Why should you consider buying a ticket to Feastival? The best reason is probably because the more than 75 chefs who participate in the FringeArts fundraiser absolutely love the event. And if they’re looking forward to it, you can be sure they’ll be putting out some great bites.
Tickets to the party on Thursday, September 18, are $250, here.
“Feastival is my absolute favorite tasting event of the year,” said Peter Woolsey of Bistrot La Minette during a mini preview tasting at Cook. His forthcoming restaurant la peg has a strong connection with Feastival, since it will be the flagship restaurant in the new FringeArts building at the corner Columbus Boulevard and Race Street.
This year’s event won’t be at that building. It will be outside, under a series of huge tents on a pier at Penn’s Landing, and the entertainment will take advantage of the space.
According to Audrey Claire Taichman, who owns Cook, Audrey Claire and Twenty Manning Grill and is the founder of the event, guests can expect to see aerialists dressed in LED lights dancing across the huge stone arch that stretches over the plaza, as well as stilt-walkers and other acrobatics.
The list of participating restaurants is huge, and in addition to la peg, you’ll be able to get a first taste or preview of three other new restaurants if you get tickets to the 7-10 PM fiesta. The newcomers are:
1) la peg
2) Bing Bing (East Passyunk dim sum shop from the Cheu Noodle Guys)
3) Aldine (Rittenhouse restaurant from George Sabatino)
4) V Street (vegan street food in Rittenhouse from the Vedge couple)
We got a sample of four dishes you can look forward to at Feastival, which is now in its fifth year. Flip through to check them out.
Tuna Tartare From la peg
Peter Woolsey used a walnut oil dressing for the chunks of raw tuna mixed with bits of fruit over a dab of Sriracha with a topping of pea shoots. Though a brasserie, la peg’s menu will also include plates with some Asian and other flavors.
“Small plates has been done to death, but no one in Philly has done French small plates yet,” Woolsey said. “I’m doing it.”
Kielbasa Meatballs and Pretzels From The Gaslight
Jason Cichonski combined his Polish roots with some Italian technique and made incredibly flavorful meatballs out of the spicy sausage. That dish is currently on the menu at his Old City restaurant, but the pretzel bites are not, yet, since he’s still working on them. After a taste, we can say it seems like he’s got the recipe down.
Hawaiian Tombo Poke From coZara
This dish was one of our favorites from the West Philly izakaya when we dined there. Albacore tuna is lightly seared, then tossed in a very spicy sauce and topped with minced fruit and scallions. It’s a best-seller, said chef de cuisine Chris Paulikas.
Caramelized White Chocolate Pudding From Laurel
Nicholas Elmi is also a huge fan of Feastival — he’s modeling the tasting event for March of Dimes after it — and since he’s participated in it all four previous years with savory dishes, this time he asked to do dessert. This pudding is a favorite on the menu at his East Passyunk BYO, topped with crunches of dehydrated chocolate cake and puffed grains, plus fresh fruit and edible flowers.