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Whiskey & Waffles

This year for St Patrick’s Day, I decide to eschew the grand traditions of drinking copious amounts of green beer and eating a bunch of food that has all been boiled together in a giant pot for something a little more upscale. Seeing as St Patrick’s Day fell on a Sunday this year, you couldn’t ask for a better new tradition to start then the Whiskey & Waffles brunch at Ela, helmed by Scott Schroeder & Mark Regan from South Philly Tap Room. It consisted of five delicious courses with twists on some of your favorite brunch concepts; there was also an optional whiskey pairing. (I opted to get a Truffle Bloody Mary instead. My problem is I always think I want a bloody mary so I order one and get bored with it halfway through because it’s either too tomato-y or too spicy, but the truffle really gave the tomato a nice flavor; they had a few other non-traditional bloodies as well.)

First up: A pancake with syrup shot, a whiskey and OJ starter shot with maple syrup. I didn’t find it too be too sweet, but some of my dining companions found it to be too sweet to drink all at once.

Next came the cereal doughnuts: Fruity Pebbles encrusted fried balls filled with a cream based on the milk that is left behind after you eat all the cereal. The batter for the donut tasted great, wasn’t too heavy, and paired nicely with the sweetness of the cereal. (It’s about time the East Coast had a cereal donut trend like Voodoo in Portland – but these certainly blew those donuts out of the water!)

I’d never had oysters before, so I was nervous for the next dish. I’m really weird about giggly, slimy consistencies in food; they make my skin crawl. But the oyster was a lot better than I expected. It wasn’t slimy at all and had an almost  hollandaise-like sauce on it. I enjoyed it so much that I ate someone else’s oyster because they didn’t want it! This was paired with a hashbrown drizzled with bone marrow gravy and now I may never want to eat a McDonald’s hashbrown ever again (unless I’m really hungover).

On the more savory side, the next dish was coffee-coddled eggs with duck hash. Piercing the egg and mixing the yolk in with the duck made for an amazing flavor combination that was only heightened by the coffee infusion. Now this would definitely be the perfect hangover food! It also came with a little bit of bread to sop of the extra yolk and coffee gravy. I finished this before everyone else at the table, so clearly I hated it.

Last, but certainly not least, the piece de resistance, the reason we were all here in the first place: sausage waffles with foie gras whipped cream and smoked maple-whiskey syrup. They were delicious, fluffy and decadent. It was almost like the Willy Wonka Everlasting Gobstopper of breakfast foods: First you tasted the sausage, then the waffle, then the whiskey, then the foie, then the maple, back to the whiskey, and then you were practically licking the plate clean. I was glad they only gave us half a waffle because I don’t think I could have managed a full portion of this without having to take a break and do some light cardio in between.

We all agreed once we finished eating and spending another 45 minutes digesting  – both physically and mentally – that the best part about this brunch was that  you didn’t have to choose between any of your favorite aspects of brunch. Normally you have to pick one dish: Sweet (waffles, pancakes), Savory (eggs benedict, omelets), or salty (sandwich and fries) – but this brunch had a little something from every category. All the portions were just enough and every course was spaced out with plenty of time for you to get psyched for the next dish.

The Ela/SPTR crew is hoping to make Whiskey & Waffles an annual St Patrick’s Day weekend tradition, so if you missed it this year, make sure you mark your calendar now to get a spot in 2014!

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About A Side of Ketchup

I'm just a girl, standing in front of some food, and then shoving it into my face. Eating everything that comes across my path and then sharing my thoughts with the masses. Email me at asideofketchup[at]gmail.com

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