Blackfish is a BYOB and for only $45 guests can enjoy a four-course menu of the featured ingredient every Tuesday. This Tuesday, February 1, chef Chip Roman will be featuring scallops. Now don’t worry, dessert will be included in those four courses.
Click here to make your reservation or call 610.397.0888. Blackfish is located at 119 Fayette Street in Conshohocken.
What’s tasteful, tasty, long-lasting, no-problem answer to the annual lovefest dilemma? Jilly B’s has the answer. A year’s supply of frozen yogurt! For just $150, less than the price of one of those ditsy little diamond pendants, you can give a year’s worth of small yogurts. Or, for just $100, you can provide a 30-day dose of the cool, creamy treat, available in more flavors than Cupid has arrows. And because the yogurt is all natural, gluten-free, low in fat, full of probiotics, and kosher, you’ll be sure you’re doing the right thing for the one you love.
Of course, if the sky’s the limit – or if the budget’s tight this year — Jilly B’s has gift certificates in any denomination you choose. By the way, it’s hard to imagine, but if by chance your darling doesn’t like frozen yogurt, Jilly B’s is famous for their amazing cupcakes, too. And their gift boutique is brimful of non-edible delights, including charming accessories, bath treats, and the sexiest aprons you’ve ever seen.
Jilly B’s is located at 100 Springdale Road, at the Holly Ravine Shopping Center in Cherry Hill, NJ, call them at 856.795.2337. For more information visit their website.
Every young rising star dreams of developing a mentor/protégée relationship with an experienced super star in his chosen field: That’s exactly why Blackfish Restaurant’s chef/owner Chip Roman started his culinary career by working in the kitchen at Le Bec Fin, elbow to elbow, under the guidance of one of the area’s most acclaimed chefs: Georges Perrier. And on Monday, February 28, the two chefs will collaborate to create one incredible meal. The mentor, Chef Perrier will join his protégé, Chef Roman to prepare a collaborative dinner at Roman’s Blackfish Restaurant, recently named Philadelphia’s top restaurant by Philadelphia Magazine.
Here’s the menu:
Gently Poached Seafood Salad, Apple Cucumber Consomme, Preserved Lemon Crisp Roasted Sweetbread with Warm Shrimp, Sweet Potato, Burnt Orange Vinaigrette, Maderia Jus Grilled Dover Sole with Braised Chanterelles, Mache, Wild Rice in Nori, Beurre Leger Truffle Stuffed Rabbit Loin, Brown Butter Salsify, Black Trumpet, Purple Cauliflower, Perigordine Brie Cheese Mousse, Asian Pear Confit, Mango Le Bec Fin Dessert CarteSeating is limited. Reservations are accepted at 610.397.0888 or by logging onto blackfishrestaurant.com. Blackfish is located at 119 Fayette Street.
Inspired by his Irish heritage, Chef Patrick Feury has put a decidedly modern spin on some traditional Irish dishes to be featured on his St. Patrick’s Day menu at his usually Asian inspired Nectar Restaurant in Berwyn. The a la carte menu will be available from Friday, March 11th through Thursday, March 17th, in addition to the restaurant’s regular fare.
From its 18’ soaring silk screen Buddha tapestry to its hopping urban chic bar, one step inside the David Rockwell designed restaurant and you’ll feel more like you’re dining in Manhattan than on Philadelphia’s Main Line. Chef Feury’s menu is created from sustainable seafood, farm raised meats and fresh ingredients, all locally grown.
Nectar’s St. Patrick’s Day Menu
North Atlantic Fish Stew, Clams, Mussels, Haddock, Scallop with Soda Bread
Steamed Mussels, Fists of Feury, Thyme, Garlic
Chilled Atlantic Sea Food
Twinning’s Irish Breakfast Tea Smoked, Organic Irish Salmon, Pickled Herring, Smoked Mackerel, Pickled Cucumber Salad,
Roasted Quail, Cabbage Stuffed Foie Gras, Bacon Stewed Leeks
Corned Goose, Brazed Root Vegetables, Fresh Baked Potato Bread
Roasted Twinning’s Irish Breakfast Tea Smoked Organic Irish Salmon, Puree Parsnips, Caramelized Sprouts
Organic Jamison Farm Lamb Shank, Rose Mary Carrots, Wiped Potatoes, Limerick Farm House Butter
Wolf Neck Natural Beef Rib Eye, Scott Irish Pudding, Spinach Gratin
Pecan Bread Pudding, Jamison Carmel Ice Cream
Nectar is located 1091 Lancaster Ave. Berwyn, PA. For reservations, call 610.725.9000 or log onto http://www.tastenectar.com.
For those who are not familiar with the works of the talented Chef Chip Roman, come out this Tuesday and try four courses of the chef’s featured ingredient and see for yourself why Philadelphia Magazine named his restaurant the number one place to eat in Philly.
Blackfish is a BYOB and for only $45 guests can enjoy a four-course menu of the featured ingredient every Tuesday. This Tuesday, January 25, shrimp will be featured. Now don’t worry, dessert will be included in those four courses.
Click here to make your reservation or call 610.397.0888. Blackfish is located at 119 Fayette Street in Conshohocken.
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Linvilla Orchards is giving away one pumpkin pie after you buy one pie of any variety during their celebration of National Pie Day on Friday, January 21st, Saturday, January 22nd and Sunday, and January 23rd from 9 a.m. to 5 p.m., at 137 W. Knowlton Road in Media, PA.
Linvilla Orchards is celebrating the treat that has brought people together for generations. They will be featuring samples of their extensive pie selection all weekend long. The bakery offers more than 40 different pies including 6 kinds of America’s favorite, apple pie, 5 varieties of peach pie and 3 flavors of cream pie.
Linvilla’s hours are 9 a.m. to 5 p.m. every day. To learn more, call 610.876.7116 or visit their website.
Stop by The Philadelphia Home Show on Sunday, January 16, 2011 at 11 a.m. to learn culinary tips from Chef Gina Rodriguez of the new Kokopelli Restaurant & Tequila Bar at 1904 Chestnut Street, Philadelphia.
If you miss Chef Gina at the show call 215.557.7510 to make a reservation.
The talented Chef Chip Roman’s three-year-old restaurant in Conshohocken was 
named the number one place to eat by Philadelphia Magazine. The seafood-centered, progressive American menu at Blackfish presents a perfect opportunity to B.Y.O.B. and crack open that bottle of wine you’ve been saving for just the right occasion.
Chip makes sure to keep the menu exciting by changing it weekly except for a few items like the beignets and smoked salmon. The dish is a customer favorite and has never been taken off the menu. The menu is scrumptious. The chef is oh so charming and even more talented. The atmosphere is perfect for what’s sure to be a terrific evening. No wonder Blackfish was named top restaurant in the city.
Check out the full article in the January 2011 issue of Philadelphia Magazine.
