It takes one to actually do the cooking, and two consultants to advise along the way.
With all the collective knowledge, wisdom, wives tales and even scientific approaches to cooking a turkey, there are many ways to cook the most iconic meal of the year.
When Tina won a 13lb turkey at the supermarket last week, she decided to cook it right away. Her culinary consultants (who work as an intern and publicity specialist respectively), advised her with all the tricks you usually hear around Thanksgiving. It was like having the Butter Ball Turkey Hotline right in the office with a dash of Alton Brown and Martha Stewart thrown in for good measure!
The turkey was roasted upside down first, that way the breast wouldn’t cook before the rest of the bird was done. The Turkey was then flipped over and the breast shielded with some aluminum foil to prevent it from getting too brown while the rest of the bird got nice and crispy. There was a pool of broth in the roasting pan that served to keep it moist. The temperature of the oven was carefully monitored, and when the turkey was the loveliest shade of golden brown all over, we took it out, let it rest and waited upon the verdict.
We all know what they say about too many cooks in the kitchen, but this time, it was not to be true. It was tender, succulent and falling off the bone. Breslow Partners wishes you a Happy Thanksgiving! Good luck with your turkey!
The holiday season is upon us and that means it’s time to find this year’s big, green Christmas tree. The best place to find your dream tree is at Linvilla Orchards, where you can experience the magic of the holidays with your entire family.
Starting November 23 through December 23, climb aboard on one of Linvilla’s wagons for a ride through some of their 300 acres to the Christmas tree fields and pick out the perfect tree. Linvilla Orchards has over 40,000 Christmas trees and most are 6′ – 10′ Douglas Fir and Canaan Fir. There’s plenty of trees to choose from so you’re sure to find the best one for your home. Linvilla provides a saw and they will haul the tree back, tie it up and attach it to your car for the ride home. All the cut-your-own trees are $59.99 plus tax, but the experience is priceless.
After you’ve picked out your tree, head over to Linvilla’s Christmas Shop and Garden Center for all the trimmings. Just in case you don’t want to cut your own tree, Linvilla is also home to the region’s best selection of pre-cut trees in all shapes, sizes and varieties. Starting at only $20, the selection includes Fraser Fir, Noble Fir, Concolor Fir, Douglas Fir, White Pine, and Spruce. Other holiday items are available including: greens, holly, wreaths, poinsettias and Christmas gifts. And after spending a brisk day searching for you tree, warm up with a bite to eat from the Linvilla Grill or pick up some goodies to take home at Linvilla’s Farm Market.
Linvilla Orchards is located at 137 West Knowlton Road, in Media, PA. Call 610-876-7116 or visit www.Linvilla.com.
This year an estimated 30,000 runners will travel to Philadelphia to participate in the 20 Annual Philadelphia Marathon and Half-Marathon on Sunday, November 17. The key to a healthy and successful long distance run is proper diet and nutrition. The best meal for a marathon participant consists of protein, good fats, and plenty of carbohydrates! Here are some great spots to chow down before the big day.
Le Viet is a modern Vietnamese restaurant that uses only freshest ingredients to energize you on race day! Tuck into traditional noodle soups or pack on the protein with Ca Hap Hanh Gung. This steamed fish dish is prepared with ginger soy sauce, herbs, fresh lettuce, and completed with your choice of rice or noodles. For more information click here.
Head over to Miles Table for the perfect place to satisfy your pre-race cravings! Breakfast is served all day so enjoy one of their loaded bagel platters or fuel up with a customized omelet. Add Miles sriracha turkey sausage or red pepper home fries to your meal for that extra kick you’ll need on race day! For more information click here.
For a more traditional pre-marathon meal, London Grill has just what you need to get across the finish line! Try their seasonal risotto or daily pasta creations to fill up on those much-needed carbs. Or order the brick chicken with crispy priello potatoes for a tasty meal that’s full of protein. For more information click here.
Festivities kick off on Friday, November 15 and continue through Sunday, November 17 with events for every type of runner. Check out the website for race schedule and family activities. Best of luck to all of the runners!
