A Philadelphia Dinner “To-Go”
Wednesday, October 14, 2020
Please join Alex’s Lemonade Stand Foundation (ALSF) in celebrating the next edition of the virtual Alex's Table dinner series, A Philadelphia Dinner "To-Go"! Enjoy delicious meals made by world-class Philadelphia-area chefs that are available for local pick-up or can be conveniently shipped straight to your doorstep. You can also participate in an inspiring Zoom program on the evening of October 14 that will remind us of the importance of why we are coming together virtually - to make a difference in the lives of children facing cancer.
Dine on a delicious tasting menu curated by our guest chefs:
- Chef Gavin Fine (Bin22, Jackson Hole) - House-pulled mozzarella with wild mushrooms, vertical harvest bumblebee tomatoes, pea shoots and micro greens
- Chef Marc Vetri (Vetri Cucina, Philadelphia) - Rigatoni with pork sausage bolognese
- Chef Stephanie Izard (The Girl & The Goat, Chicago) - Pork shank
- Chef Jeremy Sewall (Row 34, Boston) - Lobster roll
- Chef Lindsey Johnson (Lady in the Wild West) - Lemon shortbread cookies
Now more than ever, children with cancer need your support. That’s why Alex’s Table is coming to your table this summer! Chef Gavin Fine from Jackson Hole has put together an incredible chef lineup with James Beard Award winners Marc Vetri from Philadelphia and Stephanie Izard from Chicago alongside acclaimed Chef Jeremy Sewall from Boston.
Delectable meals are being prepared just for you, curated by the guest chefs that you will meet during Alex’s Table via online video call. Treat yourself and your loved ones to an unforgettable, virtual dinner with something delicious that will please every palate, all to support childhood cancer research and ALSF’s COVID-19 emergency fund. See below for more details.
Alex’s Table “To-Go” Boxes
Each box contains four delicious courses along with drinks and dessert.
- Happy Hour
- Tasting Menu
- Wine Pairing
- Dessert
Quantities are limited and expected to sell out quickly.
Please note: Each course will require light preparation. Guests will receive detailed written instructions and a link to a video tutorial from each participating chef.
Delivery and Pick-Up Details
Shipping or pick-up is available!
You have the option of having your meal kit shipped to your home, or those local to Philadelphia can join us at our fun and social distanced-safe pick-up location, Yard’s Brewing Co.
Shipping Option ($500 includes shipping fee, serves 2 adults)
When you select shipping, your meal will arrive by Wednesday, October 14 at 5 pm EST.
Local Pick-Up Option ($475, serves 2 adults)
If you live in the Philadelphia area, we encourage you to select our local pick-up option! To comply with social distancing mandates and avoid crowding, you can choose to pick up your meal kit between two time slots (11-1 pm or 1-3 pm) on Wednesday, October 14.
After receiving your meal kit, you’ll have the opportunity to meet Yards Brewing Co. owner, Tom Kehoe.
Yards Brewing Co.
500 Spring Garden Street
Philadelphia, PA 19123
See below for detailed guidelines that will ensure your safety at the in-person pick-up location.
Note: $300 of each shipped meal for two is tax-deductible. $275 of each pick-up meal for two is tax-deductible.
Pick-Up Location Safety Information
- Yards Brewing Co. cannot admit more than 45 guests at the pickup location at one given time.
- All guests will be asked to wear masks upon entering the premises and when communicating with ALSF staff. ALSF staff will be wearing masks and gloves throughout the duration of the pick-up period.
- There will be social distancing markers on the ground that we ask all guests to kindly adhere to when waiting in line.
- Pick-up will be divided into separate lanes according to last name and lanes will be spaced out at least 6 feet from one another.
- Guests are welcome to arrive at any time during their selected time slot. Parking is located at...
- Yards’ taproom will be open for service should guests wish to extend their visit at the brewery. Please reference Yards’ website for more information on their regular service parameters.
Virtual Dinner Program (October 14, 6:15 pm EST)
On the evening of Wednesday, October 14, we invite guests to join us for a virtual Zoom program. Visit the link included in your meal kit (link will be emailed at a later date) to register for the virtual program. Guests will hear from the award-winning chefs who prepared your delicious meals and have the opportunity to interact and ask questions. You’ll also hear inspiring words from ALSF Co-Executive Directors, Liz and Jay Scott, and meet a courageous hero family and childhood cancer researcher.
During the program, you may also make a donation or pledge your contribution to ALSF’s Fund A Cure. All funds raised will benefit ALSF’s COVID-19 emergency fund and childhood cancer research.
Meet the Chefs
Gavin Fine
Rendezvous Bistro, Il Villaggio Osteria, The Kitchen, Bin22, Bar Enoteca, Roadhouse Pub & Eatery, Bodega, Bistro Catering, Bovine + Swine, Cream + Sugar
Gavin Fine developed a passion for the culinary world as a young boy growing up in Chicago. After working for Richard Melman’s restaurant group, Lettuce Entertain You, in his home town, he followed his passion to Cornell University's Hotel and Restaurant Management School and then to Jackson Hole. While his visions of becoming a ski bum never fully materialized, Fine worked nearly every job between the front- and back-of-house, where he met his soon-to-be business partner Roger Freedman, working side-by-side in one of the area’s top restaurant kitchens. Fine and Freedman forged a friendship and decided to open Rendezvous Bistro in 2001, when Fine was just 26-years-old. After a number of years running The Bistro, Fine opened his second business in 2003 (Bistro Catering). Many years later, several restaurants (Il Villaggio Osteria, The Kitchen, Bin22, Bar Enoteca), a specialty grocer (Bodega) and retail brands (Cream + Sugar artisan ice cream and Bovine + Swine craft meats) added to what is now Fine Dining Restaurant Group, Fine continues to be considered a premier restaurateur of the Rocky Mountain region. In addition to FDRG, Fine is also the co-owner and founder of Roadhouse Brewing Co.
