Check back every Friday to learn about our participating chefs, their restaurants, and why they support MANNA!
You’ll find this incredible lineup at The Main Course on Thursday, September 15th at 6pm. Get your tickets before they sell out!
Ari Miller is chef and owner of Musi BYOB in Philadelphia. A former journalist, he got his start in professional kitchens in Tel Aviv, Israel. While there he became interested in whole-animal cooking by way of dishes like stuffed spleen, seared testicles with long hot peppers and brains on toast. Miller was named by Philadelphia Magazine as Best Chef in 2019 and his restaurant was also deemed one of the Best New Restaurants by Eater National in 2019. Miller has conducted several significant chef residencies, including a week-long residency at Wolfgang Puck’s restaurants at the Four Seasons Bahrain. His original cheesesteak, called the Frizwit, was named the best dish of 2020 by Food & Wine Magazine. Known for his holistic approach with delicious results, Miller is both a trendsetter and standard bearer when it comes to zero waste on a shoestring budget. He is interested in food that reflects the farmers, foragers, chefs and artisans it takes to nourish us all.
As two of Philadelphia’s most prominent and ambitious businesswomen, Chef Marcie Turney and Valerie Safran have worked tirelessly over more than a decade to transform the once-desolate strip of 13th Street into a trendy neighborhood now known as “Midtown Village.” Today, Chef Turney and Safran’s Safran Turney Hospitality group, owns and operates three wildly popular restaurants in the neighborhood: Barbuzzo (110 South 13th Street, 215-546-9300), a Mediterranean kitchen and bar; Little Nonna’s (1238 Locust Street, 215-546-2100), an Italian-American eatery; and Bud & Marilyn’s (1234 Locust Street, 215-546-2220), a classic American restaurant named after Chef Turney’s grandparents, Bud and Marilyn Briese, opened a restaurant called The Spot in Ripon, Wisconsin in 1950. Neighboring these businesses are their two lifestyle boutiques, Open House (107 South 13th Street, 215-922-1415) and Verde (108 South 13th Street, 215-546-8700), and private event space with open kitchen and bar, located above Barbuzzo. Additionally, in summer 2019 they opened a Bud & Marilyn’s outpost in the Philadelphia International Airport between Terminal B and C.
(Excerpt from everybodyeatsphilly.org/team)
A 19-year vet in the food and beverage industry, personal chef, mompreneur and founder, Stephanie affectionately known as ‘Chefanie Nicole,’ Willis is no stranger to hard work. Starting modestly at dish and humbly hustling her way up the ladder to A GM of a multi-million dollar restaurant [owned by an Iron Chef], she knew her passion was in the kitchen.
She has worked with some of Philadelphia’s top influencers and prepared meals for public figures in both the entertainment and professional sports worlds. She has hosted events fusing food, art and culture as well as hosted pop-up’s, on a whim, with no backing to benefit the less fortunate on a large scale [yep, before everybody eats]. Since, Stephanie has been featured on various food blogs [Eater, Philly Mag, Inquirer, VOGUE], hosted food vlogs [My New Philly & ReMIXX], competed in and won local cooking competitions [So You Think You Can Cook 2018], was recognized as one of Philadelphia’s Local Hero’s [Edible Philly 2019] and was a contestant on MasterChef season 9.
Chefanie hopes to inspire young women of color interested in culinary to chase after their goals. Find your niche, master your hustle, and grind it out!
(Excerpt from baology.com)
baology is a restaurant showcasing Taiwanese food, highlighting the cuisine’s focus on fresh, high-quality ingredients, and incorporating the culture’s insatiable curiosity for new, interesting ingredients.
For the Taiwanese, food is a central point of life. It is our way of expressing love, affection, and care for one another.
Growing up, I was immersed in the traditions of my parents’ heritage, learning at the side of my parents, grandmothers, and aunts about Taiwanese culinary classics and customs. While attending school in NYC, I came upon the exploding food scene and found myself dreaming of a future in the culinary world.
Fast forward a few years, I took the leap and met my husband, Andy. Despite our different backgrounds, we found a shared passion in food and were fortunate to join two great culinary teams – Andy at Chef Daniel Boulud’s Dinex Group (www.danielboulud.com) and me at Blue Hill at Stone Barns (www.bluehillfarm.com).
We looked at a few different cities and finally settled on Philadelphia to work with my former CDC from Blue Hill at the acclaimed Farm and Fisherman BYOB where we had the great opportunity to work together again. It was after our time here, that we decided that Philadelphia would be where we would open our dream.
