April 10th, 2008 Joe Sixpack
Figure on two weeks till the opening of the Memphis Taproom (2331 Cumberland St. at Memphis, Port Richmond). I stopped by this morning and caught a large crew hard at work, finishing tables, installing lights and - in the case of Leigh Maida at left - actually vacuuming the sidewalk.
Chef Jesse Kimball (right), formerly of Matyson and Lacroix, gave me a peek at the planned menu - it’s much more extensive than you’d expect from a neighborhood tavern. Look for artichokes marinated in IPA, tempura butternut squash, leek fondue, a ploughman’s lunch and lots of vegan dishes. And, in a nod to the neighborhood’s ethnic roots, the Port Richmond Platter features pierogies, potato pancakes and kielbasa from Czerw’s.
But you’re here for the beer, right? Here’s the tentative lineup for opening day (subject to last minute glitches): Philly Brewing Kenzinger, Monk’s Sour Flemish Ale, Yards Philly Pale Ale, Sprecher Black Lager, Victory Whirlwind Wit, O’Reilly’s Stout, Lagunitas IPA, Ace Perry, Poperings Hommel and Nodding Head 60 Shilling on cask.
And what about co-owner Brendan “Spanky” Hartranft (center)? Journalistic objectivity requires me to report that he didn’t actually pick up that broom until I pulled out my camera.
By the way, while Googling Leigh and Spanky, I turned up their very nice personal website. Check it out here.
Posted in Tavern, Food | 1 Comment »
February 4th, 2008 Joe Sixpack
By my count, there are already an amazing 75 separate events listed for Philly Beer Week, March 7-16. That’s better than 10 excuses to drink beer EVERY DAY!
The week is book-ended by several large-scale fests (e.g. Joe Sixpack’s Philly Favorites, Brewer’s Plate, Penn tutored tasting, Real Ale). I thought I’d start highlighting some of the smaller events and specials worth checking out.
Beer for Dessert at XIX (19th floor of The Park Hyatt at The Bellevue, Broad & Walnut). Throughout the week, executive pastry chef Dan Pino presents a special menu that incorporates his favorite brews into sweet creations. On the menu:
- Sticky Toffee Pudding with Malted Weyerbacher Old Heathen Stout Ice Cream;
- Coffee Mascarpone Cream and Brooklyn Brown Braised Pineapple;
- Milk Chocolate Mousse with Red Hook Ale Sorbet, Spiced Mango Cream and Apricot Marmalade;
- Macerated Raspberries with Sly Fox O’Reilly’s Stout foam, Sesame Powder and Shaved Dark Chocolate;
- A selection of beer ice creams and sorbets.
The desserts will be $9 each.
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October 25th, 2007 Joe Sixpack
Speaking as a guy who grew up on Velveeta and Stroehmann’s, it comes as a bit of a surprise that American cheese these days means more than just petroleum-based yellow stuff wrapped in cellophane. Author Jeffrey Roberts, the folks from DiBruno’s and dairy farmer Trent Hendricks set me straight for a piece I wrote for today’s Daily News food section.
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October 18th, 2007 Joe Sixpack
Jeff Roberts, the guru of American artisan cheese, will be town at several events next week. I’ll be writing about him and the astounding variety of cheese being produced in the Philadelphia area for next Thursday’s Daily News food section. Today, I’m headed up to the Hendricks Farms in Telford to chat with the owners. If you aren’t already aware of it, there’s nothing that goes better with gouda, cheddar, blue, etc., than a nice pint of beer. Check out Jeff (a former Philly guy, by the way) and these events:
Wednesday, Oct. 24 - Victory Brewing. 610-873-0881. Five-course meal with a fresh Victory craft beer with each course.
Thursday, Oct. 25 - DiBruno’s. 215-665-9220 x237. Cheese and beer pairing, with beer from the Foodery.
Friday, Oct. 25 - Tria Fermentation School. 215-972-7076. Which Cheddar is bettter. Local ales served with a blind-tasting of cheddars from America and the U.K.
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