|Sundays 11 am – 2:30 pm
|Baby Romain Salad hard cooked egg, green beans, dijon
Omelet of The Day home fries
Raisin French Toast
Sweet Corn Pancakes foie gras, maple butter
Baked Eggs spinach, gruyere
Anson Mills Grits shrimp, ham, poached yolk
Biscuits & Sausage Gravy
House made sausage
House made jams
Linvilla Orchards offers a perfect setting for an Autumn Moon Hayride. Invite a group of friends or just your family. Take a hayride, followed by a bonfire, marshmallow roasting, & apple cider.
$7 per person; Fridays, Saturdays and Sundays.
October 2 through 4, 9 through 11, 16 through 30 and November 1: 5:30-8 pm (Fridays & Saturdays. until 8:30pm).
October 11-18 2009
Philly Neighborhood Food Week, premiers affordable dining
Ever wondered, when neighborhood restaurants outside of Center City would be highlighted? Well the time has come! Over 30 restaurants from our favorite hangouts including, Manayunk, Northern Liberties, East Passyunk, Penn’s Landing and Chestnut Hill are offering 3-4 course meals priced at $20 or $30 per person.
Join me in welcoming Vietnam Restaurant & Cafe on Facebook! Become a fan today!
The “give a penny, take a penny” concept has always been a good one. And one afternoon, Chef Michael Falcone stared the penny tray in the face and wondered if the same idea would work with bottles of wine in his restaurant, Funky Lil’ Kitchen.
Falcone’s “Take a Wine, Give a Wine” endeavor solves the problem of forgotten bottles of wine for those with last minute dinner plans or customers who don’t realize that the restaurant is a BYO.
Find yourself craving a nice bottle of pinot noir to go with your short ribs? No need to worry. Choose a bottle from Chef Falcone’s selection to enjoy with your meal. Just be sure to reciprocate the kindness with a bottle the next time you come.
Funky Lil’ Kitchen is located at 232 King Street in Pottstown, 610-326-7400; www.funkylilkitchen.com.
Welcome to the world Sam Bederka!
Congratulations go out to our good friend Paige Wolf, who gave birth on 9/9/09.
Sam weighed in at 6 lbs 5 oz.
We wish them all the best!
Sample the world’s finest Champagnes & Sparkling Wines and witness the versatility of Champagne & Sparkling Wines being paired with any cuisine.
Thursday November 12, 2009 at 6:00 PM
Grand Ballroom at the Park Hyatt Bellevue
200 S Broad Street
Philadelphia, PA 19102
It’s versatile and available on most grocery store shelves, costs almost a third of the price of Colossal or Jumbo
Lump crab meat at $6 for an 8 oz. container, and is an ideal staple to keep on hand for quick and easy entertaining. It lasts in the refrigerator for 12 months unopened. Mix it with cream cheese for a tasty spread. Use it in tacos, quesadillas or salsa. Phillips Crab Claw Meat is tasty, economical and easy to use. Try our recipe below.
Phillips hot, crunchy, spicy, sweet wasabi crab spread is an ideal dip to serve with vegetables, perfect as the filling for lettuce wraps, or delicious served on top of crackers. It’s easy to make, satisfying, flavorful, and high in protein.
In small serving bowl blend mayonnaise and wasabi paste together and fold in crab meat. Chill until ready to serve with raw veggies or crackers. It makes a great dip or roll up wrapped in lettuce. The ingredients are available on most grocery store shelves. Just put them together and store in a refrigerator for up to 48 hours.
1 container (16 oz. )Phillips ™ Claw Crab Meat
1/2 c. Hellmann’s® Light Mayonnaise
4 tsp. Tsunami Grated Sushi Wasabi (paste)
4 oz. (1/4 lb) sn
8oz.(1/2 lb) baby carrots