Tickets are still available for the Bainbridge Green Food Truck & Beer Festival, part of Dining & Dancing Under The Stars: A Fundraiser for Bainbridge Green, which will be held on the 300-400 block of Bainbridge Street on Tuesday, October 28th between 6:00-10:00 PM. Continue reading
We recently checked out the new Bareburger on Walnut Street in Center City. Bareburger is a mostly NYC-based burger chain that specializes in offering meats that are organic, humanely-raised, antibiotic and hormone-free. In addition to beef, the menu features some “exotic” game meats like bison, elk, goat and wild boar. There are also turkey and chicken meats as well as veggie and vegan options.
There are many burger toppings to choose from, including 3 types of bacon, 8 types of cheeses, 13 types of veggies, and 16 types of sauces. They have “pre-made” burgers or you can build your own. Sides and snacks (larger versions of sides) go beyond your typical fries and onion rings. There are a variety of pickles, slaws, and even a baby kale salad.
If an exotic burger isn’t your thing, they also offer a few salads and sandwiches that will make both carnivores and veggies happy. Bareburger is kid-friendly as they offer meals for children – served with healthy apples!
A variety of all natural sodas, iced teas, lemonades, delicious milkshakes and scrumptious desserts round out the menu. No matter your preference or food limitation, Bareburger can accommodate. In fact, one of the first thing they asked us is if we had any food restrictions. That’s thoughtful!
For starters we enjoyed a Maine Root Sarsaparilla soda with a baby kale salad. Such a delight to have Sarsaparilla since you really don’t see that on menus much these days.
Next we enjoyed some fried goodies: sweet fries, onion rings and pickles! They nailed the breading on the rings and pickles. They also served these with a few different dipping sauces including a curry ginger ketchup, smoke sauce (like BBQ sauce), horseradish remoulade, paprika mayo and “special sauce.” All were very good!
For our main course, we enjoyed two burgers: the Supreme (beef) burger and the Grindhouse (elk) burger.
The Grindhouse comes with an elk meat patty, Manchego cheese, country bacon, piquante relish, and paprika mayo on a brioche bun. Never had elk meat before, but it was good. Not as moist as cow meat, but not tough like some other game meats can become. This was a good burger.
The Supreme burger comes with a cow patty, Colby cheese, country bacon, green leaf lettuce, onion rings, chopped fries, and special sauce on a brioche bun. Talk about over the top! It was very good. I would have preferred a bit more on the pink side, but the meat blend was well balanced and had a lot of flavor. My favorite part of it? THE BACON. I love chewy bacon. It was perfect.
We ended our feast with a black and white milkshake. Because why not? It was the perfect close to the rich, fried foods and meat we had just consumed. It’s a good old classic milkshake, not too thick, but certainly not too thin either.
Owner Daniel Kemelman explained how he decided to go into the burger business at such a young age — he’s 23 folks! After serving in the Army National Guard and taking some college classes, he wanted to do something that was more exciting than sitting in classes; plus he knew the Bareburger owners who wanted to open a franchise in Philadelphia. And so it was born.
He was gracious enough of give us a short tour of the restaurant. He explained how nearly everything in the restaurant is from recycled or reclaimed materials.
While the prices are a bit more than your usual burger joint, the quality and taste is there and you can feel good about that. Check it out for lunch or dinner. They also promise delivery soon. Bareburger is a welcome addition to the Philadelphia burger scene.
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Is it your dream to be on the Food Network? Do you think you have what it takes to be the next Food Network Star? Details on the open casting call coming up in Philadelphia are below:
Food Network Star Season 11
Philadelphia Open Casting Call
Date: Sunday, November 2nd, 2014
Time: 12pm – 3pm
Location: Doubletree Hotel
237 South Broad Street
Philadelphia, PA 19107
To apply for season 11 of Food Network Star, click here: http://jscasting.com/food-network-star-season-11-officially-post/
I was excited when Food Should Taste Good reached out to say they wanted to send me some samples. Already a big fan of their products, I was especially excited to try their Harvest Pumpkin tortilla chips because I’m pretty much a fool for anything pumpkin related this time of year. They also sent a bag of Sweet Potato tortilla chips and Blue Corn tortilla chips.
You can’t go wrong with any of these chips quite honestly; they’re all delicious snacks. But the Harvest Pumpkin chips stood out taste-wise because of the distinctive addition of seasonal spices — sweet cinnamon and spicy nutmeg. These flavors practically scream Autumn.
Food Should Taste Good sent some recipe cards along with the chips and I had every intention of trying them, but I ended up improvising instead.
I had some spreadable chevre with honey on hand. Any soft goat cheese would do, but the sweet chevre matched with salty chips was a heavenly match. As delightful as that combination was, I was inspired to take the sweet & salty mix to the next level during my next tasting.
The idea of adding crunchy and salty toppings to ice cream is nothing new; at least not to me. I love adding pretzels to vanilla ice cream. Throwing a few Harvest Pumpkin chips into a bowl of vanilla ice cream seemed completely natural to me. It might sound strange, but trust me, it worked. Sweet, salty AND spicy all in one!? Nailed it.
Eventually, I just snacked on the rest until they were all gone. I also did this with the Sweet Potato tortilla chips. They were enjoyed right out of the bag. Sadly, I never did get around to making the Cranberry Compote or Pineapple Chipotle Salsa recipes which would have been perfect with either of them.
As for the Blue Corn tortilla chips, they almost met the same fate as the Sweet Potato chips; but I decided they would be a perfect topping for a most delicious seitan and bean chili we made one night. The chips added a much needed crunchy element to the ultra savory and hearty chili.
There’s no wrong way to enjoy Food Should Taste Good chips or crackers — either straight out of the bag, as an add-on to something else delicious or with a special dip, spread or salsa. Whatever you do — get the Pumpkin Harvest chips before they’re gone! YUM!
The San Giorgio Pasta Food Truck Heads to Philadelphia for One Day Only!
Tickets are now available for a grand tasting event, including excellent wines and handcrafted beers, on November 3, 2014, featuring dishes from Philadelphia’s premiere culinary masters. Proceeds from the second annual ‘IGNITE: Firing Up Tomorrow’s Chefs’ will support the non-profit Careers through Culinary Arts Program (C‐CAP) Philadelphia Region, which provides culinary scholarships, education, job training and lifetime career guidance to students at 21 area high schools in Philadelphia, Montgomery, Delaware and Chester counties.
The Fall Manayunk StrEAT Food Festival will be held this Sunday, September 28th between 11:00-5:00 on Main Street in Manayunk. The street will be blocked off to traffic and include fun for all ages. Recess, a kid-friendly zone, located at Canal View Park will have a moon bounce, face painting, Twister, sidewalk chalk and more. There will also be a Beer Garden on Cotton Street where you can sample some of the area’s best brews.
There will also be a photo opportunity with 3D chalk art work by festival sponsor Food Should Taste Good™. Celebrated muralist Michael Macaulay will create a 7’ x 20’ 3D chalk art installation that celebrates both Philadelphia and Food Should Taste Good. They will be sampling products such as their Sweet Potato, Multigrain and Blue Corn tortilla chips.