#roses and ricotta gluten free cake

[anabragaphotography]

BOLO DE RICOTTA E ROSAS [SEM GLÚTEN]

RICOTTA AND ROSES CAKE [GLUTEN-FREE]

Serve 10

Ingredientes

Bolo:

350g ricotta

70g farinha de trigo sarraceno

140g farinha de arroz

90g manteiga, derretida

2 clh.ch fermento em pó

120g açúcar mascavado

4 ovos

2 clh.ch água de rosas

Glacé:

1 clh.sp água

2/3 chv. açúcar em pó

morangos e rosas

Pré-aqueça o forno a 180ºC, forre o fundo de uma forma redonda com 20cm e unte as laterais com manteiga e farinha.

Com a ajuda de uma batedeira, bata os ovos com o açúcar até que estes ganhem volume. De seguida, sem parar de bater, junte a ricotta, a água de rosas e por fim a manteiga.

Entretanto misture os ingredientes secos e adicione-os ao preparado anterior, envolva e verta a massa para a forma.

Leve ao forno durante cerca de 40 minutos ou até que, com o teste do palito este saia limpo. Retire do forno e deixe arrefecer.

Entretanto prepare o glacé. Junte o açúcar com a água e misture bem, adicionando mais açúcar ou água até obter a consistência desejada.

Antes de servir verta o glacé sobre o bolo e decore com morangos e rosas. Nota: Em caso de doença ou alergia, verifique sempre se os ingredientes são isentos de glúten

English version

Serves 10

Ingredients

cake:

350g ricotta

70g buckwheat flour

140g rice flour

90g melted butter

2 tsp baking powder

120g brown sugar

4 eggs

2 tsp rose water

Glaze:

1 tbsp water

2/3 cup icing sugar

strawberries and roses

Preheat the oven to 180ºC, line the bottom of a 20cm round cake pan and grease the sides with butter and flour.

With the help of an electric mixer, beat the eggs and sugar until they gain volume. Then, without stopping, add the ricotta, rose water and finally the butter.

In the meantime mix the dry ingredients and add them to the previous preparation, fold and pour the dough into the pan.

Bake for about 40 minutes, until a toothpick inserted into the center comes out with moist crumbs. Remove from the oven and let it cool.

Meanwhile prepare the glaze. Add the sugar with the water and mix well, adding more sugar or water until you get the desired consistency.

Before serving spoon the glaze over the cake and garnish with strawberries and roses. Note: In case of illness or allergy, always check if the ingredients are gluten free

[abiteofnat]

NYC? NYFEEDME... 

Because if there’s one thing NYC is good at, it’s making sure my bottomless pit of a stomach is consistently full of something tastyyy. As well as beautiful. They are the epitome of making food into an art and waste no time or money with creative executions of something as simple as “cookie dough” (more on that later). A couple weeks ago I went to NYC as a part of a) finding a smart-kid college for my smart-kid sister and b) due to a standing family vacation reservation that fit in nicely to part “a” so after my donut-filled Syracuse excursion we bopped on down to Midtown! There was the glitz n’ fake glamour of NYC just blocks away in Times Square, but we tucked away in the 1 Hotel on 6th which has become a second home of sorts. While it’s strangely organic and it all smells like wood and hemp, it’s a literal oasis from the trashbag-lined streets and taxis honking and honking (and honking). Do NOT get me wrong, I ADORE New York. I live for the salty street pretzels and the iced coffee at every deli and the need to just live it up there constantly. But I’m a Chicago girl, midwestern to the bone and Jesus I thought I might have a better fate in store but it appears I’m baseball and cheese fries until I die. 

Give me ten days in that wild city though and I will make them my bitch! Since I’d only ever spent 48 hours at a time in NYC many times a year in the past few years, and still managed to consume most of the island I was concerned as to how I would fare. I’d say thankfully we as a family eat pretty healthy and my one friend I stayed with is a ~vegan~ and the other one is a marathon runner with a taste for really really good carbs, so damage was light. I’ve rounded up my tippity-top spots for grub worth taking one to one million photos of and I hope you get to go try them all, because I’m a creature of habit and rarely wine n dine somewhere once so I’ll see you around! 

