Chefs and food writers Tim McGinnis and Brian McManus are continuing their culinary collaborative at Philly Kitchen Share with a night of barbecue on Saturday, January 16th.
Being that they’re food writers we’ll let their press release stand on its own. Just let it be said, that we were guests at the first “Must Eats: The Meal” event that McGinnis and McManus hosted and it was a great and delicious time.
Full release after the jump.
PHILADELPHIAâ€™S CULINARY COLLABORATIVE EVENT COMPANY, SPINAL TAPAS, TO CREATE CULINARY EVENT SERIES AND COOKING CLASSES IN COOPERATION WITH PHILLY KITCHEN SHARE
PHILADELPHIA, PA â€“ After the success of their Philadelphia Weekly cover story, â€œMust Eats,â€ and their Must Eats event (http://www.messyandpicky.com/index.php/2009/11/12/pw-must-eats-the-meal/), chefs and food writers Tim McGinnis and Brian McManus are continuing their culinary collaborative efforts with a series of culinary events and cooking classes at Philly Kitchen Share (1514 South Street, 267-808-0729).
The duo decided to combine their cooking experience after working together as writers for the Philadelphia Weekly and discovering a mutual love for and extended background in the culinary realm. McGinnis is a graduate of the culinary program at Johnson & Wales University in Providence, RI, studied hospitality in France and has worked extensively in restaurants along the Eastern seaboard. He presently applies his knowledge as a culinary instructor to at-risk-youth. McManus honed his cooking chops at a culinary program in his native Houston and cooked in various restaurants for nearly a decade, including the famed Brennanâ€™s. He is currently a food writer and the music editor for the Philadelphia Weekly.
Tapping McManusâ€™ roots, Spinal Tapas will begin the culinary event series on Saturday, January 16th with food, music and booze inspired by Texas-style barbeque. The menu will include dishes inspired by the regional variations of Texas barbecue such as chili con carne, Texasâ€™ state dish; central Texas-style dry-rubbed 12 hour mesquite smoked brisket, the most famous of the Texas barbecue dishes; apple-brined hickory smoked pulled pork barbecue, popular in Eastern Texas; and barbacoa de cabrito tacos, tender goat with queso blanco, pickled red onion and fresh corn tortillas, a barbeque dish traditionally served in the borderland. In addition to the main courses, the event will include sides and dessert: frijoles a la charra, stewed pinto beans with chiles and the burnt tips of the brisket; collard greens with ham hocks, jalapeÃ±o corn bread, and fruit kolaches, a cobbler like dessert of central Texas. Wash it all down with a spiked sweet tea and a whole lot of High Life.
As always, the dining room is part of the kitchen, giving the diner an insiderâ€™s viewpoint into the sights, sounds, and smells of a professional kitchen.
Spinal Tapas: Food, Music and Booze inspired by Texas barbecue will have two seatings of 16 people, at 6pm and 9pm. The $40 tickets are all inclusive and available at phillykitchenshare.com
Philly Kitchen Share Events [Philly Kitchen Share]
Source URL: https://www.phillymag.com/foobooz/2009/12/11/spinal-tapas-does-barbecue/
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