Chef Patrick Feury on His Way to the James Beard House

The Nectar chef crafts an enviable dinner in New York City, with Victory Brewing Company’s Bill Covaleski handling the libations for the evening.

Nectar’s chef Patrick Feury’s steadfast commitment to sustainability and farm-focused fare will soon be celebrated in New York City, as he’s been selected to demonstrate his sharp skill sets at the James Beard House on Feb. 8 at 7 p.m.

As an advocate for Chester County farms, chef Feury will present a vibrant Philadelphia suburbs-sourced feast for guests in the Big Apple, speckling his multi-course menu with highly-regarded goods like Birchrun Hills and Yellow Springs Farm cheeses, Doe Run Farm’s country goat sausages, and Pineland Farms’ beef tenderloin.

Thanks to the expertise of Feury’s neighbor, Victory Brewing Company‘s Bill Covaleski, attendees will not go thirsty. Covaleski is joining in for the occasion, acting as the evening’s guest sommelier/brewer by presenting J. Maki wine and Victory beer pairings that have each been calibrated to match the event’s farm-focused cuisine. Appropriately so—especially considering Feury and Covaleski’s collaboration beer past, Bill will also debut an exclusive beer at the affair that has been crafted for his friend’s honorable dinner.

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Tickets are $130 per person for James Beard Foundation members, and $170 for the general public. Call (212) 627-2308 to reserve your spot, and visit to view a full menu.

For those unable to journey to the Beard event, the chef will recreate the feast at Nectar at a later date. More details are available by calling (610) 725–9000.

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