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Ansill’s Valentine’s Day Menu for Two & Euro-style BBQ Returns Thursday, January 29, 2009
Pond & Bistro Cassis: Valentine’s Day & More Tuesday, January 27, 2009
Valentine’s Day
& Other Events at Pond & Bistro Cassis…
Valentine’s menu will be offered Friday, February 13th & Saturday, February 14th from 5 -10PM. Call 610-293-9411 for reservations.
Valentine’s Day Six-Course Tasting Menu
95 per person, plus tax & gratuity. Chef’s Selection of Canapés ~~~ Pan-seared Diver Scallop, Lobster Bisque with Tarragon Oil ~~~ Wild Mushroom Ragout, Yukon Potato Gnocchi ~~~ Duo of Maine Peekytoe Crab Cake, Saffron Coulis, Petit Filet, Cabernet Wine Sauce ~~~ Intermezzo, Green Apple Sorbet ~~~ Imported Cheeses, Walnut Cranberry Toast, Grapes, Chestnut Honey ~~~ Adam and Eve Chocolate Cake Entire table must order Tasting Menu, no substitutions.
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First & Third Saturday:
Moroccan Menu and Belly Dancing Returns
 Due to popular demand, Chef Abde Dahrouch will celebrate the flavors of Morocco on the first & third Saturday of each month at Bistro Cassis.
On Saturday, February 7th and February 21st, enjoy belly dancing and a three-course Moroccan dinner menu for 35 per person. Call 610-293-9411 for reservations. Sample Three Course Moroccan Menu 35 per person, plus tax & gratuity. First Course Cumin Scented Smoked Salmon Onion Bread Second Course Third Course |
| Luncheon & Fashion Show to Benefit Philabundance
On Saturday, February 28 from 11:30AM – 3PM, Pond Restaurant will present a fashion show and luncheon. 10% of the proceeds will be donated to Philabundance. The cost is 40 per person and includes one glass of wine. The event features a 3-course prix fixe menu by Chef Abde Dahrouch and informal modeling, showcasing some of the Main Line’s most fashionable boutiques. Pond’s picturesque setting and Chef Dahrouch’s French-Mediterranean cuisine are a perfect combination for this special event. Call 610-293-9411 for reservations. 3-Course Prix Fixe Menu 40 per person, plus tax & gratuity, includes one glass of wine. First Course Second Course Third Course
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Pond & Bistro Cassis join Main Line Life Magazine’s
Savor Event
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Chef Abde Dahrouch at
Celebrity Kitchens in Wilmington, DE  On Tuesday, February 10th from 6PM – 8:30PM, Chef Abde Dahrouch will prepare a four-course dinner demonstration at Celebrity Kitchens in Wilmington, DE. The cost is $65 per person. The menu will consist of Habanera Sesame Oil Ahi Tuna with Japanese Seaweed; Pan-Seared Diver Scallops over Beet Carpaccio & Micro Greens; Braised Short Rib Cannelloni and Petit Filet with Cabernet Wine Sauce; Roasted Pineapple, Honey, Bourbon Vanilla Sauce, Vanilla Ice Cream. Celebrity Kitchens * Independence Mall, 1601 Concord Pike (Route 202 @ I-95), Wilmington, DE 19803 * 302-427-COOK (2665)
celebritykitchens.com |
More on Pond Restaurant & Bistro Cassis
Pond Restaurant and Bistro Cassis serve cuisine from the countries surrounding the Mediterranean Sea. Choose from the casual Mediterranean menu at Bistro Cassis or surround yourself in elegance with Pond’s contemporary French cuisine.
Both menus are prepared by award winning Chef Abde Dahrouch, (Best of the Main Line, Main Line Today; Best of the Best, County Lines; Best of Life, Main Line Life). They will delight any palette and are certain to become instant favorites from casual diners to fine food and wine connoisseurs alike.
Pond Restaurant is breathtaking. Nestled amid gardens which are in bloom year round and beside a picturesque pond inhabited by nesting swans, Pond Restaurant is the perfect location for any evening getaway, a romantic dinner, a special occasion or celebration.
