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Oreo Pudding Poke Cake

March 12, 2012 by 1 Comment

Jell-o Poke Cake has always been a New Year’s Day tradition for my family. My Mom would always make one for dessert that day. And the jell-o that my Mom used was almost always either raspberry or cherry jell-o in it. I normally like buttercream icing on my cake, but this is the one exception that I make. Because the cool whip on top of the poke cake is delicious! It just goes with it. So I don’t mess with it.

Now…I love cake. I love oreo pudding. Put the two together and I’m a happy camper! My sister actually emailed me a recipe that she came across that was for an Oreo Pudding Poke Cake. So when I saw it I knew that I had everything on hand so I made it.

Now the original recipe calls for a regular sized box of cake mix and two boxes of instant oreo pudding, but I wanted to half the recipe since I hadn’t made it before. And because having an entire Oreo Jell-o Poke Cake in my fridge wasn’t really the best idea.

[Adapted from this recipe]

INGREDIENTS

  • one 9 oz box Chocolate Cake Mix (this is the box that makes 12 cupcakes or an 8 inch cake)
  • Ingredients needed to make cake (usually eggs, oil and water)
  • one (4 oz.) package of Instant Oreo pudding
  • 2 cups milk (2% or higher)
  • Crushed Oreo Cookies (optional)

INSTRUCTIONS

Prepare the cake mix according to the directions on package. Bake in a well-greased 9×9 pan.

 

Start to make the pudding. In a medium bowl, add milk to the pudding mix and whisk until it’s a smooth consistency and the milk and mix are combined. Please note that it will be lumpy since there are oreo pieces in there.

Let pudding mixture sit for about 2 minutes. You want it to thicken slightly so it isn’t overly runny but not fully thickened into pudding.
When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or a straw (as seen above). Pour the pudding mixture over warm cake.

 

Allow the cake to cool for several minutes on the counter then put into the fridge to set up. About an hour.

I like to wait until the piece of cake is on the plate to top with Oreos, otherwise they’ll get really soft.


Top with Crushed Oreos and enjoy!

I thought that this recipe was pretty good! I think maybe the next time I may try mixing in some cool whip with the pudding mixture to “fluff” it up a bit, but it was good the way it was!

Filed Under: Desserts, Recipes · Tagged With: , , , , , , , ,

There’s No Need To Fear…Underdogs is Here!

March 9, 2012 by 1 Comment

There’s a new dog in town – Underdogs! This is a cute little Hot Dog Shop that just opened up at 132 S. 17th Street in Philadelphia. We’re always up to try something new and it was a beautiful day out so we decided to take a stroll and head there for some dinner.

Now, let me start off by saying that the Mister can throw back some hot dogs. He can easily eat an entire pack of Smoked White Turkey Hot Dogs (those are the kind we buy at home) himself, but he kindly lets me eat one so he only eats seven of them. True story. So he really held back when we were there.

So we ordered up 5 total dogs, one of those being a combo so we could try out the fries and get a drink.  When they brought us our tray full of dogs, the guy (I think it was the Owner) seemed kind of surprised that we ordered so many. I told the guy that there would be no problems whatsoever finishing these! I told the Mister that maybe they need a wall where they can put your picture for eating X number of hot dogs.

First I want to apologize for the horrible photos – the lighting wasn’t all that great and they just didn’t turn out all that well. But I still wanted you to actually see them!

TEXAS TOMMY

wrapped in bacon, fried and topped with cheese

The Mister loves a good Texas Tommy so he wanted to try this one out. He said that the roll was a bit crispy, which he wasn’t a huge fan of. But hey, they had to melt the cheese somehow! He couldn’t really taste the bacon much; the cheese kind of overshadowed it all. We were also kind of expecting a more gooier kind of cheese. He said this one was no where near as good as the Texas Tommy from Niftie Fifties, which is his favorite.  He ate the whole thing but he said he wouldn’t order that one again.

THE CHIHUAHUA

chorizo sausage with sautéed onions,
chipotle mayo and queso blanco

I wanted to try something that I normally wouldn’t try. I’m really not into mayo at all. And I have to say, this ended up being my favorite one out of the two that I tried! I loved the flavor of the chorizo, it had a lot of flavor. I was hoping that the chipotle mayo would have had a little more heat to it, but I still liked it. The queso blanco was a great addition! I would definitely get this one again! It’s a keeper.

