Packing a picnic basket for a day trip to the beach can be a monotonous task. Water bottles, ham-and-cheese sandwiches on white, bags of salt and vinegar chips. Or maybe, because you’re a true Philadelphian, you’re making a pit stop at Wawa for an Italian hoagie with extra sweet peppers. There’s nothing wrong with the usual. Old habits die hard and it’s a fact that hoagies taste better with salt water in the air. This summer however, we’re breaking routine and packing up some of our local Philly favorites to bring down the shore because everyone needs a taste of home away from home.
It appears that this year’s supply of Russian River Pliny the Younger has just about run dry. Philly Tap Finder’s last published tapping happened just a few hours ago. But since this is Philadelphia, our taps certainly haven’t run dry of great and in several cases, rare beer.
Bishop’s Collar, which poured the city’s last known keg of Pliny still has plenty of great IPAs pouring and is worth a trip today. The Sidecar’s monthly High Gravity Night is also tonight and includes high alcohol favorites like Bear Republic Apex, Bell’s Hopslam and Mikkeller Monk’s Elixr.
Jerky is the perfect food to stock up on. It’s good on-the-go, it’s good as a snack at your desk after lunch and it’s even better when it’s super fancy, Side Project Jerky.
Starting today, and ending next Tuesday (3/25/14), get four packs of SPJ (two of each: Mongolian and Southwestern) for the price of three. For those of you who like numbers, that’s 25% off for one whole week.
Visit the Foobooz Store, find the four pack, and stock up what you can on jerky, because it’ll be gone before you know it.
SPJ 4PACK [Foobooz Store]
Marcos Espinoza and his merry crew of weirdos from Side Project Jerky are throwing themselves a beef jerky bake sale on Saturday, March 22nd at American Sardine Bar. No crappy cupcakes, no misshapen Rice Krispies treats that smell like cigarette smoke, just good, All-American beef jerky.
Side Project is bringing in the talents of four local chefs–Scott Schroeder, Eli Collins, Jonathan Adams and Jeremy Nolen–who will each be doing a one-time-only jerky flavor that will be for sale (by the piece or by the ounce) solely at this event. Oh, and Sixpoint will be on hand for beer pairings. And all of the normal flavors of Side Project jerky will also be for sale (like they are every day at the Foobooz Store, hint hint).
And if you want to feel good about yourself while you’re stuffing your snack hole full of cured meat products, dig this: All proceeds from the Beef Jerky Bake Sale will be donated to Fresh Palates to Palettes–a local art program run by Deva Watson.
So mark your calendars: Beef jerky and beer, Saturday, March 22nd at American Sardine Bar. Come hungry, bring your wallets and we’ll see you all there.
Side Project Jerky [Official]
Last year’s jerky sales came as a surprise to us. We didn’t think you guys would be so into local, boutique jerky. But we sold a lot of it, in fact, we sold out of it within two weeks.
Ladies and gentlemen, the jerky is back. Side Project Jerky comes in two flavors this year: Southwestern and Mongolian, and you’ll only be able to find them in very select stores in Philly, and even fewer stores across the country.
Get it while you can, because if what happened last year happens again, they’ll be gone before you know it.
Side Project Jerky has combined forces with Jonathan Adams and Damien Pileggi of Rival Bros Coffee Roasters to produce a new jerky, the Cowboy. Described as “an earthy and spicy homage to the Texas Panhandle,” the jerky combines Rival Bros Whistle & Cuss blend with guajillo chiles and balsamic vinegar. The jerky intends to mimic the flavor of burnt ends.
The limited release (300 packs) of Cowboy jerky will hit the shelves of Green Aisle, the Foodery, Rival Bros. truck and COOK on Monday, February 25th. Like Side Project’s first collaboration jerky, proceeds benefit a charity. This time it is “Fresh Palates to Palettes,” a Fresh Artists program developed by Deva Watson, a server at Pub & Kitchen where she used to work with Adams, who was the gastropub’s highly regarded chef.
Side Project Jerky [Official Site]
Looks like Side Project Jerky’s next collaboration will be with Jonathan Adams and Rival Bros. Caffeinated jerky? We could se that working. We reached out to Side Project’s Marcos Espinoza who we’ll know exactly what they have planned when it is released at the end of the month.
Side Project Jerky [Instagram]
Okay, ladies and gentlemen, so we’re coming down to the wire with the holidays, and we here at the Foobooz Store wanted to let you know that any order placed before noon tomorrow (Thursday, December 20th) will be put in the mail by the end of that day.
Yes, that means ALL orders. Including the ones that some of you out there are still waiting on. Honestly, we just did not expect that so many people in this fair city would want to go around dressed like giant sriracha bottles and were somewhat overwhelmed with early orders. Sorry about that. We also didn’t think so many of you were quite so svelte. I mean, seriously? You’re ALL mediums? Okay, that’s between you and your tailors, I guess. But we can, with all confidence, promise that all orders put in by noon tomorrow will be in the mail by 5pm tomorrow. Which gives you a really good shot of actually receiving your order before Christmas. Which is awesome.
So get on over to the store and buy buy buy. Get a tee-shirt and show your support for your neighborhood, your city or your favorite food blog. Get some jerky for someone you love because A) we’re now selling them in 3-packs (one of each flavor) for $25 which is cheaper than anywhere else in the world, and B) because it seriously is some of the best beef you’re ever going to put in your mouth. Pick up a deck of City Dining Cards because they make a great stocking stuffer for anyone on your list who likes to eat.
And keep in mind that you should probably bop on over to the store immediately because everything in there is now on a timer, and when products sell out, they are just flat gone-zo until after the New Year.
Foobooz Store [Official]
The broth’s flavor intensity is what does it for me, but to others, it could be another component. Maybe it’s the crunch from the Moyashi that contrasts so soundly with the delicate beef and supple noodles. Maybe it’s the thai chili’s heat cut by its tart lime counterpart. But most likely, it’s all of it. There’s a reason pho has the following it does — it’s a perfect mixture of ingredients, and its balance is unparalleled.
So when Marcos Espinoza (Side Project Jerky) and Chef Sean Magee (Executive chef at Time) ran into each other at a thrash metal concert, they threw a few back between sets, and parted ways when it was over. It wasn’t until Sean Magee saw that Espinoza had an interest in chef collaborations that he emailed Side Project with his idea. As a self-styled pho addict, he decided to create pho flavored jerky.