Philly food is so much more than cheesesteaks. Let us show you.
We’ve already written about the 2016 edition of Audi FEASTIVAL and why you should go, but we realize that may not be enough to get you there. Thankfully, the event, which takes place on Thursday, September 19 from 7-10pm at FringeArts, has sweetened the pot quite a bit.
This year, for the first time in FEASTIVAL history, co-host Michael Solomonov (Zahav, Abe Fisher, Federal Donuts—basically all the best places in the city) will curate a live gastronomic performance, utilizing hot and cold elements to create dishes that will be served directly to guests. Chefs Solomonov, Nick Macri (La Divisa Meats) and Brad Spence (Alla Spina, Vetri Family) will be heating items with two rotisseries and a grill in the Fringe Fire Pit, while Greg Vernick (Vernick Food + Drink) and Peter Serpico (Serpico) will be serving the cold elements at the PECO Ice Station.
If for some reason this all-star lineup doesn’t entice you and you’re looking elsewhere for entertainment, Circadium will be performing at the festival, which blends modern-day circus entertainment with physical theater in the form of stiltwalkers, jugglers, contortionists, and aerialists. Red 40 & The Last Groovement—who absolutely killed it last year—will be returning as well. Inside FringeArts, muralist Juan Dimida will be live painting a 2017 Audi A4 over the course of the event, and Brian Sanders’ JUNK will also be performing.
Since our first preview of the event, even more restaurants have been added, including The Dutch, Hugo’s Frog Bar & Chop House, Jezabel’s Café, ROOT, Urban Farmer, and new Philly favorite Wm. Mulherin’s Sons. As always, a complete list can be found on the FEASTIVAL website.
Tickets are $300, but also include a one-year FringeArts membership, which offers priority access to tickets and discounts for all shows presented by FringeArts for the 2016-2017 season, including the 2017 Fringe Festival. They can be purchased at www.phillyfeastival.com. This will be our third year attending, and we can say with certainty that the ticket price—even without the free membership—is well worth the level of food and drink talent that will be present at the event. We hope to see you there.