Philly Food and Whisky News for May 18, 2013

Third Annual Philadelphia Vendy Awards Announce the Judges and a New Category

“Messy Yet Tasty” Category Sponsored by The Tide Stain Eraser®

Philadelphia, PA – May 16, 2013 – A diverse panel of judges have been chosen to determine the winners of the coveted 2013 Vendy Cup. Along side the esteemed judging panel, attendees will pick the winners of the Best Dessert, Messy Yet Tasty and People’s Choice awards at the Third Annual Philadelphia Vendy Awards. Taking place Saturday, June 8th at Penn Treaty Park, the competition begins at 2:00 p.m. and runs through 6:00 p.m. where the new, winning Vendy Cup truck will take its place as rightful owner of ‘The Cup’ and take their place in Philadelphia street food history. Tickets are available here. Ticket price includes day-of judging rights, all you can eat from each participating truck (inclusive of beer lovingly provided by Brooklyn Brewery) and an unforgettable day in Philadelphia food history.

This year, the new “Messy Yet Tasty Award,” category is appropriately being supported by the Tide Stain Eraser® – a product that has been expertly removing splats, splatters and soils for years. Tide® is asking Philadelphia’s passionate street vendor patrons for help in finding the best messy food truck fare. Nominations for “Messy Yet Tasty” and best sidewalk chef can be made here.

Meet the Judges:

• Paul Kimport – chef/co-owner of Johnny Brenda’s and co-owner of Standard Tap
• Emilio Mignucci – third generation owner of Philadelphia’s iconic Di Bruno Bros
• Lauren Purcell – Editor-in-Chief, Every Day with Rachael Ray
• Andrew Gerson – Philly native and Executive Chef for Brooklyn Brewery

Meet the Emcee:

Beth Beverly, both a champion and leader of a new breed of preservers called “rogue taxidermists,” is a wildly popular rogue taxidermist with her shop, Diamond Tooth Taxidermy based in Philadelphia. Upon winning several national contests and being featured in press ranging from Philadelphia Weekly to The New York Times, she was also one of the stars of Immortalized, AMC’s new taxidermy competition reality show, making her a sought-after talent throughout the country.

The Vendy Awards are an annual event organized by The Street Vendor Project at the Urban Justice Center, a membership-based organization of more than 1,300 vendors. SVP’s famed Vendy Awards have determined New York City’s top street chef for eight years, becoming one of the most beloved and widely anticipated food events in New York, Los Angeles, New Orleans and Philadelphia. In Philadelphia, the Vendy Awards will serve as a fundraiser for The Food Trust, a Philadelphia-based nonprofit organization that strives to make healthy food available to all.

Follow the Vendy Awards on Twitter for the latest news and announcements @vendysphilly and like them on Facebook at Vendy Awards.

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Click the pic to visit the World Whisky Day Facebook page.

Celebrate #WorldWhiskyDay!

According to the interwebz, today is World Whisky Day. In my mind, every day is World Whisky Day, and I don’t need a website to tell me that today is a good day to drink whisky. Then again, if World Whisky Day is the excuse that everyone needs to get together and share some drams, then all I can say is “Slainte! Slainte! SLAINTE!”.

For those of you that aren’t familiar with the internet phenomenon that is World Whisky Day, here is a bit of information that I found on the organizer’s website:

The inaugural World Whisky Day was held in 2012 and saw over 20,000 people attend over 200 events all over the world.

In 2012 #WorldWhiskyDay was a global trending topic on Twitter and WWD was also on the front page of the BBC News Website.

World Whisky Day has been welcomed by the Scottish Parliament and is endorsed by VisitScotland, Scotch Whisky Experience and Heritage Centre and Scotland Food & Drink.

World Whisky Day was created by Blair Bowman a Senior Honours student at the University of Aberdeen. Blair’s passion for whisky started when he co-founded a whisky society in 2008. Since then he has built up a strong network within the whisky industry and gained industry qualifications.

Now that you know a bit more about this event, just one question remains. How will you be celebrating #WorldWhiskyDay? Let us know in the comments below!

Philly Craft Beer and Food News for April 26, 2013

Philly Beer Week is Almost Here! Get Opening Tap Tickets, Hotel Rooms and New Apps!

PHILADELPHIA, PA – It’s almost time for Philly Beer Week (PBW) 2013, the nation’s largest celebration of beer held Friday, May 31 through Sunday, June 9.  The countdown has begun to the official kick-off event, Opening Tap and tickets are now available online.  Philly Beer Week has also announced hotel packages and the new 2013 PBW apps are available  for iPhone and Android devices.

“First-time attendees and PBW veterans alike are encouraged to attend Opening Tap, to get a feel for what PBW is really all about,” says PBW Executive Director Don Russell.  “It’s a lively start to the party, featuring great local brewers and restaurants, and it sets the tone for 10 days worth of beer and beer drinking.”

Opening Tap

On Friday, May 31, Opening Tap ceremonies will commence at 7 p.m. with the traditional ‘first tap’ by Mayor Michael Nutter, held outside, on Independence Mall, adjacent to the Independence Visitor Center (1 North Independence Mall West.)   The ceremony is free and those waiting to enter the main affair will be in prime position towatch the Philadelphia Inquirer’s Brew-vitational awards as well as see Mayor Nutter slinging the PBW keg mallet (affectionately known as the Hammer of Glory, or HOG) to release PBW’s first drops of Brotherly Suds 4, the local collaborative beer of PBW 2013.

Doors will open at 7:30 p.m. for a strolling beer tasting of more than 30 regional breweries on two levels.  General admission costs $45 per person and will include a souvenir tasting glass.  VIP tickets costs $90 per person and will include some of the region’s most unique beers from its very best breweries, a tasty food buffet and other surprises.  Both tickets can be purchased online (click to buy).  The event sold out last year, and tickets will not be available at the door. 

Confirmed breweries include the following:

Appalachian, Box Car Brewing, The Brew Works, Dogfish Head, Dock Street, Evil Genius, Flying Fish, Free Will, Full Pint, Home Sweet Homebrew, Iron Hill Brewery & Restaurant, Keystone Homebrew, Lancaster Brewing Company, Manayunk Brewery & Restaurant, Nodding Head, Penn Brewery, Philadelphia Brewing Company, Prism, River Horse, Round Guys Brewing, Samuel Adams, Shawnee Craft Brewing, Sly Fox, Spring House, Stoudts Brewing Company, Straub Brewery, Triumph , Troegs, Twin Lakes, Victory, Weyerbacher, Yards, and Yuengling. 

Beer drinkers will get a first taste of Brotherly Suds 4, an English summer ale with a zesty citrus hop.  The collaboration beer will be brewed this year at Yards by Tom Kehoe, Bill Covaleski of Victory, Gordon Grubb of Nodding Head, Mark Edelson of Iron Hill Brewery & Restaurant and Gene Muller of Flying Fish.

Beer friendly food will be available for purchase on site from Max & Me Catering.  There will also be live music by The Flathead Gang.  Attendees must be at least 21 years of age, and no children will be admitted.  Those who will be acting as designated drivers can attend the Opening Tap for $15 per person, including complimentary soft drinks and a PBW DD t-shirt.

Book a Hotel

Guests who will be traveling into Philadelphia – or locals wishing to enjoy a PBW staycation – can access special deals and discounts through PBW’s website.  Rooms are available for guests at the Hyatt Regency Philadelphia at Penn’s Landing (click to book), the official hotel of PBW 2013, located just two blocks from the Philly Beer Week Garden at Headhouse Square and a short walk to Old City and South Street, plus convenient access to public transportation.  Rooms are also available with PBW rate discounts at theEmbassy Suites Philadelphia – Center City (click to book).

