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.

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THE KITCHEN PROGRAMMING SCHEDULE

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Zahav’s Middle Eastern Flavors

11:00

Zahav’s Sous Chef’s Elaine Gardner & Andrew Henshaw walk us through Zahav’s elaborate spice program with La Boîte. Learn about their unique Middle Eastern flavors and how to prepare some of their specialties, like their trademark hummus. Zeek of Valley Shepard Creamery will also speak about the cheeses he makes especially for Zahav.

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Knife Skills for Home Cooks

11:35

Chipotle Mexican Grill walks us through basic knife techniques for home cooks as they prepare the perfect guacamole from scratch. They’ll share their famous guacamole recipe as they demonstrate helpful tips to take your home kitchen prep and mise en place to the next level. And no, the guac is not extra today!

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Whole Pig Butchery

12:00

Heather Thomason, Head Butcher of Kensington Quarters, demonstrates how to break down a heritage hog. Brooks Miller of North Mountain Pastures joins Heather to speak about his pigs and the relationship between farmer and butcher.

 

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Talula’s Garden Talks Greens

12:45

Chef Charles Parker of Talula’s Garden speaks to salad composition and building irresistible flavors with healthful ingredients. Adrian Galbraith-Paul of Heritage Farm in West Philadelphia teams up with Chef Parker to talk about his flavorful greens grown from nutrient rich soils.

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Ancient Grain for a Modern World

1:00

Discover the flavors of Ancient Grains from Castle Valley Mill of Doylestown, Pennsylvania with Chef Joel Schafer of Temple Dining Services. Learn how to prepare a healthful meal with these local ancient grains as Frances Fischer of Castle Valley Mill walks us through the heirloom grains they mill in their historic stone mill.

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Whole Lamb Butchery

1:35

Andrew Wood of Russet and Bryan Mayer of Wyebrook Farm demonstrate how to prepare lamb using the whole animal. Learn about Wyebrook’s complete cycle from pasture to butcher to chef. Dean Carlson of Wyebrook will also be joining in to talk about his book “Field & Feast: Sublime Food From a Brave New Farm”!

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Sausage Making with Nick Macri

2:00

Learn the basic of sausage making with Butcher Nick Macri of La Divisa Meats located in the historic Reading Terminal Market. Nick will walk us through the ins and outs of sausage making equipment, techniques and, of course, uses for the finished product.

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Urban Mushrooms on the Dinner Plate

2:35

Philadelphia’s first Urban mushroom farm, Mycopolitan and Temple and Drexel Universities Chefs team to highlight the diversity of our state’s prized crop, mushrooms! Brian Versek and Tyler Case of Mycopolitan speak to their growing practices and production in the city of brotherly love and the chef’s walk us through some of their favorite recipes.

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Ferment Your Vegetables!

3:00

Join Amanda Feifer, the author of Ferment Your Vegetables and the fermentation blog Phickle.com, for a demonstration of how to make the most of seasonal vegetables by harnessing the power of microbes.

Fermentation is a way to enhance flavor, preserve vegetables and even conserve, when you ferment the scraps that might otherwise go to waste. Amanda believes the process of vegetable fermentation is a basic cooking skill that every home cook and restaurant chef can and should master to coax better, more complex flavors from their produce any time of year! Samples of fun and simple fermented vegetables will be on hand.

Amanda Feifer is the author and fermentation educator behind the blog Phickle.com, where she shares her recipes for fermented foods and beverages of all kinds. She lives in South Philly with her husband and their rambunctious pit bull pup.

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Local Honey from Rooftop to Table

3:35

Don Shump of the Philadelphia Bee Company and Chef Lynn Rinaldi of Paradiso Restaurant demonstrate the use of local honey in culinary delights. Paradiso Restaurant utilizes honey from its rooftop apiary in a wide variety of items on its menu. This hyper-local treat is made possible through a partnership with the Philadelphia Bee Co., who manage colonies throughout the city. Come join us for this talk on roof to table cooking!

Demo Kitchen Programming curated by Eclectik Domestic

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