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Elwood Restaurant
United States
เข้าร่วมเมื่อ 28 เม.ย. 2020
Elwood Restaurant is a BYOB in Philadelphia from Chef Adam Diltz that celebrates Pennsylvania's history, cultures, and farmland.
Venison Shanks
If you harvest a deer this year in hunting season, give those venison shanks a try. Chef Adam braises some venison shanks for a great comforting meal on a cold day.
มุมมอง: 237
วีดีโอ
Sturgeon
มุมมอง 127ปีที่แล้ว
Chef Adam Diltz breaks down a whole sturgeon at Elwood Restaurant. Sturgeon has been a foodstuff in this region for thousands of years and unfortunately over fished and became endangered. video by Adam Diltz and Jaimie Fahy
Spruce Tips Sorbet
มุมมอง 3283 ปีที่แล้ว
Spruce tips, This episode Chef Adam Diltz is collecting spruce tips form The Blind Pig Kitchen Farm and then back at Elwood Restaurant making a spruce tip sorbet.
American Shad
มุมมอง 1.1K3 ปีที่แล้ว
Chef Adam Diltz of Elwood Restaurant in the Fishtown neighborhood of Philadelphia shows us a true Mid-Atlantic foodway- Cooking shad on a cedar plank. Shad is a wonderful fish that is slowly being forgotten but represents the region perfectly. It's the "fish" of Fishtown and such a delicious fish.
Pumpkin Pie
มุมมอง 743 ปีที่แล้ว
Pumpkin Pie Chef Adam Diltz of Elwood Restaurant in Fishtown Philadelphia makes pumpkin pie- one of his favorite pies
Making Sauerkraut at Elwood with Chef Adam Diltz
มุมมอง 6K3 ปีที่แล้ว
Chef Adam Diltz shows how he prepares sauerkraut at Elwood. PA Dutch love their sauerkraut and Chef Adam prepares a big batch for the Winter Elwood is a BYOB restaurant in the Fishtown neighborhood of Philadelphia. The restaurant cultivates organic, locally sourced ingredients into a selection of unique dishes that celebrate the rich culinary traditions of Philadelphia and the surrounding Penns...
Pawpaw Season
มุมมอง 1624 ปีที่แล้ว
Chef Adam Diltz shows us his favorite native fruit- the paw paw Paw paws are a wonderful indigenous fruit to Pennsylvania, everyone should try this fruit. Here is a link to Andrew Moore's book. www.amazon.com/Pawpaw-Search-Americas-Forgotten-Fruit/dp/1603587039/ref=sr_1_1?crid=37TVIKAZLDG9S&dchild=1&keywords=pawpaw andrew moore&qid=1601413146&sprefix=paw paw andrew,aps,148&sr=8-1
Rhubarb Pie
มุมมอง 1204 ปีที่แล้ว
Chef Adam Diltz makes rhubarb pie. Rhubarb is one of the first vegetables to come up in Spring. Why not make a pie.
Strawberry Shortcake
มุมมอง 704 ปีที่แล้ว
It's strawberry season! Time for Strawberry Shortcake! That means fresh strawberries over a biscuit. A true classic.
Garlic Scapes
มุมมอง 634 ปีที่แล้ว
Chef Adam Diltz discusses a Spring ingredient- garlic scapes. Fermenting a Spring ingredient.
Welcome to Elwood
มุมมอง 9664 ปีที่แล้ว
Elwood is a restaurant in the Fishtown Neighborhood of Philadelphia that celebrates the foodways and history of Pennsylvania. In this video, Chef/Owner Adam Diltz explains the philosophy behind the restaurant's cuisine. Made by my friend, Chad Kubanoff
Nettle Tart
มุมมอง 764 ปีที่แล้ว
Chef Adam Diltz talks about one of his favorite flavors of Spring- Stinging Nettle. Nettles have a great flavor and should be tried to believe.
Just the video I was looking for. Thanks for the explaining the finer details in the method. And the cabbage hearts! I have a queztion: After putting it in the walk in for a while, when would you jar it then?
Fun..
Great to see the side of a bucket because no one would want to see how the cabbage looks when properly stomped or when it is fermented.
Thanks for making the video- years ago we would always make 50 pounds of kraut and it would last us a year 👍
Well done. by the way where can we find it as frozen (wholesale)? any fish processing plant/factory name can be so helpul. thanks in advance
I don't know about frozen, but google Samuel and Son in Philly. Now is the time to get it
I stomped mine daily fir 18 days and kept it weighted, no added water,all in its own brine of cabbage juice and salt, at day 18 jarred it and put in fridge...NEVER CAN IT, kills the natural bacterial you worked so hard to get in ur ferment!
@judibooher8409, I have a small batch working now. Two heads or about 5#. When it is how I like it I pack it in canning jars and store in the fridge. I never can it either. Why ruin the good probiotics you just made? I eat a little every day. Makes a good Ruben too!
@@bunkyman8097 👍
Cabbage Stomper,, small baseball bat with the finish removed. To remove the finish, sanding or scrapping will work. There you go, your own cabbage stomper.
Legend!!
Thanks for sharing your experience with us! Go Eagles!! 😉
Literally found spicebush today where I live in blackwood NJ now watching
Never would have thought of spruce as a flavoring. Very interesting!