Download the Official PBW App

Once again, PBW teamed up with Xomo Digital, Inc. to build an all-new app for this year’s celebration.  New features include:  New Layout and graphics;  Event Listings searchable by brewery and participating breweries listed for each event;  Improved Favorites;  Social Media Links;  and iPhone 5 compatibility.  Apps are available for both iPhone and Android, and can be downloaded here (click to download).

Philly Beer Week 2013 will be held from Friday, May 31 until Sunday, June 9.  PBW is a 10-day celebration of “America’s Best Beer-Drinking City.”  Established in 2008, it’s the largest beer celebration of its kind in the United States, featuring hundreds of festivals, dinners, tours, pub crawls, tastings and meet-the-brewer nights throughout greater Philadelphia.  PBW highlights the region’s diverse beer scene – its world-class breweries, neighborhood taverns, trend-setting restaurants and rich beer culture and history.

For more information about Philly Beer Week, including the ever-expanding schedule of events both during PBW and throughout the year, a list of participants and other details, please visit www.phillybeerweek.org and follow them on Twitter and Instagram (@PhillyBeerWeek) (#PBW2013) and like them on Facebook.

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2013 Vendy Awards!

Beautiful, Historic Site to Host Third Annual Philadelphia Vendy Awards

Philadelphia, PA – April 22, 2013 – In recognition of Philly’s thriving food truck scene, concrete culinary experts will bring the best of their best to Penn Treaty Park for the third annual Philadelphia Vendy Awards on Saturday, June 8th. The event will begin at 2:00 p.m. through 6:00 p.m., when the Vendy Cup will be awarded.

Due to the popularity of the event, a limited number of early bird tickets for the special price of $45 will be offered online at http://phillyvendys2013.eventbrite.com?s=14039667 . Ticket price entitles one to day-of judging rights, all you can eat from each participating truck (inclusive of beer) and an unforgettable day in Philadelphia food history as the Vendy Cup is bestowed on the lucky champion.

“Philadelphia continues to be one of our stronger, competitive cities,” said Helena Tubis, Managing Director of the event. “From the faithful, daily food truck advocates to the growing pool of culinary talent, we’re excited to see who makes the nominations and to sample the tasty, creative items served up by the City of Brotherly Love.”

The Vendy Awards are an annual event organized by The Street Vendor Project at the Urban Justice Center, a membership-based organization of more than 1,300 vendors. SVP’s famed Vendy Awards have determined New York City’s top street chef for eight years, becoming one of the most beloved and widely anticipated food events in New York, Los Angeles, New Orleans and Philadelphia. In Philadelphia, the Vendy Awards will serve as a fundraiser for The Food Trust, a Philadelphia-based nonprofit organization that strives to make healthy food available to all.

“We’re thrilled to continue this celebration of street cuisine and vendors in Philadelphia,” said Sean Basinski, Director of the Street Vendor Project at the Urban Justice Center. “From authentic, straightforward Philly fare to the exotic and unusual, it’s a pleasure to showcase the spirit of Philadelphia, now in its third Vendy Awards.”

Follow the Vendy Awards on Twitter for the latest news and announcements and like them on Facebook at Vendy Awards.

ABOUT THE STREET VENDOR PROJECT AT THE URBAN JUSTICE CENTER: The Vendy Awards are an annual benefit event for the non-profit The Street Vendor Project at the Urban Justice Center. The Street Vendor Project is a membership-based project with more than 1,300 active vendor members who are working together to create a vendors’ movement for permanent change. The Street Vendor Project is part of the Urban Justice Center, a non-profit organization that provides legal representation and advocacy to various marginalized groups of New Yorkers.

Philly Food and Drink News For March 25, 2013

Drink, Learn and Linger at Village Whisky’s 1st Whisky Social

PHILADELPHIA, PA – On Thursday, April 18 beginning at 9:30 p.m., Chef Jose Garces’ sexy cocktail bar and brown liquor library, Village Whiskey (118 South 20^th Street, 215-665-1088), will host their first-ever Whiskey Social.  For $60 per person, including tax and gratuity, guests will enjoy an informative yet relaxed class on classic whiskey cocktails, followed by passed bites and a cocktail hour during which they may sample the drinks from the evening’s lesson.

“Whiskey is at the root of so many good, classic drinks,” says General Manager Paul Rodriguez, a whiskey enthusiast and connoisseur who will lead the social.  “We’re looking forward to a casual evening with our guests and the chance to get to know them a bit more over a few straight up, or rocks, cocktails and good food.”

Featured cocktails, including the Manhattan, Old Fashioned, Whiskey Sour and Sazerac, will be poured and served by Village Whiskey’s skilled bartenders, while guests are encouraged to ask questions and learn more about what distinguishes each cocktail and why specific whiskeys are used in each.  Guests will receive drink recipe books so they may take what they’ve learned and apply it to their home bar.

In addition, a sampling whiskey will also be passed along with a variety of snacks, such as Pickled Cherry Tomatoes and Beets, Deviled Eggs, Duck Fat Fries with Sly Fox Cheddar Cheese Sauce and a Variety of Sliders.  Guests will mix and mingle, getting to know each other as they learn more about the bar’s 80-plus whiskey selection.  The restaurant will be closed for this exclusive event, offering guests a rare chance to casually stroll throughout the space.  Tickets must be purchased in advance at villagewhiskey.com/social.

The Philadelphia Inquirer has called Village Whiskey “the ultimate height of low-down American decadence,” praising their “awesome parade of bottles” and the Village Burger, “my single favorite Philly burger,” according to food critic Craig LaBan.  Philadelphia Weekly gushed over their “cool and composed” service, “very good cocktails” and “rapture on a roll” burger, while Philadelphia magazine admired the “gorgeous bar,” “understatedly cool” vibe and “over the top” food.

Village Whiskey is open Sunday and Monday from 11:30 a.m. until 11 p.m., Tuesday through Thursday from 11:30 a.m. until midnight and Friday and Saturday from 11:30 a.m. until 1 a.m.  For more information, please visit www.villagewhiskey.com, follow them on Twitter (@VillageWhiskPHL) or call (215) 665-1088.

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A Bit of Cheese Talk With The Alemonger

About a week or so ago, G-LO agreed to answer some cheese related questions from our good friend The Alemonger. Click the above photo to read it for yourself. Proceed with caution! Don’t say we didn’t warn you.

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National Constitution Center’s “Cheers To Beer” Tasting Event

Don’t miss the final evening event for critically acclaimed American Spirits: The Rise and Fall of Prohibition 

Philadelphia, PA  –  Toast the “Beer Act” of 1933, which legalized beer prior to Prohibition’s repeal, during the National Constitution Center’s suds-filled Cheers to Beer tasting event on Thursday, April 4, 2013 from 5:30 p.m. to 8:30 p.m. Admission is $30 for museum members and $35 for non-members (ages 21+) and includes live music, heavy hors d’oeuvres, samples from local Philadelphia breweries, a commemorative souvenir tasting mug, and one of the final opportunities to tour American Spirits: The Rise and Fall of Prohibition, before it closes on April 28. Reservations can be made by calling 215.409.6700 or at constitutioncenter.org. Guests are encouraged but not required to attend in their best Roaring ’20s attire!

