On the menu at Feastival

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The bitterballen from Noord, in its natural habitat. Chef Joncarl Lachman will serve them at Feastival.

Attendees of the previous four Feastival events - the food-forward fundraiser for FringeArts - have regretted that they have but one stomach.

So many great things to try from the dozens of restaurants, bars and food/drink companies out there. 

With nearly 90 exhibitors for tonight's fifth annual Feastival - which starts at 7 p.m. at a tent on Penn's Landing between Chestnut and Market Streets - wouldn't it be wonderful to have a plan of attack?

I obtained the menu and buttoned it up nice in a PDF that should also display on your smart phone.

Keep in mind that these businesses will not be set up in alphabetical order around the tent. No floor plan is available, because it is changing during the set-up. This will require some (tasty) searching on your part.

Also keep in mind that no list is 100 percent certain. This is subject to staffing, availability, chef's whims, etc. etc.

A couple of interesting items from new and future restaurants: pastrami bao buns from the forthcoming Bing Bing Dim Sum, pork terrine from the brand-new La Peg, and quinoa blinis and tofu mushroom sliders from the organic P.S. & Co.

Menu is here.

Ticket info is here.

Background is here.

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