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The Week in Eats


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Published: Nov 11, 2010

Greensgrow Farms Whole Hog Event
Sat., Nov. 13, 5-9 p.m., $75
Join Greensgrow Farms for its third annual "Whole Hog" event, benefiting the Kensington Community Kitchen. The meal, prepared by Campbell's Soup executive chef Tom Griffiths, will feature a porky buffet of charcuterie and salumi, plus vegan and vegetarian dishes, as well. There'll also be wine, beer and the debut of Philadelphia Brewing Co.'s newest Harvest from the Hood brew, made with Greensgrow hops. The Bill Moos and Friends Jazz Trio will entertain throughout the evening. Globe Dye Works, 4500 Worth St., 215-427-2702, greensgrow.org/wholehog.

Wet Hop Rodeo at Johnny Brenda's
Sat., Nov. 13, 11 a.m., pay as you go
Enjoy a full day of wet-hopped beers both local and national at Johnny Brenda's this Saturday. They'll kick off the day with a "Ranchero" brunch featuring huevos rancheros, cowboy steak and eggs, chilaquiles and more; starting then and running through the night, they'll tap fresh wet-hopped brews from Victory, Troegs, Weyerbacher, PBC, Brew Works, Sierra Nevada and more. JB's is also serving as one of 11 stops on Saturday's Craft Beer Express (visit craftbeerexpress.com for more info). Johnny Brenda's, 1201 N. Frandford Ave., 215-739-9684, johnnybrendas.com.

Philadelphia Phiz Festival
Thu., Nov. 18, 6-8:30 p.m., $49 until Nov. 11, $59 after
Benefiting the Thomas Jefferson University Hospital neonatal intensive care unit, expect Champagne — and lots of it — at this year's Phiz Fest. Don’t think of bubbly is a one-trick pony, though, as the event will celebrate sparkling wines of all kinds, from reds and whites to variations both bone-dry and very sweet. Entrance fee gets you all-access to food, wine and pairing stations, featuring expert advice from sommelier Marnie Old. Participating restuarants include Maru Global, Philadelphia Bar & Restaurant, Cantina Dos Segundos, Zento and Maggiano's. Grand Ballroom Hyatt at the Bellevue, 200 S. Broad St, 610-649-6330, phizfest.com.

Land and Sea Dinner featuring David Ansill and Mike Stollenwerk
Thu., Nov. 16, $35
Mike Stollenwork of fish and Little Fish is teaming up with Ladder 15 chef David Ansill for a five-course "Land and Sea" dinner at Ladder 15. The meal will include scallop with baby roasted beets; pickled mustard seeds and pistachios; slow-cooked breast of veal, herbed bread crumbs and celeriac puree; and beignets with orange dust and rosemary cream anglaise. For reservations or more info, contact ladder15events@aol.com. Ladder 15, 1528 Sansom St., 215-964-9755, ladder15philly.com.