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The Fifth Quarter dinner at Le Virtù
Six chefs are #offallyexcited to show off what they can do with the nasty bits.
The Fifth Quarter dinner at Le Virtù
Anyone with a Twitter feed full of Philly chefs has probably seen this developing over giggly tweets carrying the hashtag #offallyexcited for a while now (follow along—Jenn Choplin is dyeing her hair to match her dish as we speak), but now that the details have been ironed out and menu set, it's time for you to start thinking about nabbing a reservation.
Long story short, the dinner will showcase six local chefs' way with offcuts; namely, Joe Cicala of host resto Le Virtù, Pat Cancelliere of 943 byob, Eric Paraskevas of Bainbridge St. Barrel House, Jennifer Choplin (late of ill-starred Butcher and the Brewer), Michael Falcone of Pottstown's Funky Lil' Kitchen, and Sam Jacobson, who recently announced his impending departure from Lansdowne's Sycamore byob and closed-for-retooling NoBL.
On the menu (which you can see in full below), you'll find decadent pig head croquettes, a red-red salad featuring wine-braised heart and beets, foie gras for dessert, an eye-widening and heart-stirring dish of lamb brain ravioli in blood pasta, and more. The 6-course tasting is $60 a head, and they'll do two seatings on Mon., Dec. 3, at 6 and 8:30 p.m.
Pig-head croquettes, lemon-parsley aioli
Pan-fried sweetbreads, apple-pepper jelly, caramelized fennel, fava beans
Warm salad of Beaujolais-braised beef heart, watercress, hazelnuts, beets, horseradish vinaigrette
Lamb-brain ravioli in blood pasta, pioppini mushrooms, pecorino canestrato
Veal tongue Wellington, mushroom duxelles, pine-needle velouté
(Michael Falcone, Funky Lil' Kitchen)
Foie-gras, nougat, caramel and peanut ice-cream bar
(Eric Paraskevas, Bainbridge St. Barrel House)
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