Wake up your taste buds with flavorful dishes such as grilled marinated pork served with bean sprouts, chopped vegetables, peanuts and a fried spring roll. Or warm up with a steaming bowl of the popular Le Viet House Special noodle soup or the tasty Sai Gon style crab vermicelli noodle soup. And for those who like their food hot hot hot, the spicy Singapore Noodle stir-fry will not disappoint!
This exclusive offer is available from 11 am to 3 pm, dine-in only.
$5 LUNCH MENU:
Gỏi Gà - Chicken salad with onions, cabbage, and peanuts.
Phở Lê Viêt Hà Nội - Le Viet House Special noodle soup. (Steak, Flank Steak, Brisket, Meatball, Tendon, Tripe)
Phở Gà - Bone-in chicken noodle soup.
Bún Riêu Cua Saì Gòn - Saì Gòn style crab vermicelli noodle soup with pork roll, crab & pork ball and tofu in tomato broth.
Bún Bò Huế (Spicy) - Beef shank, pork, brisket, and thick vermicelli soup.
Bún Thịt Nướng Chả Giò - Grilled marinated pork served with bean sprouts, chopped vegetables, peanuts, and fried spring roll.
Cơm Tấm Thịt Nướng - Grilled marinated pork with broken rice.
Cơm Tấm Sườn Nướng - Grilled marinated pork chop with broken rice.
Gà Xào Rau Cải - Chicken with seasonal vegetables.
Bò Xào Rau Cải - Beef with seasonal vegetables.
Đậu Hũ Rang Muối - Deep fried tofu with chef special seasoning served on a bed of watercress.
Đậu Hũ Xào Xả Ớt (Spicy) - Tofu, onion, and bell pepper with lemongrass sauce.
Đậu Hũ Xào Rau - Tofu with seasonal vegetables.
Singapore Noodle (Spicy) - Stir fry vermicelli noodle with chicken, squid, shrimp, Chinese sausage, bell pepper, onion, bean sprout, and egg.
Beef Chow Fun - Stir fry beef with onion & bean sprouts.
Omakase (“I’ll leave it to You”) is the ultimate Japanese dining experience. Several courses created at the whim of the chef using that day’s catch and the wealth of the seasons.
Beginning Wednesday, November 13, Chef Steven Lin presents Omakase Wednesday exclusively at Megu Sushi’s Moorestown, New Jersey location. Each Wednesday, Chef Lin and his team will offer 10 courses of classic and modern interpretations of Japanese cuisine from pristine sushi to izakaya and hibachi favorites, ending with dessert. Guests are encouraged to bring their favorite bottle of wine, beer, or sake to pair with the ever-changing, weekly menu. Reservations are required and can be made by calling 856-780-6327.
Megu Sushi is a premiere authentic Japanese restaurant serving high quality sushi and a wide variety of Japanese food. Now with three locations in Moorestown, Cherry Hill and Ventnor, NJ, Megu has established itself as a sushi staple in southern New Jersey. For more information, visit http://www.megusushi.com.
The only reason we’re telling you about it is because Avance is our new client and we couldn’t be more excited. Located on the site of the old Le Bec Fin, at 1523 Walnut Street, Avance features a constantly changing modern American menu by Chef Justin Bogle. The restaurant will open in early December, but on Saturday, November 16, Chef Bogle will join Chef Chris Kearse at Will BYOB for the first ever Foobooz After Dark. Dinner starts at 11 p.m. Tickets were $125 and sold out almost as soon as the series was announced. Now that’s the way we wish we could launch every new restaurant!
Over the past decade Drexel University’s School of Hospitality and Sports Management has produced some of country’s most accomplished culinary superstars. So the guys that run the program decided to bring a few alumni together and try to raise scholarship funds.
The event is on Thursday, November 14 and features some of Philadelphia’s finest: Chefs Nick Macri of SouthWark, Brian Lofink of Sidecar Bar, Kraftwork and Kermit’s, Josh Lawler of The Farm & Fisherman, John Taus of The Corner, Greg Garbacz of Sbraga and Angela Park of Park Ave Cakes. Sommelier is Bob Barrett of Winebow. Each of these accomplished chefs will be teaming with a student in the hospitality program to produce one course on the menu. Restaurant management students will provide the service.
It’s not too late to purchase a ticket. The event is Thursday, November 14 at Drexel’s Academic Bistro. Cocktails are served at 6 p.m. Tickets are $95 a person.