This Monday, December 9th is going to be all about Sherry at a.bar. Though many people’s only experience with sherry is on the sweet side, there are dry Sherries that work very well with food.
From 3 to 6 p.m., all oysters are $1.50 each and several local wine reps will be pouring multiple Sherries, ranging from $5 to $10 a glass.
At 7 p.m. chef Terence Feury (Tavro 13) will prepare a four-course dinner with Sherry pairings. The dinner is $85 per person and there is only one seating. Contact beverage director, Tim Kweeder for reservations.
The menu and what’s happeing late night … »
Terence Feury goes to Swedesboro and opens Tavro 13. But Trey Popp asks, is he what Swedesboro wants?
Feury is cooking as compellingly as ever. A crisp-skinned fillet of black bass made that clear. Sauced with shrimp jus and topped with blood orange suprêmes, with a bergamot hollandaise to provide a second-level spin on the citrus theme, the fish was exquisitely cooked and emblematic of the focused flavors that distinguished the chef’s work at Fork. And by no means did that dish lack company. A sea scallop entrée glistened with ginger butter, the fat accentuating the ginger’s fruity fragrance and attenuating its heat, but not so drastically as to deprive the accompanying sweet parsnip puree of a slightly spicy dance partner.
Two Stars – Good
Restaurant Review: Seasonal American Eats at Tavro 13 [Philadelphia Magazine]
Tavro 13 [Official Site]
Craig LaBan likes what he sees from chef Terence Feury’s Tavro 13. Well everything except maybe the decor.
Feury at his best, especially with top-notch seafood, is worth the visit, whether for pristine Fire River oysters with Champagne mignonette, scallop ceviche enlivened with lime and chiles, or tender calamari marinated in serrano chile oil and seared on the plancha with pureed almonds and preserved lemon.
A swordfish over squash puree with pumpkin seeds was meltingly moist. Seared cod topped with parsley and potato chips provided the perfect flake-and-crunch contrast to the funky pairing of soft, potatoey salt cod brandade.
Two Bells – Very Good
Tavro 13 [Philadelphia Inquirer]
Tavro 13 [Official Site]
I was more than a little shocked when I heard that longtime Fork chef Terence Feury was headed to Swedesboro, New Jersey, to open Tavro 13. And based on numerous experiences at Fork, I was even more shocked when an early visit wasn’t delightful. Read more »
We’re just a day away from being able to try Chris Kearse’s food at Will. But he isn’t the only chef who we’re looking forward to trying.
Michael Santoro was the opening chef at Talula’s Garden and his resume includes the respected Blue Duck Tavern in Washington D.C., Fat Duck in England and Mugaritz in Spain is opening Mildred in early September.
In September Eli Kulp will take over the kitchen at Ellen Yin’s Fork in Old City. Kulp comes to Philadelphia from New York and the popular Torrisi Italian Specialties. Culp is a Culinary Institute of America graduate and has also worked in Manhattan’s Casa Lever, La Fonda del Sol and Del Posto. Chef Kulp is a graduate of the Culinary Institute of America.
The always impressive Terence Feury who left Fork will be back cooking as the chef-owner of Tavro 13 in Swedesboro, New Jersey.
Joncarl Lachman who comes to Philadelphia from Chicago is looking for a spot to open Winkel, a Dutch and Northern European restaurant. Certainly something we don’t have now in Philadelphia.
Another respected chef from out of town looking for a restaurant space in Philadelphia is chef John Shields of the acclaimed Town House in Chilhowie, VA. He moved to West Chester earlier this year and hopes to open in 2013.
Looks like things are coming along just fine at Terence Feury‘s Tavro 13 / Old Swedes Inn project. And I know this because he’s currently looking for a heavyweight GM to run the front of the house for him when Tavro 13 opens in September. Here’s what they’re looking for:
Chef Terence Feury is looking for a GM for his new American restaurant on King’s Highway in Swedesboro, New Jersey. The restaurant is set to open in September. Candidates must have the ability to lead the front of house team, create a service manual, hire and train front of house staff. Additional responsibilities will include wine service, knowledge of food and beverage and the ability to work with the chef to insure synchronized service and the most positive guest service. Send resumes to: hiringtavro13@AOL.com
But hey, maybe FOH just ain’t your bag. Maybe you’re looking for something more along the lines of a pastry cook’s gig at Route 6 or being a line cook at Talula’s Table. If so, you should really be checking out the Foobooz jobs page, where these positions and more are available for the asking.
So what are you waiting for?
Foobooz Jobs [Foobooz]
So last night was Guest Chef night at Morgan’s Pier, and Meme’s David Katz was there with Terence Feury (recently ex of Fork) to grill up some sea critters for the adoring crowds.
Oh, and you know who else was there? Part-time Foobooz photographer Yoni Nimroad. So here’s what you missed last night.
Show me the pictures
Tomorrow, Tuesday, July 24th David Katz will be inviting chef Terence Feury to grill with him at Morgan’s Pier. The chefs will be grilling dishes on the open deck between 5 and 7 p.m.
Feury who has recently moved on from Fork will be cooking up a mixed shellfish grill of barbecue oysters, clams and shrimp for $7.
Two more guest grilling days are scheduled at the Delaware Avenue hotspot. Look for Kevin Sbraga on Tuesday, August 21st and Zahav’s Michael Solomonov on September 17th.
Morgan’s Pier [Official Site]
Guest Chef Happy Hour [Facebook]
July 30th marks the 4th annual Pork Dinner at Meme with a few changes. Instead of delivering the multi-chef party to two seatings of 30 for the night, Meme is going to do only one seating of 30 to make the party a bit more intimate.
Chefs attending include: Nick Macri, David Katz, Michael Solomonov, Jennifer Carroll, Terence Feury, Peter Woolsey, Monica Glass, John Taus, and Michael Madrigale of Sommelier Bar Boulud & Boulud Sud in NYC.
Read more »
Drew Lazor, former editor of CityPaper’s Meal Ticket blog, has moved on to bigger and better things. In a piece for the Philadelphia Inquirer, Lazor covered a pig dinner at the James Beard House in New York City featuring Philly’s top chefs.
The Philadelphia Pork Show featured Terence Feury of Fork, Michael Solomonov of Zahav, Peter Woolsey of Bistrot La Minetter, John Taus of The Corner, David Katz of Meme, and Jen Carroll. For $170 patrons got a peek at these chefs working together to create a pork feast much like those they do here at home. All six chefs cranked out a meal and managed to entertain the crowd and each other to boot.
Be sure to check out Drew Lazor’s great coverage of the event. Who knows where Drew will pop up next (though if we were betting, we’d say American Sardine Bar).
Six Talented Philly Chefs Cook a Pig Dinner at Beard House [In The Kitchen]