Rising Star Chef of the Year
Nominated by the James Beard Foundation for the 3rd year in a row!

Monday, March 1ST

Blackfish Guest Chef Series: Chef Jonny Mac of Pub & Kitchen

Chef Jonny Mac Adams

7 Course Menu $85pp

Peking duck consommé. Hen of the woods. Togarashi.

Bacalao risotto. Slow egg. Herb bread crumbs.

Blue moon acres greens. Sunchokes. Garlic vinaigrette.

Chicken breast. Brown butter pomme purée. Broccolini. Anchovy.

Torn short rib. Parsnip gnocchi. Violet mustard.

Forme d’ambert roulade. Cocoa nib praline. Beet membrillo.

Olive oil cake. Kumquat confit. Pomegranate. Earl grey meringue.

Reserve

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Looks like we are losing another area restaurant. Restaurant Rosalie located in Cedars, PA will close its doors after dinner service on Saturday, February 27th. Known for his sous vide style cooking, Chef Gregory Ott prided himself on serving local fresh ingredients. His culinary delights will surely be missed, although he does promise to keep cooking. Stay tuned….

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I saw something interesting on the Internet recently.  Actually, it was one of those numerous emails that you get that gnaw at you because you think you should read it, but you know there just isn’t enough time in the day to read all of that stuff.  Well, I decided to read this one and it really made me stop and think.

Do we ever think about what foods we eat and the fact that they actually help certain parts of our bodies?  For instance, if you look at a sliced carrot, doesn’t it look like the human eye (think pupil, iris and all of the lines)?  Now think about how you were always told that carrots were good for your vision.  It’s actually because they greatly enhance blood flow to, and enhance the function of the eyes.   Here’s another one…a tomato…which has four chambers and is red.  Well, the heart has four chambers and is red.  Research shows tomatoes are loaded with lycopine and are, indeed, pure heart and blood food.

Here is one more and I’ll leave you to think about the rest for yourselves.  A walnut, which looks like a little brain.  Well, we (some scientists anyway) know that walnuts help develop more than three dozen neuron-transmitters for brain function.

Now see, wasn’t that interesting???

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You may or may not know that we lost an extraordinary man last week; my father. It was sudden and his public service made his passing all the more difficult because so many people loved him. People say all the time that they think highly of someone, or they really like someone and it is often something people just say. When people spoke of loving my dad, they REALLY meant it. I never actually appreciated it until he was gone and everyone, and I mean everyone wanted to tell us just how much.

This was amazing and yet overwhelming as we are all left still completely exhausted, but needing to return to life. We have not written anything since the day before my dad died and since my mind is completely blank, I figured I would just explain where we’ve been. Food has remained a passion, although on the back burner, as my father’s friends and closest companions are some of the best cooks around. They will be my inspiration in the coming weeks and I am hoping to continue honoring my father by focusing on the people and foods he loved the most. I’ll let everyone else continue the tribute to his service, and they will.

That’s all I’ve got in me for now, but stay tuned……

Tributes to my Father:

Remember Sheriff John P. Durante Forever

Times Herald

NBC 10

Philly.com

Obituary

Stan Huskey’s Tribute

Montella, Italy

Funeral Procession

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Happy Hour begins at Wine Thief!

The Wine Thief in Mt. Airy has announced that they will beginning a new Happy Hour starting today! The details are below.

When: Everyday except Tuesdays and Sundays (They are closed on Tuesdays.)

Time: 4PM – 6PM

Specials: $3 beer specials, $3 wine specials, $6 wings and “big kid” macaroni and cheese, $3 fries

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When restaurant owner, Brian Pieri’s mother lost her battle with breast cancer, he, along with family and friends, created The Debbie Pieri Angel Foundation in order to help contribute to the lives of others also suffering from this terrible disease.

On February 20th, the owner of The StoneRose in Conshohocken is asking everyone to join him in raising money to support this wonderful cause by enjoying a night of fun, food and drinks at The Second Annual Casino Night.

When: Saturday, February 20th

Time: 7:30PM – 12:30AM

Where: St Kevin’s Community Center, 200 W. Sproul Road, Springfield, PA map

What: 2nd Annual Casino Night featuring Roulette, Black Jack, Texas Hold ‘Em, Raffles and Prizes

Cost: $40 per person includes: food, beer, wine & funny money with which  to play.

All money will benefit The Debbie Pieri Angel Foundation (http://www.debbiepieriangelfoundation.org/)
Hosted by: The GFWC Junior Woman’s Club of Springfield

To purchase tickets or to donate, contact Jolie or Dana:

Jolie Daly, 610-761-2042 or jolie.bartlett@gmail.com
Dana Ridpath, 610-541-0871

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Just in time for the Super Bowl! Make hot roast pork sandwiches for the game and no need to run to South Philly!

