Join us on Thursday, April 24th in Metropolitan Café to support the fight against HIV/AIDS. Whether you purchase a single latte or one of our made-to-order salads, pressed sandwiches or soups, 1/3 of your total check will be donated to ActionAIDS, the Philadelphia-based organization dedicated to creating an AIDS-free generation.
With your help, ActionAIDS can continue to provide case management, HIV testing, prevention education, supportive housing and HIV treatment via prevention and volunteer services. Dine out, make a difference; it’s as simple as that!
*If you’d like to support the cause but won’t be in town to dine, consider donating directly to ActionAIDS*
“There is an art to pairing tea that connects the aroma and flavor with what you’re eating; that’s why tea parties usually always include baked goods. Brewed tea can elevate the flavor of the food, and vice versa, in a deliciously exciting way,” said Siemons, “And while flavor pairings are personal, there are general guidelines to follow and we look forward to sharing those in this class.”
Welcome spring’s arrival with three warm brews and one chilled tea paired with Metropolitan Bakery’s finest sweet and savory bites. Tickets cost just $30 and can be purchased by calling 1.877.41BREAD. From herbaceous sencha green tea to an oolong that will sweep your senses into a garden of fragrant blossoms, winter doldrums will soon be a forgotten dream.
Spring time is event time in Philly. Here are some of our favorites:
Philly Farm and Food Fest – April 14, 2014 – A “huge marketplace of local deliciousness”, this one-day event allows you to sample all the best of local, small batch, artisan, and sustainable foods from Philly for just $25 ($20 in advance). And don’t miss the Shellfish and Libations lounges for a small upgrade fee.
Rittenhouse Row Festival – May 3, 2014, 12-5pm.Taste food and beverages from 40 Rittenhouse restaurants and bars, plus music and family friendly activities. Rain or shine.
Broad Street Run – May 4, 2014, 8:30am– Burn off the Metro fig bars you eat daily with a ten mile run down Broad Street with 40,000 of your friends and neighbors. Or, enjoy family fun at the Navy Yard.
9th Street Italian Market Festival - May 17-18, 2014 – Run like Rocky down to the Italian Market for food, fun and all things Italian, Philly-style.
Odunde Street Festival – June 8, 2014 – Celebrate African American culture at the largest African American street festival in the United States, attracting 500,000 attendees and covering 12 city blocks. Includes arts, crafts, events, food, and two stages of live entertainment.
Ball on the Square - Thursday, June 19, 2014 – Help raise money for improvements to the Square at this annual tented ball.
Any that we missed? Email us!
[Photo courtesy of Rittenhouse Row]
Sarah Coote is a recent graduate of the Rhode Island School of Design, earning her BFA in painting in early 2013. Now a Philadelphia resident, Sarah has indisputably made a splash in the ever-growing art community heavily based in neighborhoods like Kensington, Northern Liberties and soon to be Center City.
Working out of her Chinatown studio, Sarah has created a number of contemporary paintings that have shown in both solo and group shows. Her work has graced the walls of Pterodacyl Philly, Crane Art’s Ice Box Project Space, the Gallery 543 and was most recently awarded a 2014 Spring residency at the Grin City Artist Collective in Grinnell, IA.
Her interests lie in the figure, but also in storytelling rooted from reality. Sarah elaborates:
"I have cultivated an archive of my experiences which feeds into my work and informs my direction. I create characters by compiling personalities of people I have met, worked with and known."
Opening on Friday, April 4th from 6-8pm, and on view Saturdays & Sundays through April 27th, Metropolitan Gallery 250 presents Sarah Coote’s solo exhibition, Marks of Vanity, showcasing the relationship between the spectacle and spectator.
While using event photography and collage to generate a new archive of events, she explores the relationship between technology and human interaction. The references to iconic annual gatherings provide the framework for a conversation between tradition and modernity. A tension that, paired with the artist’s hand, provides a psychological look into the American class structure and the spectacle it becomes.
“Office Party, Gouache on Cardstock, 2”x3” (series of 50)”
”Office Party, Gouache on Cardstock, 2”x3” (series of 50)”
“Office Party, Gouache on Cardstock, 2”x3” (series of 50)”
And with that, we formally invite you to join us at 250 South 18th Street this next first Friday, April 4th between 6-8pm. Complimentary refreshments courtesy of Metropolitan Bakery.
Can’t make the opening? View Marks of Vanity on Saturdays & Sundays, 11-4pm, throughout the month of April or email email@example.com to schedule a private showing.
All work is available for purchase and 100% of each sale goes directly to the artist.
*Note: Only personal checks or cash accepted*
Additional work can be seen on the artist’s website www.sarahcoote.com
Celebrate St. Patrick’s Day with our rich, yet simple to prepare Chocolate Stout Cake. Although we’re fond of Victory Brewing Company’s stout, you may want to go the traditional route with an Irish classic; Guinness of course!
- 2 1/4 Sticks or 18 Tablespoons Unsalted Butter, cut into small pieces
- 1 Cup Stout Beer
- 2 Cups Granulated Sugar
- 1/3 Cup (plus extra for bundt pan) Cocoa Powder
- 2 Cups All Purpose Flour
- 1 1/2 Teaspoons Baking Soda
- 1/3 Cup Sour Cream
- 2 Extra Large Eggs
Preheat oven to 350 degrees. Brush a 9 inch bundt cake pan with 2 tablespoons melted butter. Dust the bottom and sides with cocoa powder and knock out the excess.
Fill a saucepan half way with water and place on medium heat. Bring water to a boil then lower to a simmer. In a large bowl, combine butter with the beer. Place bowl over simmering water and stir gently until butter has melted. Remove the bowl from the heat and whisk cocoa into the beer and set aside to cool slightly. Sift together the sugar, flour and baking soda into a bowl and set aside.
In a smaller bowl stir together the sour cream and eggs. Whisk flour and sour cream mixtures alternately into the beer beginning and ending with the flour. Pour batter into the prepared cake pan and place on the middle rack of the preheated oven. Bake for 50 to 55 minutes or until a skewer inserted into the center comes out clean. Remove cake to a cooling rack and allow to cool. Gently tap the cake pan to release the cake. Invert a serving dish over the cake and turn the cake over to free it from the bundt pan. Set aside with you prepare the glaze.
Ganache Glaze Ingredients
- 4 Ounces Semi-Sweet Chocolate, chopped
- 1/2 Cup Stout Beer
- 1/2 Tablespoon Granulated Sugar
- 1/2 Cup Heavy Cream
Place chocolate in a bowl and set aside. In a small saucepan set over medium heat, stir together the stout and sugar. Cook the stout until it has reduced to thick syrup (1 1/2 tablespoons) stirring occasionally. Be careful not to burn the syrup. Bring the cream to a full boil stirring constantly. Pour the cream over the chocolate and allow to stand for a few minutes. Whisk the chocolate and cream until the chocolate has melted and mixture is smooth. Set aside to cool and thicken for 5 minutes. Spoon the glaze over the cooled cake.
This cake can be found in our new ”20 for 20” cookbook, pictured above. With recipes fit for beginners and experienced cooks alike, our soft-cover collection is the perfect gift for any occasion. Pick-up your copy at the nearest Metropolitan Bakery or place an order online (shipping costs apply).
Not in a DIY mood? Consider special ordering a Chocolate Stout Cake for your next celebration! Call 215-545-6655 or order in-store.
*Note: All special orders require at least 48 hours notice*
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