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Nimble nectar mango passion fruit mimosa11/29/2023 And this time, there won’t be waffles, but they’ll still be cooking up what they know well – the food of their family backgrounds. Robin Admana and Sandy Trinh, the gals behind the wildly popular Foolish Waffles truck, are back. Happy Hour Hospitality offers a variety of dining experiences, including drop-off and full-service catering, cooking classes and private dining.Īsian Soups and Stews with Robin Admana and Sandy Trinh of Foolish Waffles Happy Hour Hospitality is a creative culinary concept founded by Oliveira and Mattera, who, with a combined 25+ years of restaurant experience, have done it all – from dishwasher to line cook, bartender and chef, and even restaurant owner. This January, Brian Oliveira and Brian Mattera of Happy Hour Hospitality will prepare a dinner of traditional Portuguese favorites: Portuguese rolls with butter and lupini beans piri-piri shrimp with garlic caldo verde (soup with linguica and kale) cod a lagareiro (fresh cod swimming in olive oil with crushed olives, potatoes and tomato) served alongside family style garden salad and for dessert, pasteis de nata (crispy egg custard tarts). Due to the trade routes of Portugal’s previously expansive empire, its cuisine is both influenced by and influential upon the lands to which they traveled – Brazil, India, southern Africa and even Japan, to name a few. While the flavors of Portugal may be familiar to those who live in the not-too-distant East Coast cities of Providence, Boston and New York City (the three largest Portuguese American communities in the US), they are relatively hard to come by in the City of Brotherly Love. Join us for a wintry brunch menu: Dutch pancake with meyer lemon curd, herbs root vegetable ramen with pork belly steak and eggs with Kennett Square mushroom hash and chocolate chia parfait with almonds and granola.Ī Taste of Portugal with Brian Oliveira and Brian Mattera of Happy Hour Hospitality Wherever he goes, Scott focuses on local, seasonal, farm-to-table fare and his January appearance at COOK is no exception. Scott has worked in celebrated kitchens including Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban, and most recently Grace Winery. Join veteran COOKing instructor Scott Megill and warm up to winter with one hearty brunch. Samar’s brunch spread includes a vibrant mezze starter with warm pita (olives, cheese, pickles, ful modamas, etc) fetteh (warm chickpeas with garlic tahini cream, fresh herbs and toasted almonds) and shakshuka (aromatic stewed tomatoes baked with fresh local eggs and grilled sourdough). Looking to add some new flavors into your brunch cooking repertoire? Enter: Samar Lazzari, formerly of Stoa Takeaway in South Philly’s Bok Building, who returns to COOK this January to show you there is life beyond omelettes and pancakes (not that there’s anything wrong with those!). Please note that no full dinner will be served, but there will be light bites. Enjoy a Winter Bourbon Smash (bourbon, triple sec, orange juice, raspberry preserves, topped with club soda), followed by four wines, each intended to pair perfectly with the wintertime fare we’ll be enjoying for the months to come: A to Z Wineworks Bubbles, Trimbach Gewurztraminer, Zenato Alanera Rosso Veronese and Pendulum Red Blend. Enjoy a crash course on wintry wines with certified sommelier Austin Drake of Love The Bottle, who will begin our happy hour as one always should – with a cocktail. When temperatures plunge, our diet inevitably leans toward rib-sticking hearty fare, and those light summery wines just won’t do. Sunny summer days call for light-bodied porch pounders. It’s true – there’s a wine for every season. Warming Winter Wines Happy Hour With Austin Drake of Love The Bottle
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