Holiday Bucket List: Eat A Mimosa

The holiday season is always one of the toughest to grapple with. From buying and giving to returning and regifting, things tend to get a little confusing. Months of jingles on the radio is sure to turn even the sanest of us on our heads. Sitting on an old man's lap is condoned...up is down, down is up. It's not crazy. It's the spirit of the holiday season, and Davio's has joined in the fun,  offering a tasty twist on a favorite cocktail.

The Mimosa Dessert offered looks absolutely amazing. True to form, they're willing to share the recipe (below), but its much easier to let the kitchen prepare one for you instead. The Mimosa is made up of a prosecco sorbet, orange segments, champagne grapes, and candied brioche. It's finished with a scoop of vanilla custard and orange foam and sells for $11.

The dining room at Davio's looks wonderful year round, but during the holidays it really is beautiful. So stop in, pull up to the bar, admire the holiday handiwork, and order up one of the festive treats that Davio's is offering.

Davio's Northern Italian Steakhouse 111 S. 17th St., Philadelphia, PA 19103

Mimosa

Orange Soda

1 1Ž2 oz  Fresh Lemon Juice

1 3Ž4 C Fresh Orange Juice

3 1Ž4 oz  Granulated Sugar

4 tspPowdered Gelatin

In a saucepan bring juices to a boil, dissolving sugar. Remove from heat and stir in gelatin.

Stir to combine, strain and refrigerate.  Pour mixture into soda siphon and charge.

Vanilla Custard

3 T Powdered Gelatin

5 C Crème Anglaise, Warm

7 oz Crème Fraîche or Sour Cream

Add Gelatin to warm Crème Anglaise, stir to combine and chill. 

Add crème Fraîche, stir to combine and refrigerate.

Prosecco Sorbet

10 oz Prosecco(Champagne)

7 oz Simple Syrup

14 oz Water

Pour contents into a 2-quart ice cream machine and turn until frozen.

Other ingredients:

One loaf of brioche

Simple syrup

Orange Segments

Champagne Grapes

Dice brioche, toss in small amount of simple syrup and lightly toast in oven.

Assembly:

In any glassware you choose, arrange orange segments and champagne grapes, then several pieces of candied brioche. Add a scoop of vanilla custard, some more oranges and grapes.  Follow with a scoop of Prosecco sorbet and finish with orange soda foam.

*Adapted from Art Culinaire Magazine

Sweet as Apple Pie: Fall Cocktails at Davio's

I have yet to drink my first pumpkin spice latte of the season. Not that it’s too early, but home offices don’t have baristas. At least not mine.

This recipe for an Apple Pie Martini at Davio's, however, makes me want to shower, and leave the house just to try one. This sounds delicious, and I promise, I’m going to give one a go ($12). You probably should too. They also have an Autumn Rum Runner…sounds great.

Or, skip the shower, boycott restaurant week, and make one at home.
Davio’s was nice enough to share the recipe.

Apple Pie Martini

2 oz Absolut Orient Apple
1 oz Absolut Vanilla Vodka
Splash of Apple Cide
Garnish Cinnamon Sugar Rim

Combine ingredients in shaker full of ice, shake, strain into martini glass rimmed with cinnamon sugar & serve.

GRUB STREET Philly Highlights

Here's a link roundup of all the stories you missed. (my bad)
They're all still upcoming, so you didn't miss too much.

• FEASTIVAL is coming up. $250 per ticket...

• I've created a new hobby: Foodicrafting. Here's the first project. The Snackadium.

• The Great Imperial Pumpkin Ale from Iron Hill Brewery will be added to the list of seasonal brews to try this year.

• Eulogy owner, Michael Naessens has his conceptual hands full with the coming-soon-to-Old-City, German / Asian spot, Tsingtau Lokal. Read more about that here.

• Fairmount's London Grill has a 20th b-day to celebrate on Monday, September 19.

• The Franklin's Extra Credit Menu is back for the fall.

• Davio's is keeping the summer flavors around longer with infused ice cubes and frozen cucumber wheels in its gin martini.

• Live in Conshy? The 401 Diner re-opens today.

• Coming up on September 20, DiBruno Bros. and Stoudts Brewery are having an all things goat, beer and cheese tasting. 

Cheesecake War & Osteria Lunch at Davio’s

Today, Thursday, July 28, is the final day to vote for Davio’s in what I’m calling the Amtrak Series of Cheesecake. Over the past two days, Davio’s has gone head to head with New York City’s ‘Cesca in a Cheesecake Challenge. Each restaurant has given the other its popular dessert to let diners in both cities try for themselves and judge whose is better.

On Tuesday, I got to try both the Vanilla Bean Cheesecake with Blueberry Compote from Davio’s and the Mascarpone Cheesecake with Orange Cream and Orange Brittle from ‘Cesca. Obviously, as a Philly girl, you know who got my vote. You can still decide for yourself, but the voting ends after tonight’s service. So stop in and try the “Cheesecake War Dessert” for $10.

Davio’s is also promoting its Osteria Menu, an ever changing 3-course prix fix menu served Monday – Friday during lunch from 11:30am – 2:30pm for $26 per person. During my lunch, I got to try a Crab and Avocado appetizer, a Panko Crusted Fluke dish with a lobster sauce, and the cheesecake.

Davio's Philadelphia 111 S. 17th St, Philadelphia, PA 19103 215-563-4810

Moveable Feast: the Newest Idea in Philly Dining

When it comes to special dinners, there are so many trends in the Philly food scene. Pop-up dinners, wine dinners, beer dinners, farm to table dinners…one might think we have seen them all. But on July 20, Davio’s and the Wine School of Philadelphia are teaming up to bring the Philly foodie something new.

A Moveable Feast; two events, two locations, one ticket price.

The evening will begin at 6pm with a Northern Italian wine tasting at The Wine School of Philadelphia led by Founder Keith Wallace. After that, the event will move on to Davio’s Northern Italian Steakhouse for a dinner prepared by Chef David Boyle including Braised Beef Shortribs, Sweet Corn Polenta and Heirloom Tomato Salad. The full menu is below.

Tickets to the event are $65.99 per person. A wine flight pairing will be available with dinner for an additional $25.00. Reservations are highly recommended (215-563-4810).

First Course
Hawaiian Tuna Tartar, Avocado, Grapefruit, Baby Greens

Second Course
Heirloom Tomato Salad, Garlic Croutons, Aged Balsamic

Third Course
Braised Beef Short Ribs, Sweet Corn Polenta, Spinach, Thyme Jus

Fourth Course
Key Lime Pie