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/
