ChefAMe

Smoked Mussels with Paprika Mustard Oil.

Most of the time when I tell people I've tried chicken sashimi before the responses are usually "What the...", "Why?", and the popular "Ewww!" Never have I thought "Congrats, you've won free dinner for your weird culinary experience." and that is exactly what happen. Last Monday was the 3rd ChefAMe dinner. They had a contest via Twitter a few days before the event and asked followers to tweet the strangest food they've eaten. I was very excited to have won, because I actually was thinking about buying tickets the same day the contest was announce. So what is ChefAMe? Their website explains it best on what it's is all about.

"ChefAMe is an open mic night for local chefs — an open kitchen night to be exact. Instead of opening a restaurant, we decided that we’d go another route. We found an amazing local restaurant willing to open their kitchen one night a week so that local talent — our friends and friends of friends — could not only try their hand at a commercial kitchen but offer up their delicious food to a restaurant full of people."

Not only does the event showcase local talents, but it's also for a good cause. The 3rd installment of ChefAMe benefited Lutheran Child and Family Services. On to the food!


Roasted Asparagus Salad with Pickled Red Onion, Fresh Orange, and Pine Nut Crusted Goat Cheese

The night started off with an "amuse bouche" of Smoked Mussels with Paprika Mustard Oil as shown in the very first picture. French for "mouth amuser" the "amuse bouche" was a great tease indeed and had me looking forward to the first course, Roasted Asparagus Salad with Pine Nut Crusted Goat Cheese. The goat cheese was definitely the star of the plate.


Seared Jumbo Scallop with Roasted Eggplant Bruschetta and Aged Balsamic Vinegar


Wild Mushroom Crepe with Tarragon Creme Fraiche

The second course was a Seared Jumbo Scallop follow by a Mushroom Crepe. The scallop was plump and juicy. The creme fraiche sauce was a nice tangy companion to the savory crepe. As the food continue to slowly arrive one by one, what I notice was the portions of each dish. The chefs didn't try to stuff your stomach with each course and leaving you exhausted when the next one came. Each dish prep you for the next one and left you satisfy enough until the next one was served.


Spice Crusted Pork Tenderloin


Skirt Steak


Blueberry Crumble Tart with Buttermilk Ice Cream and Lemon Curd Sauce

As the sun slowly set, the flavors of the courses intensify. Although there were a few rich flavor elements (the goat cheese and the creame fraiche) in the first 4 courses, most of the dishes were light. For the last 3 courses, the flavors were more bold and it started with the fourth course of Spice Crusted Pork Tenderloin. A tender Skirt Steak followed and the night ended with a Blueberry Crumble Tart with Buttermilk Ice Cream.

ChefAMe is definitely something I would attend again. Not only was the food amazing, but so were the people there. I sat in a long table by the window and shared some great conversations with other attendees. ChefAMe not only showcased local talents, but it really spotlighted Philadelphia's great food scene. The 4th ChefAMe will be held on July 27th. For more info on ChefAMe and its upcoming event, please visit their site at www.chefame.com and you can follow them on Twitter @ChefAMe