"Marc Vetri is having a New Jersey moment. Hot on the heels of signing a lease to open an outpost of Osteria at the Moorestown Mall, a team of employees from Amis came in second place behind a team called “New Kids on the Dock” at Saturday’s Red Bull Flugtag competition on the Camden waterfront.
Competing against 29 other teams from as far away as Annapolis, the Beast of Amis’ flying sausage propelled pilot Brendan Ireland 24 feet before crashing into the murky Delaware below. Named after the whole pig – affectionately called “The Beast” — chef Brad Spence hacks up nightly for a three-course meal, Amis’ flyer won extra points from judges for successfully breaking apart in a way that displayed the words “eat me” on the tail as it floated on the surface of the water. Perhaps it was a slightly veiled insult to the fact that after spending such an intense, exhilarating day that most teams followed up with an evening of heavy revelry, the whole Amis crew had to work Saturday night."
"After months of preparation and practice, the Beast of Amis team flew their monstrosity in the Red Bull Flugtag over the weekend. And, they did quite well. Chef Brad Spence and his crew flew their massive sausage plane (piloted by Brendan Island) a staggering 60 feet after some early technical difficulties.
'Our wing broke as soon as we got there, and we thought it was just done and we wouldn't be able to fly,' Spence told Eater. 'But, we got it fixed up and had to update the wing control system, which is why we didn't fly as far as we had hoped. Still, were very happy with the results.'"
(The Beast of Amis takes off at the 0:55 second mark)
"Red Bull has sponsored many Flugtags, which is German for “flying days”. The idea for the Flugtag events came from Red Bull's founder, Dietrich Mateschitz.
The team names were as follows: Carnival, Road Runner Extermination Services, Viking Army Supporters Club, Ram This!, Apollo's Cavalry, Philly Bars 215 Flying Mummers, Final Enterprise, The Breakfast Club, School of Rock: Flugtag Heroes, Duct & Cover, The Dizzy Bats, USNA Soarin' Submariners, New Kids on the Dock, FRA-GEE-LAY, Stealth Bomber Zombie Killers, Flop U, Drink Philly, Land Before Flight, Beast of Amis, Harvest Bureau, 5 Guys 1 Disguise, Skydive School Drop Outs, Brick House Bullies, THWACK!, Revenge of the Greasers, Society Hillbillies, Flithy English Kuhnighits, Shore Phylers, Tasty Deliciousness, Hawkward, Venetian New Years Associate, Boats N Bros, and Munz Machine."
Over 65,000 people attended this year's event at Camden Waterfront, similar to the turnout in 2010. The event also drew press from several local outlets, and even a few from across the country:
"Of the more than 30 teams competing tomorrow, we’ll be cheering for teams from Drink Philly, PhillyBars215 Flying Mummers (comprised of employees from Avram Hornik’s universe of bars and not, as far as we know, any Mummers), the Brick House Bullies (from Brick House in the Northeast), Beast of Amis (from guess where) and the Skydive School Dropouts, featuring members from Rebel, Zee bar and Delilah’s – without any dancers, though, sadly. The teams will fly (or fall, as the case may be) from 1 to 3:30, with gates to the free event opening at 11."
(Photo: Bass Slubbers for Newsworks)
"Second-place honors went to "Beast of Amis," a team from Chef Mark Vetri's restaurant staff, whose large, pink flying sausage achieved the second-best distance of the day."
"Coming in second was Team Beast of Amis, employees of local Philly restaurant, Amis, who unfortunately had to report to work tonight on the high of winning big."
"Teams were graded on creativity, showmanship and distance. Team Hawkward, a quintet of students from St. Joseph’s University in Philadelphia, took third place overall while Beast of Amis’s flying sausage aircraft took second."
Video from Philly.com (The Beast appears at the 2:15 mark)
myPHL17 (The Beast appears with about 2:15 left):
From their preview:
"These guys can do more than just whip up a mean Italian meal. Chef Brad Spence and team will try their hand at soaring above the Delaware River. Apparently, as they told Eater, they’ve been doing weight training with the jiu-jitsu dojo and have signed on a NASA engineer as a project advisor. Look out, other flyers."
