On July 26, the team from Marigold Kitchen is headed to New York City to cook a dinner at the James Beard House–one of those nights that’s among the highlights of any chef’s career.
But in order to get ready for the big night, the team will also be cooking their way through the entire dinner for three nights in Philly, on July 19th through the 21st, as part of their Test Kitchen Series.
And yeah, we’ve got the menu
Bantha Milk for our Star Wars themed Open Stove Night
Okay, so I learned something last night. I learned that not everyone is quite as big a Star Wars nerd as I am. Or, really, that maybe no one is as big a Star Wars nerd as I am.
Or at least no one who showed up last night for our Foobooz Open Stove May the Fourth Spectacular. I mean, no one knew the name of the Wookie homeworld. Only one of the chefs (and none of the crowd) was able to remember what Luke’s aunt and uncle on Tatooine did for a living. And I ended up bagging the sound effects contest completely. In the end, I could barely get the chefs to use the Force to identify spices by smell while blindfolded, and we were only playing that game because COOK’s insurance wouldn’t allow me to make them cook blindfolded.
But whatever. The food was good. And there were certainly plenty of drinks. Art spent last night documenting the dishes from Abe Fisher’s Joseph Howard and Felias Peralta of Marigold Kitchen via the Foobooz Instagram, so if you missed the fun live, here’s a recap of how it all went down.
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Photo by Michael Persico
Marigold Kitchen still doesn’t have a menu but they do offer a peek at some of the 13-15 courses that co-owners and chefs Andrew Kochan and Tim Lanza are preparing alongside chef Keith Krajewski.
This month, the $90 per person feast will include:
- Leek Ash Raviolo: butter-basted hen of the woods mushroom and black ravioli, filled with liquified parmesan, ramp pesto
- Australian Beef: seared tenderloin with foie gras butter and chocolate-braised crimini mushroom, puree of smoked potato and leek and Malbec jus;
- Cheese & Pears: Korean pears macerated in bleu cheese, dipped in salted almond crumbs and paired with an apple cider churro.
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The crew at Marigold Kitchen (chef-owners Andrew Kochan and Tim Lanza, along with chef de cuisine Keith Krajewski) like surprises. Their seasonal menus are always shrouded in secrecy right up until they’re released–and even then they want people who come in for the 13-15 course prix fixe to be surprised when the plates hit the table, so they’re always changing things up.
That said, it’s also important to give people a sense of what they might be eating before asking them for ninety bucks and a couple hours of their lives. Which is why the Marigold crew have released details (and photos) of a few of the courses from their new fall menu. Check it all out below.
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West Philadelphia’s Marigold Kitchen has made it a bit of a tradition to tease out some of their seasonally changing menu items. And for late summer, co-chef/owners Andrew Kochan and Tim Lanza, along with chef Keith Krajewski are offering their take on the summer barbecue, among other theatrical plates.
Among the 13-15 plates that make $90 menu-free feast include an American backyard barbecue in the form of frozen dots, and a Red Snapper Calçotada, a Spanish barbecue dish with charred baby leeks and hazelnut romesco.
According to Kochan, Marigold will also be taking their service presentation to another level. “Now, our guests will even see some of our secret techniques done tableside.”
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Marigold Kitchen is doing something special on Tuesdays. Each Tuesday this summer, the Marigold team will be offering a five-to-eight course experimental menu highlighting ingredients sourced from local farmers’ markets and foragers.
The dinners are $65 per person and limited to 25 diners a night. The staff at Marigold will explain the inspiration behind each dish as well as discussing the farmers who grow the produce.
In addition to the Tuesday night dinners, Marigold Kitchen has also rolled out their new early summer menu.
Check out some highlights »
Chefs Andrew Kochan and Tim Lanza generally like their tasting menus at Marigold Kitchen to be a surprise for diners. But what with spring coming and a new menu now taking shape in the kitchen, they’ve decided to give a little preview.
As they did with their secret New Year’s Eve menu, the crew at Marigold are now teasing a couple dishes from their new, 12-course spring menu. That one above? That’s edamame hummus with lemongrass, black sesame seeds, chile oil and a puffed rice cracker.
Check out more after the jump
From left, Laurel chefs Kyle McCormick, Edmund Konrad, Nick Elmi, and Paul Becker.
| Photo by Michael Persico
Three months. That’s about how long it takes us to eat at every important restaurant in the city. And then eat there again. And, sometimes, again.
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Dinner at Marigold Kitchen is always a surprise. The way ex-chef Rob Halpern ran the menu, it was a constantly evolving spread of amuses and tastings that would sometimes change night to night and table to table. And now, the way new chefs Andrew Kochan and Tim Lanza do things is roughly similar–all tasting menus, no a la carte, just a blindfolded adventure every time you walk through the door.
Except for this New Year’s Eve.
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Marigold Kitchen reopens tonight. The restaurant had closed after chef-owner Robert Halpern moved to California. Halpern then sold the restaurant to his chefs de cuisine, Tim Lanza and Andrew Kochan. Chef Keith Krajewski remains on as the executive chef.
The concept from Halpern’s version of Marigold Kitchen remains pretty much intact. There is no menu, just a question about food allergies or aversions. Then courses of modernist dishes come pouring out of the kitchen. The dinner is $90 per person and reservations can be made online.
One of the plates on the opening menu will be the dish shown above, wild striped sea bass with white bean, egg yolk, pepper and olive.
Marigold Kitchen [Foobooz]