Cooking – AroundMainLine.com – The Philadelphia Region's Main Line Magazine http://aroundmainline.com Living and Loving Philadelphia's Main Line Fri, 22 Jul 2011 02:50:07 +0000 en-US hourly 1 Buzz: Chef’s BBQ at Styer’s Garden Café http://aroundmainline.com/happenings/buzz-chefs-bbq-at-styers-garden-cafe.html http://aroundmainline.com/happenings/buzz-chefs-bbq-at-styers-garden-cafe.html#respond Mon, 18 Jul 2011 19:36:51 +0000 http://aroundmainline.com/?p=1274 Chef Keith Rudolf features his summertime favorites at Styer’s Garden Café in Glen Mills Thursday, July 21st.

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Photos courtesy of Courtney Apple Photography

This Thursday Chef Keith Rudolf features his summertime favorites at his chef’s BBQ dinner at Styer’s Garden Café in Glen Mills.

This Thursday July 21st Chef Keith Rudolf features his summertime favorites at his chef’s BBQ dinner at Styer’s Garden Café in Glen Mills.

Tucked away in the rear of the tres chic gardening center, terrain, is the beloved BYO—Styer’s Garden Café! The culinary focus, under executive chef Keith Rudolf, is on the best available seasonal produce and artisanal foods of the region. And this Thursday, Chef Rudolf will be hosting a fabulous five-course outdoor BBQ. The cost is $45 per person and the menu, as seen below, promises a wonderful summertime feast.

For reservations, call 610-459-6030 or visit styers.shopterrain.com. Don’t forget to bring the wine!

Outdoor BBQ Chef’s Dinner Menu July 21st, 2011

Romaine Salad grilled peaches, garden herbs, BBQ dressing
Baked Beans
Skillet Cornbread
Collard Greens
Potato Salad
Cole Slaw
Grilled Chicken
Smoked Pork Ribs with Root Beer BBQ sauce
Grilled Vegetable Skewers
Smoked Strawberry Cobbler

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Buzz: Summer Wednesday Tastings at Mica http://aroundmainline.com/happenings/buzz-summer-wednesday-tastings-at-mica.html http://aroundmainline.com/happenings/buzz-summer-wednesday-tastings-at-mica.html#respond Mon, 13 Jun 2011 15:52:24 +0000 http://aroundmainline.com/?p=1247 Every Wednesday night throughout the summer, Mica patrons can indulge in Chef Chip Roman’s four course tasting menu!

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Photos courtesy of Courtney Apple Photography

Upcoming Mica tasting menus courtesy of Chef Roman focus on suckling pig and beef.

Upcoming Mica tasting menus courtesy of Chef Roman focus on suckling pig and beef.

Mica, Chip Roman’s newest restaurant located in the heart of historic Chestnut Hill, has rolled out a special summer four-course tasting menu. Mica’s Wednesday tastings, $45 per person not including tax or gratuity, will focus around one ingredient. As far as we’re concerned, there’s no better way to celebrate mid-week than by indulging in Mica’s Wednesday Tastings and the fine talents of Chef Roman and staff!

Upcoming Mica Tasting Menus

Suckling Pig (Weds. June 13, 2011)

First Course:
Tete de Cochon
Pickles and Mustard

Second Course:
“Scrapple”
Coddled Egg, Arugula, Charred Onion

Third Course:
Roast
Baby Vegetables, Natural Jus

Fourth Course:
Watermelon Jello
Lime, Vanilla

Beef (Weds. June 22, 2011)

First Course:
Tartar
Potato Skins, Barbeque Sauce,

Second Course:
Beef and Broccoli Hearts
Dr. Pepper, Cippolini Onions

Third Course:
Hanger
Heart of Palm, Grapes, Chimi Curi

Fourth Course:
Peach Cobbler

Related News and Notes

Congrats to Mica Chef Jason Chichonski who will be spearheading a new restaurant at 3rd and Bainbridge-the former Ansill space. The 26-year-old former Lacroix chef will be focusing on a progressive American menu. No word on the restaurant’s name or targeted opening date.

Mica is located at 8609 Germantown Ave in Philadelphia, PA 19118. Visit their website at www.micarestaurant.com. For reservations, call 267-335-3912.

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Buzz: Restaurant 101 Conference Launches in King of Prussia http://aroundmainline.com/happenings/buzz-restaurant-101-conference-launches-in-king-of-prussia.html http://aroundmainline.com/happenings/buzz-restaurant-101-conference-launches-in-king-of-prussia.html#respond Thu, 09 Jun 2011 21:44:55 +0000 http://aroundmainline.com/?p=1242 Restaurant 101, an innovative and intense two-day restaurant success program, runs June 13th and 14th at the Valley Forge Raddison.

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Featured photo courtesy of Belle Vie Photography. Article photos courtesy of Courtney Apple Photography

Steve Calise, executive chef for the Dave Magrogan Group, is one of the keynote speakers for Restaurant 101.

Steve Calise, executive chef for the Dave Magrogan Group, is one of the keynote speakers for Restaurant 101.

Anyone and everyone across the Delaware Valley involved in the restaurant industry can now benefit from Restaurant 101, an innovative and progressive new program premiering this Monday, June 13th and Tuesday, June 14th at the Valley Forge Radisson in King of Prussia.

The brainchild of local restaurateur Dave Magrogran of Doc Magrograns, Kildares and Harvest Seasonal Grill and Wine Bar fame, Restaurant 101 is an intense two-day restaurant success program designed for restaurant owners, managers and prospective restaurateurs. With over 5,000 restaurants across the Delaware Valley the region is well overdue for an event of this magnitude.

AroundMainLine.com: How did the concept of Restaurant 101 come about?

Dave Magrogran: I think there is a real challenge in the industry, particularly for independent restaurants, to take on the tasks they have to take on successfully because their time is so very limited. Its very difficult to get good quality training for the staff, figure out where and how to spend your marketing dollars, how to educate their staff well, develop strong menus-all the areas restaurateurs have problems with. I wanted to create a two day intense resource to tackle these issues successfully-akin to really attending a restaurant ‘college.’ Some restaurateurs will get a lot out of Restaurant 101; some restaurateurs will walk away with a little. But across the board they will have benefit tremendously from the networking opportunities we have in place.

