Oct
31
to Nov 1

Spooky Karaoke After-Party!

After things simmer down at Kensington Quarters, we know you won’t be quite ready to end the end just yet. Join all your new cider week friends for a final drink or two, or three back at Martha (discounted cider cocktails after midnight!) or maybe you didn’t eat enough and want to catch one of their delicious hoagies* before the night is out, or maybe you just really want to sing your heart out. We sure do. #dothemonstermash

*Vegan options available

For more information about Martha:
https://marthakensington.com

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Oct
31
to Nov 1

Night of the Living Cider II: Bone Dry

The second annual edition of the event that first inspired Philly Cider Week! On Halloween night, Kensington Quarters closes down their normal dinner service to host a wicked-fun cider event featuring two cider bars and guest chefs selling $5 small plates in individual concessions. As the term “dry” gets thrown around a lot and, at this time, there is no mandated distinction or scale to labeling ones cider as dry, this year Night of the Living Cider dives into the world of truly dry ciders, offering a full menu featuring the driest of the dry.

Come after Trick or Tria, dressed to impress in your best (or worst!) Halloween attire!

This year’s featured cideries:

Big Hill Ciderworks, PA
Bordatto, Basque Country, France
Cave de la Loterie, Normandy, France
Drew Family Cellars, CA
Eden Specialty Ciders, VT
Frecon’s Cidery, PA
Quebrada del Chucao, Chila
Isastegi, Basque Country, Spain
Jaanihanso, Estonia
Ploughman Farm Cider, PA
Scar of the Sea, CA
Shacksbury Cider, VT
Stone & Key Cellars, PA
Sundström Cider, NY

This year’s guest chef line-up:

Nathan Winkler-Rhoades of Pitruco Pizza - http://www.pitrucopizza.com
Dan Tang of Sugar Philly - http://www.sugarphillytruck.com
Ari Miller of Food Underground - https://www.facebook.com/FoodUnderground/
Matt Harper of Kensington Quarters - www.kensingtonquarters.com
Mike Ferrari of Res Ipsa - https://www.resipsaphilly.com
Angelina Branca of Saté Kampar - https://www.facebook.com/SateKampar/
Nich Bazik of 13th Street Kitchens - http://13thstreetkitchens.com

For more information about Kensington Quarters:
www.kensingtonquarters.com

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Oct
31
12:00 PM12:00

Trick or Tria - Washington West w/Eden Specialty Ciders

Spend Halloween "trick or treating" from Taproom to Rittenhouse to Wash West and sample artisanal ciders for just $5 a glass

On Wednesday, October 31, all three Tria locations will host Trick or Tria as part of Philly Cider Week. Join us beginning at 12 noon to try two different ciders from an artisanal producer at each location (that's SIX $5 ciders, available all day and night!) Cider producers will be on hand to chat with you from 5 p.m. until 7 p.m., but you can order the $5 ciders any time. What better way to spend your Halloween than crossing town with delicious cider stops along the way?

Oh, and of course: there's a Costume Contest! When you visit any Tria in your Halloween finest, snap a photo and post it to Instagram. Tag it with #triaphilly and #trickortria and be sure to follow us @triaphilly (if you don't already...!) We'll review your tagged posts and select a winner, who will receive a fully stocked, Tria-approved gift basket of autumn wine, cheese and beer goodness. Our friendly staffs will all be in costume, too, so don't be shy! You can follow us in the days leading up to Trick or Tria @triaphilly for costume inspiration - and of course, all of the day's finery.

Hit the Washington Square Tria for a selection of Eden Specialty Ciders and talk cider with their onsite representative.

Eden Specialty Ciders is headquartered in Vermont's Northeast Kingdom, a region known for its agricultural and artisan production. The Leger family started making cider in the basement of our farmhouse at our West Charleston orchard and later expanded production in our cider making facility in a historic industrial building in Newport's Main Street. At our Boutique Taproom & Cheese Bar in Downtown Winooski, we offer a retail and tasting experience with artisan cheese, charcuterie, and accoutrements. Our award-winning heritage ciders feature tannic and heirloom apple varieties in a range of styles including sparking, still, dry, and semi-dry. In addition to heritage cider, Eden has a line of ice ciders with heirloom dessert varieties, as well as our Orleans cider aperitifs collaboration with Deirdre Heekin of La Garagista winery in Vermont.

For more information about Eden Specialty Ciders:
https://www.edenciders.com

For more information about Tria:
https://www.triaphilly.com/event/wed-1031-all-tria-locations/

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Oct
31
12:00 PM12:00

Trick or Tria - Rittenhouse Square w/Sundström

Spend Halloween "trick or treating" from Taproom to Rittenhouse to Wash West and sample artisanal ciders for just $5 a glass

On Wednesday, October 31, all three Tria locations will host Trick or Tria as part of Philly Cider Week. Join us beginning at 12 noon to try two different ciders from an artisanal producer at each location (that's SIX $5 ciders, available all day and night!) Cider producers will be on hand to chat with you from 5 p.m. until 7 p.m., but you can order the $5 ciders any time. What better way to spend your Halloween than crossing town with delicious cider stops along the way?

Oh, and of course: there's a Costume Contest! When you visit any Tria in your Halloween finest, snap a photo and post it to Instagram. Tag it with #triaphilly and #trickortria and be sure to follow us @triaphilly (if you don't already...!) We'll review your tagged posts and select a winner, who will receive a fully stocked, Tria-approved gift basket of autumn wine, cheese and beer goodness. Our friendly staffs will all be in costume, too, so don't be shy! You can follow us in the days leading up to Trick or Tria @triaphilly for costume inspiration - and of course, all of the day's finery.

Tria Rittenhouse will be hosting Leif Sundström of Sundström Cider and Cider/Cider from New York’s beautiful Hudson Valley.

SUNDSTRÖM CIDER is a small cider producer based in NY’s Hudson Valley, dedicated to the pursuit of vinous, age-worthy ciders reflective of varietal typicity and individual terroirs. 

We focus on heirloom varieties, many native to the Northeastern United States, as well as wild harvested apples, various species of crabapples, and traditional cider varieties. 

Traditional methods are employed in the cellar, with minimal intervention, in an effort to express the maximum potential and detail of each apple’s contribution to the ciders.

