Tinsel & Tine (Philly Film & Food Blog): Philly Magazine/ Foobooz

So if you follow me on social media at all, you will have noticed I created a mini campaign leading up to Foobooz | Philadelphia Magazine's Philly Cooks event, which sold out! The event was held Wed 2/19 at The Marriott Hotel at 12th & Market Sts.

I'm glad I got the opportunity to market this event as there are so many restaurants in Philly I know nothing about, many of which participated in Philly Cooks; this way, I got a chance to at least get a glimpse into their specialties and restaurant backgrounds.

GM Ryan Fenton, Pennsylvania 6

For instance Pennsylvania 6, takes it's name from the oldest telephone number in the US. I spoke briefly to the General Manager Ryan Fenton who explained the ingredients of their dish offered for the evening - Yellow Fin Tuna Crudo (Italian style Sashimi) dressed up with Black Moroccan Olives, Capers Vinaigrette, Roasted Red Peppers and Micro Celery, for the event it was served on a Mable Potato, but it's not served on the potato at the restaurant, this gave it more substance for the tasting.

I gave it 3.5 Tines - A number of restaurants went with a sushi type offering, but PA 6 had the most mix of flavors in their Yellow Tuna plate.

These wine and spirits companies put the "booze" in Foobooz

I needed to pace myself better when it came to the alcohol portion of the evening - I drank a Pravda Vodka Peach Flavored cocktail, Skinnygirl Cucumber Vodka and a Sailor Jerry Spiced Rum and Ginger Beer concoction way too close together, it made me a little woozy and so hot! Of course, I soldiered on, after all, I had so many more dishes to sample, sample, sample! But I drank water the rest of the night.

Two restaurants that ran out quickly were on the opposite ends of the spectrum with regard to calories - Federal Donuts and Vedge.

I was too late to sample Federal Donuts which was sorely disappointing as I have yet to try this heavenly pairing of donuts and fried chicken. It just hasn't worked out to get there all this time, however, Federal Donuts will soon have 4 locations in the city, so it's gonna happen!

Vedge husband and wife Chefs Richard Landau & Kate Jacoby

Vedge is a high concept Vegan Restaurant - Their offering for the night was Grilled Royal Trumpet Mushrooms, temper spice with a Rutabaga sauce.

I'm not going to give a tine rating, cause I don't trust my judgement when it comes to healthy, vegan, vegetarian eating.

Paris Bistro is located in my neck of the woods on Germantown Ave in Chestnut Hill

My personal favs for the night are between two dishes (both restaurants may feel free to invite me to dine in their establishments in order to break the tie)

Paris Bistro's Orange Ginger Braised Short Ribs on a Butternut Ravioli - the short rib was so tender and a nice size portion. The ravioli tasted more like sweet potato filling, together the combination is hearty, wintertime comfort food. - 4 Tines

The other was Supper's Buffalo Grits -Anson Mills Grits topped w/ Confit Turkey Legs, Blue Cheese, Hot Sauce and pickled celery - I know it sounds crazy, but it was crazy awesome! If you don't like a lot of flavor, than not your dish, but for me, all these flavors made both thrilling war and sweet love on my palate. - 4 Tines

I interview some attendees to find out what dishes held the most excitement for them;

These lovely ladies choose Fitler Dining Room

This Group's favorites were Laurel's Mackerel w/jalapenos, Circle Thai and The Fat Ham

And then there was desserts! Just to name a very few that I visited - Velvet Sky Bakery Kermit's Bake Shoppe, Bredenbeck's, Ms Goodie Cupcakes and The Master's Baker

Bredenbeck's Vanilla Sponge Cake with Orange Simple Syrup, Chocolate & Coffee Butter Cream topped w/ Chocolate Ganache

It was a really fun event, very happy I got to attend. The atmosphere is like an Expo, or carnival with bands playing all night! I know it would be very expensive, but they should also have a VIP section at Philly Cooks, where foodies could get an intimate sit down tasting from just a few of the restaurants. The chef's themselves would introduce the dish as it's being served. Not just what it is, but a little about why they choose it, and the process for creating the morsel - in the background, the music playing would be a light tinkling on a piano or maybe a soft jazz quartet.

Dining "Tine" Rating System: * Excellent - 4 Tines / * Great - 3 Tines / * Good - 2 Tines / * Fair - 1 Tine / * Poor - Tarnished

SLIDESHOW

I was so busy trying to remember which participant served what dish, that I didn't get any really great close up food shots, but here's some more pictures from the @PhillyMag @Foobooz #PhillyCooks event.

Attn: Fellow Bloggers, the slideshow is embedded from this great new app I found on a site called Snack Tools. It was so quick and easy. I used to use Cincopa, but after 2 free slideshows they wanted to charge $9.99 a month. Hoping Snack Tools stays free. You can also make banner ads!