Photo by Michael Regan

Sometimes life calls for a cocktail — especially on a Friday. While you can’t go wrong with a simple vodka and soda, there are times when you want to really shake things up. We turn to area restaurants and bars for inspiration. This week, Chef Michael Solomonov shares his Lemonnana Pitcher from Zahav in Philadelphia.

Lemonnana Pitcher

Ingredients

• 8 sugar cubes
• 24 mint leaves
• 6 oz Jim Beam
• 4 oz Lemon Juice
• 2 oz Verbena Syrup
• Water to fill shaker

Directions

1. Muddle eight sugar cubes with 24 mint leaves
2. Add ice.
3. Fill shaker with remaining ingredients. Shake well.
4. Pour into Lemonnana Pitcher
5. Add ice and water to fill. Stir.

What’s in your fridge or freezer that would surprise people?
Velveeta cheese slices. I always add a couple slices to my macaroni and cheese.

Last meal you cooked for yourself?
Smothered pork chops, collards, cornbread and parsley potatoes.

Last meal on earth?
Fried chicken with gravy, macaroni and cheese, mashed potatoes, biscuits, green beans with ham hock, collards and sliced heirloom tomatoes.

Which six people — alive or dead — would you choose to attend your ultimate dinner party? What would you serve? 
Nina Simone, Julia Child, James Franco, Sigmund Freud, Vincent van Gogh and Margaret Cho.

I’d serve brunch — fried eggs, ham steaks with red eye gravy, biscuits, grits, fresh fruit and Irish coffee.

What non-food-related things do you do for fun?
Yoga, reading and traveling.

What’s on your DVR?
Nothing. I don’t watch TV, except for Homeland.

If you could go anywhere on vacation, where would you go?
A full tour of South America — Buenos Aires, Rio de Janeiro, Caracas.

What’s your dream dining destination and why?
Someone’s home in a foreign country. What’s better than a home-cooked meal in an exotic location with new friends?

Besides your own restaurant, where would you send visitors to eat in your city?
Fiola, Zaytinya, Thai X-ing, Toki, and Pho 75.

The Drive-By Truckers (l to r): L to R: Jay Gonzalez, Patterson Hood, Mike Cooley, Brad Morgan, Matt Patton | Courtesy of Drivebytruckers.com

Welcome to Sound Bites, where we meet rock musicians at the crossroads between music and food.

Digital Dossier
Twitter Handle: @pattersonhood
Facebook Page: Drive-By Truckers Page
Official Website: www.drivebytruckers.com

The Drive-By Truckers are a great American rock band.

In fact, the band  — which blends hints of country, folk, roots and Southern rock — meets our (un)Official American Rock Scions Requirements list:

(a) They are based in Athens, Ga., which has spawned rock greats like R.E.M. and Widespread Panic.
(b) They have a key record or two — we’d call a tie between “Southern Rock Opera” (2002) and “Decoration Day” (2003).
(c) Lead songwriters Patterson Hood (vox/guitar) and Mike Cooley (vox/guitar) are a force together, but they make great solo albums, too.
(d) Their music is like a fine wine — it just gets better with age.

CityEats had a chance to sit down with Hood to talk Athens’ best restaurants and bars — and where the band dines in New York City.

The band is based in Athens, Ga. Which restaurants, bars and music venues would you recommend to introduce someone to Athens?
The Grit, The National and Five and Ten. You won’t find three better restaurants anywhere. [Chef] Hugh Acheson is totally amazing. There is a bar called The Manhattan that I would put up against any bar in the world. We also have The Flicker Bar, which always has cool old movies on its TV over the bar and, of course, our beloved 40 Watt Club.

Your dad is a famous session Muscle Shoals session musician. Who was the coolest rock legend your dad invited over for dinner when you were growing up?
He never really brought work (or musicians) home with him. Bob Seger stayed at our lake house while he was making the Stranger in Town album, but I only met him a couple of times. Jim Capaldi (from Traffic) hung out in the summer of ’73, when I was nine. I got to lay on a waterbed with Linda Ronstadt once when I was about eight or nine. That was pretty cool, even at that age.

