Jun
17
6:00 PM18:00

Queer Soup Night

We are so excited to be hosting the second Queer Soup Night in Philly!

Come out for a night of soup from local chefs like the beauties of K is for Kitchen, Acorn & France Rose, The Eclk Collective, Troy Wilson of Zahav and Desserts from Jena Harris of 1149 and more!

This is a donation based event, no one turned away for lack of funds. Suggested Donation is $10-20, and after paying for the ingredients used for the event, the remainder will be donated to the Community Table and Kitchen programming at Rowhouse Grocery!

The Menu

Acorn and Frances Rose of CSK will be preparing:

Sopa Bruja 

(Witchy Black Bean Soup)
Vegan & Gluten-free

Sopa Bruja is a love-song to some of Turtle Island's living legacies.  Rich & smoky; redolent with notes of cacao, chilis, herbs & roots; sweetened gently with dried fruit; this dish celebrates both the magical plant-beings of Turtle Island & those countless peoples who with them, enter into relationship & service, and have done so since time immemorial. 

Gluten-Free Sourdough Bread

Vegan & Gluten-Free

A hearty & delicious loaf of sourdough bread, made with brown rice, corn, millet & garbanzo flours, as well as a variety of seeds. This is shockingly good vegan, gluten-free bread that surprises skeptics with its yumminess and delights those gluten-free amongst us.

The Eclk Collective is preparing a cucumber and pea gazpacho with cilantro, scallion and lime and a summer salad.

More About Queer Soup Night:
QSN is a Brooklyn-based fundraising event that started in response to the 2016 election, as a way to actively raise money for local organizations while building queer community in an environment not centered around alcohol. QSN has since raised over $25,000 and chapters have sprung up across North America. The idea is simple: we bring together local chefs, they each make a unique soup, and guests (queers & allies alike) are invited to come and eat soup and offer a suggested donation of $10 - $20, tho no one will be turned away for lack of funds

Queersoupnight.com

@queersoupnight (IG)

facebook.com/queersoupnight

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6-8pm// Pay- What-You-Can

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Jun
19
7:00 PM19:00

Eat Well & Heal the Planet: Basic Home Nutrition on the Cheap

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After a fun group activity to get minds & mouths moving about food, eating, and health, we will delve into food's interconnected relationship to our individual & collective health, as well as that of the planet. We will explore patterns of eating, buying, growing, and connecting over food, that are healing to the world -- and also share simple, beautiful recipes that invite all to eat well, affordably, and together. We hope to plant the seeds of a more resilient world by sharing the skills & knowledge required to prepare delicious food, while investing in food systems that deeply nourish any place we call Home.

This workshop is being offered by Acorn & Frances Rose of West Philly's Community Supported Kitchen.  At the CSK, we plant the seeds of a more resilient world by sharing skills & knowledge required to prepare amazing food anywhere, while investing in local community & a regenerative food system that nourishes deeply any place we call Home.

Frances Rose (fae/femme/faer + she & they)

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Cultivating a deep respect for the whole of Earth & Creation, Frances Rose loves to help people connect with a passion for Life, through amazing, ethically-sourced food, and shared explorations in rooting locally.  Drawing deeply from authentic expressions of culinary traditions from around the world, fae plant seeds of resilience by sharing skills & knowledge required to prepare amazing food anywhere, while investing in community food systems that nourish deeply any place we call Home. While helping marry people to place, Frances Rose keeps a community hearth & practices at radical inclusivity -- (whoever you are, whatever your expression, welcome Home).  A cultural worker, Fae cultivates feelings of belonging & Home, sharing delicious food & deep breaths with friends of all stripes.

Acorn Pronouns - they/them/their

Acorn is a queer witch, cultural worker, cook, & baker who acts in service to Life every way they know how. They are setting deep roots in West Philadelphia, where they steward a hub of living industry called the House of the Pink Panther, offer vocational training & Life Design services, and share regenerative food through West Philly's Community Supported Kitchen and the worker-owned cooperative K is for Kitchen. Acorn finds great joy in co-creating this Life & work with mate Frances Rose, and great comfort in the daily ritual of breakfast.

