Last week we told you about our new late-night dinner series, Foobooz After Dark. The first event is an exciting one, with Justin Bogle of the upcoming Avance and Chris Kearse of Will coming together for one really impressive dinner.
The party is happening on Saturday, November 16th at 11 p.m. at Will, with a single seating happening after they clear out the last tables of the night and lock the doors behind us. Tickets are $125 per person and the event is BYOB.
There are only have 25 seats available for this dinner and tickets are going on sale soon. To find out exactly when, sign up now for our Foobooz After Dark alerts so that you can be there, ready to get yours, the minute ticketing goes live.
Now check out what you’ll be eating if you’re lucky enough to get in.
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I’m going to let you in on a little secret:
Foobooz is launching its own little dinner series. Really little. Twenty-five seats, total.
And this is how it’s going to work …
Just in time for the leaves to start turning, chef Chris Kearse is launching his new autumn menu tonight at Will. That snap above? That’s the Barnegat Light scallops with young leek, fennel and chanterelle mushrooms, plated (as usual) with an artist’s hand.
Check out the full new menu (and a couple more pictures) after the jump.
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Will BYOB and chef Christopher Kearse are bringing back their tasting menus on the third Tuesday of each month. The first of these Tuesday tasting dinners will be September 17th.
Each month a different five-course tasting menu will created featuring on a seasonal ingredient. This month’s menu will focus on New Jersey corn.
The dinners are $55 per person and reservations are available now.
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Chris Kearse’s Will turns one on Saturday, August 24th. Kearse is celebrating with a special tasting menu featuring his favorite dishes from the past year. The special menu will be offered from Wednesday, August 21 through Saturday, August 24. And then on Sunday, August 25th, Kearse will collaborate with David Ansill for a special five-course dinner.
Tickets to the collaboration dinner are $100 per person and there will be seatings at 5 p.m. and 8:30 p.m. Proceeds will benefit the National Foundation for Facial Reconstruction. Call 215-271-7683 for reservations.
Check out the flyer »
Drew Lazor’s (throw down the mic and walk off the City Paper stage) profile of Will’s Chris Kearse has been rightfully nominated for a Association of Food Journalists Award in the Best Newspaper Food Feature, below 125,000 circulation category. Lazor wasn’t the only local nominated. Philadelphia Daily News food editor, Laurie T. Conrad was nominated for Best Newspaper Food Coverage, above 200,000 circulation and Drexel’s Table Matters received three nominations. Jason Wilson received a nomination for Best Writing on Beer, Wine and/or Spirits for his article,When Wine Talk Gets Weird and Shelby Vittek received two nominations for her pieces, My Endangered Dinner and Old Nordic.
Photo by Neil Santos
New Jersey Fluke with Black-Truffle Scallop Mousse / Artichoke / Meyer Lemon
Chris Kearse has rolled out the spring menu at his Will on East Passyunk and it reads like a spring ingredient bingo board. If you’ve got rhubarb, meyer lemon and ramps in a row, you’re a winner (you’re also look to be a winner if you have reservations).
More photos and Will’s full spring menu »
And then there was one.
The last eight-course collaboration dinner between power houses Jon Cichon (Lacroix), Lee Styer (Fond), Nick Elmi (Rittenhouse Tavern), and Chris Kearse (Will) is on Monday, April 8th and seats are filling fast. Luckily, this one’s at Lacroix, a bigger venue, so your chances of snagging a table are a little higher, but I wouldn’t bank on it—these dinners are too special.
There’s only one seating at 7 pm, and it’s $100 with an optional beverage pairing for an additional $50. The menu will be a bit different from the rest—a little more Spring oriented since the season is fast approaching.
It all looks pretty fantastic; you can take a peek at the menu after the jump. Call and reserve a spot soon. Carpe diem!
The Menu »
The chicken at Chris Kearse’s Will BYOB is far from ordinary or boring and it is Craig LaBan’s example of what is happening at this modernist Passyunk Avenue restaurant.
Paired with pureed Kabocha squash firmed into a cube with agar-agar and Tuscan kale two ways (baked into chips; creamed and rolled into a log set with “reverse gelatin” that holds as it warms), the once-boring chicken has been willed and worked into unlikely status: a Kearse-ified poularde star. Gorgeous, complex, intriguing, yet still comforting to eat.
Is there a more inspired example of avant-garde cooking in Philly now? If so, they’re few and far between.
The challenge for Kearse is harnessing that magic on every dish. And there are still too many experimental slips to earn unqualified praise.
Two Bells – Very Good
Will BYOB [Philadelphia Inquirer]
Will BYOB [Official Site]
While Chef Joe Cicala hosts his 40-course La Panarda dinner, just down the street, the already highly-lauded Chef Christopher Kearse of Will BYOB, and Rob Sidor will be teaming up to host their own feast of gargantuan proportions. For those of you who don’t know, Chef Sidor, who was the Di Bruno Bros. catering chef, has launched Inspiracle, a Philadelphia based company that designs multi-course, modernist tasting dinners.
The two of them are joining forces for one night of twenty courses of experimental modern cuisine. Some highlights of the dinner include:
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