SoWe Bar & Kitchen Begins Sunday Night Dinner Series

sowe

Hey, speaking of Justin Swain, SoWe Bar & Kitchen has just introduced their new collaborative dinner series, which features the Rex 1516 chef as the first guest chef  this Sunday, April 21. The kitchen will be serving an innovative four-course prix-fixe menu created by Swain and executed by him, SoWe’s regular chef, Jenn Choplin and the SoWe crew.

This is part of a special collaborative dinner series featuring up-and-coming sous chefs (and star bartenders) preparing their best drinks and dishes for diners. This special event will be held every third Sunday of the month for the rest of the year with a rotating line-up of chefs and bartenders.

Check out Swain’s inaugural menu after the jump

SoWe Sunday Night Dinner Series

Featuring Justin Swain of Rex 1516

Amuse Bouche

Pickled Shrimp

 Appetizer

Blackened Cauliflower with Black Eyed Pea Hummus

 Main

Cast-iron Seared Smothered Pork Chops with Vidalia Creamed Spinach and Sweet Potato Mash

Dessert

Banana Pudding Ice cream with Vanilla Cookies and Salted Caramel

 

Yes, SoWe’s a la carte menu will be available the entire evening.  For reservations or more information, check out SoWe’s website or call (215) 545-5790.

SoWe Bar & Kitchen [Official]

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  • Jennifrr Choplin

    Hello FooBooz friends! The only change to our event is that Miss Molly won’t be able to join us that night. Hope to see some of you there though; we’re very excited to have Chef Swain as our guest!

  • Ok

    Innovative?

  • Biko

    I see nothing innovative… moving on

    • Chachie

      While I’m sure you’re extraordinarily innovative at your job, not every restaurant has lofty-minded goals of breaking new ground and a dog-eared volume of Modernist Cuisine sitting on the pass. Some just want to feed people good food.

      • Joanie loves me

        Hey fuckstick…..if you’re going to steal my shit spell it correctly. It’s ciaci…not chachie.

      • rk

        well, if it hadn’t been described as “innovative” in the post, you’d have a valid point. though that dessert does sound tasty either way.