Hosted by Greensgrow & Philly Foodworks
A benefit for our SNAP Share Program, making a healthy local farm share accessible to everyone.
The last of our Farm Dinner benefit series of 2019 in partnership with Philly Foodworks. Join us for an evening to celebrate the local food system during the amazing Pennsylvania harvest season. On October 19th, we are honored to be joined by Chef Ari Miller, owner of the much acclaimed restaurant Musi, featuring a farm-to-table menu inspired by local produce, and coal fire cooking accompanied by Farm at Doe Run cheeses.
Miller was named best chef in Philadelphia Magazine’s “Best of Philly 2019.” Since opening in February, Musi has been included on Eater’s “16 Best New Restaurants in America,” Philadelphia Magazine’s “50 Best Restaurants in Philadelphia,” and on Eater Philly’s “The 38 Essential Philadelphia Restaurants.”
Chef Ari Miller, Farm at Doe Run cheese maker Sam Kennedy, and brewer Matt McDermott will speak about their process and the importance of local food. Dinner will be accompanied by live music from guitarist James Melton. After Midnight Brewing Company will share samples of their experimental beers throughout the night.
Support accessible local food and meet people in your community that believe that nurtured landscapes and good food connects us all.
Greensgrow Farms | 2501 E. Cumberland Street
Doors & appetizers at 6pm | Dinner at 7pm
Farm at Doe Run Cheeses
Old Red, Blow Horn, Dragonfly
Grilled endive Salad
with fennel, apple & pumpkin seeds
Greensgrow Farms lettuces
pumpkin smoked polenta
Corn meal polenta with Farm at Doe Run St. Malachi, smoked in a pumpkin
mushrooms & collard
blueberry glazed eye round
Honey Brook Harvest Collective eye round roast with coal roasted roots
with choke cherries
Ari Miller’s culinary roots began during a decade spent living in Tel Aviv following a year as food writer for The Jerusalem Post. He transitioned into the professional kitchen by way of a tiny, deli connected to The Basta and moved to the kitchen at The Minzar, Tel Aviv’s legendary 24-hour bar. Back in Philadelphia, Ari worked for chefs Michael Solomonov and Eli Kulp, before starting the private dining service, Food Underground.
Musi is named for Ari’s legendary fishmonger in Tel Aviv’s Carmel Market. Serving “relationship cuisine,” the food at Musi is an expression of the relationships a chef has with their farmers, mongers, butchers, and foragers.
The Farm at Doe Run is based on the philosophy of simple sustainable farming and takes great pride in products that reflect the bounty of the seasons. The award winning creamery team is lead by two talented cheesemakers, Samuel Kennedy and Matthew Hettlinger. The Creamery is committed to creating high quality, pasture raised, farmstead cheeses.
James Melton is a Philadelphia-based guitarist, performer and educator. His performances contain a tasteful mix of jazz, pop and contemporary improvisational music.
After Midnight Brewing Co. crafts magical renditions of old-world styles using local ingredients and wild foraged yeasts, brewing with hop-forward experimental ales and lagers.
Philly Foodworks makes buying, eating, and sharing fresh food as enjoyable and fulfilling as possible. They work with a diverse group of producers and distributors to navigate the challenges faced by producing outside of the mainstream commodity food system. They feel that food is how people connect to themselves, the land, and their community. By engaging with food more consciously, we can build a world that nurtures these connections.
PLEASE NOTE: Cancellations within 72 hours of event are nonrefundable or transferable. Refunds and transfers requested earlier than 72 hours before the event start time will be charged a $5.00 processing fee per ticket.
On Saturday, October 19 – tickets will be on sale at the door.