Although not usually one for alcohol brand-loyalty, I was recently introduced (by a very excited bartender) to the life-changing distillery/high-concept, Walter Benjamin-worshiping art collective Art in the Age. More specifically, I was introduced to Art in the Age’s Root Liquor, a long-lost recipe passed down from Native Americans to Settlers and eventually forgotten during prohibition. Made with Sassafras, Sarsaparilla, and Birch Bark, it is essentially 80-proof root beer, and tastes just like it sounds (perfect. it tastes perfect).
I know my way around a proper tea steep, but when it comes to cocktails I'm clueless. And just to be clear, I've never been a fan of artificially flavored alcoholic sips. If I wanted a chocolate covered strawberry or green apple, I'd rather have a bite than a bright pink or neon green drink. But offer me a glass of a botanical spirit, and let's just say my spirits would be lifted.
The creative mixologists at Art in The Age crafted a botanical spirit that sends my mind into the garden. SAGE garden gin is instilled with rosemary, sage, thyme, dandelion, angellica, lavender...and assam black tea.
Whether you're a no-beans Texas purist or a chili lover of the vegetarian variety, mark your calender for Sunday, November 4th. Keepers of the Flame, a group on a mission to "hold fast to the sacred arts of true barbecue in Philadelphia while preparing great barbecue with time honored traditions alongside unmatched entertainment" are teaming up with Little Baby's Ice Cream for CHILIFEST at Goldilocks Gallery (723 Chestnut St.). There's going to be a cookoff with awards for overall best, best use of spice and most unique ingredients as well as a not-for-the-faint-of-heart chile eating competition.
Admission is $10 for all-you-can-eat chili samples and the event is BYO but the good folks at Spodee have generously donated wine-shine for chili-pairing cocktails.
The folks at Art In The Age are best known for their handcrafted artisanal spirits, but they do so much more. Art In The Age runs one of the coolest shops in Philadelphia and much of its products are their own. RHUBY soap is one of my favorites.
Should you spot a yellow school bus parked around town the next several days, be sure to peak inside as you could very well be looking at Warby Parker’s latest showroom experience.
What do you get when British cuisine meets Southern comfort food? In chef Regis Jansen’s hands, a very tasty appetizer that’s also quite a looker. We stopped in to try out some of his new fall menu at Rex 1516, and fell in love with the Scotch duck egg for it’s visual appeal as much as how much fun it is to eat. Instead of a puny chicken egg, a robust duck ovum is wrapped inside Tasso ham and then breaded and deep fried. Served with a creole mustard sauce and bits of fried sage, it’s more filling than it looks and is actually a deal at $7 for the plate.