Luckily for Philly, Rob Cassell found a way to get past early challenges to start turning out Bluecoat Gin in April 2006. That blue glass bottle has become ubiquitous wherever mixologists turn out labor-intensive cocktails.
If you've visited the Fair Food Farmstand in the Reading Terminal Market, and you’ve found coolers filled with raw milk, pasture-raised eggs and humanely raised meats. But what you probably haven't done is ask about the story behind these locally produced items. That's about to change.
Bartram’s Garden, the pre-revolutionary home of naturalist John Bartram, is an unlikely location to begin with. Located next to a housing project in Southwest Philadelphia, the unassuming entrance masks Bartram’s stone house, the historic garden and the woods along the river. Even more unlikely are the five sets of beehives tended by local beekeepers.
This dark, hazy, orange beer would be sticky sweet if it wasn’t for the spice assault.
Roasted hen-of-the-woods mushrooms, lacquered with honey and arriving a shimmering, burnished mahogany color, were a study in flavor-layering.
Black bass with cockles embodied the season perfectly: Each delicate bite of fish, dragged through the zucchini-basil purée, was like a transmogrification of the farmers market onto the plate.
Rough-mashed with the perfect amount of lime (i.e.: mucho), onions, tomatoes and cilantro, it’s a study in the seemingly disproportionate joys of simplicity and balance.