View the menu and meet the Chef of our next dinner on July 11th

Here's a sneak peek at our July 11th dinner menu and some background on our next amazing Chef 

THIS DINNER IS SOLD OUT. JOIN US ON 7/18!


MENU 

HORS D’OEUVRES

- Green Gazpacho Shooters

- Greek Watermelon Bites with Kalamata, Feta & Mint

- Fancy Pigs in Blankets with Orange-Thyme Mustard

- Eggplant Caponata on Grilled Garlic Crostini

AMUSE BOUCHE

- Melons with Shaved Duck Prosciutto

BREAD

- 4-Herb Parkerhouse Rolls

- Green Onion Corn Sticks

COURSE 1 - SALAD

Caprese Salad with Heirloom Tomatoes, Burrata, Basil Vinaigrette & Grilled Rye

COURSE 2 - ENTREE

- Spice-Rubbed Grilled Pork Shoulder with Apricots

- Summer Succotash

- Green & Yellow String Bean Salad with Roasted Red Peppers & Hazelnut Butter Vinaigrette 

- Elote Style Corn on the Cob

COURSE 3 - DESSERT 

- Butter Biscuit Strawberry Shortcake with Chantilly Cream

Chef Jeffery Miller

 

Jeffrey Miller is the chef-owner of Jeffrey A. Miller (JAM) Catering, one of Philadelphia's largest and most successful high-end catering companies. Jeff started the business as a sophomore at the University of Philadelphia's Wharton School of Business. His first venture was a brunch-in-bed offering for fellow students on Sunday mornings. While expanding the company on campus during the academic year, he took summers off to intern at a number of world renowned restaurants. These included the now closed La Cote Basque in New York City, as well as Bouley and Le Cirque. He also interned at the Michelin three starred Moulin de Mougins in the French Riviera and the venerable Simpsons-on-the-Strand in London. JAM Catering currently manages catering services as the exclusive caterer at eleven area venues. These properties are primarily home of mission driven not-for-profit organizations and JAM is proud to have generated more than ten million dollars in revenue from events for these groups.

Book your reservation today! http://siw-vegetables.blogspot.com/p/farm-to-table-dinner.html

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