Grub Street Philadelphia

Atlantic City Offers Up a Taste of Revel

Marilyn S. D'Angelo — Wed, 16 May 2012 19:15:53 GMT

Looks tasty...]]> What’s the fun of launching a brand new casino-resort if you can’t showoff your top-notch culinary roster? This weekend’s Taste of Revel is precisely that: showcasing an exhibit of foodie experiences presented in Atlantic City’s spiffiest new destination, Revel Resort.

]]> The Taste of Revel promises “immersive experiences” throughout the 6.3-million-square-foot beachfront resort. Which is pretty exciting language for Atlantic City. And while Jose Garces is holding it down for Philly, the Revel lineup travels farther than just the expressway to find its talent, more like a road trip up and down I-95.

I guess we see what audience The Revel is trying to attract, and it doesn’t include the kind of Seaside inspired shore drinkers other resorts are going for. Not with the package prices for this weekend’s event topping out at over $3,000 for an oceanfront room and VIP access to everything.

Events are also ticketed, a la carte, so no worries on the three grand. But if you’ve got the coin, The Taste of Revel sure will be memorable.

The weekend kicks off with a boardwalk favorites event. Washington DC’s Chef Michel Richard will be hosting a Pastry Party, New York’s Chef Alain Allegretti is teaching a morning class on fish butchery, Alexandria Virginia’s Chef Robert Wiedmaier is having a cheese tasting, and Philly’s favorite Jose Garces will be sharing favorites from all three of his Revel spots during a tasting trio event.

But the real fun might just be Sunday, during “Pig Out” when the chefs put their own signature touches on pork.

Iron Chef Marc Forgione, is prepping a Philly favorite; homemade scrapple with fried quail egg and dijon mustard sauce.

“It's a great way to turn underutilized pork into an awesome dish full of intense flavor," said Forgione. “We're using parts of the pig that people wouldn't normally think of.”

Now, do you think he'll be serving with syrup or ketchup?

]]> Read more posts by Marilyn S. D'Angelo

Filed Under: alain allegretti, jose gcres, marc forgione, michel richard, revel, revel casino, robert wiedmaier

Tax Trouble for Nifty Fifty’s

Marilyn S. D'Angelo — Wed, 16 May 2012 16:45:32 GMT

Milkshakes at Nifty Fifty's don't actually look this good.]]> Nifty Fifty’s, the local burger and milkshake chain with five locations in Pennsylvania and New Jersey, is now under federal investigation. A handful of higher-ups were charged with conspiracy to defraud the United States “by impeding, impairing, obstructing, and defeating the lawful functions of the Internal Revenue Service of the Department of the Treasury.” Laymen’s terms? It’s time to pay the taxman.

]]> According to court documents obtained and reported on this morning by Philly.com, Nifty Fifty’s management skimmed over $4 million from the businesses between the years of 2006 and 2010.

They stored hundreds of thousands of dollars in personal safes and in safety deposit boxes. One of the men being charged then flew to Florida with the money, where he maintained his retirement home.

Come on now, any decent movie buff knows not to cross state lines!

In any case, over the four years cited in the suit, there was over $15 million unaccounted for, leaving the IRS out a whopping $2.2 million.

Maybe they can barter for milkshakes. [Philly.com]

]]> Read more posts by Marilyn S. D'Angelo

Filed Under: lawsuit, nifty fifty's

Solmonov Celebrates Summer with a Zombie Luau at Zahav

Marilyn S. D'Angelo — Wed, 16 May 2012 15:33:02 GMT

Are you ready for a zombie apocalypse?]]> Zahav’s annual Down the Shore party returns this year with Down the Shore 3: Zombie Luau. Because nothing says summer in the city like the undead. Costumes are encouraged and zombie face painting will be provided.

]]> Michael Solmonov and be kicking off Fourth of July festivities on Tuesday, July 3, at Zahav with an all-you-can-eat-and-drink pig roast.

Tickets are $75 per person and seating is limited to 150 people. Joining Solmonov in this year’s chef collabo’ lineup are Erin O’Shea of Percy Street Barbecue, Terence Feury of Fork, Pierre Calmels of Bibou, Top Chef’s Jen Carroll, Monica Glass of Fish, John Taus of The Corner, Peter Woolsey of Bistrot La Minette, and Dave Katz of Mémé.