A second-generation lifelong Philadelphian, Chef Anthony Bonett took an exciting road to his present position as Executive Chef of the Moshulu Restaurant and Bar. Throughout his culinary career Chef Bonett has developed a signature style that emphasizes fresh, seasonal ingredients to create fantastic dishes from the traditional to the more exotic.
His favorite menu items at the Moshulu are the calamari, swordfish and Moshulu sushi roll. His menu is inspired by, “the desire to cook delicious food that is a reinvention of classic flavors. I dabble mostly in Mediterranean and Asian flavors with a healthy nod to seasonality,” he said.
When not in the kitchen at the Moshulu he likes to perpare one pot meals, “that taste great and don’t make too much of a mess, “adding, “My wife does most of the cooking at home.” Chef Bonett resides in Plymouth Meetings and in his spare time he said he enjoys, “Spending time with my wife cooking, playing piano, video games, fishing in summer, reading New Yorker Magazine, golfing, playing tennis, and walking our dog.” He added his great joy is being a father to his wife’s daughters Sky, 23; Miranda, 21, and his son Bruno, 18. “Sky has a one-year-old son, Sage who is my little buddy,” he added.
Chef Bonett was invited to cook at the prestigious James Beard House in New York on two separate occasions; one being an All-Lobster Dinner in January of 2003, which he prepared to a sold-out group.
9/2 Chefs Ashley James and Christopher Curtin
What is the restaurant/organization you are affiliated with and your title?
Chef Ashley James, Di Bruno Bros Managing Director of Culinary
What do you believe is the best bite in Philly?
I think there are many as Philly is a wonderful gastronomic and diverse city with many great options.
What food automatically makes you feel better or puts you in a good mood?
Great ice cream and pastries.
What drew you to MANNA as an organization to get involved with?
As a chef it is so important to share the love of food and the happiness and benefits it can bring.
What (or who) is your favorite part of MANNA?
Improving people’s wellbeing through food, caring, and compassion.
How long have you been involved with MANNA?
Three years.
What role do you believe food plays in the community?
Food is vital for our wellbeing, happiness, soul, and pleasure.
What type of food will you be serving? Anything special for the event?
One of my favorite salads is “Summer Panzanella,” a delicious mélange of heirloom melons, tomatoes, cucumbers, rustic focaccia croutons, Ricotta salata, black lava cashews, and white balsamic vinegar topped with Stracciatella cheese. Besides this lovely salad, we will also be offering a delicious taste of Di Bruno Bros cheese and charcuterie offerings.
Why should people attend the Main Course?
For an amazing culinary experience benefiting MANNA so that they can continue their mission.
What are you most looking forward to at this year’s event?
Collaborating with some great chefs with the same goal.
8/26 Chefs Alberto Sandoval and Eli Collins
On the Road to the Main Course- Condesa with Alberto Sandoval
Can you please state your name and restaurant affiliation?
Executive Chef Alberto Sandoval of Condesa, Defined Hospitality
What food automatically makes you feel better or puts you in a good mood?
Local ingredients from a local farm. They are the best and taste so much better.
What role do you believe food plays in the community?
Food’s role is very important in our community because we don’t care who you are or where you come from. The love of food unites us with others and discovering different flavors and cultures is the most beautiful thing!
Like most Philadelphians, I go out to eat on my birthday. Condesa was my last birthday dinner before the pandemic hit, and I have been raving about it ever since. After going back this week, I was right to. The restaurant looks like the Pinterest board of my dreams, and the refreshing “Dos” cocktail pushed me to try a staple dish: Guacamole with Herbs. The thinly sliced jalapeno was the perfect complement to my coconut drink and the tostadas, made with in-house ground heirloom corn from Mexico, were delightful to dip in the 3 house salsas. I found myself repeatedly reaching for the Salsa Verdeto pair with my entrée, Camarones a las Brasas tacos. My favorite part of these grilled shrimp tacos was the charred cabbage slaw with pineapple- bitter, sweet, and an ideal crunch! My fellow-diners had the Pollo Adobado tacos and Carnitas tacos. When I asked everyone to describe their meal in one word, we all said the same thing without hesitation; “fresh.” I can’t wait to have another excuse to back to Condesa, which might just be “Tuesday.”
