PUB & KITCHEN: 11.09

25.11.09

Happy Thanksgiving

The Pub will be closed Thanksgiving

I have a lot to be thankful for this year.
Thanks Megan

What I would do Tonight... If I had off

Good Friend Sean Thomas has a great gig tonight. He is Dj"ing" Upstairs at Kyber tonight starting at 8:00

Also at the Kyber tonight:

MEETING IN THE AISLE : A Tribute to RADIOHEAD
Meeting in the Aisle stands as a passionate musical collective whose sole purpose is to present the music and showmanship of Radiohead with as much accuracy and energy as possible.

BOWIE : ZIGGY RETURNS : A Tribute to DAVID BOWIE
Straight from Mars, Ziggy has landed on Earth once again to let all the young dudes and gals know Rock and Roll is still alive! Relive the concert experience in impeccable detail with a few exciting twists.

SOUNDS AWESOME

Thanks Brian

Photo : Opening Night at the Pub

Our good friend Brian Ricci is saying goodbye to Pub & Kitchen. Brian has been the Sous Chef since the beginning and has always been such a part of the great team we have in the kitchen. He also has a great sense of humor and has one of the best beards I have ever seen. I wish him all the best and cannot thank him enough for all he has done to help build Pub & Kitchen.

Buy This Book

You should read Peter Meehan's articles for the NY Times when you have some free time. He is one of my favorite "food & drink" writers.

Also, If you have never heard of David Chang... Google him NOW!

Before Top Chef & Iron Chef

Joël Robuchon is a world-renowned French chef and restaurateur. He was titled "Chef of the Century" by the guide Gault Millau in 1989 and also awarded the Meilleur Ouvrier de France (France's Best Craftsman) in cuisine in 1976. He has published several cookbooks in French, two of which have been translated into English, has chaired the committee for the current edition of the Larousse Gastronomique, and has hosted a culinary television show in France. He operates a dozen restaurants in cities worldwide, in Taipei, Hong Kong, Las Vegas, London, Macau, Monaco, New York City, Paris, and Tokyo, with a total of 25 Michelin Guide stars among them - the most of any chef in the world

That's right 25 Michelin Stars

The Morning After

Who would have thought that Fried Chicken, Canned Beer & Country Music could feel so so good. Thanks to everyone who showed up, and got down with a little Country Delight.

PS - Anybody need some Hay?

That Phish Show was so F#%ing AWESOME!!

23.11.09

Traveling to Montreal Soon?

Go To

http://www.restaurantaupieddecochon.ca/

Bootlegging for Thanksgiving

2008 Corzano e Paterno Corzanello Rosso $14.00

Moore Brothers Says:
Vibrant IGT wine made by Aljosha Goldschmidt from younger-vine fruit grown on his 15-hectare estate located on the hills of San Pancrazio. Aged in stainless-steel tanks, this Sangiovese-based wine exhibits bright red cherry fruit with undertones of fennel and earth in the finish. Il Corzanello is an excellent wine for lighter foods and appetizers.
-- Brian Healy, Moore Brothers Wine Company, May 16, 2009lll

2008 Weingut Keller Riesling $21.00

Moore Brothers Say:
When Geisenheim-trained Klaus-Peter Keller and his wife Julia, a protégée of Hans-Günther Schwarz, took over operations at the Keller estate in 2001, they had an additional advantage: the solid foundation established by his father. Klaus Keller's improbably excellent wines first attracted international attention in the early 1980s, despite coming from a "backwoods" area of the Rheinhessen that is best known for Liebfraumilch. This firm, mineral scented Riesling retains just enough sweetness to buffer the stone and acidity, and will be a very long-lived wine.
-- Greg Moore, Moore Brothers Wine Company, July 23, 2009

Get these wines at
Moore Brothers Wine Co.
7200 North Park Drive
Pennsauken, NJ 08109