Designed with the colors of the Mediterranean in mind, the Bistro Cassis menu and ambiance evoke the feeling of sitting in a seaside European Bistro.
175 King of Prussia Road
Radnor, PA 19087
610-293-9411
www.pondrestaurant.com
www.cassis-bistro.net
At Pond & Bistro Cassis:
Lunch: Tuesday thru Friday, 11:30AM – 2:30PM
Dinner: Tuesday thru Thursday 5 – 9PM, Friday & Saturday 5 – 10PM
At Bistro Cassis: BYOB Sundays
Brunch: 10:30AM – 2:30PM
Dinner: 5 – 9PM
Aphrodisiac Menus & Heart Shaped Pizza at Gypsy, Stella & Bella Wednesday, January 21, 2009
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6 abc.com Features Kildare’s Endless Stew Menu! Friday, January 16, 2009
By Amy Buckman
January 14, 2009 (WPVI) — This cold weather makes you crave a hot meal, but your budget may be telling you to stick to a sandwich. Here are some deals to help you out.
Kildare’s is offering your choice of “endless stew bowls” from now until the end of February for just $10.95.
That’s the same price the restaurant charged back in 2003. If you want a salad with the stew, add $2.00. You have a choice of Guineness beef stew, hunter-style chicken stew, seafood stew or vegetable stew.
For a list of Kildare’s locations in our area, click here.
Watch the EAGLES at Gypsy Saloon! Thursday, January 15, 2009
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Music starts at 8:30 PM.
Happy hour specials are offered Monday – Friday from 5:00 – 7:00 PM at the bar only.
Friday Saturday Sunday featured on 6 ABC’s New Show, FYI Philly Monday, January 12, 2009
Philadelphia Magazine features Friday Saturday Sunday Restaurant on 6ABC’s new show FYI Philly…
Kildare’s Reintroduces All-You-Can-Eat Menu Monday, January 12, 2009
Happy Stew Year from Kildare’s to you!
All-you-can-eat Endless Stew Bowls through February…
Kildare’s is wishing everyone a Happy Stew Year by bringing back their original all-you-can-eat Endless Stew Bowls menu at the original 2003 price of 10.95 (12.95 with salad).
“Nothing tastes better than a bowl of piping hot Irish stew on a cold winter night”, says owner Dave Magrogan. “And there is no better place to enjoy it than by the fire at Kildare’s Authentic Irish Pubs.”
Guinness Beef Stew
A Classic with tender beef, slow cooked, carrots, potatoes & onions in a Guinness Gravy with mashed potatoes.
Hunter Style Chicken Stew
Semi boneless chicken in a Harp Lager broth with carrots, potatoes, onions & garbanzo Beans. Topped with Crispy Onions.
Seafood Stew
Shrimp, crab, salmon & cod with fresh vegetables in an herbed tomato broth with puff pastry crust.
Vegetable Stew
Oven roasted vegetables, garbanzo beans, potatoes & fresh herbs in a vegetable stock. Garnished with fried zucchini sticks.
Available for lunch and dinner now through February. Check out Kildare’s a la carte menu for more authentic Irish dishes.
Kildare’s locations…
More locations coming soon: University of Scranton, Chapel Hill UNC and Notre Dame University in Indiana. Doc Magrogan’s Oyster House will also open at Notre Dame University.
