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Useable Feast at Noble featuring ROOT

On Tuesday, March 30th, Noble American Cookery on Sansom will host a “Useable Feast” presented by Down to Earth Exhibits and Events.  Down to Earth is an event planning company dedicated to “celebrating connections between functional art, local food, and community.”  Sounds right up our alley, doesn’t it?

If you’re wondering what a “useable feast” is all about, here’s the dish straight from the horse’s mouth:

“’A Useable Feast’ is a unique exhibit in which functional pottery will be placed in a restaurant on display and to be used with a communal dinner, creating an active environment for guests where the common experience of eating and drinking becomes a celebration of the interdependence among pottery, food, cooking, and people.”

We love that this is happening at Noble.  They’re sustainable approach to food extends beyond their farm fresh ingredients.  Much of the interior is made from sustainable lumbered wood, and they have a ROOFTOP HERB GARDEN, which we love.

Award winner Christian Gaal will kick off the even at 7pm with a Preview Hour showcasing his Signature Seasonal Cocktails, some of which feature ROOT.  The Family Style Dinner will start promptly after at 8pm.

This is all part of the 44th Annual National Council on Education for the Ceramic Arts Conference, taking place in Philly for a week starting March 29th.  Tickets for the Useable Feast are $85, and seating is limited to book your reservations now by calling 215.568.7000. Proceeds will benefit the Buy Fresh Buy Local (BFBL) Chapter Network program which educates consumers about the importance of farming and locally grown food.

Useable Feast Menu, March 30

1ST COURSE (served individually on the potters plates)
GREEN ASPARAGUS, Serrano ham, poached egg with brioche crumbs, coffee and ROOT

2ND COURSE (served family style on platters)
DAYBOAT FLUKE, spring vegetables, shrimp jus flavored with ROOT

3RD COURSE (served family style on platters)
LANCASTER COUNTY DUROC PORK LOIN, spiced and roasted, parsnip, kale, sour orange, rice with chickpea and saffron

4TH COURSE “SWEET COURSE” (served on individual plates)
SEMOLINA DUMPLING, marinated blackberries, Nutella cream, vanilla ice cream, ROOT gelee

 

Guests have the unique opportunity to choose from 75 plates and many other functional items