We had the pleasure of dining on some amazing food last night from Philadelphia's Best.
Chef Terence Feury - Tavro 13
Grilled Australian Lamb Sirloin, Braised Dates, Onion Confit and Harissa
Chef Bryan Sikora - a.kitchen
Cervena Venison Osso Bucco, Middle Eastern Ragu, Falafel & Yogurt Sauce
Chef Jean-Marie Lacroix - Brulee Catering
Philadelphia Salmon Feuillete "Hoagie" with Tarragon Sauce
*using Pacific Wild Salmon sourced by US Foods*
Chef Matt Ridgway - PorcSalt
Smoked Heritage Pork Shoulder Quebecoise, Marinated Prunes, Bitter Greens
Chef Daniel Stern - R2L
Passed Hors d'oeuvres and Desserts
No comments:
Post a Comment