We’re counting down the days until PHeaSt, a one-of-a-kind, farm-to-table dinner party that PHS is hosting in our warehouse at the Navy Yard on October 19, 2012, from 7 to 10 pm (order your tickets here!). Some of the area’s best restaurants will be represented, using locally sourced ingredients to create fabulous fall dishes. Proceeds from the event will benefit City Harvest.
PHS fights hunger through City Harvest. A partnership with equally committed organizations across Philadelphia, City Harvest has grown and donated 120,000 pounds of fresh produce—helping to feed 1,000 families each week of the growing season. Click here to learn more about this revolutionary, ambitious project and how it transforms lives in meaningful, lasting ways. Also discover the Growers Alliance component of City Harvest, which enables city residents to become entrepreneurs in urban agriculture, and the Roots to Re-Entry green jobs program.
City Harvest is a partnership of PHS; the Philadelphia Prison System; SHARE, a food distribution network; the Health Promotion Council of Southeastern Pennsylvania; Weavers Way Co-op and Farm; and 45 community gardens, many of which are participating in PHeaSt.
For this week’s PHeaSt Friday we’re showcasing:
Earl’s Bucks County
Earl’s presents New American cuisine with menus that celebrate the rich diversity of the region, created using the day’s best ingredients, naturally grown and raised on small, local sustainable farms, ranches, and fisheries. Their menu features house smoked St. Louis ribs with Solebury Orchard Cider glaze and a grilled, Cuban-spiced pork chop with Manoff Market Gardens’ peach salad. Executive Chef Chris Tavares–in collaboration with James Perillo, director of Peddler’s Village restaurant operations and David Zuckerman, general manager of Earl’s Bucks County–will be using produce from La Finquita, a community garden in Kensington, as well as Tussock Sedge, Weyerbacher Brewery, Flint Hill, Mainly Mushrooms, Blue Moon Acres, and Snipes Farm.
Dettera Restaurant and Wine Bar
Located in the heart of Ambler, Dettera presents sophisticated dining under the guidance of Executive Chef Jeffrey Power, whose progressive New American cuisine pairs perfectly with the restaurant’s collection of new and old world wine selections. Chef Power develops his menus using the freshest, pedigree meats, fish, fowl, and seasonal produce available. His inspired dishes—like Dorade Royal with a misto of harvest vegetables, minestrone broth, and basil—focus on sustainability, locally farmed, raised, and produced ingredients, and the use of Deterra’s own organic garden. He will be creating a dish with ingredients from Gold Coin Farm at PHeaSt.
A Full Plate Cafe
Co-owners Shannon Dougherty and Liz Petersen have created a menu that makes vegetarians, vegans, and carnivores excited about the home-cooked, Southern-influenced, healthy food. They work to introduce people to new ways of eating and preparing food, while featuring old favorites like what Philadelphia CityPaper voted as #2 Best Waffle in the City: a Belgian waffle topped with seasoned, breaded, boneless chicken tenders and covered with a sweet-and-spicy barbecue syrup. Chef Shannon and Liz are participating in PHeaSt with Teens 4 Good (managed and developed by The Federation of Neighborhood Centers).
Situated in Philadelphia’s Rittenhouse Square neighborhood, this BYOB restaurant is housed in an 1877 brick townhouse and features a daily changing Italian- and French-inspired menu using the finest local and seasonal ingredients. Chef-owners Andrew and Kristin Wood create simple and honest dishes that highlight the natural flavors of the food, like a bourbon-brown butter ice cream sandwich with bartlett pears and pecan shortbread and a squash blossom omelet with marinated heirloom tomatoes and basil. They have been paired with urban forager David Siller to create a dish for PHeaSt.