Iron Hill Brewery To Celebrate National Burger Month With 31 Daily Burgers

Celebrate National Burger Month at Iron Hill Brewery

Beginning on Thursday, May 1, all 10 Iron Hill Brewery & Restaurant locations will celebrate National Burger Month with 31 Daily Burgers.  Each day, a different burger will be offered, and guests are encouraged to return frequently to sample several.  Every guest will receive a Burger Month Punch Card, and for every five burgers they sample, they’ll earn a $15 reward to use on their next visit to Iron Hill.

2014 Burger Month offerings will include:

  • May 1 – The Czar Barrar Burger, a playful ode to Iron Hill’s most award-winning brewer, Bob Barrar, and his much-lauded Russian Imperial Stout: Cajun-spiced twin patties with Maytag blue cheese, Russian Imperial Stout-braised onions and tomato
  • May 2 – The Ryne SandBurger, with aged cheddar, sautéed peppers and onions, exotic mushrooms and Thousand Island dressing
  • May 3 – The Tombstone Burger, with a stack of fried onions, smoked bacon, cheddar cheese and barbecue sauce
  • May 4 – The Good Day, Sunshine Burger, with sunny-side up egg, American cheese, bacon, lettuce, tomato and maple mayo
  • May 5 – The Flaming Lips Burger, with sautéed poblano peppers and onions, mushrooms, pepper jack cheese and spicy chipotle mayo
  • May 6 – The Educator Burger, with bacon, American cheese, bread and butter pickles and special sauce
  • May 7 – The Bahn Mi Burger, with pickled vegetables, cucumber, sriracha mayo and cilantro
  • May 8 – The Voodoo Burger, with grilled peppers and onions, smoked gouda cheese and spicy barbecue sauce
  • May 9 – The Reuben Burger, with corned beef, sauerkraut, Swiss cheese and Thousand Island dressing
  • May 10 – The Bacon Lover’s Burger, with tomato-bacon jam, black pepper bacon, bacon aioli and smoked cheddar cheese
  • May 11 – Hamburguesa Mamacita, with pickled red onions, guacamole, lettuce, pepper jack cheese, bacon and ancho honey mayo
  • May 12 – The Hangover Burger, with fried egg, bacon, Vermont cheddar cheese, sriracha aioli and crispy onion rings
  • May 13 – The Souvlaki Burger, with tomato-cucumber relish, pickled onions, arugula, feta cheese and tzatziki sauce
  • May 14 – The Godfather Burger, with capicola, roasted long hots, grilled onion, tomato and provolone cheese
  • May 15 – The French Quarter Burger, with spicy ham, olive-pepper relish, provolone and roasted garlic mayo
  • May 16 – The Arc de Triomphe Burger, with bacon-onion jam, baby arugula and Roquefort cheese
  • May 17 – The Armed Forces Tribute Burger, with pulled pork, ham, bacon, cheddar cheese, onion rings and barbecue sauce
  • May 18 – The Jersey Diner Burger, with Taylor pork roll, fried egg, cheddar cheese and ketchup
  • May 19 – The A2 Burger, with roasted mushrooms, Swiss cheese, crispy onion rings and house-made steak sauce
  • May 20 – The Popper Burger, with pickled jalapeño, cream cheese, cheddar cheese and bacon
  • May 21 – The Sweet Caroline Burger, with pulled pork, mustard sauce, grilled Vidalia onions and coleslaw
  • May 22 – The Spanish Burger, with chorizo, Manchego cheese and romesco sauce
  • May 23 – The Smoky Steer Burger, with hickory smoked brisket, griddled onions, smoked cheddar cheese and barbecue sauce
  • May 24 – The Chili Cheese Burger, with chorizo chili, cheddar cheese, Monterey Jack cheese, chopped onion, jalapeño and tomato (“Fork and knife required!”)
  • May 25 – The Black Sabbath Burger, with blackening spice, chorizo chili, fried egg, pepper jack cheese and red onion
  • May 26 – The Yogi Bear Picnic Burger, with potato salad, onion rings, bacon, barbecue sauce and American cheese
  • May 27 – The Hot Mess Burger, with sweet potato fries, jalapeño, bacon, onion, bread and butter pickles, lettuce and Thousand Island dressing
  • May 28 – The Magic Goat Burger, with roasted exotic mushrooms, chevre and basil-pesto aioli
  • May 29 – The Gringo Burger, with poblano aioli, bacon, red onion jam and smoked Gouda cheese
  • May 30 – The Big Cheesowski, with balsamic onions, chipotle ketchup, lettuce, tomato, Cabot sharp cheddar cheese and provolone cheese
  • May 31 – The Hawaii Five-0 Burger, with grilled pineapple, shaved ham, crispy onion rings and teriyaki-barbecue glaze