Buy This Book

Fearnley-Whittingstall (The River Cottage Cookbook) runs a farm, on 60 acres of land in Dorset, England. His is a voice full of expertise and respect for nature. If it has walked on four legs, chances are the author has raised, slaughtered and/or eaten it. Thus, this densely constructed tome, first published in the U.K. in 2004, and now in a revised American edition, is worth most to those who know a good butcher. The sentiments are earnest, the mood a bit rainy and the recipes rustic. The first third of the book is dedicated to "Understanding Meat" and explores the different cuts of beef, lamb, pig and poultry. While the author abhors processed meats, he has nothing against offal and provides a comprehensive dissection of brains, lungs and stomach linings. The remaining pages are dedicated to the various ways of cooking meat, the copious rules to follow and hearty (at times primal) recipes that exemplify each technique. The fine section on roasting features a Loin of Lamb Stuffed with Apricots and Pine Nuts. For the brave slow cookers, there is Jugged Hare served in a sauce that contains bitter chocolate and the rabbit's blood. And the chapter on preserving covers not only bacon, but also Pigeon Pate and Preserved Goose Legs.

5 days to HUBBUB

The HUBUB Coffee truck is 5 days away from comming to P&K for Brunch on Saturday. Grab some STUMPTOWN Coffee before starting your day.

9:00am - 3:00pm
11.28.09
20th & Lombard

Beausoleil {This week's Oyster}

Beausoleil shells are always perfect. Not big—it still takes them four years to reach a 2.5-inch cocktail size—but well groomed, and so uniform they almost look stamped out by machine. The white shells have a classy black crescent. This makes them the perfect starter oyster. If I had a novice oyster eater in my care and wanted to guarantee a successful first experience, I’d order a dozen Beausoleils

$18 1/2 dz

This week the weather looks rainy, perfect time for Oysters and a Pint of Stout.

Tuesday Night Firkin 11.24

This beer uses a proportion of rye in the mash which lends an unmistakable sharp and distinct flavor. Seasoned with pungent American hops, this beer is our designated "beer drinkers" beer.

Tapping at 4:00pm

Bloody Mary or Red Snapper

The epithet "Bloody Mary" is associated with a number of historical figures—particularly Queen Mary I of England—and fictional women, especially from folklore. It is believed that inspiration for the cocktail was the Hollywood star Mary Pickford previously, a similarly red cocktail consisting of rum, grenadine, and Maraschino had been named after her. Other sources trace the name to a waitress named Mary who worked at a Chicago bar called the Bucket of Blood.

In 1934, the cocktail was called "Red Snapper" at the St. Regis Hotel, where Petiot was hired at the time. It was here that Tabasco sauce was added to the drink, and the name "Bloody Mary" eventually won popularity. In the 1960s it became popular to serve the cocktail with celery due to a guest at The Pump Room at the Ambassador East Hotel in Chicago.

Market Day

Jon & Rob at Clark Park Getting some fresh Porkbelly from our friend Cole.

This Week's Beer List

Jon cooking Left-Overs

www.myfoxphilly.com/dpp/good_day_philadelphia/thanksgiving_leftovers%3A_bubble_%26_squeak

20.11.09

Belon Me

U.S. oyster growers farm Belons in small quantities on both coasts. They are prized for their unique tannic seawater flavor, sometimes described as dry and metallic, and are more expensive than other American oysters. The flavor is considered excellent for eating raw on the half shell. In France the Belon has an AOC classification - only oysters harvested from the Bélon River in Bretagne can “truly” be called Bélon oysters

In our words: Tastes like you just wiped out on your Boogie Board riding some crazy waves in Wild Wood.

Jon gets a little crazy about oysters sometimes.

Just Getting PUMPED UP for the Weekend

So close I can taste it

We have 1493 burgers to sell to reach 25,000 sold. Were are no Mickey D's, but still that is a lot of meat. If you have been to the pub and have ordered the Windsor Burger, good chance that Matt "Griller Killer" Krlic cooked your burger.

{sorry, mike persico for stealing your photo of the windsor from the web, it just looks so good}

Holly's Favorite Pumpkin

What a Morning

walking out of a night club at 9:30 in the morning and seeing sunlight... never has it felt so good.

{yes, i know i should do some sit-ups}

19.11.09

Fabre Montmayou Malbec

We added the Fabre Montmayou Malbec a few weeks ago and it’s been a huge hit. The wine has bright fruit and is one of the more terroir-driven Argentine Malbecs we’ve tasted. It’s versatile enough that it goes with several of our dishes yet its mild, silky tannins make it great to drink by the glass even if you’re not eating.

