STARTERS
MARINATED OYSTERS
cucumber, chili & lime
CRISPY PORK TROTTER
frisee, pickled green beans & sauce gribiche
FIGS & GOAT CHEESE
blue moon acres mixed greens
hazelnuts, goat cheese & banyuls vinaigrette
MAINS
CRUMBED MAINE HADDOCK
arugula, grilled lemon & tartar sauce
NEW YORK STRIP STEAK
{Pat La Frieda Meats NYC}
marinated tomatoes, blue cheese & onion rings
ROASTED PORK CHOP & GRILLED SAUSAGE
anson mills grits with english cheddar & mustard pan sauce
DESSERT
BROWN BUTTER POUNDCAKE
warm apple compote, cinnamon & whipped cream
"BROWNISH COW"
black cherry soda & chocolate ice cream
Check the blog daily during RW for our 4 course $35 per person Family Style Menu.
29.8.10
Help Wanted
P&K needs a Part Time hostess on the Weekends, send your resume to Pabbit@thepubandkitchen.com or drop a resume off at the pub
20.8.10
18.8.10
NOW IT'S A PARTY 09.09.10
09.09.10
SIXPOINT CRAFT ALES is doing a special brew for our 2yr Birthday.
Thursday 09.09.10 2yr Birthday Party at P&K.
Really, Already
P&K is doing restaurant week{S} once again. This Fall Jon & Rob are looking to do a really nice menu. Something besides the “Chicken, Salmon & Pasta”. So check the blog net week for an updated menu.
Good Grits...Good Ribs
Heirloom Grits
Throughout the 19th Century, most South Carolina farmers raised a wide variety of corn and took their crop to local millers to be ground using stone wheels. By the early 20th Century, these mills steadily lost ground to big, steel roller mills, and the older varieties were replaced by hybrids grown for long shelf life. By World War II grits and corn meal were being ground to a fine, uniform size that crushed the germ into dust, resulting in an end product that was smooth but largely flavorless.
Wednesday Night : Ribs, Grits & Pils $17
In 1998 Glenn Roberts, a Charleston-based historic restoration consultant and thirty-year veteran of restaurant and hotel concept design, steered his career down a radical path. He sold his worldly possessions and rented a big metal warehouse behind a car wash in Columbia, South Carolina. He bought 4 native granite mills and 40 chest freezers.
Glenn's plan was ambitious, some might say mad: he intended to grow, harvest and mill near-extinct varieties of heirloom corn, rice, and wheat organically, and re-create ingredients that were in the Southern larder before the Civil War. Grits, cornmeal, Carolina Gold rice, graham and biscuit flour, milled fresh for the table daily, had helped create a celebrated regional cuisine--America's first cuisine, the Carolina Rice Kitchen.
The cuisine was gone, the ingredients that inspired it no longer available. You might ask why anyone cared.
Glenn cared for a lot of reasons. He cared because the dishes his mother described during her girlhood in Aiken, South Carolina could no longer be prepared. He cared because each time he was asked to create a period dinner for an historic project the ingredients weren't around. He cared because local growers lacked the experience to grow old varieties. He cared because he knew this food had been exceptional.
It began with grits. In 1995 Glenn explored rural back roads looking for the famous white Carolina mill corn noted in antebellum plantation inventories and recipes. The corn was revered for its high mineral and floral characteristics, and its creamy mouthfeel. He found this corn in a bootlegger's field near Dillon, South Carolina in 1997, and planted and harvested his own first crop of 30 acres in 1998. Known as "Carolina Gourdseed White," the single-family hand-select dated back to the late 1600's. Gourdseed is a classic Southern dent corn, soft and easy to mill.
The discovery of Carolina Gourdseed White--and other nearly extinct varieties of Southern mill corn--fueled Glenn's efforts to preserve nutrition and flavor in heirloom corn. He knew the corn would have to be milled as carefully as it was grown.
Glenn returned to historic documents. He read about an heirloom that had been bred to blow down in late fall for hand harvest under snow in deep winter. The corn, an 1850 yellow dent of Appalachian provenance called "John Haulk," was known to have made the "finest corn bread and mush." The fact that it was milled in freezing temperatures after full field ripening and drying was puzzling until Glenn froze and milled his own Gourdseed White. The resulting flavors were stunning. With this experiment Glenn "rediscovered" cold milling. In so doing, he found a way to offset the heat damage grains experience during milling, as well as ideal storage for seed corn-the freezer.