When you swing through New York City, what are a few of your go-to food and adult-beverage spots?
We all love [Emilio] Ballato’s on Houston St. It’s pretty excellent, and our sweet manager almost always takes us there. There’s a diner in Brooklyn called Jimmy’s that is totally kickass. They have huevos and grits, and Stumptown Coffee. Damn, now I’m hungry.

Your song “The Sands of Iwo Jima” is one of our favorites, because its main character, George A., sounds like everybody’s grandfather. What were weekend meals with him like growing up?
He was a bachelor, so meals tended to come from a can a lot. Hilton’s Oyster Stew (which I still have a soft spot for). Kraft Spaghetti Dinners (which I don’t).

You have young children. What do you worry more about: the food they eat or the music they listen to?
I probably worry more about the food. We buy pretty much all organic at our house. We tend to be pretty much anti-chemical and all that. The music will take care of itself. Both of my kids have pretty amazing taste so far. My eight-year-old daughter loves Tom Waits, so I know she’ll be OK. My boy already likes too-loud guitars.

Enjoy the complete Sound Bites series on CityEats here.

Put down the cheap beer. Summer barbecues are the perfect time to break out some great bottles of wine. Contrary to popular belief, you don’t have to drink any less seriously just because you’re charring meat and veg on the grill. I’ll come right out and say it: Barbecues are ideal for pairing high-impact wines with fire-licked dishes. Wondering where to start? Here’s a primer.

To Start: Crisp White or Dry Rosé
These are the best wines to start the festivities. My two go-to wines are Albariño from Rias Baixas, in northwestern Spain, and a fruit-forward, lively rosé. Look for addictive wines from Valmiñor and Santiago Ruiz (a gorgeous Albariño-based blend) for the former, and the fabulous Esporão Vinha da Defesa Rosé, an amazing example from Portugal’s Alentejo, for the latter.

For Meat: Red Zinfandel, Malbec, Merlot  and GSM
These deep, rich reds stand up to the heartier flavors of meat. For sauced-up ribs, try a bold California zinfandel, such as Ravenswood’s single-vineyard bottlings or one from Frank Family Vineyards. Less sauce-reliant preparations, like a slow-smoked brisket, will sing with the Hahn GSM, a blend of Grenache, Syrah and Mourvedre, with spunky notes of black raspberry and bacon fat. Charles Krug’s Merlot seems custom-made for barbecue with its cobbler, charred meat and balsamic hints, or opt for a great Malbec like the Recuerdo.

For Grilled Fish: Pinor Noir
If you’re tossing salmon onto the fire, stick with a Pinot Noir, which will match the fish without overpowering it. Wente’s Reliz Creek is a winner, with cola, cranberry and mushroom flavors; Mac Murray Ranch is an earthier option, with rose petals, smoke and dark cherries. For a bit more money, Gary Farrell always produces a stunning Pinot Noir, and the 2011 bottling is no different. It’s a splurge-worthy example vivid with spice, concentrated berry and cherry fruit.

It’s the unofficial beginning of summer. What better reason do we really need to celebrate with a great bottle?

Eggplant Parmigiana 

Ingredients

• 1 to 2 Eggplants (about 1 ½ pounds total)
• 2 to 3 cups all-purpose flour (as needed)
• 2 to 3 cups vegetable oil (as needed)
• 6 large eggs
• 1 ¾ cups grated Romano cheese
• 1 tbsp chopped flat leaf parsley
• ½ tbsp salt
• 4 cups marinara sauce
• 2 ½ cups grated mozzarella cheese

