Jan 14: Chef's Winter Dinner Series Wood Fired - Andrew Wood of Russet

The Kitchen Potager's Chefs Dinner Series is thrilled to feature Wood Fired: Chefs Andrew and Kristin Wood present rustic preview to their new restaurant Russet, opening in Rittenhouse Square early 2012. We will be hosting an intimate winter dinner at Marsh Gibbons Stables, a quintessential Bucks County property in Solebury, PA on Saturday, January 14th at 4 pm. Chefs Andrew and Kristin hail from a lifetime of culinary experience. After meeting at Radius in Boston, with ultimate food in mind and chef knives rolled in a ruck sack, they headed to California. As many westward stories go, there is a detour on the way. In this case, a valuable stop for a stint at TRU and Trio in Chicago. Soon they continued the journey and were able to immerse themselves in California cuisine at Terra, Dean & Deluca and received the most influential impression of sustainable food sourcing at Quince. Along with their personal culinary travels in France and Italy, Quince formed their vision for their new endeavor and returned to the east coast. Most recently they made significant impressions in Philadelphia at Fork and James and we are salivating at the opportunity to dine with them! Combining their expertise and traditional palates, they naturally gravitated to their new restaurant name by fully embracing the definition of Russet: simple, homey, rustic - a perfect combination for The Kitchen Potager's Chef Dinners series. Please reserve a seat at the table join us for this culinary performance. We will gather around the stable's wood stove and garden's cooking fire, while enjoying Andrew and Kristin's culinary flare! Menu Grilled flatbread with ash roasted beets finished with Taleggio cheese Capon consomme with Mortadella torteloni Braised short ribs with local mushrooms and polenta Pears poached in Moscato d'Asti with Sabayon The Kitchen Potager's Chefs Dinners series offers dining experiences featuring quality local ingredients, artisanal and traditional preparations combined with the unique atmosphere created by the season, guests and chef. Dinners are BYOB and wine pairing recommendations are available upon request. Limited seating, reservations required by January 8th.