Garces Foundation “Think Local Give Local” Gala 2013

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Welcome to the Garces Foundation “Think Local Give Local” Gala. Founded in 2012 by Chef Jose and Dr. Beatriz Garces, the Garces Family Foundation is committed to supporting Philadelphia’s vibrant and growing immigrant population. This year, the Gala supported local food.  VIP guests enjoyed a spectacular four-course dinner prepared by Jose Garces, Kevin Sbraga, Michael Solomonov, and Greg Vernick, while general admission guests bustled around the floor tasting local dishes prepared by Philadelphia chefs.

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Marc Vetri and Jeff Michaud, representing the Vetri Family, presented swordfish speck (marinated figs, pine nuts, and basil).

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Konstantinos Pitsillides of Kanella brought a taste of Greece with bedouin lamb salad (wheat berries, preserved lemons, mint, pomegranate, sumac, and spicy harissa yogurt) and dolmas.

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Rosa Blanca dished out ropa vieja con arroz moro (shortrib, black beans, micro cilantro). Jose Garces’ hotly anticipated Cuban diner is scheduled to open its doors in late October with Yun Fuentes at the helm.

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Zeppoli’s Joey Baldino shared prim cubes of Sicilian timballo (Flaim Farms eggplant, spaghetti).

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Fork’s raw fluke with pickled peppers was a hit. Be sure to check out the newest addition to Ellen Yin and Eli Kulp’s family of restaurants, High Street on Market!

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Scott Schroeder of South Philadelphia Tap Room and American Sardine Bar served an unconventional decomposed seafood salad (crab fat dijonaise, scallop chip, shrimp, mussels, uni, scallops).

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Pub and Kitchen’s vitello tonnato (olive-rubbed grilled veal, smoked egg salad, dandelion, capers) was chilled to perfection; Eli Collins did an excellent rendition on the elegant Piedmontese antipasto.

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Christopher Lee’s chilled peekytoe crab appeared with black sesame tahini, galangal, and Asian pear.

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Rich Landau and Kate Jacoby of Vedge prepared wood roasted corn and trumpet mushroom salad (whipped eggplant, chervil vinaigrette).

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On behalf of his eponymous restaurant, Hiroyuki “Zama” Tanaka presented yuzu miso salmon (Belgian endive, local microgreens).

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The Mildred’s oxtail tortellini (bone marrow, oxtail consommé) was a hit, especially with the crisp buttery toasts served alongside. Kudos to Michael Santoro and his team!

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Amada, another Garces classic led by Maria Schmidt, featured Luna Farm produce in its eggplant escalivada (whipped goat cheese, fava beans, toasted marcona almonds, balsamic reduction).

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Distrito treated guests to tacos de cordero (adobo braised lamb, Luna Farm mint pipián, queso panela) and esquites (sweet Luna Farm corn, queso fresco, chipotle, lime). Garces Group chef Susan VanVreede welcomed hungry guests to her table.

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Sylva Senat in his new role at The Saint James proffered Taylor bay scallops bonneted with a fluffy dollop of truffle mushroom foam.

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Lacroix’s Jon Cichon created cauliflower tartare topped with caviar.

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One of our favorite bites from Feastival makes a second appearance: Sampan’s hamachi ceviche utilized local greens from Blue Moon Acres. We still have to visit chef Michael Schulson’s restaurant Izakaya in Atlantic City; weekend trip, anyone?

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Tim Spinner of the “Felices” (Cantina Feliz, La Calaca Feliz, and Taqueria Feliz) delivered tacos al pastor (guajillo marinated pork, black beans, pineapple salsa).

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Ela’s Jason Cichonski delicately stacked Green Meadow Farm beet tartare on pumpernickel pitas.

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Chip Roman of Blackfish and Mica served country style pork terrine (pumpkin seed, yeast ice cream, mustard seed).

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Volver’s Natalie Maronski and Dave Conn paired American Northern Lights caviar with whipped cava and white chocolate. Their craftsmanship and attention to detail was unmatched, and the salty-sweet combination pirouetted across our taste buds.

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Sidle up to the bar to sip on any one of a bevy of different spirits.

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Bands entertained the crowds throughout the night.

Guests and chefs mingled all evening long, enjoying drinks, local food, and desserts.  In order to raise money for the foundation, the gala also sponsored a 50/50 raffle and a silent auction, with items ranging from a roasted pig dinner to sugar scrubs and lotions.  The evening supported a wonderful cause, and we can’t wait to return again next year.

— Katie Behrman and Nicole Woon

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