AML: How does one attend Restaurant 101? What are the hours and details?

Restaurant 101 is expected to sell out so be sure to purchase your tickets today on Restaurant101.com

Restaurant 101 is expected to sell out so be sure to purchase your tickets today on Restaurant101.com

DM: We still have a limited number of tickets available to purchase on Restaurant101.com. We can accommodate up to 400 attendees whom we are expecting and people can buy a ticket the day of the event but I would recommend purchasing a ticket online. We will kickoff at 9am on Monday and run till about 5. Around 5:30 we are going to have the biggest networking opportunity at Ice Night Club. If someone cannot attend either day, the Monday evening networking event is key and is free for anyone to show up and make great business connections.

Tuesday morning we will start off early with a 7am VIP breakfast and will finish up around 4:30. We have lots of breaks in between the speakers and panel discussions which will be great opportunities to move around the room and make important business connections.

For full details, we have put a complete schedule online.

AML: What can local restaurateurs expect to take away from their experience at Restaurant 101?

DM: I think every restaurateur is admittedly concerned with the economy and what is going on with the economy-what the future holds. Restaurant 101 will address labor dollars and costs, better ways to operate the restaurant, successful marketing strategies that work in 2011 to fill seats in your restaurant and more. If someone leaves Restaurant 101 and they successfully implement the tools and knowledge they gained and that helps their monthly sales go up by $100,000 and their costs go down by 3%, it’s a huge win. That’s a radical change in that restaurant’s numbers and with Restaurant 101, we are going to show them that’s not that hard to accomplish.

About Restaurant 101

Restaurateurs are you tired of high food costs? Do your managers need better training? Are your liquor costs out of control? Are you having difficulty hiring & training the best staff? Suffering from decreasing sales & increases costs? Is your marketing not filling seats? Restaurant 101 is the answer to all these questions and more!

Restaurant 101 is Monday, June 13th and Tuesday June 14th at the Valley Forge Radisson in King of Prussia. A limited number of tickets are still available ($99 per person, $199 VIP) by visiting Restaurant101.com

Speakers and expert panelists include:

Dave Magrogan, Ed Doherty, Frank Kasper, Frank Daly, Chef Steve Calise, Main Line Restaurant Week’s Sarah Lockard, Joe Welsh, Kevin Friel, Brian Nagel and more!

Click here for the two-day program schedule for Restaurant 101.

For questions about Restaurant 101: mitch@restaurant101.com

Stay connected!

Join Restaurant 101 on Facebook

Join Restaurant 101 on Twitter: Rest101

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Food Bites: georges’ Spanish Vineyards Wine Dinner April 29th http://aroundmainline.com/happenings/food-bites-georges-spanish-vineyards-wine-dinner-april-29th.html http://aroundmainline.com/happenings/food-bites-georges-spanish-vineyards-wine-dinner-april-29th.html#respond Sun, 24 Apr 2011 11:46:10 +0000 http://aroundmainline.com/?p=1191 georges’ is hosting a special Spanish Wine Dinner on Friday, April 29th. The four course dinner is $85 per person.

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Photos courtesy of Courtney Apple Photography

georges’ is hosting a special Spanish Wine Dinner on Friday, April 29th.  The four course dinner is $85 per person.

georges’ is hosting a special Spanish Wine Dinner on Friday, April 29th. The four course dinner is $85 per person.

georges’ Spanish Wine Dinner Menu

When: 7pm Friday, April 29th, 2011

Cost: $85, all inclusive/Dinner, Wine, Gratuity, and Tax

What: 4 Course Dinner

Call for Reservations: 610-964-8744

MENU

Amuse Bouche
Scallop Ceviche – chile, lime, cilantro, tomato, frisée
Wine: Albet I Noya, Petit Cava, organic, Penedes, N.V.

Appetizer
Prawn Escabeche – orange mojo, avocado
Wine: Dinastia Vivanco, Rioja, 2009

First Course
Spanish Albóndigas (Lamb Meatballs) – sherry foie gras cream, manchego cheese
Wine: Casa de la Ermita, Roble, Jumilla, 2008

Entrée
Vaca Frita (Braised, Seared Skirt Steak) – black bean broth, creamy rice croquettes, scallion, tomato, red onion
Wine: Dominio de Tares Exaltos, Bierzo, 2006

Dessert
Coconut Lemongrass Rice Pudding -hazelnut financier, coconut foam, roasted pineapple sorbet
Wine: Casa de la Ermita, Dulce Viognier, Jumilla, 2007

georges’ is located at 503 W. Lancaster Avenue in Eagle Village Shops in Wayne, PA. Their phone number is (610) 964-2588. Follow georges’ on Facebook by clicking here.

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Buzz: White Dog Cafe Opens in Wayne! http://aroundmainline.com/living/buzz-white-dog-cafe-opens-in-wayne.html http://aroundmainline.com/living/buzz-white-dog-cafe-opens-in-wayne.html#comments Wed, 24 Nov 2010 23:27:49 +0000 http://aroundmainline.com/?p=1073 After over two years of anticipation, Marty Grims opens White Dog Cafe in Wayne with much aplomb.

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By AML Publisher
Photos courtesy of Courtney Apple Photography

Click here to view an online photo gallery of White Dog on AroundMainLine.com’s Facebook page.

At Last! “We thought it was just a natural fit for the White Dog to come to Wayne, that it made sense for the Main Line,” said White Dog owner Marty Grims.

At Last!
“We thought it was just a natural fit for the White Dog to come to Wayne, that it made sense for the Main Line,” said White Dog owner Marty Grims.

It is, without a doubt, the most anticipated restaurant opening on the Main Line. And Friday night November 12th at 5pm, as the very first patrons excitedly entered Wayne’s White Dog Cafe, the Rolling Stones ‘Start Me Up’, piped throughout the restaurant. There was plenty of emotion in the room. The affable owner Marty Grims, of White Dog Philadelphia, Du Jour and Moshulu fame, buzzed around greeting friends, families and customers. There were high fives, hugs and plenty of praise to go around. And for very good reason. After three years of arduous planning, Grims most ingenious restaurant venture had arrived. White Dog Cafe in Wayne is here—and here to stay.

