Acclaimed as Philadelphia’s premier culinary event of the year, Feastival will celebrate its 12th anniversary on Thursday, October 21st. Focusing on culinary leadership and culinary diversity, the resilience and patience of the culinary arts scene, the event will take place in Zabad, a new venue in the East Falls district.
More than 40 restaurants and bars in the city work with Fringe Arts to offer elaborate and unique performances and delicious food.
“I couldn’t be more excited to meet in person this year,” said Nick Stuccio, president and production director of Fringe Arts. “Philadelphia is constantly expanding and pushing the boundaries. We continue to be lucky to have an exciting and talented culinary and arts community. “
Chef McKenson Hollebe, executive chef of Hotel Palomar’s Square 1682, represents his restaurant for the first time this year and is keenly looking forward to what he calls the “Super Bowl of Cooking Events” and his favorite dishes. I will introduce some of them.
Some of those dishes include his cauliflower curry, and his griots and picrids inspired by his Haitian heritage.
“I love making these dishes and all the other dishes I make in restaurants,” he volunteers. “It’s great to see our customers happy and smiling, surrounded by all the talented people I work with.”
It can be said that cooking is in the blood of Horeve. Some of his childhood memories help in his family’s kitchen surrounded by the delicious aromas of Caribbean cuisine.
“I remember being in the kitchen all the time and helping my mother and grandmother prepare our meals,” he says. “And when my mother got a job at a nursing home, she worked part-time as a server. One day I was called to help in the kitchen, and it did it.”
Indeed, his fate was sealed from that day, and he formally studied his crafts, apprentices, and soon went his way.
Working in the kitchen eventually ignited his passion for cooking, “and it all felt so natural,” he says.
For many years, Hollebe worked for Philadelphia’s prominent chefs and played a leading role in restaurants such as Crimptons Commonner in Pittsburgh and Red Owl Tabern in Philadelphia.
He has led the Square 1682 kitchen for over five years, incorporating Haitian flares into the dishes on the Rittenhouse Square restaurant menu.
“Cooking doesn’t work for me. I think it’s a way of life, a very enjoyable way of life,” Hollebe insists. “And I look forward to it every day.”
Haitian chef brings a little bit of island to everything he does | Lifestyle
Source link Haitian chef brings a little bit of island to everything he does | Lifestyle