What You'll Do
Chef Andrew Wood, a champion of farm-to-table cuisine, demonstrates the palatable difference of using fresh, seasonal foods during this four-course seafood dinner. Orchestrating your feast and the menu with James MacKnight of sustainable food purveyors River and Glen, Andrew illustrates how fish caught with a hook taste better than their commercially netted counterparts. Andrew's menu may include items such as a house-smoked fish, a handmade seafood pasta dish, and a communal whole fish baked in a salt crust—not to mention a seasonal dessert that brings your meal to its sweet conclusion.
Four-Course Dinner From a Sample Menu
Three dishes prepared with seasonal, sustainably caught fish, followed by dessert
Chef Wood will introduce each course, highlighting the hand-selected seasonal ingredients in each
Guests can bring wine or beer to enjoy with dinner
Each event is capped at 30 participants; each event requires a minimum of 8 participants in order to take place.
Co-Owner and Chef, Russet
Built on the idea that menus should evolve to accommodate seasonal, locally produced ingredients, Andrew Wood's philosophy blossomed into practice in 2012 when he and his wife, Kristin, opened Russet. Andrew and pastry chef Kristin work to create earnest but elegant dishes, focusing on sourcing high-quality ingredients and letting natural flavors sing. Andrew previously worked at acclaimed restaurants like Philly's Le Bec-Fin and Chicago's Trio, and has been declared "a pig-whisperer" by Philadelphia Magazine, which recognized his charcuterie expertise with a 2012 Best of Philly Award.
Where You'll Meet
Tucked inside an 1877 Rittenhouse Square townhouse, Russet serves flavorful, unpretentious dishes with Italian and French influences. Featuring local ingredients that range from rhubarb harvested in south Philadelphia to eggs laid at Honey Brook's Wyebrook Farm, the restaurant's offerings change daily to keep pace with the season's freshest finds. Philadelphia Weekly praises the way Russet's "simple, rustic atmosphere... exhibits a sleek, European flair," and describes the food as "fresh and bright with innovative use of new ingredients."