The story of White Dog started three years ago when Grims eyed the property, directly across from Anthropologie in downtown Wayne, as a possible site for a Du Jour market.
But after Grims acquired Philly’s White Dog Cafe from founder Judy Wicks in 2008, that strategy shifted. “We thought it was just a natural fit for the White Dog to come to Wayne, that it made sense for the Main Line,” said Grims.

“The whole design concept was to reinvent White Dog and take it to the next level while celebrating what it's all about,” explained interior designer Barbara Balongue.

“The whole design concept was to reinvent White Dog and take it to the next level while celebrating what it's all about,” explained interior designer Barbara Balongue.

And many would agree that the brainchild of one of Philadelphia’s most respected and most successful restaurateurs makes a whole lotta sense. The timing of the restaurant, which sat with a ‘Coming Soon’ sign on Route 30 for over two years, had kept the Main Line community in a constant buzz. Curiosity peaked during the last few weeks—with speculation and dozens of posts on area food blogs, and locals on Facebook and Twitter counting down the days until White Dog’s doors would finally be open.

‘What took so long?’ was the million dollar question I propose to Grims, as we sit down just a few days later. “Two years ago there was a lot of uncertainty in the market place and I think people were worried. I think it made a lot of sense for us to get past all that,” said Grims. “In addition, it required an extensive amount of time, obviously, to go through the whole development process—from design, concept and construction. We worked with many artists—the creative process took longer because so much of the interior work here and material was custom made for us. There is an extensive amount of reclaimed millwork, antique chairs, antique accents, reclaimed wood from a barn in Vermont. It’s obvious when you see the space that there is a tremendous commitment to the design here.”

Grims explained the approach to creating a new space. “Our idea was that White Dog Philadelphia has a lot of small dining rooms. So we carefully considered the design process. I wanted a restaurant that felt like a restaurant that had been on the Main Line for thirty, forty years. That when someone walks in, it did not feel brand new. I want my customers to walk in and feel like they are dining at a friend’s home,” stated Grims. Hence, when Grims designed the restaurant, it purposefully took on the flavor of eating in a home—with each of the four rooms of the restaurant exuding their own distinct personality. There is a den, a garden room, a library and kitchen—and dozens of doggie accents to explore and appreciate.

In order to realize this dual vision of home-restaurant, Grims hired one of the Main Line’s most renowned residential home builders, David Semerjian (www.davidsemerjianbuilders.com), to construct the restaurant. The custom millwork, fit outs and residential ‘punches’, as Grim describes them, needed a talented eye of that only Semerjian could bring to the table.

Grims and Semerjian have been close friends for years and have collaborated on other projects. The goal, as Semerjian explained, was to translate the commercial space into the feeling of four inviting residential dining rooms that offered rich discoveries on each and every visit. “White Dog is something everyone should see and experience. I’ve been there half a dozen times since it has opened and it’s been a different experience, even for me, every single time. The way the restaurant is set up lends itself to so many different things. It’s not just a dinner destination. It really makes it something very special for the Main Line.”

Barbara Balongue of Villanova’s Balongue Design Studios (www.balongue.com) was hired to outfit the interior. Balongue is one of the preeminent design studios on the Main Line. Boasting over twenty successful years in business, she has completed the interior design for all of Grims’ restaurants and hotels. In this case “the philosophy was to have White Dog feel like it has been in existence for the last hundred years—like an old worn shoe or finely pantinaed antique. And I think it does that as soon as you walk in,” enthused Balongue.

Who Let The Dogs Out? White Dog Cafe, Wayne

Who Let The Dogs Out?
White Dog Cafe, Wayne

Balongue and Grims analyzed the space together from the inception of the project and once they decided the restaurant would indeed be White Dog, Balongue was tasked with discovering dog-themed accents. Balongue’s preppy and whimsical décor came from not only around the country but around the world. “The whole design concept was to reinvent White Dog and take it to the next level while celebrating what it’s all about. Everyone who visits White Dog will have these subtle experiences and surprises.”

You really must experience the outcome for yourself in order to believe it. You enter the White Dog through a front vestibule fashioned after an English telephone booth. What follows is the Den which boasts a gorgeous, mahogany coffered ceiling, needlepoint dog pillows, and a striking wall of special commissioned oil paintings of various breeds. The curved bar sports clever, custom light fixtures assembled from antique wine bottle dryers and vintage green wine bottles (look closely for the teeny, white paw prints). Grims describes it as the ‘heartbeat of the restaurant.’ “It’s a space that is vibrant and inviting, the bar area makes it very welcoming when you walk in. I love the fact that White Dog is an environment where you feel at home meeting your friends and neighbors,” said Grims.

“The way the restaurant is set up lends itself to so many different, intriguing elements…It really makes it something very special for the Main Line,” said builder David Semerjian.

“The way the restaurant is set up lends itself to so many different, intriguing elements…It really makes it something very special for the Main Line,” said builder David Semerjian.

The first room to the right is the Garden Room with chicken-wired ceilings—a subtle ode to the farm-to-table White Dog philosophy. It’s without doubt the most casual, feminine space of all the rooms with floral prints, bright pastels, antique lighting fixture, and antique wooden shutters that were found in North Carolina. The Garden Room also opens out onto an outdoor patio for dining during the warmer spring and summer months.

After the Garden Room, patrons will enjoy discovering the Library located in the center of the restaurant. It boasts paneled mahogany walls with curved mahogany ceilings. A main large window facing Route 30 flanked by whimsical, dog-patterned drapes works seamlessly with a warm, gold and maroon color theme. Whimsical flying books hang suspended by invisible wire over the center of the room. “It’s a surprise element everyone loves. We took the concept of the library and flipped the idea of keeping, traditionally, books on the shelf and instead have them in the air-floating” explained Balongue.

After the Library, the next room to experience is the bright, white welcoming Kitchen that is paired next to the restaurant’s functional kitchen. It has reclaimed oak wood floors, reclaimed mill work on the ceiling and a large series of dog photography on the right hand wall. It takes its design cue from a residential kitchen that Grims was particularly fond of. Gleaming copper pans are arranged on one wall, the ceiling beams are from a New England barn. It’s the largest, yet most minimal, of the four rooms—you can imagine Martha Stewart approving of its understated preppiness.

