Posts Tagged ‘local food’

Ordering A Fresh And Local Bird: The Philly Homegrown Guide To Thanksgiving Turkeys

Thursday, November 8th, 2012

This fresh, herb roasted turkey was sourced from a local farm and its flavor just can't be beat. Photo: A.Calbeck for GPTMC


Well kids, there’s no more pretending like the holidays aren’t happening. The count down to Thanksgiving (our favorite foodie holiday) has finally begun!

Below is a list of folks who can help you source a fresh, local bird that will definitely be the star of your Thanksgiving table. So, pick up that phone (or get online in some cases) and order your turkey, capon or goose. We promise you won’t regret it. And, if you need a little assistance in planning your Thanksgiving meal, the good folks at Slow Food Philadelphia and Fair Food are offering a workshop on November 15th, tickets are $20 and can be purchased online.

Green Aisle Grocery, South Philadelphia
Located at 1618 East Passyunk Avenue in South Philadelphia, Green Aisle Grocery will be sourcing their turkeys from Green Meadow Farm in Gap, PA. When ordering, you have two turkey sizes to choose from: 15-20 pounds or 20-25 pounds. Each turkey is $5.00 per pound and your order requires a 50% deposit based on the highest weight in your chosen range. To order call, 215.465.1411 by November 13th, and pick up is on Wednesday, November 21st.

Green Aisle will be offering up house made sides like Heirloom Cranberry Sauce, Scalloped Potatoes or Curried Butternut Squash (also available vegan) for $12/per dish. Also available will be a a selection of pies from Wildflower Bakery and Magpie, as well as harvest flavor ice creams from Little Baby’s like Pumpkin Curry, Apple SNAP (yes, made with this SNAP!) and Burnt Marshmallow Sweet Potato.

Milk and Honey Market, West Philadelphia
Located at 4435 Baltimore Ave, Milk and Honey Market will be taking orders for three different kinds of turkeys: Certified Humane ($3.329/lb), Bronze Heirloom ($4.39/lb) and Fresh Organic ($4.99/lb). Orders must be placed, in person, by November 11th, for more information, call Milk and Honey at 215.387.MILK. A $25 deposit is required to secure your bird.

Additionally, Milk and Honey will be offering sides like sausage stuffing, candied yams, vegan kale, Milk and Honey’s famous gravy and much more are available in small or large quantities.

Fair Food Farmstand, Reading Terminal Market, Center City Philadelphia
The Fair Food Farmstand is dedicated to bringing healthy local food to the marketplace and promoting a humane, sustainable agriculture system for the region. Their holiday birds are vegetarian fed (no animal by-product!), hormone and antibiotic free, and raised with access to pasture. They will be sourcing birds from Koch’s Turkey Farm, Griggstown Farm and Lancaster Farm Fresh. Looking for something other than a turkey? Fair Food can also help you source a local duck, pheasant, capon or goose as well.

Orders can be made by visiting Fair Food’s online store where you can select the type of bird you’d like to order. A $30 deposit is required for all orders and prices range from $3.10/lb to $8.40/lb. All orders must be made by November 12th, with pick-up beginning on November 20th or 21st, depending on the type of bird you ordered.

Fork, Old City, Philadelphia
Not interested in cooking your own bird? Have no fear, Fork and new head chef, Eli Kulp, are here to help! Located at 308 Market St in Old City, Fork, etc. will provide you with a fully cooked herb-roasted or smoked turkey sourced from Green Meadow Farm. Turkeys must be ordered before 6PM on November 16th and picked up by Noon on Thanksgiving day. You can also order a full menu of appetizers, sides dishes and desserts too! To order, call Fork at 215.625.9425.

Linvilla Orchards Market, Media, PA
Linvilla Orchards is not just for apple and pumpkin picking! Head to this Delaware County market to source not only a local, free range bird, but also a selection of their wonderful baked goods. Turkey and bakery orders must be placed by November 18th with pick-up on November 22nd, 23rd or 24th. Linvilla will remain open on Thanksgiving day until 1PM for all your last minute holiday needs. Turkey ordering is on a first-come, first-serve basis at $2.89/lb with a limited number of turkeys available from nearby Chester County. To order, call Linvilla directly at 610.876.7116.

