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The Splendid Table Live in Philadelphia

  • WHYY, 150 N 6th St, Philadelphia
The food scene in Philadelphia is thriving, and The Splendid Table with Francis Lam at the helm is on a mission to uncover the secrets of three of the city’s most celebrated chefs with a live event hosted at WHYY. Chefs Michael Solomonov of Zahav, Ange Branca of Saté Kampar, and Eli Kulp of Fork will join Lam on stage for a live recording of his show The Splendid Table. Post show, mingle with the chefs as they present small plates from each of their restaurants. Proceeds from this event support WHYY programs and services. Agenda 6:00 p.m. – Doors open 6:30 p.m. – Opening remarks 6:35 p.m. – Recording of The Splendid Table with Francis Lam and chefs 7:35 p.m. – Closing remarks 7:40 p.m. – Post-recording reception ** Bios ** Ange Branca Ange grew up in her grandmother’s kitchen where she learned the traditional techniques of Malaysian cooking, a cuisine that bears the influence of multiple cultures dating back to the 14th century when Malaysia was a spice trading hub. Though she grew up in a culinary family, she spent the first part of her career in business consulting, which landed her in the US. After years of living abroad, her nostalgia for the flavors of home coupled with what she perceived as a dying appreciation for humble Malaysian cuisine back home inspired Ange to open Saté Kampar, a restaurant focusing on saté (skewered meat grilled on coconut shell charcoal) and traditional Malaysian cooking made from scratch. The restaurant quickly became one of Philly’s top restaurants and was nominated for the James Beard Award. Eli Kulp Eli Kulp is a co-owner of High Street Hospitality Group (HSHG), which operates several of the country’s most exciting and relevant restaurants: Fork, High Street on Market and a.kitchen+bar at AKA Rittenhouse Square in Philadelphia and High Street on Hudson in New York City. Along with partner Ellen Yin, Kulp is known for his rigorous attention to detail, and works closely with her to oversee operations, business strategy and development, culinary guidance and other group-wide initiatives. Kulp was nominated for “Best Chef, Mid-Atlantic” by the James Beard Foundation in 2016 and named a “Best New Chef” by Food & Wine in 2014. In addition to his work with HSHG, he devotes his energy to his restaurants, serves as co-chair of Food250 (part of USA250) and supports the Institute for Functional Rehabilitation at Case Western Reserve University, where promising progress is being made on helping patients with spinal cord injuries like those he sustained in the Amtrak #188 derailment regain greater function. Michael Solomonov Chef Michael Solomonov was born in G'nei Yehuda, Israel and raised in Pittsburgh, Pa. At the age of 18, he returned to Israel. With no Hebrew language skills, he took the only job he could get – working in a bakery – and his culinary career was born. Now, he is widely regarded as one of the country's top chefs. Chef Solomonov is known for his extraordinary skill at transforming simple foods into artful culinary masterpieces. In addition to the James Beard Awards for “International Cooking,” “Book of the Year” and “Outstanding Chef,” Chef Solomonov has been recognized for his many accomplishments by The New York Times, Bon Appetit, Food & Wine, Esquire Magazine, Condé Nast Traveler and Travel + Leisure. In 2014, he was named Eater's National Chef of the Year. Today, he can most often be found covered in flour, working the bread station at Zahav's open kitchen.
2018-04-05 02:30:00 2018-04-05 05:30:00 Europe/London The Splendid Table Live in Philadelphia The food scene in Philadelphia is thriving, and The Splendid Table with Francis Lam at the helm is on a mission to uncover the secrets of three of the city’s most celebrated chefs with a live event hosted at WHYY. Chefs Michael Solomonov of Zahav, Ange Branca of Saté Kampar, and Eli Kulp of Fork will join Lam on stage for a live recording of his show The Splendid Table. Post show, mingle with the chefs as they present small plates from each of their restaurants. Proceeds from this event support WHYY programs and services. Agenda 6:00 p.m. – Doors open 6:30 p.m. – Opening remarks 6:35 p.m. – Recording of The Splendid Table with Francis Lam and chefs 7:35 p.m. – Closing remarks 7:40 p.m. – Post-recording reception ** Bios ** Ange Branca Ange grew up in her grandmother’s kitchen where she learned the traditional techniques of Malaysian cooking, a cuisine that bears the influence of multiple cultures dating back to the 14th century when Malaysia was a spice trading hub. Though she grew up in a culinary family, she spent the first part of her career in business consulting, which landed her in the US. After years of living abroad, her nostalgia for the flavors of home coupled with what she perceived as a dying appreciation for humble Malaysian cuisine back home inspired Ange to open Saté Kampar, a restaurant focusing on saté (skewered meat grilled on coconut shell charcoal) and traditional Malaysian cooking made from scratch. The restaurant quickly became one of Philly’s top restaurants and was nominated for the James Beard Award. Eli Kulp Eli Kulp is a co-owner of High Street Hospitality Group (HSHG), which operates several of the country’s most exciting and relevant restaurants: Fork, High Street on Market and a.kitchen+bar at AKA Rittenhouse Square in Philadelphia and High Street on Hudson in New York City. Along with partner Ellen Yin, Kulp is known for his rigorous attention to detail, and works closely with her to oversee operations, business strategy and development, culinary guidance and other group-wide initiatives. Kulp was nominated for “Best Chef, Mid-Atlantic” by the James Beard Foundation in 2016 and named a “Best New Chef” by Food & Wine in 2014. In addition to his work with HSHG, he devotes his energy to his restaurants, serves as co-chair of Food250 (part of USA250) and supports the Institute for Functional Rehabilitation at Case Western Reserve University, where promising progress is being made on helping patients with spinal cord injuries like those he sustained in the Amtrak #188 derailment regain greater function. Michael Solomonov Chef Michael Solomonov was born in G'nei Yehuda, Israel and raised in Pittsburgh, Pa. At the age of 18, he returned to Israel. With no Hebrew language skills, he took the only job he could get – working in a bakery – and his culinary career was born. Now, he is widely regarded as one of the country's top chefs. Chef Solomonov is known for his extraordinary skill at transforming simple foods into artful culinary masterpieces. In addition to the James Beard Awards for “International Cooking,” “Book of the Year” and “Outstanding Chef,” Chef Solomonov has been recognized for his many accomplishments by The New York Times, Bon Appetit, Food & Wine, Esquire Magazine, Condé Nast Traveler and Travel + Leisure. In 2014, he was named Eater's National Chef of the Year. Today, he can most often be found covered in flour, working the bread station at Zahav's open kitchen. http://philadelphia.usa.eventsdroid.com/the-splendid-table-live-in-philadelphia.html WHYY, 150 N 6th St, Philadelphia The Splendid Table
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