THE TRYP

smoked turkey sausage with stuffing,
gravy and cranberry relish

The Mister had a sandwich at Jake’s that involved Turkey, Gravy, Stuffing, Cranberry Sauce, Gravy, etc. He absolutely loved it, so when he saw this bad boy on the menu he wanted to try it. He said that the cranberry relish was sweet and added great flavor to the dog. He said it was a bit over-powering in the sense that he couldn’t really taste the stuffing much. He enjoyed this one and would get it again!

WARSAW PACKED

Czerw’s smoked kielbasa with sautéed
onions and spicy mustard

This is the one I was looking forward to the most and I gotta say – it was a huge let down. I love smoked kielbasa and it’s always packed with a lot of flavor. I also love sauteed onions and spicy mustard. But there was just something that I didn’t like about this and I honestly can’t put my finger on it. I couldn’t even finish it. I ate about 1/4 of it and couldn’t eat anymore. And like I said, I don’t know WHY. So maybe it’s just me?

HAUTE DOG PARM

chicken herb sausage, marinara
and parmesan cheese shavings

This ended up being the Mister’s favorite one. He said it truly felt like he was eating a Chicken Parmesan Sandwich (which he LOVES). He said the chicken sausage was good, but he said the sauce was strong and over-powering, but that’s not a bad thing.  He said it was nice and sweet. This one gets two thumbs up!

FRENCH FRIES


These french fries were pretty good, but not better than Five Guys Fries. Those are our favorite! But these were a close second. They had the right amount of salt on them and they were cooked  perfectly. I only had a few so that I could taste them, but the Mister polished the rest of them off.

The french fries come with one dipping sauce for free, and it’s a quarter for each additional sauce you want. These are the flavors that they offer:

I picked the Georgia Mustard BBQ, but I wasn’t a huge fan. It was waaaaaaay too heavy on the mustard for my liking.

So overall we were very pleased with our trip to Underdogs. I kind of felt like the rolls were too bulky – I would’ve liked a skinnier roll or something. I just felt like there was too much bread there.  The next trip there I’d be perfectly happy getting The Chihuahua Combo and calling it a day. Although I think I may want to try The Smoker (Czerw’s hot sausage with pepper hash, relish and ketchup). I almost got that one in place of The Chihuahua but I made a last minute change. I wasn’t so sure I’d like that pepper hash. But at any rate, head over to Underdogs and see what they’re all about!

132 S. 17th St. Philadelphia, PA
Sun-Thurs: 11am-9pm
Fri-Sat: 11am-4am
Filed Under: Philadelphia, Restaurants · Tagged With: , , , , , , , , , , , , , , ,

Skinny Spinach Meatballs

March 7, 2012 by 1 Comment

Spinach is one of those things that I hated when I was younger, but I kind of love it now. Although it has to be fresh spinach (not frozen), and it has to actually be IN something. I can’t just eat it by itself. It has to be in Lasagna, stuffed inside of chicken, or in a meatball! I love a good meatball, but not all meatballs are waist-friendly. I’m trying to eat less processed foods, and I’m also trying to watch  my fat intake.  I came across a recipe for Skinny Spinach Meatballs from Skinnytaste. I’ve made a few recipes from that site before, so I knew this would probably be a good one. As usual I made a few changes which are show below. If you’re looking for a flavorful meatball, this is the one for you!

[Adapted from this Skinnytaste recipe]

INGREDIENTS

  • 1 lb 93% lean ground turkey
  • 2 tablespoons olive oil; divided
  • 1 bag of Fresh Baby Spinach
  • 2 slices whole wheat Weight Watchers bread (or any lite bread)
  • 1 large egg
  • 2 clove garlic, minced
  • 1/2 tablespoon of dried parsley or 2 tablespoons fresh parsley
  • 1/2 cup Pecorino Romano cheese
  • salt and pepper
  • 2 jars of your favorite sauce
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon dried oregano
  • freshly cracked pepper

 INSTRUCTIONS

Preheat the oven to 400 degrees F.

Chop up your baby spinach into smaller pieces; set aside. Heat 1 tablespoon of olive oil in a large frying pan. Add in 1 minced garlic clove and don’t let it burn. Add in your spinach and toss around with tongs until it’s completely wilted and cooked down. Put the spinach and garlic in a bowl and set aside.

Wet bread with water then mash up with your hands. Add to large bowl and combine with ground turkey, spinach, egg, garlic, parsley, grated cheese, salt and pepper.

Mix all ingredients well until thoroughly combined. I used a medium cookie scoop to get the right amount of meat for each ball.  Roll into little meatballs and set them on a plate.

