Posted by Foobooz on April 24th, 2013
Southwark’s Nick Macri wowed the judges last night with his “You Can Win Friends with Meat Salad,” an ode to Homer Simpson. Where most of the chefs chose one pairing principle (simple pairing, incorporation, mimicking, story telling and experimental), Macri included all five in his Ommegang Hennepin-based dish and that was enough for the win. But the coppa with ginger-pickled chiles, grains of paradise bread crumbs, ballpark nuts, and orange-coriander-cured sauce wasn’t the only dish that impressed. JG Domestic’s Yun Fuentes won the People’s Choice with his duck arepa and Ommegang Rare Vos glaze. And Fork’s Eli Kulp created a first-of-its-kind treat in his Crackerjack-topped beer rye pretzels.
If you were there, you know how good everything was. If you weren’t, the best we can offer you are pictures, shot by COOK photographer and Friend of Foobooz, Yoni Nimrod.
Posted by Jason Sheehan on April 10th, 2013
Yes, folks, it’s that time again. The second-annual Hop Chef competition (last year’s was won by local boy George Sabatino) is happening in Philly on Tuesday, April 23 at Union Transfer. Yes, tickets are still available ($53.50 a head, with part of the proceeds going to local charities) and yes, the smack-talk is already lighting up Twitter (check out #hopchef to listen in on the fun). But right now we have some news…
Posted by Foobooz on March 29th, 2013
Ommegang Hop Chef is less than a month away and the trash talking is heating up. This year’s cast will be hard pressed to match the trash-talking of last year’s contestants but Eli Kulp, Pat Szoke, Nick Macri and Lucio Palazzo are making a go of it.
Southwark’s Nick Macri has taken aim at Eli Kulp’s “food lab” and R&D ninjas is countering with a “flavour lab” of his own. Much of the antagonizing has focused on Macri’s Canadian heritage, hence the silly extra “U” in flavor. But this cookbook that showed up on the front steps of The Industry today might force Pat Szoke to up the ante.
The talk stops and the cooking begins on Thursday, April 23rd at Union Transfer. Six chefs will compete to be Hop Chef, tickets are $53.50, with a portion of proceeds going to support the Mural Arts Program and Groundswell.
Hop Chef Tickets [Ticketfly]
Posted by Jason Sheehan on March 26th, 2013
Specifically, some squid ink sponge bread with toasted seaweed butter. Or maybe a bit of beet volkornbrot with sunflower seeds, dehydrated roasted beets, rye berries and smoked beet butter.
Because, seriously, the 49 other menus chef Eli Kulp has already written for Fork (and Fork etc.) aren’t enough, so now he has to go and get weird with the bread service?
Posted by Foobooz on March 18th, 2013
On Tuesday, April 23rd at 7 p.m. at Union Transfer, some of Philadelphia’s most talented chefs will be competing to become Philadelphia’s second Ommegang Hop Chef.
The winner of Hop Chef Philadelphia will represent the city in a cook-off at Brewery Ommegang’s annual Belgium Comes to Cooperstown weekend.
Tickets cost $53.50 per person and includes all the Ommegang you can drink plus tastes of all six dishes that will showcase the competing chefs ability to pair beer with food.
Posted by Foobooz on January 4th, 2013
Since chef Eli Kulp has arrived at Fork he has been quite busy recreating the restaurant and producing menu after new menu. So it’s no surprise that Fork bar manager Guy Smith has a new winter cocktail of his own. The menu is broken down into three sections, Bubbly, Citrus and Spirituous with cocktail highlights including Aperol with orange bitters and sparkling wine; Bourbon with Fernet Branca, mint, grapefruit and Peychaud’s bitters and in the Spirituous category, Scotch with Drambuie, Campari, rhubarb bitters and burnt orange.
Cocktails range from $11 to $13 and will change with the seasons.
Posted by Jason Sheehan on December 6th, 2012
Philly has been luring Manhattanites away from the Big Apple for years. Now we’re taking its chefs—and concepts—as well.
For decades, Manhattan has been a kind of protected game preserve for chefs and foodies, a rarified environment where restaurateurs with big names could lure in enough of the monied trade to make the cripplingly high rents and off-the-charts food costs work with $300 tasting menus and $18 cheeseburgers. And because the biggest names in the game opened there, the best crews flocked to them. The best suppliers. It was a system that worked only because every piece of it depended on the willing suspension of all good sense, and a kind of universal acceptance by the people of Manhattan that they were living (and dining) in the greatest food city on earth.