french quarter bistro: where beer and the big easy meet

French Quarter Bistro may not rival the most sought-after sensations of The Big Easy, but it does trot highly respected versions of regional, Cajun-inspired classics that have been established for the past nine-year-old as the area's best soul food.

Owner/chef Mark Vanhorn had always been in the restaurant business prior to introducing Royersford to his New Orleans-styled eatery. Back in 2001, he wanted to "be different" and bring something new to his Montgomery County community, which was years' prior to the nearby neighborhood's rebirth as stomping grounds for many corporate restaurants.

Situated on Main Street, Vanhorn's French Quarter Bistro boosts a casual environment pleasing to any craft beer connoisseur with "food that stands out for a craft beer place," he said.

With 12 rotating taps, which currently includes Yards' Extra Special Ale, Oskar Blues Mama's Little Yella Pils, Duvel's Green, Dock Street's Summer Session and Bear Republic's Racer 5 IPA, Vanhorn also stocks a full bottled beer case, promoting the latest new, limited and rare releases, and also, just premiered growlers, where you may get any draft beer to go.

A few months back, the beer-centric establishment hosted a craft beer festival, which was "the busiest day of nine years," said Vanhorn. With over 20 breweries active, the day affair paired gourmet sliders with every beer, sculpting a miniature foodie festival for all anxious attendees.

French Quarter Bistro's Jambalaya Throwdown was additionally a crowd-pleaser, structured similar to that of a Bobby Flay competition, where LePan Catering, of Phoenixville, measured their flooded Creole plate against Royersford restaurant's acclaimed rice platter of chicken, Andouille sausage and tasso in a spicy tomato sauce.

"Our specials are what drive people in," said Vanhorn, who conceptualizes all of the entrees himself. "We tend to do many dishes with a Cajun influence, while also including a local influences, as well."

While the lobster macaroni and cheese—served with warm water rock lobster tails with smoked tasso, elbow macaroni in a creamy cheddar cheese sauce, and a topper of in-season fried tomatoes—is undeniably a top-notch choice for local comfort food, what creates customers to repetitively return is the never-frozen, hand-crafted beef burgers boosting from the menu.

"We get our meat from a local butcher," said Vanhorn. "It is never frozen and always has our personal touch."

From burger specials smeared with toppings like house-made barbecue sauce, Colston Bassett's Blue Cheese, Creole mustard and caramelized onions, French Quarter Bistro regularly premieres new piled patties with varying condiments.

Better yet, in honor of grease-infested, bad-for-you bar food, French Quarter Bistro offers a weekly $2 deep-fried burger special, which accompanies a lineup of deep-fried pickles, crawfish tails, stuffed mushrooms and Cajun pierogies.

French Quarter also proudly received honors in the last nine years for possessing the best ribs in Chester County, which Vanhorn daily prepares to their fall-off-the-bone glory on his beloved smoker. Other mouth-watering pleasures smoked to perfection include his pulled pork, simmered in homemade barbecue sauce or slow-roasted in brown gravy, and sausage samplers, including alligator, wild boar and chicken apple.

Catering is made available, too, by French Quarter Bistro, which the skilled owner suggests that can do provide food for parties as little as 15 people to as many as 300 guests.

While the local eatery is a haven for those who honor the best of craft beers, they are sure to not forget about those who prefer to swirl their spirits, spouting a signature, Cajun-infused Bloody Mary that is a "little hotter than what many are used to," said Vanhorn.

For more information on French Quarter Bistro at 215 Main St., Royersford, join their Facebook group, which regularly posts specials, or call 610-792-7292.

Also published in this week's Phoenix newspaper.

burger patty party at the beach

It is important to nicely note that before I fell so incredibly hard for my dear boyfriend, I was a vegetarian for 8 years! My first burger after over a decade's time was homemade and glorious from my dear B, and have to admit, I was a bit spoiled right off the bat from his desirably concocted, bodacious all-beef.

Two years now since that no-brainer of an experience, I obsess oh-so-heavily over trying to snag the best burger bites, always craving to chow down on the most devouring up-to-date. Um, I even have the Dressing on the Side t-shirt saying so!

