Getting Pumped for the Weekend

$1 Oysters : Tonight 11:00pm - 1:00am

Come to the pub for $1 East Coast Oysters from 11:00pm - 1:00am

Cheap Beer
$3 Cans of Pork Slap
$3 Yards Brawler

Sean at "KFN"

Nashia in INKED

Check out our girl Nashia in the latest issue of INKED

Nice Cans...Really?

From the guys at Butternut Brewery:
Porkslap is a new interpretation of the English Pale Ale with a hint of fresh ginger spices . It’s balanced, not overly bitter, easy to drink and incredibly refreshing. We brew PorkSlap with two row barley and a little chocolate malt for color. It pours orange and crystal clear with a frothy white head. If your nose is working, you might get a little malty whiff that soon gives way to pure thirst quenching goodness and happy satisfaction. The finish is clean, crisp and dry, and it plays really nice.

$3 at the Pub - This is a great beer for the price - it will be everywhere by summer.

Today's Menu

Thank You

From every one of us at Pub & Kitchen, we wanted to extend our deep gratitude and appreciation for those who showed up last night to support the Drexel students and their amazing effort to raise money for the Lamp for Haiti Foundation, so they have the resources to provide emergency care and relief for the victims of the earthquake. We’re thrilled to report that they collected over $3,000 in donations. Everyone’s energy and enthusiasm made it such a great evening and we truly can’t thank you enough. If you were unable to make it last night, but would still like to donate, please visit: www.lampforhaiti.org

HAITI RELIEF FUNDRAISER

DREXEL’S EARLE MACK SCHOOL OF LAW TO HOST
AN EMERGENCY HAITI RELIEF FUNDRAISER

Tonight, January 14 beginning at 6 p.m., Drexel University’s Earle Mack School of Law and its partnership with The LAMP for Haiti Foundation will host an emergency relief fundraiser at Pub & Kitchen (1946 Lombard Street, 215-545-0350). Originally, the event was organized to raise funds to support a clean water project to benefit Haiti’s Cite Soleil, a 500,000 person slum community, but given the recent tragic events, all proceeds collected will now go to LAMP's efforts to provide emergency care and relief to those effected in the impoverished town.

Donations will be collected at the door leading to the upstairs dining room at Pub & Kitchen. Guests who have donated will receive a hand stamp which will allow them to enjoy drink specials of $3 beers, $5 wines and $5 house cocktails at either their upstairs or downstairs bar. Pub & Kitchen will also be donating all event wine sale proceeds to the relief.

1946 Lombard : 2 years Ago

What Makes the Burger so Good?

Painted Hills Natural Beef is a natural beef product originating in Wheeler County, Oregon. The story behind PHNB begins in the mid-90s. Several ranchers got together to discuss the current trends in the beef industry and how to add value to beef products. They discovered that they were all experiencing the same confusion. "Why is it that I am producing top quality cattle and yet all I hear at grocery stores and restaurants is that beef isn't as good as it used to be?" As it turned out, the cattle that came from the ranches of Wheeler County were being lost in the mix of cattle from all over North America. Their cattle were being blended into pens that held cattle of lower quality. This beef, in turn, was being sent to the market and restaurants, resulting in unhappy consumers.

Those ranchers decided to do something. They formed a corporation called Painted Hills Premium Beef, Inc. - the groundwork for Painted Hills Natural Beef. The Natural beef name was born out of a desire to better reflect the focus of the organization. The goal of this corporation was to eliminate to inconsistency in its beef product while producing natural* meat of the highest quality. Step by step they reviewed the beef productions process. They formed the concepts that are now the foundation of Painted Hills Natural Beef's program and product lines.

Those seven ranching families became the first board of directors and members of Painted Hills Natural Beef. Over the years, a couple of the faces have changed, but the focus remains the same: high quality beef products. Today our ranchers raise cattle with the same care as their predecessors have done for generations. No growth promotants (hormones), steroids or antibiotics are used while raising our cattle. This makes for healthier animals. If antibiotics are needed, the animal is treated and then sold on the general market. In addition, no animal by-products are used in cattle feed - they are "grain-fed" a 100% vegetarian diet consisting mainly of barley, corn and alfalfa hay. This is how we raise beef for our own tables; now we share this natural* beef with families across the United States.

