Watch the experts in action!

Join butchers, makers, chefs and farmers in the first ever PF3 Kitchen, on the main floor. Get inspired as some of the best chefs and butchers in Philadelphia share their trade secrets and best recipes for cooking with local, fresh ingredients.

Featuring Heather Thomason

Featuring Heather Thomason

Head Butcher, Primal Supply Meats

Featuring Chef George Sabatino

Featuring Chef George Sabatino

Owner, Aldine Restaurant

Featuring Amanda Feifer

Featuring Amanda Feifer

Fermentation Expert, Author

Presented by:

PF3 Kitchen Schedule

Vegetable Sous Vide with George Sabatino (Aldine Restaurant) and Taproot Farms


Chef and co-owner of Aldine Restaurant, George Sabatino teams up with Taproot Farms to reveal his secrets on sous viding vegetables. When it comes to veggies, Taproot Farms speaks the language “all-things-local”. This will take low and slow to a whole other level!

Fresh Cornbread from Philly Bread


Experience the difference of locally-grown and milled grains from Castle Valley Mills located in Doylestown, PA. Pete Merzbacher, founder of Philly Bread, will guide you in making delicious, fresh cornbread using amazing heirloom grains.

Whole Hog Butchery with Primal Supply Meats and North Mountain Pastures


Heather Thomason from Primal Supply Meats demonstrates how to break down a Whole Hog, whole-hog anatomy, as well as some great cuts for cooking. Alongside Heather, Brooks Miller of North Mountain Pastures discusses his family farming practices, diversity of his farm, and the relationship with Primal Supply Meats.

Heirloom Vegetables Inspire with Ryan Bloom (Terrain Garden Cafe) and Tim Mountz (Happy Cat Farm)


Ryan Bloom, Executive Chef of Terrain Garden Cafe, and Tim Mountz, “tomato jeffe” of Happy Cat Farm, will share a recipe from their upcoming cook book. They will discuss the strong bond between Terrain Garden Cafe and Happy Cat Farm, and all the great flavors you can cook up with local veggies.

Vegetable Kvass Fermentation with Phickle


Amanda Feifer, the author of Ferment Your Vegetables, will be sharing the process for making delicious fermented kvass with seasonal vegetables. Learn why fermented vegetables are so much better than even their excellent buzz would have you believe.

Sustainable Steaks with Nick Macri from La Divisa Meats and Wyebrook Farm


Experience butchery and cooking techniques from the pro, Nick Macri from La Divisa Meats and Wyebrook Farm. Nick will demonstrate some of his favorite sustainable steak cuts. Skip those New York Striploins, Filet Mignon, and Rib Steaks, and learn about the joys of using lesser known cuts. Learn the importance of using the whole animal and some great cuts you may have never heard of.

Bread and Grains with Mark Brault of Deercreek Malthouse and Alex Bois


The kitchen will end the day with a great workshop on malt from Maltser, farmer and brewing scientist Mark Brault of Deercreek Malthouse. Deercreek Malthouse is the first malthouse in Pennsylvania since Prohibition. There will be live fermentation malt experiments, malt hot chocolate, and local legend bread maker Alex Bois will be there to provide even more insight into magnificent world of malt!