Class: Homebrew Demonstration & Dinner with Mark Brault of Deer Creek Malthouse
Date/Time: Tuesday, September 26th, 6:30pm Cost: $65pp plus tax and gratuity
Join us for an educational evening celebrating one of the backbones of our region's craft beer industry.
Mark Brault of Deer Creek Malthouse will host a guided demonstration of homebrewing techniques as you enjoy three courses of malt-inspired foods created by Chef Jeff Michaud. Each course will be expertly paired with beers or cocktails, including two beers created by Chef Michaud under Mark’s tutelage.
Deer Creek Malthouse is Pennsylvania’s first commercial malthouse since prohibition and the provider of malted barley for many local breweries including, Victory, Vault, Free Will, Troeg’s and more.
Reservations are required. Cost includes instruction, 3-course dinner and beverage pairing.
Date/Time: Tuesday, October 10th, 6:30pm Cost: $125 plus tax and gratuity
Join our James Beard winning Executive Chef, Jeffrey Michaud, for an intimate evening celebrating the gnocchi with recipes from his culinary journey Eating Italy. The ultimate gnocchi-making experience, our class begins with grains and eggs and ends with plates of steaming pasta. Sip house wines as you explore the many regional techniques for making gnocchi and learn about the history and nutrition of the famed Italian dumpling.
Reservations are required. The class includes instruction, light hors d'oeuvres, pasta, and house wine.
Call 215-763-0920 to book your seats.
Event: La Quercia Prosciutto Dinner
Date/Time: Monday, October 23rd, 6:30pm Cost: $75pp plus tax and gratuity
Executive Chef Jeff Michaud and Chef de Cuisine Jesse Grossman of Osteria welcome Herb Eckhouse, owner of La Quercia Handcrafted Cured Meats, into the kitchen for a culinary exploration of their artisan products. Experience some of the best American made salumi and salami with hors d'oeuvres and a 4-course meal.
Before founding La Quercia, Herb spent 3 ½ years living in Parma, Italy, learning the secrets of cured meats from some of the greatest Italian artisans. Now he specializes in curing locally raised pork with 100% American salt and organic seasonings to create a variety of products including prosciutto, speck, pancetta and more.
Reservations are required. The cost includes hors d'oeuvres and a 4-course seated dinner. A $35 optional wine pairing will be available for purchase the night of the event.