Participating breweries/distributors include: Batch 19, Dock Street Brewing Company, Prism Brewing Company, River Horse Brewing Company, Sly Fox Brewery, Stoudt’s Brewing Company, Triumph Brewing Company, Weyerbacher Brewing Company, and Yards Brewing Company. Specialty whiskey cocktails made with Jim Beam Devil’s Cut and Canadian Club Dock No. 57 also will be served.

Guests will tap their feet to live jazz music by the acclaimed Blue Vipers of Brooklyn, whose upbeat repertoire consists of tunes from the ’20′s and ’30’s, paired with classic blues and original works. For a memorable keepsake, guests can strike a pose in front of a ’20s era backdrop and have their photo taken by Peter van Beever Photography.

Beverages will be paired with an all-American menu prepared by Brûlée Catering including boneless buffalo chicken bites, BBQ pulled pork sliders, macaroni & cheese bites, crab tots, and a flatbread station. Vegetarian options also will be offered.

The Cheers to Beer event is the final of three exciting parties held throughout the run of the American Spirits exhibition.

Throughout the evening, guests can watch as the era of flappers and suffragists, bootleggers and temperance lobbyists, and real-life legends like Al Capone and Carry Nation come vividly to life in the National Constitution Center’s world-premiere exhibition American Spirits: The Rise and Fall of Prohibition. Spanning from the dawn of the temperance movement, through the Roaring ’20s, to the unprecedented repeal of a constitutional amendment, this first comprehensive exhibition about Prohibition explores America’s most colorful and complex constitutional hiccup. Featured artifacts include a Budweiser beer bottle and case from 1933, one of the first produced by Anheuser-Busch after Congress redefined “intoxicating liquors” to make beer legal.

American Spirits: The Rise and Fall of Prohibition is created by the National Constitution Center and curated by Daniel Okrent, Pulitzer Prize finalist and author of Last Call: The Rise and Fall of Prohibition.  Following its debut at the Center, the exhibition will embark on a nationwide tour.

During regular museum hours, admission to American Spirits: The Rise and Fall of Prohibition is $17.50 for adults, $16 for seniors and students, and $11 for children ages 4-12.  Group rates also are available.  Admission to the Center’s main exhibition, The Story of We the People, including the award-winning theatrical production Freedom Rising, is included.  For ticket information, call 215.409.6700 or visit www.constitutioncenter.org.

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Root for the Home Team at Iron Hill with the Release of “Phightin’ Phils Pils” and a Menu of Phillies-Inspired Hot Dogs for Opening Day

WILMINGTON, DE – On Opening Day, Friday, April 5, beginning at 12 noon, all nine Iron Hill Brewery & Restaurant locations will celebrate the return of baseball with the release of Phightin’ Phils Pils and a menu of Phillies-Themed Hot Dogs as the Phillies take on the Kansas City Royals.  Each restaurant will be showing the game live on TV and all specials are available on a pay-as-you-go basis.

“Phightin’ Phils Pils has become a game-day tradition for us,” says Director of Brewing Operations Mark Edelson.  “We’re thrilled to bring back this bright, refreshing beer and to welcome our Philadelphia Phillies back for another exciting season.”

Phightin’ Phils Pils is a Northern German-style pilsner that is brewed with traditional German noble hops for magnificent hop aroma and flavor.  It is a perfect spring-and-summer beer that also pairs beautifully with any of their baseball-centric hot dogs.  Phillies dogs will include:

• The Chili Chooooooch Dog, topped with beef and bean chili, cheddar cheese and chopped onions.
• The Reuben Amaro Dog, topped with sauerkraut, Swiss cheese and thousand-island dressing.
• The J-Roll Dog, with smoked pork, creamy coleslaw and sweet mustard sauce.
• The Papelbon Dog, with smoked bacon-tomato jam, chopped red onion and cheddar cheese.
• The Galvis Dog, wrapped in bacon and topped with pico de gallo, avocado, jalapeno peppers and crema.
• Harry the K-Dog, with sauerkraut, chopped onion and spicy brown mustard (“outta here” good!).
• The Ruf Ruf Dog, with egg salad, crumbled bacon and roasted long hot peppers.
• The Hamels Dog, with coleslaw, chopped bacon and spicy mustard.
• The “Chase Utley, You are the Man” Dog, with avocado, tomato, red onion and bleu cheese sauce.
• The Charlie Dog, with chopped onion, tomato, relish, mustard and ketchup.
• The Bull Luzinski Dog, with barbecue onions, smoked bacon and cheddar cheese.

Founded by home brewers Kevin Finn and Mark Edelson and restaurateur Kevin Davies in Newark, DE in 1996, Iron Hill Brewery & Restaurant has blossomed from one restaurant and brewery to nine locations across the mid-Atlantic with a tenth location in Voorhees, NJ scheduled to open in 2013.  Each restaurant is dedicated to producing and serving top-quality hand-crafted beers and cuisine in a warm and hospitable setting, and all are open seven days a week for lunch and dinner.

Locations include:  Newark, DE (147 East Main Street, 302-266-9000);  Wilmington, DE (620 Justison Street, 302-472-2739);  Media, PA (30 East State Street, 610-627-9000);  West Chester, PA (3 West Gay Street, 610-738-9600);  North Wales, PA (1460 Bethlehem Pike, 267-708-2000);  Phoenixville, PA (130 East Bridge Street, 610-983-9333);  Lancaster, PA (781 Harrisburg Pike, 717-291-9800);  Maple Shade, NJ (124 East Kings Highway, 856-273-0300);  and Chestnut Hill, PA (8400 Germantown Avenue, 215-948-5600).

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.

Event Review – Fair Food Philly’s Brewer’s Plate 2013

This past Sunday, The Wookie, our friend Mike (an honorary Booze Dancer), and I attended Fair Food Philly’s annual Brewer’s Plate event at the National Constitution Center. This would be The Wookie’s second time attending this event (click here to read his review of last year’s event), and a first time visit for Mike and I.

Before I get into my event review, here is a bit of information about the Brewer’s Plate taken directly from a Fair Food Philly press release:

Fair Food, a nonprofit organization uniting local farmers, business and consumers, presents The Brewers Plate at National Constitution Center Sunday, March 10, 2013 from 5:30-9:00 PM. The organization’s largest, most popular and well-established fundraiser is truly a unique event uniting more than 50 local culinary outlets with an expected thousand attendees.

Outlet and beer pairings in the General Admission area are as follows:

• Brauhaus Schmidt/Street Food Philly and Neshaminy
• City Tap House and Troegs
• Fair Food Farmstand with McKenzie
• Iron Hill and Iron Hill
• Kennett Restaurant and Yards
• Khyber Pub Pass and Sly Fox
• London Grill and Desiato Cider
• Varga Bar and Brooklyn Brewery
• SPTR and Philly Brewing Co.
• Southwark and Nodding Head
• The Belgian Café and Fegleys
• Tria and Victory
• White Dog Café and Dogfish
• Alla Spina and Stoudt’s
• Keatings and Cricket Hill
• Guerrilla Ultima BBQ and Dock Street
• Field House and River Horse
• Bard Ferdinand and Lancaster
• El Camino Real and Weyerbacher
• Cedar Point Bar and Kitchen and Boxcat
• McCrossens and Prism
• Triumph and Triumph

Each restaurant has a little over a week to get creative with local dish ideas. Many of the restaurants and breweries are keeping their serving items under wraps as a surprise for attendants, but some interestingly imaginative dish ideas include Alla Spina’s mortadella hot dogs with red cabbage and pickles paired with Stoudt’s Karnival Kolsch; Cedar Point’s grilled cheese stuffed with BBQ portabella and apple slaw and Boxcar’s Mango Ginger IPA; and White Dog Café’s house-made scrapple sliders with Dogfish’s Chicory Stoudt. Additionally, lucky VIPrs will sample Victory’s newest not yet on the market creation and Weckerly’s Ice Cream ‘Man Full of Trouble’ flavor (porter with chocolate covered shortbread) created specifically for the event.