For more information about Sundström Cider:
https://www.sundstromcider.com

For more information about Tria:
https://www.triaphilly.com/event/wed-1031-all-tria-locations/

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Oct
31
12:00 PM12:00

Trick or Tria - Tria Taproom w/Ploughman

Spend Halloween "trick or treating" from Taproom to Rittenhouse to Wash West and sample artisanal ciders for just $5 a glass

On Wednesday, October 31, all three Tria locations will host Trick or Tria as part of Philly Cider Week. Join us beginning at 12 noon to try two different ciders from an artisanal producer at each location (that's SIX $5 ciders, available all day and night!) Cider producers will be on hand to chat with you from 5 p.m. until 7 p.m., but you can order the $5 ciders any time. What better way to spend your Halloween than crossing town with delicious cider stops along the way?

Oh, and of course: there's a Costume Contest! When you visit any Tria in your Halloween finest, snap a photo and post it to Instagram. Tag it with #triaphilly and #trickortria and be sure to follow us @triaphilly (if you don't already...!) We'll review your tagged posts and select a winner, who will receive a fully stocked, Tria-approved gift basket of autumn wine, cheese and beer goodness. Our friendly staffs will all be in costume, too, so don't be shy! You can follow us in the days leading up to Trick or Tria @triaphilly for costume inspiration - and of course, all of the day's finery.

Join Ben Wenk of Ploughman Farm Cider from Adams County, PA at Tria Taproom! Taste through several of his ciders and pick his brain about the industry and orchard-based cider.

Ploughman farm ciders are as unique as the place in which they are created. For over a century, the Wenk family has tended the deep, fertile soils of our orchards in Adams County, PA – one of the finest fruit growing regions in the United States.

Each year at Three Springs Fruit Farm, we cultivate apple varieties specifically for our cidery. We work with American heirlooms like Spitzenburg, Golden Russet, and Stayman and select apples like Dabinett, Stoke Red, and Kingston Black for their bittersharp and bittersweet flavor profiles. Every year the apples we use for cider are a little different, which adds layers of complexity to the cider and connection to the farm.

In addition to ciders we also make perries, and other fruit wines from peaches, chokeberries, pears, and fine grapes. Here at Ploughman, we embrace the "frontier" mentality – an eagerness to try new things, but always with authenticity to quality. We are not purists, but we will never cut corners and never use engineered essences, flavors, or artificial nonsense. Our eagerness to experiment with new things is almost completely farm based – we use whatever is exceptional and abundant at Three Springs Fruit Farm on any given year.

For more information about Ploughman:
https://www.ploughmancider.com/

For more information about Tria:
https://www.triaphilly.com/event/wed-1031-all-tria-locations/

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Oct
30
7:30 PM19:30

Vegetable Harvest Dinner w/Shacksbury @ Vedge

Join Vedge for a four-course dinner* featuring our region's bountiful autumn harvest paired with the cider of Shacksbury!

$85 per person (excluding tax and gratuity)

For reservations, please reach out to keren@vedgerestaurant.com

*This event is vegan!

“Far from ordinary, apples are the most diverse food plant on earth. Unfortunately, only a handful of varieties are cultivated at scale in America, and all of those are designed for eating, not cider making.

At Shacksbury, we believe cider can, and should, be daring and complex. From gnarled trees on New England farmsteads to Old World orchards in England and Spain, our cider will change the way you think about this amazing fruit.

The apples of America's early cider tradition, lost for a variety of reasons, are not hard to find in Vermont - once you know what you're looking for. Though far less numerous than they once were, the trees materialize around every bend, and over every hill, hiding in plain sight. To us, these trees represent a door to another time, and the basis for superior cider.

In the fall of 2013, and each subsequent harvest, we set to find some of these trees. We have sampled thousands of apples, fermented cider from over 150 unique trees, and selected twelve varieties to propagate. We have grafted these twelve varieties to over 1,000 trees, marking the beginning of our "Lost Apple Orchard" at Colin's farm and with our partners, Sunrise Orchards and Windfall Orchard. Each year we continue to harvest, graft, and plant trees in an effort to expand our source of Lost Apples.”

For more information about Shacksbury:
https://www.shacksbury.com

For more information about Vedge:
https://www.vedgerestaurant.com

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Oct
30
to Oct 31

Fried Chicken & Cider w/Dressler Estate

Join Prohibition Taproom for a special edition of their Fried Chicken & Cider Tuesday! This time they’ll be pouring the Modern Still and Modern Sparkling ciders (and maybe a surprise or two!) of Dressler Estate, a family run operation by Olga and Brian Dressler from Downingtown, PA using only Pennsylvania apples.

The Dresslers will be hanging out ready to nerd out with anyone who wants to chat cider.

“Our philosophy is to take a winemaker’s approach to making cider. We focus on allowing the fruit to shine. Our flagship ciders, Modern Still and Modern Sparkling, feature fruit from Lancaster County. We are also able to partner with other orchards across the state thanks to Pennsylvania being the fourth largest apple growing state in the country.”


About Fried Chicken & Cider:
Always gluten free and always celiac friendly, every Tuesday, Chef Brian Gowen puts out a different spread of seasonal accompaniments and house-made dipping sauces alongside a half or whole portion of local, pastured and pickle-brined fried chicken from Keiser’s Pheasantry in Glen Rock, PA.

For more information about Dressler Estate:
http://www.dresslerestate.com

For more information about Prohibition Taproom:
http://prohibitiontaproom.com

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Oct
30
4:00 PM16:00

Shacksbury Happy Hour @ ASB

Join the staff of American Sardine Bar for a late October happy hour with the cider of Shacksbury from Vergennes, VT! They’ll be offering pints of Shacksbury Arlo (blend of Sunrise Orchards apples and Basque bittersweets) on draft, bottle pours of Lost & Found (wild foraged/wild fermented) and fresh Deer Snacks II (wild foraged/wild fermented) can debut with brand new artwork by Will Bryant.

Chef Doreen DeMarco will be presenting a series of small cider-centric snacks to accompany these fine Vermont state fermentations :


-Cheese Plate
Manchego, Lomo Embuchado, Spiced Marcona Almonds
-Fried Calamari
Cherry Hots, Spicy Marinara
-Tots Bravas
Spiced Crispy Tater Tots topped with Spicy Tomato Sauce and Aioli
-Vegan Albodingas
Spicy Sofrito, Toast Points

Far from ordinary, apples are the most diverse food plant on earth. Unfortunately, only a handful of varieties are cultivated at scale in America, and all of those are designed for eating, not cider making.

