You haven't heard of Spodee yet?! It's ok, it doesn't hit shelves until next week, but to tide you over until then we have a bit more info...
Last Friday, Jen and I went to check out the Federal Donuts event at Art in the Age (creator of Root, Snap and Rhuby). If you’ve read much on this site, you’ll know that not only are these two of our favorite things in Philly, but we love combining them too! Needless to say, we were pretty excited to see what they came up with.
One of the things that I remember best of my childhood was the scent of brown butter and ginger and the trays of spicy, crisp and savory ginger snap cookies baked at home. Our governess was from Germany and she loved to bake these savory treats whenever the opportunity arose. It’s funny to look back and remember the first time I tasted a ginger snap cookie. In my mind’s eye I can picture the flat shape, the golden brown color of the dough and the spicy aromatics of the toasted ginger filling my grandparents home. This aroma still haunts my imagination whenever I smell ginger. It is a good feeling and one that I like to call back on when given the opportunity.
Nothing screams “Hallelujah! It’s Thursday happy hour” quite like a nice beverage and donuts.
It's a Date
Bellwether and Richlane make for quite the pair
It being Monday, it means the time has come to decide what you'll be eating on Friday.
Drinks: When you’ve finished dinner, march yourselves across the street to Richlane. The simple wood-focused design lets the drinks stand out. Nightcaps are made of Maiden’s Milk ($10). Magically rich, the steamed whole milk, pear nectar, old-fashioned bitters, Snap gingersnap liqueur and a grating of cinnamon is served in a little china cup. 595 Union Ave. (at N. 11th St.), Brooklyn; 347-422-0617
GET YOUR DAILY SERVING OF FOOD & DRINK CULTURE: MANAGE YOUR SUBSCRIPTION AT TASTINGTABLE.COM/MANAGE
The Earth-Day Spirit
Like a CSA in a bottle, Rhuby contains a whole garden of organic vegetables, such as beets, carrots and, of course, rhubarb. The savory liqueur was inspired by a rhubarb-tea recipe dating back to the 1700s and concocted by a botanist friend of Benjamin Franklin’s. With aromas of lemon, cardamom, coriander and vanilla, it’s a perfect spring refresher mixed with tonic.