Hot Diggity Popping Up at Swarthmore Hot Dog Jamboree

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Hot Diggity’s Saigon Fusion: Topped with fresh Cucumber, Cilantro, Spicy Mayo, Pickled Daikon and Carrot, Jalapeno, and crushed Peanuts.

Hot Diggity is popping up at Hobbs Coffee (1 Park Avenue, Swarthmore, PA) this Friday, April 3rd at 6:30 p.m. for the shop’s annual Hot Dog Jamboree. And even if Hot Diggity’s Keith Garabedian wasn’t making his first hot dog appearance since the closure of his South Street restaurant, this would be a can’t miss event for hot dog fans. Also appearing at the event:

  • Joey Baldino, Zeppoli
  • Scott Schroeder, South Philadelphia Tap Room and American Sardine Bar
  • Marcos Espinoza, Side Project Jerky
  • GitJo, Culinary collaboration of Craig Parahus (Amis) and Michael Strauss (Taprom on 19)
  • Gary Ducket, some kind of pickle jawn
  • Hawk Krall, hot dog artist
  • Nick Macri, La Divisa Meats
  • Ari Miller, 1732 Meats
Hobbs Coffee [Facebook]

A Summer Barbecue In February

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Okay, so this whole snow thing is getting old already. And the cold? Tired of it.

Apparently, so are George and Jennifer Sabatino, because they’re bringing in their buddy Scott Schroeder and the three of them are throwing a backyard, 4th of July-style barbecue at Aldine on February 2nd.

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Restaurant Week Alternative: American Sardine Bar

american sardine bar gourmet pittsburgh cheesesteakScott Schroeder is upgrading his Best of Philly winning Pittsburgh Cheesesteak between now and January 30th, during dinner hours (5 pm. to 10 p.m.), as an alternative to Center City’s restaurant week.

The $35 Pittsburgh Cheesesteak at American Sardine Bar is a 60-day dry-aged Creekstone NY Strip, grilled royal trumpet mushrooms, truffled triple cream Brie and foie gras gravy fries served on a seeded roll. The over-the-top-steak is accompanied with a pickle salad.

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For a Limited Time: The South Philly Ripper at Hot Diggity

Hot Diggityhot diggity south philly ripper has teamed up with chef Scott Schroeder (South Philly Tap Room, American Sardine Bar) to create the South Philly Ripper. Schroeder brings North Jersey and South Philly together in this deep fried “Ripper Dog” that is then topped with with melted Provolone, French fries, fried onions, and spicy pepper relish.

The South Philly Ripper is available for a limited time. So get it soon.

Hot Diggity [Foobooz]

Scott Schroeder On Being A Six-Day-A-Week Vegan

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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]

Why Meat-Loving Philly Chef Scott Schroeder Is a Six-Days-a-Week Vegan

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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.

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Allagash Debut and Clamfest Tonight at SPTR

Allagash Clam FestThe 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]

Because SPAM Is Awesome, That’s Why

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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.
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