Feast of the Seven Fishes at Stella Blu & Gypsy Saloon Tuesday, December 1, 2009

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Thursdays in December…New Year’s Eve, too!!! Gypsy Saloon and Stella Blu will be closed on Christmas Eve and Christmas Day. Gypsy Saloon: gypsysaloon.com Stella Blu: stellablurestaurant.com __________________________________________________

Philadelphia Magazine on Dettera in Ambler Monday, November 30, 2009

Where We’re Eating: Dettera

Philadelphia Magazine: Photography by Stuart Goldenberg

The big, curvaceous bar at this new downtown Ambler restaurant makes for a perfect casual date night: Catch the game, share a gourmet pizza (think prosciutto, spinach and pine nuts), and choose one of the 30 wines by the glass. Despite a fireplace and wine display, the upstairs room feels a bit country-club-ish, but the expansive space makes dining with larger groups easy. Here, you’ll still find those pizzas (and attentive servers) and can choose from a large menu featuring more formal items like delicate edamame dumplings, perfectly roasted beets with ricotta salata, and an enormous bowl of spaghetti with gussied-up Kobe meatballs.
Insider tip: The outdoor space and large second floor are ideal for parties.
dettera.com 129 East Butler Avenue, Ambler, 215-643-0111.

AVRIL Intoduces Tuesdays: 3 Courses for $25 & Wednesdays: Pasta Night! Monday, November 30, 2009

AVRIL BYOB INTRODUCES… Tuesdays: 3 Courses for $25 & Wednesdays: Pasta Night! Tuesday Prix Fixe Menu 3 courses for $25, plus tax and gratuity. Soup or Salad (choice of) Roasted Butternut Squash Bisque Salade Maison Mixed greens with anchovy vinaigrette, sliced apples and walnuts Entrees (choice of) Braised Brisket Vol au Vent Beef brisket braised in red wine with sun dried cherries in a puff pastry cup Coq Au Vin en Croque Pot pie filled with chicken braised in red wine with pearl onions, bacon and mushrooms and served with vegetable du jour Polenta Napoleon Firm polenta layered with ratatouille and served with corn chowder and roasted vegetables Wild mushroom and Pumpkin Ravioli Free form wild mushroom ravioli with pumpkin flan, toasted sesame and ricotta Pasta Bolognese Classic beef, veal and pork ragout with house made linguini Dessert See Daily Specials ___________________________ Wednesday is Pasta Night! Linguini in Clam Sauce 18 Little neck clams with pancetta, lemon thyme and garlic sauce Pasta Bolognese 20 Linguini in classic ragout of beef, pork and veal Spaghetti in Red Sauce 16 With meatballs 20 Frutti di Mare 24 Fettuccine with bay scallops, shrimp and mussels in red sauce with capers and lemon Three Cheese Cannelloni with Zucchini 22 Ricotta, fontina and parmesan stuffed cannelloni and wrapped with zucchini Served with béchamel and tomato sauce Mushroom Gnocchi with Veal 25 Potato gnocchi in a light mushroom broth with veal scaloppini Gnocchi with Pistachio Pesto 18 Potato gnocchi in pistachio and basil pesto Seared Tuna with Spaghetti 24 Seared fresh albacore tuna with spaghetti in olive tapenade Pasta Primavera 20 Fettuccini with artichokes, zucchini, and red peppers in tomato caper sauce Chicken Alfredo 18 Fettuccini with artichokes and chicken in parmesan cream ___________________________ Avril is also available for holiday parties, corporate events and off-site catering! Hours of operation: Dinner: Tuesday – Saturday 5:00pm – 10:00pm Sunday Dinner:  5:00pm – 9:00pm Sunday Brunch: 10:00am – 2:00pm Avril BYOB * 134 Bala Avenue * Bala Cynwyd, PA * 610-667-2626 avrilbyob.com

Want to know what to do with all those turkey leftovers? Check out recipes from Savona’s Chef Andrew Masciangelo & Deterra’s Chef Thomas Groff… Wednesday, November 25, 2009

Main Line Today’s dining blog    Nov 24, 2009

Waste Not, Want Not

By Dawn E. Warden

Now that all the turkey and trimmings have been devoured, the burning question is, “What to do with all those leftovers?” The obvious choice, of course, is to make a good, old-fashioned Dagwood, piled high with thick, juicy slices of turkey meat, a mountain of cranberry relish and stuffing, and, what the heck, even a smidgen of mashed potatoes and gravy.

For those of us who want to be a little more creative, a few of our local chefs have offered up their favorite post-Thanksgiving Day recipes. And with that extra day off, why not get a little busy in the kitchen with friends and family? You’ve got nothing to lose but your waist.

BBQ Turkey & Pepper Jack on Brioche with Brussels Sprouts Slaw

By Andrew Masciangelo of Savona in Gulph Mills

Ingredients:
• Leftover turkey
• 1 large onion
• 16 oz. ketchup
• 1 tbsp. chili powder
• 1/2 cup white vinegar
• 1/4 cup brown sugar
• Brioche rolls
• Pepper jack cheese

Directions:
• Take all the meat off the turkey and set aside.
• Smoke a large onion with hickory wood chips.
• Dice the onion.
• In a saucepot, add the onion, ketchup, chili powder, white vinegar and brown sugar. Let simmer for 20 minutes.
• Add the sauce and turkey meat to a Crock-Pot, and cook on low for 4 hours.
• Serve on brioche rolls with pepper jack cheese and Brussels sprouts slaw (recipe below) on the side.

Slaw ingredients:
• 2 lbs. Brussels sprouts
• 1 large carrot
• 1/4 cup finely diced red onion
• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 1 tbsp. maple syrup
• 1 tbsp. white vinegar
• 1 tbsp. whole grain mustard
• Salt and pepper to taste

Directions:
• On a mandolin, shave the raw Brussels sprouts and grate the carrot.
• Place Brussels sprouts, carrots and red onion in a bowl.
• In another bowl, mix the remaining ingredients. Fold the mixture into the vegetables.