Appropriately-so, the last few days we skipped off to the beach to honor our two years together, which in all the glory of our traditions, we prepared our own pleasurable patties and as seen above, I documented our delicious feat through the flames, frizzled onions, friendly-smears of cheese and of course, our face-shoving success!

glorified bison at the burgery company

 

I would be remiss if I didn't decide to reveal my latest, crazed place of my burger-scarfing repertoire during National Burger Month. And, taking until the 20th of the month to offer you delicious words to munch on is because I am well, preoccupied celebrating one of the best months of the year (i.e. eating loads of all-beef patties).

But, as I am avid fan of always ordering medium-rare beef, my newest burger stop praises patties in many forms—think besides beef toward bison, elk, venison, pork, lamb, fish and veggie.

The Burgery Company, a counter-service burger joint on the brims of Route 100, allows for their customers to construct their most perfect composition. Yes, you may select one of their booming buns (titled after team mascots, the theme of this edible hub), but the most exciting aspect of this venture is their never-ending choices of all that may be pumped inside their fresh breads.

The bases—ranging from poppy seed to whole wheat—may be layered with smears of smokehouse mayo, roasted garlic spread, sweet bourbon sauce, Caribbean jerk, roasted pineapple sauce, and even, the Burgery's secret sauce. The meaty, generous marvels, which I've previously mentioned above, are always expanding, and have recently included the offering of a lemon-and-pepper seasoned ostrich burger.

And, if I couldn't say more, the tricked-out treasures that may be seen atop your medium-rare (their suggested cooking temp) round are mouth-watering, which include fried Anaheim chiles, oven roasted tomatoes, black-and-tan onion rings, sauerkraut, snow pea cashew slaw, as well as all the norm' classics.

The Burgery doesn't forgot your favorite fried, crunchy sides, either. Chow down on fried dills, sweet potato fries, tater tots, corn nuggets, psychedelic slaw, and of course, above par fresh cut fries.

Seen above, my constructed bison burger on a hearty, whole grain bun loaded with oven roasted tomatoes, bleu cheese, caramelized onions and bacon. My dining companion also opted for the delicious bison patty on whole grains, paired with cheddar cheese and crisp bacon.

The Burgery Company, 1458 Chestnut St., Emmaus, 610-966-9900. Mon.-Sat., 10:50 a.m. - 9 p.m.; Sun., 11:50 a.m. - 7 p.m.

a burger a day for the month of may

 

(source)

No other time of the year more appropriate than May would house a hunger-crazed holiday like the craved celebration of National Hamburger Month. The month-long event promoting the notorious all-beef slab plopped on toasty, stacked buns just became a bit more mouth-watering, too, as Iron Hill Brewery & Restaurant becomes our local professor of prolific patties.

Iron Hill, focused on the food scene's obsessive burger trend with laser-like precision, provides daring diners with a thirty-one day menu pumped with the ultimate burger challenge — to feature an extraordinary meaty, stuffed-bun masterpiece for every day of the month of May.

Acting as a tribute to the “great American hamburger,” the A Burger A Day menu was established to allow Iron Hill patron's to satisfy their burger cravings any day during National Hamburger Month, said Kevin Davies, the brewery's Director of Culinary Operations.

All 13 locations of the local microbrewery, including Phoenixville's popular spot of 130 East Bridge Street, will tantalize tastebuds with the advertised devised menu, with each crafted burger only offered on the day for which it is scribed.

The couture burger celebration sped into May, on this past Saturday offering a “Triple B” concoction of an all-beef patty, Boursin cheese, crisp bacon and a red onion jam. May 4 spouts a variation of the Reuben when Davies and his team plops generous amounts of creamy coleslaw, slices of bacon, Swiss cheese, and the appropriate condiment, Thousand Island dressing.

Truffled mushrooms, juicy tomato and creamy Boursin round out what Iron Hill titles the “Foodie Burger,” offered May 6, while a marvelous mixture of hummus, cucumber, tomato, arugula, mozzarella cheese and balsamic syrup — all atop a bountiful burger — define the Mediterranean offering, advertised for May 9. May 12's “Hang Ten Burger,” packed with Maui onion marmalade, smoked Gouda and the perfect companion, bacon, is sure to have many diners screaming for summer, as will the “Luau Burger,” served May 18, which swims in an array of golden grilled pineapple, shaved ham and squares of Swiss.

