On Wednesday, May 28th our friends at City Paper are throwing the Great Sandwiches Event at Union Transfer.
The event runs from 6 p.m. to 9 p.m. and tickets are $35 per person. Guests will sample sandwiches, sandwich-inspired desserts, beer, wine and liquor from area restaurants, distilleries, wineries and breweries.
There will also be a Chopped-style competition where Scott Schroeder (American Sardine Bar, South Philly Taproom), Brad Spence (Amis) and Eli Kulp (Fork, High Street on Market) will battle in front of a panel of local food experts.
Participating Restaurants »
No, not these ramps.
Last night it snowed. Today the wind howled and you had to wonder if this winter would ever just give up. But Twitter is abuzz with photos and tweets that proved spring is indeed here. Local chefs are tweeting up a storm of the ramps they’ve foraged and already gotten onto their menus.
Read more »
Okay, so at a certain point someone is going to have to go after chef Eli Kulp with a tranquilizer gun just to get him to slow down a little. He already has like nine different menus working between Fork and High Street on Market, he’s overseeing A.Kitchen and A.Bar and doing events like Franklin Flea and Taste of the Nation. But that’s apparently not enough for him. Because he also does special Friends and Family dinners on Tuesday nights at High Street, which are continuing throughout the spring.
For example, on Tuesday, April 22 he’ll be doing a dinner with Phickle’s Amanda Feifer which will continue their Fermentation Series celebrating all things fermented–from coffee and chocolate to cheese and yogurt, beer and wine to pickles and kim chi. (Other dates include Tuesday, May 13 and Tuesday, June 17.) And on Tuesday, May 6, it’ll be a cheese dinner with Valley Shepherd Creamery, with cheesemaker Jaenine Dargis and some of her 30+ Basque-influenced cheeses. All the dinners start at 9pm and are just $25 per person (plus booze, tax and tip).
But wait, there’s more…
You know those people who go to new restaurants purely to order the same dish they order everywhere else? Because the “litmus test” of a good place is how well it makes a roasted chicken—or guacamole, or steak frites, or chocolate mousse, or whatever that person has arbitrarily determined to be the whole point of eating out?
It’s a dwindling species these days. Fewer and fewer chefs want to cook what the other guy’s cooking; straight-up comparisons are harder to find. And I’ve never counted myself part of that tribe anyway. Meals out are too ripe with potential adventure to waste them looking for litmus tests.
But there’s no need to be dogmatic about it, so today I’m going to nominate one anyway: stuffed squid.
Read more »
Yup. That’s him with (half of) Dana Cowin from Food & Wine. Cowin is currently announcing all the Best New Chef winners via Twitter and Instagram, and word about Eli Kulp’s win just came down a few minutes ago.
So congrats, chef. You are having one helluva year.
Dana Cowin [Twitter]
Dana Cowin [Instagram]
Food & Wine is running a contest to recognize America’s best up-and-coming chefs. Six Philadelphia chefs are nominated for “The People’s Best New Chef – Midatlantic.”
Among the not-entirely-new chefs nominated are:
And the nominees are »
Not sure how many of you have noticed yet, but a.kitchen was closed Monday. There’s a sign on the door and everything, explaining simply that “a.kitchen will be closed Monday, March 17 in preparation for the highly anticipated new menu by chef Eli Kulp.”
So yes, as promised, Kulp (who has already made his mark at Fork and High Street on Market) has put together a new menu for the space, which will be launching tomorrow. That snap above? Those are his uni rice cakes. There’s also pork jowl, kelp salt, potato skins, dill salsa, potato soup, chicken thighs, pine (as an ingredient) and deviled skate. And we’ve got a couple more pictures of his new dishes plus the complete new menu below. Check it all out after the jump.
Read more »
So remember when we told you about Fork’s Eli Kulp stepping in as a partner at a.kitchen and a.bar in Rittenhouse? Yeah, well it looks like Kulp has had time to look over the space, the set-up and the menu at a.kitchen and decide how he’d like to make his mark.
He’s going to do it by changing just about every single thing about the place.
Okay, maybe not every thing, but he’s certainly changing a lot of it. Like the concept, the basic operating gear of the line and the entire menu. Hell, even the PR people are calling it a “reinvention”.
Read more »
Eli Kulp at High Street on Market | Photo by Jason Varney
Trey Popp thoroughly enjoys High Street on Market, Eli Kulp’s follow-up to Fork.
Kulp likes to say that if Fork is “one step left of the mainstream,” High Street is meant to be another step or two to the left of that. Even some of the simplest things on offer here push the envelope on farm-to-table fare—which, let’s face it, has been sorely in need of a little pushing for a while now.
One of my favorites was a bowl of flash-fried broccoli florets battered with such a thin coating of rice flour that the resulting shell was barely visible, then tossed with a “chowchow” subjected to a lacto-fermentation that bent the tangy relish halfway toward spicy kimchi. Think tempura toned down from flavor-dominating crunch to tongue-tickling crackle, with a condiment kicked up from one-note quick-pickle to a full chord of funk.
Three Stars – Excellent
Restaurant Review: High Street on Market [Philadelphia Magazine]
High Street on Market [Foobooz]
Fork already has a tasting menu, but that wasn’t quite enough for chef and serial overachiever Eli Kulp. Starting tomorrow and running Tuesdays through Saturdays, he’ll be serving a new tasting menu called “Our Terroir,” inspired by the local meats and produce available during winter in the Philadelphia region and creating “a strong sense of place by incorporating the traditions, foodways and culture for which Pennsylvania is known.”
So what’ll he be serving other than snowballs dusted in road salt? How about shaved apple salad with wild hickory nuts, or Dallastown venison carpaccio with charred local cabbages and pine tip tea (which he’s calling “The Pine Barrens”). There’s “Kennett Square à la Pascal Barbot,”–local white button mushrooms turned into a galette inspired by the famed Astrance chef, but substituting cashew cheese, smoked sweet potato and citrus for Barbot’s French foie gras, and “Brown Butter Noodles,” the classic Pennsylvania Dutch dish with house-extruded spaghetti served carbonara-style with smoked pork jowl, farm egg and local pecorino. My favorite thing listed on the early preview provided by Fork? “Saffron’s Revenge,” which is rabbit from Bucks County grower Justin Hulshizer whose grandmother’s saffron is grown and eaten by the wild rabbits around his property. Nice.
But hey, don’t listen to me. There’s a video where Kulp explains the whole thing.
Read more »