On Wednesday May 27th, Passyunk’s Townsend is dishing out a five-course prix fixe meal in celebration of surviving their first year. The menu will showcase favorites from the restaurant alongside new dishes, and everything will be paired with wines from Townsend’s cellar. Sommelier Lauren Harris is bringing experts David McDuff, Seth Biederman, Jason Malumed, James Nolan, and Sean Faeth to join and discuss the pairings served at the meal.
Are you all about the sweetbreads, headcheese and tripe? Then we want your opinion. What are the best offal dishes around town. Are you all about the tripe sandwich at George’s in the Italian Market? The headcheese tacos at South Philadelphia Taproom? The sauteed sweetbreads at Townsend?
Let us know in the comments.
For those baffled by the art of cocktail making, Drexel is opening a limited number of seats in their new class “Spirits and Mixology” to the general public. The class will explore the history and processes of major spirits, as well as cocktail-making, from basic to innovative. Lesson number one? No one who knows better ever calls it “mixology” anymore.
A few months ago, we told you about a beautiful, inspiring short documentary made about Chris Kearse from Will. Videographer Oliver Gallini told us then that this was just the first in a series of docs on local chefs and the stories behind their restaurants, their careers and their foods.
Well, today he made good on that claim. He’s now released the second short film in his series–this one focusing on organic-chemist-turned-chef, Townsend Wentz, and his eponymous restaurant.
As was the case with the first video, this one is gorgeously shot and smartly put together. It captures both the chaos and the grace of kitchen work, the beauty of the plates, and the story behind how Wentz ended up cooking for a living rather than working in a lab.
If you’ve got a couple minutes, you should totally check it out.
Today at noon, the James Beard Foundation announced the semifinalists for its 2015 Restaurant and Chef Awards.
Abe Fisher and Townsend were Best New Restaurant nominees. Michael Solomonov and Marc Vetri got nods for Outstanding Chef and Ellen Yin’s new restaurant group received three nominations. Fork was nominated for Outstanding Restaurant and Alex Bois (High Street on Market) and Jon Nodler (a.kitchen) received rising stars nominations.
If 15 days of Center City Restaurant Week weren’t enough, you’re in luck: the third annual East Passyunk Restaurant Week is happening, Sunday February 22nd to Saturday February 28th.
28 restaurants have agreed to participate in East Passyunk’s Restaurant Week. Each meal will be 3-courses and priced at $15, $25 or$35. Even if you forget to make your reservations early, following #EPRW on twitter ensures that you’ll hear about last minute cancellations so you can swoop in.
Several restaurants from the Philadelphia magazine’s 50 Best Restaurants are participating, including Fond, Noord, Townsend, Stateside, Will and Le Vitrtu. Newcomers Brigantessa, Bing Bing Dim Sum and P’unk Burger will be participating as well.
East Passyunk Restaurant Week [Official]
Well you can. Kinda.
First, you’re going to have to clear your schedule on the night of January 13 (which is a Tuesday, so you won’t really be missing anything good on TV). Then you’re going to have to find $65 (plus tax and tip). Then you’re going to have to make reservations for this special dinner that Wentz is doing at Townsend where he and some fancy olive oil guy (actually Lorenzo Caponetti from Caponetti Olive Oil) are going to be doing a four-course dinner where Wentz will be showcasing some of the dishes that will eventually make it onto the menu at his new Fairmount restaurant, which is set to debut later this year.
Three months. That’s about how long it takes us to eat at every important restaurant in the city. And then eat there again. And, sometimes, again.
Read more »
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.
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.