Wyebrook Farm, Honey Brook, PA
While Farmer Dean Carlson didn’t raise his own turkeys this year, he is offering birds from his good friends at Double Brook Farm in Hopewell, NJ. Wyebrook will have about 200 turkeys for sale this year at their on-site farm market. The plan is to have them available on a first come- first served basis at the farm on Saturday, November 18th and Sunday, November 19th. They will be $5.50/lb and will generally be 10-15lb and 20-25lb. For more information, visit the Wyebrook website.

Michael Solomonov And Steven Cook’s Citron And Rose Set To Open On The Main Line Wednesday, November 7

Tuesday, November 6th, 2012

This Wednesday, November 7 at 5 p.m., restaurateurs Steven Cook and Chef Michael Solomonov will welcome the newest addition to their Philadelphia food empire: Citron and Rose, a glatt kosher restaurant and catering company in Merion on the Main Line.

Joining Cook + Solo in the venture is owner David Magerman, a philanthropist who created the Kohelet Foundation, which supports Jewish day-school education.

In anticipation of the restaurant’s opening, check out the Citron and Rose vitals, below.

The Food

As at his award-winning restaurant Zahav, 2011 James Beard winner Chef Solomonov will be bringing traditional kosher Jewish cuisine to new heights.

Highlights include new twists on old kosher standbys: Chopped Liver with sour cherry, chocolate and pumpernickel; Mushroom Knish with smoked kasha, tsimmes and carrot-mustard; Salmon Gravlax with everything bagel spice, walnuts and radish; Roast Chicken, featuring honey-paprika glaze, potatoes and arugula; and Pecan Praline Challah French Toast with non-dairy coffee ice cream, fried pecans and maple syrup.

Appetizer prices range from $9 to $12; Entrée prices range from $14 to $28; Desserts are $9.

The Drinks

To complement the food, the team has created a menu of kosher cocktails, including: The Cosmonaut, vodka with beet juice syrup and fresh grapefruit juice; The Lower East Side, gin with cucumber and dill; and Reb Roy, a twist on a classic Rob Roy with scotch and Manischewitz. The restaurant will also feature a variety of kosher wines, craft beers and scotches.

The Vibe

Just like at Zahav and Federal Donuts, Citron and Rose’s central open kitchen will offer diners a close-up look at the culinary action. The restaurant also has a bar and chef’s counter along with an airy main dining room with comfortable banquette seating and natural wood decor.

A 15-seat private dining room located behind the main dining area is perfect for intimate gatherings. And, weather permitting, Citron and Rose will open its outdoor seating.

Kosher Certification

The restaurant will be under the kosher supervision of Community Kashrus of Greater Philadelphia. Citron and Rose will follow the every tenet of kosher cooking, including being overseen from open to close daily by a mashgiach and not serving on Fridays and Saturdays, as work is forbidden between sunsets on Shabbat.

Catering

The venture will also include a full-service catering company for on- and off-site events.

Citron and Rose will be open for dinner Sunday through Thursday. To schedule an appointment with Citron and Rose Catering, email events@citronandrose.com.

You can already make reservations online!

Citron and Rose — Opening November 7!
368-370 Montgomery Avenue, Merion
www.citronandrose.com

MANNA’S 16th Anniversary “Pie In The Sky” Fundraiser Running Now Through November 16th

Friday, November 2nd, 2012

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Where: Various locations
Cost: $24-$35 a pie
More info: www.mannapa.org

Greener Partners Presents: The Second Annual World’s Greatest Farmer Showdown, Sunday, November 4

Thursday, November 1st, 2012

Join Greener Partners on Sunday, November 4th for The World’s Greatest Farmer Showdown, a unique, family-friendly event to celebrate local farmers.

Billed as a “lumberjack festival-meets-farmers market” and set on the beautiful, 90-acre Longview Center for Agriculture, the Farmer Showdown will feature teams from area farms vying for prizes and glory. Teams will compete in contests such as the Pumpkin Shot Put, Wheel Barrow Obstacle Course and a farmer-led Harvesting Competition.

