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
Back in late 2012, Side Project Jerky collaborated with chef Sean Magee of Time to create Pho jerky. It was a hit. Since then, Side Project Jerky has been perfecting the recipe and is bringing it back.
To get some of the delicious Pho jerky, join Green Aisle Grocery on Grays Ferry Avenue for their “Meet the Maker” series, this Saturday, October 11, from 12pm-3pm, where Side Project will be sampling of all four flavors of their dried beef products at Green Aisle’s Grays Ferry Location.
Marcos Espinoza of Side Project Jerky will be on-hand to answer any and all jerky-related questions, and jerky will be available for sale at the Green Aisle counter.
Side Project Jerky [Official]
Green Aisle Grocery is the master of quality over quantity and now we get to meet those behind all the awesome items sold there. Green Aisle’s Meet the Maker series will happen at the Grays Ferry location every Saturday afternoon this fall.
The first of the bunch, tomorrow, Saturday, September 20th, will be ReAnimator Coffee. The Kensington based roaster will be in the shop from noon to 3 p.m.
The series runs through the end of November, other guests include Sip N Glo Juices (a Best of Philly recipient), Soom Foods Tahina, and Mast Bros. Chocolate from Brooklyn.
Special sales on the maker’s products, lots of samples, and time to meet the people producing the foods will be featured.
The full Meet the Makers schedule »
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.
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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.
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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.
Take me to the jerky!
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]