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7-8pm//$7-21

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Jun
22
6:00 PM18:00

Prix Fixe Dinner with Chef Thug Life

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Kenisha Sutherland, better known as Chef ThugLife is a young, entrepreneurial chef who earned her name & bachelors degree in culinary arts from The Restaurant School located in West Philadelphia, Pennsylvania. After graduating in 2013 she landed a “dream job” of executive chef in a North Wilmington restaurant & after two years left due to creative differences. Since 2015 Chef ThugLife has been in business for herself & recently partnered with a cooperative restaurant in South Philadelphia, 1149 Cooperative, where she hosts brunch on the weekends and contributes to the weekly lunch menu.

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6-8pm// $45-55

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Jun
23
11:00 AM11:00

Other Animal Coffee & Rowhouse Pulla Coffee House

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A little coffee break and a chance to learn some brewing tips. Enjoy coffee and pulla while tasting different varieties of coffee. Learn how to taste coffee, what makes different coffees unique and some home brewing tips all while enjoying pulla - like being on a Scandinavian coffee break.

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 11am-2pm// $5-10

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Other Animal Coffee Roasters is an independent, small-batch coffee roasting company based out of Philadelphia, PA.

Our fundamental pursuit is to craft the best cup of coffee through meticulous sourcing and roasting.  

Passion for coffee and quality is at the forefront of everything we do.  Thought and care go into sourcing the best coffees that we can to create a positive impact on the farmers who grow the coffee and everyone who drinks it. 

We roast to showcase each coffee's natural characteristics and let the quality of the coffee be the focus.  Our roasting process is hands-on, thoughtful, and done in limited batches.  

We skew towards more lightly roasted coffees, yet we offer a range of approachable coffee and seek to provide a genuine and memorable experience.

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Jun
26
6:00 PM18:00

Willie Mae's Black Heritage Supper with Chef Kurt Evans of Booker's

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Born and raised in Philadelphia, Kurt Evans found a culinary spark cooking southern style dishes alongside his grandmothers as a child. Since then, he’s honed his skills in some of Philadelphia’s most esteemed kitchens. Evans has cooked professionally for over 12 years and continues to learn innovative cooking techniques and creative recipes.

Evans currently ventures in several projects, including Kulture, a collaborative dinner series featuring lineups of emerging Black American chefs. This dinner series explores ways to enhance opportunities for African-American chefs and bring people together to talk about creating more equal opportunity in the food industry.

He also uses his culinary skills to rally a community around ending mass incarceration. Through the EMI dinner series, Evans is bringing awareness to and garnering solutions for a pressing community issue. Today, Evans is the executive chef at Bookers of West Philly.

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6-8pm// $50-75

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Jun
29
12:00 PM12:00

Summer Pizza Party with Peggy Paul Casella of Thursday Night Pizza

Class/Event Title: Pizza Party with Peggy Paul Casella of Thursday Night Pizza

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Date and Time: Saturday, June 29th, 12pm-2pm

Class/Event Description  A summer pizza party! Peggy will demo her weeknight pizza dough recipe, as well as three seasonal pizzas. 

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Teacher Bio:  Peggy Paul Casella is the creator of ThursdayNightPizza.com and author of the Teenage Mutant Ninja Turtles Pizza Cookbook. As a cookbook editor and local food enthusiast, she enjoys using homemade dough as a canvas for seasonal flavor pairings, and she's made it her mission to demystify the from-scratch pizza process for home cooks of all skill levels. 

Sliding Scale: $30-50

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12-2pm// $30-50

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Jun
14
6:00 PM18:00

Intro to Japanese Water Stone Sharpening with Steve Pellegrino of Pellegrino Cutlery

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Class/Event Title: Intro to Japanese Water Stone Sharpening with Pellegrino Cutlery

Date and Time: June 14th 6-8pm

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Class/Event Description: Learn how to get started using Japanese water stones for sharpening your kitchen knives to make your next meal a pleasure to prepare. We will cover types of stones, techniques and tips to get you set up for sharpening at home. With practice, anyone can sharpen their own knives to a razors edge, tomatoes won't know what hit them.

Teacher Bio: Steve Pellegrino is a designer by training from the School of Visual Arts in New York and a self taught Bladesmith who aims to bring a new perspective to culinary cutlery. 