AroundMainLine.com's Wednesday Night Whinos ladies social club, will host its holiday party at White Dog Cafe in Wayne on December 8th from 6 to 8 p.m.

AroundMainLine.com's popular ladies social club, Wednesday Night Whinos, will host its holiday party at White Dog Cafe in Wayne on December 8th from 6 to 8 p.m.

The new location continues Judy Wicks’ original philosophy of sustainability. The menu reflects contemporary American cuisine while embracing the farm-to-table ideal by sourcing ingredients from dozens of regional farms. Even the beers must be brewed within 300 miles of the restaurant.

As White Dog’s executive chef, Grims brought in Zach Grainda, a ten year company veteran who has worked at Passerelle and Moshulu. The 32-year-old Havertown native has spent the last year working at White Dog in Center City and developing relationships with farmers across the region. Lancaster Farm Fresh Co-Op is a key resource for Grainda along with Chester Springs’ Birch Run Hill Farms, West Chester’s Shellbark Hollow Farm, Branch Creek Farm out of Perkasie, Lititz’s Meadow Run Farm, and Blue Moon Acres based in Bucks County and New Jersey, among others. “I am giddy when it comes to food. It excites me. With White Dog, we are showcasing all the hard work and pride of our local farmers and what is in season. I’ve gotten a lot of positive feedback on my wild Alaskan Coho salmon in the few first days, but that (salmon) season is about to end and I’ll be creating a new late fall dish in its place,” enthused Grainda.

Over 95% of White Dog’s farm purchases are made from local farms located within 50 miles of the Main Line restaurant.  Pictured: Lancaster Beets with Crème Fraiche, Goat Cheese Polenta ‘Croutons’, Balsamic Mignonette, Ricotta Salata

Over 95% of White Dog’s farm purchases are made from local farms located within 50 miles of the Main Line restaurant. Pictured: Lancaster Beets with Crème Fraiche, Goat Cheese Polenta ‘Croutons’, Balsamic Mignonette, Ricotta Salata

White Dog is serving brunch on Saturday and Sundays, lunch Mondays through Fridays and dinner seven days a week.

Dinner entrees include a $15 Green Meadow cheddar burger (served with smoked bacon mayo, grilled red onion, Bibb lettuce from a New Jersey farm and house cut fries—an early favorite of customers), a $27 balsamic roasted Meadow Run pork chop (accompanied by sweet & sour peppers, olive oil mashed potatoes), and a Painted Hills 14oz rib eye with black pepper crust, brussels sprouts and grilled onion bread pudding for $44.

A bar menu boasts Di Bruno Brothers trio of olives (blue cheesed stuffed, marinated kalimatas and ‘sexy’ olives); fabulous fried pickles, with Lancaster dill pickles, red chili mayo, and garlic bread crumbs for $5 ideally paired with a draft of Victory Prima Pils.

A brunch highlight courtesy of chef Grainda is the big stack of pumpkin pancakes with Kaufmann Farm apples served with brown sugar mascarpone and maple syrup at $10. And a lunch standout–that vegetarians will flock to—is Thai spiced wood-grilled tofu with stir fried vegetables, a miso honey glaze and steamed Jasmine rice for $14.

Balsamic Roasted Meadow Run Pork Chop (Sweet & Sour Peppers, Olive Oil Mashed Potatoes)

Balsamic Roasted Meadow Run Pork Chop (Sweet & Sour Peppers, Olive Oil Mashed Potatoes)

With the triple threat ‘A Team’ of Semerjian, Balongue and Grainda, Marty Grims has without a doubt delivered the most intriguing new dining experience of the western suburbs. Looking back on the process, Grims is confident that he has conceptualized a restaurant that offers something most extraordinary. “We want the White Dog to be the Main Line’s quintessential restaurant. We want White Dog to be a part of the community. There is certainly a sense of satisfaction now with this project. I think we got it right.”

Fun Facts about White Dog Wayne

Opening Date: Friday, November 12th

Owner: Marty Grims

Executive Chef: Zack Grainda

Cuisine: Contemporary American

Dinner Menu: Click here to view White Dog’s current dinner menu.

Farm-to-Table: White Dog resources dozens of local farms across the Delaware Valley.

Builder: David Semerjian Builders (www.davidsemerjianbuilders.com)

Interior Design: Barbara Balongue/Balongue Design (balongue.com)

Hours of Operation:

Lunch: Monday – Friday 11:30am – 2:30pm
Brunch: Saturday & Sunday 10:30am – 2:30pm
Dinner: Monday – Thursday 5:30pm – 10:00pm; Friday & Saturday 5:30pm – 10:30pm; Sunday 5pm – 9pm
Bar Menu: Monday – Thursday 2:30pm – 10:00pm;
Friday & Saturday 2:30pm – 10:30pm Sunday 2:30pm – 9pm

Website: www.whitedog.com

OpenTable: Click here to make a reservation for White Dog Wayne on OpenTable.

Upcoming Events: AroundMainLine.com will be hosting our holiday party for Wednesday Night Whinos at White Dog Wayne on December 8th. Click here to RSVP on Facebook.

White Dog Cafe is located at 200 West Lancaster Avenue, Wayne, PA. Visit their website www.whitedog.com, for reservations visit their listing on OpenTable or call 610-225-3701.

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Thanksgiving Side Dishes and Recipes from Du Jour! http://aroundmainline.com/living/thanksgiving-side-dishes-and-recipes-from-du-jour.html http://aroundmainline.com/living/thanksgiving-side-dishes-and-recipes-from-du-jour.html#comments Sat, 13 Nov 2010 09:36:38 +0000 http://aroundmainline.com/?p=1054 A stress free Thanksgiving thanks to Haverford’s Du Jour-and five fabulous recipes to boot!

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By AML Publisher
Photos courtesy of Courtney Apple Photography

Du Jour offers Thanksgiving dinner to go: 4 courses for $32.50 per person with a minimum order of 8.

Du Jour offers Thanksgiving dinner to go: 4 courses for $32.50 per person with a minimum order of 8.

Want to wow your guests or your hostess this Thanksgiving? Executive Chef Michael Selser of Haverford’s famed Du Jour shares four recipes for fabulous holiday side dishes. If you are strapped for time and need a helping hand for the holiday, Du Jour offers Thanksgiving dinner to go: 4 courses for $32.50 per person with a minimum order of 8.