Keeping in mind that the list above does NOT include the food and beer pairings that were going on in the VIP area, and the desserts and spirits that were being served in the Speakeasy area, there is only one way to describe my experience at this year’s Brewer’s Plate: overwhelming, but in a very very good way! There was so much food and drink available, and I tried so many different things in such a short period of time, that by 7PM (90 minutes into the event with 120 minutes to go), I was really wishing that I owned a pair of Sansabelt pants.

While I would love to talk about every Craft Beer and food thingy that I consumed during this event, the truth is that we were moving so fast that I didn’t have time to take notes (I was also trying to get some decent photos AND socialize a bit, so multitasking was becoming increasingly difficult as I ate and drank my way through the evening. I know, I know. Poor me! ). Whether it was one of the casked Ales from Forest & Main, the Eclat Hop Wallop Infused Chocolate Truffles, the Duck Confit-Foie Gras Banh Mi (try saying THAT three times fast after having a few beers) from London Grill, the always superb Capogiro gelato, or even the beer-cured salmon from Bar Ferdinand, I can honestly say that everything which I consumed throughout the course of this 3.5 hour eating and drinking extravaganza was excellent.

One of the most interesting parts of the evening occurred at 7:15 when we took part in a beer and cheese pairing session which was led by Aimee Olexy of Talula’s Table in Kennett Square and Talula’s Garden in Philadelphia. Once again, I can’t remember the names of all the cheeses and beers we consumed, but I do remember the first beer/cheese pairing which I thought was particularly interesting…

On the morning of the event, Aimee whipped up a batch of fresh ricotta (which was of course made from locally sourced and uber fresh milk) that she planned to serve at these tastings. The ricotta was layered atop some home made granola, and we were instructed to try it with a wee sample of Troegs JavaHead Stout. I was truly blown away by this combination because the creaminess of the ricotta, the crunchiness and mild sweetness of the granola, and the boldness of the Stout all played together so beautifully that I can totally imagine having something like this for dessert. All of the other beers and cheeses were also outstanding, but once again, I can’t remember any other details. My only complaint about this portion of the evening has more to do with my approach to all of the eating and drinking than with the beer/cheese tasting itself. When you plan to consume vast amounts of food and drink at an event like this, the key to survival is constant movement (and Sansabelt pants!). As I told The Wookie at the beginning of the beer/cheese pairing, I liken what I was feeling when I first sat down at the table to fresh mixed concrete, i.e. as long as the concrete mixer keeps moving you’re fine, but once you pour it, it will start to set. Again, my fault, not theirs.

In addition to Craft Beer and fantastic food, there were also a bit of high test libations on hand to sample in The Speakeasy and VIP areas. The Philadelphia area is home to some outstanding brewers, but there is also a bit of a distilling Renaissance going on as well. Philadelphia Distilling brought their Bluecoat Gin and Vieux Carre Absinthe, Art in the Age brought their Root, Snap, Rhubarb, and Sage, and Dad’s Hat brought their White Rye and Rye Whiskey. I never made it to the Art in the Age table, but I did get to try the Vieux Carre Absinthe and Dad’s Hat Rye Whiskey. Both were highly enjoyable and served as a fine intermezzo as we took a small break from all of the Craft Beer and fine food.

While the food and drink were wonderful, what really made this event truly special were the people. From the volunteers and security people, to the people working at the tables pouring our drinks and serving our food, to all of those in attendance, the National Constitution Center was overflowing with enthusiasm and good cheer! Brewer’s Plate 2013 was an evening that I will talk about often. I can’t wait to see what they (literally) cook and brew up for next year’s 10th Anniversary event!

Just two more things…

#1 – In between all of the eating and drinking, I tried my best to do a bit of socializing as well, because as I said just one paragraph ago, it’s the people that made this event truly special. During the event we ran into Mr. and Mrs. Miracle Max, Pete LaVerghetta and his wife,  Ryan Hudak of the In Search of Beer blog who was there with his wife Leanne, Sean Mellody of Mellody Brewing, Ethan (thank you for not sporting the mankini!) of the Brewniversal blog, Dorrie of the Food Muses blog, Michele of the Stouts and Stilettos blog, and the Official Unofficial Photographer of all things Philly Beer, Stephen Lyford. It was a pleasure to share a drink with all of you!

#2 – Below are some photos that I took throughout the event. Hope you enjoy them!

Eclat Hop Wallop Chocolate Truffles

Aimee Olexy of Talula’s Garden

Hoppin John Orchestra

Stout Float

Vieux Carre Absinthe by Philadelphia Distilling

Weyerbacher

Cheese and Beer Pairing

Spanish Cured Ham Tease courtesy of Bar Ferdinand

Triumph Brewing

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Many thanks to the good people at Fair Food Philly for inviting us to this outstanding event!

An Evening At The American Spirits Bartender Competition

Event Emcee Kacie McDonnell with Stephen Diaz of 10 Arts and Ryan Lax of The Ritz Carlton Philadelphia

On Wednesday, February 27th (i.e. two nights ago), Limpd and I attended the American Spirits Bartender Competition at the Stratus Rooftop Lounge which is located on the top floor of the Hotel Monaco in Old City Philadelphia. This event was sponsored by the National Constitution Center as part of their current exhibition, American Spirits: The Rise and Fall of Prohibition, and featured 1920′s inspired cocktails made by four different bartenders from four different Center City Philadelphia hotels.

Much like in an Iron Chef competition, each bartender was required to incorporate one specific ingredient into each of their cocktail creations. For this particular competition, the required ingredient was Bluecoat Gin which just happens to be distilled in Philadelphia and which was also a sponsor of the event.

Below are the names of the host, judges, and bartenders that participated in this event:

Philly Event News Flash: Limited Time Only Promotional Code For Brewer’s Plate 2013!

On February 9th, we posted some information regarding this year’s Brewer’s Plate event which is scheduled for Sunday, March 10th at the National Constitution Center. For those of you that have not yet purchased your tickets, the organizers have sent us a promotional code that will get you 10% off of the admission price. This code will only be valid from Thursday, February 28th at 5PM to Sunday, March 3rd at Midnight. The promotional code is BP2013boozedancing. Click here to purchase your tickets at the Fair Food website.

If you’d like to read a bit more about the Brewer’s Plate and all that in entails, click here to read The Wookie’s review of last year’s event. Hope to see you there!

Reluctant Restaurant Review – The Industry, South Philly

Earlier this week, Mrs. G-LO made an administrative decision and informed me that the boys would be spending Saturday night at my In-Laws. This decision led to a scheduled date night which meant that there were more decisions to be made…

1. Where will we eat?
2. Will anyone join us?
3. Should we try to squeeze in a movie?

Since this is a reluctant restaurant review (I’ll explain the reluctant part shortly) of The Industry, you already know the answer to the first question. As far as the second question, I tried to pull together the Crafty Day crew, but sadly, they weren’t able to join us due to prior commitments (click here to read about our last Crafty Day crew dining out experience), so we decided that it would be a casual dinner for two. And as far as squeezing in a movie, we went to a 3:45 screening of Silver Linings Playbook, which proved to be the perfect film for this past Saturday night since it (a) takes place in and around the Philadelphia area, and (b) ends at the Ben Franklin House which is where Mrs. G-LO and I lived when we first got married.

