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Wednesday, February 1, 7pm: An Evening with Robert “Bobby” Surdam of Square 1682
Chef Robert “Bobby” Surdam has worked in restaurant kitchens, in virtually every capacity, since the age of 17. After graduating from L’Academie de Cuisine, Surdam worked in some of D.C.’s most exciting kitchens, including those operated by esteemed D.C. Chef Robert Weidmaier. Before coming to Square 1682, Chef Surdam headed up culinary operations at Ashlar Restaurant and Bar at D.C.’s Morrison House Hotel, earning high praise from Washingtonian Magazine, Zagat, DC Eater and others. Surdam is excited to be back in Philadelphia, a city he lived in when he held the post of Chef de Cuisine at Red Owl Tavern in the Hotel Monaco. Join Surdam when he returns to COOK with a menu of Bass Crudo (spring onion, jalapeño, radish, finger lime, espelette, beet chips); Foie Gras French Toast (pomegranate, balsamic, drunken figs); Stuffed Boneless Quail (mushroom, bacon, wilted baby kale, bourbon jus); and S’mores Cheesecake (chocolate ganache, marshmallows).
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