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Weekly Digest: Main Line’s Buzzing with Chef News

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The Main Line culinary scene is in the national spotlight this week, with one farm-forward crusader recreating a Manhattan-worthy feast, another trading in television fame to join the cheffing ranks in Bryn Mawr, and the last doing the opposite—he’s packing his knives and battling it out soon on the Food Network. Full scoop below.

Nectar’s chef-owner Patrick Feury preps to recreate his James Beard House feast on April 24, with Chester County cheesemakers and Victory Brewing Company rounding out the esteemed lineup. The cocktail reception begins at 6:30 p.m., dinner at 7 p.m. Cost is $85 per person. For reservations, call (610) 725–9000.

Hell’s Kitchen season 11 contestant Zach Womack joins Bryn Mawr’s Verdad Restaurant & Tequila Bar as the Sunday night chef-de cuisine. Womack debuted his specials menu on April 14, which ran in addition to Verdad’s standard menu. Highlights of his signature dishes include chilled mango soup with ginger ice, grilled prawns with coriander capellini, a sausage trio with Spanish & Mexican chorizo, blood sausage and fried egg, and panna cotta with fried ice cream.

Ambler’s restaurateur Chad Rosenthal, former owner of Rosey’s BBQ and of the coming-soon Lucky Well, is joining the season nine lineup of The Next Food Network Star aside hosts Alton Brown, Giada De Laurentiis and Bobby Flay. The all-new season debuts June 2, and is filmed in Los Angeles.

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