1. BLUESTONE LANE! 

This cafe was one of my sister’s finds, and still one of my favorites to look back on! Elise isn’t usually one to choose where we dine, but we all needed coffee and a breakfast that wasn’t bagels on bagels (which would be my choice if it was my turn to choose breakfast) and she pointed us to a little funky-chic cafe called Bluestone Lane, an Australian chain dotted across NYC. The location we went to was on 5th Ave (2 E 90th ST for the exact address) and was attached to a gorgeous old church, the seating within some of the re-done structure with tables spilling out onto the scenic sidewalk. Bluestone offers a “reasonably” priced, health-oriented menu that’s somewhat Cali and somewhat NYC-foodie-on-a-mission-for-THE-PIC. I was beyond thrilled to get to shoot this food- we ate at a table right inside the doors between the beautiful stone walls which meant natural, warm light and perfect people watching. 

What we ate: the BIRCHER MUESLI STOLE THE SHOW. With creamy oats, crisp apples, quinoa for texture and health benefits, and seasonal berries + fruits it was a killer combo of filling and still light in the stomach. The homemade banana bread (gluten free!) with ricotta and fruit is a great sharing plate which is exactly what we did, and added something sweet and heavier to everyone’s meals. The avocado smash was beautifully composed “On Balthazar toast with tahini, heirloom cherry tomatoes, feta, sunflower sprouts & e.v.o.o” (from website) and could have been the full meal if we came an hour later. For a breakfast/brunch/lunch date, this is the place. You want to sip their scrumptious espresso and fragrant, rich chai over the colorful food and chat forever in these walls. And guess what? The Guggenheim Museum is right next door, which is exactly where we went after this meal. How perfect is that? 

2. DOUGH!

So my mom loves donuts. As in donuts are worth twenty minutes to find parking for, legit anger if they are sold out, real old school donut appreciation level of love. This is something I love deeply about her and why I can always count on a “yes” upon a donut excursion request, and while in NYC it’s a m u s t to go to Dough. These big ole fluffy fuckers are too good to skip, and given there’s plenty of flashy, over-the-top donuts to be found on Instagram I can’t praise Dough enough. These are bigger than your hand but weigh less than a baby bunny, and the flavors do nothing but enhance the sweet, airy dough you can watch being hand-fried in the back baking room through a glass wall. My favorite one to date is the Blood Orange donut coated in the prettiest pink glaze and donning a dried orange slice, and it’s tangy and flavorful and citrusy without being sickeningly sweet. 

The other front runners are the chocolate-hazelnut and the lemon poppyseed which tastes like a much less buttery version of lemon poppyseed pound cake and instead would make a lovely breakfast pastry. While Dough is small and there isn’t much open seating since it’s ~always~ full of people eating a donut with fork and knife, my family grouped up by the window and shared donuts with chocolaty fingers and smiles galore. Can’t frown when you’re eating a donut unless you’re a miserable person! 

There she is, the Blood Orange baddie calling my name. I’ll be back, my sweet. 

3. TOBY’S ESTATE COFFEE

What’s a family vacation in my family without copious coffee??? Seeing as donuts and 3 p.m. always call for caffeine, we wandered around the Flatiron District where Dough is located and found this little coffee shop that’s Brooklyn originated and very very cute. They take coffee seriously so don’t expect grande sizes, but do expect major taste. Bonus? It’s attached to a boutique bookstore so you can sip and shop (but do NOT SPILL). I got a mocha and it was rich, delicious, and also very expensive. That’s what good espresso (cough cough not Starbucks) will cost you. 

