curiouskitkatt

Back in February I created a google doc where people could RSVP as well list what they were bringing. Perhaps everyone would be so kind to fill in the appropriate fields so we know all who will be attending, & what will we will need. Thank you in advance! -kat

The menu: Here's the 4 Course Menu: - Oysters / asparagus / radish / chèvre paired with Sidebar Sauv Blanc - Snapper / smoked bone broth / corn / beans / shallots paired with Ramey Russian River Chardonnay - Ribeye beef steak / squash / mushrooms / Swiss chard / berry jus paired with Ramey Napa Cab - Spiced (just a hint of heat) chocolate panna cotta / pistachios / raspberry / cocoa nib brittle paired with Ramey Claret

So I got a few details about the dinner after reaching out to The Left Bank. A well informed diner that I am, I kinda like to know as much as I can prior to the event. Mandy Arnold, proprietor of The Left Bank , was very helpful in providing bits about the event. South Central Pa is home to several farms that source dining establishments well within the city as well as areas outside of Pa. The dinner will be highlighting a few of the riches of the region. Brogue Hydroponics is a family owned farm operating since 1983 that provides exceptional quality fruit & produce. Locust Point Cattle based in Dover , Pa produces 100% grass fed beef. Seafood selected from Sea to Table from Beaufort, NC as well as East Coast oysters will served. Upon arriving at the restaurant, guests will be presented with a complimentary cocktail and will have a chance to interact with representaives from Ramey Cellars. As mentioned in a previous post, George Staikos will be hosting the wine pairing event. Mr Staikos has been with Ramey Wine Cellars for 10 years, and teaches wine education at Farleigh Dickinson University. Following the reception, guest will be seated, and served a 4-course plated dinner. If there are dietary restrictions, please contact the restaurant prior to the event to make requests. If something were to come up, and guests are not able to attend, refunds will not be issued, but can be transferred to a future event. Just an FYI, so that guests are well informed. Details of the menu were not yet finalised, so I will be following up with that as soon as I know. Looks like it will be a delicious event. I am looking forward to this immensely! Reporting tasty news, katt

David Ramey: Katt, our National Sales Manager George Staikos will be hosting. He’s a total wine pro who teaches the wine education course at Farleigh Dickinson University. I enjoy meeting makers, as well as chefs. This was David Ramey’s response when I asked him directly if he would be in attendance. Most people swoon at meeting rockstars & celebrities. For me its meeting the people who produce what makes me happy. Food & Wine. -katt

I am dancing on the ceiling that this dinner is taking place in my city. I know my taste in wine tend to lean toward Old World, but I do enjoy wines produced by David Ramey. I recall having a chardonnay from Ramey wine cellars at Corduroy, and a few times since. This dinner is also an incredible value at $135. It will be 4 courses presented by the Chef which will highlight the best the region of South Central Pa has to offer. Dinner will take place on Tuesday, June 12 at 6:15. I don’t have details yet of the menu, but will inquire about them soon. I am so excited. Wine & Dining, katt

Its been a minute since I have reported on some of the revolving pop ups that have taken place at Taste Test. The most recent one being Paco’s Tacos, didn’t disappoint. The torta filled with beer battered soft shell was a home run. I had been to this pop up on its first run, & I admit I wasn’t entirely won over. The tacos were ok, but not memorable. So I really wasn’t entirely motivated to return when it popped up again, but if you are serving soft shells its pretty much a sure thing Ill be checking it out. I suppose I should make it a point to revisit trying the tacos. Does one really need an excuse to go eat tacos? Redemption, katt

I look forward to your INSTA post on what you happen to decide on getting! In my experience, I would opt to eat Korean with a group for optimal serving of Banchan. I made the mistake of dining solo. I won't be making that mistake again. Food just taste better when you are in a group. Just my opinion.

I just took a peek at the menu at the salt broiled shrimp sounds downright tasty! Everything sounds amazing though. Good luck narrowing your choices.

Thank you for filling out the form and all of the supplies you will be providing. Looking forward to seeing you!

Good Morning All, Just want to check in with everyone, and announce that we are 4 months away from the picnic. Although that is a great deal away, it will sneak up before we even know it. I will be visiting the cite to get a sense of what we will all need to facilitate a great picnic. As the date grows closer please fill out the spreadsheet that I have compiled so we all have an idea of how many people will be attending. I understand that things come up, and plans will change , but please keep us posted on whether you will be joining us . This will help me out tremendously in terms of gathering whatever supplies that we may need. In terms of what to bring I have no doubt that everyone will be contributing to an incredible feast. To indulge my own curiosity, please enter what you may be bringing to the picnic. This may also assist in not having to many overlapping items. I look forward to seeing you in July!

