DONATE to the Philadelphia SPCA
“Woofin Awesome, “ is what O.Z. and all his furry friends say about #BecksGives campaign supporting the Pennsylvania SPCA every #WoofWoofWednesday.
Each week, O.Z. and his friends wag their tails while their human friends order a Po Boy for Pups. He loves how Beck’s Cajun Café supports prevention of cruelty to animals and how Beck’s donates 10% of Po Boy sales on Wednesdays to the PSPCA.org
Recently, O.Z. met with Gillian Kocher who is Director of Public Relations and Marketing at the Philadelphia SPCA. As O.Z. states, “Gillian always smells wonderful and she loves to pet me. I really like it when she scratches my belly. But I didn’t always have it so good. Just like many of my furry friends, I was left on the streets to fend for myself. Just when I thought I couldn’t go on, the local SPCA picked me up off the street and gave me a warm place to sleep and some much-needed food and TLC. Continue reading
Order King Cake from Beck’s Cajun Café.
If you have been lucky enough to experience Mardi Gras in person, you’ve probably yelled, “Throw me some beads!” and enjoyed catching lots of treasure. During this flamboyant, loud and fun-filled carnival atmosphere, one tradition that appeals to all ages: an extravagant and gaudy, multi-colored purple, green and gold dessert called King Cake.
The colors that make up the King Cake include purple for justice; green for faith and gold for power.
If you’ve never had a slice of King Cake, and are lucky enough to have the trinket in your slice of cake, you probably are wondering why is there a baby in your cake? Tradition dictates the use of a small trinket, usually, a small plastic baby (representing the baby Jesus) which traditionally awards privileges and brings good fortune to whoever discovers it – in the past, it was made of porcelain or even gold. It also brings obligations including hosting the next King Cake Party.
Quickly place your order for King Cake by calling Beck’s Cajun Café at the Reading Terminal Market (215) 592-0505 or the 30th Street Station (215) 282-2800. Continue reading
We set the record yesterday–making our biggest train wreck ever, a 6 foot long sub of Best of Philly sandwich heaven.
We started with a gigantic loaf of hoagie bread…
Then we sauteed steak meat with caramelized onions, salami and andouille sausage and topped it all with American cheese. While that was cooking up to a delicious blend of spicy goodness, we slathered a healthy dose of our Creole Mayo on the bread.
And finally, we filled the bread with the steak mixture, closed it up and sliced it up for all to enjoy. And no, there was not a piece left.
Missed it? Come on into Beck’s for a regular sized version of this Best of Philly winning sandwich!
Looking for a good party? Look no further. Chef Bill will be spicing it up at the June Fete Fairgrounds in support of Abington Memorial Hospital Thursday June 7 at 6:30pm.
This event, which features jazz music, a vacation auction, a cash bar (with Hurricanes!), and the best Cajun food this side of New Orleans, benefits Abington Hospital. Chef Bill will be there cranking out Jambalaya, Etouffe, Gumbo, Shrimp Creole, and other signature dishes.
It’s a great way to have a fun evening and support a worthy cause! See you there!
What a great time we had at the Stotes Regatta last week!
We catered the entire weekend for the BCC team (Bethesda Chevy Chase) and it was a blast.
The theme of the weekend was a “Cajun Tailgate” and we had it covered! The crew team and their families enjoyed an assortment of po’boys: grilled vegetable; blackened chicken; even a black angus burger po’boy.
They also had chicken corn chowder and spicy Cajun Caesar Salad. And for the traditionalists on the riverbanks, we offered hot dogs, potato salad, fruit salad, and all the fixin’s for an all-American tailgate picnic.
We love doing offsite catering! If you have a party or special event call Chef Bill at 215 592 0505, he’ll knock your socks off .
Crunchy outside, soft on the inside: Italy's answer to the donut
This Saturday, Chef Bill will be cooking up a special treat at the Italian Fest in Center Court at Reading Terminal Market. Both Zeppoles, a Sicilian version of a traditional donut, and a Panini version of Beck’s famous Muffaletta will be on the menu.
Zeppoles are traditionally served on St Joseph’s Day. A feast day dedicated to the foster-father of Jesus and husband to the Blessed Virgin Mary. During the c19th, St Joseph become one of the most popular Saints, especially amongst the working classes, because he was a lowly but just and hard-working carpenter. His official Saint’s Day falls during the middle of March.