]]> Read more posts by Marilyn S. D'Angelo

Filed Under: dave katz, erin o'shea, jen carroll, john taus, michael solmonov, monica glass, peter woosley, pierre calmels, terence furey, zahav

Manage Food Allergies Online with Foodie.fm

Marilyn S. D'Angelo — Wed, 16 May 2012 13:35:00 GMT

Here, kitty kitty!]]> A new website for finding allergy friendly recipes and products is now beta testing. The site allows users to set up preferences, sort of like on Netflix. Choose the foods you prefer, the products you like, and the ingredients you need to avoid. After it’s got your number, the online tool will begin to suggest recipes and products.

]]> Uk.foodie.fm gives recipe recommendations depending on allergies and restrictions that even tallies to a shopping list. The site is available for download for Android and iPhone, meaning it can all come with you to the store.

Only problem? All of the suggested products are priced out in Euros. Technically it’s a Finnish site, hence the ‘.fm.’ And it’s still beta testing in the UK. Sorry, nothing’s perfect. Though its still not Americanized, a simple Facebook log-in can get you started in like 15 seconds. Ready? Go! [uk.foodie.fm]

]]> Read more posts by Marilyn S. D'Angelo

Filed Under: fyi, gluten free, health concerns, ipad, technology

7th Annual Wheat Beer Fest Happens Saturday, Celiac Suffers Beware

Marilyn S. D'Angelo — Tue, 15 May 2012 21:25:00 GMT

Beer tickets are going for $3 each]]> These days pretty much everyone offers something gluten-free. Unfortunately for celiac sufferers, the Wheat Beer Festival may not be your cup of tea, or glass of beer. Whichever you'd prefer. There will, however be over 30 different wheat beers offered. You know, for everyone else. Sorry guys.

]]> South Philly Tap Room Chef Scott Schroeder will be grilling and chilling throughout the event, beginning at 12 p.m., this Saturday, May 19. “Expert delegates” from each of the breweries will be on site. Beer tickets are going for $3 each. Otherwise, it’s free and open to the public. Come for the beer, enjoy the BBQ, and listen to some local bands.

Take a scroll for the full list of brews:

Allagash White
Harpoon White
Sly Fox Royal Weisse
Manayunk Hidden River Belgian
Wit
Southern Tier Hop Sun
Avery White Rascal
Flying Dog Woody Creek Wit
Great Lakes Holy Moses
Harpoon Rasberry UFO
Ommegang Witte
Sixpoint Apollo Wheat
Lagunitas Sumpin Sumpin
PBC Walt Wit
PBC Fleur
Troegs Dreamweaver
Longtrail Witbier
Wolavers Wildflower Wheat
Ithaca Partly Sunny
Ithaca Apricot Wheat
Bell's Oberon
Lefthand Pilsner
Weyerbacher Blanche
Stoudts Hefer In Wheat
Brooklyn er Weisse
Flying Fish Farmhouse
21st Amendment Watermelon
Wheat
Lancaster Strawberry Wheat
Ramstein Blonde
Southampton Double White
Cricket Hill Jersey Summer

]]> Read more posts by Marilyn S. D'Angelo

Filed Under: scott schroeder, south philly tap room, wheat beer festival

Le Virtu’s Spring Menu is Accidently Veggie-Friendly

Marilyn S. D'Angelo — Tue, 15 May 2012 19:35:00 GMT

Chef Joe!]]> Most people aren’t lucky enough to have a Nonna at home slingin’ dishes from the old country. Those that do are blessed. For everyone else, there’s Le Virtu. Chef Joe Cicala just came back from a two-week trip abroad and he’s ready to drop some ‘Italy in spring’ inspired dishes on his diners. Interestingly enough, a meatless theme seems to have emerged.

]]> “We usually go four times a year,” said Cicala.

Specifically to the province of Abruzzo, which is in the southeastern region of Italy.

“We go to these remote villages, find a dish that they’ve been preparing for like hundreds of years, bring it back and put it on a menu,” he said.

The trip was full of dining and photo shoots as the Le Virtu team prepares for some upcoming projects. One of which is a photo book. The sales will go to benefit an earthquake relief fund for the 2009 earthquake in L’Aquila, Italy, a region of Abruzzo.

On his travels, Cicala picked up a bunch of stand out dishes.

“The spring menu is accidently very vegetarian friendly,” he said. “Like the Maccharoni alla Mungaia, which translates to ‘in the way of the millworkers wife.’ It’s a flour and water dough, no eggs. Rolled out and hand stretched like a Chinese noodle. One portion is four to six feet long. But it’s normally for huge parties. The sauce is just garlic olive oil, peppers and pecorino cheese.

