EAT YOUR HEART OUT is Sold Out!


 

Eat Your Heart Out! is SOLD OUT.

 

STILL INTERESTED? There is a wait list in the event of last minute cancellations. Please send us an email (admin@wman.net) with your contact information, (name, phone, email and dietary restrictions) and we’ll seat you if we can.






Please inform us of your dietary preferences in the “Special Instructions” section during payment
**Denotes a Vegetarian/Vegetarian-friendly meal

OAK DINNERS

Bold flavors inspired by Southwestern cuisine

Taco Party **

Not your typical Taco Party: Chefs Edgar and Kim Alvarez from Avenida will wow you with a variety of fried, gluten-free, vegetarian, skinny, and sweet bites that conjure up the tastes from around the world.  Tastes of Vietnam and Guatemala?  Chimichurri sauce?  Waffle taco?  Check, check, and check.  Don’t miss the margarita bar serving up a host of tropPinkusical fruit flavors.  We think we’ve found the place to warm up.  Hosted by Tina Diaz and Caleb Meyer.

 

Vegetarian Friendly . . . With the Exception of the Boar! **

Go wild as chef Stephane Rowley of High Point cooks up wild boar, mole style!  Don’t put on blinders, because the table also boasts stuffed poblanos, grilled polenta, and other southwestern-flavored fare. You literally can’t get tired of this meal… Stephane uses High Point’s own roasted coffee in every course. This rumpus IS vegetarian friendly. Hosted by Laura Watt and Clark Thompson (one of them shot the boar… really!).

 

Classic Mexican **

Bring your maracas and your appetite when you sit down to this classic Mexican dinner prepared by returning chef Ilene Ogando Cohen!  You won’t get any more authentic than seviche, tortilla soup, and chile rellenos. Then feast on a creative array of tacos — this heat is the perfect recipe for our long, cold winter. No pork, gluten-free, and a salsa overdose for the tastebuds.  Hosted by Marie Ford and Mark Winicov.

 

MAPLE DINNERS

Tastes of Spring

 

C’mon, get Hoppy

 

Chef (and Mt. Airy native) Nathan Winkler-Rhoades of Pitruco Pizza returns and displays his newfound love of the complexity of grains.  This seasonal 5-course menu showcases the culinary potential of grains, with dishes such as spelt pasta with braised pork shoulder, and lamb with barley risotto. In keeping with the theme, each course is paired with a craft beer (or two), starting with a hoppy cocktail.  Hosted by Natasha Larimer and Eric Carbone.

 

 

C’est Printemps

 

Bask in the sun with this southern Mediterranean-influenced dinner that marries spring favorites like lamb and asparagus with flavors like citrus and fresh grown herbs.  Rachael Crabtree of Rachael’s Table will pamper your palate with innovative takes on dishes that cry out “Spring!” with a hint of summer in the blueberry pie finale.  Hosted by Joan and Rich Cantor.

 

Spring Thaw

 

After tiptoeing your way over road salt, there is nothing more comforting than a multi-course dinner toasting spring.  Chef John Chapelle returns and not a moment too soon.  Dine on Shrimp Pot Du Crème with saffron and watercress; Shrimp with spring onions and Romesco, and your entrée of Roasted Lamb Chops.  The daffodils will be peeking up by dessert!  Hosted by Jim Simmons and Ken Gugliotti.

 

COPPER BEECH DINNERS

Flavors of the Sea

Voyage to Valencia

If you love paella, the famous Spanish dish that originated in Valencia, then you can’t miss this dinner!. Paella Valenciana, a casserole dish with various meats, seafood, rice and vegetables will be featured along with ceviche and minted jicama salad. The culinary artistry of returning chef Brian Ames combined with the warm hospitality of longtime Mount Airy residents Ralph and Cheryl Pinkus will inspire you to shout “Ole!”

