“There is no beauty without some strangeness.” — Edgar Allan Poe
Under the cold there was, in fact, gold. This week, on a snowy evening in Philadelphia, OpenTable gathered with foodies, lifestyle contributors, and local influencers and chefs Kate Jacoby and Rich Landau of venerated plant-forward restaurant Vedge and Greg Vernick of new American favorite Vernick Food & Drink for Frost and Bloom, an unlikely Valentine’s Day soiree that is part of Connected, our series of talks and gatherings that bring together the restaurant and tech worlds with food, drink, and local culture.
Seeking a deeper and unconventional connection to the notion of love, we set out to dig deep within the chill of winter for true connections — to food, to drink, and to one another, turning the holiday and its all-too-often saccharine associations on its head. Drawing inspiration from mavericks such as Saint Valentine, Chaucer, and Spenser, Philadelphia’s storied The Mask and Wig Club was given an enchanting costume of winter blooms and evocative artwork from Nitsua, Kyle Huff, and Conrad Benner, curated by OpenTable brand director Cort Cunningham, and the intrigue kicked off at 6:30PM with food and drink to mirror the mood dreamed up by these top chefs and Vedge beverage director Ross Maloof.
We shrugged off the chill of the evening within the warm confines of The Mask and Wig Club as hearts were gently melted with intoxicating piano music, and we sipped one-of-a-kind creations from Maloof that embodied the spirit of the evening, including the Cupid Makes Me Retch with vodka, chocolate, espresso, beet, and rose water rinse, and the non-alcoholic Pickpocket, forged out of plum, Meyer lemon, thyme, citrus, and club soda. Guests scooped up cards with quotes about love in all its many forms as they nibbled on sexy bites from Landau and Jacoby, such as smoked hearts of palm on crostini, jerk spiced carrots with rutabaga “fondue”, celery root “cacio e pepe” with fregola and black pepper, and crispy sunchokes with black garlic buffalo sauce and celery leaf ranch.
The festivities later moved upstairs, where DJ duo Maggs Bruchez raised the temperature in the room, laying down the PHL’s best beats. Chef Vernick and his team headed behind the burners for the second half of the subtly sultry evening, serving a trio of savory dishes featuring flavors designed to delight the senses, from salt cod and semolina croquettes with saffron cream and avocado crostini with spicy radish to tuna poke complemented by macadamia nuts and sweet soy and spicy veal meatballs swathed in ancho chili caramel served on appropriately dagger-like toothpicks.Continue Reading