He’s also got a meatless meatballs dish, the Cacio e Uova.

“When you’re in a region that’s so poor like Abruzzo, you really have to be creative, he said. “So they made meatballs out of the white part of the bread, pecorino and eggs.”

They’re then fried and braised in a Sugo Finto, which translates to fake sauce. It’s pretty much a poor man’s bolognaise: coarsely ground celery, carrots, onions, and fennel mix braised in a tomato sauce.

His spring menu is available now, but he’ll also be showcasing it during a special feast on May 30, when Le Virtu opens its outdoor dining area, Il Campo, for the spring.

]]> Read more posts by Marilyn S. D'Angelo

Filed Under: joe cicala, le virtu

Phoebe Esmon Breaks Down Bitters: Batram’s Recipe and a Sweet Sounding Cocktail

Marilyn S. D'Angelo — Tue, 15 May 2012 16:05:00 GMT

Bartram's Bitters was created in the 1830s.]]> Though the Bartram family recipe for bitters has been around since the 1830s, it’s Philadelphia Distilling and Fair Food Philly that have brought it back to shelves. And during an upcoming fundraiser, some top-shelf bar stars, like Phoebe Esmon, will ‘compete’ to create the most popular cocktail. But for those of us cocktail drinkers that don’t know too much about the stuff, Emson took a minute to elaborate on the background of bitters and the Bartram’s Garden event.

]]> “Bitters are a way to add flavors to a cocktail without adding liquid, “said Esmon. “As a person that makers their own bitters, its really cool. I’ve been doing it for a few years now. My methodology is very low-tech. It’s a maceration process.“

Back in Bartram’s day, bitters were used as medicine.

“Bartram was a doctor and he’d make bitters. Some soda and bitters for an upset stomach works every time.”

During Wednesday’s event, Esmon will be using the Bartram’s recipe and her cocktail is sure to make you feel all right. She’s making a punch, which she says is a great way to serve at a social event.

The Dr’s Companion will include Penn Distilling’s organic, 1681 Rye Vodka, a strawberry pistachio syrup, Bartam’s Bitters, green tea and sparkling wine.

Tickets to the fundraiser are pricey at $75 for a Social Sipper package, but available, and go to benefit the Bartram’s Garden’s, the oldest garden in North America.

According to officials at Bartram’s, the original combo for Bitters is as follows:

The recipe calls for mixing several astringent plant extracts - gentian root, prickly ash bark, cherry bark, and calamus root - with aromatic and flavorings in an alcohol‐water base. The aromatics and flavorings combine European medicinal plants - orange peel, caraway, and bitter almond ‐ and native North American species - sassafras and wintergreen. The base was diluted, sweetened with sugar, and colored. The final products would have been a potent 37.5% alcohol or 75 proof.

[Bartram's] ]]> Read more posts by Marilyn S. D'Angelo

Filed Under: bartram's bitters, fair food philly, pheobe esmon, philadelphia distilling

Food Service Ranks in Top-10 List of Unhealthiest Jobs

Marilyn S. D'Angelo — Tue, 15 May 2012 13:15:00 GMT

The food service industry ranks as one of the unhealthiest jobs, right above enlisted soldiers.]]> Anyone who’s ever waited tables on a Sunday morning or worked the line on a hot summer night knows that the food industry is not for the faint of heart. Food service is a taxing profession. According to a recent top-10 list, it ranks as one of the unhealthiest professions there are, just above enlisted soldiers and bus drivers. And it's even worse for women.

]]> These physically stressful front-of-the-house positions can be “thankless and unrewarding.” And according to an article on Health.com, women in the food-service profession, as well as those in retail, are more likely to be depressed than those in other careers.

Also on the list of unhealthy professions: police officers, firefighters, desk jockeys, manual laborers, lawyers, healthcare shift workers, enlisted soldiers, and transportation workers.

Looking for a career change? Try being a fitness instructor, software engineer, or a florist, the top three healthiest jobs on the list. [Health.com]

]]> Read more posts by Marilyn S. D'Angelo

Filed Under: front of the house

Philly’s Drugstore Food Scene Just Got Real

Marilyn S. D'Angelo — Mon, 14 May 2012 19:45:00 GMT

]]> Ever since the months-long “fire sale” ended, there’s not too much going on at the corner of Broad & Chestnut in the former Border’s space. And while rumors of a new tenant have been swirling for a while now, it’s the phrase “drug-store sushi” that caught our attention.