At Shacksbury, we believe cider can, and should, be daring and complex. From gnarled trees on New England farmsteads to Old World orchards in England and Spain, our cider will change the way you think about this amazing fruit.

The apples of America's early cider tradition, lost for a variety of reasons, are not hard to find in Vermont - once you know what you're looking for. Though far less numerous than they once were, the trees materialize around every bend, and over every hill, hiding in plain sight. To us, these trees represent a door to another time, and the basis for superior cider.

In the fall of 2013, and each subsequent harvest, we set to find some of these trees. We have sampled thousands of apples, fermented cider from over 150 unique trees, and selected twelve varieties to propagate. We have grafted these twelve varieties to over 1,000 trees, marking the beginning of our "Lost Apple Orchard" at Colin's farm and with our partners, Sunrise Orchards and Windfall Orchard. Each year we continue to harvest, graft, and plant trees in an effort to expand our source of Lost Apples.

For more information about Shacksbury:
www.shacksbury.com

For more information about American Sardine Bar:
americansardinebar.com

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Oct
29
8:00 PM20:00

Romilly Cidre Debut - Late Night @ Townsend

Join the Townsend crew Monday evening as they debut Romilly Cidre in Philadelphia! Get there before the kitchen closes at 10pm to enjoy some specially paired small plates!

The Romilly Farm is a thousand year old farm in Isigny-Sur-Mer, Normandy, France, close to Omaha Beach. They harvest apples from their own 90 acre farm.  Each variety (Doux, Demi, Brut and Extra Brut) uses eight different Norman heritage apple varieties which are biodynamically grown. Only apples and champagne yeasts are used in the production. They are gluten-free. Production time post-harvest is about 5 months with additional bottle aging deepening flavors.  Current distribution is for 2015 and 2016 vintages. There is no oak used in aging.”

“Vintaged cidres, crafted by the Renaud Family on the ancient Romilly Farm in

Normandy, France from 32 varieties of estate-grown apples and champagne

yeast. Elegant, lucious and complex. Distinct styles allow for cider fans to find

their perfect pairing. These are the gold standard of French ciders priced to

present exceptional value. No added sugar, no added water, years of aging and

heritage, funky apples.”

Romilly Demi-Sec (4.6%): Winner World Cider Championships, Winner US Cider
Open Championships, GLINTCAP Best in Class. Balanced apple and funk.

Romilly Brut (4.9%): Winner World Cider Championships with a record 95 rating.
GLINTCAP Best in Class. Complex, elegant funk.

Romilly Doux (Sweet) (4.9%): GLINTCAP Best in Class. Profound apple.

Romilly Extra Dry (6%): GLINTCAP Gold Medal, Winner World Cider

Acidic, complex, but applely.

For more information about Romilly:
https://romillycidre.com/

For more information about Townsend:
http://www.townsendrestaurant.com/

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Oct
29
7:00 PM19:00

Cider & Pie w/Jaanihanso @ Fishtown Social

Those of you interested in learning more about the compelling ciders from the Jaanihanso estate from Kaelase Village in Estonia, please join Fishtown Social for a night of Cider & Pie!

Lili Shariati from Vine Street Imports will be pouring samples and talking about ciders, which will be available both by the glass and available for sale in their awesome retail section.

Guests will have the option to order a flight of all three Jaanihanso ciders paired with their choice of house-made pie (apple, pecan, or pumpkin) for $20

Fishtown Social will also be offering by-the-glass pours all week long from selections from their bottle shop.

“Apple wine, as it is called here, has been a natural part of Estonian culture for as long as anybody remembers. Every garden in Estonia has an apple tree, granny’s and grandpa’s garden has tens. Every second year there’s a natural disaster with gardens drowning in apples. Regardless of the regime in power, home engineered mills and presses have always been at work, shared with neighbors and passed on to the next generation." -Alvar Roosima (owner/cidergrower of Jaanihanso).

For more information about Jaanihanso:
http://www.jaanihanso.ee/en/

For more information about Fishtown Social:
http://fishtownsocial.com

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Oct
29
6:00 PM18:00

Martha Monday w/Frecon's Cidery

Join us for a special edition of Martha Monday with Frecon's Cidery from Boyertown, Pennsylvania! Enjoy free samples of their farm-fresh lineup (and chat about cider with the folks from Frecon!), free passed snacks from the kitchen*, 1/2 off draft ciders, and 1/2 off cider cocktails by Mike Landers!

Founded by Richard S. Frecon in 1944 after leaving the USDA Frecons was started as a wholesale fruit operation where both fruit, family and a legacy would be raised. Richard and his wife Martha raised six children on the family farm with each of them fostering Richards passion for orchards and entrepreneurship in their own right.

Richards son Henry Frecon, his wife Mary and his sister Teri brought forward the second generation of the orchard managing and growing the Orchard and Retail Store from the 70’s through the early 2000’s. Their indelible mark has been left on both the orchard and retail store both greatly expanded under their stewardship in fruit variety and production as well as services and gourmet foods from the retail store.

Frecon Farms has grown into a diverse operation in every sense of the word and we think Richard would be proud.  For over 70 years Frecons have honed the crafts of fruit productionon and off farm marketing and most recently craft hard cider.  Today the business is run by the 3rd generation and a team of talented employees who look to continue Frecons diversification while remaining rooted to our heritage of growing the finest fruits.

 

More about Frecon:
freconfarms.com/cider/our-ciders/

More about Martha:
marthakensington.com

*this is a vegan-friendly event

View Event →
Oct
28
4:00 PM16:00

Spanish Sidra Pouring & Whole Roasted Pig Party @ Oloroso

Join Oloroso for a happy hour of Spanish Basque cider throwing!

4-7 Happy Hour or until the Sidra runs out...

Learn how to pour Spanish Cider!

Chef Tod Wentz is preparing his Signature Whole Roasted Pig

Isastegi Sidra on draft $5
50/50: Sidra & Manzanilla Sherry from Porrón $3
Sidra & Sparkling Sidra bottles available, as well.

Reservations are available at 267.324.3014

Isastegi sagardotegia is located in a farm once intended for livestock, mainly cattle, which produced cider for home consumption using own apple.

In 1983 the family started distributing cider to general public by enabling a small space in the farm with kupelas (barrels) in order to answer the demand

Over the years, the farm was upgraded and the production and marketing facilities were extended up to what nowadays can be found: a professional area for the production and storage processes located inside the farm close to a warm space destined for the tasting of our cider together with a typical and succulent menu during the Txotx season.

