VIP Legacy-Protege Dinner Menu has been Finalized!

Now that we have given you the Taste Around menu, it is only fair we give you a sneak peak at the VIP dinner menu as well! Read below to see what delicious dishes the legacy proteges and All-Star Chef Carla Hall will be preparing along with their suggested wine and beer pairings.

Dinner with Legacies

Canape

Canapé Smoked Scallop Butternut Squash, Honeycrisp Apple, Guanciale, Yuzu
Terence Feury, Tavro 13

Wine pairing – Stags’ Leap Winery Viognier, Napa Valley, California

Beer pairing – Sly Fox Helles Golden Lager, Dortmunder, Phoenixville, Pennsylvania

First

Hamachi Crudo,

Yuzu Emulsion, Tea-Smoked Potato Crisp, Shiso, Pickled Radish

Anne Coll- Meritage, protégé of Susanna Foo

Wine pairing –Weingut Leth Gruner Veltliner, Wagram, Austria

Beer pairing – Victory Brewing Co. Prima Pils, Pilsner, Downingtown, Pennsylvania

 

Second

Arctic Char Savarin Tarragon, Sauce Joinville, Black Truffles

Pierre Calmels, Bibou, a protégé of Georges Perrier

Wine pairing –Beringer Vineyards Private Reserve Chardonnay, Napa Valley, California

Beer pairing – Weyerbacher Brewing Co. Verboten, Belgian Pale Ale, Easton, Pennsylvania 

 

Third

Breakaway Farms Suckling Pig Leg Civet

Boudin NoirFoie Gras

Matthew Ridgway , The Pass, a protégé of Jean-Marie Lacroix

Wine pairing – Resalte de Penafiel Pena Roble Crianza, Ribera del Duero, Spain

Beer pairing – River Horse Brewing Hopalotamus, Imperial India Pale Ale, Lambertville, New Jersey

  

Fourth

Lemon Ginger Tart, Lemon Black Pepper Shortbread Crust, Lemon Black Pepper Meringue, Candied Ginger

Carla Hall, James Beard Foundation Taste America All-Star

Wine Pairing- Michele Chiarlo Nivole, Moscato d’Asti DOCG, Italy

Specialty Cocktail – Carrot Cake Cocktail a la Frog Commissary

 

Is your mouth watering? Purchase tickets here: http://tasteamerica.myshopify.com/collections/philadelphia.

The Taste Around Menu is Here!

Want to know what delicious food and drinks you can try during the taste around at Taste America: The Philadelphia Food Evolution? Well, wait no longer because the menu is finally here!

Click here to purchase tickets: http://tasteamerica.myshopify.com/collections/philadelphia.

 

Libations

The Morris Sheppard Cocktail

XXX Corn Shine Whiskey, sassafras syrup, Carpano Antiqua vermouth 

Mid-century Americana Vesper

Bluecoat Gin, Penn 1618 Vodka, Lillet

Deconstructed Apple Pie a la Mode

Vanilla, apple and cinnamon infused Penn 1681 Vodka, caramel and cinnamon caviar, vanilla ice cream foam

 

Wine

Sparkling – Buckingham Winery, Forrest Cellars Brut, Buckingham, PA

Chardonnay – William Hill Estate Winery Napa Valley, California

Sauvignon Blanc– New Harbor, Marlborough, New Zealand

Viognier -Cline Cellars North Coast California

Cabernet Sauvignon – Louis M. Martini Sonoma County, California

Zinfandel – Cline Cellars, California

Merlot – Sterling Vineyards, Napa Valley, California

 

Beer

Victory’s Prima Pils, Pilsner, Downingtown PA

Sly Fox Helles Golden Lager, Phoenixville, PA

Troegs Troegenator Doublebock, Hershey, PA

Weyerbacher’s Verboten Belgian Pale Ale, Easton, PA

Yards Philadelphia Pale Ale, American Pale Ale, Philadelphia PA

River Horse Hopalotamus, Double IPA, Lambertville, NJ

 

