Chef Scott Schroeder of American Sardine Bar and SPTR has graced these pages many times in the past. There was the time he went down to Love Park to touch everyone’s wiener, then there was his SPAM-fest, his collaborations with Jason Cichonski and David Ansill, his various sandwich experiments. But he’s not generally the first guy who’d come to mind as a Be Well Philly cover boy.
Except that now he is. Yesterday, Be Well cornered him and got him to talk about his new, healthier outlook on life, his six-day-a-week meatlessness, what he thinks about vegetarian food in Philly and how chefs are changing the way they think about their diets. To wit:
Michael Solomonov told me something funny: He said whenever he eats something really bad, he always feels bad about it and then has to counteract it with something healthy. So if he has chicken wings, he has to have an apple. I think the days of the stereotypical “fat chef” are dying.
Anyway, the whole interview is good, and filled with interesting notions on modern, non-moralistic vegetarianism. You can check it out over on Philly mag’s Be Well blog right now.
Why Meat-Loving Chef Scott Schroeder Is a Six-Days-a-Week Vegan [Be Well]
Not too long ago, chef Scott Schroeder of South Philly Tap Room and American Sardine Bar hosted a Spam night at one of his restaurants. Yep, you read that right: a night full of culinary creations made with the infamous canned meat product, Spam. Spam nachos, Spam tacos, Spam sliders—Spam everything. So it might be a tiny bit hard to believe that this Spam-enthusiast (to his credit, he doesn’t actually love Spam—he just appreciates it’s versatility) recently went vegan. Well, six days a week, at least.
We chatted with the Philly chef to get the lowdown on why he ditched meat (Spoiler alert: he doesn’t actually disagree with eating animals at all) and to soak up some vegan cooking inspiration. Check out what Schroeder had to say about his vegan diet below.
Read more »
The South Philly Tap Room will be hosting a clam fest tonight, beginning at 5 p.m., which will feature an al a carte menu and debut the Allagash Evora beer from Maine.
Scott Schroeder’s menu includes a fried clam roll, pork and clam steamers, grill clams, raw clams and more. At 7:30 p.m., Allagash founder Rob Tod will be arriving to join the debut.
South Philadelphia Tap Room [Foobooz]
As if there needs to be a reason to celebrate SPAM–the world’s favorite canned meat product–a team of chefs and troublemakers have determined that next Wednesday, August 27, should be a day devoted to the greater glories of Hormel’s wonder-meat.
And so, on that night, at American Sardine Bar, there’s going to be a SPAM party. Photographer Neal Santos, food writer and man-about-town Drew Lazor and chef Scott Schroeder will be “expressing [their] hermetically sealed love” with an a la carte spread of “original SPAM-centric snacks.” Oh, and if that’s not enough, these three somehow managed to convince the good people at SPAM headquarters to ship them out a bunch of rare, weird or locally unavailable varities of SPAM, like hot-and-spicy SPAM, teriyaki jalapeno SPAM and bacon-flavored SPAM.
So you’re already excited, right? I know you are. And you’re going to be even more into it when you see the menu that the guys are putting together.
Read more »
On Wednesday, May 28th our friends at City Paper are throwing the Great Sandwiches Event at Union Transfer.
The event runs from 6 p.m. to 9 p.m. and tickets are $35 per person. Guests will sample sandwiches, sandwich-inspired desserts, beer, wine and liquor from area restaurants, distilleries, wineries and breweries.
There will also be a Chopped-style competition where Scott Schroeder (American Sardine Bar, South Philly Taproom), Brad Spence (Amis) and Eli Kulp (Fork, High Street on Market) will battle in front of a panel of local food experts.
Participating Restaurants »
Say you were trying to custom-design a truly weird night. Great food, interesting company, a crew in the kitchen who know their way around a party and could cater a trip to the DMV and make it fun. If you could put any two Philly chefs together in the same kitchen to make this happen, who would you choose?
Yeah, you’re right. It would be David Ansill and Scott Schroeder. And lucky you, because the two of them are going to be cooking together for one night only at Bar Ferdinand on Thursday, March 27. It’s open seating. The fun starts at 6pm. And tickets are $55 per person.
So you wanna know what’s going to be on the menu?
Read more »
So Scott Schroeder and Jason Cichonski should be getting pretty used to cooking together at this point.
I mean there was that Bromance Collaboration Dinner they did together in February, and the first Whiskey and Waffles brunch the two of them did last year. Now they’re getting together again to do a second drunken brunch which will pair everyone’s favorite breakfast foods (waffles, bagels, bacon, shrimp salad) with everyone’s favorite breakfast beverage (whiskey).
This Sunday, the two chefs will come together at Ela to put out a menu of inspired breakfast foods. Starting at 10:30am and going until 2:30pm, the special brunch will run you $35 for four courses. Reservations are recommended but not required and, for an additional $20, you can even get each course paired with specially-designed breakfast cocktails (like a Laphroaig-and-rye Bloody Mary or a shot of bourbon).
And yes, of course we have a copy of the menu. Right this way…
Whiskey & Waffles Menu
Scott Schroeder is having a busy season. We just wrote about him throwing in with David Ansill for an upcoming collaboration dinner at Bar Ferdinand, and now we’ve also got word that, two days from now, he’s going to be in the kitchen at Ela with one of his besties, Jason Cichonski, doing a totally different collaboration dinner.
This one is actually called the Bromance Collaboration Dinner, a “bromantical evening with Scott Schroeder and Jason Cichonski.” It’s happening on Wednesday, February 12, at Ela. Seats are $50 per person (with an optional $20 drink pairing), reservations are required, and the menu is… Well, just check it out for yourselves after the jump.
Read more »
Tomorrow, Thursday, January 30th, Scott Schroeder and American Sardine Bar are once again playing host to David Katz and his Mémé fried chicken.
The dish was a popular once-a-week lunchtime treat when Katz owned Meme at 22nd and Spruce. Tomorrow, Katz will be back in the kitchen, cooking up his fried chicken and biscuits. Lunch starts at 11 a.m. and the High Life is already on ice. completely sold out last time they hosted the pop-up.
There’s something exciting about a bowl of fries. Maybe it’s the feeling that you’re being given something substantial. And over the past week I’ve wound up housing two bowls of distinct cheese fries. Above and on the left is a bowl of fries from T.J. Murphy’s new menu at Resurrection Ale House. These Cheddar Frites are doused in pickled jalapenos, red peppers and a cheddar cheese sauce. The fries were a promising introduction to Murphy’s reign at Resurrection and I’ll be back soon for more.
After a lunching on the sandwich of the month, a Curt Decker Cosmo, at American Sardine Bar on Saturday, Scott Schroeder dropped a bowl of his “Hot Dog Kid Cheese Fries” in front of me. I was sure I was too full but the smoky hot dog bits, cheese and whole seed mustard proved I did indeed have room for more.
If you find yourself at either of these bars, get the cheese fries.
Resurrection Ale House [Foobooz]
American Sardine Bar [Foobooz]