out with the old & in with the older: black powder tavern comes to valley forge
DESCRIPTION
In between Family & Friends and Media Night, Black Powder Tavern's most important team members—the chef and the wine, beer and spirits director—sat down with the warden ettinger group for a sneak peek at the new restaurant concept. We're now into weekend two, and so far it's thumbs up for the craft beer selection, sophisticated pub fare and building/interior renovations.TRANSCRIPT
Start your taste buds; Black Powder Tavern is officially open for business. Not sure what all the fuss is about? Read on and you’ll start to get a flavor for this “revolutionary” eatery’s Craft American Fare. Better yet, join us at the bar, or in the dining room, where the “live” aromas, texture-‐ and color-‐rich plates, lively tavern vibe, and warm woods and hues will surely get your attention—and your culinary engine revving. As will this inside look from Mark Porcaro and Manuel “Manny” Sevilla, the lead team behind Black Powder’s food and drink…
What about the menu most excites you? Chef Mark Porcaro (MP): I like the fact that we’ve created dishes that are meant for sharing. All the menu items have such great (& different) flavor profiles, that from a culinary perspective, a Black Powder dining experience will always be exciting. We’ve also provided a large variety of tasty vegetable offerings for those who are health-‐conscious, which is great.
…and the top 3 things guests should try when they come in for the first time? MP: That’s a tough one. I’d have to go with the craft beers, French onion dumplings and ham sandwich. Actually, that would make a perfect meal! (Our ham is an Italian rosemary and peppercorn type of prosciutto that is absolutely delicious.) How have local food and drink trends influenced the new menu? MP: The focus on craft beers and brown liquors—especially bourbon—was definitely inspired by what we’ve seen locals gravitating towards. As for the food, these days, people (here and everywhere) seem to like the small plates/sharing concept. We like it, because when guests come in, they can compose their meal experience any way they want. Only up for an entrée salad? Fine. Prefer three small plates? Do it. Will you be incorporating locally grown and produced ingredients? If so, which farms and purveyors can guests look forward to "tasting"? MP: Yes, the list will keep growing, but for now, we’re using honey from Drapers Super Bee Apiaries Inc. in Millerton, PA, all of our ice creams are from Franklin Fountain, and our burger buns are made at Conshohocken Bakery. Some of our produce also comes to us from local farms. How kid-‐friendly is the menu? MP: Very. $8 gets you an entrée (choices include grilled salmon and other items not typically seen on kids menus), veggies, dessert and a beverage. Kids will also receive Highlights activity sheets. Will anything be gluten-‐free? MP: Yes. In fact, we will have a separate gluten-‐free menu (made of items from the regular menu). Off the top of my head, some of our best gluten-‐free items include the trout deviled eggs, cedar plank salmon, bacon-‐wrapped dates and most of our vegetable dishes.
What is your favorite dish on the menu? MP: For dinner, my go-‐to would be the veal or chicken burger, but I also love the meatballs. If we’re talking late night snack, I’m all about the cambozola cheese. Will you be designing new menu items throughout the year? MP: Yes, seasonal changes will be incorporated into the menu throughout the year. How will you incorporate some of the flavors from the wine and spirits selection into the food? MP: The best way… We’re making beer-‐battered fish with locally-‐brewed suds. Delicious! Who created the desserts? Which is your favorite? MP: I created the desserts for Black Powder Tavern. My favorite, hands down, is the whipped ricotta made with local honey, roasted almonds and pizzelles. The milkshakes are pretty sweet (pun intended) too. Franklin Fountain in Philly makes some killer ice cream. What is the main food experience that you'd like diners to walk away with? MP: We hope customers will want to come back again and again to try new things and that they feel the cuisine at Black Powder Tavern is anything but ordinary.
And now, let’s talk drinks… What are some of the "hidden gem" wines on your list? Manuel “Manny” Sevilla (MS): I’m a big fan of the Angeline Sauvignon Blanc (a specialty item that’s not sold in the state store) and the Crusher Merlot. I really like the look of our current list, because the bulk of our wines are from the U.S.—mainly California, Washington and Oregon. What about the bourbons, scotches, et al? MS: We have a large spread of bourbons and scotches. And, the thing that’s cool about our selection is that we list the flavor profiles and smelling notes of each varietal. This way, people who aren’t as into the brown liquors can have a better idea of what they might like. What local brews will be featured on draught? MS: Currently we’re offering Victory (Light Beer), Yards (Pilsner), Sly Fox (Light Beer), Troegs (Pilsner), Stone (Pilsner), Flying Fish (Pilsner), Stoudt’s (Pilsner) and Yuengling (Lager). How frequently will drafts be rotated? MS: As soon as a keg is kicked, it will be rotated for something else. There will always be something new “on deck” for the 9 beers that are in rotation. Will there be any suggested beer pairings as part of the overall menu? MS: Most definitely. Our staff will be well versed on all of our beer selections and suggested pairings at all times. That said, the suggested pairings likely will not be written directly on the menu. Will you be hosting any meet-‐the-‐brewer nights? MS: Yes, we will definitely be working with the brewers to host beer dinners. We are currently working with Sam Adams to host an event and will be working with Lancaster Brewing before the year is over.
What specialty cocktails will you offer this fall? MS: The full list is available here. One standout for me is the Barron Von Stuben “Kentucky Waffle,” which is bourbon, fresh lemon juice, maple syrup, apple cider and a cinnamon stick. The Dark & Stormy is also great for fall: Meyer’s dark rum, fresh lime, ginger beer, candied ginger and a lime garnish. Will you be hosting any meet-‐the-‐distiller events? MS: We’ve formed a great relationship with Philadelphia Distilling and many of our cocktails feature their spirits, so I’m sure we’ll be partnering on a few special events with them. What types of "flights" will the bar offer? MS: Right now we are offering beer and wine. What kind of "vibe" is Black Powder going for in its decor, crowd it hopes to attract? MS: We’re hoping to attract people who like craft food and beer (and think it’s cool to be in an atmosphere where they feel like they have stepped back in time). Black Powder Tavern should feel comfortable; like a place where people want to hang out for a while and share experiences with friends. We already have a great gathering of customers who have been with us enjoying this place for the last 15 years. It’s very important to us to keep them happy, too. Will there be any wine promotions? MS: Yes, we will have Wine Wednesdays where specialty-‐marked bottles will be ½-‐off all day and night. What about Happy Hour? MS: Happy hour will be Monday through Friday from 5-‐7PM, and we’ll also have late night happy hour Thursday, Friday and Saturday evenings from 9-‐10PM.