Sliding Scale:$15-30

Class/Event Size: Up to 10

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6-8pm// $15-30

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Jun
12
6:00 PM18:00

Ploughman Cider + Eclectik Domestic Dinner with Ben Wenk of Three Springs Fruit and Chef Katie Briggs

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Enjoy a pour a wide range of ciders from Ploughman Cider with owner Ben Wenk. Ben will demonstrate some unique fruits and fermentation techniques. Chef Katie Briggs will prepare a seasonal meal to accompany the ciders.

Ben Wenk is a seventh generation fruit grower in Adams County, Pennsylvania, where his family owns Three Springs Fruit Farm, makers of Ploughman Cider. Ben earned an Agroecology degree from Penn State College of Ag Sciences in 2006. Shortly after, he expanded the diversity of crops grown at Three Springs to support trips to regional farmers markets and local stores and restaurants. Late 2016 saw the debut of Ploughman Cider, a new venture to express the best of the farm through fermentation.

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6-8pm// $40-60

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Jun
10
6:30 PM18:30

Better Home Bartending Seminar with Gavin McMonigle

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Gavin McMonigle was born and raised in Drexel Hill, a subsection of Delco. He has been living in Philadelphia and working in Philadelphia Bars for the last decade and after living in neighborhoods all over town has finally settled in Point Breeze with his beautiful and talented wife Sarah Cassano and their two dogs, Tito and Hawk. Gavin has seen many changes in how people drink over the years and has traveled the country visiting bars of all kinds in search of greatness and has found much joy, rich history, and boundless creativity. He is honored for the opportunity to share some of his findings.

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5-8pm//$20-35

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Jun
9
2:00 PM14:00

1149 Co-op Community Meal with Jena Harris of Food Everyone Deserves

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Jena Annise (J.A.) Harris is a Black, Queer, Femme Chef who strives to bring her love of a shared meal together with social justice work.  Over the last five years, J.A. has been working as foodeveryonedeserves (f.e.d.), which focused on providing artists, organizers and individuals with catered meals that fit their dietary needs at sliding scale prices.  The various collaborative work f.e.d. has been a part of since arriving in Philadelphia in 2015 has been the motivating force that has led to her becoming a co-founder of 1149 Cooperative, a shared kitchen & community space located in South Philadelphia.  When she’s not playing connect the dots with community organizing and food work, J.A. enjoys belting out a karaoke ballad whenever the opportunity presents itself.  

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2-4pm// $5-20

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Jun
7
6:30 PM18:30

Argentine Family Table with Chef Jezabel Careaga of Jezabel's Cafe

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Born and raised in northwest Argentina, entrepreneur Jezabel Careaga has had a passion for cooking from a very young age. Jezabel was raised by her grandmother Julia. They developed a strong bond in the kitchen making bread, peeling potatoes, and making pasta. At the age of five, she remembers helping her mother baking alfajores enthusiastically. As a teenager, she became obsessed with “El Panadero y el Pastelero” (The Baker and Confectioner), a cooking show that highlighted Argentine sweet treats. After going to school for Tourism & Hotel Management, and with an MBA program under her belt, in 2007 she pursued opportunities at the Loews Miami Beach hotel in Miami.

In the summer of 2010, she embraced the opportunity to share her treasured recipes in Philadelphia with the opening of Jezabel’s (formally Gavin’s Café), located at the corner of 26th and Pine Streets in the Fitler Square neighborhood. While Jezabel strives every day to deliver the taste of Argentina from her childhood, her culinary influences extend beyond her traditional cooking and she seeks to fuse global flavors. She is currently stepping into a new chapter of her career as she launches her new venture, Jezabel’s Studio, in West Philadelphia. Jezabel meticulously designed and furnished the space herself. At the studio you can sip some tea and relax, attend cooking classes, and also purchase her beautiful wood crafts.

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6:30-8:30PM// $20-30

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May
30
6:00 PM18:00

Spoil Yourself!: The Art of Cheese & Charcuterie with Jamie Png & 1732 Meats

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Spoil Yourself! - The Art & Science of Cheese & Charcuterie

Cured meats and artisan cheeses share much in common, and in this tasting we'll delve into some of the similarities between these traditional foods. We'll be pairing a variety of artisan cheeses with a range of beef, pork, and lamb charcuterie from Philly's own 1732 Meats, with each pairing designed to highlight different aspects of the production process. Come learn from two local makers, and leave knowing a little bit more about how the cheese is cut and the sausage is made!