Meanwhile, in a large nonstick skillet, add 1 tablespoon of olive oil on low heat. When oil is hot add half of the meatballs (if your pan will allow) and  cook on low. Make sure you flip them so they brown on all sides. Once all sides are browned, remove them from the pan and place on a foil lined baking sheet.  Repeat with the other half of the meatballs.

Place the baking sheet full of meatball into the oven for about 10 – 15 minutes. This will assure that they’ve cooked all the way through. It also gives you enough time to get your sauce ready.  Pour your 2 jars of sauce in a large saucepan over low heat. Add in your balsamic vinegar, oregano and freshly cracked pepper.

Once they are done, drop meatballs into the sauce and let them sit in the sauce for about 15 minutes or so.

Serve with your favorite pasta, or you can even eat them on a long roll!

Filed Under: Healthy, Italian, Recipes · Tagged With: , , , , , , , , ,

Cookie Confidential

March 5, 2012 by 1 Comment

It was a beautiful day here in Philadelphia this past Saturday so I decided to take a walk. It seems that I’m always in search of some kind of cupcake or dessert, so I decided to finally check out “Cookie Confidential.“  I’ve been meaning to go there for quite a while now, but never took the opportunity to go. But I have to say – what a cute name for a Cookie Shop! It’s located about a half of a block from the hustle and bustle of South Street. I was surprised what a quiet, quaint place that it was. It was a bit on the dark side, and there wasn’t anyone in there when I arrived. I had the opportunity to just browse their cupcake and cookie selection.

Now, I totally understand that it’s a Cookie shop, so there’s going to be more cookies to choose from than cupcakes.  But I just have to admit that I was a bit bummed by the selection of everything.I thought they were going to have a larger selection of cookies though. I was very interested in trying their Peanut Butter Cookie, but they didn’t have that. I also wanted to try the Strawberry Shortcake, Chocolate Oatmeal, and Ginger Snap; they had none of those. They do have a Cheesesteak Cookie, but I can’t bring myself to try that.

I decided to get one Push-Up Cupcake Pop, and 4 cookies.

I got a Vanilla Buttermilk Push-Up Cake Pop:

I have to say that for $3, I was kind of disappointed. It was quite small and the flavor just wasn’t there. The cake was a bit on the dry side, and it really didn’t pack that vanilla-punch like I was expecting. The frosting wasn’t anything to write home about either. It really wasn’t all that flavorful – I just felt like I was eating plain ol’ frosting. So I would have to say I probably wouldn’t spend $3 on one of these again.

Now onto the cookies…

Oatmeal Raisin (left) and Sugar (right)

The Oatmeal Raisin Cookie was delicious! It was nice and chewy, just how I like my cookies. They weren’t bombarded with Raisins which is good in my opinion since I’m not a huge raisin fan. I would have picked the Plain Oatmeal Cookie if they had it, but they didn’t. It had a nice hint of cinnamon but it wasn’t too overpowering.

The Sugar Cookie was good as well. It was chewy and had a nice buttery, vanilla flavor. I was very happy with this cookie and would definitely get it again!

Chocolate Chip (left) and Chocolate Chocolate Chip (right)

The Chocolate Chip Cookie was chewy in the middle, and a little crisp on the edges. It was packed with a good amount of chocolate chips in it and was nice and buttery. My favorite part is the chewy center!

The Chocolate Chocolate Chip Cookie was very chocolatey. It was packed with chocolate chips as well, and was very delicious. I was just very disappointed in how small it was!  It was almost half the size of the Chocolate Chip Cookie.

The Cookies were definitely better than the Cupcake Push Up Pop; after all, it’s called Cookie Confidential! I thought the Cookies were priced a bit high for what you get though; they are 95 cents each. If you ask me, they should be about 50 cents tops for the size you get. If they were larger I could get down with the 95 cent price tag, but they are tiny!

They did have a variety of ice cream flavors from Franklin Fountain, and they serve One Village Coffee.

Stop by and pick up some cookies. They are located at:
517 S. 5th St. Philadelphia , PA 19147
(215) 922-4040

Filed Under: Philadelphia · Tagged With: , , , , , , , , , , , , ,

Speakeasy at the Philadelphia Wine School

March 1, 2012 by 1 Comment

First Friday isn’t just all about the Arts anymore.  It’s not just about Wine. It’s also about Cocktails! You can get some fabulous beverages and learn a lot all in the same night! Who’s game?

On First Friday at the Wine School, it’s not just about wine anymore. It’s a night of wine, beer, and cocktails.  Enjoy a free flowing night of education with Keith Wallace, director of the Wine School, this Friday, March 2nd from 7:00 PM – 8:30 PM.

