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.”
Support accessible local food and meet people in your community that believe that nurtured landscapes and good food connects us all. The four course meal will be accompanied by live music from guitarist James Melton and craft beer from After Midnight Brewing Company.
Greensgrow Farms | 2501 E. Cumberland Street
Doors & appetizers at 6pm | Dinner at 7pm
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. While there, he learned food preparation from Eastern European classics (sausages, pickling, fermenting), to North African cuisine (whole animal use), and Middle Eastern standards. 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. The state and national 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. Doe Run takes great pride in products that reflect the bounty of the seasons, while being true stewards of the land.
James Melton is a Philadelphia-based guitarist, performer and educator. He performs in a variety of musical settings and ensembles – from combos, to duos, and in solo performances. His performances contain a tasteful mix of jazz, pop and contemporary improvisational music.
After Midnight Brewing Co. focuses on fermentation techniques that awaken our senses, and set the spirit free. We craft magical renditions of old-world styles using local ingredients and wild foraged yeasts, while celebrating the new American frontiers of 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.