Won’t You Join the PHeaSt?

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What is a PHeaSt? On October 19, 2012, from 7 to 10 pm, PHS will transform its warehouse and grounds at the Philadelphia Navy Yard into a rustic party venue for PHeaSt, a one-of-a-kind celebration of fantastic farm-to-table dishes. PHeaSt will feature inspired culinary collaborations between the region’s finest chefs and local growers in support of the PHS City Harvest program, which grows fresh organic produce to feed more than 1,000 families in need every week.

The centerpiece of the event will be a mammoth handmade table, which will underscore PHS efforts to “bring everyone to the table” for celebration and collaboration. Guests will be treated to a corral of tasting tables where they can also visit with local celebrity chefs, farmers, and growers who will create seasonal masterpieces using local bounty.

Guests will be invited to participate in the People’s Choice Award with chance to win a gift card to the restaurant garnering the most votes. The evening will also offer entertainment, outdoor fire pits, and twilight views of the Navy Yard. Tickets are $150; VIP tickets are $300. To purchase tickets, please click here.

To whet your appetite for PHeaSt, below are a few of the chefs who will be in attendance. Full profiles can be found on our Pinterest board here.

Davio’s
Situated on the second floor in the historic Provident Bank Building just off fashionable Rittenhouse Row, Davio’s Northern Italian Steakhouse wins accolade after accolade, year after year. Executive Chef David Boyle is paired with Growing Home Gardens (a project of the Nationalities Service Center) growers Adam Forbes, Dilu Kaflay, Lun, and Htee Da Win t.

Katie Cavuto Boyle
Katie is a registered dietitian and personal chef with Healthy Bites, a catering, meal delivery, and nutritional services company in Philadelphia. She was awarded Philadelphia Magazine’s“Best of Philly” Nutritionist for 2012 and is the consulting dietitian for the Philadelphia Phillies. At PHeaSt, Katie will be paired with Earthskeepers growers Alia Walker and youth.

Lacroix
Esquire magazine hailed Lacroix the “Best New Restaurant in the United States” upon its premiere in 2003. Executive Restaurant Chef Jon Cichon, incorporates his experience with international cuisine by combining Spanish, Portuguese, Thai, Japanese, and American flavors to create his own infusion. Chef Jon will be paired with Farm 51 growers Andrew Olson and Neil Santos.

Marathon
The three Marathon restaurants share the goal of providing the highest quality fresh food at an excellent value, while striving to create relationships and build strong partnerships through their metal-smiths to the mural artists they work with to the farmers they buy from, and urban farms they hope to build. Chef Justin Robertson will be paired with Marathon Farm grower Eddy Branch.

Talula’s Garden
Portfolio.com dubbed it “The Toughest Table in America,” and The New York Times praised the “handsome, deceptively complex and masterfully executed” food, likening the experience to a “spiritual retreat.” The Talula’s Garden experience also earned a spot on the 2010 “Saveur 100” list. Chef/Owner Aimee Olexy and Executive Chef Sean McPaul will be working with Monsieur Tom Culton of Tom Culton Biologique.

See more chefs and growers on our Pinterest page!

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