Six talented Philly chefs cook a pig dinner at Beard House in NYC

By Drew Lazor, For The Inquirer

Country Pork Foie Gras Terrine with Pickled Vegetable Relish hors d'oeuvre.

Country Pork Foie Gras Terrine with Pickled Vegetable Relish hors d'oeuvre.

In the early-morning hours of June 13, six Philadelphia chefs began filling their trunks with meticulously organized containers and coolers, each vessel stocked with the raw materials necessary to execute an elaborate, $170-a-seat dinner at New York's James Beard House. One unmistakable foodstuff, however, had been fully prepared ahead of time. "We wanted to bring a little Philly up with us," said the event's organizer, Mémé's David Katz. "So we brought scrapple."

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