]]> The reportedly soon-to-be Walgreens space will offer more than just the obligatory magazines, over the counter medicine, and cosmetics. According to a zoning application obtained by Naked Philly, the space will also be zoned as a health clinic, beauty salon, and restaurant.

Unfortunately, calls to Walgreens for specific Philadelphia elaborations have so far gone unanswered.

Back in January NPR reported that Wallgreen's flagship store in Chicago, with its “European market-feel” included a bakery, a coffee bar, a juice bar, a self-serve frozen yogurt station and even employed its very own sushi chefs.

You know. Just in case you’re up for drugstore sushi.

But if this is the caliber of services Philadelphians can come to expect from our drugstores, Passyunk Avenue's 24-hour CVS is going to have to step up its game.

]]> Read more posts by Marilyn S. D'Angelo

Filed Under: sushi, walgreens

Move Over Plastic: Veggies Make it Possible, and Pricey

Marilyn S. D'Angelo — Mon, 14 May 2012 18:35:58 GMT

Mmm...bio-plastics.]]> The amount of waste from things like water bottles always makes for a disheartening statistic. Going to the moon and back on a bridge of non-biodegradable plastic can make even the most avid recycler cringe. But a new trend in plastics could make a dent in the lunar bottle chain...one day.

]]> According to an article in today’s Inquirer, Exton-based bio-plastics manufacturer Ecospan is making products like cell phone covers and cosmetics cases out of veggie-based materials known as bio resins. They’ve even got an entire line of “hospitality” products for hotels that are looking for greener solutions.

Right now, bio-plastics, account for less than 1 percent of the total plastics used. But company officials are hoping that the growing popularity of environmentally sustainable lifestyles makes mass production of these types of products increasingly feasible.

The current veggie-based product is 25 - 100 percent more expensive than traditional plastic.

]]> Read more posts by Marilyn S. D'Angelo

Filed Under: alternative uses, ecospan

LaBan Gives Two Bells for Fairmount’s Hickory Lane; Cherry Hill’s Sang Kee Noodle Café Delivers an ‘Onslaught of Deliciousness’

Marilyn S. D'Angelo — Mon, 14 May 2012 16:30:00 GMT

• LaBan strolls down memory lane on his way to Fairmount. He talks up Hickory Lane Chef, Matt Zagorski’s professional pedigree. And he swoons over the memory of Rouge burgers past before promptly going into chastise-mode. He knocked the “Mr. Science” kit of techniques that he said are used as “obligatory trappings of ambitious young chefs who want to be known as “serious” — no matter if the results looks like a soapy hair treatment.” A lack of ice for the BYO cocktails also left LaBan wanting. But in what he calls “Zagorski’s secret trump,” the Hickory burger’s “beefy swagger” was enough to ring the bell twice for Fairmount’s Hickory Lane. [Inquirer]

]]> • Even on a Tuesday, Adam Erace found every table at Sang Kee Noodle Café packed. And with the exception of the pork juicy buns that were “not very juicy,” Erace enjoyed a literal “onslaught of deliciousness.” The Szechuan meat noodle soup’s “spicy sauce redolent of garlic, ginger and chilies” prompted a hedonistic slurp session. And an order of “extra fat and sweet” New Zealand mussels were a surprising hit swimming in a red curry that was “right on.” [Courier Post]

• 22nd & Philly visited Xfinity Live! but were far from sold on the culinary experience. The food at Victory is “stadium quality at best,” they said, but the “wide range of Victory beers on tap is a win.” Overall, they recommend that serious eaters “stick to grilling at a tailgate. It's not a place to go just for the food." [22nd & Philly]

]]> Read more posts by Marilyn S. D'Angelo

Filed Under: the other critics, 22nd & philly, adam erace, craig laban, hickory lane, matt zagorski, sang kee noodle cafe, xfinity live

New, Possibly Dangerous, Sprays Let People Avoid Hassle of Eating and Drinking

Marilyn S. D'Angelo — Mon, 14 May 2012 14:45:00 GMT

]]> So there’s been lots of hubbub about a new, not-available-in-America, spray-buzz that gives users the sensation of being intoxicated without the need to actually hav a drink. But according to the manufacturer’s site, the spray “does not stimulate drunkenness.” It’s actually to avoid drunkenness, sort of.