4. DŌ, Cookie Dough Confections

That’s right, another “dough”! There’s a theme here of trendy sweet treats and this one certainly takes the... dough. Made famous through social media and the 2017 “need” for colorful and unique foodie experiences, DŌ offers a variety of cookie dough flavors all entirely safe to eat either in a cup or a cone quite like an ice cream store! I turned 22 during our trip and this was my pick for birthday breakfast because what adult doesn’t want to turn 22 while eating a scoop of oatmeal and M&M cookie dough that comes in a PINK CONE?!?!? I may be getting old and gross, but my stomach is still a dessert-driven child. I literally only eat my vegetables so we can get to the real stuff. 

We came at a great time- given the fact it’s such a destination spot there can be up to a 2+ hour wait (!!!) so we got there bright n’ early at 10 a.m. and there were enough people to feel cool but not too many people that I was like weneedtoleaverightnowfuckthedough. Mom got the chocolate chip dough on a chocolate chip cone, Elise got the plain ole sugar cookie, and my dad nibbled on a little of it all which was impressive since his sweet tooth is nonexistent. I guess when you don’t have a birthday cake there are no candles, right? NAH. THIS PLACE HAS IT ALL. We got some candles and stuck em right in there. 

And the fact we had leftovers to eat during intermission at “Kinky Boots” on Broadway that night when we were taking a break from salivating over Brendan Urie? PERFECTO. Brendan and DŌ. A winning combo and making me feel real good about 22 so far. 

5. SANCTUARY T! 

HA as if the birthday eating ended there. I planned weeks and weeks ahead to have dinner at Sanctuary T on my birthday, as it’s one of my absolute favorite restaurants in the world, and my mom dragged her heels for a while asking if I was “entirely sure I did not want to try somewhere NEW and FRESH” and I stayed strong because Sanc T is my bliss. She regretted that resistance when we sat down in the fucking cute Free People photoshoot setting of this place and got a rose on happy hour, and when the food was brought to the table I pondered how is this place not on every foodie list because it’s all just so GOOD. The truffle-Caesar kale salad is incredible, as the kale is crunchy and earthy which plays off the strong smooth linger of the truffle dressing, and the fish tacos are fried to perfection and topped with pickled root veggies. The fries (also on happy hour!) come with -surprise- truffle aioli, and they are the best fries in NYC. I’m just going to go ahead and make that claim. The burrata was thick but silky and on homemade bread with some olive oil it was straight s-e-x. Slippery and salty and best with an alcoholic drink in arm’s reach.  

There’s nothing bad on this menu. Nothing. So go H A M and eat it allllllll up. It’s in SoHo so it’s a great area to walk around before or after dinner, with amazing classic New York architecture and picturesque streets. Make sure to hit up the Brandy Melville nearby and scoot over to MarieBelle for after-dinner hot chocolate and sweets. 

That will do it for part one of “Natalie Eats NYC”, part two will be up in a couple days!!! While I can write forever, I don’t think y’all want to read forever. So I’ve chunked it up. 

Until next time, Happy Eating!

-Natalie

[sustainhealthmagazine]

What will the celebrities at this years 2019 Oscars be eating? Find out what culinary genius @WolfgangPuck has in store

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With the 91st Oscars almost upon us (airing 5:30 p.m. ET/3:30 p.m. PT on Sunday, February 24), we wanted to find out what the Hollywood A-listers would be eating on the night of the ceremony.

The full culinary lineup for Governors Ball (the official post-Oscars celebration) is again designed by Wolfgang Puck and Eric Klein, vice president of culinary at Wolfgang Puck Catering, has finally been revealed.

Wolgang and his company must be getting something right as It’s the 25th consecutive year the company is catering for the event, and a release notes the culinary offerings pair “glamour with innovation.”

Signature guest favourites like Smoked Salmon Oscars, Potato and Caviar 2.0, and Winter Truffle Baked Cavatappi and Cheese will be served alongside new items including Heirloom Carrot “Tartare,” Vegan Torchio Pasta with Arugula, Tomato and Caper Berries, and Nashville Hot Fried Quail with Red Velvet Waffle.

