All throughout the month of March, chef Chris Kearse is doing collaboration dinners at his East Passyunk BYO Will. Every Thursday, it’s a different chef, a different menu. The one thing that stays the same? the price: $70 for five courses.
He’s doing these dinners every Thursday night. And since today just happens to be Thursday, that means he’s doing one tonight–a collaboration with Townsend Wentz who has been very busy lately announcing the openings of new restaurants (most notably, his resurrection of the East Passyunk space that once housed Sophia’s).
It’s looking like a good party, and there are still some seats available. We’ve got the menu after the jump–and also a list of all the other dinners Will has on the books for this month of collaborations.
Collaboration Dinner with Chef Townsend Wentz
Guest Chef Series | Thursday, 6th of March 2014
Preserved Citrus | Seaweed Butter
Escargot + Bluefoot Mushroom Daube
Soft Scramble Eggs | Caviar
Rabbit Pot au Feu
Liver Mousse | Lavender
Onion Soubise | Miner’s Lettuce | Red Wine Bouillon
For the rest of the month, the Thursday guest-chef dinners are looking like this:
March 6: Townsend Wentz
March 13: Ben Puchowitz of CHeU Noodle Bar.
March 20: Mike Santoro of The Mildred
March 27: Greg Vernick of Vernick Food + Drink (which is already sold out–just another reason why you might not want to wait before snagging a place at the table)
So pick your night and call Will for reservations right now. It really is just that easy.