By 2000 Glenn had ten varieties of Southern dent heirlooms in the ground and was milling grits for chefs in Georgia and the Carolinas. Word got around. A handful of ingredient-conscious chefs across the country--Thomas Keller in Calfornia, Charlie Trotter in Chicago, Tom Colicchio in Manhattan, Ann Cashon in Washington DC, and Jodi Adams in Boston--began to use Anson Mills products and promote them vigorously to their colleagues. The circle widened.
In 2001, sustained by the success of Anson Mills' early efforts, Glenn took on production of certified organic Carolina Gold rice and a "Thirteen Colony" wheat called Red May. Both are currently in full production. In addition to its collection of native heirloom grains Anson Mills grows Japanese buckwheat, French oats and Italian farro. Each produces products of exquisite flavor and texture.
To date Anson Mills has provided grants to resuscitate roughly a dozen types of threatened antebellum mill corn, and has offered its research growers heirloom seed, seed selection expertise and management advice. Glenn works with thirty organic growers in six states.
Finding growers who are prepared to withstand the rigor of organic certification, and to make peace with the lower yields and higher demands of heirloom grains is no easy task. Glenn is indebted to the integrity of the seeds and the fortitude of his growers. He knows there is much left to do.
They only sent 60 to PA and we got them all
From The Oyster Guide
Shigoku, the latest development from Taylor Shellfish, is the most encouraging thing to happen in 2009 thus far. It’s a Willapa Bay oyster, made extra-special through Taylor’s genius. They grow the oysters in floating bags, like many a Pacific oyster, but these are attached to stationary lines and floats that rise and fall with the tides, the result being that the oysters get tumbled twice a day. This low-energy, low-maintenance technique (a variation on British Columbia’s more labor-intensive Kusshi) continuously chips off the oysters’ growing edge and forces them to “cup up,” getting scoop-shaped and pushing against the limits of their shell as they grow.
The result? A small, dense, cornucopia of an oyster. A light, clean taste of cucumber and salt, with a finish of water chestnut and Jerusalem artichoke. (Two days after I wrote these notes, I had dinner at Boston’s Rialto, where the sensational Jody Adams had paired oysters with a Jerusalem artichoke puree . . . . great minds.)
Shigoku, which means ”ultimate” in Japanese, hasn’t hit the market yet, but they may hit your local oyster bar in the coming months if it is very, very lucky. You’ll also soon be able to order them directly from Taylor, in a handsome wooden box stamped with the Japanese character for “Shigoku.”
Jersey Peaches
Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size of a tennis ball, they are covered with a velvety down, and most commonly have a red-blushed yellow skin and golden yellow flesh, apart from white peaches, which have a pink-blushed cream skin and pinky white flesh. It's possible to find flatish, disc-shaped varieties of peach, but the most common type is spherical, with a little peak (known as a 'beak') at one end. Just like nectarines, they come in either clingstone or freestone varieties - the name indicates how easily the stone is freed from the flesh.
Availibility
Late July through to September.
Choose the best
A ripe peach will have a fragrant aroma, and will be yellow around the stem. It should feel firm but will yield slightly when it's gently squeezed. Avoid any peaches that feel hard, or that have bruising or mould. Slightly underripe peaches will soften if stored at room temperature, but won't get much sweeter.
Prepare it
Following the line of the dimple, cut around the fruit with a sharp knife, then twist each half apart. Slice or chop as required. If there is too much fuzzy bloom on the skin for your taste, you can rub it off under cold water. Tough skin can be peeled off with your fingers, or drop the peach into boiling water for around 15 or more seconds then plunge immediately into cold water. The skin should then come away easily.
If you are not going to eat cut peaches straight away, brush the cut sides with lemon juice or acidulated water to prevent them going brown.
Store it
Slightly underripe peaches can be ripened at room temperature for a day or two. They should then be kept in the fridge in a perforated bag, where they'll keep for a couple of days.
Cook it
Eat raw, as they are, or slice and add to fruit salads, pavlovas or trifles. Use to make tarts, or serve with vanilla ice cream or cream. Poach (10 minutes for whole; 4-5 for halves). Halve and roast (15-20 minutes).
thanks olive
13.8.10
6.8.10
BYOV with Sean
Dust off some of your old vinyl and carry it over to the pub Monday Night - Sean, Jay & I are going to have some fun playing some oldies but goodies starting at 10pm. Of course we will be having a late night happy hour too. It is Monday.