For more information about Isastegi:
http://www.isastegi.com/index_en.htm

For more information about Oloroso:
https://www.olorosophilly.com

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Oct
28
2:00 PM14:00

Free Cider & Cheese Sampling: Big Hill & Ploughman

Come by Bottle Bar East on Sunday afternoon and sample the cider and cheese of Adam’s County, PA with Big Hill Ciderworks from Gardners, PA and Ploughman Farm Cider of Aspers, PA

Big Hill Ciderworks started as a dream of two guys from the auto industry.  Ben and Troy met in a dealership in 2006 and both shared hopes of someday owning farms.  Troy had been making wine and cider since 2002 and Ben started to homebrew while living in Detroit a few years after they met.  Since then, both have quit the auto industry, bought their own farms and started with nothing - no equipment, no apple bins, no how-to book, just a dream. The dream became reality in 2013 when Big Hill Ciderworks was founded.

Adams County is known for it’s incredible history and beauty, but also the unique microclimates and soil types that are perfect for growing apples. Our two small farms total roughly 40 acres of apple production.  The orchards are home to more than 40 varieties comprised of traditional bittersweet & bittersharp varieties chosen specifically for our ciders.

Proper soil is where great cider begins, providing nutrition for our trees. Throughout the year specialized pruning techniques and attention to maintenance contribute to the quality of our fruit.  We pay close attention to the fruit ripeness so we never have to use any additional sugar or sweeteners.  Flavor comes naturally from the fruit, as mother nature intended. 

We not only grow our fruit but also press, ferment, package and distribute each of our ciders. Utilizing traditional, time-honored cider making methods of slow fermentation, barrel aging and wild yeast fermentation, we showcase a distinct flavor profile, unique to our orchards and our region.

For more information about Big Hill Ciderworks:
http://www.bighillcider.com

Ploughman farm ciders are as unique as the place in which they are created. For over a century, the Wenk family has tended the deep, fertile soils of our orchards in Adams County, PA – one of the finest fruit growing regions in the United States.

Each year at Three Springs Fruit Farm, we cultivate apple varieties specifically for our cidery. We work with American heirlooms like Spitzenburg, Golden Russet, and Stayman and select apples like Dabinett, Stoke Red, and Kingston Black for their bittersharp and bittersweet flavor profiles. Every year the apples we use for cider are a little different, which adds layers of complexity to the cider and connection to the farm.

In addition to ciders we also make perries, and other fruit wines from peaches, chokeberries, pears, and fine grapes. Here at Ploughman, we embrace the "frontier" mentality – an eagerness to try new things, but always with authenticity to quality. We are not purists, but we will never cut corners and never use engineered essences, flavors, or artificial nonsense. Our eagerness to experiment with new things is almost completely farm based – we use whatever is exceptional and abundant at Three Springs Fruit Farm on any given year.

For more information about Ploughman Farm Cider: 
https://www.ploughmancider.com

For more information about Bottle Bar East:
http://www.bottlebareast.com

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Oct
27
4:00 PM16:00

Original 13 Ciderworks 1 Year Anniversary Dinner

Help us celebrate Original 13 Ciderworks’ first year anniversary of being in business. They are the crew behind the Sir Charles hard cider brand that can be found at many establishments throughout the region. Chef Will Rogers is putting together an awesome three course wild game pairing featuring their Sir Charles ‘Original Semi-Dry’ and ‘Atacama Bone Dry’ ciders. Here is the menu:

Course 1:

Wild boar and chestnut terrine, with Machine Shop Bakery sourdough, local

honey, spiced pecan mustard, boar bacon jam, apple cider pickled cauliflower

Course 2:

Cider braised rabbit leg with local swiss chard, white beans, quinoa, beet pickled

shallot, smoked beet, thyme brown butter

Course 3:

Venison flank with potato aligot, roasted brussel sprouts, local mushroom ragout

***Each course will be paired along side our Sir Charles Original Semi-Dry or Atacama

Bone Dry cider.

Original 13 Ciderworks http://original-13.com/:

Our story begins not in Philadelphia, but in the hills of Northeast Pennsylvania just over 80 years ago. An orphan boy by the name of Charles Steckel, one of 9 children, is sent to work on one of the many farms in the area. For most of his early life he worked odd jobs on local apple farms, and it was there that he learned to brew hard cider.

After serving in the U.S. Marines, he married and settled down in Warren County, New Jersey. Each autumn, he would retreat to his basement and work on perfecting his hard cider using locally sourced apples. He began a family tradition to fill a 55 gallon drum each fall and then bottle the cider just before Christmas and deliver it to neighbors as gifts.

Fast forward to 2012, and the grandson of Charles, John Kowchak, decided to start home brewing as a hobby. That hobby then took on more of a passion as grandfather instructed grandson on the art of making hard cider. After graduating from Drexel University with a MBA in Entrepreneurship, John formed Original 13 Ciderworks on July 3, 2013.

We raised about $10,000 from friends and family and set off to brew our first batch of hard cider. We signed with L&R winery out if Lancaster, PA and developed our first batch of hard cider, which we dubbed Sir Charles in honor of our founder’s grandfather. We debuted our first cider at the 2014 Pour the Core festival at the Philadelphia Navy Yard. Over the next 3 months we continued to perfect the recipe and then in March 2015 we began selling Sir Charles Original Semi-Dry hard cider across the greater Philadelphia area.

Then in October 2015, shortly after the release of our second hard cider flavor, Hail, Cyser! we received a hard blow. L&R winery, our contract brewer, went bankrupt and the new owners decided not to continue our contract. It looked like Sir Charles and Original 13 was dead before it even began.

The two principle owners, John Kowchak and Travis Frehafer, decided not to give up, and emptied their personal savings in the hope of establishing a secure base of operations. A place where we could brew what we wanted, when we wanted, and where we answered only to ourselves. In December, 2015 we signed a lease on our location at 1526 North American street in Philadelphia and began the long process of getting out winery license and finding suitable financing to create a full tasting room and production facility in the heart of Philadelphia. Over the next 12 months many roadblocks appeared and it looked like the project would never get off the ground. Then the light at the end of a long tunnel was found.