And on the sweeter side of things, pastry team Kamel Guechida, Garry Larduinat and Jason Lemmonier are planning an assortment of not one but three dozen “show-stopping desserts,” from the popular 24K Gold Dusted Chocolate Oscars to Golden Piper Heidsieck Champagne and Strawberry Push-Up Pops, plus action stations like Affogato with Housemade Ice Cream and Stumptown Nitro Cold Brew.

See below for the full menu.

Amuse Bouche

Crostini of Compressed Watermelon with Citrus Feta Cheese 


Crab Deviled Eggs 


Avocado Tostadas with Crunch Cabbage and Chipotle Glaze (V) 


Crostini with New York Steak, Classic Chimichurri 


Spicy Ranch Popcorn 


Tray-Passed Hors d’Oeuvres

Wild Mushroom Potsticker, Black Truffle Ponzu (V)

Miyazaki Wagyu Beef Tartare on Tapioca Crisp, Togarashi

Mini Taro Root Taco with Miso Glazed Eggplant and Smoked Soy Mushrooms (V)

Heirloom Carrot “Tartare”, Pickled Mustard Seed, Horseradish, Sunchoke Bark (V)

Smoked Salmon Oscars Matzo

Miniature Miyazaki Wagyu Burger, Sharp Cheddar, Remoulade

Wolfgang Puck Signature Pizzas

Spicy Tuna Tartare In Sesame Miso Cones

Alaskan King Crab, Crispy Rice Cake, Avocado, Aji Amario-Yuzu Ponzu

Opal Apple “Summer Roll”, Cucumber, Shiso, Pomegranate Pearl (V, GF)

Raw Bar

SERVED ON HAND CARVED ICE BAR

Spicy Tuna Rolls

California Rolls

Vegetable Rolls

Made To Order Nigiri

Scallop Ceviche, Black Garlic, Satsuma Tangerine Miso, Micro Herbs

Sea Urchin with Eggless Custard, Dashi, Unagi Glaze, Finger Lime

Albacore Tataki, Sweet Onions, Ginger, Momiji Chili, Ponzu

Oysters

Snow Crab Claws

King Crab Legs

Lobster

Shrimp

Passed Small Plates

SERVED COLD

Caramelized Cauliflower, Golden Raisin, Lime, Labneh, Pinenut, Shiso-Za’atar

Frozen Golden Beets, Almond Custard, Meyer Lemon, Ice Lettuce (V)

Snap Peas, Asian Pear, Pomelo Salad, Cacik Cheese, Mint, Walnut

Compressed Persimmon, Cinco Jotas Jamón Ibérico, Burrata, Wild Arugula

SERVED HOT

Sunchoke and Fennel Soup, Chips, Truffle Gremolata

Potato and Caviar 2.0

Black Truffle Chicken Pot Pie

Winter Truffle Baked Cavatappi and Cheese

Pea Agnolotti, Black Truffle, Peas Shoot, Parmesan Reggiano Brittle

Miyazaki Wagyu Beef Ny, Carrot Vichy, Spigarello, Yuzu Kotcho Ponzu

Loup De Mer, Calçot Onions, Artichokes, Fennel, Romesco Salsa, Espelette

Nashville Hot Fried Quail, House Made Pickles, Red Velvet Waffle

Torchio Pasta, Arugula, Tomato, Caper Berries, Aleppo Pepper, Black Olive Oil, Basil Flower (V)

Austrian Ricotta Dumpling, Watercress-Pea Pesto, Lemon Brown Butter

V - VEGAN GF - GLUTEN FREE

Individual & Plated Sweets

24 Karat Dusted Valrhona Illanka Chocolate Oscars

Ombre Chocolate Dipped Strawberries

Pillow Cake with Coconut Mango and Passion Fruit

Coconut - Chocolate Bar (V)

Yuzu Religieuse

Passion Fruit Cookie with Chocolate Chunks

Chocolate Chip Cookies.