Local cooks are encouraged to enter the Chili Cook-off, with the winner receiving a farm-fresh Thanksgiving turkey dinner with all the fixin’s for 6-8 people! Registration is $25 and is open now online.

There will be live music from the Whiskeyhickon Boys, kiddie crafts and delicious farm-fresh food and drink from vendors including Victory Brewing, Farm Formage, Pulse Desserts and our good friend Maris McClellan will be on hand from Food In Jars.

Second Annual World’s Greatest Farmer Showdown
Where: Longview Center for Agriculture, 3215 Stump Hall Road, Collegeville, PA
When: November 4, Noon to 5PM
Cost: $5 per carload, $25 to register to compete in the Chili Cook-off
More info: Farmer Showdown Website

Introducing The COOK Masters Program, A New Instructional Culinary Training Series Taught By Philadelphia’s Best Chefs

Friday, October 26th, 2012

COOK, the state-of-the-art kitchen-classroom from Audrey Claire Taichman, owner of Audrey Claire and Twenty Manning Grill, is raising the bar with a brand new COOK Masters Program launching January 2013. (Photos courtesy COOK)

It warms our hearts to see communities in Philadelphia come together and generously give back to the people that make up the city’s diversely talented population.

And in an effort to enhance the presence of our city’s culinary craft, Audrey Taichman’s COOK along with a star-studded cast of professional chefs, who continue to raise the standards of Philly’s dining scene, are joining forces to launch the COOK Masters Program this January 2013.

An instructional cooking series taught by some of the industry’s best and influential, COOK Masters, with the help of Philadelphia magazine and Foobooz, will immerse ten students each semester in the art of cooking with as many as 20 hours of hands-on experience covering everything from advanced knife skills, pasta making and beverage pairing to kitchen and hospitality fundamentals.

Already on board to season the hands of Philadelphia’s future generation of chefs is an impressive lineup that includes Michael Solomonov, Jean-Marie Lacroix, Nick Elmi, Joe Cicala, Pierre Calmels and Jason Cichonski (to name a few).

All are welcome to apply – line cooks, culinary students, dishwashers, etc. – to take part in this tremendous opportunity with the only requirement being to possess a genuine passion to pursue a professional career in the restaurant industry.

Application details and the complete syllabus of COOK’s new chapter will be posted online by early November. Stay tuned.

COOK
253 S. 20th Street
www.audreyclairecook.com

Homegrown Guide To Locally Made Candy, Just In Time For Halloween

Wednesday, October 24th, 2012

Satisfy your sweet tooth while supporting local business with delicious local candy and chocolate this Halloween. (Photo credits, clockwise from top left: courtesy Lore's, courtesy John & Kira's, courtesy Eclat, courtesy Shane's Confectionery)

Halloween is the one night of the year you can binge, guiltless, on end, on mini Kit Kats and crinkly packets of M&Ms and cherry ropes of Twizzler and sugary candy corn.

And if you’re spending Halloween in Philadelphia, which we hope you are, your options for All Hallows’ Eve treats of the local variety are the perfect excuse for a November 1 candy rush — you’re supporting local business!

If your sweet tooth is as relentless as ours, you’ll appreciate the selection of locally made candy and chocolate we’ve rounded up for your Halloween eating pleasure. And it turns out that Philadelphia has always had a sweet history; according to the Inquirer, the Wunderle Candy Co. at 8th and Somerset Streets was the first to make candy corn in America. Pretty cool.

Candy
• Shane Confectionery: Old City’s Shane Confectionery, revitalized by the Franklin Fountain’s Berley Brothers, delivers a taste of the past with house-made, old fashioned confections that continue the American candy-making traditions of the early 20th Ccentury. Go for the taffies and buttercreams made from century-old recipes (the Pumpkin Spice Buttercream is a seasonal favorite), or opt for something more modern, like chocolate-dipped bacon. Bonus: they’re stocking homemade Candied and Caramel Apples for the season.

Frankford Candy: Frankford Candy was founded in Philadelphia in 1947 as a manufacturer of seasonal chocolate products. Today, it produces a huge variety of Halloween-perfect treats, from Body Parts Sushi gummy candy to gummy Candy Body Parts. For the little ones, the “burping” Gator Pop is as much fun to play with as it is to eat.