I did not know what to expect, but I had a pleasant evening at this establishment. I agree the food is not memorable, but as far as the entertainment, that is a completely different story. I was looking for a spot to celebrate my nephew's birthday, and he loves chicken parm. I wish there was a way to look up restaurants that serve the best chicken parm in Philly. Perhaps there is, but I took a gamble and looked up old Italian restos in Philly, and Victor Cafe popped up. I proceeded to make a reservation on open table, and the earliest table for a Saturday evening was 8:45. I took it. I was worried traveling with two teenage boys, they would be antsy in waiting for out late reservation. The only reservation that was had by the older sibling was questioning whether this spot was gonna deliver. We pulled into the neighborhood, and it seemed to me that time had stood still. I imagine in the years Victor Cafe has been serving the people of Philadelphia hasn't changed much in terms of aesthetic, and that was comforting. We walked in and immediately were serenaded by an aria performed by one of the waitstaff. I knew this evening, however the caliber of the food, was going to be memorable. We were instructed to wait in the lounge area until we were called to our table. The upstairs is the perfect setting for groups to gather while waiting for their table, or ideal to transition to engage in conversation while sipping after dinner drinks. The decor , and vibe of the lounge was comfortable and set off with old world lithographs along with wax tapers lit to ignite a dark, sexy ambiance. We were sat on the upper level of the converted townhouse. The setting felt as though I was in an old friend's dining room. It felt comfortable , and familiar. Overall as mentioned in previous threads, the food is by no means extraordinary, but it was good. My nephews were impressed by the bread service. Warm bread served with olive oil. In their defense, they do not get out much. I try my best to take them to upscale eateries to expand their appreciation for dining at all levels, and foster good etiquette. Besides they would appreciate any place I would take them to in all honesty, as long as they were spending time with their Auntie. I am lucky, I know, back to the review. We started with friend smelts that were accompanied with tangy marinara sauce, followed by clams casino. The clams were a hit. Medium sized clams topped with a stuffing made of butter bread crumbs, parsley, and roasted peppers added a richness to the tender clam. The fried smelts were okay. I expected them to be more crisp in texture, and the breading was a bit flat. One note. While the boys were enjoying the apps,. I had a caesar salad with fillets of salt cured anchovies. It was meh. The dressing was a bit thin to my liking. I enjoy a caesar where the dressing is voluptuous and studded with chopped anchovy. Lately, most of the caesar salads I have been served are dressed with a tangy emulsified vinagrette . Meh. For our main course I chose for my nephews on account they weren't exactly sure what to get. My oldest nephew had the spaghetti with braciole, sausage and meatballs. The other one had Fra Diavolo with calamari, and I chose the whole roasted branzino. All of the dishes were good, but not spectacular. Dessert followed with a selection of tiramisu. and chocolate ganache cake. Were they good, yes. Have I had better, absolutely. The best party of the evening without a doubt were the performances by the waitstaff. If you go with the expectation for the food to be superb, you will be disappointed, but if you go knowing that it will be okay, you'll be fine. The prices are reasonable, so I didn't feel butt hurt after the meal came to a close. I came hoping for an experiences. And the best part of the evening were the expressions of delight on my guests. All in all, I would go again. After all I ate at a place that was the back drop for two Rocky films. I can add that to my dining resume. But in all seriousness, the operatic performances by the service staff were superb, and I would go back many times over. Opera is like an oyster; it must be swallowed whole or not at all. This can perfectly sum up my experience at Victor Cafe. It was a good evening. The boys were happy, so that made me happy. kat

Funny you mention this possibility of this sub-forum on this platform . While on Facebook, I stumbled upon this group that spans the entire US of A in search for, as well as preservation of the deli. This group is certainly well versed on where delis span from coast to coast as well as what is being served at them as well.

Are menu provisions not available at the bar?

