Skip to main content

Flavors on the Avenue... Don't Miss Out!

Last night was a beautiful Spring night to walk along the famous East Passyunk Ave in South Philly, and taste all of the delicious flavors it offers, from Italian to Dutch!

Flavors on the Avenue is an annual event that brings the neighborhood’s top restaurants together for an outdoor celebration where visitors can sample dishes from more than two dozen of East Passyunk’s amazing eateries. Local shops and vendors along Passyunk Avenue will also be out on the street with great sales and deals for all to enjoy! The outdoor festival is perfect fun for all families and foodies.

Mark it down on your calendar April 30, 2017, so you don't miss out! For more information on the event, pricing, and the extensive list of food to be served to make you salivate, visit http://www.visiteastpassyunk.com/

My personal favorite stop on the tour was trying Malaysian street food for my first time, and sipping tarik tea A.K.A "pulled tea" at the tea bar inside Saté Kampar. I will definitely be making my way back to East Passyunk ASAP with my friends, to eat at some of the restaurants I tried last night, so they too can experience the fun atmosphere and the unique food and drinks! 

Here are some photos from last night's preview tour:


















Comments

Popular posts from this blog

Chef Delco: Fancy Truffle Pasta

Tonight I surprised my family with a new dish I created on the spur! I just had to share with you all because it was slammin'! I saw this bottle of truffle oil in our pantry and thought ooh fancy! It sounded different and I never cooked with it before, so I decided to be inventive with it!  Estimated total cook time was 30-40 mins.  I created the magical pasta dish as follows: I cooked 1 1/2 cups of chopped fresh mushrooms, 2 shallots chopped long ways and thin, and 1 large clove of fresh garlic in a little less than 1/3 cup of truffle oil in a pan. I cooked the penne as I let the mushrooms and shallots mixture simmer over low heat on the stove to cook through in the truffle oil. After the pasta was cooked I drained it and returned it to the pot with about a table spoon of the starchy water still remaining in the pot. Then I mixed in the mushroom and shallot mixture into the pasta, along with a cup of grated parmesan cheese, and an extra drizzle of the truffle oil.  The f...

Mocha Cake With Nutella Italian Meringue Buttercream

Previously Pop Culture Primadonna I've decided to tweak my blog a little bit to focus mainly on my two passions: fashion and baking! So welcome to the new blog: Frosting and Fashion!  To celebrate this update, I thought I would kick things off with something a little fancy! As I was searching through Pinterest recipes, with a bad case of Italy on the brain anxiously awaiting my Italy trip in October, I decided to spend my Saturday night whipping up a Mocha Cake with Nutella Italian Meringue Buttercream totally from scratch!  It sounds super fancy and impressive but the  recipe is kind of easy (shhh!). It's easier than you think to have  la dolce vita;) The cake turned out great for my first time making it and it's currently getting devoured by my family lol. The Italian meringue buttercream is what's getting commented on the most because it's so yummy and its literally like a cloud- so light and different from your norm frosting! For the mocha cake: 1 2/3 ...

Fancy Schmancy Weekend Eats

I have a habit of working my birthday for weeks after the actual day. I don't have just a single birthDAY, I have an unofficial "birth month." Even though I turned 25 the previous weekend, the quarter of a century celebrations continued into this weekend. You're only 25 once. 😇 I love eating food that's visually pleasing as well as pleasing to the taste buds. My family and I went to the Hotel Dupont, which delivered on those standards. We ate in the Green Room, which looked like a room straight out of the Titanic. The room had gigantic chandeliers, larger- than- life velvet curtains, and fresh- cut flowers on every table, all while a pianist plays music while you eat. Two words- fancy schmancy ! It was the height of classy and luxurious, and the perfect place to celebrate a special occasion.  For an appetizer I ordered a glass of champagne...and pan seared sea- scallops with blueberry pureé and cheddar grits...sounds like an odd combo but it was so fresh and...