We are so excited to have Chef Alberto Sandoval serving his Elote Haumado at The Main Course! You can check out more of his creations at Condesa starting at 5pm Mondays through Saturdays.
- Courtney Straka, Events Manager
8/19 Chefs Tova Du Plessis and Eric Gantz
Essen Bakery, “a little Jewish bakery in South Philly,” exemplifies Chef Tova Du Plessis from the moment you walk up to the take-out window. It is welcoming, warm, and just as charming as its owner. Famous for her Beat Bobby Flay winning Apple Cake, Tova and Essen Bakery turn out (and frequently sell out) classic Babka and delicious Za’atar Croissants. Tova’s mastery of sweet and savory pastries keeps a steady stream of regulars coming through the door and attracts baked-goods lovers from all over the area.
Before heading out for the weekend, the MANNA staff (me) found it important to sample some of Essen’s pastries, for research. As a non-professional Philly food enthusiast, I was floored by the Caramelized Onion Focaccia with Brie and Pears. Tova can expect me to see me and my [dog] niece Pearl on a much more regular basis. I can’t wait for our Main Course guests to sample Tova’s incredible Black & White Cookies and Guava Pop Tarts (childhood dream come true) on Thursday, September 15th!
You can visit Essen Bakery yourself at 1437 E. Passyunk Ave. Wednesday-Sunday, 8:30am-3:00pm.
For tickets to the Main Course, click here!
By: Courtney Straka, Events Manager
8/12 Chefs Eli Kulp & Kiki and Lani Aranita
What is the restaurant/organization you are affiliated with and your title?
We’re Kiki & Lani Aranita from Poi Dog!
What do you believe is the best bite in Philly?
The Frizwit [Musi]! But, we may be biased…
What food automatically makes you feel better or puts you in a good mood?
Spam Musubi- we are from Hawaii.
What drew you to MANNA as an organization to get involved with?
MANNA reached out! And everyone we’ve worked with has been so communicative and supportive!
What (or who) is your favorite part of MANNA?
Working with the amazing staff and collaborating with other chefs like Eli Kulp & Jennifer Carroll!
How long have you been involved with MANNA?
I think two years! Our Chili Peppah Water was included in MANNA’s most recent holiday box!
Has MANNA helped you or a loved one in any way?
No, we’re aware that Eli Kulp watched MANNA’s activities from NYC and wished something similar were available to him.
What role do you believe that food plays in the community?
Food plays many roles- it is one of the markers of culture and makes us feel like we belong when we love the same food and share the same food.
What type of food will you be serving? Anything special for the event?
Hawaii’s local food- not exactly Hawaiian food, but food informed by our family’s long history there.
Why should people attend the Main Course?
Because it’s a chance to see the wide-ranging food culture’s in our city and how they all complement one another.
Out of all the other participating chefs, whose food/dishes are you most excited to try?
We hope Musi is making hummus.
What are you looking forward to most at this year’s event?
Seeing and working alongside our friends!
8/5 Chefs Jen Carroll & Aaron Paik
What is the restaurant/organization you are affiliated with and your title?
Founder of Carroll Couture Cuisine, Consulting Chef & Partner at Spice Finch, and Bravo Top Chef All Star!
What do you believe is the best bite in Philly?
Too many to choose from, so I’ll give a shameless plug to my Berbere Beef Jerkey.
What food automatically makes you feel better or puts you in a good mood?
Coffee! A shot of fresh ginger juice and vanilla soft serve with chocolate sprinkles.
What drew you to MANNA as an organization to get involved with?
I truly believe food is medicine. Food / diet directly impacts a person’s health and wellbeing for the better or worse. MANNA is doing the work to advocate, educate and nourish our sickest and most vulnerable members of Philadelphia.
How long have you been involved with MANNA?
Only since this past May but, once I learned about what MANNA is exactly, I’ve been all in. This is my 3rd event in just a few months!
What role do you believe that food plays in the community?
Food is the common thread and soul of communities. Access to healthy food shouldn’t be unattainable.
Why should people attend the Main Course?
As a non-profit- we need the community’s help and support to continue making an impact in our clients lives. What better way to support than eating and dancing the night away?
Out of all the other participating chefs, whose food/dishes are you most excited to try?
Can I plead the 5th here?!!! We put together an amazing roster of chefs for the evening and if you didn’t know their name before the event, you won’t forget it once you’ve tasted their food.
What are you most looking forward to at this year’s event?
THE FOOD.