Triple Chocolate Chip Cookies

Milk Chocolate and Caramelized Pecan Cookies

Strawberry Cookies

Hazelnut and Almond Brownies

Espresso Macaron

Matcha Cherry Macaron

Hibiscus Orange Pate De Fruit

Piper Heidsieck Golden Champagne Strawberry Push Pop

Mini Wolfgang Puck Dark Chocolate Bars

Passed Small Plates

Black Forest “Cherry”

Butterscotch Verrine with Dark Chocolate Nest

Tropical Pavlova with Macerated Jackfruit and Dragon Fruit (V)

Strawberry Ginger Cheesecake with Jasmine Gelee

LOLLIPOPS

Passion Fruit Cheesecake

Praline Almond Chocolate

Chocolate Oscars with Strawberry Valrhona Chocolate

CHOCOLATE BON BONS

Chai Latte

Thai Tea with Young Coconut

Honey Jasmine

Earl Grey Tea Biscuit

Espresso Triple Shot

Praline Roasted Coffee Bean

Dessert Action Stations

MADE TO ORDER

Air Bread “Sea Urchin” with Passion Fruit Caviar

Affogato with Housemade Ice Creams and Stumptown Nitro Cold-Brew

Vegan Sweets (without gluten)

Hawaiian Superfood Spheres

Red Velvet Whoopie Pies

Cashew Vanilla Tiramisu

Tropical Halo-Halo

Sunflower Raspberry Macaron

Chocolate and Sea Salt Cookies

V - VEGAN GF - GLUTEN FREE

OSCARS BY THE numbers

Ball Production by Cheryl Cecchetto / Sequoia Productions. Menu Created by Wolfgang Puck and Eric Klein, VP Culinary of Wolfgang Puck Catering. Pastry design by Kamel Guechida, Garry Larduinat and Jason Lemonnier. Restaurant-style service directed by Carl Schuster, CEO Wolfgang Puck Catering.

IN THE KITCHEN

200 culinary staff

2,600 pound sculpted ice bar

240 kilos Miyazaki wagyu beef

4 pounds yuzu kotcho

400 each quail

10 gallons buttermilk

100 pounds housemade bread and butter pickles

6,500 wood-fired Oscar-shaped flat bread

3,500 sesame miso cones

350 pounds Atlantic bigeye tuna

10 whole US wild-caught yellowtail

15 kilos American farm-raised caviar

600 pieces housemade wild mushroom pot-stickers

500 uni tongues

5 gallons dashi stock

7,500 individual US shrimp

250 Maine lobster

800 crab claws

225 pounds sushi rice

200 pounds Alaskan King Crab legs

30 gallons housemade cocktail sauce

50 whole yellowtail snapper

50 pounds live scallops

450 pounds house smoked salmon

300 whole loup de mer

2 gallons Pedro Ximenez

2 gallons French olive oil Ahuile de Provence from

black olives

2 gallons Minu-8 vinegar

1 kilo Piment d’ Espelette

300 pounds eggplant

500 sheets of nori

20 pounds house pickled ginger

400 homemade signature pizzas

750 cage free eggs

5 pounds smoked trout roe

100 lbs sunchokes

100 pounds Snake River Farms 0/0 Gold Grade

New York sirloin

125 pounds aged Vermont cheddar cheese

250 pounds Parmesan Reggiano

100 pounds five year aged white cheddar

1,500 Yukon gold potatoes

35 pounds winter black truffles from Burgundy

1,000 pounds Jidori chicken

3,500 pieces house made spiced lavash

5 gallons homemade boursin

2,375 housemade pretzel bites

3,500 Fleur de Sel breadsticks

6,000 pieces mini brioche buns

5000 pieces handmade English pea “agnolotti”

200 pounds persimmon

5 whole legs jamon iberico

4 pounds sumac

2 pounds za’atar

50 lbs tapioca pearls

50 pounds white pommellos

50 pounds red pommellos

500 blood oranges

200 pounds fresh ginger

180 each opal apple

200 pounds cavatappi pasta

15,000 pieces handmade torchio pasta

50 pounds caper berries

125 pounds housemade ricotta

150 pounds arugula

100 pounds watercress

75 each yellow cauliflower

75 each white cauliflower

75 each purple cauliflower

750 florets cauliflower romanesco

150 stalks of celery

200 pounds carrots

50 pounds heirloom baby carrots

5 pounds mustard seed

100 pounds radicchio

50 pounds taro root

2019 GOVERNORS BALL MENU

OSCARS BY THE numbers

IN THE KITCHEN (CONTINUED)

