KatieLoeb

In a stroke of brilliant timing, Chef Michael Solomonov of Zahav happened to come to Oyster House for lunch today while I was working. I explained briefly about the Heartland gathering and he was very excited to create a meal for our group. He said that the menu might be different by then but to call him up when we have our date and number of folks and he'd be happy to work with me to create an event just for us.

Directly underneath the "Order in English..." sign was another sign that said "We reserve the right to refuse service to anyone..." It was the juxtaposition of those TWO signs that I found rather hostile and jingoistic. Everyone is entitled to their opinions, politics or whatever, but I don't believe that the Latino and Asian community leaders that were speaking out against this were completely delusional about the implications of that either. Mr. Vento did have a big heart for those causes he did support, and was quite generous to those with whom he agreed. I hope his family can manage without him. He apparently worked very hard every day right up until the end. I can most certainly respect that.

Peach season is in full gear in CT. Personally, I think there is nothing better than a peach, or three, chased down with a glass of bourbon. I plan on picking a ton of them before Irene comes and possibly kills the crop. I am interested in finding more savory applications. Any thoughts? Dan Since you're already onto the peach/bourbon pairing of the gods, try THIS drink I came up with if you have a smoker available to you. If you're going to have a metric boatload of peaches, smoking some up might be a good way to keep them for a short while at least. Actually, I'll bet you could either freeze them once smoked or buzz them up in the blender with a bit of simple syrup and add a little overproof vodka to preserve the smoked peach syrup refrigerated for at least a little while. Smoked peaches might be tasty and very savory layered into a trifle or made into a a cobbler too.

Yeah. But did you LIKE it?? Did it improve your evening? That's all I need to know. And of course all of this is subject to taste. If you like more Campari or less gin or whatever, you're the one drinking it. Your fate, or at least your cocktail, rests in your hands. At least for those rounds you're mixing up yourself, yeah?

My condolences to the Vento family. But I still will believe to my dying day that Joey Vento was short-sighted at best, in discouraging immigrants (a rather large proportion of his neighbors in that part of the city) from eating at his shop because they couldn't "order in English". Weren't his parents or grandparents immigrants?? Seems a bit hypocritical to me to be barking orders at your neighbors when you're not so far removed from their shoes yourself. I dunno. I don't wish any ill will on any family, but you reap what you sow. I haven't put a dime into the register at Geno's ever since that uproar and I stand by my decision to do so. Nonetheless, a family has lost a husband, father, uncle, brother, etc. I wish them peace in their grieving. Mr. Vento will be missed by many, I am certain.

My preferred Negroni to make that seems to get the most compliments from my guests is closer to KD1191's formula. Plymouth based, slightly gin-heavy, uses the Carpano Antica for the sweet vermouth and a slightly lighter hand with the Campari. Flamed orange peel for garnish adds the flourish both visually as well as taste-wise. My Best Negroni 1.5 oz. Plymouth 1 oz. Carpano Antica .75 oz. Campari Stir and strain into a chilled cocktail glass. Garnish with a big fat flamed orange peel dropped into the drink after flaming. It's also nice on the rocks. Just strain over some fresh ice and flame the orange and drop into the drink.

Exhausted and feeling lazy tonight, but definitely in need of some mild sedation. Snifter, one big ice cube, Milagro Select Barrel Reserve Anejo tequila. Done.

I think that depends what your end proof level is, as well as the brix level/sugar content. I'm no scientist. I've kept some out on a shelf and it was fine - for a while. But eventually it turned cloudy and a little scary looking. And like anything that isn't filled to the top and well sealed after some has been removed, I suspect some mild oxidation might have occurred. If you have the space, keep it in the freezer. I've never had any change in color, flavor or texture that way.

Jane: Thanks for making me think about this differently. Didn't realize the Art Institute had that sort of space. But of course it makes sense that it does. I know that many venues in the city are used for weddings/parties/corporate events. I will check with catering friends and ask which venues around town have adequate on-site facilities that DON'T require the literal Moveable Feast and don't have outrageous rental fees. That could be a good start at least... My vote is for RTM as well, though. Here's hoping the fees aren't insurmountable, because the combination of having the "pantry" right there and having our meal in that grand space is too good to pass up.

Nice snag Chris! That's definitely a Holy Grail find!

:Paging andiesenji: Where is our resident expert on all gadgets, both obvious and obscure?? I'm thinking it must be for larger spices like nutmeg or coffee beans maybe? If the opening is really small I think smaller things might get stuck in there. But I'm totally guessing here...

Wow. That is so creative! I love the idea of delicious food being playful as well. Definitely on my list for my next trip to NYC.

Heidi those are gorgeous! You could always turn the one with the crack into a fruit bowl or something. That's just begging to be a still life painting overflowing with a cornucopia of fruits/veggies, don't you think?

Since I'm not an active member of any church/synagogue/private club that has a space like that, I'm limited to those things I do know. I'm just trying to think of venues that have enough stove top space as well as some sort of area for sitting down forty or so hungry people. If anyone has any other bright ideas for a local space that would fit the bill, fantastic. Otherwise I'm going to stick with commercial/educational cooking venues that will definitely fill those minimum requirements. Are any of the PhilleGulleteers a member of a lodge/club or house of worship with a functional kitchen that could house an event of this nature? Please feel free to pipe up anytime...

