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 »
The Industry has updated its menu for spring and is including my potato skins from their Food Writers menu. Art’s Potato Skins are Idaho potatoes topped with Brooklyn Lager and cheddar cheese sauce, bacon bits and crème fraiche. An order is $8 and I of course, highly recommend them. Also appearing on chef Pat Szoke’s spring menu:
- Salt and Vinegar Chicharrones; Clams and Sausage, with Linguica sausage, fingerlings, tomato, scallion, shallots and a grilled baguette
- Sweet Corn Arepas, with mole, asparagus, snap peas, radish, and cotija cheese
- Mediterranean Salad made with watercress, Napa cabbage, radicchio, arugula, feta, cherry tomatoes, kalamata olives, crispy chickpeas and served with a red wine vinaigrette
The beverage list has also been enhanced for spring »
Yes, folks, it’s that time again. The second-annual Hop Chef competition (last year’s was won by local boy George Sabatino) is happening in Philly on Tuesday, April 23 at Union Transfer. Yes, tickets are still available ($53.50 a head, with part of the proceeds going to local charities) and yes, the smack-talk is already lighting up Twitter (check out #hopchef to listen in on the fun). But right now we have some news…
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Ommegang Hop Chef is less than a month away and the trash talking is heating up. This year’s cast will be hard pressed to match the trash-talking of last year’s contestants but Eli Kulp, Pat Szoke, Nick Macri and Lucio Palazzo are making a go of it.
Southwark’s Nick Macri has taken aim at Eli Kulp’s “food lab” and R&D ninjas is countering with a “flavour lab” of his own. Much of the antagonizing has focused on Macri’s Canadian heritage, hence the silly extra “U” in flavor. But this cookbook that showed up on the front steps of The Industry today might force Pat Szoke to up the ante.
The talk stops and the cooking begins on Thursday, April 23rd at Union Transfer. Six chefs will compete to be Hop Chef, tickets are $53.50, with a portion of proceeds going to support the Mural Arts Program and Groundswell.
Hop Chef Tickets [Ticketfly]
On Tuesday, April 23rd at 7 p.m. at Union Transfer, some of Philadelphia’s most talented chefs will be competing to become Philadelphia’s second Ommegang Hop Chef.
The winner of Hop Chef Philadelphia will represent the city in a cook-off at Brewery Ommegang’s annual Belgium Comes to Cooperstown weekend.
Tickets cost $53.50 per person and includes all the Ommegang you can drink plus tastes of all six dishes that will showcase the competing chefs ability to pair beer with food.
The Hop Chef Philadelphia Competitors »
Tasting menus with beverage pairings are popping up all over the place. They pose as creative outlets for awesome chefs trying to add some pizazz to their routine lives of menu classics. They provide insight into the chef’s mind and palate, and at the same time, create a unique dining experience for the customer enjoying them. It’s tug-o-war, a mini game of cat and mouse, encompassed by a coursed out menu of food and drink, and we’ve all come to love it.
There have been Thai tasting menus, and high-end collaborative tasting menus, but I’ve never seen a tasting menu/beverage pairing come out before 5 p.m. That is, until Sunday, March 3rd, at the James Beard House in New York, where Pat Szoke will be cooking up a mighty fine brunch, beverage pairings included.
The Menu »
Photo courtesy Steve Legato
The Industry gets a fair amount of its industry cred from the portraits of Philly food and drink heavyweights tacked up on the walls of the dining room. But those folks ain’t all just pretty faces. Starting Tuesday, November 27, owners Dave Garry and Heather Gleason and chef Pat Szoke will host their first “Off the Wall” event, which will bring the fellas from Iron Hill–Paul Rutherford (pictured) and Chris LaPierre (not)–down off the wall (literally) and into the dining room for a collaboration dinner.
“Many of the photos on our walls have a fun story behind them,” says Szoke. “The idea behind our ‘Off the Wall’ series is to have our colleagues come by and tell their stories while guests are enjoying their great food and/or drink.”
Check out the collaboration menu after the jump
I can’t remember when I started using San Marzano tomatoes, but it’s been long enough that I figured I’d become a snob for life. If you read Foobooz, chances are that you’re one too. When it comes to commonly available canned tomatoes, San Marzanos are simply the gold standard. Ever since I got turned onto them, I’ve never understood why anyone would buy anything else. Sure, they cost twice (or even three times) as much as Hunt’s, but we’re talking $3.69 versus maybe $1.75 for a 28-ounce can that will probably form the basis of a sauce or dish that’ll feed four people. Why would you scrimp when that extra $2 makes so much difference?
The question contains its own answer—at least the way I’ve always intonated it. But recently I found cause for doubt, thanks to The Industry’s Pat Szoke. The man makes a soul-soothing lamb neck gravy, and when I called him up to ask him about it, he mentioned a brand of tomatoes I wasn’t familiar with.
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The newly opened The Industry is holding fun meal specials on Sunday and Monday nights. On Sundays from 10-1 a.m. chef Pat Szoke will be serving a public Staff Meal: the same dishes the staff is served after hours for the public for just $6 a plate.
The Industry Burger gets the spotlight during Monday Night Burgers and Bubbles. The quarter-pound ground brisket with lettuce, tomato, onion, and pickled mayo will be served one of two ways: either with a glass of sparkling cava or brut rose for $11 or with a bottle of Miller High Life (“The Champagne of Beers”) for $7.50. Tuesdays also feature a five-bottle bucket of High Life for $10 each.
And in their regular homage to the restaurant biz, card-carrying industry workers will get 20% off seven days a week.
The Industry [Official Site]