No more Living Social Vouchers accepted

“Chic, Classic and Chocolate” - A Dinner Demonstration Event

Steamed Mussels in Garlic and Shallots

Creamy Blue Cheese Wedged Salad with Crumbled Bacon and Cherry Tomatoes

Beef Tenderloin WithBeaujolais Jus, Chef’s Choice Potatoes, Roasted Asparagus 

Chocolate Mousse in Chocolate Cups with Freshly Whipped Godiva Chocolate Whipped Cream and Fresh Berries

SOLD OUT

I Lost My Heart to a San Francisco Cioppino Dinner with Chef David Dante

Menu:
Baked Truffled Brie en Croute;
Mixed baby green with Lemon Vinaigrette;
San Francisco-Style Sourdough Fresh Bread, served hot and fresh and
San Francisco Cioppino (Seafood and Fish Stew, with shrimp, scallops, clams and crab);
Lavender Creme Brulee

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About the Chef: David Dante

 David Dante grew up in the restaurant and catering business in northernNew Jerseyand trained as a chef in NYC and theFlorida Keys. He has worked up and down the East Coast and theCaribbeanfor the last 25 years and has earned his certification as a Chef de Cuisine from the American Culinary Federation.  Chef Dante is no stranger to doing cooking demonstrations after having previously worked for the Better Homes & Gardens test kitchen.  He teaches cooking at theJohnC.CampbellFolkSchoolinBrasstown,North Carolinaand has also taught at Williams-Sonoma in Glen Mills, PA.  He is currently working as a Corporate Chef at theWawaCorporateUniversity, where his creative menu items are served to executives and staff alike.

(No more Living Social Accepted in this program)

A Taste of N’awlins with Chef Rokeysha Hunt

Creole BBQ Shrimp & Herb Croutons
Mixed Greens with Feta Cheese and Aged Balsamic Vinegar
Chicken Etouffee atop Steamed Rice; Asparagus with Caramelized Shallots
Bananas Foster Flambe with Vanilla Ice Cream

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About the Chef:    Rokeysha Hunt

Chef Rokeysha Hunt has loved cooking for a very long time. While taking cooking classes in high school, Chef Keysha (as she likes to be called) was inspired by a recruiter from Le Cordon Bleu (formerly Pennsylvania Institute of Culinary Arts in Pittsburgh, PA) to further her love for cooking. In March of 2001, Chef Keysha completed an Associates Degree in Culinary from Le Cordon Bleu.

 Chef Keysha then went on to complete an externship at Walt Disney World’s Swan and Dolphin Resort inOrlando,FL.  This experience allowed Chef Keysha to study under and learn from various chefs, learn several types of cooking styles in an array of atmospheres, study banquet cooking, work live breakfast fare (including the live omelette stations) and the Garde Manger (cold foods). She also worked in several of the resort’s fine dining restaurants. 

Chef Keysha was also a personal chef forLehighUniversity’s Chi Omega Sorority and a cook at Pasta Bella Italian Restaurant inAllentown,PA.In her spare time, Chef Keysha loves to cook meals for co-workers, family and friends. 

For further information or questions, please contact Chef Keysha at rokeysha.ramos@gmail.com

(No more Living Social Vouchers accepted for this event)

Chef Eric Paraskevas of Terra Restaurant (Phila, PA)

Tonight’s Menu:
Dill and Tarragon Gravlax, Fresh Pumpernickel, Cucumber Yogurt Salad, Pickled Onion
Hoja Santa Seared Tuna, Butternut Squash Purée, Hot Ginger Vinaigrette, Jicama Salsa
Roasted Trout, Lobster Mashed Potatoes, Brussel Sprouts, Bacon Brown Butter
Espresso Angel Food Cake, Pomegranate Caramel, Cinnamon Ice Cream, Swedish Fish
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About terra
     Chef Eric Paraskevas (Slate, Lolita) returns to the Washington West neighborhood at terra, a dynamic new restaurant that showcases his exceptional skill in preparing New American cuisine. terra is an intimate, modern, and cozy restaurant on one of America’s most historic streets. While parts of the building are hundreds of years old, including the portions of the basement used in the Underground Railroad, there is nothing antiquated about terra’s menu. The 40-seat space and fully renovated kitchen were designed to provide local and regional foodies with an unparalleled culinary experience. Most of terra’s menu features locally sourced ingredients, all picked from the best suppliers who consistently provide the highest quality in fresh foods. We look forward to you joining us very soon!

About Chef Paraskevas
Born in State College, Pennsylvania, Eric came to Philadelphia to attend The Restaurant School at Walnut Hill College. Eric has served behind the line at some of the city’s greatest establishments, including: The Happy Rooster, The Continental, North 3rd, and Bliss. He first worked as Chef de Cuisine at Lolita, were he was exposed to many different ingredients and unique flavor combinations. Eric took that knowledge to his next position at Slate, where he created a menu that explored all the flavors possible in New American cuisine. Now at terra, Eric wants to emphasize the use of local, sustainable, fresh ingredients, while exploring creative and delicious flavor combinations.