We secured a bank loan and several more outside investors. In January 2017 we broke ground on our very own production facility, and we are now open to the public! Visit our cidery, restaurant, and tasting room at 1526 N American Street in Philadelphia for a pint of cider or local beer, and a bite to eat.

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Oct
27
4:00 PM16:00

Bluegrass Happy Hour w/Ploughman Farm Cider

Come to the Hungry Pigeon for a lively happy hour with the music of Chuck Darwin & The Knuckle Draggers! Sip on a variety of local farm cider by Ploughman from Adam's County, Pennsylvania, both on draft and by the glass/bottle and enjoy local apple-centric fare after 5pm from Chef Scott Schroeder in his bright, verdant space in Queen Village. And yes, before you even have to ask, Ben Wenk himself will be performing on guitar, mandolin, and vocals!

Ploughman farm ciders are as unique as the place in which they are created. For over a century, the Wenk family has tended the deep, fertile soils of our orchards in Adams County, PA – one of the finest fruit growing regions in the United States.

Each year at Three Springs Fruit Farm, we cultivate apple varieties specifically for our cidery. We work with American heirlooms like Spitzenburg, Golden Russet, and Stayman and select apples like Dabinett, Stoke Red, and Kingston Black for their bittersharp and bittersweet flavor profiles. Every year the apples we use for cider are a little different, which adds layers of complexity to the cider and connection to the farm.

In addition to ciders we also make perries, and other fruit wines from peaches, chokeberries, pears, and fine grapes. Here at Ploughman, we embrace the "frontier" mentality – an eagerness to try new things, but always with authenticity to quality. We are not purists, but we will never cut corners and never use engineered essences, flavors, or artificial nonsense. Our eagerness to experiment with new things is almost completely farm based – we use whatever is exceptional and abundant at Three Springs Fruit Farm on any given year.

For more information about Ploughman cider:
www.ploughmancider.com

For more information about Hungry Pigeon:
www.hungrypigeon.com

View Event →
Oct
26
to Oct 27

PA Cider Takeover & Special Release @ Hale & True

The Hale & True taproom is hosting a PA Cider Takeover featuring cideries from all across the state! Local favorites and some rarities will be available on draft and by the bottle. Hale & True will also be releasing their own special cider for the event - a limited batch wild-fermented, sour cider called “Easy / Wild / Free”, inspired by the Spanish styles we love.

Other PA cideries represented:

Dressler Estate, Downingtown, PA
Stone & Key Cellars, Montgomeryville, PA

Kurant Cider, Philadelphia, PA

Original 13 Ciderworks, Philadelphia, PA
Arsenal Cider House, Pittsburgh, PA

We founded Hale & True in September, 2015, but the planning started years before that. In 2013, we made our first batch of cider in our tiny Old City apartment. It was naturally dry, fizzy, and delicious. After that, we were sold on cider.

Right away, we started sharing with friends and family, and the cider love kept growing from there. Now, we’ve opened a cidery and taproom in our home city of Philadelphia, where we serve our cider, as well as other local beer, wine, spirits, and small plates.

For more information about Hale & True:
https://haleandtrue.com

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Oct
26
3:00 PM15:00

Free Cider & Cheese Sampling: Shacksbury

.Did you know DiBruno's sells cider (and wine and beer, too)? They have an awesome and continually growing selection at both the Franklin and Rittenhouse locations.

Stop in for a free sampling of the cider of Shacksbury from Vergennes, Vermont, paired with cheese by the knowledgable staff of Di Bruno Bros.

Far from ordinary, apples are the most diverse food plant on earth. Unfortunately, only a handful of varieties are cultivated at scale in America, and all of those are designed for eating, not cider making.

At Shacksbury, we believe cider can, and should, be daring and complex. From gnarled trees on New England farmsteads to Old World orchards in England and Spain, our cider will change the way you think about this amazing fruit.

The apples of America's early cider tradition, lost for a variety of reasons, are not hard to find in Vermont - once you know what you're looking for. Though far less numerous than they once were, the trees materialize around every bend, and over every hill, hiding in plain sight. To us, these trees represent a door to another time, and the basis for superior cider.

In the fall of 2013, and each subsequent harvest, we set to find some of these trees. We have sampled thousands of apples, fermented cider from over 150 unique trees, and selected twelve varieties to propagate. We have grafted these twelve varieties to over 1,000 trees, marking the beginning of our "Lost Apple Orchard" at Colin's farm and with our partners, Sunrise Orchards and Windfall Orchard. Each year we continue to harvest, graft, and plant trees in an effort to expand our source of Lost Apples.

For more information about Shacksbury: 
www.shacksbury.com

For more information about Di Bruno Bros:
https://dibruno.com

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Oct
26
3:00 PM15:00

Free Cider & Cheese Sampling: Shacksbury

Did you know DiBruno's sells cider (and wine and beer, too)? They have an awesome and continually growing selection at both the Franklin and Rittenhouse locations.

Stop in for a free sampling of the cider of Shacksbury from Vergennes, Vermont, paired with cheese by the knowledgable staff of Di Bruno Bros. and ask onsite Shacksbury representative, Jesse Galdston, all your cider questions.

Far from ordinary, apples are the most diverse food plant on earth. Unfortunately, only a handful of varieties are cultivated at scale in America, and all of those are designed for eating, not cider making.

At Shacksbury, we believe cider can, and should, be daring and complex. From gnarled trees on New England farmsteads to Old World orchards in England and Spain, our cider will change the way you think about this amazing fruit.

The apples of America's early cider tradition, lost for a variety of reasons, are not hard to find in Vermont - once you know what you're looking for. Though far less numerous than they once were, the trees materialize around every bend, and over every hill, hiding in plain sight. To us, these trees represent a door to another time, and the basis for superior cider.

In the fall of 2013, and each subsequent harvest, we set to find some of these trees. We have sampled thousands of apples, fermented cider from over 150 unique trees, and selected twelve varieties to propagate. We have grafted these twelve varieties to over 1,000 trees, marking the beginning of our "Lost Apple Orchard" at Colin's farm and with our partners, Sunrise Orchards and Windfall Orchard. Each year we continue to harvest, graft, and plant trees in an effort to expand our source of Lost Apples.

For more information about Shacksbury: 
www.shacksbury.com

For more information about Di Bruno Bros:
https://dibruno.com

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Oct
25
to Oct 26

Late Night Happy Hour w/Embark Craft Ciderworks

Hang out with new Rittenhouse arrival, Spice Finch, for a late night happy hour spotlighting the heirloom and single varietal offerings from Embark Craft Ciderworks and enjoy complimentary light bites provided by their modern-Mediterranean kitchen.

