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The next Open ChefAMeThe next Open ChefAMe The next Open ChefAMe (Number 5!) is well under way.  We're making the final preparations and we'd love for you to be there.  Grab your tickets as soon as possible so they don't sell out from under you. ...


Sarah Feidt -- An artist and foodie at number four We're very excited for Sarah, one of our two chefs at the next Open ChefAMe, to be cooking for all of you.  She has a menu of summery foods that will knock your socks off.  And if you're the adventurous...


Meet Tim Crowe -- IT meets food and funMeet Tim Crowe -- IT meets food and fun Tim spent 10 years behind his computer as a programmer and social media consultant. As his hands and back twisted and he became more Gollum-like he realized he needed a new hobby. Around the same time...


The details for Open ChefAMe #4

Posted by Jesse Middleton | Posted in Event Info, Menus | Posted on 23-07-2009


We know it’s been a little while since we’ve sent out an Open ChefAMe update email but this is the email you’ve been waiting for!  All of the details are set for the July 27th event — the place is picked, the menu is finalized and the seats are filled.  Check out all of the information below and please feel free to email us if you have any questions or comments.

Where will the exciting night take place this time?
This is an easy question to answer — map).  Michael Campagna, the proprietor of Ava, is one of the coolest guys we’ve met and he’s kind enough to open the doors this coming Monday to showcase our two amazing chefs.  In addition, Ava is a BYOB so feel free to bring your favorite bottles of wine, liquor or beer to enjoy with your meal.

Who’s cooking and what’s on the menu?
Our menu this time around has a summery vibe to it.  We asked the chefs to prepare food that would capture summer, fun, warmth and deliciousness and they’ve done just that.  Tim Crowe (EatingCrowe.com) and our blog.

  • First Course:
    • Langoustine Buzara (from Tim) – Langoustines braised in a light broth so satisfying you wish you had a juice box of it for a picnic
    • Shrimp Guacamole (from Sarah) – Guacamole with small tequila-grilled shrimp and fire-roasted poblano chilies.
  • Second Course:
    • Braised short ribs (from Tim) – Short ribs with grilled corn, pepper, and onion relish.
    • Spicy Quail (from Sarah) – Quail marinated and glazed in brown sugar, soy sauce, clover honey, jalapenos, garlic, and then roasted.
  • Dessert:
    • Tim and Sarah will be preparing a surprise fruity, creamy dessert that we’re sure everyone will enjoy.

What time should I get there and what’s the deal with parking?
So glad you asked.  We’re inviting everyone in the doors of Ava at 6:30pm.  We’d like to start serving around 7:00pm so please be prompt.  There is a parking lot directly across the street that will cost only $3 if you get your parking card stamped by Ava before leaving the restaurant.  This is a great deal that Ava is extending to our guests.

We’re very excited for this Open ChefAMe and we hope you are too.  For those of you with the vegetarian option, we’ll be announcing that menu at the event.  If you have any questions, please feel free to reach out to us via our many contact options.  See you on Monday.

Your ChefAMe Crew
Louis, Evan, Bart and Jesse

Address: 435 Bainbridge Street Outer Philadelphia,PA 19147.

We’re sharing our menu for Number 3

Posted by Jesse Middleton | Posted in Menus | Posted on 04-06-2009


Our third Open ChefAMe is right around the corner — June 22nd — and if you haven’t purchased your tickets yet, now is the time.  We’ve announced our chefs and now we’re sharing the upcoming menu.  Yes, we’ll be offering a vegetarian version of this menu as well so make sure you let us know when you purchase your tickets which one you would like.

And now without further ado, here’s the menu for number three from our wonderful chefs Steven Redel, Margaret Kennedy, Gregory Dooner and Tom McCusker.  (Please note: The menu is subject to change if the chefs decide that something else might go better with the other 6 dishes.)

Amouse Bouche – Smoked Mussels with Paprika-Mustard Oil

First – Roasted Asparagus Salad with Pickled Red Onion, Fresh Orange, and Pine Nut Crusted Goat Cheese

Second – Seared Jumbo Scallop with Roasted Eggplant Bruschetta and Aged Balsamic Vinegar

Third – Wild Mushroom Crepe with Tarragon Creme Fraiche

Fourth – Spice Crusted Pork Tenderloin with sauteed Corn and Fiddlehead Ferns and Tomato Coulis

Fifth – Roasted Baby Lamb Chops with Purple Fingerling Potato Salad and Pea-Mint Puree

Sixth – Blueberry Crumble Tart with Buttermilk Ice Cream and Lemon Curd Sauce