So why is this a reluctant restaurant review? This is a reluctant restaurant review because I had no intention of writing a restaurant review when we first decided to head out to dinner, but thanks to Mrs. G-LO mentioning the blog to the waiter, here I am, writing a review while it’s all fresh in my mind. After Mrs. G-LO’s not so subtle mentioning of the blog, the waiter came over with a pen and paper, asking me to write down our blog’s name and web address. One of the owners (Dave Garry) even came over to say hello, so after all that, I feel obligated to write about our dining experience. Here goes…

Whisk(e)y Wednesday Weekly For February 20, 2013

The Maker’s Mark ABV Conundrum

On February 9th, I received the following email from the good people at Maker’s Mark:

Dear Maker’s Mark® Ambassador,

Lately we’ve been hearing from many of you that you’ve been having difficulty finding Maker’s Mark in your local stores.  Fact is, demand for our bourbon is exceeding our ability to make it, which means we’re running very low on supply. We never imagined that the entire bourbon category would explode as it has over the past few years, nor that demand for Maker’s Mark would grow even faster.

We wanted you to be the first to know that, after looking at all possible solutions, we’ve worked carefully to reduce the alcohol by volume (ABV) by just 3%. This will enable us to maintain the same taste profile and increase our limited supply so there is enough Maker’s Mark to go around, while we continue to expand the distillery and increase our production capacity.

We have both tasted it extensively, and it’s completely consistent with the taste profile our founder/dad/grandfather, Bill Samuels, Sr., created nearly 60 years ago.  We’ve also done extensive testing with Maker’s Mark drinkers, and they couldn’t tell a difference.

Nothing about how we handcraft Maker’s Mark has changed, from the use of locally sourced soft red winter wheat as the flavor grain, to aging the whisky to taste in air-dried American white oak barrels, to rotating our barrels during maturation, to hand-dipping every bottle in our signature red wax.

In other words, we’ve made sure we didn’t screw up your whisky.

By the way, if you have any comments or questions, as always, we invite you to drop us a line at rob@makersmark.com or bill@makersmark.com.  Thanks for your support.  And if you’ve got a little time on your hands, come down and see us at the distillery.

Sincerely,

Rob Samuels
Chief Operating Officer
Ambassador-in-Chief

Bill Samuels, Jr.
Chairman Emeritus
Ambassador-at-Large

Eight days later, I received yet ANOTHER email from the good people at Maker’s Mark. Here it is:

Dear Ambassador,
 
Since we announced our decision last week to reduce the alcohol content (ABV) of Maker’s Mark in response to supply constraints, we have heard many concerns and questions from our ambassadors and brand fans. We’re humbled by your overwhelming response and passion for Maker’s Mark. While we thought we were doing what’s right, this is your brand – and you told us in large numbers to change our decision.

You spoke. We listened. And we’re sincerely sorry we let you down.

So effective immediately, we are reversing our decision to lower the ABV of Maker’s Mark, and resuming production at 45% alcohol by volume (90 proof). Just like we’ve made it since the very beginning.

The unanticipated dramatic growth rate of Maker’s Mark is a good problem to have, and we appreciate some of you telling us you’d even put up with occasional shortages. We promise we’ll deal with them as best we can, as we work to expand capacity at the distillery.

Your trust, loyalty and passion are what’s most important. We realize we can’t lose sight of that. Thanks for your honesty and for reminding us what makes Maker’s Mark, and its fans, so special.

We’ll set about getting back to bottling the handcrafted bourbon that our father/grandfather, Bill Samuels, Sr. created. Same recipe. Same production process. Same product.

As always, we will continue to let you know first about developments at the distillery. In the meantime please keep telling us what’s on your mind and come down and visit us at the distillery. It means a lot to us.

Sincerely,

Rob Samuels
Chief Operating Officer,
Ambassador-in-Chief

Bill Samuels, Jr.
Chairman Emeritus,
Ambassador-at-Large

To say that these emails sparked some controversy across the interwebz would be a HUGE understatement! Rather that go into a bunch of detail, I will simply point you in the direction of various Whisk(e)y luminaries to share what they had to say about this change from Maker’s Mark:

• Lew Bryson of Whisky Advocate wrote two posts on John Hansell’s blog. Click here to read what he had to say after the 1st email, and then click here to read what he had to say after the 2nd email.
• Chuck Cowdery wrote three posts about this change/no change on his blog. Click here for the 1st post, click here for the 2nd post, and click here for the 3rd post.
• Sku’s Recent Eats went the hilarious route via two posts. Click here for the first post, and click here for the second post.
• Click here to read what Sean Fousheé of the Whisky Marks blog had to say.
• And last but not least, click here to read what was said on Instagram when I posted part of the first email on my photo feed.

And what do I think about all this? Here is what I had to say in response to a recent post on the Nobler Experiment blog:

I’ve always been a whisky lover and Maker’s Mark was the next step in my Bourbon progression 20+ years ago when I was a Grand Dad and Ginger Ale kind of guy. That being said, I have pretty much ignored the brand once I moved on to other whiskies. Nothing wrong with Maker’s, but there is better and more interesting out there.

As far as this ABV business, my neighbor was a big Jack Daniels fan until they too started watering it down. The more whiskies you try, the more you realize that potency matters. I’m guessing that all of this brand ambassador email business was part publicity stunt. The public and media outcry was pretty boisterous and it definitely brought attention to the brand. The question is, will this nonsense hurt the brand?

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Wild Turkey Introduces Russell’s Reserve Single Barrel

LAWRENCEBURG, KY (February 20th, 2013) – When it comes to whiskey making in the United States, Jimmy Russell and his son Eddie are America’s bourbon aristocracy. After an incredible 90 years combined experience distilling award-winning whiskey, the two are rolling out one of their richest and most flavorful bourbons to date: Russell’s Reserve® Single Barrel Straight Kentucky Bourbon Whiskey. This much anticipated bottling at a take-no-prisoners 110 proof is non- chill filtered, resulting in an unparalleled burst of flavor in every sip. As the crowning glory of America’s famed Wild Turkey bourbon family, Russell’s Reserve Single Barrel promises to not only be the choice for bourbon connoisseurs, but it will also be what Jimmy and Eddie reach for time and time again. As they say in Lawrenceburg, “Our experience guarantees yours.”

What makes Russell’s Reserve Single Barrel unique is not only its high proof, but the fact that the whiskey bypasses the chill-filtration process. Chill-filtration is a common process whereby the whiskey is chilled at temperatures below freezing and is passed through an absorption filter thus removing fatty acids and other flavor contributors such as esters and proteins. By avoiding the chill-filtration process, the whiskey is bottled with more flavor compounds and a deeper color which is denoted by an impressive haze when ice or chilled water is added.

Every expression of Russell’s Reserve – both the Bourbon and rye Whiskey – is matured in only the deepest number 4 or “alligator” charred American white oak barrels to ensure the richest flavor and color. Jimmy and Eddie insist on this char level and are among only a handful of whiskey distillers who use it. The best aged whiskey barrels are hand selected by this legendary pair themselves and only from the center cut of the rick house – since that’s where the optimal maturation occurs. Adamant about quality, the Russell’s will only use the natural, weather-driven process for maturation – never air conditioned or heated “because it’s the right thing to do.”