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Jamie Png works as a cheesemaker, cheesemonger, and cheese educator in Pennsylvania, New Jersey, and New York. An Australian transplant, Jamie earned a masters in Food Studies from NYU, and is based in Philadelphia. 

1732 Meats was born out of Ari Miller's love for curing meats. He first learned to make bacon about a dozen years ago, curing the bellies in the family kitchen and aging them in a Ziploc bag sitting in a Pyrex lasagna pan. He quickly began to envision flavors he could experiment with, and soon friends and family were raving about the garlic and black peppercorn flavors.

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6-8pm// $25-35

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May
24
6:00 PM18:00

VBQ: A Plant Based Barbecue with Chef Nicole Younger of iHeart Chef NY Catering

THIS EVENT IS SOLD OUT

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Event Description: Come kick it with us to start the grilling season off right at our first annual VBQ! You are invited to indulge in the sticky, savory and smoky flavors of the grill we all love with a soulful and plant-based twist. Chef Nicole has curated a menu bursting with fresh takes on your most beloved BBQ favorites that will be sure to put you in the cool summer mood. High vibes and good energy will set the evening ablaze as we dine and fellowship. See you there!

Event Menu

Smoky pulled jackfruit BBQ sliders with a crisp apple slaw

Chargrilled plant-based “burger” sliders with Chef Nicole’s signature burger sauce

Hickory glazed grilled “steak”

Sides-

Tri-color potato salad

Chef Nicole’s signature seafood salad

Sweet-n-Savory Baked Beans

Grilled corn with a bee-free honey-lavender butter

Assortment of grilled vegetables

Beverages-

Fresh watermelon mojito (alcohol-free)

Fruit infused spring water

About Chef Nicole Younger

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“My goal is to bring awareness to all beautiful souls seeking to make healthier choices; in pursuit of Self Love. Self- Love begins in our hearts, it circulates throughout the mind, body, and spirit, until it reaches our plates.”

North Philadelphia native, Nicole Younger, adopted a love for food at an early age under the influence of her grandmother. Raised in North Philadelphia with generational ties to Halifax, VA, where her family owned and farmed the land with a rotation of seasonal crops, she has drawn on both her past and her present to inspire the profile of the robust and soulful flavors she delivers. In 2010, her daughter Madison, now age 9, was diagnosed with severe food allergies; this forced Nicole to quickly adapt her and her children’s relationship with food. Nicole’s journey led her to living the most simplistic yet holistic lifestyle, transitioning her and her children into a plant-based lifestyle.

Professionally, Nicole graduated from the Philadelphia Opportunities Industrialization Center (OIC) with a concentration in the culinary arts in October of 2016. Her career launched with Eatible Delights, a premier catering organization in Philadelphia PA. It was here she learned the operational basics of catering. In 2018, combining her professional experience with her personal journey, IHeartChefNY

Catering was born. IHeartChefNY Catering focuses on delivering unique plant-based culinary experiences to its clients.

THIS EVENT IS SOLD OUT

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May
19
5:00 PM17:00

Herbal Tea Blending with Noelle Bakri of Gold Dust Apothecary

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Noelle Bakri, west philly herbalist and gardener will share some knowledge on the basics of herbal tea blending. Focusing on herbs that promote relaxation and anxiety reduction. You will create and take home a custom tea blend catered to your personal flavor preferences and needs. You will also leave with the knowledge on how to grow some of the herbs discussed in your own philly garden.

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5-6:30pm //$5-10

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May
18
2:00 PM14:00

Sustainable Floristry with Kristin Jas of Lunaria Gardens

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SOLD OUT

Get ready to swim in verdant vernal botanica! In this class, we'll learn how to embrace the floral bounty of the region, gain some skills in foam-free mechanic techniques, and practice elements of garden style design. Construct and take home your own centerpiece arrangement, using locally-grown blooms, invasive foliages, and foraged botanical elements. Step up your decor or holiday table style, or gain confidence in wedding or event design.

