Not sure if I’m just hungrier than last week, or if these food instas just keep getting better and better. But don’t take my word for it… check out the ten best photos from this week (trust me, I scrolled through hundreds).
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Whetstone | Photo by Brian Leahy
Whetstone Tavern, the American restaurant from Brauhaus Schmitz chef Jeremy Nolen is scheduled to open this Wednesday, July 15th at 700 South 5th Street. The restaurant, saw several setbacks as it approached its opening day, including water damage, inspection woes, and even a visit from an inflatable rat. But that’s all behind Nolen and Doug Hager, the Brauhaus Schmitz owner who is a partner in Whetstone. The food veers away from the German food that has brought him notoriety at Brauhaus. Instead expect dishes as diverse as Kung Pao chicken wings and Passyunk Pork, a 12-ounce bone-in pork chop prepared, with a tip of a cap to Philadelphia’s roast pork sandwich, with sharp provolone polenta, broccoli rabe and pork cracklings.
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Brauhaus Schmitz, the South Street German restaurant and beer hall, is hosting a book event for exec chef Jeremy Nolen and pastry chef Jessica Nolen on Wednesday Feb. 4 at 6 pm. As we have mentioned before, the Nolens just released a cookbook called New German Cooking: Recipes for Classics Revisited on Jan. 27, which they’re celebrating with the release party next week.
Regarding the recipes, Jessica Nolen says, “Many German recipes, especially cookies and pastries, are rich with tradition – making them as fascinating and fun to prepare as they are delicious.”
Light appetizers and dishes featured in the book will be served in the restaurant’s Bauer Bund room, complimentary for all those purchasing a copy of New German Cooking.
New German Cooking [Amazon]
Brauhaus Schmitz executive chef, Jeremy Nolen, and pastry chef, Jessica Nolen, release their first cookbook this Tuesday, January 27. But if you’re eager to get your hands on a copy, head over to Brauhaus Schmitz.
New German Cooking: Recipes for Classics Revisited is a contemporary, ingredient-driven revival of traditional German dishes. The Nolens hope to make classic German recipes more approachable by bringing them to the modern table.
“At Brauhaus Schmitz, and with our new cookbook, we’ve tasked ourselves with bringing this overlooked culinary style the recognition it deserves,” Nolen said.
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Photo courtesy Yoni Nimrod
UPDATE: Nolen and company are backing off that January 15th date slightly, owing to the vagaries of the restaurant world, and are now saying to look for an opening in “early 2015.”
Whetstone Restaurant, Jeremy Nolen’s casual American bar and restaurant that will take over the former Tapestry space at 5th and Bainbridge, is scheduled to open January 15–one year since the building was purchased for redesign.
This is Nolen’s big departure–a move away from the German food that has made him a name in Philly–but we’re looking forward to seeing what he can do in a non-sausage-based canon.
Here’s what we know right now.
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Rex 1516 is continuing its guest burger chef series through August. This month, chefs Jeremy Nolen, Kevin Sbraga and George Sabatino will be participating.
Sabatino, who’s Aldine project is moving forward, will be the featured chef tonight. He’s crafted “the Livin’ La Vida Local” burger that’s topped with heirloom chile relish, Green Aisle summer pickle medley and fresh Jersey milk cheese.
The burger costs $15 and includes a pint of Newbold IPA and a shot of Buffalo Trace. Each week, the burger and an accompanying pun will be posted on chef Justin Swain’s Instagram feed.
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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 »