It’s not surprising that a guy who has worked as both an executive chef and winemaker can make a decent cocktail, but Keith is a freaking cocktail whisperer. It all started with his book “Corked & Forked” (Classic Sazerac, Cilantro-Mint Mojito, Cantaloupe & Gin Popsicle, Black Pepper Martini.): Then he married a sommelier last summer, and created four signature cocktails for the reception (Cucumber Mule, Loop Tonic, The Louis Kahn).

Now, he’s a bit cocktail crazy. On Valentine’s Day, he made the world a better place (or at least a bit less sober) by premiering another four amazing cocktails (The Black Keys, Winter Peaches, the Flowery Mule and Lavender Royale). Now, he’s unveiling new cocktails every First Friday.

This week, he is premiering four new cocktails along with a fantastic selection of wines and beers. This is even better than ever, and very exciting, because these cocktails are being designed for a posh Philly restaurant (which one? We can’t kiss and tell… yet).

We offer a speakeasy education every first Friday. It’s for people who are passionate about what they drink –and want to learn– but are looking for a more informal and social event. Pricing for this evening is $45/person.

ABOUT THE WINE SCHOOL OF PHILADELPHIA

Located at 127 S. 22nd Street in Philadelphia, the Wine School is the largest independent wine school in the country. We offer consumer and professional classes. For more information contact Alana at alana@vinology.com

Filed Under: Philadelphia, Wine · Tagged With: , , , , , , , , , , , ,

Country Club Chicken

February 29, 2012 by 1 Comment

Whenever I see a recipe that involves bacon, I immediately know that I need to make it. Bacon is one of my favorite foods. I don’t think I’ve ever come across something with bacon in it (aside from a Bacon Martini) that I didn’t like. So when I came across Country Club Chicken I immediately put it on our menu. It has chicken, bacon, cheese, and it’s creamy. What’s not to like?

[adapted from the original recipe located here]

INGREDIENTS

  • spaghetti or another kind of pasta
  • boneless skinless chicken breasts (I used 5)
  • salt & pepper
  • 1 large onion
  • 1 garlic clove, minced
  • 1 package mushrooms (about 10 medium)
  • 1 can cream of mushroom soup
  • 2 tablespoons sour cream
  • 4 or 5 slices bacon
  • 1/4 cup dry white wine
  • 1 cup sharp cheddar
  • 1 apple (I used a gala apple)

INSTRUCTIONS

Preheat the oven to 400 F.

Cook the bacon in your favorite cast iron skillet. After the bacon is done cooking, don’t clean out the pan. Drain the bacon on a paper towel and set aside.

Season the chicken breasts with a generous amount of salt and pepper. Brown the chicken on both sides in the cast iron skillet. You may or may not have to take out some of the bacon grease. It all depends on what kind of bacon you used (Center Cut?) and how much grease accumulated in there.

Transfer them to a plate and set aside.

 Cook the onion for about 4-5 minutes. Add in the mushrooms and the garlic. After about 4 minutes or so add in your minced apple and cook it for another 4-5 minutes.

Season everything with some salt & pepper, if desired. Pour in the white wine and make sure all of the flavorful bits come off the bottom of the pan.  Add in the cream of mushroom soup and the sour cream. Add in all but ¼ cup of the cheese. Mix it altogether and let it cook for a few minutes.

While that’s cooking, place the chicken in a casserole dish. Crumble up the bacon and place some bacon on top of each piece of chicken. I did it this way so that everyone was sure to get some bacon!

After the soup mixture cooks for a few minutes, pour it over the chicken.

Put the casserole dish in your preheated oven for about 30 minutes. While the casserole is in the oven you can cook the spaghetti according to the directions on the package.

 
Serve!

I have to say this was pretty delicious! It was packed full of flavor and I loved the creaminess of it. The apple gave it some sweetness and it really added to the dish. I loved the apple in it so much that the next time I may add in some more.

I know some people don’t like cooking with wine, but I think the wine is a key ingredient here. You could substitute chicken broth for the wine, but I don’t think you’d end up with the same flavor. The wine took it up a notch, if you ask me.

I made a few changes from the original recipe, and I’m glad I did. Although the next time I make it I think I’m going to omit the cheese that’s inside the dish and just put 1/2 cup of cheese on top before baking. That would cut the calories a bit, which is always good.  This would also be very good with some boneless pork chops! I think I’m going to try to turn this into a crock pot meal!