“This is Bourbon at its best,” declares Jimmy Russell, Master Distiller. “What is incredibly special about the Russell’s Reserve Single Barrel is that each barrel has its own personality, but still captures the rich, creamy toffee vanilla style of Russell’s Reserve. This bottling celebrates what we love about Russell’s Reserve, but takes it to another level.”

Russell’s Reserve Single Barrel delivers a burst of intense vanilla and hints of burnt orange, along with tastes licorice and anise seed, on the palate, culminating with a rich and long finish.

Russell’s Reserve Single Barrel (750ml) will be available nationwide at specialist liquor stores priced at $49.99. It will also be available in select bars and restaurants specializing in fine whiskies.

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Coming Soon: Pennsylvania 6, An American Brasserie, To Open In Midtown Village

PHILADELPHIA, PA - This March, Pennsylvania 6 (PE6) (114 South 12^th Street, 267-639-5606), an American brasserie, will open its doors in bustling Midtown Village.  PE6, aesthetically modeled after the dining establishments of the 1930s, will serve dishes inspired by seasonal and local ingredients in a sophisticated yet approachable setting.  The two-story, 80-seat space will feature a pristine raw bar, a striking centerpiece cocktail bar, handsome marble and dark wooden accents and luxurious leather seating.

“The name PE6 is borrowed from New York City’s iconic Hotel Pennsylvania, a post-prohibition hotspot, whose original working telephone number was PE6-5000,” says Gary Cardi, one of four co-owners who also include Chris Coco, Brian Harrington, and Frank Falesto.  “We want our guests and neighbors to feel that same energy and camaraderie that flowed through the hotel during those vivacious decades.”

Chef Mark Plessis will focus his menu on local ingredients and apply classic techniques and international flavor combinations to his artfully composed plates.  A delicious assortment of elevated appetizers, flatbreads, salads, sandwiches and burgers, and hearty meat- and fish-centered entrees will stud the menu.  A fresh-from-the-sea raw bar will host up to 12 varieties of oysters as well as shrimp and lobster for shellfish cocktails

To complement Chef Plessis’ dishes, an approachable list of classic, handmade cocktails will be offered.  Beer steward Andy Farrell, who oversees the extensive craft lists at two of the city’s best places for beer, City Tap House and Field House, will carefully choose seven high end craft varieties to fill the draught handles at PE6.

Born in France, Chef Plessis moved to the U.S. at a young age.  He grew up in Kentucky and later attended the New England Culinary Institute.  He has cooked in top restaurants in New Orleans, Atlanta and Chicago.  Chef Plessis moved to Philadelphia in 2006 to take the position as Chef de Cuisine of XIX (Nineteen) Restaurant at Philadelphia’s remarkable Hyatt at The Bellevue.  While at XIX, the restaurant received “Three Bells: Excellent” from Philadelphia Inquirer restaurant critic Craig LaBan.  Also, Philadelphia magazine placed them in the Top 50 Restaurants list and also awarded them “Best Brunch.”

The restaurant will exude elegance with its plush red leather banquettes, white Carrera marble-topped tables and bars, rich-colored walls that will pop against panels of white subway tiling and antique mirrors and cocktail bar shelving.  Guests seated on the second floor will be joined by the likes of the most famous faces of the 40’s and 50’s including Frank Sinatra, Rita Hayworth, Lauren Bacall and Marlon Brando.  These icons will become part of the scene at PE6 as enlarged photos of their most iconic moments together will deck the walls.

Owners Cardi, Coco, Harrington and Falesto are also the operators of several other restaurant concepts including PE6 NYC, City Tap House, Field House, Mission Grill, and Public House, with 12 locations including four in the region in Philadelphia, PA; New York City, NY and Oxon Hill, MD.  Since opening their first location in 2005, Public House has offered upscale American cuisine in a fun, sophisticated setting that is equally appropriate for a meal with friends or a beer at the bar during the big game.

PE6 will be open for dinner seven days a week for lunch and dinner.  Weekend brunch will be served shortly after opening.  For more information about PE6, like them on Facebook.

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Jura Launches 1977 Vintage

Jura distillery has added a new, limited-edition vintage expression to its collection – the 1977.

This uniquely crafted vintage takes its name from the Gaelic word for the Yew tree, which once sprawled across the entire island of Jura. Translated as ‘Juar’, the Yew tree has long been associated with immortality and regeneration, with some even believing it gives access to the “otherworld”.

Filled to cask in 1977, this vintage release was originally matured in three first fill bourbon casks before being finished in a ruby port pipe for 12 months. Each of the 498 bottles has absorbed the character and colour that only comes with careful aging.

The 1977 vintage is presented in a solid oak box, with each box hand-crafted individually by Scottish-based cabinet maker, John Galvin.

The whisky is sweet, fruity and warm amber in colour. The nose provides subtle notes of peach melba, creamy caramel, ripe sweet pineapple and maple syrup, giving way to the tastes of crushed pear, passion fruit, kiwi and sweet apricots.

Jura 1977 is bottled at 46% ABV and available to buy from www.jurawhisky.com or from specialist whisky retailers priced at £600 RRP.

Here is what Willie Cochran, Jura distillery manager, has to say about this new expression:

“The 1977 is a perfect mix of amber and gold shades – a quality which is only achieved through age.  Complemented by an enticing scent and soft sweet flavours, Juar is a real treat for all whisky lovers.

“Each of the lucky 498 buyers of this whisky will also receive their own hand-carved box, each one a testament to the craft and expertise of John Galvin. We’re proud to collaborate with someone who takes craft as seriously as we do.”

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Sipping Saturday Gazette For February 9, 2013

FAIR FOOD PRESENTS THE NINTH ANNUAL BREWER’S PLATE 2013

More than 70 Local Restaurants, Breweries and Artisanal Producers Gather to Promote Sustainable Agriculture at the National Constitution Center

PHILADELPHIA (February 8, 2013) – Fair Food, a nonprofit organization uniting local farmers, business and consumers, presents The Brewers Plate. Now in its 9th year, this one-of-a-kind tasting event will be held at the National Constitution Center Sunday, March 10, 2013 from 5:30-9:00 PM. General admission tickets are available for $70 per person as well as $630 for groups of ten. Individual VIP tickets are $140 and also available in packs of ten. VIP tickets include, a 30-minute preview to the entire event, a “VIP Only” section, access to premiere star-studded demos and interactive tastings, and exclusive, private offerings only available to VIP ticket holders. Tickets are available at www.fairfoodphilly.org with all proceeds supporting Fair Food, a local non-profit that promotes a healthy local food system.

The VIP experience, Small Wonders – The BIG Taste of Small Scale, explores the world of homespun gourmet foods, small batch brews, artisan cheeses and specialty and niche farm products. Intimate tastings and demos designed to stimulate all the senses are available and a sampling of VIP featured guests include: Bill Covaleski of Victory Brewing Co., Aimee Olexy of Talula’s Table and Talula’s Garden, Choptank Oyster Company, Eclat Chocolate, Naked Brewing, The Bent Spoon Ice Cream, Lancaster Farm Fresh, Yellow Springs Farms, and many more.

