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Aliza Green making a guest appearance at Heirloom
Chef Al Paris is teaming up with the longtime Philly food scene fixture for his next collab.
Aliza Green making a guest appearance at Heirloom
Back in November, we told you about the first in a series of guest chef dinners at Heirloom (8705 Germantown Ave.), where chef Al Paris would invite those chefs he sees as most influential on the Philly dining scene to cook with him in his kitchen. He kicked things off with an appearance by Georges Perrier; now, he'll welcome Aliza Green to come in for a one-off Pugliese feast on Tue., Feb. 19.
To those Philadelphians that remember the city's fine dining boom in the '70s, Green will need no introduction. She made her name cooking at spots like Ristorante DiLullo and the White Dog Café; in the '90s, she teamed up with Perrier to co-author Le Bec Fin Recipes (Running Press, 1997). Since then, among other pursuits, she's continued on as a prolific cookbook author: most recently, she published The Butcher's Apprentice (Quarry, 2012), and is also well-known for her encyclopedic series of "Field Guides" to, well, just about all things produce.
For the dinner on the 19th, chefs Paris and Green will team up to put out a four-course Pugliese feast that will set you back $75 a head. There will be four seatings, ranging from 5:30 to 8:30 p.m. (the last collaboration proved very popular, so of course, an early reservation is not a bad idea). The menu (click through to see it in its entirety) kicks off with burnt-wheat foccacia and a spread of antipasti, then offers options including tiella—a celebration of carbs that you might think of as Pugliese paella—and handmade cavatelli with lamb ragù. Dessert is an offering of regional sweets that might be enough on its own to convince you to head out to Chestnut Hill.
First Course
Stuffed Roasted Peppers
anchovies, capers, pine nuts, currants
Focaccia of Burnt Wheat
cherry tomatoes, green olives
Vegetarian Broccoli & Cauliflower “Meatballs”
Warm Fava Bean Puree
wilted cicoria greens
Second Course
Tiella
Puglian crusty rice, mussels, potato
-or-
Burrata
creamy cheese, burst tomato, arugula pesto
Third Course
Roast Orata
Mediterranean sea bream, fennel, black olives, crispy capers
-or-
Cavatelli
handmade ricotta pasta, lamb ragù, garden peas
-or-
Frittata
local farm egg, grilled artichokes, mint, cipollini onion
Dessert: Puglian Sweet Plate
Red Wine & Honey Poached Figs
bittersweet chocolate ganache
Ruby Grapefruit Crostata
almond crema, cactus pear, blood orange
Purcedduzzi
crispy semolina gnocchi, anisette-tangerine syrup
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