Filed Under: Poultry, Recipes, Slow Cooker · Tagged With: , , , , , , , , , , ,

Homemade Granola Bars

February 24, 2012 by 1 Comment

So as I was browsing on Pinterest I came across a recipe for some Homemade Granola Bars. I thought they looked pretty good and I had everything on hand so I figured why not trying making them? I knew I would be the only one eating them since the Mister isn’t into Peanut Butter like I am (Don’t ask – I don’t know what is wrong with him!). I threw a few in the freezer so we’ll see how they keep that way!

[Adapted from this recipe]

INGREDIENTS

  • 2 ½ cups Rice Krispies
  • 2 cups Oats
  • ¼ cup Mini Chocolate Chips [optional]
  • ½ cup Honey
  • ⅓ cup Brown Sugar
  • ½ cup Peanut Butter
  • 1 teaspoon Vanilla

INSTRUCTIONS

Line a 9 x 13 baking dish with wax paper. If you’d like chocolate on your bars you can spread some chocolate chips on the bottom of the dish.

Please note: The chocolate chips will melt a bit. I don’t think I’ll add them in the next time. I didn’t feel like they really added that much to the bars.

Place honey and brown sugar in a medium sauce pan.  Heat the mixture over medium heat until it boils; stir constantly. Once it begins to boil, remove from heat.

Stir in the Peanut Butter and the Vanilla until it’s well blended.

Pour your peanut butter & sugar mixture over your dry ingredients. You want to quickly blend the two together until they are well combined. I thought this was the most challenging part! since the larger bowl I would normally use was being occupied!

Press your granola mixture into your prepared dish. I used a sheet of wax paper spread the granola evenly and to compact it down. Set the pan aside to cool completely.  Once they are cooled,  cut the bars and wrap individually!

I thought these bars were pretty good! I definitely like them better than the ones (Quaker, etc) you buy from the grocery store. I think the next time I would cut the Rice Krispies down a 1/2 cup (and use 2 cups). I felt like they could be a bit moister.  If you look at the original recipe you will see they add a few more ingredients in there, but I didn’t want to add those items. And like I mentioned before the next time I’d leave the chocolate chips out.

If you want some chocolate with your granola bar you could always melt some chocolate chips and lightly coat one side of the granola bar with the chocolate. That would probably look prettier than the melted globs of mini chocolate chips. It wasn’t all that pretty so I didn’t take a picture of that side! :)

I’m sure you could also change up the flavors a bit to suit your tastes.  Imagine Nutella in place of the Peanut Butter?! Oh the possibilities are endless…

Filed Under: Recipes, Snacks · Tagged With: , , , , , , , , , , , , , , ,

Teriyaki Meatball Bowl

February 15, 2012 by Leave a Comment

One thing Pinterest has been good for is finding new recipes to try! Making the same things for dinner gets old so it’s so nice to make 2 – 3 new recipes a week. Sometimes we love them, sometimes we don’t. But it gets us to try new things and experiment a little bit!  I feel like I’m always making something with chicken, so it was so nice to find a recipe for Teriyaki Meatball Bowls.

(I made a few changes from the original recipe that can be found here)

INGREDIENTS

Meatball:

  •  1 lb. ground turkey
  • 1 large egg
  • ½ cup panko breadcrumbs
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, grated
  • ½ teaspoon soy sauce
  • 2 whole green onions
  • 1/8 teaspoon freshly cracked black pepper

 Teriyaki Glaze:

  •  ½ cup soy sauce
  • ½ cup brown sugar
  • ½ cup water
  • ½ tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons corn starch
  • Sesame seeds

INSTRUCTIONS

STEP 1: Preheat the oven to 400 degrees. Place the ground turkey in a large bowl. Peel the ginger and then grate it using a small holed cheese grater into the bowl. Mince the garlic, slice the green onions, and add them to the bowl. Also add the egg, breadcrumbs, soy sauce, and black pepper.

Mix these ingredients really well until it is all evenly combined (clean hands work best).

STEP 2: Cover a baking sheet with foil. Roll the meatball mixture into small balls, about one tablespoon each. I ended up using a cookie scoop.

You should yield about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until golden brown; about 30 minutes or so.

STEP 3: While the meatballs are in the oven, begin cooking the rice according to the package directions; or if you’re like me you can throw the rice and water into your rice cooker!

STEP 4: While the meatballs are in the oven, also prepare the Teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Peel and grate the ginger into the pot. Heat over a low flame until the brown sugar is dissolved (just a few minutes).