Turkey Pot Pie with Dill Biscuit Topping

By Executive Chef Thomas Groff of Dettera in Ambler

Ingredients (makes 8-10 portion-sized servings):
• 4 oz. unsalted butter
• 2 large onion, diced
• 4 stalks of celery, chopped into 1/2-inch pieces
• 3 large carrots, peeled and cut into 1/2-inch dice
• 1 red bell pepper, diced
• 5 cloves of garlic, minced
• 3 tbsp. fresh thyme
• 1 tbsp. dried dill
• 4 bay leaves
• 1 cup of flour
• 4 cups of turkey stock from boiled carcass (see below)
• 1 cup of heavy cream
• 3 lbs. of torn cooked turkey meat
• 1 cups sautéed slice mushrooms
• 1 cup frozen corn
• 1 10-ounce bag of frozen peas
• 1 tbsp. of chopped fresh parsley
• 1 bunch of sliced scallions
• Salt and pepper to taste

Directions:
• Place butter into a large saucepan to melt on medium-high heat. Add onions, garlic, celery, carrots, red pepper, thyme, dill and bay leaves. Turn down the heat to medium-low, and let them cook and soften for about 15 minutes.
• Add flour, turn up the heat to medium, and stir constantly to mix the flour. Allow the flour to cook off for about 5 minutes.
• Add stock and cream, and bring the heat back up to high. Once it starts boiling, turn the heat back down to medium, stir constantly, and allow the sauce to simmer until it thickens to a consistency of a creamed soup.
• Remove the bay leaves.
• Add mushrooms, corn and peas; stir in to incorporate and heat through.
• Add turkey meat, stir to mix in, and then mix in parsley and scallions.
• Adjust seasoning with salt and black pepper. Reserve, off of heat.

Stock ingredients:
• Carcass and skin from a 12- to 14-pound roast turkey
• 10 cups water

Sour Cream Biscuit Dough ingredients:
• 2 cups all-purpose flour
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup frozen butter cut to 1/4-inch dice
• 1/2 cup half-and-half
• 1/2 cup sour cream

Directions:
• Sift flour, measure, and sift again with baking powder and salt; blend in butter.
• Add sour cream and half-and-half. Knead several times on a lightly floured surface. Do not over mix.
• Pat dough out, cut into diamonds or rounds, and place over chicken or drop dough onto turkey pot pie by tablespoons.

Hot Turkey Brown

Also by Thomas Groff

BLACKFISH: Chef’s Tastings Every Tuesday 4 Courses for $45 Tuesday, November 17, 2009

Tuesday Chef’s Tasting Menu: 4 Courses for $45_________

Every Tuesday, Chef Chip Roman will create a 4 Course Chef’s Tasting Menu for $45 per person (plus tax and gratuity). The menu will focus on a single ingredient each week.

Upcoming chef’s tastings include scallops November 17, turkey November 24, oysters December 1 and beef December 8. Menus are subject to change.Call 610-397-0888 for information and reservations.

A Tasting of Scallops – Tuesday, November 17
scallop crudo, tostones, curry froth
butter poached scallop, salsify soup, quince
steamed taylor bay scallops, italian sausage, cavatelli
caramelized pineapple soup, vanilla crème fraiche

A Tasting of Turkey – Tuesday, November 24
smoked turkey and lentil soup
bbq turkey wing, avocado puree, pickled red onion
stuffed turkey leg, cranberry puree, turkey jus
pumpkin pie pancakes

A Tasting of Oyster – Tuesday December 1st
pickled kumomotos, persimmon
grilled wainno oysters, foie gras cromesquis, mango vinaigrette
bluepoint and sweet bread chowder, “american” caviar
black pearl pudding, kaffir lime

A Tasting of Beef – Tuesday December 8th
beef “pho”, thai basil, yuzu kosho
snake river farm colette de boeuf, chanterelle mostardo, steal head trout roe
smoked rib eye, king richard leeks, medjol dates, yukon gold potatoes

tart “citron”

Lunch Returns at Blackfish: Sunday brunch & dinner, too!________

Blackfish in Conshohocken is NOW serving lunch Tuesday through Friday from 11:30 am – 2:00 pm.

Chef Roman’s affordable lunch menu includes farm fresh salads, sandwiches, seafood and pasta. As well as, one of Craig Laban’s favorites…the Big “Burb” Burger!

Blackfish also serves Sunday Brunch from
10:00 am – 2:00 pm and Sunday dinner from 5:00 pm – 9:00 pm.

Call 610-397-0888 for reservations.

____________________

HOURS OF OPERATION
Lunch is served:
Tuesday – Friday 11:30 am – 2:00 pm

Dinner is served:
Tuesday – Saturday 5:00 pm – 10:00 pm
Sunday 5:00 pm – 9:00 pm

Sunday Brunch:
Sunday 10:00 am – 2:00 pm

119 Fayette Street * Consohocken, PA * 19428 * 610-397-0888
blackfishrestaurant.com

Verdad Tequila Bar & Restaurant featured on Aroundphilly.com Friday, November 13, 2009

In Tequila Verdad

by Caitlin Connors

Usually my reasons for visiting Lancaster Avenue have something to do with either the Wildcats or the Wild Onion (both trips almost always ending with a Solo-littered R5 trip home). But since graduation from Villanova and admittance to the real world, tax increases and the PPA, my excuses to visit the Main Line are dwindling (as is my willpower to give up my good parking space for anything less than a sale at Skirt).