Directions

1. Cut the ends off the eggplant and discard them. Cut each eggplant into ¼ inch round slices.
2. Spread the flour on a large plate.
3. Coat each slice of eggplant with flour and shake off any excess. Stack the eggplant slices on top of each other.
4. In a deep heavy sauce pan or high-sided skillet, heat about two cups of the vegetable oil over medium-high heat.
5. In a shallow bowl, whisk the eggs together with ½ cup of the grated Romano cheese, the parsley and the salt. Dip the eggplant, a slice at a time, in the egg mixture and let any excess drip off.
6. Deep-fry the eggplant slices, two to four at a time, for about three minutes or until they are golden brown and tender. Remove them with a slotted spoon and place them on paper towels to drain and cool.
7. Preheat the oven to 350 degrees Fahrenheit.
8. Spread one cup of marinara sauce over the bottom of an 8-by-4-inch nonstick loaf pan. Arrange a layer of eggplant slices over the sauce. They can slightly overlap each other if necessary. Spread three to four tablespoons of marinara sauce over the eggplant. Sprinkle ½ cup of the mozzarella and one tablespoon of the Romano and Romano cheese to the top of the pan or ½ inch below the rim. End with a layer of eggplant and about ¼ cup of marinara sauce spread over the top of it. Sprinkle one heaping tablespoon of the Romano cheese on top of the sauce. Cover the top tightly with aluminum foil and place the pan on a baking sheet.
9. Bake the eggplant for about an hour or until it is hot and the sauce is bubbling. Let the pan sit at room temperature for about one hour or until the eggplant is cool enough to serve.
10. Put a platter on top of the loaf pan and, holding the platter and pan securely, invert the pan to release the eggplant. Cut it into slices and serve it with warm marinara sauce and grated Romano cheese on the side.

Photo by Tanja Yokum

Sometimes life calls for a cocktail — especially on a Friday. While you can’t go wrong with a simple vodka and soda, there are times when you want to really shake things up. We turn to area restaurants and bars for inspiration.This week, the folks at Michael Jordan’s The Steak House in New York share one of the cocktails they’ve created to celebrate the Centennial Anniversary of Grand Central Terminal, where the restaurant is located. The special cocktails, including the Cold Spring on the Hudson, pay homage to trains and train travel.

Cold Spring on the Hudson

Ingredients

• 2 oz. Zyr vodka
• ½ oz. pomegranate syrup
• 2 oz. pomegranate juice
• Splash of lemon juice

1. Pour all ingredients into shaker.
2. Shake with ice, strain and serve in martini glass with lemon twist.

Just a few years ago, Philly’s mobile food community was the definition of modest, but today there are innumerable carts and trucks posted up on the pavement with the express intent of feeding the people. Keep in mind that this edition of The Ten is in no way exhaustive or definitive — check out Foobooz’s Twitter list and the Philly Mobile Food Association website for a much broader look at this thriving scene.

Vernalicious
Former optician Verna Swerdlow set her sights on real, honest home cooking to launch a second successful career as a food trucker. A regular at LOVE Park and at every street festival you can name, Swerdlow’s biggest sellers include her jambalaya, chicken banh mi and the so-good-it-requires-a-nap pulled pork grillled cheese.

Poi Dog Snack Shop
A newcomer on Temple’s campus, Poi Dog was dreamt up by Kiki Aranita, who grew up between Hawaii and Hong Kong, and partner Chris Vacca. They do “ono grinds” — that’s island talk for killer food, from the requisite Spam musubi to slow-roasted kalua pork tacos.

SPOT Gourmet Burgers, Steaks & Pork
The always-outspoken Josh Kim — few people are more entertaining to follow on Twitter — has cultivated a huge following at 33rd and Arch with his unique burgers, made from high-end ground sirloin and topped with every addition imaginable. The original — a bacon/cheddar/slaw situation with secret SPOT sauce — is still our favorite. Proving he’s more than just a patty presser, Kim also makes mean cheesesteaks, roast pork and ambitious specials (lobster rolls, chorpian and mussels, to name a few).

