Philadelphia chefs form a tight-knit community, so when they chuck their common weight behind something, we can gamble it’s gonna be good. Case in point, final month’s Audi Feastival, that total crafty prepare collaborations with mime and low-pitched performances and more.
The annual eventuality counted Michael Solomonov, Stephen Starr, Audrey Claire Taichman and Nicholas Elmi as co-hosts this year, and a chefs and restaurateurs invited each vital actor in a city’s culinary stage to come out and prepare and make drinks to advantage FringeArts, a 22-year-old behaving humanities classification headquartered during a food of a Ben Franklin Bridge.
“This city has dual good things we are propitious to have: this unimaginable stage of culinary artists and a eminent behaving humanities community,” says Nick Stuccio, President and Producing Director of FringeArts.
Food Republic attended a Sep 27 event, escorted down to Philly from New York on a media train by Solomonov himself, along with boxes full of his Federal Donuts. During a two-hour drive, a smart Solomonov explained how he and Elmi total chefs from opposite culinary backgrounds to prepare together during Feastival. The outcome was unexpected takes on pierogies, banh mi, sandwiches and pasta dishes borrowing from a chefs’ particular backgrounds—with nary a cheesesteak to be found.
“This judgment that we dreamt adult unequivocally worked out most improved than we could have anticipated, Elmi writes in post-event. “All of a chefs were anxious to partner with another prepare that maybe they never got a possibility to work alongside. Watching new holds form and aged holds strengthen was flattering incredible.”
The chefs weren’t a usually attraction: Performers from FringeArts activated via a indoor/outdoor venue, unresolved from a roof and entertainment mime performances as guest queued adult for a resourceful dishes.
“My pursuit during FringeArts is to help artists move their ideas to life,” says Stuccio. “We speak about source material—literature, a environment, politics. Chefs emanate regulating most a same process— sketch impulse walking through a internal market, from their travels—the smells, people, customs. I’m smitten with their routine and a measureless passion and unrestrained both culinary and behaving artists share.”
See photos from a 2018 Audi Feastival in Philadelphia below: