The artistry and difficulty behind what chefs, their supporting line, and restaurateurs create are just one large aspect that brings us back time and time again to their businesses. On our latest episode of Food Farms and Chefs Radio Show, we spoke with several chefs who are paving the way in their industry, creating meals and menus that are heavenly to taste.
Co-owners and ChefsTara Buzan-Hardy and Alex Hardy joined forces to open At The Table BYOB, beginning in a cozy venue. Since opening they’ve created a balance between savory comfort foods and gastronomic artistry for all discerning palates. The results speak for themselves, as their restaurant’s popularity grew. Now, they’ve expanded into a larger venue and added cocktail offerings; happy hour specials; raw bar; and more. The couple, whose respective backgrounds also reflect their duality for their guests’ dining experiences, are constantly developing new dishes to entice their guests and their own culinary imaginations.
Our next guest, Kenneth Bush, is both Executive Chef & Owner of FringeBar in Philadelphia. Chef Kenneth joined us to further discuss the artistry behind cultivating a menu reflective of the venue space and his expertise. FringeBar, which is located within the contemporary FringeArts performance theatre, offers multiple cuisines: One which is focused on a more innovative menu, and the second via a stationary food truck named Pumphouse Pizza. Chef/Owner Kenneth has a long history within the culinary community, working within the kitchens of Peter Woosley. Now, Chef Kenneth not only owns and runs FringeBar, he also co-owns the newly opened restaurant, The Morris.
Fresh is best, something that Ben Beaver, who works as the Executive Chef at Ever Grain Brewing Company, Ever Grain Farms, and their recently opened Wild Rabbit Pies and Pints stands by. Ever Grain’s owners have a strong focus on offering creative and innovative beers using farm-fresh produce–in fact, they’ve sourced their ingredients from the plants that Chef Beaver and their support staff have grown at Ever Grain Farms. In addition to the craft brews, Chef Beaver incorporates the beers, produce, and proteins from the farm to create the menus for both the brewery as well as at Wild Rabbit Pies and Pints!
So, if you want to learn more about the delightfully creative restaurants that joined us this week–be sure to tune in to Food Farms and Chefs Radio Show at 6PM on WWDB and WPEN today if you live in the Philadelphia listening area, or Friday at 1pm on WMLD 103.7 FM if you live in the New York, Connecticut, and Northern New Jersey regions, or you can stream us at any time by searching for us on your preferred streaming platform!