Classic Toon characters Bugs Bunny Hipster squirrel from Looney Tunes cartoon shorts, especially Porky Chops (1949). Friday, October 27, 2017. Port Of Call. The radio guest today was Mike Moliere, who has been the general manager of the Port of Call practically since its beginning. · Say what you want about the evils of big city living — Lord knows I have — but when it comes to finding the most delicious, innovative food in the. Kilauea; Mount Etna; Mount Yasur; Mount Nyiragongo and Nyamuragira; Piton de la Fournaise; Erta Ale.

Some movies from the 1990s are still watchable today. However, there are more than a few that haven't aged well at all. Here are the worst ones.

Full List of Inventory 1/27/17. You can search for a specific title by using your computer or other device's search function. If you want a specific list (such as. Question Answer; Name something you would see inside a taxicab. Meter (56), Driver (15), License (8), Air Freshener, Ads: Name something people do to get on their.

Class Archives COOKTuesday, January 3, 7pm. Cinder- Ale- A: Beer Dinner with Chef Jonathan Petruce and Garrett Williams of Cinder. No ifs, ands, or buts about it – Philly is a beer town.

So when you open a beer- focused bar and restaurant, you’re wise to bring something new to the table. Cinder, located at 1. Locust Streets, did just that.

Owned by Teddy Sourias (BRU Craft & Wurst, U- Bahn, Uptown Beer Garden, Finn Mc. Cool’s), Cinder’s beverage program focuses on intriguing beers, ciders and wild ales, poured from a custom design system housed in copper pipes.

Cinder’s kitchen is led by Jonathan Petruce (of the former Petruce, which earned three bells from Craig Laban) and features a menu of wood- fired pizzas, mussels, salads and small plates that highlight local ingredients. This January, Jonathan returns to COOK for a adventurous beer pairing dinner, along with General Manager Garrett Williams. This is a beer lover’s dream! Wednesday, January 4, 7pm.

Foobooz & Philadelphia Magazine Present Open Stove: XIVIII with Shadee Simmons of Broad Table Tavern vs. Kevin Watters of The Dutch. Two will enter, but only one will win — so burns the unforgiving flame of the Open Stove! Held every other month, this is a fast- paced and unpredictable competition between two chefs whose names may not yet be well known throughout the Philly dining scene. In January, watch as Shadee Simmons of Broad Table Tavern battles Kevin Watters of The Dutch.

COOK will provide mystery ingredients* and guests get to watch in wonder as the combatants come up with inventive and cutting- edge dishes on the fly. The best part? YOU get to be the judge! Please note that due to the nature of this cooking competition, dietary restrictions cannot be accommodated. Friday, January 6, 7pm.

COOKbook Author Series: “Indian Cooking: Popular Restaurant Dishes” with Rupen Rao. This January, Washington D. C. resident and Mumbai native, Rupen Rao, returns to COOK for an evening of flavor- packed Indian specialties. Rao, who has a line of cookbooks and spice blends, has made it his mission to take classic Indian cooking and adapt it to our day- to- day lifestyle here in the United States. Watch Mars Needs Moms Mediafire more.

Rupen’s January menu includes Beans Foogath (French beans with coconut); Nilgiri Machhchi (swordfish in green herb and coconut curry); Muttan Rassaywala (four- hour lamb stew) with Jeera Chawal (cumin scented white basmati rice); and Masala Chai. Guests will receive a copy of Rupen’s second cookbook “Indian Cooking: Popular Restaurant Dishes.”Saturday, January 7, 1pm. COOKbook Author Series: “Ayurveda Cookbook” with Rupen Rao.

Washington D. C. resident and Mumbai native Rupen Rao’s latest cookbook Ayurveda Cookbook is a divine blend of traditional Indian holistic science and traditional Indian recipes which will encourage beginners to develop an understanding of the Ayurveda lifestyle. The plethora of simple, home cooked recipes will enable them to apply their knowledge in the kitchen. Rupen’s line of cookbooks and spice blends help home cooks prepare Indian food at home without the hassle of finding exotic ingredients. Join us for a mindful afternoon menu of Rajma Chawal (red kidney bean curry with cauliflower potatoes pulao); Palak Paneer (Indian cheese in pureed spinach) with Rotis (wheat flatbread); and Indian Rice Pudding.

Guests will receive a copy of Rupen’s “Ayurveda Cookbook.”Tuesday, January 1. Pasta Making By Hand with Michael Vincent Ferrari of Res Ipsa. Soon to open on the 2. Walnut Street is Res Ipsa, a collaboration between Tyler and Nicole Akin of Stock and Mark Capriotti and Mark Corpus of Re.

Animator Coffee. Taking its name from the Latin phrase res ipsa loquitor (“the thing speaks for itself”), Res Ipsa will operate as a cafe during the day and in the evening will change over to a full- service restaurant – that also happens to serve excellent coffee! When we learned that Michael Vincent Ferrari would be in the Res Ipsa kitchen, we knew this meant one thing: there will be pasta! So for Res Ipsa’s COOK debut, Ferrari will be preparing a feast of endless pasta- bilities. Ferrari will demonstrate how to prepare pasta dough by hand as well as how to roll a variety of pasta shapes. Sounds like a good time, but the real payoff in going to such a class is in eating the pasta! Carb- load with the best of them with a menu of Chicken Liver Mousse, Celery Root and Semolina Cracker; Grilled Calamari, Beans and Grilled Bread; Pici alle Vongole with parsley, garlic and chile; Gnocchi Sardi all’Arrabbiata with eggplant and basil; Trofie with mushroom and marjoram; Paccheri with wild boar ragu and oregano; and for dessert, Espresso Panna Cotta with orange and sesame. Mangia! Wednesday, January 1.

Thinking Outside The (Bento) Box with Agus “Howie” Lukito of Yanako. Do you prefer to experience a variety of flavors and textures when you eat?

If so, you’re pretty much guaranteed to be – or become – a fan of the Japanese bento box. Complete with an entree and an assortment of complementary sides, a bento meal turns eating into a fun culinary adventure.

Agus “Howie” Lukito of Manayunk’s Yanako will demonstrate how to turn up the heat on familiar (and of course, delicious) ingredients, creating a presentation certain to wow your guests while you’re at it. After stints in NYC, most notably at Sushi Kato, Howie returned to the Philadelphia area, with posts at Mikado and Izumi.

Howie is currently the head “itamae” of Yanako Restaurant, owned by Moon Krapugthong of Manayunk’s Chabaa Thai Bistro. Howie’s dinner will feature traditional bento staples: pork gyoza, age nasu, miso soup, house salad with ginger dressing, California roll, pan- seared salmon teriyaki, white rice and green tea crème brûlée. Select recipes will be provided. Thursday, January 1. Vegan Comfort Food Dinner with Beth Kaufman Strauss of Grateful Plate. Winter is coming… and we know what what you’re really craving: comfort food! Join veteran COOKing instructor and holistic health coach, Beth Kaufman Strauss of meal delivery service, Grateful Plate, for an evening dedicated to nostalgic comfort classics, vegan style.

For her return to COOK, Beth will demo and serve a menu consisting of: vegan matzoh ball soup; creamy polenta topped with nutty tempeh and lime jalapeño cashew cream; mushroom seitan shepard’s pie; and brownie sundae with banana ice cream and peanut butter sauce. Recipes will be provided. Friday, January 1. Three Springs Fruit Farm Dinner with Ben Wenk of Three Springs Fruit Farm and Chef Brian Ricci.