Dave Conn
Chef de Cuisine
Village Whiskey
118 South 20th Street
215.665.1088
villagewhiskey.com

Dave Conn, Village Whiskey

Could you tell us a bit about your background?
I grew up outside of Baltimore, and got started in restaurants in the least glamorous way possible: by working as a dishwasher at a BYOB restaurant when I was in high school. Being close to a kitchen was all it took for me – I fell in love with cooking and eventually started working as a line cook. I had a full lacrosse scholarship in college, but turned it down to cook, and I’ve never doubted my decision; for me, it was definitely the right choice. I briefly went to culinary school in Baltimore, but I’m primarily a kitchen-taught chef who came up through the ranks the old-fashioned way: by working hard and learning from talented mentors such as Chef Garces along the way.

How did you come to work in Philadelphia?
I came to Philly eight years ago and started out at Novelty in Old City. Around that time, the Starr Restaurant Organization was working on opening a new restaurant called Washington Square, and I jumped at the chance to work with a New York chef (Marcus Samuelsson). Eventually I met Chef Garces, and when he began selecting his team to open Amada I asked to join him. I was a line cook on Amada’s opening team, and eventually worked my way up to opening Tinto as a sous chef, and since then have cooked alongside Chef Garces, learning all of the exciting aspects of different types of foods and how best to prepare them so that their flavors are subtle, complex and most importantly, delicious.

What will folks be able to expect at the new Village Whiskey?
Our whiskey selection is intense – more than 100 bottles! – and the drinks that our mixologists have created are one-of-a-kind. Working with Chef Garces to create the menu has been so much fun; what chef doesn’t dream of creating luxurious, comforting foods they’d like to eat themselves?

How will Tinto and Village Whiskey work together?
The restaurants have two completely different menus and concepts – Tinto is Basque tapas, and Village Whiskey is American bar food. They do share a kitchen, but that’s about where the overlap ends. Village Whiskey will be a fun departure for Chef Garces and the rest of our team, because it’s so different from what we’ve done at the other restaurants. It’s more familiar food, but it’s still going to be served as small plates.

How about this trend toward more hand-crafted cocktails, with deeper liquor selections? How did you go about choosing a menu to complement that?
Our food menu, like our drink menu, is American-influenced and made with the highest quality seasonal ingredients. In many ways, the synergy between the drinks and the food is even more natural than in a normal bar, because these cocktails were created by talented, dedicated mixologists in the same way that our food is created by talented, dedicated chefs. Together, we’ve worked to incorporate both classic and innovative ingredients into dishes and drinks that are balanced, nuanced interpretations of favorites such as a great burger or a perfect Manhattan. At Tinto, we pair food with wines, which isn’t really so different from pairing it with cocktails; both have layers of flavor that should complement and highlight the taste of a dish.

Pickled Beets, Wine Vinegars

One of the most written-about dishes at the new Village Whiskey is the restaurant's housemade pickled vegetables appetizer. Chef de Cuisine Conn provided the recipe below for one of the appetizer's most important components, as well as a few words about their appeal-

"Pickled beets retain a tender yet delightfully snappy texture. Their sweet earthiness is complemented by canella and clove, and brightened by orange and aromatic herb.

"Rice wine and white balsamic are the vinegars of choice because of the subtlety of rice wine as a base, and the sweet complexity of their flavors."

ABSOLUT Raspberri

ABSOLUT Raspberri Gimlet
- 3 Parts ABSOLUT Raspberri
- 1 Part Lime and Lemongrass Cordial
- Raspberry
- Lime

Fill a chilled rocks glass with ice cubes. Add all ingredients. Garnish with 1 wedge of lime and 1 whole raspberry. To download more recipes and find information about ABSOLUT Raspberri, visit absolut.com

Pickled Baby Beets

Village Whiskey
118 South 20th Street
215.665.1088
villagewhiskey.com

2 lbs baby red beets
2 lbs baby gold beets
3 cup rice wine vinegar
1 cup white balsamic vinegar
6 cup water
1 cup granulated sugar
1/2 cup honey
1/4 cup kosher salt
Zest (no pith) and juice of 1 orange
1 tbsp. allspice
1 tbsp. mustard seed
1 stick canella

6 cloves
1 onion julienne
3 fresh bay leaves
3 sprig thyme

Remove greens from beets and wash thoroughly. Blanch the beets in boiling salted water till skin becomes loose, for about 4-5 min. Shock in ice water till cool. Combine the remaining ingredients in a separate pot and bring to a simmer. Peel skin from beets, pour pickling liquid over and allow cooling at room temperature, refrigerating for 10-14 days and enjoy. Garnish with whipped ricotta and grilled sourdough.