Below are the recipes from Chef Selser himself followed by a sample of one of Du Jour’s annual Thanksgiving a la carte menus.

Du Jour is accepting orders through Monday, November 22nd. Customers can pick up their Thanksgiving orders on Wednesday, November 24th-or request delivery. From 8am to 9am Thanksgiving morning November 25th, Du Jour will be open for order pick up as well.

Wishing you a safe and fabulous Thanksgiving!
Sarah Lockard
AroundMainLine.com Publisher


Recipes

Du Jour’s famous butter nut squash soup is sure to become a family favorite.

Du Jour’s famous butter nut squash soup is sure to become a family favorite.

Butternut Squash Soup

8 each butternut squash, peeled, seeded and diced large
3 each sweet potato, peeled and diced large
1 each onion, medium dice
3 ea celery stalks, medium dice
1 each carrot, peeled medium dice
Pinch cinnamon
Pinch nutmeg
Pinch cayenne
1 T. curry powder
1 Qt. heavy cream
¼ lb. butter
1 gallon chicken/vegetable stock

Cook onion, carrots, celery, and garlic in butter. Add squash and sweet potato, and stock. Bring to a boil then simmer until squash is tender, about 45 minutes. Toast all dry spices in pan. Add spices and heavy cream to pot and cook another 15 minutes. Puree in blender until smooth. Taste and season.

Apple – Fennel Slaw
1 each apple, green
1 each fennel
1 each lemon, zest and juice
1 cup crème fraiche
Fresh chopped parsley
Julienne apple and fennel very finely, and lemon juice & zest, mix together with herbs and crème fraiche. Season.

Field Greens Salad
Spring mix, candied walnuts, cranrasins, goat cheese, and raspberry vinaigrette.

Candied Walnuts
5# walnuts
3 each oranges, juice and zest
¼ bunch fresh thyme
1 ½ lbs. sugar

Mix walnuts together with all other ingredients and bake in oven at 275 for 45 minutes. Let cool.

No time to make the stuffing?  Take advantage of Du Jour’s convenient and affordable a la carte Thanksgiving menu.

No time to make the stuffing? Take advantage of Du Jour’s convenient and affordable a la carte Thanksgiving menu.

Raspberry Vinaigrette
1 qt. apple cider vinegar
1 qt. maple syrup
1 qt. walnut oil
1 cup shallots, small dice
2 cups walnuts, toasted
3 qt. Blended oil
1 pt. raspberries, or 1 cup raspberry puree

Blend shallots, and vinegar in blender, add all ingredients except oil. Slowly add oil until smooth. Season.

Stuffing
½ lb butter
3 qt. croutons ( homemade or not )
1 each onion, small dice
2 each celery, small dice
1 lb. cremini mushrooms, chopped
1 T. garlic, chopped
2-3 qt. chicken stock, hot
2 T sage, freshly chopped
2 T parsley, freshly chopped

Cook onions, mushrooms, celery, and garlic in butter. Add stock let boil. In a bowl add croutons and hot stock mixture. Mix together, season. Place in an oven proof dish and bake at 325 for 25-30 minutes.

Sample Du Jour Thanksgiving menu
A la carte

Soups
butternut squash w. hints of cinnamon
$12.00/quart
wild mushroom bisque
$12.00/quart
maine lobster bisque w. cognac
$15.00/quart

Salads
mixed seasonal greens w. balsamic vinaigrette
$3.50/person
field greens w. candied walnuts, cranberries, goat cheese & raspberry vinaigrette
$4.25/person

Sides
Serves 10
lemon honey glazed carrots $30.00
grilled asparagus and cherry tomato salad $40.00
peas & sauteed mushrooms $30.00
roasted red beets and mandarin oranges $30.00
grilled vegetables with pine nut basil pesto $40.00
baked string bean casserole with crispy shallots $45.00
broccoli & cheese gratin with herbed bread crumbs $30.00
yukon gold mashed potatoes $30.00
rosemary roasted red bliss potatoes $30.00
maple whipped sweet potatoes $35.00
baked macaroni and cheese with brioche bread crumb topping $30.00
traditional bread stuffing $30.00
potatoes au gratin $35.00
wild rice pilaf with almonds & cranberries $35.00

turkey gravy
$12.00/quart
fresh cranberry sauce
$12.00/quart

Entrees
slow roasted whole turkey w. traditional bread stuffing & giblet gravy
$150.00 /serves 10
roasted turkey breast
$75.00/ serves 8-10
carved beef tenderloin w. horseradish cream
$150.00 / serves 12
roast prime rib of beef with horseradish jus
$250.00 / serves 12-15

*Du Jour is happy to carve your turkey for you. There is a $25.00 carving charge.

Specialty desserts
pumpkin pie $20.00
apple pie $20.00
pecan pie $24.00
pumpkin cheesecake $28.00
chocolate torte $28.00

Du Jour is located in Haverford Square/379 Lancaster Avenue Haverford, PA 19041. Their website is dujourmarket.com. Become a Fan of Du Jour on Facebook and follow Du Jour on Twitter @DuJourMainLine. To place an order for Thanksgiving, call their catering department at 610.896.4556 or email maureen@dujourmarket.com to place your order.

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Buzz: Fall Events at Linvilla Orchards http://aroundmainline.com/happenings/buzz-fall-events-at-linvilla-orchards.html http://aroundmainline.com/happenings/buzz-fall-events-at-linvilla-orchards.html#respond Tue, 21 Sep 2010 10:38:23 +0000 http://aroundmainline.com/?p=1000 Media’s popular Linvilla Orchards has ton of family fun coming up this fall!

The post Buzz: Fall Events at Linvilla Orchards first appeared on AroundMainLine.com - The Philadelphia Region's Main Line Magazine.

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Photos courtesy of Belle Vie Photography

Linvilla Orchard’s Apple Festival and Pie Eating Contest is Saturday, September 25th and Sunday, September 26th from 9am to 6pm.

Linvilla Orchard’s Apple Festival and Pie Eating Contest is Saturday, September 25th and Sunday, September 26th from 9am to 6pm.