Rival Bros. Coffee Roasters
Jonathan Adams, former chef of Pub & Kitchen, teamed up with longtime friend and bean roaster Damien Pileggi to launch Rival Bros., a Philly coffee roasterie and mobile cafe. The duo deals in carefully-minded, small-batch and single origin coffees; check out their new Sulawesi, a light and vivid sipper cultivated on that Indonesian island.

Pitruco Pizza
The peripatetic dough-stretchers behind Pitruco — keep tabs on their Twitter for real-time location updates — hitch their mobile wood-burning oven to a Ford F-150 and tool around Philly finding local pizza freaks. Their reasonably priced pies ($10.50 and under) include a classic margherita and a sausage option with bechamel, caramelized onions, roasted mushrooms and Pecorino.

Lucky Old Souls
Named after Matthew “Feldie” Feldman’s G-Town Radio show, LOS does beautiful burgers, fries and shakes with sides of jazz pumping from the truck’s mounted sound system. Catch these guys at LOVE Park as well as at the popular Headhouse Farmers Market on Sundays.

Delicias
If South American is what you’re seeking for lunch, locate one of the two Delicias trucks in town, which crank out homemade arepas, including options for vegetarians (black bean, plaintain, cotija) and meat lovers (shredded beef, chorizo).

El Rodeo
Skulk around the east side of Washington Avenue long enough and you’ll catch up with El Rodeo, the taco truck that most often posts up in front of the CVS on 11th Street. The lengua (tongue) tacos are a must-get, and they do unexpectedly awesome things with hefty tortas, too.

The Mini Trini
Trinidadian doubles, fried and filled flatbreads, are the most recognizable specialty of this mother-daughter Trinidadian truck, but they also serve up hard-to-find Caribbean dishes, like bake and saltfish and callaloo.

Mike the Hot Dog Guy
He doesn’t have Twitter, Square or even a last name available for public consumption (we’ve asked), but the dude known only as “Mike” has been serving some of the city’s best street dogs for decades. Find him near 24th and Passyunk, slinging homemade Philly pepper hash atop perfectly steamed franks from a hyper-speed setup on the back of his old pickup.

Photo Courtesy of Peche

Sometimes life calls for a cocktail — especially on a Friday. While you can’t go wrong with a simple vodka and soda, there are times when you want to really shake things up. We turn to area restaurants and bars for inspiration. This week, get a jolt with a Bronx Bomber from Peche in Austin.

The Bronx Bomber

Ingredients

• Double shot espresso
• ⅛ oz. absinthe
• 1½ oz. gin

Directions

1. Add all ingredient to a mixer.
2. Shake well, serve on the rocks with coffee beans as garnish

What’s in your fridge or freezer that would surprise people?
In my fridge, kits of cheese — aged Gouda, Mimolette, and queso fresco. It’s not sweet and skinny, but I love cheese.

Last meal you cooked for yourself?
A cauliflower and black truffle soup with crispy pancetta. I love soups and the leftovers freeze so well.

Last meal on earth?
Something by my grandmother. She was the best cook ever!

Which six people — alive or dead — would you choose to attend your ultimate dinner party? What would you serve?
Olympian Allison Wagner, Angelina Jolie, Hillary Clinton, Marilyn Monroe, Gandhi and my mom. I think I’d make a Mediterranean-inspired meal.

What non-food-related things do you do for fun?
Swim, whenever and wherever I can.

What’s on your DVR?
Homeland, Grey’s Anatomy, Once Upon A Time and The Cooking Odyssey.

If you could go anywhere on vacation, where would you go?
I’d go to the Tsukiji fish market at 2am and eat raw fish and drink sake with the fisherman. I have wanted to do that since I read Bourdain’s account of visiting the fish market.

What’s your dream dining destination?
It was El Bulli. I guess I should have moved more quickly on that one. Now, I’d say it’s Adria’s new restaurant Tickets.

What restaurant in your city would you recommend?
I love The Slanted Door. I used to work there and it is one of my favorite restaurants in the city.