I know this is really short notice, but if you are interested in learning authentic Mexican Cooking & getting out of the frigid winter weather this February 21-28 why not sneak away for seven days of authentic Mexican cooking with myself & Chef Ana Garcia at La Villa Bonita, her specially designed hotel & cooking school in the beautiful mountain village of Tepoztlan, Morelos, Mexico. Click here for a typical weeks schedule with Chef Ana.
Chef Ana was able to offer us an incredible deal for the week $1150 per person + tax for double occupancy & $1550 + tax for single occupancy. There are 6 rooms available. You will need to secure your own transportation to Mexico City for arrival on Sunday Febuary 21. This will be small be a small, hands on learning experience with lots of good food & warm weather. I have until the January 22nd to reserve the hotel, so if you are interested please contact me asap @ chefmark@thetortillapress.com.
Here's a rundown of the Macaroni & Cheeses that the Chef's put together for the show. I really appreciate all their work, especially delivering it to the restaurant. I'll be getting your dishes & casseroles back to you all soon. I think that Chef Jim from blueplate & I we're the only ones to actually taste all 11 dishes, but remember, everyone can this Monday night at Tortilla Press Cantina 7716 Maple Ave, Pennsauken 08109. Call 856-356-2050 for reservations. $10 per adult $4 for kids & the bar will be open.
Mexican The Tortilla Press Chef Mark Smith Key ingredient: the five cheeses! Cheddar, monteray jack, Chihuahua, queso anejo, cotija; Crumbled home made tortilla chips on top give it extra crunch.
American Blueplate Chef Jim Malaby Key ingredient: one is gluten free (lobster and goat cheese) Second one is “regular” BLT mac and cheese – bacon and oven dried tomatoes with greens.
French/Italian Blackbird Chef Alex Capasso Key ingredient: Riviera style macaroni and cheese with Fregola eggless pasta, mascarpone and truffle oil and fresh truffle.
French La Campagne Chef Rich Benussi Key ingredient: Our mac and cheese key ingredient is trois lait or three milks (cow, goat, sheep). To represent them we will be using three French cheeses. Brie (cow's milk), Chevre (goat's milk) and Petit Basque (sheep's milk). A hint of truffle and an almond crunch topping should also be noted.
Italian Mirabella Café Chef Joe Palombo Key ingredient: lobster with several Italian cheeses. Chef Joe’s mac and cheese demonstrates how this homey dish can be dressed up.
Viennese Cafe Chef Richard Marsh Short rib mac n cheese with pine nut crust topping
Italian Bistro di Marino Chef Jim Marino Key ingredient: penne pasta & gorgonzola make this extra creamy.
Indian Coriander Chef Vipul Key Ingredient: a combination of the spices that are used in many Indian dishes including ginger, cumin, coriander powder and tumeric. (It was nice & spicy) my note!
Greek Kuzina by Sofia Chef Sofia Khoury Key ingredient: a secret! Let’s just say it’s chef Sofia’s TLC
Moroccan Norma’s Mediterranean Café/ Cous Cous Chef Elias
Well, the holidays are over & The Cantina is re-opened & I'm done testing margarita & mojito recipes for a little while at least. I've just finished tweeking my recipe for the first annual (I hope) Mighty Mac Battle of the Chefs. I call it the "Mac Off" much to my wife's dismay. The event is to be held at Tortilla Press Cantina on Monday Jan 18th at 6:30, and will be featuring the mac & cheese of at least 10 of the areas chefs. Please make your reservations soon at 856-356-2050. The cost is $10 for adults & $4 for kids. Part of the proceeds will go to The South Jersey Food Bank. We will also have a cash bar available with great drink specials.
My blog this year will be a place to check out upcoming events at The Tortilla Press, Tortilla Press Cantina, South Jersey Culinary Events & SJ Green Dining. But, mainly it will be the musings of an independent restaurateur/chef running two restaurants & the daily triumphs and challenges that arise. Of course, this will be the place to see all special event menus & changes to either restaurants' menu before the rest of the public, so check back often & feel free to comment anytime with suggestions, ideas or ways to improve The Tortilla Press or The Cantina.
Our second annual Homestyle Classics is the first event for South Jersey Culinary Events in 2010 & it will run from Jan 25 thru Jan 28. The event is $30 for 4 courses & it will feature all of the chefs' unique twist on the classics we grew up with. Here is the first draft of the menu to be served at Tortilla Press & The Cantina. Remember, feedback is always welcome here.
Homestyle classics
Choose 1
Fried Cheese Sticks
Breaded chihuahua cheese lightly fried & served with tijauna marinara sauce
Pulled Pork Sandwich
Our award winning chipotle peanut bbq pork served on a toasted mini brioche roll with a side of spicy slaw
Hot Wings
Our twist on the classic buffalo wings served with honey cholula sauce & avocado ranch
It's a really really exciting time in the Philadelphia area. The Eagles kicked butt on Monday Night Football, The Phillies take on the NY Yankees in the World Series & Halloween is Saturday. So much to do & think about, but in all the craziness, don't forget about your local independent restaurant. We're still here to serve you & we at The Tortilla Press have added some really neat feature to help you enjoy the upcoming week.
We have a great deal on wings, our famous honey cholula wings & traditional buffalo wings plus our new really spicy wings for $8 1 dz, 2dz $15 3dz $21 & 4 dz $26. They are the perfect snack food during any game. Also our FAB Burrito would be a great centerpiece for any sporting get together. It's a 5# monster as big as a baby. If you haven't checked it out watch our burrito video on youtube
Our special Halloween treat for parents is bring your kids in for dinner this week Monday thru Friday & kids eat off our kids menu for $1.99 with an adult entree.