The organization’s largest, most popular and well-established fundraiser is truly a unique event uniting more than 50 local culinary outlets with an expected thousand attendees. Brewers Plate participants include: Alla Spina, Beer Cakes, Dad’s Hat Whiskey, Good Spoon Soups, Night Kitchen Bakery, South Philly Tap Room and White Dog Café to name just a few. Sponsors for this year’s event include Chipotle, whose corporate vision of serving fresh, sustainable Food With Integrity is in perfect alignment with Fair Food and The Brewers Plate fete and Save Some Green, LLC, a local provider of earth-friendly products and services who has generously agreed to serve as the exclusive provider of compostable forks, plates, cups, and napkins for Fair Food’s Brewer’s Plate 2013.

“Fair Food continues to grow its Brewers Plate event every year as a means to educate consumers about the importance of eating local and supporting farmers”, explains Ann Karlen, Executive Director, Fair Food. “Our premiere fundraising event, The Brewer’s Plate, supports our daily objectives by celebrating our local culinary heroes through showcasing the best our area has to offer in terms of eating, drinking and having fun.”

About Fair Food

Founded in 2001 by Philadelphia entrepreneur Judy Wicks, Fair Food brings locally grown food to the marketplace. Through uniting local farmers with businesses and consumers, supporting the importance of family farms and creating a year-round marketplace for fresh, local and humane food products, Fair Food is promoting a humane, sustainable agriculture system for the Greater Philadelphia region.

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BOTTOMS UP! PHILLY’S FAVORITE MIXOLOGISTS COMPETE FOR THE HONOR OF “BEST ’20s-INSPIRED COCKTAIL” AT THE STRATUS ROOFTOP LOUNGE

 Competition held in connection with the National Constitution Center’s world-premiere exhibition American Spirits: The Rise and Fall of Prohibition

Philadelphia, PA (February 8, 2013) – From the big screen to the small screen to the explosion of bars and restaurants attempting to recapture the mystique of a speakeasy, there is no denying that nostalgia for the 1920s is sweeping the nation.  In the “spirit” of the National Constitution Center’s world-premiere exhibition, American Spirits: The Rise and Fall of Prohibition, bartenders from Stratus Rooftop Lounge at the Hotel Monaco, Square 1682 at the Hotel Palomar, XIX at the Hyatt at the Bellevue, Amuse Bar at the Le Meridien, and 10 Arts Lounge at The Ritz-Carlton Philadelphia will compete for the honor of “Best ’20s-inspired cocktail” during a special competition on Wednesday, February 27, 2013, from 5:00 p.m. – 7:30 p.m. at the Stratus Rooftop Lounge.  This event is open to members of the media and invited guests only.  For more information or to RSVP, email Marketing@constitutioncenter.org.  A limited number of tickets to the general public will be given away on the Stratus and National Constitution Center Facebook pages the week of February18^th.

During the Prohibition era, bartenders often created cocktails with gin, which was quick and easy to make.  During the American Spirits Bartender Competition, each bartender will be required to create their signature ’20s cocktail using locally distilled Bluecoat Gin, hand crafted by Philadelphia Distilling, the first craft distillery in Pennsylvania since Prohibition.  Popular Philadelphia personalities will judge the creations: Laura Burkhardt, WHERE Magazine Publisher; Marisa Magnatta, Associate Producer of WMMR’s Preston and Steve Morning Show; Maria Papadakis, Emmy award-winning media personality and spokeswoman; and Brian Sims, Pennsylvania State Representative.  FOX 29 traffic reporter Kacie McDonnell will serve as emcee.

Prizes will be awarded in two categories – Judge Favorite and Guest Favorite.  Winners will receive an annual membership to the National Constitution Center; a one night’s stay at the Hotel Monaco; a With Love gift basket, courtesy of VisitPhilly.com and the Greater Philadelphia Marketing and Tourism Corporation; and a feature on the National Constitution Center’s website.

Now through April 28, 2013, the era of flappers and suffragists, bootleggers and temperance lobbyists, and real-life legends like Al Capone and Carry Nation vividly come to life in the National Constitution Center’s world-premiere exhibition American Spirits: The Rise and Fall of Prohibition.  Spanning from the dawn of the temperance movement, through the Roaring ’20s, to the unprecedented repeal of a constitutional amendment, this first comprehensive exhibition about Prohibition explores America’s most colorful and complex constitutional hiccup.  

American Spirits: The Rise and Fall of Prohibition is created by the National Constitution Center and curated by Daniel Okrent, Pulitzer Prize finalist and author of Last Call: The Rise and Fall of Prohibition.  Following its debut at the Center, the exhibition will embark on a nationwide tour.

Admission to American Spirits: The Rise and Fall of Prohibition is $17.50 for adults, $16 for seniors and students, and $11 for children ages 4-12.  Group rates also are available.  Admission to the Center’s main exhibition, The Story of We the People, including the award-winning theatrical production Freedom Rising, is included.  For ticket information, call215.409.6700 or visit www.constitutioncenter.org.

American Spirits: The Rise and Fall of Prohibition has been made possible in part by a major grant from the National Endowment for the Humanities: Exploring the human endeavor.

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#LoveBowmore

Valentine’s Day is traditionally a time for flowers and chocolate. This year, however, we would like to change that. We would like to invite you to a very special pre-Valentine’s ‘whisky date’ with our own Master Blender, Rachel Barrie, and a selection of the great and the good from the world of whisky.

Our lucky winners will receive a very special Valentine’s whisky bouquet and an invite to a special Twitter tasting with Rachel. The bouquet will include four mystery Bowmore whiskies including a special work in progress Bowmore that has not been released. On the night, Rachel will guide you through tasting each of these lovely drams as well as answer some of your questions.

For your chance to win one of two places up for grabs, simply enter your details on the Bowmore Facebook page: https://www.facebook.com/bowmore.

We will notify winners by Monday 11th February. And for those who want to follow the tasting, it will take place on Wednesday 13th February at 7pm GMT.  To join in, just use the hashtag #LoveBowmore. Hope to see lots of you there sharing the Bowmore love.

Boozing And Schmoozing Sentinel For Tuesday, January 29, 2013

A Vintage Valentine’s Day Soiree That’s The Cat’s Meow At The National Constitution Center

Moonshine and Valentines party to feature live musical performances, cocktails, and afterhours access to American Spirits: The Rise and Fall of Prohibition 

Philadelphia, PA (January 24, 2013) – Sweethearts and singles alike will enjoy a sinfully decadent menu, exquisite whiskey cocktails, cabaret performances, and more during the National Constitution Center’s sassy and swanky Moonshine and Valentines soiree on Thursday, February 14, 2013 from 5:30 p.m. to 8:30 p.m.  Much like a moody ’20s cabaret club, the Center’s Grand Hall Lobby will feature dim lighting and plenty of fringe and red satin.  Admission to the Moonshine and Valentines party is $30 for museum members and $35 for non-members (ages 21+) and includes heavy hors d’oeuvres, drinks, and after-hours access to the exhibition everyone is “jazzed” about –American Spirits: The Rise and Fall of Prohibition.  Reservations can be made by calling 215.409.6700 or at www.constitutioncenter.org.

Guests are welcome but not required to attend in their best Roaring ’20s attire!  Men – don your best suit and fedora.  Ladies – get all dolled up and accessorize with headbands with feathers, cloche hats, long pearl necklaces, feather boas, cigarette holders, and seamed stockings.

