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WEEKLYPRESS.COM ·
UCREVIEW.COM · OCTOBER 26 · 2011
Philly Dines Out: a mini-menu of the Philly restaurant scene... T
he Philadelphia Ron- ald McDonald House is offering the chance
to win an once-in-a-lifetime experience with an array of local celebrities and res- taurants. The Dining With The Stars online auction will give supporters the op- portunity to bid on a meal for themselves and up to nine friends – provided by one of the area’s most cele- brated restaurants or cater- ers – with the star of their choice. 29 celebrities from the Phil-
adelphia area are signed up and waiting for
bids.These stars include Philadelphia Phillies General Manager Ruben Amaro at Fish, the Food Network’s Marc Summers at Osteria, and Philadelphia Eagles Wide Receiver Jeremy Maclin at Union Trust Steakhouse. Visit
www.philarmh.org/ dwts for a complete list of the participating celebrities and restaurants. Bidding closes at 10pm on October 27, 2011, and the winning bidder will have
between November 1, 2011 and June 30, 2012 to sched- ule his/her meal at a mutu- ally agreeable time with the selected celebrity. This event is made possible through the generous support of the Philadelphia community joining together to benefit the families served by Phil- adelphia Ronald McDonald House and we thank the participating celebrities for donating their time and the restaurants and caterers for donating the meals. All proceeds from the auction benefit the Philadelphia Ronald McDonald House. CBS Philly and Greater Media Philadelphia are the official media sponsors of Dining With The Stars. The
www.PhillyLemonGrass.com
Philadelphia Ronald McDon- ald House provides a home away from home for families of seriously ill children receiving treatment at local hospitals. Let Bistro St. Tropez at 2400 Market Street, 4th Floor, Marketplace Design Center do the cooking this Thanksgiving! On Thurs- day, November 24th Chef Patrice Rames will offer his annual Thanksgiving feast. Le Grand Buffet is $48 per person ($38 for 1pm seat- ing) and $20 for kids under 12. Seatings are at 1pm, 3pm, 5pm, and 7pm. Buf- fet Menu includes: Salade d’Automne:Boston bibb lettuce salad with roasted beets, anjou pears, crum- bled goat cheese, candied
Zagat Survey
Destination Award 2003
Come Experience the Taste of Thailand!
1001 spruce street 215.922.1773
www.manakeeshcafe.com Try our new breakfast sandwich
and get a
COFFEE or TEA ON US! GRAB
BREAKFAST ON-THE-GO!
215-921-2135 4420 Walnut St • Philadelphia, PA
Enjoy our Dining Area or
CALL AHEAD
to have your order ready by the time you get here!
Mon-Sat 9am-11pm Sunday 9am-7pm
Hours of Operation: 215-545-5293 *offers expire 11-28-2011.
Your One Stop for Countless Destinations…
30th Street Greetings American Buffet Au Bon Pain Auntie Annes Ben & Jerry’s Bridgewater’s Pub Cosi
Crepemaker
30th Street Greetings American Buffet Au Bon Pain Auntie Annes Ben & Jerry’s Bridgewater’s Pub Cosi Crepemaker
Cucina Italiano Delilah’s
Dunkin Donuts Faber News & Books Fleuradelphia GNC KFC
McDonald’s Old Nelson Food Co.
www.30thStreetStation.com Handmade
617 South 24th Street, Philadelphia, Pa 19146 Mobile & Home Electronics
Goods
Open Tuesday-Saturday
Unique
gifts
Cucina Italiano Delilah’s Dunkin Donuts Faber News & Books Fleuradelphia GNC KFC McDonald’s
Oriental Food Fair Phoenix Shoe Shine Pizza Hut/Taco Bell Saladworks Saxby’s Station Steak & Fries Subway Surf City Squeeze
Oriental Food Fair Phoenix Shoe Shine Pizza Hut/Taco Bell Saladworks Saxby’s
Station Steak & Fries Subway
Surf City Squeeze
3626-30 Lancaster Ave. Philadelphia, PA 215-222-8042
314 S. Henderson Rd. Henderson Sq. - Genuardi’s Shopping Ctr
King of Prussia, PA 610-337-5986
Lunch: Mon-Fri 11:30am-2pm; Dinner: Sun-Thu 5pm-9pm; Fri-Sat 5pm-10pm
walnut pralines and walnut vinaigrette, house-made country paté, prosciutto parma, sausisson sec, brie, smoked gouda, petit basque cheese, black olives, cornichons, dijon mustard and crisp croutons Bisque de Homard, Slow-Braised Berkshire Pork Short Ribs with yukon gold potato pu- rée and creamy swiss chard, Local Free-Range Roasted Turkey with giblet gravy, french beans and wild rice, mushroom and sherry stuffing, Roasted Butternut Squash with carrots, red and green peppers and zuc- chini, baked virginia ham with caramelized apples and onions, pistachio and goat cheese-crusted atlan- tic salmon filet wrapped in phyllo with light curry sauce, PEI mussels with creamy roquefort and per- nod sauce. Sides include: house-made cranberry rel- ish, roasted sweet potatoes, homemade rolls and but- termilk biscuits with sweet cream butter and basil pes- to. Exceptional desserts are Pumpkin Profiteroles, lem- on meringue tart, tart tatin, chocolate mousse cake. Re- lax, enjoy the view and the
Food Market & Shoppes
celebrate the Thanksgiving holiday with family and friends. 215-569-9269 for reservations. Twenty Manning is all set to entertain you and your guests for holiday parties. Check us out
www.twen-
tymanning.com or call 215- 731-0900. 261 South Twenti- eth Street. Tryst Le Bar cocktail expert Erik Lombardo and som- melier Cristine Bruno will be teaching small classes each Wednesday from 5:30 to 7:00pm. Classes will be held at Tryst, the new cock- tail bar downstairs from Le Bec-Fin and will rotate be- tween focusing on cocktails and wine. Reservations are strongly suggested. The sessions cost $25 each and will include a flight trio and light bites complementing the night’s theme. October 26: Bubbles: A Look at Spar- kling; November 2: The Old Fashioned; November 9: Best Autumnal Reds. Tryst has also begun happy hour offerings including a $4.00 beer selection, $6.00 white and red varietal by the glass, and a seasonal punch for $7.00-Monday through Thursday from 5:00 to 7:00 pm. Smith & Wollensky cel- ebrates the season with the introduction of the new Au- tumn Menu Features now through the holidays, these seasonal specialties include a selection of premium sea- food, delicious fall-off-the- bone pork and innovative new steak presentations. The Deconstructed rib eye makes its national debut on the new seasonal menu. This USDA Prime rib eye steak is trimmed so only the heart of the rib remains. The well-marbled outer cap is braised with shallots, garlic, morel mushrooms,
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