Also, Tuesday is "Date Night" 3 courses + a half picture of Virgin Margaritas for $38/ couple & Wednesday is Here's the Beef Night with 8 oz filet mignon for $15.95 includes 2 sides & a salad. So make sure you stop in either or both nights for some of the best value dining in South Jersey.
Next week date night will premier our Paella dinner for two, the recipe is almost complete & we're sure you'll be impressed with our take on the Spanish Classic dish. Also make plans for our upcoming Off the Hook promotion Nov 16th thru Nov 19th which will feature 4 course $30 of some of your favorite seafood dishes.
Well to celebrate our Build your own Burrito Mondays, we built the mother of all burritos. It's our FAB Burrito & it's there to feed a family of 4. $25 each & free if you eat it by yourself in 1 hour.
Collingswood Farmers Market has won "America's Best Small Town Market" (we beat out California!) and that calls for a celebration as this year's farm season comes to a close. So we're featuring a week long menu of 4 courses, each one centered around offerings from the farmers at the market - with lots of gluten free choices.
Our Fall Harvest Week starts 10/18 - 10/23 and offers 4 courses for $30.00.
We decided to take this one step further and feature a specific farmer. We'll have a special "Chef's Table" set up (reservations required!) to dine with the farmer and get a first hand insight into what problems and issues farmers are facing as we take the food from field to table.
Our farmers are: Monday - John Hurff, Schober Orchards Tuesday - Stephanie & Larry Viereck, Viereck Farms Wednesday - John Ebert, Springdale Farms Thursday - Kevin and Sharon Flaim, Flaim Farms
Call us for reservations...856-869-3345. And for full menu details (with all our gluten free options including a yummy dessert) go to: www.thetortillapress.com.
I don't know who is more creative these days, my wife or my staff. Between the two, we have two more great events starting in October. I'm sure that you all probably know about our Going South Promotion as part of the South Jersey Culinary Events group that runs Sunday October 11 to Thursday October 15. See our Menu Here But how about our make your own burrito Mondays & Our Fall Harvest Celebration Monday Oct 18 to Thursday Oct 22.
Our waiters were discussing ways to make Mondays a little busier & started kicking around ideas to make them more interesting to You, our guests. Well I came in & they presented me with a list of ingredients, salsas & fillings that they felt you would enjoy combining to create your own dinner burritos on Mondays. I thought it was a brilliant idea & went to work to make it happen & I was able to do it at a great price....$12.95 which includes your choice of a side (I recommend the corn pudding). To kick off the newest Tortilla Press weekly event we also created the $25 FAB Burrito, It's about 5 pounds of burrito heaven. Chicken, beef, pork & chorizo with cheese, rice beans, pico, pickled jalapenos & lettuce. We top it with salsa, more cheese, guacamole & sour cream. My guess is it will feed 5 no problem. Of course Monday the 12th we will have 5 guest trying to eat it by themselves. Those who complete it will get their picture on the Wall of Fame. After this Monday, anyone who completes it in 1 sitting, gets it for free & their picture on the Wall also.
So then my wife said, what are we doing after Going South, I said taking a break, but she said we should celebrate Collingswood Farmer's Market winning America's Favorite Farm Market before the season runs out, hence...Fall Harvest Celebration Monday thru Thursday 10/19 to 10/23. Each night we will feature one of our favorite farmers who will be joining us at 7 pm to dine with the 1st 20 guest who reserve community style for our 4 course $30/ person menu. Monday will be John Hurff from Schober Orchard we've loved his peaches, apples & cider all year long. Tuesday will be Stephanie from Viereck Farms, we had her strawberries, asparagus, tomatoes, squash & corn. Weds will be John Ebert from Springdale Farms you all know his grilled corn, yellow zucchini & awesome tomatoes. Thursday will be Kevin & Sharon Flaim from Flaim Farms. They supply our poblanos, cilantro, spinach. leeks, jalapenos, tomatatillos & of course our squash blosssoms. So join us for a week of awesome dining with our favorite farmers from America's Favorite Farm Market. Not part of the first 20 guest please reserve anyway, I'll stop by to make sure that you are enjoying your meal.
Restaurant Week
Harvest Menu
Appetizer Choose 1
Grilled Sweet Corn Mexican Style
Empanadas with spinach, goat cheese & exotic mushroom, roasted red pepper sauce
Applewood smoked bacon & collards quesadillas with chipotle tomato sauce
Salad or Soup
Mixed greens with toasted pine nuts & pumpkin seeds, roasted poblano pepper & grilled queso & orange ancho chile vinaigrette
Fall vegetable pozole with chipotle tostada garnish
Entrees
Choose 1
Apple & Chorizo Stuffed Pork Loin with Ancho Chile & Apple Cider Reduction, sweet potato gratin
Achiote Baked Shrimp with fall pepper rajas served with cilantro rice & chile pecan green beans
Chicken Mexicana, boneless breast of chicken with sautéed with mexican oregano, garlic, jalapenos & tomato served with red rice & warm corn tortillas
Dessert
Apple Crisp with vanilla ice cream
Pumpkin bread pudding
Mexican chocolate caramel cake
Two quick notes, this Sunday join us for a fundraiser with Urban Promise, 10% of our dinner proceeds go to help one of Lydia & my favorite groups, so make your reservations today. Also their banquet is October 23 at the Scottish Rite in Collingswood & it is always a special meal & a great program.