Philly Sweettooth: With more than 250 candies, chocolates, nuts and dried fruits on offer, Philly Sweettooth has something for everyone. They’re located on 4th Street’s Fabric Row just one block off South Street in Queen Village.

Nuts To You: Philadelphia-based, family-run Nuts To You was established in 1976 with a commitment to providing the highest quality and freshest gourmet nuts, mixed nuts, gourmet gift baskets and other snacks to Philadelphians. Their five locations are all super popular for candy, nuts, chocolate, popcorn and trail mix in bulk.

Warner’s Candies: Warner’s Candies has been serving the Bensalem and Bucks County communities since 1954. Look out for delicious seasonal treats like pumpkin pie fudge.

Goldenberg’s Peanut Chews: With a new branding campaign, complete with awesome Philly-centric ads and old school packaging, Goldenberg’s Peanut Chews are paying homage to their local heritage this year, just in time for some Halloween chow-down. The chewy, chocolatey bite-sized pieces loaded with crunchy roasted peanuts, developed in 1917, taste better than ever.

Mike and Ikes and Hot Tamales: Fun fact: these two perennial chewy favorites are manufactured right here in the Philadelphia region by Bethlehem, PA’s Just Born. So you can toss them back to your locavore heart’s content — just make sure to make a dentist appointment for soon after the holiday. The Mike and Ike Mummy’s Mix is a special seasonal favorite.

Peeps: Another unsuspecting local product, Peeps are produced by the same manufacturer that churns out Goldenberg’s Peanut Chews, Mike and Ikes and Hot Tamales. Not just for Easter, Peeps are pushed out with a Halloween spin this time of year, including Dark Chocolate Peepsters and Peeps Halloween Mini Chicks.

Chocolate
• Marcie Blaine Artisanal Chocolates: Midtown Village boutique Verde is home to Marcie Blaine Artisanal Chocolates, where Chef Marcie Turney churns out chocolates made from locally-sourced seasonal ingredients. Exotic spices make their way into the chef’s popular boxed chocolates, while creamy caramels and barks combine the earthy flavor of cocoa with nuts, dried fruit, granola and the occasional sprinkling of sea salt.

• Philly Chocolate: At this Walnut Street chocolate shop, your traditional gourmet boxed chocolates and decadent desserts are displayed alongside imaginative delights, like rice cereal treats, Oreos, Twizzlers and Swedish Fish, all drenched in white, milk or dark chocolate.

• John & Kira’s: Local favorite John & Kira’s features gourmet, artisan chocolate gifts and handmade confections. They’ve got several delicious Halloween options, including Spiced Caramel Pumpkins, and “Magic Chocolate” Cinnamon, Cardamom and Apple Chocolates. You can also pick up John and Kira’s Chocolate Covered Cherries at Di Bruno Bros.

• Lore’s Chocolates: With more than 100 varieties of chocolate piled high under the glass at Lore’s Chocolates, you may have a hard time deciding on just one. Our advice: Take home a little bit of everything, or ask for a sample, and allow your tastebuds to do the decision-making for you.

Eclat Chocolate: West Chester’s Éclat Chocolate, which takes the cocoa bean to new levels with spiced mediants, basil-infused bars and shiraz truffles, sells yummy old-fashioned chocolate pumpkins in honor of Halloween.

Maron Chocolates: Opened in 1850, Center City’s Maron Chocolates housed inside Scoop Deville on Chestnut Street is a classic spot for caramels, clusters and other sweet treats; pumpkin truffles are a must this time of year.

• Chocolate by Mueller: Put a smile on your coworkers’ or kid’s face with Chocolate by Mueller’s fun molded confections, like anatomically-correct hearts, brains, and noses crafted from yummy, rich chocolate. This Reading Terminal Market vendor also makes more traditional offerings, like fruit and nut clusters, turtles, and a large selection of sugar-free treats.