When Veridad opened its Latin-American kitchen doors in August, I was intrigued by their 29 tequilas and chef Nick Farina himself (when else would I personally be served by private chef to Phillies catcher Mike Lieberthal?). On a rainy Sunday, I got the craving for a candle-lit ambience reminiscent of summer nights in Morocco, a cinnamon-thyme margarita on the rocks and a perfectly cooked lamb dish (I’m a woman; my moods and requirements are particular). Verdad was the panacea I was looking for.

Dancing flames illuminated the cast-iron tea-light-holders lining the wall, and although the bar area was well lit and illuminated by a SportsCenter-displayed plasma, the back room was perfectly quiet and serene respite. White drapes; a copper-plated ceiling; and a menu that touched on Latin American, Cuban, Brazilian and Mexican cuisines reminded me of one of the most amazing outdoor Moroccan café in St. Marteen, La Marrakech, which says little to anyone who doesn’t know what I am talking about. Let me be clear: warm tones, wrought-iron shapes lining the walls and billowy drapes in an open-air environment. The only difference is Verdad has better food and, baring the after-dinner Moroccan sweet tea, drinks.

Going to Verdad and not getting a tequila flight (or at the least a single tequila) is like going to a Phillies game and choosing to watch the whole game from inside McFadden’s. While the wine selection is lovely (and incredibly affordable—ah, city mark ups) the margaritas and tequila are too good to pass up. Knowing I like only resposado tequilas (I had a bad, bad unchilled anjeo incident at the Whitebriar in Avalon that I would like to not revisit) I ordered the resposado tequila flight. The extremely tequila-savvy bartender, John Davis, brought over a wooden board laden with five shot glasses—a corralejo, siembra azul, el tesoro and two housemade spicy (horseradish?) tomato juices to cleanse the palet–sea salt and lime wedges. Davis–who trained under one of the four most knowledgable mixologists in the region, Pablo “Papi” Hurtado, the famed bartender at Savona–explained that the organic and kosher siembra Azul we were tasting was actually from Philadelphia, from the guys behind Azul Cantina on Spruce. I ironically had driven 30 minutes outside the city to taste a spirit from a different country that is made on the same block I live. I was hesitant to try it. (Philly does some things right, but, in my opinion, tequila is not one of them. The “highlands” of Kelly Drive, to my knowledge, do not produce any blue agave plants.) All three of the tequilas were not to my liking, which makes me conclude only that I must not like resposados as each taste was surely an impressive batch for more well-trained tounge. No matter your preferences, the presentation and explanation of the tequila flights was an experience in itself, and something to be enjoyed over the course of the night, rather than all at once.

Dettera in Ambler featured in Chestnut Hill Local Thursday, November 12, 2009

Spectacular décor is see-worthy
Dettera a ‘center city palace of gastronomy’ in Ambler
by LEN LEAR

Writing articles has always been harder for me than, say, tying my shoelaces, so I am always delighted to receive any unsolicited assistance, especially when the “assistant” does not submit an invoice. Therefore, I am truly grateful for the following letter, which was emailed to me on Sept. 21 by the Local’s erudite book columnist, Hugh Gilmore:

“I don’t know if you’ve been to a place in Ambler across from the Ambler Movie Theater called Dettera, but if not, you must try it. The place opened in mid-June. It is still new and consumer-friendly and anxious to please. Everyone knocks himself/herself out to make sure you’re happy. The food is very good, with an ‘A’ for presentation. Visually so pleasing it must have added 10 points to my personal satisfaction. The bar is well stocked with gourmet liquors (including my personal signature, Tanqueray Ten gin). Over 20 excellent wines by the glass, with the manager telling me he’s aiming to get up to 40 in a few weeks.

“Very tasteful and pleasant décor. Cool-looking people. Babish babes. Huge but cozy upstairs dining. A great place to catch now while they’re aiming and anxious to please…I think Chestnut Hill people would really love combining a visit to the movies (we just saw ‘Seraphine’ tonight) with a visit to this place, rather than the overrated Shanachie, which has all the atmosphere of a seashore tourist trap…”

A letter like this means fewer words for me to write, so if Hugh (or any other perspicacious scribe) would send me one like this every so often, I could take an occasional day off — and I would gladly compensate you by sending some of my stash of 50-cents-off coupons for Lean Cuisine. (And since local supermarkets double the coupons, they’re really worth a dollar apiece.)

In any event, we visited Dettera at 129 E. Butler Pike on Oct. 21 and concluded that this Hugh Gilmore gentleman knows about a lot more than just plots, run-on sentences and climaxes (bookishly speaking, that is). He will rate at the top of my esteem meter as long as he doesn’t start demanding a joint byline.

Dettera looks more like a center city palace of gastronomy than an eatery you’d find in Ambler, a town with about 6,500 permanent residents and no corporate complexes to draw from. Owner Frank Lutter, a commercial contractor/developer, has obviously spent millions to renovate this century-old building. Prior to his purchase in 2008, the building was used as a maternity clothing store, which you might say gave birth to Dettera.

The restaurant features dining on an outside deck, weather permitting, with a brick fireplace; or on the first floor dining level, which opens to a dramatic curving black granite bar and oversized round banquettes; or on the more intimate second floor, a spacious lounge area filled with pillows, low seating  (for young knees) and a corner fireplace. This upper level also features soaring windows overlooking Amber’s Main Street and many dining tables spaciously placed alongside the open view of the gorgeous bar area below.

There are also some eye-OK architectural features like exposed trestle ceilings, shadowbox light fixtures, red silk umbrella chandeliers and a custom-made wine cellar. (The night we were there, every seat at the bar was filled with Phillies fans watching their favorites knock off the L.A. Dodgers in the final game of that league championship series. And there was one young lady cheering whose cleavage could rival many famous geological sites.)

