For Feastival's seventh year - Thursday, Sept. 29, from 7 to 10 p.m. at FringeArts (140 N. Columbus Blvd.) - the performing and culinary arts will be one and the same.
Chef Michael Solomonov (Zahav, Abe Fisher, Dizengoff, Federal Donuts) is putting together a food show called Fire & Ice.
On the "Fire" side, Solomonov and chefs Nick Macri of La Divisa Meats and Brad Spence (Alla Spina and the Vetri Family) will work a 15-foot charcoal grill with two rotisseries. Solomonov will make grilled kebobs, Macri will do salt-crusted pork loin with salsa verde, and Spence will serve BBQ pork shoulder.
On the "Ice" side - a 10½-foot ice sculpture - Vernick will make and serve pickled shrimp salad and Serpico will turn out hamachi tartare.
This is in addition to the food and drink stations hosted by dozens of bars and restaurants. New players in the restaurant line-up include The Dutch, Hugo’s Frog Bar & Chop House, Jezabel’s Café, Root, Urban Farmer, and Wm. Mulherin’s Sons.
More conventional (e.g. nonfood) performances are planned. Circadium, the nation’s only school of contemporary circus, will be there with stiltwalkers, jugglers, contortionists, and aerialists. FringeArts’ resident band Red 40 & The Last Groovement will perform. Philadelphia muralist Juan Dimida will paint, in real time, a 2017 Audi A4 over the course of the evening (guessing that it will be a portrait and not literally going all Earl Scheib on the car). Brian Sanders’ JUNK, a Fringe Festival favorite, will also perform in the lounge.
Each ticket ($300) includes a one-year FringeArts membership.