Stephanie Izard
Girl & The Goat , Little Goat, Duck Duck Goat, Cabra Cevicheria
Stephanie Izard, James Beard “Best Chef: Great Lakes” recipient 2013, and 2011 Food & Wine “Best New Chef,” is the Executive Chef/Partner of four Chicago restaurants, Girl & the Goat, Little Goat, Duck Duck Goat and Cabra Cevicheria.
A 2011 James Beard “Best New Restaurant” nominee, Girl & the Goat has been praised by high-profile publications such as Saveur, New York Times, Food & Wine, Better Homes and Gardens and others. Little Goat, Izard’s highly successful follow-up to Girl & the Goat, encompasses a diner, coffee shop, bakery and bar. In March 2016, Izard opened her third restaurant, a Chinese concept called Duck Duck Goat in Chicago’s West Loop neighborhood. 2019 brought Stephanie’s newest restaurant, Cabra Cevicheria, a Peruvian inspired eatery on the rooftop of The Hoxton, Chicago.
Izard was awarded with the coveted title of “Iron Chef” after winning season 1 of Food Network’s Iron Chef Gauntlet. Additionally, Izard was the first woman to win Bravo’s Top Chef (Season 4/2008).
Among other recent projects, Izard has a line of globally inspired cooking sauces and spices called “This Little Goat.” Izard’s first book, “Girl in the Kitchen,” was released in 2011 and her second book “Gather & Graze” was released in April 2018.
Jeremy Sewall
Lineage, Row 34 , Island Creek Oyster Bar
Jeremy Sewall started his culinary training at the Culinary Institute of America, where he graduated in 1992. Sewall’s professional career began in Maine at the Relais & Chateau White Barn Inn. Later spreading his wings and moving to Europe, he worked for the Albert Roux in London and Amsterdam before returning to Boston and accepting a position at L’Espalier. Sewall then moved to San Francisco, where he spent five years as the Chef at Lark Creek Inn in Larkspur, California. During his time at the Lark Creek Inn, Sewall was one of five chefs in the country nominated as a Rising Star Chef by the James Beard Foundation in 2000.
In 2003, Sewall moved back to New England and opened the Great Bay restaurant (present day Island Creek Oyster Bar), where he garnered accolades from The New York Times, Esquire and Gourmet, among others. In February 2006, Sewall and his wife Lisa (former pastry chef at L’Espalier) followed their dream of opening their own restaurant and opened Lineage in Brookline, MA. Their appreciation for fresh ingredients and Jeremy’s authentic approach to modern American cuisine evolved into the present day market-driven menu.
Building on the success of Lineage, Sewall opened Island Creek Oyster Bar in 2010, followed by Row 34 in 2013, a second Row 34 in 2015 and a second Island Creek Oyster Bar in 2016.
After years in the kitchen, Sewall released his first cookbook, James Beard Award nominated The New England Kitchen: Fresh Takes on Seasonal Recipes, with co-author Erin Byers Murray in 2014. He then co-authored a second book in 2016, Oysters: A Celebration in the Raw, with Marion Swaybill.
Through Sewall’s restaurants, books, and teaching he is truly dedicated to celebrating the diversity of New England seafood and the passion of the people who bring it to us. For Sewall, it’s in his blood.
Marc Vetri
Marc Vetri is the chef and founder of Philadelphia’s critically acclaimed Vetri Cucina.
A Philadelphia native, Vetri opened the storied restaurant in 1998 with his business partner, Jeff Benjamin. Within two years of Vetri Cucina’s debut, Vetri was named one of Food & Wine's “Best New Chefs” and received the Philadelphia Inquirer's highest restaurant rating. In 2005, Vetri received the James Beard Award for "Best Chef Mid-Atlantic."
In 2015, Urban Outfitters Inc., a leading lifestyle retail company, joined forces with several of The Vetri Family restaurants. After overseeing a successful transition,Vetri decided to rededicate himself to pushing culinary boundaries at Vetri Cucina.
In 2018, Vetri continued to expand Vetri Cucina’s horizons with a second location at The Palms Casino Resort in Las Vegas. Featuring views of the Las Vegas strip and Red Rocks mountains, the restaurant offers an a la carte sampling of the rustic Italian dishes Vetri and his team spent decades crafting in Philadelphia.
In addition to his restaurants, Vetri is the driving force behind the Vetri Community Partnership, a non-profit dedicated to nutrition education. He is also the author of four award-winning cookbooks.
Lindsey Johnson
Lindsey Johnson is a boutique confectionary artist in Freedom, WY, creating one-of-a-kind artisan cakes, cupcakes and sugar cookies for weddings, celebrations or just because. Each creation is a labor of love, hand-crafted from the heart, with the finest ingredients. From drawing to photography, she’s been a student of the arts her entire life. She finds inspiration in everything, from the illustrations in her children’s books to the wildlife in her front yard. Johnson spends the majority of her days thinking about cake design, creating the perfect styling of dessert bars and making edible art to bring people joy.