Like many wineries in Argentina that produce fine Malbecs, Fabre Montmayou is owned and directed by a Frenchman, Herve Joyaux Fabre. He was born into the wine business in Bordeaux and moved to Mendoza in the early 1990’s. Searching for prime vineyards to make one of Boredeaux’s lesser-known grapes into a world class single-varietal wine, Fabre bought vineyards that had grown exclusively Malbec grapes since 1908. The winery is built on 37 acres of vineyard at 3800 feet of elevation in the foothills of the Andes, just south of the city of Mendoza and a quick jump over the mountains from Santiago, Chile.

This blend of a perfect growing environment, old Malbec vines and a traditional Bordeaux-style approach to making wine has paid off. Because the wine is a bit lighter in body and shows a little more earthiness than other Malbecs, it’s the perfect pour for what we’re doing at the Pub. The quality and range of the wine is there and yet it doesn’t lose anything for being too serious. In terms of value, we feel like we’re pouring the best Malbec by the glass in the city.

BMT

I think this beer has been around longer than Neeka.

For 19 years, the arrival of Samuel Smith’s Winter Welcome Ale has heralded shorter days and the end of the warm months. Winter Welcome’s rich honey-amber color; creamy, complex flavor and firm strength; the incomparable Samuel Smith signature of great balance and refinement… these are reasons to look forward to fires, warm sweaters, and the cozy days of fall and winter.

In England, "winter warmers" — beers of deep richness and higher alcohol — have tempered winter’s chill for generations. Winter Welcome, the first imported winter ale sold in America, is the perfect beer to serve when friends get together to enjoy the season. It adds cheer served alone, but it is wonderful with roasted and smoked foods, hearty root vegetables, fresh pears and apples, even with cake and eggnog. Look for Winter Welcome starting around the first of October.

Samuel Smith’s Old Brewery, in Tadcaster, Yorkshire, was established in 1758. The hard crystalline brewing water is still drawn from the original well sunk 250 years ago, and the yeast strain has remained unchanged for over 100 years. All Samuel Smith ales are still fermented in stone "Yorkshire Squares," the traditional open-topped vessels made of locally-quarried slate.

and the winner is.......

After a lot of thinking today. I have finally come to a decision... Brian Ricci has the best beard at P&K. I am sorry for the delay in announcing the winner.

Yes, We do have Coat Check at the Pub

After hearing all the complaints that we do not offer coat check.... we have broken down and have started checking coats. You win.

Almost Here

Tasting Carrots for the Very First Time

Country Delight at the Pub 11.24.09

Country Music, Sixpoint Righteous Rye Firkin, Canned Beer Specials

HUBBUB Coffee Truck

Sean ordering us some Stumptown Coffee from Drew at HUBBUB on UPENN's campus. Drew is driving the truck to P&K Saturday November 28th. Stop by for one of the best cups of coffee you will ever have from 9am-3pm.

{Just look for the giant red truck parked in front of the Pub on 20th & Lombard.}

Nashia's Photo Shoot for INKED Magazine

17.11.09

in anticipation of winter.....

we got some nice braising samples from our friends at exceptional foods today: on top is a mojo short rib with the meat peeled back down the rib and tied; on the bottom is a classic volcano lamb shank.

braises are great winter foods because they cook slow and low for a long time and have a chance to really develop deep flavors. it is also a great way to tenderize tough meat and make use of cheaper, butcher cuts.

short rib: we rubbed it with a spice mix (cinnamon, black pepper, coriander, cumin, star anise, szechuan pepper) and braised it in beef stock with mirepoix, worcestershire, tomato paste, and red wine. i have been reading a lot of gray kunz 'elements of taste' lately and the inspiration came from that. he had a crazy short rib on the menu at lespinnasse many years ago that was reportedly amazing. ours came out alright. it needs to be tweaked but i love the notes that the worcestershire brings. i envision it served over toasted barley with glazed root vegetables and some sort of pickled fruit.

lamb shank: we stayed familiar with this one. started with mirepoix, tomato paste, red wine, lots of fennel seed, chicken stock and herbs. i forgot how good lamb smells in the oven. unreal. it cooked much faster than the short rib which was good because i was impatient today and wanted something to play with. the portion size is gonna be huge but paired simply with pureed parsips or celery root and topped with a crispy vegetable salad, i think its a wintertime winner.

jda