“Farmers first and foremost, we’ve been growing great tasting apples since 1909.

Embark Craft Ciderworks was founded by apple growers, passionate about farming and showcasing unique flavor profiles in craft ciders. As farmers first and foremost, we know it’s the quality and uniqueness of the apples we use that make a great cider. We trust the apples (and in some cases, other fruits and natural ingredients) to provide the exceptional flavor you’ve come to love. No artificial ingredients needed.

We’re passionate about the local food movement—the power of food allows us to create the total cider experience. We take the freshest ingredients right from our field and combine them with other quality ingredients from local sources to create cheese and charcuterie boards as well as lunch and dinner options for you to enjoy while you drink.

Our portfolio is continually growing and many heirloom and Old World apple varieties have been planted specifically for use by Embark Craft Ciderworks. Expect to see new blended and single varietals released as we cultivate just the right apples to become the next Embark Craft ciders.”

For more information about Embark Craft Ciderworks:
https://embarkcraftciderworks.com

For more information about Spice Finch:
https://www.spicefinchphilly.com

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Oct
25
6:00 PM18:00

Free Cider & Cheese Sampling: Vine Street Imports

Come by Bottle Bar East on Thursday evening to taste through the cider offerings in the portfolio of Vine Street Imports. Sales Representative Lili Shariati will be on hand to talk about their brands, Jaanihanso from Kaelese Village, Estonia, Scar of the Sea from Aptos, California, and Sundström Cider from the Hudson Valley, New York.

Apple wine, as it is called here, has been a natural part of Estonian culture for as long as anybody remembers. Every garden in Estonia has an apple tree, granny’s and grandpa’s garden has tens. Every second year there’s a natural disaster with gardens drowning in apples. Regardless of the regime in power, home engineered mills and presses have always been at work, shared with neighbors and passed on to the next generation. Large parts of Estonia lay on a layer of limestone and the soil is generally rocky with limestone outcrops, just like in some of the best cider producing regions of South-West England and Normandy. Estonian summer is usually short but autumns can be long, producing perfect less watery fruits full of flavors.

For more information about Jaanihanso:
http://www.jaanihanso.ee/en/

With so much emphasis in today’s wine culture on singular elements of winemaking such as alcohol, whole cluster fermentation, or oak regiment; Scar of the Sea strives to shift the pendulum to focus on what is in the glass. The most important part of our wines and cider is where they are grown. Location, climate, and soils matter.  These wines and ciders are crafted with minimal manipulation.  Balance is achieved through working directly with growers at carefully selected vineyard sites, and the wines ultimately show where they are grown. All the vineyards and orchards are influenced by the sea, with maritime soils, and climates, producing wines and ciders that are unique to the Central Coast of California.

For more information about Scar of the Sea:
http://www.scaroftheseawines.com/

SUNDSTRÖM CIDER is a small cider producer based in NY’s Hudson Valley, dedicated to the pursuit of vinous, age-worthy ciders reflective of varietal typicity and individual terroirs. 

We focus on heirloom varieties, many native to the Northeastern United States, as well as wild harvested apples, various species of crabapples, and traditional cider varieties. 

Traditional methods are employed in the cellar, with minimal intervention, in an effort to express the maximum potential and detail of each apple’s contribution to the ciders.

For more information about Sundström:
https://www.sundstromcider.com/

For more information about Vine Street Imports:
http://www.vsimports.com/

For more information about Bottle Bar East:
http://bottlebareast.com/


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Oct
25
to Oct 26

Cheese & Cider on the Main Line

Teresa’s has been an unsung hero of cider for nearly the past ten years, supporting the cider community (both local and global) through their many draft lines, as well as retail offerings. Nerd out with this knowledgeable Main Line staff as they host a pay-as-you-go cider and cheese pairing. They’ll be offering a menu of at least nine different ciders from Spain, Germany, France, England, and Pennsylvania with cheese from each of those countries. Optional cheese and cider flights will be available, as well as a la carte.

For more information about Teresa’s Next Door and Teresa’s Cafe:
http://teresas-nextdoor.com
http://teresas-cafe.com

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Oct
25
5:00 PM17:00

Cave à Manger: Cidre & Seafood from Normandy, Brittany, & Loire

Join the Good King’s Chloe Grigri and Chef Aaron Bennawit as they prepare a Cave à Manger style evening of al a carte seafood and cider paired with the traditional cidre of Normandy and Brittany and the resurrected cidre of the Loire Valley.

"Cave à Manger" at The Good King Tavern typically translates to live cheese counter + lots of hard-to-come-by wines by-the-glass. For Philly Cider Week, The Good King Tavern is tweaking the program. The live cheese counter will double as a raw bar with cheeses hailing from Normandy (think gooey Camembert) and oysters shucked before your eyes. Instead of wines by-the-glass, ciders will be pouring from the coastal towns spattering Normandy and the Loire Valley. The chalkboard will be chock-full of French North Atlantic classics like Marmite Dieppoise and Lobster à la Normande.

For more information about The Good King:
thegoodkingtavern.com

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Oct
25
5:00 PM17:00

Free Cider & Cheese Sampling: Quebrada del Chucao

Did you know DiBruno's sells cider (and wine and beer, too)? They have an awesome and continually growing selection at both the Franklin and Rittenhouse locations.

Stop in for a free sampling of the cider of Quebrada del Chucao from Araucanía, Chile paired with cheese by the knowledgable staff of Di Bruno Bros. and ask onsite David Bowler Wine representative, David McDuff, all your cider questions.

Quebrada del Chucao is a family-run business dedicated to producing quality ciders. It was created by the cousins Matías Nahrwold and Diego Rivera in 2010 in Huiscapi, Chile’s Araucanía Region, as a way of honoring the cultural and cider-producing tradition of the first European immigrants who settled in the south of the country during the XIX century. To make their own ciders, these settlers planted apple orchards for domestic use and thus introduced a set of apple varieties.

With time, these varieties ran out of commercial use; many of them are almost forgotten or even unknown. But fortunately some of those old orchards have survived for almost a century, and now we use their apples to produce a very distinctive and flavorful cider. Though not certified, the apples for our Quebrada del Chucao ciders are organically grown. We don’t use commercially grown apples and we only press once a year, immediately after harvesting.