OK - that all makes sense. Hadn't considered the security issue, etc. Although I'd hope they might be kind and give us the "friends and family" rate. This gathering has epic potential for great PR for all concerned. I'll see if the Restaurant School might serve as an alternate venue. Not sure if they rent out their kitchen and dining spaces, but no guts, no glory. Worst case scenario is back to the drawing board...

That makes a lot more sense with the Oak Cross. Might be one of the few Compass Box bottlings I'd bother to mix with, at least as the base spirit in a cocktail.

OK - so that solves that logistical problem perfectly. We have a kitchen with the best stocked pantry in the city right outside. Awesome!!! If I can finagle some liquor donations for cocktails and can convince a bartending friend or two to help me out we'll have achieved the trifecta. This is coming together nicely...

Oh. Didn't see that part. I suspect then that the cardamon pods are run through a smoker first, prior to being simmered and made into syrup? That could be done on a small screen or something... The Compass Box scotches are all radically different from each other. This recipe needs to specify which one they mean, because drink would taste very different with the Peat Monster (Laphroaig-like) than it would with the Oak Cross (more like a blended), for example.

Cardamom syrup isn't hard to do. Whether or not the strength of it is equivalent in flavor to the original is the issue. A simple cardamom syrup can be made thusly: 1 cup water 1 cup sugar 6 cardamom pods Make a basic 1:1 simple syrup with water and sugar. Add cardamom pods and simmer for 10 minutes. Allow to cool slightly and puree in blender (carefully holding a towel over the top so it doesn't blow up when you start it). Allow to cool overnight and strain through a fine mesh strainer. A gold coffee filter works well for this application. Having never tried this cocktail (which sounds delicious) I have no idea how they're doing theirs, but this is how I do my own cardamom syrup. If it's too strongly flavored it can always be diluted with more plain simple syrup to the appropriate flavor level. But if it's too weak you have to start over. It's not like over salting soup. You can salvage stuff if it's too strong. It's harder to put more flavor in than to reel it back, if that makes sense.

Thanks Dan! I hope the explanation above made it all make more sense. I'm certainly not self-impressed enough to think I can move mountains or intransigent non-bartenders to new heights of cocktail craft. But if folks aren't intimidated by the idea of making cocktails at home in the first place, then trying to replicate house made ingredients that might be in the delicious signature cocktails they might have had at their favorite restaurant or bar isn't completely out of the question. In the introduction I talk about how being a genius bartender has a lot more to do with actually TENDING a bar than it does about knowing how to boil water and sugar and hit the start button on the blender. The latter is an achievable goal for almost anyone that isn't completely kitchen impaired.

Thanks Bob!! Knew your connections at the RTM would come in handy! I just hope that like all new construction, it doesn't fall so far behind schedule that we get stuck without a venue. I'm not wishing ill here, I've just lived through enough restaurant renovations and new construction to be duly cynical. As for the new Rick Nichols space, I think we need to invite Mr. Nichols to join us for the feast to help "christen" it with the large group of assembled foodies from far and wide. I'm sure he'd love that. I like the idea of the "Out of the Park" picnic on the local ballpark delicacies. Perhaps we could place take out orders at several of the original locations, have several of the locals pick up (or have them delivered if such service is feasible) and all assemble somewhere central for a feast. If the weather is cooperative, Penn's Landing might be nice since it's a bit cooler down by the water in August... Carry on...

OK - I'll play. For BYO's you'd have to mention Fond for more high brow food, and Dmitri's (3rd & Catharine locale) for less fancy on my personal list. Best neighborhood cafe goes to Cafe Fulya, almost directly across the street from my house. I get really good coffee, pastries and food there with regularity, not just because it's so convenient, but because it's fantastic. Nice people, pull a good shot, iced coffee already has some espresso in it, baklava and apricot cookies to die for. Not to mention they serve breakfast all day. What's not to love?

Drew Lazor, food editor at City Paper, just posted this great article City Dozen, Drew Lazor's Philadelphia at Saveur.com. There's some fantastic picks in there we all know and love as well as some off the beaten track choices that don't get nearly enough recognition. What do you all think? I'm particularly stoked by the shoutout for the little known Staropolska restaurant inside the Krakus Market that never gets any play because it doesn't have its own storefront like Syrenka does. I LOVE that market and am forever surprised by the interesting cocktail findings I stumble across in there. Props to Han and the fried chicken at Meme too. Excellent choices Drew! Well done.

I always used to sit in the 700 level seats because it was all I could afford. Though many might refer to those as the "nosebleed" seats, there's no more authentic way to see a Phils game amongst the most truly devoted and righteous of fans. Most of the better food options from the ballpark are available at the brick and mortar locations of their originators. Crab fries from Chickie & Pete's, Tony Luke's cheesesteaks, Schmitters at McNally's, etc. Certainly a "Citizens Bank Ballpark Concession Food Tour" could be arranged, although the logistics of pulling that off, both geographically and time wise are a bit daunting...

I suppose the Rachael Ray analogy in my mind is more that she didn't get people to cook that couldn't or didn't know how to boil water, but got folks that liked to cook a little bit more into thinking about the subject a little harder, planning their shopping and cooking more wisely and introduced them to flavors or items they might have been unfamiliar with or intimidated by before. YMMV.