Patchwork
5-Course Modern Mid-Atlantic Tasting Event
Cape May oysters? Burgers with onion marmalade on brioche buns? Blackened salmon with sunchoke tostones and leek chimichurri? There’s all that and more at this all-day restaurant and bar in the Hyatt Centric Center City. Executive Chef Jonathan Dearden knows his way around hotel kitchens, having spent the last five years working with Kimpton Hotels and Restaurants. Before that, he was chef de cuisine for James Beard Award-winning Chef Allen Susser’s in Miami, executive chef at Andre Balazs properties in New York, and executive chef at Jade Mountain Resort in St. Lucia, which Travel + Leisure rated as the top resort in the Caribbean and #3 best resort in the world. Most recently, Chef Dearden was executive chef of Red Owl Tavern and Stratus Lounge in the Kimpton Hotel Monaco in Old City Philadelphia. He has also appeared on such national TV shows as The Chew, Chopped, and Beat Bobby Flay. We’re looking forward to meeting Chef Dearden and sampling his handiwork at this inviting new eatery that Thrillist named to its list of “restaurants with jaw-dropping views.”
About the Host:
Jonathan Dearden
Executive Chef
A DC native, attended culinary school at The Art Institute of Fort Lauderdale. His past culinary positions include Chef de Cuisine for James Beard Award-Winning Chef Allen Susser’s in Miami, Executive Chef at Andre Balazs properties in NYC, Executive Chef at Jade Mountain Resort in St. Lucia, and Executive Chef of Red Owl Tavern and Stratus Lounge in Old City Philadelphia. Throughout his career, Chef Dearden's awards and achievements include starring on three national food-focused TV shows, including ABC’s, “The Chew,” and Food Networks, “Chopped,” and “Beat Bobby Flay.”
The Lineup
All courses will be individually plated.
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Summer Beet Carpaccio
with goat cheese, walnuts, arugula, and bellecento olive oil
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Beer Washed Gouda
with onion jam, parker house roll, and smoked maldon salt
-
Spanish Octopus
with pork belly, confit potatoes pintxos, and piquillo aioli
-
Ancho Chili Braised Short Rib
with chickpea polenta and ramp escabeche
-
Olive Oil Carrot Cake
with cream cheese icing
Patchwork
1620 Chancellor St (Hyatt Centric Center City)
Philadelphia, PA 19103
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $75 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- What is the event ticket cancellation/refund policy?
- Tickets to our events are non-refundable. However, for emergency requests, we may allow members to transfer their tickets to friends, provided the guest ticket surcharge of $25 is paid when transferring a member ticket to a non-member. All ticket transfer requests (as well as the guest ticket surcharge) must be sent to us prior to the event. Any guests who have not paid the guest ticket surcharge will not be allowed entry.
- What COVID safety precautions will be taken at this event?
- At this event, we will be accommodating all requests for separate tables rather than communal seating. Additionally, all food will be served individually-plated rather than family-style. As per local guidelines, as well as the restaurant’s own policy, attendees will not be required to present proof of vaccination for entry.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event we will be able to accommodate all dietary restrictions and food allergies. Just make sure to update your dietary restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know what your allergies/restrictions are so we can give the chef a heads up.
