Colleen and Josh Lawler | Photo by Jason Varney
Panicking for a last second foodie gift? Well if our gift guide didn’t help, maybe this will. The Farm and Fisherman chef/owner Josh Lawler is hosting a series of butchery classes this winter.
The three hour classes begin Sundays at noon at the Farm and Fisherman’s Pine Street location and includes butchery, cooking techniques and a sausage demonstration. The class ends with a five-course dinner featuring what was prepared in class.
Classes are $125 per person and classes are limited to 15 people.
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Chef Josh Lawler is looking to open his second restaurant this fall. Following the success of his Philadelphia BYOB, The Farm and Fisherman, The Farm and Fisherman Tavern & Market will bring a farm-to-table concept to Route 70 in Cherry Hill, New Jersey. The new project will feature a 100-seat tavern serving snacks, entrees and family style meals as well as craft beers, small-production wine and cocktails. The market will offer fresh and local products from sustainable meats and fish, fair trade coffee, craft beers and artisan cheeses.
Look for more details over the summer.
The Farm and Fisherman [Official Site]
Alright, so the small-world stuff is getting kind of crazy today. Two posts on piano bars, a double-shot of Justin Swain, and now this:
So we know that Pub & Kitchen just recently re-opened with a new menu and a new chef taking the place of Jonathan Adams, who cooked there up until the remodel and has now been replaced by Eli Colins, ex of Daniel Bolud’s DBGB. And now, we’ve just gotten word that Adams will be on the team at the Cafe At Wyebrook Farm in Chester County when it opens for the season next week.
The way things are shaking out, Wyebrook’s owner, Dean Carlson, brought on Farm & Fisherman chef Josh Lawler to write the menu (which will feature meats from Wyebrook and locally sourced produce and cheeses). Adams will be on hand to work with Wyebrook’s existing chef, Michael Baver, to “implement the menu and oversee operations in the cafe.” Not sure exactly what that means, but that’s what we’re hearing.
Unsurprisingly, Adams’s Rival Bros. Coffee will also be added to the offerings at the Wyebrook Farm Market.
The Cafe will open for the season on Friday, April 26.
Wyebrook Farm [Official]
Gone are the Winter weathered days of braised meats and heavy sauces. It’s April now, and in these next few months, the crowds crave the fresh, bright, and zippy. The world’s a-bloomin’, and the farm-to-table restaurants are locked and loaded.
For example, chef Al Paris of the timely named Heirloom will be hosting farm-to-table stalwart Josh Lawler (chef/owner of The Farm & Fisherman) for an evening of what it really means to be eating well in Spring. As the third installment of their Chef Collaboration series, Buds, Blooms & Wild Asparagus will be an exciting five course prixe fixe menu, for $75 a pop (plus tax and gratuity) on Wednesday, April 24th. The first seating’s at 5:30 pm, and the next is at 8 pm, and the menu will be featuring all those funny-named vegetables you always have questions about. Fiddleheads? Stinging Nettle? Sounds
Here’s the menu. If you find it intriguing, make sure to call and reserve, because when the weather’s this nice (with the exception of today), people get excited, and excitement makes people hungry.
Heirloom [Official Site]
How does that expression go: “Feed a man a pig and he eats for a night; teach a man to butcher that pig then cook every bit including the squeal and he eats like Philadelphia chef Josh Lawler?” Or something like that.
Lawler is teaching us carnivores to cook like he does at his nationally acclaimed mud-to-table BYO, The Farm and Fisherman, with a series of three individual Sunday classes on butchery starting in January. As if it weren’t enough to be forced to confront innards on seemingly every modern menu, now we’re being asked to partake in cutting them out of Wilbur’s flesh.
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“I don’t think you need to put every farm on the menu or mention every heirloom vegetable. The term farm to table is itself overplayed, but I see what we do as the evolution of cooking in America.”
– Josh Lawler in Elisa Ludwig’s Table Trends article for the Philadelphia Inquirer
The 2012 James Beard Semifinalists have been announced and Philadelphia area chefs and restaurants seem to have a bigger representation than normal. Tashan, The Farm and Fisherman and Zeppoli all make the list for Best New Restaurant. Pierre Calmels, Bibou; David Gilberg, Koo Zee Doo; Konstantinos Pitsillides, Kanella and Marcie Turney of Barbuzzo all make the semifinals for Best Chef Midatlantic (remember, past winners aren’t eligible).
Le Virtu’s Joe Cicala and Fond’s Lee Styer were nominated for Rising Star Chef, while Jessie Prawlucki (Fond/Belle Cakery) made the list for Outstanding Pastry Chef. Not bad East Passyunk, not bad at all.
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Beer writer Lew Bryson is talking food and beer pairings during a special dinner at The Farm and Fisherman tomorrow evening. The $75 dinner will include hors d’oeuvres, three courses crafted from a Wyebrook Farm whole pig and a dessert that thankfully will not be pig based, but will feature beer. Bryson is also providing beer for each course from Lancaster’s Spring House Brewing Company.
Hors d’oeuvres start at 6:30 and seating is limited
Great Pig Dinner Next Tuesday: join me! [Seen Through a Glass]
Pork Dinner and Beer Pairing [The Farm and Fisherman]
Foodzings reminds us that The Farm and Fisherman is still rocking it on Pine Street. [Foodzings]
Le Gout Friand takes advantage of a pre-Thanksgiving wine shopping trip to hit up Zeppoli in Collingswood where she experiences an excellent meal without a single mention of decibels. [Le Gout Friand]
We totally forgot Craig LaBan’s review of Wah-Gi-Wah in West Philadelphia. Thanks to Midtown Lunch we received a much needed reminder that the small storefront serves a mean Chicken Chargha. [Midtown Lunch]
No Love More Sincere loves, loves, loves their experience at Cook. [No Love More Sincere]
Brian Freedman is the latest to heap praise on Josh Lawler’s The Farm and Fisherman. The beet steak is singled out again as the defining example of Lawler’s skill but it isn’t the only vegetable on the menu that has beefy ambition.
Tempura-fried soft shell crab anchors one end of an unexpected and whimsical riff on surf and turf: Its counterpart, a deep wheatgrass-toned creamed escarole is like a shot of chlorophyll, as perfectly evocative of the land as the crab was of the sea. No need for any four-legged creature here.
The (Money) Farm and Fisherman [Philadelphia Weekly]
The Farm and Fisherman [Official Site]