Here’s something else for all y’all animal lovers. Square 1682 is bringing back it’s BYOD (Bring Your Own Dog) Brunch. Starting June 22nd, all dog owners are welcome to bring their pooch in for some gourmet chow. Chef Caitlin Mateo has even created a special menu featuring:
Thursday, June 20th, marks the second Night Market of the season. This time it’s in West Oak Lane, over at 72nd and Ogontz Lane. It looks like it’s gonna be a blow out with almost 60 food trucks – everything and everyone from MomPops Popsicles, Nomad Pizza, and Victoria’s Kitchen. On the entertainment side, it’s shaping up to be the biggest line-up yet. Here’s the full list — the Kimmel Center’s Youth Jazz Ensemble, Kyo Daiko Japanese drummers, Halfro,West Oak Lane stars Motown by Eva Donaldson School of Music, R+B by C-Young, contemporary gospel by Pastor Carlton Aiken and the Faithful. And to top it all off, they’ve got The Philadelphia School of Circus Art on the high wire. It’s gonna get wild.
In Fishtown, along a one mile stretch of Frankford Avenue, there are three different coffee shops in which to get your bean on. Bisecting the Rocket Cat’s chipped paint condescension, and the Lola Bean’s scandinavian lined preciousness, is the new playa in town. Colleen McHale has opened up Steap And Grind in that very cool Flatironic building on the corner of Frankford and Palmer. Y’know, the one with the amazing iron doors.
McHale, a Radner girl with a design degree from Drexel, who at one point was a sweater buyer for Anthorpologie, has spent 12 years working in her mom’s tea shop Premium Steap, and now wants to bring the Fish some much needed loose teas. “People get intimidated, but I want to show them that loose tea is simple and so much better than the teabags that most Americans use”
Along with dozens of varieties available from Africa, Asia and Europe, S&G uses award winning Gimme coffee make you all the schmancy coffee drinks you want as well. But the teas are what set Steap apart from their Fishtown peers. Whether you’re buying a cuppa to sip in the crisply appointed dining room, perhaps accompanied by a pastry from Au Fournil, (or Vegan Treats if you think croissants are murder), or buying a bag of the loose stuff to take home and make when the queen drops by, McHale and her staff can ask you a few simple questions and make a recommendation, setting you up with the perfect leaves and even selling you some of the simple equipment needed to make your loose tea taste tight, yo.
Steap and Grind is open between the 7′s on weekdays and 8-6 on weekends. There is a lunch menu as well that includes panini and salads and McHale says she plans to have events such as tea leaf presentations and tastings. Y’know, power points from roasters that will teach you just enough to be an asshole at parties (count us in).
Once upon a time, Amis chef Brad Spence and his crew decided that they would craft a giant flying sausage, name it The Beast of Amis and enter it the Red Bull Flutag. Now there’s a 30 minute documentary capturing the sheer insanity/awesomeness of a group of grown men working towards crashing 30 feet into the Delaware. Check it out above – it’s got everything from comedy to the warm and fuzzies of flying pork products.
Today must be Marc Vetri day, ’cause we have some more news about the powerhouse chef. With another restaurant in the pipeline, Vetri signed a deal today to bring his cuisine down to the Navy Yard. The spot is located in the old brig, henceforth the name The Brig, and will feature sandwiches, pastas, and other lunch- based items. Watch this space for more updates.
Have you ever wanted to learn how to can tomatoes? Stretch a ball of mozzarella? What microbes work to make the perfect sauerkraut? (We can’t say we’ve ever wondered about the last one, but we’re interested.) Well, you’re in luck. Fair Food Philly has paired up with Reading Terminal Market to host a series of workshops focusing on honing sustainable skills in the kitchen. Besides learning some awesome new skills, there will be snacks from the Fair Food Farmstand and beers thanks to Victory Brewing Co. Tickets are on sale here. Hurry though, the first class is coming up on June 25th. Check out a detailed description of each workshop after the jump. Continue reading ‘Pickle Some Veggies With Fair Food Philly’
While there are already plans for a Le Bec Fin 2.0, Philly’s legendary restaurant finally closed its doors for good this past weekend after a drawn-out demise filled with more twists and turns than a soap opera. But it seems the legend of Le bec is not without one more twist. Old timers may remember that Le Bec Fin was first at 1312 Spruce Street, the space now occupied by Vetri. To add in a little bit more of six degrees of Georges Perrier , Marc Vetri got his start working in Perrier’s kitchen.
So in homage to his mentor, Vetri and general manager Jeff Benjamin are whipping up a little time travel. For 3 nights, July 18th – 20th, Le Bec Fin will be open once more in its original location with Perrier running the kitchen like old times. Check out the classics filled menu below.
Amuse
Egg with caviar
Foie gras with Szechuan peppercorns and Sauternes jelly
Salmon mille-feuille
First
Snails with champagne and hazelnut butter
Second
Whole poached sweetbread with veal sauce and black truffle
Third
Galette de crab Le Bec-Fin
Fourth
Foie gras ravioli with black truffle
Fifth
Beef filet with potato dauphinois Dessert
Sorbet and a dessert cart
The meal, including wine pairings, is 155 per person. Reservations can be made at 215-732-3478.
Are any of y’all trying to get screamed at by Gordon Ramsay on national television? ‘Cause if you are, your chance is coming up. The folks behind Hell’s Kitchen will be holding a casting next Monday, June 24th at The Westin in Center City from 9:30am to 4:30pm. They’re looking for chefs & cooks of all types: line cooks, sous chefs, executive chefs, etc. To get your foot in the door, shoot an email with your name, where you live(city/state), age, present occupation, a photo of yourself, contact information, your culinary experience and why you think you would be a good fit for the show, to HKCASTING2013[at]gmail[dot]com. Also, put your name and city in the subject line.
Apparently the bigger personality, the better the chance. We’re hoping the guy in charge of cheese fries at Pat’s at 4:30 in the morning goes for it, just for the chance to see someone out yell/curse/grouch Ramsay.
“Our new Burger of the Week is remix of a true Philly classic…The Tastycake Burger!
Juicy coffee-rubbed beef patty topped with applewood smoked bacon & finished with goat cheese, all sitting pretty on a split and grilled Tastycake Coffee Cake as a bun. It’s a perfect combination of sweet and salty and savory with a subtle coffee twist.
Trust us, if you enjoyed the Krispy Kreme burger, you’re going to go nuts for this. Available NOW for a limited time.”
This year, when Michael Solomonov and Zahav throw their 4th annual Down The Shore Extravaganza — this year subtitled Klezmer Inferno — it’s all going down at Morgan’s Pier on July 1st. Featuring foods from your favorite chefs (including Jen Carroll, Terence Feury, David Katz, Nick Macri, Erin O’Shea, Lucio Palazzo, John “Chainsaw” Taus and Peter Woolsey), a buffet from Solomonov and Zahava, an open bar, and a bunch more; the Klezmer Inferno will feature “a Studio 54 vibe,” according to Solo. He continued, “We’ll be getting down all night to the disco-fied beats of the Klezmer band with dishes from some of Philly’s best chefs, dressed in their Disco-best.” We recommend you do the same.
And don’t worry about the weather you dopes, the rain location is set for Union Transfer. Tickets available here, and they’re bound to go quickly, so get on it.
Today must be Marc Vetri day, ’cause we have some more news about the powerhouse chef. 
While there are already plans for a 
Are any of y’all trying to get screamed at by Gordon Ramsay on national television? ‘Cause if you are, your chance is coming up. The folks behind 
