Taste America: Philadelphia

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RECEPTION HORS D’OEUVRE 

Arancini Classico
CREATED BY JOEY BALDINO, PALIZZI SOCIAL CLUB, PHILADELPHIA and ZEPPOLI, COLLINGSWOOD, NJ

Roasted Sunchoke-and-Truffle Cream–Stuffed Sunchoke with Black Trumpet Mushroom Powder
CREATED BY ELI KULP and JOHN PATTERSON, FORK, PHILADELPHIA

Raw Bonito with Lemon Juice, Black Olive Oil, and Micro-Basil
CREATED BY MICHAEL LOUGHLIN, SCARPETTA, PHILADELPHIA

Seared Steak Tartare with Smoked Garlic Aïoli, Pickled Chiles, and Seeded Sourdough
CREATED BY MARCIE TURNEY and VALERIE SAFRAN, BARBUZZO, PHILADELPHIA

Babi Guling > Balinese-Style Roasted Pig Belly with Sticky Rice Cakes and Watercress Salad
CREATED BY DIANA WIDJOJO, HARDENA, PHILADELPHIA

Shaved Brussel Sprouts with Cashew Dressing, Asian Pear, and Black Lime
CREATED BY SARAH RINKAVAGE, CHOOSE CHICAGO

Duck Confit with Oaxacan Mole, Huitlacoche, and Duck Chicharron
CREATED BY SODEXO

Assorted Cheeses
SPONSORED BY KERRYGOLD

Reception beverages courtesy of El Tesoro Tequila, Gloria Ferrer Wines, Robert Mondavi Winery, Single Prop Rum, and Woodford Reserve.

DINNER

Slow Roasted Quince with Matsutake Mushroom, Turnip, and Country Ham
CREATED BY JONATHAN CICHON, LACROIX AT THE RITTENHOUSE, PHILADELPHIA
Il Borro Toscana Pian di Nova Super Tuscan 2015

Poached Bass with Black Pumpkin, Trumpet Mushrooms, and Cauliflower
CREATED BY NICHOLAS ELMI, LAUREL, ITV, AND ROYAL BOUCHERIE, PHILADELPHIA
Il Borro Toscana Lamelle Bianco 2017

Glazed Beef Short Rib with Charred Eggplant, Heirloom Peppers, Garlic, and Rosemary
CREATED BY JAMES BEARD AWARD WINNER JEREMIAH LANGHORNE, THE DABNEY, WASHINGTON, DC
Robert Mondavi Winery Oakville Cabernet Sauvignon 2014

Wines courtesy of Righteous Imports, Robert Mondavi Winery, and Il Borro Toscana.

DESSERT RECEPTION 

Pistachio Cake with Poached Quince and Candied Lemon
CREATED BY JAMES BEARD AWARD WINNER CAMILLE COGSWELL, ZAHAV, PHILADELPHIA

Dirty Chai Latte with Spiced Taiglach
CREATED BY TOVA DU PLESSIS, ESSEN BAKERY, PHILADELPHIA

Milk Chocolate Banana with Sablé Crust, Milk Chocolate Crèmeux, Caramelized Bananas, and Woodford Reserve Double Oaked Bourbon Gel
CREATED BY ANDREW LING, SCHULSON COLLECTIVE, PHILADELPHIA

New World Gateau with Coffee–Milk Chocolate Mousse, Butternut Squash, and Caramel Pecans 
CREATED BY FRED ORTEGA, THE RITTENHOUSE, PHILADELPHIA

Coffee service compliments of La Colombe Coffee Roasters.

Dessert reception beverages courtesy of El Tesoro Tequila, Gloria Ferrer Wines, Robert Mondavi Winery, and Woodford Reserve.