Growing up in the South I was completely surrounded by everything pork, from bacon to bbq. Now that pork is the new BLACK, I feel an urge to share some of my knowledge about the swine, cause I do “dig on pig.” When most people hear the word “country ham,” the response is usually one […]
The pig is known as the king of the kitchen, or he ought to be if he isn't, but over the years the noble swine has been crossbred into a fast-growing, flavorless bore (no pun intended). Before the high-density feedlot life became standard, pigs used to have regional and varied diets, distinct flavors and fat levels. Now, they are just a ubiquitous pale chop that pales in comparison to its former glory.
Last night, Di Bruno Bros was proud to participate in Feastival, a charity event benefiting Philadelphia Live Arts. While donations, auctions and raffles are still being calculated, it is not too early to conclude that the event was a huge success. Mayor Nutter and Governor Rendell each auctioned a pair of Phillies playoff tickets in […]
New to our Rittenhouse Seafood Pantheon, but not new to the Scandinavian holy trinity (see title), Arctic char is making quite a “splash” with customers. If you like salmon, or trout, or both, definitely check out this fish. Milder than wild salmon, but more flavorful than rainbow trout, this prehistoric-looking anadromous wonder is not only a low-mercury seafood, but an eco-friendly and environmentally sustainable one as well.
I am writing to express appreciation for the service that was offered to my wife and I by members of your catering staff and in particular by Nicole Shatzel. Our wedding was on July 17th, however, our interaction with Nicole began last October when she began helping us plan our event. From the start Nicole […]
Last night we tried something a little different for Happy Hour...gotta keep those regulars on their toes! Instead of pairing three cheeses with three beers, we paired three cheeses with one beer. Using Cigar City's Jai Alai, we explored how one style of beer reacts differently to different styles of cheese. Forcing ourselves to think outside the box, we discovered some successful pairings in places we least expected to find them.
I started back to work this week after summer vacation, and believe me when I say: Grrrl needed a martini. That put me in the market for an after-work cheese, something strong enough to stand up to gin. Enter Pecorino di Pienza, a Tuscan sheep’s milk cheese that loves olives, cured meats, and, oh yes, martinis.
Many thanks to Gordon and Curt from Nodding Head Brewery for bringing three outstanding beers to play with. Of course, they seem to find themselves here every Wednesday night, regardless of brewery, so the only real difference is that they now stood on the other side of the counter. Anyway, onto the pairings.