New Autumn Menu at Avril BYOB Wednesday, November 11, 2009

AVRIL BYOB …CHEF CHRISTIAN GATTI INTRODUCES NEW AUTUMN MENU     Chef Christian Gatti of Avril BYOB is rolling out his new autumn menu featuring comforting petit and grand plates to keep you warm on these chilly November nights….   Les Soups Butternut Squash Soup 8 Roasted butternut squash bisque   Les Salads Salade Maison 7 Mixed greens with anchovy vinaigrette, sliced apples and walnuts Salade Nicoise 12 Greens, nicoise olives, capers, pickled red onion, hard-boiled egg, haricots verts, red bliss potatoes and albacore tuna Les Petits Plats Poached Apple with Smoked Trout 12 Apple poached in white wine and spiced cider, served with cream fraiche and apple butter vinaigrette Artichoke, Spinach and Goat Cheese Tart 10 Artichokes, leeks and spinach in a lavender goat cheese custard tart Risi e Bisi with Shrimp 12 Fennel scented risotto fritter with green pea puree and sautéed shrimp Roasted Root Vegetable Gratin with Grilled Sausage 12 Grilled boudin blanc sausage served with roasted beets, parsnips and turnips in cream with blue cheese crumble and pickled red onion Mussels 12 Mussels in brandied cream sauce with frits Fois Gras Du Jour 15 Les Grands Plats Braised Brisket Vol au Vent 22 Beef brisket braised in red wine with sundried cherries in a puff pastry Coq au Vin en Croque 22 Chicken braised in red wine with pearl onions, bacon and mushrooms, served in a buttery pie shell with vegetable du jour Saumon En Croute 24 Salmon baked in herbed pastry with cauliflower, celeric puree and vegetable du jour Lamb Chops with Carrot and Farro Torte 25 Grilled lamb chops with curry-scented carrot custard served in a farro and walnut crust Polenta Napoleon 22 Firm polenta layered with ratatouille and served with corn chowder and roasted vegetables Duck with Roasted Pear and Savory Cake 25 Seared duck breast served with roasted pear, herbed kugelhopf, lentil demi and vegetable du jour Daily  Seafood Selection Pasta Wild mushroom and Pumpkin Ravioli 20 Free form wild mushroom ravioli with pumpkin flan, toasted sesame and ricotta Pasta Bolognese 20 Classic beef, veal and pork ragout with house made linguini Pistachio Gnocchi 18 House made potato gnocchi in pistachio pesto Avril is also available for holiday parties, corporate events and off-site catering! ___________________________ Avril BYOB, is the realized dream of husband and wife team Christian Gatti and April Lisante. Gatti, a longtime Philadelphia chef and Lisante, former Philadelphia Daily News food editor, offers Northern Italian and Southern French cuisine. Avril’s menu stands apart from other restaurants with its focus on Gatti’s pastry background, featuring savory pastries, homemade breads, pastas and desserts. The interior of Avril is awash in warm chocolates, mochas and black. Guests will dine at cozy black leather banquets, at a chef’s table for eight, or at romantic two-top tables. Al fresco seating is available in season. Hours of operation: Dinner: Tuesday – Saturday 5:00pm – 10:00pm Sunday Dinner:  5:00pm – 9:00pm Sunday Brunch: 10:00am – 2:00pm Avril BYOB * 134 Bala Avenue * Bala Cynwyd, PA * 610-667-2626 avrilbyob.com

Wine, Cheese & Art at Cooper’s & Jake’s this Saturday Monday, November 9, 2009

Sibylle-Maria PFAFFENBICHLER Presents: Oils and Works on Paper… “JAZZ AT JAKE’S & COOPER’S WINE BAR” SATURDAY, NOVEMBER 14   Join executive chef/owner Bruce Cooper as he welcomes Austrian born artist, Sibylle-Maria Pfaffenbichler for an afternoon of art, wine and cheese on Saturday, November 14 from 1:00 – 3:00 PM. Admission is free. Call 215.483.0444 for reservations and information. ______________ Autumn Al Fresco Dining … Cooper’s Brick Oven Wine Bar offers a front seat to some of the best people-watching around. Dine on Chef Bruce Cooper’s seasonal pizzas and enjoy a glass of great wine, while taking in the sites of historic Manayunk. Cooper’s Taking Reservations! Due to popular demand, Cooper’s is pleased to take your reservation requests. Based upon availability, tables will be reserved in the window-front room of Jake’s where guests are welcome to order off of either Jake’s or Cooper’s menus! For reservations call 215.215.483.0444. FREE Parking for Jake’s & Cooper’s Receive complimentary parking when dining at Jake’s or Cooper’s. Just park in lot “C” located at Main & Levering Streets, have your ticket validated and receive a full refund on your cost for parking! You can also park in any Main Street parking lot every Monday – Thursday FREE until 3:00pm!       Jake’s & Cooper’s * Main Street Manayunk * Philadelphia, PA 19127 * 215.483.0444 * jakesrestaurant.com

