The Week In Eats

Get Out!

by Monica Weymouth

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Published: Apr 24, 2007

In honor of Lei Day, a celebration of Hawaiian culture, love and friendship, Roy's chef Kiel Lombardo has created a four-course feast featuring live music and the islands' unique cuisine and produce. Imported hearts of palm will complete a papaya and tamari almond salad; Kona Kampachi stars in a sizzling sashimi; and a pineapple basil sorbet highlights dessert. Roy's, 124 S. 15th St., 215-988-1814.

When a brewery throws a birthday party, a lot more than a piñata goes down. Stoudt's celebrates its 20th with an anniversary brew, performances by country rockers Slimfit and food-and-beer pairing stations. Try pizza with a Gold Lager or Scarlet Lady ESB, chicken satay with an American Pale Ale, or mussels with the abbey-style Triple. Don't forget the birthday cake: This one will be served with Fat Dog Stout. Reservations required. Stoudt's Brewery, 2800 N. Reading Road, Adamstown, 717-484-4386 ext. 204.

Cider may be the drink of choice at sweatered holiday parties and pumpkin patches, but the hard brews from New Hampshire's Farnum Hill Cider pack a sophisticated punch. "They're quite dry, and I really do mean that," warns proprietor Louisa Spencer, who'll guide guests through an extra dry still, a Spanish-inspired extra dry sparkling, a sweeter semi-dry sparkling and a seasonal summer variety. Reservations required. Tria Fermentation School, 1601 Walnut St., 215-972-7076.

No disrespect to Franzia, but you gotta think outside the box. Broaden your wine horizons and sample rare selections from more than 120 international winemakers at this Philly mag-sponsored event. Penfolds' Peter Gago is hauling his Grange 2001 all the way from Australia, so be sure to take a sip between bites of Di Bruno Bros.' fare. Reservations required. Philadelphia Marriot Downtown, 1201 Market St., 800-595-4849.

Sorry, kids, but brownie batter doesn't qualify as "raw food." The health-friendly diet promotes unprocessed, vegan, organic products that have not been heated above 112 degrees. This Whole Foods workshop will feature certified raw and living foods instructor Michelle Pierson explaining all the rules, as well as the health benefits and cooking techniques of the raw lifestyle. Attention reluctant foodies: She'll be preparing an angel hair "pasta" made from shredded zucchini and topped with a fresh tomato marinara. "With some work and the right tools, this food can be vibrant, fresh and beautiful," insists Pierson. Reservations required. Whole Foods Market, 929 South St., 215-733-9788.

 

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