WMGK Food Fest

From WMGK:


11 of the area’s top chefs will be showcasing their ‘twist’ on basic comfort food on February 28, 2012 at Vie. 400 invited guests will sample their creations.

Bala Cynwyd, PA (February 1, 2012): “What do the top chefs in the area fix themselves when they’re hanging around the house? That’s what John DeBella asked himself five years ago and it’s what spawned his John DeBella Comfort Food Fest. This year’s Comfort Food Fest, to be held on Tuesday, February 28th at Vie (600 N. Broad St, Philadelphia, PA), features a bigger and better lineup than any other in its five year history.

Eleven of the area’s most celebrated chefs will treat 400 invited guests and 3 judges to their gourmet interpretation of comfort food in hopes of walking away with the evening’s top prize, The DeBella Golden Spoon Award. Previous creations include: Wild Boar Chili, Mac and Cheese with Ahi Tuna, Kobe Beef Hot Dogs, Chorizo Meat Loaf, Ramen Noodle Miso Soup, Cheese Steak Tortillas, and Frozen Guacamole in Corn Chip cone.

Those interested in attending the event, which will take place from 6:30pm to 8:39pm, can register for an invitation by going to wmgk.com.

This year’s judging panel is comprised of: The Inquirer’s Michael Klein, NBC 10’s LuAnn Cahn and food critic Beth D’Addono. The highest scoring chef on the judges’ cards will be awarded the DeBella Golden Spoon Award.

Chefs from the following restaurants will be participating:

Brad Spence – Amis
Peter Woolsey – Bistrot La Minette
Anthony Goodwin – Butcher & Singer
Jasper Alivia – Cuba Libre
David Walti – Harvest
Patrick Feury – Nectar
Romeo DiBona – Old Homestead Steakhouse (Borgata)
Giancarlo Generosi, Chef Chris Baulo –Scarduzio’s Steak-Sushi-Lounge
Anthony DiRenzio – Route 6
Matt Levine – Square Peg
Chef Ryan Kirwan – Vie

One response to “WMGK Food Fest

  1. yourworsteffingnightmare

    So there are people starving all over, food stamp usage is through the roof, and we’re promoting the silliness of what the city’s top chefs eat at home using wildly exotic ingredients? Does this seem like bad form to you?

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