Elevated Comfort Dinner Series

Philadelphia - August 12th & 13th at Hungry Pigeon

Walking into our first collaboration with Hungry Pigeon expectations were through the roof, since we DOUBLED the size of this series due to popular demand! And no wonder, given the frankly remarkable number of honors this Queen Village hotspot has garnered: it's one of Philly Magazine’s Best in Philly, was named to Eater’s 38 Essential Restaurants, and even earned Chef Pat O’Malley a James Beard Award nomination! But it was Exec Chef Scott Schroeder who stole the show, keeping our members at rapt attention throughout with hilarious anecdotes, engaging food knowledge, and a passionate defense of his locally sourced, limited waste kitchen. His creative use of unconventional ingredients definitely sent us home thinking seriously about what we throw away. Did you know that fennel stems could be used to make cooking wine? Serious innovation is the key, it seems, to this kitchen’s success, along with the best seasonal produce the area can provide. We certainly picked the right time of year for our first collaboration with them, given all of the amazing produce available. Below you can see the top three courses, as rated by attendees on their feedback cards:


1st Place: Smoked Chicken - with keiser's pheasantry chicken

2nd Place: Vegetable Succotash - with cultured butter and fresh herbs

3rd Place: NJ Black Bass Crudo - with ground cherries, cilantro, and crispy skin


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