The Philadelphia Flower Show starts this Sunday, February 28 and with it, the annual tide of suburban folk who flood the city to take in the beautiful blooms. In addition to the culinary demos taking place inside the Show - from the likes of Le Bec-Fin pastry chef Cedric Barberet and TV chef Christina Pirello - Lidia Bastianich will also be there on Friday March 5 to sign books and bottles of her signature wine. For those who plan to head offsite to dine, there are special floral-inspired menus nearby from Morimoto, McGillins and others.
• Reading Terminal Market will extend its hours from February 28 through March 7. Hours of operation will be Monday-Saturday: 8am-7pm and Sundays-8am-6pm. PA Dutch merchants have also extended hours - see the full list here.
• McGillins will offer "Limoncello Martinis, Orange Blossoms (Blue Coat Gin, orange blossom puree, lemonade & soda water), Elderberry Spritzers (elderberry puree, champagne & pineapple), Caipirinhias and Ithaca Flower Power IPA on draft. The lunch and dinner specials from February 28 through March 7 will include "Garden State" Vegetable Quiche, Pennsylvania Dutch Pot Pie served in a clay flower pot, Tandoori Chicken, Drunken Shrimp & Chicken over "Singapore" Style Noodles, and Mussels steamed in beer from India, Brazil, Netherlands, South Africa, New Zealand and Singapore. Plus, a free bowl of soup with lunch."
• Morimoto is offering a floral-inspired seven-course tasting menu from February 28 through March 7 for dinner service only. $85 per person plus tax and tip, there's also an optional $65 beverage pairing.
maguro & whitefish sashimi ‘petals’
ponzu, mitsuba, dried sakura blossoms
tai snapper soup with tri-color noodles
shaved wheat gluten, flowers
crispy skate, pea shoot dumpling
kanzuri chicken roulade,
fiddlehead ferns, morel mushrooms
shikai maki, pressed sushi
chocolate almond-rose cake
milk chocolate-honeycomb ice cream, honeybee pollen
• Bistro St. Tropez is selling a $30 three-course prix-fixe (plus tax and tip) from Saturday, February 27th through Sunday, March 7th. See it below:
First Course(choice of)
Ginger and Cardamom-Scented Scarlet Carrot Soup
with sheep's milk cheese croutons and baby arugula leaves
bibb lettuce and radicchio salad with candied kumquats, roasted beets,
radish, shaved fennel and tarragon vinaigrette
Main Course (choice of)
Cherry Wood-Smoked Atlantic Salmon
with creamy sweet pea risotto
Herb-Roasted Organic French Chicken Breast
with lardoons artichoke gratinée, petit carrots, spring asparagus and pan jus
with toasted almonds, crème frâiche and confectioner's sugar