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Posted

wine pairing $20. 3 oz pour.

1. terrazo pinot grigio

2. fuchs gruener veltliner (bridging with 3rd)

3.

4. bonny doon rose

5. spires barrosa valley shiraz

6. dow's lbv *

*2 oz pour

for tasting menu october 1 2007.

"the soul contains three elements in dining: to feel, to remember, to imagine." --andoni luiz aduriz

Posted

Those pairings offer a great alternative, especially for smaller parties.

That was my main concern about the $20 per person corkage: that price is totally reasonable, even generous, for folks intending to match each course, opening several bottles, which is easier at big tables. But it could be a little daunting for, say, a party of 4 that just wants to open two bottles.

Being able to spend that same money and get matched wines (at at an appropriate-sized pour for a monday night!) is an excellent solution, thanks for offering it!

This makes it even more heartbreaking that I'm tied-up that night, I'm SO bummed to have to miss it. Somebody's got to take some pictures!

"Philadelphia’s premier soup dumpling blogger" - Foobooz

philadining.com

Posted

you will be missed sir. hopefully shola will bring his camera!!!!!

"the soul contains three elements in dining: to feel, to remember, to imagine." --andoni luiz aduriz

Posted

space is available!! please email jam@phillysnackbar.com to reserve. thanks for all the support guys.

"the soul contains three elements in dining: to feel, to remember, to imagine." --andoni luiz aduriz

Posted

And see everyone we did! It was good to put faces to names.

A more thorough post will follow tomorrow morning, but I just wanted to state that the meal was such that we're looking forward to the next tasting. Very well done.

Posted (edited)

Will post the pics and then come back to add notes. I welcome the other diners to comment and post their pics as well..

Tried to keep the flash at a minimum so as not to disturb other diners. Matt, I am including some of your images so that people can get a full appreciation for the dishes.

Started with a Pimms Iced Tea - as discussed upthread, this clean, crisp cocktail can sneak up on you. Given that I was also going for the wine pairing, I opted not to finish the entire cocktail...just 7/8ths of it :raz:

gallery_21049_162_15416.jpg

Hamachi crudo. campari caviar. passionfruit. preserved orange. - For me, the bold acidic flavors from the passionfruit, orange and campari slightly over powered the Hamachi, though I am not complaining too much.

terrazo pinot grigio

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Not-so-tossed salad. shiitake soil. toasted lager viniagrette. - An awesome dish not only in presentation, but the flavors of the vegetables reminded me of a dish I had at L'Arpege. Great textures and flavors from the vegetables and "mushroom soil".

fuchs gruener veltliner

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Chicken wing confit. eggplant. white chocolate-goat cheese. - Why doesn't every pub/bar serve these? Crispy on the outside, tender and moist on the inside with the quintessential chicken flavor.

fuchs gruener veltliner

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Poached black cod 'albufera'. pumpernickel. sour cherries. - The cod was done just right. The flavor combinations worked as well, provided you did not eat an entire sour cherry with it.

bonny doon rose

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Lamb top-round (csv). chickpea yoghurt. minted consomme. - I have made a similar dish with chestnut puree but never thought about serving the jus infused with tea in a shot glass. Will have to borrow that one Johnny.

spires barrosa valley shiraz

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Bleu des lacqueilles. port wine brulee. cocoa. - Nice idea to "brulee" the port, though the cocoa nibs did not shine through.

dow's lbv

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Treacle pudding. shortbread. earl grey foam. - Nice, though the syrup was a bit too sweet, even for my sweet tooth.

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Edited by percyn (log)
Posted

i completely ignored others around me in a horrible faux pas of food-photo-taking, which i know has been discussed elsewhere on Teh eG.

So as not to overload the thread with duplicate photos here's a link to my photos from the night.

I was really excited about the treacle pudding, never having had it before. It was nice to have a new dessert with such contrasting textures and some new flavors.

The not-so-tossed salad was our other favorite. Great presentation and the SV veggies/fruit were nicely contrasting with straightforward and complementary flavors. My first "soil" as well. Much more yummy than expected.

I also really enjoyed the cod dish's flavor combination.

--

matt o'hara

finding philly

Posted

Looks like it was a great meal at a great price.

Johnny, what does the term "albufera" signify for the cod. I know the Albufera just south of Valencia is the major rice growing area of Spain.

John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

Posted
  docsconz said:
Looks like it was a great meal at a great price.

Johnny, what does the term "albufera" signify for the cod. I know the Albufera just south of Valencia is the major rice growing area of Spain.

Yes, that was the irony. There was no rice.

Holly Moore

"I eat, therefore I am."

HollyEats.Com

Twitter

Posted

for me: albufera=chicken consomme fortified with sherry, foie gras and clotted cream.

granted, this is a version from jean georges a friend showed me.

i have seen some recipes that are very different than this, however, i feel that this is the basic foundation.

of it's spanish connection i would assume that a chef in the region 'coined' it and it has nothing to do with rice to my knowledge.

"the soul contains three elements in dining: to feel, to remember, to imagine." --andoni luiz aduriz

Posted
  NaFairge said:
for me: albufera=chicken consomme fortified with sherry, foie gras and clotted cream.

granted, this is a version from jean georges a friend showed me.

i have seen some recipes that are very different than this, however, i feel that this is the basic foundation.

of it's spanish connection i would assume that a chef in the region 'coined' it and it has nothing to do with rice to my knowledge.

Thanks, Johnny. The dish sounds and looks great. I wish I could have been there to try it. Then again, as a Mets fan it is probably just as well that I am nowhere near Philly at the moment! :laugh:

John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

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