Cheers! to Fresh & Fun Cocktails

Summertime means fresh, delicious produce and bright, colorful meals! It comes with more amazing, in-season produce that can be grown locally.

It feels really good to understand the history of our food and the routes of our produce. This knowledge helps feed our soul rather than just our belly.

It helps explain why the farm-to-table movement is a movement rather than just a fad.

The farm-to-table mentality has crossed over to other industries. Cosmetic, medicinal, and even local soap companies are launching seasonal products using pronounceable ingredients!

Terralyn, of Terralyn Naturally, used mint and mint tea to create her beautiful Mint Gabrielle Handcrafted Soap. Trust us, you want to smell this.

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Contact Terralyn at terralynmanteau@gmail.com

So supper time and shower time have embraced the outlook that natural-is-better. But what about what is really important? Alcohol.

Cocktails can embrace the farm-to-table (or ground-to-glass) mentality too.

City Kitchen at Reading Terminal Market will be hosting Aaron Gordon, owner of 13th Street Cock­tails on Thursday, August 25 from 5-7 to walk us through how to make delicious, fresh cocktails using the best ingredients from Iovine Brother’s Produce.

Each participant will have their own mixing station to practice making some of Aaron’s signa­ture cocktails. Sign up for our class, and you will really know what you are doing the next time you make a cocktail.

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We will be using the very smooth and delicious Tito’s vodka as the base spirit. Light fare will be served to complement your mixed libations. Each guest will receive a hand juicer and recipe guide to take home. Reserve your space here. Guests will be asked to show I.D. at the door.

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Camp Make It & Bake It in City Kitchen!

Food is fuel. And so much more!

Cooking involves science and creativity. It requires patience and working with your hands.

The ability to make good food decisions is one of life’s most important skills, but that doesn’t mean learning and working with food can’t be fun!

City Kitchen is partnering with Megan Haupt, of Hungry Education, to bring food and fun to the focus for Camp Make It & Bake It.

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Children aged 6-11 can still be registered for this Culinary Camp inside the Reading Terminal Market. Camp runs July 11-15 from 9am-1pm and has an engaging curriculum that will keep your child hungry for life (but not hungry).

Pizza Pizzazz Monday

Campers will arrive at City Kitchen and will spend a few minutes getting to know Megan, the rest of the staff and each other!

We will go over the camp and kitchen rules before we begin our first food science lesson: yeast & gluten with pizza dough.

Before the Market gets too crowded, we will take a small tour of the market. Today we will focus on the meat and cheese sections.

Campers will then make and eat their pizza.

At the end of each day, campers will write and reflect in their provided journals.

Wacky Veggie Tuesday

Campers will start off the morning making smoothie popsicles!

We will then head to the produce section to pick out some wacky fruits and vegetables. The ones that look the wackiest often taste the best!

We will then prepare for lunch: fresh salad with homemade biscuits and lemonade.

Campers will then prepare a homemade salsa.

Time for journaling.

Pastry Party Wednesday

Campers will start off the morning making cupcakes.

We will then head to some of the Market’s pastry shops to get some creative inspiration.

We will prepare the kid-favorite lunch: Macaroni & Cheese

Campers will then learn some frosting basics before they get to decorate their own cupcake.

Journal time

Super Science Thursday

Food science activities: gelatin & starches

Campers will make juicy spheres with gelatin

Making ice cream uses a lot of muscle! The treat will be well-deserved.

Lunch: wraps

Campers will make glow-in-the-dark slime and then break for journal time!

Finale Friday

Campers will start off the morning making cupcakes, this time, in preparation for their finale project: a styled cupcake display

We will take some time to plan out our display dioramas then break for lunch

The afternoon will be designated for completing the display. We will leave some time for pictures and journaling!

Register here to give your child a fun and foodtastic week they will be sure to remember!

Free Demo Saturday: Summer BBQ Edition!

Guinta’s Prime Shop and Condiment joined City Kitchen on June 11 for a BBQ edition of Free Demo Saturday.

Condiment, to open later this summer in Reading Terminal Market, features fresh and delicious dry rubs and sauces that paired perfectly with Guinta’s meats and poultry.

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Condiment’s Elizabeth Halen started off the cooking with a toasted baguette from Metropolitan Bakery. She added some flair by spreading the bread with some garlic butter… yum!

Saturday’s demo proved that garlic butter is a new must have. In addition to the baguette, Elizabeth used it on Rob’s beautiful steak and Iovine‘s fresh corn. Truly a versatile condiment.

Rob–and his expert meat skills–will be joining us on Father’s Day, Sunday, June 19th from 1-2:30 pm for a pairing with Yard’s Brewing Company. As always, the ingredients will be sourced fresh from the market!

Menu

Classic boneless stuffed chicken wings w/ blue cheese & hot sauce

Classy boneless stuffed chicken wings w/ prosciutto & pecorino romano cheese

Beef short ribs in chipotle sauce

Sign up for this father’s day festivity before seats run out!

To stay up-to-date will all of City Kitchen’s Free Demo Saturdays, click here.

The best Phans have the best Phood

Pretzel Dogs

It is hard to read the word “tailgate” and not get excited about nicer weather and finger-licking good food.

Classics like dollar dogs, peanuts, and traditional soft pretzels always make the ballpark experience, but when the family gathers in front of the TV, it is worth trying to “up-your-game.”

Join us in City Kitchen at noon on April 9th, for a free demonstration and learn how to upgrade ballpark basics into something really worth smiling about.

Get ready to do the twist and the chicken wing with the best dancer in Philadelphia, the Philly Phanatic.

Rob from Giunta’s Prime Shop will show us how to make boneless stuffed chicken wings that will be perfect for your next tailgate! Learn how to make them yourself using ingredients from the market or buy them fresh from Giunta’s!

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Also, Roger from Miller’s Twist will be showing us how to wrap ballpark franks in delicious pretzel dough just in time for the Phillies home opener on Monday, April 11th.

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This will be a family (and taste bud) friendly event. Can’t wait to see you there!