I think it should be National Heart Attack month. With that said, I think I’ll swing by a couple of times. :)

Iron Hill Brewery Hawaii Five Oh Burger

Iron Hill has 10 locations across the mid-Atlantic, with an 11th location, in Ardmore, PA scheduled to open in the coming year.

Locations include:  

For more information about Iron Hill Brewery & Restaurant, or to make a reservation at any of their locations, please visit www.ironhillbrewery.com, follow them on Twitter (@ironhillbrewery) and like them on Facebook.

Valentine’s Cocktail – Red Stag Cherry Fizz

Fine Wine & Good Spirits is offering some Valentine’s Day cocktails that you can find on their website HERE.

Our choice?

Red Stag Cherry Fizz

Image: Valentine's Cocktail by Fine Wine & Good Spirits

 

  • 1½ oz. Red Stag Black Cherry
  • 1 oz. cranberry juice
  • 2 oz. sweet and sour mix
  • 3 maraschino cherries
  •  1 oz. lemon-lime soda and lemon wedge

Combine first four ingredients in a shaker filled with ice. Shake and pour into a tall glass and top with soda. Garnish with lemon wedge and additional cherry, if desired.

Enjoy!

Ham, Bean & Veggie Stoup

We had a nice block of leftover ham from Christmas. We’ve already nibbled at it; made a breakfast hash and a sandwich with mustard. But there was STILL some left. I’m the leftover queen. I don’t like when anything goes to waste. Since it’s been crazy cold around here lately, I decided a nice hot, comforting ham & bean stoup was in order!

What’s a stoup?! Well, if you’ve ever watched Rachael Ray on 30 Minute Meals she’s famous for making stoups. A stoup is thicker than a soup but not quite a stew. It’s the perfect balance of all of the ingredients, in my opinion. I’ve always veered more towards thicker or chunkier soups. Anytime I make soup, they tend to be more on the stoup-y side.

Anyways, let’s get down to the ingredients and pictures! Please forgive me, pictures are poor quality because I’m too lazy to touch them up this time.

  • Leftover cooked ham, cubed
  • 1 can of Great Northern Beans
  • Leftover homemade turkey broth – I made this from leftover Thanksgiving turkey carcass! (about 2 cups)
  • 3 medium sized carrots
  • 2 large celery stalks
  • 1 large parsnip
  • 1 large leek
  • 1/2 of medium sweet onion
  • 1 cup of white wine
  • 1 tsp. garlic powder
  • 1 tsp. of thyme
  • 1 tsp. dried marjoram
  • pinch of nutmeg
  • haphazard amount of sea salt (*haphazard is whatever looks/feels right)
  • haphazard amount of fresh ground black pepper
  • 1/3 c. chopped fresh flat leaf parsley
  • 1 cup of water
Aromatics

Chopped aromatics: carrots, celery and parsnips

Onions & leeks

Chopped onions and leeks

Hot Dutch Oven Shot

Veggie & seasoning Dutch Oven sauna with white wine

Great Northern Beans

Great Northern Beans join the party!

Pot Herbs

“Pot Herbs” AKA flat leaf parsley

At some point between now and the next picture I added the ham & liquids and let the stoup simmer.

Ham, Bean & Veggie Stoup

It might look like a murky mess, but it’s DELICIOUS!