Zipf’s Candies: Despite the name, Chestnut Hill favorite Zipf’s Candies is more of a chocolate lover’s paradise, vending a wide variety of chocolates, ranging from caramels to truffles. Don’t get us wrong, there are definitely also sweets of the non-chocolate variety — giant lollipops, many types of licorice, gummies and more.

Asher’s: A family-owned-and-operated business, Asher’s is based in Souderton, PA. They’re best known for chocolate-enrobed pretzels and nut barks, but the company also makes pre-packaged bags of orange and brown chocolate nonpareils and crispy, rice-studded choco-pops.

Country Fair Chocolates: At 30-year-old Country Fair Chocolates, those with a sweet tooth can shop for hundreds of homemade chocolate options like Oreos, Vienna Fingers and Nutter Butters dipped in chocolate. But the most popular offering here are the huge, luscious berries swirled in that sweet brown nectar of life.

Food Trucks Feed Hungry Movie Goers During This Year’s Philadelphia Film Festival

Tuesday, October 23rd, 2012

Feed your film craving and hungry stomach alike at the 2012 Philadelphia Film Festival, running now through October 28 with a daily lineup of food trucks stationed on Front Street between Chestnut and Walnut. (Photo by M. Edlow for GPTMC)

The Philadelphia Film Festival is the city’s annual curator of great films and cinematography.

But who would have guessed it’s also a collector of great food trucks?

This week and this week only, film festival attendees will be graced with the presence of some of Philadelphia’s favorite food trucks — Call Me Cupcake, Yumtown USA and Vernalicious, to name a few.

Hungry guests can find the trucks parked on Front Street between Chestnut and Walnut Streets, close to both the Ritz East and Ritz at the Bourse movie theaters, in Old City all day and night. It’s the perfect way to satisfy your movie munchies.

Below is the complete schedule of which food trucks will be nearby and when.

Tuesday, October 23

Call Me Cupcake: noon-10 p.m.
Yumtown USA: 10 a.m-noon
Birds of Paradise: noon-10 p.m.
Joe Spuds: noon-10 p.m.

Wednesday, October 24

Call Me Cupcake: noon-10 p.m.
Joe Spuds: noon-10 p.m.
Vernalicious: noon-10 p.m.
Birds of Paradise: noon-10 p.m.

Thursday, October 25

Call Me Cupcake: noon-10 p.m.
Yumtown USA: noon-10 p.m.
Delicias Food Truck: noon-10 p.m.
Vernalicious: noon-10 p.m.

Friday, October 26

Call Me Cupcake: noon-10 p.m.
Yumtown USA: noon-10 p.m.
The Tamale Cart: 4-10 p.m.
Birds of Paradise: noon-10 p.m.

Saturday, October 27

The Tamale Cart: noon-10 p.m.
Sugar Truck Philly: noon-10 p.m.
The Mini Trini: noon-10 p.m.

Sunday, October 28

Dia Doce: noon-10 p.m.
The Mini Trini: noon-10 p.m.
Nomad Pizza: noon-10 p.m.
Joe Spuds: noon-10 p.m.

Note that scheduled trucks and times are subject to change, so be sure to check with each on Facebook or Twitter before heading over.

Food Trucks at The Philadelphia Film Festival
When: Now-Sunday, October 28
Where: Front Street between Chestnut and Walnut Streets
Cost: Pay as you go
More info: www.filmadelphia.org

Philadelphia Chefs Scott Schroeder, George Sabatino, Joe Cicala and Angela Ranalli Team Up To Host An Italian BBQ At Le Virtu

Thursday, October 18th, 2012

South Philly chefs Scott Schroeder, George Sabatino, Joe Cicala and Angela Ranalli are turning your average fall cookout into a foodie's dream with Autunno alle Brace, October 29. (Photo courtesy East Passyunk Avenue)


Here’s a fall foodie event you won’t want to miss: a handful of Philadelphia’s most celebrated chefs are teaming up to present a delicious outdoor family-style barbecue at Le Virtu on East Passyunk, Monday, October 29.

The chefs showing off their culinary acumen include: Scott Schroeder of South Philly Taproom and American Sardine Bar, Joe Cicala and Angela Ranalli of Le Virtu and George Sabatino of Stateside.

