12.31.10 & 01.01.11

12.31.10 Specials

NEW YEARS EVE 2011

WIANNO OYSTERS [ tasting : raw | ceviche | fried ]

LOCAL LETTUCE [ golden beets, queso fresco, pomegranate, blood orange ]

TARRAGON GNOCCHI [ poached lobster, chestnut brown butter ]

SCALLOPS [ flavors of chowder ]

“Ballantine” CHICKEN [ winter truffles, butternut squash, confit potatoes ]

HUDSON VALLEY CAMEMBERT [ kir liquor, cherry, brioche ]

P&K “kit kat 2011” [ valhrona manjari chocolate, crunch ]

Join us at Midnight for a nice warming shot of Bulleit Bourbon on the house

01.01.11

Join us from 11am - 6pm for $1 oysters and $5 sparking wine to bring in the new year

Boxing day

Yards "Trouble" belgian strong ale

Yards "Brawler" pub ale

Come get some!


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Location:Panama St,Philadelphia,United States

Merry Christmas From The Crew!!!!

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Marinated Veg Salad

This Wednesday at 7pm

SIXPOINT MAD SCIENTISTS Series #1: Spelt Wine

The Spelt Wine is a twist on the more traditional barleywine beer
style and features 51% spelt malt – an ancient cereal grain rarely
found in the brewing process. The Spelt Wine clocks in at 9.4%ABV

"Evolutionarily speaking," explains brewmaster Shane Welch, "spelt is
an old cousin to wheat, similar in its composition and flavor profile,
but less hybridized. The extra-large grain bill coupled with an abbey
yeast allowed this beer to ferment very dry, further emphasizing the
tart and spicy notes of the brew. It was seasoned with two different
types of noble hops."

Amis Industry Night

We had a blast at Amis on Monday, December 6.

Hackett made the best cocktail I have ever tasted: sazerac manhattan aged in a cask barrel for 22 days. Outta control. Sixpoint Brewery unleashed our signature "Hoppy Holiday" Brown Ale. The Amis bartenders and front of the house did a great job maintaining the crowd.

The food worked out perfectly. We made sliders of the Churchill, scotch eggs (hard boiled eggs wrapped in sausage and deep fried), smoked pork shanks over white beans, terrines of pork with pistachio and cherry, and finally, our take on finnan haddie. Vetri and Brad Spence came through with telaggio mac & cheese, agridolce pig tails and killer mortadella hot dogs. The crowd was pumped and the steely dan was cranked.

Special thanks to our boys from La Frieda for making the trip down from NYC. Tony, you look great in blue fleece.




Marc Vetri, Mark Pastore, Josh Ozersky, Jon Adams


- JDA

Location:Kitchen

Thank you all for making industry night a success!!

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Finished tree, Carol looks great!!!

Thanks Bailey.




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Beers for the staff at Amis!!!!!

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Eggs Saxony

Irish Drop Biscuit
Baked Farmer Eggs
Homemade Sausage
White Gravy

Join us this coming Monday, December 6th as we team up with Amis for their monthly industry night event! There will be free food from 10pm-1am and drink specials from 10pm-2am. Just bring a current pay stub to show at the door. Chef will be preparing churchill sliders with bone marrow butter and fried onions, a pistachio and cherry terrine with violet mustard, and smoked haddies with apple, potato, dill, and creme fraiche on baguettes. The bar will be bringing Sixpoint P&K Brown Ale (Hoppy Holidays), Samuel Smith Oatmeal Stout, and cask aged Sazerac Manhattans.

The Pub & Kitchen team is very excited about this event and it will definitely be a party you wont want to miss!

December 26th : Boxing Day

NEW YEAR'S DAY

The beauty of mise en place

I love seeing "prep work" come together. Mise en place is a restaurant term meaning "everything in it's place" but it refers to having all of our ingredients ready for dinner service. Cut the veg, portion the meat, fill the oil bottle, unwrap the butter....

It's all about being organized and having a world of components at the reach of your hand.

Here is some of my mise en place from today:

Cured haddock awaiting the smoker.




Hanger steak in marinade.




Herbed chicken breast for the grill.




- JDA