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.
What is the restaurant/organization you are affiliated with and your title?
Chef Christopher Curtin, Eclat Chocolate
What do you believe is the best bite in Philly?
All depends on what you’re in the mood for! I always love tacos at Condesa or the Octopus Lyonnaise at a.kitchen.
What food automatically makes you feel better or puts you in a good mood?
Carbs. The bread at High Street is amazing. Any pasta or dumpling.
What drew you to MANNA as an organization to get involved with?
MANNA understands that you can’t always nourish yourself with easily accessible food when you are sick. MANNA provides nutritious food and services to people who wouldn’t be able to access it themselves.
What role do you believe food plays in the community?
There are social, economic, and health benefits from learning how to eat sustainably in the long-term.
What type of food will you be serving? Anything special for the event?
A couple of chocolates that are special, bon bons, and other confections.
Why should people attend the Main Course?
Anything to support MANNA- guests can learn about what MANNA does, contribute, and be aware of what is going on in Philly and beyond.
Out of all the other participating chefs, whose food/dishes are you most excited to try?
Eli Collins is always one of my favorites. Ari, Judy…I know most of these people well and love all of their food.
What are you most looking forward to at this year’s event?
I love getting together with the other chefs and selfishly, it’s a chance to see one another and to give back to the community.
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
On the Road to the Main Course- a. kitchen with Eli Collins
After rolling out of Condesa, we decided it was time for a walk. We eventually found ourselves in Rittenhouse Square and as fate would have it, a.kitchen + bar was calling our name from the corner of 18th and Walnut. While we couldn’t muster up the strength try Executive Chef Eli Collins’ Main Course dish, Chicken with fresh herbs, sumac onions, potato, and celery hot sauce, we did have a delightful Lemon Verbena Panna Cotta to pair with our chilled red wine (from their award winning wine program) and people/dog watching.
Hailing from Scranton, PA, Chef Eli Collins, formerly of Pub & Kitchen and DBGB Kitchen in NYC, developed a passion for cooking in the south of France. After returning to the United States, he spent time traveling and working up and down the East Coast. His seasonal approach and love of prime ingredients in rustic French-American flavor-forward food drives the seasonal menu found at a.kitchen + bar. Most recently, Philly Mag named Eli the city’s Best Chef of 2022. We are so honored to have Eli’s continued support and work with him once again at the Main Course!
Enjoy this Best of Philly winning executive chef’s dishes at a.kitchen + bar Saturdays- Fridays, 10am-10pm and 10am-9pm on Sundays.
- 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
What do you believe is the best bite in Philly?
Honestly, this might be the simplest dish in the world, but the Kalum Tod Nam Pla at Kalaya. It’s smoky cabbage with fish sauce and it is just; oh my gosh good.
What food automatically makes you feel better or puts you in a good mood?
Ice cream on a waffle cone.
What drew you to MANNA as an organization to get involved with?
What drew me in was the mission. I feel like the mission is such a compassionate one; to take care for people who are sick and make sure they are well nourished while they work on fighting their illness. Providing people with the nutrition they need and access to wholesome nutrition; nutrients in the realest sense of the word.
What role do you believe food plays in the community?
I really do see food as connector- that is the reason I am an entrepreneur in the food business. Food means nourishment and good health.
Why should people attend the Main Course?
Because the best chefs in Philadelphia are going to be serving food there.
What are you most looking forward to at this year’s event?
Oh goodness, just eating all of the food mostly.
Can you please state your name, organization, and title?
Eric Gantz, Director of Operations @ MANNA. I’m a CIA grad and spent 7 years with the Del Frisco group before coming to MANNA.
What do you believe is the best bite in Philly?
My wife and I loved the crispy calamari and edamame ravioli from Buddakan and the lemon cake from Del Frisco’s.
What food automatically makes you feel better or puts you in a good mood?
Chicken Parmesan.
What drew you to MANNA as an organization to get involved with?
When I came back to MANNA is 2015, it was really about the mission. I was also able to have a more family-friendly schedule after working years in the restaurant business.
What (or who) is your favorite part of MANNA?
Anytime I have the opportunity to deliver meals to our clients.
