Alla Spina hosts a Culinary Cage Match | Photo by Michael Gruber
On Wednesday, February 26th Alla Spina is hosting a “Culinary Cage Match” featuring Osteria’s Brad Daniels and Jeff Michaud versus Ned Maddock and Brad Spence of Amis.
The chefs will each be given four ingredients and tasked with coming up with a four-course meal that will featured one of the challenge ingredients in each course. The dinner is open to the public (maxes out at 20) and costs $65, including beverage pairings. The diners will also get to vote in order to determine the winning chef.
Call Alla Spina for reservations, 215-600-0017.
Alla Spina [Foobooz]
Craig LaBan has tons of praise for Marc Vetri’s Osteria outpost at the Moorestown Mall in New Jersey. Not the least of which is the cheaper wine prices. But other dishes stand out as well.
My ultimate Osteria splurge, though, is the $36 lobster spaghetti, a dish so intensely infused with lobster-ness – the sauce enriched with tomalley and roe, plus a stock fortified with shells – that casual seafood pasta eaters might not love it at first. But with the tender meat from a 11/2-pounder twined up in the al dente strands, a flicker of spice, brandy, and basil lighting the sauce, it was soon impossible to resist. (Plus, it’s no longer available in Philly.)
Three Bells – Excellent
Osteria Moorestown: A Vetri marvel at Jersey mall [Philadelphia Inquirer]
Osteria – Moorestown [Foobooz]
You know what’s awesome? Beer. Know what else? Prosciutto. Add in whiskey and Skittles and a man could live on not much else.
Which is why we’re already excited about Cured & Crafted–a celebration of the 50th Anniversary of the Consorzio del Prosciutto di Parma–coming to Philly on February 20, because it’s an event that’s basically all about drinking craft beer and eating as much prosciutto as possible.
Oh, and did we mention there are free tattoos?
Marc Vetri, Jeff Michaud and their crew have friends all over the country. Chefs, purveyors, cookbook authors–they know lots of folks in the food biz. And being the hospitable sorts that they are, they occasionally have an urge to bring some of their buddies to town and cook a dinner with them.
Thus, the Traveling Chef Series. Each month, Osteria Philly will be hosting chefs from across the country who’ll come to town and cook up a collaboration dinner for guests. And to kick things off, they’re bringing in Andrew Ticer and Michael Hudman–the team behind Andrew Michael Italian Kitchen and Hog & Hominy in Memphis–who 1) have a new cookbook out called Collards & Carbonara, and 2) were the Food & Wine Best New Chefs for 2013. So, you know… The guys can probably cook.
And on February 25, they’re coming to Osteria to prove it with a collaboration dinner with Jeff Michaud and his team. There’ll be multiple courses of Southern-inflected Italian grub, paired wines, and everyone who comes will get a signed copy of Ticer and Hudman’s new book. Tickets for the event are $125, and even though they just went up for sale yesterday, you’ll probably want to jump on this one fairly quickly because it’ll probably fill up fast.
Collards & Carbonara Cookbook Dinner [get tickets here]
Osteria Moorestown is rolling out happy hour tonight. The happy hour or more precisely, happy hours run from 3 to 6 p.m. and include drink specials plus free bites to eat. Grissini with pecorino and prosciutto, polenta panino with taleggio and porcini mushrooms and pizza al taglio will all be available free of charge.
Drink specials include red and white wines for $5, Menabrea beer for $3.5 and $7 specialty cocktails.
And with happy hour at Osteria Moorestown being a seven day a week deal, it’s worth noting that the Regal Moorestown 12 is now open for business. Osteria happy hour followed by a movie? That’s a solid date night.
Osteria Moorestown [Foobooz]
Marc Vetri, Jeff Benjamin, Jeff Michaud and Brad Spence open Osteria at the Moorestown Mall today. Like the Philadelphia location, Osteria offers house-cured meat, handmade pasta, pizza and entrees of meat, fish and vegetables.
Mike Deganis is the chef de cuisine at the Moorestown Osteria. Deganis was formerly the head chef at Alla Spina. Desserts are overseen by pastry chef Dominique Piscetella. Vetri Family beverage director Steve Wildy oversees the 100-bottle wine list.
Read more »
Thrillist lists some secret menu items that you can order that don’t appear on any menu. Did you know you can get a dill pickle juice glaze at Federal Donuts? Or a nutella pizza at Osteria? How about Welsh rarebit chips at Victoria Freehouse? Check out the full article to see who offers foie gras-stuffed lobster tails.
Know any other secret menu items around Philadelphia? Share them in the comments.
Secret Menu Items- Hidden Menu Items at Restaurants in Philadelphia [Thrillist]
It’s Lancaster Sunday at Osteria with Country Time and Green Meadow Farms. Farmer Ian from Green Meadow in Gap, PA and Paulie “The Pig Farmer” from Country Time in Hamburg, PA are repping their respective farms with their best products. On Sunday, August 25th you can come out and taste the goodness of fresh produce, milk, eggs and pork they personally bring to our doors every week. Enjoy a four-course dinner prepared by chefs Jeff Michaud and Brad Daniels highlighting the very best of the summer, paired with wines by the Osteria sommelier.
The event costs $125 and includes wine, tax and tip.
Osteria Lancaster Sunday [Osteria]
Osteria [Official Site]
Pennsylvania Real Estate Investment Trust (PREIT) announced during an earnings call that the Moorestown Mall is getting another well known Philadelphia chef. Jose Garces will bring his third location of Distrito to the mall. Garces is joining Marc Vetri who is opening Osteria at the mall later this year. In addition to Osteria and Distrito, PREIT has landed Firebirds Wood Fired Grill as it seeks to add more draws to the South Jersey mall than just shopping. The Distrito announcement brings the number of spoken for liquor licenses to three. Moorestown, which had been a dry town, awarded PREIT four liquor licenses at the mall.
>More on Vetri’s Osteria project at the Moorestown Mall »
Osteria executive chef Jeff Michaud tells us that he has promoted 29-year old Brad Daniels to the role of chef de cuisine. It is the first time the restaurant has had someone in that position.
Daniels is a South Jersey native who graduated from the Culinary Institute of America in 2010. Before Osteria, Daniels worked at Harvest Cafe in New Paltz, New York, Del Posto NY, Birdsall House in Peekskill, NY and at A&B Marina in Key West, Florida.
Daniels began at Osteria in 2011 as a line cook. He also staged in Italy at several of the same places where Michaud has worked. As for Michaud, he remains executive chef of Osteria and is partners with Marc Vetri and Jeff Benjamin at Osteria, Amis, Alla Spina and the forthcoming Pizzeria Vetri.
Vetri Family [Official Site]