|On Thursday, March 27th Bar Ferdinand‘s David Ansill continues his Chef Collaboration Dinner Series with Scott Schroeder of South Philadelphia Taproom and American Sardine Bar. With open seating beginning at 6:00pm, the six course menu will feature a collaboration that includes some of Chef Schroeder and Ansill’s favorite dishes. The cost is $55 per person (plus tax and gratuity).
Bar Ferdinand’s Collaboration Dinner Series teams Chef David Ansill up with some of Philadelphia’s all-star chefs.
Upcoming guest chefs include:
James Beard semifinalist for Best Chef Mid Atlantic, Brad Spence from Amis
James Beard semifinalist for Rising Star Chef of the Year, Will’s Christopher Kearse
Bravo’s Top Chef alumni, Jennifer Carroll
For more information, please visit barferdinand.com. Reservations can be made by calling 215-923-1313.
Chefs Ansill and Schroeder Collaboration Dinner
Thursday, March 27th
$55 per person, plus tax and gratuity
with fermented chili sauce
marinated sardine, warm pigs head terrine, oil poached potato with celery
with olives and house made pickles
Soft Cooked Duck Egg
with shellfish brandade
Smoked Pork Shoulder
with spicy greens
House Made Doughnuts
menu subject to change based on availability
About Scott Schroeder:
38 year old Detroit native, Scott Schroeder has been a part of Philadelphia’s cooking scene for almost 20 years. Stints at places like Jake’s in Manayunk, Brasserie Perrier, Pasion and Matyson eventually lead him to his home at the South Philadelphia Taproom. After 5 years and many accolades, he is now also residing over the kitchen at the American Sardine Bar in Point Breeze, Philadelphia. Scott currently lives in South Philadelphia. In his free time, he enjoys long walks on the beach, freelance writing and hanging out with his 13 year old son, Luke. Enjoy his food and comedy at @foodsyoucaneat on Twitter and Instagram.