- Neighborhood: Fairmount
- 2244 Fairmount Avenue, Philadelphia, PA
- Cuisine: Italian
- Alcohol: BYOB
A few months ago, we told you about a beautiful, inspiring short documentary made about Chris Kearse from Will. Videographer Oliver Gallini told us then that this was just the first in a series of docs on local chefs and the stories behind their restaurants, their careers and their foods.
Well, today he made good on that claim. He’s now released the second short film in his series–this one focusing on organic-chemist-turned-chef, Townsend Wentz, and his eponymous restaurant.
As was the case with the first video, this one is gorgeously shot and smartly put together. It captures both the chaos and the grace of kitchen work, the beauty of the plates, and the story behind how Wentz ended up cooking for a living rather than working in a lab.
If you've got a couple minutes, you should totally check it out.
Well you can. Kinda.
First, you’re going to have to clear your schedule on the night of January 13 (which is a Tuesday, so you won’t really be missing anything good on TV). Then you’re going to have to find $65 (plus tax and tip). Then you’re going to have to make reservations for this special dinner that Wentz is doing at Townsend where he and some fancy olive oil guy (actually Lorenzo Caponetti from Caponetti Olive Oil) are going to be doing a four-course dinner where Wentz will be showcasing some of the dishes that will eventually make it onto the menu at his new Fairmount restaurant, which is set to debut later this year.
Since we’ve been on a bit of an Instagram kick recently, we wanted to share what Townsend Wentz did last night. Wentz, who is the chef/owner of East Passyunk’s Townsend, was breaking down a whole pig for tonight’s Garces Foundation Gala and he instagrammed each step.
Click on through to follow the process, and check out the captions for some helpful hints.