Kildare’s West Chester
18-22 West Gay Street
West Chester, PA
610-431-0770
Kildare’s King of Prussia
826 Dekalb Pike
King of Prussia, PA
610-337-4772
Kildare’s Manayunk
4417 Main Street
Manayunk, PA
215-482-7242
Kildare’s Montage
7011 Shoppes Boulevard
Moosic, PA 18507
570-344-4030
Gypsy Saloon’s Sous Chef Featured in Philadelphia Weekly Wednesday, January 7, 2009
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Gypsy Saloon
Christina Wilson, Sous Chef and Kitchen Manager at Gypsy SaloonWho inspires you? “My gram and mom inspired me to provide comfort through food. My partner Adrianne and her mother Ms. Georgia are my toughest critics. Adrianne’s honesty inspires me to try new things in the kitchen and to continually challenge myself.” Outside of work, what are you passionate about? “Nutrition and overall well being. Music is huge for me. I’d be lost without my iPod.” What makes you happy? “Teaching my nephew to cook, New Castle beer, Otis Redding, football season and the New York Giants, visiting my best friend in Hawaii, dinner at Mercato, SEPTA running on time, payday, Sunday brunch with the girls, cheese plates and wine, packing lunch for my wife, grilled cheese and tomato soup, men’s casual sneakers, zip-up hoodies, all that is chocolate, Maverick, Rummy 500, my brothers, my ’70s soul CD collection and tan feet.” How did you start working as a cook? “Trying to pay my way through college, I worked at a country club. I loved the woman I worked for. I loved how commanding she was in the kitchen and how beautiful every plate she put together looked.” What do you like about working the line? “I love the intensity and the pressure.” What’s the most challenging aspect? “It took me a little while to gain the respect of my male co-workers. Physically, the job is very demanding.” What would your advice be to an aspiring cook? “Eat out as often as you can. Keep on top of food trends. Keep your ego in check. Constructive criticism isn’t personal; it’s intended to make you better.” 128 Ford Street; West Conshohocken, PA 19428; 610.828.1552; gypsysaloon.com |
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Kildare’s Headhouse to Reopen as Get Happy Pub Tuesday, January 6, 2009
KILDARE’S SELLS HEADHOUSE LOCATION TO FORMER MANAGING PARTNER
TO REOPEN AS GET HAPPY PUB THIS WEEK
WEST CHESTER, PA – (January 6, 2009) - Paul Lauriello, the former managing partner of Kildare’s in King of Prussia and longtime friend of Dave Magrogan has decided to go out on his own. Paul and his wife Christine purchased the Headhouse location of Kildare’s on January 5th. Paul plans to reopen this week as “Get Happy Pub”, with an entirely new concept. Lauriello will work front of the house as bartender and general manager. Christine, a caterer, will be the chef. Comfort foods and a “Cheers” style bar scene should make this new venture a hit with the locals.
Kildare’s and Doc Magrogan’s (as part of DMG) continue their expansion outside the Philadelphia area with three new Kildare’s opening. First up, University of Scranton in February. Coming in April is Chapel Hill UNC and Notre Dame University will open in September. Doc Magrogan’s Oyster House will also open at Notre Dame University in October.
“This is a good move for us as a company and for Paul and his family. As Kildare’s continues to grow, our locations will be near downtown colleges with a vibrant young professional, college and residential demographic,” explained Magrogan. “We have also had some top talent join us this year, including Frank Kasper as the new Chief Operating Officer. Kasper was previously the regional manager for Hard Rock Cafe where he oversaw 10 units and $80 million dollars in revenue. In 2009 we will be looking to expand into the right markets while increasing the performance and quality of our existing units. We wish Paul and Christine much happiness and success in their new Pub!”
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About DMG:
Under the direction of Dave Magrogan, DMG currently owns and operates Kildare’s Irish Pub’s five locations (West Chester, King of Prussia, Manayunk, Montage and University of Delaware) and Doc Magrogan’s two locations (West Chester and Dover Downs).
Wine Classes & Cocktail Week at Savona Tuesday, January 6, 2009
Friday Wine Classes at Savona
This Friday at 5:30 PM, Savona’s Sommelier, Melissa Monosoff will explore the wines of Southern Italy. The cost is $35 per guest and includes a selection of six wines (three whites & three reds) as well as hors d’oeuvres prepared by Executive Chef Andrew Masciangelo.