All materials provided, but bring any favorite shears or pruners.

THIS EVENT IS SOLD OUT


Registration:
https://www.universe.com/events/sustainable-floristry-workshop-tickets-philadelphia-X9CBHT
$40 Earlybird tickets available until May 9
$50-70 sliding scale tickets available after May 9

Instructor: Kristen Jas Vietty is grower, forager, designer, and operator of West Philly-based floral studio, Lunaria Gardens. @lunariagardens

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May
15
6:00 PM18:00

The People's Supper

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Join the Popular Alliance for Undocumented Workers Rights (PAUWR) and 215 People’s Alliance for the next Peoples’ Supper on Tuesday, May 14th at 6pm at Life Do Grow Farm in North Philadelphia to celebrate The People’s Platform for a Just Philadelphia. This event will bring together organizers, activists, chefs, food growers, and food lovers to talk together about equity and justice while sharing a delicious buffet meal prepared by chefs across Philadelphia. Join us to learn about 215 People's Alliance, the role of voting in building our movement, and the slate of candidates endorsed by 215 People's Alliance for our upcoming Philadelphia elections. Music by @moormother. Plus, take a free tour of Life Do Grow Farm @urbancreators at 5:30pm! Pay-What-You-Want; no one turned away for lack of funds. RSVP at bit.ly/PeoplesSupper (link in bio)

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May
10
6:00 PM18:00

Cheese Flavor: Where does it come from? with Conor Sheridan of Di Bruno Brothers

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Class Title: Cheese Flavor: Where does it come from?

Date and Time: Friday, May 10th 6-8pm

Class Description: A large part of mongering is demystifying unfamiliar cheeses and helping folks objectively taste the exciting layers of activity in different styles. In this class, we'll cover how the terroir, feed, milk, cultures and curds come together to produce unique flavors and aromas by tasting and discussing several cheeses and complimentary pairings. You'll learn what flavors you're drawn to and why, and which flavors you tend to avoid, widening your scope of what cheese can offer and helping you discover some new favorites!

Teacher Bio:Conor Sheridan has been a cheese monger for the last five years and currently is the Cheese Specialist at Dibruno Bros in the Italian Market. He is studying to become a Certified Cheese Professional by the American Cheese Society in July. 

Sliding Scale: $15-25

Class Size: 15

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6-8pm// $15-25

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May
6
2:00 PM14:00

Sarapan: Indonesian Brunch with Chef Diana Widjojo of Hardena


Join us this Monday @rowhousegrocery for the first in our community kitchen series with Chef Diana Widjojo of@hardenaphilly for Sarapan: Indonesian Brunch. 

Chef Diana will be preparing:

1. Bubur- Rice porridge with shredded chicken, cakwe (Chinese cruller), roasted peanuts, hard boiled egg and garlic crackers

2. Hagelslag- Dutch style toast with chocolate sprinkles and fruit

3. Tahu Kecap sambal- Fried Tofu with Sweet Soy Sambal

4. Bubur Ketan- Sweet Black rice pudding with salted coconut milk and bananas


We are honored to have Chef Diana kick off our series at Rowhouse as Hardena is a legendary institution in South Philly. 


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2-4pm// $20-30

As always industry receives 20% off! 

Diana Widjojo attended the Art Institute of New York City for Culinary & Management. Food has always been the center of her life and focus. Diana grew up in an open minded environment and learned to appreciate different cuisines from many places. Living in New York City and trying different cuisines from around the globe, she learned how to appreciate every dish, and from that, learned how to appreciate my own ethnic cuisine. The fact that Indonesian food was not known at all inspired Diana to think of ways to introduce it to more people. Ever since Diana and her sisters were young they would help their mother prepare different foods for her catering. They watched their mother work so hard and receive so much joy to be cooking for people that loved her food. Seeing that made Diana and her sisters want to do the same. Diana has worked in many different types of restaurants from hipster fast food in uptown Manhattan to fine dining off 5th Avenue, trying to learn as much as she could. Diana moved to Philadelphia to work at Noord to expand her knowledge of Indonesian cuisine. In February 2017, Diana and her sisters took ownership of Hardena, working tirelessly to introduce Indonesian cuisine and culture to the general public.


