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Sunday, February 26, 6pm: Winter in the Mediterranean with Keith Ahern of Broad Table Tavern
The Inn at Swarthmore’s on-site restaurant Broad Table Tavern offers seasonally inspired menus showcasing locally sourced ingredients and regional artisan products. Executive Chef Keith Ahern’s upbringing in a large Italian family planted the seeds for his love of food. Early in his cooking career, Keith migrated to South Carolina where the unique flavors and techniques of Low Country cuisine became the foundation for Chef Ahern’s evolving culinary style. Before coming to Swarthmore, Ahern put in time at The Restaurant at Patowmack Farm, one of the first true farm to table restaurants, as well as the renowned Salamander Resort & Spa in Middleburg, Virginia. For his February COOK appearance, Keith will prepare a winter Mediterranean feast of Lardo Toast (cured lardo, olive and blood orange tapenade); Scallop and Lobster Triangoli (chive buerre fondue, sturgeon caviar); Rabbit Porchetta (lemon tomato sugo, cipollini, fresh herbs); Braised Veal Cheek (broccoli rabe, maitake mushroom, Calabrian chili, veal sherry jus); and for dessert, “Cappuccino” (coffee semifreddo, hot amaretto foam, candied pine nuts).
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