Back in the day (well, awhile ago anyhow) we had a favorite staple here at Jimmy’s No. 43: Greenmarket Pretzels! Thus, we’re thrilled that we will now be offering Martin’s Pretzels on our beer menu (available at the bar or table service). This traditional twist of taste is all Pennsylvania Dutch with a rich history dating back to the 17th Century. For 30 years, Martin’s has been bringing pretzels into the city greenmarkets, and we’re thrilled to have them on our menu. Hint: they go great with beer!
Month: June 2012
Thursday Tap™ – Avery Brewing Samael’s Ale
This week’s Thursday Tap™ will let you start at the finish line. It’s Avery Brewing‘s Samael’s Ale, an English barleywine that packs quite a punch at 15% ABV. A perfect summer brew, this oak-aged, strong English-style ale is brewed with Columbus, Fuggels hops and two-row barley with a super-caramelly malt finish. From the Avery Brewing website:
“Perhaps the least hoppy (sacrilege here at Avery!!) beer we’ve brewed, to accentuate the malt. The oak is very apparent in this rich and high gravity ale, adding additional depth and complexity with a woody and cask-like nose and a pronounced vanilla flavor on the palate.”
Jimmy is tapping at 5 p.m. and this rare keg is available while supplies last.
Dish Of The Week: Pork Week, Part Deux
We have swine on our minds! After a colorful (and educational) pig butchering demo this weekend in celebration of Chihuahua Querida (a week-long celebration of the food and culture held in Chihuahua, Mexico), Chef Ian Kapitan (Alobar) broke down a Fossil Farms pig while Chef Zarela Martinez showed us how to make chorizo, carnitas, carne adobada, tamales, manteca, pickled pigs feet, and cueritos. Watch for tamales on the Jimmy’s No. 43 menu soon, accompanied by sauces such as red chili sauce and salsa verde and “masa” style tortillas from Tortilleria Nixtamal. We’re loving this basic Chihuahua ranch-style pig cooking!