Politics are not my strong suit, and I tread lightly when speaking political, but it is my opinion from day one that Trump has served as a puppet for the GOP. Hillary did not have a chance of winning if the GOP had anything to do with it, and they got exactly what they wanted. Someone that appeared to be unsophisticated beyond reproach, and presented to be the perfect subject to be manipulated. Much like during the Bush 2.0 years, Cheney was "seen" as the ruling President, and Bush just served as a figure head, this same metaphor can be applied to the current administration. The ideas that are coming out of the Oval office are so outrageous, and outright flippant for the America and its citizens. Everyday I fear what looms around the corner from someone who is so tyrannical in his ways, and continually has such absurd discourse for what he presents as "Making America Great Again." Concerned, kat

Corduroy has never succumbed to trends. Chef is the real deal. He has been serving guests for 17 years with excellent food at a great price paired with stellar service. This is why it is always my go to when I’m in town. So happy you had a wonderful evening! Former staff, kat

Although his reply was to my disappointment to a Cambodian pop up I attended, @DonRocks response could be an attribute to the ups and downs of food halls. It would be interesting to get one's take on the issue at hand by someone who runs a stall at a food hall. I would be interested to hear their challenges, and how they navigate around them, to achieve sustainability in a dining landscape that is filled with so many options.

I dine solo 85% when I’m out cause coordinating a date with my friends is nearly impossible unless its done weeks out. Who has time for that? IMO, a seat at the bar is the best in the house.

Yes, they have a bar, but getting a seat is very difficult on account its one of the hottest spots in Philly. I recommend trying to go early if you can, like right when service begins.

Good Lort, Papa Chu can cook. I felt like I took a taste tour through Taiwan, Vietnam, as well as Korea without hopping on a flight clear across the hemisphere. Incredible. I had the Zhong Zi. It was a pocket of mighty deliciousness. It was filled with a sticky rice that was glutinous like Thai sticky grains , but soft like Korean rice. I need to know what he used. Folded into the rice was fatty pork belly so lip smackin’ juicy that I may have licked my lips. Many layers of flavors were packed into this pocket. The presence of shiitake mushrooms added an additional layer of meatiness that I found rather pleasing. The most surprising component of this dish was the mixture of steamed peanuts. I love me some boiled peanuts. At first look I though they were beans, and I know peanuts are of the legume family, but dang I never enjoyed beans like that. I scraped the pocket near dang clean. Picking up every kernel , not wanting the dish to come to an end. I paired the Zhong Zi with cucumber salad. Oi-muchim is a cucumber dish traditionally served as banchan. This side dish of cucumbers is tossed in a mix of garlic, sesame, sesame oil, chili paste, & sugar. The crispness of the cucumbers along with the sweet & spicy flavor paired perfectly with the fatty pork & sticky rice. To wash down my meal, I chose Vietnamese coffee. Oh mang, Was it good. Cold brewed for 48 hours and sweetened with condensed milk. Had it not been a school night , I would have opted for a cold hoppy brew. At this pop up, Union Brewing was available for the choosing. Next time, pho sho. So next time I know Papa Chu is cookin’ , consider me there. He should pop into Ekiben more often. This is the only downside of pop ups. When you really enjoy a dish, the likelihood of you having it again is close to nil. But perhaps, just maybe, Papa Chu will influence a few additions to the permanent menu. One can only hope. I could easily get used to eating this often. Papa knows best, kat

I may suggest sending a direct message to @Mark Slater. He is the director of Ops and sommelier extraordinaire. Have an amazing meal! kat

I’m on the move, folks. Its not often I have the opportunity to POP into places for lunch on account my day hustle prevents me from having any kind of fun, but today y'all, I'm going rogue. I will be heading to Baltimore to try Taiwanese buns at Ekiben. This is a brick and mortar, but for this month I think they are running various guest pop ins. Today happens to be a father- son team slinging buns. I know I should reword that last sentence, but I'm gonna leave it. I will report back on what I feast on for hungry minds wanting to know.

Mimi Sheraton, the incomparable former food critic of the NY Times recently proclaimed that the once sprawling malls of suburbia have been gradually decaying in existence. She then sent out the same omen to the omnipresence of food halls. It made me scratch my head and wonder. Then I came across this. I haven't visited many food halls, but I have noticed that there is this race to create "insta" worthy food, whether or not it is delicious is debatable. So this prompts me to ask the question, what is a food start up to do? Most can not afford the financial burden of a brick and mortar, but want to test out their concept in a temporary space provided by real estate in a food hall. Discuss.

Is this the book with the blue infinity symbol on the cover page? I don't have the book in front of me right now, but I did recently purchase it and have not dived into yet.

I knew a thread of this nature was bound to exist in this forum. What are you reading currently? I need suggestions. I prefer autobiographies, and of course food lit is at the top of my list, but any suggestions are welcome. Please, and thank you.

My mom makes Bun Bo Hue with fatty corned beef brisket. It is unphogettable.