]]> The vapors from a single spray (you get about two dozen per purchase) are described as transient sensations that “pass almost immediately, like an emotion.” They let people enjoy "the sensorial pleasure of alcohol without posing a threat to your health." But there's not booze! Instead, "the vapor from a single actuation produces an instantaneous light-headedness, slight and not truly disorienting." Which sounds a lot less interesting than being buzzed on a few martinis.

Anyway, a company called Breathable Foods launched a similar product, called Aeroshot, last year. The Massachusetts-based company says it has “revolutionized the delivery of nutrients” using novel aerosol delivery systems.”

Luckily, the FDA is looking out for us, and issued a warning statement back in March. Apparently the slippery slope of needless shopping/chewing/digestion is a little too druggie paradise for most.

]]> Read more posts by Marilyn S. D'Angelo

Filed Under: marketing gimmicks, alcohol, coffee buzz

Fat People More Likely to Die in Car Crashes Than Skinny People

Collin Keefe — Fri, 11 May 2012 21:20:00 GMT

This guy's a goner.]]> We all know that far too many Americans are overweight, and that with all those extra pounds come all kinds of calamities. As if heart disease, diabetes, gout, and impotence weren’t enough to worry your plump little head about, here’s some more bad news for fat folks: They don’t survive car accidents quite as well as skinny people. Researchers at University of Buffalo — who wondered why morbidly obese people are 56 percent more likely to die in car accidents than people of normal weight — released a study at yesterday's annual meeting of the Society for Academic Emergency Medicine, the Atlantic reports. In it lies the reason why chubby drivers die more frequently than their more slender counterparts.

]]> It’s simple ,really. Fat people hate seat belts! Seems those who are overweight are less likely to buckle up because seat belts aren’t big enough to span some drivers' super-sized proportions. Which is why Grub Street is now hard at work on its proposal for a new product innovation: stretchy seat belts.

Study of the Day: Why Obese Drivers Are Less Likely to Survive a Car Crash [Atlantic]

]]> Read more posts by Collin Keefe

Filed Under: studies, car accidents, death, health concerns, obesity

More Than Just Pig’s Feet: Trestle Inn Updates Its Menu

Collin Keefe — Fri, 11 May 2012 18:55:00 GMT

Trestle Inn]]> There was a time when no self respecting human being would dare grab a bite to eat at the dirty old jiggle joint Trestle Inn. And if they did, the only options were pigs feet and beef jerky. But since the bar underwent its amazing transformation, the food options have improved exponentially. You can still get your pigs feet and jerky fix, but there’s plenty more at the Eraserhood hot spot. And this week, the menu’s been tweaked for spring. They’re now serving what they’re calling “Protein & Dairy,” a spread of house-cured meats and charcuterie, local cheeses, and assorted accoutrements; “Daily Dose of Sausage,” housemade sausage du jour with fixin’s and condiments on a hoagie roll; and a cauliflower steak, grilled sous vide cauliflower, quinoa sprouts, veganaise, and grilled multigrain bread. Keep reading to peep the menu in its entirety.

]]> Click here to view the Trestle Inn's newly updated menu.

Earlier: Trestle Inn Reopens, Bringing Go Go Girls and Booze Back to the Eraserhood

]]> Read more posts by Collin Keefe

Filed Under: menus, bars, nightlife, trestle inn

Nectar’s Patrick Feury Bringing ‘High Brow’ Ramen to the City

Collin Keefe — Fri, 11 May 2012 18:25:00 GMT

Royal Sushi and Izakaya's ramen]]> Philly’s nascent ramen scene is fast becoming a niagara of noodles. Ramen Boy, Nom Nom Ramen, Cheu Noodle pop-ups and the perpetual promise of Royal Sushi and Izakaya have in a very short amount of time helped quell our hunger for Japanese noodles. Now Patrick Feury, chef-owner of Berwyn’s Nectar and big brother to Fork’s chef Terence Feury, is saying that he’s headed back to the city with a “high brow” ramen restaurant of his own, Foobooz reports. We’re not sure what exactly that means. Thinking man’s noodles? But could it be possible that just as quickly as this small segment of our foodiesphere picks up steam, that we will find ourselves with a glut of ramen joints? It’s happened before with other concepts. We’re currently at our saturation point with gastropubs. Could ramen be our “new cupcakes?” Only time will tell. [Foobooz]

]]> Read more posts by Collin Keefe

Filed Under: coming soon, nectar, patrick feury, ramen