Italians mark his feast day with a rather special pastry from Sicily, known as a St Joseph’s cake, but more often referred to as Zeppoles. These cakes are a cross between a cream puff and donut and are delicious.
To round out your Italian themed lunch at the Market this weekend, can we suggest you try a muffaletta — Panini style! The very sizeable muffaletta used to be a workman’s two course meal. First eaten cold at lunchtime, the remaining muffaletta would then be warmed either in the oven or in a frypan until the cheese melted. On Saturday, you’ll get the opportunity to experience the panini version of this crowd-pleaser.
The traditional muffaletta - try it as a panini this weekend!
Sazeracs are a traditional New Orleans cocktail, and this version is oh-so-refreshing as the temperatures outside rise.
These Summer Sazerac Coolers were a huge hit at Chef Bill’s Cajun Cooking Class Girls Night Out last week in La Cucina at the Market.
The class sold out early, so if you missed your chance to attend, you can make your own Sazerac. Chef Bill was kind enough to share his recipe….
Summer Sazerac Cooler
6 ea Sugar Cubes
¾. Tsp Peychaud’s Bitters
½ Tsp Angostura Bitters
2 ea Lemon Peel, no pith 1.5 inches long
2 ea Orange Peel, no pith 1.5 inches long
1.5 oz Vieux Carre Absinthe
3 oz Bulleit Rye Whiskey
3 oz Club Soda
5oz Lemon/Lime Sparkling Water
2 oz Coke
2 cups Ice Cubes
1.) Muddle in a large pitcher, the sugar cubes and both bitters till well combined and somewhat melted.
2.) Add citrus peel and muddle slightly to bruise, so as to let out the oils.
3.) Add ice to pitcher followed by the liquor and stir well to dissolve the sugar and combine the rest of the flavors.
4.) Add the flavored sparkling water followed by the coke and club soda stir gently to combine. Enjoy
Run, don’t walk, to Beck’s Cajun Cafe this weekend for their Crawfish Boil!
The Radiators, one of New Orleans favorite bands, say it best: “Suck the head, Squeeze the tip.” They’re talking about eating crawfish, of course.
Never tried fresh crawfish? You don’t know what you’re missing! Head to Beck’s Cajun Cafe this weekend for a traditional Crawfish boil! Chef Bill will be combining the season’s freshest crawfish shipped directly from the Gulf, with corn, potatoes, a healthy dousing of Yuengling beer, and a signature blend of his spice rubs to create a giant pot of Cajun heaven.
See you there!
You know the Big Easy never misses a chance for a parade and a party. The New Orleans St. Patrick’s Day celebration, which goes on for nearly a week, is no exception. (Thank you Neworleansonline.com)
New Orleans has historically been home to many different immigrant populations, and starting in the mid 1800s, large numbers of Irish have made it their home. Pair the Irish traditions surrounding St. Patrick’s day with New Orleans Parades and festivities and you’ve got a heck of a party.
We were intrigued–and a bit alarmed–to learn that the Mardi Gras tradition of throwing little prizes off the floats into the cheering crowds is alive and well on St. Patrick’s day–the alarming part is that they throw cabbages, potatoes, and carrots.
This woman is obviously stocking up for a crowd:
More on St. Patrick’s Day in New Orleans here (Thanks to Stpatricksdayneworleans.com).
Whatever (and wherever) your St. Patrick’s Day plans take you, Beck’s wishes you a fun, safe celebration, and as always, Laissez les bons temps rouler!
We hope to see everyone at the Valentine to the Market Gala tonight! This is a great party featuring live music, lots of entertainment, plentiful bars, and best of all, food catered by the Reading Terminal Market Merchants. In case you’re a last minute type, you can purchase tickets here or even at the door.
We’re all set to go with our Valentine appetizer–a Cajun twist on a Philly Classic: fried oysters with chicken salad. It is a valentine party, after all, and you know what they say about oysters…
In case you won’t be there tonight to sample these beauties, here’s how we make them:
Coat Oysters in flour seasoned with salt and pepper, then dip in egg and roll in panko.
Fry them in heated oil (peanut, canola, vegetable are fine, avoid olive oil). Turn oysters til crispy on both sides and fully cooked through.
Drain briefly on paper towels.
Top with a scoop of your favorite chicken salad, a dab of Creole Mayo, and a snip of chive.