Drexel chef alums come back for a James Beard benefit
Graduates of Drexel University's Center for Hospitality & Sport Management are coming back to the ol' kitchen for a Friends of James Beard fund-raising dinner Thursday, Nov. 14 at the school's Academic Bistro (101 N. 33d St.).
Some graduates of Drexel University's Center for Hospitality & Sport Management are coming back to the ol' kitchen for a Friends of James Beard fund-raising dinner Thursday, Nov. 14 at the school's Academic Bistro (101 N. 33d St.).
Host chefs, on the Drexel faculty, are Michael Traud (an alum of Vetri and Zeppoli) and Jonathan Deutsch (a classically trained chef).
Greg Garbacz of Sbraga will prepare a Nicoise salad of olive deviled egg, roasted tomato, haricots verts purée, gem lettuce leaves, seared tuna
Nick Macri, who just left Southwark in Queen Village for Border Springs Farm at Reading Terminal Market, will prepare Country Pâté, Hot Coppa, and Black Pepper Salami.
Brian Lofink of Sidecar Bar, Kraftwork and Kermit's is down for Butter-Poached Lobster Popovers with Sunchokes, Fennel, Brandy, and Beer.
Josh Lawler of Farm & the Fisherman is set with Hay-Baked Chicken with Smoked Tomatoes, Sage, Cauliflower, and Button Mushrooms.
John Taus of The Corner will be there with Pumpkin Panna Cotta with Apple Cider Caramel, Bacon–Pumpkin Seed Brittle, and Sugar Snap Crumble.
Angela Park of Park Avenue Cake will wrap up with petit fours.
It starts with cocktails at 6 p.m., followed by dinner at 6:30. It's $95 per ticket.
Info is here.