Three Amazing Field To Fork Dinners Await In August Featured Chefs Ari Miller, Khoran Horn, and Justin Rumsey
Featured Field To Fork Dinner
August 16th with Justin Rumsey of Millstone Cafe
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August 24th with Chef Khoran Horn of Guardhouse
Chef Khoran Horn is CEO of VIII XII Hospitality, Chef-Founder of Stripp’d Juice, and Chef-Owner of Guardhouse Cafe at the Frankford Arsenal. Khoran achieved a bachelor's degree from Johnson & Wales University in culinary arts and hotel and restaurant management.
After landing his first industry job as the restaurant manager of Allie’s in the Marriott Hotel in downtown Philly he moved just a few blocks away to the Loews Hotel as the manager of the hotel’s restaurant, then dubbed Sole Food. Two years after that came a career pivot — Khoran worked in sales and training at Apple for eight years, which provided indelible branding experience that he still taps daily. Despite his time away from the hospitality industry, Khoran never lost sight of his long-term entrepreneurial goal: owning his own restaurant. In 2015, he opened Stripp’d Juice, which was immediately a massive hit; it was named one of the best smoothie and juice spots around by Be Well Philly that year and the top acai bowl spot by Eater Philadelphia in 2016. In April 2019, Khoran expanded the Stripp’d empire and opened an outpost in Wilmington’s inaugural food hall, DECO, and is thrilled to be a part of the revitalization of the city. Khoran’s latest restaurant endeavor opened last fall opened Guardhouse. The historical venue, which served as the guard house for a U.S. Army ammunition plant in World War II, transitions to a warm and welcoming venue for exceptional food experiences. In 2017, Khoran teamed up with fellow Johnson & Wales graduate, Chef Gerald Allen, to create BLVCK, a culinary collective combining food, design, visual art and education championing dialogue and inclusion. This purpose-driven collective utilizes experiences, partnerships and food to stimulate a shift in society while holding themselves accountable, too, tapping local sourcing and partners with value systems that align with their own. Overall, Khoran lives his life looking for ventures that affect positive change in his community.
If you haven't had the opportunity to enjoy a Field to Fork dinner from Chef Horn, these past few years, we urge you to come this year. Scan the QR code to purchase your tickets.
August 31st with Chef Ari Miller of Musi
Ari Miller is chef and owner of Musi BYOB in Philadelphia. A former journalist, he got his start in professional kitchens in Tel Aviv, Israel. While there Ari became interested in whole-animal cooking by way of dishes like stuffed spleen, seared testicles with long hot peppers and brains on toast. Miller was named by Philadelphia Magazine as Best Chef in 2019 and his restaurant was also deemed one of the Best New Restaurants by Eater National in 2019. Miller has conducted several significant chef residencies, including a week-long residency at Wolfgang Puck’s restaurants at the Four Seasons Bahrain. His original cheese steak, called the Frizwit, was named the best dish of 2020 by Food & Wine Magazine. Known for his holistic approach with delicious results, Miller is both a trendsetter and standard bearer when it comes to zero waste on a shoestring budget. He is interested in food that reflects the farmers, foragers, chefs and artisans it takes to nourish us all.
Ari has been a part of our dinner series for years and is a fan favorite!
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