GOURMET GRILLING INTRODUCED
AT THE BONGO BAR AND DECK
ON THE MOSHULU
Philadelphia, PA (May
5, 2005) – The multi-level decks of the Moshulu offer
the most breathtaking views of Philadelphia’s waterfront
and skyline. This spring the Moshulu’s deck menu will
offer something new – Grilled Dishes! The Moshulu’s
Bongo Bar and Deck, the largest outdoor deck in Philadelphia,
will open on Tuesday, May 17, 2005 and added to the furnishings
on the deck will be a six foot-long barbecue grill.
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Receiving several awards this winter – including the AAA Four
Diamond Award ® and the Best Dish of the Year 2005, the Wine Spectator
Magazine Award of Excellence -- the Moshulu, the world’s oldest
and largest four-masted sailing ship, has been recognized for its
beautifully unique setting, outstanding food and service. The culinary
team of Executive Chef Ralph Fernandez
and Executive Sous Chef Adam DeLosso have brought the Moshulu to a
level it has never achieved in the past. More than a tourist attraction,
guests expect wonderful food and service and get it.
Philadelphia, PA (May 5, 2005) – The multi-level decks of the
Moshulu offer the most breathtaking views of Philadelphia’s
waterfront and skyline. This spring the Moshulu’s deck menu
will offer something new – Grilled Dishes! The Moshulu’s
Bongo Bar and Deck, the largest outdoor deck in Philadelphia, will
open on Tuesday, May 17, 2005 and added to the furnishings on the
deck will be a six foot-long barbecue grill.
Receiving several awards this winter – including the AAA Four
Diamond Award ® and the Best Dish of the Year 2005, the Wine Spectator
Magazine Award of Excellence -- the Moshulu, the world’s oldest
and largest four-masted sailing ship, has been recognized for its
beautifully unique setting, outstanding food and service. The culinary
team of Executive Chef Ralph Fernandez
and Executive Sous Chef Adam DeLosso have brought the Moshulu to a
level it has never achieved in the past. More than a tourist attraction,
guests expect wonderful food and service and get it.
With the adventuresome style of cooking for which they are known,
Executive Chef Ralph Fernandez and his team are introducing grilled
food to the Bongo Bar and Deck. “We’re cooking all our
main courses on the grill,” he explained. “It will be
different than most people expect when you mention grilled food. This
will be gourmet grilling, simply elegant! We’ll grill swordfish,
fresh fishes, steaks, kobe burgers and chicken and many other dishes.
Plus all our vegetables and breads will be grilled.” The rich
flavor of grilled foods will also vary depending on different types
of wood chips that are used. Adam DeLosso, executive sous chef, clarified
this, “We’ll have mesquite chips and bars to add to the
fire as well as hickory
and apple wood chips. We’ll be looking for as much diversity
as we can provide.”
A sample of some of the grilled appetizer dishes are an appetizer
of Chipotle Barbequed Duck Confit Crepe with orange jicama slaw and
serrano lime cream; Sashimi of Yellow Fin Tuna with golden pineapple,
cantaloupe, micro cilantro, mustard oil and yamasa soy; and Tandori
Spiced Chicken Sate with grilled flat bread, roasted red pepper hummus
and tabbouleh. Grilled entrees include Char Grilled medallions of
Filet Mignon with scallion bacon fingerling potato salad and wild
mushroom escabeche; Island Spiced 12 oz. South African Lobster Tail
with spicy white summer corn and snow pea succotash; Grilled Kobe
Burger with Lancaster Farmhouse cheddar, smoked bacon, onion roll
and caramelized onions; and Open Faced Fire Roasted Chicken Breast
with portabella and pancetta club grilled Tuscan bread, herb aioli
and beefsteak tomatoes. The simply elegant faire will feature light
sauces, glazes and vinaigrettes all made especially for the spring
and summer menu.
The Bongo Bar and Deck offers an experience like none other in the
Philadelphia area. Keeping with the South Seas theme, the decks of
the ship are decorated with Tiki Gods and sculptures, palapa-style
bars, brightly colored-lanterns with hundreds of twinkling blue lights
on the masts. Guests truly feel as if they are traveling to a tropical
island.
Throughout the season, island music will be presented at Bongo from
Wednesday to Friday, 6:30 to 8:30 p.m. and on Sunday from 4 to 6 p.m.
While listening to great music, sipping tropical drinks from the Tiki
bar and eating fantastic food, guests will think they are on an island
vacation when they visit Bongo Bar and Deck at the Moshulu.
The Bongo Bar and Deck will serve dinner daily from 5 p.m. until
10:30 p.m. and lunch on the weekends beginning at noon. The Moshulu
is open daily for lunch, Sunday buffet brunch, and dinner and permanently
docked in Philadelphia on the Penn’s Landing Marina at 401 S.
Columbus Boulevard (between Lombard and Pine Streets). Parking is
available adjacent to the ship in parking lots provided by Penn’s
Landing. Private parties are available on the deck (heated in colder
months), in one of the indoor private rooms or on the entire premises.
For more information about the Moshulu, call 215-923-2500
