Details Emerge on the Menu for Friday’s All-Star PHeaSt at the Navy Yard
The good folks at Pennsylvania Horticultural Society have transformed their warehouse located at the Navy Yard into a country-casual and urban-industrial chic setting in advance of Friday’s PheaSt fundraiser. To highlight the relationship between the region’s growers and producers, and the chefs who showcase their yields, PHS has gathered a rather impressive line-up of culinary stars to feed guests, and raise money for its City Harvest program, which creates green jobs and enlists the city’s community gardeners to provide fresh produce for thousands of families in need. Marc Vetri serves as Honorary Chair of PHeaSt. He’s serving a roast pork loin autumn panzanella salad with orange agrodolce.
Other chefs participating include Lacroix’s Jon Cichon, Talula’s Garden’s Sean McPaul, Russet’s Andrew and Kristin Wood, plus dozens more. Al Paris from Chestnut Hill’s Heirloom is bringing winter kale and princess pumpkin tarts with carrot “bacon,” while the Woods will contribute stinging nettle crostini, topped with lomo-pickled roasted peppers and ricotta. Jon Cichon will offer pork belly, clam and fermented radish, and Sean McPaul will serve heirloom cauliflower kabobs with sage and anchovy goddess dressing.
In addition to the chef’s amazing dishes, beer will be provided by Blue Moon Brewing Company, and Mt. Airy’s Earth - Bread + Brewery. Thorny Rose Wine will pour wine, and Dad’s Hat Rye founder and distiller Herman Mihalich will host a whiskey tasting.
Tickets are $150 (or $300 for VIP). Check out www.PHSonline.org for tickets and more information.