If you thought burger freaks did not have enough options to fiend over, Iron Hill confidently concludes their slate of signature burgers with a delicious crop of tricked-out treasures, including May 28's “Kennett Square Burger,” which boasts herb-roasted exotic mushrooms, smoked mozzarella and shallot aioli; May 29's “Chevre Burger,” which crafts gorgeous amounts of goat cheese with roasted peppers and a garlic-rosemary mayonnaise; and May 31's classic “BBQ Burger,” which waves homage to the traditionally-prepared picnic staple of fried onion rings, salty provolone and honey-barbecue sauce.

Also seen published here.

the americana sirloin patty of coventry tea room

Set in a structure that dates back to 1790 with a historical background tracing to a colonial farmhouse, a doctor's office, an underground railroad spot, and much more, the Coventry Tea Room is a the definition of home-styled country cuisine.

As the name assumes, the petite eatery provides curious diners with an incredible selection of teas, set in a  crafty and cozy dining room. Flooded with antique tea cups and hand-sewn dollies, it is obvious that elder lady clubs flock to such a local space, but it is not as obvious, how true to grandma's tastes the cuisines parlays to its guests.

Personally a fan of  Coventry Tea Room's lunch menu that sprawls through options of sauteed baby beef liver, antipastos, tea sandwiches presented on fresh zucchini bread and freshly-swirled soups, my utmost favorite has to be their upscale preparation on a sirloin burger. 

Hearty and satisfyingly juicy, smothered in sauteed mushrooms and onions, and coated with a delicate Swiss cheese, there's not doubt that the country-esque, Americana locale knows a thing or two about preparing an impression all-beef patty. Let's not forget to mention, grandma knows best that what's better than the average french fry is an ideal side of lightly sauteed and nicely squared potatoes.


The evening entrees are even more mind-blowing and I will leave you with just a small revealing of what their menu transcribes on their weekend, 5 to 9 menu:  Roast Young Turkey with savory potato stuffing, Slow-baked Ginger Hawaiian Salmon, Veal Parisian, and their namesake sweet endings including homemade cream puffs, chocolate-drizzled profiteroles and cocoa-raspberry mousse cake.

The Coventry Tea Room, 1161 Ridge Road, Pottstown, 610-469-2124

the luxury of ladder 15

Contrary to many individual's beliefs, I like to consider that I am a sassy, smooth female. However, in all reality and honesty, I am not smooth at all. 

So, last Tuesday when I had gushed that finally I could squeeze in my attendance to Burger Club Philly with my last visit being the gathering at the scrumptious spot, known as Fishtown's Sketch (that was the end of summer!). But, when I sashayed into March's selected locale, the recently opened Ladder 15 on Sansom Street trotting the skilled cuisine of David Ansill, 10 minutes late, NO ONE WAS THERE! Well, no burger nerds were there.

Confused and saddened because, if you love beefiness as much as this girl, and love to share the same interest with other "nerdburgers," it is an extreme bummer when you realize that you were a week early!

Obviously, I sucked up my cocky pride and decided that if I was already standing in the latest-raved burger spot, so might as well indulge in what the eatery was rumored to have, an "over-the-top" burger worth the outlandish title.

The appearance alone of the Burger 15, seen above,  quite frankly notes that Chef Ansill had laid his grace in the construction of this bar burger feast. Composed of a juicy, decadent prime sirloin patty that's smothered in perfectly-paired braised short rib, red wine 'shrooms and grilled red onions, and then sided with a salty truffle sauce, this bodacious burg' is a mouthful both in words and in experience.

Let's no forget, it's served with an offering of bone marrow, which although I tend to flock toward the marvels of marrow, I could of skipped this selection. And, I make that statement with tons of love for Ansill, who happened to be present in Ladder 15's dining room for a majority of our meal (always an awesome sight to see). Since I was already overwhelmed with the intensity of my piled-high goodness atop my fresh bun, the boned delicacy just about jump-started me into a welcoming food coma.

But, if you're planning to pop into Burger Club Philly on the appropriate day (TODAY) you are in luck, because the firehouse-esque eatery is also hosting Ansill's re-emergence to the local dining scene soon after, with a launch party at 8 p.m. 

Freebie alert: There's going to be a round of free appetizers, including these light-and-heavenly potato and goat cheese cigars, pictured above. And, to excitedly note, they'll unveil a new beer list that already has me utterly satisfied, and is set to include: Yards Philly Pale Ale, Bell’s Oarsman Ale, Ommegang Hennepin, Left Hand Polestar Pilsner and Sly Fox O’Reilly’s Stout.

the beers and burgers of kutztown tavern

Honestly, I don't expect much out of a college town. Yes, they typically have their suitable bars for the upper classmen, a ton of pizza joints, and occasionally, an organic lunch spot for the health-conscious students, but overall, they aren't that special.

