick your spot, and be ready at 2pm to get what’s yours. Full list of classes after the jump.

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Yards Events For Lovers And For Fighters

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We’ve got two events coming up next week–one for lovers, one for fighters, both of them with Yards beer in the middle and both of them happening on February 8.

Also, there might be some ice skating. So read on for details.

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Guess Who’s Coming to Cook at Osteria?

RedRooster1On Friday, February 10, at 6:30pm, Marcus Samuelsson (of Red Rooster in Harlem) will be hitting Philly to hang out with the crew at Osteria, cook a collaborative dinner, and talk about his new book, the Red Rooster Cookbook.

And while it’s kind of a big deal every time a famous chef rolls through Philly hoping to get his hands dirty in one of our kitchens, Samuelsson is a bigger deal than most. He’s a great chef. The book is supposed to be very good (I haven’t seen it yet). And to have him in the kitchen with the Osteria team? That just sounds awesome.

Actually, I know it’s going to be awesome. Because I know what they’re going to be cooking that night. Want to see the menu?

Of course you do.

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