Media’s Linvilla Orchards is a Delaware County family fall tradition. You can be sure Linvilla’s calendar is filled with plenty of events to keep you busy when there’s a chill in the air and leaves crunching under your feet. AML has the full itinerary here—from a 40 foot scarecrow to a giant cornfield maze. At Linvilla Orchards Pumpkinland there’s everything you need to get into the fall spirit. Don’t miss Autumn Moon hayrides, pie eating contests, and live music. Kids will love the Jack-o-lantern exhibit, face painting, and stories about local lore.

Linvilla Orchard’s Apple Festival and Pie Eating Contest
Dates: Saturday September 25th and Sunday September 26th, 9am-6pm.

This weekend Linvilla gets into the full, fall festivities with their annual Apple Festival and Pie Eating Contest. What’s on the agenda? Plenty for the kiddos including hayrides, pony rides, face painting, children’s entertainment, costumed characters, games & contests, music, apple treats and recipes, candy apples, Pumpkinland and lunch at the Linvilla Grill.

Enter the Apple Pie Eating Contest for the chance to win the champion title and a prize! Three age brackets: 6-10, 11-16, & 17 and over.

Pick-Your-Own crunchy, juicy apples right from the tree. Take home as many as you can carry to create some delicious apple treats like apple pie or candy apples.

Visit the Farm Market to sample an incredible assortment of our own crisp, juicy apples. Pick up a world famous apple pie, fresh apple cider, or delicious apple butter.

Chef Marc Vetri of Vetri, Osteria, and Amis Restaurants will be performing a cooking demonstration during the festival on Saturday, September 25th. Check it out and learn some simple, delicious recipes featuring our very own scrumptious apples!

Pumpkinland Harvest Festival
Dates: Sept. 11-Nov. 7/Sept. hours: Daily, 9 am-6 pm
Oct. hours: Sun.-Thurs., 9 am-8 pm; Fri. & Sat., 9 am-9 pm
Nov. hours: Daily, 9 am-6 pm
Thanksgiving Wed., 8 am-8 pm
Thanksgiving, 8 am-1 pm

Linvilla PumpkinlandDuring the months of September and October, Pumpkinland takes center stage at Linvilla Orchards, a Delaware Valley family tradition. Larger than life figures and scarecrows illustrate the legends and lore of the harvest season, local history and some of the many stories of pumpkins and apples. See their piles of pumpkins in all shapes and sizes, straw bales, corn shocks, fall decorations of all kinds, masks, costumes and toys. Don’t get lost in a straw bale or cornfield maze!

Take a hayride thru the fields and orchards; climb aboard a passenger train “The Playland Express;” experience a ride on a real pony; let “Face Painting by Stacey” transform you into a princess or Spiderman, visit with the farm animals, catch a big fish in Orchard Lake and play in the all new Playland Playground.

Linvilla Orchard’s Pumpkinland has the best selection of pumpkins and gourds available anywhere. Choose from different shapes and sizes, then pile them up in your yard to ensure a spooky statement. And don’t forget to stock up on and festive decorations like corn husks and hay bales too.

Hayride to the Witches House
Dates: October 1 thru 3, 8 thru10, and 15 thru 30.
Sun.-Thurs., 5:30-8 pm
Fri. & Sat., 5:30 –8:30 pm

Hayrides run continuously throughout the night.

Linvilla’s popular Harvest Hayrides in September are Saturday and Sundays from 10am to 5pm.  Hayrides also run from October 1st through November 7th: Monday through Friday 12:30 to 4pm; Saturday and Sunday 10am to 5pm.

Linvilla’s popular Harvest Hayrides in September are Saturday and Sundays from 10am to 5pm. Hayrides also run from October 1st through November 7th: Monday through Friday 12:30 to 4pm; Saturday and Sunday 10am to 5pm.

Double, double toil and trouble; fire burn, and caldron bubble! Come to Linvilla Orchards and capture a little bit of magic and enjoy a Hayride to the Witches House.

Great for children 11 and under and a very fun way to gather the family for a non-spooky jaunt through the woods. Forget scary witches, this one is all about fun; she’ll give everyone a treat, then regal them with jokes and stories. Marshmallows to roast around the campfire and a bit of Linvilla’s apple cider only sweeten the deal.

While you’re in the spirit, drop by Pumpkinland and pick up festive decorations like hay bales, cornstalks, and pumpkins for carving. Then make your way to the Farm Market, since their fresh baked pies and other seasonal goodies aren’t to be missed. In fact, they may just put you under a spell.

Harvest Hayrides

Dates: Sept. 1 thru 30
Sat. & Sun., 10 am-5 pm

October 1 thru November 7
Mon.-Fri., 12:30-4 pm
Sat. & Sun. 10 am-5 pm

Autumn Moon Hayrides

October 1 thru 3, 8 thru 10, & 15 thru 30
Fri. & Sat., 5:30-8:30 pm
Sun., 5:30-8pm

Linvilla Orchards is located at 37 W. Knowlton Road Media, PA 19063. Call 610- 610-876-7116 or visit www.linvilla.com for additional details.

The post Buzz: Fall Events at Linvilla Orchards first appeared on AroundMainLine.com - The Philadelphia Region's Main Line Magazine.

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Buzz: Main Line Restaurant Week Launch Party! http://aroundmainline.com/happenings/buzz-main-line-restaurant-week-launch-party.html http://aroundmainline.com/happenings/buzz-main-line-restaurant-week-launch-party.html#respond Sun, 11 Jul 2010 11:52:11 +0000 http://aroundmainline.com/?p=960 AML’s hot summer party at Susanna Foo’s is our official launch party for the first ever Main Line Restaurant Week!

The post Buzz: Main Line Restaurant Week Launch Party! first appeared on AroundMainLine.com - The Philadelphia Region's Main Line Magazine.

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By AML Publisher
Photos courtesy of Heather Berkenstock, Belle Vie Photography
Click here to view our virtual tour of Susanna Foo’s on AML’s Facebook Fan Page.

