The forces of Rittenhouse Row, Kevin Sbraga, and Danielle DelRe, of Starr Restaurants, have come together to create an event that will be one to remember. From August 4th to the 7th, the restaurants of Rittenhouse Row will prepare meals unlike the ones on the traditional menus and give you a dining experience that is one of a kind. As of right now, 18 members will participate in the Rittenhouse Row Culinary Collective, but the list is growing.
On August 5th, from 6 p.m. to 9 p.m., Kevin Sbraga’s The Fat Ham will do its own take on the Lowcountry Boil. Attendees will receive a family-style helping of the classic summertime dish to enjoy with the new seasonal cocktails for $90 per person (tax and gratuity included).
You can expect a meal full of shrimp, blue crab claws, house made smoked garlic sausage, potatoes and corn. And this lowcountry boil is bringing the heat with The Fat Ham’s special spice blend.
Yet Sbraga isn’t just bringing the dish up North for a few good lip smacks. “Lowcountry Boil is the epitome of what hospitality is all about in the South – getting together with friends and family to eat, drink, and enjoy each other’s company,” Sbraga said. “And there’s no better way to enjoy the last days of summer than with this one pot dish spread across a table of newspaper.”
More than 1,200 guests attended the 9th Annual Great Chefs Event on Tuesday, June 10th. The yearly eating party thrown by Philadelphia superchef Marc Vetri was held at Urban Outfitters in the Navy Yard, with proceeds going to help Alex’s Lemonade Stand eradicate childhood cancer, and to the Vetri Foundation for Children. Neuroblastoma took Alex Scott’s life when she was eight, and her parents, Jay and Liz Scott, carry on her goal of helping doctors find a cure for the disease.
The event attracts four dozen top chefs from the U.S. and Italy who created delicious dishes that people raved over all night long. The event featured a live auction that brought in $80,000 and a silent auction — which included clothing, lavish trips, sports tickets and experiences — that raised nearly $100,000.
Later that evening I headed over to Vetri’s restaurant on North Broad, Alla Spina, for the after-party. There I found many of the volunteer chefs, sponsors and ticketed guests enjoying a delicious spread by the Vetri Family, and friends including Sweet Box Bakery, Debragga meat, Nomad Pizza to name a few. Behind the turntables was The Roots’ Questlove, who appears at the after-party annually and packs the dance floor from start to finish. It’s always a highlight of the evening.
On Monday, June 2nd, Kevin Sbraga and his chef de cuisine Aaron Gottesman will be sharing the kitchen with two of the bright lights of the Alabama culinary scene.
Leo Maurelli, exec chef of Central in Montgomery, Alabama, and Rob McDaniel, exec and GM at SpringHouse on Alabama’s Lake Martin, will join chefs Sbraga and Gottesman in the kitchen at the Fat Ham to put together a four-course, family-style dinner for guests. Tickets are $90 per person (all inclusive). If you’ve ever been to the Fat Ham, you know space is limited, so reservations are required. And all seating is at communal tables, between 6pm and 9pm.
Details, details… What matters here is the food. And the menu, though being sold as four courses, is really kinda more like eight. Click through the link and you’ll see what I mean.
Kevin Sbraga is opening his third restaurant (Sbraga, The Fat Ham). The Top Chef winner is once again teaming up with developer Carl Dranoff and will be opening a rotisserie-based restaurant at the base of Southstar Lofts, at the corner of Broad and South. The restaurant will go in the 1,500 square foot corner space at Dranoff’s latest Broad Street development.
It’s not the sort of thing a food critic is supposed to say, but my favorite bite of the year might just be a piece of fluffy white bread soaked with ranch dressing on the Walnut Street Bridge.
That wasn’t everything my fork found on one plate at the Fat Ham. There was a refreshing sprig of dill, and a thin slice of cucumber pickle that was as cool as, well, you know. But there you’ve got the sum total: bread, ranch, dill, cucumber. So I know what you’re thinking: Should I even keep reading this column, or quit while I’m ahead?
Kevin Sbraga is now serving his spring menu at his eponymous restaurant, Sbraga. The four-course prix fixe menu is now $55 and includes a complimentary amuse course of his very famous foie gras soup (vegetarians can look forward to an amuse of carrot ginger soup). Also new is an all-new pasta and grains course. An optional beverage pairing is available for $40. “At Sbraga, our focus has always been hospitality,” says Sbraga. “It’s about giving your guests what they want without them asking. The foie gras soup is one of our most popular items, so we thought it would be nice to give everyone a taste before dinner, making it part of the nightly experience.”
Yesterday, we announced our fourth Foobooz After Dark dinner. On Saturday, April 26th at 11:30 p.m., we’re taking the chef de cuisine from SBRAGA, Greg Garbasz, and transplanting him into The Fat Ham’s kitchen with chef de cuisine, Aaron Gottesman. They’ll be doing what they do best: Aaron showing off his Southern skills, and Greg doing some fancy Yankee stuff.
Remember, beer from Sixpoint Brewery and The Fat Ham’s signature cocktails will be pouring all night, so it’ll be lots of eating and lots of drinking–as is tradition for our After Dark dinners.
Aaron Gottesman, the chef de cuisine at The Fat Ham, came to our first After Dark dinner at Will BYOB, and he sat at the table that had the most fun that night. After dinner, he came up to me and said, “I’d love to do one at The Fat Ham once we’re all settled in.” And guess what?
They’re all settled in. Read more »