3,000 multi-color baby beets

10 gallons Greek yogurt

450 quarts heavy cream

450 quarts milk

450 organic sugar

6500 Valrhona Illanka chocolate Oscar statues

550 Kg of Valrhona dark chocolate

25 Kg of fresh passion fruit purée

20 Kg of aqua fava for vegan pavlovas

10 Kg of gold luster to spray the Oscars statues

10 Bottle of Piper-Heidsieck Champagne

10 flats of strawberries

80 pounds of jackfruit

40 dragon fruits straight from Philippines

5 kegs of Stumptown Nitro Cold Brew

5 gallons of fresh brewed Hibiscus tea for our

pate de fruit

IN THE BALLROOM

1,500 guests

Team of 10 maitre d’ staff

850 service and support staff

13,000 glasses for beverages

4,800 small plates

4,500 ramekins and verrines

6,000 cocktail forks

Lighting and video prep in ShowPro’s 100% solar powered, carbon-neutral facility.

Over 700 lighting instruments

Mixture of high-CRI LED and incandescent sources

20,000 ft of power cable and 3,000 ft of data control cable to support lighting

Over 20 lighting practicals

2,500 yrds of royal velvet

800 ft of 1”x4”

2.5 miles of tread

800 ft of pvc pipe

1,000 ft of wire rope

4,200 zip ties

2,000 yrds of soft, elegant color tones including Oyster Metallic Mesh, Platinum Gemstone, Champagne Metallic Nusilk, Bronzine Nusilks, Coffee Bark Taffetas, Antique Ivory Taffetas and Champagne Halo Circle.

Au Lait and Beige Sparkle Velvets in the Governors seating area

5,000 succulents mixed with roses

2 succulent towers

Succulents will be planted at the Motion Picture Television Fund for residents to enjoy.

Over 2 miles of chain and steel holding up the truss ceiling

Over 1 mile of truss supporting the ceiling

Over 700 shackles used to make connections in the ceiling

150 years of experience between audio crew • Over 4 miles of cabling to support speakers, microphones, and audio consoles

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[philmytummy]

Whether you’re looking to spend your Sunday at Philadelphia’s only brunch party or simply trying to enjoy a great raw bar, Pennsylvania 6  should be on your list. Located off the corner 12th and Sansom, this prohibition-style restaurant features a great Raw Bar menu and lots of bubbly cocktails. Opened in 2013, the restaurant is named after the famous Hotel Pennsylvania in New York City.

Executive Chef Keith Bernstein and Executive Sous Chef Joe Andino design the menu of contemporary American dishes for the restaurant with specialties including Daily Fresh East and West Coast Oysters, Housemade Ricotta, Fried Shishito Peppers, and famous Lobster Roll Sliders served with duck fat fries. The restaurant is decorated with red leather booths and Prohibition style decor that takes diners back to a different time. The restaurant is conveniently located next to the Loews hotel. Second and third floor private dining areas make this space great for special events and weddings.

Grab a seat at the downstairs or third floor bar to enjoy artfully crafted cocktails by mixologist Ryan Fenton and Wine & Spirits Director Ryan Miles. Penn 6 has a variety of bubbly drinks including some made with house-made tonic. The warm weather wouldn’t be complete without trying their Pineapple Elyxpress Cocktail with cherry blossom-infused Absolut Elyx, basil lime cordial, fresh pineapple and sparkling wine served for 2 in a copper pineapple mug. The lid of the pineapple can be removed to be used as a stand for your drink.