"Thank you for organizing such a wonderful event. We are excited to be part of the inaugural Main Line Restaurant Week." Susanna Foo, Susanna Foo's Gourmet Kitchen

"Thank you for organizing such a wonderful event. We are excited to be part of the inaugural Main Line Restaurant Week." Susanna Foo, Susanna Foo's Gourmet Kitchen

AroundMainLine.com is throwing a fantastic launch party for the first ever Main Line Restaurant Week at Susanna Foo’s Gourmet Kitchen in Radnor July 22nd! In what promises to be one of the Main Line’s hottest summer events, guests will be treated to complimentary hors d’oeuvres, amazing drink specials and a festive atmosphere—with the suburbs top chefs and restaurant owners in attendance.

For more than 25 years, Susanna Foo has changed the paradigm of Chinese food melding traditional Chinese foods with classical French techniques. With two cookbooks and two internationally known restaurants, Chef Foo is a two-time James Beard Award winner and is widely recognized as one of America’s top Chinese chefs. Many Asian cuisine aficionados credit Foo with having brought Chinese food into the modern realm. In November 2006, she opened Susanna Foo Gourmet Kitchen in Radnor—now one of the Main Line’s most successful and respected restaurants.

Susanna Foo’s is one of dozens of local restaurants across the Main Line and suburban region who will be participating in the Philadelphia suburb’s largest dining event ever this fall. The inaugural Main Line Restaurant Week will run from Monday September 27th through Sunday October 3rd. MLRW is created and organized by AroundMainLine.com.

Susanna Foo is widely recognized as one of America’s top Chinese chefs.

Susanna Foo is widely recognized as one of America’s top Chinese chefs.

Participating restaurants will offer special, prix-fixe menus showcasing their chefs’ greatest dishes. Menus will feature discounted, three-course dinners (e.g. appetizer, entrée and dessert) priced at $15, $20, $30 or $40 per person. The week also includes a special calendar of food-themed events, including AroundMainLine.com’s 2nd Anniversary Birthday Bash at Gullifty’s in Rosemont, a special Wednesday Night Whinos at Dettera Restaurant and Wine Bar in Ambler, and a fun Monday Night Meetup in Malvern—hosted by The Desmond—and more. To stay informed of developing party details, be sure to join us on Facebook and Twitter to get the latest.

Our fun summer MLRW kickoff party at Susanna Foo’s will offer AML friends and fans and participating restaurants a chance to meet and mingle in anticipation of the fall dining event. The event is free and open to everyone 21 and over. It promises to be a night to remember—and the perfect celebration to set the tone for a very successful Main Line Restaurant Week fall 2010!

Main Line Restaurant Week Launch Party Details

When: July 22nd, 6pm-9pm

Where: Susanna Foo’s Gourmet Kitchen (Event will be held in the private dining room and outdoor patio in the rear of the restaurant)

Why: To celebrate the fantastic restaurants and chefs participating in Main Line Restaurant Week this fall!

RSVP: Please RSVP here on our Facebook evite or kindly email us your name and party number to: rsvp@aroundmainline.com

AML’s amazing Main Line Restaurant Week Launch party offers locals a chance to meet and mingle with the top chefs of the Main Line and surrounding burbs!

AML’s amazing Main Line Restaurant Week Launch party offers locals a chance to meet and mingle with the top chefs of the Main Line and surrounding burbs!

‘Entrance Fee’: Supply your email address at the door via a business card or one of our registration slips to enter. The event is free.

Food: Complimentary appetizers will be served to all attendees!

Radio Sponsor: 95.7 BEN-FM is our official radio sponsor for Main Line Restaurant Week fall 2010 and is supporting our exciting launch party as well!

Décor: Gorgeous table linens provided by Select Event Rentals (weparty.com)

Floral: Malvern’s Flowers by Priscilla (flowersbypriscilla.net) will provide the beautiful arrangements for the event.

Party Raffle: Bring business cards for networking but also for our party raffle. Drop a biz card at our registration table (or fill out a slip) for a chance to win dinner for two at Susanna Foo’s!

Website: Check out our prelaunch site: MainLineRestaurantWeek.com. The full site will be up in a few weeks with our growing list of awesome participating restaurants!

Facebook: Join our Main Line Restaurant Week Facebook fan page for updates and info all summer long!

Guidelines: This event is for attendees 21 and over. Children are not permitted. No cameras are allowed at AML events outside of working local media or approved food bloggers.

The post Buzz: Main Line Restaurant Week Launch Party! first appeared on AroundMainLine.com - The Philadelphia Region's Main Line Magazine.

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Buzz: Monday Night Meetup at Stone Rose Conshohocken http://aroundmainline.com/living/buzz-monday-night-meetup-at-stone-rose-conshohocken.html http://aroundmainline.com/living/buzz-monday-night-meetup-at-stone-rose-conshohocken.html#respond Thu, 17 Jun 2010 09:53:18 +0000 http://aroundmainline.com/?p=947 Stone Rose Conshohocken is the fun setting for the next AML Monday Night Meetup on June 21st.

The post Buzz: Monday Night Meetup at Stone Rose Conshohocken first appeared on AroundMainLine.com - The Philadelphia Region's Main Line Magazine.

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By AML Publisher
Photos courtesy of Belle Vie Photography

With Conshohocken’s only open air dining setting, The Stone Rose Restaurant has become a popular neighborhood destination.

With Conshohocken’s only open air dining setting, The Stone Rose Restaurant has become a popular neighborhood destination.

AML’s Monday Night Meetup, our fun, regular social get-together, returns this Monday evening, June 21st, at Conshohocken’s popular Stone Rose Restaurant. Stone Rose opened last October with owner Brian Pieri, a former executive in the financial industry, and executive chef Jason Mase spearheading one of the Philly’s burbs hottest new dining spots.

Stone Rose is tucked away off the main stream of restaurants in Conshohocken near the corner of 9th and Fayette—across from the Conshy Fire Department. The welcoming exterior with outdoor seating gives way to a cozy and sexy upscale neighborhood restaurant inside. The front room boasts a beautiful fifteen seat bar. The ‘Rose’ also has an intimate back room, rustic Italian accents and Conshy’s only open air dining setting.

