Join us as we celebrate winter, friendship, and new beginnings with a cold weather inspired menu from Matt Buddah of Liberty Kitchen featuring curated cider pairings by Ben Wenk of Ploughman Cider. Matt and Ben will walk you through the 4 courses while talking about the producers of the ingredients and the ideas behind our pairings. After Dinner, Ben and friends will serenade us with his incredible musical talents while we wind our night down with libations from the geniuses behind the bar at Martha.
Liberty Kitchen is a new delicatessen and commissary kitchen opening soon at Front and Thompson streets in Fishtown/Kensington. It is brought to you by Matt Buddah of local cheese fame and Pj Hopkins of Brine Street Pickle fame.
The market will feature a full cheese and charcuterie case, classic deli meats, staple grocery items, Green Street cold brew coffee on draft as well as rotating draft kombucha selections crafted by Fishtown based Funky Fresh. The space will also house a licensed commissary that will be the new home base of Brine Street Picklery, Side Project Jerky, Old City Cheese Co. and Funky Fresh Kombucha among others. The commissary will double as an events and community space, titled the Pop-Down. Programming will include pop-up dinners, workshops from commissary tenants and local businesses, First Friday gallery shows, and more.
Ploughman farm ciders are as unique as the place in which they are created. For over a century, the Wenk family has tended the deep, fertile soils of our orchards in Adams County, PA one of the finest fruit growing regions in the United States.
Each year at Three Springs Fruit Farm, we cultivate apple varieties specifically for our cidery. We work with American heirlooms like Spitzenburg, Golden Russet, and Stayman and select apples like Dabinett, Stoke Red, and Kingston Black for their bittersharp and bittersweet flavor profiles. Every year the apples we use for cider are a little different, which adds layers of complexity to the cider and connection to the farm.
In addition to ciders we also make perries, and other fruit wines from peaches, chokeberries, pears, and fine grapes. Here at Ploughman, we embrace the "frontier" mentality an eagerness to try new things, but always with authenticity to quality. We are not purists, but we will never cut corners and never use engineered essences, flavors, or artificial nonsense. Our eagerness to experiment with new things is almost completely farm based we use whatever is exceptional and abundant at Three Springs Fruit Farm on any given year.