Raising beef of this quality takes more: more time, more energy, more care. In order to grow beef that is growth hormone/steroid and antibiotic free, producers must make the commitment to keep the animals longer than generic beef. It simply takes longer for the animals to grow to the choice grade level we sell which adds cost. We believe, however, that this cost is far outweighed by the peace of mind the consumer gains

Manila Clams

Manila clams are widely -- and sustainably -- farmed in the Pacific Northwest, mostly in Washington State and British Columbia. Unlike some kinds of fish farming, clam farming poses little threat to the environment because the tasty bivalves are hatched in pens and then live their lives in the wild.

Manila clams are the sweetest and probably the smallest hard-shell clams you will find in the market, making them the favorite of many professional chefs.

The accidental arrival from Japan in the 1920s, Manila clams are easily spotted by their pretty shells and small size. They sport deep, wide bars of color over a finely ridged shell that makes them distinctive. And while Manila clams can live for 7-10 years and grow to eight inches across, most are sold at 3-4 years old and less than 3 inches across.

"The Situation" Who?

Alot of people ask me how I stay in such great shape. Being around good food & drink all the time, sometimes it is hard to watch what I eat. When I start feeling a little chubby... I just shut the office door, go to my computer, turn the volume up & press play.

Come on! Try it, It will make you feel good.

Restaurant Week!s! is back

OYSTERS
on the half shell, mignonette & lemon
CAPE MAY SALTS, new jersey: salty like the sea

POT du MOUSSE {duck liver}
brioche toast points & balsamic cherries

ROASTED WINTER BEET SALAD
fennel, wild rocket, & blood orange vinaigrette

GNOCCHI
escargot, brown butter & hazelnuts
. . .

EAST COAST FLOUNDER
north atlantic chowder sauce -
mussels, bacon, leeks & potato

PORK FLATIRON
mustard spatzle, pickled onions & brussel sprouts

BEEF SHORT RIB “STROGANOFF”
wild mushroom cream sauce, parsley & egg noodles
. . .

TODAY’S CHEESE
truffle honey & baguette

BLUE MOON ACRES WINTER GREENS
sherry vinaigrette
. . .

STICKY TOFFEE PUDDING
dates, sherry butterscotch & vanilla ice cream

APPLE TRIFFLE
caramel apples, pastry cream & crumble


$35 pre fixe

Korin Knives NYC

Jon for Christmas got me my first Japanese style knife from Korin in NYC. The knife is awesome. I suggest the next time anybody buys a knife for themselves or as gift make a point to check out Korin. www.KORIN.com

A little story about Japanese Knives

The oldest known Japanese chef knife is over 1200 years old. However, even 1200 years ago, individual knives and special cutting techniques were employed for cutting different types of food. Today’s Japanese chef knives are fashioned by techniques that were originally developed for making katana or traditional samurai swords. The shift from sword-crafting to knife-crafting began in the mid-nineteenth century in response to Commodore Perry’s forced opening of Japan’s borders to Western trade. After World War II, General MacArthur totally banned Japanese sword-making, which forced large numbers of highly skilled craftsmen to turn their skills and attention to the fashioning of kitchen knives. So, for inspiration, the dedicated sword craftsmen began to look to the ambitious creations of creative chefs. In this way, they soon elevated Japanese knives to a state of universal renown. Many centuries later, the "unforgettable sharpness" of the katana is still the distinguishing mark of the Japanese knife.

RRRRRRRRioja!!

Tempranillo is THE red grape of Spain. Central Spain uses it to make bright, juicy reds for drinking now - great low-priced party wines. Further North the same grape makes some of the country's finest wines, in Rioja, and Ribera del Duero. Rioja is often compared to France's Burgundy. Both regions produce red wines that acquire elegance and complex flavours from ageing in oak barrels; and the best wines then develop further with years of ageing in bottle. In Portugal, as Tinta Roriz, it is one of the 5 main grapes used in making Port. Further south it is an important variety in the Dão region. In Argentina's Mendoza region, Tempranillo makes low-priced juicy reds, but also some more complex wines, aged in oak. There are quite a few producers in Australia as well as New Zealand and South Africa, and increasingly winemakers worldwide are experimenting with it. A grape we will be seeing more of outside Spain.

Thanks Olive

Style ICON.

I could really use a ....

