Thursday, September 26, 2019

THIS DINNER IS SOLD OUT. Thank you all for a wonderful FTF Dinner Season!

Join Chef Tyler Akin of 
Res Ispa Cafe and Stock in Philadelphia, PA on October 2nd


Passed Hors d'Oeuvres

aged goat gouda, cantaloupe & black olive tapenade

grilled baguette with mussels escabeche and cucumber

fresh fig with foie gras mousse and tarragon

First Course

grilled shrimp and squid salad
lettuce, SIW seasonal vegetables, pine nuts, charred onion anchoiade

Second Course

taramasalata, lima beans, Bulgarian feta

sirloin flap steak
caviar d'aubergine, barley, bone marrow salsa verde, squash tahini


carrot cake
aged rum creme fraiche, dried raspberries, thyme, cashew

Tyler Akin co-owns Res Ipsa Café in Rittenhouse and multi-location Stock Restaurants. He staged and then worked at Michelin-rated restaurants Minibar and Komi in DC. He also helped the Komi team open Northeastern Thai restaurant Little Serow in 2011, then moved to Philly and became sous chef at Zahav Restaurant.

Stock Restaurants have been on Eater’s 38 Essential Restaurants of Philadelphia since 2016 and are listed on Philadelphia Magazine’s 50 Best Restaurants. Res Ipsa Café was named to Bon Appetit’s 50 Best New Restaurant in America in 2017, earned a spot on Craig Laban’s 25 Best Restaurants in Philadelphia for the Inquirer in 2018, and is currently #7 on Philadelphia Magazine’s 50 Best Restaurants.

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Monday, September 16, 2019

Join Chefs Ari Miller, Chris Wright & Jonathan Reisman on September 25th!


How excited are we to learn that Chef Ari Miller's restaurant, Musi, is listed as one of "THE" best new restaurants in America (and the only one in the state of PA)! The Chef, himself, was voted Best Chef 2019 by Philadelphia magazine as well. Congratulations!

This is a MUST attend event. Join us before tickets sell out!

Philly Eater - Best New Restaurants in America

Join Chefs Ari Miller, Chris Wright & Jonathan Reisman
on September 25th!

The premise of this Field to Fork dinner is a meal devoted to and in honor of the fig. 
All courses will feature the fig in some great fashion.

Stuffed fig leaves, grilled

Cheese caramelle, fig leaf brodo

Breads and Salads: Tomato and fig panzanella & Squash and pumpkin seeds

Whole animals, roasted over fire, stuffed with figs

Fig & Corn cake, cultured cream

Ari Miller's culinary roots began during a decade spent living in Tel Aviv. Following a year spent as the food writer for The Jerusalem Post. He transitioned into the professional kitchen by way of a tiny, little deli connected to The Basta and then moved to the kitchen at The Minzar, Tel Aviv’s legendary 24-hour bar. While there, he learned food preparation from Eastern European classics (sausages, pickling, fermenting), to North African cuisine (whole animal use), and Middle Eastern standards (hummus, spices, salads). Ari then went on to work for Chef Rima Olvera, serving as opening line cook and then as her first sous chef at Chef Olvera’s Oasis.
Back in Philadelphia, Ari worked for chefs Michael Solomonov and Eli Kulp, before starting his own private dining service, Food Underground. He consulted to open the kitchen at Philadelphia Distilling and served as the resident chef for a season at Lost Bread Co. On February 1, 2019 Ari opened Musi, a 30-seat BYOB in Pennsport, which is listed among Philadelphia Magazine's 50 Best Restaurants and on Eater Philly's Heatmap.

Jonathan Reisman is an internist and pediatrician who works in emergency rooms in the Philadelphia area. He has practiced medicine in the Alaskan Arctic, an Indian reservation in South Dakota, the Nepali Himalayas, and as ship doctor in the Arctic and Antarctica. He has written on medicine, the natural world and food for The New York TimesWashington PostSlate and Discover Magazine. He is a founding member of "Anatomy Eats," a dinner series that combines cuisine with learning about the anatomy and physiology of our bodies. 