The all-star team will be dishing up an impressive menu of fall flavors, including whole grilled branzino, butternut squash and sage risotto and lobster brodo.

It’ll go down in Le Virtu’s awesome Il Campo outdoor courtyard.

The dinner is $90 per person and includes food, beer and wine. Tickets go on sale tomorrow, October 19. Call (215) 271-5626.

Check out the menu, below.

Autunno alle Brace
When: Monday, October 29, 7 p.m.
Where: Le Virtu, 1927 East Passyunk Avenue
Cost: $90
More info: www.levirtu.com

Philly Mobile Food Association Teams Up With The Navy Yard For Their Fourth Lunch Truck Lineup, Thursday October 18

Wednesday, October 17th, 2012

With temperature highs in the 70s becoming few and far between, we’re looking for every excuse to enjoy the great outdoors in the City of Brotherly Love.

This Thursday, October 18 marks possibly one of the last days of the year to enjoy the delicious supply of roving food truck gatherings in Philly without the need for a winter coat and scarf.

For the fourth time this year, the Navy Yard and Philly MFA invite hungry lunch crowds to take part in their afternoon roundup of curbside chefs at the Marine Parade Grounds from 11 a.m.-3 p.m.

The rain or shine, pay-as-you-go lineup includes helpings from Vernalicious, Lucky Old Souls, Sweet Box Truck, Foo Truck, Gigi & Big R’s and Pitrucco Pizza.

Step away from the computer, collect your Septa tokens (or take advantage of the Navy Yard’s free parking) and get a little social on your lunch break.

Lunch Truck Gathering At The Navy Yard
Where: Marine Parade Ground, Intrepid and Broad Streets
When: Thursday, October 18, 11 a.m.-3 p.m.
Cost: Pay as you go
More info: www.phillymfa.com

Philadelphia Chef’s Table Recipe: Vedge’s Chilled Cucumber-Avocado Soup With Smoked Pumpkin Seeds

Tuesday, October 16th, 2012

Take a page out of the new cookbook, The Philadelphia Chef's Table, and make this satisfying Cucumber Avocado Soup from Vedge. (Photo Credit: J.Varney)

Last week we told you about the wonderful new cookbook by local food writer, April White, ‘The Philadelphia Chef’s Table‘. This week, we are happy to provide you with a glimpse into the book with a wonderful recipe from vegan hotspot, Vedge.

“This soup is inspired by one I ate in Nicaragua,” said Vedge chef-owner Rich Landau. “The minute I tasted it, I said, ‘This is on the menu the minute we get back.’ The key to the soup is the texture of the cucumber. It’s like shaved ice. That’s the food processor. If you made this with a blender, it would be a watery mess.”

We think this soup would be a great way to use up the last bit of cucumbers from your CSA or back yard garden. Bon Appetit!

Chilled Cucumber-Avocado Soup with Smoked Pumpkin Seeds
Serves 4

For the soup:
4 cucumbers, peeled, seeded, and chopped
1/4 cup loosely packed mint leaves
1/4 cup loosely packed cilantro leaves
1 ripe avocado, roughly chopped
1/4 cup white onion, chopped
1/4 teaspoon ground cumin
1/4 teaspoon curry powder
2 tablespoons extra-virgin olive oil
1/4 cup vegan mayonnaise or sour cream
2 teaspoons Dijon mustard
Juice of 2 limes plus more as needed
11/2 teaspoons sea salt plus more as needed
11/2 teaspoons black pepper
1/2 teaspoon agave syrup or granulated sugar
1 cup water

For the pumpkin seeds:
1/2 pound shelled, raw pumpkin seeds
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon sea salt
2 teaspoons olive oil

For serving:
Additional extra-virgin olive oil, as needed

To prepare the soup: Puree all ingredients in a food processor to a smooth, creamy consistency. Chill for 1 hour. Taste and adjust lime or salt as needed.

To prepare the pumpkin seeds: Preheat oven to 400°F. Toss pumpkin seeds with spices and oil and bake until seeds brown and become fragrant, 7 to 10 minutes. Set aside.

To serve: Pour soup into four bowls and garnish with pumpkin seeds and olive oil.