We also were quite partial to the Sassy Daisy  made with Altos Reposado infused with chile, lime, cilantro, fresh sour mix, and completed with a chile salt rim and lime wedge. These drinks pair very well with the variety of plates from Penn 6’s raw bar including oysters, clams, cocktail shrimp, and lobster.  We love the Daily Fresh East and West Coast Oysters- we tried the Bombay Washington State and Chesapeake Bay Maryland oysters. The Beer & Bacon Steamed Mussels are also extremely popular served in a broth made from Belgian ale, bacon, garlic, and plated with slices of crusty sourdough bread.

Other appetizers to snack on include Fresh Ricotta which is homemade and served with olive oil, black pepper, orange fig jam, and slices of crusty sourdough bread. If you’re a fan of chicken wings then go for the General Tso Wings for something a little bit different. They’re served with a side of house ranch, carrot, and celery sticks.

We also enjoyed the Crispy Calamari which are accented with a grilled half lime and a unique sweet chili sauce that truly makes the dish a stand out. Of course we cannot forget to mention the famous Duck Fat Fries served with lemon truffle aioli. These are the ideal salty snack to accompany a dish from the raw bar or to start your meal.

On the dinner menu there are many options for those who don’t particularly love seafood. The recommended dish of the night was the Berkshire Pork Collar. This hearty plate is served with bacon braised collard greens over cheddar grits and bathed in pork jus. The pork is fall off the bone tender after being slow cooked overnight. The Herb Roasted Chicken is also a bit hit. This comfort food type dish is presented with garlic mashed potatoes, bbq pearl onions, and asparagus.

The Lobster Roll Sliders are also a great option for a starter or entree. They’re served on three buttered slider rolls and a big helping of duck fat fries. Gluten-free diners enjoy the Pan Seared Salmon with cauliflower puree, bacon, brussels sprouts, and a port wine gastrique sauce. Penn 6 is also looking to add a vegan option to the menu soon!

Dessert of course is also tempting with new additions to the menu like Apple Crumb Cake and Chocolate Banana Bread Pudding– both served with a scoop of homemade ice cream!

Penn 6 is also serving up a spectacular brunch. Once a month their Not Your Basic Brunch (NYBB) serves as a Sunday Funday brunch party unlike anything you’ve seen in Philadelphia. Featuring $18 bottles of champagne and bottle service, guests enjoy this pay-as-you-go event which is dressed up with different themes. The restaurant transforms into a likely lounge from 2:00 -8:00 pm with sponsors like Effen Vodka and Barcadi Rum offering drink specials. Their Fishbowl drinks offered are the ultimate crowd pleaser.

Sunday, April 30th at 2 pm kicks of the 90’s NYBB party. The day pays tribute to boy bands, Z Cavaricci’s, grunge and flannels, George Foreman grills, and Oxy Clean, ‘Boyz n’ The Hood’ to ‘Clueless’… there are too many noteworthy things to mention about the 90’s! Everything great about the 90’s decade is rolled into one installment of Philly’s premiere Sunday party at Not Your Basic Brunch.

OpenTable offers reservations for dinner and regular brunch service on the weekends. Stop by Tuesday to Friday from 5:00- 7:00 pm for the $6 at 6 Happy Hour. After work, friends can sit back and enjoy the best $6 bubbly cocktails and libations including Sparking Sangria with spiced raspberry malbec syrup, and orange bitters or Dr. Neville made with house grapefruit liqueur, lillet rose, peychaud’s bitters, and orange peel. There is also the Treaty of Paris made with sparkling wine, honeydew, and St. Germain. Additionally Penn 6 offers $4 Philly Pale Ales and Bud Lights. Wednesday nights stop by late night 9:00 – 11:00 fpm for Reverse Happy Hour! Discounted light bites include Blistered Shishito Peppers with maldon sea salt and lemon, Crispy Calamari, Duck Fat Fries and Berkshire Pork Sliders (2) with pickled cabbage slaw, curry dijonnaise, and gem lettuce.

Pennsylvania 6 Whether you're looking to spend your Sunday at Philadelphia's only brunch party or simply trying to enjoy a great raw bar,