DETTERA’S FIRST ANNUAL WINE HARVEST EVENT Wednesday, November 4, 2009

DETTERA’S FIRST ANNUAL WINE HARVEST EVENT …A wine & food pairing to benefit Angel Flight East Dettera Restaurant and Wine Bar is proud to announce their first annual Wine Harvest Event on Thursday, November 12 from 7-10PM. The cost is $60 per person and will be limited to 125 guests. Call 215.643.0111 to purchase tickets. The event will be a “walk-around” food and wine tasting with several tables featuring regional dishes and wines from the Carneros region of Napa and Sonoma County, along with Chianti and Super Tuscan Red Wine, Chardonnay, Pinot Noir and Syrah Reserves from the Central Coast, red wines from the Rhone Valley and Provence, and also a series of White Burgundies. Executive Chef Thomas Groff and his team will offer up a special dish to compliment the theme of each table. The event will benefit Angel Flight East, a non-profit organization facilitating free air transportation for seriously ill patients far from home. ________________________________________ ABOUT DETTERA… Located in the heart of Ambler, Dettera brings sophisticated dining to the suburbs. Centrally located on the main street of the newly revitalized downtown Ambler, Dettera merges progressive American cuisine with wine bar chic in a beautifully restored, historic building. From casual dining on the outside deck with the soaring brick fireplace, to the first floor dining level, which opens to a dramatic curving black granite bar and oversized round banquettes, Dettera creates the perfect atmosphere for your dining experience. THE MENU… Executive Chef Thomas Groff and his team have created an eclectic, varied menu at Dettera. His fresh, innovative cuisine is inspired by seasonal flavors and the restaurant’s own organic spice and herb garden, which is tended to daily by Groff. The menu features Woodstone brick-oven pizza and dishes with a twist, like Porcini Dusted Black Cod and Grilled Berkshire Pork Cowboy Chop and chef specialties, including Rack of Prime Colorado Lamb and Grilled Copper River Salmon. SERVING LUNCH… Deterra offers lunch Monday through Friday from 11:30am – 3:00pm. Deterra’s lunch menu offers something for everyone from the Warm Asparagus Salad to a Crab Cake Panini, an 8 oz Kobe Burger or a selection of thin-crusted pizzas. Call 215.643.0111 or click here for reservations. Hours of operation: Lunch: Monday – Friday 11:30am – 3:00pm Dinner: 7 Nights 5:00pm – 10:30pm Late-night Menu available until midnight DETTERA * 129 E. BUTLER AVENUE * AMBLER, PA * 215.643.0111 dettera.com _________________________

Guest Chef & Chef’s Tastings at Blackfish BYOB Wednesday, October 28, 2009

Blackfish: Monthly Guest Chef Series___________ Blackfish chef/owner Chip Roman continues his Guest Chef Series the first Monday of each month. Chef Roman’s guest chefs will prepare a 7 course meal for $85 per person (plus tax and gratuity).Blackfish welcomes 10 Arts’ Jennifer Carroll on Monday, December 7th. Call 610.397.0888 for reservations.     Tuesday Chef’s Tasting Menu: 4 Courses for $45_________ Every Tuesday, Chef Chip Roman will create a 4 Course Chef’s Tasting Menu for $45 per person (plus tax and gratuity). The menu will focus on a single ingredient each week. Upcoming chef’s tastings include foie gras November 10 & scallops November 17. Menus are subject to change.Call 610-397-0888 for information and reservations. A Tasting of Foie Gras – Tuesday, November 10 liquid center foie gras terrine, compressed asian pear truffle soup, tuscan kale, foie gras dumplings whole roast foie gras, quince, grains of paradise, goose berry ginger tart, foie gras gelato A Tasting of Scallops – Tuesday, November 17 scallop crudo, tostones, curry froth butter poached scallop, salsify soup, quince steamed taylor bay scallops, italian sausage, cavatelli caramelized pineapple soup, vanilla crème fraiche A Tasting of Turkey – Tuesday, November 24 smoked turkey and lentil soup bbq turkey wing, avocado puree, pickled red onion stuffed turkey leg, cranberry puree, turkey jus pumpkin pie pancakes A Tasting of Oyster – Tuesday December 1st pickled kumomotos, persimmon grilled wainno oysters, foie gras cromesquis, mango vinaigrette bluepoint and sweet bread chowder, “american” caviar black pearl pudding, kaffir lime A Tasting of Beef – Tuesday December 8th beef “pho”, thai basil, yuzu kosho snake river farm colette de boeuf, chanterelle mostardo, steal head trout roe smoked rib eye, king richard leeks, medjol dates, yukon gold potatoes tart “citron” Lunch Returns at Blackfish: Sunday brunch & dinner, too!________ Blackfish in Conshohocken is NOW serving lunch Tuesday through Friday from 11:30 am – 2:00 pm. Chef Roman’s affordable lunch menu includes farm fresh salads, sandwiches, seafood and pasta. As well as, one of Craig Laban’s favorites…the Big “Burb” Burger! Blackfish also serves Sunday Brunch from 10:00 am – 2:00 pm and Sunday dinner from 5:00 pm – 9:00 pm. Call 610-397-0888 for reservations.   ____________________ HOURS OF OPERATION Lunch is served: Tuesday – Friday 11:30 am – 2:00 pm Dinner is served: Tuesday – Saturday 5:00 pm – 10:00 pm Sunday 5:00 pm – 9:00 pm Sunday Brunch: Sunday 10:00 am – 2:00 pm 119 Fayette Street * Consohocken, PA * 19428 * 610-397-0888 blackfishrestaurant.com

Verdad Restaurant & Tequila Bar: New Autumn Menu Monday, October 26, 2009

Verdad Restaurant & Tequila Bar: New Autumn Menu Executive Chef, Nick Farina is rolling out his new autumn menu featuring the Latin tapas-style flavors of the season. Menu highlights include: Crispy Red Snapper oyster, garlic, parsley Spicy Rub Tuna avocado, red onion, tomatoes, sherry Short Rib port wine reduction, fingerling smashed potatoes In addition, Chef Farina has added 3 unique Paella dishes to his menu: Carne Paella 12 oz prime ny strip steak, asparagus, spinach, cherry tomato, crimini, chorizo Pescado Paella smoked chicken, lobster, shrimp, scallop, mussels Lobster & Chicken Paella blood orange glaze, onions, peas, carrots Verdad (Spanish for “truth”) focuses on small plates with Spanish, Cuban, Brazilian and Mexican influences. Verdad’s bar features Latin inspired cocktails, a selection of wines from Spain, Chile and Argentina, and Latin and local beers. Visit OpenTable.com or call 610.520.9100 for reservations. Hours of Operation_____________________ Dinner: Tuesday through Thursday 5:00 – 10:00pm Friday and Saturday 5:00 – 11:00pm Sunday 5:00 – 9:00pm Lunch: Tuesday through Saturday 11:30am – 2:00pm Brunch: Sunday 10:30am – 2:30pm 818 W Lancaster Avene  |  Bryn Mawr, PA 19010 |  610.520.9100 theverdad.com

About Verdad___________________________
Executive Chef Nick Farina has embarked on creating a top quality Euro-Latin restaurant on the Main Line. While maintaining true Latin flavors and incorporating fusion style techniques, Chef has set the ground work for a truly enjoyable dining experience.

