DIY Down the Shore: Beach Rental Daiquiris by Kevin James Holland

Photo by Trevor Dixon

Photo by Trevor Dixon

To help your summer along, Foobooz plans to give you some recipes by notable chefs and bartenders in Philadelphia. We’re calling it the DIY Down the Shore series, and we’ll be posting them all week. We’re bringing Philly’s dining scene into your summer homes.

Kevin James Holland, the little man with the little bar in West Philly, Fiume, weighed in on our DIY series. And here’s his story:

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DIY Down The Shore: So, What Are YOU Doing This Weekend?

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All this week, we’ve been offering up recipes from some of the city’s best chefs and bartenders. We’ve been asking them what they like to eat and drink when they’re headed down the shore, and they’ve been telling us–and then we’ve been telling you.

The good news? We ended up with more chefs and bartenders wanting to participate than we originally planned for. So we’re going to keep the party going next week as well with more recipes, more suggestions, more strange concoctions of gin and lamb parts. But in the meantime, we though it might be handy for you to have a list of everything we’ve done so far. You know, just in case there’s something like a weekend coming up and just in case you might find yourself inspired…

DIY Down The Shore [f8b8z]

DIY Down the Shore: Eating Lolita With Marcie Turney’s Mexican-Style Street Corn

Courtesy of Barbuzzo
To help your summer along, Foobooz plans to give you some recipes by notable chefs and bartenders in Philadelphia. We’re calling it the DIY Down the Shore series, and we’ll be posting them all week. We’re bringing Philly’s dining scene into your summer homes.

During the warmer months, Jersey isn’t good for just its beaches, but its sweet corn, too. Marcie Turney, executive chef and owner of basically every restaurant on 13th street in Midtown Village, knows this to be true. Turney’s summer recipe, Mexican Style Street Corn, is just about the most delicious way you can serve up one of Jersey’s best ingredients. The dish can also be found on the menu at her Mexican restaurant Lolita, but we couldn’t be happier to have this recipe in our hands. Go ahead, take it down the shore with you and see how good the summer can taste.

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DIY Down the Shore: Derek Moorer’s Vampire Finch

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To help your summer along, Foobooz plans to give you some recipes by notable chefs and bartenders in Philadelphia. We’re calling it the DIY Down the Shore series, and we’ll be posting them all week. We’re bringing Philly’s dining scene into your summer homes.

Derek Moorer has two things going for him:

1. Danger is his middle name. I’m not kidding, his name is Derek Danger Moorer.
2. He has the keen ability to make a drink that you never heard of, and that’ll knock your socks off.

He’s one of the Ranstead Room bartenders and also one of the three heads behind the Smoke & Spice pop-up bar we mentioned last week. He gave us a drink called the Vampire Finch.

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The Stanley Cup Is in Sea Isle City Today

Everyone on the club that wins the Stanley Cup gets his day with the Cup. And today Los Angeles Kings assistant coach John Stevens — who both played for and coached the Flyers and the Phantoms — did the most logical thing he could do with it: He took it to Sea Isle City!

Stevens, who has won two Cups as an assistant with the Kings, owns a home in the area. “We could not be more excited that Coach Stevens offered to bring the cup to Sea Isle City,” Sea Isle mayor Leonard Desiderio said in a release. “I realize this is officially Flyers Country, but I’m sure everyone will agree that it’s quite an honor to have the Stanley Cup visit our community.”

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DIY Down the Shore: Abruzzese-Style Lamb Sausage

joe_cicala-3185To help your summer along, Foobooz plans to give you some recipes by notable chefs and bartenders in Philadelphia. We’re calling it the DIY Down the Shore series, and we’ll be posting them all week. We’re bringing Philly’s dining scene into your summer homes.

Summer is prime grilling time. There’s nothing like coming home from a day on the water, cracking open a few beers and firing up the grill. And if you consider yourself a serious grill master and are looking for your next challenge (or maybe just someone who just wants to attempt something new), Joe Cicala, executive chef at Le Virtù has shared one of his favorite recipes rooted in his family’s Italian heritage. If you’re feeling courageous we encourage you to try your hand at chef Cicala’s Abruzzese-Style Lamb Sausage. You’ll need a meat grinder and an appliance capable of stuffing the sausage, but don’t let the extra equipment scare you. These sausages are well worth the extra elbow grease.

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DIY Down The Shore: Phoebe Esmon’s Rickey

emmanuelle-interiorTo help your summer along, Foobooz plans to give you some recipes by notable chefs and bartenders in Philadelphia. We’re calling it the DIY Down the Shore series, and we’ll be posting them all week. We’re bringing Philly’s dining scene into your summer homes.

Phoebe Esmon, of Emmanuelle is one of this city’s great bartenders. She not only makes beautiful cocktails done right, but she’s well educated in what she does. So here’s a little schoolin’ from Ms. Esmon:

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DIY Down the Shore: Chef Eli Collins’ Chili Rubbed Skirt Steak with Cherry Tomato Vinaigrette

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Photo by Mike Persico

To help your summer along, Foobooz plans to give you some recipes by notable chefs and bartenders in Philadelphia. We’re calling it the DIY Down the Shore series, and we’ll be posting them all week. We’re bringing Philly’s dining scene into your summer homes.

Keep the coals hot, because this summer spent seaside is made for grilling. Chef Eli Collins, exec at Pub & Kitchen, says it best, “I think cooking at the Shore should be simple, centered around outdoor cooking and celebrating summer produce.”

We couldn’t agree more and the recipe chef Collins has chosen to share is precisely that. A chili rubbed skirt steak with cherry tomato vinaigrette that sounds exactly like what you should be cooking this weekend.

Show me the recipe

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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