This week’s class will feature Fiano d’Avellino (from Campania in the south-east of Italy), Greco di Tufo (the oldest variety of the Avellino area), Grillo (a white grape used in the blend for Ambra Marsala), Nero d’Avola (compared to New World Shirazes, with sweet tannins and plum or peppery flavours), Primativo (makes full bodied wines which are deeply coloured with spicy red and black cherry flavors) and Aglianico (a smooth, rich, texture and aromas of black fruit, dark chocolate, coffee, leather, smoke, and mineral).
For reservations, please call Whitney at Savona, 610.520.1200.
Cocktail Week at Savona!
This Tuesday, January 6th through Friday, January 9th (and the first week of each month), Savona’s Master Mixologist, Pablo “Papi” Hurtado will celebrate Cocktail Week! Choose your flavors and Papi will prepare a flight of three incredible cocktails for $15 (4 oz. each).
Any 3 cocktails for $15 (4 oz. each)
Apple Pie Martini
premium vodka, apple liqueur, apricot liqueur, cinnamon
& sugar cane infusion, fresh apples
Daiquiri
premium rum, sugar cane syrup, fresh squeezed lime juice
Espresso Martini
premium vodka, kahlua, espresso, godiva chocolate liqueur, sugar cane syrup
Golden Drew
(in honor of Chef Andrew Masciangelo)
premium vodka, galliano, fresh squeezed orange juice, cointreau, peach liqueur
Mi Passion
premium vodka, passion syrup, fresh squeezed lemon
& lime juice, sugar cane syrup, cointreau, fresh passion fruit
Mojito
white rum, sugar cane syrup, fresh squeezed lime juice, mint leaves
Papi’s Margarita
premium tequila, cointreau, agave syrup, fresh squeezed lime juice
Punch
premium rum, fresh squeezed lime juice,
angostura bitters, maraschino cherry & syrup
Raspberry Martini
premium vodka, sugar cane syrup, fresh raspberries,
raspberry puree, fresh squeezed lime juice, chambord
Ultimate Mai Tai
premium rum, amaretto, fresh squeezed lime juice,
sugar cane syrup, pineapple sorbet
100 Old Gulph Road * Gulph Mills, Pa 19428 * 610-520-1200 * www.savonarestaurant.com
Philly Mag features Friday Saturday Sunday Thursday, January 1, 2009
Spirits: Getting Tanked
At Friday Saturday Sunday, the frozen daiquiri never went out of fashion.
By April White
- Photograph by Jason Varney
This used to be Weaver Lilley’s living room. When the photographer opened Friday Saturday Sunday, he lived in a small apartment above the small 21st Street restaurant. Long ago, that apartment was replaced by the restaurant’s bar — “Tank Bar” a neon sign announces, with a large fish tank and three spotted occupants — but Lilley is still here, perched at the polished glass counter.
It’s been 27 years since the Tank Bar opened; 35 since Friday Saturday Sunday debuted. And the restaurant — one of the first, and few remaining, symbols of Philadelphia’s Restaurant Renaissance — is proudly stuck in its 1970s and ’80s heyday, a time when a handful of inexperienced artists, $14,000 and a bet was a business plan. An oversize CD player behind the bar — the bartender plays deejay for the lulling soundtrack — seems the only concession to the passage of time in the windowless second-floor room. Its mirrored walls still reflect white Christmas lights and the fabric canopy stretched across the ceiling as if this were the big top.
At times, this bar has been a circus: a place for celebrity-spotting, a second home for FSS regulars, an impromptu waiting room for the neighborhood’s BYOBs, all fueled by the famous $10-over-cost wine list and three decades of cocktail trends, from sidecars to apple martinis. But it’s the bar’s enduring favorite — the frozen banana daiquiri — that will transport you back to Weaver Lilley’s living room, circa 1973.
Friday Saturday Sunday’s banana daiquiri: In a blender, combine one small, ripe banana, peeled and cut into chunks, with a half-ounce Bacardi Silver rum, a half-ounce Mount Gay rum, a quarter-ounce banana liqueur, a dash of half and half, a splash of simple syrup (equal parts sugar and water), and 1 cup ice cubes. Blend well, and serve in a daiquiri glass. Garnish with a banana slice.