- Dry Manhattan is made with dry vermouth instead of sweet vermouth and served with a twist.
- Perfect Manhattan is made with equal parts sweet and dry vermouth.
- Brandy Manhattan is made with brandy rather than rye.
- Ruby Manhattan is made with port rather than vermouth.
- Metropolitan is similar to a brandy manhattan, but with a 3-to-1 ratio of cognac or brandy to vermouth.
- Cuban Manhattan is a Perfect Manhattan with dark rum as its principal ingredient.
- Latin Manhattan is made with equal parts of white rum, sweet and dry vermouth, and a splash of Maraschino cherry juice, served up with a twist

Getting Pumped for the Weekend

TONIGHT : Olde Bartholomew Barleywine

We are getting a PIN of Yards Olde Bartholomew Barleywine - tapping it at 5:00

Barleywine is a beer style of strong ale originating in England. The first beer to be marketed as Barley Wine was Bass No. 1 Ale, around 1900. A barley wine typically reaches an alcohol strength of 8 to 12% by volume and is brewed from specific gravities as high as 1.120. It is called a barley wine because it can be as strong as wine; but since it is made from grain rather than fruit it is in fact a beer

Best Music Video I saw in 2009

I need to become friends with this guy on FACEBOOK... just kidding

That Would Make One Big Po'boy

West Coast Style

Jeremiah Tower is an American Chref who, along Alice Waters, is generally credited with developing the culinary style known as California cuisine. He started in 1972 at the then-unknown Chez Panisse in Berkeley, California. Alice Waters and her partners hired him for his skills and his brazen confidence at recreating the greatness of past French traditional food. Within a year he became equal partners with Waters and the others and was in full charge of the kitchen, writing the menus, and the promotion of the restaurant.

PS : If you have never heard of CHEZ PANISSE – please leave the blog now and go to GOOGLE.

If I was in NYC tonight - I would eat at

www.josephleonard.com

Champagne vs Sparkling Wine

The primary grapes used in the production of Champagne are Chardonnay, Pinot noir and Pinot Meunier. Through international treaty, national law or quality-control/consumer protection related local regulations; most countries limit the use of the term to only those wines that come from the Champagne appellation. In Europe, this principle is enshrined in the European Union by Protected Designation of Origin (PDO) status.

Other countries, such as the United States, have recognized the exclusive nature of this name, yet maintain a legal structure that allows certain domestic producers of sparkling wine to continue to use the term "champagne" under limited circumstances. The majority of US produced sparkling wines do not use the term "champagne" on their labels and some states, such as Oregon, ban producers in their states from using the term as it can be confusing to consumers. Thanks wiki

Emily I hope that answers your question

Medium Rare, Please

We just sold our 25,000 burger the other day. What happened to the rest of meat from the cows?

Why our wine is good for you

1 Wine may prolong your life. In 1997 Michael Thun, M.D., and his colleagues at the American Cancer Society tallied the health-related pros and cons of alcohol consumption and found that one or two drinks a day over a nine-year period reduced a person's risk of death by 20 percent. "The lower mortality rates were driven primarily by a lower rate of cardiovascular disease and stroke," Dr. Thun explains. Moreover, in a French study published in 1998 involving more than 34,000 middle-aged men, the group that consumed a generous two to five glasses of wine a day had a 24 to 31 percent reduction in the overall death rate during the 10- and 15-year follow-up periods.

2 Wine decreases your risk of heart disease. In the past decade, more than a dozen studies have indicated that the consumption of up to one glass of wine or beer or one mixed drink a day for women and up to two a day for men may reduce the risk of heart disease by as much as 50 percent. Researchers found that this level of wine consumption raises HDL cholesterol (the good kind, which prevents fatty deposits from building up in artery walls) and inhibits the formation of blood clots. It also enhances the factors that help break up blood clots when they form, according to Mary Ann Malloy, M.D., a spokesperson for the American Heart Association and a cardiologist at Loyola University Stritch School of Medicine in Maywood, Illinois. Additionally, recent research suggests that consuming wine with meals helps reduce the proliferation of smooth muscle cells inside the arteries, thereby preventing atherosclerosis (hardening of the arteries).

3 Wine can improve your blood-cholesterol level. Beyond the ability of moderate alcohol consumption to raise levels of heart-protective HDL cholesterol, a 1998 Finnish study of 300 middle-aged men suggests that social drinking (defined here as one to four glasses of wine a week) may also reduce blood concentrations of Lp(a) lipoprotein. This protein appears to play a role similar to that of harmful LDL cholesterol, leading to the deposit of fat in blood vessels. More than moderate drinking, however, can cause a rise in triglycerides, the fatty compounds in blood whose elevated levels have been found to predict heart attacks and atherosclerosis, particularly in women.

