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3/25/14

foodie #19: Drexel's Culinary Institute

Mark your calendars! Wednesday, April 23rd = back to (food) school!

We have a special opportunity to enjoy a unique dinner at the fully functional restaurant at the Culinary Arts and Hospitality program at
Drexel University!



Birchrun Hills Farm Benefit Dinner
As a part of the Spring Dinner Series, the Center for Hospitality and Sport Management will be hosting the Birchrun Hills Farm Benefit Dinner on April 23 at 6pm.   Join us for an exclusive dinner from Chef Nick Macri of Border Springs  and Sue Miller of Birchrun Hills Farm.  The four course dinner will be accompanied by a complementary beer paring courtesy of Mary Grace Hodge from Flying Fish Brewery.

The Birchrun Hills Farm Benefit Dinner will begin with a happy hour at 6pm followed by dinner at 6:30pm. .

Menu
First Course - Birchrun Blue and Mushroom Soup
Second Course - Veal Tartare, shaved romaine, and equinox cheese
Third Course - Roasted lamb ribs, red cat grits, mixed radishes
Fourth Course - Fat cat panna cotta w macerated fruit and hazelnuts

The cost of the dinner will be $40 per person.
A portion of proceeds will go towards Birchrun Hill's campaign to build a cheese cave.

The dinner will be held in the Academic Bistro on the 6th floor of the Paul Peck Problem Solving and Research Building (101 N. 33rd Street)
click to enlarge image of Drexel Foodie location

Seating is limited to 40!  


Also, If you're interested in attending and or being on the foodie group email list for invites, contact:

foodie.mike@gmail.com