Tasting Reception Menu

Butter Poached Oyster Stew

Rob Marzinsky, Fitler Dining Room

Creekstone Farms Moroccan Tripe and Beef Cheek Stew

chickpeas, tomatoes, harissa

David Katz, Creekstone Farms

Smoked Duck on Pumpernickel

beet sauerkraut, lgonberry butter

Jeremy Nolen, Brauhaus Schmitz

Blood Sausage with Apple Chowder

Jon Cichon, Lacroix at The Rittenhouse

Pork Cheeks with Fall Spice and Sunchokes

Chris Kearse, Will BYOB

Pork Bitterballen

Johncarl Lachman, Noord

Green Meadow Cauliflower Chawanmushi

grapes, kombu, and pine nuts

Ben Puchowitz, Matyson and CHeU Noodle Bar

Wyebrook Farm “Carne Cruda”

roasted peppers “banga cauda”, porchetta tonnato

Sean Weinberg, Restaurant Alba

Mosefund Farm Mangalitsa Terrine

PA maple “butter”, apple salad, pumpkin seed vinaigrette, pumpkin seed

brioche

Reinaldo Alphonso, Continental

Creekstone Farms Beef Taco de Lengua

nopal tortilla pickled pears, chile de arbol

Lucio Palazzo, Taqueria Feliz

Sicilian Herb Focaccia

Joey Baldino, Zeppoli

Duck Prosciutto Salad

celeriac remoulade, apricot purée

Joe Monnich, The Dandelion

Creekstone Farms Oxtail Tortellini

Michael Santoro, The Mildred

Crisp Pork Belly

Z Food Farm butternut squash Anson Mills grits, pickled green tomatoes

David Gottlieb, Frog Commissary

Pheasant and Porcini Ravioli

Joe Cicala, Le Virtù

Smoked Salmon

Ed Batejan, Peachtree and Ward Catering

Crab and Country Ham

Carolina gold rice, roasted parsnips, lobster cream

Mitch Prensky, Supper

Bacon Wrapped Trout Tartare

Josh Lawler, The Farm and Fisherman

Red Chili Braised Creekstone Farms Short Ribs

bone marrow croquette and shaved root vegetables

George Sabatino, Morgan’s Pier

Birchrun Hills Veal Hot Dog

veal neck, Oley Valley mushroom and lentil chili on St. Peter’s Bakery roll

Michael Falcone , Funky Lil’ Kitchen and HEART Food Truck

Shaved Dry Aged Creekstone Beef

beef sauce, pickled egg custard

Scott Schroeder, South Philly Tap Room and American Sardine Bar

Yellow Springs Farms Cheese Tasting

Taste America Host Chef Patrick Feury, Nectar Restaurant

Coconut Mousse Cake

roasted pineapple mango sauce, rice ice cream

Cedric Barberet, Buddakan

Artisan Mini Popsicles

Lil Pop Shop

A James Beard Inspired Specialty Cake

Chocolate Mocha Cup Cakes

Amy Edelman, Night Kitchen Bakery

Ice Cream

Little Baby’s

Alchemy Cookies 

Carla Hall

Chocolates

Single-origin mendiants

Award-winning salted caramels and truffles

Christopher Curtin, Éclat Chocolates


			

Host Chef Patrick Feury to Showcase His Curds & Whey

patrick-feury photo-nectar[1]Chef Patrick Feury, champion of sustainable food practices is at it again. His relationship with the Chester Country farmers has put him at the forefront of local farm to table eating, and he’s planning the ultimate farm to table experience at Peche on Friday, October 4 as the host of the James Beard Foundation’s Taste America: The Philadelphia Food Evolution.

Using his network of local dairy farmers, Feury is planning on making his own hand-made goat’s milk burrata to order. As if this wasn’t already the culinary event of the season, Feury has gone out of his way to make it a cheese lover’s dream come true. Guests will get to see Feury craft the cheese and taste the still warm bundles of cheese.

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Photo of burrata taken from The Inquirer

Chef Feury’s 2.5 oz packages of burrata have goat’s milk mozzarella encasing fresh chevre. When asked about his use of goat’s milk, Feury replies “It just makes sense. We have all this wonderful local goat’s milk right here. It’s what I can easily get my hands on.” This process of making cheese means that no part of the milk goes to waste, something that’s very important when considering sustainable food production. Goat’s milk also has the benefit of being digestible for those who are lactose intolerant so more people can enjoy the handcrafted delicacies Feury has to offer. It’s relatively quick to make too. From start to finish it takes about two hours to produce the burrata, and his use of salt water in making the mozzarella means that you don’t have to wait to brine the finished product.

