We’re sorry but the event is sold out. Please come to the cocktail party and we can put you on the waiting list. If there is an extra spot or two or if someone cancels we can try and accommodate you, but no guarantees. Just a great time at the party!
Cocktail Party house: Ken and Judy Weinstein 502 W. Allens Lane 6 – 7:30pm
Saturday, April 22nd
JOIN US for a Mt. Airy culinary tradition celebrating 12 years!
Share a cocktail with your neighbors, then grab a map revealing the location of your dinner.
Your hosts donate the food and drinks, the chefs their creativity and labor, and the proceeds all go directly to West Mt. Airy Neighbors.
It doesn’t get any better— or more delicious—than that.
Read the menu descriptions below and pick your favorite theme (for example, Travel the World, Mediterranean, or Ah, Springtime).
Scroll down and click the appropriate button for how many tickets you need.
and you will be taken to the PayPal website to enter:
- your theme choices,
- any dietary restrictions,
- guest names and
- credit card information.
Ticket prices are
Dinner: $120 per person, 40 years old or under: $90
Don’t forget about the Raffle! Click here for a listing of the prizes.
Travel the World
*Vegetarian Friendly means the chef will adapt the menu for anyone with a particular food preference.
TRAVEL THE WORLD DINNERS
An Occasionally Spicy Tour Through Latin America
Hosts Megan Traversari and Neil Oxford welcome chef CT Caster as they take guests on a tour of lands to our South. Dinner starts off with Bollitas de Plantanos, Pulled Pork, Avacado Crema, Pickle (Cuba) and continues with encebollado (fish soup from Ecuador). We then travel to Brazil for Bahia Style Shrimp and Coconut Sauce and Venezuela where we sample a Venezuelan dish, Asada Negro. Dessert is flan from Mexico. Que viaje!
Chef James Bonner transports you to Mexico at the home of Lina Harticollis and Larry Ceisler. Your meal starts with caldo de piedra (stone soup) and is followed by a green salad and tamales. The main course is a braised smoked pork shoulder. End your meal with a creative take on a traditional Mexican dessert by enjoying a brownie flan. Throughout the meal, you will be served traditional Mexican beverages. Que beuna comida!
Let the Good Times Roll: Ragin’ Cajun Cuisine
Prepare to be transported to Bourbon Street! Relax and enjoy a Mint Julep Sweet Tea while experiencing authentic Cajun cuisine as Chef Christopher Abbott (Kristov) delivers the flavors of New Orleans to your table. This meal is a seafood lovers dream featuring Shrimp and Chicken Gumbo, Spicy Shrimp and Grits, Chef’s famous Louisiana Crab Cakes with Corn Relish, Seasonal Garden Salad with Vinaigrette Dressing, and Old fashioned Bread Pudding topped with Bourbon Sauce. Hosts Carolyn and Jon Bjornson encourage you to wear your dance shoes as you just may discover your inner Zydeco!
Something Fishy on Pelham
Chef Tahneyia Williams prepares a multi-course, Asian-inspired dinner at the Pelham home of hosts Natasha Larimer and Eric Carbone. Give your tastebuds a tour of the Far East with small plates of sushi, rolls, and wraps, to be followed by a fish main course and assorted desserts. Pescatarian-friendly.
Taste the fabulous flavors of Northern Africa. Tracey Wolfson of Bacchus Catering sends her Executive Chef, Graham Fuller to the home of Greta and Alan Greenberger. Dinner begins with typical Moroccan salads such as charred eggplant spread, lamb merguez with chickpeas and grilled kefta, to name a few. Your dinner continues with Moroccan chicken cooked with preserved lemons and olives, green beans and of course, couscous! Save room for a delicious lavender almond roulade with blackberries.
Volo per L’Italia
Ah, Italy! Take this flight to Italy prepared by Chef Carl Drake at the home of Brenda and Ken Beiser. Begin your dinner with stuffed mushrooms followed by stracciatella soup. Enjoy roasted leg of lamb surrounded by gremolata and crispy polenta. Your trip to Italy ends with pears poached in zabaglione. Buon Appetito!
Take a trip to the Mediterranean with hosts Prema and Anuj Gupta via a scrumptious meal prepared by chef Rebecca Foxman. Start your gastronomic journey with an extraordinary cheese platter. Your dinner features a fennel salad with orange, rosemary, and feta; seared whole sardines wrapped in grape leaves; a selection of roasted vegetables and tomato accompanied by hand pulled mozzarella; and roast chicken with olives, lemon, and fresh herbs. Leave room for a special dessert to finish off your evening!
AH, SPRINGTIME! DINNERS
Chef Emily Kostka will delight you with a locally sourced menu at the home of Gina and Gary Smith. Enjoy a roasted beet salad with goat cheese followed by scallops over lentils. The meal continues with duck breast over brussel sprouts and sweet potato puree. Finish up your feast with chocolate cake and peanut butter mousse. Your taste buds will be awakened along with Spring! Vegetarian Friendly.*
April in Paris
At the home of Marie Ford and Mark Winicov, Chef Alex Fries offers this gluten free menu which takes us to Paris. Your dinner begins with a steam artichoke and moves on to poached leeks with a caper and mustard vinaigrette. Enjoy rack of lamb accompanied by spring pea souffle and glazed baby carrots. Refresh your palate with macarons flavored with myer lemon, rhubarb and mint. Each course will have a special wine pairing. There’s nothing as romantic as April in Paris!
Treasures of the Earth
Travel with Chef Emma Ford to Italy and France with this inspired menu to be served at the home of hosts Lydia Ogden and Jim Buehler. Guests will enjoy a mushroom tart in a polenta shell followed by kale and pistachio ravioli served along with a lamb ragu. Sip on a chilled fennel and apple soup before eating your french inspired dessert of financiers with lavender panna cotta. Viva Europa! Vegetarian Friendly.*
A Farm to Table Spring Dinner
Calling all locavores! Dine on locally sourced ingredients that shout spring, at this dinner prepared by chef Glenn Bergman and hosted by Lauren and Mark Kahn. Guests will enjoy a wild sorrel soup and a dish of seared scallops on a puree of spring greens. Their palates will be further stimulated by side dishes of rice pilaf and spring asparagus, accompanying a free range chicken fricasee. The finishing touch is apple pie made with Pennsylvania apples and topped off with Philadelphia’s own Bassett ice cream.