Tickets Are Now On Sale For Our Field To Fork Dinners
Mother's Day Sunday Supper Information
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Showing posts with label Chef. Show all posts
Showing posts with label Chef. Show all posts
Tuesday, May 3, 2022
Tickets Are Now On Sale For Our Field To Fork Dinners & Mother's Day Sunday Supper Info.
Thursday, September 26, 2019
THIS DINNER IS SOLD OUT. Thank you all for a wonderful FTF Dinner Season!
Join Chef Tyler Akin of
Join Chef Tyler Akin of
Res Ispa Cafe and Stock in Philadelphia, PA on October 2nd
FIELD TO FORK DINNER
WEDNESDAY, OCTOBER 2
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
swordfish
taramasalata, lima beans, Bulgarian feta
sirloin flap steak
caviar d'aubergine, barley, bone marrow salsa verde, squash tahini
Dessert
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.
Online Articles:
https://www.starchefs.com/cook/content/2019-philadelphia-rising-star-chef-tyler-akin
https://www.phillymag.com/foobooz/2017/03/23/res-ipsa-restaurant-review/
Social Media:
https://www.instagram.com/stockphilly/?hl=en
Online Articles:
https://www.starchefs.com/cook/content/2019-philadelphia-rising-star-chef-tyler-akin
https://www.phillymag.com/foobooz/2017/03/23/res-ipsa-restaurant-review/
Social Media:
https://www.instagram.com/stockphilly/?hl=en
Monday, September 16, 2019
Join Chefs Ari Miller, Chris Wright & Jonathan Reisman on September 25th!
BIG NEWS
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!
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!
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
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 Times, Washington Post, Slate 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.
To read more about these great chefs, please follow the links below:
Social Media:
https://www.facebook.com/musiphilly/
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
Banks Seafood Kitchen & Raw Bar in Wilmington, DE
is Our Guest Chef on September 11th
FIELD TO FORK DINNER
CELEBRATING LOCALLY GROWN ORGANIC PRODUCE
& SIGNATURE CREATIONS
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
Dessert
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:
Social Media
https://www.facebook.com/BanksSeafoodKitchen/
Sunday, August 11, 2019
Brandywine Conservancy Dinner on August 14th
Michael Kline of
The Millstone Cafè is the guest Chef for the special
Brandywine Conservancy dinner this week.
(PLEASE NOTE: THIS DINNER IS SOLD OUT. PLEASE JOIN US ON ANOTHER DATE)
The Millstone Cafè is the guest Chef for the special
Brandywine Conservancy dinner this week.
(PLEASE NOTE: THIS DINNER IS SOLD OUT. PLEASE JOIN US ON ANOTHER DATE)
FIELD TO FORK DINNER
Wednesday, August 14th, 2019
First Course
Tamales de Pulpo y Chorizo
Escalavida
Summer Salad with Green Goddess Dressing
Second Course
Peach BBQ Pork Shoulder
Jerk Salmon Medallions
Cheesy Corn Pudding with Blackberry Aigre-Doux
Grilled Green Beans with Garlic Scape Pesto
Grilled Ratatouille
Giardiniera
Dessert
Peach & Blueberry Buckle with Corn Creme Anglaise
Chef Michael Kline took the reins as Executive Chef of the Millstone Cafe after spending two years as the sous chef and catering chef at Blanch & Shock. Growing up near a mushroom farm in Kennett Square, Chef Kline started his career, and worked up the ranks, at the DK Diner and Teca Restaurant in West Chester. This brought him to Kennett Square's Sovana Bistro joining Blanch & Shock Catering. Chef Kline is excited for the opportunity to lead the Millstone Cafe into this next chapter and is looking forward to exploring and embracing the relationships he has with local farms on lands protected by the Brandywine Conservancy.
Hosted by H.G. Haskell, III, this dinner will take place in a historic barn on Hill Girt Farm, which is one of the first properties placed under conservation easement by the Brandywine Conservancy.
For more information on the Brandywine Conservancy please follow the links below:
Social Media
https://www.pinterest.com/brandywineshop/
THIS DINNER IS SOLD OUT. PLEASE JOIN US ON ANOTHER DATE.
CLICK HERE TO VIEW OUR CALENDAR OF EVENTS
THIS DINNER IS SOLD OUT. PLEASE JOIN US ON ANOTHER DATE.
CLICK HERE TO VIEW OUR CALENDAR OF EVENTS
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