Forsythia, Chef Christopher Kearse’s contemporary French restaurant and bar in Old City, is hosting its first-ever collaborative installment of the monthly The French AF Series featuring Chef Eli Collins for La Fête du Morille on Wednesday, April 12. Collins and Kearse have expertly curated a five-course dinner showcasing various morel mushroom-centric dishes for food enthusiasts, with the option of selecting wine pairings hand-picked and guided by Matthieu Celerier of Celerier’s Cellar.
La Fête du Morille is the latest in an ongoing French-themed culinary series at Philadelphia’s pioneering French bar and restaurant, revered for constructing French-inspired cuisine with a modern twist. The French AF Series allows Kearse and his team to experiment with various classic French ingredients, techniques, and regions while offering gastronomes an exclusive dining experience for one night only.
On Wednesday, April 12, Kearse will invite renowned Chef Eli Collins of Rittenhouse Square’s stylish American bistro a.kitchen + a.bar to prepare an assortment of innovative dishes showcasing the hyper-seasonal ingredient – morel mushroom – with standout accompaniments being sweetbreads, Pot-au-Feu, tobiko, and veal blanquette.
La Fête du Morille
Soft Pretzels, Robiola, Morel Marmalade
Beet & Mushroom Tartare
Egg Yolk, Sumac Ramps & Herb Salad, Sauce Foyot, Veggie Chips
Buttermilk Biscuits, Morel & Veal Blanquette, Black Pepper Jam
Pot-au-Feu De La Mer
Seafood Boudin, Morel & Mushroom Toast, Crab Dashi Broth
Champagne Sabayon Tart
Morel Mushroom Graham Crumble, Lemon Poppy Crémeux
“We’re thrilled to have Eli Collins be our first collaborative chef experience for The French AF Series, as it’s been a blast working on this menu together and creating five dishes we’re super proud of,” said Kearse. “We’re stoked to see the response from our guests following this morel dinner, and we’re looking ahead to new and fun collabs for this series and Forsythia as a whole.”
Guests for La Fête du Morille can opt for wine pairings hand-picked by Matthieu Celerier of Celerier’s Cellar for an additional $65/per person. Celerier will be on-site for the evening to guide attendees through each wine, course by course.
Forsythia’s La Fête du Morille costs $120 per person plus tax and tip.
Marilyn Johnson is a freelance food and travel writer covering the food and drink scene of Philadelphia, South Jersey food, the greater Mid-Atlantic area, and beyond. Email Marilyn at firstname.lastname@example.org with food and travel news. If you liked this article, throw Marilyn a coffee! Follow Marilyn on Twitter, Instagram, and TikTok.
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