Since our first harvest in 2012, we have bottled at Quebrada del Chucao more than 15,000 liters. Our ciders are sold both in the domestic market and exported to the United States, Australia, Canada and Brazil.

For more information about Quebrada del Chucao: 
https://quebradadelchucao.cl/en/home-qdc/

For more information about David Bowler:
http://bowlerwine.com

For more information about Di Bruno Bros:
https://dibruno.com

 

 

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Oct
25
5:00 PM17:00

Dressler Estate Tasting & Meet The Makers @ 320 Market Cafe

Come meet Brian and Olga Dressler and taste their cider lineup from their budding operation out of Downingtown, PA

“Our philosophy is to take a winemaker’s approach to making cider. We focus on allowing the fruit to shine. Our flagship ciders, Modern Still and Modern Sparkling, feature fruit from Lancaster County. We are also able to partner with other orchards across the state thanks to Pennsylvania being the fourth largest apple growing state in the country.”

For more information about Dressler Estate: 
http://www.dresslerestate.com

For more information about 320 Market Cafe:
http://the320marketcafe.com

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Oct
24
6:00 PM18:00

Cooks' Canvas X Dinner w/Eden Specialty Ciders

Join chef Ari Miller (Food Underground) and cheesemonger Dana Pellicore (Fork, Laurel, DiBruno Bros.) for an intimate seven-course dinner and complementary pairing of seven intricate heritage ciders from Eden Specialty Ciders of Newport, Vermont. Each course will be preceded by a small, carefully selected cheese pairing, giving the guests a chance to acquaint themselves with that cider's nuances.

Eleanor Leger is the influential founder of Eden, and we are honored to welcome her to Philadelphia for this event!

Ticketing info available below.


MENU:

An aperitif welcome cocktail will be served featuring ORLEANS HERBAL BITTER

1st Cider/Course: BRUT NATURE ~

traditional gougères | Schnebelhorn Appenzeller fondue &

elderberry-glazed carrot | Surryano Ham

2nd Cider: CELLAR SERIES #8 - EZEKIEL paired w/Terschelling Gouda

2nd Course:

warm rutabaga & chicories | black walnut granola | caraway pickled apples

3rd Cider: SIREN SONG paired w/ @birchrunhills Red Cat

3rd Course: 

burgundy truffle & polenta | crispy celeriac | mushrooms & herbs

4th Cider: CINDERELLA SLIPPER 2016 paired w/ Ovelha Amanteigado

4th Course:

confit sardines | charred leek | seckel pears & lemon chips

5th Cider: GUINEVERE'S PEARLS 2016 paired w/ Gruyere Alpage

5th Course:

lamb: loin & terrine | buttery quince | sunchokes, onions

6th Cider: EXTRA-SEC METHOD CHAMPENOISE paired w/ @jasperhillfarm Bayley Hazen

6th Course:

smoked pumpkin | blistered grapes | green bouquets


7th Cider: FALSTAFF '08: 7-YEAR BARREL AGED ICE CIDER paired w/ @capriolegoatcheese Sofia

7th Course:

cinnamon & honey pot de creme | apple | bitter chocolate

Eden Specialty Ciders is headquartered in Vermont's Northeast Kingdom, a region known for its agricultural and artisan production. The Leger family started making cider in the basement of our farmhouse at our West Charleston orchard and later expanded production in our cider making facility in a historic industrial building in Newport's Main Street. At our Boutique Taproom & Cheese Bar in Downtown Winooski, we offer a retail and tasting experience with artisan cheese, charcuterie, and accoutrements. Our award-winning heritage ciders feature tannic and heirloom apple varieties in a range of styles including sparking, still, dry, and semi-dry. In addition to heritage cider, Eden has a line of ice ciders with heirloom dessert varieties, as well as our Orleans cider aperitifs collaboration with Deirdre Heekin of La Garagista winery in Vermont.

For more information about Eden Specialty Ciders:
www.edenciders.com

About Cooks' Canvas:
Restaurant work is hard work. Just ask any cook about their long, demanding hours and grueling work week. But its during that time when a cook is exposed to myriad ingredients , techniques, and style - stimulating their creative minds. Though, most never get the chance to implement all those idea or to execute their culinary visions. Cooks Canvas showcases such cooks of great promise, affording them the opportunity to realize their imaginations by providing an audience to feed. In turn, the guests then feed these young cooks futures. This all happens in tandem with the Food Underground staff. We facilitate the framework in which dream becomes reality, connecting these aspiring artists, and their patrons.



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Oct
24
5:00 PM17:00

Sidra & Sagardoa Tapas Dinner @ Jamonera

Join Jamonera as they host a three-course family-style tapas* tasting exploring the cuisine of Northern Spain, Catalonia, and Andalusia paired with the traditional Sidra of Asturias and Sagardoa of the Basque. Reservations required. Menu is $65 per person plus tax and gratuity.

MENU

honey nut squash rillettes

fresh apple, pickled ginger, crispy potato

deviled egg

almond romesco, crispy pork belly

paired with Quebrada del Chucao, Sparkling Brut, Valle del Tolten, Chile

***

pan roasted cod

manila clams, shallot beurre blanc, acorn squash, sunchokes

paired with Bere-Aran-Etxea, Astigarraga, Basque Country

gambas ajillo

shrimp, garlic, parsnip cream, smoked pear

paired with Isastegi, Tolosa, Basque Country

***

braised pork cheeks

sweet potato gnocchi, pickled apples, mahon cheese

paired with Trabanco, Asturias

root vegetable gratin

celery root, rutabaga, turnip, sweet potato, urgelia cheese

paired with Ramos del Valle, Asturias

***

apple cider donuts

cinnamon sugar dusted, vanilla crème anglaise

Marcie Turney Executive Chef

Lindsay McClain Chef de Cuisine

*This event is gluten-free!

For more information about Jamonera:
http://www.jamonerarestaurant.com

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Oct
23
to Oct 24

Official Philly Cider Week Opening Night

The official opening to Philly Cider Week is at Prohibition Taproom! Join us at 9pm as we kick off this exciting week with a very special edition of Fried Chicken & Cider! We'll be butlering complimentary samples of our usual gluten-free, celiac-friendly fried chicken and offering a menu of 5oz pours of a variety of incredible cider that will serve as a map to the events of the week ahead, allowing guests to find the styles they gravitate towards and plan for the upcoming events that suit their preferences.