Hot stoup for a cold day. Now that’s what I’m talking about!

Let me know what you’re cooking up on cold days.

Osteria – Moorestown Mall

We stopped by the new Osteria in Moorestown Mall yesterday for a couple of drinks before we took care of some Christmas errands. Here’s a view from the bar looking right into the kitchen. You can also dine right in front of the kitchen.

Osteria-Moorestown-Kitchen

I enjoyed a glass of Prosecco and the hubs savored a pint of Victory something or other. Service was prompt and pleasant. The manager (Gabe) was sure to introduce himself. We will be back very soon for dinner and, perhaps, a review to follow shortly after that.

 

Winter Holiday Cocktails & Holiday Entertaining Tips by Fine Wine & Good Spirits

Fine Wine & Good Spirits has done it again. Last month they shared Thanksgiving cocktail ideas with us; this month they’ve lined up some great winter holiday cocktail ideas and entertaining tips.

First, the cocktails.

Poinsettia

Poinsettia

  • ½ oz. Cointreau or triple sec
  • 3 oz. Cranberry juice
  • Martini & Rossi Asti

Chill all of the ingredients. Pour the Cointreau and cranberry juice into a chilled Champagne flute. Stir well. Top with Martini & Rossi Asti.

Happy Elf Martini

Happy Elf Martini

  • 2 oz. Bastille Whisky
  • 1 oz. white crème de menthe
  • Splash of seltzer or club soda
  • A mini candy cane

Chill martini glass in the freezer. Pour all ingredients into a shaker with ice and shake well. Pour into martini glass and top with soda. Hang the candy cane off the rim and serve.

Snow Cap

Snow Cap

  • 3 oz. Maker’s Mark Bourbon
  • 2 oz. orange liqueur
  • 3 oz. heavy cream
  • 2 tsp. powdered sugar

Stir ingredients together in shaker, then pour over crushed ice into a small brandy snifter. Garnish with nutmeg and orange twist.

Jack Frost Glow

Jack Frost Glow

  • 2 oz. Jack Daniel’s Whiskey
  • 2 oz. orange juice
  • 2 oz. cranberry juice
  • A dash of peach schnapps

Combine all ingredients over ice in old-fashioned glass. Garnish with maraschino cherry and fresh orange slice.

Blue Snowflake

Blue Snowflake

  • 2 oz. Hpnotiq
  • 1 splash vodka
  • 1 oz. pineapple juice

Shake ingredients in a cocktail shaker with ice. Strain into glass.

Here’s some more! (*hic*)

December 2013 Holiday Cocktails by Fine Wine & Good Spirtis

Last but not least, don’t forget the entertaining tips!

holiday-entertaining-guide-by-fine-wine-and-good-spirits

Cheers! 

A Spin on ‘Street Food’

Over the past few years, Philadelphia’s culinary scene has exploded into what has now become a major foodie destination. No longer limited to cheesesteaks, soft pretzels, or hoagies, the range of cuisines in Philly’s different neighborhoods has the power to transport the diner to almost any corner of the world without having to leave the city. Highlighted below are a few of the city’s best neighborhoods and streets for those interested in a cross-cultural culinary adventure.

Washington Avenue- Bella Vista

800px-LittleSaigonPhilly

Source: Wikipedia

In Bella Vista, most visitors tend to flock to the storied Italian Market on Ninth Street, famous for its traditional 19th-century Italian roots. The often-overlooked Washington Avenue, however, offers a veritable selection of international offerings from immigrant-run eateries. It is anchored at Washington and 12th Street by Wing Phat Plaza, a Vietnamese shopping center with plenty of authentic restaurants, and the street is intermixed with down-and-dirty taquerias as well as higher-end sit-down restaurants.

Phở & Cafe Viet Huong, located at 1110 Washington Avenue, is a great wallet-friendly option with piping-hot bowls of phở starting at $6 and banh mi starting at $3. Bibou, on 1009 S. 8th Street at Washington Avenue, is a more elegant and upscale French option. Taqueria La Veracruzana is one of the many authentic Mexican eateries on the street, located at 908-18 Washington Avenue, satisfying the Mexican food fix for vegetarians and carnivores alike.

