Philly Wine Week: Day 2

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What better way to kick off Philly Wine Week than with Georges Perrier opening a bottle of champagne with a sabre. And that’s exactly how Philadelphia’s first ever wine week started.

Today sees more fun as Jet Wine Bar kicks off its local lunch and local wine series. All week, Alla Spina is pouring Karamoor Estates wine on tap. This evening they’ll have Kevin Robinson from Karamoor in the building from 5 to 6:30 p.m.

$20 lobster and wine combo » 

Bar Ferdinand Chef Collaboration Series Continues With Scott Schroeder

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Say you were trying to custom-design a truly weird night. Great food, interesting company, a crew in the kitchen who know their way around a party and could cater a trip to the DMV and make it fun. If you could put any two Philly chefs together in the same kitchen to make this happen, who would you choose?

Yeah, you’re right. It would be David Ansill and Scott Schroeder. And lucky you, because the two of them are going to be cooking together for one night only at Bar Ferdinand on Thursday, March 27. It’s open seating. The fun starts at 6pm. And tickets are $55 per person.

So you wanna know what’s going to be on the menu?

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Chef Collaboration Dinner Series At Bar Ferdinand Kicks Off With Koo Zee Doo

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David Ansill has been getting up to a lot of cool things lately at Bar Ferdinand. There was his Spanish-inflected Chinese New Year menu, the new industry happy hour deal the kitchen launched a couple weeks ago. And now, he’s working on a chef collaboration series that’s set to start up on February 27.

And not only that, but the very first event in the series will be with Dave and Carla Gilberg of the recently closed (and seriously mourned) Koo Zee Doo. So basically, if you missed out on getting your final hit of Portuguese food from the Gilbergs back when their operation was an actual restaurant (and not a catering operation, which is what it appears to be now), this will really be your best shot.

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Cured & Crafted Coming To Philly

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You know what’s awesome? Beer. Know what else? Prosciutto. Add in whiskey and Skittles and a man could live on not much else.

Which is why we’re already excited about Cured & Crafted–a celebration of the 50th Anniversary of the Consorzio del Prosciutto di Parma–coming to Philly on February 20, because it’s an event that’s basically all about drinking craft beer and eating as much prosciutto as possible.

Nice.

Oh, and did we mention there are free tattoos?

More NoLibs News: New Industry Happy Hour At Bar Ferdinand

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So yesterday, we talked about chef David Ansill putting together an Asian-influenced Spanish tapas dinner in celebration of Chinese New Year at Ber Ferdinand. And today, we get word that he’s also launching a new Industry Happy Hour at the Northern Liberties restaurant and bar.

The deals are good–buck-a-shuck oysters, cheese and charcuterie, sausages, $5 bowls of mussels, a $5 bocadillo del noche and drink specials to boot. It’s a very chef-ly spread, and he’s running it Sunday through Thursday, from 10pm to midnight, so the hours are right, too.

Check out the menu below. The new happy hour program begins this Sunday, February 2, so if you’re a white jacket and in the neighborhood, be sure to stop down for a bite.

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Chinese New Year Menu At…Bar Ferdinand?

BarFerdinandInteriorYeah, that’s right. Bar Ferdinand–the Spanish tapas place under the command of chef David Ansill–is presenting a menu of Chinese-inspired tapas on Friday, January 31, to celebrate Chinese New Year.

So why is this happening? Because Ansill is a fan of many things, and Chinese food is one of them. He’s a regular in and around Chinatown and figured that Chinese New Year was a perfect excuse to whip out some Asian flavors for a one-night-only party.

Tickets are $45 per person (plus tax and tip). Check out the menu below and Bar Ferdinand‘s website for more information

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David Ansill Debuts A New Fall Menu at Bar Ferdinand

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Just in time for the change in the weather, chef David Ansill and his crew at Bar Ferdinand have given the menu a seasonal overhaul. As always, this is Ansill’s version of a Spanish tapas board–he didn’t suddenly decide to turn it into a sushi restaurant or anything–but between the confit duck leg with duck hearts and fingerling potatoes, the Marguez sausage stuffed piquillo peppers and the seared tuna with foie gras and red wine, we’re talking about something a bit more over-the-top than your standard lineup of croquettas and patatas bravas.

Except, of course, that he has those on the menu, too–the former with charred scallions and romesco, the latter with shishito peppers and a spicy tomato sauce.

Check out the full menu after the jump.

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Tomato & Wine Dinner at Bar Ferdinand

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August is tomato season and Bar Ferdinand is celebrating by doing a six-course tomato and wine dinner on Thursday, August 29. Chef David Ansill will host the dinner, pair each tomato-centric course with a Spanish wine, and urban farmer Jack Goldenberg, from Hood Rich Farms in Kensington, will be on hand to discuss the many varieties of heirloom tomatoes he provided for the dinner.

Tickets are $55. Reservations can be made by calling 215-923-1313. And check out the full menu after the jump.

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Gin and Tonics Spanish Style (Plus A Cooking Class) At Bar Ferdinand

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Over at Bar Ferdinand, they’re getting fancy with what is perhaps the simplest of cocktails: the elegant, understated gin and tonic. Apparently, the “gin tonic” (as it is known in Spain) is just all the rage among Spanish drinkers, so the bar at Bar Ferdinand has taken to offering the simple, two-step cocktail in a variety of formats. You can check out the new Gin Tonic menu after the jump.

But first, there’s also this: The inimitable David Ansill will be moving his kitchen outdoors on Friday, July 26th to offer a one-night-only paella cooking class. Those who attend will be fed a variety of snacks–plus the finished paella Valencia which is the kitchen’s signature dish. They’ll also walk away with their very own paella starter kit (including Bomba rice, paella stock and chorizo). Tickets for the class are $40 a head and reservations can be made by calling Bar Ferdinand at 215-923-1313.

Now, about that drink menu…

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