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.
• Of course, we hope you’re not cursed with a debilitating, “WHY did I do a lemon drop shot? Who past the age of 22 does LEMON DROP shots?” hangover anytime soon. But just in case, you’ll want to have some umeboshi plums in your cabinet. If you’ve never heard of umeboshi, it’s a Japanese plum that’s fermented — and according to this writer, thanks to their Alka-Seltzer-like effects, they could just be the cure to your next hangover. [Bon Appétit]
Springtime (and warm weather, we presume?) is here, which means that it’s almost time for everyone’s favorite pink-hued alcoholic beverage to dominate.
Thanks to the Philly Chef Conference, you can learn all about rosé before you pop bottles this summer. In a continuation of conference programming, sommelier Victoria James will present a lecture and tasting of rosés at Drexel University’s Academic Bistro. And she’s bringing along some special guests to discuss the ways rosé pairs so well with artisan cheeses and pasture-raised meats.
Berwyn’s Nectar is known for its chef Patrick Feury’s signature Asian-French treatment of sustainable, locally sourced ingredients — and for his collaborations with top brewers and winemakers. On May 8th, he’s teaming up with award-winning Bullfrog Brewery and cheesemaker Yellow Springs Farm for a decadent three-course beer dinner, complete with ice sculptures made by the chef.
Your average cheese course might include a dollop of fruity preserves or a drizzle of honey to highlight the flavors of the wheel you’re eating. Rarely does anything zestier than a whole grain mustard or garlicky pickle show up alongside your fromage.
But Sate Kampar’s upcoming Cheese and Sambal Dinner will feature one-of-a-kind flavors: Artisan cheeses and bright, spicy Malaysian sauces, all paired with locally made cider.
I wake up just before dawn, stretch for 20 minutes, and then fix a cup of Steap and Grind’s Black Tea with Coconut with a slosh of Green Aisle’s raw milk. By 8 a.m. I’m on Google Hangouts with my brother, André. We’ve written two books together, The New Cocktail Hour and TCM’s Movie Night Menus. Read more »
On Sunday, August 28th, cheese guru and author Tenaya Darlington will be hosting a ricotta and rosé dinner party at the Pickled Heron on Frankford Avenue in Fishtown. The dinner, which includes four courses and rosé pairings is $85 per person. Seats are limited and vegetarian and gluten-free alternatives are available. Just be sure to mention your preference when reserving.
The ricotta dinner is the result of Darlington’s trip to Sicily, where she fell for the cheese. The Pickle Heron’s Daniela D’Ambrosio followed Darlington’s trip on Instagram and suggested the dinner.
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]
For one night, and one night only, get your fill of cheese-related knowledge at The Legends Series: World Tour. It’s just like a band’s world tour, but instead of music rock stars, it’s the rock stars of the cheese world.
Di Bruno Bros. is hosting the only U.S. gathering of the tour at their Rittenhouse location this Thursday, June 23rd at 6:30 p.m.
Di Bruno Bros. celebrates the grand opening of its Bottle Shop at the Franklin today. The beer store within the Di Bruno Bros. store at 9th and Sansom offers more than the typical bottle shop thanks to cheese pairings created by Di Bruno’s cheese experts and the chance to enjoy a beer along with “the holy grail of meat,” four slices of Jamon Iberico de Bellota.
Curated and run by triple-certified Jeffrey Dimaio, the bottle shop is a chance for Di Bruno Bros. to show off their extensive knowledge in a new way. Dimaio is a sommelier, cicerone (beer sommelier) and certified cheese professional. Di Bruno has the second most certified cheese pros in the country, only trailing Whole Foods. At the Bottle Shop, Dimaio gets to show how well beer and cheese can pair.