This is to everyone’s advantage because the local goat’s milk Chef Feury uses has a smaller carbon footprint than by buying milk from further away. It preserves the local terrior, and offers his guests a great taste of our corner of America.

Tickets are available online at http://tasteamerica.myshopify.com/collections/philadelphia.

Thank You to Our National Sponsors!

In addition to presenting sponsor Chase Sapphire Preferred Visa Signature, the James Beard Foundation’s Taste America is also supported by retail partner, Sur La Table, national media partner, Every Day with Rachael Ray, and national sponsors including Breville, Delta Air Lines, The Gulf Oyster Industry Council, and Lurpak® butter.

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Time Travel in Three Glasses

We talk about good food and drinks taking you on a journey. And it’s true. Usually, that journey is to the birthplace of the tastes electrifying your palate and whisking you away to far off lands. But Scott Zoccolillo, the beverage manager at Nectar Restaurant in Berwyn, is taking guests on a journey through time.  The James Beard Foundation’s Taste America: the Philadelphia Food Evolution’ is coming to Peche, a Peachtree and Ward Venue on Friday October 4. Zoccolillo’s carefully crafted cocktail menu features the best spirits that Philadelphia has to offer. Philadelphia Distillery has generously donated its signature Blue Coat Gin, Penn 1681 Vodka, and XXX Corn Shine Whisky. Zoccolillo wanted “to continue with the theme of the Philadelphia food evolution, by looking at the evolution of cocktails.”

To do this, he is making three distinct styles of cocktails, starting with the prohibition era, moving into the 1960’s and rounding out the menu with a modern, molecular gastronomy inspired cocktail. A fourth cocktail is also planned in honor of legacy chef Steve Poses. Capital Wine and Spirits is donating the spirits for this special concoction.

Zoccolillo has offered a sneak peak into the cocktails available. The first stop historically is the prohibition style cocktail. This white whiskey based cocktail includes a sassafras root simple syrup made by Scott, and the flavors of orange peel with a touch of vermouth, served on the rocks.

morris

His 1960’s cocktail takes you back to the time when cocktails first became widely consumed, and will unleash your inner Roger Sterling or James Bond. It’s a vesper, utilizing both vodka and gin with a splash of Lillet.

Vesp

Zoccolillo is offering desert as he returns you to the present day. His deconstructed apple pie martini starts with vodka and evokes the flavors of gala and fiji apples. Suspended in the vodka is caramel and cinnamon caviar. It’s topped with vanilla ice cream foam.

apple

His last concoction in honor of Steve Posses is an homage to the Frog Commissary’s famous carrot cake. Zoccolillo is alternating Tito’s vodka and Bacardi Oakheart infused with pecans, carrots, cinnamon, sugar and raisins with layers of infused pecan, vanilla bean and cream Tito’s Vodka.

Tickets are available online at http://tasteamerica.myshopify.com/collections/philadelphia.

For more information about Taste America events in Philadelphia, please contact tina@breslowpartners.com or visit jbftasteamerica.org/event/Philadelphia.

The Party Doesn’t Stop at Peche!

Rich Landau & Kate Jacoby

Rich Landau & Kate Jacoby

Where can you get food demonstrations from The Chew’s Carla Hall, Vedge chef /owner Rich Landau, and four of Pennsylvania’s based artisan food vendors? Only at Sur La Table in King of Prussia on Saturday, October 5th. Want to ask Carla for her favorite dessert recipe get one of the first copies of Rich’s brand new book, which will also be available for purchase the day of.  These chefs will be right at your fingertips – best of all, it’s for FREE.

Join us as we celebrate Day Two of Taste America at Sur La Table in King of Prussia. Demonstrations begin at 11am.

For more info, click on http://www.jbftasteamerica.com/events/philadelphia.

Your Chance to Win Tickets to Taste America!

Want to attend  Taste America? Starting on Monday September 9, Breslow Partners is offering chances to win two complimentary tickets to the James Beard Foundation’s Taste America: The Philadelphia Food Evolution. Like us on Facebook for photo contests and follow us on Twitter for chances to win tickets through trivia contests, flash tweeting, sweepstake entries, and other opportunities to win in the weeks leading up to the big event on Friday, October 4 at Peche. Keep checking in with our Facebook page and Twitter account to learn more about chances to win! We’ll see you there.

 

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