Tavro Thirteen in Swedesboro has a special Louisiana crayfish with chicken sausage and beignets on the menu currently. The crayfish were flown in fresh from Louisiana and look delicious. As always, Tavro Thirteen will be hosting their Monday service industry night from 7 p.m. to midnight with $1 domestic bottles, $2 imports, $3 select drafts, and $3 cocktail specials. If you are in the Swedesboro area you should go grab some crayfish before Tavro runs out.
For tonight’s Industry Night at Alla Spina, general manager Steve Wildy and chef Mike Deganis and company are hosting James Beard nominated chef Rocco Whalen. Whalen will be rolling up with his Fahrenheit food truck and a menu of Asian bites:
Tempura Shrimp with Chili Aioli & Scallions
Kimchi Dogs
Grilled Corn with Cotija Cheese & Garlic Mayo
Thai Style Chicken Meatballs
Vietnamese Chicken Spring Rolls
Pork Belly BLT
Alla Spina’s Deganis will be contributing to the party with Mini Moon Pies, Croquembouche, and a Flaming Baked Alaska.
As always the food is free and the drinks are discounted. There will be Great Lakes Burning River Pale Ale, Sly Fox Helles cans, Peroni bottles, Bourbon Smashes and “Ghost Witches” (strega, grapefruit, and white whiskey).
After 9 p.m. at Emmanuelle tonight is a special industry fundraiser. The Northern Liberties cocktail bar will be offering special cocktails made with Philadelphia Distilling products. Jen Carroll will also be lending a hand, whipping up free snacks. The cocktails are $5 and the night is also a fundraiser for Wine to Water, a charity that aims to bring clean water to people around the world.
There will also be suckling pig, Spanish vegetable dishes and the promise of gallons of Ommegang beer and Bar Ferdinand’s sangria.
The food is free, the drinks are a bargain, just remember to bring your hospitality industry pay stub. The pig and paella pandemonium kicks off at 10 p.m.
This Monday, Steve Wildy and Alla Spina hosts all of Michael Solomonov’s restaurants (Federal Donuts, Percy Street Barbecue, Zahav) in a very special industry night that celebrates what has to be the end of Harlem Shake’s fifteen minutes of fame.
Steve Wildy is back with the second Weekly Wildy where he shares how to get a free can of beer at Alla Spina. He also announces that the team from La Calaca Feliz is going to be at Alla Spina tonight for Industry Night.
A conversation through Instagram can go a long way. Amongst the sea of apetails, Chefs Christina Martin (Vedge, Village Belle & Blackfish) and Jennifer Choplin (Watkins Drinkery, Butcher & the Brewer) have decided, through Instagramial conversation, to throw a holiday bash for the female professionals in the industry. The wittily dubbed Belles at Belle is a celebration in honor of females in Philly’s restaurant scene. Admission is free, it starts at 9pm, and it’ll be at the Village Belle on Front Street in South Philly. Louis Campanaro, Village Belle’s executive chef, is hosting the event, and has made ready some food specials and a DJ.
Gentlemen, you’re welcome to join if you’re in the industry, and if you are—well, let’s just say you’re lucky, because if the party is a success, Jennifer and Christina hope to make them a regular event for ladies in the industry.
Victory Brewing and Alla Spina have been coming up with collaborative brews since the bar opened earlier this year. And on Monday, Januay 7th, the North Broad bar will be debuting Victory Hundred Horse during a special Alla Spina Industry Night. Joining the Alla Spina crew will be Paul Kahan of One Off Hospitality group (he’s the chef/owner at Chicago’s Blackbird, Avec, Publican, Big Star Tacos, and Publican Quality Meats). Kahan will be joined by Publican chef de cuisine Brian Huston and beer director, Michael McAvena.
Hundred Horse is the collaboration of Alla Spina and the Publican team. It is a chestnut ale brewed with imported English & German malts and hops, and fermented with a German Kolsch yeast. Expect a nutty, light, malt-forward flavor.
In case any of you out there forgot to crawl out of your Sandy-proof panic rooms until today, we’d like to remind you that Election Day is tomorrow. And wanting to make sure this fact does not escape anyone, a.Kitchen is hosting an election-themed Industry Night tonight at Amis, offering various politically appropriate snacks and beverages for those looking to get a leg up on their Election Night drinking (what, how do you celebrate?).
While there’s no sight of Freedom Fries on the menu, it’s hard to get more patriotic than this…
If you’re in the hospitality industry, get excited. If you’re not, get jealous. The first ever Industry Night at Moshulu will occur tonight from 8 pm., to 1 a.m.. While it was originally scheduled for Monday, October 29th, Hurricane Sandy, who wasn’t invited, came to town and decided to shut it down out of rage. Chef Tony Clark, who is now heading up the restaurants at the Valley Forge Casino, will team up with Moshulu’s Anthony Bonnett and Carmen Cappello to create a meal that is sure to wow.
The Moshulu team will be creating dishes like house-smoked Lambdouille Dogs and Diablo Dogs with pickled onion and purple mustard, fried bologna sandwiches with smoky blue cheese and watercress, and octopus with roasted squash, chorizo and sage. Chef Clark will be whipping up a number of small plates as well.
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Alla Spina’s 
Victory Brewing and Alla Spina have been coming up with collaborative brews since the bar opened earlier this year. And on Monday, Januay 7th, the North Broad bar will be debuting Victory Hundred Horse during a special Alla Spina Industry Night. Joining the Alla Spina crew will be Paul Kahan of One Off Hospitality group (he’s the chef/owner at Chicago’s Blackbird, Avec, Publican, Big Star Tacos, and Publican Quality Meats). Kahan will be joined by Publican chef de cuisine Brian Huston and beer director, Michael McAvena.