Has MANNA helped you or a loved one in any way?
Yes- my aunt received meals when she was battling cancer and my mom is about to start on the program.
What type of food will you be serving? Anything special for the event?
I’ll be making one of my favorite dishes I ever created- Octopus and Calamari with Shaved Fennel, Harissa, Roasted Tomato, and Charred Polenta.
Why should people attend the Main Course?
It’s going to be an awesome party that furthers MANNA’s mission.
Out of all of the other participating chefs, whose food/dishes are you most excited to try?
Without even knowing what he’s serving, Eli Collins. Everything he makes is absolutely delicious.
What are you most looking forward to at this year’s event?
Networking with all of the other chefs and re-igniting my restaurant side!
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!
What is the restaurant/organization you are affiliated with and your title?
I’m Chef Eli Kulp- Culinary Director at High Street Hospitality and Host of The CHEF Radio & Delicious City Podcasts.
What do you believe is the best bite in Philly?
Right now? Oh gosh that’s hard. The Pastor Negro tacos at Cantina La Martina.
What food automatically puts you in a good mood?
A lot of food! But I would have to say ramen. Specifically the ramen from Terakawa Ramen.
What drew you to MANNA as an organization to get involved with?
I was drawn in because of the depth of work that MANNA does. It’s not just making food for people who need it, which is great, but- MANNA also has a leading edge on understanding that food is medicine and can be an important part of someone’s healing process.
How long have you been involved with MANNA?
I had heard of MANNA before, but I wasn’t fully aware of MANNA’s scope of services and its impact in the research community. The MANNA team and I worked together on a live recording and family style dinner in the spring. It was a perfect match for us to be a platform for more people to find out about what MANNA does, and a great opportunity for MANNA and their supporters to learn about CHEF Radio. CHEF Radio has an impact- whether it be my story or those we tell-that was something wonderful that came out of it [the podcast] early on. I’m happy to do what I can to assist MANNA’s mission.
What role do you believe food plays in the community?
Food plays an enormous role- I don’t know if I can state food’s role highly enough. There is no single impact- there’s an entire ecosystem of local farmers supporting restaurants; those restaurants supporting organizations like MANNA. Then the money raised for MANNA supports countless people all around the area and beyond by providing medically tailored meals. As we know more about the importance of food and health, I think we can all start thinking differently about how we eat.
Why should people attend the Main Course?
If you like a good time, then- it’s probably something you’ll enjoy. Of course there will be great music and food. But, there’s a very serious and impactful mission that you’ll be supporting by attending. MANNA has proven results- and your ticket purchase, donations, and auction bids- they all matter.
Out of all the other participating chefs, whose food/dishes are you most excited to try?
Tova Du Plessis of Essen Bakery. I’m always excited to see what she pulls off because she does amazing pastries, savory, and everything in between. She is a true artisan.
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.
What do you believe is the best bite in Philly?
The cheesesteak bao bun at Bing Bing Dim Sum.
What food automatically makes you feel better or puts you in a good mood?
Anything from the ocean! Philadelphia is the farthest I’ve ever lived (or worked) from an ocean. I was previously in Key West, Kiawah Island, and Charleston.
What role do you believe that food plays in the community?
Food brings people together. Food is cultural, emotional, tied to joyful events.
What type of food will you be serving? Anything special for the event?
Summer Squash Hot Water Cornbread with Squash Blossom Pistou. I think it’s important, especially as a Southern restaurant, to challenge ourselves to create and serve as many plant-based options as possible. I’m excited to serve traditional low country cuisine in a veggie-forward way.
Why should people attend the Main Course?
The event celebrates Philadelphia’s hospitality industry and a great cause. It’s amazing to see MANNA and the restaurant community support one another in this way and I’m honored to be mentioned as a presenting chef.
Out of all the other participating chefs, whose food/dishes are you most excited to try?
I’m excited to try Omar Tate & Cybille St. Aude- Tate’s [Honeysuckle Provisions] dish. Omar’s understanding of Gullah cuisine is so exciting to me as a (formerly) Southern chef. Combined with Cybille’s vast knowledge of different food cultures- you know their dish is going to be amazing.