This Thursday: Celebrate France and Beaujolais Nouveau


On the third Thursday of November, Beaujolais Nouveau hits the world. It is the first taste of the 2015 vintage and in France, it’s a celebration of wine, the year and the region. And in Philadelphia we hate to miss a party, so many Philadelphia bars and restaurants offer pours, specials and in one case, a dinner cooked by a former Le Bec Fin executive chef.

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Kensington Quarters Is Turning One

kensington-quarters-beef-leg-400Kensington Quarters, the Fishtown restaurant and butcher shop serving up impressive pasta and well sourced meat is turning one today, Thursday, October 22nd and they’re celebrating. From 6 p.m. to 9 p.m., Kensington Quarters will be offering complimentary bites of roasted porchetta, a whole beef leg and other dishes from the kitchen. There will also be drink specials and live music in the garden.

Head on down for some tasty fun.

KQ’s One Year Anniversary Party [Facebook]
Kensington Quarters [Foobooz]


Kensington Quarters in the Wall Street Journal


Damon Menapace at Kensington Quarters | Photo via Kensington Quarters

Accolades for Philadelphia restaurants now come from far-and-wide, but it’s still of note when a hometown restaurant winds up in the Wall Street Journal. This week the Journal wrote a piece on why butcher shops make great restaurants and spent a lot of ink and pixels on Fishtown’s Kensington Quarters.

And just why is a butcher shop a great restaurant. According to Kensington Quarters chef Damon Menapace, it’s the collaborative environment between the kitchen and the butcher shop.

Check out the whole piece for Menapace’s country-style pork ribs recipe and photos by Philadelphia photographer, Jason Varney.

Why Butcher Shops Make Great Restaurants [Wall Street Journal]
Kensington Quarters [Foobooz]

Roughwood Seed Collection Dinner At Kensington Quarters


For farmers, fall means fermenting the last of the tomatoes, shelling the too-big-to-eat green beans, and the drying of the chile peppers to harvest seeds for next summer’s crops. One of Pennsylvania’s horticultural treasures is a collection of seeds begun in 1932 that represents more than 4,000 heirloom food plants. And this Thursday, October 15th, you have a chance to taste some of these special plants at Kensington Quarters.

Oh, and also? We’ve got the menu.

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Grass Fed Cheesesteak at 9th and Passyunk Tonight

Grassindacart-garage-squareKensington Quarters and Food Underground are “in da cart” tonight, September 28th at the Garage. And they’re going right at Cheesesteak Vegas with a locally sourced cheesesteak called the Friz Wit. The sandwich is a “tangle of grass fed, frizzled beef wit charred and caramelized onions served on a roll dripping with cheese sauce.” The cheese is from Hidden Hills Dairy and Birchrun Hills Farm, the bread is from Washington Avenue’s Ba Le Bakery. The 100% grass fed beef comes from Kensington Quarters and Food Underground is handling the preparation.

Cheesesteaks are $10 and go on sale at 6 p.m. If you’re from the hospitality industry, let them know and they’ll knock a buck off.

The Garage [Foobooz]

Sneak Preview: September Classes At COOK


Shockingly, another month of summer has sped by, meaning it’s that time again: COOK’s September schedule is going up tonight at 6 PM. As usual, the best classes go rather quickly, so you’d better be at the ready if you want to score seats to the classes happening in their kitchen in September. How does a whole hog from Kensington Quarters sound? Or perhaps dumplings from Bing Bing Dim Sum and Cheu Noodle Bar. Want to learn to bake apple pie (it is fall, as scary as that is), or learn to make pasta? Or come see our 40th Open Stove competition? All that and more is on their calendar for September. Read on for the full list.

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A Perfect Storm in Center City

Fishtown-frankford-ave-photo-jeff-fusco-940x540Center City will be a packed whirlwind of activity tonight as Center City Sips collides with Restaurant Week to form some sort of perfect storm, that frankly, we’re not sure we want to be a part of. If that seems like too much for you too, we here at Foobooz have a suggestion, Fishtown.

Start your night at Fette Sau for happy hour where beers are half-priced and the burnt end sandwiches are $4.

From there, head down Frankford Avenue to Kensington Quarters and the meat appetizers that are made for sharing. The lomo and pork head cheese are particular standouts. If you aren’t going 100% meat, we’d recommend a pasta to break things up.

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Head Butcher Bryan Mayer Out at Kensington Quarters


Photo by Ryan Scott

Bryan Mayer, the head butcher at Fishtown’s Kensington Quarters has parted ways with the restaurant/bar/butcher shop/classroom. The departure has been described as amicable by owner Michael PasquarelloHeather Thomason has been promoted to head butcher.

Before Kensington Quarters, Mayer had consulted with butcher shops and trained butchers across the country and around the world. Mayer lectured at New York’s Culinary Institute of American and has run workshops on slaughter and butchering. Mayer describes himself as a “free agent” on Facebook.

Thomason was part of the opening team at Kensington Quarters and Pasquarello tells us, “Heather has years of experience working on farms, with food co-ops and in butcher shops. She also teaches butchering classes here at Kensington Quarters.”

Speaking of Kensington Quarters classes, butchery and sausage making classes are scheduled throughout the summer. As for Mayer, we hope he adds another butcher shop to Philadelphia, though preferably not in Fishtown. That part of town can’t have a monopoly on cool stuff.

Kensington Quarters [Foobooz]

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