So, when paying a visit to the stomping ground of those enrolled in Kutztown University, I was a bit caught off guard when I realized that the country-esque town housed a microbrewery, the Golden Avalache Brewing Company, part of the eatery Kutztown Tavern.

Kutztown Tavern, a slightly hipper than most sports bars, boosts on their housemade beers, premiering regular freshness to the mix by having a handful of seasonal ales. While their classic German-styled brews range from their nothing-special blonde lager and a Donner Weisse, they also always offer a bold cream ale and a floral and fruity brown ale.

Visiting in early winter, B and I were able to sample their seasonal pumpkin ale (seen above, on left) which kicked together an attractive mix of wintry spices for a delicate and light slurp. Being an extreme fan of all things blueberry, I opted for the seasonal fruity lager (seen above, on right) which was comparable to my personal favorite, Sea Dog's Wild Blueberry Wheat Ale.

The tavern's perky menu offered selections that followed their Germany vibes, while still serving the college-area community. From soft pretzels appetizers to gourmet pizza and pastas, the menu wasn't off-the-wall unique, but was able to satisfy this beer-chugging, Starving Marvin.

Offering a lean turkey burger smeared with housemade cranberry relish (seen above), my bunned pleasure was festive and tasty, and paired with perfectly prepared sweet potatoes fries, my lunch hit the spot on the bitter January Saturday.

For B, he selected a pretzel roll sandwich (seen below) that was pumped with generous and appetizing amounts of soft crab and cheese. The bun, one of the better soft pretzel rolls around, was for me, the best part, and I'm sure B would agree.

Although the beer was mighty-fine and my burger was delicious, this is a spot that, only if in the area, is a must-visit. However, travelling miles to get to the tiny college town of Kutztown, I may be honest and suggest you'd skip that venture and wait until it's hopping in the summer because of the Kutztown Folk Festival.

taste of hamburg-er festival

It is almost unreal to me that less than a year ago, I had not devoured a juicy all-beef patty for over eight years. (You hear that? EIGHT!) It was by choice, of course, and in my past vegetarian ways, I did grill many amazing all-veggie patties. But since abandoning those ways, I have gobbled a ton of juicy hamburgers (excuse: have lost time to make up for) and can't imagine ever going back to a non-beef burger life.

So, being a self-proclaimed burgeraholic, it was only fitting that I attend Hamburg's 6th Annual Hamburger Festival. With over 21 burger vendors, in addition to a handful of other food-themed stands, it is recommended that each attendee chowdown on as many burgers that seem feasible in your soon-to-be stuffed stomachs, and then, vote for best burger in all of Hamburg, Pennsylvania.

Hecky's Sub Shop, located on one of the main streets of the burger-loving town and also, the main route of the festival, luckily enough didn't have to set up shop in the humid outdoors. Conveniently offering up their cool indoor dining pleased any sweaty attending fiend, but the fact that their newest burger, The Dutchie, was the best I had tasted all day, I could not ask for any less (or even, a better name).

The Dutchie, a decent-sized beef patty smeared with a sweet barbecue sauce and glopped with a cheddar and bacon cheese spread, was served fresh on a pretzel bun. The sweet of the sauce, paired with the savoriness of the roll, made for ideal bites of the day.

My second favorite show-stopper, Kooper's Tavern's Chowhound Burger Wagon, travelled all the way from Baltimore to hopefully become the renowned Burger King. Offering everything from a one-pound beef patty, to a turkey, veggie and bison, the tantalizing truck boosts for their build-your-owns, crunchy sides of fries and pickles, and makes a mean-and-gooey bleu cheese concoction, titled the Elvis Got the Blues.

Kooper's bag of sweets.

Elvis Got the Blues, a mix of Maytag blue cheese and crispy apple-smoked bacon, squeezed in a fresh and fluffy Kaiser.

Other tasty creations included Laurel Center's two 'wich creations: The Texas Toast Southwestern served coated with homemade coleslaw and cheddar cheese, and The Surf and Turf layered with fresh crab meat and a nicely tart remoulade.

Next year, I plan to squeeze in five whole-burger bites, or maybe, being ambitious, enter the burger eating competition.

this little piggy went to the beach

There's no denying it.