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Mar
26
6:00 PM18:00

The People's Supper at FUMCOG

  • First United Methodist Church of Germantown (map)
  • Google Calendar ICS
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Join us for The People’s Supper, a community dinner and panel in solidarity with two families living in sanctuary at First United Methodist Church of Germantown (FUMCOG). March 26th at 6:30pm. RSVP at bit.ly/PeoplesSupper To celebrate the strength and resilience of these families, shine a light on injustices in our immigration system, and bolster support for the families’ campaign, local professional chefs and event industry professionals will provide a delicious family-style meal. Ben Miller of South Philly Barbacoa will host the panel with Clive and Oneita Thompson from Jamaica and Suyapa Reyes from Honduras. Both families are currently living in sanctuary at FUMCOG to resist deportation. The families’ lawyer, David Bennion of Free Migration Project, and the church’s pastor, Bob Coombe, will speak on the panel to contextualize their cases within the current U.S. immigration climate. Ashtin Berry, New Orleans bartender and advocate for a more healthy and equitable hospitality industry, will open up the event with her remarks and be the evening’s emcee. Learn about the families’ stories here bit.ly/InquirerThompsons & bit.ly/LocalReyes. RSVP at bit.ly/PeoplesSupper

Guests can expect cooking from chefs Cristina Martinez, Kurt Evans, Valerie and Leigh Erwin, Ange Branca, Aliza Green, Damon Menapace, Jezabel Carega, Omar Tate, Katie Briggs, Jhonny Rincon, Royer Smith, Mani Thillai, Zach Sklarsky, Epifani Ortiz, and Ana Caballero.

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Mar
21
6:00 PM18:00

Eclectik Domestic Collective: Dinner at 1149 Cooperative

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Join the Eclectik Domestic Collective next Thursday March 21st from 6-9PM 1149 Cooperative! Food Everyone Deserves, Zach Sklarsky & Braden Biel and I will be serving up a 5-course-meal of spring’s bounty for your enjoyment. We will also be featuring members of the community to engage us in conversations in environmental conservation. #celebrationoflight #radicalfood #eclectikdomestic

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Feb
14
to Feb 16

Valentines Dinner Series

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Bridgeton House on the Delaware is pleased to continue their Chef’s Tasting Menu. Chef Karen Bean and Chef Katie Briggs of Eclectik Domestic will be returning to prepare a market driven chef’s tasting menu for Valentine’s Day and President’s Weekend.

The chefs will be offering a 3 or 5-course menu served fireside in the dining room at Bridgeton House on the Delaware.

The 3-course menu will include a salad, entree and dessert. The 5-course menu will include an appetizer and a selection of local cheeses hand selected by Chef Katie, a wonderful ending to this artfully prepared meal. The 5-course tasting menu is the chef’s recommendation.

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Chefs Katie and Karen have been cooking together at Bridgeton House for the last five years and these two roving chefs feel most at home behind the stove together. Katie’s vegetable-driven cuisine (influenced by her time in California) is grounded by Karen’s repertoire of old world classics. Though they are from different generations, their love for classic cuisine unites them and offers a truly one of a kind culinary experience.

Please join us.

Reservations are required – please call the inn directly to make reservations 610-982-5856 and alert us to any dietary restrictions.

Chef Bios:

Chef Karen Bean is a seasoned chef who has been preparing breakfast, baked goods and private dining packages at the Bridgeton House for the past 10 years. Prior to her tenure at Bridgeton House she offered up her culinary talents as the executive chef at the Golden Pheasant as well as several fine dining establishments in Florida and Costa Rica. Karen has also worked as a private chef to local residents and catered many parties and events in her 50 years behind the stove.

Chef Katie Briggs of Eclectik Domestic has traveled far and wide offering up her culinary talents. Katie’s early love for food was learned from her parents at Bridgeton House. She later received a Bachelors of Arts from Temple University in Philadelphia and was selected to affirm her culinary talents at Bolete Restaurant through the James Beard ‘Women in Culinary Leadership’ Program. Her resume boasts whole-animal butchering, hosting culinary events and pop-ups from California to Maine, (as well as abroad in France and Germany) and several years touring with the acclaimed culinary circus “Outstanding in the Field” to nearly all 50 states.

