Chef Jam (see below) has been sold out. Another jam has been scheduled for November 2.
I've been an admirer of Chef Andy Little's work at Sheppard Mansion for a few years now. So when the fellow who is handling some of the marketing for The Mansion asked if I would post this splashy announcement about an off-premises event that Andy is going to be involved in, I was happy to oblige him. Majolica, the venue for the event, is in Phoenixville, Pa (which science fiction fans might recognize as the town where the cult classic movie "The Blob" was filmed) and close enough to where I live that, if I was not expecting to be out of town on the weekend of the 28th, I'd have little excuse not to drop in. Who knows, perhaps my trip will be cancelled.
Find out on Tuesday, September 28 when two of the region's top chefs– both LaBan Three Bellrecipients, and good friends– JAM at MAJOLICA in a one-of-a-kind evening of food and fun!
45 fortunate attendees will delight as Chef Andrew Deery and Chef Andrew Little create and converse around an incredible six course concert. In the kitchen and throughout the dining room, diners will be amazed and entertained as the two Andrews deliver this delectable limited engagement!
This is one special night that you do not want to miss and it is certain to sell out quickly, so book now to be a part of this incredibly creative, incredibly collaborative evening.
Food Jam at Majolica promises to be more than a compelling dining opportunity– more a groundbreaking culinary experience- literally blowing the doors off of the kitchen and the front of the restaurant as the fun spills out onto the street. Majolica will be rocking on September 28 and this is your chance to be a part of it all!
A graduate of The Culinary Institute of America, Executive Chef Andrew Little presents an ever-changing menu of seasonal, organic, local ingredients, with clever New American twists on old favorites at Sheppard Mansion in Hanover, Pennsylvania. The first recipient of the Governor's Award for Culinary Excellence and a Craig LaBan 3 Bellrecipient, Little has been the executive chef at the Sheppard Mansion since the restaurant reinvented itself in 2006. Working closely with local farmers & stockmen, Chef Little truly embodies the "farm-to-table" philosophy, ensuring that everything served is produced using a humane, sustainable process. You can learn more about the Sheppard Mansion and Chef Little by reviewing his blog, Eat Like You Live Here.