Any vacation when you're a food fiend, no matter where the locale, becomes a hungry search of the next best thing to shove in your hungry mouth. My stomach grumbles more, even craves more, when I'm away, and of course, I excuse myself from all of the unhealthy eating by saying, "I'm on vacation."

Okay, let me digress. The more I eat, the more I exercise, 'cept we are talking about food here, people--not exercising!

And, it's summer, which means the best trip of all is one bumming on the beach. However, something special 'bout this seashore (coming from two beerheads, B & myself) is that it is the birthplace of Dogfish Head Craft Brewery. Verbally spewing about their mead Midas Touch to their fruity Festina Peche and new conditioned ale, the Johnny Cask, DFH's always-rising hype is completely justified and a must-try for anyone who's teetering.

If you are curious, but not whole-pint curious, swing by their brewpub in their shore town for a flight of their best-sellers. (They also do flights of their distilled spirits, but being how I'm not a spirit kind-of girl, the talk ends here.)

Always a fan of craft alehouse fare, this quirky brewery makes enjoyable dinner must-haves that may not be incredibly interesting, but do successfully hit "the spot" on a steamy day.

Enter the Dogpile appetizer: an intense piling of crispy pita chips plopped with tasty artichoke spinach dip, melted mozzarella, cubed tomatoes and chopped green onions. Too gigantic for two, our pre-dinner dent didn't compare to nearby parties of four or five tearing up their table-top platter.
At any pub, my staple is a nice beef burger. Something I've realized and always get giddy over is the fact that if beer is your forerunner, your burger is usually a second-in-command monster, such as their Indulgence Burger. Definitely too large to fit in my mouth, this big boy is nicely stacked with beer-battered onion rings, melted cheddar, and bacon crumbles.

B always eyes the specialties of any eatery, including DFH's Land and Sea Gumbo. Spiced to the brims, the mixture of Tasso ham, chicken, Andouille sausage, crawfish and Gulf shrimp absolutely made for an intense, yet yummy bite that went swimmingly when paired with an ice-cold pint of the pub's Raison D'Etre.

Obviously, after chowing on the alehouse's massive grub, a walk to the boardwalk was what we both needed. After a powerwalking a decent number of boardwalk blocks for our post-dinner workout, we both found we could squeeze a cone of summer's best from The Ice Cream Store. Offering over 70 flavors, including wild options like spinach, sweet corn, chicken, cherry coke, and my double-scoop decision of bacon and Mayan chocolate cinnamon. With the spicy cocoa balanced by the sweetly creamed bacon, the combo made for an ideal icy pairing.

With tons of DFH beers left to try and over 66 ice cream flavors to lick (also sampled B's cherry coke and regular chocolate), a trip back to the beach better occur before this summer says, "sayonara!"

caffeination cue: coffee-rubbed all-beef burgers

There's something comforting 'bout sharing your food-obsessed life with food-obsessed people. Not that I don't value introducing my inexperienced comrades to a surprising platter of balut or tender heap of veal cheeks, but I do love how some people just get it.

My best friend called a few weeks back while paging through the July issue of Bon Appetit to tell me that we must make the coffee-rubbed burgers. Simple, yet hopping with my daily go-to staple, there was no doubt that this transformed barbecued patty would now be my idea of all-beef perfection.

Coffee-Rubbed Cheeseburgers
Makes 8

Ingredients:
8 slices applewood-smoked bacon
1 pound ground chuck
8 slices smoked provolone
8 potato-bread hamburger

Begin by frying your slaps of applewood bacon. Being health-conscious girls, after preparing the crispy bacon and allowing the grease to soak into paper towels, we removed a large majority of the fat pieces (sorry, we're terrible).

Prepare the coffee rub and sprinkle 1 teaspoon on each patty. (We sprinkled a teaspoon on each side for a more accented java flavor.)

Ingredients:
1 tablespoon freshly ground coffee
2 teaspoons (packed) golden brown sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt

Preheat stove top or preferably, a grill, at medium heat and begin barbecuing the bold beef. Each burger will take about four minutes, each side, to show the charring affect. Add two slices of bacon per round; coat each with one slice of smoked provolone. Remove once gooey and gorgeous, and place on a toasted potato bun. Pair with your favorite complementing condiments, including a dollop of a decent barbecue sauce. (BA suggests their Texas Barbecue Sauce.)

Now, in perfect company and caffeination, chowdown.