As much as we love a good rosé, pink wine is no longer the hip sip it was a few years ago. Orange wine is now cutting edge — and The Good King Tavern is spotlighting this trendy beverage at “Orange Is the New Black,” tonight’s Cave à Manger event.
The Best of Philly winning Di Bruno Bros. Bottle Shop at the Franklin is now offering Tuesday night tasting classes.
Each week Di Bruno Bros. owner Emilio Mignucci, with assistance from our triple certified Jeff DiMaio (he’s a sommelier, cicerone and Certified Cheese Professional) will pair five beer samples with five bites of Di Bruno cheese and charcuterie. Mignucci will share stories about the beer and cheese, feel free to take notes or just sit back and enjoy the stories.
The Culture Club classes are $30 per person and tickets can be purchased online. Classes are currently scheduled through September 13th.
Di Bruno Bros – Franklin [Foobooz]
The bottle shop at the Di Bruno Bros. location at 9th and Chestnut is getting close to opening. Groundswell Design (who you know from their work at Spruce Street Harbor Park and the PHS Pop-Up Beer Gardens) installed the tables and chairs last night and the beer is being ordered.
Once the license approvals are set, the Bottle Shop at the Franklin will softly launch with beer. Then expect a grand opening in mid to late June when the shop gets its own menu of cheese flights, charcuterie boards and more.
We can’t wait.
Di Bruno Bros. – The Franklin [Foobooz]
This Summer, chef Christine Doherty Kondra is planning on opening a new artisan cheese and charcuterie shop in “Downtown” Wayne (quotation marks my own addition) called, Cornerstone Cheese & Charcuterie.
Former Eagles wide receiver Terrell Owens is tackling something way more important than football players this Super Bowl season: pie. Owens has partnered up with the cloud based web development platform Wix to launch a (fake, but incredible) website called “Terrell Owen’s Humble Pies.” As Owens explains in the About section on the website, “During my all-star football career, people were always telling me something about humble pie. And I was always like, how does everyone know I like pie?”
The site boasts pie recipes, cooking videos, and a startling number of a half naked photos of oiled up Terrell Owens posing with pies. The recipes come with charming commentary from Owens himself, such as “Breakups ain’t easy. Warm up those bad memories as you preheat the oven to 350 degrees.”
Matthew Ridgway, owner of The PASS in Rosemont, NJ is hosting a new Sunday supper, simply named “Oysters and Charcuterie.” The meal is served from 3 p.m. to 7 p.m. and Ridgway says, “we know our local guests will love it, and we think it will be a great light supper for weekenders and daytrippers who are shopping in Lahaska, New Hope and Lambertville, or antiquing in Bucks and Hunterdon Counties.” Ridgway, who has made his name with his PorcSalt brand of sustainable, artisanal and local charcuterie.
Philadelphia diners may recognize the guy running the front-of-the-house, it is Steve Schiavo, who won the 2011 Best of Philly award while he was working at Fond.
The PASS is open for dinner Wednesday through Saturday.
The PASS [Foobooz]
Late last night Michael Klein reported that the Grainery Restaurant Group’s (Farmers’ Cabinet, Cabinet Artisanal Brewhouse) The Boilermaker would be closing to reconceptualize as The Butcher and The Brewer. The new concept will focus on meat and charcuterie as well as the 40 taps it currently offers.
In the kitchen, Jennifer Choplin will be in charge. Choplin is coming over from Watkins Drinkery where she was responsible for the menu that managed to straddle game and vegan options.
This is just the latest note in the saga that involves Matt and Colleen Swartz’s string of restaurants. Just over a week ago it was announced Jennifer Zavala was joining the restaurant group and this week, Eater speculated that Zavala might be running a Matt Swartz owned bed and breakfast in Bucks County.
The last day for The Boilermaker will be this Monday. A reopening date has not been announced.
Exit, Boilermaker [The Insider]