On October 19, 2012, from 7 to 10 pm, PHS will transform its warehouse and grounds at the Philadelphia Navy Yard into a rustic party venue for PHeaSt, a one-of-a-kind celebration of fantastic farm-to-table dishes. PHeaSt will feature inspired culinary collaborations between the region’s finest chefs and local growers in support of the PHS City Harvest program, which grows fresh organic produce to feed more than 1,000 families in need every week.
And while PHS is known for the fabulous Flower Show Preview Party–where guests don glittering gowns and perfectly fitted tuxes–we want PHeaSt to be casually chic, comfortable, and classic. To that end, we’ve created a “PHeaSt Fashion” board on Pinterest. Save your formal wear for March and show us your favorite fall ensemble. Who knows–a picture of your look may be featured on one of our social media sites!
To continue our preview of PHeaSt participants from last Friday’s blog, we welcome:
Dad’s Hat Rye
Samples of Dad’s Hat Pennsylvania Rye Whiskey will be featured in the VIP area at PHeaSt. Produced at Mountain Laurel Spirits in Bristol, PA by co-founders Herman Mihalich and John Cooper, Dad’s Hat Rye Whiskey is made from locally grown rye from Meadow Brook Farms in Riegelsville, PA (not to be confused with PHS’s Meadowbrook Farm!). This traditionally made spirit has won national acclaim and according to self-proclaimed whiskey geek and blogger David Driscoll from K&L Wine Merchants in California, “What I liked about it immediately was its pure rye flavor, the way the wood and spice tempered the alcohol without overpowering the inherent grain…”
Geechee Girl Rice Cafe
Zagat named Geechee Girl Rice Cafe one of the best Southern restaurants in Philadelphia! Chef Valerie Erwin’s cuisine pays tribute to the food ways of Georgia and South Carolina’s Low Country, where rice is the staple food, to the traditional foods of the American south and to the millions of rice eaters around the world. She will be using ingredients from the Schuylkill Center for Environmental Education Garden.
Calling itself an “American Cookery,” Heirloom in Chestnut Hill has won rave reviews for its innovative menu of traditional American recipes with creative presentations that feature local, seasonal ingredients. Chef Al Paris has been paired with Henry Got Crops CSA (a partnership of Weaver’s Way Co-Op and W. B. Saul Agricultural High School).
Chef Hope Cohen’s is founder and president of Strawberry Blonde Consulting, where she advises an ever-more-prestigious list of clients on restaurant concepts, cuisine, menus, and proper culinary execution. She also instructs culinary seminars, has been a guest lecturer on food and culture at the University of Pennsylvania, and is host of “The Fretz Kitchen” on Comcast CN8, among many other endeavors. Chef Hope will be cooking at PHeaSt with ingredients from the Germantown Kitchen Garden.
Stay tuned for next week’s post as we feature more chefs, their growers, and fun details about PHeaSt! To buy a ticket or for more information, please click here.