Main Line Today's dining blog
Oct 21, 2008
11:03 AM
Go Phillies!
By Dawn E. Warden
Triple Play: 5 Courses, 5 Wines, $75
It’s going to be a long Series, so why not get pumped up for the Phillies in style with Friday Saturday Sunday's 5-course Autumn Wine Dinner on Wednesday, Oct. 22, from 5:30-10:30 p.m. The menu features:
First Course
Shrimp and sweet potato fritter
'06 Viridian, Willamette Valley, Oregon
Second Course
Beet salad with goat cheese with roasted pine nuts and black currants
'07 Vina Robles "Jardine Vineyard" Sauvignon Blanc, California
Third Course
Honey soy grilled quail with maple roasted spaghetti squash
'05 Copeland Creek Chardonnay, California
Fourth Course
Agnolotti Osso Buco half moon ravioli stuffed with slowly braised veal and mirepoix
'06 Joel Gott Zinfandel, California
Fifth Course
Choice of desserts by Pastry Chef Oi
Schuetz-Randall Port, California
261 S. 21st St., Philadelphia. Visit frisatsun.com. For reservations, call (215) 546-4232.
If You Host It, They Will Come …
Everyone loves a good championship party, but prep and cleanup can be a drag, especially when you’re loaded down with hoagies, wings, cheese steaks, chips and beer. You can throw a healthy twist into the game and lighten up on the housework with one phone call to Teikoku. Give them 24 hours, and they’ll give you as much sushi, tekka maki and sashimi as your wallet can handle. While you’re at it, throw in some edamame, sweet and sour chicken wings, and beef sate with pineapple salsa and peanut sauce—plus, of course, some Asian brews. 492 West Chester Pike, Newtown Square; (610) 644-8270, teikokurestaurant.com
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About This Blog
Dawn E. Warden
Food & Drink Editor,
Main Line Today
Welcome to bocconcini
[bohk-kohn-CHEE-nee], mainlinetoday.com’s first-ever dining blog dedicated to local culinary wonders and the movers and shakers behind them. Along with dishing on the dining scene, I’ll be serving up the scoop on local brewmeisters and winemakers. For those not up on their Italian phraseology, bocconcini are petite nuggets of fresh mozzarella packed in whey or water, with a spongy texture and a knack for absorbing any flavor they mingle with. Bocconcini also translates to “mouthful,” a term used by Italians to describe the appetizing appeal of many dishes—and a fitting name for this blog. So without further ado, “Mangia!”
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