4 Wine may reduce your risk of arterial disease in the legs. In a 1997 study that was part of the ongoing Physicians' Health Study at Brigham and Women's Hospital and Harvard Medical School, researchers discovered that men who drink one or two alcoholic beverages a day have a 32 percent lower risk of peripheral arterial disease (PAD), or hardening of the arteries in the legs. This protective effect, the researchers speculate, may be due to the impact of alcohol on blood lipid levels, especially the impact on HDLs. It's also possible that alcohol improves the flow of blood to the extremities.

5 Wine might decrease your risk of blindness. In a 1998 study of more than 3,000 adults 45 to 74 years old, researchers from the National Health Nutrition and Examination Survey found that those who consume moderate amounts of wine have a significantly lower risk of developing age-related macular degeneration, the leading cause of blindness among men and women over 65. "We don't know exactly what's responsible for the positive effect," admits Antonio F. Vinals, M.D., an ophthalmologist and eye surgeon in New York City. Possible factors include wine's antioxidants (substances that prevent free radicals from causing cellular damage), tannins (astringent compounds) and flavonoids (substances in plants that have anti-inflammatory properties and other benefits), any or all of which may slow down the deterioration of the macula in the eye.

6 Wine may lower your chances of getting kidney stones. According to a 1998 report from the ongoing Nurses' Health Study at Brigham and Women's Hospital and Harvard Medical School, women who drink a glass of wine a day boast a 59 percent reduction in the risk of getting their first kidney stone. (Researchers there found similar benefits for men.) "Alcohol interferes with the secretion of antidiuretic hormone, which is responsible for telling the kidneys to concentrate the urine," ex-plains Gary Curhan, M.D., the study's lead author. "If you don't have it, your urine will be more dilute, which means you will urinate more; that in turn will help protect you from kidney stones." Wine may do a better job of this than beer, Dr. Curhan notes, thanks to its higher alcohol content.

7 Wine could improve your psychological outlook. Any oenophile can attest to the relaxing powers of a glass of fine wine. Now it looks as though wine may actually be psychologically beneficial. According to a study published in the September 1998 issue of The Lancet, adults (surveyed at ages 23 and 33) who drink moderately demonstrate a lower risk of poor physical health and of psychological distress than peers who are either teetotalers or heavy drinkers. "People who have one to two drinks a day tend to have a more moderate and balanced lifestyle and seem better able to handle stress," says Dr. Malloy.

8 Wine may prevent food poisoning. In a 1995 laboratory study, researchers at the Tripler Army Medical Center in Honolulu found that red and white wine killed off colonies of such bacteria as E. coli, salmonella and shigella more effectively than Pepto-Bismol did. Their conclusion: red and white wine may protect against bacterial diarrhea. "Drinking alcohol in moderation, especially wine and beer, stimulates acid secretion in the stomach, which might lower the risk of [getting sick from] food poisoning," notes Walter Peterson, M.D., a professor of medicine at the University of Texas Southwestern Medical Center in Dallas and an expert on diseases of the stomach. He adds, "You still have to maintain safe food practices, but you could get some added benefit by drinking wine."

9 Wine may protect you against Alzheimer's disease. In a 1997 study of more than 2,000 people 65 and over, researchers at the University of Bordeaux in France found that subjects who consumed a glass or two of wine a day had a reduced risk of Alzheimer's disease. The scientists attributed this finding to the beneficial effects of the antioxidants found in wine. "It could also be that wine is having an effect on vascular disease," notes Marilyn Albert, Ph.D., a professor of psychiatry and neurology at Harvard Medical School and a member of the Medical and Scientific Advisory Council of the Alzheimer's Association. "We know that mild drinking reduces your risk of atherosclerosis, and the heart has a direct connection to the brain: when the heart is diseased, that often leads to disease in the brain. So it's possible that wine may reduce the dementia related to heart disease."

10 Wine won't make you fat. It has long been assumed that drinking alcohol--often referred to by nutritionists as empty calories--can make you gain weight. Recent research, however, suggests that moderate amounts of wine won't have that effect. A 1997 Colorado State University study of 14 healthy men found that drinking two glasses of red wine with a meal did not promote weight gain. "It appears that alcohol may influence insulin sensitivity," says Loren Cordain, Ph.D., the study's lead author. "People who drink moderately, as opposed to teetotalers, tend to be more insulin sensitive, which helps with weight regulation."

I stole this from food & wine 1.1999 issue, and James Patagonia took the Photo