Featured Cideries:

Big Hill Ciderworks, PA
Eden Specialty Ciders, VT
Embark Craft Ciderworks, NY
Frecon’s Cidery, PA
Jaanihanso, Estonia
Pilton, UK
Ploughman Farm Cider, PA
Shacksbury Cider, VT
Snowdrift Cider Co, WA
Stone & Key Cellars, PA
Sundström Cider, NY
Tropée Régis, France

..and more..

About Fried Chicken & Cider:
Every Tuesday, Pro Tap offers gluten-free, celiac-friendly locally-sourced pastured fried chicken from Keiser’s Pheasantry in Glen Rock, PA, and suggests that their clientele enjoy it with a one-night-only, by-the-glass pour of a specialty cider that is typically only available in large format bottles, encouraging guests to try something new they would have otherwise been obligated to purchase in a 750ml bottle.

For more information about Prohibition Taproom:
www.prohibitiontaproom.com

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Oct
23
5:00 PM17:00

History After Hours: Tricked Out w/Jay Duckworth & PA Cider Guild

  • Museum of the American Revolution (map)
  • Google Calendar ICS

As part of the kick off to Philly Cider Week, the Museum of the American Revolution is partnering with the Pennsylvania Cider Guild as part of their existing History After Hours program. This event will showcase a presentation by Jay Duckworth, the props master from the Broadway hit play Hamilton, plus a presentation on the “history of cider” in the Americas spotlighting the colonial era by the Pennsylvania Cider Guild and Museum Curator, Mark Turdo. Pennsylvania cider producers will be on hand showcasing their use of the apple and why it is re-emerging as one of the United States premier beverages, just like it was in colonial times. Come and learn about spy tactics, trickery and deception during the revolutionary war and see why PA Cider was the "Fuel of the Revolution”!

The Museum’s monthly History After Hours events feature extended evening hours, special themed programs, happy hour food and drink in the Cross Keys Cafe, and full access to the museums exhibits. Tickets for History After Hours are $10 and can be purchased online here or at the door.

Pennsylvania Cideries that will be pouring during happy hour in the Cross Keys Cafe:

Stone & Key, Montgomeryville, PA
Dressler Estate, Downingtown, PA
Original 13, Philadelphia, PA
Frecon’s Orchard & Cidery, Boyertown, PA
Hale & True, Philadelphia, PA
Ploughman Farm Cider, Aspers, PA

The PA Cider Guild (PACG) is a trade organization formed in 2014 to bring together cidermakers, cideries, cider enthusiasts and associated businesses to have a united voice in the state of Pennsylvania. The guild’s mission is a simple one… to protect, promote, represent and educate its members and consumers. Through marketing, events, advocacy and the like, the PACG promotes the cider producers, apple growers, and related businesses in the Keystone State.

For more information about the Pennsylvania Cider Guild:
http://paciderguild.org

For more information about the Museum of the American Revolution:
https://www.amrevmuseum.org

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Oct
23
3:00 PM15:00

Free Cider & Cheese Sampling: Eden Specialty Ciders

Did you know DiBruno's sells cider (and wine and beer, too)? They have an awesome and continually growing selection at both the Franklin and Rittenhouse locations.

Stop in for a free sampling of the cider of Eden Specialty Ciders from Newport, Vermont, paired with cheese by the knowledgeable staff of Di Bruno Bros. and ask the onsite Eden representative all your cider questions.

Eden Specialty Ciders is headquartered in Vermont's Northeast Kingdom, a region known for its agricultural and artisan production. The Leger family started making cider in the basement of our farmhouse at our West Charleston orchard and later expanded production in our cider making facility in a historic industrial building in Newport's Main Street. At our Boutique Taproom & Cheese Bar in Downtown Winooski, we offer a retail and tasting experience with artisan cheese, charcuterie, and accoutrements. Our award-winning heritage ciders feature tannic and heirloom apple varieties in a range of styles including sparking, still, dry, and semi-dry. In addition to heritage cider, Eden has a line of ice ciders with heirloom dessert varieties, as well as our Orleans cider aperitifs collaboration with Deirdre Heekin of La Garagista winery in Vermont.

For more information about Eden Specialty Ciders:
https://www.edenciders.com

For more information about Di Bruno Bros:
https://dibruno.com

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Oct
22
7:00 PM19:00

Pre-Launch Cooks' Canvas Pig Roast w/Metal House

Join Chef Ari Miller, of Food Underground, and cheesemonger Dana Pellicore for a communal, family-style dinner party. They’ll be roasting an entire pig, curating cheeses, and preparing local vegetation to be offered with a complimentary pairing of the méthode champenoise-style ciders of Metal House Cider from Esopus, New York.
Kimberly Kae and Matt DiFrancesco are the dynamic duo behind Metal House, and we are pleased to announce that one (or both! TBA) will be in attendance to hang out and talk about their work!

Tickets may be purchased here.
NOTE: This event is directed towards food, beverage, and hospitality industry employees. Please shoot us an email (phillyciderweek@gmail.com) and we’ll send you the industry password!

“We are a builder and a painter who moved to Esopus from the city in 2009, eight months pregnant and ready for something closer to the land.

The orchard is a homecoming of sorts for both us – (Matt grew up in the Finger Lakes region of New York, where his dad is a winemaker, and so he spent his childhood in the vineyards and cellar. Kimberly has always loved the harvest, whether it be olives in Italy or summers working wheat harvest in her native Walla Walla, Wa.) It wasnʼt long before we started to experiment with cidermaking using the curious and flavorful fruit from the neglected apple trees on our property.

We relish the harvest as well as the hard work required to produce a superior cider that is a true reflection of the Hudson Valley and its story.

We heartily enjoy the spoils and hope you will too!”

For more information about Metal House Cider: 
http://metalhousecider.com

About Cooks’ Canvas/Food Underground:
”Restaurant work is hard work. Just ask any cook about their long, demanding hours and grueling work week. But it’s during that time when a cook is exposed to myriad ingredients , techniques, and style - stimulating their creative minds. Though, most never get the chance to implement all those idea or to execute their culinary visions. Cooks’ Canvas showcases such line cooks of great promise, affording them the opportunity to realize their imaginations by providing an audience to feed. In turn, the guests then feed these young cooks’ futures. This all happens in tandem with the Food Underground staff. We facilitate the framework in which dream becomes reality, connecting these aspiring artists, and their patrons.”



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