Known as a pedestrian-friendly neighborhood, diners can stroll down Washington Avenue and follow their noses, and will likely find themselves at the door of one of the many authentic dining options.

Second Street- Northern Liberties

image: Bar Ferdinand Philadelphia

Source: Jessica Rossi AKA Burger Baroness

In recent years, Northern Liberties has undergone a complete transition from a former manufacturing district into a hip and quirky neighborhood, earning itself the nickname ‘NoLibs.’ It offers some of the city’s most authentic international cuisine and best nightlife spots, and is considered one of the go-to brunch neighborhoods in Philly. Come August, NoLibs hosts the Second Street Festival- a giant block party that promotes the neighborhood by combining local art and live music with food from the area.

For tapas or a great brunch, head to Bar Ferdinand at 1030 N. Second Street for a delicious meal that won’t break the bank. If you’re craving Thai food, check out Circles Contemporary Thai Cuisine at 812 N. Second Street, where you can choose your spice level, ranging from mild to Thai hot. For a nighttime option, consider Standard Tap at 901 N. Second Street, which is considered by many to be America’s first gastropub.

With its more unconventional and adventurous flavors, Northern Liberties has quickly established itself as a foodie neighborhood and Second Street as the place to be.

East Passyunk Avenue- East Passyunk

image: Geno's Steaks Philadelphia

Source: Paul Sableman

A neighborhood that attracts tourists and locals alike, East Passyunk is where old-school meets new-school in a collision of culinary offerings. Home to both of Philly’s rival cheesesteak mainstays, Pat’s King of Steaks and Geno’s Steaks, it now also houses more exotic options ranging from gastropub fare to authentic Southeast Asian eateries.

Nick Elmi, a competitor representing Philly on the current season of Top Chef, recently opened his first restaurant, Laurel. Located at 1617 East Passyunk Avenue, it will operate as a BYOB serving French and American- influenced seasonal dishes.  A few doors down at 1734 East Passyunk Avenue is Marra’s, a family owned and operated Italian restaurant that has been in business for over eighty years.

Named one of Food & Wine’s Ten Best Foodie Streets in America, it is clear that East Passyunk has solidified its standing among foodies- it will be hosting its second annual Restaurant Week in late February of 2014 and continuing its annual Flavors of the Avenue event in April.

While the Philadelphia food scene is constantly growing and changing, it is clear that one thing remains the same: the quality and diversity of dining options. Whether you’re craving a classic cheesesteak or an upscale dining experience, diners will be faced with a plethora of possibilities. The only problem with all these choices? Figuring out exactly where to eat.

For more to fill up your day (and your stomach) in Philadelphia check out Zerve’s listings:  http://www.zerve.com/d/philadelphia/food-wine

Social Media links:
Like Zerve on Facebook
Follow Zerve on Twitter

Author Bio:

Brittany is a member of the Content Team at Zerve. Ironically, she has never had a real Philly cheesesteak before (only a frozen one from Costco at a friend’s house after school). When she is not guest blogging for PhillyGrub, she is usually eating, watching baseball, or looking for bad movies on Netflix.

Philadelphia Restaurant Place Pins on Pinterest

Pinterest just added a fun and helpful new feature: Place Pins! 

Basically, you create a board, find a place, write something about it, find or upload a picture and add it to your board. Then it creates a map with pins in the location of those places. Such a brilliant idea; such a handy way of highlighting your favorite places or places on your to-go list.

It made sense for us to start using this new feature by spotlighting various Philadelphia restaurants. A handy pin-guide to good eats in Philly by cuisine, type of restaurant and whatever else we can think of. I see lots of Philly food place boards in our future.

Since this is a new feature it’s very much a work in progress for us, but feel free to follow along and let us know if we’re missing anything.

philadelphia-gastropubs-on-pinterest

Are you using Place Pins yet? How do you think you will use them? Show us YOUR Philly food place boards on Pinterest!