Mase is a North Central, PA native who has been a chef for nineteen years. He joined The Stone Rose shortly after their opening last fall and boasts experience as the executive chef at The Guard House in Gladwyne and at The Four Seasons downtown. The cuisine is largely American continental with international influences. “We are fine dining with a comfort food spin. We try to use local, organic produce resourced from Southeastern PA,” explained Mase. His braised short ribs over homemade mac and cheese, a signature dish influenced by Jason’s mother’s recipe, is offered as an appetizer or entrée, a Rose customer favorite. In addition, pan seared diver scallops with prosciutto and pea risotto with roasted mushrooms in a mushroom cream sauce are a menu highlight. For a steady lunch crowd, Mase’s diners often order the seared burger, cooked in a cast iron pan on a bed of kosher salt—with Spanish onions, homemade French fries, and remoulade on a challah roll. And, beer geeks will be glad to know that Stone Rose only serves local beers on tap.

Crab and Avocado Salad

Crab and Avocado Salad

As for Pieri, a Conshohocken native, dashing entrepreneur and Penn State grad, the restaurant world is a new venture as he spent his first ten years out of college building a very successful career as a stock broker. Pieri met Mase through a friend and brought on lifelong friend Jim Maglio as general manager. Thanks to Pieri’s savvy marketing skills on their popular Twitter account (StoneRoseConshy), the restaurant has become the buzz of the burbs. “I was very aware of marketing strategies and client relations in my previous career. I kind of laugh when I see restaurants tweeting in all caps, or only using Twitter to talk about themselves and their daily menu ad naseum. It is a great connector and really a shared network—we have had dozens of customers walk through the door (from Twitter) and ask for me personally. That has been a large part of our early success,” said Pieri.

Stone Rose owner Brian Pieri will be our gracious host for AML’s next Monday Night Meetup.

Stone Rose owner Brian Pieri will be our gracious host for AML’s next Monday Night Meetup.

As for the name, the restaurant is Pieri’s way of honoring his mother Rose, who he lost to cancer five years ago. “Everything here is personal—has personal meaning and is connected to my life. The pictures on the wall are my family and their vineyards from Italy. Jim came from a family of stone masons—so that’s how Stone Rose came about. This is my neighborhood, my customers are like family to me and it’s been a dream of mine,” explained Pieri.

AML Monday Night Meetup at Stone Rose Conshohocken

When: Monday June 21st 6-8pm

Where: Stone Rose Restaurant, 822 Fayette Street, Conshohocken

RSVP: Respond on our Facebook fan page.

Details: Monday Night Meetups are free and all are welcome to attend, 21 and over. No children permitted.

Phone: 484-532-7300

Website: www.thestoneroserestaurant.com

Facebook: StoneRose Conshohocken

Twitter: StoneRoseConshy

The post Buzz: Monday Night Meetup at Stone Rose Conshohocken first appeared on AroundMainLine.com - The Philadelphia Region's Main Line Magazine.

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Buzz: Fists of Feury Beer Week Event at Nectar http://aroundmainline.com/happenings/buzz-fists-of-feury-beer-week-event-at-nectar.html http://aroundmainline.com/happenings/buzz-fists-of-feury-beer-week-event-at-nectar.html#respond Fri, 11 Jun 2010 14:15:04 +0000 http://aroundmainline.com/?p=945 Nectar chef Patrick Feury has joined forces with Victory Brewery to host a Philly beer week dinner.

The post Buzz: Fists of Feury Beer Week Event at Nectar first appeared on AroundMainLine.com - The Philadelphia Region's Main Line Magazine.

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By AML Publisher
Photos courtesy of Courtney Apple Photography

Nectar executive chef and partner Patrick Feury is hosting a beer dinner with his brother, chef Terence Feury, and Bill Covalescki of Victory Brewery.

Nectar executive chef and partner Patrick Feury is hosting a beer dinner with his brother, chef Terence Feury, and Bill Covalescki of Victory Brewery.

The bad news? Philly Beer Week is coming to an end. The good news? If you have not had time to partake in the hundreds of events across the city and suburbs this week, a fantastic finale is planned this Sunday at Bryn Mawr’s popular pan-Asian restaurant, Nectar.

Executive chef and partner Patrick Feury has teamed up with Downingtown’s Victory Brewery and his brother, Fork executive chef Terence Feury, to launch Fists of Feury. Fists is an English pale ale created via the Victory collaboration. It is only available at Nectar, Old City’s Fork and Victory while the batches last. Sunday both Feury brothers and Victory’s Bill Covaleski will host a special four course beer dinner at Nectar, with one seating, starting at 5 p.m.

AroundMainLine.com: Chef Feury, I love that, as one of the Main Line’s most prestigious and respected chefs, you are vested in beer and food pairings. How did this event and relationship between Nectar and Victory come about?

Patrick Feury: I’ve known Bill (Covaleski) for many years and I’ve been home brewing since I was very young. So we decided to do a beer that was ‘chef driven’ and paired well with food. It’s the perfect marriage and it’s been a great learning experience for Terry and me.

AML: What inspired you to brew an English pale ale specifically?

PF: My mom was born in England and my dad is first generation Irish. We really wanted a brew that was similar to our heritage and so Terry and I took English hops and American hops and came up with Fists.

AML: I guess we can let everyone in on the ‘secret weapon’ in Fists of Feury-rosemary.

PF: I use rosemary a lot in my food at Nectar as a background accent that people may not realize is in their food. Even my citrus vinaigrette that I use for my salads has rosemary. I thought rosemary would be fun in the beer!

AML: Count me in for Sunday night! What can the diners expect with this event?

PF: We designed the dinner to be a loose, fun party atmosphere, with stellar food, for everyone on Sunday. Its not so structured as you would think for a four course dinner. We will also be serving Victory’s Summer Love ale-and Bill has never launched two ales at once which I think beer lovers will appreciate. Its really going to be fun.

Fists of Feury Beer Dinner at Nectar

When: Sunday June 13th 5 p.m. Please arrive by 5 p.m. as there is one seating.

Where: Nectar Restaurant, Bryn Mawr

What: A special four course dinner celebrating the release of Fists of Feury, a limited release English pale ale

Cost: $55 per person, beer included, gratuity is additional

Reservations: Call Nectar for reservations, seating is limited: 610-725-9000

Address: 1091 East Lancaster Avenue, Berwyn

Website: www.tastenectar.com

Facebook Fan Page: Nectar Restaurant and Lounge

The post Buzz: Fists of Feury Beer Week Event at Nectar first appeared on AroundMainLine.com - The Philadelphia Region's Main Line Magazine.

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