Pennsylvania Horticultural Society Presents PHeaSt, A Delicious Party

The Entrance to PHeast — The entrance to PHeaSt shows the way to go with the PHS logo.

The Pennsylvania Horticultural Society’s (PHS) PHeaSt is the event to attend for those who are are foodies at heart and love to support a good cause. Last Friday, PHS transferred the warehouse in the Navy Yard into full blown food-to-table gala.

Supper Resturant Rep serving attendees their BBQ Turkey Leg Biscuit. — Supper Restaurant Rep serving attendees their BBQ Turkey Leg Biscuit.

The annual event’s proceeds supports the City Harvest Program. Local farmers and top chefs teamed up to provide a truly unique and rewarding dining experience.

Chef Lila serving an assorted variety of macaroons.

Attendees of the event sampled food fresh from the garden and prepared by the Philadelphia areas finest restaurants. There was also a section dedicated to craft beers and specialty cocktails.

Ladies serving cold and hot caramel salted vodka cider.

Attendees arrived to the event in style with complimentary valet parking. The entrance is decked out with the PHeaSt logo in lights, two large fire pits, beautifully adorned lights and garden decor. The inside of the warehouse was adorned with large elegant chandeliers. The aroma of all the delicious cuisine hits you as soon as you walk inside. People are buzzing around and you can hear the upbeat sounds from the DJ Booth.

PHeaST attendee Amina Ekpaji tasting food from one of the chef partners. — PHeaSt attendee Amina Ekpaji tasting food from one of the culinary partners.

“I loved the different cuisines. I especially loved the one that was a vegan dish, but tasted liked steak,” said Amina Ekpaji.

There were 27 culinary partners that participated in the event. In addition to attendees contributing to a great cause, the event also brought awareness to some of the best chefs and restaurants in the area.

Chef Joy Parham and Amber Harris from the La Rue Group.

The culinary partners had tables set up on both ends of the warehouse. There were a variety cuisine types such as Indian, American, Vegan and more. As a culinary participant, the chefs were given the task to use fresh food from local growers.

Guests sampled specialty cocktails and craft beers in a room just for spirits. The sips included PHS signature Horticultural Cider, a caramel salted vodka with apple cider, a holiday gin that tastes like “Christmas in a glass”.