Will you be attending the party this weekend?
The event was a huge success, raising over $1 million for the Vetri Foundation and Alex's Lemonade Stand. Check out their video recap below and let us know what you think. With this year's event barely in the rearview mirror, we're already looking forward to GCE 2013.
The Great Chefs Event - 2012 from Clubhill Media on Vimeo.
Foobooz has a neat Foursquare page that tagged every spot Bourdain hit on his brief jaunt through Philly, as the premise of The Layover is to highlight a selection of places to visit in a certain city over a 24 to 48 hour period.
Check it out here. We'll let you know when the episode gets an airdate.
A recap of the photos Vetri posted are below. To read the captions and such for more context, head here.
"Chef Brad Spence and his team are getting pretty serious about their Red Bull Flugtag ambitions. They've already signed on an engineer who worked for NASA, and are being followed around by a film crew documenting the progress of the project.
"We're going to be practicing our platform diving next week at the Knowlton Swim Club, since the Flugtag has you jump from a platform, and it's going to be the same height," Spence told Eater. "And we're starting to do weight training with the jiu-jitsu dojo to prepare and get in shape.""
Check out the full post here. Will you be at the event on Sept. 15?
The pair discussed the menu, Deganis overseeing the kitchen, the differences between Alla Spina and Osteria, and more. Here's an excerpt:
"Zagat: What’s the difference between cooking at Osteria and what you’re doing now? Deganis: Osteria is very traditional, and much more serious. All the food is true to Italian classics there. At Alla Spina, we’re more playful. We start with Italian ingredients or concepts and try to go crazy with them. Zagat: Would we find a gastropub-style spot like this in Italy? What was the inspiration for opening Alla Spina? Michaud: The craft beer movement has really been exploding in Italy recently. Baladin was one of the first breweries to produce interesting new crafts, and its pub was an inspiration for us. We opened Alla Spina to showcase all the great new Italian beer that’s out there. Our food is meant to complement the brew. Zagat: Has the menu changed since you opened? Michaud: The menu here will definitely evolve with the seasons, but one major change has been the addition of more vegetables, to make the options more balanced. Now there’s a whole “verdure” section. And we’re always encouraging cooks to come up with new ideas."
Check out the full interview here.
Here's the tweet, and here's the blog at Green Philly, excerpted below:
"Just like Marc Vetri, we’re frustrated by the Phone Books that end up on our Philadelphia stoops.
The good news is that (most) phone books are recyclable and can be placed in your single-stream recycling bin. (It’s even official on the Philadelphia Streets Recycle website!)"
Do you agree or disagree? When was the last time you used a phonebook?
"OSTERIA Philadelphia. 215-763-0920 Specialty: Fresh Pasta
“I always wanted to go to Marc Vetri’s restaurants and finally got a chance a few weeks ago. This is one of those places that makes you feel like you are right back in Italy.” —Brandon McGlamery, Prato, Winter Park, Fla."
Check out the entire list here.
A brief excerpt from the Travel and Leisure Magazine write-up on Vetri Ristorante:
“The 40-seat dining room is rustic and intimate, with hardwood floors, exposed ceiling beams, and candlelit tables. The tasting menu (the only menu offered) includes such specialties as spinach gnocchi with brown butter, and roasted baby goat with stone-ground polenta. Dishes are paired with selections from an award-winning, mostly Italian wine cellar.”
Read the full article...
Bon Appétit Magazine has featured Marc Vetri's recipe for Slow-Roasted Glazed Pork Shoulder in their latest issue: "For the most succulent results, use pork shoulder with the bone in and the top layer of fat intact. It's sold whole but is more often divided into Boston butt or picnic shoulder sections. Either cut will do the job." Read the recipe here and let us know in the comments if you're planning to try it at home.
- Great Chefs Event 2013
Tue 06.11.13 at 12:00am