Most people love hosting guests and eating extravagant 5-course dinners. But nowadays who has the time to spend all day in the kitchen? Well, the folks at Pennsylvania 6 in Philadelphia started a Supper Club last month, starting with a 5-course pig themed dinner (including pig dessert!) that is European style with cocktails and apps at the bar starting at 6:30 p.m. and dinner from 7-9 or even close to 10 p.m. Check out my Instagram for photos of the pig dinner including pig ears like fries! For August, Blue Moon Acres farm was featured with chef Marc Plessis prepared a 5-course prix fixe dinner featuring locally grown produce exclusively sourced from Blue Moon Acres for $55 with an optional $20 wine or cocktail pairing. Blue Moon Acres has sustainably grown microgreens and certified organic salad greens and produce. Wine pairing by Rutherford, 100 percent sustainable viticulture who uses ladybugs instead of pesticides for their grapes.
Pennsylvania 6 Supper ClubSister point oyster with pickled mango, onion chives paired well with Rutherford Ranch Sauvignon BlancBurratini with crushed peas, trout roe, mint and pea tendrils. Creamy, light and delightful.Sommelier in training Ryan Fenton pouring pairings with a creamy and oak-filled Round Hill chardonnay.Heirloom tomatoes with basil, house made ricotta, watermelon and pickled watermelon rind. Not listed: Crouton texture slices of bread which made a nice contrast to this sweet, light, summertime dish.I had to try a cocktail so the server recommended the Gilligan’s Rescue with light rum, passion fruit syrup, orange bitter and my fave – coconut water. You couldn’t even taste the alcohol. It was the perfect summertime drink!Tempura soft shell crab with aromatic coconut broth, napa cabbage, peanuts, thai basil paired with Scott Pinot Nior. I preferred my cocktail with this after soaking all the pieces in the broth.Our friendly Supper Club neighbors to the right about to dig into the Colorado lamb chops.Colorado lamb chops with arugula, butter ball potatoes, marinated red peppers and mustard seeds. The chops were pretty raw but I’ll eat meat bloody so I was happy especially with the surprise texture of the small potato chunks with the pops of mustard seeds in your mouth.B&G Blanc de Blanc champagne to pair with dessert, a nice dry bubbly that cancels out the upcoming panna cotta’s sweetness.Bourbon-vanilla panna cotta with verbena, blueberry and granola. A delicate balance of sweet and tart, followed with sips of champagne and decaf coffee.The view from across the table. I love the glamorous black and white photos of old celebrities – and so did the table to my left.I have a thing for corinthian columns and liked the glow of the lights hanging below.Blue Moon Farms folks clapping for the chef.Chef Marc Plessis greets guests at the end of the Supper Club.
Up next for September, talks of a beef themed Supper Club. For reservations or inquiries, call 267-639-5606. See you there!
