Scratch Biscuits at Night Market
When did Supper chef Mitch Prensky know that his love of making biscuit sandwiches was worthy of its own bricks-and-mortar location? The first time he sold one. (We agree – and named it one of the five must-try Philly sandwiches.
You’ve probably seen his Scratch Biscuits tent popped-up at festivals, Phish shows, farmer’s markets and Night Markets (at the one Night Market he sold a whopping 1,100 biscuits in less than three hours). Now, he’s signed a lease at 1306 Chestnut Street for an actual location.
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Beginning on October 22nd Supper will be hosting “Happy Hour Happynings” on every fourth Wednesday of the month, from 5:30 p.m. to 7:30 p.m.
So what the hell is a “Happyning,” you ask? Kind of like a guided, themed happy hour. And this month’s theme features one of the world’s greatest culinary creations: cheese.
The “Cheese 101″ happy hour will be hosted at the restaurant by chef/owner Mitch Prensky and Whole Foods Market’s cheese guru Mike Coffey. For $15 per person, the duo will show you how to put together the perfect cheese board, discuss cheese myths, and supply you with samples of favored cheese from the Whole Foods board, with accompaniments.
And this being happy hour, of course there will be happy-hour-priced cocktails, beers and wines for your pairing pleasure.
With the new season comes the announcement that South Street’s Supper has assembled a new, seasonal cocktail menu and brought in some new blood behind the bar. Newly-minted “bar manager and libations specialist,” Tara Przybyszewski (ex of Zahav and Tria), has completely redone the restaurant’s bar program with an eye toward incorporating fresh juices and the bounty of the restaurant’s connection with Blue Elephant Farm. And today, she has released a seasonal, autumn cocktail menu that’s all brand new as well.
Check out the new booze after the jump.
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Pi Day (3/14) is just two days away, and grade school Math teachers everywhere are going crazy trying to come up with pi-related puns, decorations and activities. It’s a big day for them, and now it’ll be a big day for us as well, because Supper is offering up both sweet and savory pies for all.
The menu at Supper has never been a set-in-stone kind of thing. Chef Mitch Prensky changes things up regularly, often depending on what he can get out of the ground at Blue Elephant Farm (which grows all of his produce). But now he’s put the entire board through a change and has expanded his repertoire considerably.
The menu is now broken down into five distinct sections: Snacks, Garden, Larder, Mill, and Market. The biggest change comes in the Mill section, which will feature grains as the core of several dishes, making the whole thing kind of like an American version of a pasta menu. Only without any actual pasta.
There’ll be more veggies in the Garden section (all from Blue Elephant) and all the classics (the burger, duck n’ waffles) will be in the Market section, along with some new stuff like skate frites (wordplay!) and roasted chicken with biscuits.
Anyway, it’s a lot of changes and you can check it all out when you look at the full menu after the jump.
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Be Well Philly asked a dietician for advice on eating healthy during Restaurant Week. She’s got five tips to live by and also suggests what to order at seven participating restaurants including a.kitchen, Butcher & Singer and Lacroix.
Cheat Sheet: A Dietician’s Guide to Philadelphia Restaurant Week [Be Well Philly]
Restaurant Week Guide [f8b8z]
Whether you are off because today is Martin Luther King Day or that’s the kind of schedule you have, Supper offers Weekend Warrior Brunch today and every Monday. It’s the same brunch menu as on the weekend but with a 20% hospitality industry discount and $4 Bloody Marys.Get up and at them for a Dixie biscuit, the “old school” breakfast cereal buffet or the signature red velvet waffles.
Supper’s Monday brunch is offered from 11:30 a.m. to 2:30 p.m.
Supper [Official Site]
A few months back, we talked about the new book that local writer April White had coming out–Philadelphia Chef’s Table–featuring snaps by Jason Varney (who shoots a lot of the very pretty things in the Taste section of Philadelphia magazine). It’s a handy book to have around (especially if you’re one of those people who obsessively tries to recreate the dishes you try at local restaurants), and, what with the holidays coming, a perfect gift for that local gastronaut who has everything.
As a matter of fact, you could do one better than just buying a book for that special food nerd in your life. You could get the thing autographed.
On Monday, December 17, from 5:30-7:30pm, April White will be at Supper doing just that–signing copies of her book and mingling with the people while chef Mitch Prensky’s kitchen knocks out snacks for the crowd (including the carrot-orange soup featured in the book) and the bar pours specialty cocktails.
Tickets for the event are $25. And yeah, books will be available there for purchase for you procrastinators in the crowd.
April White [Official]
Mitch Prensky is hosting a pop-up of his Scratch Biscuits concept on Monday, September 17th. The pop-up will take place at Supper from 6 to 9 p.m. Diners will be able to choose from four types of southern-style biscuits, sides like braised colards, barbecue and pork rinds. Homemade lemonade and sweet tea will also be on the menu.
Prensky experimented with the Scratch Biscuits over the summer at Night Market and the pop-up at the restaurant marks the return of Monday hours for the South Street restaurant. No reservations will be accepted for the pop-up.
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If you’ve ever wanted to cook your favorite Philadelphia recipes at home then April White’s new book Philadelphia Chef’s Table: Extraordinary Recipes from the City of Brotherly Love must be your next purchase. White, former food editor of Philadelphia magazine, teamed up with Jason Varney, popular local photographer whose work has appeared in national magazines like Food & Wine and Travel + Leisure, to collect recipes and images from the area’s best and brightest chefs.
Read on to find out what’s inside »