How good is Tony Luke’s hot roast pork? I mean, really? My mouth waters just thinking about it. I love John’s too, don’t get me wrong, but Tony Luke’s recipe was a little easier to come by when I wanted to make sandwiches. I’ve mastered it and I’m sticking with it. If it’s not broken ~don’t fix it! And so it goes….

For the big game on Sunday, there is no easier crowd pleaser than this pork. Trust me on this! My big disclosure, however,  is that when I made the pork with broccoli rabe, I forgot to take the picture. The next day when I was making myself a sandwich for lunch, and had no broccoli rabe left, I decided to top it with some fresh arugula instead. The picture above shows the pork topped with arugula. It is also not on the roll I would choose either, but we were having some technical difficulties which prevented me from getting to the bakery. On top of it, these pictures were taken from my cell, so they are not as clear as I may like. So, use your imagination, okay?

Hot Roast Pork with Broccoli Rabe

1 (5 lb)  pork shoulder

6 tablespoons garlic (chopped)

5  tablespoons fresh rosemary (chopped)

6 tablespoons fresh parsley (chopped)

2 tablespoon kosher salt

1 teaspoon freshly ground black pepper

2 tablespoon olive oil

Broccoli Rabe

1 lb brocolli rabe

kosher salt

3 quarts water

1/4 cup olive oil

2-3 garlic gloves, chopped

1/4-1/2 teaspoon red pepper flakes

football or kaiser rolls preferably from Sarcone’s, Carangi’s or Conshocken Italian Bakery

1 lb extra sharp provolone

Make sure you buy a pork shoulder in netting like the picture below.

Turn your crock pot on high. Pull the roast out of the netting, but DO NOT cut the netting apart because you need to stuff it back in when you are done preparing the meat! Try to cut as little netting from each end as possible. I have actually learned from experience that if you can get half of the net off and dress one side of the meat, then stuff the prepared side back in,  then repeat on the other side, it is much easier.

Mix the first 6 ingredients in a bowl. It should form a loose paste.

If there are any thick sections of meat, score them with a sharp knife. Rub 3/4 of the mixture on all exposed areas of meat, including the areas that have been scored and internal surfaces that are exposed. Return roast to netting. Rub the remaining mixture over the outside of the roast. Place the roast in the crock pot and cook on high for 20 minutes.

Turn down to low and cook for at least 4-5 hours. The longer it cooks, the better. The meat should be falling apart. Remove the roast from the netting by cutting it off. Please be careful not to burn yourself on the interior of the crock pot. With a large fork and knife, shred the meat into chunks befitting a sandwich. Mix the meat around in the sumptuous juices which have accumulated in the pot. Keep pot on a warm setting.

For the broccoli rabe:

Wash and cut about 1/2 inch off of the bottom stems. Cut the florets off of the top and set aside. Bring 3 quarts of salted water to a boil. Add the broccoli rabe leaves and stems and cook about 1 minute and a half. Then add the florets and cook until tender, about 6 or 7 minutes. Remove the broccoli rabe from the water, after reserving 1/2 cup of the cooking liquid.

In a deep frying pan begin to heat olive oil, red pepper flakes and garlic over med-high heat.  Once the garlic turns slightly brown, add the broccoli rabe. Saute 4-5 minutes and then add the cooking liquid. Season to taste with salt. This will look soupy, but it is done. Serve on the side of with the pork for guests to assemble on their own.

Assembly:

Add the extra sharp provolone to the roll first. This way it will melt when topped with hot meat. Top the pork with broccoli rabe.

Manja!!!!

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Whether you are rooting for The Saints or The Colts, there are plenty of great eats awaiting you this Super Bowl Sunday!!

Philadelphia

Chickie and Pete’s – $49.99 gets you a guaranteed seat for 5 hours and unlimited food and drinks.

Cavanaugh’s Rittenhouse – 4:30 – Kickoff Super Bowl Tailgate Party – $5 draft beer open bar and free tailgate buffet

Drinker’s Pub – Buy a Drinker’s mug for $5 and fill-up on Bud Light drafts all day for .50 each! $10 All you can eat tailgate menu from 12PM – 8PM and $1 tacos all night

Field House – 50 flat screen TVs and lots of drink and food specials

For Pete’s Sake Pub – .35 wings; $4 Spaten drafts; $3 Kenzinger drafts; $2.50 Miller Lite & lager bottles

New Deck Tavern – $2 Miller Lites all day long; 1/2 price wings during the game

Tavern on Broad – $3 draft beers; 1/2 price burgers and wings all from 4PM -10PM

Swift-Half Pub – $1 off Yards beers all day; $3 draught beers;  $4 well drinks & 10% of sales for the evening are being donated to Doctors Without Borders for Haiti Earthquake Relief.

