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American Sardine Bar Hosts Side Project Jerky Bake Sale With Sixpoint Beers, Sat., March 22

South Philly’s American Sardine Bar is hosting a bake sale for dried beef tycoon Marcos Espinoza and his Side Project Jerky on Saturday, March 22. Espinoza recently teamed up with some of the city’s most popular chefs to develop several different one-off flavors of his popular beef snacks, and the event will be the only opportunity for folks to purchase them.

Proceeds from sales will benefit Fresh Artists and Deva Watson's "Palates to Palettes" art program, which is now in its second year at the Southwest Leadership Academy Charter School (SLACS).

The lineup of chef-created jerkies include: Drunk Pig, pork, beer, super secret spices by American Sardine Bar and South Philadelphia Taproom’s Scott Schroeder; Rusty Cowboy, top round, Rival Brothers coffee; chipotle and miso by Rival Brothers’ Jonathan Adams; Italian Hoagie, top round, fennel, oregano, crushed red pepper and super secret spices by Pub & Kitchen’s Eli Collins; and The Nolen, smoked top round and super secret spices by Brauhaus Schmitz’s Jeremy Nolen. Each chef’s jerky will be on sale for $1 a piece, or $4 for one ounce. Side Project’s flagship flavors (Mongolian Top Round and Southwestern Top Round) will also be available for $8 for four ounces.

In addition to jerky and the company of Espinoza and some of the chefs he collaborated with, Sixpoint Brewery rep and dude about town Jersey Dan will be on hand with some very cool ales. The sale runs from noon to 4 PM.

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