Cold Brew Coffee at P&K for weekend lunch
"Cold Press" or "Cold Brew" is the proper generic term for the process of steeping coffee grounds in room temperature water for an extended period. Toddy is a trademark referencing a cold brewing system developed and patented by Todd Simpson in 1964. In the absence of competition in this brand space, "Toddy" has become a genericized reference in American English and some people in the United States today refer to any cold brewed coffee as a "Toddy." This should not be confused with the term "hot toddy," which refers to an alcoholic drink.
The cold-press process requires grinding coffee beans at a coarse setting and soaking those grounds in cold water for a prolonged period of time, usually 12 hours or more. The grounds must be filtered out of the cold water after they have been steeped using a Toddy Cold Brew System, paper coffee filter, or a French Press. The result is a coffee concentrate that is often diluted with water or dairy, and can be served hot, over ice, or blended with ice and other ingredients such as chocolate. According to Toddy, some 6,000 coffeehouses throughout the U.S., Canada and Australia use their proprietary system to make iced coffee and tea drinks. Some coffeehouses, in contrast, brew hot coffee at double strength, then chill it with a commensurate amount of ice or chilled milk or water.
Conventionally brewed hot coffee becomes diluted when poured over ice, unless it is chilled beforehand. Adding hot coffee to ice can also produce bitter note. Toddy, LLC claims that brewing coffee by their method reduces the acidity of the coffee by 67 percent, compared to coffee brewed by traditional hot extraction methods. Cold brewed coffee naturally seems sweeter due to its lower acidity. Because the coffee beans in cold-press coffee never come into contact with heated water, the process of leaching flavor from the beans produces a different chemical profile than conventional brewing methods].
This less common method of brewing has been praised by leading food critics from news organizations such as The Washington Post, NBC's Today Show, MSNBC, The Saturday Evening Post, Scripps Howard News Service, Cooking Light, and The Atlanta Journal-Constitution\
from wiki
The cold-press process requires grinding coffee beans at a coarse setting and soaking those grounds in cold water for a prolonged period of time, usually 12 hours or more. The grounds must be filtered out of the cold water after they have been steeped using a Toddy Cold Brew System, paper coffee filter, or a French Press. The result is a coffee concentrate that is often diluted with water or dairy, and can be served hot, over ice, or blended with ice and other ingredients such as chocolate. According to Toddy, some 6,000 coffeehouses throughout the U.S., Canada and Australia use their proprietary system to make iced coffee and tea drinks. Some coffeehouses, in contrast, brew hot coffee at double strength, then chill it with a commensurate amount of ice or chilled milk or water.
Conventionally brewed hot coffee becomes diluted when poured over ice, unless it is chilled beforehand. Adding hot coffee to ice can also produce bitter note. Toddy, LLC claims that brewing coffee by their method reduces the acidity of the coffee by 67 percent, compared to coffee brewed by traditional hot extraction methods. Cold brewed coffee naturally seems sweeter due to its lower acidity. Because the coffee beans in cold-press coffee never come into contact with heated water, the process of leaching flavor from the beans produces a different chemical profile than conventional brewing methods].
This less common method of brewing has been praised by leading food critics from news organizations such as The Washington Post, NBC's Today Show, MSNBC, The Saturday Evening Post, Scripps Howard News Service, Cooking Light, and The Atlanta Journal-Constitution\
from wiki
5.8.10
The Pub is NOW HIRING
We are experiencing a lot of growth in the wake of recently being noted as Best Gastropub in the Philly (Philly Mag) and is now accepting resumes for ALL FRONT OF HOUSE positions (full-time or part-time available).
We are looking for a minimum of 2 years experience in a restaurant/bar setting. Knowledge and appreciation for food, wine, and drink is desirable. This is a rare, lucrative, and fantastic opportunity for the right candidates!
Please email current resume and availability to: edhackett@thepubandkitchen.com
3.8.10
This Weekend's Lunch Menu for Saturday & Sunday
New Menu just in time for the hot weekends in August - To kick things of this weekend we are doing our P&K Bloody Mary for $3 from 11-3 on Saturday & Sunday.
Brunch Specials and New Cocktails to flow this week... so check back on the blog
Tonight's Punch
SOUTHERN COOLER PUNCH
house infused tea vodka & fresh lemonade $7
YELLOW WATERMELON DAIQUIRI
fresh lime, white rum, sugar and mint $8
1.8.10
This Tuesday Night
22oz PAINTED HILLS 14day DRY-AGED "COWBOY" RIBEYE STEAK for 2 $48
I love this guy.. When he came to the pub in the spring he kept calling it "The Pub & Chicken" we sell a lot of his ground meat in our Windsor Burger.
We only have 7, we had 8 but we got a little hungry.
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