STEP 5: Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer.


 STEP 6: When the meatballs come out of the oven, transfer them from the baking sheet into the pot with the glaze. Stir to coat.

Fluff the rice with a fork. Build the bowls by placing one cup of rice in a bowl, add five meatballs and a couple of spoons of extra teriyaki glaze, then sprinkle a few sliced green onions over top.

MY THOUGHTS

These were a huge hit in my house. I used 99% fat free ground turkey that I had on hand but I would not recommend using something that lean.  They were a bit on the dry side. Next time I’ll try using 93/7 ground turkey and I won’t cook them for as long.  I think I may also add a little bit of beef broth to moisten the meat a little as well. But overall we were very happy with how these came out. They’ll definitely be making it onto our dinner table again!

Filed Under: Beef, Recipes · Tagged With: , , , , , , , ,

Happy Valentine’s Day!

February 14, 2012 by 1 Comment

Happy Valentine’s Day!

 

I’ll be celebrating with a Cupcake in a Mason Jar from Sweetbox Truck Philly!

Double the frosting!

Filed Under: Cupcakes · Tagged With: ,

Food for Thought Gala ~ March 24, 2012

February 13, 2012 by 2 Comments

March is turning out to be a pretty busy month! Shortly after I get back from Food Blog Forum Orlando, I have the opportunity to attend The Food for Though Gala. Now if you haven’t heard about it yet – you won’t want to miss it! It benefits such a great cause.

ACHIEVEability, a West Philadelphia non-profit that works to permanently break the cycle of poverty for low-income, single parent, and homeless families, is pleased to announce that the annual Food for Thought Gala will be held on March 24 at Urban Outfitters’ headquarters in the Navy Yard.

The Food For Thought Gala is presented by PNC Bank, and is also sponsored in part by Philadelphia Magazine, UPS, and Infiniti. Tickets to the Gala can be found by clicking here. The event will also feature food prepared by top chefs from the Greater Philadelphia area, including Marc Vetri (Vetri), Kevin Sbraga (Sbraga, Top Chef Season 7), Jeff Michaud (Osteria), Peter Woolsey (Bistrot La Minette), and Marcie Turney (Barbuzzo).

As you know, in 2011, all four of these restaurants appeared in the Top 10 of Philadelphia Magazine’s “50 Best Place to Eat Right Now.” Other chefs confirmed to cook at the event are Jonathan Adams (Pub & Kitchen), Meredith Coyle (Aneu), Phoebe Esmon (The Farmers’ Cabinet), Mitch Prensky (Supper), Keith Rudolf (Terrain), Charles Schmidt (Philadelphia O.I.C.), John Stritzinger (Del Frisco’s Double Eagle Steakhouse), and Townsend Wentz (McCrossen’s Tavern)

The Gala’s honoree, Principal Thomas-EL, is a well known educator in the Philadelphia community. He was a teacher and principal with the Philadelphia School District from 1987-2009, and has received national acclaim as a teacher and chess coach. Principal EL is a regular contributor on “The Dr. Oz Show” and the author of two best-selling books, “I Choose to Stay,” and “The Immortality of Influence.” He was chosen as Philadelphia Magazine’s “Best Philadelphian” in 2006, and received the University of Pennsylvania’s distinguished Martin Luther King Award.

The ticket prices are as follows:

Young Friends Ticket – $150 (For guests 35 and younger)
General Ticket – $200
VIP Ticket – $300 (Includes access to Infiniti VIP Lounge, Reserved parking and seating, special VIP gifts, and early admission to the event at 6 p.m.)

Purchase your tickets here.

Event Details:
Saturday, March 24, 2012
Urban Outfitters, Inc.
Philadelphia Navy Yard
5000 S. Broad St., Bldg. 543
7:00pm to 11:00pm
6:00pm to 7:00pm (VIP Early Admission)

ACHIEVEability is an agency that permanently breaks the cycle of poverty for low-income, single-parent and homeless families. ACHIEVEability provides housing and supportive services so parents can pursue higher education and become self-sufficient. Everything we do promotes accountability for our families. This year, ACHIEVEability is celebrating 30 years of helping families achieve self-sufficiency.

Find ACHIEVEability on the web. http://www.achieveability.org/
Twitter: https://twitter.com/#!/ACHIEVEability
Facebook: https://www.facebook.com/pages/ACHIEVEability/179026932125700

Filed Under: Non-Profit / Charity Events, Philadelphia · Tagged With: , , , , , , , , , , , , , , , , , , , ,
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