Since we’ve been on a bit of an Instagram kick recently, we wanted to share what Townsend Wentz did last night. Wentz, who is the chef/owner of East Passyunk’s Townsend, was breaking down a whole pig for tonight’s Garces Foundation Gala and he instagrammed each step.
Click on through to follow the process, and check out the captions for some helpful hints.
Not sure who Ken Forrester is? He’s a renowned South African winemaker, and he’s coming to Philly. And he’s bringing his wine with him.
By collaborating with Townsend Wentz at Townsend, the two will create an awesome pairing dinner, scheduled to take place on October 20th at 7 p.m.
For $75 a head, guests will enjoy five courses of chef Wentz’s much-praised French fare, complemented by rare and special wines from Forrester’s portfolio–and will have the opportunity to chat with the award-winning winemaker. So if that kind of thing gets you super-excited, now you know where to go.
Check out the five course tasting menu below, along with the wines that will be paired with each dish.
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Today, OpenTable revealed its Top 100 restaurants “fit for foodies” in America. The list was determined by OpenTable’s analysis of more than five million reviews of more than 20,000 restaurants across the country. The list includes twelve restaurants from Philadelphia, the second most restaurants from one city, only Portland, Oregon had more.
The list includes a high concentration of restaurants from California, Oregon and Pennsylvania but not as many from traditional restaurant cities like Chicago (five restaurants), Los Angeles (five), New York (four) and San Francisco (one).
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To help your summer along, Foobooz plans to give you some recipes by notable chefs and bartenders in Philadelphia. We’re calling it the DIY Down the Shore series, and we’ll be posting them all week. We’re bringing Philly’s dining scene into your summer homes.
Next up, the Better Loud Than Too Late from Keith Raimondi:
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Six-hour cured cobia at the Treemont | Photo by Courtney Apple
Philadelphia has so many great new restaurants that it’s hard to keep track of what to eat where. Here’s a cheat sheet of some of the best plates in the city to try right now.
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Townsend, the two-month old but critically acclaimed restaurant, is hosting a Five-Course, “Three Way” Wine and Cheese Pairing Dinner on Thursday, July 17th. Chef-owner Townsend Wentz and General Manager/Wine Director Lauren Harris put together the night of five wines, five cheeses and five plates. “I’m always looking for new ways to share our food and our wines with our guests, and this dinner promises to be the first of many inventive pairing events,” Wentz said.
Tickets are $65 per person (not including tax and gratuity). Guests will get a taste of contemporary French flare and domestic and imported cheeses, all of which are paired with wines chosen by Harris.
Reservations are encouraged. To reserve your spot, call 267-639-3203.
A few additional musings about my meals at Townsend…
Not all the wine comes in kegs
Much as there is to recommend kegged wine, sommelier Lauren Harris does right by bottles, too. Her trim list at Townsend offers some attractively priced, offbeat picks that complement Wentz’s cooking beautifully. Especially worth trying is Eric Texier’s “Rouletabulle,” a Chasselas varietal sparkler that makes a scintillating feint toward sweetness on its way to a bone-dry, mineral finish. And if you doubt the value of kegged wines in general, do yourself a summer favor and beat the heat with glass of the Gotham Project’s Finger Lakes Reisling being poured at Townsend (a wine which Tria Taproom is pouring at the moment as well; Pizzeria Vetri also often has a Gotham Project wine on offer).
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Photos by Jason Varney
We here at Philadelphia magazine decided last month to start debuting restaurant reviews early on Foobooz. We had reasons. And we discussed them here. Welcome to the new world.
Townsend Wentz was an analytical chemist shifting toward genomics research when he got a chance to cook at Philadelphia’s Four Seasons for a day. It was 1996, he’d just wrapped up a second bachelor’s degree in biology, and recombinant DNA was calling his name. But Jean-Marie Lacroix interrupted, and fate took care of the rest.Wentz, who’d cooked his way through college, had a great day in the French chef’s kitchen. It beat testing canola oil acids, and it was more social than laboratory bench work. When one of the restaurant’s line cooks quit that very day, Wentz’s lark in Lacroix’s kitchen, and later Lacroix at The Rittenhouse, turned into nearly 10 years.No wonder the Riverton, New Jersey native’s sauces are so good.
Philadelphians wise to Wentz’s transformation of McCrossen’s Tavern in Fairmount have known that for three years already. In May, he opened a place of his own—really, truly his own. From the salvaged cherrywood he planed to cap a rebuilt bar to the floors he refinished with his sous-chef and sommelier to the furniture they stained and reupholstered by hand, his fingerprints are all over the place. Before Wentz became a chemist, he built racing sailboats.
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Townsend opens on East Passyunk Avenue this evening. Owner/chef Townsend (Tod) Wentz has assembled an impressive team with Lauren Harris (McCrossen’s, Tria) as general manager and sommelier, Keith Raimondi (Lemon Hill, Village Whiskey) as head bartender and Colin Leary (McCrossen’s) as sous chef.
The menu will expand over time but its opening iteration includes eight starters and four main courses. The mains range between $25 and $27.
Opening menu at Townsend »