Back in May, Chef Eli Kulp and I decided to team up for a series of dinner at High Street that would feature seasonal preserves. The first dinner was on June 3 and was a riot of delicious courses that all highlighted fresh, seasonal preserves. The second dinner in our series is Tuesday, July 22 and with summer produce beginning to reach its zenith, it is going to be well worth attending.
(The pictures in this post are from that June meal. Please forgive the focus issues, the room was quite dim).
The way the night works is that you come in, get settled at a table and order a drink if you so desire. Sometime after the first course is served, I’ll come around to your table to say hi and see how you’re doing.
Soon after the second course shows up, I’ll say a few words about canning, preserving, and some of the delicious things that are currently in season. I’ll have copies of Preserving by the Pint with me and am also entirely delighted to sign copies you already own.
The cost is $25 per person (plus beverages, tax, and gratuity). The menu will be released at 12 noon, the day of the meal and service begins promptly at 9 pm. Reservations are highly recommended, and you can make them by calling (215) 625-0988.
And if you can’t make the dinner next week, mark your calendar for September 30. That’s the night of the final dinner, which