Partygoers will shimmy the night away to the sounds of the Boilermaker Jazz Band, who will set the mood withpopular jazz numbers of the ’20s and ’30s.  The evening’s musical offerings also include special cabaret theatre performances featuring sultry selections from the smash hit musical Chicago.  Led by music director John Daniels, the cast includes award-winning Philadelphia actors, Ben Dibble, Mike Dees, Jamison Foreman, Rachel Camp, Alex Keiper, and Melissa Joy Hart.  The talented ensemble will perform toe-tapping standards from the musical including “All That Jazz,” “Cell Block Tango,” “Razzle Dazzle,” and more.  For a memorable keepsake, guests can grab some props and strike a pose in front of a ’20s era backdrop and have their photo taken by Peter van Beever Photography.

It wouldn’t be a Prohibition party without the hooch – guests will enjoy specialty whiskey cocktails served discreetly in coffee mugs and made with Jim Beam Devil’s Cut and Canadian Club Dock No. 57, as well as brew from Philly’s own Yards Brewing Company, including the sought-after Love Stout.  Beverages will be paired with a decadent menu prepared by Brûlée Catering including Chicago-style mini hot dogs and Italian beef sandwiches.  The Chicago themed items will be paired with more traditional Valentine’s Day fare such as chicken and roasted red potatoes followed by mouthwatering desserts like red velvet cupcakes, chocolate-covered strawberries, and chocolate tart.

Throughout the evening, guests can watch as the era of flappers and suffragists, bootleggers and temperance lobbyists, and real-life legends like Al Capone and Carry Nation come vividly to life in the National Constitution Center’s world-premiere exhibition American Spirits: The Rise and Fall of Prohibition.  Spanning from the dawn of the temperance movement, through the Roaring ’20s, to the unprecedented repeal of a constitutional amendment, this first comprehensive exhibition about Prohibition explores America’s most colorful and complex constitutional hiccup.  

American Spirits: The Rise and Fall of Prohibition is created by the National Constitution Center and curated by Daniel Okrent, Pulitzer Prize finalist and author of Last Call: The Rise and Fall of Prohibition.  Following its debut at the Center, the exhibition will embark on a nationwide tour.

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The Big, The Bold & The Barrel Aged at Old Eagle Tavern Featuring Boulder Beer Company

Philadelphia, PA—Old Eagle Tavern features January’s Brewery of the Month, Boulder Beer Co., on Thursday, January 31st at 7pm with The Big, The Bold & The Barrel Aged, a beer-centric event in which the Old Eagle crew will tap a selection of high alcohol and barrel-aged beers from Boulder Beer Company.

All Boulder Beers are $1 off after 7pm and beer enthusiasts will have the selection of Honey of a Saison—a new limited-edition 11.5%ABV offering brewed with wildflower honey; Killer Penguin—an extremely limited winter barleywine ale; Hazed & Infused—an unfiltered ale infused with hops; as well as Mojo Risin’ Imperial IPA and Bourbon Barrel-Aged Cold Hop.

Chef Morgan Malachi will prepare dishes to complement these high alcohol and barrel-aged beers from Colorado’s first microbrewery, Boulder Beer Company. Specials from the kitchen include a half pound Bison Burger grilled to order with a blueberry sauce, onions caramelized in Boulder IPA and goat cheese, served with specially seasoned fries; and Mexican Corn on the Cob topped with Habanero Aioli and Queso Fresco. Stay tuned for more dishes to come.

Old Eagle Tavern features a Brewery of the Month with $1 off select drafts every Sunday, Tuesday and Thursday nights. February’s Brewery of the Month is Lancaster Brewing Company, so expect an exceptional event next month as well.

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FAMED AMERICAN WHISKEY BRAND RELEASES SOON-TO-BE COVETED BULLEIT® 10

Tom Bulleit’s First-Ever Selected Reserve Aged 10 Years to Deliver Elevated Bourbon

LAWRENCEBURG, KY (January 23, 2013) – As the renaissance of American whiskey endures, the category continues to expand and diversify. Perhaps no other bourbon has captured the palates of whiskey enthusiasts and the imagination of mixologists quite like Bulleit® Bourbon. With an undeterred passion for excellent whiskey, Tom Bulleit, founder of one of America’s fastest growing small batch whiskies, officially announced today the availability of his selected reserve – Bulleit® 10 Years Old.

Aged in charred American white oak, a select number of Bulleit® Bourbon barrels were set aside to age for ten years to see how the already award-winning bourbon would develop. Bulleit® distillers were thrilled to find that the additional years resulted in a special expression of Bulleit® Bourbon that provides a rich, deep, incredibly smooth sipping experience that maintains the inherent character and high rye content for which the Bulleit® brand is best known.

“I may be biased, but I think Bulleit® Bourbon is incredible at its traditional age of five to eight years,” said Tom Bulleit, “but it’s exciting to see what happened to a select number of barrels aged a little longer. The result was a special expression of our family’s bourbon that exceeded our expectations and we knew we had to bottle it and share it with our loyal fans.”

Balanced, rich and complex with delicate floral notes which have been rounded through the extra years within the barrels, Bulleit® 10 is russet in color with rich oaky aromas and hints of vanilla and dried fruit. At 91.2 proof (45.6% ABV), the newest addition to the brand’s portfolio of products possesses an exceptionally smoky and smooth finish.

Much like Bulleit® Bourbon and Rye, Bulleit 10 is showcased in the iconic frontier-inspired bottle with a beige label that prominently showcases the liquid’s age. In addition, Bulleit® 10 is housed within a premium box display that creatively outlines the Bulleit family story and Tom’s inspiration for fine bourbon.

“Bulleit® 10 is a very limited and special opportunity to responsibly enjoy the bourbon in a refined expression,” Bulleit continued. “We are eager to see its receptivity and are making it available for as long as the supply lasts.”

Bulleit® 10 is available nationwide for a suggested retail price of $44.99 for a 750 ml bottle. Please visit www.BulleitBourbon.com or www.Facebook.com/Bulleit to learn more and remember to always drink responsibly.

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Introducing: The Balvenie 12-Year-Old Single Barrel

An email from The Balvenie…

Dear G-LO,

As someone who likes to explore new, exciting and rare single malts, we know you’ll share our excitement about the launch of David Stewart’s latest creation – The Balvenie 12-Year-Old Single Barrel.

Non chill-filtered and bottled at a higher strength of 47.8% ABV, this unique spirit spends 12 years in first-fill Bourbon barrels before being filled into no more than 300 hand-numbered bottles per cask. Each as precious as the last. And while no two casks are quite the same, David personally selects only those with the distinct honey, oak and vanilla notes characteristic of The Balvenie Single Barrel.

Like each of our expressions, the exceptional quality of the 12-Year-Old Single Barrel begins with the unparalleled craftsmanship retained by our distillery. We proudly still grow and malt our own barley, employ a coppersmith and our own team of coopers to tend to our casks and have in our service the longest serving Malt Master in the industry.

We’re proud to share a rare piece of our collection with you. And we hope that you’ll make it a part of yours.

Slainte Mhath!

- The Balvenie

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Super Bowl Cocktails Courtesy Of Wild Turkey

Give em the Bird Blitz

• 1 tablespoon fig jam
• 1½ oz. Wild Turkey 81
• ¼ oz. Orange liqueur
• ½ oz. fresh lemon juice
• Ice

Combine all ingredients into a cocktail shaker with ice. Shake and strain into an old fashioned glass over fresh ice.

Fourth and Long

• 1 oz. Wild Turkey 101
• 3/4 oz. Wild Turkey 81
• 1/2 oz. Lemon juice
• 1/2 oz. Aperol
• 1/2 oz. Maple Syrup

Combine all ingredients, shake vigorously and serve in a high ball glass. Garnish with a wedge of lemon.