Bloome has an enviable culinary resume perfect for this event. Following graduation from The Restaurant School at Walnut Hill College, Bloome worked for chef Bobby Hellen in New York, where he learned the craft of charcuterie and whole-animal butchery at Resto. He also spent time working for Stephen Starr Catering in the Philadelphia area before joining URBN Inc.’s food service brands, where he worked under the tutelage of chefs Jeff Michaud and Marc Vetri. Today, he heads Terrain Garden Café as executive chef.
Chef Ryan Bloome.
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Below is his culinary vision for the dinner:
First Course: Pheasant roulade with puffed rice granola and cranberry mostarda.
Second Course: Rabbit agnolotti with consommé, carrot and turnip.
Third Course: Venison chop with Brussels sprouts, chestnuts and celery root soubise.
Fourth Course: Foie gras torchon with concord grape, hazelnuts and brioche.
Reservations are required and dinner is $75 per person. It includes wine pairings from local favorite Grace Winery. A complimentary cocktail will be provided, but guests are also invited to treat the dinner as a BYOB.
914 Baltimore Pike, Glen Mills, (610) 459-2400.