With just one week to go before PHeaSt on October 19 from 7 to 10 pm, the PHS warehouse at the Philadelphia Navy Yard is starting to look like an awesome party venue! While we’re finishing the preparations, the chefs and growers have been planning their menus–so if you haven’t purchased a ticket for this incredible farm-to-table dining experience (you can order your tickets here!), let us whet your appetite with some of the dishes that will be offered: roasted butternut squash, kale, and green onion risotto; smoked duck breast with caramelized pumpkin and pickled mustard seeds; sweet potato soup with red curry and coconut ; and mushroom arancini with lemon thyme aioli. It promises to be a fantastic evening of food and fun to benefit PHS’s City Harvest Program.
As we have posted for the past few Fridays, here are some of the chefs, restaurants, and growers who will be at PHeaSt:
Campbell’s Place is a tavern styled after an English pub serving New American fare along with an extensive selection of draught beers and wines. Campbell’s kitchen includes “A focus on delicious and high quality food made with the freshest local ingredients.” Executive Chef Rob Mullen has strong ties to local and regional farmers and suppliers from his work in the catering industry and creates menus that use seasonal ingredients. He is working with Scott Britton and the young people at the Eastern University Academy Farm in the creation of his dish for PHeaSt.
Gold Standard Cafe
This University City BYOB is known for great coffee, ample portions, and fresh menu that includes dishes like a chilled grilled eggplant, roasted red pepper, tomato, and fresh basil sandwich and potato and scallion buckwheat pancakes served with apple butter and cucumber tomato salad. Their cafe and brunch menus are served all day and they also cater. Gerry Lee from Spruce Hill Farm will be working with Chef Joey Brion from the Gold Standard for PHeaSt.
Founded in 2008 by acclaimed chef Marc Vetri and restaurateur Jeff Benjamin, the Vetri Foundation for Children works to help kids experience the connection between healthy eating and healthy living. When they make that connection, children make better decisions about their own health, they influence their families, and they become a voice for better choices in their communities. The Vetri family of restaurants in Philadelphia includes Vetri, Alla Spina, Amis, and Osteria. Chef Marc Vetri has been paired with Nice Roots Farm at SHARE of Hunting Park for PHeaSt.
J.G. Domestic is Iron Chef Jose Garces’ farm-to-table small-plate restaurant located in the first floor Cira Center, just off of 30th Street train station. The restaurant showcases its own Luna Farm produce from Ottsville, PA (Luna Farm is Chef Garces’ 40-acre Bucks County farm), and also highlights the highest-quality seasonal products available from local farms and suppliers across the United States. Chef Adam DeLosso will be working with the Agaston Urban Nutrition Initiative at PHeaSt.