A wide variety of tequilas create an exciting foundation for a variety of refreshing and unique margaritas.

Chef Farina’s main goal is to create a fun, flavorful and comfortable experience, with a focus on exceptional food and personable service. Come enjoy all of the experience that is VERDAD!

Gypsy Saloon in West Conshy Offers the Best Phillies Specials!!! Friday, October 16, 2009

Gypsy Saloon Phillies Specials!!!

Inning #1: $2 Miller Lite Bottles

Inning #2: $2 Mini Burgers (2)

Inning #3: $1 Miller Lite and Lager Drafts

Inning #4: $.25 Wings

Inning #5: $3 house wines

Inning #6: $2 Gypsy Fries

Inning #7: $4 Well Drinks

Inning #8: HOME… RUN calls for a round on the house

Inning #9: Stay the whole game and get a $10 Gift Certificate to Gypsy Saloon!

128 Ford Street * West Conshohocken * 610.828.1552

gypsysaloon.com

Blackfish Introduces: Monthly Guest Chef Series Friday, October 9, 2009

Blackfish Introduces: Monthly Guest Chef Series___________ Chef/owner Chip Roman is happy to introduce the Blackfish Guest Chef Series. The first Monday of each month, Chef Roman will host a guest chef who will prepare a 7 course meal for $85 per person (plus tax and gratuity). Blackfish welcomes Alex Talbot and Aki Kamozawa from Ideas In Food on Monday, November 2nd. December 7th, enjoy the fine cuisine of 10 Arts’ Jennifer Carroll. Call 610.397.0888 for reservations. Chef Alex Talbot: Monday, November 2nd 7 courses, $85.00 per person smoked pumpkin ice cream wild char roe, cranberry, brittle walnuts potato chip soup black fish tempura, tartar sauce bacon and bay scallop risotto gala apples, cheddar, jalapeno grouper en brodo sausage and chestnut tortellini, buttermilk biscuit broth veal cheek bourguignon onion soup mashed potatoes powdered brie de meaux white chocolate sheets, bourbon cherries, pistachio gremolata fluffernutter menu is subject to change Now Serving: Sunday Brunch & Dinner___________________ Blackfish in Conshohocken is now serving Sunday Brunch from 10:00 am – 2:00 pm. Sunday dinner service will be offered from 5:00 pm – 9:00 pm. In addition, Chip Roman’s Chef Tastings continue every Tuesday and lunch will now be served Tuesday through Friday. Sample Brunch Menu: First Course fresh fruit, tellicherry pepper scented yogurt, barolo wine vinegar 9 warm tomato soup, gruyere croutons, many olives 8 local heirloom beets, goat  cheese, sicilian pistachios, baby greens 11 caesar salad, parmesan crisp 9 smoked loch duart salmon, traditional garnish 12 seared day boat scallops, lobster mushrooms, balsamic 12 bakery basket, muffins, croissants, biscuits, bagels, apple butter, cream cheese 8 Main Course beef short ribs, stone ground grits, fried maple acres egg 18 “eggs benny” loch duart salmon, thomas’ english muffin, 63 degree egg, bearnaise 12 maple acre organic eggs any style, potato hash, country sausage 10 buttermilk biscuits, country gravy 10 “chicken and waffles” 10 brioche french toast, strawberry jam, benton’s bacon, vermont maple syrup 10 classic “BLT”, french fries 8 Sides benton’s bacon 6 potato hash 6 stone ground grits 6 country sausage 6 brioche and apple butter 6 smoked country ham 6 Lunch Returns at Blackfish: The Big “Burb” Burger is back!!!_________ Blackfish in Conshohocken is NOW serving lunch Tuesday through Friday from 11:30 am – 2:00 pm. Chef Roman’s affordable lunch menu includes farm fresh salads, sandwiches, seafood and pasta. As well as, one of Craig Laban’s favorites…the Big “Burb” Burger! Call 610-397-0888 for reservations. Tuesday Chef’s Tasting: 4 Courses for $45_______________________ Every Tuesday, Chef Chip Roman will create a 4 Course Chef’s Tasting Menu for $45 per person (plus tax and gratuity). The menu will focus on a single ingredient each week. Upcoming chef’s tastings include fall game October 13, lobster October 20 & duck October 27. Menus are subject to change. Call 610-397-0888 for information and reservations. Upcoming Chef’s Tastings: A Tasting of Fall Game – Tuesday, October 13 squab mousse braised rabbit leg, cavatelli, natural jus guinea hen supreme, roasted chestnuts, rutabaga pear tatin, rosemary ice cream A Tasting of Lobster – Tuesday, October 20 “lobster pot pie” lobster salad, grapefruit, crystallized ginger seared lobster, hubbard squash puree, sauce civet pumpkin cake, spiced caramel A Tasting of Duck – Tuesday, October 27 poached duck egg, frisée duck rillette, apple butter, brioche smoked duck breast, mustard greens, sweet potato, duck gastrique poached peaches, foie gras ice cream ____________________ HOURS OF OPERATION Lunch is served: Tuesday – Friday 11:30 am – 2:00 pm Dinner is served: Tuesday – Saturday 5:00 pm – 10:00 pm Sunday 5:00 pm – 9:00 pm Sunday Brunch: Sunday 10:00 am – 2:00 pm 119 Fayette Street * Consohocken, PA * 19428 * 610-397-0888 blackfishrestaurant.com