 

Dinner Done Delicately

 

If, like us, you’ve existed on warm drinks and baked goods since October, you’ll want to break out your pastels and check out this “spring-tastic” menu from returning chef Carl Drake of Drake’s Gourmet Foods and Catering.  Start your evening with stuffed tomatoes with roasted peppers, olives and almonds, then move to wild mushroom ravioli and the evening’s centerpiece: sautéed sole in a white wine sauce.  You still deserve dessert – a fresh fruit tart, will fit the bill nicely.  Hosted by Jane and Harris Steinberg.

 

 

Gourmet Smorgasbord **

 

If you’ve dreamed about having a restaurant experience but in a newly renovated Mt. Airy home, wake up and experience this awesome dinner presented by Kathleen Nelson.  Kosher, vegan, meat eaters, gluten- and dairy-free diners are all welcome to sample an array of six international salads served tapas style.  Entrees range from grilled Kosher veal to grilled salmon to vegan stuffed red peppers.  Previous EYHO chefs finally take a seat at the table: hosted by Noel Eisenstat and Beth Rosenbaum.

 

Paris Meets Pelham

 

Don your beret and bring your appetite as James Bonner and Michael Gill of the Restaurant School assemble a French feast.   Multiple courses – all paired with French wine – include such delicacies as duck confit cassoulet with sunchoke chips; crispy skin salmon with pistachio tapenade and sour cherry gastrique; and of course, gateaux and patissiere.  Hosted by Karen and Parris Hall.  Pun intended.

 

CHERRY DINNERS

A lot of Meat, Well Done

Hunter’s Dinner

 

Mt. Airy Chef Neil Campbell of Goat Hollow returns to bring you this classically French-inspired “hunter’s dinner.” Enjoy a charcuterie selection of duck rillettes, rabbit terrine and wild boar salami before moving on to a frisee salad with lardons and quail eggs, and petit filet medallions wrapped in a veal mousse and prosciutto.  Will dessert be chocolate – or foraged? Hosted by Jane and Ivan Dmochowski.

Tour the Boot

 

Explore the regions of Italy (and more importantly, the wines of said regions) with chef Alexandra Fries of Earth-Bread+Brewery.  Fried Zucchini Blossoms from Tuscany; Ossobucco from Lombardy;  Branzino from Venice.  Keep those maps handy for dessert though and save room for the sweets of Calabria and Sicily.  Appetite and tasting notes recommended; trip through airport security not necessary.  Meal is gluten-free- and dairy-free-friendly.  Hosted by Susan and Dave Dannenberg.

 

Modern American comfort

 

Chef William Johnson of Mia and Me Catering caters to your “It’s been a long winter” needs with this comforting yet exquisite contemporary American menu.  Warm up with sweet potato crab cake, lime-cilantro aioli and spicy sweet potato puree, and then melt away your cares with braised short ribs, cipollini, mustard greens and Chimichurri.  Hosted by Sarah Ricks and Tom Dolgenos.

 

Mardi Gras

 

You park in Mt. Airy, but party in the Big Easy tonight as Chef Kimberly Fonville takes your taste buds to New Orleans. Dinner highlights include Creole Shrimp, Crayfish Crab Bisque, Grilled New York Strip with Bourbon Sauce, Eggplant & Shrimp Casserole, Andouille Sausage and Ham Herbed Organic Red Rice, and Twice Baked Truffle Honey Whipped Sweet Potatoes.  Leave full and humming jazz.  Hosted by Rita Shaughnessy  and Rick Josiassen.

 

New Addition! Not Your Father’s Steakhouse

Acclaimed Philadelphia Chef Scott Schroeder drops in on Mt. Airy with some amazing, Italian-inspired steakhouse fare.  Start your evening with an array of antipasti including oysters; roasted beats; and homemade ricotta with white beans on grilled flatbread.  But leave room for the main course: a grilled 60 day dry-aged NY strip steak with sides of spicy eggplant; shrimp; and a spinach, citrus and barely salad. Top off your evening with a polenta budino and cheese plate.  Hosted by Gina and Gary Smith..

 

 


LIST FIRST 3 DINNER THEMES  (ex.  Oak, Cherry, Copper)
Names of additional guest(s)


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