Burbs

Whiskey Tango (North East Philly) -SUPER BOWL BASH w/ 4 Hour Open Bar & Dinner Buffet 6–10PM $25 in advance, $30 at the door

Luigi’s – 2 large pizzas $16.99

Michael’s  Italian Restaurant - Takeout special – 1 large pizza, 1 cheesesteak, fries and 2 liter soda $19.99 (mention The Best of Food for this deal).

Pranzo – .25 wings; .50 chicken fingers and Super Bowl Party Takeout Special -Medium hoagie tray with 3 lbs of potato salad, 2 x 2 liter bottles of soda for $44.95 (serves 8-10 people) Requires 24 hr notice

Chick’s Tavern – Takeout Special – 50 wings for $22.99; 3 hoagies and fries $37.95; Chicken Parmesan Dinner for 4 with pasta and salad $19.99

MaGerk’s – $7 for 7 Coors Light pony bottles; $3 Colts shots; $3 Saints shots; $5 tailgate buffet

The Bayou Bar and Grill - $4 pizzas and $1.50 drafts all day

Bourbon Blue .25 cent wings in a New Orleans style setting

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The beautiful Victorian building that will become Amy’s on Main in Ambler continues to give Chef Amy Lutz agida! Construction and zoning issues have caused another delay on the project originally scheduled to open last October. The expected opening date has been pushed back until mid-April.

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Happy Valentine’s Day

Why do we all seem to wait until the last minute to make arrangements for Valentine’s Day? This year we are giving you some ideas of where to go, and you may notice that there are some big names missing from the list. That is probably because they are already SOLD OUT! So, take this as a BIG hint that you are running out of time and make those reservations today!

Too lazy or just too busy?

If you would like us to reserve for you click here.

Philadelphia

Amada – 3 menus available at $60, $75 or $90pp with wine pairings available for $40 Reserve

Bistro St. Tropez – 4 course dinner $45pp Reserve

Branzino - Saturday & Sunday nights special 4-course menu $45pp & special 3-course Valentine prix-fixe menu $25/guest added to our regular brunch menu Reserve

Chifa – 3 tasting menus available at $55, 65 or $75pp Reserve

Cuba Libre – Aphrodisiac menu for $60 per couple available Saturday and Sunday. Reserve

Distrito – Choice of ala carte menu or 4 course $65pp menu Reserve

Fork – 3 course $70pp Reserve

Fond – 3 course menu for $50pp with a 4th course option SOLD OUT

James – 4 course dinner $75pp Reserve

Noble American Cookery – 4 course Chef’s tasting menu $55pp Reserve

Oyster House -4 course menu of oysters, scallops and lobster $55pp

R2L – $68 prix fixe menu will be available all weekend Reserve

Saute BYO – 3 course dinner $50 plus complimentary glass of bubbly Reserve

Supper – 4 course dinner (featuring oysters, lobster & chocolate); wear your PJ’s and get a complimentary mimosa or Bellini and order of beignets Reserve

Table31 – Giving away roses to the ladies

Suburbs

Alison Two – 4 course dinner $45pp (Sun 2/14 – 4 course plus a glass of bubbly $65pp Reserve

Blackfish – 5 course dinner 3:00-5:00pm $55pp; after 5:30pm $85pp Available Saturday as well.  Reserve

Chick’s Tavern will be offering a special menu featuring shrimp cocktail, Fillet Mignon and a few seafood dishes, all under $17.95

Dettera – 4 course dinner $65pp; optional wine pairings available Reserve

Spring Mill Cafe – 3 course Valentine’s Day Brunch $35 3 course Dinner available Friday, Saturday and Sunday nights. $75pp If you would like us to reserve for you click here.

333 Belrose – 4 course menu featured on both Saturday and Sunday $99 per couple. Reserve

Majolica – 3 course $30 dinner available Sunday night. If you would like us to reserve for you click here.

MangoMoon – Their regular menu will be followed by free dessert and romantic live jazz musicians. If you would like us to reserve for you click here.

Pranzo – Offering a Valentine’s special for eat-in or take-out. 2 chicken dinners w/ pasta, salads and desserts for just $29.99.

StoneRose – All ladies will receive a rose whether you are out celebrating Valentine’s Day or not! Pinot “pink” Prosecco will debut! If you would like us to reserve for you click here.

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