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3 Don’t-Miss Chef Dinners: Jim Burke, Kevin Sbraga & Peter Serpico

May 20, 2014
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by Danya Henninger

Three of Philly’s hottest chefs have special special dinner events coming up: Kevin Sbraga at The Fat Ham, Jim Burke (formerly of James) at Drexel and Peter Serpico at Serpico. Flip through to see which out-of-town chefs are joining our hometown stars and read the menus, then don’t delay if you want to score reservations - space at all three events is very limited.

Dinner With Jim Burke at the Drexel Center for Hospitality

When: Wednesday, May 28
Price: $90
Reservations: 6 PM dinner, tickets online here

When Jim and Kristina Burke closed James in Bella Vista and decamped to NYC, wails of unhappiness echoed through the Philly food community. After opening Caffè Storico for Stephen Starr and db Bistro Moderne for Daniel Boulud, the Burkes are back in Philadelphia. What’s next for them? No one’s sure, but this dinner is your best chance at a preview.

Hors d’Oeuvres
Tuna Tartare, Black Olive and Chive
Cured Foie Gras Terrine, Fennel Mostarda, Brioche
Saffron Arancini
Squid and Polenta Skewers

First Course
Chilled Cucumber-Avocado Soup, Salt Roasted Shrimp & Chili Oil

Second Course
Stinging Nettle Tortelli, Bagna Cauda, Fried Chick Peas

Third Course
Chicken Ballotine, Porcini Mushrooms, Swiss Chard

Fourth Course
Artisanal Cheeses With Accompaniments
Lemon Verbena Panna Cotta, Macerated Berries, Almond Tuile

Kevin Sbraga’s Alabama Supper at The Fat Ham

When: Monday, June 9
Price: $90
Reservations: Available 6-9 PM, tickets online here

There are just a few seats remaining to get in on the Southern comfort that Sbraga and chef de cuisine Aaron Gottesman will create in collaboration with Alabama chefs Leo Maurelli of Central and Rob McDaniel of SpringHouse. Each of them will create a courses of two dishes, accompanied by endless pitchers of spiked sweet tea and bourbon mint lemonade.

First Course by Leo Maurelli
Marinated Blue Crab Claws with Alabama corn and Heirloom tomato
Hominy and Cotija Fritters with tostones, pork jowl bacon and sofrito

Second Course by Aaron Gottesman
Black Pepper Pappardelle with rabbit confit, fava beans and locatelli
Three Green Salad with crispy pigs ears, sunflower seeds and fig vinaigrette

Third Course by Rob McDaniel
Slow Roasted Porchetta with field pea salad
Poached Gulf Shrimp with jumbo asparagus and gribiche

Fourth Course by Kevin Sbraga
Buttermilk Chess Pie with lemon chantilly and fried rosemary
Blackberry Cobbler with Belle Chevre goat cheese sorbet

Serpico Collaboration Dinner With Carlo Mirarchi

When: Tuesday, June 10
Price: $100
Reservations: Available 6-9 PM, call 215-925-3001

Chef Carlo Mirarchi runs two restaurants in NYC - pizza and fun Italian haven Roberta’s and its fine-dining sibling Blanca, where he serves a high-end tasting menu to just a dozen people per night. He’ll collaborate with Peter Serpico to prepare a multi-course meal to remember (“raw beef, cooked”?) on South Street.

Seaweed and Vegetable
Sugar Snap Peas and Lardo
Peel and Eat Fava Beans with dehydrated ham

Tataki of Spanish Mackerel
pickled ramp soy, rice pearls

Sea Perch With Black Lime

Terrine of Spring
onions with smoked bone marrow

Agnotti and Plankton

Hot Tripe and Lobster
and Cold Lobster and Tripe

Raw Beef, Cooked

Rhubarb Dessert

kevin sbraga
carlo mirarchi
peter serpico
jim burke
collaboration dinners
leo maurelli
aaron gottesman
rob mcdaniel