The Paddock Offers 1/2 OFF Wine & Apps + Surf or Turf Sundays Friday, October 9, 2009

WHAT’S HAPPENING AT THE PADDOCK: Surf or Turf Sundays 19.95 1/2 OFF Wine Mondays & Tuesdays Plus 1/2 OFF Appetizers for Happy Hour SURF OR TURF SUNDAYS 19.95… The Paddock at Devon is pleased to announce their new Surf or Turf dinner on Sundays from 5 – 9 PM. Choose either a 16 oz Prime Rib or Crab Cakes. Served with salad, potato, vegetable and complimentary glass of house wine or domestic draft beer for just 19.95. Call 610.687.3533 for reservations. 1/2 OFF BOTTLES OF WINE… The Paddock is now offering 1/2 OFF ALL bottles of wine every Monday and Tuesday ALL NIGHT LONG! This special offer is available at the bar and in the dining room when you purchase dinner. 1/2 OFF APPETIZERS 4:30 – 6:30PM… Enjoy The Paddock’s Happy Hour in the dining room and at the bar! Every Monday through Friday from 4:30 – 6:30PM, The Paddock offers 1/2 OFF all appetizers, $5 martinis and $4 glasses of wine. MORE ON THE PADDOCK… The Paddock at Devon fuses classic American cuisine with creative chef specialties, for a unique dining experience in an atmosphere that is both sophisticated and comfortable. From a fun-filled happy hour and family night to a sumptuous Sunday brunch, the Paddock is ideal for a value-filled dining experience or a relaxing drink with friends. 629 West Lancaster Avenue · Wayne, PA 19087 · 610.687.3533 devonpaddock.com

October Specials at Cooper’s: Restaurant Week, Featured Wine & Oktoberfest Thursday, October 8, 2009

October Specials at Cooper’s: Restaurant Week, Featured Wine & Oktoberfest… OCTOBER 11-18, 2009 Philly Neighborhood Food Week (PNFW) is a city wide dining event, designed to bring exposure to Philadelphia’s popular neighborhoods as premier dinning destinations. In Manayunk, Jake’s Restaurant is offering a 3 course prix-fixed menu at $30 per person. For reservations call 215.483.0444. Jake’s Restaurant Week Dinner Menu $30 per person/add $12 for wine pairing First Course: choice of Lancaster Tomato Salad Spanish olive oil, Claudio’s mozzarella, white anchovy, balsamic Corn Soup mini crab cake Vinho Verde, Casal Garcia, Portugal, N.V. (3oz) Second Course: choice of Seared Day-Boat Scallops mushroom risotto, Benton’s aged ham, parmesan Braised Short Ribs young carrots & beets Pierto Picudo/ Tempranillo, Olia, Leon,Spain, ‘06 (3oz) Dessert Course: choice of house made sorbet/ house made ice cream Warm Apple Pie cinnamon sauce, vanilla ice cream Moscato d’Asti, Batasiolo, Italy Please note that menu is subject to change based on availability. ______________ “Cheap” Wine Selections for October Winemaker, Rodrigo Espinosa creates a delicious wine perfect for October weather. Come to Cooper’s Brick Oven Wine Bar in October as they feature these delicious wines for only $20 a bottle or $12 for a half-bottle. Mesta Macabeo/Muscatel is a delicious white blend with tropical fruit and a floral essence. Crisp and dry, this wine has notes of pineapple, with a lingering lemon-lime finish. Mesta Tempranillo is a fruit driven red with raspberry and cherry flavors. This Tempranillo is full & ripe and has concentrated flavors with smooth tannins and a balanced acidity. _____________ Sly Fox Oktoberfest Lager Cooper’s is now pouring Sly Fox Oktoberfest Lager at a special price of $5 for a 12 oz glass. A perfect brew for the arrival of fall, the Oktoberfest Lager is malt-dominated with notes of sweet vanilla and caramel. Medium-bodied and smooth, this brew is made with German Vienna malts and German hops. _______________ Autumn Al Fresco Dining … Cooper’s Brick Oven Wine Bar offers a front seat to some of the best people-watching around. Dine on Chef Bruce Cooper’s seasonal pizzas and enjoy a glass of great wine, while taking in the sites of historic Manayunk. Cooper’s Taking Reservations! Due to popular demand, Cooper’s is pleased to take your reservation requests. Based upon availability, tables will be reserved in the window-front room of Jake’s where guests are welcome to order off of either Jake’s or Cooper’s menus! For reservations call 215.215.483.0444. FREE Parking for Jake’s & Cooper’s Receive complimentary parking when dining at Jake’s or Cooper’s. Just park in lot “C” located at Main & Levering Streets, have your ticket validated and receive a full refund on your cost for parking! You can also park in any Main Street parking lot every Monday – Thursday FREE until 3:00pm! Jake’s & Cooper’s * Main Street Manayunk * Philadelphia, PA 19127 * 215.483.0444 * jakesrestaurant.com

