If you like your wine like you like your jewelry, sparkling, then we have the dinner for you. On Wednesday, May 27th at 6:30 p.m., Volver is hosting a Raventos i Blanc wine dinner with winemaker Pepe Raventos. The dinner is limited to 20 people and will be $150 per person. Reservations can be made by calling, 215.670.2303.
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The Good King Tavern is back with a second Jardins de Provence wine dinner on Wednesday, May 20th. And the news gets better as the price is dropping from $95 to $65. Granted, the dinner will be a bit less grandiose; four wines, paired by a plate (amuse, opener, entree, dessert), but good food and drink on a Wednesday night is always appreciated.
The Jardins de Provence showcases natural French wines paired with chef Paul Lyons’ cooking. This month Sean Faeth of Artisan’s Cellar and Chloe Grigri of the Good King will be pouring and talking wines.
The dinner will be held at 7:30 pm along the back banquette at a single long table. Reserve your space now.
The Good King Tavern [Foobooz]
On Saturday May 9th, il Pittore and Malvira Wines will join forces to host an Almost Midnight Madness dinner at the restaurant. The dinner will include four courses prepared by chef Chris Painter paired with wines produced by Winemaker and Owner, Roberto Damonte, who will be on hand.
What makes this wine dinner a little different is that reservations begin at 11 pm and il Pittore will seating until midnight. Space is limited and guests should call to reserve their seats: 215.391.4900.
The cost of the dinner is $110 per person (not including tax/gratuity).
Check out the menu for Almost Midnight Madness
Peter McAndrews’ (Paesano’s, Modo Mio, Monsu) first cooking job in Philadelphia was at Bridgid’s more than 20-years ago. And now he’s back in charge of the Fairmount mainstay. He’s installed Patrick Collins as the chef. Collins has worked on 13th Street for Valerie Safran and Marcie Turney as well as for George Sabatino. This isn’t the first time McAndrews has turned back towards Bridgid’s. The chef consulted there in 2012. But this time he’s taken over the whole operation.
The menu is Italian, offering a menu of Chichette, small plates for just $5 each, 3 for $13. The new Bridgid’s will also offer a selection of ten-or-so house-made pastas for $10 to $12 a plate. Entrees will have a seafood focus and top out at $18 per plate. As is McAndrews m.o., expect bold flavors and wine friendly dishes. Speaking of wine, McAndrews is offering 8 white wines and 11 reds by the glass. McAndrews says he wants Bridgid’s to be a “true Italian restaurant, intriguing and affordable,” a place to have a good time with a good glass of wine or two.
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“Amada” basically translates to “beloved” or “sweetheart,” so it’s very fitting that Amada is hosting a class for people to learn all about my sweetheart: wine. On Sunday, Apr. 26 from 2:30-3:30 pm, Alexandra Cherniavsky (Amada’s Sommelier) is teaching a wine tasting class.
The class will feature wines intended to perk you up after a dreary winter, so you can expect sparkling wine from Raventos i Blanc, a rosé from Amestoi, and other bright, white wines. Also, light tapas will be served, and the whole thing only costs $25, which is a pretty good deal for wine and tapas.
You can call (215)625-2450 to make reservations.
UPDATE: This event is now sold out. Amada says to stay tuned for the next one.
Run the Vineyards | Photo via Facebook
If you’re a fan — we’re talking super fan status here — of the über popular Run the Vineyards race series, you’ll be psyched to hear that this year, organizers are offering a multi-race season pass for race discounts, so you can get your running and wine tasting on at any (or all) of the Run the Vineyards events this year. Read more »
More windows, just one of the changes at Tria Fitler Square.
Tria’s Fitler Square location opens this week (exact day to be determined) at 23rd and Pine Streets, the former home of Dmitri’s. Although very similar to the other two Tria locations, this fermentables (beer, cheese, wine) bar will also feature a full kitchen, giving new executive chef, Karen Nicolas some more toys to play with. Nicolas comes with serious culinary chops, she was named one of Food & Wine magazine’s Best New Chefs 2012. Nicolas will oversee culinary operations for all four Tria locations. TheJohnson & Wales Culinary Arts alum was formerly executive chef at Citron & Rose and has worked at New York’s Gramercy Tavern, and apprenticed at the likes of California’s The French Laundry and Cowgirl Creamery in San Francisco.
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This Spring, Drexel University’s Center for Hospitality and Sport Management is hosting a series of events including a wine pairing event with the New York Times Eric Asimov, a Di Bruno Bros. cheese seminar, a pasta dinner in honor of Drexel’s new Arcobaleno Pasta Lab, and a preview of Joncarl Lachman’s Neuf.
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