For the past couple weeks, we’ve been talking to a variety of Philly chefs and bartenders, asking them what they bring with them to eat and drink when they go down the shore. And now, for the next couple weeks, we’re going to be sharing with you their favorite recipes for snacks, cocktails and other delicious things so that you, too, can eat and drink like a pro.
It’s clear by reading the menu at Will BYOB that executive chef and owner, Chris Kearse, has a passion for featuring the freshest ingredients of the season, always with an added twist. Today, Kearse has shared his take on a traditional summer tomato salad for you to take down the shore with you.
But don’t fret. If you’re familiar with the chef’s elaborate and artfully designed plates, rest assured that you won’t need tweezers for this recipe. Chef Kearse’s tomato salad is delightfully simple, and showcases some of summer’s best produce.
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Chris Kearse is a chef’s chef. His technique and food make chefs like Eli Kulp a fan. So it isn’t surprising to see a couple of collaborations coming up with the chef/owner of Will BYOB.
This Wednesday, July 16th, Will is hosting chef Adan Trinidad of Sancho Pistola’s and Jose Pistola’s for a special five-course dinner and clambake. The dinner is $50 per person and includes a complimentary drink.
And then next Tuesday, July 22nd, Chris Kearse is heading to Rosemont, New Jersey to collaborate with Matthew Ridgway, chef and owner of The PASS restaurant.
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You grew up in Mossyrock, Washington. Is that a town of more or less than 100 people? Ha. Last time I saw, it had 498. My mom is from Holland; my dad is from New York. And they were sort of hippies traveling in the ’70s, doing their thing. They met and found this little plot of land in the middle of nowhere and bought it, put a single-wide trailer on it, and that’s where I grew up.
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Will is running a Tuesday Tasting Dinner series in which chef Chris Kearse takes one item and then crafts a complete menu around that single ingredient. And on Tuesday, May 20, that ingredient is morel mushrooms. Wild morels from Oregon, in this case. And there are still a few seats left.
The dinner is five courses. Tickets are $55. And you can get yours by calling the restaurant at 215-271-7683.
Oh, and yes. We have the menu. Check it out below.
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Cheu Noodle Bar is introducing a new monthly event. Once a month, they’re hosting a Ramen Rumble pitting two local chefs against each other to see who can create the best ramen.
The first event is next Monday, May 19th at 6 p.m. Sean Magee of Time and Chris Kearse of Will BYOB are the first contestants to face off.
The event is first-come, first-served. $25 gets you two mini-bowls of ramen, a beer and a card to vote for the winner.
Cheu Noodle Bar [Foobooz]
Food & Wine is running a contest to recognize America’s best up-and-coming chefs. Six Philadelphia chefs are nominated for “The People’s Best New Chef – Midatlantic.”
Among the not-entirely-new chefs nominated are:
And the nominees are »
Sancho Pistola’s is kicking off its new guest series, The Fishtown Taco Exchange Program with Will chef/owner, Chris Kearse on Monday, March 24th.
Sancho chef/co-owner Adan Trinidad is collaborating on Kearse on the taco that will be served only between 9 p.m. and midnight on Monday, March 24th.
The Will Sancho? taco is grilled lamb’s tongue, cole slaw and carrot barbecue sauce. Two tacos will be $13.
And since it is Chris’ Kearse’s taco, we imagine it might be the prettiest taco plate you’ve ever seen.
Sancho Pistola’s [Foobooz]
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.
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The 2014 James Beard Foundation Semifinalists have been announced. Local chefs and restaurateurs and restaurants made it to the semifinals in ten categories including Outstanding Restaurant, Fork, and three nominees for Rising Star Chef of the Year, Chris Kearse, Will, Ben Puchowitz, Cheu Noodle Bar and Ben Nerenhausen, Mistral (Princeton, NJ).
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Chef Rob Sidor is an industry vet. Before being the Chef de Cuisine of Di Bruno Bros., he cooked at both of Dan Stern’s restaurants, Gayle and Rae, Chip Roman’s Blackfish, and he’s been doing some tasting/special menu consulting with Chris Kearse at Will BYOB over the past year.
He’s also been doing a series of pop-up dinners under the name Inspiracle, and it’s what he describes to be a “multi-course, multi-sensory dining experience.” We’re talking visual effects, auditory effects, scents and vapors and all their palatal effects. Plus things that engage the attendees, table-side: siphon infused sauces, edible “perfume”, and smoking cinnamon at the table. On January 28th, for $100 a ticket (tickets include tax and gratuity), you’ll be completely immersed in six-courses (plus a few surprises) of body-shaking, mind-baffling food.
Want a sneak peak? »