Basic 4 Vegetarian Cafe Offers Vegetarian Catering for Thanksgiving

Basic 4 Vegetarian Cafe is offering up a delicious Thanksgiving feast for Philadelphia vegetarians. Consider the age-old question of “What do vegetarians eat for Thanksgiving?” answered. Check out their Thanksgiving catering menu below & get your order in ASAP!

Basic 4 Vegetarian Cafe Thanksgiving Menu

Has anybody tried the carrot tuna? Would love to hear what that’s like!

Thanksgiving Cocktails by Fine Wine & Good Spirits

Fine Wine & Good Spirits reached out to tell us about some great holiday cocktail ideas they’ve put together and asked to share with you. Good booze is equally as exciting as good grub. And quite frankly, Thanksgiving isn’t complete without libations. Cheers!

Thanksgiving Wine Pairings infographic Wine not your thing? How about one of these cocktails?

Pumpkin Pie Cocktail

image: Pumpkin Pie Cocktail

  • 1 oz. vodka
  • 3/4 oz. sweetened pumpkin pie filling
  • 1/2 oz. coffee liqueur
  • 2 oz. milk
  • Cinnamon

Pour all ingredients into a cocktail shaker filled with ice. Shake and pour into a martini glass. Garnish with a sprinkle of cinnamon.

Scotch Whisky Sour

image: Scotch Whisky Sour

  • 2 oz. scotch
  • 1 oz. simple syrup
  • ¾ oz. freshly squeezed lemon juice
  • 1 maraschino cherry
  • ½ slice lemon

Combine ingredients in a shaker with ice. Shake, then pour into an old fashioned glass. Garnish with a maraschino cherry and a lemon slice.

Perhaps one of these fall-themed alcoholic concoctions? (Yes please! *hiccup*)

image: Fall Themed Cocktails

Bottoms up!

Fire Roasted Chili by Sum Pig Food Truck with Muir Glen Organic Tomatoes

We recently attended the Philly Weekly Taste of Philly 2013 held at the Crystal Tea Room on Wednesday, November 13. It was a spectacular culinary event showcasing an impressive cross section of Philadelphia restaurants as well as mostly local breweries who were prominently setup in the middle of the room, quaintly dubbed “The Beer Garden.”

The event was well attended; hundreds of foodies seeking the latest sensational flavors of Philly’s hottest restaurants. Food and beer lovers stood in long food lines and mingled as they noshed on the various food offerings—snacks, hors d’oeuvres, entrees, desserts—and sampled alcoholic and non-alcoholic beverages alike. There was live entertainment for our pleasure, too; a DJ, live band and even a photo booth compliments of Photobot 3000.

We didn’t get to try everything, but there were certainly some stand-outs: succulent triple meat on a stick Brazilian-style by Chima, a spicy curried pork dish by Fire & Ice Restaurant, well-seasoned wurst by BrÜ Craft & Wurst, and zesty Fire Roasted Chili by Sum Pig Food Truck. All of the brews we tried were great; we especially enjoyed the selections from Yards Brewing Company and Triumph Brewing Company.

Muir Glen furnished the Fire Roasted Chili recipe that uses Muir Glen Organic Fire Roasted Tomatoes with Green Chiles so we could try it at home.

Fire Roasted Chili by Sum Pig Food Truck Philly

So excited to make this for ourselves at home, we embarked on procuring all of the ingredients and got to work on this tonight.

Here’s our version simmering away in a dutch oven sans the cilantro and garnish. We decided to add about 1 lb. of ground beef which the recipe doesn’t call for. Feel free to add your preferred meat or make it vegetarian style.

picture of chili

The finished product: a close facsimile of what we had at Wednesday’s event. Very tasty and we recommend trying this recipe at home with your own modifications.

homemade-fire-roasted-chili-by-sum-pig-food-truck

Yum!

Kudos to Philly Weekly, the restaurants, the breweries, and all of the sponsors for an incredible food-and-drink lovers event. Special thanks to Muir Glen Organic for supplying the tickets to attend so we could review it. Looking forward to next year!