Posted by Sam Bloch on May 15th, 2013
Posted by Foobooz on May 13th, 2013
On Saturday, May 25th Wyebrook Farms is welcoming Jonathan “Johnny Mac” Adams (Rival Bros. Coffee, formerly Pub & Kitchen) to prepare a special chicken based four-course dinner using meat raised on the Honey Brook farm as well as seasonal vegetable from neighboring farms.
The dinner is $100 per person, including tax and gratuity. The meal kicks off at 7 p.m. with a complimentary Victory beer toast and the dinner follows on the top floor of Wyebrook’s restored stone barn. Seating is limited to 40 guests and reservations are required.
Email firstname.lastname@example.org to reserve your space.
Posted by Jason Sheehan on May 6th, 2013
Remember back a couple weeks ago when we wrote about Kevin Sbraga’s No Kid Hungry/Share Our Strength charity dinner? Of the five chefs that Sbraga was bringing on to cook with him (Walter Abrams, Shola Olunloyo, Jonathan Adams, David Katz and Nick Elmi), four of them were currently without kitchens, and the joke around Foobooz World HQ was, what does Kevin Sbraga know about Nick Elmi–the sole working chef on the list–that we don’t?
Well apparently he really did know something because word came down this weekend that Elmi was leaving his position as chef at Rittenhouse Tavern to open a restaurant of his own. Which means that Sbraga’s dinner can now function as a kind of support group for Philadelphia chefs without kitchens (including three former Perrier vets: Adams, Elmi and Abrams) as well as raising money for a good cause.
No Kid Hungry [Official]
Posted by Foobooz on April 23rd, 2013
Kevin Sbraga is hosting a charity dinner benefitting Share Our Strength’s No Kid Hungry campaign. The $150 dinner will feature five courses from five different chefs including four who currently don’t have restaurants to call their own (Walter Abrams, Shola Olunloyo, Jonathan Adams and David Katz). The event goes down on Tuesday, May 14th and reservations are available through Sbraga.
Posted by Jason Sheehan on April 19th, 2013
So we know that Pub & Kitchen just recently re-opened with a new menu and a new chef taking the place of Jonathan Adams, who cooked there up until the remodel and has now been replaced by Eli Colins, ex of Daniel Bolud’s DBGB. And now, we’ve just gotten word that Adams will be on the team at the Cafe At Wyebrook Farm in Chester County when it opens for the season next week.
The way things are shaking out, Wyebrook’s owner, Dean Carlson, brought on Farm & Fisherman chef Josh Lawler to write the menu (which will feature meats from Wyebrook and locally sourced produce and cheeses). Adams will be on hand to work with Wyebrook’s existing chef, Michael Baver, to “implement the menu and oversee operations in the cafe.” Not sure exactly what that means, but that’s what we’re hearing.
Unsurprisingly, Adams’s Rival Bros. Coffee will also be added to the offerings at the Wyebrook Farm Market.
The Cafe will open for the season on Friday, April 26.
Wyebrook Farm [Official]
Posted by Foobooz on March 25th, 2013
Brittingham’s Irish Pub & Restaurant in Lafayette Hill is getting a a big-time renovation. New owners, developer Randy Feinberg and David Eckelmeyer (CJ & Ecks) are closing down the local favorite on Monday, April 1st.
When the bar reopens in fall of 2013, it will have the same name and bar area but just about everything else will have been updated. Jonathan Adams (Rival Bros, Pub & Kitchen) will be consulting with his former Brasserie Perrier line-mate Joseph Frost in creating a neighborhood menu with Irish inspiration. Keith Raimondi of Lemon Hill will be creating and consulting on the restaurant’s cocktail menu, beer selection and overall beverage program.
Morrissey Design is handling the redo. Look for two dining rooms, expanded outdoor seating and a bar that will open to the outside, wraparound decks, porches and fire pits.
With Barren Hill replacing the General Lafayette and the renovated Brittingham’s, Lafayette Hill will have some fresh dining and drinking options.
Related: News, Opening Soon, Brittingham's Irish Pub & Restaurant, David Eckelmeyer, Jonathan Adams, Joseph Frost, Keith Raimondi, Lafayette Hill, Montgomery-County, Randy Feinberg
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Posted by Foobooz on February 22nd, 2013
Side Project Jerky has combined forces with Jonathan Adams and Damien Pileggi of Rival Bros Coffee Roasters to produce a new jerky, the Cowboy. Described as “an earthy and spicy homage to the Texas Panhandle,” the jerky combines Rival Bros Whistle & Cuss blend with guajillo chiles and balsamic vinegar. The jerky intends to mimic the flavor of burnt ends.
The limited release (300 packs) of Cowboy jerky will hit the shelves of Green Aisle, the Foodery, Rival Bros. truck and COOK on Monday, February 25th. Like Side Project’s first collaboration jerky, proceeds benefit a charity. This time it is “Fresh Palates to Palettes,” a Fresh Artists program developed by Deva Watson, a server at Pub & Kitchen where she used to work with Adams, who was the gastropub’s highly regarded chef.
Side Project Jerky [Official Site]
Posted by Foobooz on February 1st, 2013
Looks like Side Project Jerky’s next collaboration will be with Jonathan Adams and Rival Bros. Caffeinated jerky? We could se that working. We reached out to Side Project’s Marcos Espinoza who we’ll know exactly what they have planned when it is released at the end of the month.
Side Project Jerky [Instagram]
Posted by Foobooz on January 4th, 2013
Later this month Pub & Kitchen will be closing to undergo a renovation. Reopening in February, the old bones of Chaucer’s will have been spruced up again. Expect more taps, new restrooms and a renovated kitchen.
But what will not be in that kitchen is chef Jonathan Adams. Chef “Johnny Mac” is stepping down as executive chef to concentrate on his Rival Bros. Coffee roasting company.
The bar’s concept will remain the same, with Adams’ kitchen staff executing the menu.
Pub & Kitchen [Official Site]