December Wing Thing with Ed Affinito
Dec
14
to Dec 15

December Wing Thing with Ed Affinito

For this month's Wing Thing collaboration, we're keeping it in the family with Kraftwork's Executive Chef, Ed Affinito. Ed has had an illustrious career working with such culinary stars as John Besh, Todd English, and Luke Palladino. He was Executive Chef at Palladino's Seasonal Italian Cooking and Chef de Cuisine at Palladino's on Passyunk, both of which received three bell reviews from The Inquirer's Craig LaBan.

Ed will be making his special Kraftwork Wings, which are a new addition to the menu there. The wings are beer brined, dipped in seasoned flour and fried. They're then tossed in a house-made harissa hot sauce that includes roasted tomatoes, roasted red peppers, roasted garlic, house-made chili paste, butter and charred lemon. The wings are served with a Rogue Smokey Blue Cheese sauce and garnished with scallions.

 

In addition to these new wings, Ed has made several seasonal updates to the menu at Kraftwork. If you haven't been there recently, swing by and check out the new offerings.

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The December Edition of High Gravity
Dec
14
to Dec 15

The December Edition of High Gravity

Our final High Gravity for 2016 is a special one. Join us to try these great beers:

De Ranke Pere Noel - a winter/holiday beer with a balance of malt and hops, complex character, and a festive copper color.

Brasserie Dupont Avec Les Bons Voeux - Coppery blond, fine hop aromas, and tastes bitter, fruity, and mild.

Founders Harvest - A super juicy hop presence, bursting with fresh citrus, then finishes with toasted malt undertones.

Jack's Abby Kiwi Rising - New Zealand Hops create an intensely hoppy and strong double India pale lager with an intense floral and citrusy aroma. No kiwi fruit or kiwi birds were used in the production of this beer.

Sole Rage Quit - Dry and citrusy double dry-hopped oat IPA

Alpine Pure Hoppiness - Will take you to hop heaven. Hops in the boil, hops in the giant hopback, and an incredible amount of dry hopping for a cutting edge 'hop bite'.

Lagunitas Dark Swan - An experimentally hopped sour ale fermented with dark red wine grapes.

Goose Island - Bourbon County Barleywine - Aged in barrels that produced Kentucky bourbon, the complexities of the barrels result in oak, charcoal, hints of tobacco and vanilla,  and signature bourbon heat.

Have a flight of four for only $14!

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October Wing Thing with Drew Lazor
Oct
5
to Oct 6

October Wing Thing with Drew Lazor

Join us on Wednesday, October 5, for October's Wing Thing.

Local food writer Drew Lazor has collaborated with Chef Brian Lofink on Filipino Adodo wings that are sure to be a hit. Drew will be here to enjoy his wings with you, so come out and chat with him and sip some beverages with your wings.

 

 

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The August Edition of High Gravity
Aug
24
to Aug 25

The August Edition of High Gravity

Join us for High Gravity on Wednesday, August 24.

We have a special lineup for you this month:

  • Southern Tier       Imperial Cherry Gose
  • Allagash               James Bean
  • Weyerbacher       Sunday Morning Stout
  • De Musketiers      Troubadour Magma 2015
  • Draai Laag            Simon Girty
  • Wicked Weed       Napoleon Complex
  • Victory Monkey    Sour Monkey
  • Mikkeller               Spontan Pineapple
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July Wing Thing with Jonathan Adams
Jul
20
4:00pm 4:00pm

July Wing Thing with Jonathan Adams

The Sidecar Bar and Grille has a special treat for all Philadelphia foodies this month by having Jonathan Adams (formerly known as Jonny Mac) joining us for our monthly Wing Thing Event! Jonathan is the owner of Rival Bros. Coffee, located right up the street from The Sidecar on the corner of 24th and Lombard, along with Damian Pileggi. Before being a big player in the Philadelphia coffee scene, Jonathan was a major culinary heavy hitter running the kitchens at Pub & Kitchen, The Diving Horse and Snackbar.

Much like Michael Jordan coming out of retirement before winning 3 more titles, Rocky coming back to whoop Ivan Drago’s ass, a phoenix rising from the ashes or some other ridiculous analogy…Jonny “Mac” Adams is sharpening his knives, dusting off his clogs, heading over to The Sidecar to cook some chicken wings for one night only and you don’t want to miss it! He is offering the following…

Mexico Sicobi Coffee & Aleppo Spiced Chicken Wings
-Eggplant Tahini Yogurt, Shaved Beets, Young Basil

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East Side
May
4
4:00pm 4:00pm

East Side

Our second event during this year's Craft Brewers Conference brings
us together with the finest from the East Coast:

Flying Dog - Ithaca - Captain Lawrence - Southern Tier - Sixpoint - Ommegang
Jack's Abby - Allagash - Bluepoint - Smuttynose

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West Side Story
May
3
4:00pm 4:00pm

West Side Story

Join us as we kick of a terrific week of events surrounding the Craft Brewers Conference. We open with a tremendous lineup form some of our favorite Left coast breweries:

Firestone Walker - Sierra Nevada - Deschutes - Ninkasi - Knee Deep - Bear Republic
Green Flash - alpine - Coronado - Russian River - Anderson Valley - Lagunitas

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The April Edition of High Gravity
Apr
20
to Apr 21

The April Edition of High Gravity

Check out this unreal lineup for the April edition of High Gravity...
- Goose Island Lolita
- Southern Tier 3 citrus Peel Out
- Knee Deep Hoptologist
- Mikkeller Spontan Orange
- Founders Kentucky Breakfast Stout
- Dogfish Head Fort
- De Molen Cuvee #5
- Smuttynose Smoked Peach Short Weiss

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April 'Wing Thing' Collaboration
Apr
13
5:00pm 5:00pm

April 'Wing Thing' Collaboration

We are pleased to welcome our friend, Val Stryjewski, Head Chef at Prohibition Taproom, as this month's 'Wing Thing' collaborator.

During our time getting to know Val we've come to learn that he doesn't take culinary challenges lightly. He always pushes the envelope and looks to put a twist on his dishes that no one has considered before. His outside the box thinking has led to him coming up with Fried Chicken Wing & Foie Gras Meatballs. They’ll be served with Crispy Fried Skin, Black Garlic & Bourbon BBQ and Carrot & Celery Salad.

Join us this Wednesday (4/13), beginning at 5pm to sample this amazing dish and hang out with Val at the bar. He’ll be here comparing our High Lifes to others around the city.

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