Photography by Jauhien Sasnou
Chef Lindsay McClain, from Jamonera (and former Chopped champion), is bringing her game to the Garage tomorrow and will be serving completely gluten-free Seoul Food this Thursday, starting at 6 p.m.
The all-Korean menu will include Korean pork tacos, vegetarian Korean shiitake tacos and kimchi fried rice, as well as Barbuzzo‘s legendary (and very non-Korean) budino, for dessert.
The event is a first-come first-served type deal, so you’d better get there as soon as work lets out and grab your tacos and budino before they’re gone.
Tonight, Serpico will be serving from the food cart at the Garage. A $10 platter will include half of a duck leg with hot sauce, three chicken wings and Napa kimchi.
Dinner is solved.
This evening, Soom Foods, the Philadelphia-based, women-owned business of three sisters— Shelby, Jackie and Amy is going to be in the food cart at the Garage on Passyunk Avenue. They will be serving a Middle Eastern street food menu of dishes like sabich, a traditional eggplant pita sandwich and a spiced lamb dish. All dishes will feature Soom Foods Tahini and for dessert, they’ll be offering samples of their Chocolate Sesame Butter, which they are describing as similar to Nutella with only three ingredients and only seven grams of sugar.
The event kicks off at 6 p.m. and runs till the food runs out.
Soom Foods Underground [Facebook]
Soom Foods [Official]
The Garage [Foobooz]
Ticket has the details on Cheesesteaks Cheesesteaks Cheesesteaks Cheesesteaks Cheesesteaks Cheesesteaks, a competitive eating performance piece that is coming to 9th and Passyunk at the Garage on June 24th and 25th.
We’re not sure we quite get it but we’re happy to report that a portion of all proceeds goes to Philabundance.
Only in Philly: A Cheesesteak Competitive-Eating Performance Piece [Ticket]
A cheesesteak competitive-eating performance art piece: now you know you are in Philly.
Actor and artist Michael Durkin will be presenting the sandwich-gorging concept as part of the SoLow Festival, and before you discredit the idea of an artistic brawl at 9th and Passyunk, take heart: there’s a little more behind the idea than first meets the eye.
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Yeah, so now you all know what you’re doing tonight.
Han Dynasty [f8b8z]
The Garage [f8b8z]
Last year’s chef at Morgan’s Pier, George Sabatino will be cooking tonight at the Garage in South Philadelphia. Sabatino, who is working on his own restaurant, Aldine, will be in the Garage’s food cart from 6 p.m. till 10 p.m.
Check out what other chefs will be “indacart” in the days and weeks ahead on the Garage’s web site.
Marcos Espinoza (Fidel Gastro and Side Project Jerky), Lucio Palazzo (Taqueria Feliz) and Hawk Krall (illustrator) are hosting another frybread and Navajo taco pop-up. Tonight they’ll be at the food cart in the Garage from 6 p.m. till the food runs out.
Frybread is a Southwestern specialty that is often found at state fairs and pow wows. The dough is fried to order and either drizzled with honey butter or piled high with toppings for a Navajo Taco.
The Shiprock Pop-Up dudes will be offering a chili bean taco, a vegetarian version, a goat birra, a frybread hot dog and a sweet frybread as well.
Shiprock Pop-Up [Twitter]
Tonight, South Philly Barbacoa is setting up at the Garage at 9th and Passyunk. Benjamin Miller and his wife Cristina Martinez will be cooking up Lamb Barbacoa, Pancita Tacos, Lamb Broth with Chickpeas and Rice and Nopales Tacos, which are vegetarian.
The cart should be ready to go by about 6 p.m., which conveniently is in the middle of Garage’s happy hour.
Now that East Passyunk’s The Garage has approval worked out for their indoor food cart (which they tested out last week with a slider menu from Tavern’s chef Mackenzie Hilton), they’re starting to build a fun calendar to feature some of Philly’s food truck favorites and some wild cards as well.
Tonight, Poi Dog Philly takes over with an ambitious multi-item menu that includes kare kare (Filipino peanut and beef stew), kalua pork tacos (smoky Hawaiian-style pulled pork with pineapple habanero salsa), chicken adobo tamales and, for dessert, kona coffee mochi and pineapple bibingka with guava caramel.
Tomorrow, The Whirly Pig is serving up pork belly sandwiches, and on Sunday afternoon Trevor Budny, sous chef at Justin Bogle’s Avance, is serving up fine-dining caliber Kegs and Eggs–heirloom Carolina gold rice grits cooked in bacon dashi, with local double-smoked bacon and poached eggs.
The calendar continues…
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