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The Fourth Annual Peace Tree Farm Dinner
Nov
30
7:00 PM19:00

The Fourth Annual Peace Tree Farm Dinner

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Bask in the warmth of the greenhouses at Peace Tree Farm for our fourth annual farm dinner!

This year, our dinner will benefit Rolling Harvest Food Rescue of Bucks County. Rolling Harvest Food Rescue aims to increase access to donated fresh produce and other healthy foods to area hunger-relief sites that serve the at-risk, food-insecure population by providing local farmers and food producers with free, effective delivery and distribution of their surplus.

Tickets to this fundraiser include appetizers, libations, a four-course sit-down dinner highlighting local foods, and tours of the greenhouses of Peace Tree Farm. A portion of the proceeds will be donated to Rolling Harvest Food Rescue.

Discounted tickets are available for folks who make less than <$30,000/a year, industry, POC, and Friends & Family.

Join us Friday, November 30th, 2018, 7PM.

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Apr
7
5:00 PM17:00

The Wild Heart of Spring: A Feast of Light

Saturday, April 7  - 5:00pm

Come celebrate the changing light with a feast for the senses. For this unique dining experience, I will be preparing a 6-course meal teeming with all the wild abundance of a spring harvest. Served in an intimate, immersive banquet installation set to the narration and music musings of author Nick Jaina, this is sure to be an evening to captivate the hearts, minds, and palates of those who join us to taste the Wild Heart of Spring.

I look forward to celebrating with my California community through food, art, and music at lille æske. After farming in Boulder Creek in 2014, I routinely return to the San Lorenzo Valley to collect my favorite ingredients from the region; where the local landscape and community inspire my cooking style. After completing my 2016 James Beard Women in Culinary Leadership grant, I continued to further my culinary education in Pennsylvania. I have been mentoring with outstanding chefs and most recently finished a local whole animal butchering apprenticeship with Primal Supply Meats in Philadelphia. This will be my third dinner at lille æske. I look forward to serving you at the table!

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The Third Annual Peace Tree Farm Dinner
Feb
18
6:00 PM18:00

The Third Annual Peace Tree Farm Dinner

Bask in the warmth of the greenhouses at Peace Tree Farm for our third annual farm dinner!

For the second time, our dinner will benefit The Pennsylvania Association for Sustainable Agriculture (PASA). PASA is recognized as the largest sustainable farming organization in the country and enables viable farming systems that help provide healthy local food throughout Pennsylvania and the nation. 

Tickets include appetizers, libations, a four-course sit-down dinner highlighting local foods and tours of the greenhouses of Peace Tree Farm.

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The Fourth Annual Beast Feast
Nov
13
1:00 PM13:00

The Fourth Annual Beast Feast

I am pleased to announce the fourth annual Beast Feast. Join us Wednesday, December 14th for an evening of food, music, and community at my families Inn, Bridgeton House on the Delaware in my hometown of Upper Black Eddy, Pennsylvania.

We will be featuring some of our favorite locals including Peace Tree FarmBobolink Dairy + BakehouseCastle Valley MillHomestead Coffee Roasters and Ajiri Tea. We are also happy to welcome Philadelphia's own Heritage Farm and Mycopolitan Mushrooms to the menu. The one and only TJ Kong will also be gracing us with his trio in his much-anticipated return to Upper Black Eddy.

\\Doors at 6, Dinner at 7, Music and Dessert at 8. //

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Nov
6
3:00 PM15:00

Hoedown at Lady Luck Flower Farm

In a beautiful Appalachian cove in Western North Carolina, sits  Lady Luck Flower Farm. For the past nine years, Mike Adams and Katie Grear have worked with the land to produce specialty cut flowers as well as medicinal herbs, heirloom squash, and corn. 

Join us Sunday, November 6 at 3 pm for a celebration of the end of another season, of where we've been and where we're going- individually and collectively! Featuring eats by Eclectik Domestic, live music from Hearts Gone SouthZach Bryson and Todd Day Wait's Pig Pen, and a bondfire! We'll be dancing and feasting rain or shine.
\\Donations are greatly appreciated//

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