Click Here for more fall recipes from Center City restaurants!

Thank you to all participants and patrons of this fall's Center City District Restaurant Week presented by TD Bank. We'll be announcing the dates and details of the winter 2010 event soon. Remember, you can always stay on top of the news by following us on Twitter.

Congratulations to John Buda, the winner in TD Bank's "Experience the Flavor of the City On Us" contest. Mr. Buda won $2,000 in certificates to participating Restaurant Week establishments.

13 & The Terrace at 13
Due to popular demand, The Terrace at 13 and 13 in the Philadelphia Marriott Downtown will continue its Wednesday night promotion of $2 drafts, $3 wine, $4 cocktails and reduced-price appetizers through October. The prices will also be offered during Thursday and Friday Happy Hours [all 4-7pm] on the Terrace at 13. Catch pro games indoors all season, too.
1201 Market Street, 215.625.6795
www.marriott.com

Seafood Unlimited
Twice weekly, Seafood Unlimited offers mouth-watering lobster specials that will please the palate without breaking the bank. On Tuesdays, indulge in a succulent lobster dinner served with corn and house-made coleslaw: 1-1/8 lb [$19.95], 1 1/2 lbs [$27.95] and 2 lbs [$34.95]. Every Saturday, add 1/4 lb peel 'n' eat shrimp or steamed mussels to a 1 1/8 lb steamed lobster for $22.95, 1-1/2 lbs [$29.95] and 2 lbs [$37.95]. Also enjoy all-night happy hours at the bar or outdoors and if you prefer, a BYO policy [$3 corkage fee] backs up the full-service bar with money-saving options.
270 S. 20th Street, 215.732.3663
www.seafoodunlimited.com

The Prime Rib
Enjoy happy hour at The Prime Rib, Monday through Friday, 5-7pm , with $4 Stoli Cosmos, $4 Mango Martinis, half-price cocktails, $5 wines and $2 beers. Order from the $5 “Bites” menu that includes Prime Rib minis, BBQ ribs, crab cocktail claws, salads, Kobe pigs in a blanket, Clams Casino Trio, lamb duo and potato skins. The dress code is also relaxed so you can be, too.
1701 Locust Street, 215.772.1701
www.theprimerib.com

The Palm
Enjoy a summer lobster dinner for two for $89.95, through September 30. It includes a 4-pound lobster split for two, served with two salads and a Palm signature side dish. No time for dinner? Enjoy The Palm’s business lunch special for $17.95, which includes your choice of soup or salad; choice of tenderloin filets, blackened steak salad, chicken parmigiana, fish of the day or the Palm burger; along with a family-style side and a choice of dessert.
200 South Broad Street, 215.546.7256
www.thepalm.com

Tavern 17
Say good morning to a delicious flatbread pizza, featuring fluffy scrambled eggs, smoked sausage, juicy tomatoes and shaved cheddar cheese. Or, start the day with decadent pear and brie-stuffed French toast, warm morsels packed with poached pears, brie cheese and drizzled with strawberry syrup. If you're feeling adventurous, try the famous toad in a hole— peek inside to find two fried eggs, grilled brioche bread and any breakfast meat you desire.
220 South 17th Street, 215.790.1799
www.tavern17restaurant.com

The Market & Shops at Comcast Center
Take in the 2nd Saturday Art, Wine and Food Festival, October 10, Noon - 5pm. It's an afternoon of wine tasting, compliments of Crossing Vineyards and Winery, and food from the delicious restaurants at The Market at Comcast Center. Local artists will also show and sell their work to the sound of music from the Delaware Valley Show Chorus and Irish Melodies by Kitty Kelly & Mike Albrecht. There will also be an appearance by the Philadelphia Fencing Academy.
1701 JFK Boulevard, 215.496.1810
www.themarketatcomcastcenter.com