Chris Wright is self-taught cook, only beginning his culinary journey a few short years ago. After a seven year stint as a custom bicycle manufacturer, Chris liquidated his business assets and reinvested in equipment for his new passion, cooking. Chris claims that there are many parallels between bicycle making and cooking; he will happily elaborate if you ask him. Chris is focused on understanding the hows and whys of cooking; you would be more apt to find him with a treatise on sourdough microbiology than a recipe book. Chris has spent over a decade working in the catering and events industry. This position has shown him the value in creating a memorable experience for guests, and that every detail along the way should be considered. Most recently, Chris has fully immersed himself in working with freshly milled grains. This fresh grain is finding its way into many of Chris’ dishes from sourdough bread to pasta.

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Friday, September 6, 2019

Join Chef David Banks of Banks Seafood Kitchen & Raw Bar on September 11th

Chef David Banks of 
Banks Seafood Kitchen & Raw Bar in Wilmington, DE  
is Our Guest Chef on September 11th


Passed Hors d'Oeuvres
ahi tuna tataki with spiced lemon preserve
herbed Boursin & chicken liver mousse gougeres
local pear confiture flatbread
wild thyme flower honey & watermelon

First Course 
Faroe Island salmon confit "buttercups" 
pickled vegetables & micro herbs
seafood "polpettini"
date remoulade & red chili crema

Second Course
artisan lobster brioche
lemon labneh
cauliflower "gribiche" & today's fresh heirloom vegetables
smoked Cafe de Paris heritage pork
heirloom Vialone Nano rice
wild organic greens
Cana de Cabra cheese with cherry balsamic

key lime charlotte
almond macaroon, blackberry compote & crumbled pecan praline

Chef David Leo Banks, CEC, AAC, is Chef/Owner of Banks’ Seafood Kitchen and Raw Bar on the Wilmington Riverfront, a premier seafood restaurant and an iconic mainstay of the Wilmington restaurant scene. Opened in 2003 as Harry’s Seafood Grill, it was re-named Harry’s Fish Market + Grill in 2009 and showcases the freshest seafood and raw bar through creative dishes and seasonal and regional harvests. For nearly thirty years, Chef Banks acted as Corporate Executive Chef of Harry’s Hospitality Group, and was co-owner of Harry’s Seafood Grill, Harry’s Fish Market + Grill and Kid Shelleen’s Charcoal House & Saloon in Wilmington, DE. The restaurants have been a core of the Wilmington area and surrounding cities since 1988, which began with the opening and renovation of Harry’s Savoy Grill and expanded in 1998 to include the opulent Harry’s Savoy Ballroom. 

In the spring of 2018, with great public excitement, Chef Banks re-branded the restaurant to the eponymous Banks Seafood Kitchen and Raw Bar, along with a savvy re-brand of the Fish Market to Banks Seafood Kitchen, Burgers & BBQ. Well-known for creating and presenting innovative menus, Banks uses his diverse food background for the development of the menus and specialty events for which he is known. He was selected as the American Culinary Federation First State Chefs Association Chef of the Year in 1996 and 2001, and was inducted into the prestigious American Academy of Chefs in 2003 and serves as Northeast Regional Representative for the Academy. Chef Banks was most recently awarded the coveted Academy Chair’s Medal at the ACF National Convention in 2016 and two ACF National President’s Medals. He served as chair of the Share Our Strength “Taste of the Nation” Benefit in Wilmington from 1994 through 2014, helping to raise over $1,000,000 in the fight against childhood hunger. 

He appears regularly on The Comcast Network’s “The Chef’s Kitchen,” and participates in culinary events, competitions and charity events around the country. Chef Banks is highly respected for his dedication to developing and mentoring countless culinarians, tireless community service and a willingness to lend his expertise to many worthy causes.

To read more about Chef David Banks, please follow the links below:

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