Cochon 555 is coming to Philadelphia on Sunday, May 25th of Memorial Day weekend. The tour touts the flavor and benefits of heritage breed pigs. The event features a lineup of five chefs who will compete to win a chance to move on to compete in the Grand Cochon at the Food & Wine Classic in Aspen in June.
The competing chefs and more details »
Remember yesterday when we wrote about Matt Rodbard and his piece about Israeli food and Michael Solomonov over at Food Republic? Well those crazy cats are continuing their tour of world cuisines and today are focusing on Germany. And guess who showed up to write about Jeremy Nolen, Brauhaus Schmitz and how Europeans think that Americans eat nothing but giant cartoon hamburgers?
It’s Drew Lazor, who has a nice piece on the often overlooked variety in German cuisine. To wit:
Of course, just like some foreigners believe Americans subsist solely on a diet of cartoon hamburgers, the typical Yankee perception of Germanic grub tends to be shortsighted and inaccurate. How it became this way is a slightly convoluted issue, but the good news is chefs like Nolen are hellbent on righting the schnitzel ship, once and for all.
You can check out the whole piece over at Food Republic. Just click on the link below.
Achtung, Foodie! German Food Is Not Just Spaetzle, Pretzels, Schnitzel, Weisswurst [Food Republic]
Brauhaus Schmitz chef Jeremy Nolen is opening a restaurant of his own. Whetstone Restaurant will be a casual American bar and restaurant that will take over the former Tapestry space at 5th and Bainbridge. Nolen will be the chef at Whetstone as well as Brauhaus. He’s joined in the venture by his Brauhaus Schmitz compatriots, Doug and Kelly Hager.
Nolen says that Whetstone, which will feature 20 or so drafts plus a wines and brown liquors will open this summer.
The bar will be a welcome addition to Queen Village, which supported Tapestry but saw the popular bar close anyway. Some have suggested the corner, which was also Adsum and Coquette, is cursed but we have a feeling that Whetstone will be a winner.
Whetstone Restaurant [Foobooz]
From Monday, December 9 through Monday, December 23, chef Jeremy Nolen will offer a Classic German Christmas Dinner at Brauhaus Schmitz.
Nolen’s modern take on the German tradition will feature a ten-pound roasted goose served family style for eight or more guests. The goose is filled with pretzel, apple and sage stuffing. The goose is just one of the courses of the $60, three-course dinner. The dinner also includes a glass of Glühwein, a mulled red wine that is poured warm and accented with German spices.
Dinner details »
Yes, the event here is about a month away. And yes, that’s generally kind of outside the window for most peoples’ dinner planning. But this is one of those collaboration dinners where it might be best to reserve first just so you’re not regretting it later, you know?
As of right now, there are 62 tickets left for the November 6 Duck, Duck, Goose celebrity chef dinner and Hank Shaw book signing at Brauhaus Schmitz. The deal here is that six chefs are all coming together to cook a single dinner, with each course inspired by the recipes in Hank Shaw’s book Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated.
Cool, right? And there’s going to be booze and a book signing and everything else you’d expect at one of these things. But what’s really cool about this one are the chefs that are involved. For one night only, the kitchen at Brauhaus Schmitz will be home to Jeremy and Jessica Nolen (who, okay, are there pretty much every night), Jenn Carrol, Jason Cichonski, Joe Cicala and Ben Puchowitz.
And wait ’til you see what they’re going to be cooking…
Read more »
Peter Woolsey is a busy and popular man, and I’ll tell you why.
Today and tomorrow at Bistrot La Minette, chef Woolsey and Jeremy Nolen from Brauhaus Schmitz have teamed up to create a four-course Alsace dinner for $35 ($55 with wine pairings). If you’re unsure of what Alsatian food is, just know that Alsace is one of the smallest regions in France and shares a border with Germany–so what you’re assuming is probably right: A master of French cuisine teaming up with a master of modern German cuisine to make some kind of weird, Franco-German culinary Voltron. It sounds near perfect.
Bigger news after the jump »
As part of Philly Cooks Week, we’ll be offering unprecedented access to Philadelphia’s top kitchens and culinary masters like Jose Garces, Konstantinos Pitsillides and Jeremy Nolen through three nights of Tasting Tours. On February, 25th to 27th we’ll be offering three unique tours a night. The first five tours have sold quickly. Today the final four tours are announced, act quickly.
Final Four Tours »
Jeremy Nolen and his crew from Brauhaus Schmitz brought their modern German cuisine to the James Beard House on Saturday for a 6 course Teutonic extravaganza that had the well-heeled Manhattan crowds snuffling up everything from blood sausage and parsnips to cherry strudel and ice wine sabayon. From what we understand, the event itself was amazing, and lucky for us COOK photographer and Friend of Foobooz, Yoni Nimrod, was there to document it all.
Check out some of his snaps after the jump. And if they happen to pique your appetite, don’t forget that Herr Nolen will be hosting a class on modern German cuisine at COOK on Monday, February 18, and tickets are still available.
Show us your Haselnusssuppe!