Yards Beer Dinner at Derek’s: 4 Courses for $50 Tuesday, October 6, 2009

Yards Beer Dinner at Derek’s: 4 Courses for $50_________ …Wednesday, October 21st at 7:00 pm Join Derek and Chef de Cuisine, Josh Sobel at 7:00 pm on Wednesday, October 21st as they welcome founder and brewmaster, Tom Kehoe of Yards Brewing Company. Enjoy a 4 course pairing of Chef Sobel’s favorite things…Beer and food! The cost is $50 per person. Tax and gratuity are not included. Yards Brewing Company 4 Course Beer Dinner (4 courses for $50 per person, plus tax and gratuity) First course steamed prince edward island mussels lemongrass-herb broth, frites Paired with: Yard’s Saison Second course grilled head on shrimp butternut squash risotto, basil emulsion, fried sage Paired with: Thomas Jefferson Tavern Ale Third course roast pork loin lavender thyme crust, sweet potato ravioli, swiss chard, fall spiced brown butter Paired with: Yards IPA Fourth course white chocolate gelato float white chocolate gelato, almond brittle, amarena cherries Paired with: George Washington Tavern Porter Derek’s $18 Menu Continues!____________________________ Due to the popularity of Derek’s $18 Menu, Derek Davis has extended the offer through the fall. Enjoy Derek’s Early Bird Menu every Sunday through Friday from 4:30 PM – 6:30 PM. Derek’s $18 3 course menu reprises the greatest hits from the past 18 years.  A selection of wines by the glass will be offered at $5. Derek’s Early Bird Menu (3 courses for $18 per person, plus tax and gratuity) Small plates (choice of) crispy thin onion rings lightly floured and flash fried cream of portobello mushroom soup local-organic baby green salad with local pear tomatoes, diced cucumber and balsamic vinaigrette steamed sweet potato and carmelized onion dumplings spiced sour cream and brown butter ~ Large plates (choice of) risotto primavera arborio rice tossed with broccoli, peas, asparagus, haricot verts, tomato, red peppers, basil, parsley, butter, and Romano cheese angel hair pasta with sauted p.e.i mussels spicy tomato sauce and herbs chicken and goat cheese piedini chicken confit, caramelized onions, raspberry barbecue sauce, arugula and chèvre all rolled in pizza dough, served with baby green salad. a sonoma classic! is it a sandwich? is it a pizza? is it a wrap?  yes! grilled chicken breast and mashed potatoes cardamon scented with fried shallot rings, balsamic glaze and broccoli aglio olio ~ Dessert (choice of) classic crème brulee i was fortunate enough to work with sirio maccioni in the 80’s at the original le cirque. the original recipe was perfected here, and we still do it exactly as the master intended white chocolate bread pudding served warm with white chocolate sauce and berries chocolate trifle semifreddo parfait layers of chocolate cake and berry laced cream

Missing Baby Moo Returned to Hope’s Cookies in Rosemont Thursday, October 1, 2009

Thursday, October 1, 2009

Missing calf returned

Mother and child, pre-calfnapping.

A happy ending to the Case of the Stolen Calf.

Turns out, the boosted bovine was a party animal.

Herb Spivak, owner of Hope’s Cookies on Lancaster Avenue in Rosemont, said this morning that two Temple students returned the black-and-white, 50-pound, 42-inch-tall fiberglass statue that was stolen over the weekend from the sidewalk in front of the store.

“Baby Moo” is back beside its mother the cow, beckoning motorists to pull in for shakes and other carbs.

Spivak said the young women had noticed the calf at a party in a house near Temple’s North Philly campus.

After reading media reports, they decided to fetch it. They found it in the basement of the house.

They shared a $500 reward.

In keeping with his no-questions-asked guarantee, he would not identify them. (It is probably for the best, as the occupants of the house likely do not know who rescued the calf and collected the cash.)

He said he was installing better anchors and nighttime video cameras to keep his herd from wandering again.

333 Belrose: 10th Anniversary Special – 3 Courses for $33.30 Tuesday, September 29, 2009

333 BELROSE CELEBRATES 10TH ANNIVERSARY ...WITH 3 COURSES FOR $33.30 THROUGHOUT OCTOBER This October, the folks at 333 Belrose will celebrate their 10th anniversary by offering a 3 course menu for $33.30 all month long. Choose from Chef Carlo deMarco’s special menu that features Chipotle Spiked Black Bean Soup, Slow Braised Short Ribs and Banana’s Foster Crème Brulee, while dining al fresco or in their rustic dining room. “It’s been a great 10 years here at Belrose,” says Chef Carlo deMarco. “My partner, Rob Donaldson and I have had a lot of fun serving our customers over the past decade, and we look forward to another successful 10 years!” In addition, Belrose’ wine list is 50% off for bottles under $100 and 20% off for bottles over $100 on Tuesdays & Thursdays. Wine must be purchased with dinner in the dining room. Call for 610.293.1000 for reservations. 10th Anniversary Menu ($33.30 per person, plus tax and gratuity) 1st course Chipotle Spiked Black Bean Soup Pico de gallo, lime crema OR Belrose Classic Butter Lettuce Salad Candied walnuts, Granny Smith apples, Maytag blue cheese, champagne vinaigrette ~ 2nd course Pan Seared French Breast of Chicken Homemade pancetta, fried sage, Yukon potato hash, truffle jus OR Wood Grilled Rainbow Trout Fillet French lentil salad, wilted spinach, toasted hazelnut butter OR Slow Braised Boneless Short Ribs Pommes puree, peppercorn demi, buttered asparagus ~ Dessert Banana Foster Crème Brulee Warm Autumn Apple Crisp Chantilly cream

”BABY MOO” KIDNAPPED FROM HOPE’S COOKIES IN ROSEMONT Monday, September 28, 2009

”BABY MOO” KIDNAPPED FROM HOPE’S COOKIES IN ROSEMONT
…The case of the missing baby cow

ROSEMONT, PA – (September 28, 2009) –  “Baby Moo”, the little calf that has been a local landmark at Hope’s Cookies in Rosemont (1125 W. Lancaster Avenue; 610-527-4488) is missing. Baby Moo, who’s gender is unknown, was last seen grazing with “Mama Moo” at Hope’s Cookie’s Sunday night. “Someone kidnapped our Baby Moo Sunday night or Monday morning between the hours of 11PM and 8AM”, notes owner Herb Spivak. “Mama Moo is inconsolable and wants her baby back. We are offering a $500 reward for the safe return of the calf, no questions asked.”

Baby Moo is black and white, weighs 50 lbs and stands approximately 42” tall. Please call 610-527-4488 or the Lower Merion Police Department at 610-649-1000 with any information.