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Archive for November, 2007
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A holiday that revolves entirely around food and giving thanks? Sign me up. Unless, of course, I have to host. For those of you who are opening up your home for Thanksgiving, I thought I’d put together a few WC Dish tips on what to do when you play host. -
Don’t feel like cooking this year? Here is a list of some West Chester area restaurants who are offering an effortless Thanksgiving meal. -
What: Cooking Demonstration, Down to Earth; Slow Burn Film Screening, guest speakers and more. Reservations suggested.
Who: Demonstration by celebrity chef Sean Weinberg of Malvern’s Restaurant Alba
When: 11/26 7:00pm-9:00pm
Where: The Arts Scene
530 E. Union Street
West ChesterReservations: 610-644-6555
Cost: $12 in advance, $15 day of event -
Many people think of January 1 as the day of renewal, but November
offers an ideal time to get a head start - the weather is nice, the
scenery is beautiful - wouldn’t it be great to know you’ve already
been living a healthy lifestyle by the time the holidays roll around?Consider the benefits of starting a new wellness routnie in the fall.
* The 6 weeks between Thanksgiving and New Year’s Day are when
people are most vulnerable to weight gain* Getting back into a regular habit of being active outdoors
will help burn calories and promote weight loss before the holidays.* …
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It’s the best Holiday of the year for Foodies, and if you havn’t noticed there is a lot of pressure to perform. Here are a couple helpful tips from Giant Foods on preparing the most important part of your Thanksgiving feast . . . the Bird!
. . . never have so many nervous cooks prepared so many meals to satisfy so many groups of potentially critical relatives. I can’t think of another meal that fills so many cooks with so much fear, nor can I think of one as satisfying to master. So, to add my advice to the volumes already available, here it is: keep it simple.
For the full list of helpful tips visit the Turkey Tips on …
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After attending the Wing Bowl at Kildare’s last week I received this email from one of the participants who wanted to share a behind the scenes look of this unique food competition.
Growing up outside of the US there are some things you just don’t get exposed to. So, when I had the opportunity to take part in a speed eating contest, I jumped straight onto it. The event was a wing bowl at Kildares West Chester. The rules were simple, one hundred wings, three beers, three persons per team. It sounded simple enough, and thirty wings didn’t sound like all that much extra. But of course appearances are always misleading.
I arrived on the night to be greeted by a … -
The Great American Thanksgiving comprises a few key concepts: football, turkey, stuffing, gluttony, leftovers and pumpkin pie. For my first Thanksgiving with a “what can I bring?” responsibility, my Aunt Michele assigned me the pie. Oh crap. -
At breakfast this morning I was reading the Sunday paper with my mother and we found an article on celebrities discussing their mom’s best meals. Here are some that were interesting… -
In Other Food News
Special “Chef’s Table with Dan Bethard” Dinner at Iron Hill
November 13th, 2007 No Comments
Iron Hill in West Chester is now offering an ongoing, Wednesday night, special dinner called “Chef’s Table with Dan Bethard.” The next dinner is THIS WEDNESDAY 11/14/07 at 7:00pm.
Chef Bethard, who has worked with Iron Hill since they opened in 1996, will create a new, four-course menu for each dinner. The dishes served will showcase his culinary talents and go beyond what diners would typically find on Iron Hill’s menu.
Each course is served with a suggested wine or beer pairing (unlimited) and the cost is only $40.00 per person.
This is a unique family-style dinner with the chef. For more information including dates, menu …
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Here are the offerings this week….
Blue Point- These oysters are harvested from specific areas of the Long Island Sound. Blue points take 4 years to mature and can grow as large as 3-4 inches in size. Blue points are a delicious juicy oyster that is full of brine.
Chesapeake- These oysters are harvested from the Chesapeake Bay in Virginia. Chesapeake’s mature quickly in two and a half to three years. They have a thick hearty shell with plump meat that has a sweet taste.
Snow Hill- These oysters are harvested from Snow Hill, Maryland. Snow hill oysters are an amazing cool ocean salt taste that is ever so …
